Uttara Karnataka Adige (north karnataka recipes)

Hey chocolate,

Nice to see u liked it!! Yes its very yummy and easy and fast to prepare!!!

I will post Akki rotti in my next post, please refer.. thanks!!!

 

Hi Vid,

Thanks for the complements!!!

Ya will try to post pics... When I make them at home, will surely take it!!!

 

Hi Hansika,,,

Nice name dear I like it!!!

Thanks for "your thanks" ;-)

Will try to upload the pics whenever i make them!!!!

 

3) Akki rotti (Thaalipett):
We call it thaalipett in hubli. We make it with Rice flour and jawar flour also.

*Rice flour style:
Ingredients:

Rice flour 2 cups
Finely chopped onion 1 cup
green chilli cut fine 2 sp
ajwoin 2 sp
salt
oil
coriander leaves- handful

Method: Mix all the ingredients, and keep the dough closed for 15 mins. Later, take a tawa (better if it is non stick tawa), grease it with a little oil. Take a ball of the dough, and spread it eavenly (as thin as possible) on the tawa. Apply oil/water in between if necessary. Put the tawa on stove on medium flame. sprinkle little oil upon the roti.
Put the flame off after it is a little brownish all over. Take out carefully by stapula, and eat when its hot.

Serve with coconut/pudina chutney.. Yumm...

*Jawar flour style thalipett:
Ingredients:

Jawar flour 1 cup
Salt
Mirchi powder (red) 2-3 sp
Ajwoin
oil
Methi leaves- 1/2 bunch

Method: Mix all the items, keep for 5 mins. As usual, apply as thinly as possible (this one tastes better only if its thin)... when its crisp, put the flame off, and serve hot with fresh curds...

This one is also easy, quick to make, and tasty, healthy...also...

 

Hi Anisu,,

Nice to see your reply &Vid's..

Here I am posting the Yennegayi palya recipe....

 

4) Badanekai Yennegayi palya:

Ingredients:
Tiny brinjols (whole, cut into 4 pieces only till half- dont make pieces- it should be cut only to fill the masala in it) Please refer the attached pic - Qty:5-6
Groundnut powder (groundnuts- dry fried till crisp and powdered. The powder should be like tiny flakes of groundnut- not a fine powder)
salt
Lal mirchi powder- 2-3 sp
Normal masala- 2 sp
Coriander leaves
oil
garlic- crushed- 1 bulb
Very finely cut onion-1
jaggery-1sp
tamarind paste- 2 sp if its thick, 5 sp if its thin

Method:
First, wash the brinjols, cut them as mentioned above. Keep aside. Take a normal pan. Put the groundnut powder into it. Add salt, mirchi pwdr, masala (any normal one which u use to make palya, sambar, etc), onion, cori. leaves, jaggery, tamarind paste, (in short, all except garlic). Make it a paste of little thick consistancy so that its easy to stuff inside brinjol.
Stuff all the brinjols with this paste.
Take a non stick pan, place all these brinjols into it, put on the flame, and add 4-5 tb.sp of oil all over the brinjols. Keep the lid closed for around 10 minutes. In between, keep them stirring and tossing. After 10 mins, add a little water, around 1 cup. Along with it, add garlic, and the remaining paste (if any), keep it closed for 5 mins.

Add more coriander leaves for garnishing.

 

anisu,

Kempu chatney is seasonal. We need to buy the fresh red chillis (not dry ones) in the season, my mom used to buy it in bulk, prepare the chutney for the whole year. It doesn't get spoiled.

And we need the nack to select the correct mirchis. They shouldnot be very spicy also, and not as plain (not at all spicy) also...

Anyway, its prepared as below:

Ranjaka: (as we call)

Fresh red chillis, top of it (tumbu) taken out
Salt
Lime juice
Methi seeds fried till little brown, and powdered
Jaggery (little)

Method:
If u want to keep it for 1 year, take only mirchis, salt, methi and lime juice. Grind the mirchis finely in the mixie, and add salt, lime juice (add howmuch ever u want- its should be very tangy). Preserve in an air tight jar.

Whenever u want to use it, take a little into a bowl, add more lime juice, and seasoning (more oil, mustard, more hing, karipatta, haldi.) If u want u can add a little jagery.

I am getting water in my mouth already ;-)