Friday, July 2, 2010

Green gram flour rotti (Rotti Sandige)

Tried and tasted by Nivedita
Hi All,
One more traditional food from North Karnataka. It is usually prepared  in villages on No moon day with some sweet. It is taken to the fields also on Sheege Hunnive and Kar Hunnive.
The preparation is same as Thaali peeth.  It is served as a side dish in small pieces.
Ingredients :
Green moong flour - 1 cup
(You will get ready flour packet in any Indian stores,here in India or villages, we take the whole green moong to the flour mill to make it into flour)
Cumin seeds - 1 tsp, crushed
Green chilly - 2 to 3 crushed
Curry leaves - 10-12, chopped finely
Salt to taste
Water to make dough
Oil to fry these.
To make
Aluminium foil - 1 square sheet (12" x 12")
(in olden days, the small white clean cloth was used for the purpose)
water to apply on the foil

Take the flour in a big plate with the edges. Make the small well in the middle. Add all the ingredients except water and oil. 
Go on adding water slowly and mix it properly to get nice dough(Not very hard or very soft) The dough should be little softer than chapati atta.
Divide the dough into equal balls of small orange size.
Take one ball. Keep it on the foil. 
Start pressing it from the middle to make it into thick rotti or a bigger size puri.
Heat tawa and apply oil. 
Hold the foil carefully and put it with the rotti down side on tawa. Slowly remove the foil after few seconds.
Let it cook for a minute. 
Now spread 1/2 tsp oil and turn the rotti. Fry both the sides till it is cooked. Keep on pressing everywhere for rotti to cook evenly.
Repeat with other balls.
Remove it and keep it open for 10 minutes. If you cover the rottis immediately they will leave the water and the rotti gets spoiled.
Have it with Jowar rotti and other vegetable preparations.
Keep Smiling,

Wednesday, June 30, 2010

Few recipes with green leaves stem

Tried and tasted by Nivedita 
Hi All,
Most of the times, we discard the vegetable peel, fruit feel and this green leafy vegetables. Most of us, use only the leaves from Spinach, Amarnath leaves and many few green leaves(I do not know English names for those like Rajgiri, Harive, dantina soppu). We do not like the tender stem of leafy vegetables. But it tastes very good and has more nutrition.

When I was in school, this was the toughest task for me, to clean these green leaves. But it was my work! I used to take so much time to clean it. Some times, mom used to get irritated and she used to clean it. That time, I used to collect these stems and play with those, making necklace or used to build spider web with the stems. 
When I was in college, I tried making  sabji using these stems. The taste was good. From then, its become regular in my house to use these stems for sabji, sambhar or salad. 
There are three recipes you can make with these(which I know),
1. With onions and garlic
Recipe for the same :
cleaned, and chopped stem - 1 cup
Onion - 1 medium, chopped
Garlic - 1 small bulb or 6 to 8 cloves, crushed
Green chilly - 1 crushed
Salt to taste
Haldi a pinch
Oil - 1 tbsp
Heat oil in a kadai. Add chopped garlic and saute till brown. Add onion and fry till it changes it color. Add green chilly and cleaned stem. Saute for some time. Add salt, haldi and 1 tbsp water. Cook for few minutes.
Garlic and stem sabji is ready.

2. Just add these stems while making dal or sambhar. It taste good.
3. Clean, chop and steam these stems and use it to make salad with curds, onion and tomato with seasoning of salt and pepper.

4. Now coming to the recipe with the photo:
Here is the recipe with dal,


Cleaned and chopped stem - 1 cup
Chana dal - 1 tbsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Green chilly and cumin seeds paste - 1 tsp
Salt to taste
Haldi - a pinch
Lemon juice - 1 tsp
Fresh coconut - 2 tbsp grated
Hing a pinch

Soak the chana for one hour in warm water.
Heat oil in a kadai.
Add mustard seeds. When splutter, add curry leaves and hing. 
Add soaked chana and fry for a minute.
Add chopped stem, green chilly paste and 1 tbsp water. Cook for a minute.
Add salt and haldi. Cook with 1/4 cup water till the chana is cooked.
Add Lemon juice and fresh coconut. Adjust the seasoning.
Serve hot with chapati or rice and sambhar.
Sending this to the event hosted by
Nithu at Nithu's Kitchen on 


Keep Smiling,

Monday, June 28, 2010

Cashew Nut Rice

Tried and tasted by Nivedita
Hi All,
A very easy and simple but perfect rice for any spicy gravy or curry. This goes very well with Spicy Chicken or Mutton curry.
I prepared this it with Butter Chicken gravy.
Ingredients :
Long grain rice or normal rice - 1 cup
Cashew nuts - 12 to 15, cut into two
Ghee - 1 tsp +1 tbsp
Oil - 1 tsp
Clove - 2
Bay leaf -1
Cinnamon stick - 1/2" piece
Cardamom - 2
White pepper - 4 to 6
Salt to taste
Ginger garlic paste - 1/4 tsp
Water to cook the rice
Clean and wash the rice. Drain and keep it aside for 15 minutes.
Heat 1 tsp ghee and oil in a cooker. 
Add all whole garam masala ( just crush it to avoid the pop out)
Add rice and ginger garlic paste. Fry for some time. Add salt. Add water till the rice is covered. 
Close the lid and give one whistle. Keep it to cool.
Till it is cooled,
Heat a tbsp of ghee in a small pan, add broken cashew nuts and fry till golden color. Add this to the ready rice.
Mix it nicely and serve with your choice of curry.

Sending this to Sara's Corner 's ongoing event Think Spice - Think Garam Masala  which was started by Sunitha of Sunitha's World.

Keep Smiling,

Sunday, June 27, 2010

They all met in a kitty party!!! to unite into one!!

Tried and tasted by Nivedita
Hi All,
Aromatic food makes you feel hungry even after you have finished your food few minutes back!! Each food has its own flavor and taste depending on the spices we use.
South India is famous for its unique spice powder or masala powder or Sambhar powder to be specific. The preparation differs after every 40Km.
I am always hungry to have hot rice with any delicious sambhar!! Here is the sambhar recipe I learnt from one of my friend:
Do these bowl of spices won't look like women at a kitty party!! showing their new jeweleries or saree or accessories???


Giving the quantities for making  powder. You can keep it for a month or a week more. The aroma will go as the days pass. The quantity depends on the size of the cup you take. Its better to make in a little quantity and check the taste.
Ingredients :
Cumin Seeds - 2 cups
Dry coriander seeds - 1 1/2 cups
Curry leaves - 3 cups, if you add more also it tastes good.
Methi or Fenugreek seeds - 1/4 cup
Pepper corns - 1/4 cup
Urad dal or black gram(skinned) - 1/4 cup
Chana Dal or Bengal gram -1/4 cup
Raw rice - 1/4 cup
Dry Red chilly - 20 to 25
Dry coconut - 1 cup
Asafoetida (stoned) or hing - 1 pinch
or Asafoetida powder - 1 tsp
Sesame seeds - 1/2 cup(Optional)
Dry roast each ingredient and keep to cool.
Mix all and make into a fine powder. Store in an airtight jar.
You can use it for Sambhar, Bisibele bath, Cabbage rice or sambhar rice.

Keep Smiling,

Share it

Search This Blog

Loading...

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog