Aloo Paratha

well.. well.. paratha!!!!! all time my favorites.. i don't mind any paratha.. methi,palak,cheese, aloo and many more in my list. First time in  my in-laws house before my marriage i prepared methi paratha,second time aloo paratha and third time palak paratha and again 3-4 days  after my marriage i prepared some other paratha... :) my MIL everytime whenever she used to call up her sister, she used to tell that my DIL prepared this paratha, that paratha etc.. and finally one day her sister asked "Ninna sosege paratha bittu bere yenu baralwa???"means "doesnt ur DIL know to make anything other than parathas???"since then in my house even now my in-laws call me "paratha speacialist".

I am giving here the recipe for aloo paratha.. one of my favorites paratha.. lets see the recipe below..

Ingredients

 Wheat flour - 1 cup
 Aloo - 1 large
 Onion - 1 finely chopped
 Coriander leaves - 6-7 strands finely chopped
 jeera powder - 1 tsp
 Daniya powder - 1tsp
 peas(optional)
 green chilly - 2-3 finely chopped
 salt for taste.
 butter/ghee for cooking parathas







Method:

1. Take the  wheat flour in a bowl and add some water and little salt and prepare the chapathi dough and keep it aside.

2. Cook the peas and aloo and once it cools finely mash them together.

3. add finely chopped onion,coriander leaves,green chilly,jeera powder, daniya powder and salt to the mashed potato and mix everything well.

4. Take some portion of the chapathi dough and roll it to samll roti(poori size)

5. Take a lemon sized aloo from the aloo mixture and put it in the center of the roti and raise all the sides to cover the filling. Now evenly roll the paratha to medium thickness.(use wheat flour for dusting)

6. cook the parathas on thava using little ghee/butter. serve hot with some raitha n pickle/chutney powder.

Yeriyappa/Guliyappa/paddu

Once again a karnataka traditional recipe yeriyappa/giliyappa/paddu... called with different names in different regions of Karnataka. It can be served as a very good evening snacks.

 Everyday we used to crib that we dont have the thava to make this paddu. Luckily one day when i was talking with my Friend Sini, she told me that she got the non stick guliyappa thava from india this time:) I never made it late.. Immediately i  borrowed the thava from her for a few days.. returned back home, prepared the batter and next evening guliyappa was ready for the evening snack!!!!!!! we are really so crazy for this..

Ingredients


Rice - 2 cups
Uraad daal - 1/2-3/4 cup
Methi seeds - 2 tsp
Avalakki(poha) - 1 handful
onion 1 big finely chopped
pinch of turmeric
salt for taste

for tempering

oil - 2tsp,mustard, grahm daal,curryleaves

coriander/cilantro for garnishing









Method:

1. Wash and Soak daal and rice separately for  about 5-6 hours. Soak methi seeds and poha for about 2 hours.

2.  Grind Uraad daal to a fine paste followed by rice,methi and poha. Mix all the grinded mixture and allow this batter to ferment overnight.

3. Take some batter in a small vessel and finely chop the onion and coriander and add it to the batter.

4. Heat oil in a small kadai and heat the tempering ingredients add to the batter mixture. Add salt and mix the batter properly.

5. Now take the Guliyappa thava and pour the batter in each of the Moulds and add little oil and cover the lid cook on both sides until guliyapa turns to golden brown.

Serve hot with chutney/chutney powder.

Note: you can find Non-stick Guliyappa thava in any departmental store.  with non-stick tava there is no head ache of removing that guliyappa from thava.Guliyappa comes out really very crispy and tasty.

