MOOLI PARATHA / RADDISH PARATHA

Ingredients:-

Wheat flour- 3 cups
Oil- 2 tsp
Water to make dough
Salt - a pinch

For stuffing:
Grated raddish- 2 cups

Garam masala pwdr-1 tsp

Red chilli pwdr-1/2 tsp
Salt to taste
Oil to saute- 1 tbsp

Procedure:-

• Mix the flour with water and knead to a smooth dough, smear oil on surface, keep it aside.
• Sqeeze grated raddish, remove excess water.
• Fry grated raddish in a tbsp of oil for 2-3 minutes , add garam masala pwdr, red chilli pwdr and salt. Mix it well. Remove from heat.
• Divide the dough into even sized balls and roll them into 3" diameter circles, Stuff raddish inside and close it. Roll it like chapathi.
• Heat the griddle and place paratha. When small bubbles appear on top, turn over immediately bake both the sides.
• Apply little ghee or butter on paratha.
• Serve hot with vegetables/ curry/ chutney/curd.

RAAGI ROTTI

To make 10 Rotis:-

Ingredients :-

Raagi Flour -1 lb

Water - 2 cups

salt - a pinch

Procedure:-

• Pour water in a vessel, add salt, bring water to boil.
• Add 1/2 lb of flour, allow it to bake for 10 mins.
• Stir properly to break lumps, remove the vessel from heat.
• When it is warm, add remaining flour and knead well.
• Make even sized dough balls.
• Dust the rolling board with flour and roll the dough ball 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/cold with palya and chutney.

PARATHA

Ingredients:-

All pupose flour/ maida- 4 cups
Egg (beat before adding)-1 no.
Curd- 1 tbsp
Oil -1 tbsp
Sugar- 1/2 tsp
Salt a pinch

Procedure:-

• Mix all the ingredients together, add required amount of water, make dough.
• Smear oil on the dough, keep it covered for an hour.
• Divide dough into even size dough balls.
• Roll it into flat circle, again roll it like a coil as shown in picture.
• Roll the coil again, do it 2-3 times to get soft layered paratha.
• Put the paratha on hot griddle, turn upside down when bubbles appear on the surface.
• Bake it for 1-2 minutes, remove from griddle.
• Serve hot with any side dish of your liking.

ONION KULCHA

Ingredients:-

All purpose flour / maida- 3 cups
Finely chopped onion - 1.5 cups
Green chilli paste - 1 tsp
Curd- 1 tbsp
Chopped cilantro - a fistful
Oil- 1 tbsp
Salt to taste

Procedure:-

• Mix all the ingredients together and make dough by adding required qty of water.
• Let it sit for half an hour.
• Divide dough into even sized dough balls.
• Roll them on a flour dusted platform into round shape.
• Place it on a hot griddle, brush the top surface with oil.
• Turn kulcha upside down after 2 minutes.
• Bake it for another 2 minutes , then remove from griddle.
• Serve hot with matar paneer / any side dish of your wish.

MASALA AKKI ROTTI

Ingredients:-

Rice flour- 4 cups

Finely chopped onion - 1 cup

Finely chopped Green chilli- 1tbsp

Grated coconut- 1/2 cup

Chopped cilantro- fistful

Daliya - 1 tbsp ( optional)

Salt to taste

Oil to grease

Procedure:-

• Mix all the ingredients ( except oil ) with water , make a stiff dough.


• Take a fistful of dough and pat it on a greased surface.


• Place roti on a hot griddle/ tava.


• Grease the surface of roti with oil, bake for 2 minutes.


• Turn roti upside down, leave it for a minute.


• Remove from griddle.


• Serve hot with coconut chutney.

