Saarina Pudi

You Need To Have:

2 cup dry chillies/vana menasina kayi(1 cup byadagi menasina kayi , 1 cup guntur mensina kayi)

1 cup Coriander seeds/Dhania

3/4 cup of Cumin seeds/Jeera

1/4 cup Fenugreek seeds/ Methi/menthya

1/4 Black pepper/olle menasu

1/2 Curry leaves/karibevu

Method:

Dry roast all the ingredients one by one until nice aroma comes of it. Remove it from the flame and keep it aside.
Once they cool down, ground them to powder and shift it into airtight container.

Daal Makhni

Daal Makhni




Like Daal-Chawal, Anna-Tovve belongs to comfort foods, Dal Makhani fits perfectly with Jeera Rice.

Dal makhani is punjab delicacy. Dal makhani with Jeera rice is great combo.
I was introduced to this combo from my North Indian friend.

Its called as Dal Makhani as it is made with Dal ( Rajma and Black Gram) and Makhan (White Butter) and whole milk cream. Its rich in calories and with rich proteins and fiber.

You need to have:

1 cup Urad daal(Whole blackgram)
1/4 cup Rajma (Kidney beans)
1-2 tblsp Butter (
1 tsp Cumin Seeds
2 green chillies,
1/2 tsp Haldi (Turmeric)
1 tsp Red Chilli powder 1-2 tsp
Garam masala powder
1/4 cup fresh cream
Salt
Fresh Coriander leaves
1 tsp Garlic paste 1/2 tsp Ginger paste
1 medium sized onion,
chopped2 tomatoes



Method:

Soak the Urdad, Rajma overnight. Pressure cook them and keep aside.

Heat the oil in a kadi or frying pan.
Add the cumin seeds. onions and tomatoes. fry till they turn translucent. Put in the green chillies and ginger, garlic paste and fry for some more time. Add the Haldi.

Now put in dals, salt, red chilli powder,coriander powder and Garam Masala. Mix well, cover and cook on low flame for 15 min .Add fresh cream nd mix well.


Switch off the flame add the chopped coriander leaves and server with jeera rice.

Majjige Huli

Majjige Huli recipe has two different versions: Bangalore and Mangalore version.

Banglore version is bit complex and takes more ingredients while Mangalore version is simple and used ingredients are also very less(only coconut and green chilly is used).

Another difference is Usually Banglore version of Majjige Huli is prepared with Ash gourd. where as Mangalore version of Majjige Huli is prepared with varieties of vegetable

One more speciality of Majjige Huli(Banglore version) is, it increases digestion and really good during summer.

You need to have


Half cup Channa dal or Kadale bele soaked in water
1 cup butter milk
1 cup water
1 cup Ash gourd cooked
1 tsp oil,
1 tbsp mustard seeds,
1/2 tbs haldi,
1 tbs hing.
3-4 green chillies
1 bunch of coriander leaves
5-10 curry leaves
2 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp Jeera
1 inch ginger
half cup freshly grated coconut

Method:
Soak the channa for half an hour and cook Ash gourd in cooker.

In a frying pan fry coriander seeds and fenugreek seeds without oil till nice aroma from fenugreek.


Add channa,coconut, coriander leaves green chilies , above fried masala,jeera and ginger into mixed and grind into smooth paste.

Heat 1 tbs of oil in pan, add mustard seeds, dry chillies,curry leaves and hing. next add ground masala, butter milk and cooked ask gourd . Boil this mixture for 15 mins by stirring it occasionally.

Turn off the heat and Serve with rice along with 1tbs of ghee.

Gobhi Paratha

Paratha is usually made from whole wheat flour,stuffed with vegetables. the most common stuffing is aloo (potatoes)also stuffings varies from paneer, aloo, cabbage and more.

Stuffed paratha’s could be eaten just by themselves or could be accompanied by pickle, yogurt. I prefer it with curd.



You Need to Have:

For Dough:
 1 cup whole-wheat flour
 1/2 cup water
 salt to taste
For Filling:
 2 cup shredded cauliflower
 1/2 teaspoon ajwain
 1/2 teaspoon cumin seeds (Jeera)
 1 chopped green chili
 2 tablespoons chopped cilantro (green coriander)
 1/2 teaspoon salt


Method

Dough

1. Mix flour, salt and water together to make a soft dough.

3. Set the dough aside and cover with cloth. Let the dough rest for at least 20 minutes.

Filling

Grate  Cauliflower and mix salt to shredded cauliflower. Keep it aside for 20 mins.

Squeeze the cauliflower mix in order to take out as much water as possible.
This is most important step. if excess water is not squeezed, filling will come out while rolling it.

Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes.

Roll the dough into circle. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball.
Roll the balls by sprinkling wheat flour.

Place the paratha over the hot tava .Cook paratha on both sides.



Serve hot with curd and pickle.(I sprinkled chat masala on curd)