Totally North Indian Dinner

 I craved for North Indian Dishes for dinner. So I made Mushroom masala, Boondi raita, Jeera rice,Roti,onion slices,chillies and lemon wedge.

Plantain Palya (Plantain curry)

Raw Plantain is famous in South India. It is used for curries and famous banana chips. I never tried this plantain for making curries or palya. Again this is given by my Amma(mom). Tastes excellent with rotis and rice.

Ingredients

1 Raw plantain

1/2 cup grated or frozen shredded coconut

1 green chilli(Cut into pieces)

1tbsp oil

1tsp cumin seeds

1tsp mustard seed

1tbsp lemon juice

1tsp sugar

curry leaves

Pinch of  Hing

Coriander for garnishing

Salt to taste

Method

Scrape the banana and dice into cubes. Put oil in pan and add cumin seeds,mustard, turmeric,hing,curry leaves and green chillies. when mustard splutters and diced plantain cubes. Add 2-4 tbsp water and salt Stir all together  and cover the lid for 5-6 mins on medium flame. Check in between and stir again. Try cutting plantain with knife or spoon to check the plantain is cooked or not. Don't overcook. Add grated coconut, sugar and squeez lemon juice on top. Mix well. Garnish with chopped coriander. Oh my gosh it tasted so excellent. Again credit goes to my mom.

Tip - I was not having grated coconut or frozen small. So I took the pieces of fresh coconut and I grinded in Indian grinder.

Dappa Avalakki Payas(Thick poha payasam)

I was bored making vermicilli payasam for all the occasion. My mom gave me this delicious receipe. It tastes like basundi. I don't have words to explain how tasty it was and tons of thanks to my mom.

Ingredients

3-4 Tbsp  thick poha

1tbsp ghee

Dry fruits

3 cups milk( You can use always use half milk and half and half milk)

3-4 tbsp sugar(More sugar can be added for more sweetness)

2-3 cardmom powder

Method

Put ghee in kadai. Fry poha until it turns little golden brown. Add milk to the poha and boil for 20mins on medium flame until the poha breaks into small pieces. Add sugar and boil again for 10 mins until it becomes medium thick. Take another small kadai add ghee. Add crushed or small pieces of dry  fruits and cardmom powder to the boiling payasam. If the payasam is too thick add more milk.

It was sooooooo good and delicious my family enjoyed it. This will be my all time desert for all the occasions. Please try it and let me know.

Enjoy the hot Dappa Avalakki Payasam!!!!!!

Award

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.