Thursday, November 5, 2015

drumstik kurma north indian style

in a mixing jar
put
irulli
huli rasa
hasi menasinalyi 4
tomato tengin turi
alla beluli paste
sambar powder
chakke lavanga



in a pan put oil
jira
iruli
tomato
then half boiled nugge kayi and aloo

then salt
tengin paste
then put
kaju paste in the end.

navil kosu kurma

navilu kosu kurma
put oil
sasive
navilu kosu udda hechid
mixix
put 2 lavang
chakke
shunti
beluli
kotambri
tengu turi
menasinakayi
iruli
make that paste

in the pan of navilu kosu put
tomato puri
  tengu paste
 
  then boil for 10 min then put sugar

Thursday, October 8, 2015

avare kayi dum vangi bath

oil
kadle bele
1 shpoon and udin bele
1 spoon
menasinakayi
10
dhania
1 spoon
12 lavang
chooru chakke
yelaki
karibevu
arasin


kobbari turi



iol in cokker
sasive
arasin
menasinakayi
karibevu soppu

hunase hannin rasa
avare kalu
bili badane kayi
kapsicum
2 glass water
kayi turi
bella


make pudi out of fried items


put that powder in cooker

akki
salt



dum vangibath ready

aloo paneer kofta curry

boil 2 tomato 2 onion cashew

boiled aloo
add cheese
paneer
salt



make
patties
dumplings shallow fry


pan --oil
jirige

shunti beluli paste

palav ele

put gravy

fry it
till oil seperates
sugar

salt
dhania podwer
chili podwerd
arasin pudi

kasturi methi

water


cream


Tuesday, October 6, 2015

cheese cutlet

boiled aloo
onion
carrot
capsicum
cheese
shunti

corn flour
hasi menasinakatyi

salt
garam masala
kotambri



make cutlet shapes
bread crums
then shallow fry

Monday, October 5, 2015

aloo tahari/biryani

oil
oinio
yekljki2
chakke
jira 1 spn
menasu 2
shunti belulii paste
arasin
aloo

tomato
mosaru
aloo
kharapudi
garam masal
salt


boil for 2 min


hasimneasinakayi
water
soaked basamathi rice

pudina soppu kotambri soppu


idli sambar

togari bele
kumbali
onion
boil together




dhania
kadle bele
menasinakayi
chakke
lavanga


tomato
garam masal pudi
stevia

 make paste

in  a pan
put boiled dal + paste hunase rasa
boil


Sunday, October 4, 2015

Wednesday, September 30, 2015

raagi roti enegayi palya

Ragi Rotti and Ennegayi

ragi-rottii.jpg
Rottis are one of the tiffin items commonly made in every household, its either made with rice flour or ragi flour. In north karnataka region it usually made with jowar flour and which is called jolada rott/jowar roti.
Ennegayi- enne (oil), kayi/gayi- coconut, made with eggplant/brinjal(badanekayi) goes very well with any kind of rottis. This is my favorite side dish and this is my mother’s recipe. My entry for RCI-Karnataka hosted by Asha of Foodie,s hope.
                                
           For Ragi Rotti
collage2.jpg
  • Ragi flour- 3cups, boiling water-2 cups or more, cumin seeds-1tsb,red onion chopped- 1 meduim size,curry leaves – few.
  • Bring water to boil, to the flour mix onion,cumin and curry leaves add salt and boiling water.
  • Mix well, cover for 10 mins steam from the hot water soften the flour. Then with little oil mix the dough. It should be soft and not too hard.
  • Smear oil on flat griddle or round bottomed wok (bandle), spread in circular motion with the help of some oil or water.
  • Cover and cook on medium high heat for 2-3 mins, once the edges start leaving the vessel take out and serve.
  • Enjoy it when its warm.
* leaving for too long on griddle makes it hard. so cook on med-high heat for few mins. For detail on making rotti check the link here for  akki-rotti.
Ennegayi
collage21.jpg
As the name itself it needs lots of coconut and oil, but I have used just few tbsp of each.
  • Veggies I used – eggplant, tomato and oinon.
  • For grinding into paste: Small peice of onion, coconut-2 tssb,roasted-channa dal(hurigadale)-2tbsp,poppy seeds(gasagase)-2tbsp, ginger- 1inch peice, green chilli- 1, cinnamon-clove- 2each.
  1. Heat oil in thick vessel add mustard and cumin seeds then add veggies and fry till onions are soft. In the mean while grind the above ingredients to smooth paste using water.
  2. Then add the ground paste to the veggies, add salt and pinch of turmeric mix well , add enough water. Cover and cook for 10 mins.
  3.  It will be ready by now. Enjoy with rottis.
ennegai.jpg
Will be back on Monday with Masala Dose recipe-Mysore style. Have a nice weekend everyone.

