Karnataka Recipes

Discussion in 'Cuisines of India' started by rehanak, Aug 20, 2005.

  1. rehanak

    rehanak New IL'ite

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    SAASAV

    Ingredients

    10 ripe small sized Raival mangoes

    1 bowl grated fresh coconut

    1 teaspoon mustard seeds

    4-5 dried red chilies

    salt and jaggery as per taste

    A little oil

    A pinch of asafoetida

    Method

    Wash mangoes, peel them and extract pulp.

    Grind mustard seeds, grated coconut and chillies to a fine paste and add it to the mango pulp. Bring the mixture to a boil and add jaggery and salt as per the sourness of the mangoes for a sweet, sour and hot flavour.

    Heat oil. Put in a pinch of asafetida and mustard seeds. When the mustard seeds sputter, pour in the mango mixture. Simmer for a couple of minutes.

    Serve with rotis or parathas.

    Note: This preparation can be kept in the refrigerator for a week.
     
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  2. DURGA RAVI

    DURGA RAVI New IL'ite

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    BISI BELLI VEGETABLES UPMA





    Ingredients to make powder:

    CHANNA DHA – 3TBS

    URAD DHAL – 1TSP

    CINNAMON – SMALL PIECE

    CLOVES - 3 TO 4

    RED CHILLIES- 5 TO 6

    COPRA - 3TBS

    JEERA – ½ TSP

    CURRY LEAVES- FEW







    Ingredients to make Bisbelli Halem



    Coarsely broken wheat rava _ ½ cup

    Thuvar dhal _ ½ cup

    Vegetables: of different varieties of your choice preferably like beans, carrot, peas, capsicum, potato etc.

    Dry fruits: Pistachios: 5, Badam: 5 Cashew nuts: 5 Ground nuts: a fistful.

    Tamarind: Lemon size. Soak and make thin extract

    Ghee 3tbs

    For seasoning.



    Oil, Mustards 1tsp, few curry leaves.



    Procedure:

    Roast all the powder making ingredients except copra in very little oil

    And powder and keep it aside.



    Soak wheat rava and Thuvar dhal in 3 glasses of water for ½ an hour.

    Soak all dry fruits except cashew nuts for ½ an hour and after draining chop them into small pieces.(No need to chop ground nuts)

    Pressure cook all the vegetables for 1 whistle taking care that they do not mash.

    Pressure cook Thuvar dhal and rava together with little cinnamon, 2cloves and 2 Elaichi.



    Method:

    In a pan, take ghee and fry cashew nuts. Now add tamarind extract and let it boil. Add 2 tsp of ground powder and boil it for few more minutes. Now add cooked vegetables, chopped dry fruits and wheat rava dhal mixture along with required salt to it. Slowly mix well taking care without mashing vegetables. Cover with lid for few minutes.



    Season with mustards, and curry leaves on the top. Decorate with tomatoes and onion.



    Serve hot with onion raita and chips. Savor the delicious mouth watering Bisbelli veg Halem for RAMADAN.



    G.V.K.Durga Ravi

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  3. Ami

    Ami Silver IL'ite

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    Hi Durga,

    Prepared wheat rava dish for lunch yesterday and it was indeed a tasty & healthy food. Though wheat rava is good for health, but I feel that it is a boring one to eat as upma until yesterday!! This version is really a good change from the regular one.

    Thanks for sharing such a nice and simple recipe.
     
  4. prathi

    prathi Bronze IL'ite

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    I am starting this thread to introduce karnataka recipes to the ladies here. Ladies if u r from karnataka y dont u share with us some recipes as done in ur houses.

    Bittergourd Gojju


    Ingredients

    bitter gourd - deseeded and choppedd finely - 1/2 KG
    Green chillies - chopped finely - 3 to 4
    curry leaves -few leaves
    Sambar powder - 2 to 3 spoons (depending on the level of spiciness u want)
    Tamarind - one big lemon sized ball - soaked in 1 cup of water for half an hour and squeezed.
    Jaggery powdered - 1 table spoon
    TIl (ellu)- roast and powder - 1 table spoon (enhances the flavour)
    Oil - 2 table spoons (dont compromise please. u wont get the desired taste)
    Gram dal - 2 tspns
    urad dal - 1 tspn
    mustard - 1 tspn
    hing - a pinch or two.
    Salt to taste
    water - 2 cups

    Method

    1. Heat the oil in a heavy pan. Add the mustard and allow to splutter.
    2. Now add the gram and urad dals and wait till they turn golden borwn. Add hing, curry leaves, and green chillies and saute for a minute.
    3. Now add the cut bittergourd and saute. Dont cover the pan. Keep stirring in between till the bittergourd is done.
    4. Now add the tamarind water, jaggery, sambar powder, salt and water and boil well for 10 minutes. the raw smell of tamrind and the sambar powder should go.
    5. Add the til powder and wait for one boil.
    6. serve hot with rice or roti or as a side dish with rice and sambar.
    In the same method u can do gojju using Ladies finger, onion and tomato.

    try it out and give me a feed back.
     
    Last edited: Oct 18, 2005
  5. Kamla

    Kamla Super Moderator Staff Member IL Hall of Fame

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    Sounds good...shall let you know when I have tried it out. Thanks for starting this thread.
     
