SAJJAPPA

Ingredients for Outer layer:-
All purpose Flour- 3 cups
Oil- 1tbsp
Salt a pinch

Ingredients for Hoorana/ Stuffing:-
Fine sooji/ Semolina - 2 cups
Dry coconut powder (coarse) - 1.5 cups
Cardmom powder- 1/2 tsp
Jaggery- 400 gms

Oil for deep frying

PROCEDURE:-

• Add 2 cups of water to jaggery and keep it on medium heat. Keep stirring to avoid it sticking to the bottom of vessel. Make one string consistency syrup, remove from heat.
• In another vessel, dry mix semolina, coconut powder and cardmom powder.
• Now add required qty of jaggery syrup, stir it properly and make like dough.
• Keep this stuff covered for 3 hrs.
• For outer layer, mix maida, salt, oil and required qty of water, make soft dough, (as shown in picture ) keep it covered for 3 hrs.

• After 3 hrs, divide the stuffing thing/ hoorana into small, even sized balls.

• Take a small qty of maida dough, roll it into small round shape of dia 3" , keep hoorana inside and cover it.
• Roll/ pat it as shown in picture.
  

• Deep fry in oil both the sides.
• Sajjappa is ready.
  
  
  

CENTUARY

I am happy that I completed 100 posts in my blog. I just started this blog for passing my time and never took it seriously, but now a days many of my friends refer my blog, search for recipes and ask for new recipes. If i won't post any recipe for few days they will ask me Why there is no new recipe and all....Somedays I will be in cooking mood, I will try new stuff and post them and somedays I wont feel like cooking. You can see in my blog archieve, few months have more than 15 posts and very few in some months. Now on i have decided to post atleast 2 recipes per week. Here I am going to list my favourite recipes under different category among these 100 recipes.

Sweets - Rasamalai

Rice - Biranji

Starter - Masala Mirch

Side Dish- Paneer Butter Masala

Roti- Bele Tappal Rotti

I would like to thank all my blog readers for visiting my blog and for encouraging me. I welcome your comments / suggestions to make this blog more tastier. Thanks again.

ALOO GOBI

Ingredients:-

Aloo/potato- 2 nos.
Cauliflower/ gobi florettes- 2 cups
Bay leaves- 2 nos.
Cumin seeds- 1 tsp
Green chillies- 4 nos.
Ginger paste- 1 tsp
Red chilli pwdr- 1/2 tsp
Daniya/ coriander pwdr- 3 tsp
Turmeric- 1/4 tsp
Salt to taste
Oil to saute
Chopped Coriander leaves- 2 tbsp

Procedure:-

• Heat oil in a wok, saute cumin seeds, bay leaves and green chillies.
• Mix coriander pwdr, red chili pwdr, turmeric and ginger paste in 1/2 a cup of water.
• Pour this masala mix into wok, cook for 5 minutes.
• Now add chopped potato and cauliflower florettes, stir well.
• Cook for 10-12 minutes, add salt and coriander leaves.
• Cook for another 2 minutes.
• Serve hot with chapathi/roti/pulka.

METHI RICE

Ingredients:-

Rice- 1 cup
Methi/fenugreek leaves- 1 bunch
Sliced Onion-1 cup
Garlic- 4 slice crushed
Dry red chillies- 4-5 nos.
Curry eaves- 1 string
Cumin seeds- 1 tsp
Cumin seeds pwdr- 1 tsp
Oil to saute
Salt to taste

Procedure:-

• Cook rice and allow it to cool.
• Clean methi/ fenugreek leaves, chop and keep aside.
• Heat oil in a wok, saute jeera/cumin seeds, garlic, curry leaves and dry red chillies.
• Then add sliced onion, fry till onion become tender.
• Add chopped methi leaves, fry for 5 minutes.
• Finally add cumin seeds pwdr and salt, stir well, remove from heat.
• Mix rice with this and serve.

NAG PANCHAMI

" Nag Panchami" is one of the important festival for North Kannadigas. It is celebrated in 3 days, starts on Chaturthi of Shravana maasa and ends on shashti i.e., 4th to 6th day from new moon day. Shraavana maasa is a holy month for Hindus, Special Abhisheka, Utsavas are done to GOD during this month. First day of festival is known as "Rotti Habba"( Roti Festival). On this day, Jowar rotti with different types of curry/palya, chutney, salads are prepared and exchanged with friends and relatives.

