Boti Masala

Boti masala which sound's very nonvegetarian isn't it! but it is purely vegetarian.Boti is a yellow coloured,tubular shaped rice papad which are 7-8cm long.These is a recent invention of chaatwala's using a fried botis... which is very easy to make and taste's yummy.Instead of botis you can use fried rice papads.




Ingredients:

Fried botis-1pack(contains 12-15)or(i used home fried)

Carrot-1medium,grated

Onion-1,finely chopped

Coriander-2tbsp,chopped

Roasted peanuts/congress kadlebeeja-100gms

Red chilli powder-1tsp

Chaat masala-1tsp

Lemon juice-1tbsp

Salt to taste

Method:

1. Carefully and gently make a slit with a clean unused small blade and keep it aside.

2. In a bowl put all the other ingredients and mix well.

3. Take a tbsp of mixture and stuff the mixture into botis and serve immediatly.

Papdi Chaat

For papdis

Cut leftover chappatis into triangles and deep fry them in hot oil.

Use this papdis to prepare chaats.




Ingredients:

Potato-1 big,boiled and cubed

Onions-1,finely chopped

Coriander-1tbsp

Nylon sev-1/2cup

Green chutney-1tbsp

Sweet tamarind chutney-1tbsp

Chaat masala-1tsp

Red chilli powder-1/2tsp

Cumin powder-1/2tsp

Papdis-10-15(i used fried leftover chappati pieces)


Method:

In a plate arrange papdi's evenly, put aloo pieces,onion, green chutney,tamarind chutney on each papdi. Then sprinkle red chilli powder, chaat masala,cumin powder and sev on top.Garnish with sev and coriander and serve immediatly.

Banana Cake

Ingredients:

75gms-Butter
150gms-Brown sugar
175gms-Maida/plain flour
1 1/2tsp-Baking powder
2-Eggs
2tbsp-Milk
1/4cup- Raisins
1/4cup-Walnuts
2tsp-Lime/Lemon juice
2-3-Ripen banana's

Method:

Mash the banana's like a paste and keep aside.

In a bowl beat butter and brownsugar in a wooden spoon or an electric blender.

Add eggs, one by one continue blending and add mashed banana's blend well.

Now add flour in two parts,blend well,if it is thickens add milk.

Add dry fruits blend well and pour into greased loaf cake tin.

Bake in a preheated oven at 180'C for 50 minutes.

Tomato Gojju

Tomato gojju is cooked in every household of Karnataka.It can be prepared
in jiffy.It goes well with dosa,idli,akki roti,rice or chappati....

Tomatoes-1/2kg

Onion-2

Sarinapudi-1tbsp

Curryleaves-1sprig

Oil-1tbsp

Mustard-1tsp

Garlic cloves-2,crushed

Coconut ,grated -1tbsp

Salt to taste

Coriander for garnishing


Heat oil in a pan,splutter mustard seeds when they began to pop add onions,crushed garlicand curryleaves,Saute until onions softens.
Add chopped tomatoes,sarinapudi,coconut and salt,close the lid and cook for 5 minutes.
Garnish with chopped coriander leaves.Serve with chappati,roti or rice.



NOTE:You can add water if you want thinner gravy.

Pesarattu

Pesarattu is a dosa prepared with whole green gram/haramoong in hindi /hesarukaalu in kannada,which gives it light green colour to dosa."pesaru" means greencolour in telgu.It is a native dish of Andrapradesh.




Whole hara moong/hesarukalu- 1 1/2 cup
Rice-1cup
Ginger - 2 inch piece
Green chillies - 4
Cumin seeds - 1tsp
Salt to taste
Soda bicarbonate-1/2tsp
sugar-1/2tsp(optional)

For Topping

Finely chopped onions -1cup
Finely cut green chillies -2
Finely chopped coriander

Oil for frying


Method:


Soak hesarukalu and rice together for 8hours in water.
Grind with cumin, ginger and green chillies into fine paste.
Add salt,soda and sugar,mixwell.No need to ferment.
Heat a tava,pour ladleful of batter on tava, spread evenly as thin as possible.
Sprinkle tbsp of toppings and oil around the dosa.Cook evenly on both sides.
Fold and serve with coconut chutney or chutney pudi.

Masala Dosa

Masala dosa.. is one of the famous dosa variety which has gain more popularity than compared to other dosa's. Because of its unique taste combined with spice potato filling(allugade palya.. as we call in kannada)and red chutney makes it heavenly tasty.The comination of south indian dosa and north indian aloo bhaji made it famous not only in India but throughout the world.I must say masala dosa is a national integration dish...And it is one of my favourite dosa,here i tried it my way..






Rice-2cups

Urad dal-3/4cup

Toordal-1/4cup

Methi-1tsp

Rava-1/4cup

Plainflour or maida-2tbsp

Soda-1/2tsp

Sugar-1/2tsp

Salt to taste

Ghee or oil for frying


Method:

Wash and soak rice,dals and methi in water for 6-7hours.
Grind the soaked rice and dals into fine paste and
keep the batter to ferment for 7-8hours in warm place.
One hour before preparing dosa mix rava,maida,soda,sugar and salt with hands througly.
Heat a tava pour ladleful of batter over tava and spread it evenly as thin as possible.
Drizzle a tsp of oil or ghee over dosa,apply red chutney on dosa.
No need to turn dosa if it is very thin,when dosa becomes crisp put a tbsp of
alugadde palya and fold the dosa and serve hot with coconut chutney.



Apply red chutney and place a tbsp of alugadde palya..



Fold dosa in hotel style..



Now dosa is ready to serve...........

Ingredients:

Red Chutney




Ingredients:

Red chillies -10(byadgi menasinakayi or any mild variety)

Puff channa-2tbsp

Jeera-1tsp

Tamarind

Tandoori colour-1/4tsp(optional)

Garlic cloves-2

Salt to taste

Pepper corns-10

Oil-1sp

Method:

Fry the chillies,peppercorns,jeera and channa with little oil and
grind along with other ingredients into fine paste adding little water.

NOTE:When applying on dosa's add water and make it thinner.


Coconut Chutney



Ingredients:

Coconut,grated -1cup

Greenchillies -3

Puffchanna-1tbsp

Tamarind

Ginger

Coriander

Salt to taste

Method:


Grind all the above ingredients into fine paste.Serve with dosa.



Potato Palya/Alugadde Palya



Ingredients:

Potatoes-4,boiled and mashed

Onion-2

Greenchillies-6

Curryleaves-1sprig

Oil-1tbsp

Mustard-1tsp

Urad dal-1tsp

Channadal-1tsp

Turmeric-1/2tsp

Coriander

Salt to taste

Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry until slightly brown.

Add onion, chillies and curry leaves fry until onions become soft.Add salt to taste.

Now add mashed potatoes fry for a minute and sprinkle little water and

close the lid and cook in a low flame for 5-6 minutes.Garnish with fresh coriander.