  6. prathi

    prathi Bronze IL'ite

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    Huli

    Huli
    Any vegetables used for sambar can be used here. I am giving a very tasty one with Potato and onion. U can subsitute with any other vegetable like brinjal, drumstick, turnip, cluster beans, ash gourd...


    Ingredients

    Potato - medium - 3 (peeled and cut into big cube)
    Onion - medium -3 (cut into half)
    Toor dal - 1 cup
    Tomato - 1
    Turmeric - a pinch
    oil - few drops.

    Pressure cook the above ingredients with enough water.

    Other ingredients needed

    Grated coconut - 1 cup
    Tamarind juice - extract from a small lemon sized ball of tamarind
    jaggery powder- 1 spoon (u can skip this when u r cooking wih sweet veggies. For potato and onion huli u can skip jaggery.)
    sambar powder - 1/2 spoon (optional - just to enhance the flavour)
    curry leaves and corriander leaves

    Dry Roast the following

    Red chillies - 10 (this is for medium spiciness)
    Dhaniya - 1 1/4 table spoons
    gramd dal - 1 table spoon
    urad dal - 3/4 table spoon
    Jeera - 2 teasps
    pepper - 3 to 4 corns
    cinnamon - i inch
    hing - a pinch or two

    Roast the above ingredients till the dals turn golden brown and remove from fire. Grind these roasted ingredients with 1 cup of fresh grated coconut with some water.

    Once the cooker has cooled, transfer the dal and veg to a thick based vessel. To this add the ground paste and 1/2 spoon of sambar powder, salt, curry leaves, corriander leaves and jaggery. After it gives one boil add the tamarind extract and boil for a few minutes more.

    Seasoning

    Now put vaggarane (tadka/seasonig.). Heat 1 spoon of oil/ghee and add mustard and hing and wait for it to splutter and immediately put this to the Huli already cooked.

    Best served hot with rice.
     
  7. prathi

    prathi Bronze IL'ite

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    Akki Rotti

    Akki Rotti (rice roti)

    Rice flour - 1/2 KG
    Onions - finely chopped - 4
    Green Chillies - Finely chopped 10 to 12
    Cumin seeds - 2 tspns
    grated coconut - 1 table spoon
    chopped and cleaned corriander - 1 table spoon
    water
    Salt to taste
    OIl to shallow fry the rotis

    Method
    1. Mix all the ingredients with water. The dough should be softer than the chapathi dough but not watery.
    2. Have two tavas or kadais. Keep a small bowl filled with clean water to wet ur hands. Dip ur hands in the water each time and take a ball of the dough, the size of the dough should be double that we take for a phulka.
    3. place the dough on the tawa or kadai and pat gently with the hands till flat and thin.
    4. make a hole in the centre. take a tsp of oil, put a little in the centre and rest around the roti.
    5. Cover and cook. Take out the cover and cook the other side of the rotti without covering. till crisp.
    6. keep another rotti ready in another kadai and put that on the stove. Once a rotti is done, hold the kadai under the tap water to cool and again pat another. In this way u can make the rottis faster when u r making for many people.
    7. serve hot with ghee or butter and chutney.
    Variation

    Pressure cook 2 cups of avarekaalu (avarekayi) with water and salt. Drain the water and add these beans to the rice flour replacing the onions and make the rotti. U will love it.
     
    Last edited: Oct 19, 2005
  8. meenaprakash

    meenaprakash Silver IL'ite

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    gojju

    Hello Prathi,

    Great going.....
    tried your Bitter guord gojju recipe & pineapple rasam recipe of Chitra yesterday and both came out good.

    The gojju was too easy and toooooo good.

    I do have a recipe from Sanjeev Kapoor's book but its Andhra style of gojju.

    My god there's too many recipes to go thru & try it out and too less a time........
     
  9. Lakshmivinoth

    Lakshmivinoth Junior IL'ite

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    Ragi Mudde

    Hi Prathi

    Its a very good thinking to start this thread. I have lived in Bangalore for a long time and I love Karnataka vegetarian food. I would share few recipes which I took from few of my online friends in the past. But I haven't tried them yet. To start with, I will post the recipe for Ragi Mudde.

    Regards

    Lakshmi



    Raagi Mudde:

    Ingredients:
    1 cup Raagi Flour, 2 cups Water
    1 tbsp. Ghee, Salt to taste

    Method:
    In a sauce pan boil water, when it's boiling add ghee, salt and stir. Add raagi flour.
    Stir constantly with wooden spoon, break up any lumps.
    Stirring all the time till the mudhe becomes smooth and soft without lumps. Reduce the flame.
    Cover with a lid and cook for 5 minutes. The consistency must be semi solid like the wheat dough.
    When serving, wet your hand take out and make a medium sized balls, and put it in the middle of a plate.
    Pour some sambar around it. Add a spoon of ghee/butter if you wish.
    Serve hot with Sambar Or Gojju's









     
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  10. prathi

    prathi Bronze IL'ite

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    Thanks meena for ur feeback. Ya the gojju comes out very tasty.

    Lakshmi thanks for ur mudde recipe. Its a very healthy food.

    I am glad to know u guys like the thread.
     

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