Kharada (Kavalige) Rotti | ಖಾರದ (ಕಾವಲಿಗೆ) ರೊಟ್ಟಿ

Spicy & tasty flat bread from Rice made with Banana leaves!

Ingredients  |  ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:

2 cups Boiled Rice  |  ಕುಚ್ಚುಲಕ್ಕಿ  ( ಕುಸುಬಲಕ್ಕಿ) *

1 cup White Rice  |  ಬೆಳ್ತಿಗೆ  ಅಕ್ಕಿ *

4 - 6 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸು

1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

1/4 inch sized Ginger  |  ಶುಂಠಿ

12 - 15 strands of Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

3 medium sized Onions  |  ಈರುಳ್ಳಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

Banana leaves  (15 pieces) |  ಬಾಳೆ ಎಲೆ  (15 ತುಂಡುಗಳು) 

Ghee  or Oil  |  ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ

I have used  BVK brand Boiled Rice & broken Steam Rice (Sona Masuri)

Recipe:
Soak white rice and boiled rice together in water for about 6-10 hrs. Grind soaked rice along with grated coconut, salt, curry leaves, ginger and red chillies into smooth thick dough by adding required amount of water(Around 2 cups). 
Chop the onions into small pieces and add it to the dough and mix well.Take one Banana Leaf | Wax Paper | Aluminium Foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below. 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 banana leaf and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 3-4 min in medium/low flame.

Serve hot along with Avil / Badanekai Ennegayi or any kind of sambar or with Ghee | Coconut Oil. The above mentioned ingredients will serve 15 Rottis.

Tips (ಸಲಹೆ):

 * Use good quality of Rice 

 * If the Batter has excess Water, it can be refrigerated for 3-4 hrs or add required amount of Rice flour & mix

 * Batter can be prepared in bulk & stored in freezer for instant usage. Add the chopped Onions whenever used.

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 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ  

 * ಹಿಟ್ಟು ನೀರಾದರೆ, 3-4 ಗಂಟೆ ಫ್ರಿಡ್ಜ್ ನಲ್ಲಿ ಇಡಿ ಅಥವಾ ಬೇಕಷ್ಟು ಅಕ್ಕಿ ಹುಡಿ ಹಾಕಿ ಕಲೆಸಿಕೊಳ್ಳಿ

 * ಉಳಿದ ಹಿಟ್ಟನ್ನು ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟು, ಬೇಕಾದಾಗ ಉಪಯೋಗಿಸಬಹುದು. ಹೆಚ್ಚಿದ ಈರುಳ್ಳಿಯನ್ನು ಉಪಯೋಗಿಸುವಾಗ ಹಾಕಿಕೊಳ್ಳಿ

Kharada Kaddi

Ingredients:
5 cups Bengalgram flour / Besan / Kadle hudi
2 - 2.5 tsp Chilly powder
1/2 tsp Carom seeds/ Ajwain seeds / Oma
1/2 tsp Cumin seeds / Jeera
1/2 tsp Asafoetida powder
Pinch of Turmeric powder
Salt to taste
Oil

Recipe:
Put bengal gram flour, salt, chilly powder, asafoetida powder, carom seeds, cumin seeds, 1/4 cup of hot oil in a vessel and mix them well. Add sufficient amount of water and prepare the dough. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Fill the Chakkuli maker having Kahra Kaddi disc(The disc with many big round holes in it.) with this dough.



Press the kharakaddi directly to the vessel containing hot oil. Fry until they turn golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Crunchy Icecream

Ingredients:
6 cups Milk
2 cups Sugar
4 tsp Icecream powder
2 tsp Custard powder

Recipe:
Take 1 cup of cold milk, add custard, icecream powder and mix them well.
Put remaining milk in a vessel. Add sugar and bring it to boil. Add milk with custard powder and icecream powder to the same vessel and bring it to boil. Keep it in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature. Put this in a mixer for about 1 min. Pour the content in a box. Put the lid and keep it in a freezer for about 5-6 hrs.

