Raagi Rotti

Hallelujah!! 

Finally, finally, finally I mastered the trick of getting perfect rottis. I like my rottis crunchy and soft at the same time. They never came out that way. So as usual, anytime I see some new technique online, I would try.. try.. try. But my search has ended with this particular recipe on Udupi recipes website(link given below). Do check it out, it has some great Udupi recipes I refer to on and off. 

My ragi rottis were so hard and chewy before. With this method they were crunchy when hot and soft after cooling down. The trick is - use soaked avalakki(poha)! I had seen in some places people put cooked rice in the dough, probably for the same reason. Poha is so much better and easier. I have followed the recipe for most part but for few things here and there. Do try! 

Enjoy hot rottis with some butter and chutney. 

Inside Out kayi kadubu

This year Ganesha Chathurthi is falling on Labor day. Everybody can take it easy with the preparations.  

Anyways, when you make kayi kadubu, there is a very good chance that some extra dough is remaining; if it’s stuffing you can eat just like that. Or it can be just that you find making kayi kadubus extremely tiresome and tedious and you don’t even want to venture into it. Or you just don’t have the time or patience to make kayi kadubus.

Yet, you want to eat it or want to make something for habba - then this recipe is for you. 

I don’t know what it’s called or if it is even made anywhere else. I call it inside out kayi kadubu. My mom gave me this procedure for finishing up remaining dough. I found this extremely easy and tasty. It isn’t exactly quick, but chances are of it going wrong are very small. Do try! 

Happy Ganesha Chathurthi everyone! Happy birthday dear blog!  

Gojjavalakki/ Spiced Poha

Happy Krishnashtami! 

Gojjavalakki is basically crushed poha mixed with puliyogare-like masala. One of the very popular devara-prasadas served in temples. Very simple to make. This particular recipe makes masala from scratch. You can also use any other puliyogare mix instead of the masala below. 

Do try! 

Instant Sambar mix

Ladies….… hold on! This one is too good to pass. 

Imagine you are traveling away from home and want to prep something that your husband can easily cook, or you come back from work or in general are too tired/ bored to cook anything, or you want to send something with your kids when they are going away for college.. you can make sambar in matter of minutes! yes, it is possible with this Instant sambar mix. All you have to do is boil some vegetables and add this mix, sambar is ready! So easy! Keep this mix handy in your pantry and you can whip up a simple lunch/dinner in no time. Do try! 

Nellikayi(Amla) mosarabajji/ gooseberry raita

This is one healthy raita. Easiest of all, I must say. This was shown in oggarane dabbi cooking show long time back. 

This raita was claimed to clear all mouth ulcers... and it works!! I tried it on myself and there was instant relief. Do try! 

AvarekaaLu saagu/ Hyacinth beans saagu

Growing up my mother never made anything from avarekaaLu. Probably that’s why I always liked eating anything made with avarekaaLu. AvarekaaLu mixture is my all time favorite. One day I’ll learn how to make it! 

This versatile saagu makes for a healthy side dish for dose, chapathi, poori or rice. I used dry avarekaaLu and soaked it overnight. You can also use frozen or even fresh, if available. Healthy, tasty and easy. 

Do try! 

Majjige saaru with sorekaayi/ Bottle gourd curd based curry

Majjige huLi, I know, majjige saaru, no. The only difference I see in the recipe is Majjige huLi generally doesn’t have onion or garlic, Majjige Saaru does. I found this recipe online and I wanted to try out this new method. Taste was really good. Tasted more like a curried version of majjige huLi. If you like majjige huLi and don’t mind onion-garlic flavor, you will definitely enjoy this. 

Do try!