Karnataka Recipes

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

  1. prathi

    prathi Bronze IL'ite

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    Coconut Chutney - another version

    Grated coconut - 1 cup
    Green chillies - 4,5
    Chopped corriander - 1 tablespoon
    Tamarind - 1 small flake
    jaggery - 1/4 tsp (optional, does enhance the taste)
    Salt to taste (1/2 tsp app. add cautiously)
    water - 1/2 cup (add more if needed)

    To roast in half spoon of oil

    Urad dal - 1 tbsp
    Menthya/fenugreek - 1/4 tsp
    Sasive/mustard - 1/4 tsp

    Roast the above till the dal turns golden, not darker.
    Add the green chillies in the end and saute.
    Grind all ingredients and season mustard. 1/2 spoon of urad dal and few curry leaves in a teaspoon of oil and add to the chutney.

    Notes
    • If you are not using up the chutney immediately, roast the grated coconut. Add the coconut when u add chillies and roast for a minute. This will keep the chutney little longer.
    • As a variation one can add an inch of ginger or a few pudina leaves to get different flavours.
    • Add 1/4 cup of fried gram (hurigadale) and 3/4th cup of coconut as another variation.
     
    Last edited: Mar 21, 2006
  2. purnima_2k

    purnima_2k Senior IL'ite

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    Bittergourd Gojju!

    Hi Prathi,

    tried ur bittergourd gojju was truly delicious. The bitterness of gourd was completely overshadowed by the perfect combination of tamarind and til and it was like i mentioned earlier, truly lip smacking!


    :clap great going!

    Purnima
     
  3. prathi

    prathi Bronze IL'ite

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    A heart-warming reponse for a lip smacking dish!

    Dear Purnima,

    Your message made me happy. Gojju is an eternal favourite. Like Mrs.Chithra said there is no use in removing bitterness from bitter gourd: we have to mask it. This recipe is a true example of the masquerade.

    Thanks for the feedback. Your efforts are more creditable than the recipe itself.
     
  4. prathi

    prathi Bronze IL'ite

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    Majjige Huli

    Cucumber –2 mediums – peeled and chopped into big cubes.
    Grated coconut – 1 cup
    Green chillies - 7,8 (or as required)
    Gram dal – 1 table spoon
    Jeerige/cumin seeds – 1 1/2 tsp
    Chopped Coriander - 1 tbsp
    Sour curds – 1 cup
    Curry leaves – a sprig
    Oil – 1 tsp
    Mustard – 1 tsp
    Hing – 2 pinches
    Turmeric – 2 pinches
    Salt to taste

    • Soak the gram dal in water for an hour or more and drain.
    • Cut the cucumber into big cubes after peeling and pressure cook with 2 cups water and a little salt. Cool open and transfer to a vessel.
    • Roast the jeera and when it starts spluttering add the soaked gram dal and roast till the dal gets warm.
    • Grind together the roasted ingredients, coconut, green chillies and coriander, to a fine paste.
    • Add the paste to the cooked cucumber. Also add salt and curry leaves (remember u have added little salt to the cucumber, so watch out!)
    • Add 2 cups of water and bring to a boil on high flame. The whole mixture starts foaming and rising. The consistency will be like huli. Adjust the water accordingly.
    • At this stage add the whisked curds and simmer immediately.
    • Wait for one boil. Remove and season – with mustard hing and turmeric in oil.
    • Serve hot with curd chillies (baalakada menasinakaayi) and papad.
    Variations

    Some people add a tsp of raw coriander seeds and/or an inch of ginger to the paste. I have tried this but find the basic recipe good. You can try if you like those flavours.

    Other vegetables suitable are:
    • Ash gourd (boodkumbalakaayi) – this is the best of the lot I can say. Peel, remove the rind and pressure cook
    • Ladies finger – cut it inot 2 inch pieces and stir fry in a tbsp of oil and cook till soft before adding to the paste and proceed.
    • Brinjal, potato – same as cucumber can be pressure cooked and added.
     
