Carrot and Peanuts Kosambari

Ingredients:
Carrots-2,grated
Moongdal/hesarubele-2tbsp
Roasted peanuts-2tbsp
Fresh coriander-1tbsp
Green chillies-1,finely chopped
Fresh coconut,grated-2tbsp
Pepper powder to taste
Salt to taste
Lemon juice-1tsp
Oil-1tsp
Mustard-1/2tsp
Hing-pinch


Method:
Wash and soak moongdal in half cup of water for 1hr.
Roughly crush the roasted peanuts and keep aside.
In a bowl mix grated carrot,moongdal, fresh coriander,grated
coconut,Lemonjuice and seasonings to taste.
Heat oil in a pan add mustard,when they begin splutter add
green chillies and hing and take out of the flame.
Add the tempering to carrot mixture and mixwell.
Add crushed peanuts before serving.

Serve as a side dish.

Green Pulao

Ingredients:
Copra/dessicated coconut/Kobari turi-1cup
Fresh pudina-1/2cup
Fresh coriander-1/2cup
Onion-1
Green chillies-6
Poppyseeds-1tsp
Cinnamon-2sticks
Cardamom-4
Cloves-4
Ginger-1inch
Green peas(frozen)-1cup
Salt to taste
Rice-2cups
Oil/ghee-2tbsp
Mustard-1tsp


Method:
Cook the rice nice and fluffy and leave to cool in a wide mixing bowl.
Grind,Copra,pudina,coriander,poppyseeds,onion,green chillies,cardamom,
cloves and  ginger into a fine paste.
Heat a oil in a pan,add mustard when they begin to splutter add grinded paste
and saute for 3-4 minutes,then add green peas,add salt  and simmer for 5minutes.
Mix the gravy to rice and mixwell.Serve hot.

Majjige Kodubale

Majjige kodubale is similar to  peragu poori of  Andra. This can be served as breakfast as well as snacks.They are crispy and yummy...Lovely served with coconut chutney.This is  dish popular of vyshya community of karnataka.

Ingredients:


Rice flour -1cup
Sour buttermilk(Huli majjige)-2cups
Onion-1 small,finely chopped
Green chillies-2-3,finely chopped
Cumin seeds-1tsp
Curry leaves-1 sprig,finely chopped
Chopped coriander-2tbsp
Oil-2tsp
Salt to taste
Oil for frying


Method:
Take buttermilk in a sauce pan,add  all the ingredients to buttermilk except rice flour,mix well.
Put the  pan on a heat and bring the buttermilk to boil,now add rice flour part by part with stirring cook until 
all the dough come together,take out from the heat,leave it to cool for a while (not too cool).When the dough is still warm Knead the dough with little oil until it becomes smooth.Now take lemon size ball and roll a tube evenly  and join the ends like ring(Kodubale or bangle shape),follow the same for the rest of the dough.
Heat a  oil in a kadai and deep fry the kodubale's on a medium flame.Drain excess oil on  paper towel.

Serve hot with coconut chutney.

Bele Dosa/Dal Dosa/Mixed Lentils Dosa

Ingredients:
Rice -1cup
Toordal/togaribele-1/2cup
Channadal/kadlebele-1/2cup
Moongdal/hesarubele-1/2cup
Uraddal/uddinabele-1/2cup
Green chillies/dry red chillies-3-4 or to taste
Ginger,chopped-2tsp
Jeera/cumin seeds-1tsp
Salt to taste
Soda bicarbonate-1/2tsp
Sugar-1tsp(optional)


Method:
wash and soak rice and dals together for 6-7 hours.
Grind rice and dals with chillies,jeera and ginger to fine paste.
Add salt to taste,soda and sugar mix well and prepare dosa as usual
no need to ferment.You can prepare dosa's immediatly.
For preparing,heat a tava,take a ladleful of batter on tava,spread evenly 
as thin as possible.
Sprinkle little oil on dosa,cook evenly on both sides.
Fold and serve with chutney or any palya.


Note:Sugar gives nice golden colour to dosa.

Badnekaayi Alugadde Gojju/ Brinjal And Potato Gravy

Ingredients:
Brinjal-4(indian variety),diced
Potato-2big,cubed
Onion-1,finely chopped
Rice flour-1tsp(optional)
Salt to taste
Oil-2tsp
Mustard-1tsp
Curry leaves-2sprig
Fresh coriander-1tbsp,for garnishing


For grinding:
Fresh coconut-1/2cup
Garlic-2cloves
Ginger-1'piece
Tomato-1
Jeera-1tsp
Sambharpowder-2tsp
Garammasala-1tsp


Method:
Grind all the ingredients into fine paste.Heat a oil in a pan,add mustard
when they begin to popup add onions and curryleaves
fry untill translucent,then add potatoes fry for 2 seconds then add grinded paste and
two cups of water,cook until potatoes are nearly soft then add brinjal and salt to taste.
Cook for 10-12minutes on a medium flame.If you want thicker gravy add riceflour mixed with
little water.Garnish with coriander leaves.
Serve hot with chappatis,akki rotti or rice.

