Batata poha

Batata poha or the wet variety of poha is called ' soosala' in some parts of North karnataka and it is very easy and quick to make and as such usually guests are offered either this or upma in the North karnataka region.
One of my friends in Indus ladies forum had asked me to post this recipe.. so here is the recipe for her and to you all.

Ingredients:

1. 3 cups thick poha(nirmal brand)
2. 1 onion cut into squares
3. 1 tomato ( not very juicy)
4. 1/4 cup cucumber or potato(I usually use either of these)
5. 8-9 curry leaves
6. 2 -3 strands coriander finely chopped.
7. 3 green chilies .. or as per taste
8. 1/2 lemon/lime
9. oil 1 tbsp
10. mustard 1/2 tsp
11. cumin 1/4 tsp
12. asafoetida ,a pinch
13. udad dal 1/2 tsp
14. peanuts, 1 tbsp
15. dalia 1 tbsp
16. turmeric 1/4 tsp
17. sugar 1/2 tsp
18. salt to taste.

Method:

• in a large vessel heat oil, add udad dal .. let it turn golden and add mustard and cumin.
• add curry leaves,asafoetida,dalia and peanuts,turmeric,cut vegetables and let the vegetables cook. Meanwhile in a strainer quickly wash the poha in cold water taking care that it does not become soft.(if you are using very thick variety of poha , wash ahead and set aside for 10 -15 mins)
• add washed poha stir, and add salt, sugar,and mix well gently.
• cover and let cook for a minute and set aside.squeeze lemon and mix well.
• serve hot garnished with finely chopped coriander.( it is sometimes garnished with freshly grated coconut, hot mix, bhujiya(sev)

serves 4- 5

onion dry curry

This is very easy to make and last for 2 days on shelf as it is not cooked in water. Good to carry while travelling

ingredients:
2 large onions, diced
2 tbsp fine semolina(bombay sooji)
1 tbsp besan(ground chickpea flour)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric
pinch of asafoetids(hing)
1/2 tsp red chili powder or as required
salt to taste

method:
heat oil in a pan,add mustard,cumin,and add the diced onions.
add turmeric and salt. stir well, cover and let saute for some time until onions are soft.
then add hing,red chili powder and mix well.
add besan and sooji and mix well and cover and let cook well on a very low flame.
This side dish goes well with chapati, and curd rice.

khichadi masala

Huggi/pongal/moongdal khichdi masala

The  quantity of masala is required for making

1/2 cup rice and 1/4 cup moong dal

3 tbsp dry coconut grated

2 tbsp coriander seeds

1 1/2 tsp cumin

5 cloves

1 cardamaom

6-7 black pepper seeds

small cube of black rock hing(asafoetida)(or else use powdered asafoetida in seasoning)

easy chtutni powder

this is called shenga puthani hindi.

This goes very well with batata poha,curd rice,lemon rice and I add a little bit of this chutni on dry potato curry.
ingredients:
1 /2 cup roasted peanuts(ground nuts)
1/2 cup roasted Dalia(puthani)
few pinches of hing(asafoetida)
salt to taste
2 tbsp red chili powder or as per taste
1 clove garlic.

roast garlic along with dalia and let all ingredients cool completely.
add together in a mixer grinder and make a powder (do not make it very fine)
store in air tight jar for a week or two.

Dosa(ದೋಸೆ)

Dosa(ದೋಸೆ)

ingredients

2cups rice(I use sona masoori)

1/2 cup udad dal

1/4 cup chana dal and moong dal mixed

1 tsp methi seeds(fenugreek seeds)

2 tbsp medium poha

salt to taste

soak all ingredients,except poha in water overnight
clean the soaked ingredients with fresh water again and add poha
grind to form smooth paste of medium consistency.you can add salt at this stage if fermenting is taking long time as in winter or in cool places.
or else you can add salt just before making Dosa.
method of preparing Dosa
mix well the fermented batter taking care it does not loose the aeration.
take a ladle full of batter and pour in center over the hot nonstick pan. spread in circle with the help if the ladle to form a thin circle and cover.
wait till you see brown colour patches.



carefully lift with a spatula and turnover.
bake for a minute and turn again and fold.
Wala crispy dosa is ready : ) Enjoy with coconut chutny and potato curry.

Mamra,chivda,bellulli mandakki (ಬೆಳ್ಳುಳ್ಳಿ ಮಂಡಕ್ಕಿ,ಚುರಮುರಿ ಚಿವಡಾ)

Mamra(chiwda) (ಬೆಳ್ಳುಳ್ಳಿ ಮಂಡಕ್ಕಿ,ಚುರಮುರಿ ಚಿವಡಾ)

This is very easy and simple to make.A good tea time snack and the most commonly available in every north karnatak household .This is the main ingredient for chats like bhel and misal.I like to enjoy this hot chiwada with a cup of tea during rainy afternoons.

Here is the recipe.