Pesarattu/hesaru kalu dose(Moong daal dosa)

Pesarattu is a famous breakfast basically from Andhra. It is very nutritious and rich in fiber contents and proteins. I just used to enjoy pesarattu for my breakfast during my stay in Hyderabad. I totally forgot about this after i returned from Hyd. Recently, i found this  whole moong daal in Indian store. we bought mainly for making Kosamabari/salad out of it. That time it reminds me of pesarattu. i tried out very next day and it came out pretty well. we enjoyed it. Hope you will like it too :)

Ingredients

Hesaru kalu(green moong daal) - 1 cup
green chilly - 3-4
jeera - 2 tsp
Akki hittu(rice flour) - 3-4 tsp
salt for taste
















Method:

1. Wash and soak the whole moong daal  overnight.

2. Grind it to a smooth paste by adding green chilly, jeera and salt and little water. Make the batter little thicker than the normal Dosa.

3. Add rice flour to the batter. Now the batter is ready to make dosa.

4. heat non stick thava and spread the batter like normal dosa. and spread some oil. cook both the sides.

Note:
Unlike normal Uraad daal Dosa, this dosa batter need not be fermented.
Rice flour is added to make the dosa more crispy and it avoids dosa sticking to the thava and will be easy to remove.      

Bisibele Bath

Bisibele bath.. another karnataka Favorite recipe. Bisi means hot and bele means Daal. it is a mixture of Rice, daal and vegetables. Recipe i am giving here is based on the MTR /any other BBB powder. I will post the recipe for BBB powder soon in my blog.

Ingredients

Rice - 1 cup
Thogari bele(Toor daal) - 1 cup(or lil less than 1 cup)
vegetables- carrot,beans,potato(finely chopped),green peas- 1 cup
finely chopped onion - 1
Coconut - fesh/frozen - 3-4 tsp
Bisibele Bath powder - 2-3 tsp
Tamerind Juice - 2-3 tsp
Jaggery - 1 small(depends on how much sweet u want)
Ghee,Cashews, Red chilly, curry leaves,mustard for tempering
coriander leaves for garnishing
salt for taste




Method:

1. wash and cook the rice and daal separately in a pressure cooker until they are cooked properly.

2. Wash and cook the vegetables with pinch of salt and jaggery and keep it aside.

3. Take the coconut in a mixer jar and add 2 tsp of BBB powder and grind to a smooth paste.

4. Take the tamarind juice in a thick bottomed vessel and add the coconut masala paste, add little water and boil for 2-3 minutes.  Now add the cooked daal, rice and vegetables to it.

5. Add jaggery and salt and boil the mixture for 5-6 minutes in medium flame. Add some water to get the desired consistency.

6. Fry the onion until golden brown using 1 tsp of ghee and add this to the above mixture.

7. Temper the above bisibele bath using tempering ingredients mentioned above.

8. Garnish with the coriander leaves.

Bisilbele bath is ready now.. serve hot n enjoy:)

Idly Oggarane(Idly Upma)

Idly Oggarane/Idly Upma is a very easy and quick recipe.. can be prepared with some left over Idlys. Tastes really good and its one of my fav evening snacks. Here goes the recipe for Idly Upma.

Ingredients

Idlys - 3-4 a day old, coarsely broken/crumbled
Onion - 1 Large finely chopped
Ghee/butter/oil, channa daal,curry leaves, mustard for tempering
cilantro(kottambari soppu) - a few strands for garnishing
salt - for taste
turmeric - 1 pinch








Method:

1. Heat Ghee/butter/oil in a pan and add mustard seeds,channa daal, curry leaves and heat them until mustard crackles.

2. once the mustard crackles, add the onion and saute until golden brown. Add pinch of turmeric and salt.

3. Now add the crumbled Idly and mix well .

4. Garnish the above mixture with cilantro.

Idly Upma is ready to serve.