22 Responses to “Ragi Rotti and Ennegayi”

  1. Roopa (Kitchenaromas) Says:
    Madhu, this is an awesome entry! The ragi rotti looks so soft. It definitely has been a while since I used my bandle but I am guessing it won’t work that well on a coil burner! :(
    Hi Roopa, You can make in coil burner too… make sure you keep turning the bandle to give even heat. Hope it come well when you try it. thanks…
  2. Tee Says:
    Your Ragi rotti looks so inviting…i make jolada rotti but never tried one with ragi. Ragi Rotti and Ennegayi looks like a great combo together. Have a great weekend!
  3. Tee Says:
    oh! one more thing…can we also add chilli powder to the ragi rotti flour and eat it just by itself?
    Tee green chillis along with onions tastes very good you can try that and also red chilli powder and just eat it by it self. I have never made jolada rotti have to try ti once
  4. Rajitha Says:
    wowo.. never eaten ragi roti… it is so pretty, love the color.
    Thanks Rajitha, do try it sometimes its very healthy too.
  5. Zlamushka Says:
    This Liks soooo beautiful, Love the shape and the color of your roti. And the curry, wow. You really know how to play with colors :)
    Oh thanks for your nice words Zlamushka.
  6. Latha Says:
    Oh my MAdhu! Love your bandli styled rottis! I dont have an authentic bandli to try this shape out, even though I grew up with it :-)
    Rotti and yenegai looks yumm!
    I always like bandli rottis,its more crispier then tava rottis I think. Thanks latha.
  7. redchillies Says:
    Madhu, looks awesome. I am always looking for brinjal recipes. I had a question, for the yenegai do you grind raw onion or sauteed onion?
    Hi RC, all the ingredints you see for grinding should be used as such no need to sautee or fry
  8. jeena Says:
    Lovely recipes your vegetables look very delicious. :)
    Thanks Jeena.
  9. Suma Gandlur Says:
    Raagi rotti looks delicious.
    Somehow I was thinking that ennegaayi is stuffed brinjals.
    Waiting for Mysore masala dose recipe.
    I also saw that you have posted rave idli recipe already.
    I think there are going to be lot of Karnataka dishest his month, on your blog :)
    Thanks Suma, Its most of the time made like stuffed brinjal, this week its tiffin items for RCI. Will be posting dose recipe soon.
  10. roopa Says:
    wow great entry madhu, no chance for me with ragi rottis your engai masala looks auite different too :)
    Thanks Roopa, its not that hard try it, ennegayi recipe is different then the authentic one its my mother’s recipe.
  11. Raaga Says:
    I just brought back a bag of ragi flour. I will try this soon.
    Thats nice, try it Raaga.
  12. Padma Says:
    What a great recipe Madhu, I love ragi balls I frequently make them…but never tried to make raagi rottis as iwas a flop show for me, that rotti cracked….you have a beautiful demonstration here…can you post JOnna rotti too! (jowar flour rotis) I used to have that at my neighbour aunty’s place, they are kannadigas and make perfect shape n textured rotis
    Thanks Padma, add hot water for making dough and oil while patting the rotti flour there will not be any crack. And about jolada rotti its famous in north karnataka region I haven’t try it yet. It very new to me too..
  13. Lakshmi Says:
    I always love this combo. So I can only say ‘fantastic’. Earthy flavor of raagi rotti and that hot n spicy ennagai are perfect combination.
    Me too love this combination and thanks for nice words Lakshmi.
  14. shama Says:
    great blog!!!
    very well written and such lovely pictures.
    Welcome ! Shama and thanks for nice words.
  15. Asha Says:
    Madhu,thank you so much.Both are mouthwatering.quickly checking all the RCI entries today,can’t focus for too long,Cornea is still healing but will be alright soon. Have a appointment on 10th for a clean bill:)
    Thanks again.
    Glad to see you back Asha.. :)
  16. Vani Says:
    Oooh, I LOVE raagi rottis! Especially love the bandlay ones rather than the tawa ones. Yennegai looks yum!
    I must try rava idlies your way. The couple times I tried they came out really dense.
    Looking forward to more Karantaka entries from you! :)
    I think Bandle rotti tastes and have nice texture to it then tava rotti. Do try the idlies and let me know, will be posting masale dose recipe soon.Thanls Vani.
  17. roopa Says:
    loved reading your blog:) u have a nice collection of recipes here:)
  18. jamesabyad Says:
    Wow, this looks really good!
  19. Otylia Says:
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  20. Jolanta Says:
