Recipe world

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Paladya is one of the authentic curry recipes of Havyakas. It is prepared using the butter milk or sour curd. You can use okra, cucumber, dosakai (Yellow cucumber) or even potatoes for preparing this recipe.

Ingredients:

Okra 5 - 6 (I used okra here. You can use other vegetables also)

Grated coconut - 1 cup

Dry red chilly - 1

Green chillies - 2

Coriander seeds - 1 1/2 spoon

Mustard seeds - 1/2 spoon

Turmeric - 1/4 spoon

Few curry leaves

1/2 lime

Salt as per taste

Butter milk

For seasoning: Oil - 1/2 spoon, Split black gram (urad dal) - 1/2 spoon, pinch of asafoetida, mustard seeds - 1/4 spoon

Method:

Wash the okras thoroughly, drain the water and wipe them with a dry cloth to remove all the water.
Take around 2 cups of water in a vessel add salt, lemon squeeze as per your taste and allow it to boil by closing the lid.
Cut the okra into slightly big pieces and keep aside.
Grind the red chilly, green chillies, coriander seeds, mustard seeds, turmeric and 2 curry leaves with grated coconut into smooth paste by adding some water.
Once the water starts boiling, add the okra pieces and cook for 5-6 minutes. If you are using the frozen okras, its enough if you cook them for only 2 minutes.
When the okras are half-cooked, add the ground paste and some water-if required. Add few curry leaves and allow it to boil for another 2-3 minutes.
Do the seasoning when it is still hot.
While serving, just add some butter milk to the warm Paladya and serve with rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a recipe which I learnt from my Mother-in-law. She also likes a lot and prepares it for breakfast at-least once in two weeks. Of course she uses only the the grated cucumber, but I normally use potato and carrot in addition to this. Try this recipe, and I am sure, you will like it :)

Ingredients:

Rice Flour - around 2 cups

Medium size cucumber - 2

Potato - 1

Carrot - 1

Medium size onion - 2

Green chillies 4 - 5

Chopped curry leaves

Salt as per taste

Oil or butter

Procedure:

To start with, grate all the vegetables, finely chop the onion and chillies.

Mix the above things with chopped curry leaves and salt. Then, add the rice flour and mix well.

The dough should be bit watery only. Else, Rotti will become hard. If it looks dry, add little curd.

Let it rest for 20 minutes and then, heat tava, put the batter directly on the tava and spread thinly with your hands into round rottis. Else, you can prepare the rotti on the banana leaf and put it on the tava.

Apply some butter or oil once you put it on the tava.

When you see golden brown spots on both the sides, take it out and serve with butter.

Akki Rotti will be even more tasty when you keep them on the tava for more time under medium / low heat.

Tips:

If you can get banana leaves, use them to pat the rottis. Banana leaves will add a nice aroma to the rottis and also, you can make the rottis more thin.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This Rava rotti is my all time favorite. It suits for breakfast, lunch and even for evening snacks. Courtesy for this recipe goes to my dear sister, who taught this recipe to me.. Some people call it by the name Kaayi Rotti, since Kaayi (coconut) is one of the main ingredients in this recipe.

Ingredients:

Semolina / Sooji Rava - Approx. 3 cups

Onion - 2

Green Chillies 6 - 7

Grated coconut - 1 cup

Finely chopped curry leaves - 1 tsp

Little Curd

Salt as per taste

Grated mixed vegetables of your choice : carrot, capsicum, bottle gourd, etc. - upto 1 1/2 cup

Procedure:

Mix semolina, grated vegetables, finely chopped onion and green chillies, curry leaves, grated coconut and salt in a mixing bowl into a dough.

If required, add some curd and mix it well.

Keep it closed for about 20 minutes.

Take small quantities of dough, prepare balls and flatten them with your hands into rotis on a greased plastic sheet.

Put the rava rotti on the heated tava and apply some oil on it.
Once it is done on both the sides, take it out and serve with butter.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Ingredients:

All purp flour / Maida - 2 cup

Ghee / Clarified butter - around 1/4 cup

Powdered sugar

Rice flour - 2 Tsp

Water

Oil for deep frying

Procedure:

Take all purp flour in a vessel, add 3-4 tsp of ghee and mix well. Then, add water little by little and prepare a smooth dough.

