Taste of Mysore: June 2007

Beetroot Chutney

Beetroot chutney is best eaten with hot rice because I have not tried with Chapathi/roti.

Beetroot has one of the highest sugar contents of any vegetable, containing the equivalent of a teaspoonful of natural sugars per 100g (3 1/2oz) portion. Nutritionally, freshly boiled beetroot is a good, if not better, source of nutrients than the raw vegetable. It has higher levels of most minerals, including potassium (which regulates the heartbeat, and maintains normal blood pressure). Information obtained from Reader's Digest magazine.

The beetroot I bought from market looked very similar to the ones in picture so thought of adding it here.

Ingrediants :

Medium Sized Beetroot : 1 (peeled, grated/cubed and steamed)

Green Chillies : 5-6

Roasted Gram Dhal/Hurikadale/Pottukadalai: 2 tbsp

Fresh Coconut : 1 heaped tbsp (grated)

Salt : as needed

optional

one small piece of tamarind

Tadka:

Oil, mustard, curryleaves, hing/asafoetida

How to make it :

Wash, peel, grate/cube beetroot and steam cook. Let it cool.

Blend green chillies, salt, kadale and coconut in a blender to a coarse mix. Now add steamed beetroot and blend again to a smooth paste. Do not use water to blend as steamed beetroot has enough water in it.

Add tadka and serve with hot rice.

Smoked Brinjal with herbs / ಸುಟ್ಟ ಬದನೆಕಾಯಿ ಬಜ್ಜಿ

After spending a decade in Chitradurga we were addicted to eating Jolada rotti with varieties of Brinjal curries, Capsicum Curries, Chutney Powders (kureshani pudi/gurellu pudi, peanut pudi) ghee, godhi huggi (cracked wheat porridge), Menasikayi bonda (Greenchilli fritters) etc., 7 years passed since we left Chitradurga and the taste of these delicious food served in many of our friends houses and 'Khanavali' (north karnataka style hotels) is still lingering..

Jolada Rotti (Jowar Bread) and Stuffed Brinjal Curry/Yenne Badnekayi is a speciality dish in NorthKarnataka. There are many varieties of brinjal curries, one of them is Smoked brinjal with herbs/ ಸುಟ್ಟ ಬದನೆಕಾಯಿ ಬಜ್ಜಿ (nearest translation to English from Kannada). It is very near to Baingan Bharta which is made in Northern Indian states. Here I go to explain the brinjal receipe from North Karnataka.

Ingrediants :

Big Round Brinjal : 2
Green Chillies : 4
Garlic : 1 pod
Small Onion: 1 (chopped finely)
Lemon : juice from half piece of lemon
Salt to taste
Coriander : for garnishing

Tadka :

Oil, mustard and jeera mix, curry leaves, asafoetida (add them to hot oil in the same order)

How to make it:

Brush little oil on the brinjals. Give 2-3 vertical incisions on the brinjal taking care not to slice the brinjal. Grill the eggplants on an open flame, turn it around when the skin is charred. Allow the brinjals to cool. Peel the skin and cut them into 2-3 large pieces.

Place green chillies, garlic andsalt in a pessel and mortar and crush them to a coarse paste. To the crushed paste add the cooked brinjal pieces and crush them again to a coarse mixture. Remove the mixture to a serving dish and add finely chopped onion and lemon juice. Add tadka to the mixture and garnish with coriander before you serve.

I could not take a closeup picture of this dish as there was nothing left in the serving dish, but I was happy to see that my hubby and sunny enjoyed eating it.

This will be my entry to JFI hosted by Sangeetha of GharkaKhana .

Heegondu Lagnapatrike (a funny wedding invitation)

This post is for all of those bloggers who can read kannada. I have made an attempt to translate it to English. Happy Reading, Happy Weekend!

ಉನ್ಮೇನ
ಚಿತ್ರಾನ್ನ ಲಗ್ನಪತ್ರಿಕೆ

ಶ್ರೀ ಮದ್ದುರ್ ವಡೆ ದೇವತಾ ಪ್ರಸನ್ನ ಜಾಮೂನ್ ರಜ್ಯ ಜಹ್೦ಗೀರ್ ಜಿಲ್ಲೆ ಬಾದುಶ ತಾಲೂಕು ರವೆ ಉ೦ಡೆ ಗ್ರಾಮದ ಶ್ರೀಮಾನ್ ಸುಕ್ಕಿನು೦ಡೆ ಮತು ಬಟಾಟೇ ಪುತ್ರರಾದ

ಶ್ರೀಮತಿ ವಡೆ ಮತ್ತು ಶ್ರೀ ಇಡ್ಲಿ ಭಟ್ಟ್
ಇವರು ಮಡುವ ವಿಜ್ನಾಪನೆಗಲು
ಉಭಯ ಸ೦ಕಟ

ನಾವು ನಿಮ್ಮಲ್ಲಿ ಕಳ ಕಳಿಯಿ೦ದ ಕೇಳಿಕೊಳ್ಳುವುದು ಎನೆ೦ದರೆ, ಇದೇ ಪಾಯಸವಾರದ ಬಾಳೇ ಎಲೆ ಮುಹೂರ್ತ್ ದ ವೇಳೆಗೆ ಸರಿಯಾಗಿ, ನಮ್ಮ ಮಗನಾದ