It goes well with dosa and idli's as well.

Paddu/Gundpongalu

Paddu or Gundpongalu or Appe as it is called in Kannada,these are in between version of  dosa and idli',they have a shape of small idli's but  crispy and taste's like dosa.You will forget the count when eating with thick  coconut chutney for sure...:).This  is my mother's recipe,you can also add grated carrots and other veggies to make it more tasty and colourful...ENJOY!

Ingredients:

Rice-2cups

uraddal-1/2cup

Avallaki/riceflakes-fistful

Fenugreek seeds/methi-1tsp

Salt to taste

Soda bicarb-1/2tsp

Onion,finely chopped-1

Green chillies-2 or 3

Coriander,finely chopped

Cumin seeds-1tsp

Mustard-1tsp

Oil-1tsp

Method:

Wash and soak rice and dal seperately for 5-6 hours,soak avallaki only an hour before grinding.

Grind rice, dal and avallaki seperatley into a fine paste and with hands mix nicely and keep 

the batter in the warm place to ferment for 7-8 hours(overnight is better).

Heat a oil in a pan add mustard seeds and cumin seeds wait until it splutters,add this tempering

to the batter along with chopped onions,green chillies,coriander,soda and salt mix well.

Heat a poddu tawa,smear oil in each holes,pour tbsp of batter into each hole,cook on both sides

until golden brown,add little oil if it is sticking.

serve with coconut chutney.

Heerekaayi/Ridgegourd Chutney

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Ingredients:

Heerekaayi/ridgegourd-2medium sized

Coriander-1/2cup,chopped
Greenchillies-3
Channadal-1tbsp
Uraddal-1tsp
Coriander seeds-1tsp
Cumin seeds-1/4tsp
Sesame seeds-1/2tsp
Lemon juice-11/2tbsp

Oil-2tsp

For tempering:
Mustard seeds-1/2tsp
Cumin seeds-1/4tsp
Dry red chillies-1 or 2
Asafoetida/hing-big pinch
Curry leaves-1sprig
Oil-2tsp

Method:

Wash and chop the ridgegourd into small pieces with skin.
Fry dals with little oil and keep it aside,in the same pan fry coriander seeds
and sesame seeds.
In the same pan  add little oil and fry ridge gourd pieces until all the rawness
of the vegetable is gone.remove from the flame and leave it to cool.
Now grind all the above ingredients along with fried ridgegourd into coarse paste.
Heat a oil in a pan,add mustard,cumin,curryleaves and dry chillies followed by hing
wait until they begin to pop, then mix this tempering to chutney.
Serve with steaming rice or chappatis.


This Chutney is sent to CWS Coriander seeds Event! hosted by Radhika,started by Priya

Menthiya soppina/Methi/Fenugreek leaves Chitranna

Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch

Oil-1tbsp

Mustard seeds-1tsp

Kadlebele/channadal-2tsp

Uddinabele/uraddal-2tsp

Karibevu/curryleaves-2sprigs

Juice of 1/2lemon

Salt to taste

Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated

CUmin seeds-1/2tsp

Greenchillies-4

Ginger-1inch

Garlic-2cloves

Cinnamon stick-1inch

Cloves-2-3

Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.

2.Wash the mentiya soppu and chop them finely and keep it aside.

3.Grind the above ingredients into fine paste using little water.

4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until

they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.

5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.

6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.

Ghee Rice With Vegetable Kurma

Ingredients:

Rice-2cups
Coconutmilk-1cup
Water-3cups
Cardamom-4
Cinnamon-2 one inch sticks
Cloves-5
Black cardamom-1
Javitri/mace-1
Bayleaf-1
Cashewnuts-fistful
Onions-2 big,sliced
Sugar-pinch
Salt to taste
Garam masala powder-1/2tsp
Ghee-1tbsp
Oil-1tbsp

Method:

1.Wash and soak rice in water for 30minutes.heat a ghee and oil in a thick bottom vessel,add whole garam masala and fry until they begin to pop,then add cashewnuts and fry until lightly golden brown,add sliced onions and pinch sugar and fry until golden brown.Now add coconut milk,garm masala powder and water,allow the water to boil.

