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

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.




Friday, 4 July 2014

Bittergourd/Karela/Hagalakayi Gojju

Hi friends I am back after a long break...hope to stay and never take a break  again.. I am starting with bittergourd dish.. Hagalakayi  as you all know bitter in taste hence the name bitter gourd.It is not a favourite vegetable to all especially kids.As a kid even I used to hate it too but as I get older I used to like the taste of it. All the credit goes to my Grand mother and my mother because they used to make it so tasty.As the elders used to say all good things doesn't taste good but it is good for you likewise it is good for health.It regulates blood sugar level,purifies blood,antiviral  when it is included in regular diet.It is good for diabetic people so friends i want to share my family recipe of Hagalakayi gojju with you.Enjoy...

  

Ingredients:
Hagalakayi/Karela-1/2kg
Onion-1 big
Tomato-2
Fresh coconut-1/4cup
Sambhar powder-2tsp
Tamarind juice-1tbsp
Jaggery-2tsp or to taste
Salt to taste
Curry leaves-few
Turmeric-1/4tsp
Mustard-1/2tsp
Oil-1tbsp

Method:
1.Wash and Hagalakayi into roundels,remove pith and seeds from the middle.
2.Fry them with little oil and turmeric until golden brown and raw smell of the hagalakayi is gone.
3.Chop the onions and tomatoes roughly and reserve 1tbsp of onions for tempering.
4.Grind coconut,onion,one tomato and sambhar powder into fine paste adding little water.
5.Heat oil in a pan add mustard seeds,when they began to pop add reserved onions and fry until golden brown,add curry leaves and chopped tomatoes,fry until tomatoes becomes soft.
6.Now add fried hagalakayi and masala paste with a cup of water and salt to taste close the lid and leave it to cook on low medium heat.
7.When hagalakayi becomes soft and gravy thickens, add tamarind juice and jaggery mix well allow to cook for 5 minutes.Add water if need.
Serve hot with Chappatis or rice,it goes very well with akki rotti.



Note:

To extract tamarind juice,take lemon sized portion of tamarind.
wash once in clean water and in a microwave safe bowl add 1/4
cup of water add tamarind in a bowl and microwave it for 1 minute
and leave it to cool and squeeze the pulp of  tamarind nicely with hand
and separate the pulp and discard,reserve the juice.




Sunday, 10 March 2013

Namadaholige/Naamadallige/Rice Burfi

Happy Maha Shivaratri to all of you..This is a simple and very rustic traditional sweet made out of rice and jaggery.I always loved sweets made out of jaggery than sugar ones because jaggery has more nutritional value compared to sugar.Naamadallige or naamadaholige is a rare traditional sweet used to prepare in olden days during Shivaratri festival  using Tambittu flour or roasted rice powder along with tambittu and other delicacies.I got this recipe from my maternal grandmother..She used to tell in olden days i mean 40-50years ago, when there were no bakeries,sweet shops etc people used to prepare simple and easy sweets and savouries for snacking  using the ingredients available at home.Naamdallige is one such easy and healthy sweet and can be consumed little more without feeling guilty.I dedicate this post to my grandmother who was a great cook. She is no more with us..but her words and recipes are still remembered with love..love you ajji..miss u..


Ingredients:
Rice-2cups or Tambittu flour-1cup
Jaggery/Bella-1cup
Poppy seeds/Gasgase-1tbsp
Grated dry coconut/Kobari-1/2cup
Dry roasted dehusked peanuts/kadlebeeja-1/2cup
Puff Channa/Hurigadle/kadle-1/2cup
Cardamom powder-1/2tsp
Ghee-1tbsp and extra for greasing tray

Method:
1.To prepare roasted rice powder or tambittu flour,dry roast the rice flour till light brown and nice aroma comes, grind it into fine powder or milled it .Take 1cup of roasted rice powder.
2.In a vessel add jaggery and 2cups of water boil until the jaggery is fully dissolved in water.
3.Meanwhile coursly crush peanuts and puff channa and grease the tray or plate with ghee and keep it aside.
4.When the jaggery syrup begins to boil,add cardamom,grated dry coconut, crushed Peanut and puff channa and ghee mix well.
5.Stir the mixture slowly add rice powder and mix well,close the lid and keep on a low flame for 5minutes.
6.Take out  of the flame remove the lid and transfer the mixture to greased tray or plate and evenly pat the mixture on the plate
.Leave it to cool.Cut into desired shapes and serve.

