Cooked Rice : 1 big cup
Oil : 2-3 tbsp (You can use ghee)
Garlic : 5 pods, chopped
Pepper Powder : 1tsp
Dry Coconut, grated : 1tsp (optional)
Red Chillies : 4 (cut into small pieces)
Curry Leaves : 1 Line
Chana Dal, Urad dal each : 1tsp
Mustard, Jeera each : 1tsp
Salt : as required
How to make it :
Heat oil in a thick bottomed pan.
When oil is sufficiantly hot add mustard seeds, let it crackle.
Add Chanadal, urad dal, fry for 30 sec, add garlic fry till they are golden brown
Now add Jeera, red chillies , curry leaves, and remove the pan from stove. Add pepper powder, salt and mix well.
Mix this tadka with cooked rice and mix. Add dry coconut and finish final round of mixing and serve. It can be eaten without any accompaniment. Dal, Dahi, Pickle all these goes well with this rice.
Holige=Puran Poli, Hoorna = Puran/Pooran
To make Hoorna :
Toordal : 2cups washed and kept
Water : 4 cups
Turmeric: 1 pinch
Wet Coconut: 2tbsp
Elaichi powder : 1/2tsp
To make Saaru:
Sambhar Powder : 2tbsp or according to your spice levels
Hoorna : Orange sized ball
Toor dal Stock
Tamrind paste: 2 tbsp or as per your sour level
Oil, mustard, redchillies, curry leaves and asafoetida. Heat a 1tbsp oil and add the tadka ingrediants in the order mentioned.
Om Shanthi Om aka OSO is a total entertainer. Relax, Chill, and do not use logic while watching, just enjoy!! :)) Akash enjoyed it so much that he even started dancing with the tune for the title song. Looking at the way he enjoyed 3hrs without disturbing us I can say that OSO is a family entertainer.
Jackfruit : 20 pieces
Wet/Fresh grated coconut : 5 heaped tablespoonfuls (adjust according to your taste)
Ghee : 3 heaped tablespoonfulls
Sugar : 5 heaped tablespoonfuls (adjust according to the sweetness level of jackfruit)
1. Destone jackfruit pieces and cut them into small pieces.
3. Keep stirring the jackfruitpieces till it becomes mushy. At this stage jackfruit will no longer stick to the pan as it was doing in the begining.
4. Add grated coconut, and sugar. Bring it to boil. Keep stirring till all the sugar dissolves and halwa becomes thick.
All you need to make pakoda mix :
Fine Semolina (cream of wheat) /Chiroti Rava : 2 cups
Cornflour : 2tbsp
Onion : 1 big
Curry leaves : 3 lines
Coriander leaves : 4lines
Green Chilli : 2
Red Chilli Powder : 1tbsp
Baking Soda(soda bi carb) : 1/2 tsp
Salt to taste
Oil for deep frying pakodas
1. Cut onions lengthwise.
2. Chop green chillies into thin rounds
3. Chop coriander finely.
4. Chop curry leaves coasely
How to make:
Gave a try to few more dishes from fellow bloggers :
1. Dosakaya Pachhadi from Padma's Kitchen . It was good to eat with rice.
Our Week end lunch with dosakaya pachadi, bendekayi (Okra) sambhar, kothambari (coriander leaves) pickle and ghee
A closer look at bendekayi (Okra) sambhar
2. Also tried Raagi Halwa from Chandrika's blog @ Akshayapatra Photos will be uploaded soon. It was tasty.
Will update few more recipes that I tried with pics in next post.
Puffed Rice : 1 pack (200g)
Onions: 1 big finely chopped length wise
Green Chillies : 5 cut length wise
Coriander leaves and grated coconut for granishing
Lemon Juice from 1 lemon
Oil : 3 tbsp
Peanuts - 1tbsp
Chanadal and Urad dal each 1 tsp
Soak puffed rice in water for about 20 mins. Remove water from puffed rice by pressing them. Hold a handfull of puffed rice and squeeze the water out. Take care not to mash them. Keep them aside.
How to make it:
1. Heat oil in a pan, add tadka ingrediants in the order mentioned. Let the peanuts and dals turn golden brown. add curry leaves and turmeric.
