Majjige huli (South Indian Kadhi)

Ingredients:

Cucumber or White pumpkin cut into cubes

Channadal- 2tblsp

Jeera- 1tsp

Coconut(grated)- 2 or 3 table spoons

Green chillies- 4to5

Ginger- 1"

Hing-pinch

Haldi little

Kadi patta- 5to6 leaves

Curd- Beaten, 1 1/2 cup

Method:

Soak channadal and jeera for half an hour

Grind this with the coconut ,  ginger, green chillies, hing and haldi to make  a paste.

Cook the vegetable in little water with little salt.

When cooked  add some kadi patha for boiling along with veg.

Add the ground masala and cook it carefully dont stop stirring. Do this for around 2to3 min.

Add the beaten curd & boil for 3-4 min.

In a seperate small kadai-Take little ghee, add rai, when it crackles add jeera, hing and kadi patta.

Add this to the main vessel.

Your majjigehuli is ready to serve.

Bharleli Vaangi-Maharashtrian style

This is a traditional Maharashtrian recipe borrowed from my sister Meera!

Ingredients:

Groundnut-  2 tblsp

Til(Sesame seeds)- 1 1/4 tblsp
Dry Coconut powder- 2 tblsp

Brinjal(small round variety)- 6 to 8

Kala Masala- 1 tblsp

(Kala masala is a typical maharashrian masala. If you don't have this it is a mixture of dhania powder, dalchini, shajeera and lavang)

Rai (Mustard Seeds)- 2 tsp

Hing (Asafoetida)- a Pinch

Chilly powder- 1 1/2 tsp

Turmeric powder- 1/2 tsp

Jaggery- 1 tsp

Oil- 1 tblsp

Salt- to taste

Method:

1. Roast Groundnut, Til and Dry coconut seperately
2. Grind all and make powder.
3. Mix all with salt, chilly powder and kala masala.
4. Take the brinjals, wash, remove the head and cut crossslices with one end uncut. 
5. Soak in water as soon as you cut it. 
6. Remove them one by one and stuff with the masala powder.
   
7. Take a flat bottom large vessel(maybe a flatpan)
8. Keep water for boil in another vessel simultaneously(the water should be equal to the brinjals)
9. Add oilin the flat bottom vessel. After it heats add rai then haldi pdr then hing.
10. Put all the stuffed brinjals in it and cover.
11. Pour the boiling water in this vessel and turn the flame high.
12. After a few mts put some jaggery and cover again
13. Turn the flame low and keep checking till the brinjal is cooked.

Huli avalakki (sour flattened rice)

Huli Avalakki(sour flattened rice)

Ingredients:

Avalakki- 3 cups(grind it to powder and keep it ready)   

Tamarind Pulp- 3 tblsp

Rasam powder-  2 or 3 tsp

Jaggery - 1/2 lemon size

Dry coconut(grated finely)-  1 katori 

Til(Sesame seeds)- 1/2 katori (roast it)

For seasoning:

Rai(mustard seeds)

Hing 

Kadi pathha(karibevu)

Haldi

groundnuts (1/2 katori)

Channadal- 1 tsp 

Udad dal-  1 tsp

Method:

1. Take pulp of tamarind and put salt, rasam powder, jaggery, dry coconut  powder, til powder and  mix it.
2.  Take the  avalakki rava in a large vessel and add the above mix.
3. Add little more water,  it should neither be thin n or dry , good enough to soak, after 15 minutes mix all by hand.
4. In another small kadai, heat oil and put rai, channadal udad dal,hing, kadi patha and ground nuts  , haldi one by one.
   
5. Add this to the Avalakki Mix.