Categories
Breakfast Lunch OnePot

Rice and Moong Dal Chitranna

Rice and Moongdal Chitranna

Tired of adding masalas to your rice preparation? Want a easy dish which can be #breakfast as well as #lunchbox ready? Give a try, this simple yet flavourful rice preparation is less known but surely going to impress you!

There are a number of ways in which #chitranna is made. Usually people hate it as it is most commonly made. But this one my mom makes and there are no haters so far at #home 🙂

Ingredients –

  1. Rice -1/2 cup
  2. Moong Dal – 1/2 cup
  3. Oil – 3tsp
  4. Mustard – 1/2tsp
  5. Jeera – 1/4tsp
  6. Curry Leaves – 1strand
  7. Ginger – small piece
  8. Green chilly -3
  9. Turmeric – 1/2tsp
  10. Salt
  11. Freshly Grated coconut- about 5tsp
  12. Lemon

Method of preparation –

  1. Wash 1/2 cup rice(I used sona masuri) and half cup moong dal.
  2. Take a pan add 3tsp oil. Add mustard seeds and 1/4tsp jeera. Once spluttered and curry leaves, a small piece of finely chopped ginger and 3 finely cut green chilli. Add 1/2tsp turmeric.
  3. Then add rice and dal. Mix everything well.
  4. Add sufficient water to cook the mixture(3/4th of the pan). It will take 15-20min to cook. Keep the gas on medium flame and also add salt to taste. Once it is cooked completely top it with freshly grated coconut.
  5. While serving add lemon juice and enjoy.

Categories
Lunch Side Dish

Gulla(brinjal) Puddi Sagle

Gulla Puddi Sagle

A powdered(puddi) masala is filled in whole(sagle) brinjal. Hence the name. It is usually prepared using mattu gulla(a famous variety of Brinjal available in coastal Karnataka region). Now it is not in the season so we prepared using purple brinjal.

Ingredients –

1. Brinjal – 6-8
2. Urad Dal – 2tsp + 1tsp
3. Coriander seeds – 2tsp
4. Coconut – half
5. Tamarind – gooseberry sized piece
6. Red chilly -6-7
7. Salt – to taste
8. Jaggery – lemon sized piece
9. Oil – 3tsp
10. Mustard seeds – 1tsp
11. curry leaves
12. Water – as required

Steps to prepare are as below-

  •  Make horizontal and vertical cuts in the brinjal to make cavities to fill the masala. Keep them in water for sometime.
  •  Meanwhile roast 2tsp urad dal and 2tsp coriander seeds with little oil till aromatic.
  •  Next grind them with grated coconut(half), small piece of tamarind and red chilly(6-7). Add salt to taste and a piece of jaggery. Grind with minimum water.
  •  Now remove brinjal from water. Fill this masala in the cavities.
  •  In the pan take 3tsp oil. Add urad dal, mustard seeds and curry leaves to prepare a tampering.
  •  Keep these stuffed brinjal in the pan. Can add little water from cleaning mixie. This is optional. Since brinjal is kept in water, it will cook even without adding water.
Categories
Lunch Salad Side Dish

Taushe ulal/ Cucumber Salad

Now it is the season of cucumber and we are preparing a number of dishes using this #veggie which has lots of water content. This is most widely used in salads and eaten raw. Here is a simple and quick side dish. There’s another way of preparing ulal where a masala is ground and added. We prepare this as explained below-

1. Cucumber – 1 medium
2. Coconut – 1/4
3. Salt – to taste
4. Oil – 2tsp
5. Mustard -1/2tsp
6. Curry leaves
7. Urad dal -1/2tsp
8. Hing – pinch
9. Red chilly -1
10. Green chilly -1
11. ginger – small piece

Taushe Ulal / Cucumber Salad
  •  Cut cucumber into very tiny pieces. If it is a mature one you may remove skin n seeds as they might be bitter. Tender ones will be a little sweet.
  •  Also finely chop a small piece of ginger and 1 green chilly.
  •  Grate 1/4 Coconut.
  •  Mix all the above and add salt to taste.
  •  Now prepare a tadka/tampering with oil, mustard, curry leaves, urad dal, hing and one red chilly.
  •  Add the tadka and mix well.
  • Preferably prepare this just before serving else cucumber will release water.

Categories
Lunch Side Dish

Gulla bajji

Gulla Bajji / Brinjal Gojju

There are a number of ways in which we cook food – boiling, steaming, frying etc. In this recipe we directly fry the brinjal on gas. If we have wood fire the taste will be still enhanced. This is a simple yet lip smacking recipe if you like fire roasted veggies.

Ingredients
1. big brinjal
2. Tamarind – lemon sized
3. Grated coconut – about 5tsp
4. Green Chilly -4-5
5. Salt
6. Coconut oil – 2tsp

  •  Take one big brinjal and roast it directly on flame. Keep turning it so that it is cooked evenly from all the sides.
  •  Cool it and remove outer skin which will be charred.
  •  Now have a look at inner content for any spoilt spots or worms. Once done mash it well with hands.
  •  Now take a small lemon sized tamarind and prepare its extract by adding water.
  •  To mashed brinjal add about 5tsp grated coconut, 4-5 crushed green chilly (depending on spice level). If you have birds eye chilly use them.
  •  Add salt to taste, tamarind extract and mixed everything well with hands.
  •  Finally add 2tsp of Coconut oil and mix.

This goes well with pej/ಗಂಜಿ or dali toy.