Ugadhi greetings Prathi! Hoon, chennagi idheeni So lots of specials for the Ugadhi I guess?! All the best to you and your family. Thanks for those links, I do know them. I just wondered about the said songs. Maybe I might find them there. So, have a great time...L, Kamla.
Hi Kamala, From wie geht's to Heygidhira? I did not know u are also from Karnataka. i am also from Bangalore, so i can read, write and talk in Kannada, though Tamil happens to be my mother tongue. It is true that we can really share a lot of gushing feelings on the site, and maybe we do with hold ourselves when we actually meet people! I have also been looking at the kannadiga dishes of Prathi, with longing!Like you Kamala, awaithing the arrival of my daughter for holls to show off my cooking prowess....Thanks Prathi for taking the time to share all these! HAPPY UGADHI to all of you too! I got to know that it is ugadhi after i logged on and i think for he first time after so many years here i am wishing so many kannadigas, .... So Prathi, did u finish ur celebrations...uta ayitha? ....i am lost with the time differences!
Kaayi obbattu Maida/all purpose flour - 250 gms Grate coconut – 2 ½ cups Jaggery powder – 1-½ cups Cardamom powder – 1 tsp Cooking oil / ghee or vanaspathi – 1 cup Water - ½ cup (for the filling) Salt – a few pinches The dough Sieve the maida. Add a few pinches of salt. Add half cup of oil(or ghee or vanaspathi, whichever u use) and add some water and mix. Half way through add some more oil and water if needed and mix well. In the end add the rest of the oil and knead into a very soft and oily dough. Close the dough with a wet cloth and set aside for half an hour or more. The Filling Heat a thick-bottomed vessel or kadai. Put the powdered jaggery and half cup of water and allow the jaggery to melt. Once the jaggery melts, strain the same to remove all impurities. Put it back into the kadai and add the grated coconut and cardamom powder. On a flame ranging between medium and high, keep stirring this mixture continuously till the whole mixture becomes a mass. At this very sign remove from fire and don’t delay. After this stage if u continue the filling will become very hard once cool thus becomes tough to roll. Knowing when to remove takes some practice. Don’t get disheartened if u don’t get it right the first time!!! (i got it right the second time ie yesterday!) To proceed Take a lemon-sized ball of the dough and roll it into a puri. Take a lemon-sized ball of the filling and put it in the middle of this puri. Take edges from all sides and bring into the middle to overlap like flaps. Dust in some maida (if needed) and gently roll the ball into the size of a roti, carefully spreading the filling through out. Roll it as thin as possible. On a heated tava put this obbattu and roast on both the sides using ½ tsp of ghee for each side, on a medium flame. Serve hot with ghee.(uff!! Claories!!) If u have some more dough to spare you can use the same for roti or puri.
Hi Kamala and sudha Hope you guys had a nice ugaadi. Welcome to the thread sudha!! I had a good day too! Thanks!
Hi Prathi I made the wheat jaggery balls given by you and they were delicious. Simple and divine. Thanks for the recipe. My athai used to make a kootu with mixed English veggies. It can go with rice and chapathi and can be made with or w/o fried onions. I think she used to grind coriander seeds, khus khus among other spices. Do u have such recipes that u can share with us? No hurry though. cheers V
Thanks for the feedback! Hi vidya, Thanks for the feedback. Corriander seeds we use in our Huli recipe but khus khus, i donno any kootu sort of recipe using that. May be any of our other kannada friends know. Lets look forward to the same.
Dear Prathi Thank u very much for receipe for akki roti. I was asking many people but they were not able to tell me how to do it. Yesterday I tried and it came out very well. And tasty too. Regards uma
Hello! Dear Uma, Thanks for the feedback. Akki rotti is an old dish, but never too old to get outdated!
Cabbage huli tovve This is the best way to use cabbage other than in palya. In the regular huli and saaru recipes the cabbage doesn’t taste as good as in this. Try it out! The green chillies give a great flavour. Cabbage – 250 gms – finely chopped Toor dal – 1 cup Whole green chillies – 4 Saarina pudi – 2 tsp (you can use other sambar powder u use regularly, but this will give the exact taste) Tamarind juice – extracted form 1 small lemon sized ball in ¼ cup of water. Jaggery powder – 1 tsp Salt to taste – ADD CAUTIOUSLY it takes less salt than in sambar or saaru. Curry leaves Coriander leaves Grated coconut – 1 tbsp Oil – 1 tbsp Mustard – 1 tsp Gram dal and urad dal – 1 tsp each Hing –2 pinches Combine the chopped cabbage, washed dal and green chillies in a pressure cooker and add just enough water to immerse them all. The consistency of this is not like sambar. It should be thick like tovve or dal. So add less water with caution. Pressure-cook this mixture. Allow the pressure to drop. In a kadai heat oil and season with hing, mustard and the dals one by one and add the cooled cabbage and dal. Add curry leaves, coriander leaves, Saarina pudi, salt and jaggery and allow boiling for 7 to 8 mins, stirring in between. Add the tamarind extract and grated coconut and boil for five minutes more, stirring in between. Serve hot with rice or roti. The same recipe can be adapted to greens or soppu. Especially the harave soppu we get in karnataka. I donno the English or tamil name.
Mucchore Receipe Moog Dhal (hesaru bele) - 1 cup Rice flour (Akki Hittu) - 5 cups Khus Khus - (gasa Gase) - 2 table spoons Salt - 1 Table spoon or to your taste. chili powder - 1 Table spoon Vegetable shortening - 1 Table spoon Hot oil - 2 Table spoons Boil Moongdhal to soft. After cooling down, use blender to blend it to a smooth consistancy. Add all other ingredients to moongdhal paste and mix well. Take little mixture at a time, add little water to make it a ball consitancy. Fry using Mucchore (3 chakli stars) acchu. Dont mix all the flour at once to avoid making it hard. If you mix for each batch, it will be crispy and light. Do not fry in high flame. This tastes very good and you do not have to have the authentical mucchore flour. Variations: Insted of Moongdhal, use Urd dhal, omit khus khus, chili powder, but add 2 tsp of cummin seeds, pinch of hing. You can make chakli or Tengolu with it. Please let me know how this turns out for you.
