Kootu

Ingriedients:

SET-1

1. Udad dal -1 tbsp
2. Channa dal - 3/4th table spoon
3. Dhania seeds - 1 1/2 table spoon
4. Badgi red chillies-10nos
5. Black pepper - 1tsp
   
6. Cinnamon stick - 1inch
   
7. Khus khus - 1tsp
   
8. Dry coconut or fresh coconut - 1/4th of the whole.

SET-2

1. Oil- 2tsp
2. Rai-1tsp
3. Hing- A pinch
4. Curry leaves- 7-8

SET 3

• Vegetables which suits kootu: Beans, Carrot, Potato, Green peas, Cabbage, Chapparadha avarekai (indian field beans)
• Any of the above with potatoes or all.
• You can also make Kootu with Palak, Dantina soppu or Padavalakai(Snake Gourd) but only with the single vegetable.

And lastly.....

1. Tur Dal- 2 cups
2. Salt to taste

Method:

1. Cut the vegetables to a bite size pieces. Cook the vegetables and the Tur dal in a pressure cooker till.
2. Roast each ingredient separately(SET-1), mix all and grind it, If you are using fresh coconut then powder rest of the masala separately and then grind coconut with little(how much you require at that time) of the masala with little water and keep it aside.
3. Now remove the vegetable and dal from the cooker.
4. Make a smooth paste of the dal.
5. Boil the dal and the vegetables together. Add the ground paste to this.
6. Take a small kadhai. Add little oil. Then add 2,3,4 from SET-2 in that order.
7. Add this vogarane to the Kootu.
8. Serve Hot

ALSO,

For Sweet kootu:

• Masala same as above but no red chillies.
• Add raw rice-1 tsp. Roast and Grind along with set-1
• This tastes good with snake gourd.
• For seasoning add peanuts in addition to the rest of the ingredients for seasoning.

Kodubale

This is the Recipe given by my sister-in-law Usha (through e-mail from Canada!) She has made slight modifications(simplified) in her mother's(my mother-in-law's) recipe of Kodubale which were the best we have eaten so far!

Thanks Usha!

Ingredients:

1. 2 1/4 cup of Akki Hittu (Rice flour)
2. 1/2 cup Chiroti Rava (fine semolina)
3. 1/2 cup Maida (Super-refined flour)
4. 1 cup grated Dry Coconut
5. 1/4 cup + 1/8 cup oil
6. 4 tsp chilly powder*
7. A pinch of hing
8. Salt as per taste*
9. Oil for deep frying

*You can increase the chilly powder for more spiciness and add salt to your taste.

Method:

1. Roast the Chiroti Rava slightly just till it becomes a little warm
2. Roast the maida till it gets hot.
3. Grind coconut in a blender without adding water to make it a fine powder. Keep aside.
4. Take a wide bottom vessel and mix the first three ingredients well.
5. Make a well in the middle and add chilly powder and hing.
6. Simultaneously heat the oil and pour it over the chilli powder. Then mix it all together.
7. Next add salt and grated coconut to this and mix it all very well.
8. Add water according to your judgement to make the dough. Knead well.
9. Make small balls from the dough and roll them into tubes of desired size with your hands.
10. Moist your fingers and join one end to middle to form a spiral.
11. Heat oil in a kadai/wok.
12. Drop the kodubales into the oil and fry on low-medium heat and not HOT so that it fries evenly.
13. They will be done when they turn medium brownish-red in color.
14. Remove from oil and drain on paper tissues.
15. After they cool down completely, store in air-tight containers.

Bon Appétit!

Ragada /Patties/Imli chutny

Ingredients

White peas/vatana-1/2 kg.

Potatoes-1 kg.

Onion-1/2kg.

Garlic- 2 whole

Ginger- 1"

Greenchillies- 5/6

Garam Masala- 2 tsp

Chat Masala- 2 tsp

Mirchi powder- 1 tsp

Salt- 3 tsp(approximately)

Tamarind- 1 orange size

Jeera- 50gms.

Black salt- 05 gms

Jaggery- 1/4 kg.(according to taste)

Raisins (kishmish)- 02 tsp

Refined oil- 100gms

Bread- 1 loaf

Pre hand preparation:

1. Soak Peas for 8 to 10 hrs.
2. Soak Imli for 3 to 4 hrs.
3. Roast Jeera and powder in a grinder.
4. Grind bread in a grinder finely to a fine powder.
5. Grind Garlic , ginger, green chilies to fine paste(GGG))
6. Peel onions cut it to big cubes put it in a grinder and make a fine paste.
7. Clean green coriander leaves and chop finely.
8. Cut some 1/2 onions finely and keep it aside

Method:

RAGADA

1. Pressure cook vatana. 
   
   
   
   
   
2. After it cools, add salt and cook for some more time till it becomes soft and gets a gravy like consistency.
3. Simultaneously, heat oil, add the paste of GGG. Let it roast very well then add onion paste, roast it for some more time, when it starts becoming like ball and oil oozes out put 1 tsp of mirchi powder,2 tsp Garam and 2 tsp of chat masala. 1/2 tsp Jeera pdr.
   
   
   
   
   
   

1. Add half of this masala to Vatana (keep 1/2 for patties) and boil it well, add thick tamarind pulp and boil well add green coriander leaves.

PATTIES

1. Boil potatoes, cool, peel, mash it finely add salt and bread powder(3/4^th of the quantity) and the prepared masala and mix thoroughly
2. Make round small balls, pat it make it flat on your palm.
   
   
   
   
3. Spread the bread powder on a plate. Press the pattice on this on both sides and also roll o the sides so that the bread powder is all around.
   
4. Heat the Tava and shallow fry.

TAMARIND CHUTNEY

1. Remove the pulp that you have soaked and sieve it.
2. Add jaggery, salt, 1 tsp chilly powder, 1 pinch black salt, 2 tsp Jeera powder.
3. Add the raisins and dates paste and let it cook till it becomes thick.

Serving

WHile serving place the pattice, Spread the ragada, then sprinkle some finely chopped onions, finely chopped coriander, chilly pdr, chat masala and rosted jeera powder according to taste. Aso the green chutney and Tamarind chutney as per your liking