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.

BATTALU KADUBU

Ingredients:-

Rice flour- 3 cups

Water - 3 cups

Salt to taste

Procedure:-

• Keep water for boiling add salt.
• When water starts boiling add rice flour and leave it for abt 15 minutes.
• Stir it well, no lumps shd be left.

• Divide the dough into even sized dough balls.
• Flatten them with hand as shown in picture.
• Grease idli stand and arrange them in it.
• Steam cook for 10 minutes.
  

Serve Kadubu with Chanadal chutney/ mango chutney / onion chutney.

MANGO CHUTNEY

Ingredients:-

Raw Mango -1 no.
Green chillies- 2-3 nos.
Cumin seeds/ jeera - 1/2 tsp
Garlic - 2 cloves
Jaggery - 1 tbsp
Cilantro- a fistful
Crlly leaves- 1 string
Salt to taste

Procedure:-

• Peel mango and grate it.
• Grind grated mango and rest of the ingredients together.
• Yummy mango chutney is ready. This can be eaten with Chapathi/ rice/ idli.

TOMATO GOJJU

Ingredients:-

Tomatoes -3 nos.

Garlic- 2 cloves

Dry red chillies- 3 nos.

Masala pwdr- 1tsp

Jaggery pwdr - 1 tsp (optional)

Cilantro to garnish

Mustard- 1/2 tsp

Curry leaves- 1 string

Salt to taste

Oil to saute

Procedure:-

• Heat oil in a wok, saute mustard, curry leaves, garlic and red chillies.


• Add chopped tomato, cook until they soften.


• Add jaggery pwdr, masala pwdr and salt.


• Sprinkle chopped cilantro.


• This can be eaten with chapathi/ rice/ idli.

GASAGASE HOLIGE

This is a traditional sweet, easy to make and crispy to relish.

Ingredients:-

For flat puris:
All purpose flour / maida -3 cups
Oil- 1 tbsp
Salt a pinch
Water to make dough
Oil to deep fry puris

For Rasa:
Poppy seeds / gasgase- 1 tbsp
Grated dry coconut- 1 cup
Almond - 1/2 cup
Jaggery syrup- 1/2 cup ( or as required)
Cardmom pwdr- 1/4 tsp
Milk- 2 cups

Procedure:-

• Mix all purpose flour, salt , 1 tbsp oil and make stiff dough by adding required amount of water.
• Keep it covered for 1-2 hrs.
• Divide the dough into even sized balls and roll them thin.
• Deep fry puris till they turn golden in color.
• Grind poppy seeds, dry coconut and almonds together by adding little milk / water.
• Bring milk to boil, add the ground paste, jaggery syrup and cardmom pwdr.
• Keep stirring and bring it to boil.
• Arrange flat puris in a serving plate and pour this RASA on the puri (5 minutes before serving). If you dont like crispy puri then soak puri in rasa for abt 10 minutes and then eat.

MAVINAKAYI PALYA (MANGO CURRY)

This post is dedicated to all my preggy friends and cousins [:P]

Mango!!!!!!! King of fruits. In India, mango season starts from April ends in August. During this season not even a single day we missed eating mango or its by-product. We can make jam , sikarne, mango lassi, mango shake. with ripen mangoes and with raw mango we can make pickle, mango rice / chitranna, panaka/juice, chutney, palya/curry and so on.

My mouth started watering after seeing mangoes in Indian store, I grabbed few thinking of pickle and mango curry. Made this finger licking curry, we loved it, even my daughter was licking her fingers. I am sure that all my lovely preggy friends like this curry.

Ingredients:-

Raw mangoes- 2 nos.

Onion- 1 no. (optional)

Red chilli powder- 2 tsp

Jaggery - 1 tbsp(powdered)

Masala powder- 1 tsp

Mustard- 1/2 tsp

Curry leaves- 1 string

Shredded coconut- 1/2 cup

Chopped Coriander leaves- 1 tbsp

Oil to saute

Salt to taste

Procedure:-

• Peel mangoes and cut them into cubes.
• Saute mustard, curry leaves and chopped onion in a wok.
• Add mango cubes and cook until they become tender. (add 1/2 cup water).
• Now add jaggery, masala pwdr, red chilli pwdr, shredded coconut, salt and stir it.
• Sprinkle chopped coriander leaves.
• Serve with chapathi/ roti/ rice.

CORN MASALA

Ingredients:-

Shredded corn- 3 cups
Green chillies- 3 nos.
Asafoetida/ hing- a pinch
Shredded coconut- 1/2 cup
Chopped coriander leaves- 1/4 cup
Curry leaves- 1 string
Oil- 1 tbsp
Salt to taste

Procedure:-

• Heat oil in a wok, add slit green chillies, curry leaves and hing.


• Then add corn, fry for 8-10 minutes.


• Sprinkle shredded coconut, chopped coriander leaves and salt.


• Have it as evening snack or have it with lunch/dinner as side dish (like Kosumbari).

INSTANT RAVA DOSA

Ingredients:-

Fine Sooji/Semolina- 2 cups

Maida- 1/2 cup

Rice flour- 1/2 cup

Cumin seeds/ jeera- 1 tsp

Chopped coriander leaves- 1/2 cup

Salt to taste

Procedure:-

• Dry mix rava, maida and rice flour.
• Add cumin seeds, salt and required quantity of water , make thin batter.
• Add chopped coriander leaves.
• Take a ladleful of batter and pour it on a hot griddle.
• After 2 minutes turn dosa upside down, roast for a minute, remove from griddle.
• Serve dosa with coconut chutney.