Anarse

Ananrses are the semi sweet absolutely heavenly tasting delights. It’s made with rice flour in a quick way in Karnataka.

Ingredients..............

1. Rice flour- 20 gm
2. Semolina- 10 gm
3. Plain flour- 20 gm
4. Jugglery (Gud)- 10 gm
5. Vegetable oil- 1 cup
6. Sesame seeds (Til)- 10 gm
7. Milk- 5 tbsp

Method...............

•  Mix all flour and sesame seeds together including jugglery.



• Add one by one table spoon milk and make a soft dough.


• Take small piece of dough and roll out with the help of palm.



• Heat the oil midum low and fry till golden browm both sides.





• You can change, Anarsa shape according to you as well.


• Anarse is ready.

Tomato Sour Sauce (Tomato Chutney)

Ingredients...................

1. Tomato-1
2. Chopped Green coriander-4 tbsp
3. Green chili- 2
4. Ginger- 1 inch
5. Salt to taste
6. Water 4 tbsp

Method...............

• Wash tomato, ginger, green chili and coriander leaves.

• All ingredients including salt, beat in food processor if you want add little bit of water and make a fine paste.



• that's is it, tomato sour sauce is ready.

Aubergine Fritters (Baigan pakora)

Ingredients.................

1. Sliced aubergine- 10
2. Gram flour-1 cup
3. Plain flour- 1/2 cup
4. Turmeric powder- 1/2 tbsp
5. Coriander powder- 1 tbsp
6. Red chili powder- 1tbsp
7. Garam masal -1/2 tbsp
8. Asafoetida- 2 pinch
9. Salt to taste
10. Vegetable Oil- 1 bowl
11. Water- 1 cup

Method..............

• Add gram flour and plain flour  together.

• Add all dry spices(red chili powder, coriander powder, garam masala turmeric powder, asafoetida and salt).

• Now add water and make thick paste.



• Check the consistency of batter it should not be more thick or thin.

• Heat the oil high medium flame.
• Add one by one sliced aubergine pieces in the batter and cover it well from both sides. 



• Now the coded aubergine pieces, put in oil.
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       .   After 1 min slow the heat on low medium and fry both sides till golden brown.

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        .   Now aubergine fritters is ready to serve you can use tomato ketchup or tomato chutney with .

Cabbage Flat Bread (Cabbage Paratha)

 

Ingredients................

1. Grated Cabbage-1 bowl
2. Wheat Flour- 1 cup
3. Carom seeds (Ajwaine)- 1/2 tbsp
4. Red chili powder-1/2 tbsp
5. Turmeric powder- 1/2 tbsp
6. Asafoetida- 2 pinch
7. Coriander powder- 1 tbsp
8. Salt to taste
9. Vegetable oil- 6 tbsp
10. Water - 1 cup

Method...........

•  First of all mix wheat flour with dry spices (red chili powder, turmeric powder, salt, coriander powder and carom seeds).

  
• Add grated cabbage, water and make a soft dough. dough should not be more tight or loose (if the dough is hard add a little more water). I like mixing the dough by hand .

 

 

 

.Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.

• Divide the dough and roll, to make it easier to roll the balls, first roll them in dry whole-wheat flour.

• 

. Lightly press the ball . Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled flat bread/paratha.

• 

.  Heat the Flat pan /tawa on medium high. Note: An iron flat pan/tawa works best. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it.

Place the flat bread/paratha over the pan. After a few seconds you will see the......

• Flat bread/paratha change color and puff in different places.

• Then flip the flat bread/paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the flat bread/paratha. Again, flip the flat bread/paratha and lightly press the puffed areas with a spatula.

    .    Flip again and press with the spatula making sure the flat bread/paratha is golden-brown on both sides.

• Flat bread/Parathas can be served with tomato chutney, plain yogurt, any gravy/ subji, or spicy pickle and butter.