Sunday, 4 October 2020

akki roti recipe with sprouted moth seeds | masala akki rotti recipe | rice flour roti | akki rotti with molake kalu

Metagi kalu rotti | madake kalu rotti | molake kalu rotti | sprouted moth seeds rotti

Ingredients :

  • Rice flour 2 bowls
  • Grated carrot 1 cup
  • Finely chopped onion 1 cup
  • Finely chopped Dill leaves 1 cup
  • Finely chopped coriander 1/2 cup 
  • Grated fresh coconut ½ cup
  • Moth beans boiled with salt 1 cup
  • Crushed green chilli 1 tbs
  • Jeera 1 tablespoon
  • Asafoetida 1 teaspoon ( optional )
  • Groundnut oil 1 cup
  • Salt if required as the salt is already added while cooking the metagi kalu.
  • Those of you who love methi flavour can add some finely chopped methi leaves for taste.

 Recipe video : 

Preparation :

  • Take the sprouted moth seeds - madaki kalu with little salt cooked to one whistle. Use the hot water in which you have cooked the sprouts to mix the dough because it helps the rottis to become very light and crisp and flaky.
  • Mix all the above ingredients, knead well and set aside for 5-10 minutes. Make small round balls, the size of an orange.
  • Heat a thick bottomed kadai. Hold it upside down under running cold water till the heat evaporates.
  • Put in 4-5 spoons groundnut oil inside the kadai. 
  • Take one ball of dough, flatten in the kadai and press lightly around, spreading it evenly into a round roti. 
  • Press it as thin as possible.
  • Cook the rotti rotating kadai around to take care that rotti is cooked into golden brown all around. 
  • You will know that the roti is cooked perfectly when you can see the edges around turning into golden brown.
  • Serve hot with butter and Chutney.

Happy Cooking :-)

PS : Which are the points that make your rotti light and crisp??? 

  • Always mix the dough in the hot water.
  • Press rotti thin and flatten evenly.
  • The rottis should always be cooked over high flame, taking care to rotate the kadai to see that it is not over cooked. If you cook over low flame, the rottis will turn hard.

Wednesday, 30 September 2020

misal pav recipe | how to make maharashtrian misal pav recipe

Ingredients :

For Usal:

  • Sprouted moth seeds - molake banda madike athava metige kalu 2 cups
  • De skinned and Cubed potato 1
  • Turmeric powder 1/4 teaspoon
  • Salt 1/2 teaspoon

  • For Kat / Raasa (thin Spicy Gravy):

  • To grind

  • Dry coconut (Grated or cut to small pieces) a few
  • 1big onion finely chopped

  • 2 tomatoes - chopped
  • 2 garlic cloves
  • 1/2 inch Ginger - chopped

  • Cooking oil 1 tablespoon
  • 1/2 tsp Mustard
  • 1/2 tsp cumin seeds (jeera) 
  • a pinch Asafoetida (Hing)
  • 1/2 tsp Turmeric powder (haldi)
  • 1 tsp red chilli powder
  • 1 tsp Coriander powder (dhania powder )
  • 1/2 tsp Cumin powder ( Jeera powder )
  • 1/2 tsp Garam masala powder
  •  Kasuri Methi powder 1 tablespoon
  • Jaggery 1 small piece
  • Finely chopped green chillies 2
  • Finely chopped coriander leaves
  • Curry leaves a few
  • 1 tbsp Coriander leaves chopped
  • Salt to taste

  • To make Misal pav

  • Finely chopped onions 1-2
  • Finely chopped coriander leaves
  • Lemon pieces 2
  • Farsan / Mixed Namkeen / Mixture 1 cup

Recipe video : 

Procedure : 

  • How to sprout moth seeds or metagi kalu molake kalu

  • Wash and soak the moth seeds or metagi kalu in water overnight.
  • In the morning drain the water and spread the seeds in sprout maker box.
  • If you don't have the sprout maker box, you may put the soaked seeds in a thin muslin cloth or " madi panche" and tie it tightly.
  • After 12 to 15 hours you will get well sprouted seeds.
  • Cooking the metige kalu :

  • In a pan take the moth bean sprouts.
  • Add de skinned small cubes of a potato.
  • Add water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.
  • Cook to three whistles.
  • Set it aside.

  • How to prepare Thin spicy gravy Kat / Tarri / Rasa

  • Dry roast dry coconut pieces. 
  • Heat 1 tbsp oil in a pan and add chopped onions, garlic and chopped ginger.
  • Fry until they turn slight golden brown. 
  • Add chopped tomatoes and fry till tomato becomes soft and mushy.
  • Switch off and cool completely. 
  • Once it's cool, grind coconut and onion tomato mix to a very smooth paste. 
  • Again take a pan and add 2 tbsp of oil. 
  • Add mustard seeds and let them splutter.
  • Add jeera.
  • Next add hing.
  • Now add coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder and mix well.
  • Next pour in the ground gravy mix and cook for a few minutes till the colour changes.
  • Add the jaggery and salt.
  • Now add the cooked metagi kalu sprouts and cooked potato cubes, curry leaves, kasuri Methi powder and cook with the lid covered for 8 to 10 minutes.
  • Switch off the heat.

