Vegetable Akki Rotti ( Rice Flour Rotti )

Akki Rotti 

Akki rotti is authentic malnad side breakfast which is healthy filling breakfast, which can be prepared easily within no time. Here goes the recipe.

Ingredients: ( Below measurement serves 2 people)

 Rice flour 1 1/ 2 cup

Finely chopped onion 1
Corriander leaves finely chopped
Grated Carrot 3 tbsp
Grated Coconut 1/2 cup
Dill Leaves - handful 
Curry leaves finely chopped
Cumin seeds 1/ 2 tsp
Green chillies 2-3
Bengal gram dal 1 tsp soaked in water
salt

 Method : You can follow either of the two methods.

Mix all the above ingredients and water to form soft dough( it shouldn't be too hard or too soft)
Heat tawa, dip your fingers in water take big lemon sized dough and pat it on tawa directly,  apply oil to sides n roast both sides!

Or 

Take banana leaf, apply oil, wet your hands with water take lemon size balls and pat in circular motion and make a thin rotti, now transfer the leaf on the gridle and press it gently and slowly take off the  banana leaf, apply oil to the sides and roast it both the sides

Have hot akki rottis with coconut chutney or with your favourite side dish!

Gulla Puddi Sagle ( Whole Brinjal in Coconut based gravy)

 

Gulla Puddi Sagle

 

Gulla Puddi Sagle is authentic Konkani receipe which is normally prepared out of seasonal small  brinjal which is available in small place "Mattu "near Udupi. It is a semi solid gravy in which masla is stuffed in whole brinjal . Here goes the recipe

 

Ingredients : ( Below measurement serves 2 people)

 

Small brinjals 6-7 ( Here have used purple brinjals)

Grated coconut 3/4 cup

Red Chillies 7-8 or according to your tatse

Corrainder seeds 1/2 tsp

Urdal 1/4 tsp

Tamarind - goosbery size

Jageery 2-3 tblsp or as per your tatse

Salt

 

For seasoning

Oil

Musturd seeds

Curry leaves

 

Method :

 

Clean n brinjals by removing its stalk, now cut the brinjals in all the 4 sides vertically  so it will be in a basket shape which will hold the masala, keep it in salt water to prevent it from blackening.

 Roast coriander seeds and urdal in spoon of oil, now grind grated coconut, red chillies, tamarind into smooth paste now add roasted item, jaggery and salt and grind again, masala shouldn't be too watery it should be semi solid as we have to stuff it so don't add much water while grinding.

 

 Stuff the masala in whole brinjals in such a way that  masala will coat all the four sides, now keep kadai add oil once its hot add mustard seeds and curry leaves now carefully keep the brinjals in kadai, if there is any left over masla add it to the kadai, close the lid and cook it  in low flame till the brinjals are cooked completely!!!!

 

Relish this dish either with rice or with roti

 

Note : Keep checking in between  to avoid brinjals from getting burnt, as we are not adding any water.

 

 

Dudde Upkari ( Sweet Pumpkin Stir Fry )

Dudde Upkari

 

Dudde upakri is simple and healthy recipe which goes well with rice/ roti

 

Ingredients: ( Following measurement serves 2 people)

 

chopped dudde(  sweet pumpkin) 1 cup

Red chillies 2-3 or according to your taste

Musturd seeds 1/2 tsp

Jeera 1/4 tsp

Hing/ Asafoetida a generous pinch

Jageery 2-3 tblsp

Grated coconut 1/4 cup

oil - Seasoning

salt

 

Method

 

In a kadai heat oil when its hot add mustard seeds when it splutters add jeera, hing and red chillies, now add chopped dudde, salt, jaggery and water sufficient  for cooking, keep it covered until its cooked finally add grated coconut and mix well. !!!!

 

Note : If pumpkin is tender ones no need to peel the skin or else remove the skin while chopping.

