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.

Avarekaalu uppittu

Ingredients:

Rava or sooji- 1cup

Water- 2 cups

Onion- 1big (sliced)

Green chillies-4

dry red chillies-2

Curry leaves-10

Ginger-1/2inch(crushed)

Avarekaalu (vaalbeans)-1cup

Oil-1tbsp

Mustard seeds-1/2tsp

Cumin seeds-1/2tsp

Channa dal-1tsp

Urad dal-1tsp

Fresh coriander for garnish

Lemon juice-1tbsp

Salt to taste

Method:

First fry the rava until slightly brown and aromatic and keep it aside.
In a pressure cooker, cook avarekaalu(vaalbeans) and keep it aside.
Heat oil in a pan add musturd,cumin seeds when they begin to splutter
add channa and urad dal fry about 2 minutes until light brown now add onion,
curryleaves,green chillies and dry red chillies,fry until onions become soft.
Add boiled avarekaalu,2 cups of water,add salt to taste.
When water begins to boil add rava with continously stirring.
Stir until all the water is gone,Add lemon juice.
Reduce the flame and close the lid for 8 to 10 minutes.
garnish with coriander and serve hot.

Onion uttapam/ Eruli dose

Ingredients:

2Cup- Par boiled rice
2Cup-Raw rice
1/2Cup- Urad dal (uddinabele)
1/4Cup-Toordal(togaribele)
1/2Tsp Methi seeds
1/4Cup-Avalakki(rice flakes)
Salt to taste
1/4 Tsp- Cooking soda

For toppings:

2 Big-onions,finely chopped
1-Tomato,finely chopped
4-Green chillies,finely chopped
1Tsp-Jeera
1 Sprig-Curryleaves,finely chopped

Oil for cooking as required

Method:

Wash and soak rice,dals and methiseeds for 6-8hours in water.

Soak avalakki seperatly for 1hour before grinding.

Grind rice, dals and avalakki into fine paste.Add salt and soda bicarbonate mixwell.

Leave it overnight to ferment in a warm place.

Mix chopped onions,tomato,chillies,jeera and curryleaves in a bowl.

Heat tava,take a ladleful of dosa batter,spread evenly to your desired size,but slightly thicker.

Sprinkle onion mixture over the dosa,drizzle 1tsp oil over dosa.

Turn and cook well on the another side. Serve hot with any chutney or palya.

Chutney Pudi(powder)

Ingredients:

Channadal(kadlebele)-1/2cup

Moongdal(hesarubele)-1/4cup

Drycoconut-1/2cup

Redchillies-7-8

Jeera-1tsp

Blackpepper-10

Tamarind-small gooseberry size

Jaggery-small gooseberry size

Garlic-1clove

Curryleaves-8-10leaves

Hing-pinch

Salt to taste

Method:

Dry roast dals and spices seperately,leave to cool.Dry grind the mixture into fine powder,store it in a clean dry jar.

Serve with dosa's,idli's,chappati's or bread.

Mullangi hasi gojju (radish )

Ingredients:

Radish- 1 medium or red radishes-1 bunch,grated

Coconut-1cup,

Puff channa (hurugadle)-2tsp,

Green/red chillies-4-5,

Tamarind juice-1tsp,

Ginger-1tsp,

Coriander-1tbsp,

Curryleaves-2 sprigs,

Salt to taste



For tadka:

Mustard-1/2tsp,

Channadal-1tsp,

Uraddal-1tsp,

Oil-2tsp,

Hing-pinch

Curry leaves -1sprig.

Method:

Grind the above ingredients except grated raddish into a fine chutney.
Mix grated radish in grinded chutney and keep aside.Heat a oil ,
add mustard when it splutters,add dals and curryleaves.
add this tadka to above mixture and mix well.Serve with rice and pickles.
It is tasty as well as healthy.You can also mix yogurt to this mixture.

"Mullangi" mean's radish in my language kannada. hope u like it.

Vegetable/Tarakari Bajji

Ingredients:

Besan-1cup
Jeera-1tsp
Ajwain(oma kalu)-1/2tsp
Kalonji/nigellaseeds/erulibeeja-1/2tsp
Sodabicarb-1/2tsp
Chillipowder-1tsp
Salt to taste

Vegetables used are:

Potato,plaintain(balekaayi) and onion,each thinly sliced into roundels.

Method:

Mix the besan, jeera,ajwain,kalonji, water, chillipowder,sodabicarb and salt in a bowl, beat till smooth. Leave this batter aside for half an hour.

Heat the cooking oil in a deep pan.

Take vegetable slice one by one, dip into the besan batter and deep-fry till golden brown

Place the bajji's on paper towels to absorb excess oil.

serve with tomato ketchup or green chutney.

NOTE:Vegetables like ridgegourd,bananapeppers bajji's can be prepared in the same manner.

While serving sprinkle chaat masala if you like.

Rava Idli

Rava idli is a speciality of the state of Karnataka in India and was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore.[1] Rava-Idli translates to semolina-idli in the native Kannada language.

During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.


Ingredients:

Rava/sooji(course) -2cups
Ghee-2tbsp
Mustard-1tsp
Hing-pinch
Uraddal-1tsp
Channadal-1tsp
Dry redchilli-1
Broken cashewnut pieces-1tbsp
Curryleaves-few
Greenchillies-4
Ginger-1tsp
Coriander-1tbsp
Eno salt-2tsp
Yoghurt-1cup
Salt to taste
Sliced tomatoes ,grated coconut and coriander for garnishing

Method:

Heat the ghee in a kadai and add mustard seeds.

When they start popping, add hing, channa dal,uradal, dry
chillies,cashewnuts and allow them to splutter.

Reduce the heat,add rava fry until you get nice aroma.transfer the mixture to another bowl,leave it cool.

To the yoghurt add salt,greenchillies, coriander leaves, curryleaves and mix well,add this to rava mixture and add water to get right consistency.

Smear idli plates with oil.Place one tomato slice and sprinkle coconut and coriander to each cups on top of that pour the mixture to each cups.

Steam for 10-15 minutes in a pressure cooker (without whistle) like normal idli's.

Serve hot with coconut chutney.