  • To serve Misal Pav : 

  • In a deep bowl or plate add 1 ladle of matki usal.
  • Pour in 1 ladle of piping hot Tarri/Kat (gravy) on top it. 
  • Sprinkle liberally finely chopped onions and coriander leaves.
  • Add a layer of mixed farsan or namkeen.
  • Serve them hot with pav (buns) and a lemon piece. Unlike pav bhaji, the pav or the buns are generally not roasted.
  • But if you prefer and like roasted buns, you can roast them by using butter.
  • I did!!!

Sunday, 27 September 2020

ennegayi recipe | badanekai yennegai | stuffed brinjal recipe | badnekayi ennegai palya

Preparation Time     :     20 minutes

Cooking Time          :     20 minutes

Ingredients           :

Small tender brinjal                    10
Onion                                        4
Fried Groundnut seeds                1 cup
Jeera                                         1 Tablespoon
Jaggery                                     1 Big Lemon size
Tamarind                                   1 Big Lemon size
Red chilli powder                        1 Tablespoon
Sambar powder                          1 Table Spoon
Asafoetida                                 1 pint
Groundnut oil                            4 Tablespoon
Mustard seeds                           ½ Teaspoon
Turmeric Powder                        ½ Tea Spoon
Coriander Leaves                        a few
Curry leaves                              10-15
Salt to taste.

P.S : Sambar powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to six months. For Sambar Powder recipe visit here.

Instructions :

  • Cut onion into thin longish pieces.
  • Wash and cut brinjal slitting from the bottom side into a plus shape taking care not to cut it fully.
  • In a mixie grind fried groundnut seeds, jeera, tamarind, jaggery, red chilli powder, sambar powder and salt into nice masala powder.
  • Fill in this powder into slit brinjals. Set aside the extra powder.
  • In a thick bottomed kadai, heat oil and put mustard seeds and let it splutter.
  • Add asafoetida and turmeric powder.
  • Put in the cut onions and cook for 5 minutes.
  • Add the filled brinjals, mix well adding some water and cook over low heat till brinjals are tender taking care to add required water to cook brinjals.
  • Once the brinjals are cooked, add some more water for gravy and bring to a boil.
  • While boiling, add remaining masala powder, curry leaves and cook till gravy thickens.
  • Switch off the heat, put in finely cut coriander leaves and cover the lid.

Serve hot with Jolada Rotti, chapati, akki rottis and pooris.

Happy Cooking :-)

mix veg recipe | mix vegetable | mixed vegetable curry | mix veg curry

Preparation time : 20 minutes

Cooking time      : 20 minutes

Ingredients :

  • Potatoes 2 medium
  • Carrots 2 medium
  • French beans 10
  • Cauliflower 1/4 small florets
  • Shelled green peas 1/2 cup
  • Green capsicum 1 medium
  • Oil 3 tablespoons
  • Cumin seeds 1 teaspoon
  • Curry leaves 10-12
  • Onions chopped 2 medium
  • Garam masala powder 1/2 teaspoon
  • Fresh cream 1/2 cup
  • Salt to taste 

Masala paste 

  • Onion 1 medium
  • Scraped coconut 1/2 cup
  • Garlic cloves 8-10
  • Ginger 1 inch piece
  • Roasted Coriander seeds 2 tablespoon
  • Dried red chillies seeded 2
  • Green chilli roughly chopped 1
  • Salt to taste

Procedure : 

  • Cut all the vegetables into 2 inch cubes. Heat 3 tablespoons oil in a pressure cooker.
  • For the masala roughly chop onion, add coconut, garlic, roughly chopped ginger,
  • roasted coriander seeds, dried red chillies, green chilli and salt and grind to a fine
  • paste with little water.
  • Add cumin seeds, curry leaves and onions to the pressure cooker and fry lightly coloured.
  • Add potatoes, carrots, beans, cauliflower and ground masala and mix well. 
  • Rinse the mixer jar with a little water and add.
  • Add salt, green peas, capsicum and garam masala powder and mix well. 
  • Close the cooker and cook under pressure till 1 whistle is given out. 
  • Lower heat and cook for
  • 5-6 minutes.
  • Open the lids of the cooker when the pressure reduces completely add fresh cream
  • and serve hot with roti or chapati.

