Karnataka Recipes

Akki Shavige Uppittu

noreply@blogger.com (Mamatha) — Wed, 12 Sep 2007 02:43:00 +0000

"Akki Shavige " in kannada means "Rice vermicelli/Sevai" . I prepared uppittu(upma) using this for breakfast. Back in home my mom used to prepare fresh shavige(we have that traditional shavige press of knee length), served with khus khus kheer(gasagase payasa) or seasoning using lemon or tamarind or vegetables. I like the vegetable version most. Since I don't have patience to do fresh home made vermicelli (which nothing can beat in taste). Here I used store bought rice vermicelli, In India I used to buy Dragon Brand Rice Vermicelli, In US I bought Brand 777 Brand Ingredients :

Akki shavige(Rice vermicelli) - 2 cups, Vegetables - 2 cups(Beans, Carrot, Peas, Capsicum), Green Chili - 4, Juice of 1 lemon, Oil - 1 tbl Spoon, Salt to taste.

Method:

1)Bring to boil 6 cups of water. Switch off the stove and add vermicelli( make sure it should completely immerse in water . let it stand for 10 mins, then drain water and keep it aside.

2) Cut vegetables into thin strips, and steam cook beans and carrot in microwave.

3) Heat oil in a big pan. Add capsicum and peas. cook till 3/4th done then add steamed veggies. Sprinkle little salt and continue to cook for 3-4 mins.

4) Now add vermicelli. mix well, adjust salt, cook for 3-4 mins while stirring.

5) Add lemon juice, and serve Hot. This is my entry for RCI Karnataka Hosted by lovely Asha .

Rave Unde and Nippatu

noreply@blogger.com (Mamatha) — Sat, 08 Sep 2007 02:55:00 +0000

photo courtesy: Google search

I prepared Rave Unde and Nippattu" for Srikrishna Jayanthi. These are famous snack items in Karnataka. Hence, this is my entry for Srijayanthi hosted by Latha of theYumBlog and also I am sending this entry for RCI- Karnataka hosted by Asha Of Foodie'sHope.

RAVE UNDE

Ingredients: Rava - 1 Cup, Sugar - 3/4 Cup, Ghee - 1 tbl spoon, Cardamom powder - 1/4 spoon, Raisins and Cashews - few, dry coconut - 1/2 cup, Milk - 2 tbl spoon Method :

1) Heat ghee, fry Cashews and raisins. Set aside.

2)In the remaining ghee roast rava till light golden brown in color.

3)when it still hot mix sugar, cardamom powder, dry fruits,dry coconut, hot milk and mix well. 4)Tightly pound the mixture into the vessel and let it sit for 5 mins.

5)Then shape into small balls. Once it is cooled store it in an air tight container.

NIPPATTU Ingredients: Rice Flour - 2 Cups, Maida - 1/4 Cup, Gram flour - 1/2 Cup, Hing - 1/4 spoon, finely chopped Curry leaves - few, lightly crushed Groundnuts - 2 tbl spoon, Roasted dal(Hurikagadale) - 2 tbl spoon, chili Powder - 2 tea spoon, Sesame seeds - 2 tea spoon, Water to knead, Salt as required, Oil for deep fry Method:

1) Mix well all ingredients except water and oil.

2)Add 2 tbl spoons of hot oil mix well again. Now add water little by little till you get chapati consistency.

3) Heat oil in the frying pan

4)Take lemon size dough and roll it like thick chapati( about 4- 5 cms in diameter) and deep fry in oil under medium heat till golden brown.

Enjoy!!

RCI Karnataka - Molake Hurali Bussaaru and Ragi Mudde

noreply@blogger.com (Mamatha) — Tue, 28 Aug 2007 22:18:00 +0000

Karnataka is a state in southern India. It is famous for its beautiful scenery( western ghats), Sandalwood, Silk and Coffee. The capital city of Karnataka is Bengalooru(Bangalore) which is known as "Garden City" and "Silicon Valley of India".

You will get more info about Karnataka and its culture here, here and here and many more if you Google it. Coming to food, In Southern Karnataka rice , ragi and wheat is staple food, In Northern Karnataka Jowar and wheat.You will get info about Karnataka food here here and here

As few of you know that I am from Mysooru(Mysore) which is the cultural capital of Karnataka. It is world famous for its Dasara procession, Mysore Palace, KRS(Brindavan Gardens),Chamundi Hills, Mysore Zoo, Jaganmohan Palace, aromatic Mysooru mallige(Jasmine flower) and for food like Mysore Pak, Mysore Masala Dose, Mysore Filter coffee. You will get more about mysore here I am proud to be Mysorean,Karnatakaite and more than that Indian.

Below is famous Mysore Palace (Source : http://www.flickr.com/photos/stevenerat/1103967861/ )

Now coming to food today i am blogging about Molake hurali Bassaaru which is famous and authentic in southern karnataka. You can have this with Ragi Mudde(ragi Ball) and /or with Rice. "Molake" means "Sprout" and "Hurali/Huralikalu" means "Horse Gram" in Kannada. Saaru is thin soup like consistency to be eaten with Rice/Ragi muddde. Even though there is no link between 'Bus' and "Saaru", we call this "Bussaaru", Funny, hah !! I don't know the reason. Anyways, Enjoy this authentic karnataka delicacy. Update : Through my readers I came to know the meaning

According to Jyothi " i know the reason and i want to share with you. what u called "kathu" is also known by village people and in pure kannada is "based nirina saru" which means soup done from the water, which is cooked in different pulses or vegetables, u know how the words will change from mouth to mouth, bungaloooru as become bangalore and baseda nirina saru is called bussaru in short."

According to Asha "Bassaru is Basida Saaru.That is we cook Huruli in lots of water and drain to keep the Kalu and it's water separate.That Thili saaru then becomes Bassaru with added spices and huruli gets seasoned to eat on the side. "

Ingredients:

For

bassaru:

Horse Gram - 2 Cups (Wash and Soak for 10-12 hours then drain and tie it in cheese cloth for 1 day to get sprouts)

Jeera - 2 Spoons

Pepper - 1/2 Spoon

Onion - 1 Medium size

Garlic- 10 Small pods

Red Chili - 10

Coriander Seeds - 2 Spoons

Tamarind - Small lemon size

Coriander leaves - few springs

Curry leaves -few

Hing

Oil - 2 Spoon

Mustard seeds - 1/2 Spoon

Salt as required

For Palya:

Onion - 1 Medium size

Red Chili - 2- 3

Curry leaves - few

Coriander leaves - few springs

Coconut(grated) - 1/4 Cup (Optional)

Oil - 1 tbl Spoon

Mustard seeds - 1/2 Spoon

For Ragi Mudde:

Ragi flour - 1 Cup

Water -2 Cups

Method:

Bassaru:

1. Pressure cook Horse gram with 6 cups of water and Salt until it is done, then drain the horse gram, keep the water( we call this as "kattu") and boiled grams separately

2. Soak tamarind in Luke warm water and after few minutes squeeze the juice, keep aside and discard the husk.

3. Dry Roast jeera, Pepper corns, Coriander Seeds and chili one by one.

4. Cut one onion finely and fry with 2 drops of oil.

5. Take 1/2 cup of cooked Horse gram and grind with roasted ingredients,fried onions, 5 garlic pods and coriander leaves.

6. Take pan heat 2 spoon oil, add mustard seeds, when it splutters add hing, remaining 5 garlic pods and curry leaves

7. Now add grounded paste, tamarind juice and salt. Boil for 15- 20 minutes if it is getting thick

add little water. Now add "kattu" , adjust salt and boil for 10 more minutes.

Now bassaru is ready.

Palya:

1. Cut the onion finely.

2. Heat 1 table spoon of oil, add mustard seeds, when it splutters add 2-3 broken red chili,onions and few curry leaves.

3. when onion turns translucent add cooked horse gram and adjust salt and mix well and continue to cook for 3-4 minutes and turn off the stove.

