Simplyaroma

Ingredients:

Rice flour/Akki hittu- 2 cups
Nuggesoppu(Drumstick leaves)-Chopped 1 cup
Onions(finely chopped)- 2 medium
Green chillies-3-4 chopped
Grated, coconut-grated 2 tbsp
Chopped coriander leaves- 1 tbsp
Cumin seeds- 1tsp
Salt to taste
Oil for roasting

Method:


Mix all the ingredients in a large bowl, add water and knead well to make a soft dough. Pour 1-2 tsps, of oil on the griddle(tava).
Take out a small handful of rice dough and put it on the middle of the griddle.
Wet your hand in water, start gently pressing the dough from the center.
Keep repeating this by wetting the hand each time the dough starts sticking to your hand.Continue pressing till the dough spreads uniformly making a large circle.
Then make a small hole in the center, pour little oil in the center and around the edges of rotti. Cook until golden brown.

If you want the akki rotti to be crisp add 1/4 cup of powdered avalakki(poha)to rice flour and other mixture while mixing.

Serve hot with chutneys,gojjus,chutney powder.

Drumstick is a favorite vegetable and most of us make Sambar,Avial etc...But the leaves of Drumstick are not so popular amongst us.Recently, I read that the leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium.Therefore,I bought the leaves from the Indian grocery store this week and tried this Dal recipe.It came out very tasty,henceforth this vegetable will be added to my vegetable list :)

Ingredients:

MoongDal- 1 cup
Drumstick leaves(cut and cleaned)-1/2 cup
Coconut gratings- 1 tbsp
Lemon Juice- 2 tbsp
Salt to taste

For seasoning:

Ghee- 1 tsp
Mustard- 1/2 tsp
Jeera- 1/2 tsp
Urad dal- 1/2 tsp
Green Chillies- 4-5
Red Chillies- 2-3
Curry leaves-4-5
Ginger(grated)- 1 tsp
Turmeric powder-1/4 tsp
Black pepper powder-1/4 tsp

Method:

Warm up Moong Dal(dry roast until it becomes just hot to touch). Pressure cook with 2 cups of water(3 whistles).Cook the cut Drumstick leaves in a vessel.(just 1-2 minute is enough.Do not over cook)
In a small pan add ghee and make the seasoning adding all the seasoning ingredients.
After the moong dal is cooked,add to the cooked drumstick leaves.Add Coconut gratings,salt.Mix well.Add little water according to the consistency you like.Add the seasoning.Boil the contents on medium heat.Finally turn off the heat and add Lemon juice and mix well.
This Dal can be served with hot Rice or Chapatis.

Nippatu is one of the most popular snacks in Karnataka. Although there are different recipes to make Nippatu, all use Rice Flour. You can add some masalas according to your taste.You can either use green chillies( this kind is available in Bakeries in Bangalore)or Red Chilli powder.

Ingredients:

Rice flour- 1 cup
Split peas powder/Hurikadale - 1/4 cup
Red Chilli powder/ Green chilli( cut finely)- 1 tbsp
Sesame seeds- 1 tsp
Whole split peas/Hurikadale- 1 tsp
Peanuts- 10-12 coarsely crushed
Coriander finely chopped - 1tsp
Curry leaves (chopped)-6-8
Oil/Ghee-2 tbsp
Salt to taste
Oil to deep fry

Method:

Mix all the ingredients in a bowl and add very little water to make a dough.
Take a small lime size of dough and shape into round.
Place it on the plastic sheet and flatten into thin round chapatis.
Pick up carefully and deep fry it in the hot oil till golden and crisp.
Repeat with the remaining dough.
You can store in an air tight container for a week and enjoy Nippatu every afternoon with Tea or Coffee...

When we think of 'Gojju' our mouth starts watering.This 'Gojju' recipe was shared by my friend Rekha.I had this in her place when we visited her and the taste was fabulous.You gotto try this recipe to enjoy it....

Ingredients:

Tamarind- 250gms/1 packet
Jaggery(powdered)- 3/4 cup
Green chillies- 15 nos

Coriander seeds-2 tbsp
Fenugreek seeds- 1 tbsp
Sesame seeds- 4 tbsp
Pepper corn- 1 tbsp
Coconut(dry)- 4 tbsp
Red Chilli powder- 1 tbsp

For seasoning:

Peanut/Vegetable Oil- 4 tbsp
Mustard seeds- 2 tsp
Cumin seeds- 2 tsp
Hing- 1/2 tsp
Red Chillies- 6-8
Curry Leaves- 10-15
Turmeric- 1 tsp


Method:

Soak Tamarind in water and extract the juice.