2. Add green chillies chopped lengthwise and onions follows. Fry the onions till they turn transcluscent and soft.
3. Add puffed rice and salt as required and mix the contents well till the puffed rice is sufficiantly hot. Switch off the flame and add lemon juice and mix again. Keep the pan closed for about 5-6mins. Garnish with coriander and coconut before you serve
4. I like to eat this with Mirchi bhajiyas and pakoda. It made a good weekend brunch for us.
Idlis - 6 ... as many as left over (on purpose left overs also can)
Green Chillies - 2 or as per ur spice levels
salt as required
Coriander and grated coconut for garnishing
Oil- 1tbsp or as required
Chanadal n urad dal
a pinch of turmeric
Break/powder the Idlis using your hands. Keep them aside. Heat oil in a pan add tadka ingrediants in the order mentioned; Next to go in to the pan is green chillies, onion n curry leaves follows. Fry onions till they are soft. Add powdered idlis and stirr. Switch of the stove and keep it closed for a while till the flavors get mixed. Garnish with coriander and grated coconut. Slurrrp...it is ready to eat!!
Finally when Dhokla and chutney arrived on the table my little one asked ' why did u make idli in a plate?' and what are these black seeds doing on this ? then my dear hubby chipped in to tell his this story of 'Dhokla a distant? cousin of Idli'... According to the story Idli n Dhokla were cousin brothers and they got seprated in a shopping mall (like kumbh ke mele mein...bollywood story types) and Dhokla got a new mummy who was a Gujarati. So Dhokla was given a new look and he was presented in a different way ..... and so they became distant coz they stayed far away ...(hahahaaa internally). By that time all Dhokla pieces had safely landed in his tummy and he had gulped in a glass of MILO. Me n hubby laughed over the phone after we came to office. We dare not do it in front of Akash!! and you all know why.. ;-)
And here is how I made Khatta Dhokla. I copied the recipe from Tarla Dalal cooking website. You can read it here. Taste was fantastic. We all loved it. If you are a Idli lover you will definitely like his cousin too..
Some pics of the Dhokla I made in the morning.....
A picture of ಅವರೆಕಾಳು/Surtipapdi, a beans loved all over Karnataka for you all. Image is taken from Vadilal's website so you can see the weight etc in the picture. (http://www.vadilalgroup.com/surtipapdililva.html)
ಎಳ್ಳುಅವರೆಕಾಳು/A sweet dish with Surtipapdi
Preparation Time : 15 mins A preprep work is also needed to remove beans from their shells, soak the beans and deskin them.
Cooking Time: 20 mins
Shell the beans and soak the beans in water for 3 hrs and deskin the beans. They look like the ones in picture ones they are deskinned.
Boil enough water to cook the beans in a pot and add beans to boiling water and cook the beans till they are done. Strain the water and keep the beans aside. Keep the stock water, do not throw it away.
grated wet coconut : 2tblespoon
grated jaggery(gur): 5 heaped tablespoon (can adjust the qty according to taste)
deskinned beans : 1 cup (qty as seen in picture)
White Sesame Seeds : 11/2 tablespoon
Ghee : 2tablspoon
Cashewnuts for garnishing
1. In a hot heavy bottomed pan take sesame seeds and fry them till they turn golden brown. Remove the seeds and blend them to a fine powder and keep it aside.
A tip: Since the sesame sesame seeds pop on a hot pan, sprinkle some water on the seeds and then fry them. This helps to keep the seeds inside the pan.
2.In the same pan take jaggery and grated wet coconut and fry them till you do not smell the aroma of wetcoconut. The final mix obtained is dry as it looses the moisture. Takes around 7 mins. It is recommended to fry the mix on a low flame.
3. Add beans to the jaggery coconut mixture, sesame powder and mix them well. You can add little beans water stock to make it moist. Allow the mixture to take some heat. Switch off the flame and let it stand in the hot pan till you serve.
4. Fry cashews in hot ghee and pour it over the sweet dish before you scoop it to serve.
5. Eat n enjoy!!
Rotti with beans/ ಅವರೆಕಾಳು ರೊಟ್ಟಿ
Rice Flour : 2 cups
Deskinned, cooked beans: 1/2 cup
Green chilli paste according to your spice levels
Onions, curryleaves, coriander leaves finely chopped according to taste
Jeera : 1 tsp
Salt to taste
How to make:
Mix all the ingrediants with water to make a dough. You should be able to make a firm ball out of the dough.
Grease the laminated paper with a teaspoon of oil. Take one orange sized dough and pat it evenly with your fingers to make a round. Pour a teaspoon of oil on the pat rotti and transfer it on a hot tava along with the paper with rotti facing tava and paper facing outside.
Remove the paper once the rotti is transferred on to the tava. Roast it on both sides. Serve with any chutney of your choice. I like to eat it with pickle ;-))
Image googled from Internet. I had this pic from longtime, so do not remember the website. Apologies.
Avalakki/Poha - 1 cup
Grated Dry Coconut - 1 cup
Sugar-3/4 cup or 1 cup depending on the sweetness
Ghee - 1 cup
Microwave 1 cup poha on medium high for 4 min. It looks like this when you remove from microwave.
