Kodbale/Crispy Rice Rings!!!

Kodbale is a crispy rice flour rings. Its favourite for kids and my son loved it. Checkout my another version of  Kodbale here.

Ingredeints
Rice flour – 1 cup
Maida - 1/2 cup
Red Chilli powder -  1/4 tspn
Asafotida – 1 pinch
Hot oil - 2 tspn
Dalda/vanaspati – 1 tspn
White Sesame Seeds - 1/2 tspn
Oil for deep frying
Salt

Preparation Method

In a thick bottom Kadai, put rice flour, maida and fry it for sometime till it becomes warm in medium-low flame. Fry continuously.
Transfer it to a bowl. Allow it to cool.
Add vanaspati/dalda.
Add red chilli powder, salt, Sesame seeds and asafotida. Mix well.
In a Kadai, add oil and heat for 2mins. Add hot oil to the flour.
Sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line and roll in to form a circle.(see video)
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Rava Idli (Semolina Steamed Cake)

Idli is very popular tiffin/breakfast in South India. Rava/Semolina/Sooji Idli (Semolina steamed cake) is very famous in South India. Its very tasty. Its one of the favourite tiffin/breakfast in my house. My mom usually makes it in Bangalore, but she uses cooking soda in it.

Ingredients
Rava/Semolina/Sooji - 1 1/2 cup
Curds/Plain Yogurt - 1 cup + extra if required
Eno - 1/2 tspn
Salt


Tempering/Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal/Channa Dal - 1/2 tspn
Asafotida/Hing - a pinch
Curry leaves - 1 tspn(chopped)


Garnishing Choice (Optional)
Grated Carrot
Chopped coriander
Cashews - few
Sliced Tomato - few(Optional)

Preparation Method
Heat kadai/wok, add oil, mustard wait till it splutters, then add dals and hing saute till brown. Add curry leaves and saute.
Add rava and roast till brown.
Transfer it in a bowl and allow it to cool.
Add curds, salt and mix slowly in one direction without forming lumps. It should be thick batter. If required can add just little water.
Finally add eno salt, mix and leave it for 10 minutes.


Grease Idli plates with little oil. You can garnish now.
Pour the batter slowly in the idli plate.


Steam it for 12-15mins.

Soft and fluffy Rava Idli is ready to enjoy.


You can serve with Coconut Chutney or Potato Sagu.

Murungakai Vatha Kuzhambu/Kolambu

Murungakai Vatha Kozhambu is a gravy prepared with tamarind and spice. This is popular in South India.

Ingredients
Murungakai/Drumstick - 2 nos
Chinna Vengayam/Small onions - 10 nos
Nalla Yennai/Gingely Oil - 4 tspns
Kadag/Mustard - 1/2 tspn
Curry leaves - few
Toor Dal - 1/2 tspn
Methi seeds - a pinch
Sambar Powder - 2 tspns(As per your taste)
Dhaniya Powder - 1/2 tspn
Vellam/Jaggery - a small piece
Manjal/Karuvepillai - few
Tamarind water - 3 cups
Salt

Preparation Method
In a Kadai, heat oil, add mustard wait till it splutters. Then add toor dal, methi seeds and curry leaves.
Add onion and fry till its brown and transparent.
Add Drumsticks and tamarind water.
Add salt, turmeric and boil well till the raw smell goes.
Add masala powders and boil well.
It has to condense a bit and become thick.
Finally add jaggery and boil for 5 mins.

Serve hot with steamed rice and chapathi.


Tip - If it becomes too watery,mix 1tspn of rice flour in 1/4 cup water, make a paste and add. This will make the dish slightly thick. 

Sabsige Keerai/Dill Leaves Poriyal

Sabsige Keerai/Dill Leaves is a type of greens and good for health. Its also called Sabakki Soppu in Kannada. My mom used to make it frequently back in Bangalore but we don't get this in Chennai:-( I never knew we get this in Singapore. Just the other day was so happy seeing this in a Chinese Vegetable Shop in Little India and immediately bought it. I just love the aroma of the leaves.

