JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

This kooTu is a Tamil preparation. It is a very aromatic curry which could be eaten both as a side dish as well as with plain white rice. Learnt from Gayathri Rajesh

Prepare a paste/masala using half a coconut, 6 roasted red chillies, 1 tblsp roasted urad dal, 1/2 tsp roasted cumin seeds, 7-8 peppercorns and 2 pinches of asafoetida/Hing. Grind all these together in a mixer. Cook in a container adding ample water and salt until it starts boiling
. To this, add medium sized cubes of seemebadnekai and cook until done.

Avrekai or lilva beans or papdi is a winter plant and its beans are used to prepare a number of delicacies. Akki roTTi is a dosa kind of item which has its origin from Karnataka. Its basic ingredient is riceflour. To be savoured with coconut and coriander chutney..
Learnt from Navarathna.

Cook 2-3 cups of lilva beans with salt and some water in a pressure cooker. Drain out the water. Mix equal amount of rice flour, finely chopped onion, finely chopped coriander leaves, 1 tsp cumin seeds, 1/4 tsp hing/asafoetida, one grated carrot, 2 green chillies and a handful of fresh grated coconut.Add just enough water and salt to make a batter which is good enough to smear on a hot tava with hands. Make small and thin rottis and cook till done on both the sides by covering the tava with a lid. Serve hot with fresh coconut-coriander chutney.

Mangalore buns, as the name itself suggests, is a konkan belt delicacy. It's a fried snack/breakfast item. Could be eaten  as a single item or along with saaru/coconut chutney.

Mix 1/2 cup curd, 1 cup sugar, 2 pinches baking soda, 1 pinch salt, one mashed ripe robusta banana and enough maida/all purpose flour to knead it into a dough. Its consistency should be in between that of poori n chapati. Make medium sized balls, dip in flour and roll into small flat circles using a rolling pin. Fry in oil till both sides are cooked well. Serve hot.

Huggi is a traditional but a very tasty variety of moongdal khichdi/ pongal. While the regular pongal tastes bland and boring to many, huggi has an interesting flavour n spice. Learnt it from Vidya Kamath.

Grind cloves and cinnamon(2 each), quarter inch ginger, 1/2 tsp cumin seeds, 2 tsp grated coconut, 1-2 green chillies, a few peppercorns, v little tamarind and a few garlic cloves to a dry and slightly coarse paste.
In a pan, take 2-3 tsp of oil/ghee. Sputter 1 tsp of mustard seeds, a sprig of curry leaves and fry one chopped onion along with finely chopped garlic(3-4 cloves). To this, add the ground paste and saute till it loses its rawness. Pour twice the amount of water as rice+greengram dal (1:1) and bring to boil. Add 2 pinches of turmeric powder, required amount of salt, washed rice+ green gram dal and cook on medium flame. When half done, cover and cook till its completely cooked. Garnish with chopped coriander leaves. Serve hot with a tsp of ghee m roasted cashews.

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