tag:blogger.com,1999:blog-17689405094043398732011-11-27T15:49:26.968-08:00Parinoreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1768940509404339873.post-19211672070772648102009-08-22T09:58:00.000-07:002009-08-22T10:05:18.347-07:002009-08-22T10:05:18.347-07:00

This one is a peppery soup from South India...Ingredients:Coconut milk - 0.5 cupLemon juice - 2 tspCurry leaves - 6~8 nosGinger paste - 1 tspGarlic cloves - 3~4 nosCinnamon - small pieceCoriander seeds - 1 tspCumin seeds - 1 tspFennel seeds - 0.5 tspFenugreek seeds - 0.5 tspBlack pepper - 1 tspGram flour - 1 table spoonOil - 1 table spoonSalt - as per tasteMethod:Grind garlic, ginger, cinnamon,

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-84565370349993738532009-08-22T09:40:00.000-07:002009-08-22T09:47:32.355-07:002009-08-22T09:47:32.355-07:00

Ingredients:Onion and potato stock - 4 cupsSpinach (palak) - 2 bunchesOnion, chopped - 1 medium sizeFresh cream - 100 gmsCorn flour - 1.5 table spoonsMilk - 1.5 cupsButter - 1 table spoonSalt and Pepper for tasteMethod:For making the stock, cut 2 onions and 2 potatoes into large cubesThen pressure cook in four cups of water and once done, strain the water and reserve as stockWash and grind the

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-78260371927849006222009-08-22T09:29:00.000-07:002009-08-22T09:38:18.862-07:002009-08-22T09:38:18.862-07:00

Here is another great Pundu Soppu chatni, quite popular among North-East Karanataka folks. I believe this due to strong Andhra influence on their diet.Ingredients:Gongora leaves (Pundi Soppu) - 1 bunch Hand full of channa dal Hand full of urad dal Musturd seeds - 2 tspMenthe - few seeds Jeera - 2 tsp Red chillies - 2~3 based on how spicy you wantMethod:First take red chillies and Gongora leaves

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-49994531874826194002008-11-05T16:11:00.000-08:002008-11-05T16:23:37.264-08:002008-11-05T16:23:37.264-08:00

This is another interesting form of chatni and very tasty. This also goes very well with Chapaties, Joladarotti, and even some varieties of Rice. Here below is a simple Mango Thokku preparation method for home use.Ingredients2 cups sour Mango peeled and grated8~10 dry Red chillies (Byadagi chillies prefered)1/2 tsp. Turmeric powder1/4 tsp. Asafoetida (Hing)1/2 tsp. Fenugreek seeds1 tsp. Mustard

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-70112429882737928082008-11-05T16:03:00.000-08:002008-11-05T16:15:40.717-08:002008-11-05T16:15:40.717-08:00

Any South Indian, would love Puliyogare. Very thought of this makes people's mouth water. The main ingredient of Puliyogare is the Puliyogare mix. Here below is a simple home make-able version of this mix.Ingredients2 cups thick Tamarind juice3/4 cup Jaggery, grated and mashed2 tbsp. Rasam Powder1 tsp. Turmeric powder1 tsp. asafoetida10~12 curry leavesSalt to tasteMethodMix the Tamarind juice,

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-82331521425855952842008-11-05T15:52:00.000-08:002008-11-05T16:03:23.821-08:002008-11-05T16:03:23.821-08:00

In recent times this has become popular dish in South India. I think this came from North India. Many people in the South have started liking this and we now-a-days see this commonly in most lunch or dinner functions, when guests are invited. This means this dish has qualified to Guest treatment special dish. It is not very difficult to make this at home.Ingredients:2-3 cups curd (plain yoghurt

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-56141924188318556022008-11-05T15:44:00.000-08:002008-11-05T15:52:14.350-08:002008-11-05T15:52:14.350-08:00

This one is my favorite, I love this Kosambari with most Sweets like Holige ou Huggi. This is also quite popular dish in North Karnataka and people make this, mostly during festivals.Ingredients:2 cups sprouted moong1 medium cucumber, peeled and finely chopped1 tbsp. gated, coconut1 tbsp. chopped, coriander1 tsp. lemon juiceSalt to tasteFor Seasoning1 tsp. cooking oil1/4 tsp. mustard seeds2

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-49754532027701622252008-11-05T15:37:00.000-08:002008-11-05T15:44:54.828-08:002008-11-05T15:44:54.828-08:00

Probably, this is the most common Salad and widely accepted or liked by most people. This is especially relishing during hot Summer lunch. It is very simple and easy to prepare and goes well with many of the staple food, be it, chapaties, Joladarotti, and some many varieties of Rice. No cooking needed and you can easily train a beginner cook to make this.Ingredients:1 medium cucumber, peeled and

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-78194101014662394452008-10-16T19:17:00.000-07:002008-10-16T19:22:27.056-07:002008-10-16T19:22:27.056-07:00