ಚಿ.ರಾ.ಮಸಾಲೆ ದೋಸೆ (ಬಿಸಿ ಬಿಸಿ ) ಮತ್ತು
ಚಿ.ಸೌ. ಮೆಣಸಿನಕಾಯಿ ಚಟ್ನಿ (ಖಾರ ಖಾರ)
( ಶ್ಯಾವಿಗೆ ಪಾಯಸ ಜಿಲ್ಲೆಯ, ವಡೆ ಜಿಲ್ಲೆಯ ಬೆಣ್ಣೆ ದೊಸೆ ಗ್ರಮದ ಶ್ರೀಮತಿ ಮತು ಶ್ರೀ ಬಿಸಿ ಬೇಳೇಬಾತ್ ಮತ್ತು ಬಳೆಕಾಯಿ ಬಜ್ಜಿ ಅವರ ಪುತ್ರಿ)

ಇವರ ವಿವಹ ಮಹೊತ್ಸವವನ್ನು ಗುರು ಹಿರಿಯರು ಹುಗ್ಗಿ ಭವನದಲ್ಲಿ ನೆರವೇರಿಸಲು ನಿಶ್ಚಯಿಸಿದ್ದಾರೆ. ನೆವೆಲ್ಲರು ಕೈ ಬಾಯಿ ಸಮೇತ ರಗಿ ಲೋಟ ಬಟ್ಟಲು ಸಮೇತ ಬ೦ದು ವಧು ವರರನ್ನು ಅಶಿರ್ವದಿಸಬೆಕಾಗಿ ಕೋರುವ,

ತಮ್ಮ ಆಗಮನಾಭಿಲಷಿಗಳಾದ
ಶ್ರೀಮತಿ ವಡೆ ಮತ್ತು ಶ್ರೀ ಇಡ್ಲಿ ಭಟ್ಟ್

ತಮ್ಮ ಸುಖಗಮನವನ್ನು ಬಯಸುವ

ಶ್ರೀಮತಿ ಮತ್ತು ಶ್ರೀ ಪೂರಿ ಭಟ್
ಶ್ರೀ ಟೊಮೇಟೊ ಸಾಸ್
ಶ್ರೀ ಚ್೦ದ್ರಹಾರ ಮತ್ತು ಶ್ರೀ ಖಾರಬಾತ್
___________________________________________________________________
An english version of the same (I have tried my best to translate it for the benefit of non-kannada readers):

Lemonrice Invitation

Mrs Vade and Mr.Idli Bhat cordially invite you to grace the wedding ceremony of their son
(Mr.Ildi Bhat is the son of Sukkinunde and Potato of Ravaladdu village, badusha taluk, jahangir district, jamun state)

Chi.Ra. Masala Dosa (hot hot)
with
Chi.Sow. Greenchilli Chutney (hot n spicy)
(daughter of Mr Bisibelebath and Mrs. Rawbanana bajji of butter dosa village, vermicilli payasam district)

We cordially invite you all to attend the wedding ceremony during the auspicious banana leaf muhurtam at huggi wedding hall. We also invite your cups, spoons, fork, and plates. Please grace the ocassion and bless the couple.

Looking forward to your arrival,
Mrs Vade and Mr.Idli Bhat

with best compliments from

Mr & Mrs Poori Bhatt
Mr. Tomato Soss
Mr. Kharabath and Mr. Chandrahara

Btw, have you all noticed the foodie blogroll which is started by Jenn of Left Over Queen. It is a good way to know wide range of cooking around the world by visiting each other's blog. Click on the foodie blogroll icon to join Jenn.

Recipe List

THINDI/BREAKFAST :
AKKIROTTI WITH DILL LEAVES
CHAPATHI N PEAS AND POTATO CURRY/SAGU
ONION IDLI
RICE FLOUR POORI AND CHILLI GOJJU
WHITE PURAN POLI / BILIHOLIGE
AVAREKAALU/SURTI PAPDI ROTTI
KHATTA DHOKLA
IDLI UPPITTU/UPMA
PUFFED RICE POHA
BROWN RICE UTTAPPAM
MIX FLOUR MIX VEGGIE AKKI ROTTI
SAKKARE CHAPATHI
AKKITHARI IDLI/BILLEKADUBU
AVALAKKI OGGARANE

RICE
DILL LEAVES FRIED RICE
GARLIC RICE
BISIBELEBAATH
TOMATO BAATH/TOMATO RICE
TANGY N SPICY RICE

PALYA/STIR FRIED VEGETABLES
ALTERNANTHERA SESILIS/HONGONE SOPPU
DILL LEAVES PALYA
POTATO STICKS
DRUMSTICK LEAVES PALYA

HULI/SAARU/SAMBAR
MIXED BEANS HULI
SPROUTED HORSEGRAM CURRY
HOLIGE SAARU
GARLIC RASAM & RASAM POWDER/BELULLI SAARU
DILL LEAVES BASSARU
DRUMSTICK LEAVES RASAM

