MENTHE KADBU / METHI DHOKLI / WHEAT AND RICE FLOUR DUMPLINGS

"Menthe kadubu " is a different dish rather than usual one . Its very healthy as we use fenugreek leaves to prepare it . Few people use only wheat flour , but i mixed with rice flour to make soft dumplings. It needs less oil , so you can say it as diet food . It suits for any time break fast , lunch , snacks or dinner also. This is an authentic North Karnataka dish . 

Ingredients:-

1. Wheat flour                         1 cup
2. Rice flour                            1 cup
3. Salt                                      2 tsp
4. Red chilly powder               1-2 tsp
5. Fenugreek leaves                 1 big bunch (it will be tasty as more as u add)
6. Onion                                  2 chopped
7. Green chilly                        4-5 split
8. Garlic chopped                   10-12
9. Mustard seeds                     1 tsp
10. Oil                                       1 table spoon
11. Curry leaves                        8-10

Method:-

Take a mixing bowl , add wheat flour , rice flour , spread 1 tsp of salt , red chilly powder and mix well , now add little by little water and mix well to make dough ,as shown in pic . Close the plate and keep it aside .

                                      

Clean the fenugreek leaves / methi leaves , wash 2-3 times and drain water completely , chop and keep it ready . Keep a kadai ,add oil heat it for 1 min , add mustard seeds , curry leaves , chopped garlic, chilly and fry for 2 min , keep medium flame , now add onions and fry for 2 min , now add chopped methi leaves and fry 6-8 min , turn off the stove.

Keep a big cooker pan on stove , add 2 cup of water , keep ready to steam cook  dumplings.

Make big dough balls , then roll it with hand then make small pieces of it , now make small balls and press gently as shown below , then keep all of them in to the pan for  steam cook . Keep medium high flame close the cooker pan (DON'T KEEP WHISTLE , JUST PUT A SMALL CUP ) for 8 MIN , turn off the stove , remove the cooked dumplings and add them to kadai in which methi leaves is done , turn on the stove keep low flame , spread 1 tsp of salt ,mix well for 4-5 min then turn off the stove.   

                                      

Now hot -hot menthe kadubu is ready to serve , should be served hot hot , other wise it will not be tasty , if u have oven then u can make hot just by keeping 30 sec in oven , and can be served hot .

 Plz comment below if u like this post thank u.

VEGETABLE PULAO / VEG PULAV /SPICY RICE DISH / SOUTH INDIAN VEG RICE RECIPE

From childhood "veg-pulav" is my favourite dish . My mother cooks pulav very well , so i learnt  it from my mom . I feel this is the perfect pulav recipe , even in hotel i don't  like the pulav as they cook differently . This is Sunday's special of this week in my kitchen . Use fresh veg's to make pulav much tasty , you can feel the nice aroma once the masala is put in to the pan , such a flavourful ,colourful dish it is . what more i can say is don't just see the pic , quickly try and share ur feelings with me . 

Ingredients:-

1. Rice   basmati/ bullet / jeera/ normal          4 T-cups  * refer note *
2. Beens   cut in to small pieces                      1 bowl
3. Carrot   cut in to small pieces                      1 bowl
4. Fresh Peas / dry peas soaked over night      1/2 bowl
5. Onion     cut in to little big pieces               2                                 
6. Green Chilly                                                2-4 as per ur spice level
7. Grated / chopped coconut                           1/2 bowl
8. Pulav leaf                                                    2-3 
9. Cardamom                                                  5-6
10. Cinnamon                                                   3 inch
11. Cloves                                                         8-10
12. Poppy seeds/ khus khus                              1 & 1/2 tsp
13. Ginger  & Garlic paste                              2 tsp
14. Salt      (to ur taste)                                     2 tsp
15. Mustard seeds                                            1 tsp
16. Turmeric powder                                       1/2 tsp                  
17. Oil                                                             1 T-cup
18. Water  1:2 ratio so for 4 cup of rice          8 cups                        

Preparation time : 30 min
Cooking time    : 15 min
Serves               : 4-5 persons
Method:-
In a small pan / kadai  add cardamom, cinnamon, cloves and  dry roast them on medium flame for 2-3 min , turn off the stove , remove them to a mixer jar , add poppy seeds to hot pan and fry for 2 -3 min that much heat is enough for them no need to turn on flame. Now remove the outer part of cardamom and add only inner part to jar , add roasted poppy seeds to jar grind it to make powder (don't  add water )  . 

Now add coconut , chilly to the jar / blender in which spices powder is there , add little by little water and grind it (no need of making super fine paste). " The amount of water which you add to grind should be taken from the measured 8 cups of water only , no extra water should be added other wise texture and taste both will change ".

