Thengolu

 Ingredients:

• Urad Dal: 2 katories
• Rice flour: 6 katories
• Cooking butter/ refined oil: 1/2 katori
• Jeera: 1 teaspoon
• Til/Sesame seeds: 1 teaspoon
• Hing: a pinch
• Water: As per recipe
• Oil: For frying

Method:

• Soak Urad dal  2 measures in 2 measures of water. For about an hour

• Pressure cook

• Take rice flour, 6 measures, add 1 and half teaspoons of salt.

• Add a pinch of hing, 1 teaspoon of jeera, 1 teaspoon of til, mix well

• Heat half measure or 80ml. Of cooking butter or refined oil or ghee.

• Mix well.

• Cool the cooked dal and grind. Grind it very smooth, if you need to add a few teaspoons of water, but try to avoid adding water. 

• Mix the ground deal with rice mixture. 

• Make the dough, knead it very well.

• Choose and insert he thengolu shaper, in the instrument.

• Make small balls, and put it in the instrument.

• Fix the  the upper part of the mouldpress gently

• Heat oil for frying. Now release the dough which will come out in thick strings, in a circular manner.

• Remove when it turns golden, remove and drain, then spread a newspaper and put it on it and cool.

• Thengolu is ready. Enjoy eating the crispy Thengolu and store the rest in an airtight container.

Tomato Onion Chutney

Ingredients:

• Udad dal- 1 tea spoon
• Onions- 3 medium size
• Tomatoes-3 medium size
• Chilly powder- 1 tea spoon
• Oil - 2 tea spoon
• Salt- to taste

  Method:

1. Finely chop onions and tomatoes
2. Heat oil
3. Add udad dal
4. When it becomes light brown- add onions and roast well
5. After that add the tomatoes
6. Keep stirring occasionally, when it is cooked add chilly powder and stir for few minutes.
7. Allow it to cool down.
8. Add salt as per taste and grind without water.

 

* You can make this as an additional chutney with Dose. You can have it with akki rotti and chapattis too.

 

 

Badnekai Gojju

Ingredients:

• Badnekai/Baingan- 1/4th kilo, or medium size bartha baingan
• Haldi quarter tea spoon
• Tamarind 1 lemon size
• Rasam powder 3  full tea spoon heap or 4 tea spoon flat.
• Gud/ Jaggery/bella. 1 Table spoon, half lemon size, according to your taste
• Salt 1 tea spoon/according to your taste

For seasoning:

• Oil 2 table spoon
• 1 tea spoon : Rai/ sasive/ Mustard seeds 
• 1 tea spoon : channa dal,/ bengal gram/kadale bele
• 1 tea spoon:  / udad dal/ black gram
• Few kadi patha/ karibevu/curry leaves
• Hing small pinch

For roasting and grinding:

• 10 dhana of methi/ Fenugreek seeds/Menthya
• 1 tea spoon of til/sesame/yellu
• 1/4th tea spoon udad dal
• 4  byadagi chillies
• 1 tea spoon of dhania/ kothambri beeja/coriander seeds
• 2 table spoon of dry or fresh co co nut 

Preliminary preparation:

1. Cut brinjal into medium size cubes
2. Soak tamarind and make pulp
3. Roast; heat few drops of oil put byadagi chillies, roast, remove it, put methi dhana, roast till it becomes red add udad dal, roast , then add til, roast and coriander seeds, then  grind add coconut grind add water and grind it to make a smooth paste

Method:

1. Take a thick bottom vessel/kadai, 
2. Add oil. Once it heats do the seasoning/oggarane with sasive, channadal, udad dal, kadi patha and hing. 
3. Then add brinjal, salt and haldi roast well, sprinkle some water cover with a lid and allow it to cook for some time, keep checking add quarter cup of water, let it cook in low flame. 
4. Once it is cooked add tamarind pulp, rasam powder, jaggery and cook well till it boils.
5. Then add the ground Masala , add little water,  about quarter cup.
6. Let it cook  for another five minutes , the consistency should be thicker than sambar consistency. 
7. Swith off the flame.

Note:

Enjoy with rice or chapati
Other vegetables you can use are, Onions/capsicum/bitter gourd, hagalakai,/ herale jai/ pineapple/ raw or semi riped mangoes/ raw papaya/orange or lemon peels/red pumpkin/ fresh or dry grapes
When you make gojju with fresh fruits or dry grapes, you soak 5 to 6 cashew nuts and grind with other masalas.
Please comment.

Open Rava Toast

Ingredients:

1. 1 1/2 Cup Rava/Sooji
2. 1 Cup Curd  (you may need a little more)
3. 1/2 cup finely Chopped Onion  
4. 1/2 cup Finely Chopped tomato  
5. 1/4 cup Finely Chopped green Capsicum 
6. 1/4 cup grated carrot
7. 1 tbsp Finely Chopped Green Chillies  
8. 1 tbsp finely chopped coriander 
9. 1 tsp jeera powder 1 tsp pav bhaji powder (this is optional)
10. Butter 
11. Salt to taste 

Method:  

• In a large bowl, place the rava along with all the vegetables and mix it all well.  
• Now add the curd, the amount of the curd should be such that it makes a nicely spreadable thick batter.   
• Add salt to taste and chopped green chillies in the batter and mix it well.  
  

• Take one slice of bread. Spread the rava and vegetable batter on the bread. 
  

• Heat the tawa, apply butter and place two to three (depending on the size of the tawa) breads.  

