Showing posts with label Karnataka dishes. Show all posts
Showing posts with label Karnataka dishes. Show all posts

Sunday, 30 August 2015

Gasagase Payasa/Poppy Seeds Kheer/Khuskhus Kheer

Gasagase payasa is one of the popular traditional sweet dish of Karnataka.It is prepared by grinding poppy seeds(Gasagase in Kannada).It is prepared during festivals and family get togethers.It is prepared along with Ambode(Channadal vada/fritters) is a good combination.As this a shravana masa and many festivals around the corner,this will be a perfect dish to prepare.I prepared this dish on Varamahalakshmi vrata.During festivals after having oil massage, head bath and and pooja rituals drinking this payasa will make you doze off to a good sleep.This is because of opium content in poppy seeds.This payasa will relaxes the mind body and soul for sure..here is a authentic recipe from my grandmother.

Ingredients:
Gasagase/Poppy seeds-3Tbsp
Almonds-Fistful
Grated fresh coconut -1/2cup
Dry coconut/Kobbari-1Tbsp
Cardamom pods-3-4
Jaggery-1/2 cup crushed 
Water -1cup
Milk-1cup
Cashewnuts-fistful(optional)
Raisins-fistful(optional)
Ghee-1Tbsp for frying nuts and serving

Method:
1.Dry roast the poppy seeds  until  poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.
2.In a mixie jar add roasted  poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.
3.In a pan add jaggery and  1 cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.
4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to 
thin it and cook it on a medium low flame for 5minutes.
5.Fry the cashwenuts and raisins in ghee and add to the above mixture.
6.When the payasa is boiling add cup of milk and boil for 1 to 2minutes and turn off the heat.
7. Serve hot payasa with dollop of ghee.

Note:
1. Rice is fried and added to give it a thickness,I have not used rice because I have used  more almonds to substitute rice to give both thickness and flavour.
2.Saffron can also be added for more flavour.
3.If you think that payasa is little thick and sweetish,before serving you can add more milk to make it thin and warm it.
4.Check out my other kheer recipes
Barley Payasa/kheer
Shavige Payasa



Sunday, 2 August 2015

Kantola Subji/ Madahagalakayi Palya/Spiny Gourd Subji

Kantola/Spine gourd is a rare vegetable to see in the vegetable market.This vegetable is called Madahagalakayi(ಮಡಹಾಗಲಕಾಯಿ ) in Kannada.It is not bitter in taste but it tastes more like Ivy gourd. In Karnataka they  grow this vegetable more in Malnad region.This recipe I got it from my mother,she often cooks it. Hope you all like it.

Ingredients:
Kantola/Madahagalakayi-500gms
Onion-1
Tomato-1
Curryleaves-few
Oil-1tsp
Mustard-1/2tsp
Salt to taste
Garam masala-1/2tsp
Coriander for garnishing

For grinding:
Fresh coconut(grated)-1/2 cup
Onion -1
Tomato-2
Khuskhus/Poppy seeds
Garlic-4-5
Ginger-1/2inch piece
Cashewnuts-5-6
Sesame seeds-1tsp
Sambhar powder/Sarina pudi

Method:
1.Wash and chop the kantola into bite size pieces,chopp the onion  tomatoes and
 coriander and keep it aside.
2.In a pan heat little oil and the fry the onion,garlic,ginger,poppyseeds,a nd
cashewnuts until the onion turns to light brown.take out of the flame and
leave it to cool.
3.After the mixture is cooled transfer it to the mixie jar or blender along with
grated coconut,tomato,sesame seeds and sambhar powder and bend them into
a fine paste using little water.
4.Heat a oil in a pan add mustard seeds and let them pop then add chopped
onion fry the until translucent then add chopped tomato and curry leaves fry unti the
tomatoes are softened.
5.Now add chopped kantola fry for 2 seconds then add the grinded masala and
salt to taste cook it on a low flame covering the lid,stirring  occasionally.
6. Add 1/2 cup of water and let it cook until kantola becomes soft.
7. Add garam masala mix well and garnish with chopped coriander.
8.Serve with Chappatis  or rotis.

Note.
1.Choose tender kantola so that it doesn't need removing  of seeds because
seeds will be soft and tender and easily cooked.If the vegetable is nearly
ripen the seeds may be hard so better to remove them.
2.You can chop them as roundels or cubes as I have done.

