Chutney Rava Rotti

Chutney Rava Rotti is prepared using Chutney and Rava/Semolina.

I prepared this chutney for afternoon lunch and used the left over chutney to prepare crispy, yummy rava rotti
Rava rotti turned yummy. It is easy, yummy, quick and simple. You can prepare this rotti very easily and quick. You can add the vegetables of your choice. All the ingredients are already mixed in the chutney and it adds taste to rotti.
I have used coconut, green chilly, ondelaga /Gotu kola leaves and little tamarind for chutney.
Let us see the recipe now :

Ingredients :

Rava /Semolina Medium sized : 2 Cups
Chutney /Any chutney : 1 Small cup
Carrots : 2
Salt : As required
Curd : 2 Tablespoons
Oil : 3 to 4 Tablespoons

Method :

1. Take a big bowl and add curd, required salt, rava and mix it well.

2. Add chutney and required water.

3. Wash and scrape out the outer layer of carrots and grate it.
4. Put grated carrots to rava and mix it well. Add water if required.

5. Keep a pan on the fire and heat. Put a teaspoon of oil on the top.
6. Spread the oil around the pan with the help of spatula.

7. Now take a handful of rava rotti mixture and spread it with your finger. ( As thin as you like ).
8. Add little oil on the top of rotti and let it cook on medium and low flame.

9. Turn the other side and cook for a minute.

10. Now Chutney Rava Rotti is ready to serve.

11. Serve with your choice of side dish like chutney powder, chutney or sambar/curry.

12. We had Chutney Rava Rotti with coriander - coconut chutney and chutney powder. Added a teaspoon of fresh home made ghee on the top while serving.

Note :

Do not use stale chutney. You might get sick. Use of any vegetable of your choice is optional.
Use of more /less oil is optional. Adding curd to rotti mixture adds to the taste. ( Optional ).
Adding onions to rotti is optional. Chutney is filled with all the ingredients. Adding extra coriander leaves, curry leaves and coconut is optional.
Time : 20 Minutes.
Serves : 2 to 3.

Ondelaga / Gotu Kola leaves Chutney :

Wash and remove the stem from Ondelaga if they are very hard. Grate coconut. Grind coconut, cleaned and washed Ondelaga /Gotu Kola, tamarind pulp and coriander leaves. Add required salt and grind it with required water. Add mustard seasoning with curry leaves and ingh. Your Ondelaga chutney is ready to serve. I have used this chutney for preparing Rava Rotti.
Time :
Rotti Preparation : 20 Minutes
Coconut chuteny : 10

Rava - Ragi - Onion Uttappa

Morning Breakfast should be good and we Indian women do think a lot and options are many. Indian food is filled with varieties of Items. Each region grow their grain that fit into their system. Ragi /finger millet is such one grain, grows well in Karnataka and it is one of the staple food for many.
Here I have prepared Uttappa / Fluffy Dose and it is yummy and filling and easy.

Ready to serve Rava- Ragi - Onion Uttappa

I have used Ragi, Rava and very little wheat flour. I added onions, grated carrots, ginger, curry leaves, coriander leaves, green chilly and coconut.
Rava -Ragi - Onion Uttappa is puffed dosa and is good to have for breakfast and is filled with nutritious grains. It keeps you full for a long time and provides energy. Good to have some best breakfast in the morning. That keeps you happy and energetic for the whole day.
Let us see the recipe Now :

Things Needed :

Ragi/Finger Millet flour : 1/2 Cup
Rava /Semolina : Medium Sized : 1 Cup
Wheat flour : 2 Tablespoons
Onions : 2
Carrot : 1
Cucumber : 1 (Small size) .
Coriander leaves :  3 to 4 Tablespoons
Curry Leaves : 10 to 12 Leaves
Coconut :  2 Tablespoons
Green chilly : 1
Salt : As required
Ginger : An Inch

Method :

1. Wash and cut coriander leaves, curry leaves into very small.
2. Wash and remove the outer layer of ginger and wash it again. Grate it. Wash and scrape out carrots outer layer and grate it. Keep it aside.
3. Remove outer layer of onions and wash it. Cut into small pieces. Peel off the cucumber outer layer and grate cucumber and keep it aside.
4. Grate coconut and keep it aside.
5. Now take a big bowl and put Rava, ragi flour, wheat flour and salt. Mix it well.
6. Add required water.
7. Add cut onions, curry leaves and coriander leaves. Add grated carrots, cucumber and ginger.

8. Mix all the ingredients nicely and prepare the batter. It should be idli batter consistency.
9. Now the batter is ready. Keep a dosa pan on the fire and heat. Put little oil on the pan.

10. Now take a ladle of Rava - Ragi - Onion Uttappa batter and put it on the tava. Do not spread much.
11. Add little oil on the top, cover and cook on low and medium flame.
12. Turn the other side and cook till it is done. ( 1 minute ).

13. Rava - Ragi - Onion Uttappa is ready to serve or eat.

14. Add a spoon of ghee/butter on the top of hot Uttappa and serve with a side dish you have prepared.

Note : 

Cut all the vegetables into small. I have used the chopper. Adding more chilly and coconut is optional. Add only required water. The batter consistency should be like idli batter consistency.
Time : 30 Minutes.
Serves : 2 to 3.

