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.

Onion Pakoda

Onion Pakoda is one of my favorites evening snacks. though i always crib about the calories in these oil fired snacks, i don't think at all when it comes to Onion pakoda(That too when Ajey prepares quite often for me!!!!!) .

Ingredients

1. Onion - 1 Large, cut in to thin lenghtwise
2. Besan(kadale hittu)- 1 cup
3. Green chilly - finely chopped 3-4
4. curry leaves - finely chopped 6-7 leaves
5. Coriander leaves - finely chopped
6. Ginger - finely chopped.
7. Garlic - 6-7
8. Red chilly powder - 1 tsp
9.oil for frying







Method

1. Mix all the ingredients except oil by adding a very little water.
2. take the oil in thick bottomed vessel and deep fry the pakodas.

Onion pakoda is ready to serve. can be served with some sauce / chutney

Brinjal Fry

Here am giving the quick and easy recipe for Brinjal fry. Unlike the traditional Brinajl Bonda/bajji, this one need not be deep fried in the oil.  goes very well as a side dish with rice and rasam.

Ingredients:

Brinjal - 1 Large
Akki hittu(rice flour) - 5 tsp
red chilly powder - 2 tsp
salt- for taste
a pinch of hing.
oil - 4 tsp













Method:

1. wash and cut the Brinjal into thin slices and dip into the water .
2. Mix the rice flour, red chilly powder,salt and hing and keep it aside in a plate.
3. Now take the brinjal slice from the water and dip it in a plate containing the rice flour mix. Make sure that slice is coated properly with the flour.
4. Take these coated slices and heat it on the thawa. cook both the the sides adding little oil.

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

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

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.

Mandakki/mundakki(murmure) upkari

Mandakki/murmure upkari is very famous in Karnataka which is served as an evening snacks.

Ingredients:

1. mandakki: 2 cups
2. Red chilly powder: 1 tsp
3. Oil(preferably coconut oil): 2 tsp
4. Onion: 1 big
5. Cilantro: finely chopped
6. Coconut: grated 1/2 cup
7. Carrot : grated 1/2 cup

Method:

1. Take Mandakki in a bowl, add oil and mix it well so that oil is spread evenly to the mandakki.

2. Now add the red chilly powder and mix it well (In south karnataka you get mandakki masala powder in a shops. If it is not available, you can use chilly/rasam/sambar powder instead)

3. When you are serving, keep the onion, carrot, cilantro and coconut in the side of the plate so that all these needs to be mixed and eaten. dont mix all the ingredients since it will make the mandakki very soft and it will not be fun to have.

Banana Buns

Banana Buns also called Mangalore Buns. Very famous south karnataka dish which is a very good evening snacks. My husband just loves it and i often prepare it.

Ingredients:

1. Maida(All purpose flour) - 3 cups
2. Banana - 2 large
3. Sugar - 3 tsp
4. Pinch of baking soda
5. pinch of salt
6. Oil for frying


Method:

1. Mash the banana well and add  it to the maida flour and add sugar, baking soda and salt and mix well. Keep adding the  water until it forms a soft dough. keep this aside for 2 hours.

2. Now take small balls from the dough and roll it into Poori size.

3. Fry this in oil until the poori turns to golden brown.

Now the hot banana buns is ready to eat. serve with coconut chutney/sambar.