Spicy Maida ( All purpose flour) Rotti.

Maida Rotti  can be eaten with chutney or pickle or chutney powder, honey or jaggery.  We can have this Rotti for break fast or dinner or in the evening as snack.

Things Needed:
Maida ( All purpose ) flour: 2 cups.
Red chilly : 2
Curd : 1/2 cup
Coconut : 2 Table spoons.
Jeera : 1/2 Tea spoon.
Salt : to taste.
Onions : 2 to 3
Coriander leaves : 2 to 3 table spoons. ( cut ones).
Curry leaves : 2 Table spoons.( 8 yo 10 leaves).
Water : Required water . ( 1 cup).
Oil: 2 to 3 Table spoons.
Method :
Cut onions, curry leaves and coriander leaves into small pieces. Grind  coconut , red chillies and jeera together adding little water.  Now take a big bowl . Put the ground mixture, cut onions, curry leaves and coriander leaves. Put curd and little water . Add salt and mix maida nicely adding little by little water.  The dough should not be very thick or very loose. ( The consistency should be like rava rotti consistency).
Now keep a tava on the fire and heat. Sprinkle 1 tea spoon of oil and take a handful of  rotti mixture and spread on the tava.  You can wet your fingers and spread the dough on the tava.  Now sprinkle little oil on the top of roti and cover it. Cook on low flame for 2 minutes and turn the rotti and cook on the other side.
Maida rotti is ready to serve.  Put a spoon of ghee or butter on the top and serve with coconut chutney or any other chutney or  honey or jaggery.

 
Note: Using curd or butter milk is a must. It does not stick when you add curd. Cook on low flame . Can add  grated carrots,  any kind of edible leaves or cucumber. It gives a different taste. Can also add green chillies instead of red chillies.  Adding is coconut is an optional.
Serves : 2 to 3

Navane Dosa.(Foxtail Millet Dosa).

Foxtail Millet/Navane  ( Kannada Language )  is a healthy grain. I have used Navani rice and prepare many dishes. This is quick dosa and no need to ferment the dough.

Things Needed :
Navane /Foxtail millet : 2 Cups.
Water : 1 cup.
Wheat flour : 1/2 Cup.
Salt to taste.
Oil. : 3 to 4 Table spoon.
Method:
1.Wash and soak Navane  grains for 4 to 5 hours.
2.  Grind it nicely using little water. Put the ground  dough in a big bowl.
3. Add 1/2 cup of wheat flour and add salt and required water. ( The dough should be watery , like a neer dosa ).

4.Keep a dosa pan on the fire. Heat and spread 1 spoon of oil.
5. Take a spoon full of dough and spread on the pan,
6. Cover with lid and cook for 1 minute.
7. Now remove the cover and cook on the other side for 10 seconds.
8. Dosa is ready to serve. Prepare dosas with remaining dough.
9. Serve Dosas with any kind of chutney or chutney powder , or pickle.

Note : 
Add required water . The dough should not be too thin or thick. Can use ghee to prepare dosas. Also can add cut onions, green chillies and coriander leaves to the dough and prepare spicy dosas.
Serves 3 to 4
Time : 20 Minutes to Prepare dosa + Soaking time 5 to 6 hours + grinding time - 5 minutes. 

Navane Neer Dosa. (Foxtail Millet thin Dosa)

  Foxtail Millet/Navane  ( Kannada Language ) is one of the healthy Millet and is gluten free. I have used Navane/Foxtail Millet and Rava /Semolina (Medium size).
I have tried this dosa as Neer dosa and it has come out extremely well. The taste was super and one of the yummy dosa we had.

No need to ferment the dough. You can have Neer dosa as soon as you grind the dough.

Things Needed :

Navane /Foxtail millet : 2 Cups.
Water : 1 cup.
Medium size Rava /Semolina
Salt to taste.
Oil. : 3 to 4 Table spoon.

.

Method:

1.Wash and soak Navane  grains for 4 to 5 hours.
2.  Grind it nicely using little water. Put the ground  dough in a big bowl.
3. Add 1/2 cup of Rava/Semolina add salt and required water. ( The dough should be watery , like a neer dosa ).

