Karnataka Recipes

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

  1. prathi

    prathi Bronze IL'ite

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    Hi Jaya

    Dear Jaya,

    Thanks for the feedback. I shall convey the same to the friend i got the recipe from. Do u think we can use any other green like dantu or palak instead of menthya in this recipe?
     
  2. gjaya

    gjaya Silver IL'ite

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    Dear Prathi,

    Yes, I think we can use palak also.... what I did was I had a little bit of methi leaves and also a little bit of palak so i mixed them both and it was came out delicious.

    Jaya
     
  3. prathi

    prathi Bronze IL'ite

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    Dear Jaya,

    I shall try the recipe with palak some time. Thanks for the response
     
  4. meenaprakash

    meenaprakash Silver IL'ite

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    request for recipes

    Dear Prathi,

    This is for a request for the Brinjal saaru served with jolada roti in Kamat restaurants. I heard its a udupi dish. sure you would've tasted it.
    pls do share with us this recipe, if you happen to find it in your recipe collections.

    Also, have you tasted Bonda soup??? I had it for the first time last week. though its a usual dish, I found the taste too good. pls do check out for this recipe or if u know it, pls do give me the recipe.

    thanks in advance.
     
  5. prathi

    prathi Bronze IL'ite

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    Hi meena! How are you?

    Dear Meena,

    Are you talking about the brijal palya (stuffed) they give with jolada rotti? I have tasted that, but i don't remember brinjai saaru being served with jolada roti. Please clarify.

    Bonda soup .... u made my mouth water...ya it tastes great. i don't have the recipe but shall try to find out surely.
     
  6. prathi

    prathi Bronze IL'ite

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    Kodubale

    Time consuming but worth it!!! This is my mother's recipe and everytime i make, it comes out very well.

    Rice flour – 500 gms
    Chiroti rave – ½ cup (can be skipped, even with only rice flour i get crispy results.)
    Grated fresh coconut - 1 cup
    Red chillies – 12 (hot variety, if less hot variety then 16)
    Table salt to taste
    Hot cooking oil – 1 cup
    Oil to deep fry



    • Roast the grated coconut in a pan till golden brown.
    • Grind the coconut and chillies into a thick fine paste with little water.
    • In a wide mouthed vessel, take the rice flour.
    • Add the paste and salt and mix well.
    • To this add the hot oil.
    • After a while, once the oil is a little cooler, mix the dough adding enough water to make pliable dough.
    • Keep aside for 10 minutes.
    • Take a marble sized ball, and knead well with your hands. This is important.
    • Put it on the chapathi Maney and roll it with your palm like a thin pencil.
    • Make a loop and join the ends. If it tends to break while rolling, grease your palms before rolling it again.
    • Heat the oil and deep fry in batches on medium flame.
    • Keep turning over and remove after they turn brown. This may take from 5 to 8 minutes. In the mean time roll another batch ready to be fried.
    • Put on a tissue and after they are cool store in an airtight container.
    • This quantity will make more or less 50 pieces of kodubaley. Adjust the proportion of ingredients according to the number required.
    • Taste after a batch is fried. If the spice level and salt have to be adjusted, sprinkle some chilli powder or salt and sprinkle few drops of water and mix the dough well.
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Delicious Mudhu Palya, thanks, Prathi !

    We get such nice methi leaves in Chennai, now, that I was tempted to try the same. It is very tasty & a nice combination with rice & chappathi.
    I ground raw dhaniya, jeera, coconut & green chillies in preference to using the powders.
    Please include tamarind paste in the ingredients - I think, it is missed out.
    Love,
    Chithra.
    Prathi, now don't take your turn & tease me, you know why !
     
  8. prathi

    prathi Bronze IL'ite

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    Thrilled to get a feedback from you!!

    Dear Mrs. Chithra,

    Thanks for the feedback!!! It was a good idea to grind. I am yet to try this recipe as i don't get methi here, but my mother used to make greens palya with cooked dal, so i think i can relate to the taste.

    This is a fortunate day for my thread. Everyone knows why!!!!:tongue

    Thanks.
     
  9. Kamla

    Kamla IL Hall of Fame

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    Good going Prathi!

    I can understand your glee, Prathi! But from the way your recipes are going, you are second in line only to Chitraji:)
    Great recipes! Want to try the kodubale soon:) As for the muddepalya, I am sure you can use greens like palak. If you get kasoori methi, maybe you can add that to palak or other greens to give the methi aroma. I used to do that in the days I had no access to methi. Just my two cents:)
     
  10. prathi

    prathi Bronze IL'ite

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    Thanks Kamala!!

    Thanks for you sweet words. I hope i deserve them!!! Yes. I shall try mudhu palya with palak and as u said i have plenty of kasuri methi also.

    I shall wait for kodubale feedback. I made them on sunday and they turned out very tasty, so thought of sharing with all. My mother is an expert and she used to make those every year when i used to visit bangalore as i love spicy food!!!

    Have a great time!!!
     

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