KaTina (Gatti) Payasa | ಕಠಿಣ (ಗಟ್ಟಿ) ಪಾಯಸ

Indian pudding made from Rice, Cashew & Coconut for festivals! - Quick & Tasty  Naivedyam (Prasadam) from Rice

Ingredients:

1 cup White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ (Preferred: Sona Masuri | Basmathi)

6 - 6.5 cups Water  |  ನೀರು

1.5 - 2 cups Jaggery  |  ಬೆಲ್ಲ

2 cups grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

2 cups Cashew nuts (Half broken)  |  ಅರ್ಧ ಮಾಡಿದ ಗೋಡಂಬಿ (ಗೇರು ಬೀಜ)

Pinch of Salt  |  ಚಿಟಿಕೆ ಉಪ್ಪು

5 - 6 Cardamoms  (Elachi) or 1 tsp Cardmom powder  |  ಏಲಕ್ಕಿ 

2 Tbs Ghee  |  ತುಪ್ಪ 

Recipe:

Put Rice in a vessel and wash it in Water for about 2-3 times. Add 6 cups water in another vessel and bring it to boil. Add washed rice, cook it till 80% in medium low flame by stirring it in between. 

Add jaggery, pinch of salt and bring it to boil. 

Keep it in low flame until almost all the water content is dried. 

Add ghee, cashew nuts in a thick bottomed vessel. Fry it in medium/low flame until it turns light golden in color. 

Add finely grated coconut and fry them in medium/low flame until they turn golden in color.

Add cooked Rice, mashed cardamom seeds and mix them well. 

Keep the payasa in low flame for about 2 mins. 

Quick and Tasty Payasa is ready for Naivedyam(Prasadam). 

Tips (ಸಲಹೆ): 

 * Use good quality of White Rice (Preferred: Sona Masuri or Basmathi)

 * Don't overcook the Rice. Cook it in medium low flame

 * Finely grate the Coconut and use half broken cashew nuts for better taste

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 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ (ಸೋನಾ ಮಸೂರಿ ಅಥವಾ ಬಾಸ್ಮತಿ)

 * ಅಕ್ಕಿಯನ್ನು ತುಂಬಾ ಬೇಯಿಸಬೇಡಿ ಮತ್ತು ಮಧ್ಯಮ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಿಸಿ

 * ತೆಂಗಿನ ಕಾಯಿಯ ಸಣ್ಣ ತುರಿಯನ್ನು ಬಳಸಿ ಮತ್ತು ಅರ್ಧ ಮಾಡಿದ ಗೇರುಬೀಜವನ್ನು ಉಪಯೋಗಿಸಿ

Budu Kumbalakayi Sambar

Ingredients:
1/2 medium sized Ash Pumpkin / Budu Kumbalakayi
Pinch of Chilly powder
Grape sized Jaggary
Salt to taste
1/2 - 3/4 cup grated Coconut
4 - 5 Red Chillies
1 tsp Mustard seeds(1/4 tsp for Sambar Masala, Remaining for Seasoning)
12 - 15 Black Gram seeds
6 - 8 Fenugreek seeds
3/4 tsp Coriander seeds
1/4 tsp Cumin seeds
Small piece of Turmeric or 1/8 tsp Turmeric powder
Pinch of Asafoetida powder
Small grape sized Tamarind
1/2 cup cooked yellow lentils / Thogari bele / Toor dal
12 - 15 Curry leaves (8-10 for Sambar Masala, Remaining for Seasoning)
2 tsp Oil

Recipe:

Remove the outer skin, seeds of ash pumpkin and chop it into medium sized pieces as shown in the picture below.

Put chopped ash pumpkin in a vessel. Add chilly powder, jaggary, salt, required amount of water and cook them well. Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, 1/4 tsp mustard seeds, turmeric, 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida powder, curry leaves and fry them for about 1 min in low flame.

Add grated coconut, fried sambar masala, tamarind 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 the vessel containing cooked ash pumpkin and bring it to boil and stir well. (Add water, salt if required.) Add 1/2 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Rice/Dosas.

Kaanakalyate Sasive

Ingredients:
3/4 cup grated Coconut
20-25 Kaanakalyate
1/4-1/2 cup Curd/Yogurt/Buttermilk
1/4 tsp Chiily powder
Large grape sized Jaggary
Salt to taste
1/4 tsp Mustard seeds
2 Curry leaves
1 tsp Oil

Recipe:

Cut each kaanakalyate into two halves as shown in the picture below.

Put this chopped kaanakalyate in a vessel. Boil 4 cups of water in an another vessel and pour it to the vessel containing chopped kaanakalyate. Keep it aside for about 5-10 mins. Remove the seeds of kaanakalyate and put it in a vessel. Add jaggary, salt, chilly powder, water to the same vessel and cook them well. Once it is cooked, keep it aside for about 5-10 mins. Add buttermilk to the vessel containing cooked kaanakalyate and keep it aside for about 5-10 mins. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

Put grated coconut and 10-12 mustard seeds to a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked kaanakalyate.

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well with rice.

