ಮಸಾಲಾ ಜೋಳದ ಮುದ್ದೆ ~ Masala Jolada Mudde

This dish is also from North Karnataka.

Ingredients:

Jowar flour : 1 cup

Water : 2 cups

Onion : 1 medium

Tomato : 1 small

Potato : 1 small (optional)

Green chillies/Red chillies : 2 -3

Tamarind juice : 1/4 cup

Peanuts : 1 tbsp

Channa dal : 1tsp

Jaggery : as per the taste

Salt : as perr the taste ; Pinch of Turmeric

Oil : 1 Tbsp

For seasoning mustard seeds, Jeera .

Curry leaves/Coriander leaves : few

ಜುಣಕ / ಹಿಟ್ಟಿನ ಪಲ್ಯ ~ Junka / Hittina Palya

Junka/Jhunka/Hittina Palya

ಜುಣಕ / ಹಿಟ್ಟಿನ ಪಲ್ಯ  

ಇದು ನಿಮ್ಮ ಅಡುಗೆ ಅರಮನೆಯಲ್ಲಿ, ಅವಸರದ ಅಡುಗೆ ಮಾಡುವ ಒಂದು ವಿಧಾನ  :)

This is a easy recipe, which can be done when you are not in mood of washing vegetables, cutting them to prepare a dish. Its tangy, spicy goes well with preferably Jolada roti, can be had with chapati. this is normally known as North Karnataka / Dharwad dish.

Here am using Green gram flour instead of  Besan flour.

Ingredients :

Green gram flour/Besan flour(chick pea flour) : 1 cup

Onion : 1 medium

Green chilli paste : 1tsp

Tamarind juice/ Sour Butter milk : 1 cup

Curry leaves, coriander lews : Few

Jaggery : 1- 2 tsp

Chopped, fried Ladies finger : 1 cup (optional)

Oil : 1 Tbsp

Mustard seeds, jeera for seasoning.

ಈರುಳ್ಳಿ ಸೊಪ್ಪೂ ಮತ್ತೂ ತೊಗರಿ ಬೇಳೆ ಪಲ್ಯ ~ Spring Onion Toor Dal

ಈರುಳ್ಳಿ ಸೊಪ್ಪಿನ ಪಲ್ಯ/ Spring onion & Toor dal curry

Ingredients:
Spring onion : 2-3

Toor dal  : 1 cup

Rice : 1/2 cup

Garlic : 3 - 4 cloves

Salt : to taste

Oil : 1 tsp

ಹುರಿದ/ಬಾಡಿಸಿದ ಆಲೂ ಪಲ್ಯ ~ Fried Potato dish

ಹುರಿದ/ಬಾಡಿಸಿದ ಆಲೂ ಪಲ್ಯ ~ सुखी आलू सब्जी ~ Potato Fry 

Ingredients :

Oil : 2 tbsp

Potatoes : 2 medium size

Onion : 1 - 2

Green chillies : 2 -3

Curry leaves : few

Urad dal : 1/2 tsp

Channa dal : 1/2 tsp

Coriander leaves : 3 - 4 strands

Black pepper powder : 1/4 tsp

Hing : a pinch

Menthya Powder : 2 - 3 pinches

Turmeric powder : 1/4 tsp

Lemon Juice : 1 - 2 tsp

ಸಜ್ಜಿ ರೊಟ್ಟಿ ~ Sajji Rotti

ಸಜ್ಜಿ ರೊಟ್ಟಿ ಮಾಡುವ ವಿಧಾನ.

ಬೇಕಾಗುವ ಸಾಮಗ್ರಿಗಳು ;

೧. ಸಜ್ಜಿ ಹಿಟ್ಟು 

೨. ಬಿಳಿ ಎಳ್ಳು 

೩. ನೀರು

ಗೋಬಿ ಮಂಚೂರಿ ~ Cauliflower Manchurian with gravy

 Gobi Manchurian with grav/ಹೂ ಕೋಸಿನ ಮಂಚೂರಿಯನ್/गोभी मंचूरियन

Ingredients :

Gobi/Cauliflower - 1 - 2 medium size
Corn flour - 1 cup

Maida/All purpose flour - 1/2 cup

Rice flour - 2 - 3tsp

Baking soda - 2 pinch

Onion - 1 big
Coriander leaves - 1 cup
Garlic & ginger paste - 2 tsp

Garlic cloves 8 -10

Spring onions - 1 cup (optional)

Salt - to ur taste

Red chillli powder - 4 tsp

Turmeric powder - 1/4tsp

Black pepper powder - 1 1/2 tsp

Oil - for deep frying

Method for Gravy/Sauce:

Take abt 1/4 tsp of cornflour in a bowl, make a watery paste without lumps by adding water, keep it aside.
Take a pan add oil, add chopped onion, chopped green chillies, chopped garlic, cook until onion gets transparent, add capsicum, saute for few mins,now add spring onions fry for few secs, add ginger-garlic paste, stir for few secs, add red chilli powder, black pepper powder, now add the cornflour paste,  keep it on medium flame, let it simmer until flour gets cooked, add soya sauce, tomato sauce, add coriander leaves saute for few mins.

