Dill Leaves(Sabbassige Soppu) Rice

Ingredients:
1 cup chopped Dill leaves /sabbassige soppu
1 red onion nicely chopped
1 inch ginger piece grated
1 tsp jeera/cumin seeds
2 green chillies
2tbs oil
1 tsp Vangibath powder
1 tsp lemon juice
2 cups Basamati Rice cooked and cooled.
salt to taste
any sprouts for garnishing(optional)



Method:
1) Heat oil in a thick bottom pan ,then add cumin seeds,mustard seeds,green chillies,grated ginger, chopped onion,when it is half done, add Dill leaves and saute this for 5 minutes.
2) Then add vangi bath powder ,lemon juice and salt,add cooked rice and mix it well.Garnish with sprouts Serve hot with raitha/curd of your choice .:)

Bangain Bartha (Eggplant Curry)

Ingredients :
1 big eggplant
1 big onion nicely chopped
3-4 big tomato nicely chopped
2tsp chilly powder
1 green chillies nicely chopped
4tsp oil
1tsp turmeric powder
1tsp onion seeds
salt to taste
1/2 tsp Garam masala powder
hand full of coriander leaves for garnishing



Method:
1) Brush eggplant with oil, poke some holes on the eggplant with a fork and place it under the broiler or on the gas top.
2) Frequently, turn the eggplant upside down, until fully roasted.
3) Cool it and peel off the blackened skin.Mash it completely and keep aside .
4) Heat oil in a pan.
5) Saute green chillies,Onion seeds and onion until golden brown.
6) Add red chili powder, turmeric powder, garam masala and salt and saute for a few secs.
7) Add tomatoes and saute until oil separates.
8) Garnish with coriander leaves.:D.Enjoi!

Dates(Khajoor ) Vabbttu (Holige )

Ingredients:
for stuffing
2 cups pitted dates
3tsp brown sugar
1pinch elaichi powder
2tbs water/milk
for wrapper
1/2 cup all purpose flour
1/2 tsp salt
1tsp turmeric powder
1/4 cup oil


Method:

Stuffing /Hurana
1) Heat a heavy bottom pan .Put pitted dates ,jaggery and little water /milk mix it well .Add elaichi powder and let it cook for 10 minutes.

2)Take a small quantity of the above mixture and give it a ball shape.Make few of small balls and keep aside .

Wrapper /kanaka

1) Mix all purpose flour,turmeric,pinch of salt put little water to get the Chapati dough consistency.then pour 4tbs of oil and cover this dough and let it sit for 1/2 an hour .

Then

1) Take a small size ball of (wrapper)dough.and spread that on your palm.then take one of the stuffing balls and cover it slowly.

2) On the wax paper /aluminum foil/banana leaves..apply little oil and place the wrapped dough and gently press it like a circle .

3) Heat the tawa and fry it till it turns golden brown both the sides.

4)Serve dates Holige/Vabbattu with gee.Enjoi!

Panner Burji

<1cup panner cubes nicely grated
1 big onion nicely chopped
1tomato nicely chopped
3-4 green chillies nicely chopped
1tsp turmeric powder
1tsp garam masala
1tsp cumin seeds
1/2 tsp mustard seeds
pinch of hing
coriander leaves
2tbs oil
salt to taste





Method:

1)Heat oil in large pan,add cumin seeds,mustard seeds, turmeric powder,hing,green chillies and chopped onions.
2)When onions turn little brown,add chopped tomatoes fry this for 3-4 minutes.
3)Then add grated panner,salt,garam masala and coriander leaves.Mix it for 5 minutes till the paneer blends in to the masala.
4)Stuff it with multigrain parata and serve hot ...enjoi!:D

Haalu Baayi(Manni)/Milk and Rice Cake

Ingredients:
1 cup raw rice
1cup milk
3/4 cup jaggery/brown sugar
1tsp elaichi/cardamom powder
1 pinch salt
2tbs gee
1 tsp coconut (optional)



METHOD:
1) Wash and soak the rice for 1/2 an hour,grind this adding little water /milk to make a fine paste.

2) Then add remaining milk,jaggery,elaichi powder and pinch of salt,mix it well.

3) In a thick bottom pan pour this thin batter and stir continuously for 40-50 minutes .

4) When batter leaves the side of the pan,transfer this in to the greased plate and spread it evenly using flat steel spoon.

5)Allow it to cool and cut it in to squres .Garnish with coconut and serve with gee .Enjoi!!:D.

Chana Palak (Chick peas with Spinach)

Channa palak is one of the best balanced sabzi of North Indian foods.I have tried very simple recipe in a very healthy and delicious way.This chana palak is made of spinach/palak,chana/chickpeas and tomato.It goes well with Rice andRoti.Enjoi!




Ingredients:

1cup chick peas/kabuli chana
1cup spinach/palak nicely chopped
1 onion nicely chopped
2 green chillies
1tsp cumin seeds
1tsp turmeric powder
1/2cup tomato puree
1/2tsp garam masala
1tsp chilly powder
1tsp chana masala
1/4 cup milk
2tsp oil
salt to taste
coriander leaves nicely chopped

Method :

1) Soak the chick peas/kabuli chana over night and pressure cook this and keep aside .
2) Heat the pan put 2tsp of oil,then add cumin seeds,green chillies,turmeric powder,chopped onion,saute this for 5 minutes, when onion turns little soft ,add salt , chana masala,red chilly powder,garam masala,fry this for few minutes.
3) Add chopped palak/spinach and tomato puree,cook this for 2 to 3 minutes.
4)Then add cooked chana ,and milk cook for another 5 minutes.
5) Garnish with coriander leaves and serve hot with Rice /Roti of your choice.:)

Chana Palak (Chick peas with Spinach)

Channa palak is one of the best balanced sabzi of North Indian foods.I have tried very simple recipe in a very healthy and delicious way.This chana palak is made of spinach/palak,chana/chickpeas and tomato.It goes well with Rice andRoti.Enjoi!




Ingredients:

1cup chick peas/kabuli chana
1cup spinach/palak nicely chopped
1 onion nicely chopped
2 green chillies
1tsp cumin seeds
1tsp turmeric powder
1/2cup tomato puree
1/2tsp garam masala
1tsp chilly powder
1tsp chana masala
1/4 cup milk
2tsp oil
salt to taste
coriander leaves nicely chopped

Method :

1) Soak the chick peas/kabuli chana over night and pressure cook this and keep aside .
2) Heat the pan put 2tsp of oil,then add cumin seeds,green chillies,turmeric powder,chopped onion,saute this for 5 minutes, when onion turns little soft ,add salt , chana masala,red chilly powder,garam masala,fry this for fewminutes.
3) Add chopped palak/spinachand cook this for 2 to 3 minutes.
4)Then add cooked chana ,and milk cook for another 5 minutes.
5) Garnish with coriander leaves and serve hot with Rice /Roti of your choice.:)