Potato Balls

 These potato balls are yummy and easy to prepare. These potato balls can be good starters with some hot and spicy soups. Good for all age group because it is soft, filled with carrots and potatoes and flattened rice. I have tried this Potato balls for Recipe super stars group to cheer them up.

I have used boiled potatoes, carrots, methi leaves, ground nuts and some simple spices like chilly powder, garam masala.
Let us see the recipe now :

Things Needed :

Boiled potatoes : 2 to 3 ( Medium sized )
Carrots : 2
Methi /Fenugrik leaves : One small bundle. ( Only leaves )
Ground nuts : 3 to 4 tablespoons /1 Small bowl.
Flattened rice : Avalakki /Aval : 1 Small bowl.
Rava /semolina : 1 Small cup ( Medium size)

Spices :

Ginger : An inch
Green chilly : 1
Red chilly powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Salt : As required
Oil to fry  : 1 Cup

Method :

1. Wash and boil potatoes. Leave it for cooling. Peel off the outer layer.

2. Wash and grate carrots, cut coriander leaves, methi leaves and green chilly. Wash and remove the outer layer of ginger and wash it again. Grate it. Keep it aside.
3. Dry roast groundnuts and remove its husk. Dry grind in to powder. Remove from the mixi jar and keep it aside.Keep rava in a plate.

4. Take a big bowl. Add potatoes and smash it. Add avalakki, grated carrots, chilly powder, garam masala powder and grated ginger.

5. Add 2 tablespoons of powdered groundnuts, cut coriander leaves and methi leaves. Add required salt and mix it well.

6. Now divide the mixture into small portions and turn them as small ball shape.
7. Roll them on dry rava. Arrange them in a plate.

8. Keep a pan on the fire and put oil. Let oil get hot.
9. Fry potato balls in hot oil. ( Medium and low flame ).

10. Let it turn golden brown. Remove the potato balls from the oil and put it on a kitchen tissue

11. Cut a carrot as small stick and insert the carrot piece edge in  potato balls when it is hot Or the ball may break while inserting the carrot stick.
 Serve them as a starter with tomato ketch up or chutney.

12. We had it with coconut chutney and ketch up.

Note :

Do not use any water. Smashed potatoes will bind all the ingredients well. Use of more /less spice is optional. Small carrot pieces are done and inserted into potato balls. ( Just for fum )
Time : 30 Minutes.
15 to 20 Very small bondas can be fried.

Brinjal Gojju

Brinjal Gojju / bartha is a side dish done with Brinjal/Egg plant. The big brinjal really adds taste to this curry.

It is a quick, easy, yummy and simple dish that you can prepare when you are in a hurry.
Brinjal Gojju goes well with almost all the main dishes.
Let us see the recipe now :
No Onion OR No Garlic is used in Brinjal Gojju.

Ingredients :

To cook :

Brinjal  : 1
Green chilly : 2
Tomatoes: 2 ( Small )
Capsicum : 1
Carrot : 1
Ginger : An inch
To Season :
Coconut Oil : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves
To Add :
Turmeric powder : A pinch
Sambar /Rasam Powder : 1 Tablespoon
Salt : As required
Jaggery : 1 Teaspoon
Coriander leaves : 1 Tablespoon

Method :

1. Wash and cut brinjal and soak the pieces in a big bowl at least for 10 minues.
2. Wash and cut tomatoes, carrot and slit green chilly.
3. Wash and cut capsicum and keep it aside.

4. Wash ginger, peel of the skin and wash it again. Grate it and keep it aside.
5. Keep a pan on the fire and put oil. Add mustard seeds, jeera and let mustard splutter.
6. Add ingh, curry leaves and fry for a second.

7. Add cut carrot pieces, capsicum, and tomatoes. Add grated ginger and green chilly.

8. Fry nicely for s minute. Remove brinjal from water and wash it again. Add these brinjal pieces with carrots.
9. Fry for a minute and add salt, turmeric powder, rasam powder and salt.
10. Mix all the vegetables nicely and put 1/2 cup of water and cook for 4 to 5 minutes. ( I used pressure cooker to cook ). Allow it to cool.
11. Keep the cooked gojju on the fire. Add jaggery and mix it well. Add coriander leaves.

12. Shift the ready Brinjal Gojju to a serving dish and serve with the main dish you have prepared. We had it with plain red rice.

Note :

Soaking brinjal pieces in water helps to remove the bitterness in brinjal. Use of any brand of
 rasam /sambar powder is optional. I have used MTR. rasam powder.
Use of any cooking oil is optional. You can use tamarind pulp instead of tomatoes.
Discarding tomato seeds is optional. Use of pressure cooker is optional. You can cook in a pan instead of pressure cooker. Use of onions and garlic is optional.
Time : 20 Minutes.
Serves : 3 to 5.
Brinjal Bajji/Fried fritter with Brinjal Gojju.
 Mix channa flour with little water, jeera, chilly powder and salt. Let the batter be idly consistency.
Wash and cut brinjal in to circle shape and wash it again. Squeeze out the water and dip brinjal pieces in channa batter. Keep a cup of oil on the fire and heat. Fry channa flour dipped brinjal one by one in hot oil. Remove from the oil and put it on the kitchen tissue.
Serve as one of the side dish.