Jolada Rotti/Jonna Rotti with Avarekalu-Erulli Huli/Sambhar

Who would not love the warm Jolada Rotti or Jonna Rotti with any special gravy for a warm wintery night??..Well, here is how you make a simple no fuss jolada rotti which is not very intimidating and an equally delicious Avarekalu-Erulli sambhar..

Jolada Rotti:
1cup Jowar/maize flour
1.5cups water

Take a heavy bottomed vessel and boil water. To this add the jowar flower close a lid. Switch off the flame after a minute. After2-3 minutes, mix the mixture well and cool a little till you can handle the mixture with your palm.
Since making unbreakable rottis takes years of skill, I always make palm sized rottis which I can comfortably handlewithout any breaks..
Wet your palms or even rub a tsp of butter or ghee. Take a golf ball sized mixture and knead well till there are no lumps and it is very smooth. spread it on one palm with the help of another hand. Shift this to a skillet on medium heat. The most important step to keep these rotis soft is to dip fingers in cold water and wet the top of the rotis. Now flip it when brown spots begin to appear and apply very little water on the other side and roast it till it is done.

Enjoy this with butter, Yennegai or any sambhar of your choice..

For Avarekalu-Erulli Huli/sambhar
Boil 1/2 cup toor dal and mash well.
Boil 1 cup ar Avarekalu-Erulli sambharvarekalu and 1/2 onion chopped into strings.
Grind
1tsp jeera
1/2 tsp hing
2tsps dhania seeds
1/4tsp pepper
2tsps sambhar powder of your choice
1tsp boiled avarekalu
1/2cup coconut
1tsp tamarind paste

Mix the ground paste with dall and the boiled avareklau and onion till all the flavours come togother. Add salt and season with hing,mustard and jeera..

Awards:

My friend Archy from http://www.archysrecipes.com/ has passed the 'You are a Sweet Heart' and the 'Circle of Friends' award which I have displayed on my side bar..Thanks for these awards Archy.. I would like to pass these to all my blogger friends who have visited and taken time to comment on this blog..

Malnadu Tarakari Saagu/ Vegetable Saagu

Malnadu Saagu
This is a very famous saagu in the regions of Malenadu..This is very nutrious with lots of vegetables and with layers of flavour..This is served in small containers called 'doppe's made with leaves of kohlrabi/navkolu/Noolkolu/Navilkosu. This is traditionally served with hot puris/chapatis or can be even thinned down and taken as soup..

You need:
2 cups of vegetables (you can use a combination of kohlrabi/navilkosu, seemebadnekai/chayote, yam and carrots or any vegetables you like..) boil in a pressure cooker with little water or microwave with a cup of water till tender but firm.
1onion chopped
1tomato chopped
2 serano peppers slit(optional)
To grind:
1tbsp channa dal
1.5 tbsp urad dal
2tbsp dhania seeds
1inch cinnamon stick
3cloves
1moggu
2tbsp poppy seeds
5 green chilles
hand ful of mint leaves (optional)
2tbps dried coconut
1red chilly

In a kadai, heat a tsp of oil and roast all the ingredients over medium heat till they leave a good aroma and well roasted and make a powder.. This powder can be stored and used in other curries as well.
In a big thick vessel, heat a tsp of oil, add seasonings( mustard, jeera, and hing). Now add chopped onion and fry till translucent. Now add tomato and add a little salt and cook till the tomato is soft. Now add all the boiled vegetables with the water and mix well and boil for 5minutes. Now add 2tbsps of the ground masala powder, adjust the salt and boil till the desired consistency is reached.. ENJOY...

Avarekalu Rotti with Jawali kai kuttu palya

Avarekai also known as Lilva bean or Cow Beans is a winter speciality..Generally harvested before Sankranti festival, this bean is very flavorful with a unique texture. In many parts of Karnataka, this bean graces many dishes ranging from Sambhar , dal, Upma, dosas, rottis, curries and even sweets.

Here is an authentic Rice bread made exclusively with avarekai and scallions. It is very delicious and very simple to make.

