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.