Sandige Menasinakayi / Curd Chillies

Servings: 35-40 chillies

Ingredients:

Content	Quantity	Comment
Bajji chillies	500 grams
Curd	½ litre	Preferably sour curd
Salt	¾ - 1 cup
Jeera powder	4-5 tbsp

Method:

Cut the chillies if too long else you can choose to split it in between if you want long ones. Mix curd, salt and jeera powder. Salt should slightly more else after drying the chillies will be very spicy. Soak the chillies in curd mixture and sit it for 2 nights.

Remove the chillies from the curd and save the curd. Dry the chillies in sun till evening. Soak again in the curd overnight. Repeat the procedure till all the curd is over.

Dry in sun well till the chilies are crisp. After drying it will look like this.

Deep fry in oil before serving. 

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Urad Dal

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Black urad dal whole	1 cup
Chana Dal	1 cup
Oil	2-3 tbsp
Mustard seeds	1 tsp
Jeera seeds	1 tsp
Ginger garlic paste	1 tbsp
Onion	1 medium	Chopped
Tomato	1 medium	Chopped
Red chillies	2-3 broken
Jeera powder	2 tsp
Coriander powder	2 tsp
Garam masala powder	1-2 tbsp	You can use any market available sabzi masala powder
Red chilli powder	1-2 tsp	Depending on how spicy you like
Dry mango powder	1 tsp
Salt	As per taste
Sugar	¼ tsp
Turmeric	¼ tsp
Coriander leaves	2-3 tbsp
Curry leaves	1 sprig
Water	To cook

Method:

Wash and soak urad dal and chana dal separately for 4-6 hours. Combine both the dals with some more water and a ½ tsp of salt and cook on low flame till the dals are soft.

Meanwhile, heat oil in a pan. Add mustard seeds. Once it starts popping, add jeera, red chillies, curry leaves and saute once. Add ginger garlic paste, onions and saute till onions are translucent. Add tomatoes, turmeric and mix well. Cook covered till the tomatoes are soft. Add coriander powder, jeera powder, chilli powder, dry mango powder, garam masala / sabzi masala powder and mix well. Cook till masala smell is gone and oil separates.

Add the cooked dals, sugar, adjust salt and mix well. Add water if required. Bring it to a boil and simmer for 2-3 minutes. Garnish with coriander leaves.

Serve hot with rice, roti, dosa, chapathi.

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Instant Rava Dosa

Servings: 10-12 dosa’s

Ingredients:

Content	Quantity	Comment
Chiroti Sooji	1.5 cups
Salt	To taste
Green chillies	1-2 small	Minced (optional)
Coriander leaves	2-3 tbsp
Onion	1 medium	Finely chopped
Curd	2 cups
Water	½ cup - 1 cup
Oil	To cook

Method:

Mix chiroti sooji, onion, coriander leaves, green chillies, salt, curd and set aside for 5 minutes. Add ½ cup of water or more if required and get it to a dosa batter consistency. (you can make it a bit more thinner but it will take longer to cook). 

Grease and heat a tawa (i use non-stick tawa as it is easier) on medium flame. Pour a ladle of batter in circular motions. Sprinkle some oil. Cook covered for 2-3 minutes. (This dosa will take more time than normal dosa to cook, so just check once after 2 minutes and if doesn’t leave the tawa easily, just cook for a minute more). Flip the dosa and cook on the other side for a minute.

Serve hot with coconut chutney and baaji.

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Raw Mango Curry / Mavinakayi gojju (North Karnataka Style)

Servings: 7-8

Ingredients:

Content	Quantity	Comment
Raw mango	½ of medium sized mango	Cubed
Dried red chillies	5-6	Broken
Mustard seeds	1 tsp
Urad Dal	1 tbsp
Garlic	3-4 cloves	Crushed and chopped
Salt	To taste
Curd	1-2 cups
Curry leaves	3-4 leaves
Water	¼ cup
Oil	2-3 tbsp

Method:

Heat oil in a pan. Add the dried red chillies and roast till crisp. Remove from oil and allow it to cool for a minute. Meanwhile you can cook the raw mango in some water or you can choose to use raw mango as it is.

Pulse the roasted dry red chillies once. Add the mango pieces and pulse again. Add some water if required.

Heat the remaining oil and add mustard seeds, urad dal, garlic, curry leaves and saute for a minute on low flame. Take it off the stove and add the ground mixture. Mix well. Add the curd and salt. Mix well.

Serve with rice.

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Health Mix

Servings: 1 kilograms

Ingredients:

Content	Quantity	Comment
Ragi	2 cups
Whole Wheat	2 cups
Whole Moong / Green gram	2 cups
Soya bean	2 cups
Oats	2 cups
Jeera	½ cup
Almonds	8-10

Method:

Wash and soak ragi, whole wheat, green gram and soya bean separately overnight. Drain the excess water in the morning and let it sprout. Once all the grains have sprouted well, dry it in sun over thin cloth for 2-3 days. It should dry very well as shown in the picture below.

Dry roast the oats on low flame for 2-3minutes. Try not to burn as oats burn very easily. Allow it to cool.

Dry roast jeera and almonds till they change color. Allow them to cool. Mix all the ingredients and get them milled as ragi does not get ground in mixer. Spread and cool on newspaper. Store it in an airtight container for a maximum of 2 months. (Note: You can dry roast all ingredients before powdering it).

You can prepare porridge, malt, dosa or roti’s out of this flour.

Porridge:

Method 1:

Take 3 tablespoons of the powder (dry roasted), sugar/jaggery, a pinch of salt and 1 cup of water. Whisk it to remove any lumps. Heat it on stove while continuously stirring to avoid lumps. The mixture starts thickening and comes to a boil. Add 1-2 drops of ghee and cook for a minute more. Remove it from stove and serve hot/cold as preferred. (You can add hot milk while serving). You can top it with fresh fruits if your kid is above 1year.

Method 2:

Dry roast 1.5 tbsp of the powder prepared above. Set it aside. Dry roast 1.5 tbsp of rice powder. Set it aside. Take a cup of water, add jaggery, a pinch of salt, 1-2 drops of ghee and bring it to a boil. Add the roasted powders slowly while continuously mixing to avoid lumps. Cook on low flame till it forms a porridge with nice aroma. Serve hot / cold / warm with milk and fresh fruits.

Malt:

Take 1/2 tablespoon of powder, 2 cups of water, sugar/jaggery, pinch of salt. Mix well. Cook on stove like porridge and serve hot/cold with milk.

Dosa:

Mix the prepared powder with rice flour / dosa batter in 2:1(if rice flour) / 1:1 (if dosa batter) ratio. Add salt to taste. Add curd (if rice flour) / water (if dosa batter) and mix well to avoid lumps and bring to dosa batter consistency. Set aside for 5 minutes. Make dosa’s and serve with chutney.

Tip: You can add chopped onions and coriander leaves for enhanced taste.

Roti:

Mix the prepared powder with rice flour in 2:1 ratio. Add green chillies, chopped onion, coriander leaves and salt to taste. Add water slowly and make a dough of akki roti consistency. Make roti’s like akki roti and serve with chutney.

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