    This site is really a stroll-by way of for all of the info you wished about this and didn’t know who to ask. Glimpse here, and also you’ll undoubtedly discover it.
  21. DEEPU PANICKER Says:
    Excellent presentation!!!
    I am a chef, food phtographer and have recently started blogging as well!!!
    My website is
    Shobha’s
    Chinese Dessert Snacks Vegetables Regional Soup/Raita Puri/Paratha Juice/Shake Roti/Naan/Kulcha Dal/Rice Falahari Cake/Icecream Salad Pickle/Chutney
    Support Casa LA
    Foodieblogroll
    Monday, 9 December 2013
    Makki Ki Roti Sarson Ka Saag
    Makki Ki Roti Sarson Ka Saag
    (Maize Chapati & Mustard Leaves Sabzi)
    Makki Ki Roti Sarson Ka Saag
    Makki ki roti & Sarson ka saag is one of the most famous Punjabi dish, needs no introduction. It is prepared with mustard leaves, accompanied with makki ki roti. The luscious green sarson ka saag tastes fabulous with makki ki roti & a dollop of butter.
    Makki Ki Roti Sarson Ka Saag
    A north indian delicacy which is completely absorbed in punjabi tradition. Prepared mainly in winter season in punjab region of India. The cuisine is a must try in Punjab, a perfect meal for people who love healthy traditional food.
    Makki Ki Roti Sarson Ka Saag
    This rich & irresistible dish is easy to prepare. Main ingredients are mustard leaves (sarson ki bhaji) & maize flour ( makki ka atta). Mustard leaves are a little bitter in taste, but when cooked with milder tasting spinach, ghee/butter & spices the taste is heavenly.
    Ingredients:
    For sarson ka saag:
    2 bunches of mustard leaves (sarson leaves)
    1 bunch of spinach (palak)
    1 inch of ginger grated
    4-5 cloves of garlic crushed
    2 medium sized onion finely chopped
    4-5 green chilies
    1 pinch of asafoetida
    1/2 tsp cumin seeds
    1 tsp coriander powder
    1 tsp garam masala
    1 tsp red chili powder
    2 tbsp maize flour (makki ka atta)
    2 tbsp ghee
    Salt to taste
    For makki ki roti:
    2 cups of maize flour (makki ki atta)
    1 tsp of ajwain (optional)
    Hot water as required
    Salt to taste
    Method:
    For sarson ka saag:
    1. Wash mustard & spinach leaves, remove leaves from stems.
    2. Pressure cook mustard & spincah leaves up to 5-6 whistle with a little salt.
    3. Mash it with a potato masher or use hand blender. But make sure not to puree the mixture.
    The roughness of leaves & stalks should be there.
    4. Add maize flour to mustard & spinach mixture & mix well.
    5. Heat ghee in a pan, add cumin seeds, wait till it crackles, now add asafoetida (hing).
    6. Thereafter add ginger, garlic, stir for few seconds.
    7. Add chopped onions & cook till they become a little translucent, add green chilis & stir for
    some time.
    8. Now add red chili powder, coriander powder, garam masala & stir.
    9. Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add
    water if required.
    10. Garnish with a dollop of butter, sarson ka saag is ready to serve.
    For makki ki roti:
    1. Mix all the dry ingredients in a bowl.
    2. Make a soft dough with hot water, knead for a few minutes.
    3. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a
    circle approx 5″ in diameter (1/4″ thick)
    4. Now heat tava/griddle & place roti very carefully on it.
    5. Flip & cook from other side till you see red-brown marks & get that distinct aroma.
    6. Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag.
    You Also Like To Visit:
    Chole Bhature
    Chole Bhature
    Dal Makhani
    Dal Makhani
    Rajma Chawal
    Rajma Chawal
    Paneer Tikka
    Paneer Tikka
    Gobhi Paratha
    Gobhi Paratha
    Sweet Lassi
    Sweet Lassi
    Posted by shobha rawal at 02:33
    Email ThisBlogThis!Share to TwitterShare to Facebook
    6 comments:
    Sherin Deepu9 December 2013 03:41
    I remember this from the hindi movies I have watched.Luved ur pictures dear.
    Reply
    Yes Cook9 December 2013 07:19
    Excellent and mouthwatering combination. Well prepared.
    Thanks for sharing.
    Reply
    Ruxana Gafoor9 December 2013 11:28
    lovely and a healthy platter
    Reply
    Sona – quick picks/pick quicks10 December 2013 23:26
    yumm yummy platter.
    Reply
    kumars kitchen12 December 2013 05:12
    this post is so perfectly time for the winters…comforting and delicious food,thanks :-)
    Reply
    sudha31 January 2014 00:21
    My favourite one……..
    Sudha
    Reply
    Add comment
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  22. ALBAN FERNANDES Says:
    Ragi is very good for health and specially for Diabetic patient it is a god gift