4.Keep a dosa pan on the fire. Heat and spread 1 spoon of oil.
5. Take a spoonfull of dough and spread on the pan,

6. Cover with lid and cook for 1 minute.

7. Now remove the cover and cook on the other side for 10 seconds.

8. Dosa is ready to serve. Prepare dosas with remaining dough.
9. Serve Dosas with side dish of your choice.

Note : 

Add required water . The dough should not be too thin or thick. Can use ghee to prepare dosas. Also can add cut onions, green chillies and coriander leaves to the dough and prepare spicy dosas. You can add very thin cut onions to the dough just before preparing dosas. ( Add coriander leaves, curry leaves too).
Serves 3 to 4
Time : 20 Minutes to Prepare dosa + Soaking time 5 to 6 hours + grinding time - 5 minutes. 

kempu Harive soppina palya...

Kempu means Red Harve soppu is a kind of leaves. Dry palya  prepared with leaves  is healthy , spicy and tasty too.  We can have Harve soppina palya with Cappatis , pooris or with rice also.

Things Needed :
Harve soppu : 2 bundles.
Green chilly: 1
Red chilly : 2 to 3
Mustard seeds : 1 Tea spoon.
Oil : 2 Table spoons.
Turmeric : a pinch.
Curry leaves : 5 to 6.
Urd daal: 1/2 Tea spoon.
Salt : to taste.
Coconut : 2 Table spoons. ( fresh and grated).

Method :
Wash and cut Have soppu in to small pieces. Cut green chilly.
Keep a pan on the fire and heat. Put oil , 1/2 tea spoon of mustard seeds, 1/2 spoon of urd daal . Let the mustard seeds spurt. Add green chilly and curry leaves. Add cut Have soppu. Mix it nicely.  Cook on the low flame adding 1/4 cup of water.
Now dry grind remained (1/2 spoon)  mustard seeds, red chilly and coconut for 1 to 2 minutes.  Remove the mixture from the jar and add it to the cooked have soppu and mix thoroughly.  Add salt and turmeric to it and mix again. Let all the wetness disappear from the palyu. Put the ready dry palya to a bowl and serve with Hot rice or chapatis.
Note : You can add 1/2 a rind of lemon if you like savoury taste. And also adding jaggery also an optional. Jaggery gives a good taste also.
Serves : 2 to 3
Time : 15 Minutes

Tomato Capsicum Gojju

Tomato Capsicum Gojju is a gravy and its takes very little time to prepare. You can have this curry with Chapatis, Rice, Dosa or idli and even with toasted bread.

This Tomato capsicum gojju can be prepared within 15 minutes.
I have used tomatoes, capsicum and green chilly for spicy taste and it has turned as one of the yummy curry.
Let us see the recipe Now :
Things Needed :
To Cook :
Capsicum : 2 ( Medium sized).
Potatoes : 2.
Tomatoes : 2 to 3
To Add :
Green chilly : 2
Salt : To taste.
Coriander leaves : 2 Tablespoons
Rasam Powder: 2 Tea spoons.
Turmeric powder.( haldi) . a pinch.
To Seasoning :
Oil : 2 Teaspoons.
Jeera : 1/2 Tea spoon.
Mustard seeds : 1/2 Tea spoon.
Methi seeds: 1/4 tea spoon.
Curry leaves : 5 to 6 .

Method :
1.Wash and cut capsicum and tomatoes in to small pieces. Remove the outer layer of potato and cut into small pieces. Cook them with little water till it turns soft.
2. Wash and cut coriander leaves, curry leaves  and green chilly.
3. Keep  a pan on the fire and put oil and heat.  Put mustard seeds let the spurt,
4. Add cumin seeds/jeera and methi seeds. Add curry leaves and green chillies .
5.Add cut capsicum and turmeric powder and fry it nicely on low flame.
6. Add cut tomatoes and fry nicely. Add required water and mix it well. Add rasam powder/M
TR masala powder. Add cooked potatoes. Add required salt.
7. Mix all the ingredients nicely and stir slowly. Let it cook and once it is done add coriander leaves.
8. Mix it nicely and let it boil for 3 to 4 minutes. Shift the curry to a serving bowl.

