Karnataka Recipes

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

  1. kswati

    kswati New IL'ite

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    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.
     
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  2. dipti255503

    dipti255503 New IL'ite

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    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
     
  3. Shreec

    Shreec Bronze IL'ite

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    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
     
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  4. Vidya24

    Vidya24 Gold IL'ite

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    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.
     
    Last edited: Nov 22, 2008
  5. vasantirao

    vasantirao New IL'ite

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    Karnataka reciepes! Great! I am a kannadiga and loooove to cook!

    Can someone give the Mutta(raghvendraswami) huli reciepe?
    vasanti
     
  6. saraswatibhat

    saraswatibhat Senior IL'ite

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    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
     
    Last edited: Mar 28, 2009
  7. saraswatibhat

    saraswatibhat Senior IL'ite

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    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.
     
    Last edited: Apr 7, 2009
  8. Roopasrik

    Roopasrik New IL'ite

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    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
     
  9. saraswatibhat

    saraswatibhat Senior IL'ite

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    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
     
    Last edited: Apr 15, 2009
  10. saraswatibhat

    saraswatibhat Senior IL'ite

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    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
     
    Last edited: Apr 25, 2009
    shilpasp11 likes this.

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