Gobi Parata

Ingredients:

8-10 florets of Cauliflower/Gobi

2 cup Wheat flour

2-3 Green Chilly

6-7 Coriander leaves

Salt to taste

Pinch of Pepper powder

Pinch of Turmeric powder

Pinch of Chunkey Chat powder

2 tsp Oil / Ghee

Butter

Recipe:

Grate the cauliflower into very small pieces and put it in a vessel. Chop coriander leaves, green chilly into small pieces and add it to the same vessel. Add salt, turmeric powder, chunky chat, pepper powder to the same vessel. Mix it well and keep it aside.

Mix wheat flour, 2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Take little amount of dough and make a round ball. Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour. Squeeze the grated cauliflower mixture to get rid of water content and place it over the rolled dough as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below. Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata.

It goes well along with curd masala. (Add 1 cup of curd, salt, chunky chat, pepper powder in a bowl and mix it well)Serve hot along with curd masala and pickle. The above mentioned ingredients will serve 5-6 paratas.

Menasinakai Bajji / Mirchi Bajji

Ingredients:

6-7 Chilly / Menasinakai / Mirchi /

3/4 - 1 cup Bengal gram flour/Besan flour/Kadle hudi

3-4 tsp Rice flour/Akki hudi

Big pinch of Asafetida powder/Hingu

Salt to taste

10 Cumin seeds/Jeerige

10 Ajwain seeds / Oma

1/2 tsp Chilly powder

Pinch of Baking Soda

1 tsp Chunky Chat / Chat Masala

Oil

Recipe:

Slit the chilly as show in the picture below. (If you feel it is very hot/spicy remove the seeds.) Mix chat masala and little amount of salt in a bowl. Take little amount of this mixture and spread inside each chilly. Keep them aside for about 5-10 mins.

Add rice flour, bengal gram flour, baking soda, asafetida powder, cumin seeds, ajwain seeds, salt, chilly powder in a vessel and mix well. Add sufficient amount of water and prepare the batter. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take each chilly, dip it in batter and deep fry it in oil. Serve hot along with Tomato ketchup.

Ivy Gourd (Tindora | Thondekayi) Huli Menasina Kodilu (Sambar) | ತೊಂಡೆಕಾಯಿ ಹುಳಿ ಮೆಣಸಿನ ಕೊದಿಲು (ಸಾಂಬಾರ್)

Ivy gourd in Coconut Gravy for Rice & Breakfast Items

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

1/2 Kg Ivy Gourd (Tindora)  |  ತೊಂಡೆಕಾಯಿ

3/4 - 1 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

1/4 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

Grape sized Jaggery (Optional)  |  ಬೆಲ್ಲ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ )

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

1.5 cups grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

Grape sized Tamarind  |  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು

2 - 3 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸು

10 - 12 Garlic cloves  |  ಬೆಳ್ಳುಳ್ಳಿ ಎಸಳುಗಳು

1 tsp Mustard seeds  |  ಸಾಸಿವೆ

2 - 3 tsp Oil  |  ಎಣ್ಣೆ 

2 strands Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Wash the Tindoras, remove the edges. Mash it using any hard material or Stone or Tong as shown in the picture below & put this in a pressure cooker.

Add 1/4 tsp turmeric powder, chilly powder, jaggery (optional), salt and around 1 cup of water and cook.(1-2 whistles)

Put grated coconut, tamarind, 1/2-3/4 tsp of turmeric powder, red chillies, salt in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) 

Add this ground masala to cooked Tindora. Add required amount of salt, water and bring it to boil. Keep it in low flame for about 2-3 mins. Keep stirring the mixture once in a minute gently.

Remove the outer cover of garlic flakes, mash them and add them to a pan. Add 2-3 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and fry. Once it starts spluttering, add curry leaves and add it to Kodilu. 

Mix well before serving. It goes well with Rice & Breakfast Items.