Harive Palya

Ingredients:
1 bunch of Amaranth Leaves /Harive Soppu
3-4 tsp Grated Coconut
4-5 Green Chillies
Large grape sized Jaggary
Pinch of Turmeric Powder
Salt to taste
1/2 tsp Blackgram Seeds
1/2 tsp Mustard Seeds
2-3 tsp Oil

Recipe:
Wash amaranth leaves properly and keep it aside.
Chop amaranth leaves and green chillies into small pieces as shown in the picture below.

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add chopped green chillies and fry them for few seconds in medium flame. Add chopped amaranth leaves, turmeric powder, jaggary, salt and fry them for about 1-2 mins. Sprinkle litte amount of water(if required) and cook them well by covering a lid. Once it is cooked add grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice.

Raw Jackfruit Papad (Halasinakayi Happalada) Uppukari | ಹಲಸಿನಕಾಯಿ ಹಪ್ಪಳದ ಉಪ್ಪುಕರಿ

Quick & tasty snack from Raw Jackfruit Papad

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

10 - 12 Plain Raw Jackfruit Papads  |  ಸಾದಾ (ಚಪ್ಪೆ | ಸಪ್ಪೆ) ಹಲಸಿನಕಾಯಿ ಹಪ್ಪಳ

1 cup grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

1 cup thin Beaten Rice  |  ತೆಳು ಅವಲಕ್ಕಿ

2 - 3 tsp Sugar  |  ಸಕ್ಕರೆ

1/4 - 1/2 tsp Chilly Powder  |  ಮೆಣಸಿನ ಹುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

5 tsp Coconut Oil  |  ತೆಂಗಿನ (ಕೊಬ್ಬರಿ) ಎಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):

Roast the papad in wood Charcoal /Gas flame /Microwave as shown in the picture below.

Mash the roasted papad as shown in the picture below.

Put grated coconut, chilly powder, pinch of salt, sugar and oil in a vessel. Add beaten rice to the same vessel and mix them well.

Add mashed papad, mix well and serve immediately.

Tips (ಸಲಹೆ):

 * Eat it soon after mixing the Papads. After sometime it becomes soggy

 * Instead of deep frying, the Papads that are roasted in Charcoal | Microwave | Gas flame are best suited for this recipe

 * If you don't have the Plain Raw Jackfruit Papad, any other Plain Papads can be used as an alternative

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 * ಇದನ್ನು ಮಾಡಿದ ಕೂಡಲೇ ತಿನ್ನಿ, ಸ್ವಲ್ಪ ಸಮಯದ ನಂತರ ಹಪ್ಪಳ ಮೆತ್ತಗಾಗುತ್ತದೆ

 * ಇದಕ್ಕೆ ಎಣ್ಣೆಯಲ್ಲಿ ಕರಿದ ಹಪ್ಪಳಕ್ಕಿಂತಲೂ, ಕೆಂಡ | ಮೈಕ್ರೋವೇವ್ | ಗ್ಯಾಸಿನಲ್ಲಿ ಸುಟ್ಟು ಹಾಕಿದ ಹಪ್ಪಳ ಹೆಚ್ಚು ರುಚಿ

 * ಹಲಸಿನಕಾಯಿಯ ಸಾದಾ ಹಪ್ಪಳ ಇಲ್ಲದಿದ್ದರೆ, ಇತರೆ ಸಾದಾ ಹಪ್ಪಳವನ್ನು ಬದಲಾಗಿ ಉಪಯೋಗಿಸಿಕೊಳ್ಳಬಹುದು

Halasinakayi Palya

Ingredients:
1/4 medium sized Raw Ripen Jackfruit / Balitha Halasinakayi or 8 - 10 cups of chopped Raw Jackfruit
1/4 tsp Turmeric powder
3 - 4 tsp Chilly Powder
Salt to taste
1/4 cup grated Coconut
8 - 10 Curry leaves
1.5 tsp Black Gram seeds
1 tsp Mustard seeds
5 - 6 tsp Oil

Recipe:
                              
Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Slit each jackfruit and remove the seeds of jackfruit as shown in the picture below.

Remove the outer skin of jackfruit and chop it into small pieces as shown in the picture below. Put this in a vessel containing water, wash them properly and keep them aside.

Put black gram seeds, mustard seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and chopped jackfruit. Add turmeric powder, chilly powder, salt, around 2 cups of water and cook them well by covering a lid. Stir it once in every 2-3 mins.

Once the water content is almost dried, add grated cocount and keep the palya in low flame for about 2-3 mins. It goes well with rice.