To make the Avarekalu rotti you need:
1 cup boiled avarekai beans ( if you cannot find it, you can use lima beans or any other beans u like. If you find the dried beans, just dry roast them till they pop and boil them). Boil with 2 cups of water and do not strain the water.
1 bunch of spring onions/scallions chopped
1 cup chopped dhania leaves/cilantro
2 medium red onions chopped
2 cups rice flour
1cup very sour yogurt
Green chilies –6-7
Red chilly flakes (optional)
Hing- 1tsp
1tbsp jeera/cumin seeds
A pinch of turmeric
Salt to taste
Grated coconut (1/2 cup)

Method: Mix all the dry ingredients first and then add all the vegetables and coconut. Finally add yogurt and mix into a chapatti like soft dough. Cover and let it sit for 15mins. Now take a flat pan and smear with oil so that it wont stick. Also rub oil on ur finger tips, take a big orange sized ball of dough and spread on the flat pan gently with ur fingers so that it is equally spread in all directions. Spread it as thin as possible. On a medium flame roast this so that it cooks well. Add a tsp of oil around. Once golden spots begin to appear, Take it off from the stove and serve with a dollop of butter/ghee and any playa you like.

Cluster beans/Jawali kai kuttu playa Typically Rotti is served with this authentic Palya which is very healthy and delicious..This dish can be made both dry as well as a gravy version.

You need:
2 cups of cleaned jawali kai/chikkadikai/cluster beans

Grind together
with ¼ cup water
1tsps besan
½ cup coconut
1 tsp jeera
A pinch o hing
4-5 green chillies
Seasoning: 1tbsp oil, mustard seeds, hing, curry leaves

Method: Typically kuttu playa is made by pounding the raw beans till its broken and mushy. But we can drop it in a mixer or a food processor and pulse it for a few secons to do the same process. Microwave this mixture for 7mins with very little water till the beans are cooked

Take a Kadai and add all the seasonins in the oil. Now add the ground paste and fry for 3-4mins till all the besan cooks well. If you need a gravy version you can add water at this point or else, add the cooked mushy beans, add salt and mix well for 2-3minutes and serve. This can also be eaten with rice or chapatti.

Akki Shavige / Spicy Rice Noodles/ Sarsvathulu

“Akki Shavige” is a delicacy anywhere in Karnataka. People make this in many ways and no matter what spices you use, it tastes excellent. To make the Shavige itself is a big process but worth it. This is another favorite Udupi Tiffin generally served throughout the year. This dish is more special to me since it is unique from the regular Akki Shavige (Spiced Rice Noodles) and I am a big peanut fan... Try this simple dish and you will not be disappointed. It is Spicy, savoury, sweet and tangy..

You need:
2 to 2.5 cups boiled rice noodles (you can use the instant rice noodles if you wish)
1 chopped green pepper/capsicum
2 Serrano peppers chopped (you can use 5-6 green chillies instead)
1 medium onion chopped ( I prefer white or yellow onion for this one)
½ cup roasted coarse ground unsalted peanuts (Again use the store brought roasted peanuts if u wish, they taste equally great)
2 tsps Menthyada hittu (this is a spiced powder generally made by roasting different dals together and grinding it) –If you don’t have this, you may use the regular besan with a pinch of red chilly powder mixed in it.
Juice of a lime

For seasoning:
1tbsp oil (mix peanut oil or olive oil with coconut oil if u prefer for more flavor), 1tsp mustard, 1tsp jeera, 1tsp urad dal, 2tsp channa dal, a pinch of turmeric, 1/4tsp hing and a sprig of curry leaves.

Method:

In a kadai, heat oil and add mustard seeds. When it splutters add the rest of the seasonings and fry for a minute. Now when the dals turn slightly golden, add the green chillies and add onions immediately. Fry for a minute or 2 till they are translucent. We do not want to caramelize the onions. Now add the green pepper and fry for 3minutes till it gets slightly soft. To this add the besan or the menthyada hittu and mix well. Now add the peanut powder, mix well and cover the kadai with a lid. After 3minutes, mix everything well, add salt and now switch of the stove. Add the boiled noodles and make sure you mix very well. This is the most important step. Finally when all the noodles are coated with this peanut mixture, add lime juice and serve..

