Elephant Yam Stem(Suvarnagadde Dantu) Majjige Huli

Ingredients:
3 medium sized tender Elephant Yam Stems / Ele Suvarnagadde Dantu / Kene Pille
1.5 cup grated Coconut
3 - 4 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Grape sized Jaggary
Salt to taste
3/4 - 1 cup Buttermilk / Yogurt / Curd
1 tsp Mustard seeds
2 broken Red Chillies
1 tsp Butter

Recipe:

Remove the skin of elephant yam stems and cut it into medium sized pieces as shown in the picture below. Cut the green chilly into two pieces.

Put chopped vegetable and green chilly in a vessel. Add turmeric powder, salt, chilly powder, jaggery and around 2 cups of water and cook.

Once it comes to room temperature add the butter milk and keep it aside for 20-30 mins. (If it is yogurt / curd put it in a mixer for few seconds before adding it to majjige huli.)

Put grated coconut and remaining green chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Pour this ground mixture to the vessel containing cooked vegetable. (Add salt, water if required) Bring it to boil and mix well.

Put butter, red chilly pieces, mustard seeds in a pan and heat. Once it starts spluttering, add it to Majjige Huli. Mix well before serving. It goes well with Rice/Dosas.

Pumpkin Flower Tava Fry

Ingredients:
15 - 20 Pumpkin flower
4 tsp Semolina / Bombay Rava (Preferred: Small)
2 tsp Rice flour
2 tsp Corn flour
¼ tsp turmeric
Big pinch Asafeotida powder
¾ tsp Chilly powder
Salt to taste
½ tsp Mustard seeds
1 strand of curry leaves
3 - 4 TBS Oil

Recipe:
Wash the pumpkin flowers and keep them aside.

Cut them into medium sized pieces as shown in the picture below.

Put rice flour, semolina, corn flour, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the pumpkin flowers over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the coated flowers and apply little oil over the pieces as shown in the picture below.

Turn both the sides frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of mild Thove/Dal or Rasam.

Mixed Vegetable Rasam

Ingredients:
Small piece of Beetroot
1 Medium sized Carrot
1 small Onion
2 - 3 Tomatoes
1 - 1.5 tsp Rasam powder
Pinch of Turmeric powder
Lemon sized Jaggery
Salt to taste
4 - 5 strands of Coriander leaves
1 tsp Mustard seeds
Big pinch of Asafoetida powder
1 - 2 broken Red Chillies
5 - 6 Curry leaves
1 tsp Ghee

Recipe:
Remove the outer skin of beetroot and chop it into medium sized pieces as shown in the picture below. Chop the onion, tomato and carrot into medium sized pieces as shown in the picture below.

Put all chopped vegetables, rasam powder in a mixer and grind them into smooth paste by adding required amount of water.  Add turmeric powder, jaggery, salt, required amount of water in a pressure cooker and cook. (1 whistle)

Once the pressure goes off, adjust the ingredients and bring it to boil. Add chopped coriander leaves and switch off the flame.

Put mustard seeds, broken red chillies, ghee in a pan and heat. Once it starts spluttering, add curry leaves, asafoetida powder, keep it for few seconds and then add it to Rasam. Mix well before serving. It goes well with Rice.

Bottle Gourd (Sorekayi) Tove | ಸೋರೆಕಾಯಿ ತೋವೆ

Quick, refreshing & tasty Bottle Gourd curry with Yellow Lentils for Rice or Chapathi

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

1 medium sized Bottle Gourd  |  ಸೋರೆಕಾಯಿ

1 cup Yellow Lentils (Toor Dal)  |  ತೊಗರಿ ಬೇಳೆ

2 Tbs Bengal Gram seeds  |  ಕಡ್ಲೆ ಬೇಳೆ

2 - 3 medium sized Tomatoes  |  ಟೊಮೇಟೊ

1 - 2 Green Chillies  |  ಹಸಿಮೆಣಸು

2 - 3 Cloves Garlic  |  ಬೆಳ್ಳುಳ್ಳಿ ಎಸಳುಗಳು

1 small Onion  |  ಸಣ್ಣ ಈರುಳ್ಳಿ

1/2 tsp of Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

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

3 - 4 tsp Ghee  or Oil |  ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ

1 - 2 broken Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸಿನ ತುಂಡು

1/2 tsp Cumin seeds  |  ಜೀರಿಗೆ

1 tsp Mustard seeds  |  ಸಾಸಿವೆ

Big pinch of Asafoetida |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

2 strands Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

6 - 8 strands Coriander leaves  |  ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Wash yellow lentils, bengal gram seeds and put them in a pressure cooker. Add tomatoes, required amount of water and cook them well. Once the pressure goes off, remove the outer skin of Tomato and mash them properly as shown in the picture below.

Chop onion into small pieces as shown in the picture below. Cut green chillies into two halves. Remove the outer cover of garlic pods and chop them into small pieces. Peel the bottle gourd, remove the seeds if its ripen and cut them into medium sized pieces as shown in the picture below.

Put mustard seeds, cumin seeds, broken red chillies, asafoetida and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, chopped onion and pinch of turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour.

Add chopped bottle gourd and mix them well.

Add required amount of water and cook them well by covering a lid for about 15-20 mins.

 Add cooked lentils and bring them to boil. Add salt, water if required & bring it to boil.

Add chopped coriander leaves, mix them well and bring it to boil. Keep the Tove in medium/low flame for about 2-3 mins and then switch off the flame.

Serve hot. Mix well before serving. It goes well with Rice/Chapathis. 

Tips (ಸಲಹೆ):

 * Remove the seeds of Bottle Gourd if it's ripen(hard)

 * Instead of Bottle Gourd, tender Yellow Cucumber can also be used

 * Tender Bottle Gourd skin can be used for preparing Chutney

 * Adding little amount of other lentils like Bengal Gram seeds or Red Lentils or Split Green Gram enhances the taste of Tove

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 * ಸೋರೇಕಾಯಿಯ ಬೀಜವನ್ನು ಬೆಳೆದಿದ್ದರೆ(ಗಟ್ಟಿಯಾಗಿದ್ದರೆ) ಮಾತ್ರ ತೆಗೆದರೆ ಸಾಕು 

 * ಸೋರೆಕಾಯಿಯ ಬದಲು, ಎಳೆ ಬಣ್ಣದ(ಮಂಗಳೂರು) ಸೌತೆಕಾಯಿಯನ್ನೂ ಬಳಸಬಹುದು

 * ಎಳೆ ಸೋರೆಕಾಯಿಯ ಸಿಪ್ಪೆಯಿಂದ ಚಟ್ನಿಯನ್ನು ತಯಾರಿಸಬಹುದು

 * ತೊಗರಿಬೇಳೆಯ ಜೊತೆ ಸ್ವಲ್ಪ ಕಡ್ಲೆ ಬೇಳೆ ಅಥವಾ ಮಸ್ಸೂರಿ ಬೇಳೆ ಅಥವಾ ಹೆಸರು ಬೇಳೆಯನ್ನು ಹಾಕುವುದರಿಂದ ತೋವೆಯ ಪರಿಮಳ ಹಾಗು ರುಚಿ ಹೆಚ್ಚಾಗುತ್ತದೆ