Wednesday, October 28, 2009

ರಂಜಕ(Red chilli Chutney)

 Its been long time i have eaten Ranjaka. Usually I get ranjaka from India. But somehow I forgot to get it this time. I grew up in Bijapur and i miss ranjaka everyday. Its spicy and sour. I was talking to my mom about ranjaka. Then she gave me this receipe which is very easy to make. Ranjak is especially north karnatak chutney which is made up of Byadgi menasinkai which is bright red in color and less spicy. In my house we eat ranjaka with Bhakari(jolad rotti), hot chapati,hachidd avalakki,idli,dosa etc.

Ingredients Big dry red chilli(especially Byadgi menasinkai)
1 tsp methi seeds 1 tsp asafoetida(Hing)
1 tbsp oil 2-3 garlic pods(optional)

Tamarind Juice
Jaggery to taste
Salt to taste

Method Take kadai, add oil and put all the ingredient in the list. Fry for 2 -3 minutes until chilli colr changes to brownish red. Add water just to cover the red chillies. Leave for 15-20 mins so chillies will become soft. Grind it to paste and add lemon juice. Grind again. Remove the paste to bowl and add tadaka or Vaggarane. Yummy it tastes so good. Store in air tight container for week. Add some more lemon juice before serving.It goes well with Chapati,dosa and jolad rotti.


After long time I made Adai for Dinner. Adai is a crispy South Indian recipe. Adai is packed with protein and makes an excellent snack, school-lunch and an equally good as it has all dals.
• 1 Cup Channa Dal
• 1 Cup Tuvar Dal
• 1 Cup Urad Dal
• 1 Cup Moong Dal
• 1 Cup Rice
• ½ Cup Grated Coconut(Optional)
• 2 Green Chilies (add more if you want more spicy)
• 1" Ginger(add more if you want more gingery taste)
• Salt to Taste
• ½ Cup Chopped Coriander
• 8 Curry Leaves(optional)
• Oil Method:
 • Soak dals and rice together for 2 hours.
• Grind rice,dals,chilles,curry leaves,coconut,Cilantro,salt and ginger together.
• Heat griddle and pour some batter and spread in a circular motion.
• Spread one spoon of oil around the dosa and cook both sides.

Serve with Coconut chutney and Sambar.
For a change I served with Rasam.

I made Adai medium thick and very thin like paper dosa.

My daughter liked it so much she wanted one adai with tomato on the top like uttapam and she asked again for the school lunch.