Jolada Rotti (Corn/Maize Flat Bread)

What is Jolada Rotti?

Ingredients
Jolada Hittu (Corn or Maize Flour): 2 cups
Neeru (Water): as much to make a stiff dough
Uppu (Salt): to taste


Method

In a large bowl, mix all of the above ingredients using as little water as possible to obtain a stiff dough. Make small balls of it and using a rotti press or just your palm, press evenly the ball into a flat shape (1 mm thick approx) on a greased baking paper or a banana leaf. Heat a tawa or flat pan and gently transfer the rotti onto it with the greased baking paper or banana leaf on top. You can peel back the greased baking paper or banana leaf after the rotti has been on tawa for few seconds. Cook the rotti (with/without oil) till both sides are crispy. Serve with butter, chutney, chutney powder, thokku, ennegai, etc.

Variations: Grated or chopped vegetables or greens can be added to the dough. Popular versions are Tomato, Carrot, Moolangi  (Radish), Menthe Soppu (Fenugreek Leaves), Neerulli (Onion), Hasi Menasu (Green Chilli), Jeerige (Cumin Seeds), Thenginakai (Coconut), Karibevu (Curry Leaves), Kottambari Soppu (Coriander Leaves), etc.

P.S: 

• If Corn or Maize Flour is not readily available, use Corn or Maize Meal and Rice or Wheat Flour in 3:1 ratio.  
• Refer to Akki Rotti to see photos of how to make Rotti.

Akki Rotti (Rice Flat Bread)

What is Akki Rotti?

Ingredients
Akki Hittu (Rice Flour): 2 cups
Neerulli (Onion): 1 (chopped)
Hasi Menasu (Green Chilli): 2 (chopped)
Jeerige (Cumin Seeds): 1 tsp
Thenginakai (Coconut): 1 cup (grated)
Karibevu (Curry Leaves): 1 handful (chopped)
Kottambari Soppu (Coriander Leaves): few strands (chopped)
Neeru (Water): as much to make a stiff dough
Uppu (Salt): to taste


Method
In a large bowl, mix all of the above ingredients using as little water as possible to obtain a stiff dough.

Make small balls of it and using a rotti press or just your palm, press evenly the ball into a flat shape (1 mm thick approx) on a greased baking paper or a banana leaf.

Heat a tawa or flat pan and gently transfer the rotti onto it with the greased baking paper or banana leaf on top. 

You can peel back the greased baking paper or banana leaf after the rotti has been on tawa for few seconds.

Cook the rotti (with/without oil) till both sides are crispy.

Serve with butter, chutney, chutney powder, thokku, etc.

Variations: Grated or chopped vegetables or greens can be added to the dough. Popular versions are Tomato, Carrot, Moolangi (Radish), Menthe Soppu (Fenugreek Leaves), etc.

Mosaranna (Spicy Yogurt Rice)

Ingredients
Anna (cooked Rice): 2 cups
Mosaru (Yogurt): 2 cups
Southekai (Cucumber): 1 (chopped)
Carrot: 1 (grated)
Tomato: 2 (chopped)
Apple: 1 (chopped)
Drakshe (Grapes): 1 small bunch (halved)
DaaLimbe (Pomegranate): 1/2 (seeds)
Shunti (Ginger): 1 inch piece (grated)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Hasi Menasu (Green Chilli): 1 (finely chopped)
Nimbe Rasa (Lemon Juice): of 1/2
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Ona Menasu (Dried Red Chillies):  1-2
Karibevu (Curry Leaves): 4-5
Enne (Oil): 2 tsp


Method
In a large bowl, mix together all the ingredients. In a small pan, heat oil and add oggarane ingredients to it. Pour this over the Mosaranna.

Aloo Raita (Potato & Yogurt Sauce)

What is Raita?

Ingredients
Aloogadde (Potatoes): 2 (cooked and mashed)
Mosaru (Yogurt): 1 cup 
Neerulli (Onion): 1 (chopped)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Uppu (Salt): to taste

Oggarane/Tempering

Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Ona Menasu (Dried Red Chillies): 1 (broken into bits)
Arashina (Turmeric Powder): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Take oil in a saucepan and add oggarane ingredients to it. Then add mashed potato, yogurt, onion, coriander leaves, salt and mix well. Serve hot or cold.


Variation: Use cumin seeds instead of mustard seeds and lentils for tempering.

Kosambari (Salad)

What is Kosambari?

Ingredients
Hesaru/Kadale BeLe (Green Gram/Bengal Gram Lentil): 1/4 cup(soaked in water for 1 hr and drained)
Southekai (Cucumber): 1 (peeled and finely chopped)
Thenginakai (Coconut): 1/4 cup (grated)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Nimbe Rasa (Lemon Juice): 1 tsp
Shunti (Ginger): 1 tsp (grated)
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Ona Menasu (Dried Red Chillies): 1 (broken into bits)
Hingu (Asafoetida): a pinch
Enne (Oil): 1 tsp


Method
Mix the above ingredients in a bowl. Heat oil in a small pan and add the oggarane ingredients to it. Pour this over the Kosambari and mix well. Serve cold.

Variation: grated Carrot can be added instead of Cucumber.

Pachadi/Thambli (Vegetables in Coconut sauce)

Pachadi/Thambli is very similar to Pashingiri, except the gravy is not boiled and 1 raw chopped onion and few strands of chopped coriander leaves are added to it. No garlic used for Oggarane/Tempering.

Bendhi (Greens in Onion and Coconut Gravy)

Bendhi is Greens stewed in Onion and Coconut gravy. Bendhi is very similar to Bol Saaru, difference is, add a pinch of menthe (Fenugreek Seeds) when cooking greens with salt, tamarind. Add bellulli (garlic) to oggarane. It can be made with almost any soppu (greens) or with beetroot.

Huli Saaru (Tamarind Soup)

What is Saaru?

Ingredients
Huli (Tamarind): a marble sized piece
Hasi Menasu (Green Chilli): 2 (sliced)
Kothambari Soppu (Coriander leaves): few strands (chopped)
Neeru (Water): 2 cups
Uppu (Salt): to taste

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Hingu (Asafoetida): 2 pinches
Karibevu (Curry Leaves): 4-5
Enne/Thuppa (Oil/Ghee): 1 tsp


 Method
Boil the above ingredients in a saucepan for 10 mins. Heat the oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the saaru just before serving.

Nimbe Saaru (Spicy Lemon and Lentil Soup)

What is Saaru?

Ingredients
Togari BeLe (Yellow Lentil): 1 handful

Arashina (Turmeric powder): 1 tsp
Kothambari Soppu (Coriander leaves): few strands (chopped)
Nimbe Rasa (Lemon Juice): from 1/2 lemon
Neeru (Water): 2 cups
Uppu (Salt): to taste


for Oggarane/Tempering
Jeerige (Cumin Seeds): 1tsp
Ona Menasu (Dried Red Chilli): 1 (broken into bits)
Enne/Thuppa (Oil/Ghee): 1tsp 

 Method
Boil the lentils, turmeric powder & water in a pressure cooker (3 whistles) or simmer in a saucepan for 30 mins. Mash the lentils, add lemon juice, salt, coriander leaves and stir. Add more water if thin consistency is desired. Heat 1 tsp oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the saaru just before serving.