UPPINAKAYI/PICKLES
MANGO PICKLE

MUDDE/ROUNDS
JOWAR/SORGHUM FLOUR ROUNDS

JUICE
YELLOW WATERMELON JUICE
CUMINISED LEMON JUICE

CHUTNEY/CHUTNEY POWDERS
SMOKED BRINJAL WITH HERBS
BEETROOT CHUTNEY
TAMBLI / RAITA
GARLIC AND CURRY LEAVES CHUTNEY POWDER

SAUCE AND DIPS
MANGO SEEKARANE/AAMRAS
SOWTHEKAYI KAHARA/SALAD DIP

GOJJU/THOVVE/SIDEDISH
BENDEKAYI GOJJU
STUFFED BRINJAL-INDIRA'S WAY

KURUKULU/SNACK
KADUBU/STEAMED DUMPLINGS-SWEET N SAVORY VERSIONS
DHIDIR CHAKKULI
TOTMATO MASALA
MADDUR VADA WITH MINT FLAVOR
HURGALU
MYSORE BONDA
PUFFED RICE/KHARA MANDAKKI
RAVA KODUBALE/RAVA RINGS
KARIDA AVALAKKI/PRESSED RICE SNACK
RAVA PAKODA
DEEP FRIED SURTIPAPDI WITH PRESSED RICE/CHIVDA

DESSERT
DAMROT
ELLUAVAREKAALU/SWEET WITH SURTIPAPDI
JACKFRUIT HALWA
SAGO HALWA
ELLU BELLA

SALAD
FENUGREEK LEAVES SALAD

GENERAL/FUN
FUNNY WEDDING INVITATION
MEME
MY GARDEN
BLOG CARTOON
BABIES DANCE FOR OSO
TATA NANO AND ITS POSSIBLE AFTERMATH
HAPPY UGADI
CREATE A COMIC EVENT
CREATE A COMIC -C.W.BRINJALS- ROUND UP
DISASTER WITH BAINGAN BHARTA
CROCHET

Potato & Peas Sagu with Chapathi

Sagu to me means mixed vegetable in spicy gravy. It makes a good combo with Poori, Idli, Chapathi, Dose. I am sure people from Bangalore have heard of Vidyarthi Bhavan's famous Sagu-Masale Dose followed by hot filter Coffee. Anybody who lived/lives in Bangalore and haven't tried Sagu-Masale Dose, don't forget to visit Vidyarthini Bhavan when you are in Bangalore. Vidyarthi Bhavan is one of the old charms of Bangalore. It translates to Student's eatery and was one of the best and most affordable hotels of Bangalore in earlier times (may be 1970's n before). I always remember my granpa saying that Vidyarthi Bhavan's Dosa was available at 15Paise in 70's. My memories of buying anything for 10 paise is very faint. Well, before I forget the main topic let me share my version of sagu with you all. This will be my entry for WBB-12 'Spice it Up' hosted by Trupti of The Spice who loved me.

Here is my version of Sagu which I make for Chapathi's. You may want to add any veggie along with Potato and Peas.

Potato and Peas Sagu

Ingrediants:

Veggies I used:

Potato's - 2 medium sized
Peas - 1 small cup

For Gravy:

Coconut : 2 heaped tabsp (dry/wet)
Hurikadale/dalia : 1 tbsp
Sambhar Pudi: 2 tsp (adjust according to your taste)
Coriander Powder : 2 tsp (roasted coriander seeds powder)
White Sesame seeds : 1.5 tsp (roasted)
Tamarind Juice : 2 tbsp
salt

For Tadka:
Oil - 2 tbsp
Mustard
Turmeric : one pinch
Curry leaves

Wash Potatoes and cube them. I had kept the potato skin intact. Pressure cook potato cubes, peas and salt with enough water. 3 whistles were enough to cook potatoes and peas. Blend all the ingrediants for gravy, use the stock water from potato and peas and make a thick paste. Keep it aside. Do tadka, and add the blended paste and fry the paste for about 30 sec. You can see the paste changing its color. When it starts turning dark brown add boiled peas and potatoes and mix well. Cover cook the mixture for 4 -5 mins. Check for salt and spice levels. Remove from fire and garnish with coriander. Serve hot.

Tip: Add enough water while cooking potatoes and peas and use stock water for grinding, making up volume etc.

Qty : Serves two hungry people.

Welcome to Taste of Mysore

Om Sai Ram

Welcome to one and all on Taste of Mysore (TOM). My name is Lakshmi and I am your host at TOM. Taste of Mysore is an attempt to present karnataka style cooking which I learned from my mother and grandmother. Feel free to go through my recipe collection and try them at your convenient time. Enjoy your stay at TOM and feel free to comment on recipes you like. You can reach me at lakshmi(at)tasteofmysore(dot)com

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