Karnataka Recipes

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

  1. Kamla

    Kamla IL Hall of Fame

    Messages:
    8,454
    Likes Received:
    5,096
    Trophy Points:
    440
    Gender:
    Female
    Ugadhi greetings Prathi!

    Hoon, chennagi idheeni:)

    So lots of specials for the Ugadhi I guess?! All the best to you and your family.
    Thanks for those links, I do know them. I just wondered about the said songs. Maybe I might find them there.

    So, have a great time...L, Kamla.
     
  2. sudhavnarasimhan

    sudhavnarasimhan Silver IL'ite

    Messages:
    1,310
    Likes Received:
    19
    Trophy Points:
    70
    Gender:
    Female
    Hi Kamala,
    From wie geht's to Heygidhira? I did not know u are also from Karnataka. i am also from Bangalore, so i can read, write and talk in Kannada, though Tamil happens to be my mother tongue. It is true that we can really share a lot of gushing feelings on the site, and maybe we do with hold ourselves when we actually meet people!

    I have also been looking at the kannadiga dishes of Prathi, with longing!Like you Kamala, awaithing the arrival of my daughter for holls to show off my cooking prowess....Thanks Prathi for taking the time to share all these!

    HAPPY UGADHI to all of you too!

    I got to know that it is ugadhi after i logged on and i think for he first time after so many years here i am wishing so many kannadigas, ....
    So Prathi, did u finish ur celebrations...uta ayitha? ....i am lost with the time differences!
     
    shilpasp11 likes this.
  3. prathi

    prathi Bronze IL'ite

    Messages:
    394
    Likes Received:
    38
    Trophy Points:
    33
    Kaayi obbattu

    Maida/all purpose flour - 250 gms
    Grate coconut – 2 ½ cups
    Jaggery powder – 1-½ cups
    Cardamom powder – 1 tsp
    Cooking oil / ghee or vanaspathi – 1 cup
    Water - ½ cup (for the filling)
    Salt – a few pinches


    The dough

    Sieve the maida. Add a few pinches of salt. Add half cup of oil(or ghee or vanaspathi, whichever u use) and add some water and mix. Half way through add some more oil and water if needed and mix well. In the end add the rest of the oil and knead into a very soft and oily dough. Close the dough with a wet cloth and set aside for half an hour or more.

    The Filling


    Heat a thick-bottomed vessel or kadai. Put the powdered jaggery and half cup of water and allow the jaggery to melt. Once the jaggery melts, strain the same to remove all impurities. Put it back into the kadai and add the grated coconut and cardamom powder. On a flame ranging between medium and high, keep stirring this mixture continuously till the whole mixture becomes a mass. At this very sign remove from fire and don’t delay. After this stage if u continue the filling will become very hard once cool thus becomes tough to roll. Knowing when to remove takes some practice. Don’t get disheartened if u don’t get it right the first time!!! (i got it right the second time ie yesterday!)


    To proceed

    • Take a lemon-sized ball of the dough and roll it into a puri.
    • Take a lemon-sized ball of the filling and put it in the middle of this puri.
    • Take edges from all sides and bring into the middle to overlap like flaps.
    • Dust in some maida (if needed) and gently roll the ball into the size of a roti, carefully spreading the filling through out.
    • Roll it as thin as possible.
    • On a heated tava put this obbattu and roast on both the sides using ½ tsp of ghee for each side, on a medium flame.
    • Serve hot with ghee.(uff!! Claories!!)
    • If u have some more dough to spare you can use the same for roti or puri.
     
  4. prathi

    prathi Bronze IL'ite

    Messages:
    394
    Likes Received:
    38
    Trophy Points:
    33
    Hi Kamala and sudha

    Hope you guys had a nice ugaadi. Welcome to the thread sudha!! I had a good day too! Thanks!
     
  5. Vidya24

    Vidya24 Gold IL'ite

    Messages:
    2,654
    Likes Received:
    178
    Trophy Points:
    155
    Gender:
    Male
    Hi Prathi

    I made the wheat jaggery balls given by you and they were delicious. Simple and divine. Thanks for the recipe.

    My athai used to make a kootu with mixed English veggies. It can go with rice and chapathi and can be made with or w/o fried onions. I think she used to grind coriander seeds, khus khus among other spices.