                          Saturday, 26 September 2020

                          Heerekai sippe chatni recipe - Ridge gourd peel chatni recipe


                          Preparation Time 10 minutes
                          Cooking Time 10 minutes

                          Ingredients :

                          Heerekai sippe - Ridge gourd peel   1 bowl
                          Green chillies                                10 - Adjust according to your taste
                          Coriander leaves a few
                          Groundnut seeds                           1 cup
                          Groundnut oil                                1 tablespoon
                          Jeera.                                           2 teaspoon
                          Asafoetida                                    1/4 teaspoon
                          Turmeric powder                           1/4 teaspoon
                          Salt to taste 

                          Procedure :

                          • Dry roast the groundnut.
                          • In a thick bottomed bowl heat oil.
                          • Add jeera, asafoetida and turmeric powder.
                          • Lower the heat.
                          • Immediately add green chillies, ridge gourd peal, coriander leaves and saute for a minute.
                          • Add very little water, mix well and cook with a lid covered for a few more minutes over low heat.
                          • Cook for five minutes, check that the peal is cooked well and switch off the gas.
                          • Now in the mixie, first grind the roasted groundnut.
                          • Then add the cooked ridge gourd peal and salt.
                          • Grind the chutney to a coarse consistency.
                          • Add a few drops of water while grinding, if required.
                          • Serve with roti, chapati, phulka and akki or ragi rotti.
                          • It also tastes yummy with piping hot rice and ghee. Or with curd rice.

                          Monday, 21 September 2020

                          Davanagere benne dose recipe | Butter masala Dosa | benne dosa recipe | perfect davanagere benne dose recipe

                          Ingredients :

                          • Rice 3 cups
                          • Urad dal 1 cup
                          • Sabbakki 1/2 cup
                          • Poha ( Gatti avalakki ) 1/2 cup
                          • Methi seeds 1 tablespoon
                          • Butter 1 cup
                          • Oil for cooking
                          • Salt to taste
                          Recipe video : 

                          Procedure : 

                          • Wash and soak 3 cups of rice 6-8 hours.
                          • Separately wash and soak 1 cup urad dal, 1/2 cup sabudana and 1 tablespoon methi seeds for 6-8 hours.
                          • Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
                          • Grind everything to a fine paste.
                          • Set it aside to ferment overnight.
                          • In the morning mix the batter, add the required quantity of salt and water.
                          • The batter should be of a little thick consistency.
                          • Heat iron tava.
                          • Spread the batter on the tava. It should be a little thick to give that unique taste of Davanagere benne dosa.
                          • Lower the gas heat and cook on a low flame.
                          • Sprinkle cooking oil over it and at the edges.
                          • Drop a few pieces of butter all over it.
                          • Once the Dosa changes the colour, flip it. 
                          • Put a few pieces of butter again.
                          • The Dosa is slowly getting roasted.
                          • Flip one final time and put some more butter.
                          • The Dosa turns crispy and golden brown.
                          • Fold the Dosa and serve hot with potato sabzi and coconut chutney.

                          Sunday, 20 September 2020

                          Pepper rasam recipe | How to make Menasina saaru | milagu rasam | jeera pepper rasam recipe

                          Ingredients :

                          • Black pepper - Menasu 1 tablespoon
                          • Rice 1 tablespoon
                          • Grated dry coconut 1 tablespoon
                          • Wheat or dalia or atta ( optional ) 1/2 tablespoon
                          • Ghee 1 tablespoon
                          • Jeera 1 teaspoon
                          • Hing 1/4 teaspoon
                          • Turmeric Powder 1/2 teaspoon
                          • Red chillies 4
                          • Jaggery 1 tablespoon
                          • Curry leaves
                          • Coriander leaves
                          • Salt to taste

                          Recipe video :

                          Procedure :

                          • Heat a thick bottomed small kadai.
                          • Dry roast pepper.
                          • When they start spluttering add rice and fry.
                          • When the rice start changing the colour add grated dry coconut and Dalia and fry again till everything turns aromatic and golden brown.
                          • Switch off the gas and transfer everything to a mixie jar.
                          • Grind to fine powder without adding water.
                          • When it becomes nice powder, add 1/2 cup of water and grind to a fine paste.
                          • Take off from the mixie and add more water and mix well.
                          • Heat ghee in a thick bottomed kadai.
                          • Add jeera, hing and turmeric powder.
                          • Add red chillies and saute for a minute.
                          • Pour in the ground mix and add more water according to your required consistency and quantity.
                          • When it starts boiling add jaggery, salt, curry leaves and coriander leaves.
                          • Boil for 8-10 minutes till the rasam turns aromatic.
                          • Serve hot with hot rice and ghee.
                          • Enjoy!!!

