Jonna Roti/Jowari Roti

 

My father hails from bellary which has strong influence of karnataka cuisine.People there watch telugu as well as kanada movies but the languages they speak  is mostly kanada and there telugu accent is quite different.


When my father was alive he used to ask for jonna roti very often and my mom used to make them atleast once a week for dinner.He used to eat jonna roti with pickle and we kids used to eat it with curd and cream.Usually jonna roti is pan fried and my mom didn't know how to make jonna roti.So she altered the preparation of the roti and started deep frying the jonna roti which is very unique.

Ingredients:-

Jonna pindi /jowar flour -- 1 cup
Onions 1 finely chopped
Green chillies 1 finely chopped
Salt as per taste
Soda a pinch
Oil for deep frying
Salt as per taste
Warm water

Method:-

Take jonna pindi,onions,green chillies,soda and salt in a bowl.

Slowly add water by a table spoon and make a dough.It should be hard dough like puri dough.

Make lemon size balls.

Wet a small pc of cloth and spread it on a plate.

Wet your hands and press the dough on the wet cloth with your fingers.

The thickness of the roti should not be too thin nor too thick.

Heat oil in a deep frying pan.Slowly lift the wet cloth with your left hand and place your right hand on the roti.

Slowly transfer the roti on to your right hand and leave it in the hot oil.

Turn it and fry on the other side also and remove roti from the oil.Serve hot.

Mokkajonna Garelu/Corn Vada

Ingredients:-

Corn 2 cups
Udad dal 1/2 cup (soaked for 2-3 hours)
Green chillies 2
Ginger 1" pc
Onions 1 chopped finely
Salt to taste
Oil for deep frying

Method:-

Grind corn,soaked udad dal,green chillies and ginger into coarse paste.(don't add water)

Then add chopped onions and mix well.Heat oil in a deep frying vessel and the oil should be very hot.

Wet a plastic sheet with little water and take a lemon sized balls and flatten it on the sheet and make a hole in the center so that vada cooks evenly.

Slowly drop the vada in the oil and cook till golden colour and serve hot.

Neer Dosa

Dosa is the most preferred breakfast in south india which has become quite popular in the north india as well.Friends who are north indian also prefer dosa for breakfast as it is light,tasty and healthy as well.There are so many versions of dosas.Neer dosa is no fermentation dosa and quite easy to prepare as there is no advance preparation of the batter.Just soad rice for 1 /12 -2 hours (i usually soak it over night and next day morning i grind it) and grind it with fresh coconut.

Ingredients:-

Rice 1 cup (soaked for 2 hour)
Fresh coconut 4 tbsp
Salt to taste

Method:-

Grind the soaked rice,fresh coconut and salt to fine paste.

Preheat a non-stick tawa & spread out a ladle full of batter into it. The dosa should be of
medium thickness.Close it a lid for 1/2 minute.

Remove the lid.Now fold it and serve hot with chutney or any curry.

I served it with potato kurma.the recipe is here

Masala Upma

 
I love upma done by mom which is in semi solid form.She takes more water than required to get that semi solid and i always eat upma with ghee and sugar.I never used to eat upma done by anyone other than my mom  but after my marriage i started eating upma made by m-law,i just love it.This is her recipe of adding masala and tomatoes to upma.Here goes the recipe :-


Ingredients:-

Semolina/Sooji/Bombay rava/upma rava  1 cup
Water 1 1/2 cup
Tomtatoes 1 chopped
Onions 1 chopped
Green chillies 2 chopped
Ginger 1'' pc finely chopped
Garam masala powder 1 tsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt to taste

For seasoning/tempering/tadka

Oil 3 tbsp
Mustard/Rai 1/2 tsp
Udat dal 1/4 tsp
Channa dal 1/2 tsp
Curry leaves few


How to make masala upma

In a skillet take oil and add all the seasonings .When they splutter add onion and green chillies.
Saute till onion are fried.Then add ginger pcs.
Saute for another 2 minutes.
Now add tomatoes.
Cook till tomatoes are mashed and fried well.
Then add garam masala and red chilly powder.Saute for another 2 minutes.
Add rava.Saute till rava changes colour.
Then add water slowly,continously stirring with one hand,this avoids formation of lumps.
Cover and cook for 1-2 minutes.
Serve hot with any pickle of your choice.

