Sorakaya Palu Posina Kura | Anapakaya Pala Kura | Bottlegourd Curry using Milk

Bottle gourd is one of those vegetables that TH does not eat and I usually end up making it for lunch for my son and myself. There are few more vegetables which never could see my dinner table and ridge gourd, parwal, tinda(apple gourd), pumpkin are few of them.But I have used bottle gourd in various recipes like koftas , pakora, parathas, muthia,juice,akki rotti,halwa, kheer and TH does not object to these various varieties apart from the bottle gourd curry where bottle gourd is used in its own form. I am totally opposite to him when it comes to food, I usually do not complain about any food variety as long as it is vegetarian and I always love to try something new.

Coming to today's post,Sorakaya Palu posina Kura is a simple Andhra style bottle gourd preparation where milk is added to the curry at the end which gives a nice taste to the curry. I love bottle gourd and ridge gourd curry when it is made very simple with minimal spices.I usually like the green chili based bottle gourd curry over the red chilli powder one and this Sorakaya Palu Posina Kura also tastes best with green chilly version.Now off to the recipe.

Check out other Bottle gourd Recipes in my blog:

• Sorakaya Senagapappu Kura
• Sorakaya Telagapindi Kura | Bottlegourd Curry
• Lauki(Bottlegourd) Halwa

Sorakaya Palu Posina Kura Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: Andhra | Category: Side dish

Ingredients:

3 cups small size diced Bottle gourd

1 Onion, roughly chopped

3 Green Chilies, slit

1 cup Milk

a sprig of Curry leaves

1 tbsp Coriander leaves, finely chopped

1-2 Red chilies

1/2 tsp Turmeric powder

2 tsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

1.5 tbsp Oil

Salt to taste

Method:

• Heat oil in a kadai and crackle mustard seeds.Add urad dal and chana dal and fry until they turn slight red in color.
• Add Red chilies , green chilies and curry leaves and fry them until the green chilies start to wilt.

• Add chopped onion and fry until the onion become slightly translucent. Add chopped bottle gourd at this stage and fry for a couple of mins.

• Add turmeric powder and salt and 1/4 cup of water and cover it and cook until the bottle gourd is done. It takes approximately 15-20 mins. 

• Once bottle gourd is cooked add milk slowly and mix it immediately and cook for 2-3mins on low flame. You don't need to wait for milk to start bubbling, it might curdle.

• Garnish with coriander.

Serve it hot with Rice | Chapathi | Puri.

Notes:

1. You can add 4-5 garlic pods in tempering. It adds a nice flavor to the curry.
2. Adjust the spiciness of the curry by adding more green chillies if you need. The spiciness reduces because of the addition of milk.
3. I recommend to use green chillies instead of red chili powder in the recipe.It tastes best when green chilies are added.
4. You can make Ridge gourd curry(Beerakaya palu posina kura) in the same way.
5. The milk gets absorbed as the curry sits for long. If needed add a couple of table spoons of milk before serving or add milk to the curry and cook only before serving.

Technorati Tags: sorakaya palu posina kura, bottle gourd curry, anapakaya pala kura, andhra recipes, south indian recipes, easy side dishes, side dish for rotis, side dish for rice

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Sorakaya Telagapindi Kura | Easy Lauki Sabzi | South Indian Curries

A simple dry curry or a vegetable fry, along with dal or sambar and rasam makes a perfect south Indian meal for me any day. As DH is not very fond of few vegetables like bottlegourd, ridge gourd and few other varieties, I usually end up making them for lunch.During my Postnatal period, my mom used to prepare this bottlegourd curry with telagapindi a lot as it aids in good production of milk for new mothers.Telagapindi is basically the residual powder after the process of extraction of oil from sesame seeds and it is a good source for the increase of milk production for the new moms in their postnatal period.In case if you do not have it you can even use sesame seed powder or totally avoid both, still this curry tastes nice.

