Kesu /Colocasia Rava Rotti

Colocasia Rava Rotti is one of the side dish for lunch. Normally colocasia rotti is prepared using raw rice. I have used rava instead of rice and prepared this Rotti.

We from Udupi, normally use this rotti for lunch as one of the side dish. This colocasia rotti is eaten with coconut oil and the plain rice mixing together. The taste is lovely and you will surely enjoy the spicy taste.
Colocasia leaves are good for our body and it helps to protect our body from cold. The leaves are fiber rich.
Let us see the recipe Now :

Ingredients :

Medium Size Rava/Semolina : 1 Cup
Colocasia leaves : 8 to 10
Coconut : 1/2 Cup
Coriander seeds : 1 Tbs full
Jeera /Cumin Seeds : 1/2 Tsp
Tamarind : 1/2 Lemon size
Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
Turmeric Powder : A pinch
Jaggery : 1 Tbs
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut out the stick on the top of Colocasia leaves.

2. Cut the leaves into small.

3. Grate coconut and grind it with coriander seeds, tamarind, turmeric powder,  jeera and byadagi chilly. Use required water. At last put jaggery and grind it for 1 to 2 minutes.

4. Put 1 cup of Rava/Semolina in a big bowl. Add salt. Add ground mixture. Add cut colocasia leaves.
5. Mix all the ingredients nicely.

6. Keep a tava on fire and heat. Sprinkle some oil on the tava.

7. Spread a handful batter on hot tava like dosa. (Better use fingers to spread the batter on tava).
8. Add some oil on top and cook on medium and low flame.

9. Turn the other side and cook till it turns golden brown.
10. Take out from tava  and serve Kesu /Colocasia Rava Rotti .

Note :

Use of tamarind is a must. Adding more jaggery is optional.
Use of rice flour instead of rava is optional.
Time : 30 Minutes. 
Serves : 3 to 4 Thin Rotti.

Simple Mango Tokku

Mango Tokku/Chutney is prepared during the mango season. Raw green mangoes are used to prepare this type of Mango Tokku. I use this tokku for chutney, or mango curd curry and for preparing Mango chitranna, or any other rice item which needed savoury.

I have used Raw Mango, green chilly, ingh and salt.
Let us see the recipe Now :
It is very simple  and quick and can be kept in the fridge for 6 months or more.

Things Needed :

Grated Mangoes : 2 to 3 (Medium size)
Salt : 2 Tablespoons
Turmeric powder : 1/2 Tsp
Ingh : A little
To Season :
Cooking Oil : 2 to 3 Tbsp
Mustard seeds : 1 Teaspoon full
Green chilly : 5 to 6 or more
Ingh /Asafoetida : A little

Method :

1. Wash mangoes and dry it completely wiping in a clean towel.
2. Grate mango and keep it aside. Wash green chilly and wipe the wetness completely.

3. Cut green chilly in to small or slit in the middle.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add ingh/asafoetida and cut green chilly. Fry for 2 minutes nicely.
6. Add grated mango and stir slowly.
7. Add salt and turmeric powder and stir on low flame.
8.Stir for at least 6 to 8 minutes so that all ingredients are mixed and you will see mango is cooked .
9. See that all the moisture is disappear and Mango tokku turns thick and leaves the pan.
10. Put off the fire and mix it once and leave it for cooling.

11. Store in a glass bottle once it is cooled.

12. You can use this mixture to make chutney with other ingredients instead of tamarind, good combination for curd rice. You can also use this for preparing chitranna, vanghibath. mango curd curry etc.
Note :
You can grate the mango with its outer layer. I have used the mango completely except the seed.
Use of more chilly is optional. Use of coconut oil is useful. Use more mustard seeds so that pickle will not get fungus.
Stir nicely so that no moisture remains in the mixture. Keep it in a fridge, so that it last long.
It can stay more than six months. (Keep it in a fridge).
Time : 20 to 25 minutes
Serves : As You use it .