ಬಾಳೆಕಾಯಿ ಗೊಜ್ಜು/Raw Banana Chutney

This is one of the authentic recipes from karnataka, though i usually do it in a different way. This time i was tempted to try Seema from Recipejunction’s version of the same. I have just follow the recipe as it is. The only change i made was i used coconut oil for seasoning.  Thanks Seema it came out very well than my expectations.The recipe is here .

Vegetable Uttappam

This is the most common vegetable uttappam prepared when ooo the dosa batter goes a little sour. It is a great taste maker for kids as they love the colorful dosa which just does right for them. Good  even for a quick lunch box for kids.

 

Dosa

2 cups Rice

1/4 cup urad dhall

1 handfull of channadhall

1 handfull – Avallaki( poha/puffed rice)

2 tsp of methi seeds

For uttappam

1 – carrot grated/beet/cabbage/choice of vege

1 – onions finely chopped

1 – green chillies

finely chopped coriander

Method: Prepare dosa batter by soaking the dhalls and rice and grinding it in a mixer grinder. Let it ferment for 8-12 hrs. This uttappam is done on the third day for us. Here in singapore after the third day a fermented dosa batter will go slightly sour which is right for this uttappam.

• With a dosa pan prepare spread the dosa batter like a thick dosa

• sprinkle carrot/onions/green chillies/coriander, sprinkle a little oil/ghee close a lid for the dosa to steam

• Flip the dosa with care, let it roast the vege slightly, serve with green chutney

 

Methi corn pulav

 All you need

Basmati rice – 2 cups

1 bunch methi leaves

small sweet corn – 4-5

Can add potatoes/peas

onions – 1 thin sliced

spring onion leaves – cut finely 1 cup

green chillies – 2

vangi bhath powder – 1 tsp

mango powder – 1tsp

turmeric powder – 1tsp

mustard seeds – 1tsp

channadhall – 1tsp

peanuts/cashews optional

sugar and salt to taste

• Wash Rise and soak in water for 20 minutes. Presure cook rice.

• Wash methi leaves allow to stand for a while so the water strains out.

• Heat oil in a pan, add channa dhal, mustard, hing fry until mustard splutters

• Add green chillies and onions and fry until the onions are slightly brown in color

• Add the washed methi leaves, salt and fry until the leaves are half done

• Add corn and continue to fry , you sprinkle some water if found the moisture is not enough for the corn and methi to be done

• Add the boiled potatoes/peas, half of spring onions stir and mix

• Add all the masala powder , mango powder and salt and sugar to taste and mix. Add the basmati rice and mix well and keep on low flame for 2-3 minutes. Taste for salt and you are done

• Garnish with cut spring onions leaves.

Note: This pulav can also be prepared with whole garam masala for the takda to add more fragrance