Dry roast Coriander seeds, fenugreek seeds, sesame seeds and coconut powder.Powder them and keep it aside.

Heat the oil in a thick bottomed cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, hing and fry for a second. Next add the slit green chillis, curry leaves and fry for a minute. Then add the tamarind extract and let it cook until it slightly thickens. Then add jaggery,red Chilli powder and the roasted powders(Coriander,Fenugreek,Sesame,Coconut) Then, cook till water is completely evaporated and oil floats while tamarind thickens. Remove from heat and let it cool. You can store it in a bottle and refrigerate it.

Mix this Tamarind Gojju with rice.You can also fry peanuts and add to this gojju, when mixing with rice.Do not add peanuts to the gojju you want to store as peanuts will get soft.

This is a Dal made with whole Moong(with green skin)/ Hesarubele.This Dal is very healthy and can be served with rice/chapatis/parathas.

Ingredients:

Moong dal/Hesarubele- 1 cup
Fresh or frozen chopped Spinach/Palak- 1 1/2 cups
Ginger(grated)- 1/2 tsp
Garam masala- 1/4 tsp
Lemon Juice- 1 tbsp

For Seasoning:

Ghee/Oil- 2 tbsp
(This recipe tastes good with ghee)
Cumin seeds- 1 tsp
Red Chilli powder- 1 tsp
Red Chilli- 3-4
Curry leaves- 3-4
Hing- a pinch
Coriander chopped (to garnish)- 1 tsp


Method:

Wash the Moong Dal and pressure cook ( 3 whistles) with 2 cups of water.In a pan add Ghee.When the ghee melts add cumin seeds,red chillies,curry leaves,hing and turmeric.
Now add chopped spinach(frozen or fresh)and saute for a few minutes until its done.
Add cooked Moongdal,salt to taste and allow it to mix well and boil.(Add water accordingly if you like the dal to be thin).
Finally,in a small seasoning vessel heat 1/4 tsp of ghee.Add red chilli powder.Turn off the heat.Add this to the cooked Moongdal Spinach mixture.Add lemon juice.Mix and serve hot.

Ingredients:

Bell pepper- 1 nos
Green chillies- 2 nos
Jeera powder- 1/2 tsp
Methi powder- 1/4 tsp
Coconut- 1 tbsp
Coriander leaves(cut)-1 tsp
Salt to taste
Curd- 3 tbsp
Sour cream- 1 tbsp(optional)

For seasoning:
Oil- 1 tsp
mustard seeds- 1/2 tsp
Jeera- 1/4 tsp
Dry red chilli- 1
Curry leaves- 2-3


Method:

Cut the bell pepper into cubes.Take a small pan.Add oil after it heats add mustard seeds,jeera,red chili,curry leaves.Now add the cut bell pepper.Simmer and close the pan with a lid.Do not over cook.Bell peppers should be soft and crispy.
Grind coconut,green chillies,jeera and methi powder with very little water.
Cool the cooked bell pepper.Add the ground mixture,curd,sour cream,salt to taste.Mix well.Garnish with coriander leaves.
Serve with Rice or Chapati.

Sabudana or Sabakki is derived from Tapioca plant.Sabudana/Sabakki is used to make variety of dishes like Sabudana Khichadi(which is very popular breakfast in Maharashtra and mostly made on the day of Ekadashi-fasting day),Sabudana vada,Sabudana rotti(like thalipet),Ladoo and Payasa.After so many trials and errors I got this recipe right.Here is a recipe of Sabaduna Kheer.Hope you all enjoy...

Ingredients:

Sabudana/Sabakki – 1 Cup
Sugar – 1 Cup
Milk – 2 Cup
Cashews – 10-15
Raisins – 1/2 cup
Saffron strands – A few
Cardamom – 2-3
Pure ghee –1 1/2 tsp

Method:

In a Kadai add 1 tsp of ghee and fry Sabudana for a 3-4 mins.Transfer to a bowl.
Add half tsp of ghee and fry the cashews and raisins and keep aside.
Add 2 cups of water to the Sabudana and pressure cook.
Transfer the cooked sabudana to a kadai,add sugar,milk,cashews,raisins,saffron and cook on medium flame.Stir often to avoid catching of the bottom.Bring it to boil.Finally add crushed cardamom.
Serve hot or cold.