Check out other Andhra style Curry recipes here:

• Aratikaya Aava pettina Kura
• Cabbage Pesarapappu(moong dal) Dry Curry
• Chikkudukaya(Broadbeans) Curry
• Kakarakaya Ullipaya Vepudu | Bittergourd Onion Fry
• Pacchi(Raw) Tomato Kura
• Potlakaya(Snake gourd) Kobbari Kura
• Thotakura Pesarapappu Podi Kura/Amaranth-Moong dal Curry

Sorakaya Telagapindi Kura Recipe:

Serves 2-3

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Andhra - Indian | Category: Side dish

Ingredients:

3 cups peeled and diced tender Bottlegourd

1 large Onion, finely chopped

2 tsp Garlic Chili powder

2 tbsp Telagapindi or 1 tbsp Sesame seed powder(optional)

1/4 tsp Turmeric Powder

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

1 red chilli, broken

a sprig of Curry leaves

1 1/2 tbsp Oil

Salt to taste

Method:

• Heat oil in a kadai and crackle mustard seeds.Add chana dal and urad dal and fry until the dals turn red in color.
• Now add red chili,curry leaves and fry until the leaves wilt.
• Add finely chopped onion and fry until they become translucent.
• Add the chopped bottle gourd and haldi and fry for 2 mins.Sprinkle little water and cover it and cook and until it is properly cooked.
• Add garlic chili powder, salt and telagapindi(or sesame seed powder) and mix it nicely and cover it and cook for 2-3 mins.

Serve it hot with rice/roti/chapati.

Notes:

1. The addition of telagapindi or sesame seed powder is optional,but it adds to the taste.
2. If you do not have garlic chili powder, just add red chili powder.
3. You can replace bottle gourd with ridge gourd or raw papaya and follow the same process.

Technorati Tags: sorakaya kura, sorakaya telagapindi kura, telagapindi recipes, lauki sabzi, lauki recipes, andhra recipes, podi kura varieties, andhra dry curry recipes, bottlegourd curry, bottlegourd side dishes

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Mukkala Pulusu | Kadambam Pulusu | Dappalam

'Mukkalu' in Telugu literally means 'Pieces' and 'Pulusu' means 'Stew'. In Mukkala Pulusu, we use various vegetables which are chopped into big chunks, cooked in tamarind extract and spiced up slightly.It is usually paired with Mudda pappu(mashed plain toor dal) and papds/fryums which is the ideal combination.While a few add some rice flour mixed in water to thicken this pulusu, I usually prefer to add some toor dal as it not only thickens the pulusu, it also adds to the taste.

Usually Pulusu would be prepared with a combination of leftover vegetables but I usually buy various vegetables in small quantities to prepare this pulusu.I love this dish very much and hence I prepare it more often than I prepare sambar.

Though the ingredients that we add in Pulusu and sambar are similar,the taste of pulusu is totally different from Sambar.We add less quantity of toor dal and more vegetables in pulusu unlike Sambar where we add more quantity of toor dal and less vegetables. Pulusu is very tangy,spicy and slightly sweet compared to sambar.

Mukkala Pulusu | Andhra Style Mixed Vegetable Stew Recipe:

(Serves 3-4)

Ingredients:

1/4 cup Toor dal

1 very big lemon sized Tamarind

2 tbsp grated Jaggery

1 1/2 tbsp Sambar powder or 1 tsp Red chili powder

5-6 Curry leaves

1/4 tsp Turmeric powder

Salt to taste

Vegetables:

1 Drumstick,cut into 1 1/2" pieces

7-8 Pumpkin pieces of 1" cubes

7-8 Bottle gourd pieces of 1" cubes

1 Carrot,cut into big chunks

1 small Sweet Potato,cut into big chunks

5-6 French Beans,cut into 1 1/2" pieces

1 Onion,cut into 8 quarters

1 Tomato,cut into 8 quarters

2 light colored Green chillies,slit

(other optional vegetables - potatoes,brinjal,ladies finger,raw papaya,winter melon)

to temper:

1 tbsp Oil

1 tsp Mustard seeds

2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Pressure cook toor dal for 3 whistles until done.Mash the toor dal nicely and keep it aside.
• Soak tamarind in water for 10-15 mins and remove tamarind pulp and keep it aside.Add 1 cup of water to it.
• Add chopped vegetables(chop the vegetables in big chunks),slit green chillies,onions,tomatoes,few curry leaves to the tamarind pulp and add salt and turmeric powder and pressure cook for one whistle.
• After the pressure drops down add cooked dal to the boiled vegetables and add grated jaggery,salt and sambar powder(or red chili powder) and cook for few more minutes until you get the required consistency..The consistency should neither be very thick nor very thin.
• Meanwhile heat oil in a small tadka pan and crackle mustard seeds,red chillies,curry leaves and asafoetida and fry well and add this to the boiling Pulusu(stew).