Tips (ಸಲಹೆ):

 * Frequently mix (gently) while boiling

 * Use hot water to grind frozen/refrigerated Coconut

 * Other vegetables like Yellow Cucumber, Raw Banana, Tender Raw Jackfruit can be used for preparing this dish

 -------------------------------------------------------------------------

 * ಕುದಿಯುವಾಗ ಆಗಾಗ್ಗೆ ಸೌಟು ಹಾಕಿ ನಿಧಾನಕ್ಕೆ ತೊಳೆಸಿ

 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ

 * ಈ ಪದಾರ್ಥವನ್ನು ಬಣ್ಣದ ಸೌತೆ, ಬಾಳೆಕಾಯಿ, ಎಳೆ ಹಲಸಿನಕಾಯಿ(ಗುಜ್ಜೆ)ಯಿಂದಲೂ ಮಾಡಬಹುದು

Blog Links:

Southekayi (Yellow Cucumber) Huli Menasina Kodilu: https://www.ruchiruchiaduge.com/2014/05/southekayiyellow-cucumber-huli-menasina.html

Raw Banana (Balekayi) Huli Menasina Kodilu: https://www.ruchiruchiaduge.com/2010/05/baalekayi-huli-menasina-kodilu-raw.html

Tender Raw Jackfruit (Gujje) Huli Menasina Kodilu: https://www.ruchiruchiaduge.com/2010/03/gujje-huli-menasina-kodilu-tender-raw.html

Heerekayi(Ridge Gourd) Palya

Ingredients:
2 medium sized Ridge Gourd / Heerekayi
3 - 4 tsp Grated Coconut
1/4 - 1/2 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Jaggary
Salt to taste
1/2 tsp Black Gram Seeds
1/4 tsp Mustard Seeds
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Remove the outer skin of ridge gourd and chop it into longer thin pieces(1 inch sized) as shown in the picture below.
Put mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped ridge gourd and fry them for few seconds. Add 1/4 cup of water, chilly powder, turmeric powder, jaggary and cook them well by covering a lid. Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix it well. Keep the palya in low flame for about 2 mins. It goes well with Rice, Chapathis and Rotti.

Ragi Rotti

Ingredients:
3 cups Millet flour | Ragi hudi
2 tsp Rice flour  | Akki Hudi
1 medium sized Cucumber
2 - 4 Green Chillies

2 medium sized Carrots

2 large Onions
10 - 12 Coriander leaves
11/4 cups grated Coconut
10 - 12 strands Curry leaves

1/4 inch sized Ginger
Salt to taste

Ghee or Oil  

Banana leaves / Aluminium foil / Wax paper

Recipe:

Peel the cucumber, grate it and keep it aside. (Remove the seeds if cucumber is ripened.)

Put 1 cup of grated coconut, green chillies, curry leaves, ginger in a mixer and crush them without adding any water as shown in the picture below.

Chop the onions, coriander leaves into small pieces and finely grate the carrot as shown in the picture below. Add the remaining 1/4 cup of finely grated coconut as is.

Add millet flour, rice flour, all the chopped and grated ingredients, salt and mix it well. Add sufficient amount of water and mix it well. Don't make the dough too thin.

Take handful of dough and spread it over the foil or Banana leaf evenly as shown in the picture below. (If it's a aluminium foil, put 1 tsp of oil and spread it over the foil)

Heat the Tava(Iron Tava preferred) put the Rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with Brinjal Tomato Hot & Sweet Curry / Avil / Mudde Palya. or any curry, sambar or chutney. The above mentioned ingredients will serve 12 Rottis.

Brinjal Tomato Hot & Sweet Curry

Ingredients:
1 medium sized Eggplant / Brinjal / Badanekayi
1 small Tomato
5-6 Fenugreek leaves/ Methi leaves/Menthe soppu
Salt to taste
2 tsp grated Coconut
Pinch of Turmeric powder
Small piece of Jaggary
1 1/2 tsp Sambar powder
2-3 Curry leaves
2-3 Coriander leaves
1/4 tsp Mustard seeds
1/4 tsp Blackgram seeds
8-10 Fenugreek seeds/Menthe
2 tsp oil
Recipe:
Chop brinjal into long(1 inch sized) thin pieces and put in a vessel containing buttermilk water. Keep it aside for about 5 mins. Chop tomato into long thin pieces(1 inch sized). Chop fenugreek leaves into small pieces. Add mustard seeds, blackgram seeds, fenugreek seeds and oil in a thick bottomed vessel. Once it turns golden in color, add curry leaves, chopped fenugreek leaves, tomato and fry it for 3-4 mins. Add turmeric powder, salt, jaggary, chopped brinjal, water and cook it well. Once brinjal is cooked well, add 1-2 tsp sambar powder bring it to boil. Add grated coconut, mix it well and keep it in low flame for about 2-3 mins. Add chopped coriander leaves and mix it well. It goes well with Ragi Rotti, Spinach Rotti, Akki Rotti.