Keep a cooker pan on stove , put oil heat it on medium flame for 2 min, add mustard seeds when they split , add pulav leaves , add onion fry for 2 min , add carrot , beens fry for 2 min, add  peas fry for 2 more min , now add ginger garlic paste, turmeric powder, salt , and grounded masala and mix well for 2 min , mean while wash and keep the rice ready .

Add the remaining water to pan mix well ,  add rice  and again give a stir , close the cooker cap , keep low medium flame , let it  cook for 1 whistle.

After 1 whistle  , turn off the stove and allow it to cool , now open the cap and mix well so that all masala and veg's  get mixed well with rice in right proportion .

So now mouth watering , aromatic , flavour full of veg-pulav is ready to serve .

You can serve as it is hot -hot , or with curd containing chopped onion, tomato, cucumber and salt , in kannada we call it as mosuru-bajji , will post it some time .
NOTE:-
You can use any rice but except normal rice al others need 1:2 ratio of water , but for normal rice it depends on quality , new , old  like that . some rice needs less water  and some more , so you need to decide water ratio based on how much you add daily for cooking normal rice . If u are adding 3 cups of water for 1 cup of rice to cook daily  then may be 2 or 2.5 cup of water can be added to pulav, as it should not be mushy.
you can also add cauliflower , bread crumbs . 

BEETROOT CHUTNEY / DELICIOUS CHUTNEY

Me and my son both like beetroot curry very much , but din't no beetroot chutney will be so delicious . This was my first try for "Beetroot chutney " trust  me it turned awesome , today i enjoyed it with chapati and rice too. Yes we all liked it very much . This dish i learnt from my friend and tried today and posting today only . You also try this easy , quick and tasty side dish and enjoy . It will be good to have it with Chapati, Dosa , Idli , Roti , Naan , and hot Rice also.

Ingredients:-

For grinding

1. Beetroot                                                   2 medium 
2. Chana dal                                                 1 tsp
3. Urad dal                                                   2 tsp
4. Grated coconut/ coconut chopped           1/2 cup
5. Red chilly                                                4-6
6. Curry leaves                                             12-15
7. Hing                                                         1 pinch
8. Salt                                                           1 tsp
9. Tamarind (soaked)                                  grape size
10. Oil                                                             1 tsp

For tempering

Oil                                    2 tsp

Mustard seeds                1/2 tsp

Curry leaves                     10

Garlic cloves                    8-10 chopped

Method:-

Peel the beetroot, wash and cut into big pieces , pressure cook for 2 vishals.

In a pan/vessel add 1 tsp of oil heat for 1 min on low flame , add chana dal, urad dal fry for 1 min now add hing, curry leaves , after few seconds add red chilly and fry till dals become golden colour / light brown , turn off the stove and add coconut to it . Allow it to cool.

Once it is cooled take a mixer jar / blender add cooked beetroot  and roasted dals  mixture ,  add salt , tamarind also , don't add much water , tamarind soaked water is enough and if needed just add 1 or 2 tsp of water and grind it for 1 min , don't grind very smooth .

To temper you can take same vessel in which you roasted dals earlier , add 2 tsp of oil , heat it for 1 min add mustard seeds, curry leaves ,chopped garlics and fry on low flame till garlic turns golden colour ,  now add grounded mixture completely , if little is remaining in jar add little by little water(may be 1/2 tcup) to take that content , now add this also to tempered  vessel , mix well . keep low flame ,stir in between , it may take 4-5 min , turn off the stove .

Thats it yummy , delicious beetroot chutney is ready to serve.

Plz comment below if you like this post , thank you .

POORI / PUFFED POORI RECIPE / SOUTH INDIAN BREAKFAST RECIPE

Perfectly puffed  poori / puri's gives happiness to our eyes and taste buds , true na ? Yes of-course POORI is a very famous South Indian break fast , but in hotels it is served with rice as meal too , instead of chapati they serve poori with curry and chutney . Some people will do poori with only wheat flour , some use only maida / all purpose flour . But here am using combination of both with fine rava also . Come let us see how to make puffed , soft poori .

Ingredients:-   

1. Wheat flour                           1 cup
2. Maida/ all purpose flour       1 cup
3. Fine rava / semolina             1 cup
4. Water                                    1 cup
5. Salt                                        1/2 tsp
6. Oil to fry                                         

Method:-

In a vessel / mixing bowl add wheat flour , maida , fine rava , salt  and mix well with hand .

Now slowly add water and mix well to form dough (don't add more dan 1 cup of water other wise dough will become too smooth and poori will not puff up ) , finally spread 1/2 tsp of oil on dough and give final touch and close it with a lid/ plate and keep it aside for 20 - 30 min . By the time it sets prepare the chutney / curry to relish with poori.

