Tomato Omelet

Ingredients:

2 cups All Purpose flour / Maida hudi

2 tsp Rice flour / Akki hudi

Salt to taste

1 medium sized Onion

1 large Tomato

3-4 Green Chillies

5-6 Curry leaves

7-8 Coriander leaves

Oil/Ghee

Recipe:

Chop onion, coriander leaves, curry leaves, tomato and green chillies into very small pieces as shown in the picture below.

Put all purpose flour, rice flour, salt in a vessel. Mix well by adding sufficient amount of water. The consistency of the batter should be like that of milkshake. Add chopped ingredients to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Put spoonful of batter at the center and make a round omelet by using back side of the spoon as shown in the picture below.

Add 1 tsp of oil/ghee on top of omelet, cover it in a lid and cook it for a minute in medium flame. Cook other side of the omelet as well for about 2-3 mins in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 6-8 Tomato Omelets.

Padar Peni

Ingredients:
2 cups All Purpose flour / Maida hudi
1/2 tsp Salt
3 cups of Sugar
2-3 Cardamom
Pinch of Saffron(Optional)
Ghee/Oil

Recipe:
Add all purpose flour flour, salt, 2-3 tsp ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside for about 20 mins.
Add 3 cups of sugar,1 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, saffron and mix well. Take little amount of dough and make a lemon sized ball. Dip the ball in all purpose flour. Roll this dipped ball to a thin round shape using sufficient amount of dry all purpose flour as shown in the picture below. Apply ghee all over the chapathi as shown in the picture below. Make another chapathi and place it over ghee applied chapathi. Apply ghee on top of the 2nd chapathi. Repeat this procedure for another 3-4 chapathis.
Roll the chapathi stack as shown in the picture below. Cut the chapathi roll into 1 inch sized piece as shown in the picture below.
Take one roll and roll it again as shown in the picture below.
Keep ghee/oil in a thick bottomed vessel and heat it. Deep fry this padar peni in medium/low flame as shown in the picture below. Let them cool to room temperature.Keep the sugar syrup in low flame. Put this deep fried padar peni in sugar syrup vessel and keep it aside for about 5-10 mins.
Remove the padar peni from sugar syrup and store it in an airtight container.

Jolada Masale Rotti

Ingredients:

2 cups Jowar flour/ Jolada hudi

2-3 Green Chillies

1 Large Onion

8-10 Coriander leaves

5-10 Curry leaves

1-2 tsp grated Coconut

Ghee/Oil

Salt to taste

Banana leaves / Aluminium foil/ Wax paper

Recipe:

Chop coriander leaves, green chilly, curry leaves, onion into small pieces as shown in t6he picture below.

Add jowar flour, salt, grated coconut, chopped ingredients in a vessel and mix them well by adding sufficient amount of hot water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil 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 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 /Badanekai Ennegayi / Avarekalu Subji / Hesaru Kalu Sagu The above mentioned ingredients will serve 6-8 Jolada Masale Rottis.

Banana Milkshake

Ingredients:

1 large Banana / Balehannu

2 cups cold Milk

2 tsp Honey

Sugar(1 cup)

Recipe:

Remove the outerskin of banana. Add banana, sugar, honey, milk in a mixer/blender and grind it for 1 min. Pour the ground mixture to a juice glass and serve.

Beetroot Sasive

Ingredients:

1/2 cup grated Coconut

1 medium sized Beetroot

1/4 - 1/2 cup Curd/Yogurt/Buttermilk

1/4 tsp Chilly powder

Pinch of Jaggary(Optional)

1 Green Chilly

Salt to taste

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Peel beetroot and cut it into small pieces as shown in the picture below. Add salt, chilly powder, jaggary, little bit of water in a pressure cooker and cook.(3 whistles)

Add grated coconut, green chilly and 6-7 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 beetroot. Add buttermilk to the same vessel and mix it well. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

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 along with rice.