4. Add coconut and chopped coriander leaves. Palya is ready

Ragi Mudde: Add 2 spoons of ragi flour to water mix well and bring to boil on high heat. When it starts to boil vigorously,reduce the heat to low and add remaining ragi flour and keep stirring using wooden ladle/spatula until you see no lumps. close the lid and let it remain for 3-4 mins. now switch off the stove. Again stir it and wet your hands and make ragi ball, alternatively you can use wet big spoon and using wet plate make ragi balls. Serve Ragi mudde/ball with bussaru and palya. You can have bassaru with Rice also. Hope U enjoy!!

Note:

Bussaru Tastes good the next day.

You can prepare bassaru with other vegetables/grains/Greans.

# Horse gram with/without sprouts with Green leaves(Dill Leaves, spinach,Amaranth etc)

#Green Moong gram ,Tuvar dal with Greens, beans,

Green Beans or Cluster Beans

#Tuvar Dal + Green Beans or Cluster Beans + Moong Dal

# Halasande kalu(Black eyed peas), Kadle kalu(Black channa), Avarkai(Papdi Lilva), Avare

kalu(Papdi Lilva), Togari Kalu(Tuvar Lilva). with greens

#Just Tuvar Dal

Each combination tastes unique and tasty.

This is one of my Entry for RCI - Karnataka Hosted by Asha Of Foodies Hope

AN AWARD

noreply@blogger.com (Mamatha) — Mon, 27 Aug 2007 17:46:00 +0000

My friend Grihini has awarded me with “ Rockin’ Girl Blogger". This is my first blog award. So I am really excited. Thanks a lot G !! :-))

Sapsige Soppina Bhath (Dill Leaves Pulav)

noreply@blogger.com (Mamatha) — Thu, 09 Aug 2007 22:10:00 +0000

Dill leaves ("sapsige soppu" in kannada) is very flavourful greens. I use this in many ways in my cooking. I learnt Sapsige soppu Bhath (dill leaves pulav) from my MIL. This is very simple yet tasty recipe. This is my entry to 'JFI Rice', started by Indira of Mahanandi and hosted by 'Sharmi of Neiveidyam'.

Ingredients:

Basmati Rice - 2 cups

Peas - 1/2 cup(I used dried peas- washed and soaked for 6-8 hrs)

Dill leaves- 1.5 cups(chopped finely)

Onions - 2 Nos.

Tomatoes - 3 Nos.

Garlic - 3 big pods

Ginger - 1 inch

Green Chillies - 10 Nos.

Bay leaf - 2

Cloves - 6

Cinnamon - 4 * 1"sticks

Whole cardamom - 2

Oil - 3 tbl spoon

Salt to taste

Method:

1.Wash basmati rice and soak in water for 30 Min's

2.Cut tomatoes into big chunks and grind it along with ginger, garlic and green chillies with little water.

3.Heat ghee in a heavy bottomed vessel, add cloves cinnamon, bay leaves and cardamom fry for a minute.

4.Add the sliced onions and saute till they turn translucent

5.Now add peas and 1 cup dill leaves, fry for 3-4 mins

6.Add grounded paste and fry for 5 mins.

7.Add 3.5 cups of water and salt and bring it boil

8.Add drained rice and remaining 1/2 cup of dill leaves ,mix well.Let it cook covered with lid

9.Once rice is cooked wait for 10 mins and serve with raita/potato chips.

CHAKLI

noreply@blogger.com (Mamatha) — Tue, 31 Jul 2007 03:30:00 +0000

"Chakli "is very popular snack in Karnataka. It is also known as "Chakri", "Murukku" in other states of India

Ingredients:

Rice - 2 Cups

Urad dal (Black Gram) -1/2 Cup

Jeera - 2 tbl Spoon

Sesame seeds ( Til ) - 1 tbl Spoon

Asafoetida ( Hing ) - 1/4 tea Spoon

Salt to taste

Oil to deep fry

Method:

1.Wash rice and drain, then spread it on a clean cotton cloth to dry under shadow for 4-5 hrs.

2.Dry roast the rice and urad dal separately until it turns lightly golden in color.

3.Dry grind rice and dal together into very fine powder using grinder or in the floor mill. This flour is called chakli hittu("Hittu" in kannada means dry/wet flour)

4.Take flour, add salt, hing, jeera, sesame seeds and mix well

5.Now heat 3 tbl spoon of oil, pour on the flour. Mix the flour thoroughly by adding little water at a time till you get smooth but firm dough.