Serve it hot with rice and papad/Curd chili/fryums.You can serve it with cooked and mashed toor dal(mudda pappu).

Notes:

1. I usually add vegetables like drumsticks,pumpkin,bottlegourd,beans,carrot,sweet potato which I strongly recommend to use them as they impart a nice flavor to the stew.But you can add other vegetables like brinjal,ladies finger,winter melon,potatoes too in the recipe.If you are using ladies finger I would suggest to saute them in oil before you boil it with other vegetables.
2. Few do not add toor dal in the recipe,in that case you can thicken then pulusu/stew with a tbsp of rice flour(which is mixed in water) and boil it along with pulusu until you get desired consistency.But I always prefer to add the dal to thicken instead of rice flour mixture.It is your wish,but do not add more amount of toor dal as it will change the taste of it.
3. We use more amount of tamarind pulp in the recipe,so adjust the jaggery and salt according to your taste buds.
4. You can add red chili powder or sambar powder or a mix of both in the recipe.
5. Always cut vegetables into big chunks for this pulusu.

 

Technorati Tags: mukkala pulusu, dappalam recipe, mixed vegetable stew, andhra dappalam, kadambam pulusu, south indian recipes, andhra style pulusu, mixed vegetable pulusu

 

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Lauki Chana Dal Recipe | Sorakaya Senagapappu Kura | Bottlegourd Chana Dal

I usually make either paratha or kofta or akki roti with bottle gourd as TH does not prefer bottle gourd in curries.As my in-laws are here now I had a chance to prepare this curry for lunch .I like the slight sweet taste of the vegetables like bottle gourd,ridge gourd after they get cooked and chana dal adds a nice bite when cooked.This is a simple recipe which goes well with rice and roti.

Lauki chana dal Recipe | Sorakaya Senagapappu Kura:
(Serves 4)

Ingredients:
1 medium Bottle gourd(roughly 2 1/2 cups chopped)
1/2 cup Chana dal
2 medium Onions,chopped
2 Tomatoes,finely chopped
2-3 Green chillies,slit
1 tsp Ginger-Garlic paste
3/4 tsp Red chili powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Garam masala (optional)
a sprig of Curry leaves
1/2 tsp Mustard seeds
a pinch of Asafoetida
1 tbsp Oil
Salt to taste
Method:

• Soak chana dal for 1 hr.Drain and keep aside.
• Heat oil in a small pressure cooker or thick kadai and crackle mustard seeds.
• Add hing,slit green chillies and curry leaves and fry for 30-40 secs.
• Add chopped onions and fry until they are translucent.
• Add chopped bottle gourd pieces and fry for 2-3 mins.Add chopped tomatoes and soaked chana dal and again saute for a minute.
• Add coriander powder,red chili powder,garam masala,turmeric powder and salt fry for a minute.
• Add 1 cup of water and pressure cook for 1-2 whistles.If you are using kadai cover it and cook for 8-10 mins until bottle gourd is cooked.Chana dal should be firm to touch but it should be cooked.
• once the pressure is down(if using cooker) cook on high flame for a minute or two and switch off the flame.

Serve it hot with Rice/Roti.

Notes:

• You can replace bottle gourd with ridge gourd or white pumpkin and follow the same recipe.

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Masala Jolada Rotti

Jowar is one of the most healthiest grains which we should include in our diet.Making Jolada rotti seems very difficult for many people and even I used to find it difficult during my earlier stages of cooking.But with some tips which I learnt from my mom,now I can make very decent jolada rotti even though I have not not mastered still in making it.I will try posting karnataka's the most famous Jolada rotti soon.The speciality of this masala jolada rotti is even a beginner to the kitchen can also make it very easily and enjoy the more tastier version of regular jolada rotti.When I posted Akki Rotti many of you liked and tried my version of akki rotti and thanked me for the tips I have shared there,if you want to expertize yourself in making these rotti's please go through the tips I mentioned here and I am sure you will definitely surprise others with the flaw less crispy and tastier rotti's.You can make this with only jowar flour and avoid using wheat flour,still it comes nice.But addition of little wheat flour in it even the beginners can prepare it without any difficulty.

