Unde Majjige Huli/Lentil dumplings in yoghurt sauce

English Translation to majjige huli was bit difficult. But just thought of putting it up as it may help non kannada users to understand the title.

My little one is now 4 month old and he rolls over :) Ever since he learned this new activity he has been practising it very well to master this activity.

Coming back to the recipe, please refer/click on majjige huli (click on this to get the recipe) to get basic majjige huli recipe.

Bele unde/Lentil dumplings

Togari Bele/Toor dal: Kadale Bele/Chana dal:Hesaru Bele/Moong dal: Together should make 1 cup
Hasiru Menasinakayi/green chilli: As required / Ruchige takkastu
Eerulli/Onion: 1 medium size (chopped finely)
Kottambari Soppu: 2 tbsp (chopped finely)
Jeera: 1/2tsp

Soak all lentils/bele for atleast 3hrs. Blend all lentils with green chillies, jeera and salt to a coarse paste.
Transfer to a bowl and add chopped onions and coriander. Make them into desired shape and steam them like idlis for about 15 -20 mins or till they are done. Dip them in Majjige huli and bring to boil. Serve with hot rice and enjoy them.


Hyderabadi Dahi Bhindi

Got this recipe from Monsoon spice. H.D.Bhindi was delicious. Thank you Sia and Chatkhor.

( Serves 2 people)
Ingredients and Procedure :

Bhindi : 12 no's (Wash, wipe and cut into 1" pieces)
Cut Bhindi and fry in little oil. Keep it aside.

Make paste of the following:
Almonds/Cashewnuts : 10 (Soaked in milk/water for 1hr)
Fresh Coconut : 1tbsp

Dry Masala:
Kasoori Methi : 1 big pinch
Kitchen King Masala : 1& 1/4 tsp (Garam masala can also be used)
Red chilli Powder : 1 tsp
Amchoor Powder : 1inch
Coriander Powder : 1/2 tsp
Turmeric : 1 big pinch

Other Ingredients :
Onion : 1 big cut into small pieces
Tomato : 1 big cut into small pieces
Ginger Garlic Paste : 1 tsp (if u don't like GG paste like us, grate ginger and garlic and put water into it. Mash it to releaUs into water. Use this water to have a mild flavor of GG)
Yogurt/Curds : 3tbsp

 Tampering Ingredients
Oil, Hing, Jeera and curry leaf

 Heat Oil in pan. Add hing and jeera. When jeera is red add Onions n curry leaf and sautee. Sautee till onions are transcluscent. Add ginger garlic paste and fry till the raw smell dissappears.
Add all ingredients listed in 'dry masala' and mix well. Reduce the flame or you may burn the masalas.
Add in tomatoes and mix. When tomatoes start releasing the pulp add almond coconut paste. Mix well and stirr for a minute.
Pour in curds and mix well. Keep stirring for a minute or two.
Add salt to taste and a pinch of sugar and stir well. Depending on the thickness of the gravy required you can add 1/2 to 1 cup water and bring to boil on a low heat. Check salt and adjust if required. Add in fried bhindi pieces and mix well. Boil for a minute before you transfer to serving dish. 
Enjoy with your choice of flat bread.