6. Heat oil. Put some dough into the chakli mould, press the chakli's on a plastic sheet.

7.Gently lift one by one and drop it into the hot oil. Deep fry in medium heat till golden brown in color. Remove, cool it and store it in an airtight container.

Nimbe Hannina Chitranna(Lemon Rice)

noreply@blogger.com (Mamatha) — Sun, 29 Jul 2007 20:24:00 +0000

Nimbe Hannina Chitranna is very famous dish in karnataka. 'Nimbe hannu' means 'Lemon' in Kannada. If cooked rice is mixed with any seasonings we call Chitranna(in other words colorful Rice) like if we use tomato we call tomato chitranna, if onion is used we call erulli(onion) Chitranna. Here I am using lemon so it is called nimbe hannina chitranna.

In karnataka we prepare lemon rice for breakfast , festival day or any other functions. But I like to have it at any time of the day. It is very easy to prepare but tastes great.

Ingredients:

Rice - 2 Cups (preferably sona masoori)

Mustard seeds - 1 tea spn

Curry leaves - 2 sticks

Peanuts - 2 tbl spn (Optional)

Green chillies - 6 (slit and cut into half)

Urad dal - 1 tea spn

Channa dal - 1 tea spn

Turmeric powder - 1/2 tea spn

Coconut - 1/4 cup(grated)

Coriender leaves - 1/4 cup(chopped)

Juice of one large lime

Salt to taste

Procedure:

1. Wash and cook the rice in the rice cooker and allow it to cool by spreading it out on a plate(cook such that the grains remain seperate)

2.Heat the oil and add mustard seeds when it splutters add the ground nuts fry for 30 secs, add chanadal then urad dal.

3.When the dals turn brown add curry leaves and green chillies, fry for a minute and switch off the stove.Let it cool a lttle bit.

4. In the mean time,Take a bowl and mix lemon juice, turmeric, salt,coriander leaves and keep it side

5.Now to the seasoning add rice, lemon juice mixture chopped coriander and grated coconut. Mix well adjust salt and lemon juice. Nimbehannina chitranna is ready.

Enjoy !!!

Khara tumbida Bendekai Palya (Stuffed Okra Fry)

noreply@blogger.com (Mamatha) — Sat, 14 Jul 2007 03:31:00 +0000

Ingredients:

Okra - 1 lb

Chilli Powder - 2 tsp

Jeera Powder - 1 tsp(Dry roast and powdered)

Garlic - 10-15 small pods

Oil - 3 tbsp

Salt to taste

Method :

Wash and wipe the okra then cut the top(head),Slit them lengthwise with bottom intact.
In a bowl mix chilli Powder jeera powder and salt together.
Stuff each okra with the mixture.
Heat oil in a deep non-stick pan on the medium flame.When hot add okra and slightly saute until oil is coated to okra,then cover the lid.
After 5 minutes add garlic and mix , make sure not to break okra's.then again close the lid.
Reduce the heat to low. Keep stirring occasionally until okra is completely cooked.
Serve hot with chapatis.

Akki Rotti with Badanekai Ennegai(Eggplant curry)

noreply@blogger.com (Mamatha) — Sun, 24 Jun 2007 21:04:00 +0000

Akki Rotti and Badanekai Ennegai is authentic Karnataka food.

This is my husbands favourite dish. you can have it for breakfast, brunch, lunch or dinner. "Akki" means "Rice" in kannada. "Badanekai" is "Brinjal". Ennegai Means "in oil"

This is my entry for JFI - Eggplant hosted by Sangeeta of Ghar ka khana

Ingredients:

Small purple eggplants - 8 to 10

Onion - 1 medium size

Tomato – 1 medium size

Oil - 5 tbsp

Mustard Seeds – ½ tsp Salt to taste

Grind the following ingredients into Smooth Paste with little water:

Coconut grated - 1/2 cup

Onion - 1 small Tomato – 1 medium

Ginger -1/2” Cloves - 2

Cinnamon – 3/4”

Coriander leaves chopped - 2 tbsp

Red Chili - 5 (dry roast)

Coriander seeds - 1 tsp (dry roast)

Sambhar powder - 1 tsp Turmeric - ¼ tsp

Roasted gram (Dalia) – 1 tbsp

Procedure:

1. Wash and clean the eggplants.

2. Make two crossed slits in each eggplant upto ¾ Th of their length.

3. Stuff each eggplant with ground mixture.

4. Heat 3 tbsp of oil in a heavy bottomed pan, add mustard seeds, when it splutters add onions, fry till onions become translucent.

