Karnataka Recipes

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

  1. dileesh

    dileesh New IL'ite

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    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.
     
    Last edited by a moderator: May 15, 2006
    1 person likes this.
  2. meenaprakash

    meenaprakash Silver IL'ite

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    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,
     
  3. prathi

    prathi Bronze IL'ite

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    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.
     
  4. dileesh

    dileesh New IL'ite

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    leena's recipes

    <?xml:namespace prefix = st1 /><st1:City w:st="on"><st1:place w:st="on">MYSORE</st1:place></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=&quot] [/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=&quot] [/font]Heat tava,spread the batter.Roast until golden brown with ghee or oil.



    Serve with potato palya, chutney and butter.
     
    Last edited by a moderator: May 26, 2006
  5. dileesh

    dileesh New IL'ite

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    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.
     
  6. dileesh

    dileesh New IL'ite

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    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.





     
    Last edited: May 26, 2006
  7. dileesh

    dileesh New IL'ite

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    leena's recipes

    BISIBELE <?xml:namespace prefix = st1 /><st1:city w:st="on"><st1:place w:st="on">BATH</st1:place></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.





     
    Last edited by a moderator: May 26, 2006
  8. dileesh

    dileesh New IL'ite

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    leena's recipes

    TOMATO <st1:City w:st="on"><st1:place w:st="on">BATH</st1:place></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







     
  9. Ami

    Ami Silver IL'ite

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    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.
     
  10. divyamohan

    divyamohan New IL'ite

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    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!!:cry: 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
     
    Last edited: Jul 21, 2006

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