2.Drain the soaked rice and add to the boiling water and cook until all the water evaporates.Close the lid tightly and keep on alow flame for 10 minutes.Serve hot with vegetable kurma.

Vegetable Kurma

Ingredients:

Onion-1big
Garlic-2cloves
Ginger-1'piece
Poppyseeds(gasgase)-1tsp
Cashewnuts-2tbsp
Fresh grated coconut-1cup
Fresh coriander-2tbsp
Coriander powder-2tsp
Chilli powder-2tsp
Cinnamon stick-2 inch stick
Cloves-6-7
Carrot,-100gms
Green peas-100gms
Beans-100gms
Ghee-2tsp

Method:

1.Fry,grated coconut,ginger,garlic,poppyseeds,onion,cashewnuts,cinnamon and cloves
to golden brown,grind everything along with fresh coriander using water into fine paste.

2.Cut and cook vegetables until tender,add coriander powder,chillipowder,grind paste and
salt,cook for 5-10minutes on a medium flame,add water if necessary.

3.Sprinkle ghee on top,serve hot with ghee rice.

Zunka

Ingredients:

Besan/kadlehittu-2tbsp
Onion,finely chopped-2
Tomato-1
Green chillies-4-5
Coriander,chopped-1tbsp
Salt to taste
Curryleaves-1sprig
Oil-1tbsp
Mustard-1/2tsp
Jeera/cumin-1/2tsp
Turmeric-pinch

Method:

1.Mix besan with sufficient water to a buttermilk conistency.

2.Heat a oil in a kadai add mustardseeds and cuminseeds,when they begin to
pop up,add onions,green chillies,turmeric and curryleaves fry until golden brown,add
tomatoes and salt saute until tomatoes are soft,now add besan mixture cook for 5-6minutes
till it slightly thickens,add little water if necessary.

3.Garnish with coriander and serve hot with chappatis or jolada rotti.

Hurulikalu Rasam

Ingredients:

Toordal/Togaribele-1/4cup

Water-1cup

Tamarind juice-1/4cup

Turmeric-pinch

Rasam powder-2tsp

Red chilli powder to taste

Hurulikaalu pudi/Horsegram powder-1tbsp

Jaggery to taste

Salt to taste

Fresh coriander

For tadka:

Oil/ghee-2tsp

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Curryleaves-1sprig

Method:

Dry roast 1/2 cup of hurulikaalu /horsegram in a pan until brown,cool

and dry grind into fine powder.For this recipe i used only 1tbsp,store

rest for next use.

Cook the dal with 1cup of water and turmeric in a pressure cooker and keep it aside.

Heat a oil or ghee in a vessel, add mustard when they begin to pop up,add

red chillies, hing and curryleaves,saute for a minute and add tamarind juice and

cooked dal with 1 or 2cups of water cook until it begin to boil.

Now add salt,hurulikaalu pudi/horsegram powder,rasam powder,chillipowder

and jaggery cook for 2-3minutes,add coriander.

Serve hot with steaming rice and ghee.

Tomato Bath

Tomato bath is a very common dish in karnataka which is prepared with tomatoes and rice.Unlike bisi bele bath ,chitranna and pulivogare it is one of the favourite picnic dish. This is colourful yet very tasty dish and you can make it little more nutritious by adding peas or any beans like boiled vaalbeans(avarekaalu),chickpeas,black eye beans etc ..Along with mosaru bhajji a Kannada version of raita... is a real treat.This recipe i got from my mother,i used to prepare this dish very often in my house.

Ingredients:

Tomatoes-4-5,big,finely chopped
Onions-2,sliced
Greenchillies-2,slited
Garlic cloves-4-5,crushed
Ginger-2 inch,crushed
Curryleaves-2 sprigs
Sarinapudi/sambharpowder-1 1/2tsp
Cumin powder-1/2tsp
Black pepper-1/2tsp
Garam masala-1tsp
Grated coconut-1/2cup
Green peas-1cup(optional)(i used frozen peas)
Sugar-1/2tsp
Salt to taste
Ghee/Oil-1tbsp
Mustard-1tsp
Cumin seeds-1/2tsp
Channadal-1tbsp
Rice-2cups
Water-4cups
Coriander for garnishing

Method:

Wash and soak the rice for 30minutes.

Heat oil/ghee in a pan add mustard seeds, cumin seeds when they start
to splutter add dals fry until they become golden brown.

Now add crushed ginger and garlic fry for a second add onions,curryleaves
and green chillies saute until onions become soft and pale coloured,add tomatoes
and sugar cook lid closed until the mixture leaves oil.

