Sorekai Palya

Sorekai Palya

Sorekai or Bottle gourd curry, I like this to make little spicy with gravy, so it matches well with chapati..

Roti Kichadi

  Roti Kichadi

I was thinking abt this dish, how it might have been invented, like it's said "Necessity is the mother of invention" :) what might be the necessity? May be who made this dish for the first time didn't wanted to throw away the rottis or chapattis the next day they were made of, see if u have left out rottis or chapattis for next day and u were thinking what to do with it , surely u can try this recipe, it's tangy spicey one, I assure ..

Putani Chutney

Putani Chutney is a popular item in North Karnataka. This dry chutney goes well with jolada rotti, ragi rotti, chapathi, dosa and even items like paddu and idli. You can mix either curds or ghee with the chutney to make it a pasty. Its easy and quick to make.

Ingredient-

1. Putani (Hurgadle) - 250 gms

2. Jeera - 1 tea spoon

3. Chilly powder - 2 tea spoons (or as required)

4. Garlic - 8 to 10

5. Curry leaves - 2 or 3 sticks

6. Salt - to taste

7. Lemon - 1

Method-

1. Put all items except lemon into the mixer jar

2. Run the mixer until the powder is fine and consistent

3. Squeeze lemon juice and mix again

4. Store in a air-tight jar. Ideal to use it within a month.

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ರಾಗಿ ಅಂಬಲಿ ~ Ragi Ambali

Ragi Ambali is a natural coolant, a food to be had in summer days to keep your body cool. It requires very few ingredients and hardly any effort to prepare it. Here's a short video, ingredients and steps.

Ingredients-

• Ragi flour
• Curd
• Water
• Salt

Steps-

1. Mix half bowl Ragi flour and curd. Mix well to a consistent thin paste.
2. Allow the mixture to soak 2 to 3 hours.
3. Place a vessel of water on stove, wait until the water starts boiling. Fill the vessel upto ¾ only.
4. Stir the Ragi-Curd mixture and pour it in boiling water. Stir slowly.
5. Add salt. Stir continuously until the liquid comes to boil.
6. Once the liquid starts boiling, reduce the flame to sim.
7.  Do not cover the vessel. Boil for 10 minutes and turn off flame.
8. Ambali is ready. Allow it to cool for couple hours.

You can add finely chopped onion while serving.
The quantity shown in this video can serve three people.

Jowar version of this dish is called Jolada Ambra.
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ತಾಲಿಪಟ್ ~ Talipatt

Talipatt is a North Karnataka snack which can be had any time of the day. The name Talipatt has an interesting background. The word can be split into Tali + Patt which means 'clap' and 'sound'. Originally, Thalipatt used to be made by clapping the dough with hands only. Later people resorted to more convenient methods and flattened it on the kitchen platform.

Ingredients-

• Rice flour - 1 cup
• Besan - ¼ cup
• Jowar flour - ¼ cup
• Wheat flour - ¼ cup
• Chilly powder - 3 to 4 teaspoons
• Jeera - ½ teaspoon
• Turmeric powder - ½ teaspoon
• Salt - to taste
• Medium sized onion - finely chopped
• Coriander - finely chopped
• Medium sized Cucumber - grated (optional)
• Medium sized Carrot - grated (optional)
• Cooked rice (optional) - this enhances the taste and makes it soft
• Oil

Mix all the flours. Add chopped onion, coriander, grated cucumber/carrot, rice, jeera, chilly powder, turmeric powder, and salt. Mix well by hand.

Add water and continue mixing until the dough is consistent. This dough should be slightly softer than chapati dough.

Wet your hands. Take a piece of cotton cloth, wet it and squeeze it lightly. Take handful dough and flatten it on the cloth as shown below.

Lift the cloth along with the flattened dough and place it on a hot tawa. Apply oil on both sides and cook for 2 to 3 minutes on high flame.

Serve with chatni & cord or chatni & butter.

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