Traditionally this can be had with coconut chutney but tastes equally good standalone..

Enjoy & Let me know your comments..

Udupi Dhania Sambhar with Chutney Palya

This is a very delicious and a simple vegetable udupi sambhar. When you need something comforting & are bored of using your regular sambhar powders, this is a sweet surprise.

Chutney palya is a very easy and nutritious palya which can be prepared in a few minutes. This goes well with sambhar and rice..

For Dhania Udupi Sambhar:
2 cups mixed vegetables
1 cup toor dal
To grind
2tsp regular sambhar powder (use whatever u have on hand, I have used MTR sambhar powder)
2tbsp coriender seeds ( do not roast)
1tbsp fresh grated coconut
1/4tsp hing
Grind everything to a paste using water.

2tsp tamarind paste ( or 1tsp tamarind date chutney)
salt
optional: 1tsp of coconut oil
Method:
Pressure cook dal with vegetables adding a pinch of turmeric with3cups water. In a kadai, add seasoning using a tsp of oil, 1tsp mustard seeds, a pinch of hing and a sprig of curry leaves. To this add the cooked vegetable dal mixture and mix well. Now add the ground paste, salt and a tsp of tamarind date chutney. I have used this since I like the sambhar a little sweet. This is entirely opitional. Bring it to a boil..Switch off the stove. Now add a tsp of coconut oil and mix well..
Enjoy this Udupi sambhar with steaming rice..

Chutney Palya
This is an extremely simple palya loaded with nutrition and a 2minute affair..To make this you need..
1package --cole slaw mix ( you can also shred cabbage, radish and carrot separately and mix them for this)
1tsp chutney powder ( you may use rasam powder if u like)
1/2 tsp dhania powder
seasoning
Method:
In a kadai, heat a tsp of oil. Add mustard seeds, 1tsp urad dal and a tsp of channa dal. Fry till they turn red. In a boil take 1/4cup of water and mix the chutney powder and coriender powder to this. Now add this paste to the seasoning and mix well. Add salt and mix. Now add the shredded veggies and mix well till it is well coated.
Cover the kadai with a lid and in a medium flame cook for 3mins. Remove the lid, add fresh grated coconut and mix well..
This goes well with rice or chapati..

Fire Roasted Yam/Sweet Potato

Fire roasted Sweet Potato/Yam:

This is one of the most delicious cold wintery snack that is very healthy and equally filling...
For roasting directly under fire, you can use your fire place if you have one..This is a great way to enhance the flavour in your sweet potato. Another way of roasting is using charcoal. Place the sweet potato on heated coal for 15 minutes, toss it every 3-4 minutes to make sure the skin is getting charred and its heating equally on all sides..

To serve:
remove the charred skin which comes of very easily. Once fully done, the potato cuts like butter and yet retains its shape without breaking down. I generally serve this with rock salt and pepper or with honey..
Tip: You can mash this and use it for making raita, its an excellent accompaniment with any dish..

Chinese Vegetable Fried Rice & Sweet and Sour Vegetable

Chinese Vegetable Fried Rice with Sweet & Sour Vegetables

This week was chinese food week at my place..We so very much wanted to eat our "Indian Chinese" specialities and I landed up making some of them..Here is a very easy version of this rice.
Chinese vegetable fried rice
1 cup long grain basmati or 1 cup jasmine rice I(I have used Jasmine rice here for added flavour)
1/4cup peas
1/4 cup finally chopped carrots
1/4 cup string beans chopped at an angle
1/4 cup corn (optional)
1 pack coleslaw (I have used the slaw with shredded cabbage, brocolli stems, brocolli florets)
Use any vegetables you have
bean sprouts (optional)
ginger juliennes 1tbsp
garlic finely chopped 1tbsp
1 bunch spring onions
1tsps soy sauce
2tsp red chilly sauce
1tsp green chily sauce
1tbps tomato ketchup
salt to taste
1tsp sugar
1tbsp oil

Method
First boil rice separately and allow it to cool..
In a big wok, add oil till it smokes, to this add ginger first and then garlic, keep stirring continously so that it wont burn. To this add the while onion portion of spring onions and mix well. Now add all the vegetables and fry for 3minutes in high heat. Add all the sauces, sat to taste and fry again till the veggies get a little tender..Adjust spice and salt to taste and mix rice well and fry again for 2minutes till everything mixes together..Garnish with spring onions..Serve this with Sweet and Sour vegetables..

