FRIED CORN POHA

Corn Poha is very easy to make n less time consuming. Relish it during rainy evenings with hot cuppa tea.

Ingredients:-

Corn Poha- 1cup
Pea nuts- 2 tbsp
Daliya- 1 tbsp
Cashews- 1 tbsp
Curry leaves- 1 string
Red chilli powder- 1 tsp / as per ur taste
Salt to taste
Oil for frying

Procedure:-

• Heat oil in a wok, fry corn poha, pea nuts, daliya, cashews and curry leaves.
• Mix them all, add red chilli powder and salt to taste.
• Tea time snack is ready!!!!!!!

THALIPETH

" Thalipeth" is Maharashtrian Masala Roti and it is fav breakfast for North Kannadigas. Before formation of Karnataka, many parts of North Karnataka were under Mumbai-Karnataka including my hometown. Till today North Kannadigas use many Marathi words while talking in Kannada, for example:- Jaldi (Bega in Kannada, Soon in English), ee kade- aa kade (illi-alli in Kannada, here n there in English), Bazaar (Pete in Kannada, Market in English), Kaka-Kaki( Chikkappa-chikkamma in Kannada, Uncle-aunt in English), Bakri (Rotti in Kannada, Flat bread in English) like this there are many words which we use in our conversation. My great granny(my dad's granny) was from Belgaum, I still remember, she used to teach me numbers in Marathi. I dedicate this post to her.

Ingredients:-

To make 10 Thalipeth

Rice flour-1 cup

Jowar flour- 1/2 cup

Besan- 1/2 cup

Wheat Flour- 1/4 cup

Green chillies- 5-6 nos.

Cumin seeds/ Jeera- 1 tsp

Grated coconut- 1/4 cup

Coriander leaves - fistful

Curry leaves- 1 string

Onion- 2 nos.

Grated carrot- 1 no. (optional)

Finely chopped methi and/or palak- 1cup( optional)

salt to taste

Oil to roast

Procedure:-

• Grind green chillies, coconut,cumin seeds, curry leaves and coriander leaves together and keep it aside.
• Dry mix rice flour, jowar flour, wheat flour, besan and salt.
• Now add chopped onion, grated carrot, finely chopped methi/palak and ground masala.
• Knead it like chapathi dough, add very less water.
• Divide the dough into even sized balls.
• Pat them on a butter paper.
• Put thalipeth on hot griddle, grease the top surface with oil.
• After 2-3 minutes turn thalipeth upside down.
• Let it bake for 3-4 minutes, remove from heat.
• Follow the same method for remaining dough balls.
• Serve hot with Onion Chutney/ Pea nut chutney powder and ghee.

POORI WITH SAGU (MIXED VEGETABLE CURRY)

POORI:

Ingredients:

Wheat flour-4 cups

Oil- 1 tbsp

Salt to taste

Oil for deep frying

Procedure:-

• Mix wheat flour, salt and 1 tbsp oil with required qty of water and knead like chapathi dough.
• Divide dough into small dough balls.
• Roll them into small circles of 2 or 3 " diameter.
• Deep fry in oil.
• Serve hot with sagu/any side dish of your wish.

SAGU/MIXED VEGETABLE CURRY

Ingredients:

Carrot-1 no.

Brinjal- 1 no.

Potato-1 no.

Beans - 15-20 nos.

Cauliflower- 10 florettes

Onion-1 no.

Green chillies- 7-8 nos.

Shredded coconut- 1/2 cup

Curry leaves- 1 string

Coriander leaves- a fistful

Cinnamon- 1"

Cloves- 2 nos.

Poppy seeda- 1 tsp

Masala pwdr- 1 tsp

Salt to taste

Mustard- 1 tsp

Oil to saute

Procedure:-

• Pressure cook all the veggies( carrot, beans, potato, cauliflower,brinjal).
• Grind shredded coconut, green chillies, poppy seeds, cinnamon, clove, masala pwdr and coriander leaves.
• Heat oil, saute mustard, curry leaves and onion.
• Add ground malasa, fry for 5 minutes.
• Add cooked veggies and salt, cook for 7-8 mins.
• Serve with chapathi/roti/poori.

VEG PUFF

Puffs!!!!!!!! mouth watering snack, it reminds me of my college days, when i used to have them regularly with frens in college canteen. There are many varities like veg puff, egg puff, capsicum puff, paneer puff depending on the ingredient. I made veg puffs, they turned out very delicious and so soft that they melted in mouth.

Ingredients:-

Pastry sheet (available in all grocery stores, Pepperridge Farm/ Daily Delight is preferrable).

Onion-1 no.

Ginger paste- 1 tsp

Boiled potato- 1 no.

Carrot- 1 no.

Capsicum- 1 no.

Beans- 8-10 nos

Cabbage chopped- 1 cup

Green chillies- 6-7 nos.

