Undi kadubu/Pundi /akki tari kadubu ( tulunaad spcl)

                 Undi kadubu or Pundi or Pundi Gatti,rice rava dumpling  usually a round shaped soft rice dumpling belonging to Tulu Nadu region , prepared by soaking, grinding, tempering, cooking and finally steaming the rice. Pundi Gatti is popularly known as Undi kadubu or Pundi in Udupi and Mangalore towns . Like most of the Mangalorean breakfast recipes Neer dosa , odu dosa ( prepared in soil skillet), idli , Uddina dosa, kotte kadubu it is usually served with Coconut chutney or Sambar.

                 When it comes to breakfast it is always a question, what to prepare? Everyday we will look for something different. Here is one of the healthy and delicious breakfast from malenaadu region of Karnataka - undi kadubu/akki tari kadubu/pundi gatti. It can be prepared with rice flour also which is popularly called hittina kadubu. Akki tari or rice rava can be prepared at home or you can buy it from the stores as well.

                 Since my childhood I had this undi kadubu plain and sweet version which made using jaggery and coconut combination.My mother in law prepares those traditional dishes awesomely. In my school days my mom prepares this plain undi kadubu and sweet version for my lunch box . Sweet undi kadubu goes well with honey and ghee , and i thanks to my MIL for this wonderful dish!

              You can make this Undi kadubu / pundi in 2 ways, one from akki tari /rice rava , another is rice batter . I'm sharing akki tari method and this one is so easy to make.

Ingredients:
2 cups Rice (cleaned)
1 cup Fresh grated Coconut 
Salt to taste

Water -4 cups

Tempering/Tadka:
2 Tbsp Oil 
1 Tsp Mustard Seeds
1 Tsp Chana dal
1 tsp Cumin Seeds
1string curry leaves

Method:
1. Heat a broad pan add 2 cups of rice,and fry until colours changes into lightly golden , cool down completely . 

2 . Add cooled rice into jar and ground into a rava consistency , remove and keep aside.

3. In the same pan heat oil , add the mustard & cumin seeds. When seeds splutter , add the gram dal,  curry leaves & saute till the dal turn golden brown.
4. Add 4 cups of  water, salt, freshly grated coconut & mix. Allow the water to boil on a medium heat.
5. When water starts boiling, slowly slide in the prepared rice rava & mix thoroughly. Ensure no lumps are formed while mixing.
6. Cook the rava on a low-medium heat for about 5-7 mins. Keep mixing in between. When the rava gets cooked, it leaves the edges of the pan. Remove the cooked mixture from the heat.

7. Keep a bowl of water ready.
8. While the rawa mixture is still hot, take a part of mixture at a time & prepare undi kadubu/pundi/ dumplings out of it. Keep dipping your hand in the cold water while making the kadubu. 
9. Prepare the steamer. Place these kadubu on the steamer plate & steam the rice rava balls for 15 mins on a medium-high heat.
10. Switch off and Allow the steam to escape & let the kadubu/pundi cool to handle . 

11. Serve with Coconut Chutney  or sambar and honey for kids.

Notes:

1. Tempering enhances the taste and avoid the batter to stick pan.

2. If you don’t like round shaped balls, you could press the mixture like a fist too.
3. You can use any idli steamer ,  but I used traditional Mangalorean tatte idli steamer.

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Aloo Paratha

              

            Aloo paratha I had first time in Agra, one of restaurant. They served aloo paratha with picakle, and the taste is so yummy. After that I loved to have it, Just as North Indians love South India's idly, dosa, chutney and sambar. I love their Aloo Paratha, Kulcha,Naan,Palak paneer, Bhindi masala, Dhoklas, Rasagulla etc. Out of interest, I learnt many North Indian dishes from google and tv cookery shows. Aloo Paratha is one of my family favourite. Initially, when I tried aloo paratha,  it was very hard to me. Now with practice, I have learnt the art of making delicious parathas easily and at the same time I would like to share with you. Today we will learn how to make aloo paratha following our recipe with step wise pics.

          Aloo Parathas are perfect for a weekend breakfast or dinner, my hubby always like to have this , so I prepare aloo paratha every alternative Saturday.  Parathas are one of a Indian whole wheat flatbreads , they can be made with different fillings . This recipe filling is Patato/Aloo as same we can make Paneer paratha , Gobi paratha, Radish/mooli paratha etc.