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    Monday, September 28, 2015

    menthya pallya mathodi maharastra style

    soak toor dal

    in a mixi jar
    put soaked dal+ hasi menasinakayi + jirige


    in a pan put oil
    sasive jirige

    put cut menthya palya
    fry it
    then put

    paste of dal

    salt
    kotambri

    saute for soem time.

    serve with chapathi or anna

    bende kayi gojju


    pan put oil
    sasive
    karibevu
    ona menasina kayi
    bende kayi
    fry

    then take a mixi
    8 mensinakayi
    Ingu
    sasive
    2 spoon akki
    Dhaniya
    Putani swalpa
    Kayi turi

    Neeru

    Put Hunase hanin rasa
    In the pan
    Put the paste in the pan

    Then bella

    Wednesday, September 23, 2015

    http://www.yummytummyaarthi.com/----chutney recipes

    http://www.yummytummyaarthi.com/2014/02/tomato-kara-chutney-thakkali-kara.html

    veg biryani

    mixi jar put pudina + hasi menasina kayi + shunti + bellulli. --make paste

    make kobbari juice




    take cooker

    add oil
    to this soaked anansans hoo + bay leaves etc
    add to oil

    then filter green paste of pudina then
    filter kobbari halu put
    then put salt dhaniya powder and then rice and water etc
    then take 2 whistles

    Tuesday, September 22, 2015

    karachi bun kabab

    karachi bun kabab
    silver fish lalipup
    silver fish manchoori
    kallandgadi tomoto juice


    soaked overnight  kadale bele
    aloo
    oninon cut 1 cup
    menasinakayi
    shunti
    beluli
    yella boil madi with little water
    make paste put little mirchi + little lemon + salt+ garam masala

    do shallow fry

    fry ban
    put theis stuff

    mixi jar
    put pudina
    menasina
    huli
    iruli
    chat masala
    shunti
    paste
    put curd in it