  5. prathi

    prathi Bronze IL'ite

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    Badanekaayi huli bajji

    Round Brinjals – 250 gms
    Green chillies – 8 (or as desired)
    Tamarind juice – from 1 lemon sized ball soaked in half-cup water
    Jaggery powder – 1 tsp
    Salt to taste
    Coriander to garnish
    Grated coconut to garnish – 1 tbsp (optional)
    Oil – 2 tsp
    Mustard – ½ tsp
    Garm dal and urad dal – 1 tsp each
    Hing – 2 pinches
    Curry leaves - a sprig

    • Chop the brinjal to big cubes.
    • Take those cubes in a vessel and add water enough to immerse the brinjals and also add whole green chillies.
    • Cover and cook on medium flame till they are soft.
    • Meanwhile soak the tamarind and extract the juice.
    • Once the brinjal is cooked, mash it coarsely with a ladle.
    • Also Mash some of the cooked chillies, not all.
    • Add tamarind juice, salt, coriander, jaggery powder and mix well
    • Heat the oil. Splutter mustard and add hing and the dals and add to the mixture.
    • It should not be boiled again. Add water if necessary.The consistency should be like that of a pachadi.
    • Serve with rice.
    Mosaru bajji

    Mosaru bajji can be made as a variation.
    Brinjal and chillies are boiled in the same way. Instead of tamarind, curds are added. Omit jaggery also. Coconut will be a must when you add curds.
     
  6. prathi

    prathi Bronze IL'ite

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    NIppattu

    Rice flour – 1 cup
    Maida – 1/2 cup
    Besan/Gramflour – 1/4 cup
    Fresh Grated coconut – 1/4 cup
    Red chillies – 8 t0 10 (medium spiciness)
    Fried gram/hurigadale/pottukadale – 1 tbsp
    Table salt – to taste (roughly 1 tsp. Be cautious!!!)
    Hing – ¼ tsp
    Heated oil – 2 tbsp
    Oil to deep fry


    • Mix all the flours, hing and salt.
    • Grind the grated coconut and the chillies together with some water to a fine paste.
    • Add this paste to the flour, Add the fried gram.
    • Add hot oil and mix in a ladle.
    • Now add required amount of water and knead well with the hand to a smooth dough.
    • Take marble sized balls. Smear the palm with some oil and pat the ball to a round thin disc on the palm.
    • You can use clean plastic sheet or a banana leaf to pat the discs instead of palm.make a hole in the middle so that it wont puff up while frying
    • Heat the oil to deep fry the discs in batches, giving each batch 6,7 minutes or till dark brown.
    • Remove on a tissue, cool to room temperature and store in airtight container.
    • One can alter the taste ie salt and chilli powder after one batch. U can add salt or chilli powder, sprinkle just a tsp of water and mix the dough thoroughly.
     
  7. Kamla

    Kamla IL Hall of Fame

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    Feedback:)

    Hi Prathi,

    Your thread on Karnataka recipes is going great Prathi. Congrats and also for the Slokas and your various other inputs. You seem to be a great gal with many talents. Between you and Chitra, I am all worked up not knowing what to cook next!!

    And at laaaast, some feedback from me!!

    Your vangibath powder is a standard fixture these days in my kitchen. I also tried hesarubele thovve, gojjavalakki and nippatu recently. Everything turned out yummy. Thank you.

    L, Kamla.
     
  8. prathi

    prathi Bronze IL'ite

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    Hello!!

    Dear Kamalaji,

    I am happy to hear from you. Thanks for the feedback. Please! your praise makes me blush and also a little embarassed. Talented!!! Thats a big word though thats wat my name means, Prathibha and there it ends. I am very glad u liked my posts. Such sweet words will only motivate me to do better.
    Can you speak kannada?
     
  9. Kamla

    Kamla IL Hall of Fame

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    Prathibhavanthaladha Prathi ge...:)

    Dear Prathi,

    I just wrote what I felt. You know Prathi, it is so much easier to be frank and say what you want to on the web! Maybe, when in person, one hesitates a bit more and is watchful that one doesn't overwhelm the other with words! But even then, I would not hesitate to give credit where it is due!

    Yes Prathi, I do know to speak, read and write Kannada. But then, I must admit that English is the language I am proficient in. But I can manage the colloquial Kannada.

    BTW, can you also guide me to any sites that I can 'hear' the arathi songs? It would be nice to know the tunes to sing it.

    Please, we are all web friends, so you can do away with the 'ji'!! Keep it for the real stalwarts of the web:)

    L, Kamla.



     
  10. prathi

    prathi Bronze IL'ite

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    Chennaagiddeera?

    Dear Kamala (sans Ji this time!!)

    Yes, you are right. We can all interact more freely on line than what we would do one on one! Good to note that there are so many kannadigas on board IL.

    The aarathi song i wrote doesnot have a link so far. To find good devotional kannada songs visit the links below.

    www.kannadaaudio.com
    www.udbhava.com

    there are filmi,folk all category songs in there. Many purandara dasa compositions are there too.

    Have a great time!!!
     

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