9. Serve hot Tomato - Capsicum Gojju with the main dish you have prepared.



Note:

Do not add any water while cooking. You can add boiled potatoes and  boiled carrots to this gojju . Adding potatoes will help the curry to be thick and increases the quantity. You can also add little jaggery while the gojju is cooking. Adding any other masala like garam masala or pav baaji masala is optional. ( The taste differ).
Time : 10 Minutes.
Serves : 2 to 3.

Dil (Sabbassige) leaves Idlies....

Dil leaves Idlies are prepared with using pulses,  like Channa daal and Toor daal and  you can have them for break-fast or for evening tea or for dinner too..

It is very healthy since it contains  Dil Leaves, pulses , coconut and coriander leaves.

Ingredients :

Toor Daal : 1 cup.
Channa Daal : 1 cup.
Dil leaves : 2 to 3 bundles.
Coconut : 1 cup.( fresh and grated).
Green chillies : 2 to 3.
Ingh : a pinch.
Curry leaves : 10 to 15 leaves .( can use more ).
Coriander leaves: 3 Table spoons.
Salt : to taste.

Method :

Wash and soak pulses for 2 to 3 hours. Cut green chillies , ginger,  coriander leaves , Dil Leaves (wash it before cutting ) and ginger. Grate coconut and keep it aside.
Now grind pulses together using little water. Consistency should be like Rava. ( Samolina). Now remove the ground mixture and put it in a big bowl.  Add dil leaves, curry leaves, coriander leaves, green chillies, grated coconut and grated ginger. Add required salt and ingh . Mix thoroughly and keep it aside. Now apply oil to idlli plates and pour a spoonful of dough to each plate. Arrange them in a pressure cooker or idli cooker  and steam it for 20 to 30 minutes,  Hot Dill idlies are ready to serve. Serve them with a spoonful of ghee and any kind of chutney, chutney powder or pickle.  Hot idlies are the best to enjoy.

Note: Do not grind the pulses nicely. Do not add more water while grinding. The dough should be thick.( like vada dough).  Can add grated carrots to it. But the taste differ. You can also grind coriander leaves , curry leaves, green chillies and ginger, ( Add at the end while grinding the pulses and grind for 2 minutes. )

Serves 4 to 6

Gul paavate ( Kesari with Jaggery).

Gul Paavate is  a sweet dish prepared with Rava , jaggery( Bella in Kannada, gud in Hindi) and ghee.
This is a traditional and healthy dish and mainly for kids its very nutritious since lots of  dry fruits are used in Gul  Paavate( traditional name).

Things Needed :
Rava ( Samolina) : 1 cup .( Medium sized).
Ghee: 1/2 cup.
Jaggery : 1/2 cup
Dry Fruits:  1/4 cup.( Cashew nuts, Almonds and Raisins ).
Cardamom: 5 to 6.
Saffron   :( Kesari) : 3 to 4 rakes. ( Optional).
Water : 2 cups.
Method:
Powder cardamom and jaggery  separately and keep it aside. Cut nuts into small pieces , Keep water for boiling. Now take a  big pan and put 2 table spoons ghee and fry dry fruits for 1 minutes and add   Rava
( samolina ) and fry till the raw smell disappear.  Add boiling water and mix rava thoroughly and cook  for 2 minutes on low flame.  now add powdered jaggery and stir until it thickens.  Add ghee while stirring .  ( Can add more ghee to get better taste.  Add cardamom to the mixture and put  Gul Paavate mixture in a serving bowl.
Note : Fry Rava nicely on low flame . Can add more ghee to Gul paavate to get better taste. ( Especially when serving to kids ).  Can add dry dates( Uttutte in kannada ).  Adding Saffron is also optional since jaggery also will give good natural colour to the food.

Serves : 2 to 3

Gol Gappa ( Paani Poori)

Gol  Gappa or Paani Poori is a snack and normally you have them in the evening.  Having Small crispy Pooris  with spicy water and  boiled potatoes or sprout moong or boiled channa or Moong daal  also can be used to stuff inside. Dip this stuffed poori  in two kinds of spicy and sweet water and enjoy the  Gol Gapps.
Home made  food is always healthy and safe too..

