Tomato Pallya / Sabji

Ingredients:

• 2 Tomatoes (chopped)
• 1 Onion (sliced)
• 1/4 cup Tomato Paste (optional)
• 1-2 Green chilies (chopped)
• 2 Tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Urad dal
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• A pinch of Asafeotida/ Hing
• 1/2 tsp Jaggery / Sugar
• Salt to taste
• Water
• Coriander leaves (chopped)

Method:

Heat the pan with oil, add mustard, cumin , hing and urad dal, let them splutter. Add onion, green chilies and fry till onion turn golden brown color. Add tomatoes and tomatoes paste and roast for 2 minutes. Add red chili powder, turmeric powder, jaggery,salt and water. Cook for 5-6 minutes or till onion and tomatoes are cooked well. Garnish with Coriander leaves.

Serve with Bili holige / Chaati / Rice

Bili Holige / White Holige

This is a authentic karnataka style Bili Holige. Bili means white. Holige is made with Chiroti Rava and Rice flour. This is very famous and this is eaten all time but very famous with "Mavinkai sekarni" means Mango Shrikarn...

Ingredients:

For outer coat:

• 3/4 cup All purpose flour
• 1/4 cup Rava
• 1-2 tsp Oil
• 1 Tbsp Milk
• Salt

For stuffing:

• 1 cup Rice flour
• 2 cups Water
• Salt to taste.

Method:

In a bowl mix flour, rava, salt , oil , milk. Knead the dough with little water. The dough should be soft. Let it rest for 1/2 hr or so.

Mean while bring the water to boil. Add salt to it. Add the rice flour.

Let the rice flour cook for 8-10 minutes so that the rawness of rice will be gone. When it is hot mix it well without lumps.

Let the rice flour cool a bit. When it is warm that time make the stuffing size balls.

Roll the dough for 2 inch diameter and place the rice flour stuffing and close all around (just we do for parata, Puran poli). (While rolling pour some oil so that they will not stick)

Roll about 5-6 inch diameter (like chapati). (While rolling pour some oil so that they will not stick)

Roast it on the tava by sprinkling some oil both the side.

Serve Hot with Mango shrikarni , Tomato Pally/ Sabji & Coconut Chutney.

Note:

• Make sure that there are not more lumps in the rice flour stuffing. Otherwise the holige will be not cooked properly and as well as they will tear while rolling.
• I have used normal rava ( bit coarse) instead of chiroti rava.

Mango Shrikarni

Ingredients:

• 2 Mangoes (ripe)
• 1 Cup Milk
• 1/2 tsp Cardamom powder
• Sugar as per taste
• Salt as per taste.

Method:

Take out tall the pulp of mango. In a Mixie/ Juicer Add mango pulp, cardamom power, salt, sugar an milk. Pulse for 4-5 time.

Serve with Bili holige or chapati.

Rasam

Ingredients:

• 2 Tomatoes (pressure cook and pure)
• 1 lemon size Tamarind (soaked in water for 1 hr)
• 1 tsp Black pepper corns
• 1 tsp Jaggery
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• Salt to taste

For seasoning

• 2 tsp oil
• 1/2 tsp Mustard seeds
• 1-2 Dry Chilies
• Curry leaves
• Coriander leaves (chopped)

Method:

Heat the pan with oil, add mustard seeds and let them splutter. Add curry leaves, dry chilies, tamarind pulp and fry for 1 minute or so. Add red chili powder, termeric powder, jaggery,salt and stir for 2 minutes. Add tomato puree and cook for 8-10 minutes.

Garnish with coriander leaves.

Serve with Hot rice and Ghee/ Tup

Uttapa / Cheese Uttapa

Ingredients:

• 2 Cup Rice (uncooked)
• 1 cup Urad dal
• 1 tsp Split Check peas (kadale bele)
• 1/4 tsp Fenugreek seeds (menthy seeds)
• 1 cup Rice (cooked)
• 1/4 cup Poha / Avalakki
• A pinch of soda bi-crab
• Salt to taste.

Method:

In a bowl mix uncooked rice and water. In another bowl soak the urad dal. Wash all thoroughly and soak in the water for 8-10 hrs. Poha

can be soaked before grinding like 10-15 minutes or so. Grind everything separately till nice smooth barter and mix it in single bowl. Leave it o

ver night.

Next day when you are preparing dosa add soda, tomatoes,onion, green chilies salt. Pour this barter on tava , sprinkle some cheese. Cook the dosa till it turns golden

brown.

Serve hot with Coconut chutney.

Dosa

Ingredients:

• 2 Cup Rice (uncooked)
• 1 cup Urad dal
• 1 tsp Split Check peas (kadale bele)
• 1/4 tsp Fenugreek seeds (menthy seeds)
• 1/2 cup Rice (cooked)
• 1/4 cup Poha / Avalakki
• A pinch of soda bi-crab
• Salt to taste.