Allow it to cool. Take the poha, sugar and grated dry coconut in a blender and blend till it you get a coarse powder. The grains should like crystals of sugar. Remove the powder to a plate and add hot ghee to it and make laddu immediately. Decorate it with dry fruits and serve. It is crunchy to eat.
A Svory/ Snack
Avalakki puri/chiwda call it by any name it brings smiles over ones face when it is served with Tea/Coffe. Here is how I do it:
Avalakki (thick variety), pottukadalai/huridakadale/roasted chana dal, peanuts, red chillies, curry leaves, a pinch turmeric and salt. You can see a deep frying gadget there in the picture which is used to fry avalakki. Oil for deep frying.
Heal oil in wide pan over medium flame. When oil is sufficiantly hot take a fistfull of avalakki in the frying gadget and dip it in the oil for 30seconds. You get crispy avalakki. Remove the crispy poha on a kitchen Towel/tissue paper.
Follow the same step till you finish all poha. Fry peanuts, roasted chanadal, chillli, curry leaves in the same way.
Take avalakki, peanuts, chanadal in a bowl. In a pessel and mortar take fried redchilli, salt and turmeric crush to a very coarse powder. Mix it with avalakki and toss all the ingrediants well. Finally add fried curry leaves and serve fresh.
You need these to make cucumber tambuli:
Cucumber - 1 (alternatives are onion, brahmi, doddapatre soppu etc)
Coconut - 2tbsp
Green Chillies - 2
Coriander leaves - 1 line
Yoghurt - 1/2 cup
salt to taste
Tamarind - optional
Deskin and deseed cucumber. Cut them into small little pieces.
How to do :
Take small pieces of cucumber, coconut, greenchillies, coriander leaves and salt in a blender. Blend to a smooth paste. Water in the cucumber is sufficiant to blend them together. Add this paste to yoghurt and mix well. Serve with Rice, pickle and sundried yoghurt chillies.
Doddapatre soppu tambli
Doddapatre soppu is a plant with many medicinal properties. I know that it is used to cure skin allergies in folk medicine. I have 2 pots full of this soppu/leaf/keerai in my balcony garden.
Doddapatre Soppu : 10 big leaves
Jeera: 1 tbsp
Coconut : 2 tbsp
Green Chillies : 2-3
Yoghurt : 1/2 cup
How to make:
A tempting combination of puffed rice and kodubale.
A simple to make recipe for kharamandakki is .....
Puffed Rice : 200g
Green Chillies:15 or according to your spice level
Curry Leaves : 2 lines
Garlic : 5 pods (optional)
Dry Coconut : 15-20 thin sliced pieces or grated dry coconut
Peanuts : 1 big cup
Hurgadale/Pottukadalai/roasted gram dhal 1 big cup
Oil : one small cup (approx 7-8tbsp)
Turmeric, Mustard, Asafoetida
1. Clean puffed rice. Most of them time they contain dust
2. Chop curry leaves into thin pieces
3. Slice dry coconut into thin pieces. Alternatively you can use grated dry coconut readily available in stores.
4. If using garlic crush them in pessel n mortar
5. Slit green chillies lengthwise
6. Check salt levels of puffed rice. If it is too salty add less salt to the snack.
How to make:
Every ingrediant which goes into this recipe should be fried till they are crisp. Puffed rice takes up moisture if any of those ingrediants are not crisp enough.
1. Heat oil in a wide pan. Add mustard, let it crackle. When it stops crackling add garlic sautee till it becomes crisp n brown.
2. Add green chillies sautee till they are crisp.
3. Add peanuts fry till they are crisp, roasted bengal gram follows. Fry till it turns crisp n brown.
4. Add thin slices of coconut and fry them till are golden brown. Add turmeric, curry leaves. Fry till curry leaves are crisp. Finally add Asafoetida and salt and switch off the flame.
5. Add puffed rice, mix thoroughly. Remove the vessel from stove and keep it aside when you are mixing the puffed rice.
6. Allow it to cool. It becomes crisp at room temperature. Store it in airtight container.
7. Enjoy Madi!!!!!
'Semolina hornbangles' is the exact translation of Rava Kodubale word by word! But doesn't that sound wierd? horn bangles? so I made it simple and blogged them as rava rings like onion rings/fries?? of KFC! There is sky and earth difference between onion rings and rava rings.
Chiroti Rava/Fine Semolina: 1 cup
Warm oil: 2tbsp
Green chilli paste:1tbsp
Soda bicarb: 2tsp
Oil for deep frying.
