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Thanks for passing me this award Rashmi!!!!!

Talipettu(Dudhi Tallipettu)

Talipettu is very famous in North karntaka. Its very simple to make and tasty also. I added grated sorekayi(dudhi) and onion. It tasted great.

Ingredients

2 cups Jowar flour

1/2 cup grated sorekayi(Dudhi)

1/2 cup onion ( diced into small pices)

1tbsp red chilli powder

1tbsp cumin seed

coriander finely chopped

salt to taste

Method

Mix all the above ingredients.   As sorekayi leaves water add water carefully to knead the dough slowly. The dough should be stiff like chapati dough. 

Take a wide pan,put little oil and take a ball sized dough. Pat or press the dough using hand from center to make it as thin as possible. Apply little oil on top and keep pan on medium flame. Close the lid. keep checking in between. Usually it takes 15 mins to cook. Enjoy talipettu with yogurt,chatnipudi or butter. It tastes yummm....

Sorekayi kootu(Dodhi Curry)

 My sister Asha always makes Sorekayi kootu. She gave me this wonderful receipe. Kootu can be prepared with different vegetables. But sorekayi is main vegetable for kootu receipe.Today I prepared this sorekai kootu. In my hometown we never used this vegetable. This is the first time I am using this vegetable to make Kootu. My hubby loved  it.

Ingredients

1/2 Sorekayi(dodhi)

5-6 tbsp frozen or fresh coconut

2 tbsp coriander seeds

1 tbsp jeera

1-2 green chilli(add more for spicy taste)

Coriander(optional)

1 tbsp oil

5-6 curry leaves

Pinch of hing

salt

Method

Grind coconut,coriander seed, cumin seed and cilantro add little water to fine paste with little water. Put oil in kadai. Add turmeric,hing.curry leaves, and salt.  Add grounded masala paste in the oil and boil for 5 mins. Peel the sorekayi and cut into cubes. Boil for 5 mins in lilttle hot water until half cooked. Then add the half cooked dodhi to boiling mixture. Don't add water as sorekai leaves water. Boil for 10-15 mins on medium flame. Don't overcook.  I added coriander so the colour of my kootu is green. Enjoy with chappati or rice.

Godda Saaru

Godda saaru goes well with Huggi. Ingredients 2 tbsp Coriander seeds 1 tbsp Cumin seeds 4-6 tbsp dry coconut powder(I used fresh chopped coconut) 2 Dry red chillies 1/2tbsp tamarind juice marble size jaggery Method Put 1tbsp oil in Kadai and add cumin seeds, coriander seed ,coconut powder and red chilli. Fry for 2-3 minutes until it turns to golden brown. Cool down the mixture for 5-10 minutes and Grind it to fine powder. Mix powder with water. Boil the mixture. Add tamarind juice, Jaggery and salt to taste. Boil well for 5 - 8 minutes. Add vaggarane on top. Skip methi menisinkayi. This saaru should be watery. Adjust the ingredients accordingly.

Brown Rice Huggi

I prepared Huggi and Godda saaru. This receipe is given by my friend Meghana as her mom is visiting here she prepared huggi using brown rice. I tried this receipe it came out excellent. Its healthy as it is prepared with brown rice and Moong daal instead of white rice. Brown rice excellent source of fiber and very chewy. Godda saar is good for indigestion,feels refreshing and goes well with Huggi.

Ingredients

1 cup brown rice( soak for atleast 3 hours in hot water as it takes time to cook)

1/2 cup yellow moong daal (Soak for 45 mins)

2 tbsp Coriander seeds

1 tbsp Cumin seeds

4-6 tbsp dry coconut powder(I used fresh chopped coconut)

2 Dry red chillies

1-2 tsp turmeric powder

1-2 bay leaves

Water

Cashew Nuts (Optional)

Cilantro

2 -3 tbsp oil

1 tbsp Ghee(optional)

Salt to taste

Method

Put 1tbsp oil in Kadai and add cumin seeds, coriander seed ,coconut powder and red chilli. Fry for 2-3 minutes until it turns to golden brown. Cool down the mixture for 5-10 minutes and Grind it to fine powder.In pressure cooker put oil. Once the oil is hot add bay leaf, ground powder,and turmeric powder. Add soaked rice and daal(remove water from rice and daal) and fry for 5 mins. Put

5 cups of water,salt and cahewnuts. Cover the lid and pressure cook for 4-5 whistles. Once the pressure is gone add ghee on top and garnish with cilantro. Have hot huggi with happala(papad) and pickels.

Potato Khees(Batata Kis)

Today is Kartik Ekadashi. So I am fasting today. Suddenly I remembered to make this potato khees which can eaten on fasting days. This is Maharashtrain dish. Enjoy!!

Ingredients

2 Medium sized potato
2 Green Chilies
1 tbsp ghee
1tsp Cumin seeds
¼ Cup Roasted Peanut Powder
Salt to taste
½ Tsp Sugar(optional)
1 Tsp Lemon Juice(optional)
2 Tbsp Cilantro for Garnishing

Method

1) Wash and peel potatoes. Grate the potatoes and put immediately into cold water.
2) In a wok, heat 1 tbsp Ghee. Add ½ tsp Cumin seeds and Chopped green Chilies.
3) Remove all the water from grated potatoes by squeezing it by hands and add it to the wok. Stir fry on medium heat. Cover the wok and let the potato cook. After 3-4 minutes add roasted peanuts powder. Stir in between.
4) Add salt and sugar. Don’t add water; let the potato cook on the steam.
5) Once potatoes are done, the dish is ready for serving. Sprinkle cilantro, add lemon juice. Serve with Sweet Lime Pickle.

Chapatti Murud Undi(Maledi)

Yesterday I have some leftover chappati's. My mom used to make this tasty laddu. Here is the easy receipe and healthy also.

Ingredients

3-4 Chapatti(fresh one or leftover)
4 Tbsp jaggery grated or mashed
3-4 Cardmom
1 Tbsp ghee
Dry fruits(optional)

Method

Grind chapatti and cardmom finely in grinder or break chapatti into small pieces.

Heat ghee and add jaggery until it melts. Mash the jaggery with back of the spoon with little pressure. Make sure jaggery melted(not overheated) and add grinded chapatti mixture. Mix well. You can always add dry fruits.Once the mixture cools down make small laddu's. Decorate with almond or any dry fruits.