Rava uthappam

Ingredients

Rava/ sooji - 1 cup
Water - 1 cup
Onions - 2
Tomatoes- 2
Green chillies - 2
Baking soda - a pinch
Lemon - 1/2
Coriander leaves
Oil & salt - as per requirement

Method

1. Soak rava in water for 1/2 hour.
2. Add salt, lemon juice and baking soda.
3. Pour the batter thick like that  for uthappam.
4. Top it with cut onions, tomatoes, chillies and coriander leaves.
5. Turn and cook on the other side also.

Moong dal halwa

Ingredients

Moong dal/ Pesarapappu - 1 cup
Water - 2 cups
Milk - 1 cup
Sugar - 1 cup
Ghee - at least 4 tbsp
Almonds / cashews / kismis - for garnish

Method

1. Soak moong dal overnight ( recipes on the internet say to soak from a minimum of 1/2 hour to overnight. I soaked overnight so that there wouldn't be any raw smell)
2. Grind it to a fine paste with as little water as possible.
3. Heat ghee in a pan.
4. Add the ground paste and keep stirring at regular intervals.
5. Initially all the ghee would be absorbed but after some time the ghee starts to ooze out and the texture also turns grainy.
6. By this time, boil milk, water and sugar and keep this ready.
7. Add the mixture to the moong dal and keep stirring again.
8. Again the mixture will absorb all the liquid and slowly start to ooze out ghee again. 
9. Halwa is ready at this stage. Can garnish with fried dried fruits.

Baingan bharta

Ingredients -

Brinjal - 1 ( long, oval variety)
Onion - 2
Oil - 1 tsp
Coriander seeds- 2 tsp
Saunf- 1 tsp
Red chillies- 2
Lemon -1/2
Salt - as per requirement
Coriander leaves - for garnish

Method

1. Dry roast coriander seeds, saunf and red chillies. 
2. Coat brinjal with some oil and roast it directly on the flame till you find cracks on the skin and turns black
3. Put the roasted brinjal in water. Keep aside for some time.
4. Remove the skin.
5. Grind the pulp along with the roasted coriander, saunf and chillies.
6. Add salt, lemon juice, onions and coriander leaves.

Susla

Tasted this dish when we went to Bidar from Hyderabad in 2015. We had asked the chef for the recipe and he very gladly obliged. He said it was a delicacy of North Karnataka.  From then its been a regular breakfast recipe in our house. 

Ingredients - 

Puffed Rice - 1 cup
onions - 1
peanuts - 2 tbsp
roasted gram dal - 1.5 tbsp
curry leaves - few
jeera - 1 tsp
oil- 2 tsp
salt - as required
green chillies - 2
coriander leaves - optional

Method -

1.  soak puffed rice for 10-15 min till it becomes soft.
2. squeeze out the water and keep aside.oasted gram dal into a coarse powder.
3. grind r
4. heat oil in a kadai and add jeera, curry leaves and green chillies.
5. add peanuts and fry till done.
6. add onions and fry till they turn translucent.
7. add salt and the soaked puffed rice and roasted gram powder.
8. mix well, cover and cook for a few minutes.
9. garnish with coriander leaves.

Ragi Mudde / Ragi Sankati

Ingredients- ·         Ragi Four – 1 cup ·         Water – 2 cups ·         Salt – a pinch

                                                                                                                 

Method -

1.       Add a tsp of ragi flour and salt to water in a container.

2.       Bring it to a boil.

3.       Once it comes to a rolling boil, switch off the flame and add the rest of the ragi flour to it. Mix well so that there are no lumps.

4.       Once it is mixed well, bring it to the center. Switch on the stove and cook till it is done. Make sure that it doesn’t get burnt at the bottom.

5.       Switch off the flame and keep it covered for some time.

6.       Once it becomes warm, apply some oil to your hand and make into small balls.
              Serve with sambar or buttermilk.