Tag: breakfastrecipe

Jackfruit kottige:

May 10, 2018

Halasina hannu is Jack fruit and Kottige is nothing but idly or kadubu,also known as Halasina Hannina kottige Or Gatti in local language. In which mixture is wrapped in pre-wilted banana leaves like pockets and steam cooked. Like bottle gourd kottige, which I have posted earlier, it is not a savoury kind, it is sweetish and bustling with jackfruit flavour which is enhanced even more with the usage of banana leaves wrap.

Jackfruit season is considered as a feast time in our region. Usage starts from tiny raw fruit form to ripened stage. You will find couple of curry recipes in my blog which I have posted earlier as well as Ripe jack fruit Dosa.

Now we will see how to make kottige, in our traditional method.

Ingredients:

Dosa rice – 2 cups

Jackfruit – 2 cups (cleaned)

Fresh coconut gratings – 1 cup

Grated jaggery – ¼ to ½ cup (according to your taste)

Ghee – 1 table spoon

Salt

Method:

-Wash Dosa rice (white raw rice) and soak for 2 to 3 hours.

-If you are using banana leaves, wilt the leaves on gas flame, wipe with a wet cloth and keep it ready.

-If you are using idli mould, grease the moulds with little ghee and keep aside.

-Chop jack fruit, separate fruit pods, remove outer thin white fibres as well as inner seed and take only yellow fruit part.

-Mix grated coconut and jaggery as well as ghee and keep aside.

-Grind rice into fine paste by adding very little water and salt.

-Now take jack fruit little by little and whip a little to chop roughly by using same mixer jar in which rice batter is ground.

-Take one wide bowl, mix in ground batter, roughly whipped fruit pulp, coconut-jaggery mixture.

-Mix nicely, spread the wilted banana leaves and pour one spoon and fold it like a sealed pocket. (refer the below pictures)

-Assemble all these packets in a water filled idli steamer or Momo steamer and cook this for half an hour to 40 minutes in medium to slow heat.

-If you are using idli mould, pour required amount of batter and steam cook like an idli.

-Relish this jackfruit idli or kottige with ghee or coconut and ginger chutney.

-We usually steam cook this on the previous night and keep it ready for the next day’s breakfast. In this way, It will be easy in the morning as now you just have to prepare chutney and serve.

 

 

 

 

 

Ash gourd Sweet Dosa:

October 18, 2017

Ash gourd or winter melon or white pumpkin has so many health benefits and it is literally the most ignored veggie of all. In our native we prepare so many varieties of dishes from this white coloured veggie. This Dosa is prepared by using the inner core of the vegetable by removing its seeds. You can make it sweet or plain, that is your choice. I like the sweeter version. It is very soft and melts in your mouth. Today we will see how it’s made.

ribbet 3_Fotor

Ingredients:

Dosa rice – 3 cups

Poha – 1cup

Fenugreek seeds – 1 tsp

Ash gourd inner soft part – 1 cup (you can use white part as well)

Coconut gratings – ½ cup

Turmeric powder – ½ tsp

Salt and jaggery- to taste

If you want sweeter versions add jaggery or else you can omit.

Eno fruit salt – ½ tsp

Method:

-Wash Ash gourd, peel outer skin and remove inner core with seeded part. (Core part can be used to make Dosa batter)

Ribbet collage 1

-Remove seeds and take white part and keep it ready.

-Wash, soak rice, fenugreek seeds with sufficient water by putting beaten rice as well.

Ribbet collage 2

-After 3 to 4 hours of soaking, grind this by putting Ash gourd, jaggery, salt, turmeric, coconut into smooth batter. Check for sweetness or salt.

– Keep this batter for fermentation. In Bangalore weather, I usually grind any batter around afternoon, so that the next morning it will be perfect.

-The next morning add Eno fruit salt, mix nicely and keep aside for 10 minutes.

– Then you can start making Dosa on heated iron griddle. Take one serving spoon of batter and pour, don’t spread. Keep gas flame in simmer, spread little ghee, close the lid and cook. Don’t flip the Dosa. Only one side cooking is needed for this. Here I have used half serving spoon of batter for each small roundel. Personally, I like to serve this as small cute roundels.

-This Dosa tastes good with honey or onion and coconut chutney with red chillies.