This can be given post delivery for good health. I have had almost daily..:-)

Ingredients
Sabsige Keerai - 2 bunches
Onion - 2nos
Fresh Grated coconut - 1 tspn
Dry Red Chilli - 2nos(As per your taste)
Salt

For Seasoning
Oil - 2 tspns
Mustard - a pinch
Channa Dal/Urad Dal - 1 tspn

Preparation Method

Wash and chop the Keerai and Onion into fine pieces.
In a Kadai, heat oil add mustard wait till it splutters, then add dal, red chilli and wait till its brown.
Add onion and fry till its transperant.
Now add Keerai and cook till the colour changes with salt and water.
Once its done and no water is left its ready to Serve.

Garnish with grated coconut and its good to have with Rasam rice.

This is going off to Healing Foods Spinach by Divya and Siri.

Note - You can also cook this in pressure cooker and later season it.

Tikki Puri | Bengaluru Style Street Food

Tikki Puri is one of the famous evening chaats. I used to eat a lot on Street side(Road side shops) in Bangalore. This is very tasty and tangy.

Ingredients
Puris - 7 nos(per plate) or as you wish(Homemade or Store bought
Puffed Rice(Pori) - 1 cup
Grated carrot - 2 tspns
Finely chopped onion - 2 tspns
Finely chopped tomato - 1 tspn
Green chutney - 1 tspn (for recipe click here )
Sweet chutney - 1 tspn (for recipe click here )
Chaat masala - 1/2 tspn
Salt a pinch.
Plain Sev or Mixture - for garnishing(I ran out of it.....:-))
(You can change the quantity of the ingredients as per your taste)


Preparation Method

Place all the Puris on a plate. Gently press in the centre and make hole.
Now add all the ingredients one by one in it.
Finally garnish with Puffed Rice and Mixture.

Enjoy Streetside Tikki Puri. Eat one whole Puri....at a time....

Haalbai (Sweet Halwa)

Haalbai is a halwa made with rice, coconut and jaggery. Its a famous sweet in Karnataka, India.

This is very simple and tasty. I made this for Deepavali.

Ingredients
Rice(Normal/Parboiled Rice)- 1 1/2 cups
Jaggery(Vellam/Gud)- 2 1/2 cups (As per your taste)
Fresh Grated Coconut - 2 cups
Ghee - 1/4 cup
Cardamom powder(Elaichi/Elakka) - 1/4 tspn
Cashews few for garnishing

Preparation Method
Soak rice for about 2 hours in water.
Take jaggery and add little water and keep aside.
Grind rice in Mixie or blender to fine paste then add grated coconut and cardamom powder. Grind all to a fine paste.
Heat a kadai, add 2tspns ghee put the mixture and jaggery. Keep stirring continuously without leaving in low-medium heat.
Then add balance ghee and stir till its soft and thick.

Grease a plate with ghee and pour this and level it like other sweets. Allow it to cool(You can also keep in fridge for sometime)then cut into desired shapes.

Garnish with cashews.

Haalbai sweet halwa is ready.

Raagi Roti(Indian Flat Bread) with Awards and Tag:-)

Ragi Roti(Kezhvaragu/Finger Millet/Madua/Elusine Indica) - Indian Flat Bread is very healthy breakfast or tiffin. Its a very famous breakfast/tiffin in Karnataka, India. In my village we grow Ragi grains my granny sends grains to us. We clean, dry and make flour.

The whole grain in nutritrional terms is very rich in proteins, providing highest levels of calcium and high levels of dietary fibre. It helps in control of blood glucose levels in diabetics.

In Karnataka its also consumed in many forms like Ragi balls (Ragi Mudde) dipped in sambar, Malt and Koozhu. Ragi Seri can be fed for infants above 6 months since its high in calcium. Whenever we are preparing the flour at home have to be very careful since it contains small muddy particles or stones. When you buy Ragi flour from supermarkets its better to seive 2 to 3 times and then use it.

