Easy Jolada Rotti/ Jowar Roti

Jola/Millet/Jowar/Sorghum Rotis are very famous these day. These Jowar rotis are soft, healthy and gluten free. I have tried to do Jowar rotti in this way and it is an easy method to prepare.

It is very important to use fresh jowar flour to get good rotis. 

Let us see some benefits of using Millet in our diet.

Jola / Jowar is one of the millet family grain and millets are good for health. They help to balance the sugar level and blood pressure level. They are gluten free. They have very little carbs in them.
It has no cholesterol in it. It is fiber rice grain. Good for diabetic patients.
Previously I have posted a method of making jolada rotti . That is you boil water and then add millet flour, stir till they turn one ball. Kneed the done dough and use it for making Millet rotti. You can try that method if the flour is kept for some time and then using it.

Here is a simple method and easily you can prepare Jolada Rotti.

Ingredients :

Jola/Jowar/Sorghum :  2 Cups
Hot boiling water : 1 Cup
Salt : A little
Ghee (Optional)

Method :
1.Take a big bowl and add Millet/Jola /Sorghum flour and add 1 cup of hot boiling water.

2. Just leave it for 2 minutes. Mix all the flour nicely. Add normal water and prepare dough.
3. Prepare dough and kneed it well. Divide the dough in small portions.

4. Keep a cup of dry flour in a bowl.
5. Take a small portion of the dough and kneed it well in your hand.
6. Dip the dough in dry flour and roll it like chapati. Do not press hard while rolling.

7. Keep the tava /pan on the fire and heat. Put rolled roti and cook on medium flame.
8. Press the rotti  slightly on edges with a wet towel or with spatula you use.

9. It starts to fluff up. Turn the other side and cook for a minute.

10. Take out roti from the tava and apply ghee on one side and place it on a tray or plate.

11. Prepare the same way with remaining dough.

12. Serve Hot Jolada Rotti with sides of your choice.

Note :

Try exactly what is said above. One should kneed the dough well. Dry flour should be applied to roll the rotti. Do not put any oil while cooking. Cooking these rotis on gas flame is optional. I did not cook on direct flame. Remember to use fresh flour to get good rotis.
Time : 30 to 35 Minutes.
Serves :  6 to 8 Rotis.

Kesu Spicy Curry /Karakali

Kesu Spicy Curry are simple and an easy dish.

In Facebook page there is one ladies group called " Pakashale/ಪಾಕಶಾಲೆ and me also the member of that group. I like that group because there are so many ladies who give good suggestions,tips and put up their recipes too. I read this recipe there and tried it. It is simple as we also do the same but something little different. Malini Guruprasad one of the Pakashale member has done this Karakali and she had put up the recipe in Pakashale Page.
We normally cook Kesu leaves with tamarind pulp and green chilly and then grind it as chutney. It can be done both the ways like adding the fresh grated coconut or without coconut. Both are yummy to have with plain rice and coconut oil. The chutney with out coconut is known as KARAKALI. Some people use garlic while seasoning and some add ingh/asafoetida since they do not eat garlic.
But this recipe is still simple. You just cook till it the leaves turn soft. Thats it. Karakali is ready to eat. Here too people who like garlic use garlic while seasoning and some ingh/ asafoetida.
Let us see the recipes now :

Kesu /Colocasia Spicy Gojju :

Things Needed :
Kesu leaves : 10 to 15 Leaves
Green chilly : 2 to 3 or 4
Tamarind Pulp : 2 To 3 tablespoons
Salt : As required
Turmeric Powder : A little
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 4 to 5

Method :

1. Wash and cut kesu leaves and its stems into small. ( Remove the outer thread if the stems are big and grown.
2. Soak half lemon size tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
3. Keep a pan on the fire and heat. Add coconut oil and heat. Add mustard seeds and let it splutter.
4. Add washed and slit green chilly and fry for a minute. Add ingh and curry leaves.
5. Add cut Kesu /Colocasia leaves and stir a bit. Add turmeric powder, tamarind pulp and required salt.
6. Add 1/2 cup of water and mix all the ingredients nicely and let it cook till the leaves are soft.
7. Shift the curry to a serving dish once it is done.

