Karnataka Recipes

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

  1. meenaprakash

    meenaprakash Silver IL'ite

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    Hi Prathi,

    Just had my lunch with the Huruli Molakke kattu saaru.
    the palya was damn good and I'm waiting to feed my daughter.
    I've decided to prepare this once a week. Even I've heard huruli is very nutritious.
    thanks for this wonderful recipe. the saaru was more rasam like but the ground paste gives a completely diff taste. tooooooo good.

    Even when I'm writing to u, I've a bowl of the palya in front of me and I'm eating it like a snack.

    thank you dear.........
     
  2. priyanka

    priyanka Junior IL'ite

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    Hi Prathi,

    I loved your thread as I love to try new food .Can you Please Tell me how to make puranpoli.I want to know the different types of fillings too.

    Thanks.
     
  3. prathi

    prathi Bronze IL'ite

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    Hi Meena

    Hi Meena,

    i was on a vacation whole of last week and thus dint see ur post.
    Thanks for the feed back. Good that u enjoyed the molake palya.
     
  4. prathi

    prathi Bronze IL'ite

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    Hi Priyanka

    Hi Priyanka,

    Glad u liked this thread. I shall post the recipe for puran poli which we call Holige or Obbattu soon.
     
  5. prathi

    prathi Bronze IL'ite

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    Holige/ Obbattu/ Pooran Poli

    This one uses Toor dal. Many versions use gram dal but in our homes we use toor dal. there is one more version which doesnt use dal but only coconut. I am yet to try making it. Shall post once i try it and succeed.



    For the Hoorna/filling/pooran

    Toor dhal – 1 cup
    Grated fresh coconut – 1 cup
    Powdered Jaggery 0 2 cups
    Elaichi powder – 1 tsp or less
    Water


    • Cook the dhal directly in a vessel (not pressurise) with enough water with a lid, till that dhal is 3/4ht done. It should not become soft. Keep checking.
    • After the Dhal is cooked thus drain the water. Don’t waste the water it can be used as stock for rasam.
    • Once it is completely drained, to this dhal add grated coconut, jaggery and elaichi powder.
    • Take this mixture in a thick-bottomed vessel or pressure pan, and on a medium flame cook while stirring without break. Keep stirring till this reaches a consistency when the mixture leaves the walls and becomes a ball. Don’t stop stirring or it may burn.Take off the fire and cool.
    • Grind this mixture once it cools down to a fine paste WITHOUT ADDING WATER. If u r in India and have a grinding stone at home and also the energy, u can grind in the stone. The filling is ready.
    • Make big lemon-sized balls of this hoorna/filling.


    For the Outer covering



    Maida/Plain flour or Chiroti rava (Anyone can be use. Chiroti rava gives a crispier texture.) – ½ KG

    Water
    Salt – ¼ tsp
    Groundnut oil – ½ litre (preferably. Else u can use refined cooking oil)
    Turmeric- ¼ spoon


    • Mix the maida with water, turmeric and salt, a little softer than the chapathi dough, in a wide mouthed basin.
    • Pour the oil over the dough, so that it is completely immersed in oil. Keep this aside for at least 1 hour.


    To proceed
    • Take a ball of the dough from oil.(the size of parantha)
    • U can use a clean and thick plastic cover(empty oil sachet) or aluminium foil or plantain/banana leaf.
    • Take the dough and pat it on the cover to the size of a puri.
    • Place the Filling in the centre and cover the dough like how we do for parantha.
    • Pat again to the size of roti. My mother uses this method and I also do the same. It may be tricky for the first time, but don’t get disheartened I got it right the first time. If u r comfortable rolling like roti u can do that also.
    • Heat the tava. Smear a tsp of oil only for the first time. Put the patted obbattu on the tava.
    • Roast on both the sides. Don’t use oil for the rest of obbattus.
    • Serve hot with ghee and milk.


     
  6. priyanka

    priyanka Junior IL'ite

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    Hi Prathi,

    Thanks for the Recipie of Puran poli.I shall try it.
    Keep up the good work..
    Regards
    Priyanka
     
  7. prathi

    prathi Bronze IL'ite

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    Gasa Gase Payasa / KhusKhus Kheer

    This is a festive speciality in Karnataka. Goes as a great dessert after a lunch of vaangibaath and aambode (aama vade).

    Ingredients


    Gasa Gase/ Khus khus - 50 gms

    Grated Coconut – ½ coconut

    Elaichi – ½ tsp

    rice – 2 tsp

    Milk – 2 glasses

    Raisins and cashews- desirable qtty, for garnishing.

    Ghee – 2 tsp




    Method
    • Dry roast the khuskhus without burning.
    • Soak rice in water for half an hour.
    • Grind together khus khus, soaked and drained rice, grated fresh coconut, elaichi powder into a very fine paste adding enough water.
    • In a thick pan take this paste add 2-3 cups of water and bring to a boil.
    • In the meanwhile, in another vessel, heat the powdered jaggery with half cup of water and stir till the jaggery melts completely. Drain to remove impurities.
    • Add this to the boiling payasa and stir well. Add raisins at this stage
    • Boil well for 10 minutes and before turning off the flame add the milk and stir.
    • Heat the ghee and brown the cashew pieces in it and add to the payasa.
    • Relish the treat. This payasa has medicinal values. Its good in treatment of cold and cough.
     
  8. prathi

    prathi Bronze IL'ite

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    Bisi Bele baath

    Bisi Bele Bath is a very tasty baath cooked in our homes usually for sunday brunches and get togethers. As i have already posted this recipe in the thread Rice recipes, click on the link below to view it's recipe.

    Bisi Bele Baath
     
  9. prathi

    prathi Bronze IL'ite

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    Raw Mango Chutney

    Grated Raw mangoes - 2 Medium (if the skin is thick peel, else it's ok)
    Menthya/Fenugreek/methi seeds - 1/2 tsp
    Mustard - 1/4 tsp
    Green chillies - 8 (adjust to taste)
    salt to taste
    jaggery - size of a marble
    cleaned and chopped corriander leaves - 1 table spoon

    • Dry roast mustard and fenugreek.
    • Grind all the ingredients in a mixer with little water.
    • Season with a tsp of oil spluttering mustard and adding a pinch of hing.
    • Relish with rice or dosai.
     
  10. Leo

    Leo New IL'ite

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    Gojju is Great

    Dear Prathi,

    Tried the Bittergourd Gojju, substituted it with ladies finger. It tasted great. Thanks for ur holige recipe. I love holige so will try doing it sometime.

    Love,
    Leo
     

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