Ingredients:
1 1/2 cups Jowar/sorghum flour
1/4 cup wheat flour(handful and optional)
3/4 cup grated bottle gourd
1/2 cup finely chopped onions
2 tsp green chilli paste
1 tbsp white sesame seeds
1/4 cup chopped coriander
1 tsp jeera(optional)
salt to taste

Method:

• Take a wide bowl and mix Jowar flour,wheat flour and salt.
• Add grated bottle gourd,chopped onions,green chilli paste,coriander,jeera,sesame seeds and mix well until the mixture is completely moistened by the water from bottle gourd and onions.
• Now add some warm(to medium heat) water if required and mix well until you get the dough similar to the akki roti dough and rest the dough for 10-15 mins.You can even use it immediate if required.
• Take a handful of dough and make it into round balls of Orange size.
• Smear the Rotti tawa(Non-stick/normal dosa pan) with little bit of oil all over the tawa and place the rotti dough in center and press it gently with hands and spread into a thin layer by rotating the pan and by immersing the hand in a bowl of water in between which helps in patting the dough evenly and smoothly on the tawa.Make it as thin as possible.do not bother if small gaps are there,that makes the rotti even crispier.
• Pour little oil over it and cover it with a lid and place it on fire on medium flame.Let it cook for 2 mins.Keep an eye on it to check in b whether it is done or not.Once you see the red patches started forming increase the flame and cook it.Try to rotate the tawa inorder to get an evenly roasted rotti.No need to turn it on the other side.

Serve this right off from the flame and on to the plate with a dollop of fresh white butter and some Thokku(smashed pickle type generally made up of either mango or tomato) and masala dahi.
I served it with Lobia Curry.

Variations:

• Grated Carrot/Bottle gourd/Cucumber/Beetroot/fresh coconut can be added to the above mixture according to our taste.
• Greens like Mint/Coriander/Dill leaves/Spinach can also be added according to our taste.

Note:

For more tips to make good rotti and to make different varieties of rotti's check here.

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Vegetable Dosa

Bangaloreans are great foodie's and if you ask them about their favorite food, they will be having a big list and a special place for each item .During my last trip to Bangalore my bro took me to a street joint in Jayanagar suggesting that he is very famous for his softest khaara Idli. That guy opens only after 7 pm and as the place is always over-crowded typically most of his fare gets over soon. As we reached a bit late there, we could not taste his famous Idlis but were lucky enough to get to taste another signature dish,Vegetable dosa.That was the first time I got to know that such kind of dosa's exist!! They were extremely soft and fluffy like set dosa's.Mom who again is a great foodie tried this after getting different versions from her sister and friends. She has passed this lovely recipe to me which is just perfect and yummy and always turn perfect.
But the blogosphere is lot ahead of us and I noticed that many of you have already posted different versions of dosa. The preparation of this dosa is slightly different from the other vegetable dosa's available in blogs. I have seen that a lot of people add vegetable puree to dosa batter but in my version even vegetables are added while grinding the rice and fermented which gives a different taste to the dosa and is more flavorful. Gals,Do give it a try and I am sure you will love it.
Does the batter looks like strawberry lassi for you??It does look like that for me...:)

Ingredients:

1 Cup Raw rice(normal rice)
1 handful Urad dal(less than1/4 cup)
1/4 Cup chopped Lauki(bottle gourd)
1/4 Cup chopped Cucumber
1/4 Cup chopped Beetroot
1/4 Cup chopped Carrot
1/4 Cup chopped Tomato(optional)
Salt to taste


Method:

• Soak rice and urad dal separately for 6-7 hrs.
• Grind Urad dal to a smooth mixture and add rice to it and grind it again.
• Now add all the chopped vegetables to it and grind it to a smooth mixture.Add salt to it and mix.
• Ferment it overnight and make dosa's next day.
• These dosa's are crispy outside and soft inside.Dosa's can be spread thick like Set dose or spread it thin to get crispy one's.

Serve it hot right off from the flame and on to the plate with some coconut chutney/peanut chutney or sambar.

Note:

• As the vegetables provide softness to the dosa do not add more than a handful of urad dal while preparing the batter.Otherwise the dosa's will be messed up.
• You can add finely chopped coriander while making Dosa's,but I personally prefer to make the plain dosa's and prepare a chutney that goes with this.
• Always Cover the dosa with lid once it is spread and keep it on medium flame.Let it sit for approximatley one minute then remove the lid and increase the flame to high until you see the red patches forming and do not flip the dosa.This makes the dosa crispy.
• You can even sprinkle kaarappodi inside the dosa before folding it.

