Mullangi hasi gojju Mullangi hasi gojju (radish ) Ingredients: Radish- 1 medium (grated), Coconut-1cup, Puff channa (hurugadle)-2tsp, Green/red chillies-4-5, Tamarind juice-1tsp, Coriander-1tbsp, Curryleaves-2 sprigs, Salt to taste For tadka: Mustard-1/2tsp, Channadal-1tsp, Uraddal-1tsp, Oil-2tsp, 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.
wow, all traditional ones..... Dear Dileesh, Nice to see your recipes - all traditional ones of karnataka. would definitely try all of them - one by one. thanks to this thread, I've learnt a lot of recipes of Karnataka & now thanks to you I can add some more of them to my list. Regards,
Cucumber pachadi Cucumber - 1 large (if small -2) Grated coconut - 1/2 Gramdal - 1 cup Cumin seeds- 1 teaspoon Red chillies - 7-8 Tamarind - a marble sized ball Jaggery powder- 1 tsp Coriander leaves - 1 tbsp Salt to taste Oil - 2 tsp Mustard - tsp Curry leaves Peel the cucumber and cut it into small pieces. Retain the seeds if tender, else dispose. Heat a spoon of oil in a kadai and roast the gramdal, cumin seeds and the chilli till brown. Now, add coconut, salt, tamarind, jaggery to the roasted ingredients and grind into a slightly coarse paste. At the end put the chopped cucumber to the mixer and grind so that the cucumber is not completely ground. Just one stir wud be enough. Heat a spoon of oil and add curry leaves and mustard .Allow the mustard to splutter and add this to the chutney This goes very well with chapathi and rice. See to it that the cucumber is not ground fine. The taste of this pacahdi lies in the half ground cucumber.
leena's recipes <?xml:namespace prefix = st1 /><st1:City w:st="on"><st1lace w:st="on">MYSORE</st1lace></st1:City> MASALA DOSA Ingredient: Boiled rice-1cup Raw rice-1cup Urad dal-1/4cup Toordal-3tbsp Rava-3tbsp Methi-1tbp Salt-to taste Method: 1.[font="] [/font]Soak all the ingredients except semolina for 4hrs and grind well into a fine paste. Add Semolina and salt to taste. Leave over night for ferment. 2.[font="] [/font]Heat tava,spread the batter.Roast until golden brown with ghee or oil. Serve with potato palya, chutney and butter.
Pesarattu INGREDIENTS : 2 Cups Green Gram split 4 - 6 Green Chilies Half fresh Coconut, Grated A pinch of Asafoetida Salt to taste METHOD : Soak Green Gram for 5 hours. Grind it with Green Chilies, Salt and Asafetida to a smooth batter. Add Coconut to batter, which should be slightly thick. Heat a tava(griddle) and grease it generously with Ghee. Now, pour one ladleful of batter on the tava(griddle) and spread the batter starting from center in concentric circles using a spoon. Roast on both sides. Serve hot with Butter, Coconut chutney. Variation : Add finely chopped Onion, Green Coriander leaves, Ginger and a teaspoon of Jeera (Cumin Seeds) to the batter for a change in flavor and taste.
leena's recipes Ragi dose Ingredients: Ragi flour-3cups Urad dal-1cup Methiseeds-1tsp Salt to taste Method Soak urad dal and methi in water for 3 hrs, and grind into a smooth paste. Mix ragi flour in urad paste with little water and salt,it must be like dose batter consistency. Leave it over night to ferment. Heat tava, spread the batter, put tsp oil or ghee over dose, and roast on both sides. Serve hot coconut chutney or vegetable palya.
leena's recipes BISIBELE <?xml:namespace prefix = st1 /><st1:city w:st="on"><st1lace w:st="on">BATH</st1lace></st1:city> Ingredients: Rice - 1 cup Toor dal - 1 cup Green peas – 2 tbsp Peanuts – 2 tbsp Carrots - 50 Gms Beans - 50 gms Cauliflower - 50 gms Potatoes - 50 gms Onion - 1 large Oil - 1/2 cup Ghee- 2 tsp Salt to taste Coriander leaves Curry leaves Make Paste: Red chillies (byadgi chillies) - 20 Coriander seeds – 2 tbsp Bengal gram dhal – 2 tbsp Urad dhal - 1 tbsp Poppy seeds - 2 tsp Cinnamon sticks - 5 Cloves – 4 Coconut grated - 1 cup Tamarind – lemon size Method: Dry roast the above ingredients and grind in to fine paste.Parboil the rice in a separate container.Cook toor dal and vegetables in a pressure cooker. Leave it to cool; now add salt and Tamarind juice and allow it to cook well for about 10 to 15 mins. Add the Paste and cook well for 10 more mins.Now add the above rice to dal and vegetable mixture and cook for 20 minutes For Tadka: Heat oil, add mustard seeds and curry leaves until splutter. Now add to the rice and mix well. Pour ghee on top. Serve hot with potato chips.
leena's recipes TOMATO <st1:City w:st="on"><st1lace w:st="on">BATH</st1lace></st1:City> -1 INGREDIENTS: Basmati rice-1 cup Tomatoes-2 large Garlic-5 pods roughly crushed Ginger - 1"roughly crushed Onion - 2 medium sized, Curry leaves-8 Cinnamonstick-1”size Cloves-6 Sambhar powder –2tsp Salt-to taste oil-3tbsp Mustard-1/2tsp jeera- 1/2tsp Fresh grated coconut-1/2cup corianderleaves for garnishing METHOD First prepare the rice, it should be non sticky. Dry roast cinnamon and cloves and roughly crush them. Heat oil in a kadai, add mustard and jeera, when it starts spluttering add ginger and garlic and fry for few seconds, and then add onion slices and curryleaves fry till brown. Now add tomato slices and coconut and fry till oil seperates. Add crushed cloves and cinnamon, sambhar powder and salt. Add cooked rice and mix well. Garnish with coriander Serve hot with curds
Hi Prathi, Today, tried yr method of making poli and of course with the measurements too. My mom is basically very good in poli making with her hand directly(big big polis). For me, would prefer to do with rolling pin. Everytime, due to some reason, it would get stuck or uneven sweetness or excess of dough etc. Every time, I would regret for not watching my mom doing back at my place. But, today, what a magic!!! It came out without any of the above said problems. I used wheat flour only, but still, the sweet all over poli was so perfect and we all loved it so much. Thank you so much and henceforth, dont have to worry of making poli..During the next occasion, would like to try with my hands directly. Rgds.
Soft Kodubale Hi, The other day i watched this cookery programme being aired on TV and it was about making this Kodubale. The recipe went like this: equal quantities of Maida and rice flour tossed on a kadai with little butter. Crushed groundnuts, salt and white til. Tried this recipe out and it turned out to be a disaster!! The kodubale when deepfried came out extremely soft....felt like butter biscuits. I still have a whole lot of dough left...can you suggest some mods so that I can get crisp kodubale's? Thanks! Divya Mohan