ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a side dish, which is a good combination with rice. We both i.e. me n hubby, like these kind of side dishes very much. So, I will prepare some or the other kind of gojju frequently. For working women and also for bachelors, it will reduce the burden of cooking a little bit, since you can store and use them for couple of days. You can use this carrot gojju upto a week if you keep it in the fridge.  

Ingredients:

1 medium size carrot

Dry red chilly - 1

Urad dal - 1/2 spoon

Mustard seeds - 1/4 spoon

Pinch of asafoetida 

Turmeric - 1/4 spoon

Green chillies - 3

Grated coconut - 1/2 cup

Tamarind - little 

Salt as per taste

Oil - 2 spoon

Procedure:

Finely chop the carrot into small pieces.

Heat 1 spoon of oil in a pan. Add red chilly, urad dal, few mustard seeds, asafoetida, and turmeric. Once it splutters, add the green chillies. Saute for a while, and add the chopped carrot.

Add little water, close the lid and cook it until the carrot pieces become smooth.

Grind the cooked carrot along with grated coconut, salt and tamarind into a coarse paste. Don't add too much water, it should be thick.

Do the seasoning with oil and mustard seeds and serve with rice and curd. 

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is a traditional sweet dish, normally prepared in festivals and other celebrations. Holige will be in yellow color, looks almost like a chapathi, but sweetish in taste with very very smooth and delicate texture. Even though it is bit difficult to prepare and time consuming, you will forget all the stress while eating the Holige..

Ingredients:

Chana dal(split) - 1 cup (soak in water for 2 - 3 hours)

Sugar / Jaggery - approx. 1 cup

Salt - little

Turmeric - 1/4 spoon

All purp flour/maida - 1 cup

Powdered elachi - 1 spoon

Oil 4 - 5 tbsp

Water

Method:

- For Kanaka (Dough)

Take 1 cup of all purp.flour, add turmeric and pinch of salt and mix it with your hands.

Add around 1/4 cup of water to the flour and mix well. 

To this sticky dough, add 5 tbsp or little more oil and mix thoroughly. Now, the dough should be very smooth, but it will not stick to your hands. 

Keep this dough covered with a wet cloth for 2 - 3 hours.

- For Hoorana (Stuffing)

Pressure cook the Chana dal with enough water and pinch of salt.

Allow it to cool down for few minutes. Then, drain all the water from chana dal.

Grind cooked chana dal with jaggary / sugar and pinch of salt into smooth paste. Holige tastes very nice if you add both sugar and jaggary for giving the sweetness.

After grinding, check the taste and add some sugar, if required. 

Add the elachi powder and mix it nicely. 

Put this mixture in a microwavable vessel and heat it in the microwave oven for 2 - 3 minutes. Take it out, mix well, again heat it in microwave oven for 2 - 3 minutes. Continue this procedure 4 - 5 times until you get the consistency to make balls out of it.

If you are not using the oven, put the grind paste in a heavy bottom vessel and keep stirring the mixture under medium flame. Once you get a thick consistency to prepare the balls, remove it from the flame.

Prepare small lemon size balls from the Hoorana, which we prepared now. Prepare equal number of bit smaller balls from the Kanaka, which we prepared already.

Cover the bigger balls with smaller ones, flatten it and roll carefully like a chapathi.

Put the rolled Holige on the heated dosa pan. Once you find golden brown marks on both the sides, take it out and allow to cool.

Enjoy the Holige with sugar syrup and clarified butter or ghee.

You can prepare 15 - 16 Holige from the given measurement.

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ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is my sister's way of preparing rasam. Easy to prepare, and it will awake your taste buds!

Ingredients:
Ripe tomato - 1
Grated coconut (optional) - 1 tbsp
Moong dal - 1/4 cup
Rasam Powder - 1 1/2 spoon (or, simply you can use sambar powder)
Chopped coriander leaves - 1 tbsp
Few curry leaves
Tamarind pulp or lemon squeeze - as per taste
Sugar / jaggery - 1/4 tbsp
Salt - for taste
For seasoning: dry red chilly - 1, oil - 1 tbsp, cumin seeds - 1/2 tbsp, mustard seeds - 1/2 tbsp, pinch of turmeric, asafoetida

Procedure:
Finely chop 1 tbsp tomato and keep it aside.
Chop the remaining tomato into big pieces. Pressure cook them along with moong dal, pinch of turmeric and 2 - 3 drops of oil, by adding enough water. After 1 whistle, switch off the flame and allow it to cool down. Grind this dal mixture in mixie for 1/2 minute into smooth paste. You can add 1 tbsp of grated coconut while grinding, if you want.
Heat oil in a pan, add the dry red chilly, mustard seeds, cumin seeds, asafoetida and turmeric. Once it splutters, add the finely chopped tomato and saute for a while until it becomes smooth.
Then, add the rasam powder or sambar powder and the ground mixture. Aslo add tamarind pulp, salt, sugar and enough water to make the rasam thin.
Once it starts boiling, add the chopped coriander and curry leaves, and little hing or asafoetida. Allow it to boil for 5 minutes and remove from flame. Serve with hot rice.

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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.

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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.

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