Karnataka Recipes

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

  1. meenaprakash

    meenaprakash Silver IL'ite

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    lima beans

    Hi Seetha,


    did go on a search trip finding about lima beans
    No, I don't think LIma beans is mochai. It looks more like double-beans.
     
  2. prathi

    prathi Bronze IL'ite

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    LIma Beans clarified

    HI all,

    I made a search in google images and found this picture of lima beans.
     

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  3. prathi

    prathi Bronze IL'ite

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    Snake gourd Pithla

    This pithla can be made with finely chopped onions also.

    Padavalakaayi pithla (snake gourd/ podalanga)

    Ingredients

    Finely chopped snake gourd- 2 (3 if smaller)
    Green chillies, finely chopped - 4 (chilli powder is also added, this is just for flavor)
    Kadale hittu/gram flour/besan - 3 tsp
    Chilli powder - 1 1/2 tsp (to desirable level of spiciness)
    Salt to taste
    Grated coconut - 1 tbsp (optional. Omit if ur using onion instead of snake gourd)
    Chopped coriander to garnish
    Water - 1-cup

    Seasoning

    Oil - 2-table spoons
    mustard - a tsp
    gram dal - 2 tsp
    urad dal - 1 tsp
    curry leaves - few

    Method

    Heat the oil in a pan. Add mustard and allow spluttering. Add the gram dal and urad dals and wait till they turn golden. Add curry leaves and chillies and sauté for a minute.


    Add the snake gourd and sauté well. Cover the pan and cook on a medium heat, stirring in between. To quicken the cooking u can sprinkle some water in between. Once the vegetable is half done add salt and Chilli powder and cook for five minutes.


    Mix the gram flour (without lumps) in water and add to the pan. Cook for five minutes, so that the gram flour loses its raw smell.


    Now add grated coconut and chopped coriander and turn off the fire.


    Serve hot with chapathi
     
    Last edited: Jan 27, 2006
  4. prathi

    prathi Bronze IL'ite

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    Huruli Molake kattu saaru

    Huruli Molake means sprouted horse gram or sprouted kolllu.
    Kattu means stock

    Method to sprout the horse gram

    Soak 1 cup horsegram overnight. In the morning drain and tie it in a clean cloth or plastic cover and keep under something heavy (ex. grinding stone or a heavy box) It may take 1 day to sprout. Rinse before use.

    In India we can get these sprouted grams in the vegetable shops.

    Roast in a spoon of oil

    Dry red chillies - 10 to 12
    Dhaniya - 1 tbsp
    Cumin seeds - 1 tsp
    Hing - 2 pinches
    Cinnamon - 1 inch

    Grind to a fine paste

    Grated coconut - 1 cup
    Tamarind juice - from lemon sized tamarind
    Jaggery powdered - 2 tsp
    Salt to taste and
    all the roasted ingredients.


    Method

    • Drain the stock of the cooked horsegram in a vessel. Add more water if necessary. This proportion can make upto 1 1/2 litres of saaru.
    • To this add the ground masala, chopped corriander, a sprig of curry leaves and boil well for 10 minutes.
    • Season with a tea spoon of oil, by adding hing and spluttering mustard.
    • The consistency should be of soup.
    How to go about with the sprouts

    Palya

    Heat 1 table spoon oil in a pan.
    Add mustard and splutter.
    Add 4 to 5 finely chopped green chillies.
    To this add the sprouts and add table salt to taste.
    A tsp of jaggery can be added at this stage as an option.
    Garnish with coriander and grated coconut.

    Serve this saaru with rice accompanied with the sprouted palya. This is my all time favourite and it is very nutritious.

    Variation

    This recipe can be tried in the same manner with other sprouts and also greens.
     
    Last edited: Jan 28, 2006
  5. prathi

    prathi Bronze IL'ite

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    Puliyogare gojju

    Puliyogare Gojju


    This is the recipe To make the basic gojju to make puliyogare which can be stored for a long time and can make tasty puliyogare instantly. This gojju also goes well with dosa and as a side to curd rice. This is fit to be carried along with chapathi or bread while travelling.

    The method may consume an hour (almost), but believe me its worth all the effort.



