Karnataka Recipes

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

  1. sheela

    sheela New IL'ite

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    Sime badanekai Hasi Majjige

    Sime badane kai -2 (called Cayote Sqash U.S)
    fresh coconut - 1/4 cup
    mustard seeds (sasive) - 1 tea spoon
    Hurigadale - 2 table spoons
    Ginger - small piece
    Haladi (arisina) - 1/2 spoon
    Dry Red chilis - 3.
    Yogurt - 2 cups
    Salt to taste

    For seasoning:

    Cilanthro - (kottambari soppu)
    mustard seeds (sasive)

    Peel skin of Sime badane kai, cut into small pieces. Boil it enough to be firm. Add a pinch of salt and boil for 2 more minutes so that salt is in the vegetable. Let it cool.

    Fry dry chilis in a pinch of oil. Grind, coconut, mustard seeds(raw) haladi, chilis, hurigadale, ginger to a paste. (chutney consistancy) Add this to boiled vegetable . Add yogurt and mix it well. Add salt.
    If you get sour cream, Add 2 table spoons of sour cream and yogurt or buttermilk
    one and a half cups

    Season with kottambari soppu and sasive.

    Try this with chopped Spinach, or any kind of squash.
     
  2. Vidya24

    Vidya24 Gold IL'ite

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    Hi Sheela,

    I found both yr recipes interesting. The sima badenekayi one- I have eaten a variation with cabbage and was looking for the recipe.

    I would like to try both versions of muchhore. in the urad dal version, do we cook the urad dal and mash it as in the moong dal one?

    Pls post more such recipes. It will be helpful if u can post some English names for hurikadale, arisina etc.

    warm regards
    Vidya
     
  3. sheela

    sheela New IL'ite

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    Hi Vidya,

    Sorry for not giving english/tamil names.
    Sime badane kai - Chow chow in tamil
    Arisina - Turmeric
    Hurigadale- Dhalia or Pottukadalai.

    As far as Chakli , Boil urd dhal with water. for 1cup of urd dhal add 4 cups of water and boil to soft. No need to roast.
    These are fool proof short cut method to prepare- chakli, muchhore or tengolu.
    You do not have to worry about muruku flour mix when you are away from India.

    Please try this and let me know.

    Thanks
    Sheela
     
  4. sheela

    sheela New IL'ite

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    Semiya Pongal

    moong dhal - 1 cup
    Semiya - 3 cups
    Pepper corns - few
    Cummin seeds - 2 TSP
    Green chilis - 4 finely chopped
    Ginger - grated -half spoon
    Curry leaves - few
    Salt - 2 spoons or to taste
    Ghee - 3 table spoons.
    Broken Cashews - half cup.
    Turmeric - 1/2 spoon

    Roast moong dhal and boil with 4 cups of water to soft. You can use pressure cooker for this with 2 cups of water. It should be thick consitancy. Roast semiya in a spoon of ghee separately and boil with water. Once it is soft, turn off the stove and immediately drain the water. Dont let it stay in hot water, because it swells up and is not firm.
    In a pan, put 1 spoon of ghee, cumin seeds, ginger, green chilis, curry leaves, pepper corns, turneric. After cumin is roasted pour cooked moong dhal and add salt. when it starts to boil, add the drained semiya and mix it. It blends well and semiya will not be mashed and individually visible.
    Roast cashews separately with a spoon of ghee and put it on top so that cashews are not boiled and soggy.

    For People who do not take rice , this is a good option. Serve this with Gotsu
     
  5. sheela

    sheela New IL'ite

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    Mavina kai gojju (Gotsu)

    large green mango -1
    or sour mango still getting ripe

    Salt - 1spoon
    turmeric - 1/2 spoon
    rasam powder - 1 spoon
    curry leaves - few
    Brown sugar - 1 tsp
    hing - 1 pinch
    mustard seeds for seasoning
    1 table spoon of maida or rice flour
    oil for seasoning

    peel mango outer layor, cut into small pieces. In a pan, put a spoon of oil, add mustard seeds, hing, turmeric, curry leaves. After it crackles, add the cut mango pieces and put 2 cups of water. and boil until the mango pieces are soft. add, salt, brown sugar, rasam podwer. Mix maida/rice flour with little water just to make a paster (dasa batter like) and add it. This will give a thick gravy. Since mango is already sour, you do not need anything to sour.

    People who like sweet/sour- can also prepare this with canned mango pulp.
     
  6. prathi

    prathi Bronze IL'ite

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    Capsicum Baath

    Ingredients
    Capsicum - 4 medium- chopped into medium sized chunks
    Rice - 2 cups (cooked with less water than usual so that grains are separate)
    Grated fresh coconut - 1/2 cup
    Tamarind - a marble sized ball
    Table salt to taste

    Roast in few drops of oil
    Gram dal - 1 tbsp
    Urad dal - 1 tsp
    Corriander seeds /dhaniya - 1 tsp
    Cinnamon - an inch
    Jeera - 1/2 tsp
    Red Chillies - 10 to 12 (or as per desired spice level)

    Seasoning
    OIl - 2 tbsp
    Mustard - 1tsp
    Turmeric - 1/4 tsp
    Gram dal - 1 tsp
    Urad dhal - 1 tsp
    Red chillies - broken, 3 to 4
    Curry leaves - few
    • Roast all the ingredients given and grind them with grated coconut and tamarind, to a fine paste.
    • In a kadai, heat half of the oil. Add mustard seeds and allow spluttering. Add turmeric and now, add the cut capsicums. Cook till soft by adding little salt, without covering.
    • Once the capsicum is cooked soft, add the ground paste and cook for five minutes till the mixture blends well.
    • Keep the cooked rice spread in a wide-mouthed vessel. To this, add the capsicum mixture and table salt.
    • Now in a small pan heat the remaining oil and temper with the dals,curry leaves and red chillies. Add this seasoning to the rice.
    • Stir the whole mixture well and serve hot with any raitha.
    • You can make the same with leftover rice, in which case u can add the rice directly to the kadai after the paste gets blended well with the veggie. Thus u can heat the rice as well.
     
  7. meenaprakash

    meenaprakash Silver IL'ite

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    recipe request...

    Dear Prathi,

    This is a request for a burfi/halwa from Mangalore & udupi areas.
    it is madefrom arrowroot powder; it is soft & light yellow in colour and cut into diff shapes & served. the name goes something like this - kewa_____burfi. I don't know the full name.

    Do you have any idea about it??? have you tasted it anytime??? pls reply.
     
    Last edited: May 5, 2006
  8. prathi

    prathi Bronze IL'ite

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    Hi Meena

    Dear Meena,

    I have not tasted the halwa u mentioned. I even asked some of my friends, but they too seem ignorant of the same. Anyway, shall keep the search on and let u know if i find out.
     
  9. Vidya24

    Vidya24 Gold IL'ite

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    Hi Meena and Prathi,

    Sorry for butting in. Meena, are you talking something similar to koova halwa from Kerala? We make it for Tiruvathira like kali. It is soft and cannot be exactly cut into firm pieces.

    regards
    VR
     
  10. meenaprakash

    meenaprakash Silver IL'ite

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    could be the one....

    Dear Vidya,

    One of the ingredient - main ingredient, for making this is arrowroot powder.
    It is soft & not firm.
    Pls do share the recipe if you have got it.

    thanks.
     

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