Sending to Swati's



 

Thursday, 28 February 2013

Gorikayi Palya/Guwar Subzi/Stirfried Clusterbeans


Ingredients:
Gorikayi/Cluster beans-1/2 kg
Channadal-2tsp
Urad dal-2tsp
Mustard seeds-1tsp
Hing-pinch
Curry leaves-2sprigs
Dry red chillies-2
Fresh coconut-1/4cup
Green chillies-2-3 or to taste
Lemon juice-1tsp or to taste
Salt to taste
Oil -2tsp
Fresh coriander for garnish

Method:
1.Wash,remove the stalks and ends and cut the cluster beans into 1" long pieces.
2.Grind the coconut and green chillies coursly with adding water and keep it aside.
3.Heat oil in a pan,add mustard when they begin to splutter,add dals fry until golden brown then add hing,dry red chillies and curry leaves, sauté for second now add cluster beans and fry for 2 seconds.
4.Now add grinded coconut mixture ,salt and sprinkle little water and close the lid allow to cook on a low flame until the cluster beans becomes tender,keep an eye and stir occasionally making sure not to allow it to stick to the bottom while cooking.
5.Take out of the hob, add lemon juice and garnish with fresh coriander leaves.
Serve hot with chappatis or as a side dish with rice and plain dal.

Note:1.You can prepare this in a pressure cooker if you don't have enough time for that add 1 cup of water and cook for 1 or 2 whistles and after the cooker cools down open the lid and cook uncovered until all the liquid is evaporated.
2.This dish can be prepared with other beans varieties and vegetables like brinjal,ridgegourd,ivygourd etc.

Thursday, 17 January 2013

Khara pongal/Huggianna/khichidi



Ingredients:
Rice-1cup
Moongdal/Hesarubele-1/2cup
Salt to taste
Ginger,finely chopped-1tsp
Green chillies-3,slited
Cumin seeds-1tsp
Peppercorns-1tsp
Cinnamon stick-1"piece
Mustard seeds-1/2tsp
Methi/Fenugreek seeds-6
Hing/Asafoetida-pinch
Turmeric-1/4tsp
Curryleaves-2sprigs
Roasted Cumin powder-1/2tsp
Crushed pepper powder-1/2tsp
Dry red chilli-1
Copra/desiccated coconut-1tbsp
Ghee-1tbsp
Oil-1tbsp
Fresh Coriander-1tbsp

Method:
1.Wash and soak moongdal and rice for 15minutes.
2. Heat oil and ghee in a pressure cooker,add mustard, cumin,cinnamon stick,peppercorns,hing and methi 
seeds.When the began to splutter add dry red chilli,green chilli,ginger,curry leaves and turmeric,saute for 
2minutes then add soaked rice and dal mix well with spices add 4-cups of water and salt to taste.
3.Now add copra,coriander,roasted cumin powder and pepper powder,close the cooker lid and allow for
2-3whistles.Khara pongal is ready to serve.
4.Serve hot with coconut chutney and Sweet pongal.

Belladanna/Sweet pongal/Gud ka chawal



Ingredients:
Rice-1/2cup
Moongdal/Hesarubele-1/2cup
Jaggery-1cup
Ghee/Tuppa-2tbsp
Cardamom powder-1/4tsp
Copra grated/Cobari turi-2tbsp
Cashew nuts-fistful
Raisins-fistful



Method:
1.Lightly dry roast moong dal to golden colour.Soak moongdal and rice for 15minutes and cook the rice with 2cups of water in a pressure cooker for 2 -3 whistles.Allow to cool.
2.Along with the above process,melt jaggery with 1/4cup water in a pan and allow 5-10minutes to cook until it becomes syrup.
3.Fry both cashews and raisins separately in ghee and keep it aside.
4.When cooker cools down,remove the lid and mix Jaggery syrup,cardamom powder,copra and remaining ghee and allow to cook for 10 minutes on a medium to low flame.Remove from the flame,garnish with nuts and raisins.
Serve Hot with Khara pongal.

