Millet set dosa recipe | Healthy multi millet set dosa | Diabetic friendly millet dosa recipe in Kannada | Sponge dosa recipe

 

Ingredients :

• Brown top millet ( korale ) 3 cups
• ( You can also use other millets like arka or Navane )
• Urad dal 3/4 cup
• Poha ( Gatti avalakki ) 1/4 cup 
• Or a little more
• Methi seeds 2 tablespoon
• Oil for cooking
• Salt to taste

Recipe video :

Procedure : 

• Wash and soak 3 cups of millet, 3/4 cup urad dal with 2 tablespoon methi seeds separately for 6-8 hours. 
• Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
• Grind everything together to a fine batter.
• Set it aside to ferment overnight.
• In the morning add the required quantity of salt and water.
• The batter should be of a little thick consistency.
• Heat iron tava.
• Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
• It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
• Lower the gas heat and cook on medium flame.
• Sprinkle cooking oil over it and at the edges.
• Once the little holes appear on the dosa and when it changes colour, flip it. 
• Put a few drops of oil again.
• Once the other turn starts turning light golden brown, remove from the tawa.
• Serve hot with vegetable sagu and coconut chutney.

Ragi & sabudana idli recipe | finger millet and sabakki idli | ragi sago idli | javvarisi idli with finger millet

Preparation Time  : 10 minutes

Cooking Time        : 10 minutes

Makes 24 idlis.

Ingredients :

• Nylon sabbakki (small )/ Nylon Sabudana 1 cup
• Idli rava / rice rava 1 cup
• Ragi flour / finger millet flour 1 cup
• 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 a few
• Salt to taste

Recipe video :

Procedure : 

• In a bowl take nylon sabudana and wash them well.
• Separately in another bowl wash the idli rava.
• Take three cups thick curd  in a big bowl.
• Add one cup ragi flour and mix well.
• To this add the washed sabudana and idli rava.
• Mix everything 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 to10 minutes.
• Allow it to rest for about 5 to 10 minutes.
• Unmould and serve hot with ghee and coconut chutney.

methi matar malai recipe | quick and easy recipe to make resturant style methi mutter malai | methi malai matar

Serves 4

Ingredients : 

• Finely chopped methi leaves 1 bowl
• Boiled green peas 2 cups
• Chopped onions 4
• Slit green chillies 5-6
• Chopped tomato 1
• Fresh cream 1 cup
• Cooking oil 2 tablespoon
• Garlic ginger paste
• Cashewnuts 1/2 cup
• Jeera 1/2 tablespoon
• Garam masala 1 tablespoon
• Kasuri methi powder 1 tablespoon
• Sugar 1/2 teaspoon
• Salt to taste

Recipe video :

Procedure :

• Heat 1/2 teaspoon oil in a kadai.
• Add 1/4 teaspoon asafoetida.
• Put in the greenpeas and saute for a minute.
• Add water and boil till the greenpeas turn soft. 
• Strain and set aside.
• 
  
• In a thick bottomed kadai heat 1 tablespoon oil.
• Add the chopped onions and saute till they become soft.
• Now add green chillies, garlic ginger paste and chopped tomatoes.
• Saute till everything becomes soft.
• Turn off the heat and let it cool.
• Once it's cool, add half cup of cashewnuts to it and grind to a fine paste.
• In the thick bottomed kadai heat a tablespoon of oil.

• Add the chopped methi leaves and cook till they become soft.
• Now add the ground paste and cook, stirring continuously till everything is mixed and cooked well.
• Now add a cup of water, a cup of fresh cream.
• When it's boiling, add garam masala, kasuri methi, salt and sugar.
• Let it boil for 7 to 8 minutes till the gravy turns thick and creamy.
• Garnish with some more fresh cream and serve with hot chapatis and rotis.

