Mangalooru Bonda

This is a left over..makeover recipe. If you are on diet. do not read further. 
But its okie to indulge a bit on this spicy bonda once in a while.
The main ingredient in this is sour butter milk. Which get accumulated in our houses pretty often. 


Things we need


Thick Sour yogurt - 3/4 cup
Maida / all Purpose flour  - 1 cup
Rice flour - 1/4 cup
Rava (optional) for lil extra crispiness- 2 tbs
Green chillies - 3 chopped  
Cilantro / Coriander leaves - chopped
Baking soda - a small pinch
Salt


(the green chillies and coriander can be ground to a paste and added too)


Mix all the ingredients into a thick paste. The batter should be thick. The more watery it is, the more oil, it would absorb. 


Heat Oil in a kadai or a wok,  when hot, make small lemon sized balls with the batter and fry them until golden brown. Serve hot with coconut chutney or tomato ketchup.


Chopped onions added to the batter will add flavor too.

Upma Kozukatai / Broken Rice Balls

This is one of my favourite tiffens. My mom's special.

Things we need

Rice - 1 1/2 cups
Grated coconut - 1/2 cup
Oil - 2 1/2 spoon
Mustard seeds - 1 spoon
Red chillies - 6/7
Urad dal - 1 spoon
Channa dal- 1 spoon
Asafoetida
Water

Grind the rice coarsly.
In a kadai, take oil. Once it is hot, add the mustard Seeds, red chilli, channa dal, urad dal, asafoetida. When the lentils are golden brown, add 3 1/4 cups of water. then add the coconut. Allow it to boil, then add the rice rava (broken rice) & mix them well. They absorb water & become a little solid. It doesn't need to be cooked. This is how it would look (uncooked).




Then allow it cool & make small balls out of it. Take a pressure cooker and place them inside a vessel. It has to be steam cooked (without the weight) for 12 mins.
IT can be steam cooked using a electric rice cooker too.

Its done. Its very yummy with Katrikai Gotsu or Coconut chutney or idli sambar.

Paruppu Adai/Lentils Dosa

This is pretty similar like Dosa but since its made of dal, I can say its rich in protein.

Things we need

Idli Rice/ Puzungal aruci (in tamil) - 2 cups

Toor dal - 1/2 cup

Urad dal- 1/2 cup

Channa Dal-1/2 cup

Red chillies -5

Asafoetida

Salt

Green Chillies -4

Corriander leaves

Curry leaves

Grated Coconut - 3 spoons

Wash & Soak the rice & the lentils together for 3 hrs. Then grind salt, red chillies, green chilles, asafoetida, the soaked dals & rice, Salt . Grind them coarsly. Then add the coconut, chopped corriander & curry leaves. the batter is ready

Then in a tava/skillet, take 2 ladle full of batter, spread them around like one would do for a dosa. Add a little oil around. When one side of it is done, turn it over to get the other side cooked.
Its done. It is served best with Avial. some like it well with just jaggery. Even Coconut chutney would do good.
Chopped onions can be added to the batter too.

Rice Upma/ Aruci Upma

Rice Upma/ Aruci Upma

Ingredients

Rice - 2 tumblers

Urad Dal

Channa Dal

Mustard

Red Chilli

Salt

Asafoetida

Curry Leaves

Pepper

Cumin seeds

Water

Preparation

Take two tumblers of rice, wash and keep aside.

Take one handful each of Toor dall, Channa dal, pepper(10), cumin seed (1/2 spoon) and grind them in mixie lightly. Add washed rice and grind coarsly to just break the rice without making it into flour.

In a kadai, take 2 or 3 ladles of oil. Add mustard and after sputtering, add udad dhall(1 spoon), bengal gram (1 spoon), red chilli (2), asafoetida, curry leaves. Roast them till the dals are golden brown. Add salt and water. (Rice:water - 1:2 1/2)

When the contents in the kadai boil, add the ground items, mix thoroughly and let cook by keeping the heat in medium flame and finally simmer for 10 to 15 minutes (to get “Kandhal”). Remove from oven.

Yes its done. Its yummy when taken with cocconut chutnet or Katrikai Gotsu/ Brinjal Gotsu (similar ot baingan burta).

Another traditional recipefor us to relish.

Do Click on this for Katrikai Gotsu

Venn Pongal

Venn Pongal

Ingredients

Rice - 3 cups

Green gram dal - 3/4 cup

Pepper

Jeera

Salt

Asafoetida

Curry leaves

Ginger

Ghee

Take 3 cups of rice, ¾ cup of green gram dhall, wash them together, then add pepper (10), cumin seeds (1 spoon) and asafoetida and pressure cook them by adding 9.5 cups of water.

In a kadai heat 5 spoons of ghee and add cashew nuts (10), fry till it they are slightly brown & remove, add powdered pepper (10) and cumin seed(1/2 spoon), add curry leaves, minced ginger and then add the cooked rice and dhall, add salt, mix thoroughly and cook for 5 minutes and remove from stove.

A very yummy pongal is ready to eat. Conconut chutney goes very well with it. Also Vatha Kuzambu is good combination.