Here is a simple and easy recipe for Ragi Roti which is high in nutrition and healthy food.

Ingredients

Ragi flour - 4 cups

Onion - 2 nos chopped

Fresh grated coconut - 1 cup
Green chilli - 2nos chopped (As per your taste)

Curry leaves - few chopped

Oil

Hot water

Salt

Preparation Method

In a wide bowl, put all the ingredients and mix it like chapathi dough in hot water.

Take small balls and spread it thinly in round shape on a plastic sheet or directly in the kadai or pan.

Put 1 tspn oil and cook both sides.

Continue same process for left over dough.

Ragi Roti is ready to eat...This is good to eat as it is or with these Pickle/Jaggery/Coconut chutney.

This recipe is going for WFC Breakfast by EC and State Specials by Shanthi.

My other entries for breakfast are

Pesarattu

Adai

Bread Upma

Awards Time

Thanks to Ramya and Sanghi for Scrumptious Awards and Rekha for Kreative, Scrumptious and Fabulous Awards. I thank from my bottom of the heart for passing on these wonderful awards to me. I feel very happy and encouraged at the end of the day seeing my blog with awards.

My dear friend Rekha has tagged me..thanks dear!

The Rules:

1. Link the person who tagged you.

2. Post the rules on your blog.

3. Share the ABCs of you.

4. Tag 4 people at the end of your post by linking to their blogs.

5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.

6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:

1. A – Available/Single? Married
2. B – Best friend? Rashmi
3. C – Cake or Pie? Cake
4. D – Drink of choice? Coffee
5. E – Essential item you use every day? Internet
6. F – Favorite color? Blue
7. G – Gummy Bears Or Worms? -
8. H – Hometown? Bangalore
9. I – Indulgence? Salted potato chips of India

10. J – January or February? January for New Year
11. K – Kids & their names? 1 Son named Siddarth
12. L – Life is incomplete without? Family
13. M – Marriage date? 24th Aug 2006
14. N – Number of siblings? one elder bro
15. O – Oranges or Apples? both
16. P – Phobias/Fears? Fears
17. Q – Quote for today? Be Cool and patient
18. R – Reason to smile? My son
19. S – Season? Winter
20. T – Tag 4 People?
21. U – Unknown fact about me?unknown
22. V – Vegetable you don't like? mostly i like all thinking....
23. W – Worst habit? loose temper rarely and shout
24. X – X-rays you've had? for tooth
25. Y – Your favorite food? Bisibelebath, gobi manchurian, akki roti, fried rice, many more
26. Z – Zodiac sign? libra

I have tagged 4 blogger friends

Rajeshwari of Raks Kitchen

Jyothi of Panch Pakwan

Deepti of Dipskitchen
Smitha of Saffron Apron

Veg Pulav - Ver 2

Veg Pulav is a very tasty rice. Its cooked with rice and vegetables.

Ingredients
Basmati Rice - 2 cups (Normal rice can also be used)

Chopped length wise
Beans - 1 cup
Carrot - 1/2 cup
Potato - 1 cup
Baby corn - 6 nos sliced(Optional)
Onion - 1 no big
Tomato - 1 no big
Green peas - 1 cup (I used frozen peas) Remove from the freezer and soak it in water before you cook
Ginger - chopped or grated - 1 tspn
Garlic - Optional(I have not used) or can use ginger garlic paste

Pudina(Mint leaves ) - 1 cup
Coriander(Cilantro) - 1/2 cup
Green chilli - 2 nos (As per your taste)
Grind pudina, coriander and green chilli in mixie and make a fine paste.