 

 

 

 

 

 

Mangalore Buns

Mangalore Buns



" Mangalore Buns ", is a" Deep Fried" perfect evening tea time snack which is prepared out of ripe banana. Here goes the recipe:

Ingredients: (This measurement makes 12 buns)

1/4 cup curd

cooking soda a pinch

2 very ripe banana

8 spoon of sugar

Maida, approximately 2 cups

Ghee a generous amount
Salt a pinch

Method

Mash 2 ripe banana with 8 spoon sugar, pinch soda and 1/ 4 cup curd, once smashed well add all purpose flour slowly till u form huge mass, finely add ghee and mix it well, keep it covered for 2 to 3 hours. After 2 hours take out small ball and roll it to round shape, with the help of maida for dusting, roll it thickly, if its rolled thinly buns will not puff up. Deep fry both the sides!!!!

Enjoy hot buns with your favourite beverage!!!

Mulangi Sukhe ( Radish in coconut based curry)

Mulangi Sukhe

 

Mulangi "the humble vegetable" which most of the people hate for its smell, indeed a healthy vegetable which is rich in fiber, and vitamin " c", good source of potassium, and the list goes on.Mulangi sukhe is coconut based authentic amchi gravy, which goes well with roti/ rice.

Ingredients :( Serves 5 people)

Radish 5 to 6
Onion  2 small or 1 big
Roasted red chilies 5-6 depending upon the spiciness you prefer
Roasted coriander seeds 1/2 tbsp.
Roasted urdal 1/4 tbsp
Tamarind gooseberry size  
Grated coconut 1/2 cup
Jaggery 2-3 tbsp, depending upon your taste
salt
For Seasoning:
Oil
Musturd seeds
Curry Leaves

Method:

Chop the radish and onion in comparatively big pieces, soak the radish in salt watery for 30 minutes to 1 hour. Mean while prepare masala by grinding grated coconut, red chillies, tamarind , urdal and coriander seeds, the masala should be coarse so don't add too much of water. Now keep this aside.
In kadai add oil and season it with seasoning items, now add chopped onions and fry it till its pinkish now add chopped radish, jaggey , salt and water now cook it covered until  radish is cooked, now add ground masala and cook it for 5 to 10 minutes till everything mixes well!!!

Relish this with either rice or roti !!!

 

Neer Dosa with Jaggery syrup

Neer Dosa

Neer Dosa with Batata Humman 

"Neer Dosa",neer means "Watery "in other words its "Watery Dosa ". The speciality  about this dosa is you need not ferment the batter!!!! Yeah you can prepare this dosa within short span of time!!!


Ingredients: ( Makes 10 dosases)
Dosa Rice 1cup
Grated coconut 1/4 cup
Salt
Water  2 1/4 cup

Method:

Soak rice for 5 to 6 hours or overnight, grind the soaked rice along with grated coconut and salt to a fine paste, (while grinding use 3/4 cup of water) take the batter in a container now add remaining 1 1/4 cup of water, the consistency of batter should be very thin like milk.

Now to prepare dosa heat a cast iron tawa / non-stick pan, once its too hot sprinkle the batter from sides, and then fill in middle, simmer the flame, apply oil and cook it covered, once dosa is cooked it will leave the sides, now fold it in tringle. Your neer dosa is ready!!!!!!

Note : 1.No need to flip this dosa
           2.while taking each dosa mix the batter well


For Jaggery syrup in thick vessel add huge ball of jaggery and water, let jaggery melt completely that's all your jaggery syrup is ready !!!!

Enjoy neer dosa with jaggery syrup!!!

Surnali ( Sweet Pancakes) Version 1

Suanali the "sweet pancake " is yet again Udupi, Managlore recipe prepared using jaggery!!
Here comes the recipe

Ingredients: ( Below measurement serves 2 people)

Dosa rice  1cup
Urdal  1/4 cup
Grated coconut 1cup
Beaten Rice 1cup
Feenugreek Seeds 1tsp
Jaggery 1/2 cup or according to your  taste
Turmeric 1/4 tsp
Salt to taste

Method :
Soak rice, urdal and fenugreek seeds in enough water for 4 to 5 hours and grind it along with grated coconout , phova ( soak in water for 10 minutes) haldi , and jaggery into smooth paste. The batter should we thick so don't add much water. Add salt and keep it for fermentation for overnite.

