Majjige Palidya (Majjige Huli)

Majjige Palidya is one of the most famous South Indian dish mainly in Madhwa Brahmin household. It can be enjoyed with rice or chapathi. You can use Cucumber, ladies finger (do no boil, just fry it in oil), pumpkin. However here i am using knolkol.

Knolkol Majjige Palidya 

Preparation time : 20 mins

Serves - 4

Ingredients :

• Knolkol (Navilukosu in Kannada) - 1 medium sized
• Jeera - 1 tsp
• Dhaniya - 1 tsp
• Turmeric - 1 pinch
• Coconut grated - 4 to 5 tablespoon
• Ginger - 1/2 inch
• Green chillies - 4 to 5
• Hing - 1 small pinch 
• Curry leaves - 1 string
• Soaked toor dal (or Channa dal) - 1 tablespoon
• Curds - 1/2 cup
• Salt to taste
• For seasoning - Mustards seeds and coconut oil

Method :

• Dice Knolkol into cubes after peeling off its skin and pressure cook for 2 whistles.
• In a mixie jar grind the following ingredients - jeera, dhaniya, turmeric, grated coconut, ginger, green chillies, hing, curry leaves & soaked toor dal to a fine paste.
• In a vessel, put the boiled knolkol, salt and the ground paste and bring it to a boil. (Add little water if the consistency seems very thick as Majjige palidya will thicken further once it cools down. You can use the water used for boiling knolkol which is nutritious)  
• Once the above gravy starts boiling, add curds and lower the heat and switch off after a couple of minutes (do not boil much after adding curds).
• In a kadai,  heat some coconut oil. Then add mustard seeds and let it splutter. Finally add some curry leaves and season on the palidya and serve hot with rice or chapathi

Togari bele chutney (Toor dal chutney)

Togari bele chutney (Toor dal chutney)

 

 
 
Togari bele chutney is a delicious side dish which goes very well with rice,dosa and idly.
 
Preparation time : 10 minutes (serves 4) 
 
Ingredients:

• Togari bele/Toor dal - 2 tablespoons
• Dry red chillies - 8 to 10 (a liitle less if you want it less spicy)
• Asafoetida/Hing - 1 pinch
• Fenugreek seeds - 1/4 teaspoon
• Coconut (grated) - 1 cup
• Tamarind paste - 1 tablespoon
• curry leaves - 1 string
• salt to taste
• sugar - 1 pinch
• For seasoning - 2 teaspoons of oil, 1/4 spoon mustard, 1/4 spoon urad dal and a few curry leaves.

 
Method :
 

1.  In a kadai fry togari bele (toor dal), red chillies and hing with a few drops of oil. When the dal turns golden brown, take off from heat and transfer to the mixie jar.
2. Then add fenugreek seeds and curry leaves and just saute till the fenugreek seeds change colour and add this to the mixie jar.
3. Once the mixture has cooled, add salt, sugar,tamarind paste and grind (Add coconut later as the dal needs to be ground to a coarse powder before adding coconut). When this is sufficiently ground well, add coconut and grind.
4. Finally for the seasoning, heat a spoon of oil in the kadai, to this add mustard seeds. once it starts spluttering add urad dal. Wait till it becomes golden brown and add curry leaves and garnish the chutney !!

 

BESAN LADDOO

BESAN LADOO

 

 

Besan laddoo prepared using butter

 

 



Besan laddoo is a popular Indian sweet dish made of Besan (chickpea flour or gram flour), sugar and ghee. It is a simple and easy sweet to prepare and can be stored for 2 to 3 days if kept in an airtight container.This recipe makes around 15 laddoos.

 

 

Ingredients:



• Besan/gram flour - 1.5 cups
• Sugar (fine powdered) - 3/4 cup
• Cardamom - 4 to 5
• Cashews (broken) -  few pieces
• Unsalted butter (melted) - 3/4 cup
• Ghee - 2 spoons (if needed)
• Salt - 1 pinch

 

Method:

 

1. Grind sugar and cardamom to make a fine powder and keep aside.
2. In a thick bottomed kadai, take a spoon of ghee and fry the cashews till they turn golden brown and keep aside.
3. Then add some unsalted melted butter to the kadai and immediately add besan and start frying it until the besan turns a little brown in colour and gets a nice fragrance. This takes around 10 to 12 minutes and then bring it off from the heat.
4. To this add powered sugar and cardamom and the fried cashews and a pinch of salt (to enchance the sweet flavour) and mix well.
5. Once the mixture is cooled down a little (it must be just warm enough to make laddoos), start making laddoos. you can add a teaspoon of ghee if the mixture seems dry. But try making the first laddoo before adding that extra spoon of ghee as you'll know the texture only when  youbstart  making the laddoo as excess ghee/butter sticks onto your hand while rolling the laddoo.
6. Annnnnnd its ready to serve !!! Delicious and yummy !