Method:

In a bowl mix uncooked rice,split check peas, fenugreek seeds. In another bowl soak the urad dal. Wash all thoroughly and soak in the water for 8-10 hrs. Poha can be soaked before grinding like 10-15 minutes or so. Grind everything separately till nice and smooth barter and mix it in single bowl. Leave it over night.

Next day when you are preparing dosa add soda and salt and make nice crispy dosa.

Serve with Potato sabji and Coconut Chutney

Pav Bhaji

Ingredients:

• 2 Potatoes medium size (boiled and mashed)
• 1 Capsicum ( chopped)
• 1 Tomato (chopped)
• 1 cup Tomato paste
• 1 cup of Cauliflower (used fresh)
• 1 cups of mixed for vegetable (carrot, beans,green peas) (used frozen)
• 2 cups Onion and plus some for garnish
• 1 Lemon or Lemon juice
• 1-2 tsp of Pav Bahji Masala (Everest / Mdh)
• 1 tsp of Ginger & Garlic paste
• 2 Tbsp of Oil
• 1 tsp of Termric powder
• 1 tsp of Red chilly powder ( Can add per the taste)
• 1 tsp of Butter
• Salt to taste

Method:

Pressure cook all the potatoes and mash them and keep it aside. Heat the oil in a pan, add ginger garlic paste, saute for some minutes.Add chopped onions saute till then become gold brown color.Add Chopped Tomatoes, mixed vegetables and saute till they get tender.Add tomato paste and saute. Add termeric powder, red chili powder and pav bhaji masala and saute till everything is mixed well. Add smashed potatoes, salt to taste. Add water (per the desired consistency) and cook till all the vegetables are cooked and well mixed with all masala.

Serve it hot with Butter Pav, Onions and lemon. Also Garnish with Cilantro and small Sev

Note: Can garnish with shredded cheese / butter

Gobi / Cauliflower Stuffed Parata

Some twist with regular round parata. Make a poket parata !

Ingredients:

• 3 cups Wheat flour/ Chapati atta
• 1 cup All purpose flour/ Maida
• 2 cups milk (approx.)
• Salt to taste
• 1/2 tsp Sugar
• Oil / Ghee/ Tup for shallow frying.

For Stuffing:

• 3-4 Cups Gob/ Cauliflower ( grated)
• 1 Onion (grated)
• 2 Tbsp Oil
• 1 tsp Cumin seeds
• 2 tsp Red chili powder or 2-3 Green chilies chopped
• 1/4 tsp Turmeric powder
• Coriander leaves
• Salt to taste.

Method: Mix all the flour in a bow. Add salt, sugar, and knead the dough with milk. Make a soft dough and set it aside fr 45 minutes.

Heat the pan with oil, add cumin seeds let them splutter. Add onion and fry it they get brown or tender. Add cauliflower, red chili powder, turmeric powder, salt and fry till everything is cooked well.

Roll the dough into chapatis or 6-8 inch diameter. Place a portion of the stuffing in the chaptis. Leave the sufficient margin all around.

Fold edges over the stuffing with slight overlap as shown in pics. Flatten and press the edges gently with finger.

Shallow fry with oil/ ghee over low heat until golden color.

Serve hot with Pickles and Raita.

French Toast (savory)

Sunday morning....quick fix for breakfast!

Ingredients:

• 4 Bread slices
• 1 Onion (finely chopped)
• 1/4 cup Red bell pepper (finely chopped) (OR any belle pepper )
• 2 Eggs
• 1/2 tsp Red chili powder
• Few spring onion for garnishing
• Oil for shallow fry
• Coriander leaves
• Salt as per taste.

Method:

In a pan add some oil and fry onion and bell pepper till they are tender and light golden color. Let it cool.

Cut the breads into half or diagonally and keep it side. In a bowl beat the eggs, fried onion, bell pepper, red chili powder, salt to taste, coriander leaves and beat it well.

Now take the bread slice and dip into egg mixture and place it on hot pan. Drizzle some oil. Shallow fry till they turn brown color.

Once they are ready serve hot and garnish with chopped spring onion.

Poori/ Puri and Onion Sabji

Little twist with poori and potatoes, i made Poori and Onion sabji and it was a hit!

Ingredient:

• 1 cup Chapti Atta/ Flour
• 1 Tbsp Oil
• Salt
• Water
• Oil for deep fry.

Method:

In bowl mix the flour, salt, oil and knead the dough with water. Let it rest for 1 to 2 hrs.

Roll the dough for 8-9 in diameter. With cookie cutter cut the puri's and deep fry in the oil.

They will puff up nicely.

Onion Sabji

• 2 Onion (chopped)
• 1 Tomato (chopped)
• 2 Green chili (chopped)
• 1/4 cup Putane/ Putani (roasted and coarse powder)
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1 tsp Red chili powder
• 1/4 tsp Termeric powder
• 1-2 tsp Oil
• Curry leaves
• 1 cup water.

Method:

Heat the pan with oil, cumin, mustard, curry leaves, green chili, allow them to splutter. Add onion and fry till golden color. Add tomatoes and fry for 1 minute or so. Add putane powder, red chili powder, termeric powder, salt and fry for minute or so. Add water till and cook till desired consistency.