Take a kadai , add sufficient oil , keep high flame for 5 min so that oil gets heated , then keep medium flame , take little amount of dough and sprinkle rice flour and roll it to 3-4 inches , don't roll too thin let it be little thick otherwise poori will break while frying . After rolling , slowly drop it in hot oil , slowly poori will puff up , after 10 sec turn the poori and fry other side too for few more seconds . Use spatchula having holes to fry poori , once the poori is done remove the poori with spatchula and hold it like that only so that extra oil will  get down .

Thats it serve hot -hot poori with chutney / curry / saagu . 

Plz comment below if you like this post , thank you.

MANGALORE BAJJI /MANGALURU BONDA / GOLI BAJE

After long time am posting a yummy snack " Mangalore Bajji", this is my favourite snack from child hood , whenever i use to go hotel with dad i use to ask this . This is such a simple and tasty snack . Needs very less ingredients and all will be present in every kitchen . In this cold whether if hot hot bonda and a cup of coffe is there in your hand means , imagine what else you need to spend the beautiful week end evening ? so friends try this snack on your week end and enjoy ..... 

Ingredients:-

1. Maida / all purpose flour                     1    T-cup
2. Rice flour                                             1/4 T-cup
3. Gram flour/ besan    little less than     1/4 T-cup
4. Sour Curd to make batter                    3/4 T-cup  
5. Hing                                                     1 pinch
6. Baking soda                                         2 pinch
7. Ginger finely chopped                         1/2 tsp   
8. Green chilly finely chopped                 2     
9. Curry leaves finely chopped                12-15
10. Fresh coconut finely chopped              2 Tsp
11. Salt  (to ur taste )                                 1/2 tsp
12. Oil to fry                                                                                                                                   Method:-

In a vessel add maida , rice flour , gram flour ,salt ,curd  mix well , if curd is less you can add little water , but make thick batter , otherwise  you can't drop them in round shape in to the oil. Keep this aside for at-least 30 min (it will be good if set for 3- 6 hrs more the batter soaked texture will be more good) .

After  setting time , add soda , coconut , chilly , curry leaves, ginger , hing and mix well.

Keep oil to heat in a kadai , and keep water ready in a small bowl to wet ur hands , for each baje you need to wet ur hand and add in to oil.  keep low medium flame to fry baje , so that baje will be baked nicely inside , drop peanut size of batter , if it comes up , den oil is hot enough to drop baje , slowly drop one by one baje in to oil , and fry both side till you get golden colour.

Thats it ur hot hot Mangalore bajji/baje is ready to serve , enjoy with coconut chutney or chilly tomato sauce.

If doing fist time and shape is not proper , don't worry taste will be awesome .
Note:-

• If batter has become thin ,add little more maida but dont add other flours baje will become hard.
• You get very nice texture if you prepare batter in the morning and fry baje in the evening .
• Here am showing little quantity so that if u are trying fist time u should not waste ingredients.

Plz comment below if you like this post , thank you.

POHA BREAKFAST / AVALAKKY VAGGARANE

Avalakki vaggarne  is a common breakfast in Karnataka . It is very easy dish to make in busy mornings. POHA is made of raw rice in mills . Poha contains iron so even doctors suggest  some people to eat poha who are having iron deficiency . 

Ingredients:-

1. Poha (medium)                 4 cup 
2. Onion chopped                 2 big
3. Green chilly chopped        4-6
4. Mustard seeds                  1/2 tsp
5. Cumin seeds                    1/2 tsp
6. Urad dal                            1 tsp
7. Chana dal                          2 tsp
8. Curry leaves                     8-10
9. Coriander chopped          1/2 cup
10. Fried or roasted peanuts   1/2 cup
11. Oil  less than                   1/2 cup
12. Grated fresh coconut         1 cup
13. Salt to ur taste                    2 tsp
14. Sugar                                 1 tsp
15. Turmeric powder              1/4 tsp
16. Lemon                               1 small
17. Water to soak poha            

Preparation time : 10 min

Cooking time   :   15 min

Serves              :  4

Method:-

Keep a kadai on stove , add oil heat it on medium flame for 2 min , now add mustard and cumin seeds , curry leaves saute it , add urad dal , chana dal and saute it for 1min now add chilly and onion and saute it , after 2 - 3 min add turmeric powder and again saute for 2 min , when onions becomes translucent add sugar and 1 tsp of salt and mix well , turn off the stove .

Take enough water in a big vessel and add the cleaned poha in water wash with hand (very quickly ) tilt the vessel and slowly remove the washed water repeat this procedure once more, now using both hands take washed poha and press it to remove the water , and directly put it in kadai . after removing all poha  water will be dirty so remove the water and again take fresh water for another 2 cups of poha washing. when u complete this process , turn on the stove keep medium flame and mix well , add one more tsp of salt and lemon and mix well . when it becomes hot turn off the stove . finally garnish / mix  with coriander, peanuts and grated coconut , and serve hot .

                            

ALL THE BEST

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