Things Required for Pooris :
Maida :  2 cups.
Chiroti Rava : 1 cup.
Salt to taste.
1 Tea spoon of oil.
Water : required.
Bottle cap : the size you  prefer. ( using for cutting the poories  before frying ).
Oil : 1 cup.
Method :
Mix Maida ( All purpose flour ) and Rava ( small size rava is called chiroti rava) with water, salt and 1 tea spoon of oil into soft dough.  Keep it for 10 minutes.  Now divide dough and  make a ball size. Take a ball size of dough and roll them on the flat surface like chapati. Now take a bottle cap or any small round shape cup and cut the pooris .  Remove the pooris and keep it aside. Repeat the same with the rest of the dough.
Now keep a pan on the fire and  put oil and heat .  When the oil is hot fry small pooris  on low flame.  Fry on both sides till they are brown.  Now remove them from oil and keep it in a plate.  Fry all the pooris in the same way.
Now  cut boiled potatoes into small pieces.  and keep it aside ..You can also use  cooked green fresh peas or soaked green grams and cut onions.

Spicy water .
Wash 1 bundle of  Coriander leaves,  1 bundle of  Pudina leaves  and 4 to 5 green chillies.  Grind these Pudina leaves , coriander leaves and green chillies  with 1/2 spoon of jeera  or Sonf with little water adding salt.  Now remove the green paste from the jar and put it in a small bowl.
Sweet water :   Grind  1 table spoon of tamarind pulp and 10  to   15 Fresh dates  using very little water  into paste.  Remove this paste from the jar and replace in a bowl.
Now take a required quantity of sweet and spicy chutneys  in a separate  small bowls and add required water and mix thoroughly  to get the spicy water. Put these water in separate small cups  along with small crispy pooris ( 6 to 8 )  and the  cut potatoes , green peas, onions ,  soaked green moong or boiled channa. and  serve.
Note : No need of coriander leaves to be served.  You can choose the stuffing item.
Pooris can be brought from outside .  Eating HOME MADE  Gol gappa  has a plus point ..that you can have them as many as you like.
Pooris can be prepared with wheat flour and  Samolina ( Rava ) Chiroti rava willl give a better result.

Bisi Bele Bath.....( Easy way ).

1. Bisbele baath is Karnataka special dish. It is normally prepared using Raw rice, dals and vegetables with some spices. 

Many people love to have this bisibele bath for breakfast or lunch. It is one of the filling dish since it has dals, vegetables and some amount of oil or ghee.
No Onion or No garlic is used in this recipe.
Let us see the recipe now :

Things Needed:

To Cook :
Raw Rice : 1 cup.
Toor Daal : 4/3 cup.
Carrots: 2 medium sized.
Beans : 1/2 cup.( 10 to 15 beans will do).
Capsicum : 2 ( Medium sized).
To Grind :
Rasam powder: 2 Tea spoons.
Vanghibath Powder : 3 Table spoons
Coconut : Fresh and grated : 1/2 cup.
Tamarind : 1 Small marble size
To Season :
Mustard seeds : 1 Teaspoon.
Urd daal : 1 Teaspoon.
Oil: 3 Tablespoons.
Curry leaves : 10 to 12 .
Asfoetida: ( ingh ) : a pinch.
To add :
Salt : to taste.
Water : required water.
Turmeric powder : a pinch.
Ground coconut and spice mixture
Ghee : 2 Tablespoons

Method:

1. Wash rice and toor daal and cook separately.
2. Wash carrots, capsicum and beans.  Cut them into your desired size.  Remove the seeds from capsicum and then cut.
3. Cook all the vegetables till soft with required water.
4. Grated coconut and grind it with tamarind,  vanghi baath powder and rasam powder. (Use required water). Remove it from the mixi jar to a bowl. Keep it aside.
 5. Now keep a big pan and put cooked rice, toor dal and cooked vegetables. Add a glass of water.
6. Mix it well. Add turmeric powder, salt and cook for 2 minutes. Stir in between.
7. Add ground coconut mixture and mix it well. Add water if required .
8. Cook on low flame so that it does not burnt. Stir in between.
9. Keep a pan on the fire and put oil to the pan. Add mustard seeds and a spoon of urid dal.
10. Let mustard seeds splutter. Add ingh/asafoetida and curry leaves.
11. Add this seasoning to cooked bisibele baath.
12. Add 2 tablespoons of ghee and stir well. Shift ready bisibele baath to a serving dish and serve with potato chips and a glass of curd.

