Wednesday, August 20, 2014

Molake kaalu rotti | Sprouts Thalipeeth | Indian Flat bread with sprouts : Karnataka Recipe

The last few weeks, I suffered from acidity, constipation and gastric problem. During that time, my family and friends advised me to consume fenugreek. So, I used methi leaves, and made many dishes using methi (fenugreek). I sprouted some fenugreek seeds too. I put the sprouts in salads & with the left over sprouts I made this rotti.

The rotti was a tad bitter. But, you won't feel it if you have it with a spicy chutney or a side dish.

Preparation Time: 15 mins
Cooking Time: About 3 mins for each rotti

Ingredients: (Makes about 9-10 rotti | thalipeeth)
Fenugreek sprouts: 1/2 cup
Finely chopped onion: About 3/4 cup
Finely chopped coriander leaves: 1/4 cup, tightly packed
Rice flour: 4 cups
Salt: As needed
Cumin seeds: 1 tsp
Turmeric powder: 1/4 tsp, optional
Water: As needed

Other ingredients:
Cooking oil: 1-2 tsp, for each rotti.

Add the sprouts, onion, coriander leaves, cumin seeds and turmeric to a mixing bowl. Mix it well.

Add the rice flour, salt and mix again.

Add little water at a time to make a soft and smooth dough. Dough should be of patty or cutlet dough consistency. You should be able to pat the thalipeeth or rotti easily.

Divide the dough into equal sized balls. I prefer making them into small orange sized balls.
Grease the griddle or aluminium foil & pat the rotti on the foil/griddle.
Refer here and here to see how I make the rotti.

Cook the rotti on both the sides until slightly golden brown.

Serve it hot with a spicy chutney or side dish of your choice.

You could replace rice flour with jowar flour or cream of wheat (semolina or rawa).
You could also add grated carrots and very finely chopped bell peppers to make it more healthy. 

Tuesday, August 12, 2014

Halasina Beeja Saaru | Jackfruit seeds Rasam | Kotte Saaru: South Indian Rasam Recipes

Jack fruit is used extensively in the South Canara Region of Karnataka. It is less consumed as a fruit, but used as a vegetable in the day to day cooking. To name a few, raw jack fruit is used to make chips, papads/fritters, sambar (koddel or huli), sabzi (palya), and dosa. Ripened jack fruit is also used to make kadubu (idli), dosa and mulka. The seeds of the ripened jack fruit is dried and used too. Posting below is a picture of jackfruit chips.

I learnt this unique jack fruit seeds rasam during my last visit to India. You will need minimal ingredients to prepare this flavorful rasam. Kotte is a Tulu word for Jack fruit seeds.

Preparation Time: 10 mins
Cooking Time: 45-60 mins
Serves: 3-4

Jack fruit seeds: 12-14 nos, skinned
Green chili: 2 nos, slit
Tamarind: marble sized
Garlic: 1 lobe or about 1/2 tsp
Salt: As needed
Turmeric: a pinch
Rasam powder: 1/2 tsp, more or less
Water: About 4 cups, divided use

For tempering:
Coconut oil: 1 tsp, refer notes
Mustard seeds: 1/2 tsp
Finely chopped garlic: 1 tsp
Finely chopped onion: 2-3 tbsp
Cumin seeds: 1/4 tsp

Crush the jack fruit seeds roughly. Add the green chili, tamarind, roughly chopped garlic, crushed jack fruit seeds, and salt to a sauce pan. Add about 2 cups of water and turmeric.

Boil the water until the jack fruit seeds are soft and tender. It will take a good 30-35 mins for the seeds to cook completely. Water would also reduce significantly. Allow the seeds mixture to cool completely.

When cool, drain the water and preserve the drained water. Make a smooth paste of the cooked seeds, green chili, tamarind and garlic.

Scoop out the paste to the same sauce pan. Add the drained water, more water (as needed), rasam powder and salt (if needed). Boil the mixture for 5-7 mins on medium-high. Turn off the heat.
Prepare the tempering. Add the coconut oil to a small pan. When oil is hot, throw in the mustard and cumin seeds. When seeds crackle, add the garlic and saute till the garlic is golden brown.

Add the chopped onion and saute until the onions are translucent. No need to brown the onions. Cook for couple of mins only. 

Turn off the heat & pour this tempering over the boiling rasam. Mix well and saaru is ready to be served.

For the authentic flavor, I suggest using coconut oil. But, if you are not comfortable using coconut oil, use any other cooking oil that you prefer.

Thursday, August 7, 2014

Menthya soppina saaru | Methi Rasam : South Indian Recipes

I will be sharing a simple & humble rasam recipe with you. This is a very aromatic & flavorful rasam. I bet you guys will like it. Try it to believe :D

Preparation Time: 10 mins
Cooking Time: 40-50 mins (including the lentils cooking time)
Serves: 3-4

Methi leaves | Fenugreek leaves: About 1/4th cup tightly packed
Tomatoes: 2 nos, medium sized or 1 no, large
Garlic cloves: 2-3 large or about 2 tsp roughly chopped
Green chili: 1 no, sliced
Curry leaves: 3-4 nos, torn
Thick tamarind extract : 1/2 tsp, refer notes
Rasam Powder: 2 tsp
Salt: As needed

Toor dal | Pigeon pea lentils: a fistful
Turmeric: 1/4 tsp

For tempering:
Cooking Oil: 2 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Turmeric: a pinch

Wash the pigeon pea lentils thoroughly in water. Add about 1/2 inch water on top of it, add the turmeric. Pressure cook the pigeon pea lentils for 3-4 whistles or for about 25 mins, until the lentils are soft & mushy.
Let the cooker cool. 
Meantime, finely chopped the fenugreek leaves, and tomatoes. 
Heat oil in a sauce pan. When oil is hot, throw in the mustard seeds, cumin seeds and curry leaves. When leaves wilt & seeds crackle, add the garlic & green chili. Saute till the garlic turns golden brown. 
Throw in the finely chopped fenugreek leaves & saute till the leaves are cooked. This might take about 3-4 mins.
Throw in the chopped tomato & saute till the tomatoes are soft & mushy. Add the turmeric powder, tamarind extract, salt, rasam powder & about 2 cups of water. Boil it on a medium heat. 
Mash the cooked lentils well and add the mashed dal to the rasam.  Boil for a good 15 mins on medium heat.
Turn off the heat & serve the rasam hot with steamed rice and a side dish or fritters/papad. 


  • Adjust the tamarind extract according to the sourness needed. If you are using very sour tomatoes, you might not even need the tamarind. 
  • You could use store bought rasam powder to make this too. I personally prefer MTR rasam powder. (No, I am not sponsored to say this)

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