Cooking oil - 4 tspns
Ghee or butter - 1tspn
Spices - Cinamon, Cloves, Cardamom, Black cardamom (few pieces)
Salt

This is pressure cooker method

Preparation Method
Wash and soak basmati rice in water.
Heat a pressure cooker, put oil and ghee, when its hot put all spices and wait till they splutter. Then add onion, a pinch of salt saute till its transperant. Then add ginger and tomato. Saute till its soft.
Now add all vegetables and saute. Add the green mixture. Cook for few mins.
Add Basmati rice and saute for sometime. Add water 1:1 or if you want the rice to be little soft 1:1.5 and salt. Mix well.
Pressure cook upto 2 whistles.

Vegetable Pulav is ready to serve. You can enjoy this as it is or with Raitha.

This Tasty and Yummy Veg Pulav is participating in Chaitra's Rice-Feast.

Masala Puri | Bengaluru Style Street Food

Masala Puri is my favourite chaat in Bengaluru. The masala puri is available on road side stalls which is very tasty. Its most wanted chaat in Bengaluru mostly had at evening. I made up my mind to try and have at home. After continous tries I am very happy that it came out very well. Here goes the recipe.....

Ingredients
Patani(Dried Peas - Green or white) - 2 cups
Tomato - 3 nos
Onion - 2 nos
Carrot - 1/2 no
Garlic - 2 nos(optional)
Pudina (mint) - few
Coriander - 1 cup
All spices thats Pattai(Cinamon), Krambu(Black cardamom), Lavangam(Cloves) - 2nos
Cooking oil - 2 tspns
Salt to taste
Green chutney - 1 tspn(As per your taste) Refer notes
Sweet chutney - 1 tspns(As per your taste) Refer notes
Any mixture or Oma podi(Sev) - 1 cup
Puris - 12 nos (Readymade plain puri's)

Preparation Method
Soak Patani(Green or white peas) overnite and cook in pressure cooker for 3 whistles.
Grate carrot, chop 1 onion, 1 tomato and few coriander leaves. Keep all separately.

In a pan, add oil put all spices and fry add garlic, 1 onion, 2 tomatoes(Chopped into 4 pieces), Pudina(mint) leaves and stir fry till raw smell goes. Now grind this to a fine paste by putting coriander(cilantro) leaves. ( I didnot use garlic but they say its more tasty when added)

In a Kadai, put this mixture with the cooked peas and allow it to boil well.

Now in a plate take 6 puris and press it slightly add this gravy masala and top it with grated carrot, onion, tomatoes, a pinch of salt, chat masala, green chutney, sweet chutney and garnish with coriander or Oma podi(Sev) and Serve hot.

Notes -

For Recipe Refer -

Green chutney
For Recipe Refer - Sweet chutney

Maddur Vade

Maddur Vade is popular in a place called Maddur on way to Mysore, India over 60 years. MaddurVade is available in hotels in Karnataka and when you travel to mysore in train you will be able to taste this. This is very crispy, tasty and best munch. Never miss this Give it a try!!!!

Required ingredients
Chiroti Rava (small semolina) – 1 cup
Maida flour – 1 cup
Rice flour – 1 cup
Oil or Ghee or vanaspati - 3 tspns
Green chilies – 2 nos or
Red chili powder – 1 tsp
Onions – 2nos
Curry Leaves -few
Oil to fry
Salt to taste
Preparation Method
1. Mix Rava, maida, rice flour with ghee or hot oil, then add chillies, red chilli powder and curry leaves.
2. Cut onions into thin and long pieces
3. Add onions and salt
4. Now mix everything with little water to a soft dough like chapathi dough
5. Make medium size balls
6. Press it to get round shape by hand on plastic sheet greased with oil
7. Heat oil in pan and drop it
8. Fry both sides in oil till golden brown
9. Remove on tissue paper.

Maddur Vade is ready. Serve the hot crispy vade as it is or with coconut chutney.

Kathirikkai/Vangibath | Brinjal Rice!!!

Vangibath is a tasty rice prepared with Brinjals. Its popular in Karnataka.