Method for Gobi :

Clean the cauliflower, chop it to get medium sized florets, soak in salt water for about 5 minutes.
Boil water in a vessel add salt & turmeric powder to it, add cleaned cauliflower florets to it, switch off the flame, keep it closed for about 10 -1 5 minutes.

Take a mixing bowl, add Cornflour, maida, rice flour, salt, baking soda, 2 tsp red chilli powder, turmeric powder, Black pepper powder, one tsp oil, mix well adding water, the batter consistency must be like. it should get hold to the cauliflower florets, not too watery nor thick, while dipping florets you will come to know how the batter shld be, if it is watery you can add corn flour or vice versa.

Now take a kadai, add oil for frying.
Add one by one florets to the hot oil & take care they should not stick together,so to avoid getting them stick together, stir them in between.
after deep frying keep them aside.

Once you finished the frying of florets, add them to the gravy, mix well, fry the mixture for few mins, serve hot...

Its better you keep prepared the gravy first, so that you can add fried florets immediately after frying. so they will remain crispy. 

ಗಜ್ಜರಿಯ ಹಲ್ವ ~ Carrot Halwa (without milk)

 Carrot Halwa (Without Milk)/ ಗಜ್ಜರಿಯ ಹಲ್ವ/गाजर का हल्वा

This recipe of carrot halwa does not include adding of milk, so this needs little more ghee than in the procedure where milk is added to make halwa.

Ingredients:

Grated Carrot - 4 cups

Sugar - 1 1/4 cup

Cardamom  - 1- 2 (depends on ones taste)

Ghee - 3 - 4 tsp

Dry fruits - your choice

Method:

Wash the carrots thoroughly, scrape the outer layer to remove dirt, which would stay after washing too. 

Now grate the carrots.

Take a kadai or thick bottomed vessel.

Add 2 tsp of ghee, keep on medium flame, add grated carrots to it.

Now start stirring it until the moisture of the grated carrot gets evaporated completely, another tsp of ghee can be added here, cook it until raw smell goes off, when all the moisture gets evaporated, there will be change in color too, it can be noticed that it gives nice aroma, once its done, carrot looks in diff texture.

Now add sugar to the carrot, add cardamom powder, stir until the sugar melts & is completely absorbed by the carrot.

The whole process must be done on medium flame & continuous stirring should be done to avoid carrot sticking out to the bottom of the vessel. Fry dry fruits in another pan add them to the carrot halwa.  
 

 

ಮಂಗಳೂರ ಬನ್ಸ್ ~ Mangalore Buns

Mangalore Buns/ಮಂಗಳೂರ ಬನ್ಸ್ /मंगलौर बन्स

 Mangalore buns are sweet & tastes good.

Ingredients :

Wheat flour -  4 cups 
Maida flour/All purpose flour - 1/2
Ripe Banana( Robust Banana) - 2 -3
Baking Soda - a pinch
Sugar - 1-2tsp/ as per ur taste
Curd - 1 cup/1/2 cup

Oil - 2 tsp & for deep frying

Salt - as per taste

Method :

Take preferably Robust bananas, if its not available you can substitute with small ripened bananas.

  

Blend bananas in to fine puree, you can add curd while blending bananas. 

Take wheat flour & maida in a bowl, add salt, baking soda, heat 2 tsp of oil & add to the flour.

You can add sugar or it may be skipped as banana itself gives sweet taste to the buns.

Add banana puree to it, add curd, mix well, knead it well to make dough, add water if needed, knead it for few minutes to get smooth texture of the dough. Keep it aside for at least 4 - 5 hrs.

After the resting time, apply oil to your palms as the dough will be sticky, now take small portion of dough make small balls.

dust the balls with flour, roll them into pooris.

Deep fry in a kadai, fry on both sides till pooris turns to brown.

Serve with coconut chutney/Sambar.

ಹೂ ಕೋಸು ಮತ್ತು ಆಲೂ ಮಸಾಲಾ ~ Cauliflower-Potato Curry

Cauliflower-Potato Curry/गोभी आलू मसाला/ಹೂ ಕೋಸು ಮತ್ತು ಆಲೂ ಮಸಾಲಾ 

Ingredients :
Cauliflower – 1 medium
Potatoes – 2 large/medium
Green Peas – 1 cup
Oil – 2 Tbsp
Turmeric Powder – 1/2 tsp
Onion – 1 medium
Ginger – 1 inch
Garlic –  6 cloves
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp

Cinnamon powder - 1/4 tsp
Garam Masala – 1 tsp (optional)
Red Chili Powder – as per taste
Salt – to taste
Curd - 1 tbsp

Milk - 2 Tbsp

Grinding :

Onion - 1 medium

Green chillies - 3 -4

Tomato  – 1 large
Cashew nuts/Almonds - 5 -6
Poppy seeds - 1 tsp
few curry leaves, 2 strands of coriander leaves.