Note :

Do not over cook rice and dals. Vegetables must be cooked well.
You can fry capsicum and then add it . Taste better. Adding any brand of bisibele baath powder is optional. But remember that home made spice powder is the best. I use the same powder for vanghi baath and bisibele baath. It is easy to prepare and the best aroma you have if you use home prepared spices. I fried some pieces of capsicum and added that just before serving. It adds to the taste.
Time : 40 Minutes 
Serves : 3 to 4 
 Method to prepare Vanghibaath and Rasam powder.  
Vanghibaath powder : Roast channa daal, Urd daal , Coriander seeds, cloves , Cinnemon and red chillies.
Dry grind  it. ( Each spice 2 tablespoons and cloves 5 to 6 and  a small cinnemon piece).
Rasam Powder : Roast Daniya seeds ( 2 tablespoons),  methi (fenugrik ) seeds: 1/4 teaspoon, Jeera 1 teaspoon. Red chillies 6 to 8. Mix all the spice and dry grind and mix the powder thoroughly. Can add Ingh (a pinch ),  Mix thoroughly after dry grind it and then use .

Seemebadane - Beans Majjige Huli.

Seeme badane - Beans Majjige Huli is a gravy and can be eaten with  Rice, Chapati, Dosa , Ade ( Dosa prepared with Mixed daals), Idlies, Pooris and even Upma. It is also a healthy dish.

Things Needed :
Beans : 8 to 10.
Seeme badane kai.(Chayote Squash ) : 2 ( Medium sized and tender ones).
Green Cillies : 2 to 3 .
Coconut : 1 cup .( Fresh and grated).
Coconut Oil or ghee : 1 Tea spoon.
Majjige Menasu : 2 .( Green chillies soaked in salt and butter milk and dried in hot sun ).
Salt : to taste.
Curd: 1 cup .
Curry leaves : 4 to 6
Mustard seeds : 1/4 Tea spoon.
Jeera( Cumin seeds) : 1/2 Tea spoon.

Method :
Wash and cut beans and Seeme badane kai.( remove the outer skin ) . Boil with one cup of water till they are soft. Keep them aside. Now grind  fresh and grated coconut with green chillies till paste with little water
 and remove from the jar.
Now keep a pan on the fire. Add boiled Seeme badane kai and beans. Add ground coconut mixture. Add salt and boil for 3 to 5 minutes. Mix in between while boiling. Pu it in a serving bowl. Now keep a small pan and add ghee or oil . Add  mustard seeds and jeera . Let the mustard spurt. Add  curry leaves and majjege menasu and fry nicely till the chillies are black. Put this mixture to the boiled curry.  Mix it well.  When this curry is warm add thick curd and mix thoroughly and serve with Hot rice or chapatis or dosas.

Note: The vegetables must be cooked till soft.( Do not over cook). Add fresh coconut to get better taste. Can add red chillies instead of majjige menasu. ( the taste differ).  Do not make the curry watery.  It should be thick. Can add 1/4 spoon of  soaked raw rice while grinding coconut.  Adding soaked raw rice help the curry to get thick soon. ( but the taste differ).


Serves 2 to 3

PATRODE FRY or Kallu Patrode.

PATRODE FRY OR kallu Patrode is a traditional dish, and its normally eaten with rice.  Can use as side dish also. It should be eaten as hot.