Gunta Ponganalu

Ever since i am here ponganalu has been daily snacks to school for my kids.Usually these prepared with the left over dosa/idly batter but i use the fresh batter,infact the dosa batter which i prepare twice a week is used to prepare ponganlu or punugulu.Ponganalu is the healthier version of punugulu which are deep fried.I have bloged about punugulu here and here.To prepare this you need ponganalu gunta which is widely available and now prestige has a non-stick ones.

Ingredients:-

Dosa batter
Onions 1 finely chopped
Green 2 chillies finely chopped
Ginger 1/2" pc finely chopped
Coriander leaves few finely chopped




Method:-

Apply oil to each depression and let it get hot while you prepare the batter.
Mix onions,green chillies,ginger and coriander leaves to the dosa batter.
Add salt and mix well.
Once the ponganalu gunta is hot enough pour each small laddle full of batter.
Now reduce the flame to low and cover with a lid.
After 5 minutes flip over and cook it 2-3 minutes without lid.

Serve hot/cold with chutney.I served with karivepaku podi (curry leaves powder)

Simple Tuna Sandwich

 

Ingredients:-

Brown Bread 8 slices
Canned Tuna Fish 1 can (drain water)
Butter to spread on the bread
Green chutney

Ingredients for green chutney
Coriander leaves 1 cup
Mint leaves 1/4 cup
Lemon juice 2 tbsp
Amchur powder 1 tbsp
Green chillies 2
Salt as per taste

Grind all the above into smooth paste.This can be stored for a week in the refrigerator.

Method:-

Heat grill on high.
Spread green chutney on the bread (only one side)
Smash tune into bits.Spread tuna on the green chutney side of the bread.
Close the bread with another bread.(green chutney side should be inside)
Spread butter on the both the sides.And grill for 3 minutes on both the sides.
Cut and serve hot.

Mooli Paratha

Ingredients:-

For the dough

Wheat flour 2 cup
Salt as per taste
Cumin 1/2 tsp

Soak cumin in water for 10-15 minutes and use that water to make dough.Keep aside for 1/2 hr.

For stuffing:-

Mooli (radish) 2 (grate and squeeze water completely)

Red chilly powder 1tsp

Coriander powder 1/2 tsp

Garam masala powder 1/2 tsp

Green chilly 2 (Chopped finely)

Onion 1 (chopped finely)

Salt as per taste

Coriander and mint leaves (chopped finely)

Oil for fry paratha

Method:-

Squeeze water from mooli and mix with all the other ingredients just before making the paratha.

Roll out a thick chapati and place 2 tbsp of the filling.Close the edges.

Flatten it and dust it with more dry flour and roll out till it is not very thick and not too thin.

Fry on both sides adding enough oil and fry till it is equally cooked on both the sides.

Recipe source:-Cooking Pleasures

Mixed Sprouts Kichidi

Ingredients:-

Rice 2 cups
Green moong dal sprouts 1 cup
Red beans sprouts 1 cup
Peanuts 1/4 cup
Tur dal 1/4 cup
Tomato 1 big (chopped)
Onion 1 (chopped)
Green chillies
Ginger 1 inch pc (chopped)
Zeera 1/2 tsp
Oil 2 tbsp

Method:-

Soak rice and dal for 1 hour.
Heat oil add zeera,ginger,onions and green chillies,saute till they are fried.
Add peanuts,moong sprouts and red beans sprouts and saute well for 3-4 minutes.
Then add salt and water.(For 1 cup rice i took 1 1/2 cup of water)
When water starts boiling add rice and tur dal.Cover and cook until the rice and tur dal are soft.