Method for Grinding :
First cut onion into slices, boil it in water until it looks transparent, soft, when its done, drain it. let it cool to the room temperature.

Cut tomato in to  slices, fry in a pan. Let it cool.
Now grind all the ingredients - green chillies, cashew or almonds, poppy seeds, curry & coriander leaves to a fine paste. Keep it aside

Method :
Wash the cauliflower under running water, keep it for few minutes so all the water drains out, now separate the florets, wash them again with cold water, heat water in a vessel, add the florets, 1/4 spoon of turmeric, salt , switch of the flame, close with a lid, set it aside for about 5 -8 mins.

Take a pan add oil, add mustard seeds, jeera, when it splutters add onion, saute until it looks cooked, add potato slices, fry until it becomes soft, add green peas, fry for few minutes.

Add cleaned florets of cauliflower, fry again until it becomes soft, add crushed ginger & garlic, saute for few mins, now add the ground paste to it, put on medium flame,cook until the mixture begins to leave sides of the pan, add curd & milk, let it be in medium flame, saute now & then, then add cinnamon powder, cumin powder, coriander powder, red chilli powder, saute for a while, add water if needed.
Optional : I have added a handful of sprouted green gram.

Can be served with Chapatis or puris.

ಮೆಂತ್ಯ ಪುಲಾವ್ ~ Fenugreek Pulao

Fenugreek leaves pulao/ಮೆಂತೆ ಸೊಪ್ಪಿಯನ ಪುಲಾವ /मेथी पुलाव

Its a tasty dish. 

Ingredients:

Methi leaves (menthya soppu) - 250 gms

Rice -  2 - 3 cups

Green chillies

Tomato - 1 medium

Onion - 2 medium sized

Fresh green peas - 1/2 cup
Coriander leaves, Curry leaves few

For Masala:

Cinnamon - 2 inch piece

Cardamom - 2

Clove - 3 - 4

Ginger - i1 inch piece

garlic - 5 - 6 cloves

Jeera - 1 tsp

Shahi Jeera - 1 tsp

Bay leaves - 2 -3
Black pepper - 4 -5

Method:

Wash & soak the rice.

Wash Methi leaves. 

Chop the leaves.

Now take a kadai, keep it on medium flame, add a tsp of oil, add methi leaves to it, add 1/2 tsp of jeera.
 

fry the leaves for a while, 
add a chopped tomato, green chillies, few slices of onion(abt a half part of the onion), 5 -6 curry leaves, 2 strands of coriander leaves.

fry all together for few minutes, when it gets cooked, turn off the flame.

let it cool completely.

when its cooled down, grind it to a fine paste, with little amount of water.

Take a utensil, put 1 - 2 tbsp of oil to it, put on the flame.

put mustard seeds, when it splutters, add jeera, shahi jeera, bay leaves, cardamom, cloves, cinnamon one by one, black pepper, fry for a while, add curry leaves, add slices of onion, cook it until it becomes transparent, now add crushed ginger, garlic, i prefer them to be crushed instead of making paste in a mixer, so it gives nice aroma to the dish.

now add the ground paste, fry it for few seconds.

Now add 1/2 cup of milk, 1/4  cup of curd, let it cook for few minutes until you notice the whole mixture gets leaving the sides, now add water ( 1 cup rice - 2 1/4), bring it to boil, add salt to taste, now add soaked & drained rice to it, stir now and then, keep on medium flame when the rice gets cooked partially, keep it on low flame, covering with a lid for few minutes.

Or you can put the whole vessel or transfer the rice to a cooker plate, allow it for 2 whistles, just to avoid the burning out of rice at the bottom.

Serve hot, with Raitha/Mosaru bajii.

.........

ಕೊಬ್ಬರಿ ಮಿಟಾಯಿ ~ Coconut Burfi

Coconut Burfi/ Kobbari Mithai

Its really an easy process to make Kobbari Mithai, its delicious, can be made in any festival,kids love this mithai.

Ingredients :

Fresh grated Coconut - 1 cup (tightly packed)
(avoid grating brown skin of coconut, to get white colored burfi)

Sugar - 1cup or 11/4 cup

Cardamom powder - a pinch

Ghee - 1 tsp, can be made without ghee also.

Method :

Be ready with a plate greased by ghee.

Take a kadai, put on medium flame, pour coconut & sugar, mix well.

 
Stir the mixture until sugar melts, stir continuously you will notice the coconut loosing its moistness, add 1 tsp ghee, cardamom powder, stir until the whole mixture comes together leaving the bottom of the vessel/kadai. The whole process must be carried out in medium flame only to avoid the burning out /color changing of coconut.

at this moment you can experience a nice aroma of the mixture, turn off the flame, now quickly put the mixture in to a greased plate.

 

swe

when its still warm, cut it in to desired shape, bcos after cooling it down completely it will be harder to cut into pieces. Allow it to cool completely, remove the pieces with help of knife/flat spoon.

:)