     I am sending my Entries to Priya's

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Tuesday, 15 January 2013

Makara Sankranti with Ellu-Bella


Makar Sankranti or Makara Sankranti is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of India in myriad cultural forms, with great devotion, fervour, and gaiety. It is a harvest festival. Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year on, January 14, with some exception, when the festival is celebrated on January 13 or January 15.
Sankranti offering "Ellu Bella" in Karnataka
This is the Suggi or harvest festival for farmers of Kaveri basin of Karnataka. On this auspicious day, young females (kids & teenagers) wear new clothes to visit near and dear ones with a Sankranti offering in a plate, and exchange the same with other families. This ritual is called "Ellu Birodhu." Here the plate would normally contain "Ellu" (white sesame seeds) mixed with fried groundnuts, neatly cut dry coconut & fine cut bella (Jaggery). The mixture is called "Ellu-Bella" (ಎಳ್ಳು ಬೆಲ್ಲ). The plate will also contain sugar candy molds of various shapes (Sakkare Acchu, ಸಕ್ಕರೆ ಅಚ್ಚು) with a piece of sugarcane. There is a saying in Kannada "ellu bella thindu olle maathadi" which translates to 'eat the mixture of sesame seeds and jaggery and speak only good.' This festival signifies the harvest of the season, since sugarcane is predominant in these parts.There is also a tradition of some households giving away red berries "Yalchi Kai" along with the above. In North Karnataka, kite flying with community members is also a tradition. Drawing rangole in groups is another popular event among women during Sankranti.An important ritual is display of cows and cattle in colourful costumes in an open field. Cows are decorated for the occasion and taken on a procession. They are also made to cross a pyre. This ritual is common in rural Karnataka and is called "Kichchu Haayisuvudu  
 Source:Wikipedia



Ingredients for Ellu-Bella:

Sesame seeds/Ellu-1cup
Jaggery/Bella-1big block
Copra/Dry coconut/cobari-1
Puff channa/Hurigadle-1/2cup
Peanuts/Kadlebeeja-1/2cup

Method:
1.Lightly dry roast the sesame seeds on low flame or in a oven and keep it aside.
2.Cut the jaggery into small cubes and keep it aside.
3.Gently grate and remove the brown skin of copra and cut it into small cubes and keep it aside.
4.Lightly dry  roast the channa and keep it aside.
5.Dry roast the peanuts on a medium flame or in a oven until skin becomes loose and come off easily,make 
sure you don't over roast it.Rub them between the palms and remove the skin completely and keep it aside.
6.Now take a bowl and add sesame seeds,jaggery,copra,puff channa and peanuts,mix everything and serve.

Sunday, 27 November 2011

Sorekaayi Thovve





Thovve is basically dal  prepared with vegetables and grinded fresh coconut,the dish will be less spicy and flavourful.It is very light on tummy  especially  for kids ...You can use any vegetables you have to prepare this.Moong dal can also be used but I prefer to use toordal,This is one of  my comfy food when I am feeling lazy...I hope yours too..))

Ingredients:
Sorekaayi/Dudhi/Bottle guard-1,medium
Toordal-1cup
Fresh Coconut-1/4cup
Green chillies-3
Lemon juice-2tbsp
Turmeric-pinch
Curry leaves-1 sprig
Dry redchillies-2
Oil/Ghee-1tbsp


Method:
1.Wash,peel and cut dudhi into cubes.
2.Wash dal and pressure cook dal and dudhi
along with 3cups of water,pinch turmeric for
3-4 whistles.
3.Grind the coconut and greenchillies,coarsly
without adding water.
4.Add the grinded mixture into the cooked dal,
add salt and boil for 5-10 minutes,take out of
heat add lemon juice.

5.Heat a ghee or oil in a tempering kadai or spatula,
add mustard seeds when they begin to splutter add dry
chilles,curry leaves and hing,take out of the heat
Immediatly add this tempering to the dal and mix well.
Serve hot with steaming rice and ghee on top...yum yum

Sunday, 20 November 2011

Bele Unde/Habbe Unde/Steamed Dal Vada

 Bele unde or Habbe unde is a healthy and nutritious dish which can be served as breakfast or lunch or snack."Habbe" means steam in Kannada and "Unde" means vada or patties in Kannada.This dish is also called Nuchina unde in some parts of karnataka.This oil free vada's are very delicious to eat with coconut chutney.I have used only dill and coriander,you can also add any veggies of your choice.This ideal for those who are on diet...enjoy....Hope you like it.

Ingredients:
Channa dal-1cup
Tuvardal-1/2cup
Moong dal-1/4cup
Masoor dal-fistful(optional)
Onion-1 big,finely chopped
Dill/Sapsige soppu-1bunch,finely chopped
Fresh coriander-1/2bunch,finely chopped
Salt to taste

For masala:Dry red chillies-2-3
Green chillies-2-3
Cinnamon-1" stick
Cloves 3-4
Cumin-2tsp
Turmeric-1/4tsp
Ginger-1" piece
Garlic-2-3cloves


 Method:

1.Wash and soak all dals in clean water for 2 hours.
2.Drain the water from the dals and grind them roughly along with all the
masala's above(first grind all the masala to fine,then add dals and grind).Don't add
more water only add tbsp or so that the dals move freely.
3.To the grinded thick batter, add chopped onion,dill,coriander and salt to taste
and mix well.
4.Take a fistful of mixture,make a patty shape on palms and place them in idli plates
and steam them as you steam idli'es for 10-15 minutes.
5.Serve hot with thick coconut chutney.....