Ingredients:

for the Dough:

• 2 cup whole-wheat flour
• 1 cup water (Use more as needed)
• Pinch of salt
• Curd- 1ts (for smooth dough)

for the Filling:

• 3-4 medium potatoes
• 1/2 tsp salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 tsp - Amchur powder/dry mango powder ( easily available in all stores now)
• 1 tsp - Chat masala 
• 1 1/2 tsp Red chilly powder 
• 1/2 teaspoon garam masala 

Also :

• whole-wheat flour for rolling
• Oil to cook

Method

Making the Dough:

1. Mix flour, salt, curd and water together to make a soft dough (add water as needed).
2. Knead dough for 2-3 minutes to make the dough soft, smooth and pliable.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest minimum 15 minutes.

Filling:

1. Boil 2 medium potatoes until tender.
2. Once cooked, drain the water and let the potatoes cool down.  
3. Once the potatoes are cool enough to handle, peel and mash them.
4. Add Amchur powder,chat masala, cumin seeds, garam masala, Red chilly powder and salt to mashed potatoes. Mix well.

 Paratha making:

1. Divide the dough into equal part balls.
2. Then divide the potato filling into equal balls. Potato balls should  larger than the dough balls.
3. Roll dough ball into a small circle.  Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling , remove extra dough and cover neatly. Repeat to make all balls. 
   
4. Meanwhile heat the tava, Press the filled ball lightly on dry whole wheat flour from both sides.
5. Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top ,lightly dust the parathas with dry flour. 
6. Drizzle the oil to tava or Place the paratha directly on the tava , drizzle one teaspoon of oil over the paratha .When the paratha start to change color and puff up, flip it over. You will notice some brown spots.
7. After a few seconds, again drizzle one teaspoon of oil over the paratha. Flip the paratha again , making sure the paratha is golden-brown on both sides. Repeat the same for the remaining parathas.
   
8. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil paper or in a covered container.  For your good health eat fresh and hot foods.
   

Note:

• Parathas can be served with Butter or Plain Yogurt or Pickle. 
• Add red chilly powder as per your taste.
• We can make Aloo paratha in one more version . 

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Kokam/Punarpuli Juice/Sherbet

          The outer cover of fruit is dried in the sun to get aamsul or kokam. It is also known as bhirand in Konkani and punarpuli/muragalu in Kannada.

          It is used as a staple souring agent typically in Goan cuisine and some parts of  Maharashtra and Karnataka. Kokum yields a peculiar flavour and blackish red colour. As a souring agent, it is used as an alternative to tamarind in curries and other dishes.   

         A plenty of  Kokam trees available in my native place  (Malnad). I remember in my childhood days my grandmom using this trees Gum for making seafood instead of tamarind .  We ate a lot of Kokam fruits in those days.

        Kokam is perfect for reducing heat and inflammation , it is an ideal anti - dote for pitta dosa.  Counter acidity and relieve sunstroke .  Kokum holds great anti-obesity factors. It lowers the risk of cholesterol and also kills the growth of fatty acids consequently resulting in controlled weight of a person.

Ingredients :

Dry Kokam pieces-3-4

Water -1 glass

Sugar -2ts

Lemon juice - optional 

Mint leaves - optional 

Method :

1. Soak dry kokam until it will become  soft.

2. Squeeze well and remove juice or grind and strain ,add required water . 

3. Add sugar,lemon juice mix it.

4. Add ice cubes and serve Kokam/Punarpuli  juice/Sherbet cold.

• Kokam syrup also available in markets now for easier recipe . 

Be cool....!!!!😎 In these summer days . ..

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Bassaru/Upsaaru/Udaka

    
       Bassaru -Palya , they make a perfect combination with Ragi balls and Jowar balls . They are spicy , tangy and keep you smacking your lips for a long time . Bassaru and palya are ( again ) a healthy choice because the filtered stock is boiled again with ground sapices which kind of acts as an appetizer . Palya is milder than bassaru and you can modify your as you desire . I have prepared my own ,though there are a lot of versions to Bassaru . Hope you like this version too . 

