Jackfruit Paayasa(kheer)/ಹಲಸಿನ ಹಣ್ಣಿನ ಪಾಯಸ

This is one of the most famous and common dish during the Jackfruit season at almost every havyaka house hold. Eating uddina dose (blackgram dal crepe) with Jack fruit paayasa is heaven. We managed to get atleast one whole jackfruit during the season. Some times the count goes up to 5 depending on the availability of the fruit. Eating Jackfruit is like a feast for us. We never missed it here in Toronto. Only thing I miss a lot is raw/tender Jackfruit. We can make several dishes from the Jackfruit .
Well, as you already know, I used fresh Jackfruit here. You can use tin Jack fruit if you do not get fresh ones.   It is very easy to make. Give it a try.

Preparation time: 20 min
Servings: 6 to 8

Ingredients 

• 4 cups chopped Jackfruit flesh/ Sole/Thole
• 1 1/2 cups Jaggery/brown suger
• 4 cups grated coconut or 4 cups of coconut milk ( i used fresh grates of 1 big coconut)
• 7 to 8 Cardamom/Elachi
• 2 tbsp soaked rice/ rice flour/ or Suji/Rava
• Pinch of salt. 
• Water as required

Method:

• Cook the Jackfruit with Jaggery in 2 cups of water until it becomes soft.
• In the mean while grind the Coconut with Cardamom and soaked rice/ rice flour/ or Suji/Rava   in 2 cups of water. Grind into smooth fine paste.
• Strain the ground mixture in a strainer or muslin cloth. 
• Grind again with 2 cups of water, strain again. Squeeze out all the milk.
• Now pour the Coconut milk into cooked mixture. Boil for 5 to 6 min  until it becomes thick and cooked well with occasional stirring. 
• Serve hot with Dosa or you can have it as a dessert. 

Super Soft Idlies

This is one of the most popular, old,  breakfast dishes of South India. It is a very healthy, super tasty and protein rich dish,  and the number  of calories are relatively low as it is steamed, there is no oil,  butter or any other fat added. Good for weight loss if you eat right quantity.
It is always hard to make soft and spongy Idlies. I learn it after few years of trial and error. Even though we know the ratio of dal and rice, we fail as we do not pay attention on amount of water we use. Just use what is required for grinding. add little by little water. After few trials you will know how much water we can add. Give it a try. Let me know how it went through.  Enjoy.

 

Cooking time:15 min 
Servings: approximately 70 medium size Idlies

Ingredients:

• 2 cups Urad Dall (blanched black gram lentil)
• 4 cup Idli Rava (coarsely cracked Idli rice)
• 1/2cup Poha (flattened rice)
• Salt to taste
• Oil for greasing

Method:

• Soak the Urad dal for 3 to 4 hours. Soak Poha for 10 min.
• Grind the Urad dal and Poha into fine paste. Do not add lots of water, add minimum required water for grinding.(Grinding in wet grinder gives the best of best results. I used mixer grinder)
• Wash the Idli rava and drain off the water. Make sure there is no access water to avoid thin batter.

• Now mix the Urad dal paste and Idli Rava well
  
  
  .
• Keep the batter in a warm place. Allow it to ferment for 8 to 10 hours. (I usually keep it in the oven with the lights on as I live in cold place).
• Add salt and mix well.
• Grease the Idli mould with oil. Pour the required amount of batter and steam for 15 mins. allow it to cook.
• Take Idlies off the mould with a spoon and serve hot with Chutney and Sambar.

 

Dill Leaves-Flat Beans Rotti / ಸಬ್ಬಸಿಗೆ ಅವರೇಕಾಳು ರೊಟ್ಟಿ

Its been long time since I posted. I was bit busy with something else..I usually prepare plain subbasige soppu/ dill leaves Rotti, but this I had flat beans/ avarekaaLu in my freezer, just added a hand full of flat beans while preparing dough. Do not be panic if you dont have avarekaaLu, just do it with sabbasige soppu..You can even add Corn kernels instead of AvarekaaLu if u like. It really tastes good. Perfect for breakfast. Give it a try. Have fun.
Preparation time: 45 min
Servings: 3-5 ( up to 12-15 rotties)

Ingredients:

• 3 cups Rice flour
• Dill leaves/ Sabbasige soppu cleaned and chopped
• 1 large Onion finely chopped
• Handful of AvarekaLu / Flat beans
• 3-4 Green chilies chopped ( to taste)
• 2-3 spring Curry leaves chopped
• 3 tbsp Curds/ Yougurt
• fist full of avalakki / pressed rice
• 1/2 cup grated Coconut
• Generous pinch of Hing/Asafoetida
• 1 tsp Jeera/Cumin
• Salt to taste
• Water as needed
• Oil as needed

Method:

• Take all the ingredients except Oil and water  in a bowl, mix well. Add water as required to make a soft dough.

• Take a fistful of dough and pat it on a pan/ tava. Brush some Oil. Cover and cook for 2 min ( till golden brown). Cook other side too( do not have to cover).

• Repeat the same procedure for remaining dough. Enjoy with Coconut Chutney.

Neer Dose / Rice Crepe

Neer Dose/ Thellevu  / Bari akki Dose is one of the common breakfast items in North Canara and South Canara  region of Karnataka. It is very easy to make and does not require any fermentation. I prefer non-stick pan, as it is easier and  can avoid most of the disasters :). Give it a shot. Let me know how it turned out. Happy cooking.

Preparation time: 3 hrs for soaking, 30 min for grinding and preparing Dose.
Servings: 3-4

Ingredients:

• 2 cups white Rice
• 1/2 cup freshly grated Coconut(optional)
• Water
• Salt to taste

Method:

• Soak the rice in water for 3-4 hours..
• Then grind  soaked Rice and grated Coconut into smooth paste using some water.
• Then add salt to taste and about 5 cups of water.The batter should be very watery. It should not stick to the ladle.
• Heat a non-stick pan. Take a ladleful of batter and spread  on the pan. (I literally throw the batter on the pan from about 1/2 feet height). You will need about 2 ladleful of batter to make one dosa. Cover and cook for 2 min on a low to medium heat. Cook only one side.
• Serve hot with Chutney and Ghee.

CauliFlower-Onion Parata

Praparation time:30 min
Servings: 8-9 paratas

Ingredients:

• 2 cups whole Wheat flour
• 2 cups grated Cauli Flower
• 1 cup grated Onion
• 1spring Curry leaves chopped
• 2-3 green Chilies finely chopped ( to taste)
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin / Jeera powder
• 1 tsp Oil for tempering
• Oil for brushing as required
• Dry flour for rolling
• Salt to taste

Method:

• Heat Oil in a pan, add chopped Curry leaves, chopped Green Chilies and Onion, saute for 30 secs. Then  add grated Cauli flower, Cumin powder, Jeera powder and salt. Mix well and Saute for 2-3 min ( until water evaporates).

• In the mean while, take whole wheat flour in a bowl, add salt to taste and water as required to make a soft dough. Knead the dough very well. 
• Then take a large lemon size dough and pat lil bit using your hand or using  a rolling pin. Place about 1 tbsp of Cauli flower mixture and seal all the edges firmly. 

• Now, take the stuffed dough on clean surface sealed side down, Roll in to slightly thick Paratas using some dry flour.
• Cook both the sides on a pan. Brush the oil both sides while cooking.
• Serve with Pickle and Yogourt or any curry of your choice.

Banana Rotti

Preparation time : 30 min
Servings: 2-3 ( depends)


Ingredients:

• 3 cups whole Wheat flour
• 2 medium size ripe Banana mashed
• salt to taste
• 2-3 tsp Ghee/ Clarified Butter ( optional)

Method:

• Take the flour, mashed Banana and salt in a bowl.Add some water and mix into smooth dough ( same as any other chapathi dough). Keep it aside for 10-15 min.
• Make lemon size balls out of the dough and roll into moderately thin chapathis using some dry flour.
• Cook both the sides on a pan. Brush the Ghee while cooking if you like.
• Serve hot with Chutney or any palya / stir fried veg..It goes very well with Mixed veg chutney.

