Cabbage Pakoda

Ingredients:

1/4 Cabbage

1 small Onion

3-4 tsp Rice flour/Akki hudi

3-4 tsp Bengalgram flour/Besan flour/Kadle hudi

Pinch of Asafotida powder/Hingu

Salt to taste

10-12 Cumin seeds / Jeera

1/2 tsp Chilly powder

Oil

Recipe:

Chop cabbage, onion into small pieces and put them in a vessel.

Add rice flour, bengalgram flour, asafotida powder, salt, chilly powder, cumin seeds to the same vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottommed vessel and heat it. Take little amount of prepared batter and put it in oil. Fry both the sides of cabbage pakoda untill it turns to golden in color. Serve hot along with tomato ketchup or any chutney. The above mentioned ingredients will serve 10-12 cabbage pakodas.

Gobi Manchurian (Restaurant (Hotel) Style - No MSG, No Food Colour) | ಗೋಬಿ ಮಂಚೂರಿಯನ್ (ಹೋಟೆಲ್ ಸ್ಟೈಲ್)

Deep fried crispy Cauliflower tossed with Indo Chinese flavours!

Ingredients:

1 large Cauliflower  (Gobi)  |  ಹೂಕೋಸು 

1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

1 cup Corn flour  |  ಜೋಳದ ಹುಡಿ 

1 cup Rice flour  |  ಅಕ್ಕಿ ಹುಡಿ 

1 Tbs All Purpose flour  |  ಮೈದಾ ಹುಡಿ

1.5 - 2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ 

Pinch of Asafoetida  |  ಚಿಟಿಕೆ ಇಂಗು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

1 small Onion  |  ಈರುಳ್ಳಿ 

1/2 Capsicum  |  ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ 

1/4 inch sized Ginger  |  ಶುಂಠಿ 

4 flakes of Garlic  |  ಬೆಳ್ಳುಳ್ಳಿ 

3 tsp Tomato sauce  |  ಟೊಮೇಟೊ ಸಾಸ್ 

1 - 2 tsp Red Chilly sauce  |  ಚಿಲ್ಲಿ ಸಾಸ್

1/2 tsp Soya sauce  |  ಸೋಯಾ ಸಾಸ್ 

1 tsp Sugar (Optional)  | ಸಕ್ಕರೆ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)

6 - 8 strands of Coriander leaves  |  ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು

Oil  |  ಎಣ್ಣೆ 

Recipe:
Separate the cauliflower florets. 

Put Water (around 1.5 Ltr), Salt, Turmeric powder in a vessel and heat. Add the Cauliflower florets and bring it to boil. Drain the water and keep them aside.

Cut it into small pieces as shown in the picture below.

Put 2-3 tsp oil in a thick bottomed vessel. Add chopped cauliflower and fry them for about 4-5 mins in medium flame.

Add Rice flour, Corn flour, All Purpose flour, Chilly powder, Pinch of Asafoetida and salt in a vessel. Mix them well by adding sufficient amount of water(Around 1/2 cup). Don't make the batter too thin. Add cauliflower chunks and mix well.

Keep oil in a thick bottomed vessel and heat it. Put each cauliflower pieces one by one init hot oil and deep fry until it becomes crispy.

Grate (chop) the Ginger Garlic into small pieces as shown in the picture below. Chop Onion and Capsicum into medium sized thin pieces as shown in the picture below.

Add 1.5 tsp corn flour and 1/4 cup of water in a bowl, mix it well and keep it aside. 

Put 4 tsp oil in a thick bottomed vessel and heat. Add ginger garlic mix/paste and fry them for about 2-3 mins in low flame. Add chopped onion and fry them for about 2-3 mins. Add chopped capsicum, salt and fry them for about 2-3 mins.

Add corn flour water and fry them for about 1-2 mins. 

Add Tomato sauce, Chilly sauce, Soya sauce and fry them for about 1-2 mins. 

Add fried cauliflower and mix well. 

Garnish with chopped coriander leaves and mix well.

Serve hot along with tomato ketchup.

Tips (ಸಲಹೆ): 

 * Sautéing the Cauliflower pieces in little oil before deep frying will enhance the flavour 

 * Boiling the Cauliflower pieces in Turmeric, Salt Water will remove the Worms & Pesticides 

* To make the Gobi Manchurian crispy, cut the Cauliflower into small pieces & use the proportion of flours as described in the Ingredients section and fry in medium flame till they become crispy

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 * ಹೂಕೋಸಿನ ತುಂಡುಗಳನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಹುರಿಯುವ ಮುಂಚೆ ಸ್ವಲ್ಪ ಹುರಿದುಕೊಳ್ಳುವದರಿಂದ ಪರಿಮಳ ಹೆಚ್ಚಾಗುತ್ತದೆ

