Breakfast

Masale Dose

Ingredients for batter:

Rice- 3 cups

Urad dal-1 cup (Preferably whole grain)

Fenugreek –1 tsp

Channa dal- 2tbsp

Thick poha (gatti avalakki) -2 tbsp

Salt- to taste

Preparation:

Soak rice and fenugreek for 5 to 6 hours. Soak rest of the ingredients for 2 hours. Grind all of them to a smooth paste. Add salt, mix well and ferment overnight.

Ingredients for making coconut chutney:

Shredded coconut-½ cup

Tamarind paste- 1 tsp

Jaggery-¼ tsp

Coriander or cilantro- 3 to 4 strands

Ginger-small piece

Curry leaves- 4 to 5

Channa- ¼ cup

Green chillies- 4 to 5 (medium hot)

Salt – to taste

Preparation:

Grind all the above ingredients with water and keep aside.

Chutney seasoning (optional):

Heat 2 tsp of oil in seasoning pan, add ½ tsp mustard seeds, ¼ tsp split urad dhal, asafoetida and 2-3 curry leaves. Allow to splutter and then add to the coconut chutney and mix.

Ingredients to make red chili paste (masale):

Dry red chillies -8 to 9

Garlic cloves- 2

Salt – to taste

Preparation:

Grind the above ingredients into a smooth paste using minimum amount to water.

Ingredients to make potato pallya (for filling):

Potatoes- 4 medium size

Onions-3 medium size

Green chillies- 5to 6

Curry leaves-4 to 5

Coriander or cilantro –handful (chopped)

Lemon juice-2 to 3 tsp

Sugar- a pinch

Turmeric- ¼ tsp

Mustard seeds-½tsp

Spilt urad dal-¼tsp

Channa dal–¼tsp

Preparation:

Cut potatoes into quarters and cook them until soft (microwave- approx 20 minutes). Peel  the skin and coarsely mash and keep aside.

Heat 4 tbsp of oil in pan, add mustard seeds, urad dal, channa dal , curry leaves and green chillies. Sauté for a minute or until it turns golden brown. Now add cut onions and turmeric powder and sauté until onions turn translucent. Add the coarsely mashed potatoes and mix well with a little water. Add a pinch of sugar, coriander and lemon juice at the end.

Mix the fermented batter well before making doses.

Heat a griddle, take a laddle full of batter and spread it until it is even. Apply oil to the edges and cook until it turns golden brown. Now flip the other side and cook well. Flip it again, simmer the heat and apply red chilli paste to the center and spread it across the dose. Add a scoop of potato pallya on one side and close the other side. Now it’s ready to eat with coconut chutney. Last but not the least, add some butter on top of the dose before serving.

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Main Course

BeLe Saaru (Rasam)

Ingredients for Saarina Pudi (Rasam powder)

Coriander seeds-1 cup

Cumin seeds- 2 tsp

Fenugreek- 1tsp

Pepper corns-¾ tsp

Mustard seeds-½ tsp

Curry leaves- handful

Dry Red chili pieces- 4 cups (adjust the pieces according to the spiciness of the red chillies)

Asafoetida- ¾tsp

Other Ingredients:

Togari bele (Toor dal)-¾ cup

Tamarind or tamarind paste – lemon size or 2 tsp

Jaggery- ½ tsp

Tomato- 1

Curry leaves-3 to 4

Coriander (Cilantro)-2 to 3 strands

Mustard seeds-1 tsp

Asafoetida- ¼ tsp

Turmeric-¼ tsp

Coconut -2 tsp (optional)

Clarified butter (Ghee)-1tbsp

Salt-to taste

Preparation:

Saarina pudi (Rasam powder)

Dry roast all the above ingredients and grind them to fine powder. Store them in air tight container. It will remain fresh for many months. You need 1.5 tsp of this powder for this recipe.

Cut tomato half length-wise. If using tamarind, soak it in water for few minutes. Cook toor dal, tomato and turmeric in a pressure cooker.  In another container add 1/4 cup water, tamarind paste, (or squeeze the tamarind concentrate from tamarind) saarina pudi, jaggery and curry leaves and bring it to a boil. Now add cooked toor dal and tomato.  Add coconut at this point and keep stirring occasionally. Bring it to a boil add chopped coriander at the end.

Heat ghee in a seasoning pan and add mustard seeds. Once it starts spluttering add asafoetida and turn off the heat. Add it to the saaru and mix. Serve with hot rice! Alternately, you can drink it like a soup!

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Main Course

Halasinakai HuLi (Raw Jack Fruit Curry)

Ingredients:

Raw jack fruit- 1/2 of a small one

or

Canned raw jack fruit- 1

Jaggery- 1½ tsp

Tamarind paste-2 tsp

Dry red chillies- 6

Coriander seeds- ¾ tbsp

Mustard seeds-¼ tbsp

Rice – ¾ tbsp

Curry leaves-6

Shredded coconut-¾ cup

Coconut oil-2 tbsp

Salt to taste

Preparation:

Dry roast red chillies, mustard seeds, curry leaves, rice and coriander seeds for few minutes. Grind all the roasted ingredients, jaggery, coconut, tamarind to a nice paste.  Adding rice makes the curry thick.

Remove the skin and cut the raw jack fruit into small cubes or cones. Cook it until tender. Canned can be directly washed and used.

Add the ground paste to the cooked jack fruit and keep it on medium heat for 10-15 minutes. Stir occasionally and allow it to boil.  Add salt to taste.

Seasoning:

Heat 2 tbsp of coconut oil and add ½ tsp of mustard. Allow it to splutter and then add it to the curry. If you are not fond of coconut oil, vegetable/peanut oil can be added instead. Serve with hot rice!

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