    Do u have such recipes that u can share with us? No hurry though.

    cheers
    V
     
  6. prathi

    prathi Bronze IL'ite

    Messages:
    394
    Likes Received:
    38
    Trophy Points:
    33
    Thanks for the feedback!

    Hi vidya,

    Thanks for the feedback. Corriander seeds we use in our Huli recipe but khus khus, i donno any kootu sort of recipe using that. May be any of our other kannada friends know. Lets look forward to the same.
     
  7. umasridharan

    umasridharan Senior IL'ite

    Messages:
    376
    Likes Received:
    9
    Trophy Points:
    23
    Gender:
    Female
    Dear Prathi
    Thank u very much for receipe for akki roti. I was asking many people but they were not able to tell me how to do it. Yesterday I tried and it came out very well.
    And tasty too.
    Regards
    uma
     
  8. prathi

    prathi Bronze IL'ite

    Messages:
    394
    Likes Received:
    38
    Trophy Points:
    33
    Hello!

    Dear Uma,

    Thanks for the feedback. Akki rotti is an old dish, but never too old to get outdated!
     
  9. prathi

    prathi Bronze IL'ite

    Messages:
    394
    Likes Received:
    38
    Trophy Points:
    33
    Cabbage huli tovve

    This is the best way to use cabbage other than in palya. In the regular huli and saaru recipes the cabbage doesn’t taste as good as in this. Try it out! The green chillies give a great flavour.

    Cabbage – 250 gms – finely chopped
    Toor dal – 1 cup
    Whole green chillies – 4
    Saarina pudi – 2 tsp (you can use other sambar powder u use regularly, but this will give the exact taste)
    Tamarind juice – extracted form 1 small lemon sized ball in ¼ cup of water.
    Jaggery powder – 1 tsp
    Salt to taste – ADD CAUTIOUSLY it takes less salt than in sambar or saaru.
    Curry leaves
    Coriander leaves
    Grated coconut – 1 tbsp
    Oil – 1 tbsp
    Mustard – 1 tsp
    Gram dal and urad dal – 1 tsp each
    Hing –2 pinches


    • Combine the chopped cabbage, washed dal and green chillies in a pressure cooker and add just enough water to immerse them all. The consistency of this is not like sambar. It should be thick like tovve or dal. So add less water with caution. Pressure-cook this mixture. Allow the pressure to drop.
    • In a kadai heat oil and season with hing, mustard and the dals one by one and add the cooled cabbage and dal.
    • Add curry leaves, coriander leaves, Saarina pudi, salt and jaggery and allow boiling for 7 to 8 mins, stirring in between.
    • Add the tamarind extract and grated coconut and boil for five minutes more, stirring in between.
    • Serve hot with rice or roti.
    The same recipe can be adapted to greens or soppu. Especially the harave soppu we get in karnataka. I donno the English or tamil name.
     
    Last edited: Apr 3, 2006
  10. sheela

    sheela New IL'ite

    Messages:
    16
    Likes Received:
    0
    Trophy Points:
    1
    Gender:
    Female
    Mucchore Receipe

    Moog Dhal (hesaru bele) - 1 cup
    Rice flour (Akki Hittu) - 5 cups
    Khus Khus - (gasa Gase) - 2 table spoons
    Salt - 1 Table spoon or to your taste.
    chili powder - 1 Table spoon
    Vegetable shortening - 1 Table spoon
    Hot oil - 2 Table spoons

    Boil Moongdhal to soft. After cooling down, use blender to blend it to a smooth consistancy. Add all other ingredients to moongdhal paste and mix well. Take little mixture at a time, add little water to make it a ball consitancy. Fry using Mucchore (3 chakli stars) acchu. Dont mix all the flour at once to avoid making it hard. If you mix for each batch, it will be crispy and light. Do not fry in high flame.

    This tastes very good and you do not have to have the authentical mucchore flour.

    Variations: Insted of Moongdhal, use Urd dhal, omit khus khus, chili powder, but add 2 tsp of cummin seeds, pinch of hing. You can make chakli or Tengolu with it.

    Please let me know how this turns out for you.
     

Share This Page