Ingredients
Rice - 1 cup
Brinjal - 1 no
Vangibath powder(Curry powder) - 3 tspns (as per your taste)
Oil - 2 tspns
Mustard - 1/2 tspn
Bengal gram - 1/2 tspn
Salt

Preparation Method
Cook rice and keep separately.
Cut Brinjal into length wise pieces and put in water.
In a thick bottom kadai, add oil, mustard wait till it splutters. Put Bengal gram and wait till it turns brown.
Now add the Brinjals and cook.
Once its cooked add vangibath powder and fry till raw smell goes.
Add salt and mix well.
Allow it to cool and then mix with rice and serve.



Vangibath is ready to serve. It can be had as it is or with curd.

Paruppu (Dal) Rasam

Rasam is a very tasty dish prepared with tamarind water, paruppu(dal) and rasam powder. Rasam is famous in South India. This is prepared in Karnataka style. Its sweet and spicy mixture tastes yummy. This is my brother's favourite:-)


Ingredients
Toor dal - 1/2 cup
Rasam or sambar powder - 2 tspns(As per your taste)
Tamarind water - 1 cup
Grated coconut - 2 or 3 tspns
Jaggery - 1/2 lemon size
Tomato - 2nos(Optional)
Ghee - 1 /2tspn(Optional) If we use ghee it will be very tasty.
Oil - 1 tspn
Mustard - 1 tspn
Asafotida(Hing) -1 pinch

Coriander(cilantro) - 1 tspn
Salt

Preparation Method

Cook toor dal in pressure cooker.
In a vessel, add tamarind water, plain water, tomato(optional) and rasam powder.
Allow it to boil till raw smell goes .
Now take toor dal add little water to it and blend well.
Add it to tamarind water and boil well.
Add salt, grated coconut and jaggery.
Season it with ghee, oil, mustard once it splutters add asafotida.
Garnish with 1 tspn grated coconut and chopped coriander(cilantro) leaves

Rasam is ready. Serve hot with rice along with any curry or fried papads/chips.

Note - Check on salt once you season with ghee salt will reduce.

Vengaya VathaKuzhambu - Erulli Gojju

Vengaya VathaKozhambu(Erulli Gojju in Kannada language) is a thick spicy gravy of onion mixed with tamarind water. This is one of my mom's best recipe. This is very simple and sweet. This is popular and frequently prepared in Karnataka, India.

Ingredients

Onion - 2 nos
Tamarind - Lemon size
Sambar or vathakuzhambu powder - 1 tspn(according to ur taste)
Asafotida - 1 pinch or small piece
Jaggery - small piece(If u like more sweet can add little more)
Oil - 2 tspns
Mustard - 1 tspn
Kadala paruppu/uzhatham paruppu - 1 tspn
Curry leaves - few
Salt

Preparation method
Soak tamarind in hot water and squeeze it. Filter and keep the water.
Cut onions into small pieces.
Heat kadai, put oil, mustard wait till it splutters. Add asafotida and kadala paruppu/uzhatham paruppu saute till brown. Now add chopped onions, little salt and saute till soft.
Add tamarind water and allow it to boil.
Add sambar or vathakuzhambu powderand boil well till raw smell goes.
Now add curry leaves and jaggery and stir well.
Keep it in medium flame till it becomes thick in consistency. Taste and see add salt if required.

Yummy Erulli Gojju is ready to serve. This is a good combination for chapathi or rice.

Tips - If it becomes too watery, mix 1 or 2 tspns of rice flour in little water, add this to vathakuzhambu and allow it to boil till you get the desired consistency.

Churmuri

Churmuri is one among my favourite evening chaat. This recipe is in rememberance of churmuri in Bangalore, I am missing it too much so tried to make similar to it. This is dry and very tasty to eat. Its very colourful.

This serves for 2 people.