Saturday, 18 July 2015

Water Melon Rind Dosa/Kalangadi Hannina Sippe Dose




As all of us know that most of the fruits nutrition contains in their outer skin,peelings and rind but still most of us discard them and consume only the fruit.Today I am posting this  dosa recipe which is made up of  rind of a watermelon.This recipe is perfect for summer which is lighter and cooling on stomach and easily digestible. The watermelon rind is having lot of health benefits and helps in improving immune system,nervous system and eye health to name a few.

Ingredients:
Rice-2.5cups
Water melon rind-2cups
Fresh coconut-1/4cup
Green chillies-2-3
Cumin/jeera-1tsp
Ginger-small piece
Oil for preparing dosa as required
Salt to taste  

Method:
1.Wash and soak rice for 4-5hours,Grind rice along with coconut,watermelon rind,green chillies,ginger and jeera into fine paste adding little water.
2.Add water to make it thin as buttermilk consistency.
3.Add salt to taste.mix well, no need to ferment.Prepare dosa's like neer dosa.
4.Heat tawa,take a ladle full of batter and spinkle first outwards in a circle then fill the gaps
 evenly,sprinkle little oil over dosa.
5.No need to cook both sides of dosa.Fold twice and serve with coconut chutney or any vegetable side dish.


Note:
1.Don't throw the watermelon peels when you finish the fruit,wash them and carefully 
cut the rind part, the part between the green outer skin and the red part of the fruit.
which is white or pinkish in colour.
2.Chop them into pieces and use.
3.If you want more spice you can use more chilies.
4.No need to ferment the batter,and it will stay in refrigirator for 2-3 days.

Also look for other dosa recipes

Tomato dosa

Mixed Dal dosa

Pesarratu

Masala Dosa

Churmuri Dosa

Onion Uttapam

Neer dosa

Horsegram Dosa

Ragi Dosa


Sunday, 12 July 2015

Menthiya Soppina Bhath/Methi Bhath With Mixed Beans And Soya Chunks




Mentiya soppina bhath/Methi bhath is a slight variation from vegetable bath.Methi greens go well with any preparation and combination of veggies.The taste of methi when cooked gives nice aromatic flavour with slight bitterness gives a unique taste which goes well with most veggies.If you are methi fan like me its a must try :-)

Ingredients:
Rice-2 cups(preferably sona masoori rice)
Onion-1 medium
Tomatoes-2
Green chillies-2
Curry leaves-2 sprigs
Ginger garlic paste-2tsp
Vaal beans/Avarekalu-1 1/2cup
Cowpeas/Black eye beans/Alasande kalu-1/2cup
Soya chunks-11/2cups
Methi leaves/Mentiya soppu-1Bunch
Grated fresh coconut-1/2cup
Sambhar Powder/Sarina pudi-11/2tsp
Turmeric-1/4tsp
Black pepper powder-1/2tsp
Roasted Jeera powder-1/2tsp
Garam masala-1/2tsp
Oil-1Tbsp
Ghee-1Tbsp
Mustard-1tsp
Grated fresh coconut-1/2cup
Lemon juice-1Tbsp
Coriander for garnish
Salt to taste

Method:
1.Pick the fine leaves of methi from the stem and discard the stale,discoloured leaves and stem and wash the picked leaves and wash them thoroughly and chop them roughly.
2.Finely slice the onions,chop the tomatoes,slit the green chillies and keep it aside.
3.Pressure cook the beans(alasande kalu) and Vaal beans and keep it aside.
4.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.
5.Wash and soak the rice for 10-15 minutes.
6.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.
7.Now add methi leaves and fry for minute then add cooked beans and soya chunks and saute them for a second.
8.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.
9.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.
10.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.
11.Serve hot with Mosaru bajji or plain yoghurt.

Note:
1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.
2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.
3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.

Sunday, 5 July 2015

Vegetable Bhath With Mint And Soya Chunks

Vegetable Bhath is  a wholesome nutritious one pot dish which is very easy to make and you can prepare this for larger crowd for parties and gatherings.This recipe is passed on from my maternal grand mother.Every time I prepare this I remember her for her great cooking. I am planning to share more of her recipes.You can add any veggies,beans and green leafy vegetable of your choice.Hope you enjoy preparing it. 