                          Monday, 14 September 2020

                          sabudana idli recipe | sabakki idli recipe | sago idli recipe | javvarisi idli

                          Ingredients :

                          • Nylon sabbakki / Nylon Sabudana 1 cup
                          • Idli rava / rice rava 2 cups
                          • Sour curds / Huli mosaru 3 cups
                          • 1/2 cup water - can adjust for the consistency
                          • Baking soda 1/4 teaspoon
                          • Cooking Oil 1 tablespoon
                          • Cashewnuts 20
                          • Salt to taste

                          Recipe video :

                          Procedure : 

                          • In a bowl take sabudana and wash them well.
                          • Separately in another bowl wash the idli rava.
                          • Mix both together in a bowl and add curds and mix well.
                          • Set aside overnight to ferment.
                          • In the morning add water to adjust the consistency of idli batter.
                          • Add salt and soda.
                          • Grease the idli moulds with cooking oil.
                          • Keep a cashew in the center and pour in the batter.
                          • Don't put the batter fully. Leave some space for the idlis to expand.
                          • Steam the idlis for 8 to 10 minutes.
                          • Allow it to rest for about 5 to 10 minutes.
                          • Unmould and serve hot with ghee and coconut chutney.

                          Thursday, 3 September 2020

                          Vegetable Dalia khichdi recipe | Broken wheat dalia Pongal | dalia ka Pongal | godhi nucchu - godhumai rava khara pongal


                          • 1 tablespoon ghee 
                          • 1 cup dalia / broken wheat / godhi nucchu
                          • 1 tablespoon oil
                          • 1 teaspoon jeera / cumin seeds
                          • 1/4 teaspoon hing / asafoetida
                          • ½ tablespoon ginger paste
                          • 8 green slit chillies
                          • 1 tomato, finely chopped
                          • 1 cup methi, finely chopped
                          • 1/2 cup peas / matar
                          • 1/2 cup  carrot pieces
                          • ½ tsp turmeric / haldi
                          • salt to taste
                          • 1 cup moong dal, soaked for 20 minutes
                          • 10 cups water

                          Recipe video :


                          • Wash and soak the moong dal - hesaru bele in water for 20 minutes.
                          • Heat ghee in a thick bottomed kadai
                          • Roast the dalia in the ghee for five minutes till it turns aromatic. Keep it aside.
                          • In the kadai now heat cooking oil.
                          • Add jeera, hing, turmeric powder.
                          • Put in the slit chillies and saute for a minute.
                          • Now add the chopped onion pieces and saute for two minutes.
                          • Add chopped tomato pieces and saute till the tomato turns soft and mushy.
                          • Next add the chopped methi leaves, carrot pieces and peas.
                          • Add the soaked moong dal and mix well.
                          • To this add the roasted dalia.
                          • Put in 10 cups of water and salt and mix everything and finally shift to a cooker bowl.
                          • Cook upto five whistles so that the khichdi turns soft and runny.
                          • Serve hot with ghee.

                          Wednesday, 2 September 2020

                          Gasagase Payasa recipe | poppy seeds kheer | khus khus kheer | ಗಸಗಸೆ ಪಾಯಸ

                          Ingredients :

                          • Gasagase poppy seeds 4 tablespoon
                          • Rice 2 tablespoon
                          • Dry fruits mix like almond, cashews and unsalted pista 3 tablespoon
                          • Grated fresh and dry coconut 1 cup each.
                          • Jaggery 1 1/2 cups ( according to your sweet preference )
                          • Ghee 1 tablespoon
                          • Almond pieces and dry grapes to add later.
                          • Elaichi powder.
                          • Nicely chopped almond and pista to garnish.

                          Recipe video :

                          Procedure :

                          • In a thick bottomed kadai dry roast almonds, cashews and pistachios till they turn aromatic and keep aside.
                          • Separately dry roast rice and poppy seeds to golden brown over medium flame, taking care to continuously roast it and it doesn't get burnt. 
                          • Just before switching off the gas and add the grated dry coconut and roast for a few more minutes.
                          • Take roasted poppy seeds, coconut and rice, roasted dry fruits, elaichi powder, grated fresh coconut and grind to a fine dry paste.
                          • Once the paste is ground nicely, add a little water and grind further to a nice paste.
                          • Heat water in a thick bottomed kadai and add ground jaggery and melt it. Don't over boil it. It's enough if the jaggery melts and turn off the heat.
                          • Next in a thick bottomed kadai heat ghee.
                          • When it melts roast cashew pieces and kishmish to golden brown.
                          • In it next add the ground mixture and cook stirring occasionally after adding a little water.
                          • When the mixture turns aromatic, sieve the melted jaggery water into the kadai and boil it for just five minutes.
                          • Serve to bowls, garnish with roasted dry fruits and enjoy garamagaram Payasa.