MASALA KULCHA

Ingredients:-

All Purpose flour- 2 cups
Curd- 2 tbsp
Baking powder- 1/2 tsp
Green chillies- 2 nos. (finely chopped)
Cilantro- 2 tbsp ( finely chopped)
Garam masala pwdr- 1 tsp
Salt to taste
Oil- 1 tbsp
Sesame seeds /til- to garnish
Clarified butter/ ghee to smear

Procedure:-

• Mix all purpose flour, baking powder, curd, green chillies, cilantro, garam masala, oil, salt with warm water, kneed it and make soft dough. Let it sit for an hour.
• Divide dough into even sized dough balls.
• Roll them into thick round shape.
• Place it on a hot griddle until bubbles form on top surface.
• Turn it upside down, bake for 2-3 mins.
• Apply ghee, sprinkle sesame seeds and finely chopped cilantro.
• Serve hot with any side dish.

BILI HOLIGE & SIKARNE

MANGO FEST- MANGO FEAST

When mango season started in India, every now and then I used to hear over phone abt "Holige-Sikarne oota" either from my inlaws or from my parents. Back home, we used to go to Lal Bagh Mango Mela to buy mangoes in bulk. We used to make Sikarne with Holige, Puri or Chapathi every weekend during Mango season and invite frens n relatives for lunch. When my eyes caught Indian mangoes in Desi Grocery store, I grabbed few thinking of sikarne. Yesterday I made Bili Holige, Potato Palya with Mango Sikarne.

SIKARNE

Sikarne is made from Mango, its sort of mango juice. Take required number of mangoes and squeeze out all the pulp, add sugar/jaggery (as required) and a tsp of cardmom powder. Sikarne is ready! Have it with Holige/Bili holige/ Chapathi/ Puri.

To make 10 Bili Holige:-

Ingredients :-
For stuffing:
Rice Flour -1 lb
Water - 2 cups
salt - a pinch
Outer layer:
All purpose flour/maida- 2 cups
Oil- 1 tbsp
Salt a pinch
Water to make dough

Procedure:-

• Prepare a thin dough by mixing maida, salt and water. Smear oil all around the dough,keep it covered for an hour.
• Pour water in a vessel, add salt, bring water to boil, add Rice flour, allow it to bake for 15 mins.
• Stir properly to break lumps, remove the vessel from heat.
• Knead well, add flour if required, make even sized dough balls.
• Stuff the rice dough ball in maida layer as shown in picture.

• Roll them with roller pin on a butter paper.

• Put holige on a hot tava/ griddle, brush with oil.

• Roast for few seconds until the top begins to puff.

• Turn the holige and again roast until it puffs , then remove from tava.

• Relish holige with Potato palya and mango sikarne.

CHAPATHI AND ALOO PALAK

CHAPATHI

Ingredients :-

Wheat flour- 2 cups
Oil- 2 tsp
Water to make dough
Salt - a pinch

Procedure:-

• Mix the flour with water and knead to a smooth dough.
• Keep closed for 1 to 2 hours.
• Divide the dough into even sized balls and roll them into 8"-9" dia thin circles.
• Heat the griddle and put chapathi. When small bubbles appear on top, turn over immediately.When it puffs up, remove from griddle.
• Serve hot with vegetables/ curry/ chutney.

ALOO PALAK

Ingredients:-

Palak- 1 bunch (approx. 30-40 leaves)

Boiled Potato/Aloo-2 nos.

Chopped onion- 1 cup

Tomato puree-1 cup

Cumin seeds- 1 tsp

Green chillies- 2 nos.

Red chilli pwdr- 1 tsp

Cinnamom, clove pwdr- 1 tsp

Garam masala pwdr- 1 tsp

Turmeric pwdr/ haldi- 1/4 tsp

Ginger paste- 1 tsp

Oil to saute

Salt to taste

Procedure:-

• Cook cleaned spinach with chilli in a pan until soft.
• Allow it to cool, grind it and keep aside.
• Cut boiled potatoes into cubes.
• Heat oil in a wok, fry potato cubes and keep aside.
• In remaining oil, saute cumin seeds, ginger paste and chopped onion.
• Fry until onion turn golden brown in color.
• Now add tomato puree, cook for 5 minutes.
• Add cinnamon- clove pwdr, garam masala pwdr, red chilli pwdr and turmeric pwdr/haldi one by one respectively.
• Fry until all the powders blend and become paste.
• Add ground spinach paste and salt, keep stirring, cook for 7 minutes.
• Finally add fried potato cubes.
• Serve hot with Naan/Chapathi/paratha/roti.