Menthe Plain Dose / Fenugreek pancake

 Here is a another version of menthe ( methi) dose recipe. We already know the recipe of Menthe sihi dose. The procedure is same as sihi dose but  the difference is, for menthe plain dose we do not add  jaggery and slight change in quantity of ingredients. Here I am using  less fenugreek seeds and adding pressed Rice instead of jaggary, it makes dosa very fluffy. You can even use grated coconut instead of pressed rice. It goes well with any chutney. Please feel free to ask me if you have any doubts. Enjoy.

Ingredients:

• 5 cups white Rice
• 1/2 cup Fenugreek seeds
• 1/2 cup thin pressed rice / avalakki/poha
• Salt to taste

Method:

• Soak the Methi for 20-24 hours( see the note).
• Soak the rice for 3-4 hours.
• After soaking, grind both Methi into fine paste. Grind rice and pressed rice together into fine paste. Take both the pastes in a large vessel, add salt to taste and mix very well. Consistency should be as of any other Dosa batter. Do not add too much water..Allow to ferment for 3-4 hours or overnight.
• Once after the fermentation, heat a pan, grease some oil and pour a ladle full of batter and spread a little. Do not spread very thin. Cover and cook on a low to medium heat for about 1-2 mins. Do not over cook.
• Then carefully flip the dose to cook other side.
• Serve with Ghee and Garlic Chutney.

Note:Fenugreek seeds must be very soft before grinding. Taste 2-3 seeds, if you feel the seeds are still bitter, boil the soaked fungreek seeds for 2-3 min. so that seeds gets softened and bitterness will be reduced. If the batter is too watery, Dosa will not turn out fluffy,

Spicy Quinoa Rotti

Here is a good, healthy recipe for you all. As you know, Quinoa is a grain like edible seed, which contains essential amino-acids and is a good source of calcium, phosphorus, iron and rich in dietary fibre too ( learnt over the internet). I heard that lot of people lost their weight after including Quiona in their daily diet. There are lot of dishes which can be prepared from Quinoa. This is my own recipe. I just gave it a try, it came out really good. I hope you will try this and enjoy!.

Preparation time: 30-45 min
Servings: 2 ( 7-8 small Rotties)

Ingredients:

• 1 cup Cooked Quinoa ( see note)
• 1/2 cup Rice flour
• 1 medium Onion finely chopped
• 2 Green Chili
• 1/2 inch Ginger root
• 1 spring Curry leaves
• 1/2 tsp Jeera /Cumin
• pinch of Turmeric powder
• pinch of Hing / Asafoetida ( optional)
• salt to taste
• 1-2 tsp Oil

Method:

• Coarse grind the green Chilis, Cumin, Curry leaves, and Ginger root.
• Take coarsely  ground spices, cooked Quinoa, Rice flour, finely chopped Onion, Hing, turmeric powder and salt to taste in a bowl. Mix well. Add some water if required. Consistency should be as of any Akki Rotti dough.

• Take a small portion of the dough, and pat it on a pan and cook both the sides until golden brown.

• Serve with Chutney of your choice.

 Note: Boil about 2 cups of water and add about 1/4 cups of washed  Quinoa. And cook for about 15 min until soft. Keep stirring in between.

Linking  this post to Quinoa Event  hosted by Priya.

Menthe Sihi Dose / Fenugreek crepe

Menthe (Methi) is one of the flavourful seeds. It has lot of medicinal values. Methi seeds improve digestion , prevents constipation, gastritis and some other digestive problems, I have been told. Apart from all these, Methi is highly recommended for diabetic patients. I heard that Fenugreek oil ( I never tried)  prevents hair shedding. There are lots of dishes that can be made using Methi. Here, I am sharing the one of the delicious, easy recipes. I learnt  this recipe from my mom. Its a quite time consuming recipe, needs bit planning. Give this healthy recipe a try and more importantly, enjoy!

Ingredients:

• 4 cups white Rice
• 1/2 cup Menthe / Methi/ fenugreek
• 1 cup Jaggery ( melted)
• Salt to taste

Method:

• Soak the Methi for 18 to 20 hours( see the note).
• Soak the rice for 3-4 hours.
• After soaking, grind both Methi and Rice separately into fine paste. Take both the pastes in a large vessel, add salt to taste and mix very well. Consistency should be as of any other Dosa batter. Do not add too much water..Allow to ferment for  overnight.
• Once after the fermentation add Jaggary and mix well.
• Heat a pan, grease some oil and pour a ladle full of batter and spread  a little. Do not spread very thin. Cover and cook on a low to medium heat for about 1-2 mins. Do not over cook.
• Then carefully flip the dose to cook other side.
• Serve with Ghee and Garlic Chutney or pickle.