Monday, 14 November 2011

Coconut Chutney


As many of you may agree with me you can't beat thick,spicy fresh coconut chutney when it comes to chutneys,each household have their own version,some like to add lemon juice or curds for sourness,few people like only ginger and chillies in  their chutney.As a kid I grown up eating this chutney which my grand mother and my mother used to grind this chutney with  their hands in traditional stone grinder(rubbuva gundu or gundukallu).For this chutney my mother always gets compliments whenever she prepares it,I prefer chutney over Sambhar with dosa or idli so this is my family version of coconut chutney,hope you like it.

Ingredients:
Freshly grated coconut-1 cup
Green chillies-2-3
Ginger-1" piece,crushed
Garlic-2 small cloves
Tamarind pulp-2tsp
Coriander-2tbsp
Curryleaves-2-3leaves
Puffed channa-1tbsp
Salt to taste


For Tadka:
Oil-2tsp
Mustard-1tsp
Urad dal-1tsp
Dry chillies-2-3
Hing-pinch


Method:
Grind all the above ingredients into fine paste adding little water.
Heat oil add mustard when they begin to splutter add urad dal,.hing and chillies fry until golden brown and add to the above chutney.
This tasty delicious chutney goes with dosa,idli and with many more dishes...enjoy

Monday, 7 November 2011

Molake Hurulikaalina Saaru/Sprouted Horsegram Sambhar







Hi friends after a long break I am back with more delicious recipes,hope you enjoy...
This rustic saaru is a very healthy and full of flavours.In olden days horse gram is used to feed cattle's and horses,It is always considered as a poor men food.The horse gram is boiled in larger quantities overnight and they used to strain the liquid and separate the horse gram and given as feed for animals and the stock is used prepare nice saaru,eaten along with ragimudde and rice..
 
Ingredients:

Sprouts of horse gram-2cups
Onion-1big
Ginger-2"piece
Garlic-4-5cloves
Coconut-1cup
Cinnamon-1"stick
Cloves-4
Hulisarina pudi/ Sambhar powder-3tsp
Tomatoes-3 medium


For tempering:
Butter/ghee/oil-1tbsp
Mustard-1/2tsp
Onion-1small,roughly chopped


Method:
1.Grind all the ingredients except sprouts adding little water into fine paste.
2.Heat Butter in a pressure cooker,add mustard when they begin to splutter,add onions and fry until they are blackish brown.
3.Now add sprouts and fry for 1minute and add grinded paste along with 2-3 cup of water and salt to taste,pressure cook until 3-4 whistles.
4.When it is completely cooled,open the lid and strain the stock out of sprouts with colander.

5.Serve separately with steaming rice and ghee..yummyyyyyyyyyy
It also goes excellently with ragi mudde(ragi ball)

Tuesday, 5 April 2011

Godhi/Whole Wheat Laadoo For Ugadi


I got this ladoo recipe from my friend Vani,this is  very easy and tasty ladoo recipe,It will keep for 3-4 days in air tight container,proportion of the sugar you can adjust to your taste.Perfect for any occassions and festivals. 
Happy UGADI to all my fellow bloggers and visitors!
Ingredients:
Whole wheat flour-1cup(I used pilsbury atta)
Sugar-1/3cup
Elachi/cardamom-2-3
Ghee-4tbsp
Handful of raisins and cashewnuts

Method:
1.Powder the sugar along with cardamom and keep it aside.
2.roast the wheat flour with tbsp of ghee until the rawness of the flour is gone and until nice aroma comes.
3.Fry dry fruits with little ghee and keep it aside.
4.Take out of the heat,mix powdered sugar,ghee and fried dry fruits to the roasted flour and mixwell.
5.Take a hand ful of mixture and make them into round shaped balls,if you are not getting them into balls add more melted ghee and try.