ALOO PARATHA

Paratha is an Indian flat bread made with wheat flour and stuffed with vegetable.There are many varities in paratha like aloo paratha, gobi paratha, paneer paratha, raddish paratha, palak paratha, methi paratha etc. I made aloo paratha for dinner, had it with curd and chutney,it was awesome!!!!!!!!

Ingredients:-

Wheat flour- 3 cups

Oil- 2 tsp

Water to make dough

Salt - a pinch

For stuffing:

Boiled potatoes/ aloo- 3 Nos.

Chopped onion -1 cup

Green chillies- 4-5 nos.

Chopped curry leaves & coriander leaves- 1 tbsp

Turmeric powder- a pinch

Salt to taste

Oil to saute

Procedure:-

• Mix the flour with water and knead to a smooth dough, smear oil on surface, keep it aside.
• Saute green chillies, onion in a pan add salt, turmeric powder and chopped curry, coriander leaves.
• Add boiled and mashed potatoes to the sauted onion. Mix it well.
• Divide the dough into even sized balls and roll them into 3" diameter circles.
• Stuff aloo inside and close it. Roll it like chapathi.
• Heat the griddle and place paratha. When small bubbles appear on top, turn over immediately bake both the sides.
• Apply little ghee or butter on paratha.
• Serve hot with vegetables/ curry/ chutney/curd.

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.

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.

METHI CHAPATHI

Ingredients:-

Wheat flour- 4 cups
Besan- 1/4 cup
Fenugreek leaves/ methi- chopped 1 cup
Red chilli pwdr- 2 tsp
Salt to taste

Procedure:-

• Dry mix wheat flour, besan,red chilli pwdr, methi and salt.
• Then add required qty of water, kneed it into dough.
• Divide the dough into lemon sized balls.
• Roll the dough balls round and flat.
• Put it on hot griddle, when it starts bubbling, put upside down.
• When it starts puffing remove from griddle.
• Serve with any side dish/palya/chutney.
  

AKKI ROTTI

Everyday I have to pack lunch for my hubby, Usually I give him chapathi. He is bugged up with chapathi and asked me to make something else. Shortly I am going to decide on a menu frm Mon thru Friday, Two days chapathi, two days rice variety and one day akki rotti. Making Akki rotti takes more time, cant make them in the morning, i mean before my DH leaves to office. If i make them at night and keep, they turn hard by the time he eats. My aunt gave me an idea of rolling roti and keeping them in fridge, Just roast them on the tava when needed. Now i am doing the same thing. I roll rotis at night and keep them in fridge, next day morning I roast them and pack. Rotis will be fresh and soft.

To make 10 Rotis:-

Ingredients :-
Rice Flour -1 lb
Water - 2 cups
salt - a pinch

Procedure:-

• Pour water in a vessel, add salt, bring water to boil.
• Add 1/2 lb of flour, allow it to bake for 10 mins.
• Stir properly to break lumps, remove the vessel from heat.
• When it is warm, add remaining flour and knead well.
• 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/cold with palya and chutney.

PULKA

Ingredients:-
Wheat flour- 2 cups
Oil- 2 tsp
Water to make dough
Salt - a pinch

Procedure:-

• Mix the flour with water and knead to a smooth dough.
• Keep closed for 1 to 2 hours.
• Divide the dough into even sized balls and roll them like chapathi.
• Heat the griddle and put pulka. When small bubbles appear on top, turn over immediately.
• Turn over to direct flame. (or use a wire mesh on top of the stove)When it puffs up, remove from fire.
• Apply little ghee or butter on one side of Pulka.
• Serve hot with vegetables/ curry/ chutney.