Note :

Adding tamarind pulp will help to remove the itchyness in Kesu leaves. Do not add any jaggery to it. It should be spicy. We used ghee while eating instead of coconut oil. Coconut oil just got over. Time : 15 Minutes.
Serves : 2. 

Avarekai - Palak Curry

Avarekai /Field Bean /Hyacinth Bean is a seasonal bean and is always a good habit to make use of seasonal vegetables and fruits. Here once again I have used Avarekai and prepared some yummy curry./Sambar/Thick curry.

In Karnataka most of the houses do use this Avarekai almost everyday during this Avarekai Season. So One more recipe of Avarekai is here. The Avaekai pods are very fresh and the curry which I made curry which turned Yummy. Avarekai - Palak  side dish and goes well with almost all the main dishes.
I have used fresh Avarekai, Palak, fresh coconut, fresh spices.

Things Needed :

Avarekai / Field Beans : 1 Big Cup
Palak Leaves / Spinach : Big Bundle
Methi Seeds /Fenugrik Seeds : 1/4 Teaspoon
Home made spice powder : 1 Tablespoon
Tamarind : Small marble size.
Coconut : 1 Cup
Salt : As Required
Turmeric powder : A little
Seasoning with Mustard seeds, coconut oil, ingh and curry leaves.

Method :

1. Remove the pods and wash it and keep it aside.

2. Clean and wash Palak Leaves and cut into small.
3. Pressure cook, 1/4 teaspoon of methi seeds,  Avarekai and Palak Leaves for 6 to 8 minutes.

4. Grate coconut and grind it with tamarind and home prepared spice powder.

5. Keep a pan on the fire and put cooked avaekai , palak mixture.
6. Add Salt, turmeric powder and little water. Let it boil for 2 minutes.

7. Add Ground coconut masala and mix it well. Boil for another 2 to 3 minutes.

8. Now shift Avarekai - Palak Curry to a serving dish.

9. Add mustard seeds, ingh and curry leaves seasoning to the curry and serve.

10. We had Avarekai - Palak Leaves Curry for lunch as one of the side dish.

Note :

You can use rasam powder instead of home made powder. Adding onion or garlic is optional. I have not added either onions or garlic. Use of any cooking oil is optional. Use of some vegetables adds to the energy and health. No need to add any dal to the curry.
Time : 30 Minutes. 
Serves : 3 to 4 

Home Made Spice Powder : For 1 time . 

Methi Seeds : 1/2 Teaspoon
Coriander Seeds : 1 Tablespoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Cinnamon : Very small piece
Red chilly /byadagi chilli :  5 to 6
Curry leaves : 5 to 6
Ingh/Asafoetida : A pinch
Dry roast one by one and dry grind it once it is cooled.

Easy Mandakki / Puffed Rice Oggarane

Mandakki / Mundakki / Puri /Puffed Rice is used in different types of chats. Bhel puri, charmuri, nippatu charumuri so and so.

I have prepared Easy Mandakki / Puffed Rice Oggarane. I have seen many cookery shows, varieties of Mandakki Oggarane.
I have used Mandakki, onion, green chilly and ground nuts.
Let us see the recipe now :

Things needed :

Mandakki/ Puffed rice : 2 to 3 cups ( 1 Bowl )
Green chilly : 1
Ground Nuts : 2 Tablespoons
Roasted Chenna /Huri Kadale : 2 to 3 Tablespoons
Mustard seeds : 1/2 Teaspoon
Cooking Oil : 2 Tablespoons
Salt : A pinch

Method :

1. Remove the outer layer of onion, wash and cut into small pieces.
2. Wash green chilly and slit, cut curry leaves into small.

3. Dry grind roasted chenna and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard seeds.
5. Let mustard seeds splutter. Add ground nuts and fry till they turn slightly brown.
6. Add onions and fry for a minute. Add a pinch of turmeric powder and salt.