Tuesday, 15 March 2011

Balekaayi Palya/Plantain


Ingredients:
Balekaayi/Plantain-3
Onion-1,finely chopped
Tomato-1,chopped
Curry leaves-1sprig
Tamarind juice-2tbsp or to taste
Salt to taste
Oil-2tsp
Mustard seeds-1/2tsp
Fresh coriander to garnish


For grinding:
Fresh coconut-1/2 cup
Onion -1,roughly chopped
Tomato-1, roughly chopped
Sambhar powder-2tsp
(you can substitute sambhar powder with chillipowder,dhaniyapowder and turmeric.)


Method:
1.Wash and peel the plantain and cut them into bite size pieces
and soak them in clean water with little salt so they don't turn into
black colour.
2.Grind coconut,onion,tomato and sambhar powder into fine paste.
3.Heat a oil in a pan add mustard,when they started to splutter.add onions
and fry until translucent.Now add tomatoes,curry leaves and salt saute for
minute.
4.When tomatoes becomes soft add chopped plantain saute for second and add grinded masala paste,tamarind juice with 1/2cup water,close the lid of a pan and allow to cook on a low flame until plantain are soft.
5.Take out of the heat,garnish with coriander.
This goes well with Chappati,Akki roti,rice and dosa's.

Tuesday, 8 March 2011

Lemon rice/Chitranna




Ingredients:
Rice-2cups
Water-4cups
Preparing rice:
1.Wash rice changing water until the water appears clear.
Soak the rice for 15minutes before cooking.
2.Boil the water in a pan when it comes to boil,reduce the heat to medium, add soaked rice and allow to cook until rice is tender and most of the water is evaporated,now reduce the heat to low,cover the lid and allow to fluff up for 5-6minutes. When you remove the lid steam will come and rice looks fluffier.Now keep it aside to cool.
Microwave Method:
In microwavable bowl add soaked rice and four glasses of water and keep in microwave for 20 minutes or until it is done.
For lemon rice
Ingredients:
2 tbsp-vegetable or sunflower+ oil extra oil for mixing
1/2 tsp- cumin seeds
1/2 tsp- mustard seeds
1/2 tsp- turmeric
2 -dried whole red chili(break them into 2 pieces)
1- green chili sliced in four long way
12 to 15 fresh curry leaves
1 tbsp- channa dal/bengal gram
1tbsp-urad dal/blackgram
1/4 cup unsalted roasted peanuts(store bought)
1/4cup-fresh coconut,grated
1 salt to taste
Lemon juice according 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,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 saute for 1minute,mix well and add salt and take out of the flame and keep aside to cool for 5 -10minutes.
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,lemon juice,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.


Thanks Chitra  for considering me for this wonderful Award!.I want to share this award with my lovely  fellow bloggers...
1.Vidya of Akshayapatre
2.Madhuri of Cook-curry nook
3.I am home chef of Cookery bits
4.Priya of Elaichii
5.Neha of Home made food
6.Suman of Incidental indian cooking
7.Kannada cusine
8.Akila of Learning to cook
9.Viju of Lets cook something
10.Vanamala hebbar of Malaskitchen
11.Ramya of Mane adige
12.Priya of Mharo rajsthan recipes
13.Vimitha of My culinary trial room
14.Sonu of Palate corner
15.Sushma of Savi-Ruchi
Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].



Sunday, 13 February 2011

Hurulikaalu Dose/ Horsegram Dosa





Ingredients:
Hurulikaalu/horsegram-1 1/2cups
Rice-2cups
Uraddal/blackgram-1tbsp
Methi/fenugreek seeds-1tsp
Salt


Method:
1.wash rice,methi and uraddal and soak for 3-4 hours.Grind it into fine paste,leave to ferment for 6-7hours or overnight.
2.wash and soak huruli for 3-4hours,grind it into fine paste,mix this paste to fermented batter with salt and prepare dose as normal on hot tawa.Serve hot with coconut chutney.

Friday, 17 September 2010

Maddhur Vade


Maddhur vade is my all time favourite and had a fond memories with it.. My doddamma's house  is in Mandya,we used to visit them during our school holidays.Maddhur is a small town Half hour journey from Mandya and one hour from Mysore.we used to visit  many temples which surrounds Maddhur like vaidyanatheshwar temple on the bank of kaveri river,Paschima vahini,srirangapatna and many more..Then we used to buy these vade's there which is locally prepared  amd sell on streets,bus and railway station too.My doddamma gave me this recipe which is so easy and you can make it in a jiffy...Enjoy the taste of karnataka.