This again goes to "Show me your breakfast" Event by Divya of Dil se.

and also to "EFM Theme - Breakfast Series" @ Srish Kitchen

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Akki Rotti | Akki Roti...Karnataka Special.!!!

Akki rotti is a very famous dish in Karnataka and is my favorite too. I never get bored of this rotti and I can eat this daily provided if someone prepares this for me...:)..!!
This used to feature as a regular dish in my lunch and my mom used to give me 6-7 roti's so that her daughter could get to taste atleast one...poor mom...!!Guys believe me, my lunch box used to be a hot target for my friends.If I tell them that i have brought this for lunch,I had to run after them to chase my lunch box or else there would be just a tiny piece left for me to taste and I always ended up to go the canteen....Hmmm..So many memories with this rotti for me.My Mom makes the best Akki roti's that I ever had.They will be perfect crisp and soft at the same time.

As Hubby is brought up in Delhi and as my Inlaws are from Andhra,they never got to taste this.The very first time i prepared this after my marriage Hubby was very much impressed by the taste and has become a big fan of this and now he always asks me to prepare this rotti.


Ingredients:
2 Cups Rice flour
2 Onions finely chopped
1 Cup grated Bottle gourd(can be substituted by cucumber)
1/4 cup grated Carrot
1/4 cup finely chopped Coriander
1/4 Cup Roasted,deskinned and slightly powdered peanuts
1 tsp green chilli paste(Ground into a coarse mixture)
1 tsp jeera
salt to taste


Method:

• Mix the rice flour with all the ingredients properly with hand until everything is mixed properly.
• Now add enough warm water to make it into a semi solid dough as shown in picture.(Rice flour varies from place to place,if you feel that your rice flour is sticky then add warm water to make the dough which in turn helps to release the stickiness of the dough,it always help better).
• Take a handful of dough and make it into round balls of Orange size.
• Smear the Rotti tawa(Non-stick/normal dosa pan) with little bit of oil all over the tawa and place the rotti dough in center and press it gently with hands and spread into a thin layer by rotating the pan by immersing the hand in a bowl in between which helps in patting the dough evenly and smoothly on the tawa.Make it as thin as possible.do not bother if small gaps are there,that makes the rotti even crispier.
• Pour a spoon of oil over it and cover it with a lid and place it on fire on medium flame.Let it cook for 2 mins.Keep an eye on it to check in b/n whether it is done or not.Once you see the red patches started forming increase the flame and cook it.Try to rotate the tawa inorder to get an evenly roasted rotti.No need to turn it on the other side.

Serve this right off from the flame and on to the plate with a dollop of fresh white butter and some Thokku(smashed pickle type generally made up of either mango or tomato).You can even serve it with masala dahi.




Other variations of Akki rotti:

• The Basic Akki rotti contains Rice flour,onions,green chilli paste,coriander leavessalt,jeera.Try the other variations of Akki rotti according to the availability of vegetables.
• Grated Carrot/Bottle gourd/Cucumber/Beetroot/fresh coconut can be added to the above mixture according to our taste.
• Crushed peanuts add the extra taste to the regular Akki roti's.
• Seasonal seeds like Avarekallu(tender ones) can be used to make these.
• Greens like Mint/Coriander/Dill leaves/Spinach can also be added according to our taste

Mix and match the above variations in order to suit your taste buds.

Important Notes:

1. Use two-three tawa's to make these rotti's which eases the process of making them.
2. Do not attempt to pat the dough on hot tawa,the dough does not spread evenly and we may even burn our fingers.
3. Run the backside of the pan(after the rotti is done) in running water in order to cool it faster.But do not try to attempt this process for non-stick tawa's,there is a possibility of the non-stick coating coming out and the shape of the tawa gets disturbed.
4. Always prepare it on medium flame and higher the flame inorder to get nice crispy and softer one's.Otherwise it will become very hard and chewy.
5. The rice flour's vary from place to place.The gluten content in rice flour also varies which when attempted something like this makes the rotti very hard and stiff and will be very chewy.So try to use non-glutinous rice flour for this and use medium hot water to make the dough inorder to avoid the extra glutinous of the rice flour.
6. Dip your hands in water in between the process which helps you to pat them evenly or you can even apply oil to your hands while doing it.
7. If you don't have many pans/tawa's at home,try to use a hollige paper if available to pat the rotti or you can even pat on the greased baking mat and place it on tawa with the dough side down and remove it after one minute and fry the rotti normally.
8. Sometimes the rotti sticks to the pan and it does not come out.The Best way to get a non-sticky rotti is "spray Pam(Oil spray) all over the hot pan and run it in the water and follow the procedure, you can really avoid that messy job.
9. If you do not have pam spray pour 1-2 tbsp of oil on the hot pan and prepare tadka (just add mustard seeds) and remove it and let the pan cool and follow the procedure.You can still avoid the sticky- messy job of rotti's.