Sweet and Sour Vegetables
This is my favourite chinese veggie dish. I always made it a point to eat this in shanti sagar whenever I visit Bangalore. Here is how you make it..

Ingredients:
1 bell pepper--chopped to big chunks
1 onion- chopped into big chunks
1 cup pineapple chunks (you can also use half a can of mixed fruits)
For sauce
1tbsp corn starch
1tsp ginger chopped
2tsp ketchup
1 cup water
2tsp soy sauce
salt to taste
1bunch scallions chopped for garnishing

Method: microwave all the vegetables and fruits for a few minutes till they r soft..
Mix all the ingredients for the sauce in a bowl. In a pan, head a tsp of olive oil. add the sauce mix and mix well. When the sauce starts thickening, add the boiled veggies. Adjust the consistency with the boiled water. Mix well..Garnish with scallions and serve with fried rice or noodles...

Menthya-Palak Thovve/Methi Palak Dal/Menthya-Palak Pappu

Menthya-Palak Thovve

Menthya-Palak Thovve/Methi-Palak Dal
This is a very quick and easy recipe with loads of iron, fibre and protein..Try it when you need something very filling quickly..

Ingredients:
1bunch fresh Methi leaves
1bunch fresh baby spinach or regular spinach
3green chillies slit vertically
1/2cup toor dal
1/4 cup moong dal
1/2tsp red chillie flakes
1tsp turmeric
1clove garlic(optional)
1/2tsp amchur/1tsp tamarind pulp

To season
2tsps ghee, 1tsp mustard, hind, 1tsp jeera, 1/4 tsp methi seeds,

To Make

In a pan, roast the dals for a minute till a nice aroma comes. Pressure cook the dals with just enough water to cover them adding turmeric.
In another pan, add the seasonings and garlic. When mustard stops spluttering, add the green chillies and mix well. Now add the cleaned greens and mix well. Cover the pan for 2minutes. The greens wilt at this poin and leaves out water. Now add salt and cover for another 2minutes till the greens cook well.
To this, add the pressure cooked dals and mix everything well. Add little water for desired consistency. Finally add the chillie flakes and mix everything well for another minute and serve hot.
This can be eaten with white rice and ghee, or with rotis..

Honey Cake/Dil Pasand/Dil Khush...

Bangalore Honey Cake, Dil Pasand and Dil Khush

For anybody staying in Bangalore, we all love our good old iyengar bakeries and their goodies. One of the most oldest and favorite bakery product is the Honey Cake and an equally enticing delicacy is the Dil Pasand/Dil Khush.. I am posting this recipe for the benefit of those people who have been searching for these recipes on the Internet, which even included me at one point of time.

So here you go folks. Do try these and it would be great to let me know the results. I have personally tried and tested both the recipes and they come out perfect..

Honey Cake

Note: You can follow any regular white cake recipe for the cake..
Ingredient Quantity
150ml Water
50g Sugar
50g Egg
50g Maida
10gm butter
1/2 T spoon baking powder
1 Tspoon Milk powder
1 Tspoon Vanila Essens........


Honey dip for soaking:
1/ 2 cup fresh honey
150ml water
50ml sugar
25gm coconut powder

In pan boil water with honey, sugar and coconut powder and add 1/4tsp cardamom powder. Boil for 10mines and cool till warm.