Add some ghee to the rice flour, mix it well until it becomes very smooth and creamy.

Prepare lemon size balls from the dough and roll like chapati.

Take one chapati, apply the prepared cream on it evenly, then put another chapati upon it. Again, apply the cream and put one more chapati on it.

Put 3-4 chapatis like this and apply the creamy rice flour on each chapati. Then, roll these chapatis tightly into a single roll.

Cut the roll into small pieces of equal size. Flatten the pieces a little and roll them like small Pooris .

Heat oil in a pan and deep fry the rolled Chiroti under medium flame till it gets golden color. Drain the oil and then, sprinkle enough powdered sugar on both the sides. Now, Chiroti is ready to eat!

I didn't prepare Chiroti after starting my blog. Let me upload the photos once I prepare them.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Again, this is a Vah chef recipe. If you want to prepare dosas quickly, you can try this one. Damn easy to prepare and there is no compromise in taste. To view the video recipe from Vah chef, just click Here.

Ingredients:

Semolina / Sooji Rava - 1 cup

Rice flour - 1 cup

All purp flour / Maida - 1/2 cup

Salt - as per taste

Coarse Pepper

Hing / Asfoetida - a pinch

Ginger paste - 1/2 Tea spoon

Finely chopped green chillies - 1 Tea spoon

Jeera seeds - 1/2 Tea spoon

Procedure:

Mix all the ingredients in a vessel into a batter of very thin consistency by adding enough water.

Heat the tava, pour the batter on the tava and prepare thin dosas. It should be very thin like Neer Dosa.

Enjoy these dosas with any chutney of your preference.

Don't keep the batter for long time. Else, dosas will become very smooth.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Hi all, here is a recipe which I learnt from my favorite cook Vah Chef. Click here to view the video recipe of Vah chef.

Ingredients:

All purp.flour / Maida - 3 cups

Dry yeast - 1 Tea spoon

Milk / curd (optional) - 1 cup

Oil

Salt as per taste

Sugar - 1/2 Tea Spoon

Water - 50 ml (approx)

Procedure:

Sieve the all purp. flour.

Take around 1 cup of warm water, add yeast, sugar, salt and about a tea spoon of oil and mix it. You can add some milk or curd also.

Add this mixture to all purp flour and prepare a very smooth, sticky dough. Add 2-3 spoon of oil to the dough and keep it closed for 15 - 20 minutes.

Prepare lemon size balls from the dough by applying the dry flour to your hands. Keep the balls closed by a cloth so that so that they won't get dried.

Take the balls of dough one by one, slowly press them with your hands and make it like a chapati by transferring them from one hand to the other.

Preheat the oven to 450 C, keep the prepared naan on the greased baking tray and bake it for 2 minutes. Then, turn it and bake it for 30 -50 seconds.

Take the naan out of oven, apply butter when its still hot, and serve with your choice of side dish!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a version of coconut chutney, where you can replace a portion of putani / split peas..If you are more cautious about cholesterol, you can go for this version! It goes well with Dosa, Roti, Parathas, etc.

Ingredients:

Grated coconut- 3/4 cup

Green chilles 3 - 4

curry leaves 10 - 12 (leaves)

Small piece of ginger

Coriander leaves - 1/4 th cup

Salt to taste

Small piece of tamarind / 1/4 spoon of tamarind pulp

For seasoning: oil and mustard seeds

Split peas - 2 spoon

Procedure:

Heat 1 spoon of oil in a pan, add whole green chillies and fry it for about 2 minutes. Then, add ginger, coriander leaves, and curry leaves, fry them for a while and remove from flame.

If you want to use less coconut, you can add split peas while frying the ingredients and can reduce the qty of coconut to 1/2 cup.

Grind these fried items with grated coconut, tamarind and salt in a mixer by adding little water.

Heat little oil in a pan, add mustard seeds. Once it starts spluttering, switch off the flame, and add the seasoning to the chutney.