Rava Sajge + Uppit

Uppit

1. Roast the rava, don't let it burn.
2. Keep water to boil.
3. Make oggarne, usual way- mustard, kadle bele, chilies, veggies.
4. Add the roasted rava, then add the water. Add salt. let it heat up.
5. Uppit Ready.

Sajge:

1. Heat ghee.
2. Set water to boil
3. Add dry fruits to the ghee
4. Add the rava, let it fry in ghee for a while, till it smells sickeningly good.
5. Add the water, let it heat for a while. add the sugar (lots of it).
6. Sajge Ready.

Creamy spinach soup

Ingredients:
2 potatoes
1 onion
2 bunches spinach
1 small chilli (optional)
water
salt to taste

Method:
chop the potatoes into 1 inch pieces. chop the spinach and onions too. Pressure cook the vegetables with minimum water. once cooked, remove the vegetables and cool them before blending them in the mixi. add chopped chilli and bring the broth to boil. serve hot with bread.
(serves 4)

MALPUA
Ingredients :
1 cup sugar
1-1/2 cups wheat flour
2 tbsp rice flour
Milk (1/2 cup)
Water (1/2 cup)

Preparation :
Make a batter of all of these dry ingredients , using 1/2 milk and 1/2 hot water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Keep aside and allow it to rise for about two hours.

Heat oil on a medium flame. Use a shallow wok. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or with some vegetable. Serves five.

nice veggie site

http://www.theveggietable.com/

interesting and simple recipies :)

how to make litti

http://www.orkut.com/CommMsgs.aspx?cmm=11050183&tid=2524936343335517960

will post experiences later!

Aloo kofta

{smug smile}
ingeredients:
4 potatoes
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1 tsp coriander powder (koottamri)
1 tsp cumin powder (jeera)
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
Ghee (to make paste)
For the gravy:
2 medium onions,chopped
1 garlic flake 1 inch ginger----paste
3 -4large tomatoes,pureed
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
1/2 tsp Methi powder
2 tsp powdered poppy seeds (gasgase)
1/2 tsp sugar
1 tbsp ground cashewnuts

How to make malai koftha :

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. (make the balls thick, they burst otherwise)
  
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• Add the pureed tomatoes and the masala powders.
• Add the methi powder.
  
• Add the sugar and the ground cashews .
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• put in koftas just before eating. make it quick.

kichdi

ingredients:
rice
toor dal
vegetables (any)
seasoning:
mustard
cummin seeds
turmeric
curry leaves
salt
green chillis

Method:
take rice and dal in 1:1.5 ratio. wash and add water more than 2.5 of the rice and dal together.
Add vegetables and salt and pressure cook (6 whistles, 2 mins). allow for the consistency to be rather fluid.
season as usual.

serve with pickle/pappad/gojju

chapati

ingredients:

flour
refined oil
ghee
salt


mix some salt with the flour and mix with a little water to make the dough. knead it well, leave it moist to allow for softness. preferably leave it overnight, at room temperature.
break the dough into small balls. roll out the balls with a rolling pin. spread them out unifomly with some pressure. add a pinch of flour to avoid stickyness.

phulka: no folds, heat the chapati on the pan till it cooks a bit and flip it over onto the bare flame. let it billow, and quickly tip it onto the pan again.

chapati: oil the surface slightly, fold, repeat. spread the dhough again into a uniform circle (or triangle). spread it on the pan, and heat till it bloats a bit, flip it over and continue till it is cooked golden brown. add a little ghee to taste.

huli from scratch

ingredients:

1/4 pav toor dal (togri bele)
vegetables
5-6 byadgi mensinkay
2 tsp kottamri beeja
1 piece chakke (cinnamon)
1 tsp uddin bele + kadle bele
tamrind (andaj)/puli/huli
3 tsp dry coconut (kobbri)
saasve (mustard)-seasoning
curry leraves (karbevin soppu)


roast the corriander seeds, cinnamon, chillis, uddin bele, kadle bele seperately till they smell done. or till brown, as the case may be. churn them in the mixi along with kobbri.(more kobbri= more thickness in the huli) . the pudi is ready.
soak the tamrind. a little water is sufficient.
cook the dal and vegetables ( two whistles and two minutes)
start boiling the cooked dal, add salt and puli as required.
add the pudi from the mixi (all of it) and boil till it bubbles.
season with mustard and curry leaves.
done-o