I got this recipe from a tv program .My kids liked it a lot.

This is going to participate in the breakfast event at Simple indian food

Dosa Varieties and Karivepaku podi (curry leaf powder)

Rava Dosa

Ingredients:-

Rawa/Sooji 1 cup

Maida 1 cup

Rice flour 1 cup

Curd 1-1 1/2 cup

Sugar 1/2 tbsp

Cooking soda 1/4 tsp

Zeera 1/2 tbsp

Curry leaves few

Rai 1/4 tbsp

Salt as per taste

Oil

Method:-

1.Mix rawa+maida+rice flour+curd+sugar+Cooking soda+salt and water.Let it rest for 1 hour.

2.Heat oil in a kadai,add rai+zeera and curry leaves.Once the seasoning is ready,mix it with the batter.

3.Heat a non-stick tawa, rub the tawa with a slice of onion and oil.Take ladle full of batter and spread it on the tawa and put oil around the dosa and flip it once and serve.

********Onion Dosa********

Ingredients

For dosa:

1 cup urad daal

3 cups rice

For Onion Paste:

2 large onions

1/4 tsp jeera powder

1/4 tsp ginger paste

1/4 tsp garlic paste

1 tsp red chili powder

Coriander leaves few

Make paste of all the above and keep aside

Method:-

Soak urad daal and rice preferably overnight and grind to make a smooth paste and let it

marinate over night. Next day morning add salt and mix it thoroughly.

Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover

almost the entire dosa.

*******Moong dal and udad dal dosa*******

Ingredients

Udad dal 1 cup

Moong dal 1 1/2 cup

Salt as per taste

Oil

Onions chopped finely 1

Green chillies chopped finely 2

Ginger chopped finely 1" pc

Coriander chopped finely.

Method:-

Soak Moong dal and udat dal separately for 3-4 hours.

Grind them together into a smooth batter and this batter doesn't need to be fermented.

Make thick dosa.Spread onions,green chillies,ginger and coriander on the dosa and serve.

*******Karivepaku podi/Curry leaf powder*******

This is my mom's recipe,when she was here she did it and i am posting it now.

Ingredients:-

Curry leaves dried 2 cups

Senaga pappu (channa dal) 4 tbsp

Minappa pappu (udad dal) 2 tbsp

Cumin seeds 1 tbsp

Coriander seeds 1 tbsp

Dried red chillis 6-7

Tamarind 1 small size of a lemon

Salt to taste

Oil 2 tbsp

Method:-

1.Take 1 tbsp of oil in a kadai,add channa dal and udad dal,fry until both changes colour and don't burn them.Remove from the kadai and keep aside.

2.In the same oil add coriender seeds and zeera.Toss them till they are brown in colour.Remove it and keep aside.

3.In the same kadai take the remaining oil and fry red chillies for 2-3 minutes.Keep aside.

4.Add curry leaves and roast till the leaves are crispy.Let all the ingredients cool.

5.Once cool,grind both the dals until coarse,followed by cumin and coriander seeds.

6.Add tamarind and red chillies and grind again.

7.Lastly add curry leaves and salt and grind into smooth powder.

Serve it with hot rice,dosa or idly.

These dosas are going to the event hosted by padma of Padma's recipes

Bellam Dosa/Sweet Dosa

My daughter had this dosa in her school.Her friend gave her one small piece of sweet dosa.From that day she was pestering me do this dosa.Google aunty helped with this recipe and it was great hit with her.Now she is having summer vacation and everyday she is asking me to make this.This tastes good with ghee.Here is the recipe:-

Ingredients:-

Raw rice - 1 Cup

Rice flakes - 1 tbsp

Methi seeds - 1 small spoon

Jaggery - Half Cup

Coconut - 1/4 Cup

Method:-

1.Soak raw rice, rice flakes and methi seeds together in water for one hour

2.Grind them nicely with coconut and jaggery.