Things needed:
Kesu leaves : 15 to 20
Raw Rice : 2 cups.
Coriander Seeds : 3 to 4 Table spoons.
Methi ( Fenugrik seeds) : 1/2 tea spoon.
Jeera : 1 Table spoon.
Red chillies: 10 to 15.
Tamarind : One handful ball size.
Jaggery : 1/2 a cup ( powder or smash it )
Salt: to taste.
Urd Daal : 1 Tea spoon.
Turmeric powder: 1/4 tea spoon.
Ingh: a pinch.
Coconut : 1 cup.( Fresh and grated).
Oil. : 6 to 8 Table spoons.

Method :
Wash kesu leaves nicely and clean them and  keep it aside. Wash rice, methi and urd daal and soak for 3 to 4 hours. Grind this soaked rice with all the spices except jaggery.( Coriander seeds , jeera, red chillies, tamarind, ingh and coconut ).with little water. Grind it well till its nicely ground.  Add jaggery and salt and grind it until its well mixed. Remove from the jar.  Now take each kesu leaf and apply the ground  rice paste all over the leaf. Add one more on the top of the dough applied leaf and apply the paste. Repeat the same.and roll all the leaves at once tightly and keep it aside.  Now keep a tava  on the fire and heat.  Add one table spoon of oil and spread it.  Cut those rolls in to small round shape and arrange it on the tava and sprinkle 1 to 2 teaspoon of oil over it. Cover with lid and cook on low flame until they turn brown. Turn each roll and cook the other side of the roll till they turn brown.   Repeat the same with the rest .  Serve them with hot rice or  with  jaggery and butter.
Note : Proper quantity of tamarind should be used while grinding rice. Other wise the leaf causes itchy while eating and you will not be able eat that. Cook on the low flame. Can use little more jaggery if  you like sweet taste. We call it this as Kallu Patrode since we use dosa tava to shallow fry these patrodes.
Serves: 4 to 5

Spicy Mini Paapdis....

Spicy Mini Paapdis are fried items and can munch any time of the day. It  can be prepared easily and will not take much time too.

Ingredients :
Maida ( All purpose flour ) : 1 Cup.
Oil : 1 Cup.
Chilly Powder : 1 Table spoon.
Salt : To taste.
Asafoetida : ( Ingh ) : a pinch.
Water : Required...
Jeera  or Seseme seeds: 1 Tea spoon.

Method :
Put Maida in a bowl.  Heat 2 table spoons of oil and pour it on the maida. Add salt, chilly powder, ingh and jeera or seseme seeds  to flour. Mix thoroughly. Leave it for 2 to 3 minutes. Now add water little by little and mix the dough. and kneed it nicely. Divide the dough in to small balls.  Roll the dough into flat and use a small cup or cap of any small size of the bottle and cut into round shape.and arrange them in a plate. Now heat oil in a pan and fry these papdis on low flame till they are crisp.  Repeat the same with remaining dough. Serve these spicy paapdis with  hot coffee or tea.
Note : The dough consistency should be like poori dough. Do not add too much water. Must fry them on low flame to get the paapdees crispy. Can add  Ajwaan ( oma in kannada, caraway seeds in English)  instead of jeera . Can prepare these paapdis with out chilly powder and ingh too. Salty paapdis  can be used for  papadi chat.
2 to 3 servings.

Carrot Palya....( Dry Curry )

Carrot palya is dry curry and it is very easy to prepare and yummy dish which goes well with almost all main dish like, Plain rice, dosas, chapatis, pooris, rotis, nans and even bread sandwich or on the top of the bread you can spread it and have them. One of the healthy dish too.
There is no onion or garlic used in this Palya. It is simple and even the beginner can try this. It can be prepared on festival time.

Things Needed:

Carrots : 3 to 4
Coconut :  2 Table spoons.( Fresh and grated)
Vangibat powder : 1 Table spoon.
Salt : to taste.
Mustard seeds " 1/4 tea spoon.
Urd daal : 1/4 Tea spoon.
Oil : 2 table spoons.
Curry leaves : 5 to 6
Coriander leaves: 1 Table spoon.
Lemon : 1/2 Rind.
Asafoetida: a pinch. :

Method:

1. Wash and cut carrots into small pieces. Cut coriander leaves .
2. Keep a pan on the fire and heat . Put oil, mustard seeds and urd daal. Let the mustard spurt.