Millet bisibele bath Recipe | How to make Brown top millet bisibele bath | Siri dhanya bisi bele bath recipe

Prep Time              10 Minutes

Cooking Time       30 Minutes

Serves                    4

Ingredients :

• Brown top millet ( korale )   1   cup
• ( You can also use other millets like korale or Navane )
• Green gram or moong dal   a little less than 1 cup
• Tamarind                                1 Lemon sized
• Jaggery                                   1 Tablespoon – depending on the sweetness you wish
• Bisibele bhath powder / Sambar/Garam masala powder                         2 Tablespoon
• Red Chilli Powder                    1 Tablespoon
• Ghee                                           2 tablespoons
• Salt to taste

Recipe Video :

Vegetables :

The following vegetables cut in 1” length

• Capsicum
• Onion 
• Tomato

• Curry leaves
• Coriander leaves
• Fresh peas or  Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
• PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.

  

For Tadka :

• Oil                                 1   tablespoon
• Mustard seeds            1 teaspoon
• Turmeric powder        ½ teaspoon
• Hing  ( asafoetida )     1/4 teaspoon

Preparation :

• Soak tamarind in water.
• Wash millet and dal separately.
• In a cooker cook daal along with vegetables in one container.
• And cook millet in separate container adding two and half cups of water.
• To cook millet I generally add water at 1:2 proportion. But here I have put a little more water so that the millet is cooked soft.
• Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. 
• Once they splutter, add turmeric powder and hing. 
• Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
• While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
• Then add the dal cooked with veggies, add water if required and boil for five more minutes.
• Add the cooked millet, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. 
• Cook on low fire.
• The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
• Add ghee and garnish with finely chopped coriander and cover for five minutes.
• Serve hot with Raita, Boondi kaalu or chips.

Millet pulav recipe | ಸಿರಿಧಾನ್ಯ ಪುಲಾವ್ ರೆಸಿಪಿ ಕನ್ನಡದಲ್ಲಿ | Kodo - Foxtail - browntop - Kutki Jhangora millet pulao - biryani recipe

 

Ingredients :

• Millet - Siridhanya 1 cup
• ( You can take any millet you want like Foxtail millet - Navane, Kutki - same, Kodo millet - Harka, Jhangora - Oodalu, Brown top millet - Korale )

• I have used Brown top millet - Korale.

• Boiled water 1 1/2 cups
• ( Use only this much water for both grinding and cooking together )
• Ghee or Refined oil       2 tbsp
• Cauliflower florets        1/2 cup
• Carrot pieces                 1/2 cup
• Beans pieces                  1/2 cup
• Potato pieces                 1/2 cup
• Fresh Peas                      1 cup ( You can soak dry peas and use )
• Chopped onion              1cup
• Sugar                              ½ tsp
• Salt to taste

For Masala paste :

• Pudina ( Mint ) a few leaves
• Coriander a few leaves
• Green chillies 4
• Ginger a small piece
• Garlic   1-2 pods
• Cinnamon a tiny piece
• Elaichi 2-3
• Cloves   4                                  
• Turmeric powder 1/2 teaspoon
• Poppy seeds 1/2 teaspoon

Recipe video : 

Procedure :

• Wash and drain the millets and keep aside for twenty minutes.
• Heat water.
• Using all the ingredients mentioned above, grind the masala paste using very little water.
• Heat the cooking pan.
• Heat two tablespoons of ghee.
• Add the chopped onions and fry to golden brown.
• Next mix all the cut vegetables.
• Now add the ground masala paste and fry till aromatic.
• And add the washed millets.
• Pour one and a half cup of hot water, salt and half teaspoon of sugar.
• Mix everything well.
• Cover the lid and cook to three whistles.
• Serve hot with raita.

Lemon green chilli pickle recipe | nimbu mirch ka achar | ನಿಂಬೆ ಹಸಿಮೆಣಸಿನ ಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ | Easy lemon pickle - grandma's recipe

 

Ingredients :

• 20 ripe lemons
• A little more than 1/2 paavu sugar 
• A little more than 1/2 paavu salt
• Around 200 grams green chillies - alter the quantity according to your taste and preference.
• 2  tablespoon fried methi powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Hing or asafoetida

Recipe video : 

Procedure :

• First and foremost, wash and completely dry all the utensils, knife and glass jars you are using to make and keep the pickles.
• Wash and completely clean dry - even a day in advance - all your lemons and chillies 
• Heat a kadai.
• Dry roast a small cup of methi seeds.
• Grind to a nice powder and keep it aside.
• Slit the green chillies into two and set aside.
• Cut ten out of twenty lemons into halves and squeeze the juice with lemon juicer. Don't squeeze completely. Let some juice remain in the lemons.
• Keep the juice aside.