3.Put the tava on the gas and prepare dosa by adding little oil. (The gas should be in sim)

The dosa could be served with ghee or butter.

This is my entry to the dosa event hosted by padma of Padma's recipes

Panner Pudina Paratha

Ingredients:-

Wheat Flour 250gms

Pudina 1 cup (chopped finely)

Panner 1-1/2 cup (grated)

Salt as per taste

Oil

Method:-

*Combine wheat flour and salt into a smooth dough.

*Mix grated panner,pudina and salt.

*Roll out small disc, place 2tbsp of the stuffing and close the edges

*Flatten it and dust it with more flour and roll out until the stuffing is not seen

*Fry on non-stick tawa with oil.

This is my entry to And also to EFM "Breakfast Recipes" hosted by Srilekha of Me and My Kitchen. and to Show Me Your Breakfast! by Divya of DilSe

Musti Dosa

Ingredients

Raw rice 2 cups
Urad dal 1/2 cup
Methi seeds 1 tbsp
Poha 1 cup
Grated coconut(fresh) 1/2 cup
Salt as per taste

Method

1. Soak rice+ urad dal+methi seeds for 2hrs in water .
2. Grind the above with the grated coconut.When half done add washed(soaked) poha &
   grind to a fine thick batter.
3. Add salt & mix well.Keep aside for 6-8hrs to ferment.
4. Preheat a non-stick tawa & spread out a ladle full of batter into it. The dosa should be of
   medium thickness.
5. Heat it on one side only and serve it hot with onion coconut chutney.

This is my entry to Show Me Your Breakfast! by Divya of DilSe.....

And also to EFM "Breakfast Recipes" and "Variety Rice Recipes hosted by Srilekha of Me and My Kitchen.

I Am Back ---- Bread and Butter Puding

I am back to blogging after a gap of 10 days and i am feeling as if i am not blogging since long.Please everyone accept my sincere apologies for not coming over to your blogs.Once i am fully fit,will start visiting all the blogs.

Those ten days were very hectic and emotional.Hectic is because all very sick at home and have to take care of them and then my turn came.And emotional is because mom left to Hyderabad.

My house is empty without her.She made many dishes for us and i have taken all the recipes and will post all of them.Now coming to my post,this i made it for my mom and she liked it a lot.She took the recipe from me, to get it done by my sister.

What you need:-

Bread - 6 slices

Milk - 1/2 cup

Butter - 2 small cubes

Eggs - 2

Sugar - 1/4 cup

Vanilla essence - 1tsp

Raisins - few

How to make:-

*Warm milk for 3-4 minutes.Remove from heat.

*Meanwhile whisk eggs and sugar together.

*Add warm milk in a thin stream, whisking continuously (ensure that the milk is not hot but just warm)

*Smear butter on a microwave dish.

*Layer two slices of bread over it.Sprinkle some raisins over it and spread another two slices on that and pour half of the above mixture.

*Again spread few raisins and place the last 2 bread slices on it.Pour the remaining mixture.

*Sprinkle few more raisins and bake it for 12 min on 200 degrees/till the mixture is set and golden brown on the top.

Please note:- The number of slices depends on the microwave dish you are using,more bread slices for the larger bowl.