I have shared you some important tips to make perfect and crispy Akki rotti's.Hope it might be helpful for you guys.These are the techniques which i have learnt from Mom inorder to make my favorite crispy Akki roti's.The process seems elaborate for beginners but experience makes it more easier to do them.

For a more healthy version you can even check my Ragi rotti which is equally delicious and more healthier than Akki rotti.


As a kid I never used to eat ragi rotti, In order to make it appealing for me my Mom used to pat half the tawa with the Rice flour dough and the other half with ragi flour dough which tempts me in a combo of different colours.Seems quite interesting right??Try it out to make your kids eat if they are also like me, do not accept some dark colors in their food.

This again goes to Nag's 'Ravishing Rice' Event Which was originally started by Meeta

and to "Show me your breakfast" Event by Divya of Dil se.


and this also goes to "EFM Theme - Breakfast Series" @ Srish Kitchen

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Lauki ka Halwa(Sorakaaya/Bottlegourd halwa)

The other day i was just checking my drafts and came through this post which was pending in my drafts from so many days and was seeking my attention.I had prepared this on the occasion of my FIL's Birthday last month.
Hubby is not a great fan of this vegetable and as long as he does not recognize its form in any food stuff he does not mind eating it,otherwise its a big no....no to this vegetable.But considering the health benefits of this vegetable i try to include this in our daily food in various forms like in vegetable juices,koftas,parathas,rotti's,kheer and halwa.

I tasted this for the first time at my friends place,till then i did not even know that one can prepare halwa even with lauki.I just fell in love with the bright green color of this lovely halwa which is quite different from the regular halwa's.(It retains its green color if it is not cooked for a long time). I prepared this halwa in a similar manner like how i prepare carrot halwa, the outcome was just out standing and this just melts in the mouth and i hope it would also taste fantastic with Ice cream......and here comes the recipe.

Ingredients:
1 Lauki(bottle gourd) peeled,de-seeded and grated
1 cup milk
1/2 tin Condensed milk(200ml approx)
4 tbsp Sugar(add it accordingly)
2 tbsp chopped cashew nuts
2 tbsp flaked almonds
2 tbsp flaked pistachios
2 tbsp raisins
4 tbsp ghee
cherries for decoration(optional)



Method:
Add milk and grated bottle gourd to the cooker.Close cooker and bring to full pressure on high heat and remove cooker immediately from heat.
Release the pressure immediately and open it(or you can cook the lauki in milk on a stove top which is bit time consuming).
Place the cooker on high heat,add sugar and condensed milk and cook until the liquid dries up(approx for 15-20 mins) stirring occasionally.
Add ghee and cook till ghee separates from the mixture(this takes approx 10 mins),stirring constantly.
Heat ghee in a small pan fry cashews and raisins and add this to the halwa,add flaked badam/almonds and pistachios and mix everything.

Serve hot garnished with flaked almonds and pistachios.(I used a cherry also in the picture) or with ice cream.

I am sending this to the event Mithai Mela hosted by srivalli of Cooking 4 all seasons.

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Ragi Rotti

Ingredients:
1 1/2 Cups Ragi flour
1/4 cup groundnuts
1/4 cup grated beetroot
1/4 cup grated bottle gourd
1 onion finely chopped
1 tsp tamarind pulp
1/2 tsp powdered jaggery
2 tbsp chopped corriander
1 tsp green chilli paste
salt

method:





Dry roast groundnuts,remove the skin and grind it to a coarse powder.
In a big bowl mix onion,beetroot,bottle gourd,corriander,chilli paste,salt,tamarind pulp,jaggery,groundnuts and add ragi flour to it and and mix everything,add warm water and mix it to a thick dough.

Take a tawa and apply some oil to the tawa,take a orange size dough and pat it with a hand to a thin roti(use little water to aid in patting the roti in between).pour a spoon of oil all over,cover it with a lid and cook it on medium flame for 3-4 mins until its done.remove it from heat and serve it hot with fresh(or store bought) butter and chutney or pickle.

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