Hi!Welcome to ManeThindi!
"ManeThindi" meaning "Home Cooked food" will showcase all authentic vegetarian recipes made in typical kannada homes.It will also showcase other veggie dishes and snacks from other parts of India as well!Enjoy experimenting with me:)
Phulkas or Rotis [Indian Bread]
Phulkas or Rotis are the healthier options for wheat based staple like chapathis or Parathas. They are light and easily digestible and easy to make! It sure needs some practice before we start getting perfect phulkas..so keep trying and am sure you’ll get the hang of it soon!
·Wheat flour – 200gms
·A glass of lukewarm water
·Salt to taste
·Oil [Optional: to mix with the dough – 1tsp]
How to make:
·Sift the wheat flour for anything other than wheat flour!! Add a pinch of salt and incorporate well in to the flour using your hands.
·Take a flat but a deep plate or vessel in which we can freely move our hands while making the dough. In a circular motion add water little by little and bring the dough to a ball like shape. Make sure the dough is not very hard or very soggy.
·To make soft rotis, we must kneed the dough well. Stretch it away from you and fold it back in. Make this a good no. of times and once its soft n stretchy, oil your hands run it on the dough before closing it with a proper lid. This wont let the dough dry and become scaly.
·Rest the dough for 15-30mins. Longer the rest, softer the rotis!
·When ready to make phulkas, kneed the dough one quick time and make smaller balls of equal proportion and roll it with a rolling pin equally on all sides.
Take a non stick pan and place the roti.. let it fry without oil/fat on both the sides. Once the bubbles starts appearing, quickly put the roti on direct gas flame
Keep a pair of tongs handy when doing this as we need to quickly toss on both sides of the roti else it will burn!
·When the brown spots appear on both sides, it means the phulkas are ready. To keep the phulkas soft, store it in a bamboo box which has pores to let the steam off but at the same time keeping it warm n soft. Another option would be to use muslin cloth [panche batte in kannada] in a hot case and stack rotis in the cloth so that the steam collected inside the box gets absorbed and wont make the rotis soggy.
·Please note. If we follow all the steps and don’t do the last one ie, to store the rotis correctly, it can end up being hard and difficult to eat. Optional: You can smear little ghee once the roti is in the hotcase.
·Rotis are best when served straight from the tava/fry pan! Enjoy it with any kind of veggies /curries/gravies or curds and pickle or Just plain rotis and sugar !
If you have vegetable stock or any other form of nutritious water left out from veggies or cottage cheese, we can utilise that water instead of normal water for soft n tasty rotis.
When you don’t wanna eat rice but cannot miss the curd/yogurt rice…here is an alternative..very nutritious chia seeds yogurt or curd rice 😉😊Try it and let me know how you liked it!#chiaseedsyogurtrice#chiaseedscurdrice#chiaseedsrecipes😋 Ingredients: Chia seeds - 2 tbsp soaked in water for a minimum of 1 hour Yogurt(thick)- 5 tbsp Mustard seeds -1/2 tsp Urid dal - 1/4 tsp Chana dal - 1/4 tsp Ghee - 1 tsp Ginger - grated -1/4 tsp Curry leaves- good to use if you have(I did not have any..so did not use) Coriander leaves How to make: Soak 2 tbsp chia seeds in water for a minimum of 1 hour until the seeds swell up well For the seasoning/tadka..take a pan..Add ghee..once it is heated up add mustard seeds,Chana dal,urid dal ,ginger,curry leaves and coriander leaves.sauté a bit and shut off the flame Add thick yogurt to soaked chia seeds and mix well Now add the seasoning we prepared earlier and add salt to taste Mix well and enjoy:)
Nippattu is a very popular Bangalore snack delicacy!Nippattu is usually deep fried in oil ..However this is a yummy low calorie recipe which is baked instead of deep fried! INGREDIENTS All purpose flour(Maida) - 1 1/2 cups Rice flour - 1/2 cup Semolina(fine Sooji) - 2 Tbsp Roasted Groundnuts - 1/2 Cup(coarsely ground) Warm water - 1/4 cup or as required Sesame seeds - 3 tsp Oil - 1/3 cup Melted butter - 3 Tbsp Onion -1(finely chopped) Green chilles - 4 to 5(finely chopped) Red chilli powder - 1/4 tsp Coriander leaves -1/2 cup(finely chopped) Curry leaves - 1/2 cup(finely chopped) Baking powder - 1 tsp
BeLe Obbattu is one of my favourite traditional sweets!Wanted to try making this from a long time but had not got enough courage!!hehe..Jokes apart..this is one of the sweets which is considered difficult to prepare especially because of the perfection required.Any flaws during preparation could ruin the taste! INGREDIENTS: For the dough : 1 cup Chiroti rava (Superfine Sooji Rava ) 1/4 cup Maida(All purpose flour) 1-2 tsp Ghee a pinch of turmeric 1/4 tsp Salt 1/4 cup Oil Oil for roasting For the filling or Hoorna : 1/2 cup Toor dal / Togari bele 1/2 cup Split chana dal (Split bengal gram / Kadle bele) 1-2 cups Jaggery coarsely powdered / crushed (make in to a syrup) 6-7 cardamom powdered HOW TO MAKE: Wash the chana dal and toor dal mixture well and pressure cook with a pinch of turmeric and just enough water to cover the dal. (Make sure you add only little water for pressure cooking) Pressure cook