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.

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.

Usli (Sprouts Salad)

Ingredients
MoLake banda KaaLugalu (Mixed Sprouts) or BeLe (Lentils): 2 cups (soaked in water overnight)
Neerulli (Onion): 1 (chopped)
Tomato: 1 (chopped)
Shunti (Ginger): 1 tsp (grated)
Jeerige (Cumin Seeds): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Ona Menasu (Dried Red Chillies): 1 (broken into bits)
Arashina (Turmeric Powder): 1 tsp
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Thenginakai (Coconut): 1/4 cup (grated)
Nimbe Rasa (Lemon Juice): 2 tsp

Enne (Oil): 1 tsp
Uppu (Salt): to taste

Method
Boil the sprouts and drain. Heat oil in a wide pan and add cumin seeds, (green or dried red) chillies, turmeric powder, ginger and onion to it. When onion turns pink, add sprouts, tomato, grated coconut, lemon juice, coriander leaves, salt and mix well. Serve hot or cold.

Variation: Usli can be made of individual sprouts or lentils too.

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.

Kolambu (Vegetables in Pepper and Coconut Gravy)

Kolumbu is very similar to Sambar, difference is that fry the coconut before grinding. Also, use less chillies/sambar powder and add 1 tsp of pepper while grinding. It can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Bendekai (Okra), Potato + Tomato, Marrow, Pumpkin, Aubergine, Carrot, Moolangi (Radish), Nuggekai + Bedanekai (Drumsticks + Aubergine), BaLekai (unripe Plantain), etc.

Pashingiri (Spicy Flavoured Coconut Gravy)

Pashingiri is a very quick but tasty recipe. The popular ones are: Oma (Carom Seeds), Tomato, Neerulli (Onion), Bellulli (Garlic), Nimbe Sippe (Lemon peel), KittaLe Hannina Sippe (Orange peel), Nellikai (Gooseberry), Thimare (Bramhi), Kodi (Young Shoots of various edible plants), etc. Basically, any raw fruit/vegetable that is sour will do.


Ingredients 
Oma (Carom Seeds): 1tsp or  Neerulli (Onion): 1  or Bellulli (Garlic): few flakes or Lemon Peel: of 1 or Orange peel: of 1/2
Thenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 2
Mosaru (Yogurt): 3 tbsp
Neeru (Water): enough to grind
Uppu (Salt): to taste



for Oggarane/Tempering
Saasive (Mustard Seeds): 1tsp
Bellulli (Garlic): 2 cloves (chopped) (for garlic version, not required)
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp


Method
Grind all the above ingredients to a smooth paste. Transfer it into a saucepan and gently simmer (for onion version, don't boil). Heat oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the Pashingiri just before serving.

Sambar (Vegetables in Spicy Coconut Gravy)

what is sambar?

This is a different version of Sambar made with Coconut instead of Lentils. It can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Okra, Potato + Tomato, Marrow, Pumpkin, Aubergine, Carrot, Radish, Kudane/Kustikai (mini Aubergines), etc.

Ingredients
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Neerulli (Onion): 1 (sliced length-wise)
Huli (Tamarind): a marble-sized piece
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Grinding
Thenginakai (Coconut): 1 cup (grated)
Sambar Pudi (Sambar powder): 2 tsp


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Enne (Oil): 1 tsp

Method
Boil the above ingredients in a saucepan for 10 mins. Grind the coconut and Sambar Pudi to a smooth paste and add it to the Sambar. Heat 1 tsp oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the Sambar just before serving.

Sambar (Vegetable in Lentil Gravy)

what is sambar?

Sambar can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Bendekai (Okra), Potato + Tomato, Marrow, Pumpkin, Drumsticks + Aubergine, Carrot, Radish, Cabbage, Baby Onion,  BaLekai (unripe Plantain), Mangalore Southekai, Thondekai (Ivy Gourd), Mixed Veg, etc.

Ingredients
Togari BeLe (Yellow Lentil): 1 handful
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Neerulli (Onion): 1 (sliced length-wise)
Huli (Tamarind): a marble-sized piece
Sambar Pudi (Sambar Powder): 2 tsp
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Enne (Oil): 1 tsp

Method
Boil the above ingredients in a pressure cooker (3 whistles) or simmer in a saucepan for 30 mins. Heat 1 tsp oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the Sambar just before serving.

Tomato BeLe Saaru (Spicy Tomato and Lentil soup)

What is Saaru?

Ingredients
Tomato: 2 (chopped)
Togari BeLe (Yellow Lentil): 1 handful
Saarina Pudi (Saaru Powder): 1 tsp
Bella (Jaggary): a small piece or Sugar: 1tsp

Kothambari Soppu (Coriander leaves): few strands (chopped)
Huli (Tamarind): a marble-sized piece
Neeru (Water): 2 cups
Uppu (Salt): to taste

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


 Method
Boil the above ingredients in a pressure cooker (3 whistles) or simmer in a saucepan for 30 mins. Heat oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the saaru just before serving.