Ingredients :
Mixed greens &dal Stock/Soppu bele kattu-2glass
Tomato -2 roughly chopped
Onion -1 roughly chopped
Green chilly -3-4
Coriender leaves -3 strings .
Garlic -4-5 pods
Brinjal -1 medium size
Salt to taste

Method :
1.In a cooker add Turad dal,chopped Amaranth leaves , Palak leaves, Fenugreek leaves , turmeric , oil cook for 2-3 whistles . Strain the stock .
2.Heat oil,add roughly chopped Green chilly , Tomato,Onion fry well.Switch off the flame.
3. Add skin removed garlic,Coriender leaves .
4. Take a medium sized Brinjal and burn directly on flame.
5. Dip burned Brinjal in water,cool down and remove skin.
6.Add fried items and skin removed Brinjal into jar.Grind to a fine paste .
7. Take a kadai add Mixed greens &dal Stock/Soppu bele kattu,boil and add ground paste ,salt mix,boil well . Add chopped coriander leaves .

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Soppu bele Palya/Mixed greens dal sabji

Bassaru / Upsaru is made from the filtered stock from cooked dill leaves / Mix greens / Drumstick Leaves with lentils and once filtered , the remaining residue is made in to palya / stir fry . 

Ingredients :
Oil-2tsp
Mustard -1/2tsp
Jeera -1/2tsp
Garlic -2 pods
Boiled mixed greens& dal
Salt to taste

Method :
1.Heat oil add Mustard , Jeera , garlic fry well.
2. Add slit green chilly saute for a minute,add chopped onion cook,add required salt.
3.Add strained mix greens and dal,toss well.

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Jolada mudde

        

            A warm and comfort platter for a Sunday lunch or a hearty dinner, this combination of north and south Karnataka's delicacies will make your mouth water  and wanting for more!

Jolada mudde/ Jowar ball is not so different to cook compared to ragi ball though the taste is so very different. Jowar balls are a popular part of the platter in every North Karnataka households. Jowar balls are usually served with a spicy curry.

      Bassaru / Upsaru is made from the filtered stock from cooked dill leaves / Mix greens / Drumstick Leaves with lentils and once filtered , the remaining residue is made in to palya / stir fry . Bassaru - Palya is popularly made in Mysore and Mandya , they make a perfect combination with Ragi balls and Jowar balls. They are spicy , tangy and keep you smacking your lips for a long time . 

        This platter is a perfect comfort home-food and it is light on your tummy even though you eat a ball of cooked Jowar flour . I have always loved Jowar balls since it is a part of my favorite after my marriage . I tasted Jolada mudde for the first time in my hubby home once after marriage . My sister in law cooked excellent North Karnataka food . Anyway , back to Jowar ball - It is a healthy , tasty and perfect choice if you are in mood for a pure North Karnatka food .                    

Ingredients :
Jola/jowar flour -1 cup
Water -2.5 cups
Salt-pinch
Ghee-1/2tsp

Method :
1. Take 2.5 cups of water in a thick bottomed large vessel. add pinch of salt,1/2tsp ghee and keep it for boiling.
2. Add Jowar flour to boiling water,let it cook for 5 minutes .

3. Take a wooden spatula and mix around and press well,Make sure there are no lumps. This step generally takes 1 - 2 minutes.
4. Immediately transfer it on to a plate or a wooden board (see the pic below). Wet your fingers and make jolada mudde or balls. Mudde should not stick to your wet fingertips . If it is cooked properly it will not stick. 

5. Now serve it hot with massoppu saaru or Bassaru or Upsaaru or any other sambar or curd. Enjoy healthy and super food. 😋

Note :

1. For starter to make jolada mudde easily,add sooji/Rava to boiling water.While using Sooji add 1/2cup more water,

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Paddu/Guliyappa/Paniyaram

     

            Paddu/ Guliyappa is a famous and common  breakfast dish in south india. It is known by other names like gundpongalu,paniyaram,appe,etc. They are basically shallow fried breakfast or snack recipe , made usually with dosa batter/rava batter. Guliyappa can be made plain,spiced or sweet .They are crisp from out and soft from within. 
          Paniyaram is made on a special pan that comes with multiple small fissures. Paddu was my favorite food I tested in my friend home in Ranebennur. In Ranebennur street side shop paddu tastes awesome! 😋.Paddu was very soft  spongy and super round in shape with a golden tint. This dish is prepared in all the states with slight changes in the recipe and its  named in different languages. 