Serve hot with Poori/ Puri.

Onion- Garlic Gravy

Ingredients:

• 2 Onion (Chopped)
• 3-4 Garlic cloves (roughly chopped)
• Tamarind (lemon size)
• 1/4 tsp Fenugreek seeds (mentya/ methi seeds)
• 2 tsp Cumin powder (roasted & powder)
• 1/2 tsp Mustard seeds
• 1 tsp Red chili powder
• 1/4 tsp Jaggery (more or less as per taste)
• Curry leaves
• 2-3 tsp Oil
• Salt as per taste.
  

Method:

Soak the tamarind in a water for 1/2 hr so. 1 Onion chopped and grind with little water and make a paste. Heat the cooker with oil, add mustard seeds, fenugreek seeds let them splutter. Add garlic, onion and fry till they turn light brown. Add tamarind , Grinded onion, red chili powder, termeric powder, jaggery, salt and little water. Pressure cook with1 whistle.

Serve hot with Rice/ chapati.

Note: Can add less water and make like sabji also.

This can be stored in fridge for 1-2 days.

Veg Hot Dog (Deep fried)

Ingredients:

• 3 Potatoes (boiled and mashed)
• 1 1/2 cup Rice flour
• 1/2 cup Bengal flour (Besan)
• 1 Onion (chopped)
• 3-4 Green Chilies (finely chopped)
• 1/2 tsp Ginger (grated)
• a pinch of Asafoetida
• Coriander leaves (chopped)
• Salt to taste
• Cheese (optional)
• Oil for deep frying.

Method:

In a bowl add mashed potates, rice flour, gram glour, onion, green chilies, ginger, corinader leaves and salt. Mix it well and make the long rolls.

Deep fry over low flame for 5-6 minutes or until the light brown colour.

Repeat this with remaining rolls. Drain them on paper towel.

Once all the potato rolls are ready, Take the buns and open it. Fill in with Green filling , cheese and place the potato roll inside. Apply mustard sauce and Tomato/ chili sauce.

Serve hot and goes well with Onion rings.

This recipe goes Torviewtoronto'sFood palette series brown event.

Vegitarian Hot Dog (shallow fried)

This is my version of Vegetarian Hog..

Ingredients:

• 2 Potatoes (boiled and mashed)
• 1 Carrot (shredded)
• 1/4 cup Peas (frozen)
• 1/2 cup All purpose flour
• 1 tsp Red chili powder
• Coriander leaves (chopped)
• Bread crumbs (to dip the potato rolls)
• 1/2 cup Corn meal (for coating)
• Salt to taste
• Oil for shallow frying
• Cheese
• Hot dog Buns
• Salt as per taste.

Method:

Mix the corn flour with water and make a dropping consistency. Keep the bread crumbs in plate and keep it a side.

In a bowl combine boiled and mashed potatoes, carrot, peas , all purpose flour, red chili powder salt, coriander leaves and mix everything well. Make long potato rolls as shown in pic.

Dip these rolls in corn meal then bread crumbs. Heat the pan and pour some oil, place these patties and fry all the side of rolls for 5-7 minutes or till golden color.

Repeat this with remaining rolls.

Once all the potato rolls are ready, Take the buns and open it. Fill in with Green filling , cheese and place the potato roll inside. Apply mustard sauce and Tomato/ chili sauce.

Serve hot with Onion rings.

Green Filling / Spread :

• 1/2 cup Mayonnaise
• 1 tomato (finely chopped)
• 1 Cucumber (finely chopped)
• 1/4 cup Cabbage (shredded) (optional)
• 1 cup Lettuce leaves (chopped)
• Salt and Pepper as per taste.

Method:

In a blow mix all the ingredients and keep it in fridge for 15 minutes or so.

Note: While making the potato rolls if its to dry mixture then add very little water so that it holds the shape. (potatoes, carrots contains water) so be careful if you are adding water.

Onion Rings

Ingredients:

• 2 Large Onions (yellow/ Spanish)
• 2 cup Buttermilk
• 1 1/2 cup All- purpose flour
• 1/2 cup Corn meal
• Salt and Black pepper as er taste
• 1 tsp Red chili powder (optional)
• Oil for deep fry.

Method:

Peel and slice the onion about 1/2 inch thick. and keep it a side. Mean while In bowl add buttermilk , pepper and salt. Add onion rings, toss it well so that onions are soaked in buttermilk. Let it marinate for 1 or so. In a plate combine flour, cornmeal,salt, pepper and red chili powder and keep it aside.

When you are ready to fry onion rings, heat the oil in a large pot/pan.Take the onion rings out of buttermilk and dredge them in flour mixture so that flour coat well. Fry them in small batch for 2 minutes or till golden brown. While frying turn them once continue frying onion rings.

Serve hot with Tomato sauce , Mayonnaise sauce. Goes well with Veg Hot Dogs.

Note: By adding Corn meal onion ring gets nice crisp. Can leave the onion ring in buttermilk for few hrs also.