Add all the dry masala's, peas and coconut and salt to taste.Saute for 2-3seconds
pour sufficient ammount of water,allow to boil.

When the water begins to boil add the drained rice and cook until all the water
evaporates,close the lid tightly and leave on low flame for 10-15 minutes.

Garnish with coriander and serve hot with mosaru bhajji.

TIPS:Adding little sugar to tomato dishes will brings out the flavour of tomatoes.

Mosaru bhajji

Ingredients:

Yogurt/curds-1cup

Small onion-1,chopped

Small tomato-1,deseeded,chopped

Green chilli-1,finely chopped

Coriander

Salt to taste

Method:

Mix everything in a bowl and serve with rice dishes.

Boti Masala

Boti masala which sound's very nonvegetarian isn't it! but it is purely vegetarian.Boti is a yellow coloured,tubular shaped rice papad which are 7-8cm long.These is a recent invention of chaatwala's using a fried botis... which is very easy to make and taste's yummy.Instead of botis you can use fried rice papads.




Ingredients:

Fried botis-1pack(contains 12-15)or(i used home fried)

Carrot-1medium,grated

Onion-1,finely chopped

Coriander-2tbsp,chopped

Roasted peanuts/congress kadlebeeja-100gms

Red chilli powder-1tsp

Chaat masala-1tsp

Lemon juice-1tbsp

Salt to taste

Method:

1. Carefully and gently make a slit with a clean unused small blade and keep it aside.

2. In a bowl put all the other ingredients and mix well.

3. Take a tbsp of mixture and stuff the mixture into botis and serve immediatly.

Tomato Gojju

Tomato gojju is cooked in every household of Karnataka.It can be prepared
in jiffy.It goes well with dosa,idli,akki roti,rice or chappati....

Tomatoes-1/2kg

Onion-2

Sarinapudi-1tbsp

Curryleaves-1sprig

Oil-1tbsp

Mustard-1tsp

Garlic cloves-2,crushed

Coconut ,grated -1tbsp

Salt to taste

Coriander for garnishing


Heat oil in a pan,splutter mustard seeds when they began to pop add onions,crushed garlicand curryleaves,Saute until onions softens.
Add chopped tomatoes,sarinapudi,coconut and salt,close the lid and cook for 5 minutes.
Garnish with chopped coriander leaves.Serve with chappati,roti or rice.



NOTE:You can add water if you want thinner gravy.

Masala Dosa

Masala dosa.. is one of the famous dosa variety which has gain more popularity than compared to other dosa's. Because of its unique taste combined with spice potato filling(allugade palya.. as we call in kannada)and red chutney makes it heavenly tasty.The comination of south indian dosa and north indian aloo bhaji made it famous not only in India but throughout the world.I must say masala dosa is a national integration dish...And it is one of my favourite dosa,here i tried it my way..






Rice-2cups

Urad dal-3/4cup

Toordal-1/4cup

Methi-1tsp

Rava-1/4cup

Plainflour or maida-2tbsp

Soda-1/2tsp

Sugar-1/2tsp

Salt to taste

Ghee or oil for frying


Method:

Wash and soak rice,dals and methi in water for 6-7hours.
Grind the soaked rice and dals into fine paste and
keep the batter to ferment for 7-8hours in warm place.
One hour before preparing dosa mix rava,maida,soda,sugar and salt with hands througly.
Heat a tava pour ladleful of batter over tava and spread it evenly as thin as possible.
Drizzle a tsp of oil or ghee over dosa,apply red chutney on dosa.
No need to turn dosa if it is very thin,when dosa becomes crisp put a tbsp of
alugadde palya and fold the dosa and serve hot with coconut chutney.



Apply red chutney and place a tbsp of alugadde palya..



Fold dosa in hotel style..



Now dosa is ready to serve...........

Ingredients:

Red Chutney




Ingredients:

Red chillies -10(byadgi menasinakayi or any mild variety)

Puff channa-2tbsp

Jeera-1tsp

Tamarind

Tandoori colour-1/4tsp(optional)

Garlic cloves-2

Salt to taste

Pepper corns-10

Oil-1sp

Method:

Fry the chillies,peppercorns,jeera and channa with little oil and
grind along with other ingredients into fine paste adding little water.

NOTE:When applying on dosa's add water and make it thinner.


Coconut Chutney



Ingredients:

Coconut,grated -1cup

Greenchillies -3

Puffchanna-1tbsp

Tamarind

Ginger

Coriander

Salt to taste

Method:


Grind all the above ingredients into fine paste.Serve with dosa.