• Toast the batter side  of the bread. The curd will bind the batter and the bread, so the batter will not fall from the bread.  Now change the side and toast the other side of the bread. 
• Toast both sides till it turns light golden brown. 
  

• Serve it hot along with ketchup or green chutney!  

Tips:

• Don’t add water in the batter to make it wet, instead increase the amount of curd. 
• You can Sprinkle grated cheese on top before toasting(optional) 

Dhideer kodbale

This recipe was shared by my lovely Sister -in-law Geetha. She shared it on our family whatsapp group and inspired many of us to make it immediately.

Ingredients:

1. 1 cup of rice flour/akki hittu
2. 1/4 cup of maida/All-purpose flour,
3. 1/4 cup of chiroti rava/super fine sooji 
4. 1 tsp butter
5. 2 tsp oil
6. 3/4 tsp chilly powder
7. 3/4 tsp salt
8. 3/4 cup water

Method:

• Mix the rice flour, maida and chiroti rava  and just warm it a bit(not roast-just warm) in a kadai or microwave (bechagaguvashtu). 
• Then  add 3/4 tsp of salt and 3/4 tsp. of chilly powder and mix it well. 
• Then add 1 tsp. of butter and then 2 tsps of  heated oil. Mix it well
• Then add 3/4 cup of water slowly and made the dough. Kneading it well(for 5 minutes) is very important. Knead it to form a smooth and soft dough.
• In a kadhai start heating the oil for frying
• Divide and make lemon size balls. roll each ball into long strings. Make a spiral circle of this string.
• Fry them in batches of 4 or 5 in medium heat until it is light brown.
• Remove and place them on tissue paper to drain out excess oil
• After it cools down completely, store it in airtight container for it to stay crisp.

Bas Saaru

Ingredients for Saaru:

Tur dal...............100 grams
Soppu/leaves/(Palak/ dill leaves), or french beans or ridge gourd...........250 grams
Rasam powder...2..tsp( approx10 grams)
Tamarind ............1/2 a lemon size or 10 grams or 2 tea spoon of pulp
Coconut..grated.. 100 grams
Coriander seeds..  1 tsp
Onion....chopped....1 tsp
Garlic........................1 or 2 pods (optional)....not necessary...
Gud/jaggery....pdr... 1/2  tsp
Turmeric pdr............. 1/4 tsp
Salt.....,....................... As per taste
Oil/ghee.  

Ingredients for palya

Ghee....1tbsp
Red chillies.....4 or 5 OR Green chillies. 2 chop it lengh wise into two

Channa dal          1 tsp
Udad dal.               1 tsp

For seasoning
Ghee, rai, hing, curry leaves    

                

Method:

• Soak tamarind with 1 katori of water.
• Clean  palak / Dill leaves , chop it finely.
• Wash dal add 400ml water, add chopped leaves or chopped vegetables and half tea spoon of salt cook it thoroughly.
• Cool it.
• Drain the water, by sieving. Keep the drained water aside,  do not throw, later it will be used in making rasam.
• Take a kadai, heat 1 tea spoon oil, put coriander leaves, roast, add  (garlic ), chopped onion, roast, switch off the gas add coconut and  grind it smoothly.
• Prepare tamarind pulp.
• Take a kadai put tamarind pulp, add rasam powder, haldi powder and put half tea spoon of jaggery, 1tea spoon  salt , boil thoroughly.
• Add ground pulp and boil 
• Add the drained dal/vegetable soup. Put 1 stem of coriander leaf. Boil for some more time.
• Switch off the gas.
• Heat one tea spoon of ghee in a small kadai, heat put rai, hing and curry leaves.
• Put it to saaru/rasam. 

Now Palya/curryWith the cooked dal-leaves/ dal-vegetabes.

• Keep a kadai put ghee ( 1 table spoon), heat it add rai, channa dal, udad dal, roast  add chillies.
• Add cooked dal_leaves or vegetables.
• Stir well add coconut (70 to 80 grams)
• Mix thoroughly
• Add chopped coriander for a combination of vegetables not for leafy vegetables.
• Switch​ of the  gas

Additional Notes:

1. People who like lemon can add half a lemon juice.
2. Busidha saaru means the soup separated from cooked dal with vegetables.
3. The same method can be made by using only pulses.
4. While grinding for saaru you can add 3/4 tea spoon of cooked pulses..
5. Horse gram  bassaaru is very popular.
6. Tastes good with rice or Ragi mudde.

Hasi majjige

Ingredients:

1. Veggie (any One of them-Potato 1/2, Squash.( Seeme badhanekai)..1, Ash gourd....100 grams, snake gourd....100 grams.)
2. Rai or mustard seeds or sasive    1 tsp
3. Green chillies    1-2 (depending upon how pungent it is)You can also use red chillies instead of green chillies.
4. Turmeric powder or haldi ( harishina)    1/4 tsp.
5. Coconut grated    4 to 5 tsp
6. Curd    300 ml
7. Salt    1 tsp

Method:

• Prepare the veggie If you are using Potato, pressure cook, peel and chop to small cubes. Others..then, clean wash, chop and cook it  with less water, with a pinch of salt, till it becomes tender  and  then allow it to cool.
• Drain the excess water.
• Grind Rai, chillies, haldi, coconut to a smooth paste in a mixer jar.
• Beat the curd.
• Add ground masala.
• Then add the drained vegetables or potato/potatoes.
• Serve it instead of raita with rice or Ragi mudde.