Ingredients

Puffed rice - 2 big bowls

Tomato - 1no

Onion - 1 no

Cucumber - 1/4 piece

Carrot - 1/2 piece

Coriander - 2 tspns

Green chutney - 2 tspns(as per taste)

Sweet chutney - 2 tspns(as per taste)

Chaat masala - 1/4 tspn

Red chilli powder - 1 pinch

Salt - 1/4 tspn

Ompodi(sev)/mixture - 2 tspns

Green chutney

Coriander leaves(cilantro) - 1 cup

Green chilli - 3 nos (as per taste)

Grind in mixie to a fine paste.

Store in a container and use.

Sweet chutney

Tamarind water - 2 cups

Jaggery - 2 tspns

Dates - 6 nos

Grind dates and jaggery in mixie to a fine paste

Mix in tamarind water and allow it to boil well till its semi-solid paste.

Allow it to cool store in a container and use.

Preparation method

Wash and finely chop tomato, onion, cucumber and coriander, grate the carrot and keep aside

In a wide bowl put all the vegetables, sweet and green chutneys and mix well

Add chat masala, red chilli powder and salt.

Now add puffed rice and coriander leaves. Mix well.(Puffed rice should be added at last as it will be crispy otherwise it will become very soft)

Garnish with Ompodi(sev) or mixture.

Roll out an newspaper and can be served or plates.

Notes -

For Special Churmuri add these
Salted peanuts - 1 tspn Kodbale - 2 nos Nipat(Thatai) - 1 no Ompodi(sev)/mixture - 2 tspns

Green chutney and sweet chutney can be stored for abt 10 to 15 days in refridgerator and used for other chaats.

Kodbale

Kodbale is a very tasty and crispy snack. It can be stored even for a week in air tight container. It is very famous snack in Karnataka India. Its called kodbale since its in the shape of bangle. One of my favourite too…

Ingredients
Rice flour – 2 cups
Maida - 1 cup
Chiroti Rava – ½ cup(Semolina)
Dry Red Chilli -4 nos
Grated Coconut – 1 cup
Asafotida – 1 pinch
Hot oil or vanaspati – 4 tspns
Oil for deep frying
White Til seeds can also be added(optional)
Salt

Preparation MethodIn a thick bottom Kadai, put rice flour, maida, chiroti rava and fry it for sometime till it becomes warm in medium-low flame. Fry continuously so it doesn’t burn.
Transfer it to a bowl. Allow it to cool.
Heat hot oil or vanapati and add to the flour.
Grind grated coconut and dry red chilli with little water to a fine paste.
Now add this mixture to the flour and slowly mix well.
Add salt and asafetida sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line(may be to chalk piece thickness) on the picture shown and roll in to form a circle.
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Kodbale is ready to eat. It can be served with coffee/tea.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

Pacha Kozhambu

Pacha Kozhambu (Raw sambar) is a traditional sambar done without dal. It is very simple and tasty. It can be prepared quickly without use of gas stove.

Ingredients
Cucumber - 1no
Grated coconut - 1 cup
Urad dal - 1/2 cup
Red chilli(dry) - 2 nos
Tamarind - 1/2 tspn
Asafotida - 1 pinch
Mustard - 1 tspn
Oil - 2 tspns
Salt to taste
Preparation Method
Wash, remove skin and chop cucumber into small pieces.
In a kadai, add 1tspn oil and fry urad dal and dry red chilli till brown.
Now add fried urad dal, red chilli, tamarind, grated coconut and grind to fine paste in mixie.
In a vessel add the chopped cucumber and this grinded paste and mix well.
If its too thick add little water.
In a pan, add oil and mustard wait till it splutters and add asafotida.
Mix it with Kozhambu.

Pacha Kozhambu is ready it can be served with rice.

MCC - http://justurs.blogspot.com/2009/02/magnificent-click-contest-2009.html

BISI BELEBATH

Bisibele bath is a dish prepared with rice, dhal and vegetables.

Besibele bath is very popular in Karnataka State, South India.

