Saturday Special:
Mysore Sweet Pumpkin Gojju (ಮೈಸೂರು ಸಿಹಿ ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)

With:
A: Pumpkin (1/2 of medium size) (ಕುಂಬಳಕಾಯಿ)
For Spice Paste:
B: 1 Cup fresh coconut (ತೆಂಗಿನಕಾಯಿ)
C: 4-10 Green chilies (ಹಸಿರು ಮೆಣಸಿನಕಾಯಿಗಳು)
D: Curry Leaves (ಕರಿಬೆವು ಸೊಪ್ಪು)

1/
Pumpkin Gojju (ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)

E Ginger pieces (ಶುಂಠಿ)
Seasoning items: Mustard, Cumin seeds (ಜೀರಿಗೆ), Urad dal, Red chilies
F: Jaggery (ಬೆಲ್ಲ), Asteofitida (Hing/ ಹಿಂಗು)
G: Curry leaves & finely chopped coriander (ಕೊತುಂಬರಿ ಸೊಪ್ಪು)

2/
Pumpkin Gojju (ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)
Process:
1.Skin pumpkin (ಕುಂಬಳಕಾಯಿ) carefully – remove seeds & residues
2.Cut pumpkin into large cubes (1.5”x1 1/2 ”x1”)
3.Slightly roast green chillies, coconut pieces & curry leaves – keep it aside

3/
Pumpkin Gojju (ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)
4.Add 4 T-spoon of oil, add curry leaves and add the cut pumpkin pieces into wok
5.Mix it, add cold water (2 cups to every 1 cup of pumpkin pieces)
6.Add some salt as the pumpkin starts to cook, add yellow powder – while it is cooking

4/
Pumpkin Gojju
7.Make curry paste, by adding roasted green chillies, coconut pieces, & coriander leaves, add water and grind till it becomes a smooth paste.
8.Best way to assess is to see if the sharp edges of the cut pieces are turning soft rounded

5/
Pumpkin Gojju
9.Add curry paste and let the pumpkin pieces continue to cook with the curry paste
10.Add salt to your taste.
11.If it is spicy, add a T-spoon of tamarind, more water
12.Let it cook for 5-8 min, the paste and pumpkin pieces become quite mushy-mushy

6/
13.If the mix is too thick, add more water, if it too liquid, add a T-spoon of rice flour or Besan Flour to make the batter thick
14.Seasoning is done with mustard, asteofitida, red chillies and add to the Gojju
15.Sprinkle finely chopped coriander

7/

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More from @mmahesh1

19 Dec
Mysore Eggplant Uppittu (ಮೈಸೂರು ಬದನೆಕಾಯಿ ಉಪ್ಪಿಟ್ಟು)
With:
A: Rava (2 cup)
B: Vidala onion (1 large size)
C: Tomato (1)
D: Green beans (handful)
E: Bell Pepper (Orange & Yellow)
F: Eggplant (3-4 small ones)

1/
Mysore Eggplant Uppittu (ಮೈಸೂರು ಬದನೆಕಾಯಿ ಉಪ್ಪಿಟ್ಟು)

F: Seasoning items: Mustard, Cumin seeds, Urad dal, Red chillies
G: Ginger, Curry leaves & finely chopped coriander, Lemon Juice

2/
Mysore Eggplant Uppittu (ಮೈಸೂರು ಬದನೆಕಾಯಿ ಉಪ್ಪಿಟ್ಟು)
Process:
1.Start w seasoning w mustard, cumin seeds, urad dal, red-chillies
2.Add green-chillies to your taste, ginger & curry leaves
3.Add onion & fry for a min, then add green beans & keep roasting till it is semisoft
3/
Read 6 tweets
16 Dec
1. Modify the position
2. Pay attention to candidates' dream
3. Break conventions of hiring process - If a PhD candidate seems better for an MD position, break the convention & hire the PhD
4. Hire for talent's sake

1/
bit.ly/3m9yyAQ
5. Empower faculty dreams
6. Develop in-house expertise
7. Be purposeful about diversity
8. Build long-term relationships w faculty

2/
bit.ly/3m9yyAQ
Most do not strive to hire people better than themselves-instead follow hiring conventions & fill senior positions w good but not transformative leaders

Leaders fail to hire superb talent, because
1. Fear of talent
2. Individual overconfidence

3/
bit.ly/3m9yyAQ
Read 4 tweets
11 Dec
How to make ‘Instant Ragi Dose?’ (ಧಿಡೀರ್ ರಾಗಿ ದೋಸೆ ಮಾಡುವುದು ಹೇಗೆ?)