Ingredients:
Rice-2 cups(preferably sona masoori rice)
Onion-1 medium
Tomatoes-2
Green chillies-2
Curry leaves-2 sprigs
Ginger garlic paste-2tsp
Carrot-2
Beans -20-30
Cowpeas/Black eye beans/Alasande kalu
Soya chunks-11/2cups
Mint leaves-fistful
Grated fresh coconut-1/2cup
Sambhar Powder/Sarina pudi-11/2tsp
Turmeric-1/4tsp
Black pepper powder-1/2tsp
Roasted Jeera powder-1/2tsp
Garam masala-1/2tsp
Oil-1Tbsp
Ghee-1Tbsp
Mustard-1tsp
Grated fresh coconut-1/2cup
Lemon juice-1Tbsp
Coriander for garnish
Salt to taste

Method:
1.Wash and chop all the vegetables into bite size pieces,finely slice the onions, chop the tomatoes,slit the green chillies and roughly chop the mint leaves and keep it aside.
2.Pressure cook the beans(alasande kalu) and keep it aside.
3.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.
4.Wash and soak the rice for 10-15 minutes.
5.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.
5.Now add all the veggies and fry for minute then add cooked beans and soya chunks and saute them for a second.
6.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.
7.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.
8.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.
9.Serve hot with Mosaru bajji or plain yoghurt.I served this bhath with curd/yoghurt rice prepared with Brown rice(kempu akki).

Note:
1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.
2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.
3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.



Thursday, 21 May 2015

Badanekayi Ennegayi/ Stuffed Baby Eggplant Curry/ Ennai Kartirikai /Bharli Vangi

Badanekayi Ennegayi/Stuffed Baby Eggplants is one of the most Tasty and popular vegetable preparation in Karnataka.In Karnataka each household have their own version.In North Karnataka they use Niger seeds(ucchelu) to prepare this curry which is eaten with Jolada Rotti/Sorghum flour rotis.South Karnataka(Bengaluru,Mysore Part)people loves to eat with Akki Rotti/Rice Roti's.For this Preparation you need to choose tender round baby eggplants which is also called as Gundu Badanekayi in Kannada.You can choose green or purple baby eggplants.It is also know as Ennai kartirikai in Tamil nadu and Bharli Vangi in Maharashtra.

Ingredients:

Gundu badanekayi/baby egglants-7-8

To grind:
Coconut(grated)-1/2cup
Peanuts -handful
Sesame seeds-1Tbsp
Ginger-1" piece
Garlic-4-5 cloves
Tomato-1
Onion-1
Jeera-1tsp
Cinnamon -2"stick
Cloves-4-5
Tamarind paste-1tsp
Sarina Pudi/Sambhar Powder-1Tbsp
Salt to taste

For Tempering:
Oil-1Tbsp
Mustard seeds-1tsp
Curry eaves-2sprigs
Dry chillies-2
Onion-1,finely chopped



Method:
1.Wash the eggplants and cut x shape into 4 parts(as shown in the pictures) don't remove the stalks because that will hold the all the 4 parts.
2.Make  sure to check each eggplants so that they are not spoiled or worm infected.

3.Keep the cut eggplants in salted water until you prepare all the masala's,it will prevent egglants to turn brown.
4.In a mixer jar add all the given ingredients above  and grind it into a smooth paste with little water as possible.
5.Stuff the masala into slits of eggplants.keep it aside.
6.Heat a oil in a kadai,add mustard seeds let them pop then add dry red chillies,chopped onions and curry leaves,fry until onions becomes soft.
7.Add stuffed eggplants and fry for 2-3minutes ,cook by closing the lid on a medium flame.
8.When the masala starts sticking to the bottom, add the remaining stuffed masala and 1/2 cup of water.Cook till the eggplants becomes soft by closing the lid on a medium heat.
9.Now it is ready to serve hot with Akki rottis and it also goes well with Chappatis,dosa,Jolada rotti,and idli's.