Ingredients

1. mamra 150 to 200 gms
2. roasted dalia 3 tbsp
3. peanuts 3 tbsp
4. 3 cloves garlic
5. curry leaves 1 string
6. oil 2 1/2 tbsp
7. turmeric 1/4 tsp
8. red chili powder(paprika) 1-2 tsp
9. salt to taste.
10. mustard seeds 1 tsp
11. cumin 1 tsp.

In a dutch over or kadhai heat the oil,add mustard seeds,cumin and add crushed garlic.

once the garlic turns brown add dalia,peanuts and fry for 15-20 secs. add turmeric,red chili powder and curry leaves.

add mamra and sat and mix well on medium heat till mamra becomes crunchy.

let cool uncovered and store in a air tight container. stores up to 2 weeks.

serve with onion and green chilies

Moong dal (ಹೆಸರು ಬೇಳೆ ಸಾರು)

Moong Dal with kasoori methi(dals) (ಹೆಸರು ಬೇಳೆ ಸಾರು)

this is very easy to make and bit different than the usual saaru(rasam) and Huli(sambar).

Whenever I am bored of eating the same rasam or sambar and still want some dal in the meals I usually make this .Very easy and really tasty .This recipe is out of my own experiments, and I like moongdal with garlic.

Ingredients

1. 1 cup cooked moong dal
2. onions finely chopped
3. 1/2 medium sized green tomato( tomatillo)
4. garlic 2 cloves
5. green chilies slit lengthwise
6. salt to taste
7. kasoori methi 1 tbsp
8. oil 2 tsp
9. jeera(cumin) 1 tsp
10. mustard seeds(rai) 1 tsp
11. turmeric 1/4 tsp

method
heat oil and add mustard and jeera
add turmeric and garlic
add green chilies,onion,green tomatoes and let cook for some time.
add cooked dal and add about 1 1/2 cup of water
bring to boil and add salt and kasoori methi simmer for a minute and this simple and flavourful dal is ready to enjoy.

Rasam

RASAM

1. tomato 1 medium sized
2. curry leaves 5-6
3. coriander 4-5 strings washed no need to chop
4. hing , a pinch
5. mustard seeds 1/4 tsp
6. jeera1/4 tsp
7. haldi 1/4 tsp
8. rasam powder 1 or 2 tsp or according to your taste
9. water 2 cups
10. salt to taste
11. oil 2 tsp
12. garlic 2 cloves mashed
13. tamarind pulp 1 tbsp

• heat oil in a saucepan
• add jeera and mustard seeds
• add curry leaves and garlic
• add hing haldi
• add tamarind pulp and let cook till all the raw smell is gone
• add tomatoes and cook well
• add water,salt and coriander leaves
• bring to boil and add the rasam .

If you like it thick you can add about 2 tbsp of cooked tur dal to it as well.This is too good when having cold or cough.

Rasam Powder

Bala's Rasam Powder ( ಬಾಲಾ ಹೇಳಿದ ಸಾರಿನ ಪುಡಿ)

when I stayed in New Jersey I was very lucky to have Bala as my neighbour downstairs.We used to exchange our dishes and I got to learn a lot from her.I always admire her. she is really very knowledgeable and helpful to everyone and have some great favours done to me and our family which we can never ever thank enough. every time I make this wonderful rasam I thank her for sharing this recipe with me.So I call this Bala's rasam.here is the recipe for

the rasam powder

1. 2 cups Dhaniya(coriander seeds)
2. 1 cup red chilies(less pungent)
3. 3/4 cup jeera
4. 3/4 cup black pepper
5. 1/2 cup tur Dal
6. 1 tbsp methi seeds
7. curry leaves 1 string
8. haldi( 1 -2" root) or 2 tsp haldi powder

• in a kadhai dry roast all the ingredients separately till they get nice golden color
• let cool and grind to from fine powder
• store in a airtight jar

please see the recipe to prepare the rasam using this powder to enjoy this wonderful rasam.

udad daal chatni powder

udad daal chutny powder/ಉದ್ದಿನ ಬೇಳೆ ಚಟ್ನಿ ಪುಡಿ

ingredients:

1. 2 cups udad daal
2. 1 cup chana daal
3. 1/2 cup til (sesame seeds)
4. 1 cup peanuts
5. 3/4 cup dry coconut grated
6. 1/2 cup red chili powder.
7. 2 string curry leaves
8. 2 tsp tamrind
9. 1 tsp hing
10. 1 tbsp gud
11. 1 tbsp oil to roast all the ingredients
12. salt to taste

method:

• in a kadhai roast all the ingredients separately in little oil and let cool.
• grind coarsely in a mixer.
• store in a air tight jar

This chutny powder goes very well with idli,curd rice, plain rice with ghee and chakli(murukku)! 

oh ya chakli is dipped in the chutny mixed in plain yogurt. A typical north karnatak style I guess!