    Ingredients



    Tamarind – 250 gms (deseed, clean all the fibres )

    Jaggery powder – 200 gms (more than i/2 unde or urunde)

    Crystal Salt – 2 fistfuls (Caution - adjust the amount as per taste please)

    U can add table salt if u r sure of adjusting the taste with it.

    Saarina pudi –15 tea spoons

    Turmeric – 1 tsp

    Hing – ½ tsp

    Groundnut Oil/ refined oil – 2 ½ to 3 cups (No compromise if it has to turn out tasty. Groundnut oil will enhance the taste. Refined oil can also be used.)

    Water – 1-½ litres


    Method
    • Soak the cleaned tamarind in water after adding hing and turmeric for 5 to 6 hours.
    • After the soaking period is over, squeeze very well the tamarind with cleaned hands.
    • Take out the tamarind pulp little by little squeeze tightly and keep aside.
    • After most of the pulp is take out this way strain the remaining juice to remove further impurities.
    • Put this juice in a wide mouthed heavy pan and start to boil on a high flame.
    • Melt the crystal salt in a glass of water add this to the boiling tamarind.
    • Give one boil and add the powdered jaggery.
    • Once the jaggery melts in the mixture, add the saarina pudi and stir continuously. To avoid lumping mix the saarina pudi in little water and add to the mixture.
    • The mixture become thicker now and start splashing. Mix continuously in a ladle.
    • After five minutes add half of the boil and keep stirring.
    • As u stir, the gojju may stick to the top walls of the pan. Keep clearing that now and then.
    • Add the remaining oil again after five minutes. Keep stirring till the gojju turns very thick. U can compare this to the consistency of a halwa.
    • To reach this stage it will take 20 – 25 minutes.
    • Switch off the fire. Close. Once the gojju is cool fill in an air tight container and keep it in the fridge.


    Puliyogre




    Cooked rice (grainy) - 2 cups

    Puliyogre gojju – 2 tablespoons (adjust as per taste)

    Roasted til powder – 1 table spoon



    Seasoning


    Oil – 2 tbsp

    Mustard- 1 tsp

    Gram dal – 2 tsp

    Urad dal – 1 tsp

    Groundnuts – 1 fistful

    Red chillies – 3 to 4

    Hing – a pinch or two

    Grated copra – 1 table spoon



    Mix the gojju and til powder to the rice. Heat oil in a pan. Add the seasoning in order. Add this to the rice and mix thoroughly. Check the taste and add salt if necessary.





     
  6. Ami

    Ami Silver IL'ite

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    Good entrant!!

    Hi Prathi,

    The very first recipe, bittergourd gojju, turned out yummy gojju; substituted with onion & drumstick..needless to say, it smells hmmmm....as u said, the secret is in adding 2 tbsp of oil.

    How come I missed all yr recipes so far? Good that atleast, came across this thread..

    Keep posting more and more karnataka recipes and our kitchen is ready to try both of yrs & Mrs.Chitra's tasty dishes..

    BTW, do u know how the famous mysore pak will be prepared in the state with halwa consistency??

    Thanks and Rgds.
     
  7. prathi

    prathi Bronze IL'ite

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    Hello Ami

    HI Ami,

    Thanks for ur feedback on gojju. We may be calroie conscious but then if we r foodies and cannot compromise on the taste, then we have to add enough or more oil for certain dishes like upma and gojju. Good that u liked the thread.

    I dont know the recipe for mysore pak. I first made mysorepak with chithraji's recipe. Anyway i will ask my mom or mom inlaw the recipe and try it and then post sometime. Chithraji's mysore pak recipe is also very nice. It turned out very soft when i tried.
     
  8. Seetha3

    Seetha3 Senior IL'ite

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    Thanks Meena for your help. Does it mean its not Mochai Prathi?

    Seetha

     
  9. Ami

    Ami Silver IL'ite

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    Thanks prathi..

    Yes, I also tried Mrs.Chithra's and it came out nicely. But, this mysore pak from Mysore state, had when I was in school. My father went for a training and he got it from there and the speciality you must be knowing, they sell like in halwas, not in pieces like available in other states.

    That authentic taste, chanceless, after that, never tasted it anywhere incl. sri krishna sweets, chennai or anywhere..

    Thanks for trying, though..
     
  10. meenaprakash

    meenaprakash Silver IL'ite

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    Hi Seetha,

    yes.. its definitely not mochai.........
     

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