Note:
1.I like my ennegayi to be semi dry,if you want more gravy you can add water and cook until you get the right consistency.
2.You can also add  green capsicum,it is a great combo with eggplants.
3.This recipe can be prepared with capsicums,skip the stuffing and  the rest of the method.
4.Other Eggplant/Brinjal/Aubergine recipes

Wednesday, 18 March 2015

Mixed Vegetable Palya/Mishra Tarakari Palya

This Tarakari Palya is a very favourite dish among our family and friends.In our house we prepare this for all occasions including festivals.The speciality of this dish is the aroma of vegetables cooked with minimal spices.you can use any seasonal fresh vegetables along with choice of beans like field beans/vaal beans(avarekalu),Black eye beans(alasande) and Chickpeas to name a few.

Ingredients:
Carrots-2
Potatoes-2
Pigeon peas(Togarikayi)-1cup(I have used frozen)
Brinjal-3
Beans -15-20
Knolkhol-1
Bottleguard-1/2 (chopped)
Curryleaves-1 sprig
Onion-1
Tomatoes-2
Freshly grated coconut-1/2cup
Sarina Pudi/Sambhar pudi-1Tbsp or to taste
Mustard-1tsp
Oil-1Tbsp
Coriander for Garnish
Salt to taste

Method:

1.Wash and chop all the vegetables to bite size pieces,finely chop the onion and tomatoes and keep aside.
2.In a Pressure cooker heat oil, add mustard seeds when it began to splutter, add onion and curryleaves fry until onions become translucent then add tomatoes,cook until it softens.
3.Now add all the chopped vegetables,sarinapudi,grated coconut and salt to taste.
4.Add 1/2cup of water, close the lid and pressure cook for 2-3 whistles.
5.Garnish with coriander
6.Serve hot with Chappatis,poori  and other breads,it goes well with Akki rotti or as a side dish for dosa,idli and rice.

Note:
1.You can use as many varieties of veggies you like ridgegourd, snakegourd or any kinds of beans as you like.
2.If you don't want to use beans then use  1/2cup of soaked channadal,add it when tempering after mustard splutters.
3.If you want gravy, grind one onion,fresh coconut, one tomato and sarina pudi into smooth paste and add to the tempered veggies will makes a excellent vegetable gravy.

Saturday, 24 January 2015

Green Apple Chitranna


The winter is in full swing with unbearable cold,one good thing we can look forward in winter is winter crops.Among number of  winter crops apples top the list with its amazing nutritious properties as a saying eating apple a day keeps the doctor away.We have tasted apples in desserts,pudding and pastries but not much in savoury dishes apart from chutneys.Here is my take on popular rice dish chitranna which got a little twist with the addition of grated sour apple instead of lemon or lime juice.This gives a rice new fresh taste  and easy way to add the fruit to your daily intake.Hope you like it. 

Ingredients:
2-Green Apples sour variety(grated)
2cups-Cooked rice
2 tbsp-vegetable or sunflower oil+ oil extra oil for mixing
1/2 tsp- cumin seeds
1/2 tsp- mustard seeds
1/2 tsp- turmeric
4- green chillies finely chopped
12 to 15 fresh curry leavesA
1 tbsp- channa dal/bengal gram
1tbsp-urad dal/blackgram
1/4 cup- roasted peanuts
1/4cup-fresh coconut,grated
1 salt to taste
Fresh coriander chopped



Method:
1.Heat the oil in a frying pan on medium heat,add mustard and cumin and allow them to splutter

2.Now add both dals,make sure to keep an eye on the flame other wise it will burn the tempering,after the dals become lightly brown add green chillies,red chillies,curry leaves and turmeric and salt, saute for 1 minute,mix well
3.And grated apple with little water(1Tbsp),cook for 3-4 minutes and take out of the flame and keep aside to cool for 5 -10 minutes.



For mixing:
Take a wide bowl and add all the rice,break the lumps very gently with wooden spatula(clean hand is better),now add the cooled tempering,chopped coriander,and 1 or 2tbsp of oil,roasted peanuts,grated fresh coconut on top of the rice.mix gently with wooden spatula ,making sure not to break the rice.If you find salt is less you can add and mix it along with other ingredients.

Before serving garnish with fresh coriander,fresh grated coconut and fried peanuts and enjoy with pickles and curd rice.

Note:
1.If the apple is not sour you can use lemon or lime juice while mixing the rice.
2.You can store the leftover gojju in fridge for 2-3days in refrigirator.