3. Add curry leaves, asafoedita  and cut carrots. and stir. Add little water and cook till it is soft.
4. Now add salt and vangibath powder mix it well..

5. Add grated coconut and coriander leaves and serve hot 
6. Serve with hot plain rice with a spoon of ghee or with chaptis or pooris.

Vanghi bath powder :  Roast  channa daaal, urd daal,  coriander seeds ( each 1 table spoon) and  1/4 spoon of methi seeds, 4 to 6 cloves ,  small piece of cinnamon and  4 to 6 chillies. Dry grind them when its cool..

Note:

 Must cook the vegetable till soft.  Do not over cook. Can prepare the vangibath powder previously and store in large quantity.  Roast the spice on low flame.  Using coconut is an optional. Using lemon also an optional. You can also use cut onions. Add cut onions and add it to mustard splutter and fry nicely and then add cut carrots.

 Serves 2 to 3 
Time : 10  minutes.

Peas Palav.

Peas Palav is easy to prepare and much of ingredients and you can have it for  lunch or dinner.

Ingredients :
Basmati Rice: 2 Cups.
Peas : 1 cup.
Butter or Ghee: 2 to 3 Table spoons.
Cardamom : 4 to 6.
Cloves : 6 to 8
Cinnamon Pieces : 3  to 4
Salt : to taste

Green chilly : 2 to 3
Coriander leaves : 2 to 3 table spoons.
Ginger : 1 Tea spoon.(grated).
Water : 4 cups.

Method :
Wash and remove water from  the rice and keep it for 15 minutes.  Cut green chillies and coriander leaves and keep it aside.
Now keep a pan on the fire and heat . Put butter or ghee . heat for 1 minute. Now put all the spices and fry for 2 to 3 minutes. Add  cut green chillies and ginger and fry for 1 minute. Now add fresh peas and fry nicely for 2 to 3 minutes. Add rice and fry for 4 to 5 minutes and put off the fire. Add coriander leaves  and salt to the fried mixture and mix  nicely and shift the fried rice mixture to a electrical  rice cooker or pressure cooker and 4 cups of water and cook. Serve Hot Peas Palav with coconut chutney or  Onion Raitha.
Cut onions into small pieces and put it in curd.  Add required salt to it.

Note : Do not fry ingredients on high flame. Can use other kind of raw rice also. but remember to use enough  water.  Preparing Palav in electrical cooker will  give a better result. If you use pressure cooker do not over cook.  Can  use any cooking oil instead of butter or ghee. ( using butter or ghee is better). Can use grated
coconut  (fresh) also.
Serves: 2 to 3

Uddina Kadubu( Urud Daal Kadubu)

Urud Daal Kadubu is made of Urd Daal  and Raw rice . You can have them for break fast , lunch or dinner.

Since Urud daal is used ( Daal contains proteins ), and its steamed  it is good for everyone even a person who has fever can have them.  It is very good for kids and elders too.

Ingredients :

Urd Daal : 2 cups .

Rice : 3 Cups.

Salt : To taste.

Method: 

Wash and soak  Urd daal  for 3 to 4 hours  and rice for 1 hour.  Now grind Urd daal nicely using water little by little until smooth paste and remove from jar. Then grind rice to   rava consistency  using very little water and mix it with Urd daal ground mixture.  Add salt and leave it for ferment for 6 to 8 hours or over night.

Apply or ghee to the long cups  and pour ground mixture to each  cup.  Keep the big vessel  (which is used for steaming kadubu ) on the fire and  put 2 cups of water  and arrange the cups in the vessel and cook Kadubus for 30 to 40 minutes. Remove the Kadubus from the cup and serve hot kadubu with coconut chutney  or sambar or  pickle or chutney powder and a cup of curd.

Note:  Do not use lots of water while grinding. ( The mixture should not be watery).  Can use Samolina instead of rice.   Steam raw rava ( medium size)  and mix with urd daal ground mixture just before preparing kadubu.  The  mixture should be Ferment properly to get good  soft kadubu. ( can use the desired cups ) 

 4 to 5 serves.