• Now cut the squeezed ten lemons and the other ten lemons into small pieces and put in a big vessel.
• To this add salt, sugar, slit green chillies, roasted methi powder, turmeric powder and hing.
• Mix everything well.
• Add the lemon juice and mix again.
• Keep it covered for about twenty four hours.
• Next day the pickle would have juiced and spices mixed nicely.
• Mix it once again and keep it in a clean and totally dry glass jar with the lid covered tightly.
• After a week or so, once again mix the pickle with a dry spatula or spoon and keep it again covered in an airtight jar for about 20-25 days.
• Afterwards the pickles would mature and turn nice and soft absorbing all the spices and the juice.
• Enjoy the sweet, tangy and spicy pickle with your favourite dish.
• This pickle can be stored without refrigeration upto a year or two.

Lemon pickle recipe | nimbu ka achar recipe | ನಿಂಬೆ ಹಣ್ಣಿನ ಉಪ್ಪಿನಕಾಯಿ ರೆಸಿಪಿ in ಕನ್ನಡ | Easy lemon pickle - grandma's recipe

Ingredients :

• 20 ripe lemons
• A little more than 1/2 paavu sugar
• A little more than 1/2 paavu salt
• A little more than 1/2 paavu kashmiri red chilli powder or byadagi chilli powder
• 2  tablespoon fried methi powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Hing or asafoetida

Recipe video :

Procedure :

• First and foremost, wash and completely dry all the utensils, knife and glass jars you are using to make and keep the pickles.
• Heat a kadai.
• Dry roast a cup of methi seeds.
• Grind to a nice powder and keep it aside.
• Cut ten out of twenty lemons into halves and squeeze the juice with lemon juicer. Don't squeeze completely. Let some juice remain in the lemons.
• Keep the juice aside.
• Now cut the squeezed ten lemons and the other ten lemons into small pieces and put in a big vessel.
• To this add salt, sugar, byadagi chilli powder, roasted methi powder, turmeric powder and hing.
• Mix everything well.
• Add the lemon juice and mix again.
• Keep it covered for about twenty four hours.
• Next day the pickle would have juiced and spices mixed nicely.

• Mix it once again and keep it in a clean and totally dry glass jar with the lid covered tightly.
• After a week or so, once again mix the pickle with a dry spatula or spoon and keep it again covered for about 20-25 days.
• Afterwards the pickles would mature and turn nice and soft absorbing all the spices and the juice.
• Enjoy the sweet, tangy and spicy pickle with your favourite dish.
• This pickle can be stored without refrigeration upto a year or two.

Chilli garlic lachha paratha | multi layered lahsun paratha - parotta recipe | garlic bread

Ingredients :

FOR DOUGH:

• 2 cups wheat flour / atta
• 2 tablespoon oil
• 1 tsp salt
• 1 cup water

FOR GARLIC BUTTER:

• 3 tablespoon melted butter
• 2 tablespoon cooking oil
• 15 cloves of garlic, finely chopped
• 10 green chillies, finely chopped
• 2 tablespoon coriander, finely chopped
• Salt to taste

• Oil for roasting 1/4 cup
• wheat flour / atta, to dust

Recipe video : 

Instructions :

• In a bowl take wheat flour, salt, two teaspoon cooking oil and mix well.
• Add water little by little and knead the atta into a soft dough.
• Keep aside for half an hour.

• Mince green chillies and garlic separately into coarse paste.
• In a bowl add melted butter, oil, minced chillies and garlic and salt.
• Mix everything well and set aside.