Ingredients:
Rice flour-1cup
Chiroti rava(fine sooji)-1cup
Salt to taste
coriander,finely chopped-1tbsp
Greenchillies,finely chopped-4
Onions,finely chopped-2
Oil for frying+2tbsp


Method:
Mix rice flour and rava,add 2tbsp of hot oil and mix well until the mixture crumbles.
Now add onions,chillies,coriander and salt mix well and add take small amount of mixture,add little water to knead a stiff dough.Don't mix all the mixture with water all at once,this will make the vada's soggy,so you have to mix little at a time and prepared immediately
Apply oil to palms,divide the dough into equal portions and prepare round balls.On a  plastic sheet,first apply oil on the sheet and take Small lemon size ball and spread the dough to a thin round and deep fry them until crispy and golden brown on both sides.serve hot with thick coconut chutney.

Sunday, 12 September 2010

Brinjal and Coconut Stir Fry

Ingredients:
Brinjal-250gms
Onion,finely chopped-1
Grated coconut-1/2cup
Green chillies-3
Salt to taste
Oil-1tbsp
Mustard-1/2tsp
Channadal-1tsp
Urad dal-1tsp
Curryleaves-1sprig
Fresh coriander for garnish
Method:
Wash and chop the brinjals into bite size pieces.
Grind coconut and green chillies roughly,don't add
water for grinding.
Heat a oil in a pan,add mustard when it begins to
splutter add dals and fry for a minute and add onions
curryleaves fry them until translucent,now add brinjals
 and fry them and leave to cook lid closed on medium 
low heat for 5minutes.Add salt,grinded paste and sprinkle
little water and allow to cook for another 5 minutes.
Serve hot with chappatis or akki rotti.
Aubergine Pachadi
                                          Aubergine Chutney



This recipes are off to Jay ho event hosted by Jay of Jayzkitchen

Friday, 10 September 2010

Mosaru Vade/Dahi Vada

 
Ingredients:
Urad dal/uddinabele-1 1/2 cup
Rice flour-2tbsp
Black pepperpowder-1/2tsp
Salt to taste
Soda bicarb-pinch
Oil for frying
Yogurt-1cup
Water-1/2cup
Crushed ginger-1/2tsp

For Garnish:
Chilli powder
Cumin powder
Chaat masala
Fresh coriander

Method:
Clean dal, wash and soak in water for 4 hours. Blend in blender 
using the minimum amount of water required to keep paste
moving freely. In a bowl mix urad paste, rice flour, salt,pepper
and soda mix well. Heat a oil in a kadai.Wet your hands and take
tbsp of batter and drop it in the hot oil Fry until golden brown.
Drop them into water. Let it soak till ready to serve.
Beat yogurt with water. Add ginger and salt according to taste.
Squeeze out water from the vada and add yogurt. Before serving spinkle
chilli powder,chaat masala and garnish with freshly chopped coriander.

Tuesday, 7 September 2010

Lime Pickle

 Ingredients:
Juicy lime's-7
Dry red chillies-20(I have used byadagi variety)
Mustard-1/2tsp
Methiseeds-1tsp
Rocksalt-1/2cup
Turmeric-1tsp


Method:
Wash and wipe the lime's and cut them into quarters and keep it aside.
Dry roast the red chillies, mustard and methi seeds and grind them to coarse powder.
Mix all the ingredients with clean and dry hand or Wooden spatula.
Fill the pickles into clean and dry glass jar and tightly close the lid.
keep the jar in dark place or keep the jar in a big box and don't touch for 
5days.After 5days open and stir them with a dry wooden spoon.By this time all the juices from the limes oozing out and the limes will become very tender then you will know it is ready for use.

Note:This pickle recipe can be made with lemon as well,after 10 days keep them in refrigirator and use as required.select the juicy lime's and lemon's as possible.




Sunday, 5 September 2010

Cabbage Bonda





Ingredients:
Besan/Chickpea flour/Kadlehittu-1cup
Rice flour-1/4cup
Onion,sliced-1
Green chillies,finely chopped-2
Cabbage,shredded thinnly-1cup
Cumin seeds-1tsp
Fresh coriander,finely chopped-2tbsp
Curry leaves,finely chopped-1 sprig
Chillipowder-1tsp
Salt to taste
Sodabicarbonate-1/2tsp
Oil for frying


Method:
Heat oil in a kadai.
In a bowl mix besan,riceflour,cuminseeds,chillipowder,salt,soda add tbsp of hot oil and mix until it becomes like crumbs.Now add veggies and little water and mix well.Take a tbsp of mixture and drop into hot oil and deep fry until golden brown.Serve hot.