Friday, October 29, 2010
Poori and Saagu needs no introduction....It is the favorite combo breakfast of Karnataka. Pooris can have different accompaniments like Potato Bhaji or Coconut chutney and Saagu goes well with Rava Idli, Set Dosa and Chapatis. Nevertheless, Poori and Saagu is the perfect combination for any day.
Wheat Flour- 2 cups
Fine sooji- 1 tsp(makes the pooris crisper)
Oil- 1 tsp
Sugar- 1 tsp(Gives the browning effect on pooris)
Lukewarm milk/water for kneading
Oil for deep frying
In a vessel-Mix wheat flour,oil,salt,sugar.Add water/milk and make into a soft dough.Knead well.Cover the dough with a lid or wet cloth.The dough should not dry.
Make small round balls with the dough.With a rolling pin roll them into thin rounds and make sure you roll it evenly.The middle part can be a little thick than the edges.This helps the Poori to puff.
Heat oil in a kadai.Fry the pooris one by one until each side gets golden brown and drain it on a paper napkin.
Ingredients for Saagu:
Mixed Vegetables- 2cups
(Brinjal,carrots,cabbage,surti papdi lilva,peas,beans,potatoes)
Lemon juice- 2tbsp
Coriander leaves -1 tbsp
Oil- 1 tbsp
Mustard seeds- 1 tsp
Turmeric- 1/2 tsp
For Saagu Masala:
Coriander seeds- 2tsp
Poppy seeds- 2tsp
Whole split peas-1 tbsp
Cinnamon- 1 inch
Coconut grated- 1/2 cup
Dry roast coriander seeds,poppy seeds,whole split peas,cinnamon,cloves.Let it cool.
Fry green chillies in a drop of oil for a minute.Saute onion.
Now grind the spices in a mixer.Add green chillies and sauted onion,coconut and grind with water.Keep aside.
Boil the vegetables.In a kadai,add oil.Add mustard seeds,curry leaves,red chillies and turmeric.Saute the cut onions.Add the boiled vegetables,ground paste,salt and cut tomatoes.Mix well.Cook for 10-15 mins.Add lemon juice and garnish with cilantro.Serve with hot pooris.
Tuesday, October 19, 2010
Winter Melon Dosa is an instant,easy,simple and delicious.This is made from the pulp of winter melon which is usually thrown away.Next time,don't throw away the pulp.Use it to make this dosa and enjoy tasty breakfast.
Winter Melon Pulp- 2 cups
(Deseed and cut into pieces)
Rice- 3 cups
Urad dal-2 tbsp
Methi/Fenugreek seeds- 1 tsp
Soak all the above ingredients for 4-6 hrs.Then grind into a smooth paste(Dosa consistency) adding water.
Add salt.Mix well and you are ready to make yummy dosas.This is a white kind of dosa.It requires very less oil.This goes well with coconut chutney,chutney powder,peanut chutney.
Thursday, October 14, 2010
Kadabu is a deep fried sweet that is made during the Ganesha festival. It can have different kinds of fillings to satisfy one's tastes. This is one of the most popular sweets in India and it's taste is divine.
For the dough:
Maida/All Purpose flour-2 cups
Fine Sooji-2 tbsp
Ghee- 2 tbsp
Water- around 2 cups
Salt- a pinch
Coconut grated- 2 cups
Powdered Jaggery-2 cups
Khus-khus- 2 tbsp
Cashew nuts(broken)-2 tbsp
Mix Maida,Fine Sooji,Ghee and a pinch of salt.Add enough water to make a soft dough.Smear the dough with little oil so that it won't become dry.Cover the dough with a wet cloth.
Roast the poppy seeds.Roast the cashew with a drop of ghee and keep it aside.
In a kadai add coconut gratings,powdered jaggery and keep it on a low flame.Mix well.The jaggery will melt and incorporate nicely with the coconut gratings.Keep on medium flame for 10-15 mins.Now add cardamom powder,cashews,khus-khus.Mix well.
To make kadabu:
Take a small size dough and roll out like a chapati/roti.Place 1 tbsp of the filling in the center.Apply water/milk to the edges and fold.You can twist the edges with fingertips to form a decorative edge or use the dough press available for making karagadabu.
Heat oil in a kadai over medium heat.Add the kadabu and fry until golden brown.
Wednesday, October 13, 2010
Bread(whole wheat/White)- 10 slices
Onion- 1 small
Green chillies- 3-4
Lemon juice-1 tbsp
Coconut grated- 2 tbsp
Salt to taste
Sugar- 1/4 tsp
Oil- 2 tbsp
Mustard seeds-1/4 tsp
Dry red Chillis- 2
Urad dal- 1tsp
Cut the bread slices into 1 inch pieces.Cut potato and onions to small pieces.
Take a Kadai/Pan.Add oil.Add mustard seeds,red chilli,curry leaves,urad dal and turmeric.Now add cut onions and saute it until it becomes translucent.Add cut potatoes.Sprinkle a pinch of salt to the potato.Mix well and cover the kadai.Don't add any water.The potatoes will be fried like and turned a little brown and crispy.
Now add bread pieces,sugar,salt and coconut gratings.Mix well.Without covering the kadai keep it on medium flame and every 2 minutes keep tossing the bread.The bread will turn crispy and mix well with potatoes and onions.Now add lemon juice and cilantro.Mix well and serve.
Tuesday, October 5, 2010
Ragi Mudde is a staple food in the villages of Mandya, Hassan (South Karnataka). It is usually eaten with Sambar and tastes divine with Dantinasoppina huli and also Majjige Huli. The specialty of Ragi Mudde is that it is to be dipped in your accompaniment and swallowed. This dish is very satisfying and nutritious. There are a couple of ways of making it. However, it may be tricky sometimes and could have lumps if not properly made.
I have followed Madhu's recipe for making Ragi Mudde and it came out very good.
Here is my recipe for Majjige Huli.