Vegetable Schezwan Spaghetti

Ingredients:-

Spaghetti 1 small packet

Onion 1

Carrots 2

Beans 5

Capsicum 2

Peas few

Spring onions 4

Schezwan sauce 2 tsp
Soya sauce 2 tsp

Pepper powder 2 tbsp

Salt as per taste

Oil 3 tbsp

Schezwan Sauce:-

Dry red chillies 10
Vinegar (white) 3 tbsp
Garlic 4
Cloves 2
Sugar 2tsp
Oil 1 tbsp
Salt 1tsp

Soak dry chillies for 10 minutes in water.Grind all the ingredients except oil into a fine paste.Heat oil and add the paste and saute once and keep aside to cool.Store in a air tight container in the refrigerator. Use as and when required.
How to make:-

* Boil Spaghetti with enough water and 1 tsp of oil until cooked.
* Heat oil,add onions and cook until brown in colour.
* Add all the veggies and saute on a high heat.Fry till all the veggies are well cooked.
* Add salt,soya sauce and schezwan sauce and mix well.
* Add boiled spaghetti and mix well.
* Lastly add chopped spring onions and pepper and mix thoroughly.Serve hot.

Carrot Punugulu

Ingredients:-

Dosa batter 1 cup
Carrot 1 (grated)
Rava (sooji) 4 tbsp
Soda 1/4 tsp
Salt as per taste
Oil to deep fry

Method:-

1. Take thick dosa batter, add grated carrot,sooji, salt and soda.The batter should be like vada batter.
2. Take the batter in hand and make small rounds and drop in the oil slowly.
   Fry till golden brown and take it on a tissue paper.

As i wrote before my daughter loves carrot and i always try to include carrot in her diet.I made this for her school breakfast.She just loved it................

Palak Coriander Paratha (Spinach Cilantro Paratha)

Ingredients:-

Wheat Flour 2 cups

Besan 5 tbsp

Spinach (chopped) 2 cups

Coriander leaves (chopped) 1 cup

Zeera 1 tbsp

Red chilli powder 1/4 tsp

Amchur powder 1 tbsp

Salt as per taste

Oil for frying paratha

Preparation:-

1. Blanch palak and coriander leaves.Strain the water.
2. Mix wheat flour,besan,palak,coriander,zeera,red chilli powder,amchur powder and salt.Make a smooth dough.
3. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick).
4. Heat a griddle and fry the parathas.

I served Palak paratha with curd and chaat masala.

This goes to SWC-Meals on Wheels hosted by Lakshmi of Taste of Mysore.

Enjoy palak coriender paratha.........................

Stuffed Kulcha

I ate kulchas many times at the restaurant,but never made it at home.The day i saw Neha's kulcha i wanted to try it out.So two days back i made stuffed kulcha's at home and it is a instant hit.My hubby and kids liked it so much that today again my daughter asked me to make for her.So again i am making this kulcha.

I have taken the lesser measurement then neha and the procedure is the same.The only thing i did is the addition of potatoes to the onions for stuffing the kulcha.Here goes my recipe......

Ingredients:-

For Dough:-

1 tsp dried yeast
120 ml warm water
120 ml warm milk
1 tsp sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp salt or to taste
4 tbsp unsweetened yogurt
2 tbsp canola oil or (any other oil)

For stuffing:-

Potatoes 2 (boiled and mashed)

Onions 1 (finely chopped)

Coriander leaves (finely chopped)

Pudina leaves few (finely chopped)

Red chilly powder 1 tbsp

Amchur powder 1 tbsp

Salt as per taste

Mix all the above ingredients and keep aside.

Preparation:

1. Put the warm water and warm milk in a plastic bowl and mix. Sprinkle the dried yeast over this mixture and then stir with a spoon. Keep aside for 8-10 minutes. In that time, a froth/ foam will form on top of the liquid mixture.


2. While the above mixture is getting ready, mix the flour, baking powder and salt. Make a well in the center.


3. Add the yogurt and oil and then the yeast-water-milk mixture into this well.Mix with your fingertips till the all the flour is assimilated. Now begin to knead the dough. Apply oil to your hand and knead the dough.


4. Knead till the dough is absolutely smooth. Now cover the dough and keep aside for 2-3 hours. The dough will double in size in this time.