7. Put mandakki in a bowl of plain water and squeeze out the water quickly.

8. Add squeezed out puffed rice to the pan and mix it well.

9. Mix it well and add powdered roasted chenna and mix it well.

10. Now Madakki oggarane is ready to serve. Serve with fried fritters or pappad.

Note :

Do not soak mandakki in water. It might turn very soft and it does not taste good whiel eating.
Adding more / less oil is optional. Adding tomatoes to the mandakki is optiional. You can use lemone extract instead of tomatoes. Adding garlic to mandakki oggarane is optional.

Time : 10 Minutes
Serves : 2 to 3 .
A quick snack in the cold evening.
Purely Karnataka Snack.

Toor Dal OR Moong Dal & Tamarind Tokku/Chutney Tovve

Tovve is one of the side dish prepared using dals and simple spices. Varieties of dals can be prepared using different dals. Dals/Tovve is served in the beginning while serving. Dals proved energy and proteins.

I have used Ridge Gourd, Moong dal and fresh tamarind (green and tender tamarind) tokku/chutney.
Tamarind tokku/chutney is very famous in Karnataka/India and is favourite chutney in North Karnataka. We got this tokku from Vidya Ravi's (our daughter in law) Aunt Smt. Mala who lives in Dharwad. Our famous poet Who got Gnana Peeta Award for his Book Naaku Tanti "Dattathreya Ramachandra Bendre" is from Darwad. Darwad is very famous for many Classical singers and poets. (Karnataka/India).
Tamarind tokku is very spicy dish and the people from North Canara loves to have spicy chutneys while having food. They do eat green chilly even the hotter ones.
The way of preparing Green Tamarind Tokku/Chutney is very interesting. Green tamarind is collected, peeled of the outer hard cover and grind it with green chilly, a very little methi/fenugrik seeds and salt. No water is used while grinding. After the grinding tokku they remove the chutney from the mixi jar and put the ground mixture in a air tight bottles. Some even add the seasoning. But remember by adding the seasoning the oil starts to give a bad smell and the chutney does not taste fresh.
Dall is a simple food which has carbohydrates, proteins and other minerals. Some time we do add some vegetables and prepare dals. Here I have added Ridge gourd to dall and prepared " tovve ",
Let us see the recipe now:
No Onion or No Garlic is used in this " Toor Dal & Tamarind Tokku/Chutney Tovve ". It is very simple, quick, yummy and healthy too.You can have this tovve with all themain dishes like plain rice, any masala rice, curd rice, idli, dosa, chapati, poori or any other type of rotis.

Things needed :

Moong dal : 1 Cup. (Small cup or 2 to 3 handful)
Tamarind Tokku : (Chutney) : 1 Tablespoon
Ridge Gourd : 2 To 3
Dry ginger powder : 1/2 Teaspoon
Cooking Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly : 2
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Salt : As Required
Ghee : 1 Tablespoon
Curry Leaves : 6 To 8 Leaves
Coriander Leaves : 2 Tablespoons

Method :

1. Wash dal and pressure cook for 5 to 6 minutes. Put off the fire and leave it for cooling.
2. Wash ridge gourd and remove the edges and outer layer and wash it again.
3. Cut ridge gourd into small pieces and keep it aside.

4. Wash green chilly, curry leaves and coriander leaves and keep it aside.
5. Keep a pan on the fire. Put ridge gourd pieces
6. Add a cup of water and cook on medium flame. Let it turn soft.
7. Add cooked moong dal, needed salt, turmeric powder, a tablespoon of tamarind tokku and mix it nicely.

8. Add dry ginger powder. Mix it well.
9. Add water if required and cook for 2 to 3 minutes. Shift the curry to a serving dish.
10. Keep a pan and put oil. Put mustard seeds and urid dal. Let mustard seeds splutter. Add red chilly.
11. Add jeera/cumin seeds and curry leaves.  Add it to cooked dal.

12. Add cut coriander leaves, a table spoon of ghee and serve with main dish.

Note : 

Use of toor dal instead of moong dal is optional. Use of red chilly and fresh ginger is optional. Use of more/less chilly is optional. Use of ghee is optional. Adding onions or garlic to the dal is optional.
Time : 25 Minutes
Serves : 3 to 4 .