For the Coconut lovers, here is a simple dry chatni. It is very easy to make and goes well with most types of Rotis.Ingredients1 cup dry Coconut powder or grated1 tsp Jeera4~5 cloves of Garlic (add one or two cloves more, if you love Garlic)2~3 tsp of Red chilli powder (little more if you like it spicy)Salt to tasteMethodPut all the above ingredients in an Electric Blender and blend to get a

Parinoreply@blogger.com1tag:blogger.com,1999:blog-1768940509404339873.post-51488211239025749502008-10-09T20:07:00.000-07:002008-10-16T19:23:51.852-07:002008-10-16T19:23:51.852-07:00

Raw Cucumbars are everyones favorite. Many of us just love eating them raw or cut and sprinkle Salt and Red Chilli powder on them and enjoy. Cucumbars are great during Summer, due to their cooling effects. Many Karanataka side dishes use Cucumbars commonly. Here below is simple Sautekai (Cucumber) Kosumabri preparation method.Ingredients1/4 cup Green gram (hesara bele) - soaked in water for 3 hrs

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-43593911087937389352008-10-08T20:37:00.000-07:002008-10-16T19:24:35.716-07:002008-10-16T19:24:35.716-07:00

Kosambaries are very popular dishes during festivals. They are almost treated as a MUST side dish for sweets like Holige (also called obattu in south Karnataka), Huggi, Sakar Baath, etc. These are simple to make and come in many varieties. Here below is a simple Carrot Kosumabri preparation method.Ingredients1/4 cup Bengal gram (Kadale bele or chana dal) - soaked in water for 3 hrs and then

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-54024174969522650132008-10-08T20:03:00.000-07:002008-10-16T19:24:35.717-07:002008-10-16T19:24:35.717-07:00

Carrots are commonly available in most places around the world and many dishes are made using them. Most of us also like eating them raw. Here is a simple Chatni made from carrots, easy to make and goes well with both lunch and dinner.Ingredients3~4 Carrots - washed, peeled and grated1~2 chopped green chillies1/2 tsp JeeraSalt to taste1~2 Garlic clovesSmall piece of GingerSmall lemon or 2~3 tsp

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-63055520091680243952008-10-08T19:28:00.000-07:002008-10-16T19:24:35.717-07:002008-10-16T19:24:35.717-07:00

Baingan Bartha is very tasty and popular dish in North Karnataka and Maharashtra regions in India. Brinjals or Eggplants (as they are called in US) are grown abundantly in those geographies and finds it's place in almost every meal in some form or the other in these regions. Several varieties of Eggplants are grown around the world and the one generally used for making Bartha in North Karnataka

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-49498708247886166152008-10-04T19:37:00.000-07:002008-10-16T19:24:35.717-07:002008-10-16T19:24:35.717-07:00

Menthe Hittu is a very common chatni pudi found in most North Karnataka kitchens. This can be stored for 3~4 weeks and hence, almost every kitchen has this available to serve with Rice and Ghee. It is very simple to prepare and quick as well.Ingredients1/2 cup bengal gram1/2 cup black gram1/2 cup split pigeon peas (toor dal)2 tsp. Fenugreek seeds 8 dried Red chillies (Byadagi Menasinakai prefered

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-67328732093536998132008-10-04T19:18:00.000-07:002008-10-16T19:24:35.718-07:002008-10-16T19:24:35.718-07:00

This is a gravy version of Menthe seeds chatni. It is very commonly prepared in North Karnataka, and tastes very good with Joladarotti, Chapati, etc. You may also use it with Idli or Dosa. Add Ghee to it, for better taste.IngredientsHalf cup Menthe seeds (Feenugreek seeds)3~4 long dry Red chillies (Byadagi Mensinkai prefered)2~3 cloves of GarlicHalf tsp Jeera1 tsp chopped Cilantro (Kotambri)Salt

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-18331913299425208272008-09-29T16:45:00.000-07:002008-10-16T19:24:35.718-07:002008-10-16T19:24:35.718-07:00

Agashi are small seeds, brown in color. These are also called as Flax seeds in US. Agashi Chatni is very popular in North Karnataka. It is commonly served with Jolada rotti and also with Chapaties. Here below is the method to prepare this delicacy.Ingredients1 Cup Agashi seeds3~4 long dry Red Chillies (Bydagi Mensinkai prefered)4~5 small beads of Garlic or 1 tsp Garlic paste2 tsp cooking oilSalt

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-50061392207853730072008-09-29T16:41:00.000-07:002008-10-16T19:24:35.719-07:002008-10-16T19:24:35.719-07:00

Hucchellu, as called in South Karnataka (typically called as Khariyal in Dharwad area), are small long seeds, black in color. They are available in US as Bird feed seeds, either called Thistle or Niger Seeds (I am not sure, if these are suitable for Human consumption, though). This Chatni is very popular in North Karnataka. It is commonly served with Jolada rotti and also with Chapaties. It

