Ragi Rotti

Simple , tasty rotti. fresh ragi grain is best suited for the rotti.

You Need To Have:
1 cup ragi flour
1 small grated carrot
1 small onion finely chopped
3 tsp fried and ground peanut
2 green chillies finely chopped
1/2 cup chopped coriander leaves
1/2 tsp cumin seeds
slat to taste

Method:
In a mixing bowl, take ragi flour, chopped onion, grated carrot, chopped green chilies, chopped coriander leaves , fried and ground peanuts.
 
 Add salt and required amount of water to prepare dough.keep it aside for 10 mins.

Take one Paper plate, put 1 tsp of oil and spread it over. Take ball of dough and spread it over the paper plate as shown in the picture below.Make a small hole in middle( This helps to cook the rotti well)

Heat the Tava and put the rotti upside down as shown in the picture below.

Cook it till it gets separated from the paper plate.Remove the paper plate and cook other side of the rotti for about 1-2 min in medium/low flame


   Serve hot along with any type of chutney and butter.

Badanekayi Chutney/Eggplant Chutney

Yes you can prepare chutney even with eggplant.its best suited with akki rotti, ragi rotti etc. here is the recipe for it.

You Need To Have:
4 small Eggplant/Badanekayi
2 tsp fried Peanuts
2 green chilies
1/2 cup coriander leaves
1-2 tsp grated coconut
2 garlic pods
salt to taste
1 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves

Method:
 Take 1 cup of water and bring it boil. add cut eggplants and garlic to it. cook till they are done. remove from water and allow it to come to room temperature. keep water aside.

Put cooked eggplant,garlic, green chilies,coriander leaves, fried peanuts,salt and grated coconut into a mixer and grind it to smooth paste. (use eggplant cooked water while grinding).
Heat 1 tsp oil in a pan and add mustard seeds. once it starts spluttering add curry leaves and mix it with chutney. Enjoy it with any rotti.

Iyengar Bakery Bread Toast

How can one forget the word "Iyengar Bakery" its so famous for bakery item. The eateries available in "Iyengar Bakery" does not require any explanation. Toast, puffs, Honey cake, palya bun, kobbari bun,dil kush, nipattu, benne biscut, om kaddi , etc etc etc.I guess they have made every mom's life easy. If you can't prepare snack for your kid easy way is to go to nearest bakery and get some toast or some dilkush or some bun.

Coming back to its recipe.For this,

You Need To Have:

1 cup Toast palya
5-6 bread slices
1 tsp butter

Method:

Heat tava and spread 1/2 tsp butter on it. put bread slices and toast them on both sides as shown below.

Take required amount of toast palya and spread them on bread slice covering all edges.cook it for 1/2-1 minute and serve.

Eruli Kavu Pachadi/Spring Onion Raitha

I call it as summer special.try it out and let me know how it tastes.

You Need To Have:

10-12 spring onion/eruli kavu

1 cup yogurt/curd

2 green chilies

2 tsp grated coconut

1 tsp oil

1/2 tsp mustard seeds

1 tsp black gram dal

1 tsp channa dal 

pinch of hing(optional)

2-3 curry leaves

Method:

Wash and chop spring onion as shown below.

Heat oil in a pan and add mustard seeds. once they start spluttering add curry leaves, gram dal, black gram dal, fry till they become brown in color.Add chopped spring onion,hing to it and fry for 2-3 mins. turn off flame and allow it to come to room temperature.

Put grated coconut, green chilies and curd into mixer and grind it to smooth paste.Add this to spring onion. Add salt and mix well.(Add curd if required).Serve with plain rice or any rice item.

Seemebadane Kai Palya/ Chayote Squash Palya

Seemebadane kai is very popular and common veggie in Karnataka especially in Bangalore region. Can you believe during season they sell each for single rupee. Yes, I have brought fresh and good quality Seemebadane kai each one for 1 rupee. Mom says its very low calorie veggie and tastes good.Here in US popularly know as chayote ( I guess they consider it as mecxican veggie).Here is the recipe for Seemebadane kai palya.

You Need To Have:

1 Seemebadane Kai / Chayote Squash

2-3 green chilies

2 tsp grated coconut

2 tsp oil
1/2 tsp mustard seeds

2 tsp gram dal

1 tsp black gram dal

salt to taste

Method:

Peel outer skin of  Chayote and chop it into small pieces as shown below.

Heat oil in vessel and mustard seeds to it. once they start spluttering add curry leaves, gram dal, black gram dal, slit green chilies and fry till they become brown in color. Add chopped  Chayote and stir. sprinkle little water and cook them on low flam by covering lid for 5-7 mins or till they are done.

 add grated coconut and salt. mix well. serve with plain rice.This goes well even with chapathi.

Mulangi Pachadi/Mulangi Mosaru Goju/Raddish Raitha

You Need To Have:

1 medium size white raddish

1 small onion

1 cup yogurt

salt to taste

2-3 green chilies

1 tsp oil

1 tsp mustard seeds

2 black gram seeds

2-3 curry leaves

Method:

Wash and peel radish and grate it. finely chop onion and green chilies. Take all of them in a mixing bowl. Prepare seasoning with mustard seeds, black gram seeds , curry leaves and hing.add it to radish.