Banana Dosa(Pan cake)

we got lots of Banana for Ganesha habba. Me and Ajey both of us dont like to eat banana by just itself. so was thinking of doing something special using those long bananas. As I am all time dosa lover, just thought of halasina hannina dose (jack fruit dosa) Amma used to prepare in my childhood days during rainy season.   so i just gave  try for banana dosa in the same way how jack fruit dosas are prepared. it came out really well and was a very good evening snacks for us that day.
I am giving the recipe for banana dosa/pan cake

Ingredients


1. Rice - 1 cup
2. banana - 2 large
3. thick poha - 1 handful
4. jaggery - 1/2 cup
5. salt - little bit for taste
6. ghee for pan frying










Method

1. wash and soak the rice in water for about 3-4 hours

2. grind the rice in grinder/mixer jar. dont grind too smooth also. Now add the poha,banana, crushed jaggery and and blend well with the batter.

3. Take out the batter and add a pinch of salt and keep the batter in warm place for sometime.

4. grease the tava with some ghee and spread the batter and make a circular shape like normal dosa and add some ghee on the top. turn th dosa and cook both the sides.

Now the sweet banana dosa is ready to eat. Have hot with some ghee and it is really very yummy!!!111

sweet and khara pongal

Hello pple!!!1 am back after the long weekend.. had fun trip to baltimore and washington DC.. initially we had just planned for Washington DC but it turned to something different so had been to baltimore National aquarium and then to DC and the trip was superb..had great fun roaming around in DC.. thats all about the trip and now coming back to my recipes..

weekend i have tried out sweet and khara pongal for the evening as Ajey prefers to eat something the moment he comes back home from office. Sweet pongal is also  called Huggi in karnataka. It is very easy to prepare and doesnt take long time also except the cooking time for rice and daal.My pongal had come out very well and we both relished the pongal. lets see the recipe now..


Khara pongal(spicy pongal)

Ingredients

1. Rice - 1 cup
2. Moong daal(hesaru bele ) - 1 cup
3. Black pepper - finely crushed - 1/4th tsp
4. cumin seeds - 1/4th tsp
5. gren chilly - 3-4
6. ghee,curry leaves,cashews  for tempering
7. coconut grated - 1/2 cup






method:

1. wash the daal and rice and add some 4.5-5 cups of water and pressure cook until done. In my cooker it takes around 3-4 whistles. dont worry if they are over cooked. daal and rice will blend more well if they are cooked well.

2.  add the crushed pepper corns and salt  to the above cooked daal rice mixture and mix well.

3. Now add the coconut and heat the mixture in stove for  3-4 minutes

4. heat  2 tsp of ghee in a kadai and add cashews, cumin seeds,green chilly and curry leaves and add this tempered mixture to the pongal


Now the pongal is ready to serve.

Huggi (sweet pongal)

Ingredients

1. moong daal - 1 cup
2. rice - 1 cup
3. jaggery - 1/4th cup finely crushed
4. ghee - 3 tsp
5. cashews
6. milk (optional)

















Method


1. wash rice and daal separately  and cook together in a pressure cooker by adding 4.5-5 cups of water. you can replace some water by adding the milk as well.

2. Once the daal and rice mixture is ready add the coconut,jaggery and mix well

3. fry  some cashews in 3 tsp of ghee  and heat until cashews turns golden brown and garnish the rice-daal mixture

now the Huggi is ready to eat!!!!

Methi Paratha

Well well... I prepared Methi Paratha  at my in-law's house before my marriage. I had gained some nice browny points :D. My mother-in law  often remembers it :)


Ingredients

1. Methi leaves - 2 cups finely chopped
2. Atta - 2 cups
3. Red chilly powder - 1 tsp
4. Jeera - 1 tsp
5. Salt for taste

Method:

1. Take the Atta in  bowl and add the above Ingredients and prepare the smooth dough like normal chapathi dough. keep it aside for 10-15 minutes.

2. Now take some portion from the above dough and  roll it thin like chapathis.

3. Put it on the tava and cook it until parathas are done. Add some butter while cooking which gives great taste for parathas.

Now methi paratha is ready . serve with pickle/ some raitha

Voggarane avalakki(Poha Upkari)

Avalakki Voggarane is a very nice  evening snacks along with coffee/Tea. It can be quickly prepared within 10 minutes. some people prefer to have this with Upma also. lets see the recipe here.

