Hithkidabele Saaru

Ingredients:

Hithkidabele: 2 cups

Onion(medium): 1/2  to grind + 1/2 oggarane

Oil: 1 tbspn

Butter: 2 tbspn

Mustard seeds: 1/4 tspn

Curry leaves: 5-6

Salt to taste

Ingredients to grind:

Masala 1:

Onion: 1/2 ( fry)

Turmeric Powder: 1/4 tspn

Chilli Powder: 1 tbspn or according to taste

Coriander Powder: 1 tbspn

Masala 2 : 

Coconut: 1/4 cup

Cinnamon:  1'' piece

Cloves: 3-4

Poppy seeds:  1 tspn

Hurigadle: 1 tbspn

Ginger: 1/2 '' piece

Method:

1.  Grind the ingredients of masala 1 and 2 seperately. keep them aside.

2. Heat oil in a Pan and add mustard seeds, curry leaves, onion and hithkidabele . fry for few mins.

3. Add butter  and  masala 1 . fry till raw smell disappears.

4. Add enough water and cook bele partially.

5. Now add  masala 2 and boil for few mins.

6. Serve hot with rice,  chapathi or dosa.

kancheepuram idli

Ingredients:

              1. Rice: 1 cup

              2. Idli Rava: 1 cup

              3. Urad dal: 1 cup

              4. Black peppercorns: 1 tspn (slightly crushed)

              5. Cumin seeds: 1 tspn (slightly crushed)

              6.  Oil: 2 tbspn

              7. Mustard seeds:  1/2 tspn

               8. Curry leaves: few chopped

               9.  Ginger: 1 '' piece grated

              10. Asafoetida: Pinch               

              11. Curd: 1 cup

              12. Channa dal: 1 tbspn

              13. Coriander leaves: 1 tbspn chopped

              14. Salt to taste

Method:

                

1.  Soak rice for 3 hrs. Grind urad dal to a fine paste and rice to a lightly course paste. mix both.

2. Add idli rava and mix well. 

3. Keep it  overnight for fermentation. 

4. Heat oil in a pan and fry channa dal till light brown in color.

5. Add mustard seeds, curry leaves, cumin seeds, crushed black peppercorns, grated ginger and asafoetida . fry for few seconds.

6. Add  seasoning mixture, curd, salt to batter and mix well. 

7. Grease idli plates with oil. Pour the batter into idli moulds and steam for 20 mins.

 8. Serve hot with chutney and sambar.

Carrot Obbattu/ Carrot Poli

Ingredients:
                       
                       Wheat Flour: 3/4 cup
                       Maida/ All purpose flour: 1/4 cup
                       Water to knead the dough
                       Carrot: 2 cups grated
                       Dates: 3 chopped ( Optional)
                       Sugar: according to taste
                       Cardamom Powder: 1/2 tspn
                       Ghee: 3 tbspn
                       Oil: 1 tbspn
                       Salt: Pinch
                       Extra Wheat flour for dusting
                       Ghee for pan frying




Method:
                  
                1. Mix wheat flour, maida and salt in a bowl.
                2. Add oil and mix to incorporate the oil into the flour.
                3. Add enough water to form a dough. Knead it well.  Cover and let the dough rest for 30 mins.
                4. Heat ghee in a pan and add grated carrot . cook till soft. 
                5. Now add cardamom powder, sugar and dates.  Fry for another 2-3 mins.
                6. Make small balls out of the filling and keep it aside. 
                7. Heat tawa on medium heat.
                8. Divide the dough into equal parts. Make small balls and flatten them.
                9. Roll out the dough into a small disc. Place the filling in the center of the disc.
                10. Wrap the dough around the mixture to form a small ball. Dip the ball into wheat flour and roll into a roti. 
                11. Place this on tawa and spread ghee on the top. 
                12. Flip the poli on the other side and apply ghee. cook on both sides.
                13. Serve hot with ghee.