How to make:Mix all the above ingrediants with water and knead to make a dough. Dough consistency should be medium. Chapathi dough consistency would do. Take lemon sized ball of the dough and roll them to make 5' sticks. Join the ends and press gently to lock the edges. Deep fry in oil till golden brown. Remove on a kitchen towel and serve when they are at room temperature. Hot kodubale is soft they turn crispy when they cool down. Store in a airtight container.
Ingrediants for Puran/filling: (makes 6-8 polis)
Rice flour : 2 cups
Water: 4 cups
Ingrediants for the skin/outer cover layer
Chiroti Rava : 2 cups
oil (I prefer to use Sunflower oil. Any oil that is in use at home for day to day cooking can be used)
Most of you know to make Chutney and Potato Palya so I will not be blogging them.
How to make it:
1. Mix Chiroti rava and salt. Add enough water to make a dough. Dough should be soft like chapathi dough. Pour some oil and knead again till some of the oil is taken in by dough. Pour extra oil on the dough cover it with a lid and leave it aside for 30 mins.
2. Bring 4 cups of water to boil with salt. When water starts boiling add rice flour and let it boil for 7 mins on low flame.
8. Apply some oil on the closed ball and press it gently to make it flat.
9. Roll them off with a rolling ping pin like chapathis/polis on a laminated paper. Smear oil to the rolling pin to roll them easily.
10. Place the rolled poli on the hot tava with the paper as shown in the pic. Take the paper away and use it for next poli.
11. Fry it on both sides and serve with chutney and Potato Palya/sabji
12. You can make masala poli like masala dosa too...like this
13. Eat and Enjoy!!!! :-)
14. Forgot to post this picture :(
Check out other authentic Karnataka cuisine on my blog too. To name a few Akki Rotti, Chitrana, Badanekayi bajji, RiceFlour Pooris, Mysore Bonda, Hurulimalake Huli, Hurgalu.
Happy Cooking for RCI-K.
Rice Flour : 2 cups
How to make:
1. Mix rice flour, jeera, salt with luke warm water to make a soft dough. The dough shud look like the one shown below:
2. Take a small lemon size dough and pat them to make pooris using your hands on a plastic cover or a non-stick paper as shown below.
3. Take the flattened dough away from the paper and dip it into hot oil and fry till golden brown on both sides.
4. Alternatively you can pat them on your palm and dip them into the oil which yields the same results.
Green Chilli - 10
Onion - 1 medium size, cubed
Wet Coconut - 3 tbsp
Tamarind juice : 1tbsp
Oil - 1/2tbsp
Mustard and curry leaves for tampering
For Gojju Powder:
Coriander seeds : 1tbsp roasted
Roasted gram dhal/Hurikadale/pottukadale-4bsp/one fistful
Powder the above two ingrediants and keep it ready for gojju making
How to make:
1. Wash chilli and take it in a blender along with salt and we coconut and blend it to a coarse paste.
2. Cube onions.
3. Do tampering with mustard and curry leaves. Add onion and sautee till they become transcluscent, chilli paste goes in, sautee it for 2 more mins and add water. Adjust the water level to make sufficiant amount of gojju.
4. Allow this to boil for 3 mins or till onions becomes soft.
5. Powder the gojju ingrediants and mix the powder with tamarind juice.
6. Add this paste to boiling water and stirr well.
7. Serve Hot and enjoy
This is my entry for JFI chillies hosted by Nandita and JFI Rice hosted by Sharmi of Neivedyam.
This dish is from Karnataka and I would like to share with you all how to make hurulimalake Huli or sprouted horsegram curry. The curry goes well with rice, chapathi and rotti. My preference is to eat with rotti.
This curry takes about 45 mins cooking time so do it when u have lots of time. It serves a family size of 4.
Horsegram - 100g or 1 big cup
Onions- 2 Medium sized, diced into cubes
Oil for tampering
Mustard - 1/2 tsp
Curry leaves - 1 line
For making curry paste
Coriander seeds - 1tbsp
Jeera - 1tsp
Red Chillies -10 or adjust to your spice levels
Cinnamon powder -1/2 tsp
Onion - 1/2 diced
Masala Paste -2
Poppy Seeds - 2 tsp or alternatively you can soak 4-5 cashews
1.Soak horsegram in soda bicarb water for a day. Remove water from the beans and transfer the soaked beans into a cheese cloth/airtight box and allow it to sprout as you do it for any other beans. They take more than a day to show sprouts. ( Sodabicarb water is only for soaking and not for sprouting. Soaking the beans in soda bi carb water reduces the cooking time , since horsegram requires usual than longer time to get cooked this method comes handy here. )