Re: Methi Dal Can i add a variation to this. This is called Muddhi Palya. U can do for any green leaves but with methi it tastes best. Instead of cooking methi leaves with daal, cut fine methi leaves and saute them. Add oil and heat it. Let the Jeera splutter. Add a few methi seeds also. Add garlic and aesfotedia, and then chopped garlic. The quantity depends on ur taste, more garlic i.e three to four big pods for a bunch of methi leaves tastes good. Add the washed and cut methi leaves and sute till they change colour to dark green and the quantity reduces. Now add tomato(if required). Add cooked dal and little water. Add salt, little jaggery, Tamarind pulp little and mirchi powder. Boil for sometime till u get the consistency of daal. It tastes extremely good with Roti. Its a combo for sabji and sambhar.
Hi every1 frm karnataka, my name is dipti, My daughter is staying n study in Banglore [ now Bangaluru], she is having difficluties buying stuff 4 her kitchen. Can someone write to me some grocceries name in kannada, like rice, dal all vegetables, fruits and the masalas like mustard, cumin, fenugreek etc. As ppl there r not willing to speak in Hindi or English my daughter is facing problem. Plz can u help me indusladies?:bowdown
Hi, Here is the list of few day-to-day groceries. Hope this helps. I am from Bengaluru and I am surprised to hear that people are not responding to your daughter as people from and in Bangalore are very friendly. Rice-------------------------------akki Toor dal----------------------------thogari baylay Chana dal---------------------------kadalay baylai Moong dal---------------------------haysaru baylai Urad dal-----------------------------uddina baylai Tamarind----------------------------huNasay haNNu Sugar-------------------------------sakkaray Salt---------------------------------uppu Red Chili-----------------------------Kempu mayNasinakaayi Green Chili---------------------------hasiru mayNasinakaayi Green Beans-------------------------hurali kaayi Carrot-------------------------------carrot Brinjal--------------------------------badanaykaayi Onion--------------------------------eruli Garlic--------------------------------baylluli Ginger--------------------------------shunti Curry leaves--------------------------karibayvu soppu Corriander leaves---------------------kothambari soppu Methi leaves--------------------------menthya soppu Spinach------------------------------palak or dantina soppu okra/ladies finger----------------------benday kaayi Tindora-------------------------------tonday kaayi Bitter gourd---------------------------hagal kaayi White pumpkin------------------------kumbal kaayi Cucumber-----------------------------southay kaayi Tomato-------------------------------tomato I hope this helps. Let me know if your daughter wants to know anything else. shree
AKKI ROTI My husband loves akki roti, he will have it for three meals a day. Recently, I learnt a method which gives super soft akki rotis everytime. Many thanks to Mrs Girija Ashok of Bangalore who demonstrated this method to me. I use the readymade Pathiri flour available in stores. Those living in Bangalore /Karnataka can use the ready made akki roti flours available there. Ingredients: Ready made akki roti rice flour- 1 cup Water- 2 cups Salt to taste Oil - a liberal table spoon. Method: Boil water in a (very) heavy bottom vessel. Add the salt and oil as it boils. Pour the rice flour in a paper. As the water is boiling merrily, pour the flour into the water. This needs some care. Pour it such that it heaps in the center like a cone, and does not spread round. Reduce heat to a gentle simmer and let it go on for 20 minutes. After 20 minutes, switch off the gas. Gently pour the water from the sides into another pan and keep aside. The rice flour will be hot and steamed. If you find it theoretically tricky to pour the water out while the flour is still inside, well, it is not difficult. Or you can use a steel plate against the flour and pour out the water from the side. Using a wooden spatula or any spoon, mix the flour in the water remaining in the pot. If that water is not enough to give a soft dough, pliable like chapathi atta, use the hot water kept aside. Usually, almost all the remaining water will be needed. Once the dough reaches chapathi atta consistency, cover with a clean napkin and rest for two hours. Roll out using rice flour. If this dough is plain, without any onions, carrot etc added, it can be easily rolled out thin and soft using a rolling pin. This dough need not be patted by hand. Cook on tawa like regular chapathi, not more than half to one teaspoon oil is needed per roti. We like it plain. Can also add grated onions, coriander leaves or even avarakkai seeds blanched soft. In which case, it cannot be rolled out very thin and uniform. Serve with avarakkai gravy curry. This recipe comes out well everytime I make it.
