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14th April 2005, 08:43 PM
#31
Where do you live napolims445? I hope you don't mind me asking this question.
Thanks !!!
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14th April 2005 08:43 PM
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14th April 2005, 09:34 PM
#32
Senior Member
Regular Hubber
In USA
I dont mind answering that. But if you dont mind can you tell me why do you want this info?
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18th April 2005, 08:55 PM
#33
Hi napolims445,
The only reason I asked you that information was to come to your house and eat jolada rotti or atleast learn from you how to do it, I have been craving that for a very long time ) You can send me a PM at sushrani@yahoo.com. I love joladda rotti and yenagai, even my husband loves too. Believe me, I had no other intentions. I'm in OH.
-Regards,
Khushi.
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18th April 2005, 09:37 PM
#34
Senior Member
Regular Hubber
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18th April 2005, 11:50 PM
#35
Hi,
jUST CURIOUS,
Whats yennegai ?
how to make it?
Bhargavi.Raj
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19th April 2005, 02:09 AM
#36
Senior Member
Regular Hubber
Hi Bhargavi,
here is the link to yennegai- http://forumhub.lunarpages.com/hub/v...er=asc&start=0
yennegai - yenne means oil in kannada and here brinjal is used to make this. A north karanataka speciality made with Jowar rotti- top combo and I feel i'm in heaven when i eat that.
enjoy!!
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19th April 2005, 02:55 AM
#37
Oh thanks Napolims.
Did u get the info abt the gongura plant u wanted?
Bhargavi.Raj
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19th April 2005, 08:57 PM
#38
Hi Nipolims /Bhargavi
I came across the query on this thread and I have one recipe with spinach -tomato . Try it, hope you guys would like it. Its very simple and easy to cook
Spinach -Tomato recipe.
Spinach chopped
Tomato chopped
Hing
Turmeric powder
Red chilli powder
Dhaniya powder
Jeera
Garlics
Sesame seeds / Ground nuts (optional)
Salt
Tuver daal / Moong daal
Quantities you can adjust as per your preference, only thing is proportions of tomato and spinach should be equal.
Spices and daal quantity can be adjusted as per personal taste and consisitency you want.
PREPERATION METHOD
First cook the tuver daal / Moong daal and mash it to soft consistency. keep aside for a while.
In a kadai heat sufficient quantity of oil, add Jeera , chopped garlic and hing (Sesame seeds / groung nuts optional) , when the garlic starts getting light brown add chopped tomato and chopped spinach .
To this add dhaniya powder , turmeric powder and red chilli powder .
Mix all of them and cover the kadai , cook till spinach and tomatoes are fully cooked. You will see oil seperating on the edges.
To this mix in kadai add previously cooked daal and add water to have thick or thin consistency depending on how you want to eat.
Thicker with roti and bit thinner if you are eating with rice.
At the end add salt as per taste. Allow to heat for some more time . sprinkle chopped coriander on the top when serving.
This is a kind of home dish we cook in maharashtra /karnataka
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28th April 2005, 07:12 AM
#39
Junior Member
Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber
napolims445 ,
Thanks so much for providing the jowar roti recipe . I'll surely try it & let u know the outcome.
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20th July 2005, 07:06 AM
#40
Senior Member
Devoted Hubber
Awesome..
Hi napolims
Tried your version of "stuffed baingan in gravy" today.It was awesome .It's different from the usual recipe using onions,tomatoes.I am pleased cos I could prepare a real yummy dish sans onions,tomatoes.FYI I omitted garlic too and we loved it.
Thanks a lot and do post more interesting north karnataka recipes when you find time.
Regards
Sowmya
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