• Now take out the rested dough and dusting with dry atta, roll into a medium thick round roti. 
• On this spread the garlic chilli butter mix and spread all over it, just leaving a little space at the top. ( Watch the video to get a clear idea )
• Now taking a pizza cutter or a knife slice the roti into thin ribbons leaving the top portion intact.
• Sprinkle a little dry atta on the roti.
• Next from one end start rolling or collecting the ribbons to one side, lightly pushing from your fingers ( watch the video )
• Collect all the strips and make a round bun, pressing it lightly shaping it into a round kulcha dough.
• Heat the tawa.
• Now roll out a kulcha, without pressing it very hard.
• Put the rolled out kulcha onto the hot tawa and using a little cooking oil, cook on the both sides to a lightly roasted consistency.
• Like this cook all the kulchas and keep them on one another.
• Now using both your hands, press the kulchas from the side so that the flaky layers of the kulchas are separated.
• Serve hot with great sabzis like ...

Stuffed capsicum with gravy recipe | Bharwa Shimla Mirch | stuffed bell pepper in tomato gravy| ಡೊಣ್ಣೆ ಮೆಣಸಿನ ಕಾಯಿ ಎಣ್ಣೆಗಾಯಿ ಪಲ್ಯ

 

Ingredients :

• 5 small capsicums (Simla Mirch)
• 2  tablespoon cooking oil

For the filling :

• 4 medium potato boiled and mashed
• ½ cup carrot finely chopped
• ½ cup onion finely chopped
• 1 teaspoon finely chopped green chilli
• 1 tablespoon finely coriander chopped 
• 1 tablespoon ginger garlic paste
• 2 teaspoon jeera ( cumin )
• 2 teaspoon coriander powder
• 2 teaspoon red chilli powder
• 2 teaspoon garam masala powder
• A pinch of haldi
• 1 tablespoon oil
• 1 tablespoon butter
• Salt to taste

For the gravy: 

• 4 chopped tomatoes 
• 1 cup finely chopped onion 
• 1 tablespoon garlic ginger paste
• ¼ cup of cashew nuts
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri red chilli powder
• A pinch of haldi
• 1/2 teaspoon sugar
• 1 tablespoon kasuri methi powder
• ½ cup of cream ( optional )
• 2 tablespoon butter
• Salt to taste

Recipe video :

Procedure : 

• Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. 
• Sprinkle very little salt inside all around the capsicum and set aside.

Procedure for the gravy :

• Heat 1 tablespoon butter in a pan.
• Add cashewnuts, saute till they turn golden brown.
• Add onion and saute for 2-3 minute.
• Add garlic ginger paste and sauté for a minute.
• Add tomatoes and cook till tomatoes turn soft and mushy.
• Add sugar, salt, coriander, chilli, haldi and cook for a few minutes.
• Cool the mixture and grind to a smooth paste.
• Heat 1 tablespoon butter in the same pan, add the ground paste and simmer on low heat for 5 minutes after adding the water if required.
• Add kasuri methi powder and garam masala powder and simmer some more.
• And then add fresh cream and adjust the seasoning.

Procedure for the filling :

• Heat oil in a pan.
• Add cumin, then add onion and saute for 2-3 minutes.
• Then add ginger garlic paste and saute for 2 minutes.
• Add carrot and cook till half done.
• Now add salt, haldi, coriander powder, red chilli powder, kasuri methi powder and garam masala powder and cook for few more minutes.
• Add the mashed potatoes, mix everything well adjust water and saute for five more minutes.
• Finally add the chopped coriander.
• Let it cool.

How to proceed with sabzi :

• Fill the stuffing in the prepared capsicums.
• Heat 2 tablespoon oil in a pan. Place the capsicums and cook on low heat.
• Carefully flip the capsicums to cook all around.
• Cover and cook till soft but capsicums don't lose their shape.
• Once the capsicums are cooked, turn off the heat.
• Spread ¾th of the gravy on a serving dish and arrange the capsicums on it.
• Pour the remaining gravy on the capsicums and serve with rotis and chapatis.

Matvadi - Matodi palya recipe / Paruppu usili / clustered beans methi channadal sabzi

 

This is the traditional recipe always prepared in Madhwa Brahmin households. It's a protein rice, healthy and delicious sabzi which goes well not only with rice and chapati but can also be eaten on its own - like a snack.