Part A
1.Finely chopped red onion, green chillies, curry & coriander leaves
2.3 cups Ragi flour (Rg)
3.1 cup Rave (Rv)
4.¾ cup Wheat flour (W)(optional)
5. 1/8th cup Rice Flour (Ri)

1/
Ragi Dose? (ರಾಗಿ ದೋಸೆ)

No need for grinding or fermentation

6.For larger quantity use: Rg: Rv: W: Ri = 3: 1: ¾ :1/8
7.Mix #2, 3, 4 and 5 + #1 + cumin seeds (1 T-spoon)
8.+ 2 to 3 cups of water
9. + 1 cup of buttermilk or yogurt to mix evenly
10. Draw the dose

2/
Ragi Dose? (ರಾಗಿ ದೋಸೆ)
1.Smear dose pan w olive oil + heat in low flame
2.Draw dose outside in (opposite to inside out for regular dose)
3.Cook on medium heat + cover pan to sustain heat
4.Slowly turn it over & cook other side
5.Slide onto Ur plate
6. Eat w Tomato Chatni
Read 4 tweets
10 Dec
Friday Dish:
Mysore Tomato Chutney (ಮೈಸೂರು ಟೊಮೆಟೊ ಚಟ್ನಿ)
With
A:2 spoons of Channa Dal
B:1 sp of cumin seed
C:10 Red Chillies
D: Curry Leaves
E: ½ cup of fresh coconut pieces
E:1 Vidala Onion (small chunks)
F:6 Tomatoes (small chunks)
G: 2 or 3 Garlic Cloves
H: Turmeric

1/
As promised, a day early

Mysore Tomato Chutney (ಮೈಸೂರು ಟೊಮೆಟೊ ಚಟ್ನಿ)
Process:
1.Roast A, B, C & D and E w a spoon of oil – keep it separately
2.Fry Onions first, add Tomato chunks & garlic cloves – fry until it becomes mushy – allow it to cool before grinding
@Desifooodie
2/
Mysore Tomato Chutney (ಮೈಸೂರು ಟೊಮೆಟೊ ಚಟ್ನಿ)

3.Start grinding A+B+C+D & E first, then add fried mix of onion, tomato & garlic.
4.Add water to desired consistency
5.Add salt
6.Season w mustard, urad dal, red chillies

Goes well with instant dose or rice or chapati
Read 4 tweets
17 Jul
Akki Rotti (ಅಕ್ಕಿ ರೊಟ್ಟಿ)
(Signature disk of Karnataka – southern state of India)

(Can’t find in any Indian Restaurants in US)

With:
A: 3 cups of rice flour
B: # cups of water

1/
Process (little tricky but gets better w practice)

A: Heat 3 cups of water, 1 tsp of oil & 1 tsp of salt
B: When the water boils, add 3 cups of rice flour and mix gently
C: Mix nicely to avoid any lumps
D: Mixture is hot, be careful when you start kneading

2/
E: Dip hand in cold water when kneading to form a smooth and soft dough
F: Take a golf sized dough and knead again – add dry rice flour while kneading to avoid sticking
G: Dust rolling board w rice flour to prevent sticking (tricky part– improves w practice)

3/
Read 7 tweets
17 Jul
Mysore Pumpkin Gojju (ಮೈಸೂರು ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)
With:
A: Pumpkin (1/2 of medium size) (ಕುಂಬಳಕಾಯಿ)
For Spice Paste:
B: 1 cup of Hurigadale (ಹುರಿಗಡಲೆ)
C: 1 Cup fresh coconut (ತೆಂಗಿನಕಾಯಿ)
D: 2 T-spoon of Sesame Seeds (ಎಳ್ಳು), 4-6 red chilies (ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ)

1/
E: Curry Leaves (ಕರಿಬೆವು ಸೊಪ್ಪು)
F: Asteofitida (Hing/ ಹಿಂಗು), Ginger piece (ಶುಂಠಿ)
G: Seasoning items: Mustard, Cumin seeds (ಜೀರಿಗೆ), Urad dal, Red chilies
G: Jaggery (ಬೆಲ್ಲ), Asteofitida (Hing/ ಹಿಂಗು)
H: Curry leaves & finely chopped coriander (ಕೊತುಂಬರಿ ಸೊಪ್ಪು)

2/
Process:
1.Skin pumpkin (ಕುಂಬಳಕಾಯಿ) carefully – remove seeds & residues
2.Cut pumpkin into large cubes (1.5”x1.5" ”x1.5”)
3.Fry: C, D, E separately
4.Grind B, C, D, E & F into fine paste
5.Start seasoning with mustard, cumin seeds, urad dal and red chilies

3/
Read 6 tweets

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