Second day is "Nag Panchami", 5th day of shravan maasa, when God Nagaraja is worshipped. People go near snake mounds and pour milk, but we never went near snake mounds, we used to worship Silver Naga and pour milk on that.
While coming from India, my Mom in law gave me a silver shiva with a naga attached to it, We worshipped it, poured milk and offered Laddus.

Nag Panchami is usually called as "UNDI HABBA" (Laddu Festival) in our rural tongue, as many sorts of laddus are made during this festival. My Mom makes atleast 10 types of laddus namely Shenga Undi(Pea nut laddu), Yellu Undi( Sesame Laddu), Rava Undi ( Semolina Laddu), Kadle Undi( Daliya Pwdr Laddu), Besan Undi( Gram Flour Laddu), Uttatti Undi( Dates Laddu), Hurakki undi( Laddu prepared by mixing 3-4 types of flour), Sev undi( Sev Laddu), Gulagi Undi( Boondi Laddu), Gulladaki Undi ( dont know how to translate it), Mandakki undi( Puffed rice Laddu) and so on. She makes more than 250 laddus to distribute among friends and relatives. For the first time I tried to make laddus and made first 5 types in my mom's list. I was a bit hesitant to make laddus, main reason for my worry was making perfect jaggery syrup. If one gets a perfect "one string consistency", one can make laddus easily.

Hurray!!!!!! I made them!!!!

Have a look at Laddus

Shenga Undi ( Pea nut Laddu)

Yellu Undi ( Sesame Laddu)

Rava Undi ( Semolina Laddu)

Kadle undi ( Daliya Pwdr Laddu)

Besan Undi ( Gram Flour Laddu)

Third day is Shashti, People worship Goddess Ganges on this day. Usually Holige/ Obbattu is made for offering godess. ( rather i shd say to quench our craving for eating sweets).

Here ends the saga of Nag Panchami no, no, Undi Habba.

CHANNA BHATURA

BHATURA:-

Ingredients:-
All purpose Flour- 4 cups
Baking soda- 1/2 tsp
Oil- 1 tbsp
Curd- 1 cup
Salt to taste
Oil for deep frying

Procedure:-

• Mix all purpose flour, salt, baking soda, oil with required amount of curd , knead it and make dough.
• Keep the dough in warm place for 5 hrs for fermenting.
• Divide the dough into small dough balls of golf ball size.
• Roll them thick and round of required size, usually bhaturas will be 6-7" in diameter.
• Deep fry, serve hot with channa masala.

CHANNA MASALA:-

Ingredients:-
Chick peas/ Kabul Channa- 2 cups
Bay leaves- 3 nos.
Tea bag- 1 no.
Onion- 2 Nos.
Tomato - 2 Nos.
Ginger- garlic paste- 1 tbsp
Slit Green chillies- 4 nos.
Cumin seeds/jeera- 1tsp
Cinnamon pwdr- 3/4 tsp
Cloves- 3 nos.
Turmeric pwdr- 1/2 tsp
Red chilli pwdr- 2 tsp
Garam masala pwdr-1 tsp
Coriander leaves- 1/2 cup chopped
Oil to saute
Salt to taste

Procedure:-

• Soak kabuli channa/chick peas for 5-6 hrs.
• Pressure cook chick peas with salt, water, bay leaves and tea bag.
• Grind 1 tomato, 1 onion, fistful of cooked chick peas.
• Heat oil in a wok, saute cumin seeds, cloves, cinnamon pwdr, green chillies , ginger- garlic paste one after the other respectively.
• Now saute one chopped onion and chopped tomato one after the other respectively.
• Add ground paste , fry for 5-6 minutes.
• Add red chilli pwdr, garam masala pwdr, turmeric pwdr and salt, stir well.
• Add cooked chick peas ( remove bay leaves and tea bag).
• Cook till the gravy becomes thick. (Taste it and adjust salt and spice according to your taste.)
• Sprinkle chopped coriander leaves.
• Serve hot with Bhatura/ chapathi/poori/ naan.