Method

Sift the flour.
Add the baking powder and sift the flour again. This makes soda spread evenly in the Maida.
Break the eggs and pour them in a cup. Beat them till the froth color is white. Better if u do it with an egg-beater.
Add sugar and keep beating till the sugar dissolves completely.
Slowly pour the Maida, and as u do, keep mixing to ensure there are no blobs of Maida…
Do not batter it overly. And as soon as the Maida gets dissolved get the batter ready for baking.
I guess u know the baking process. I don't elaborate on that…. Oil the pan, line the bottom of the oven with a waxed paper… oil it again… and then fill it with batter….. Preheat the oven to 350F and bake for around 45mins till the cake is done. Check after every 30 minutes.
After the cake is baked, get it out of the oven and let it cool.
When the cake is done, add this syrup to the entire cake and let it soak for 20-30mins. Cut it and enjoy the Honey Cake.

Tip: Just make sure you adjust the flavor and sweetness of honey and use honey accordingly.

Dilpasand: (serving 4 people)
150Ml Water
250g Maida
150g dalda
10g Salt......

Method: Mix all the above four ingredients to a soft dough like chapatti dough. Cover it and let it sit for an hour.

In a bowl mix.50g dried coconut scrapings, 50gms sugar,50g Cherry frts,50g Dry fruits . Now roll the dough into a thick circle. Dab it either with egg wash or with butter. Add the above mixture and bake it in the oven at 350 for 15mins. Keep checking at 10minutes till it is brown and crispy..


Dilkhush: (Serving 4)

150Ml Water
250g Maida
10g Yeast
60g sugar
10g salt

Mix above ingredients into a dough like chapatti dough and leave it covered for 45minutes-1hr.
For the Masala

For the stuffing
Plum Cake1
Pineapple Essence As desired
Sugar¼ Kilo
Pineapple icing as desired
Coconut grate Grated lengthwise – as required


Mix the ingredients well. Take care that the mix is loose enough just like "alu masala for alu samosa".

3) Prepare a "peda" of thickness u desire out of the dough.
4) Spread the masala on ONE HALF of the peda. Fold the other half of peda sop that it covers the masala. You now have a roti folded in the middle with masala inside!
5) Break an egg. Mix it well in a cup. Take a brush and dab it on the top surface of the bread.
6) Bake the "peda with the mix" for 10 mins. Check if it requires more time. You can check the crust color for that!... to check if it has fully baked, poke it with a toothpick.

Holige/Obbattu/Bottatlu/Puran Poli

Bele Holige/Bele Obbattu

Don’t we all love Holige which is also called obbattu or Puran Poli..

In any Karnataka home, Holige is the traditional sweet prepared whether it is the Kayi Holige, Sakkare Holige or the regular Bele Holige..

All three are a treat to your senses. However, below is a traditional recipe for the Bele Holige..

For Kanaka/Dough you need..

2cups maida

2tbsps Chiroti Rave/fine semolina

A pinch of salt

A pinch of turmeric..

2tbsp oil for soaking

Mix all the ingredients with warm milk till you get soft elastic dough (almost like a chapatti dough). Keep it covered in a warm place and add oil on the dough to prevent from drying..

For Hoorna/suffing

1 cup (1 pav) channa dal

1.5 cups soft dark brown jaggery

2tsps green cardamom powder

½ cup fresh grated coconut

Boil channa dal on stop stop with 3cups of water till the dal is soft but does not break. Strain all the water. Grind the dal to a smooth paste without any water.. In a thick kadai, add jaggery and sprinkle a handful of water and melt the jaggery.. and boil for 2-3 minutes till bubbles form. To this add cardamom powder and mix well. Now add the dal paste and mix well. In a medium flame, keep stirring this mixture for 10-12 minutes till all the water evaporates and the m ixture gets to a halwa consistency. To this add fresh coconut and keep it aside to cool.

To make Holige

Take a pingpong sized dough. Pat it on a foil greased with oil to a little disk. Now take a pingpong sized filling and place it in the poori. Close all the ends and roll out to a desired size. On a tava fry the holige with very little oil if needed.

Tip: Use rice flour for dusting when rolling out the holige. This gives a very unique flavour..