Ingredients :

1. Dosa rice / Normal rice – 3 small cup
2. Round white Urad dal – 1 small cup  (I used whole Urad dal To make softer paddu)
3. Methi seeds/ Menthya – 1/2 tsp

For Seasoning:
1. Cumin seeds/Jeera or i used Ajwain – 1/2 tsp
2. Big onion – 1 no
3. Green chillies – 2 no ( finely chopped)
4. Coriander leaves – finely chopped 
5. Cooking soda-pinch
6. Salt-to taste

Method :

1. Wash and soak the urad dal, methi seeds together and Rice seperately in required water for 3-4 hours.

2. Grind Urad dal and Fenugreek mixture to a smooth paste,Remove the batter in a big bowl .
Grind Rice to a fine paste and add into urad dal mixture,combine both well.

3. Make sure batter is smooth and not too watery.and let it ferment over night or for 8 hours. 

4. The next day morning, batter would have raised slightly. Mix it well with a ladle and check its consistency. It should be like dosa batter and not too thick nor thin.So add some water if needed.
5. Add  finely chopped big onions, sliced or finely chopped green chillies, coriender leaves ,pinch of cooking soda mix well and set aside.

6. Pour 2 tsp of oil in each hole of paddu henchu/guliyappa pan. Pour a small ladleful of batter. Cover and cook in medium flame. Open the lid and flip the other side with a spoon or wooden stick. Cook the other side and remove.

7. Serve with Coconut Chutney or Chilly Garlic chutney. Tastes Yummy.

Note :

• Add more green chillies if you like spicy paddu/guliappa.
• Add beaten rice/Avalakki for soft paddu.
• You can use curry leaves, grated carrot . 
• Adding chana dal is to give golden color to the paddu. You can also add some sugar to the batter and rest for 15 minutes before making paddu. It also helps to give golden color.
• Fermentation is more important. If its not fermented well, taste won’t be good.
• Normal dosa rice is needed for this recipe. You can try with idli rice/boiled rice.

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Easy Vegetable Red Pulav

Vegetable pulav in this method is easy recipe to make in morning urgent schedule. No grinding process, not take much time.

Ingredients :
Basumati/Jeera Rice -1cup
Oil/ghee-3 tsp
Beans-1/4 cup
Carrot-1/4 cup
Green Peas/Hasiru Batani - 1/4 cup
Potato/Alugadde -1/4 cup
Tomato - 2small
Onion -1 big
Green chilly -1
Coriender leaves - 2 strings
Mint leaves /pudina -1 string (optional )
Kasuri methi /dry Fenugreek leaves -1/2ts(optional )
salt - to taste

Whole Spices :
Cinnamon stick/Chakke-1 piece
Black pepper/karimenasu -4
Star anise-1
Fennel seeds/saunf-1/2 tsp
Cloves/Lavanga-4
Cardamom /Elakki-1
Bay leaf/Tej patta/Pulav ele-1
Fennel seeds -1/2tsp

Prepping:
Rinse 1 cup of Basumati rice till the water runs clear of starch .Then soak the rice for 30 minutes.after 30 minutes drain the water and keep aside.When the rice is soaking,chop all the vegetables , herbs and keep them ready.

Method :

1. Take a cooker heat oil or ghee ,add bayleaf,cinnamon,staranise,Cloves,Cardamom,fennel seeds,roast a minute.
2. Add slit green chilly, sliced onion and fry well.
3. Add chopped tomatoes cook a minute. 
4. Furthermore add biriyani masala/Garam masala,Coriender powder,red chilly powder mix well. 
5. Add chopped vegetables  (beans,carrot,potato,green Peas) sauté for a minute.
6. Add soaked and drained rice stir well . 
7. Add 2 cups of water ,season with salt and taste,water should taste bit salty.
8. Close the cooker with lid,and cook for 2 whistles . 
9. Fluff the rice gently,and serve with raita , curd or fried papad , pickle . 