NAAN WITH PALAK PANEER

Palak/ spinach is very rich in iron content. Palak paneer is delicious and also nutritous.

NAAN:
Ingredients:
Maida/ All purpose flour- 2 cups
Yogurt/ Curd- 2 tbsp
Baking soda- pinch
Oil- 2tsp
Salt to taste

Procedure:-

• Prepare the dough by mixing maida, yogurt, oil, soda and salt.
• Keep it aside for 3-4 hrs.
• Divide the dough into even sized balls.
• Roll them and put it on griddle.
• Turn the naan upside down on the griddle.
• Bake both the sides.

PALAK PANEER:-

Ingredients:-

Palak/ Spinach - 1 bunch

Onion -1 chopped medium sized

tomato- 1 no.

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Poppy seeds- 1 tsp

Cashews- 6-7 nos

Cinnamon- 1" pc

Clove- 2 nos.

Coriander pwdr- 1 tsp

Red chilli pwdr- 1 tsp

Paneer cubes- 1 cup

Oil- 1 tbsp to saute

Salt to taste

Procedure:-

• Soak cashew and poppy seeds for half an hour.
• Boil spinach till it becomes soft, add a pinch of sugar to retain green colour.
• Grind onion, tomato, cashew, poppy seeds, cinnamon, clove together.
• Grind spinach separately.
• Heat oil in a pan, add ginger, garlic paste.
• Then add ground masala, cook for 5 minutes.
• Now add coriander pwdr and red chilli pwdr.
• Then add ground palak and salt, cook till it starts boiling.
• At the end add fried paneer cubes.
• Serve hot with naan/chapathi/roti.

BELE TAPPAL ROTTI

This is one of my fav. Its not only delicious, nutritious too as grams and greens are the main ingredients. I thank my Paternal aunt for giving me this recipe.


Ingredients:-
Rice- 2 cups
Tur dal(Split pigeon peas)- 1 cup
Moong dal (Green gram)- 1 cup
Urad dal (black gram)- 1 cup
Channa dal (Bengal gram) - 1 cup
Sabsige soppu (Dill)- 1 bunch
Pudina (Mint)- 1/2 bunch
Coriander leaves (Cilantro)- 1/2 bunch
Ginger - 1" pc
Jeera (Cumin seeds) - 1 tsp
Pepper - 4 corns
Green chillies - 10-12 nos
Onion - 2 nos
Shredded coconut - 1 cup
Salt to taste

Procedure:-

• Soak rice, tur dal, moong dal,ural dal, channa dal together for atlest 4 hrs.
• Grind it a bit coarsely. keep it aside. (Batter shd not be fine like dosa batter).
• Grind ginger, green chillies,jeera,pepper and shredded coconut separately and mix it with batter.
• Add finely chopped onion, pudina, sabsige soppu,coriander leaves and salt to the batter.
• Heat tava, grease it with oil, pour a laddleful of batter over tava, make it round shape.
• Roast both the sides.
• Serve hot with onion chutney.

JOLAD ROTTI

As I hail from North Karnataka, I thought of starting my foodie blog with North Kannadigas all time fav JOLAD ROTTI (JOWAR ROTI).

If you walk through the streets of villages in North Karnataka during morning hours, you can hear "tup, tup" sound of making jolad rotti, rather i should say " badad / tattida rotti" in our rural tongue. "Badad / Tattida " means tapped. In villages, ladies make rotis with the help of their palm, not by using roller pin as we do.

To make 10 Rotis:-

Ingredients :-

Jowar Flour -1 lb
Water - 2 cups
salt - a pinch

Procedure:-

• Pour water in a vessel, add salt, bring water to boil.


• Add 1/2 lb of flour, allow it to bake for 10 mins.


• Stir properly to break lumps, remove the vessel from heat.


• When it is warm, add remaining flour and knead well.


• 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/cold with palya and chutney.