Coriander Powder-1 tsp

Garam masala- 1 tsp

Oil-1 tbsp

Salt to taste

Procedure:-

• Chop all the veggies thinly.
• Heat oil in a wok, add ginger paste, green chillies and then chopped onion, fry for 2 minutes.
• Add veggies one by one, fry till they become soft.
• Add boiled,peeled and mashed potato.
• Then add garam masala, coriander powder and salt.
• Remove from heat allow it to cool.
• Thaw the pastry sheets after removing from freezer for 30 minutes.
• Dust all purpose floor on a clean platform, keep pastry sheet on it.(in one sheet u can make 2 puffs).
• Stuff the cooked veggies inside the sheet and close the ends.
• Place them in a baking tray.
• Preheat oven @350, keep the baking tray in oven and bake for 30-40 minutes.
• Keep turning the sides every 10 minutes.
• Serve hot with ketchup.

RASAMALAI

Rasamalai is one of my favourite dessert. This is the first time i tried to make rasamalais and they turned out very soft and delicious.

Ingredients:-

Receipe for 10-12 rasamalais:

Milk- 4 cups
Lime juice- 2-3tsp
Water- 2 cups
Sugar- 1 cup

For Ras/juice:
Milk- 2 cups
Sugar- 1/4 cup
MTR Badam mix- 2-3 tsp
sliced almonds, pistachios- 1 tbsp

Procedure:-

• Add 4 cups of milk in a vessel and turn heat to medium high.
• When milk starts boiling add lime juice.
• Keep stirring until milk completely curdles and separates from water.
• Strain it in a muslin cloth and collect paneer, run cold water to remove taste of lime.
• Tie a knot and squeeze the paneer to remove water content.
• Keep the paneer in a dry cloth for about 15 minutes so that dry cloth absorbs the water content from paneer fully.
• Kneed the paneer properly and make equal sized flattened balls.
• Meanwhile add 2 cups of water and 1 cup sugar in a clean cooker pan, bring it to boil.
• Add paneer balls in the boiling syrup, close the cooker lid with whistle.
• After one whistle turn the heat to low for 5 minutes and turn off the heat.
• Keep the rasagullas in fridge for 4-5hrs.
• For Ras:-Add 2 cups of milk and 1/4 cup sugar in a sauce pan, bring it to boil.
• Boil the milk until it becomes 1.5 cup, keep stirring to avoid burning of milk at bottom of pan.
• Add MTR Badam mix and stir it.
• Take out the rasagullas/paneer balls from refrigerator, squeeze them softly to remove excess syrup.
• Add them in the boiling ras, cook for 4-5 minutes.
• Refrigerate the rasamalais for 2-3 hrs.
• Garnish with sliced almond and pistachios.
• Serve chilled.

ANNADA ROTTI & BADANEKAYI PALYA

ANNADA ROTTI

These rottis are prepared by using leftover cooked rice.

Ingredients :-
Cooked rice/ anna
Rice Flour
Water
salt - a pinch

Procedure:-

• Grind leftover cooked rice/ anna.
• Add a pinch of salt, prepare dough be adding rice flour.
• Make even sized dough balls.
• Dust the rolling board with flour and roll the balls with roller pin.
• Put roti on a hot tava/ griddle, brush the top surface with water.
• Roast for few seconds until the top begins to puff.
• Turn the roti and again roast until it puffs , then remove from tava.
• Serve hot with palya/ chutney.

BADANEKAYI PALYA

Ingredients:-

Brinjal- 4 nos.

Potato- 2 nos.

Chopped onion-1 cup

Tamarind- lemon size

shredded coconut- 1/2 cup

Jaggery- as per taste

Curry leaves-1 string

Chopped coriander leaves- 1tbsp

Sambar powde- 2 tsp

Oil to saute

Mustard- 1tsp

Salt to taste

Procedure:-

• Heat oil, saute mustard, curry leaves and onion.
• Add chopped brinjal and potatoes, cook for 10 minutes.
• Add tamarind juice (Soak tamarind in water, sqeeze and take out juice)
• Add sambar pwdr, salt, jaggery,coriander leaves, shredded coconut.
• Serve with Roti/Chapathi.

KADUBU

Ingredients:-

For outer layer

Maida- 2 cups

Oil- 1 tbsp

Salt - a pinch

For Stuffing

Toor dal- 1 cup

Chana dal- 1 cup

Jaggery powder- 2 cups

Cardmom Powder-1 tsp

Water-5 cups or more

Oil to fry

Procedure:-

• Prepare dough by mixing maida, salt and water.
• Keep it aside for an hour.
• Bring water to boil in a big vessel, add washed and drained chanadal, cook for 10 minutes.
• Then add washed and drained toor dal, cook until both the dals become soft.
• Drain the water and separate cooked dal.
• Now add jaggery powder to the dal stir it, cook until jaggery melts and blends with dal.
• Add cardmom powder and stir it well.
• Grind dal without adding water, ground thing is called as "Hoorana".
• Divide maida dough into small balls.
• Dust the rolling platform with maida flour.
• Roll them and stuff hoorana as shown in picture.
• Seal the edge.
• Deep Fry , Serve hot with ghee.