Ingredients

1. Poha(avalakki) medium thickness - 4 cups
2. Grated coconut - 2 cups
3. sugar - 3 tsp
4. mustard,oil,uraad daal,
    red chilly,hurigadale(putani),
    curry leaves for tempering
5. cilantro for garnishing
6.green chilly - 2
6. salt for taste



Method

1. Take 2 tsp of oil in a kadai. Once the oil is heated, add mustard.when the mustard seeds crackles  add uraad daal,red chilly, putani and curry leaves and fry until the putani(hurigadale) turns to golden brown. and keep this mixture aside.

2. Now take the coconut in a bowl  and add salt, sugar and finely chopped green  chillies and mix it well so that  all these will  evenly with the coconut.

3. Now add the mixture prepared in the step 1 to the above coconut mixture and mix everything well. Now add the poha to this mixture and serve  immediately.

Note: dont mix the coconut mixture and poha and keep it for long time as it might make the poha very dry and might loose the taste. so prepare the coconut mixture and just before serving add the poha and serve

Akki rotti(rice flour rotti)

Ingredients

1. Rice flour : 2 cups
2. Onion : 2 finely chopped
3. Carrot : 1 grated
4. salt for taste
5. pinch of hing
6. Cilantro finely chopped
7. coconut : cut in to small pieces

Method

1. Take a bowl and mix all the above ingredients and keep adding the water until it forms a soft dough and make some balls of medium size

2. Take the wax paper/holige paper and grease with little bit of oil.

3. Take the ball and keep it on the paper and press it using hand to make a thin round shape like a circle.


4. Make small hole in the middle so that its easy to put the oil while frying it on the tawa.






5. Place the wax paper on the tawa and wait for a minute.

6. Remove the paper and add oil/ghee/butter in the whole that is made when making the rotti

7. Fry till the rotti is completely cooked both the sides

 Now the Bisi bisi akki rotti is ready. Serve hot with Coconut chutney

kesuvina (colocasia) pathrode

Kesuvina soppina pathrode is a very delicious food prepared in Karnataka mainly in south and malanadu regions. It can be served as evening snacks or morning breakfast

Ingredients:

1. Colocasia Leaves : 8-10 big
2. Rice : 2 cups
3. Coconut grated: 1 cup
4. Tamarind juice: 1/4 cup thick
5. Cumin seeds: 2 tsp
6. coriander seeds: 2 tsp
7. Pinch of turmeric
8. Red chillies : 4-5
9. oil
10. Jaggery
11. Mustard, urad daal , curry leaves for tempering


Method:

1. wash and soak the rice in water for about  2-3 hours

2. Now take the rice in a mixer jar, add red chilies,coconut,cumin seeds, coriander seeds,turmeric,salt ,tamarind juice and grind it to a smooth paste. Make it like a dosa batter or little thinner is also fine.

3. Now take the colocasia leaves and chop it finely.

4. Mix this finely chopped leaves to the batter you prepared in the step 2 and mix it well.

5. Now take the Idly cooker and put this batter in a Idly tray/ in small plates and cook it like Idly(say for 15 mins)

6. Remove the cooked pathrode batter from the cooker and mash it in the hand put it in a bowl. cook properly so that it should not be sticky.

7. Now take 3 tsp of oil in a  Kadai  and once the oil is heated add mustard and once the mustard seed splutters, add urad daal, curry leaves, and 1 red chilly cut in to pieces.

8. once the Urad daal turns to golden brown, add this Patrode mixture you have made in the step 6 and mix it well.

you can also use methi/cabbage instead of colocasia. if you use methi it is called methi patrode, for cabbage, cabbage pathrode. Leaves can vary according to your taste

Note: When you are using colocasia, use the adequate amount of tamarind and if the tamarind quantity is less it u might feel your tongue itched.