Add salt,yogurt and mix well. This is best combination with Joladhi Rotti or even plain rice.

Akki Unde Oggarane/Rice Dumplings Masala

This is similar to Idly Oggarane. It tastes very good and can be easily prepared

You Need To Have:

4-5 Akki Unde
1 medium size onion
2 tsp grated coconut
2 tsp oil
1/2 tsp mustard seeds
2 tsp black gram seeds
2-3 curry leaves
2 tsp chopped coriander leaves
salt to taste(take care before adding salt as akki unde already will have salt in it)

Method:

Powder akki unde as shown below and keep it aside.


Heat oil in thick bottomed vessel and add black gram seed and mustard seeds to it.Once it starts spluttering add chopped onion , slit green chilies to it. fry till they are transuclent .

Add powdered akki unde, grated coconut, chopped coriander leaves and salt to it . mix well. Serve hot with any mixture or chips.

Soorekai Boolu Kodhel

Specaiality of this Kodhel(any boolu kodhel) is that , no coconut will be used in it, still it tastes great and very famous in south canara region. Here is the recipe for it.

You Need To Have:
1 medium size bottle gourd/Soorekai
2-3 tsp tamarind jiuce
1 tsp jaggery powder
2 green chilies
pinch of turmeric
pinch of red chili powder
1 tsp Rasam Powder
1 tsp oil
2-3 garlic pods
3-4 curry leaves
1/2 tsp mustard seeds

Method:
Wash and peel outer layer of bottle gourd and cut it into cubes(see picture below).Take chopped bottle gourd, turmeric, jaggery, tamarind juice, red chili powder and slit green chili in a vessel and cook them by adding water.

Once its cooked add rasam powder,salt and adjust water as required.(You can alter tamarind, jaggery as per taste). Heat oil in tadka pan and add smashed garlic to it. Once it turns golden brown in color add mustard seeds and curry leaves to it. Once it start spluttering, add it to boolu kodhel. mix well before serving.

Hacchida Avlakki

This is fast and easy snack item. I learnt this from my mom and its loved by every family member. There is no much oil used and all raw vegetables are used, so its good for diet conscious people.

You Need To Have:

2 cups think poha/paper avlakki
1 tsp oil
1 tsp red chili powder
1 tsp black gram seeds
3-4 tsp ground nuts(or use as much as you want)
4-5 curry leaves
salt to taste
1 small cucmber
1 medium size tomato
1 medium size capsicum
2 tsp grated coconut
2 tsp chopped coriander leaves
2 green chilies
2 tsp lemon
1 tsp sugar

Method:

Heat 1 tsp oil in thick bottomed vessel and add black gram seeds and ground nuts to it. once they turn golden brown in color add mustard seeds , curry leaves to. once they start spluttering add salt and red chili powder to it and fry till raw smell disappears. Add poha and mix well so that it gets coated with red chili. Allow it come to room temperature.
 
Meanwhile wash all the vegetables and chop them finely and keep it aside.(see picture below)

Take masala poha and chopped veggies,coconut,coriander leaves in a mixing bowl. Add 2 tsp lemon juice and 1 tsp sugar to it.



Mix well  (adjust salt, sugar and lemon juice as per taste).serve immediately.

Donne Menasinakayi Samabar/Capsicum Samabar

Smell from cooked capsicum is the key thing in this sambar. This is my one favourite sambar.

You Need To Have:
2 medium size capsicum
1/2 cup toor dal
1 tomato
1 onion
2-3 tsp sambar powder
2 tsp tamarind juice
1 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves
2 tsp grated coconut
2 tsp chopped coriander leaves
salt to taste

Method:
Pressure cook toor dal and chopped tomato for 3-4 whistles and keep it aside(add 1tbs oil and pinch of turmeric to dal )Using fresh cooked lentil increases taste.

Cut capsicum and onion into big chunks and keep it aside.

Heat 1 tsp oil in a samabr pot and add mustard seeds to it. once it starts spluttering and onion and fry till they become translucent.  Add chopped capsicum and curry leaves. cook capsicum without adding water until they are done.

Add cooked lentil, tamarind juice ,sambar powder and required amount of water. bring it to boil. Add grated coconut , chopped coriander leaves and salt. simmer for 5 mins.Mix well and serve with plain rice.

Southekayi Kosambari/Cucumbr Kosambari

Kosambari being everyone summer favourite, Its very easy to prepare and does not require any cooking at all. For This,

You Need To Have:
1 medium size cucumber
2-3 tsp grated coconut
2 green chilies
2-3 tsp finely chopped coriander leaves
1 tsp oil
1/2 tsp mustard seeds
pinch of hing
2-3 curry leaves
salt to taste

Method:
Wash and peel outer skin of cucumber. Chop cucumber finely. Add chopped green chilies, grated coconut, chopped coriander leaves and mix well.

Heat oil in tadka pan and add mustard seeds to it. once it starts spluttering add curry leaves and hing to it. add it to kosambari. add salt just before  serving and mix well.