It's generally prepared with methi leaves - menthe soppu or with cluster beans - gorikayi and tastes delicious with both of them. But since both are my favourite vegetables I have used both of them here as I love methi a lot and can't resist to use it in any possible dish I make.

So here goes the recipe.

Ingredients :

• Channa dal 1 big cup
• Cooking oil 4 tablespoon
• Jeera 2 tablespoon
• Hing 1/2 + 1/2 teaspoon
• Turmeric powder 1/2 + 1/2 teaspoon
• Mustard seeds 1 teaspoon
• Red chillies 6-8
• Fresh grated coconut 1 and1/2 cup
• A pinch of baking soda ( optional )
• Salt to taste

Vegetables :

• Cluster beans ( gorikayi ) 1 bowl
• Finely chopped methi leaves 1 bowl
• Coriander leaves 2 tablespoon
• Curry leaves a handful
• Ginger 1 small piece
• Green chillies 6-8 depending on your preference and taste

Recipe video :

Procedure :

• Wash and soak the channa dal in water for 2-3 hours.
• Drain the water.
• In a mixie add soaked and drained channa dal, ginger, jeera, hing, turmeric powder, green chillies and 1 cup grated coconut and grind to a coarse paste.
• Put this in a container.
• And put washed and drained cluster beans in another container and steam cook in a cooker to three whistles.
• Let them cool.
• Once the ground masala is cool, break any lumps in it with your hands so that it is loose and separate.
• Heat oil in a thick bottomed kadai.
• Add mustard seeds and let them splutter.
• Add the red chillies, hing, turmeric powder and curry leaves.
• Put in the finely chopped methi leaves and cook over low heat till the methi is cooked and raw smell goes.
• Now add the ground, cooked and separated channa masala and mix well.
• Sprinkle a little water if required.
• Add salt and mix.
• Now cook this over low heat, stirring occasionally so that the methi absorbs all the masala.
• Now add the cooked cluster beans, mix well and cook with a lid covered for a few more minutes.
• Garnish with some more fresh chopped coriander leaves and freshly grated coconut.
• Serve with rotis, chapatis and hot rice and ghee.
• It tastes heavenly with curds rice too!!!

Amla murabba with jaggery recipe - gur Amla murabba - gud amla jam - nellikayi bellada gulamba recipe in Kannada

 

Indian Gooseberry (Amla) is rich with health benefits. A great source of vitamin C, these fruits are used to make a variety of dishes as their nutritional value has been very well established. The health benefits of Amla or Nellikai are many :

• Amla boosts Immunity
• Controls Diabetes
• Aids in Digestion
• Prevents Heart Diseases
• Prevents Hair loss and premature greying
• Anti-aging Agent
• Helps in improving the vision
• Boosts Liver Health
• Anticancer Properties
• Improves Metabolic Activity
• Treats Menstrual Cramps
• Relieves Diarrhea & Dysentery
• Improves Appetite...

The list goes on and on...

Today I am sharing with you a simple recipe for a very very tasty Amla Murabba or Nellikai Gulamba made with jaggery.
It can be preserved without refrigeration for many months.

RECIPE VIDEO :

The Murabba tastes great with chapati, pooris, rotis, bread and dosas. Having a spoon full of Amla Murabba in the morning is your insurance against many a diseases.

Preparation Time 30 minutes
Cooking Time       45 minutes

Ingredients :

Grated Amla 4 cups
Powdered jaggery 4 1/2 cups
Elaichi powder 1 tablespoon
Water to make sugar syrup

Kesar strings  (optional)

Procedure :

• Thinly grate the amlas. 
• Cook the grated amlas by placing in a bowl in a cooker without adding any water upto 2 whistles.
• In a thick bottomed kadai, mix the jaggery and water well and let the jaggery dissolve completely.
• Switch off the gas and strain the jaggery to remove dust particles.
• Again keep the jaggery syrup to boil.
• Keep stirring it continuously so that it doesn't get burnt.
• Thus stirring continuously, make a thread syrup - " ele paaka".
• Now add the grated and cooked amla to the syrup and continue to boil it.
• Keep stirring.
• In about 10 minutes, the Morabba starts thickening.
• Now add the elaichi powder and mix well.
• Add the kesar strings.
• Check the consistency. It should be light and flow from the ladle.
• Don't overcook it else it gets hardened.
• Watch the video I have shared here to know exactly when it can be removed.
• Let it cool and then store in an airtight jar.
• The Gulamba tastes awesome when hot, when cold or even when it's a few months old!