Next day heat tawa once its enough hot add ladel full of batter and don't spread the batter much add ghee  to the sides and cook it covered on a low flame.

Serve hot with home churned butter, yummm!!!!

Note : If you don't prefer jaggery you can skip that, rest of the ingredients remain same .

 

Rava Upma / Vegeatble Upma/ Kharabath





 Rava Upma



Here comes  Amchis two minute Maggi !!!!!:):)  This dish comes to your rescue when your busy, perfect dish  one can relish  with coconut chutney for breakfast or for dinner!!!!

 

 



Ingredients: ( Below measurement serves 2 people)

 

1 cup semolina thin variety
11/ 2 - 2 cups of water

Green chilli 2- 3 ( according to spiceness)
Onion chopped 1
Tomato chopped 1
Haldi powder a pinch
Garam masala/ vangi bath powder 1 tsp
Cilantro leaves
Curry leaves
Musturd seeds, urdal
Oil + ghee
Salt n pinch of sugar

Method
Keep the water boilng, it shouldn't be rolling boil
In a kadai add oil and ghee and season it with uradl, musturd, curry leaves and green chilli , now add onion fry it its pinkish now add tomato, fry for another few minutes now add haldi powder, garam masala/ vangibath powder, salt and pinch of sugar, now add semolina , fry it for 2 minutes after two minutes lower the flame and add water n cook it covered in low flame till ita done once done add cilantro leaves and mix well.

 

Note : You can add finely chopped bellpepper, carrot, and tender green peas

Whole Green Gram Saru

Ingredients:

whole green Gram 1 cup
Green chilli -2
Salt

Seasoning
Musturd Seeds
Curry leaves
Red chilli -2
Hing Powder 2 tsp


Method:
Pressure cook green gram  along with green chilli, once pressure realised add 1/2 cup water, salt and bring it to boil, finally season it with seasoning items!!!!

Note: You can season it with garlic instead of  mustardseeds in that case skip hing and curry leaves

Hapla Kismuri( Red Chilli Papad salad)

Ingredients:

Roasted or Fried red chillies papad 5
Onion finely chopped 1 big
Grated coconut 1 small fistful
Chopped cilantro leaves
Lime juice

Method:
Crush papads roughly now add chopped onions, grated coconut, cilantro leaves mix well, finally add lime juice !!!

Betroot salad

 

Ingredients:

Betroot -1 chopped in cubes
Onion -1 chopped into small pices
Green chilli 2 or according to your taste
Thick curd
salt
Pinch of sugar

Seasoning :
Musturd
curry leaves
Jeera
Red Chilli -1

Method:
Pressure cook beetroot for 2 whistles, now mix chopped beetroot, onions and green chillies, add curd ( whisk the curd before adding ) salt and sugar, finally season it with seasoning items.

Mushti Polo

Mushti Polo

Authentic Udupi, Mangalore  breakfast dish, "Mushti polo" as the name indicates mushti means"A FISTFUL", here only fistful of  Urdal and phova is used so the name Musthi Polo or Fistful Dosa!! My mom taught me this recipe, its her " Signature Dish"


Ingredients: ( Below measurement yields 14 dosases)

Dosa Rice : 1 cup
Urdal (Split Black Gram) 1 fistful/1/4 cup
Methi Seeds  1/4 tsp
Phova / Flattend Rice 1 fistful
Oil

Method:
Soak dosa rice, uradl and methi seeds in water for 3 to 4 hours
Grind all soaked ingredients along with phova (previously soaked for 10mins) to a smooth batter.
Ferment the batter for 7 to 8 hours.

Next day heat tawa once its hot add ladel full of batter, don't spread the batter much, add oil to the sides n cook it covered .
Serve hot with Chutney or any side dish of your taste.

Note: No need to flip this dosa