Sabudana Rice Rotti:

October 2, 2017

Akki rotti is an integral part of Karnataka cuisine. When we mix Soaked Sago/ Sabudana/ topiaco pearls in this dough, we get super soft mouthwatering fragrant flat bread. It is regular in our house hold and it usually stays fresh and soft for long hours and fulfills the need as a tiffin box option as well. I usually serve this sago rotti with peanut chutney and it is the most liked combination in our household.

pic main

Ingredients:

Sabudana – 1 cup

Curd or buttermilk – 1 cup

Rice flour – 1 to 1 ½ cups

Green chilli -1 (chopped)

Coriander leaves – 2 table spoons (chopped)

Cumin – 1 tea spoon

Salt

Method:

–Wash Sabudana with water, drain and soak with curd.

–Keep it overnight or for 5 to 6 hours.

–The next morning, add required amount of rice flour, chopped chilli, coriander, salt, cumin and mix nicely to make pliable dough.

–If dough is very stiff, add little water and adjust the consistency.

Ribbet collage 1

–Keep it aside for 5 to 10 minutes to absorb all the seasoning as well as to soak.

–When you want to make rotti, take one piece of banana leaf or butter paper.

–Take a little rotti dough in your moist hand, and start patting in a circular motion by dipping your hand in water in-between.

–Sprinkle one teaspoon of oil over this patted rotti and keep it ready.

Ribbet collage 2

–Heat iron griddle and cook oil sprinkled rotti by putting upside down on it.

–After 2 to 3 minutes, peel off banana leaf or butter paper.

–Sprinkle little oil over it and flip.

–Cook and serve hot with chutney.

Note:

– I usually prepare the dough, the previous night and keep the dough under refrigeration.

-In that case, I soak sago in the morning and prepare dough in the evening.

-Keep one bowl of water in a reachable distance to dip your hand in-between.

-While patting the rotti, dip your hand in a bowl of water which you have kept aside.

– wetting your hand will help to avoid the dough sticking to your fingers while patting.

 

 

 

 

Instant Paddu:

July 8, 2017

This Recipe happened by fluke and I felt it was a very good option for kid’s tiffin boxes and basically my daughters loved it and they were asking me to include this as a regular item. So, I was thinking of sharing it with you all, lovely readers.

Last week when I made some biryani for kids and hubby’s tiffin box, no one was interested to carry a raita with them and I was left with one big bowl of onion and tomato raita. I wanted to utilise that sweetish raita in some way and thought of preparing rawa Paddu.

I took an inspiration from rawa idly mix and proceeded like that. Instead of adding only Rawa, I included millet idly rawa too and believe me, it was so tasty and the kids were saying “it was oozing with flavour and no side dish or chutney was needed” for this.

pic 7

Now we will see, how I proceeded –

Ingredients:

Normal Rawa – 1 cup

Millet rawa- 1 cup

Ghee – 1 table spoon

Mustard – 1 tsp

Urad dal- 1 tsp

Cumin- ½ tsp

Hing- ¼ tsp

Curry leaves – 1 or 2 springs(chopped)

Eno fruit salt – 1 Tsp

Curd – 2 cups

Chopped onion -1

Chopped tomato – 1

Chopped coriander – little

Salt

Sugar

Method:

-Make seasoning by taking ghee in one pan, when it is hot, add mustard. After mustard splutters, add urad dal, cumin, hing, chopped curry leaves and fry for a minute.

-Add plain rawa and millet rawa fry until it becomes grainy in texture.

pic 1

-Remove from the flame and cool the mixture into room temperature.

– Before preparing batter, take the curds, chopped onions, tomato, coriander leaves, salt and sugar mix nicely by adding Eno fruit salt.

pic 2   pic 3

– Now add seasoned, cooled rawa mix and give a stir. Mixture should be little watery kind at this point. Keep aside for 5 to 10 minutes so that batter will become thick now due to soaking of all the moisture by rawa.

-If batter is too thick you can add little more curds and adjust the consistency. It should be like idly batter and consistency should be little thick.

pic 4   pic 6

-Keep Appam or Paddu tawa, when it is hot keep it in a simmer, pour ½ tsp of ghee to every hole and pour the required amount of ready batter.

pic 5  pic 8

-Close the lid, cook for a while. Then flip and cook other side as well and then serve either as it is or with any chutney.

Note:

-Here I have used little millet idly rawa, you can use any millet rawa as well.

-If you don’t have access to millet rawa, you can use only rawa too.

– Here I have used Uppittu rawa/plain semolina/Bombay rawa.

-I did seasoning part on previous night and kept it aside for cooling. So that, morning it will be easy to mix and proceed to make Paddu.

-You can make this rawa mix and store it for a future use.