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-26285423209714918772008-09-27T13:50:00.000-07:002008-10-16T19:24:35.719-07:002008-10-16T19:24:35.719-07:00

Tomatoes are most popular items in most chatnies. Red Tomatoes, Green ones, Ripe ones or even the very young green ones are used to make a variety of chatnies. They are sometimes used all by themselves or mixed with other vegetables too. Here is one such example of Tomato with Onion. This version is mostly used with Smaosas or Bajis (Pakodas). You can also use this with Curd Rice or

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-66770203338955219352008-09-24T11:03:00.001-07:002008-10-16T19:24:35.720-07:002008-10-16T19:24:35.720-07:00

Moolangi Soppu or Radish leaves are also very tasty with Jolada rotti. People use these with Sambar in the south karnataka but folks at the north love it raw. Pachadi made from is very polpular and raw Radish is also served along with Jolada Rotti in North Karanataka. Below is the recipe for Moolangi Soppu Pachadi.IngredientsMoolangi Soppu - from 2~3 Moolangies/Radishes depending on the size (

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-75293099343690259212008-09-22T11:56:00.001-07:002008-10-16T19:24:35.720-07:002008-10-16T19:24:35.720-07:00

Menthi Soppu is very popular Soppu in Karnataka (shown in the pic here). The more tender it is, the more tasty. Several delicacies are made with Menthi Soppu, for serving with Jolada Rotti, Chapati, etc. Many times, is also served raw, along with raw sliced onions and raw green chillies.Here below is a simple Methi Soppu Pachadi, quick and easy to make and very tasty. No cooking or fire needed!

Parinoreply@blogger.com1tag:blogger.com,1999:blog-1768940509404339873.post-36833926241328507222008-09-20T22:21:00.000-07:002008-10-16T19:24:35.720-07:002008-10-16T19:24:35.720-07:00

Ingredients2~3 medium size Onion1 medium size tomato1 tsp Jeera1 tsp Udad Dal1 tsp Chana Dal1/2 tsp mustard1 pinch Hing (asafoetida)Cooking oil1 pinch turmeric for color and flavor4~5 Red chillies - less if less spicy neededSalt to tasteSugar or Jaggery for taste (small quantity)1/2 tsp Dhaniya (Coriander seeds)MethodCut Onions to small piecesFry Chana Dal and Udad Dal till golden brown (without

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-7215785180860239852008-09-20T22:08:00.000-07:002008-10-16T19:24:35.721-07:002008-10-16T19:24:35.721-07:00

Ingredients2~3 Red Capsicum1 medium size chopped onion1 tsp Jeera1 tsp Udad Dal1 tsp Chana Dal1/2 tsp mustard1 pinch Hing (asafoetida)2 tsp cooking oil4~5 Red chillies - less if less spicy needed1 tsp Tamarind pasteSalt to tasteSugar or Jaggery for taste (small quantity)1/2 tsp Dhaniya (Coriander seeds)MethodCut Capsicum into small piecesCut Onion to small piecesFry Chana Dal and Udad Dal till

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-51298954606329730622008-09-15T20:59:00.000-07:002008-10-16T19:24:35.721-07:002008-10-16T19:24:35.721-07:00

Ingredients100 grams pitted dates1 tea spoon chilli powder - little more if more spicy needed1 tea spoon tamarind pasteAbout 30 grams seedless raisins1 tea spoon Jeera (cumin) seeds or powderSalt to tasteMethodClean the dates and wash in free flowing water. Put the clean Dates in Electric blender. Add all the above items into the blender and blend into fine paste. Some people add a little Jaggery

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-18802218340350906562008-09-14T17:02:00.000-07:002008-10-16T19:24:35.722-07:002008-10-16T19:24:35.722-07:00

Ingredients1 green Mango (not totapuri)1/2 cup chana dal1/2 tea spoon Jeera3~4 Green chillies5~6 small sticks of Cilantro (Kotumbari)1/2 tea spoon MustardoilJaggery or Sugar for taste (small quantity)pinch of Hing6~7 Curry leavesSalt to tasteMethodSoak Chana dal in water for 2~3 hoursPeel the green Mango and grate it. Keep aside.Blend Mango, Chopped Chillies, Cilantro, Jeera, Salt, (surag and

Parinoreply@blogger.com0tag:blogger.com,1999:blog-1768940509404339873.post-13559233646690076982008-09-11T06:53:00.000-07:002008-10-16T19:24:35.722-07:002008-10-16T19:24:35.722-07:00

I love this one. Hirikai (Ridge Gourd) is one of the most frequently used vegetable in North Karanataka. We make Palle, Chatni with this and when we moved south, to Bangalore, we discovered more dishes, like Sambar. Bangaloreans use a more ripened version for Sambar, where as in North Karnataka, we prefer to use the younger version of the Hirikai. Below is the recipe for Hirikai Chatni, made of

Parinoreply@blogger.com1