5. Add the eggplants and saute them for 5 minutes.

6. Add remaining ground mixture and ½ cup water. Cover and cook till the eggplants are done. Serve hot with Akki rotti

AKKI ROTTI :

Ingredients:

Rice flour – 2 cups

Water – 3 cups

Salt to taste

Method: Add 2 tsp of rice flour to the water mix well and bring it boil. Now reduce the heat and add remaining flour and mix well using wooden ladle breaking any lumps. Switch off the stove Let it cool and Knead well into one single dumpling.

Take out a handful of dough and make it into ball and using dry flour roll it using rolling pin. It should be thicker than chapathi. Heat tawa on stove. Place the rotti carefully on tawa. Keep it on high flame. After 3 minutes or until brown spots appear ,sprinkle some water on rotti, this is to remove any extra dry flour which will blacken the rotti. Then turn it on the other side cook until done.

Serve hot with Badanekai Yennegai.

Hidikbele Saaru/ Hidikavare Saaru (Val Dhal Curry)

noreply@blogger.com (Mamatha) — Thu, 21 Jun 2007 21:00:00 +0000

"Hidikbele" also know as "Hidikavare/Avarebele" in Kannada and "Val Dhal" in Hindi.

Usually the Hidikavare saaru is prepared with fresh dhal during the avarekayi(papdi lilva) season. First the avarekalu(lilva) is removed from the pods and soak it in the water for 6-8 hours then using thumb and forefinger the outer skin is removed by squeezing the grain to get the dhal. "Hidiku" means squeezing in Kannada,hence the name "Hidikavare". Since I don't get the fresh one here I used the dried one which is available in Indian stores.

Ingredients:

Dried Hidikavare(Val Dhal) - 1 cup(Wash and soak in water for 6-8 hours then drain)

Onions - 1 small

Tomatoes - 1 small

Oil - 2 spoon

Mustard seeds - 1/2 spoon

Salt to taste

Grind the following Ingredients into smooth paste: Coconut - 1/2 cup

Onions - 1 small

Tomatoes - 1 small

Sambhar powder - 2 spoon (Instead of Sambhar Powder you can substitute chilly powder and coriander powder - 1 spoon each )

Ginger - 3/4 inch

Poppy seeds(Khus Khus) - 1 spoon

Coriander leaves - few strings

Water to grind

Method:

1. Heat oil in a saucepan, add mustard seeds, once it splutters add and fry onions for 2 minutes.

2. Add hidikbele(val dhal) and fry in medium flame for 5 minutes, then add tomatoes and mix well.

3. Add 2 cups of water, cook until val dhal becomes soft.

4. Add ground masala and salt, boil the saaru(curry) for 10 minutes or till the raw smell of the ground masala goes. If the saaru is too thick add little more water while boiling.

Serve it with Rice,Chapati,Poori, idli or dosa. I served hidikavere saaru with Idli which is classic breakfast in Karnataka household.

Idli With Hidikbele Saaru is my entry for WBB#12 - Spice it up! hosted by Trupti of Spice who loved Me.

Hope you enjoy !

Hello!

noreply@blogger.com (Mamatha) — Tue, 29 May 2007 03:15:00 +0000

Welcome to my blog, I am from Mysore,India currently staying in US. My interests are Cooking, Reading and spending time with my 3 year old sweet and naughty son K. The recipes I blogged here are learnt from my Mother and Grandma which is authentic vegetarian Karnataka dishes from Mysore. I also learnt cooking from family, friends,Internet and books. Here I will also share some non Karnataka recipes.