Jowar Roti | North Karnataka

Method-
1/2 k.g jowar  floor
Add boiling water to the flour
Mix this with a spoon
 Kneed this thoroughly like  the chapati dough
The more u kneed the more soft the roties would become
Make small portions of the dough in to small balls
 Spread some flour on  kitchen platform..
Keep this rounded dough over this flour
Apply some flour on ur palm
 Pat this dough with ur palm evenly into thin chapati like.
 Heat the roti tava ( a special tava is needed for these roties)
 Remove this roti from the kithen  plat formm  slowly without breaking and  place this thin jowar roti on the heated tava
Dip a small piece of thin cloth in cold water
squeeze little water from the cloth all over the roti kept on the heated tava
keep for a sec and then reverse this roti on the tava
 keep for some time on the tava
 then again reverse it . After this it can be fried over the gas directly .

when done relish with jowar roti dishes .

Fried Smelts and Shrimp

Ingredients and Directions: 1/2 kg small fish smelt or indian silver fish (Belangie) 2 tbsp chilly powder or more  or less according to ur spice tolerance Salt to taste 2 tsp. asafoetida powder 1/2 tsp. tamarind paste Wash fish thoroughly applying little turmeric powder  to get rid of the smell Apply salt to taste and mix and toss them Apply chilly powder, asafoetida powder, 1 tsp. oil heated and cooled and mix again In a plate mix  some rice powder and fine rava sooji Roll the fish in this mixture on all sides to get a coating and keep for some time

Heat sufficient oil in a kadai and put the coated fish . Lower the heat to medium flame and fry the fish on both sides till they r crispy . Serve hot. The same batter can be used for frying shrimps

Haldi Leaf Patholi | Konkani

Method
10  haldi  leavves 
1/2   cup rice  soak in water for a couple of hours . Wash and drain water
 Grind the rice with 1 fist ful of grated coconut and 1  fist ful of soaked beaten rice  
in  to smooth paste 
For  filling-
1cup  grated coconut
1/2 cup jaggory powder

:5 to 6 cardmom powder -mix together thoroughly
Take one haldi leaf
Spread one portion of  the rice paste evenly in the middle of the leaf
Lay a line of coconut sweet mixture in the center of the rice paste
Fold the leaf length wise
Repeat  this on all the leaves
Keep thse folded leaves in layers in a idli steam vessel and steam them till done ( till the color of the leaves change in to pale yellow .
when cooled , remove the leaves and  relish with ghee .

                                                                                             

                                                                                                                                                                

                                 

Paan Polo Neer Dosa

Method=
1 cup sona masoori  rice +boiled rice oR 2 cups only sona masoori rice
soak  in waterfor 3  hours  . w
Wash the rice nicely and drain the water
 Grind it with 1 cup coconut gratings in to smooth paste  adding sufficient water 
Add salt to taste .
 Make the batter very thin adding more warm water .
 Keep for 2 hours during summer
In winter grind over night and next morning spread dosas
Heat the tava
Spread little ghee or oil over the tava
 Pour one dessert spn of  the batter evenly over the tava tilting it on all sides
 Close with a lid
 when it is done ,turn the dosa on the other side and fry for a while
 Relish with coconut chatni or with chicken / mutton / fish curry.