Chocolate Oondee

Ondee is a ball shaped sweet dish. Oondee is known as Laddu in Hindi and other North Indian languages. Some of the most popular oondees in Karnataka are;

• shenga-oondee
• kadle-oonde
• rava-oondee
• besan-oondee
• churmari-oondee

This Naga Panchami, I got the idea of Chocolate Oondeee. And here it is...


...made by Shilpa.

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Tomato Pyramid

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Jeera (Cumin Seeds) Kashaaya

Ingredients:

• Cumin Seeds (Jeera)–2 to 3 Tbsp.
• Water – 1 Glass
• Butter – 1 Tsp

Method:

Fry Cumin Seeds till it stop spluttering. Add water and bring it to boil until the Kashaaya reduced to its ¾th consistency. Remove flame add butter and drink it with Cumin Seed.

It is a very good medicine for Gastric Trouble and gives quick relief.

Simple method to prepare 'Set Dosa' (Uttappa)

Recently I had been to Dharwad, my aunt told me this very simple way of preparing set dosa. Usually we use boiled rice (2 & 1/2 cup), raw rice(1 & 1/2 cup), puffed rice (1 & 1/2 cup), (churmari/kadle puri) black gram (1/2 cup) & fenugreek seeds (3 tea spoons). But in this simple method only raw rice and flattened rice (avalakki) are sufficient.

Simple method :

Ingrediants :
1. raw rice : 4 cups
2. flattened rice (avalakki) : 1 cup
3. butter milk (for soaking raw rice) &
4. salt to taste.

Procedure :
1. Raw rice (4 cups) soaked in butter milk (freshly prepared);
2. flattened rice (1 cup) soaked in water
and both kept for 6-8 hrs.

Grind both together and keep overnight. Next day, add salt to taste and prepare set dosa (plain uttappa). I think, buttermilk induces fermentation. And that is why the dosa is very spongy and soft too.

Aloo Paratha

Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling - Potatoes. Aloo Parathas are perfect for a weekend breakfast.

Ingredients:

For Dough:
• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

For Filling
• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• chopped coriander
• 1/2 teaspoon garam masala (optional)

And
• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method:

Dough
• Mix flour, salt and water together to make soft dough.
• Let the dough rest for at least ten minutes.

Filling
• Boil 2 medium potatoes in water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
• After the potatoes are cold enough to handle, peel and mash the potatoes.
• Mix green chilies, coriander, cumin seeds and salt to the mashed potatoes.

Making Paratha

• Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.

• Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together.

• Heat the Tava on medium high.

• To make it easier to roll the balls, first roll them in dry whole-wheat flour.

• Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

• Place the paratha over the tava. After a few seconds you will see the paratha change color and puff in different places.

• Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.

• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

• Cool the parathas on a wire rack so they don’t get soggy.

Parathas can be served with tomato chutney,butter, plain yogurt or any gravy subji.


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