INGREDIENTS

RICE – 2 CUPS

TOOR DHAL – 1 CUP
TOMATO – 2 NOS

CARROT – 1 NO

BEANS – 10NOS

POTATO – 2NOS

GREEN PEAS – 50GMS

TAMARIND WATER 1 CUP (SMALL LEMON SIZE)

SPICES CINAMMON – 2 NOS

BISIBELEBATH POWDER – 4 TSPNS ( IF MORE SPICY REQD ADD ACCORDING TO QUANTITY & TASTE)

CURRY LEAVES

JAGGERY - SMALL PIECE

SALT

PREPARATION METHOD

COOK - RICE, VEGETABLES AND DHAL SEPARATELY AND KEEP ASIDE.

KEEP A PAN ON OVEN, ADD 2 TSPNS OF COOKING OIL, HEAT FOR ONE MINUTE ADD MUSTARD, 2 DRIED RED CHILLIS AND CURRY LEAVES

PUT CINNAMON AND SAUTE

ADD TOMATOES and COOK

ADD TAMARIND WATER

PUT THE COOKED VEGETABLES AND STIR ON SIDES SO VEGETABLES DONT GET MASHED.

ADD BISIBELEBATH POWDER and WAIT TILL IT BOILS

NOW ADD DHAL AND STIR

ADD JAGGERY N SALT.

NOW ADD THE COOKED RICE AND STIR TILL IT BOILS.

ADD 1TSP GHEE.

GARNISH WITH CASHEWS.

SERVE HOT BISIBELEBATH WITH KARABOONDI OR POTATO CHIPS.

VARIATIONS:

1. YOU CAN ALSO ADD SMALL SAMBAR ONIONS.

2. OR JUST DO WITH POTATO AND PEAS.

KESARI BATH

The name Kesari Bath is known in Karnataka State- South India
Kesari Bath is also known as Rava Kesari or Kesari in Tamil Nadu
This is a very simple Sweet which can be prepared in short time
The colour of this is Kesari Colour and hence the name has come into prominence.

Ingredients

Semolina (Rava) – 1 cup

Water - 2 cups
Sugar – 1 ½ cup
Ghee 3 Table Spoons
Orange or yellow colour – 1 pinch

Cashew, raisins. pista - 2 tsps

Preparation Method

Keep pan in the oven
Add 1 table spoon of ghee to pan
Add Rava, roast for 5mins and remove rava from the Pan and keep separately
Add 2 cups of water to the frying pan and boil the same
Add 1 pinch of kesari colour powder
Keep in low heat. Add roasted rava in the boiling water in pan keep stirring continuously without allowing it to form lumps. 
Then add sugar and mix well.
Simmer the gas and cook for 15 mins and later stir and mix well.
Now in another small pan add 2 tsps of Ghee.
Add cashews in ghee and fry till it turns little brown
Now add raisins (dry grapes) to cashew and fry till turns brown
Garnish with pista.

It can be served with hot upma combination or like that itself.

Akki roti | Rice Flat Bread| Karnataka Style!

Ingredients

Rice flour – 3 cups
Onion – 2nos
Green chillies – 3nos
Curry leaves – 2tsp
Coriander leaves - 2tspns
Jeera - 1/2 tspn
Salt as reqd

Preparation Method

Mix all the above ingredients in hot water and make soft dough.
Leave the dough to rest for half n hour to an hour.
Take a tawa or kadai, apply oil and start spreading by hand.
Heat the same and cook both sides till brown.

Another method
Mix all the above ingredients in hot water and make soft dough.
Leave the dough to rest for half n hour to an hour.

Spread oil on a polythene paper

Heat the pan

Make balls and spread dough like chapati with your hand on the polythene paper and now remove slowly and put on the hot pan

Bake both sides in low flame

When turns slightly brownish, remove and serve with chutney

This will be crispy and can be served with groundnut or coconut chutney or chutney pudi.