Note: Fenugreek seeds must be very soft before grinding. Taste 2-3 seeds, if you feel the seeds are still bitter, boil the soaked fungreek seeds for 2-3 min. so that seeds gets softened and bitterness will be reduced. If the batter is too watery, Dosa will not turn out fluffy, and please do not over cook.

I am sending this recipe to  CWF - WS - FENUGREEK, an event hosted by Priya.

Old Style Uddina Vade

This is a very rare and old recipe handed down from my  great grandmother. Even my grand mothers and Mom cook using this recipe. I think 20 years ago, none of my family members including me (none of the families at my place)  knew about any other Uddina Vades. I named this dish as Old Style Vade. Because, its one of the special Old recipes and we shouldn't get confused with any other Vades. Give it a try, its very easy to prepare and you will definitely like it. you can have it either for breakfast or snacks. Enjoy. Do not forget to tell how it turned out.

 Preparation Time: 1.5 hrs for soaking
                                   30 min for other preparation and deep frying.
Sevres: 2-3
Ingredients:

• 1 Cup Urid / black gram dal
• 1.5 cups small Rave / suji/ samolina ( or as required)
• 3-4 Red Chilies
• 1 tsp Coriander seeds
• 1 tsp Jeera / Cumin
• 1/4 tsp Hing / Asafoetida
• Salt to taste
• Oil for Deep frying

Method

• Soak the Urid dal in water for 2-3 hours. ( I usually soak in hot water for 1.5 hrs, so that it doesnt take much time).
• Then finely grind with Coriander, Cumin seeds, Hing and red Chilies using very little water. ( should be thicker than Idly Batter).
• Now add the Rave / Samolina little by little, salt and mix well to make a thick dough. We should be able to make small balls out of the dough.
• In the mean while heat the Oil.
• Take a thinck polythene or wax paper or alluminium foil ( u can use Banana leaf either), smear some Oil. 
• Take some dough, make a small ball and pat thick on smeared sheet. Do not pat it very thin.  
• And deep fry on a medium heat. Gently press the Vada's with a laddle while deep frying. It helps vada to puffs out.
• Serve hot with any sambar or red chutney.

Note: I mentioned quantity of Rava / Samolina as ' as required'. Because, It is depending on how much water you add while grinding. If you add more water by mistake do not be panic, just add more Rava and mix into thick dough.

Water Melon Dose / Crepe

Have you ever tried Water Melon Dosa? If not here is the recipe!!..I learnt this recipe from Sudha Hegde, I had tried Dosa with Water Melon rind before but had never thought of adding pulp and Coconut. It came out really good. Give it a try. Enjoy.
Servings: 4-5

Ingredients:

• 3 cups Rice soaked in water for 3-4 hrs
• 1 cup Water Melon pulp chopped
• 1 cup Water Melon rind chopped (no need to peel the outer green part)
• 1/4 cup grated Coconut
• Salt to taste
• Sugar or Jaggery to taste ( optional)
• Cooking Oil

Method:

• Grind the soaked rice with Water Melon pulp, rind and Coconut. Do not have to add water since the pulp has lots of water. 
• Add salt to taste and Sugar ( optional).
• Allow to ferment for 4-5 hrs or overnight.
• Heat a pan, smear the pan with Oil if required. Then pour a ladle full of batter and spread as thin as possible. Cover and cook for 1-2 mins. Cook both the sides.
• Serve hot with  chutney of your choice or whatever you like!! 

