Menthe hittina gojju recipe - Sweet and sour side dish with huggi | Menthe gojju recipe in Kannada

Menthe hittina gojju recipe - Sweet and sour side dish with huggi | Menthe gojju recipe in Kannada

Gojju #1 Menthe hittina huli sihi gojju

PS : For Menthe hittina recipe, please click here :

Serves 2

Ingredients :

• Menthe hittu 3 tablespoon
• Tamarind juice (Hunase hannina rasa) 1 tablespoon
• Jaggery powder 1 tablespoon
• Cooking oil 2 teaspoon
• Mustard seeds 1/2 teaspoon
• Asafoetida 1 pinch
• Turmeric powder 1/4 teaspoon
• Majjige menasinakayi 3-4
• Curry leaves a few
• Coriander leaves a few
• Salt to taste

Recipe video :

Procedure :

• Soak jaggery powder in a water and make its juice.
• In a bowl take tamarind juice.
• To this add the jaggery juice.
• Mix the menthe hittu to this and stir to see that no lumps are formed.
• Add salt.
• In a thick bottomed kadai heat oil.
• Add mustard seeds and when they splutter, add hing and turmeric powder.
• Lower the heat.
• Add majjige menasinakayi - curd chilli - and fry to golden brown.
• Add curry leaves and switch off the heat.
• Add this tadka to menthe hittina gojju. 
• Crush the chillies coarsely and mix into the gojju.
• Garnish with finely chopped coriander and serve with piping hot rice and a spoon of desi ghee.

Gojju #2 Menthe hittina kharada mosaru gojju

Serves 2

Ingredients : 

• Menthe hittu 2 tablespoon
• Thick curds 2 tablespoon
• Water to mix
• Cooking oil 2 teaspoon
• Mustard seeds 1/2 teaspoon
• Asafoetida 1 pinch
• Turmeric powder 1/4 teaspoon
• Majjige menasinakayi - curd chilli - 3-4
• Curry leaves a few
• Coriander leaves a few
• Salt to taste

Recipe video :

Procedure :

• In a bowl take the curds.
• Add 1 to 1 1/2 cups of water and whisk to smooth buttermilk.
• To this add 2 tablespoons of menthe hittu.
• Add salt.
• In a thick bottomed kadai heat oil.
• Add mustard seeds and when they splutter, add hing and turmeric powder.
• Lower the heat.
• Add majjige menasinakayi - curd chilli - and fry to golden brown.
• Add curry leaves and switch off the heat.
• Add this tadka to menthe hittina gojju. 
• Crush the chillies coarsely and mix into the gojju.
• Garnish with finely chopped coriander.
• Serve with piping hot rice.

Bettu sandige recipe in Kannada | Akki battu sandige | Akki happala | rice sandige- papad|Rice fryum

Bettu sandige recipe in Kannada | Akki battu sandige | Akki happala | rice sandige- papad|Rice fryum

Ingredients : 

• Rice 1 big cup
• Asafoetida 1/2 teaspoon
• Cooking oil 1 teaspoon
• Salt to taste

Recipe video :

Procedure :

• Wash and soak rice in water for two days.
• To keep it fresh you have to soak it in the morning and for two nights, you have to change and add fresh water. 
• On the third morning, grind the rice to a very nice paste. It's very important to grind it nice so that the sandige or the papad won't break. Add the water in the mixie jar after cleaning to the batter.
• To one measure of batter, we have to use five measures of water. This is very important.
• In a thick bottomed kadai, boil water adding a teaspoon of cooking oil, 1/2 teaspoon of asafoetida and salt to taste.
• When the water starts boiling, reduce the heat and start pouring the batter slowly, stirring it constantly so that no lumps are formed.
• Keep stirring continuously as the batter starts thickening.
• Once it reaches the right consistency, switch off the heat.
• To check the right consistency, pour a spoon of cooked batter on a plate. It should neither be very thick nor runny. 
• Allow it to cool down a bit.
• Spread a cotton cloth or thick plastic cover in the sun.
• Sprinkle some water on the cloth. Please watch the video to get a clear idea.

• Now put the sandige on the cloth by pouring a spoonful of batter for each sandige.
• Don't press it.
• It should be thick else the sandige will break.
• Like this put all the sandige.
• Let it dry in a very hot sun.
• Next morning, the dried sandige would be stuck to the cloth. Fold the cloth and sprinkle water on the back side.
• Wait for 3-4 minutes.
• Now you can easily pick the sandige. Pick them and keep them in a wide plate and sun dry for another two days.
• Store these dried sandige in an airtight container.
• You can easily store them and use upto two years.
• While frying, heat oil in a thick bottomed kadai and deep fry the sandige.
• If you are very health conscious and don't want to deep fry them, you can roast them in the oven without oil.
• Enjoy both as a snack or as a side accompaniment to rice or other tiffin.

Broccoli besan stir fry recipe | Broccoli stir fry with chickpea flour | Broccoli besan sabzi | Broccoli stir fry - Easy recipe

Ingredients :

• Broccoli florets 1 bowl
• Finely chopped coriander leaves 1 tablespoon 
• Finely chopped curry leaves 1 tablespoon
• Finely chopped garlic 1 tablespoon
• Finely chopped ginger 1 tablespoon
• Finely chopped green chillies 1 tablespoon
• Olive oil 2 tablespoon
• Jeera 1 teaspoon

Dry ingredients :

• Besan 2 tablespoon
• Red chilli powder 1 teaspoon
• Dhania powder 1 teaspoon
• Jeera powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Turmeric powder 1 teaspoon
• Salt to taste

Recipe video :

Procedure :

• In a bowl mix all the dry ingredients and set aside.
• Heat 2 tablespoon of olive oil in a thick bottomed kadai.
• Add jeera and let them splutter.
• Now add garlic, ginger and chilli pieces, chopped curry leaves and saute for a minute. 
• Next pour in the broccoli florets and fry for a few minutes.
• Cover the lid and let them get roasted for a few minutes. Take care not to over cook them. 
• Once the florets are roasted, add two spoonfuls of besan masala powder and mix well till the florets are coated well.
• Again add another two spoons of powder and mix well.
• Sprinkle a few drops of water so that the florets are well coated and get some moisture.
• Adjust salt.
• Add lemon juice.
• Sprinkle chopped coriander and again cook with a covered led for another three minutes.
• Switch off the heat.
• Garnish with roasted mixed seeds ( optional )
• Serve the roasted heat with tomoto sauce as a snack or starter.
• Or serve it as a side dish with rotis and chapatis.