Potato Palya/Alugadde Palya



Ingredients:

Potatoes-4,boiled and mashed

Onion-2

Greenchillies-6

Curryleaves-1sprig

Oil-1tbsp

Mustard-1tsp

Urad dal-1tsp

Channadal-1tsp

Turmeric-1/2tsp

Coriander

Salt to taste

Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry until slightly brown.

Add onion, chillies and curry leaves fry until onions become soft.Add salt to taste.

Now add mashed potatoes fry for a minute and sprinkle little water and

close the lid and cook in a low flame for 5-6 minutes.Garnish with fresh coriander.

Iyengar Bakery Toast

Iyengars bakery's are found every where in south karnataka,especially in Banglore,Tumkur,Mysore and Mandya.
They have introduced some fine delicacies like vegetable puffs,potato buns,dilkush,honey cake ,biscuits and cookies like benne biscattu,kobari biscattu and many more..Toast is one of them which is very simple and easy to make...



Inredients:

Carrots- 1 medium,grated

Onion - 1 medium ,finely chopped

Green / red chillies - 2

Coriander (chopped) - 1 tbsp

Tomato- 1,finely chopped

Mustard - 1/2 tsp

Jeera-1/2tsp

Turmeric-1/4tsp

Chilli powder - 1/2 tsp

Lemon juice-1tbsp

Oil - 2 tsp

Salt to taste

White bread slices-6,lightly toasted

Oil for frying


Method:

Heat oil in a frying pan, add mustard and jeera when it splutters
add onions, chillies and tomato fry until onions and tomato become soft.
Add turmeric,chilli powder fry for a second.Now add grated carrot fry for a minute
Add salt to taste and sprinkle lemonjuice and coriander,close the lid and cook in a low flame for 5 mins.
Take a tbsp of carrot mixture spread on toasted slices.Heat a tava,place stuffed bread slices on tava, two at a time,spinkle little oil around the slices until the base becomes crisp and brown.serve hot with coffee.

Churmuri Dosa

Ingredients:

Rice-2cups

Puffed rice(kadlepuri or mandakki)-2cups

Salt to taste

For sprinkling on dosa(optional)

Carrot grated-1

Onion chopped-1

Greenchillies-2

Coriander-tbsp

Oil for frying

Method:

Wash and soak rice for 4-5 hours.grind rice along with puffed rice into a fine paste.

Batter should be little thick.Add salt mix well and immediately dosa's can be prepared.

Heat a tava pour ladleful of batter on tava and spread evenly as set dosa's.

Sprinkle carrot,onion and greenchillies mixture on top of dosa.

Drizzle little oil on dosa cook evenly on both sides.

Serve hot with coconut chutney.

Hasi Mullangi Palya

Ingredients:

Red radish-1bunch,grated

Onion -1,finely chopped

Green chillies-2,finely chopped

Fresh coriander-1tbsp

Puffchanna(hurugadle)-1tbsp

Salt to taste

For tempering

Oil-1tsp

Mustard-1/2tsp

Dry chillies-2

Curryleaves-1sprig


Method:

First roughly crush hurugadle and keep it aside.

Mix well grated radish,chopped onions,green chillies,coriander and salt in a bowl.

Heat a oil in a small pan,add mustard when they begin to splutter add dry chillies

and curry leaves and fry for second and take out of the flame.

Add the tempering to the radish mixture and mix well.

Before serving mix crushed hurugadle.

Serve with chappatis or rotis.


NOTE:You can mix yoghurt and serve as raita.

Palak soppina thovve

Ingredients:


Palak(spinach)-1bunch

Toordal(togaribele)-1/2cup

Onion-1,big

Greenchillies-6

Ginger-1 inch,crushed

Jeerapowder-1tsp

Curryleaves-1sprig

Lemonjuice-1 lemon

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Ghee-1tbsp


Method:


Cook dal in a pressure cooker with 2cups of water.

In a another vessel cook palak,onion,greenchillies with 1 cup of water.

Mix cooked palak in dal ,add salt cuminpowder and lemon juice cook for 5 minutes.

Heat ghee in a skillet,add mustard when it begains to pop up,add redchillies,crushed ginger

curryleaves and hing,Add this tempering to dal,serve hot with rice.

Carrot palya

Ingredients:

Carrots- 2 medium,grated

Onion - 1 big

Green / red chillies - 4 to 6

Coriander (chopped) - 1 tbsp

Grated coconut - 2 tbsp

Mustard - 1/2 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 10

Oil - 2 tsp

Salt to taste


Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry

Add onion, chillies and curry leaves fry until onions become soft

Now add grated carrot fry for a minute

Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.

Garnish with fresh grated coconut and coriander

Serve with chappatis or as side dish.