north karnataka- karalu hindi

**napolims445** · 11th March 2005, 08:19 PM

Thank You- Tomato
I'm glad u liked it
By the way- I love all the vegetables and one of the top 2 vegetables is tomato.

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**bhargavi.raj** · 11th March 2005, 08:53 PM

Hi,
I had a friend in highschool who was kannada.Her Mom used to make this amazing spinach subhji which is eaten with roti/rice. I think all kannada people make it that way. I can't remember what were in that subhji other than spinach and tomato.
If u know any recipe similar to this,can u post it for me.
Thanks
Bhargavi.Raj

**napolims445** · 12th March 2005, 08:01 PM

Bhargavi,
I check ur dhaba recipes daily. They all seem 2 be yummy but never got time to try anything new. I have to try them sometime soon.
Thanks

The spinach and tomato sabzi I know of is very simple. I don't know if this in any way resembles what u had in ur friends house.
and I myself prepare them in different ways
Spinach and aloo- (similar to palak paneer)
Spinach dal(with toor dal or moong dal)
Spinach tomato
and
rest depends on what vegetables I have

Spinach tomato- serves 2

spinach- 1 bunch, chopped
tomato - 1.5- 2 , chopped
red chilli powder- ur taste
salt- ur taste
dhania/jeera- optional- I do not use them

U can boil the spinach in cooker or you can cook it on stove.
In a kadai add a tsp of oil and then add seasoning(like mustard, jeera and curry leaves and hing). Now to this add tomato and saute till it becomes mushy and then add boiled spinach and mix it once and add salt and chilli powder and then mix it and let the flavours blend for 3-4 minutes. if u feel the sabzi is sticking to the kadai u can add a few tsps of water whenever needed, but when water is added u should wait till that watery consistancy is gone. Switch the stove off. now if u like ur sabzi to be more sour add lemon/lime juice.

A lot of people never combine palak and tomato(seeds) because they think it increases the chances of stones in kidney.
I know that a person has to avoid those when they have stones problem but I'm not sure if avoiding those helps in preventing formation of stones.

**bhargavi.raj** · 12th March 2005, 10:56 PM

Thankyou very much napolims445
Bhargavi.Raj

**tomato** · 22nd March 2005, 09:00 AM

What is 'jola rotti' flour called in english? Is it the same as 'makkai ka atta'?
I also came across something called 'binjira attta'? Anyone knows what it is and how to use it?

**shanta** · 22nd March 2005, 11:02 AM

Originally Posted by tomato

What is 'jola rotti' flour called in english? Is it the same as 'makkai ka atta'?

It's called Jowar Flour.

**tomato** · 22nd March 2005, 01:09 PM

Thanx Shanta.

**napolims445** · 6th April 2005, 12:32 AM

Hi,
Does someone know where can we get gongura seeds here in USA...I want grow them in pots for their leaves. Its been a long time since I've even seen gongura here.
Please help..
thanks

**SlurpSlurp** · 7th April 2005, 07:36 PM

HI guys!

I love JOLA ROTTI ( Jowar flour roti ) , have tried it several times , but in vain .

Can anybody guide me to the exact method for preparing this jola rotti step by step ? it would be a great favour .
Thanks .

**napolims445** · 7th April 2005, 09:45 PM

slurpslurp,
I had posted it in the jowar roti section
u can follow this link http://forumhub.lunarpages.com/hub/viewtopic.php?t=1258

one more major thing which contributes to a good jowar roti is fresh jowar flour. The older it becomes it loses its elasticity(anyways it does have least elasticity compared to wheat or maida flour- so the fresher the better ) and freshness.

Hope it works out 4 u.
enjoy!!