Note:

• You can use only oil, skip ghee.
• If you are using biriyani masala then check the spiciness then add red chilly powder.
• at night chop the vegetables keep in fridge, you can skip one step to save time.
• Try Vegetable Green Pulav .

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Ragi mudde/ Ragi balls

      Ragi mudde recipe is easy, but you will have to put a lot of strength to prepare them. The stirring stage (mixing the flour with water) may become little difficult for the beginners. But do not worry, you will get back more energy after eating the ragi mudde.

      In Tamilnadu its called Ragi kali and in Andhra Ragi Sankati .Basically these Ragi Balls are very bland on its own and you are not supposed to chew and eat it but just swallow.Relish with some hot spicy Upsaaru or sambar or curry .. break it into small pieces ,dunk in the Upsaaru and gulp…it tastes just Yum…

        In the earlier times , ragi mudde was widely consumed by farmers and workers as it makes you strong and keeps you full for quiet a long time.But now the trend has changed. People have realized the health benefits of ragi mudde and welcomed happily to their kitchens .

Ingredients :
Ragi flour -1 cup
Water -3 cups
Salt-pinch
Ghee-1/2tsp

Method :
1. Take 3 cups (1:1.5)of water in a thick bottomed large vessel. Add in 1 tbsp of ragi flour, mix well add pinch of salt,1/2tsp ghee and keep it for boiling.
2. Add Ragi flour to boiling water,let it cook for 5 minutes .
3. Take a wooden spatula and mix the mass by rotating around and press well,Make sure there are no lumps. This step generally takes 1 - 2 minutes.
4. Immediately transfer it on to a plate or a wooden board. Wet you fingers and make ragi mudde or balls. Ragi mudde should not stick to your wet fingers. If it is cooked properly it will not stick. Now serve it hot with massoppu saaru or Bassaru or Upsaaru or any other sambar or curd. Enjoy healthy and drool worthy meal😋

Note:

• Make sure the ragi mudde or ragi ball is well-cooked. Otherwise, it may upset the stomach.

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Ragi mudde,Bassaru,Palya

Ragi mudde recipe is easy, but you will have to put a lot of strength to prepare them. The stirring stage (mixing the flour with water) may become little difficult for the beginners. But do not worry, you will get back more energy after eating the ragi mudde.

A.Bassaru -

Ingredients :
Mixed greens &dal Stock/Soppu bele kattu-2glass
Tomato -2 roughly chopped
Onion -1 roughly chopped
Green chilly -3-4
Coriender leaves -3 strings .
Garlic -4-5 pods
Brinjal -1 medium size
Salt to taste

Method :
1.In a cooker add Turad dal,chopped Amaranth leaves , Palak leaves, Fenugreek leaves , turmeric , oil cook for 2-3 whistles . Strain the stock .
2.Heat oil,add roughly chopped Green chilly , Tomato,Onion fry well.Switch off the flame.
3. Add skin removed garlic,Coriender leaves .
4. Take a medium sized Brinjal and burn directly on flame.
5. Dip burned Brinjal in water,cool down and remove skin.
6.Add fried items and skin removed Brinjal into jar.Grind to a fine paste .
7. Take a kadai add Mixed greens &dal Stock/Soppu bele kattu,boil and add ground paste ,salt mix,boil well . Add chopped coriander leaves .

B.Palya:

Ingredients :
Oil-2tsp
Mustard -1/2tsp
Jeera -1/2tsp
Garlic -2 pods
Boiled mixed greens& dal
Salt to taste

Method :
1.Heat oil add Mustard , Jeera , garlic fry well.
2. Add slit green chilly saute for a minute,add chopped onion cook,add required salt.
3.Add strained mix greens and dal,toss well.