5. Punch the dough to allow all the air to escape from it. Knead again for 1-2 minutes.


6. Now divide the dough into equal-sized portions.


7. Roll each portion between your palms till it forms a smooth ball.


8. Take one dough ball in your hand and press this ball with your palms and fingers to form a 4" diameter circle. Now place 1-2 tbsps of the filling in the center of this circle and pull ends to close and seal. Now very gently roll into a ball . You could also do this on a lightly floured rolling board. Do this till the Kulcha is about 5-6 mm thick.


9. Now place it on the hot griddle and cook till bubbles begin to appear on the upper surface. Now flip the Kulcha and cook the other side till pale brown spots begin to appear on it.Apply oil and flip again twice and kulchas are ready to eat.

I made 8 kulchas and i still had much dough left,so i baked few buns with that.The buns came out very well.This was the first time i did these buns.I never knew that this dough can be used to make buns.Will make these buns again and will post the recipe.

Enjoy kulchas.................

Vegetable Noodles

Ingredients:-

Plain noodles 1 pkt
Vegetables (Carrot,Beans,Peas and Corn)
Onion 1
Soya sauce 1 tbsp
Vinegar 2 tbsp
Pepper powder 1 tbsp
Garlic 3 pods
Oil 3 tbsp
Salt as per taste

Method:-

1. Boil noodles with 1 tsp of oil and drain it in strainer and run cooled water on it.
2. Heat oil,fry garlic and onions on high for 1-2 minutes.
3. Then add vegetables and toss on a high flame for 4-5 minutes.
4. Add soya sauce,pepper and salt.
5. Then add drained noodles and combine well.
6. Add vinegar and toss noodles and vegetables on a high flame.
7. Serve hot with chilly sauce.

Hope u all njoyed veg noodles................

Mixed Vegetable Paratha

Ingredients:-

Wheat flour 2 cups
Porridge oats 1/2 cup
Salt
Oil

Stuffing:-

Carrot 1

Beans 6

Peas few

Corn few

Potatoes 2

Panner grated 1/4 cup

Green chillies 2

Coriander (whole) 1 tbsp

Amchur powder 1 tbsp

Salt as per taste

Method:-

1. Make soft dough with wheat flour,oats and salt.
2. Cut all the veggies and pressure cook for 2-3 whistle
3. Strain water and add coriander,panner,green chillies,amchur powder and salt.Mash potatoes and mix thoroughly.
4. Roll out equal size rotis,spread the stuffing and close with another roti.Slightly press it with hand and fry it on a non-stick tava.

I usually make this with veggies,but i saw mahima has added panner in this,so added panner.The taste is awesome.It is a instant hit with my kids.

Enjoy veg paratha.........................................

Semiya Sausages Upma

Ingredients:-

Semiya (Vermicelli) 250gms

Chicken Sausages (frozen) 3 nos

Onions 1 no

Green chillies 2 nos

Tomato 1 no

Ginger garlic paste 1 tbsp

Pepper powder 1/2 tbsp

Cinnamon 1 no

Clove 1 no

Curry leaves few

Oil 3 tbsp

Salt as per taste

Method:-

1. Fry Cinnamon,cloves,then add onions,green chillies and curry leaves.


2. When onion turns pink in colour add tomatoes.Cook till tomatoes start leaving the oil.


3. Now add ginger garlic powder and saute till the ginger garlic leaves the raw smell.


4. Then add sausages and saute for another minute.Now cover and cook till it is semi dry and sausages are cooked well.


5. Add semiya (vermicelli) and mix thoroughly.Saute for 2-3 minutes.


6. Add water (i added for 1 glass of semiya 1 1/2 glass of water).


7. Cover and cook till the semiya is cooked and water has dried.


8. Last add pepper powder and mix thoroughly.

I saw this recipe in a magazine in muscat, from then i make this upma very regularly.Before i saw this recipe my upma was always a disaster.Always i used to get lumps or it used to get burned.I thank the person who wrote the recipe in that magazine.

Enjoy my semiya sausages upma.............................