Sweet Rava Huggi (Samolina sweet Pongal)

Huggi as we call is also known as pongal/kichidi. It is healthy and protein contain energetic dish. Huggi is done using rice/broken wheat/rava/semolina etc. I have prepared this Huggi with medium size rava, jaggery and moong dal.

 Huggi is normally done during the month of Dhanurmasa (December 15 to January 15). For Makara Sankranthi day " Huggi (Pongal) " is prepared using the fresh rice which is ready to harvest. Celebrating Pongal is to say thanks to God for taking care of the grain and people who are depend on the grains.
There are two varieties of Huggi. One is Khara (Spicy) and the other one is sweet huggi/pongal.
Normally Raw rice is used to prepare Huggi. I have used rava/semolina and prepared this Huggi.
It is an easy and yummy dish and helps to satisfy your  sweet taste bud I am sure.
Let us see the recipe Now:

Things Needed :

Rava : 1 Cup .( Medium sized).
Moong Daal : 1 Cup.
Jaggery : 1/2 cup.
Ghee : 4 to 6 Table spoons.
Cardamom : 6 to 8 pods.
Cashew Nuts ; 2 table spoons. ( cut ones).
Raisins : 1 Table spoon.
Coconut: 1 cup. ( fresh and grated ).
Water : 2 cups.

Method:  

1. Wash and boil Moong Daal with required water and keep it aside.
3. Powder cardamom and keep it aside. ( Remove the outer skin before powdering).
3. Keep a pan on the fire and heat. Put 2 table spoons of ghee and put cashew nuts , raisins and fry.
4. Now add rava and fry  until raw smell disappears. ( At least 5 minutes on medium flame).
5. Add boiling water to it and mix it thoroughly, leave it for cooking for 1 minute.
6. Add jaggery, boiled moong daal and mix until  the whole mixture thickens.

7. Add coconut and put the remaining ghee and serve hot Sweet Rava Pongal .

Note : 

Must fry Rava on a low flame.  Easy way to powder the cardamom is to  dry grind  cardamom with little sugar. ( Do not forget to remove the outer skin of the cardamom). Adding coconut is an optional, but it helps to give a better taste and aroma to the sweet huggi.  Grate or powder jaggery before adding . This helps the jaggery to be mixed well with rava and moong daal .   Can use  cooked raw rice instead of Rava.
Time : 20 Minutes
Serves : 3 to 4.  

Spicy Rava Huggi ( Spicy Rava Pongal)

Spicy Rava Huggi is a healthy  food and  we can have for break fast, lunch or dinner. Its light and easy to digest. Rava is also called as Sooji, or Samolina .

Ingredients :
Rava : 1 cup .( Medium size Rava)
Moong Daal :1/2 cup.
Green chilly : 2 to 3
Pepper seeds : 5 to 6
Jeera : 1 Tea spoon.
Curry leaves : 6 to 8
Ginger : 1 Table spoon .( grated)
Turmeric powder : 1/4 Tea spoon.
Ghee : 3 to 4 Table spoons.
Coconut : 1 cup ( fresh grated).
Water : 2 cups.
Salt : to taste.
Method:
Wash Moong daal and boil or pressure cook for 5 to 8 minutes and keep it aside. Cut curry leaves, green chillies and grate coconut and ginger. Powder the pepper seeds.  keep water for boiling.
Now keep a pan on the fire and heat. Put 2 spoons of ghee and  put jeera and pepper powder to it . Put curry leaves and green chilies and fry for 1o seconds. Add rava ( samolina) and roast until the raw smell disappears.  Fry on low flame. Add boiled water slowly and mix nicely. Add ginger to the mixture and add cooked moong daal and mix thoroughly. Add remaining ghee and coconut to it and put off the fire and cover the lid and leave it for 2 minutes. Then  shift , cooked Huggi to a serving bowl and serve HOT RAVA PONGAL  with a spoon of ghee on the top with   curd or coconut chutney.
Note : Roast rava on low flame.   Can add cashew nuts while frying curry leaves. After adding moong daal to rava cover the lid  and cook the mixture for one or two minutes. Good for people who are fasting on special days too.

Serves 2 to 3 .