Enjoy! Happy cooking.



Please share the recipe and don't forget to post your feedbacks.Check our other delicious sweet recipes here :

Sajjige Holige - Sheera Puran Poli

Kajjaya - Atirasa - Anarasa

Hurigadale ( puthani) Karadantu North Karnataka style

Godhi hittina tambittu

Fried gram laddu and sesame seed laddu - Nagara Panchami sweets

Delicious Sweet - Maladi - with your left over chapatis and Rotis

Besan laddu

7 Cup Burfi

BELE OBBATTU - PURAN POLI

Broken wheat bisibele bath Recipe | How to make godhi kadi bisibele bath | Dalia bisi bele bath recipe

 

Prep Time         10 Minutes
Cooking Time   30 Minutes
Serves 4

Ingredients :

• Broken wheat - Dalia 3/4 cup
• Toor Dal 1/4 cup
• Green gram or moong dal 1/4 cup
• Tamarind 1 Lemon sized
• Jaggery 1 Tablespoon – depending on the sweetness you wish
• Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon
• Red Chilli Powder 1 Tablespoon
• Ghee 2 tablespoons
• Salt to taste

Recipe Video :

Vegetables :

The following vegetables cut in 1” length

• Beans 
• Onion 
• Potato 
• Tomato
• Curry leaves
• Coriander leaves

Fresh peas or Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )

PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.

  

For Tadka :

• Oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Turmeric powder ½ teaspoon
• Hing 

 Preparation :

• Soak tamarind in water.
• In a cooker cook daal along with vegetables and broken wheat in separate containers.
• For broken wheat generally we add water at 1:2 proportion. But here, you need to put a little more water so that the broken wheat is cooked soft.
• Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. Once they splutter, add turmeric powder and hing. 
• Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
• While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
• Then add the dal cooked with veggies, add water if required and boil for five more minutes.
• Add the cooked dalia, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. 
• Cook on low fire.
• The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
• Add ghee and garnish with finely chopped coriander and cover for five minutes.
• Serve hot with Raita, Boondi kaalu or chips.

Instant sambar recipe | Instant sambar without dal for Idli dosa | udupi hotel style instant sambar for idli

 

Ingredients :

For sambar powder :

• Coriander seeds 2 tablespoon
• Channa dal 1 tablespoon
• Urad dal 1 tablespoon
• Jeera 1 teaspoon
• Methi seeds 1/2 teaspoon
• Red chilli ( byadagi ) 20

For tadka :

• Oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Hing 1/4 teaspoon
• Turmeric powder 1/4 teaspoon
• 
  
• Grated fresh coconut 1 cup
• Jaggery 1 tablespoon
• Oil 1 tablespoon
• Salt to taste

Vegetables :

• Peeled potato pieces 1 small cup
• Chopped onion 2  cups
• Chopped tomato 2 cups
• Curry leaves
• Coriander leaves

Recipe video :

Procedure :

• Dry roast channa dal, urad dal, coriander seeds, cinnamon and red chillies.
• Powder them in a mixie and set aside.
• Heat 1/2 tablespoon oil in kadai.
• Add 1 cup onion pieces and saute for a minute.
• Now add 1 cup tomato pieces, coriander leaves and saute for another minute till they soften.
• Switch off the gas. Let it cool.
• Once it cools down, add the sauteed onion and tomato, grated coconut to the dry roasted and ground masala powder, add a little water and grind more till it's fine paste.
• Cook the potatoes in a cooker to two whistles.

