ಜೋಳದ ಅಂಬ್ರಾ ~ Jolada Ambra

This is a simple, easy to prepare dish usually had during summer months or when weather is warm. Its a coolant, easy on your tummy.

Ingredients-

• Jowar flour, 4 table spoons 
• Curds, should be sour, 1 cup
• Jeera, ½ table spoon (optional)
• Garlic, 5 pods (optional)
• Salt, to taste

Steps-

• Mix jowar flour in curds and ¼ cup water, allow it to soak for 2 to 3 hours
• It can be left overnight if you want to prepare it morning
• Heat 6 cups water to boiling in a curved bottom vessel
• Pour the curds-jowar flour mixture in the boiling water
• Add more water to adjust thickness so its not too thick or watery
• Add crushed Jeera and crushed Garlic
• Add salt to taste
• Boil for about 5 minutes
• Cover the vessel and allow it to cool little
• Jolada Ambra is ready

Serve while it is still steaming hot, You can have when its cool but hot Ambra tastes better. Consume while its fresh, not a good idea to keep it for later. So prepare as much as you can finish.

Jolada Ambara is similar to Ragi Ambali.
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ಕುಂಬಳಕಾಯಿ ಗಾರಗಿ ~ Kumbalakai Gargi

ಕುಂಬಳಕಾಯಿ ಗಾರಗಿ

Kumbalkai Gargi this is how this sweet dish is called as in North Karnataka. Its tasty one, one must try it out, we can call it as Pumpkin doughnut :)

Ingredients :

Pumpkin gratings : 1 heaped cup

Wheat flour : 1/2 cup

Jaggery : less than a cup(as per taste)

Salt : a pinch

Cardamom powder : 2 pinch

Poppy seeds : 1-2 tsp

Oil : to fry

Southekai Ennagai ~ ಸೌತೆಕಾಯಿ ಎಣಗಾಯಿ

ಸೌತೆಕಾಯಿ ಎಣಗಾಯಿ

Ennagai made from soutekai/cucumber is a common dish in North Karnataka.Its the best combination with jolada roti, can be had with chapati also. These cucumbers are in miniature form of  Mangalore / sambar soutekai.

 

Ingredients :

Cucumber small ones : 5 - 6 

Onion : 2

Garlic : 4 -5 cloves

Uchhellu pudi/Niger seeds powder: 1 1/2tbsp

Jeera : 1/2 tsp

Grated coconut :  1 Tbsp (optional)

Curry, Coriander leaves  : few

Red/Green chilies : 4 - 5

Jaggery : to the taste

Tamarind juice : to the taste

Salt

Oil