Bhendekayi Gojju

Gojju call it in kannada. It's a type of curry with thick gravy. This makes only selected veggies. Not suit for all vegetables. There are 2 methods of gojju one is simple and second one is grinded masala. 

Prep Time : 15 Mins
Cook Time : 5 - 8 Mins

Ingredients

• Bhendekayi / Okra / Ladiesfinger - 1/2 kg
• Puli / Tamarind paste - 1/2 tsp or Tamarind ras /juice - 2 tsp
• Velly/ Jaggery / Bella   - a small piece 
• Salt to taste
• Karvappale / Curryleaves - few
• Grated coconut / Thenga / Thenginaturi - 1/4 cup
• Oil - 2 tbsp
• Mustard seeds / sasive / kadag - 1/2 tsp

For masala

• Menthyu / Menthya / Fenugreekseeds - 1 tsp
• Dhaniya /Coiranderseeds - 1/2 tsp
• Malaka / Kempumensinakayi /Red chillies  - 2-4 ( i used Byadagi)
• Uluthuparppu / Udhinabele / Blackgram  - 1 tsp
• Asafoetida / Hing / Peryangayum - 1/4 tsp

Method

1. Wash and pat dry okra/bhendekayi and cut into small rounds and keep aside
2. Heat the pan fry (Roast) all masala ingredients except hing one by one and keep aside
3. Grind the coconut and roasted ingredients , hing and add little water grind into a smooth paste and keep aside
4. Heat oil add mustard seeds allow to splutter then add bhendekayi / okra and curry leaves fry till tender
5. Add 1/2 cup of water then add tamarind, jaggery and salt bring to boil and cook
6. Add masala and little water,  boil simmer for another few mins. Remove from the flame
7. Serve hot with rice

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Dahi Vada

Dahi vada is an indian chat. In tamil we call it as Thayir vade. It is slightly different of dahi vada and thayir vada.

 Prep Time : 15mins + 2hrs (soaking time)
Cook Time : 15 - 20 Mins


for Vadas :

• Urad dal / Black gram / lentil - 1 cup
• Salt to taste
• Crushed roasted black pepper - 1 tsp
• Baking soad - a pinch
• Oil - 400ml (to deep fry)
• Curds / Yogurt / Thayir - 1 kg (beat with hand beater until smooth)

for Sprinkling 

• Curds / yogurt- 1/2 cup (beat with hand beater until smooth)
• Green mint Chutney
• Sweet Tamarind Chutney
• Red chilli powder
• Chat masala
• Chopped Coriander leaves - 1 tbsp
• Sev or Aloo Bhujia  

Preparation :

1. Wash & Soak the urad dal for 2 hrs
2. Grind the thick batter(water as per req)
3. Add soda, salt and pepper mix.
4. Heat oil in a big pan. Take a small portion of the mixture. Make a hole in the centre and drop into hot oil. 
5. Deep fry till very light golden. Remove them from the pan and place them into the Paper towel
6. Put hot vades into hot water. Leave it for 2 minutes. Press out each vada gently between cloth or paper towel.
7. Then put all the vadas into curds. Soak it for 1 or 2 hrs or after refrigerate

To Serve :

1. Arrange the vadas into medium tray or bowl
2. Beat the curds & pour the remaining curds into vadas
3. Sprinkle chutneys, chat masala, chilli powder , sev and coriander leaves. Serve

| Copyright © Malas - Kitchen 2015 | | All rights reserved

Raj Kachori Chaat

Chaat is everyone favorite. This is a street chaat in India. Raj kachori filled with sprouts, potatoes, papdi, dhai and chutneys. Mouthwatering chaat. This was the first time i made Raj kachori at home. Everyone enjoyed in my family. 

Prep Time : 20 mins
Makes : 8 puris



Ingredients for Puris

• Chiroti Rava / fine semolina - 1 cup
• Maida / All purpose flour - 2 tbsp
• Salt to taste
• Oil - 1 tsp
• Warm water to knead dough
• Oil - 400ml (to deep fry )

Method

• Mix all the ingredients and make a stiff dough. Close the lid for 5 mins. Later knead again and divide into 8 portions
• Take a dough ball roll into a  puri size (circle)using a rolling pin and  with the help of flour.
• Heat oil in a kadai / pan. Deep fry the puris till puff and light brown in color and remove drained into the paper towel. Do rest of the puris and keep aside

Ingredients for filling / topping

• Whole moong sprout - 1/2 cup (cooked)
• Whole black chickpeas - 1/4 cup (cooked)
• Potatoes cubes - 1/4 ( cooked)
• Papdi puris - 8 - 10
• Dahi / Yogurt - 2 cups 
• Green mint chutney 
• Sweet tamarind chutney
• Pomegranate (optional)
• Jeera powder 
• Red chilli powder
• Kalanamak / Black salt
• Chaat masala 
• Coriander leaves , chopped
• Sev

 Method

1. Take a plate punch the puri in the middle and fill the moong, chickpeas, potatoes, Crushed papdis, chutneys one after the other
2.  Pour ladle full of dahi and sprinkle jeera powder, black salt, chilli powder, chaat masala, and chutneys
3. Garnish pomegranate, sev and coriander leaves and serve

| Copyright © Malas - Kitchen 2015 | | All rights reserved

Avarekai Rotti | Avarekalu Rotti

Avarekai is most popular breakfast from karnataka. Makes during winter season. I already mentioned Avarekai is a Indian Lilva Beans (surti papdi) available only in winter season in south. It's very tasty and yummy breakfast/thindi.

Prep Time : 5 Mins
Cook Time : 15 Mins

Ingredients

• Avarekai kalu - 1/2 cup
• Water  - 1/2 cup 
• Rice flour / Arshi mavu / Akki hittu - 1 cup
• Coconut / Thenga / Thenginathuri - 2 tbsp
• Asafoetida / Hing / Peryangaum - a pinch
• Cumin seeds / Jeera - 1/2 tsp
• Coriander leaves / Kothambrisoppu - 2 tbsp, chopped

Method

• Pressure cook the Avarekai along with add water in the mentioned above until 2 whistle. Cool and drained the water in a bowl(use it for rotti dough)
• In a bowl add cooked avarekai , arshimavu, thenga, peryangaum, jeera, salt and coriander leaves mix all and add avarekai water make a stiff dough and keep aside
• Take a flat pan spread oil and sprinkle water take a medium size dough ball and spread a circular motion using your fingers with the help of water
• Switch on the stove make a medium flame. Sprinkle oil on the rotti cook till done
• Flip over on the other side and again cook till done. Make the remaining dough on the same way
• Serve hot with pickle or coconut chutney

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