Uttara Karnataka Adige (north karnataka recipes)

Regular: SHENGA HINDI (groundnut chutney powder)

A very simple and very tasty powder, healthy too...

Ingredients:

Shenga (groundnuts)- 250 gm
Garlic- 2 whole bulbs
salt
Red mirchi powder- 4-5 tb.sp

Method:
Fry the groundnuts in a thick pan in low flame. Keep them stirring. Till they get nicely fried. this iwl ltake atleast 20-25 minutes. Keep them aside, let it cool. Later, peel the groundnuts with the help of a masher. Let all the groundnuts be without cover. Then, put them in a mixie jar, add salt, and mirchi powder, and garlic bulbs peeled.
Run the mixie for 10 seconds, remove the lid, mix it and like this repeat the grinding and mixing for 3- 4 times.
Shenga hindi is ready!

Can be preserved for a month. Best if eaten within 2 weeks. Its better to eat it fresh. Tastes best.

This can be very handy if you dont have time to prepare bhaji any day. Just mix curd with this, and eat with chapati, tstes too good!

Let me know if you have tried this!

 

Hi Hansika,

I have not heard of this dear... sorry... i just googled it now and i think the recipe goes like this:

Peanuts
Gram flour (besan)
salt
mirchi powder
haldi

Method:
Mix the besan with salt, haldi & mirchi. Add the peanuts into it. deep fry them till they become crisp.

P.S: I have never tried this and am not sure of the recipe.

 

***JAWAR ROTI RECIPE***

​

Ingredients:
Jawar flour (fresher the better)
Hot water (just boiled)

Method:
Knead the jawar flour, pouring little by little hot water, the dough should be tougher than chapati dough.
Take small ball , dip it in dry jawar flour for dusting, and start patting it with hands. You need to use your left hand to join the cracks while patting with right hand. Make sure the roti is rolling (not glued to floor). I mean while patting, u should be able to roll it from hands. Pat it till you are confident enough to shift it to tawa. Tawa again, should be very hot (keep on medium flame always, never sim.) After shifting the roti to tawa, immediately take a piece of clean cloth and dip in water, and apply the water on all over the roti. If u dont apply water, roti wil be bitter. Then make it upside down, twice, so that it gets cooked.

Tips:
1) By practice, you will learn how to make it more thin and feasible for you.
2) If the roti plufs, it means u have patted it nicely.
3) If u want the crisp ones, keep them on low flame for some time after uts cooked completely, and keep all rotis seperate. (not one on the other)

 

Jawar Roti Recipe

please read my below post as jawar roti recipe

 

Re: Jawar Roti Recipe

***GIRMIT***​

A snack for which I am more missing my native!!

Ingredients:
Churmuri (normal thin one) (not salted one)
Onions 2 normal
tomatos 2 normal sized
sugar-1 sp
oil 5 tb sp
mustard, groundnuts, karipatta, haldi.
fried gram powder (fine- 4 sp)
salt
green chillis (medium khara) 5
Curd
Coriander leaves

Method:

Make a seasoning from oil, put mustard, kari patta, groundnuts, haldi. Add chopped onions, chopped tomato, and 3 green chillis cut. When onion turns to transperent, put the flame off, and add curd and fried gram powder to it.add salt. mix well.
Just before serving, add churmuri to it and mix well. Garnish with coriander leaves.
In a small pan, put a little oil, put whole green chillis (2) and sprinkle a little salt on them. Kepp the lid closed. when they splutter, put off the gas and garnish the GIRMIT with a fried green chilli on top of it...

mmmmmmm....:drool

 

North karnataka adige

**GIRMIT: the other way**​

-cut onions and tomato, keep aside,
-take a pan, add fried gram flour to a little water, keep it for 5 min
-make a seasoing-add mustard, jeera, salt, haldi &greenchilli paste.
-Add the gram flour mix to it, mix well.
-Take big pan, mix churmuri with the above mix with appropriate quantity.
-take a paper and serve this girmit on it. Garnish with raw onion, tomato, groundnut, and cori, leaves. Keep a garma garam mirchi bhaji** on it.

** Mirchi bhaji recipe to follow..

 

Re: North karnataka adige

***MIRCHI BHAJI***​

Another famous bhaji from NK which is in nowhere comparable to bhajis what we get in B'lore...

Ingredients:
Bhajji mirchis: Big ones- 4
Stuff masala (paste of Garlic,salt, coriander leaves, jeera,and curd all together)
Gram flour/ Green peas flour (dried green peas- flour)
Eating soda
Salt
Ajwaoin
oil

Method:

Take 1/1.5 cups of flour and add ajwoin, salt, and 2 sp soda. Add water and make a thick paste.
Cut mirchis into 2 half and make a vertical cut so that to stuff them. Stuff the masala paste. Take oil for deep frying in a pan, dip the mirchis wholly in the paste, and deep fry them till golden brown.

Can be served hot as it is/ with pudina chutney...

 

Re: North karnataka adige

Friends,,, my next recipe wud be chigali.. made from tamarind... Its my faaaaaaaaaaaaaaaaaavourate one and when i was pregnant i made my aunt who stays in hubli, to make it for some half kg and brought it to my place... every day i used to have 1 ball... look out for it...