• In a thick bottomed kadai, heat 1 tablespoon oil. Add mustard seeds and let them splutter.
• Now add asafetida and turmeric powder.
• Add another cup pieces of onion and saute till they are soft.
• Add another cup tomato pieces and cook further till they also turn soft.
• Now add the boiled potato pieces.
• Add some water and let it simmer.
• While it's boiling, add curry leaves and coriander leaves.
• Now mix water to the ground masals and pour into the kadai.
• Let is boil and add required quantity of water to a suitable consistency. Add jaggery powder, salt and boil for another 5 minutes.
• Serve hot with idlis.

Jowar upma recipe | jowar khichdi recipe | jonna upma | sorghum Bili jolada usli recipe

 

Ingredients :

• Jowar - bili jola 1 Bowl
• Roasted and crushed peanuts 1/2 cup
• Baking soda 1 pinch ( optional )
• Cooking oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Jeera 1/2 teaspoon
• Asafoetida 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Finely chopped chilli 1 teaspoon
• Grated fresh coconut 1 small cup
• Lemon juice 1/4 tablespoon
• Curry leaves
• Coriander leaves
• Salt to taste

Recipe video :

Procedure :

• Wash and soak the jowar in warm water overnight.
• In the morning cook the jowar with a pinch of baking soda to five whistles.
• Let it cool.
• Drain the excess water.
• In a thick bottomed kadai heat oil.
• Add mustard seeds and let them splutter.
• Add jeera, hing and turmeric powder.
• Add the chopped chillies and curry leaves.
• Saute for a minute.
• Next add the cooked jowar and add very little water and salt and cook over low heat covering the lid.
• Keep mixing in between and adjust the water till the jowar becomes soft.
• Switch off the gas.
• Add the lemon juice.
• Garnish with fresh grated coconut and finely chopped coriander leaves and serve hot.

hayagreeva recipe | hayagriva maddi udupi madhwa brahmin style recipe in kannada | hayagriva sweet

Ingredients :

• Chana dal (Bengal Gram Dal).    1 cup
• Jaggery                                    1 cup
• Poppy seeds                             2 tablespoons 
• Grated Dry coconut                   1/4 cup
• Cashew pieces                          1 tablespoon
• Cut almond pieces                     1 tablespoon
• Kishmish 
• Raisins                                 1 tablespoon
• Cardamom Powder (Elaichi)       2 teaspoon
• Ghee                                       1 tablespoon

Recipe video :

Procedure :

• Cook the bengal gram dal to five whistles. The cooked dal should be soft yet retain it's shape.
• In a thick bottomed kadai boil 2 cups of water.
• Add jaggery and let it melt.
• Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency. It should not become one string consistency but just a syrup.
• Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens. Make sure you do not mash the lentils too much. The dal should be very soft, syrupy but hold some of their shape.
• See that the hayagreeva remains runny like idli better.
• Switch off the heat.
• In another pan heat a tablespoon of ghee.
• To this add cashews and almond pieces, grated coconut, poppy seeds and fry till they become aromatic.
• Switch off the heat and add raisins or kishmish.
• Now add these roasted dry fruits to the hayagreeva.
• Next add finely ground elaichi powder.
• Enjoy Hayagreeva hot along with some desi ghee.

set dosa recipe | sponge dosa | how to make Restaurant style set dosa | Set dose recipe

Ingredients:

• Rice                  3 cups
• Urad dal           3/4 cup
• Poha ( Gatti avalakki ) 1/4 cup - You can take just a little more than 1/4 cup
• Methi seeds 2 tablespoon
• Oil for cooking
• Salt to taste

Recipe video :

Procedure  :

• Wash and soak 3 cups of rice, 3/4 cup urad dal, and 2 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.
• Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
• It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
• Lower the gas heat and cook on medium flame.
• Sprinkle cooking oil over it and at the edges.
• Once the little holes appear on the dosa and when it changes colour, flip it. 
• Put a few drops of oil again.
• Once the other turn starts turning light golden brown, remove from the tawa.
• Serve hot with vegetable sagu and coconut chutney.

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.

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!!!

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.

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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 :-)