 * ಹೂಕೋಸಿನ ತುಂಡುಗಳನ್ನು ಅರಶಿನ, ಉಪ್ಪು ನೀರಿನಲ್ಲಿ ಕುದಿಸುವುದರಿಂದ ಅದರಲ್ಲಿರುವ ಹುಳಗಳು ಸಾಯುತ್ತದೆ ಮತ್ತು ಕೀಟನಾಶಕಗಳನ್ನು ತೆಗೆಯುತ್ತದೆ

 * ಗೋಬಿ ಮಂಚೂರಿ ಕರು-ಕುರು ಇರಲು, ಹೂಕೋಸನ್ನು ಸಣ್ಣಗೆ ಹೆಚ್ಚಿ, ಪಾಕ ವಿಧಾನದಲ್ಲಿ ಹೇಳಿದ ಅಳತೆಯಲ್ಲಿ ಹುಡಿಗಳನ್ನು ಹಾಕಿ ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಕರು-ಕುರು ಆಗುವ ತನಕ ಕರಿಯಿರಿ

Pesarattu

Ingredients:

1 cup Green Gram seeds / Hesaru kaalu

1/2 cup White Rice

7-8 Curry leaves

2-3 Green Chillies

Grape sized Ginger

Salt to taste

1 medium sized Onion

Oil/Ghee

Recipe:

Soak green gram seeds in water for about 7-8 hrs. Wash soaked green gram seeds 2-3 times and keep it aside.

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Grind soaked green gram seeds along with green chillies, ginger, curry leaves into smooth paste and pour it to a vessel. Grind soaked rice into smooth paste by adding sufficient amount of water and pour it to the vessel containing green gram batter. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Chop the onion into small pieces and keep it aside.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Stick 1 tsp of finely chopped onion over the dosa by using hand. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for about 1-2 mins in medium flame. Roast other side of the dosa as well.

Serve hot along with any chutney or sambar.The ingredients mentioned above will serve 8-10 Pesarattus.

Kadle Bele Payasa

Ingredients:
1 cup Bengal Gram seeds / Kadle Bele / Chana Dal
1 tsp Rice flour / Ground Rice batter
2 cups Jaggary / Bella
1 cup broken Cashew Nuts / Geru Beeja
3 - 3.5 cups fresh thick Coconut Milk
4 - 5 Cardamoms / Elakki / Elachi

Recipe:
Wash bengal gram seeds in water for about 2-3 times add it to a pressure cooker. Add the broken cashew nuts,  around 3 cups of thin coconut milk or water and pressure cook.(4-5 whistles in cooker.)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 6-7 cups of water to the squeezed coconut, mix well and squeeze it again and prepare the thin coconut milk.
Once the pressure goes off, add the jaggary, around 2-3 cups of thin coconut milk and bring it to boil. Keep the payasa in low flame until all the jaggary melt. Add 1 tsp rice batter and 1/2 cup of thin coconut milk in a bowl and mix well. Add this to payasa and bring it to boil. Keep the payasa in low flame for about 2 mins.

Add thick coconut milk and bring it to boil. Add mashed cardamom seeds and keep the payasa in low flame for about 1-2 mins.

Serve hot or cold. The above mentioned ingredients will serve 8-10 cups of Payasa.

Peas Pulav

Ingredients:

1 cup White Rice(Basmathi or Sona Masuri)

2-3 flakes of Cauliflower / Gobi

1 cup Green Peas

2-3 flakes Gralic

1 medium sized Onion

6-7 Coriander leaves

2 medium sized Cinnamons / Chekke / Dalchini

2 Cloves / Lavanga

1 Cardamoms / Elakki / Elachi

1 Bay leaves / Patre / Dalchini ele

2 Black Peppers / Karimenasu

1/2 - 3/4 tsp MTR Pulav Mix

1 Anise seed(Star shaped flower)

1 Green Chilly

3-4 tsp Ghee/Oil

2 cups Water

Salt to taste

Recipe:

Chop coriander leaves and cauliflower into small pieces. Chop onion into medium sized thin pieces. Cut the green chilly into 2 pieces.

Wash rice in water for about 2-3 times, drain the water and keep it aside.

Take 1 cup of frozen green peas and keep it aside.

Remove the outer cover of garlic, smash it and add to a pressure cooker. Add 3-4 tsp ghee/oil, cinnamons, cloves, cardamom, bay leaf, black peppers, anise seed, 1/2 tsp MTR pulav mix and fry them for about 3-4 mins. Add chopped onion, green chilly and fry them for about 2-3 mins. Add washed white rice and fry them for about 1-2 mins in medium flame. Add chopped cauliflower, chopped coriander leaves, green peas and fry them for about 1 min. Add 2 cups of water, salt, mix them well and cook.(3 whistle in pressure cooker.)

It goes well with any kind of Raithas/Mosaru gojju. Above mentioned ingredients will serve 2-3 plates of Peas pulav.