Paddu / Guliyappa/ Spicy Pan cake

One of my favourite Breakfasts. Easy to make If you have Dosa batter ready.  Give it a try. Enjoy.
Servings: 4-5
Ingredients:
For Batter

• 2 cups Rice
• 1/2 cup BlackGram dal / Urid dal
• 1 tsp Channa dal
• 1 tsp Methi Seeds
• 1/4 cup Pressed Rice / Poha / Avalakki
• Salt to taste

Spices

• 1 large finely chopped onion
• 2 spring Curry leaves chopped
• Pinch of hing
• 2-3 Green chilies chopped
• Pinch of Turmeric powder
• Oil as required

Other Requirement:
Paddu / Guliappa pan

Method:

• 1) Soak the Rice and Avalakki togather in water  for 3-4 hours.
• 2 )Soak the Channa dal, Urid dal, Methi togather for 3-4 hours.
• Grind 1 and 2 separately with enough water and mix both. Add salt and mix well.
• Allow to ferment for over night. Consistency should be as of Dosa batter.
  Now add all the spices to the fermented Batter. Mix well. 
• Heat the Paddu pan, smear some oil, pour 1 tbsp of batter ( as required). You can add some oil on top if required.Cover and cook for 1-2 min, turn another side using a fork or sharp stick, again cook until you get a nice light brown colour.
• Serve hot with Chutney.

Rave Idly

Here is a healthy, well known south Indian  breakfast recipes for you all. It does not take much time, hardly takes 25-30 min..Give it a try..Enjoy.

Ingredients:

• 2 cups Rava / cream of Wheat / semolina
• 2 cups Yogourt / Curds
• 1 tbsp Channa dal
• 1 spring Curry leaves chopped
• 1 tsp chopped Green chillies
• 2 tbsp of Cashew nut.
• 3/4 tsp cooking soda
• 1/2 tsp Mustard seeds
• 1 tsp Oil
• salt to taste
• Coriander leaves chopped ( optional)

Method:

• Heat the Oil in a pan. Add mustard seeds, once they splutter add channa dal, green Chilies, Cashew nuts and chopped curry leaves.Saute until Channa dal turns light brown.
• Now add Semolina and dry roast until aroma comes ( 4-5 min on medium flame).
• Allow to cool for 5 min.
• Now add yogourt, cooking soda and salt. Mix well into smooth batter( as same as any other Idly batter). Keep it aside for 5 min.
• Grease the Idly plates with some Oil if required. Pour a table spoon full of batter and steam for 15-20min.Allow to cool for few mins.
• Scoop out the Idlies from the plate and serve hot with Chutney and Potato Curry.

Banana Dose/ Crepe

Ingredients:

• 3 cups Rice ( soaked in water for 2-3 hours)
• 4 large fully ripe Banana
• salt to taste
• Sugar ( optional)

Method:

• Grind the soaked Rice and Banana into smooth Batter.
• Add salt to taste and sugar if you like.( I didnt add).
• Leave it for 30 min to 1 hour.
• Heat a non stick pan, pour a ladle full of batter and thinly spread.Cover the lid and cook until it turns light brown. Cook both the sides.
• Serve with Chutney powder and Ghee or Yogourt.

Rave( Cream of Wheat ) Rotti

This is one of the amazing recipes I ever learnt from my mom.This is my moms won recipe..Friend's if you are craving for Akki-Rotti and you have no much time just go ahead with this recipe.It exactly tastes like Akki-Rotti.I tried it for the first time but came out very well.I do not know how much I ate ;) and I have decided to not to make this Rotties anymore because we end up eating more than required.We can have it for both breakfast,lunch and dinner as well.Try it out and let me know how it turned out..Enjoy.


Ingredients:

• 1 and a half cups Rave/ Semolina/ cream of Wheat.( aprox.225ml cup)
• 3 cups of water( use same cup used to measure Rave)
• Salt to taste 
• some dry Wheat flour.

Method:

• Heat 4 cups of water in a skillet, as water starts boiling, add salt and Rave.Switch of the heat/flame.Mix well.Cover the skillet and  keep aside for 5 min.
• Now knead the dough well and make small balls as you make for Chapathis.
• Now roll the dough as thin as possible using some dry flour( as same as Chapathi)
• Heat a pan or thava, care fully transfer the rotti into pan.Just half cook both the side, then cook further carefully in flame, it puffs out.

• Serve hot with Chutney or any Curry.
• It goes very well with Eggplant curry.

Note:You do not have to worry  If you add more water by mistake, add some dry wheat flour and mix well.You can make around 15 medium size Rotties from 1 and a half cup flour.