Monday, 4 August 2014

Tomato Dosa/Dose


Ingredients:
Rice-2cups
Tomatoes-2-3(roughly chopped
Fresh coconut-1Tbsp
Green chillies-2
Cumin/jeera-1tsp
Oil for preparing dosa as required
Salt to taste 

Method:
1.Wash and soak rice for -4hours,Grind rice along with coconut,tomatoes,green chillies and jeera into fine paste adding little water.
2.Add water to make it thin as buttermilk consistency.
3.Add salt to taste.mix well, no need to ferment.Prepare dosa's like neer dosa.
4.Heat tawa,take a ladle full of batter and spinkle evenly,sprinkle little oil over dosa.
5.No need to cook both sides of dosa.Fold twice and serve with coconut chutney or any vegetable side dish.

Thursday, 24 July 2014

Avalakki Uppittu /Kanda Pohe/Aval Upma/Rice flakes upma


Ingredients:
Avalakki/Poha/Rice flakes-1cup (Thick variety)
Onions-1,finely sliced
Green chillies-3
Curryleaves-2sprig
Oil-1tbsp
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Peanuts-2tbsp
Salt to taste
Fresh grated coconut-2Tbsp
Lemon juice-2tsp
Coriander leaves to garnish


Method:
1.Wash the avalakki thoroughly for 3-4 times until the water runs clear and leave it in the colander
and let the excess water drains out.
2.In the same pan fry the peanuts on a medium low flame until crisp.take out and keep it aside.
3.Heat a oil in a pan add mustard and let them pop then add dals fry until light brown,then add
sliced onions,green chillies,turmeric and curry leaves fry until onions turns light brown,then add salt to taste.
4.Now add  drained avalakki and mix well with the tempering then close the lid and lower the flame and cook for 2-3minutes.
5.Sprinkle lemon juice and garnish with fried peanuts,fresh coconut and chopped coriander.
6.Before serving mix well and serve hot.

Note:
1.You can use veggies to make it more nutritious and colourful.

Tuesday, 15 July 2014

Nuggekayi/Drumstick Palya



Ingredients:
Nuggekayi /drumsticks-4
Onion-1 small,roughly chopped
Dhaniya/coriander seeds-1Tbsp
Dry red chillies-4(I have used 2 milder and 2 hotter variety)
Peppercorn-1tsp
Cumin seeds-1tsp
Sesame seeds-1Tbsp
Freshly grated coconut-1/4cup
Tamarind -thumb size piece
Salt to taste
For tempering
Hing -pinch
Mustard seeds-1/2tsp
Curryleaves-1 sprig
Dry red chillies-2
Oil-1Tbsp

Method:
1.First wash and cut into 2.5inch long pieces,lightly peel the drumsticks and cook them
on a stovetop adding water 1/2 cup of water or in a microwave  for3-4 minutes(I cooked them in
 a microwave with 1/4 cup of water) and keep it aside along with water.
2.Dry roast the dhaniya seeds,dry red chillies,cumin,peppercorns on a medium flame until the
aroma comes,switch off the flame then add sesame seeds and stir it so that it fries in the remaining
 heat of the pan.leave it to cool.
3.In a mixie grind the roasted spices along with freshly grated coocnut and tamarind with little water
into a fine paste.
4.Heat a oil in  a pan,add mustard wait until it crackles add hing,dry red chillies fry for a second, then
add chopped onions and curry leaves,fry until the onions turn brown.
5.Add grinded masala fry for one minute then add 1/4cup of  water and close the lid and allow  to boil
for 2-3 minutes.
6.Open the lid when its boiling add drumstick along with water,add salt to taste.Cook for 3-4 minutes
or until gravy thickens.Nuggekayi palya is ready to serve.
7.It goes well with rice or chappatis or as a side dish.

Note:
1.Don't over peel the drumsticks,my mother says most of the nutrients and flavour of nuggekayi is in the skin.
2.If you want the thick  gravy reduce the water and if you want have thinner gravy for rice add more water
and adjust the salt as per taste.
3.You can also add potatoes along with this.for this you need to boil the chopped potatoes seperatly  just the way you cook drumsticks.
4.When gray begins boiling add potatoes and drumstick together.
5.I told you to retain the water in which drumstick are cooked because it has got more flavour and ofcourse
nutrients.you can retain both potato and drumstick water and use it instead of using plain water.