Split moong dal & carrot salad/hesrubele kosambari

This is a treditional karnataka style salad

in our meals.

Ingredients:-

Split moon dal-1 cup(soaked for an hour)

Shrudded coconut-1/2 cup

Shrudded carrot-1/2 cup

cilantro-finely chopped

salt to taste

3-4 drops of lemon juice

Hing/asofetida

green/red chilli -1(finely chopped)

split black gram-1/2 tbl spn

Method:

Mix dal,carrot,coconut,salt,lemon juice and cilantro,Give seasoning by adding a mustard,hing,chilli,blach gram in the 1 tbl sp on oil.Mix well and the salad /kosumbari is ready

Nippattu

Nippattu is My husband's favourite snack in the evening.Back in India,He could just goto bakery and pick it,But here he couldn't do .So made me try this snack.We can keep this in air tight container as long as for months.

Ingredients:-

Rice flour-1 cup

Maida/all purpose flour-1 cup

Fine semolina-1/4 cup

Red chilli powder-1 tbl spn

Bengal gram/hurigadale/kasale pappu-1/2 cup

peanuts-1/2 cup

Yallu-1 tbl spn

Oil to fry

dry coconut powder-1/2 cup

Bakind soda-pinch

Method:-Grind bengal gram,coconut and pea nut (not fine).Mix all the above Ingredients,add 1 tbl spn of hot oil before mixing.Make small balls and pat it as a small round shapes on wax paper.Now deep fry until they are golden brown and Nippattu is ready :).

Bassaru

Bassaru is an all time favourite in my native region.There are different combinations of vegitables and dals to do this Ex:-Sabbakki soppu(dill) with thoor dal ,Whole moong,sprouted horse dal,Methi with any whole dal ....ect.The one i shown here is methi with toordal and brown whole dal(which we call halasande in kannada).This bassaru goes very well with Ragi mudde.The process of doing this would take long,but trust me it taste sooo good.



Ingredients:-

Methi-1 bunch
toordal-1 small cup
Halasande kaalu(brown whole dal)-1 small cup
Onion-2 large
mustard seeds-1/2 tbl spn
Cumin seeds-1/2 tbl spn
Turmeric-1/2 tbl spn
gasagase-1/2 tbl spn
Tamarind paste-out of 1 lemon size tamarind
Garlic-4-5 cloves
Fresh/frozen coconut-1 small cup
Sambar powder-2 tbl spn
pappu/hurigadale-1 tbl spn
cilantro-mist full

Method-

For saaru

Pressure cook the cut methi,and 2 of dals by adding preferably more water.When cooker becomes cool,seperate the water from dal and methi by satrining.Now we can make saaru by using this water.In another container,fry onion,jeera(cumin seeds),garlic cloves by adding a spn of oil,Add coconut,gasagase,tamarind paste,sambar powder,pappu/hurigadale(optional) and make a fine paste and add it to that water u have taken out.Boil it for an 10 mins.U can add lengthwise cut onions when it's boiling.Now U can give oggarane/thadka by adding spluttering muatard seeds,garlic and whole red chilli.



For palya

Ingredients-

Mustard seeds-1 tbl spn
Onion-1 cut into small pieces
shredded coconut
cut cilantro
oil-2 tbl spn
Asofetida/hing

Method

The left overvegitables and dals after straining water,U can make a palya/curry out of that .

For that take 2 tbl spn oil in the kadai,add mustard seeds,hing/asofitida,onion,green/red chilli.When onion is done and the dal and veg ,Salt to taste.Decorate it with coconut and cut cilantro.

Aloo/potato parata

Aloo parata:-

Ingredients-
Whole wheat flour-1 cup
potato-1 Big(boiled and peeled)
red chilli powder-1/2 tbl spn
cilantro-1 tbl spn(chopped)
chat masala-1/2 tbl spn
salt to taste

Method-
Take a whole wheat flour and prepare the chapathi dough by adding a pinch of salt and keep it aside.
Now take a potato which is boiled and it's skin is peeled,and all the remaining ingredients to that and mix it well.Make a small balls of these potatoes .Now take a same qnatity of chapathi dough and roll it with roller pin till 2-3 times,just big anough to fill the potato filling.Cover it from all the sides and again roll it using roller pin .Fry it on the tawa on bothsides applying oil or ghee.

Aloo and spinach curry

Ingredients:-

1 big potato-cut into small pices

spinach-1 bunch

1 onion-cut lenghtwise

cumin seedds-1 tbl spn

mustard seeds-1 tbl spn

turmeric-1/2 tbl spn

coriander powder-1/2 tbl spn

chilli powder-1/2 tbl spn

coconut powder to decorat

Method-

Heat 2 tbl spn of oil in a container,add mustard,cumin seeds.now add onion and saught it for a min,then add turmeric and potatoes.Now add a cup of water,let the potatos cook.then add spinach ,chilli powder and coriander powder.cook it for an abt 10 min in the sim and at last add salt to taste and decorate it with coconut powder

masala rotti

Masala rotti(kharada rotti):-

Ingredients-

Rice flour-2 cups
onion-1 big,finely chopped
coriander leaves-1 cup
methi leaves-1 cup
Jeera-1 tbl spn
coconut -1/2 cup
green chilli-3-4 ,paste/finely chopped
salt to taste

Method-

Fry the onions and jeera with a spoon of oil in a pan,then add all the above indredients to that and make a dough.Pat it on a wax paper by applying oil on that.Heat the tawa and flip it over on hot tawa as shown in pic .leave it for a min and slowly take out the paper. cook it on both the sides.

kodubale

Kodubale:-

Ingredients-

Rice flour-2 cups
Semolina(fine)-1/2 cup
All perpous flour-1 cup
Red chilli powder-1 tbl spn
Jeera(cumin seeds)-1 tbl spn
Baking soda-pinch
Salt to taste
dry coconut powder-1/2 cup
oil to deep fry

Method-

Mix all the above ingredients add 2 tbl spn of hot oil into this.Add water and make a dough ,roll it and make rings and deep fry the rings. The 2 key things to keep in mind while doing this is,1.Don't mix the dough all at once,insted make small quantities and procede.2.while frying,all kodubale's should not be inside the oil.We should be able to see them out of oil as shown above.