C.Ragi mudde:

Ingredients :
Ragi flour -1 cup
Water -3 cups
Salt-pinch
Ghee-1/2tsp

Method :
1. Take 3 cups (1:1.5)of water in a thick bottomed large vessel. Add in 1 tbsp of ragi flour, mix well add pinch of salt,1/2tsp ghee and keep it for boiling.
2. Add Ragi flour to boiling water,let it cook for 5 minutes .
3. Take a wooden spatula and mix the mass by rotating around and press well,Make sure there are no lumps. This step generally takes 1 - 2 minutes.
4. Immediately transfer it on to a plate or a wooden board. Wet you fingers and make ragi mudde or balls. Ragi mudde should not stick to your wet fingers. If it is cooked properly it will not stick. Now serve it hot with massoppu saaru or Bassaru or upsaaru or any other sambar or curd. Enjoy healthy and drool worthy meal😋

Notes:

• Boiling ragi flour water helps you to decrease lumps.
• Adding oil or ghee too do the same.
• Starter can add 1ts of rava/Sooji to the boiling water makes mudde without lumps.
• You can make same recipe with drumstick leaves,filtered stock from cooked dill leaves with lentils.

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Onion Uttappam /Dosa

Preparation time :6-8 hrs             Cooking time:5 mnts

Total time : 6 hr 5 mnts                Serves: 2 to 3

    

Ingredients:

Urad dal/ Uddina bele - 1cup

Rice -2cup

Poha/beaten rice -1/2cup

Salt- to taste

Soda-pinch

Onion-1

Green chilly-1 (as per your taste)

Coriender leaves-2 strings 

Method:

1. Soak Urad dal , Rice ,Poha for 6 to 8 hrs.

2.Grind to a fine paste and let it for fermentation overnight.

3.Morning take a fermented dosa batter and add required salt,pinch of soda ,mix batter well.

4.Take a tava pour spoon of batter , just press it ( don't spread).

5.Pour ghee or butter,Sprinkcle finely chopped onion,green chilly,Coriender leaves and cook.

6.Flip dosa and cook both sides.

7. Onion uttappa will be ready to serve with Coconut Chutney . 

Note:

* Use grated carrot also

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Hasi Majjige saaru/ Raw Buttermilk sambar

Hasi Majjige sambar/saaru is one of my favourite recipe.Simple and easy to make. while I don't have time to cook or I had extra buttermilk ,I just prepare majjige sambar . You can make a Masala Majjige too .Hasi majjige saaru is a traditional recipe,in uttarkarnataka they make this in NAGARA PANCHAMI festival .

Ingredients :
Majjige / Buttermilk -1- 2 glass

To grind:
Fresh Coconut /Tengina turi-1/2cup
Green chilly/Hasi menasu  -2-3
Coriender leaves/Kottambari soppu-2 strings
Ginger /shunti-1 inch
Garlic /bellulli-3pods
Jeera-1/4tsp

To temper:
Oil-2 tsp
Jeera-1/2tsp
Curry leaves/Kari bevu -2 strings
Garlic /bellulli-3pods
Onion -1 big
Salt-to taste

Method :
1. Firstly grind the ingredients under to grind to a fine paste .
2. Keep majjige /buttermilk ready.
3. Add oil to a kadai,add Jeera, crushed garlic ,curry leaves fry.
4. Add chopped onion ,salt and fry well.
5. Add ground paste,fry till raw smell goes out.
6. Switch off the flame . cool down .
7.Add buttermilk , taste ,add more salt if required .
8. Lastly add Coriender leaves .

Serve with hot rice.

Note:

• Add green chilly as per your taste.
• Fresh buttermilk tastes good.
• Cool down the tempering before adding buttermilk . 
• Don't boil again,it's a raw / Hasi majjige sambar . 
• I will post Cooked Majjige sambar version shortly . 

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Choulikayi /Cluster bean palya

Ingredients :
Choulikayi /Cluster bean -1/4 kg
G.chilly - 3 to 4
Onion -1 big
Curry leaves -1 string
Mustard - 1/2 tsp
Oil- as required
Gurellu powder - 2 tsp
Shenga/ground nut powder -2tsp
Jaggery /bella-a pinch
Method :
1. Boil cluster bean into soft and strain.
2. Heat oil add Mustard, curry leaves, green chilly fry well,add chopped onion cook for a minute.
3. Add boiled cluster bean ,salt mix well.
4. Add gurellu pudi, shenga pudi and toss.
5. Add a piece of jaggery / Bella. Cook and remove.
  
Serve hot with jowar roti/jolada rotti or chapati .

Note:
1. Straining process removes Cluster bean bitterness.
2. Gurellu pudi gives extra taste.

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