Karnataka reciepes! Great! I am a kannadiga and loooove to cook! Can someone give the Mutta(raghvendraswami) huli reciepe? vasanti
Ambode recepie This is my mom's version of ambode recipe Ingredients: 1 cup Channa Dal(kadalebele) 2 fist moong dal 1 fist urad dal 5-6 Badige menasu(depending on the spiceness) 2 tsp coriander seeds 1 tsp jeera 1/4 tsp methi 1/4 cup coconut (made into small pieces) Hing Curry leaves Oil to taste Method: 1)Soak all the dals in water for around 6 hours 2)Soak the coriander,jeera,methi,red chilles for about 1 hour 3) Keep aside some of the soaked dal(around 2 tsp). 3)Take all the dals ,spices ,hing,curry leaves,salt and grind coarsely with very little water 5) Mix the dal keep aside ,and coconut to the coarsely grinded vada mixture 6)Then make oval or round shape (small size vada) and deep fry it till golden brown Note:In case if the vada mixture becomes little watery add little rice flour Onions can be added instead of coconut .It gives slightly different taste for ambode Enjoy with coconut chutney or coriander chutney Sara
Bele gojju(Havyaka dish) Ingredients: 1/4 cup Tur dal 1/4 cup grated coconut 2 tsp coriander seeds 3/4 tsp tamrind paste 3-4 green chilles(depending on spiceness) 1 tsp sesame (till) 1 tsp mustard seeds Hing Salt to taste Method: 1)Cook Tur dal in cooker.Allow it to cool 2)In a pan add little oil and fry coriander seeds,then add green chilles,till seeds.When till spurts add Hing 3)In a mixer add grated coconut ,the above fried mixture ,tamrind paste and grind it. When it is almost grinded add the cook tur dal and grind once. The gojju is ready Seasoning: In a pan add oil.When oil is hot add mustard seeds ,when mustard seeds spurt add Hing Add the seasoning to the gojju And serve the gojju with rice.
Hi, I am very excited to see so many Karnataka Recipe... I am posting some of my own... NUCHINA UNDE Ingredients 1 Cup Toor Dal 3 Green Chillies 1 Red Chilli 1/2 an of ginger 2 tbsp of grated coconut 1 tsp of cumin seeds 1/2 cup of coriander leaves(cilantro) finely chopped bunch of sapsige soppu (Dill Leaves) (Optional) 1 tsp Oil 1/2 tsp of mustard seeds 1/2 tsp of urad dal Soak toor dal for 2 hours... when it is soft enough to grind, add chillies, jeera and grind it coarsely... To this add all the other ingredients except for oil, mustard seeds and urad dal and mix well Add oil in a pan and add mustard seeds and urad dal and season the toor dal mixture with this and mix well... Once the mixture is ready make small oval shaped balls of the mixture and place it in a container or idli stand and steam cook for around 15 mins... till the toor dal mixture is cooked... Serve it hot with Majji Huli or Sasive Majjige
Mavinkayi sihi gojju Ingridents: Raw Mango-2 chilly powder-1/2 tsp jaggery-1/4 cup salt for taste For tempering oil mustard seeds garlic Hing Method: 1)Boil the raw mangoes with little water in a pressure cooker 2)After the boiled mango cooles paste in a blender along with chilly powder,salt,jaggery(adjust the quantity of jaggery acc to mango sourness) 3)Add tempering to gojju For tempering: In a pan add oil,crushed garlic(3-4),mustard seeds,hing.After mustardseeds sputters add it to gojju Note: The gojju can be kept for around 15 days.In such cases seasoning is done to the amt of gojju used and rest can be kept in the refrigarator. Instead of sihi gojju kara gojju can be prepared by omiting jaggery,chilly powder and using green chilles while grinding.While tempering urad dal,curry leaves can be added along with other ingridents. This gojju goes very well with rice. Saraswati
Brocoli Palya Hi, This is Udipi style Brocoli palya. Ingridents: Brocoli florets(medium size)-1 cup Onion-1cup Tomato-1/2 cup Sambar powder-1 tbsp Oil-2 tsp Urad dal,channa dal,curry leaves(For seasoning) For sambar powder: dry coconut-2tbsp coriander seeds-1tbsp methi-1/4 tsp jeera-11/4 tsp curry leaves few red chillies- 4 -5(depending on spiceness) hing(a pinch) Roast everything till nice aroma comes and then grind into powder. This can be used for different veggie palya's Method: 1)Clean the Brocoli and cut into medium florets. 2)In a pan add oil,channa dal,urad dal,curru leaves,mustard seeds.After the seeds sputter add chopped onions and fry till transparent 3)Add tomato,Brocoli,and mix well 4)Add very little amount water,add salt ,little jaggery(optional)and cover the lid and cook till Brocoli is half cooked 5)After the Brocoli is half cooked add sambar powder,and mix well and cook till Brocoli is competely cooked. This goes very well both with rice and chapati Sara