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Matvadi Palya| Uduru Bele Palya| Traditional Brahmin Style| Matodi Palya| Chana Dal Methi Dry Sabji

on May 28, 2024

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Amaranth /Dantina soppina Chutney

Amaranth/Dantina soppu is highly nutritious. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. This Chutney is very simple,tasty and easy to make. Ingredients Amaranth leaves(chopped finely)- 1 bunch Green chillies- 5-6 Tamarind juice-2 tsp Sugar- 1/2 tsp Salt to taste Oil-1 tsp Seasoning Oil-2-3 tsp Mustard seeds-1 tsp Urad dal- 2 tsp Red chillies- 2-3 Hing-a pinch Method Wash and cut the Amaranth leaves.Take a pan, pour little oil, add green chillies,cut Amaranth leaves and fry for 2-3 mins till the leaves get wilted.Let it cool. To this add tamarind juice,sugar,salt and grind without adding any water. Add seasoning to this mixture and mix well. Serve with Rice,chappati,parathas,Bhakri(jowar rotis)

Majjige huli

>Ingredients: Budhkumbalkai/Winter melon- half kg (cut into pieces) Butter milk or Plain yogurt-1 cup (I have used home made yogurt with whole milk) Sour Cream-2 tbsp Salt to taste Lemon Juice(optional) For Seasoning: Oil-1tsp Mustard seeds-1tsp Jeera-1/2 tsp Black gram-1/2 tsp Red Chillies-1-2 Cinnamon powder-a pinch Black pepper powder Turmeric-1/2 tsp Hing-a pinch Curry leaves-8-10 Masala(Grind) Bengal gram 2 tbsp.(soaked in water for 1 hour) Coconut(grated)-1/2 cup Coriander seeds powder-2 tsp Cumin seeds powder-1 tsp Green chillies- 5-6 Ginger(grated)-1 tsp. Chopped coriander leaves-1 tsp. Method: Grind all the masala ingredients with water to a fine paste. Boil the Boodh Kumbalkai with water until soft. Add the ground paste and bring it to boil for 10 minutes.Add yogurt,sourcream and boil for 5 mins. Heat oil in a pan, add all the ingredients of the seasonings mentioned above.Stir into the Majjige huli mix.Garnish with coriander leaves. Serve with rice.You can also ...

Crispy Masala Dosa- "Dosa Mela"

Ingredients Rice(long grain)-4 cups Urad Dal-1 cup Chana dal-2 tbsp Moongdal-2 tbsp Toor Dal-2 tbsp Aval/Poha-2 tbsp Onion-1 small Sugar-2 tsp Method Soak Rice, uraddal, moongdal, Chanadal, Toordal, Aval/poha together for 5-6 hours. Grind to a fine paste in a Mixie or wet grinder.Consistency of the batter should not be very thick.Grind the onion along with the ingredients.Keep the batter covered overnight for it to ferment.While preparing dosa add sugar to the batter( Adding sugar will give the crispiness and browning effect to the dosa) Heat the Tava/griddle and grease with little oil. Pour a ladle of batter over the griddle and spread it.Make it thin and round dosas. Pour a teaspoonful of oil around the edges.Let the heat be medium so that dosas will get crispy. Tips : You can cut the onion and smear(rub) it on the tava before pouring the batter so that it will be easy to lift dosas from the tava. Ingredients for Red Chutney Onion-1/2(Roast in oil) Red chillies(Roast and po...

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