    Monday, September 21, 2015

    Tawa paneer masala

    tawa paneer masala recipe, how to make tawa paneer masala


    paneer tava masala
    tawa paneer masala recipe with step by step photos – this paneer recipe is one of the easiest and quick paneer recipe to prepare. a semi dry curry which can be cooked in less than 30 mins. so easy that you can make these when you have unexpected guests at home or you want to cook something easy for dinner after a day’s hard work.
    the best part is you can easily serve the tawa paneer masala with a whole wheat bread or brown bread or dinner rolls. you don’t need to make chapatis or parathas. of course you can make chapati or parathas, if you have time and are not too tired.
    few other quick and easy paneer recipes on the blog are kadai paneerpaneer butter masalapaneer bhurjipaneer makhanwalapaneer do pyaza and quick paneer tikka recipe.
    the entire recipe is made on a tawa/tava – a concave shaped round pan (shown in the step by step pics below) used in indian homes for making various indian flat breads like rotis and parathas. even dosa and cheela (gram flour crepes) are made on the tawa. they are also used for shallow frying snacks like aloo tikki and for dry roasting spices, nuts and seeds. a few vegetarian recipes made on tawa are tawa pulao, pav bhaji, tawa vegetable masala. another paneer recipes made on tawa is paneer khurchan recipe.
    if you don’t have a tawa, then you can easily use a frying pan or a medium skillet. if using a tawa, then use a medium sized or a large tawa, so that the food does not spill from the sides while cooking.
    to make this recipe, you will need paneer/cottage cheese, capsicum, onion, tomatoes and the regular indian spices-herbs. i have made a puree of the tomatoes. however, you can just finely chop them and add to the dish.
    while serving paneer tawa masala, drizzle some lemon juice on top and garnish with coriander leaves. accompany with some onion ring salad or an indian vegetable kachumber or salad.

    tawa paneer masala recipe below:

    4.7 from 56 reviews
    tawa paneer masala recipe
     
    PREP TIME
    COOK TIME
    TOTAL TIME
     
    tawa paneer masala recipe - a semi dry curry with capsicum/bell pepper, onions, tomatoes and paneer cubes cooked on tawa or a griddle. a popular restaurant side dish.
    AUTHOR: 
    RECIPE TYPE: main, side
    CUISINE: north indian
    SERVES: 3-4
    INGREDIENTS (measuring cup used, 1 cup = 250 ml)
    • 200 to 250 gms paneer/cottage cheese
    • 1 large onion finely chopped, about 100 to 120 gms
    • 1 medium capsicum/green bell pepper, about 80 to 100 gms
    • 3 medium tomatoes, chopped, 180 to 200 gms
    • 4 to 5 medium garlic/lahsun
    • 1 inch ginger/adrak
    • 1 green chili/hari mirch, chopped
    • ½ tsp carom seeds/ajwain/omam
    • 1 tsp coriander powder/dhania powder
    • ¼ tsp red chilli powder/lal mirch powder
    • ¼ tsp turmeric powder/haldi
    • 1 tsp pav bhaji masala or ½ tsp garam masala + ¼ tsp dry mango powder/amchur powder
    • 2 tbsp butter
    • ½ tsp crushed kasuri methi/dry fenugreek leaves
    • salt as required
    • few chopped coriander leaves/dhania patta for garnish
    INSTRUCTIONS
    1. finely chop the onions and capsicum/green bell pepper.
    2. roughly chop the tomatoes, green chili, ginger and garlic.
    3. crush the ginger and garlic in a mortar-pestle to a paste.
    4. add the chopped tomatoes in a blender and make a smooth puree. keep aside.
    5. chop the paneer in ½ inch cubes.
    6. melt butter on a tawa or skillet.
    7. add the carom seeds/ajwain and fry them for a few seconds or till aromatic.
    8. add the onions and saute till translucent.
    9. add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.
    10. then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don't have pav bhaji masala, add garam masala + amchur powder/dry mango powder.
    11. stir and saute for about a minute.
    12. then add the tomato puree and salt.
    13. stir well and saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame.
    14. if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.
    15. add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.
    16. cook the paneer for 1 to 2 minutes. then add the crushed kasuri methi/dry fenugreek leaves. stir very well and switch off the flame.
    17. garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.