Mosaru bajji Ingredients • 1 cup cooked and mashed bread fruit (grilled eggplants/boiled potatoes can also be used.) • 1 ½ cup curds, • ½ cup water • Salt to taste. • 2 – 3 green chillies • 1” ginger grated • 2 tsp. cooking oil (I use coconut oil) • 2 tsp. mustard • … Continue reading
Category Archives: roti
tondekai gojju
300 gm Tondekai 2 cup scrapped coconut Roasted til 2 tbsp. Roasted Bengal gram 1 tsp. Ginger 2 inches sliced Roasted red chilli 8 Tamarind juice 2 tsps. Salt to taste. Seasoning mustard, kharipatta oil Dice the Tondekai, and cook. Roast the coconut and grind with all other ingredients, to a fine paste Add in … Continue reading
Tondekai Majjige huli
Tondekai majjige huli ½ kg Tondekai (Ivy gourd) 1 cup scraped coconut 1 tbsp. Each of kadele bele(Bengal gram ), coriander seeds, jeera seeds 10 green chillies 1 cup curd Salt to taste. Seasoning sasive (mustard), kharipatta asafoetida, oil Method Slice the Tondekai to half, and cook Grind coconut, soaked kadele bele, coriander seeds, jeera … Continue reading
Tondekai bolu-huli.
2 cups cooked tuvar daal (lentil) ¼ kg. Tondekai slit to half and par boiled. Pinch of turmeric 1 cup chopped coriander leaves 8 chillies chopped ½ tsp chopped ginger 1 tbsp. tamarind pulp Salt-jaggery to taste Water to achieve required consistency Seasoning Mustard Kharipatta Asafoetida a pinch Method: in a vessel, pour in the … Continue reading