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Kesaribhath
Description saffron rice Cuisine Style Karnataka
    Servings 4 Adult(s)
       
Ingredients
Basmati Rice 1 cup
Ghee 1 cup
Sugar 2 cups
Saffron flakes
Milk 2 tbsps
Cashewnuts 10-15
Raisins 1 tbsp
Lemon juice 2 tsp

Preparation Method
Cook basmati rice (in such a way that each grain should separate) and spread it on a broad plate. Allow it to cool.

Soak saffron in 2 tbsps of milk.

Heat ghee in a heavy bottomed pan and add cooked rice. Fry for few minutes. Then add sugar to it. As the sugar dissolves it appears like payasa(watery). But don`t worry. Keep stirring till ghee separates. Now add soaked saffron with milk. Mix nicely and turn off the heat. Then mix raisins, cashews and lemon juice.

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Tomato Bhath
Description Rice n tomato in spices Cuisine Style Karnataka
    Servings 4 Adult(s)
       
Ingredients
Rice 1cup
Tomatoes 2 big
Onion 1
Garlic 2 flakes
Green chillies 3
Masala powder(any) 3/4 tsp
Grated coconut as desired
Coriander leaves
Ghee 1 tbsp

For seasoning:

Mustard seeds 1/2 tsp
Bengal gram dal 1 tsp
Black gram dal 1 tsp
Cloves 3
Turmeric powder
Cinnamon small piece
Cardamom 1

Preparation Method
Cook rice and allow it to cool. Spread it over a broad plate and mix little ghee so that grains will separate.

Cut onions lengthwise. Cut tomatoes finely and chillies long pieces. Chop garlic.

Heat oil and ghee(about 1 tsp ghee and 3 tsp oil) in a frying pan. Add seasonings, cut chillies, garlic and onions. Fry till onions become translucent. Then add tomatoes and cook till it becomes soft. Add salt, a pinch of sugar and masala powder.

Mix cooled rice to this and mix well till rice becomes hot. At the end add grated coconut and coriander leaves.

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Vangi Bhath
Description Rice and eggplant in spices Cuisine Style Karnataka
    Servings 4 Adult(s)
       
Ingredients
Basmati Rice 1 cup
Eggplant(brinjal or vangi) 1/2 large
Tomatoes 2
Green chillies
Onion 1
Salt as required
Lemon juice 1/2 tsp
Ghee 1 tbsp
Grated coconut 1/2 cup
Vangi bhath masala powder(same bisbele bhath masala)


For seasoning:

Oil 4 tbsps
Mustard seeds 1/2 tsp
Bengal gram dal 1 tsp
Black gram dal 1 tsp
Turmeric powder 1/2 tsp

Preparation Method
Cook rice. Cool and separate grains by adding ghee.

Cut eggplant, onions and chillies leghtwise(thin stripes).

Heat oil and add seasonings. When it turns to golden brown add chillies and onions, wait for onions to get translucent. Then add eggplant pieces and tomatoes. Fry till eggplant becomes tender. Add vangi bhath masala powder.

Pour rice over it, sprinkle salt and mix well. Lastly add grated coconut, coriander leaves and lemon juice.

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Puliyogare
Description Tamarind Rice Cuisine Style Karnataka
    Servings 4 Adult(s)
       
Ingredients
Thick tamarind juice 1 cup
Salt to taste
Jaggery small piece or sugar 1 tbsp

For seasoning:

Oil 7 tbsps
Mustard seeds 1 tsp
Urad dal(black gram dal) 1 tsp
Peanuts 2 tbsps
Chana dal 1 tsp
Red chilli 3-4
Curry leaves few


For grinding:

Dessicated coconut or shredded copra 1 cup
Coriander seeds 2 tsp
Peppercorns 1 tsp
Asafoetida a pinch
Red chilli 6-8
Cumin 1 tsp
Curry leaves
Sesame seeds 2 tsp
Chana dal 2 tsp
Peanuts 1 tsp
Urad dal 1 tsp

Roast all the above ingredients one by one and grind until smooth except coconut. Then add dessicated coconut and grind once again to mix well.

Preparation Method
Soak tamarind in warm water for an hour and extract juice from it. Keep aside.

Cook Heat oil in a pan. Add all the seasonings one by one. When mustard seeds splutters, add tamarind juice. Mix well. Now add jaggery/sugar and salt. Allow to boil.

Now add ground powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.

Now the puliyogare gojju is ready.

Preparing Puliyogare Rice:
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Take little ghee and oil in a pan and heat. Do the seasoning with mustard seeds, urad dal, peanuts and curry leaves. Add cooked rice and about 2 tbsps of puliyogare gojju. Mix well. Garnish with fresh grated coconut.

Or you can just mix this gojju with plain cooked rice and eat.

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Bisibele Bhath
Description rice and dal combination dish Cuisine Style Karnataka
    Servings 4 Adult(s)
       
Ingredients
Rice 1 cup
Onions 1 cup(peeled)
Potato 1 cup diced
Peas 3/4 cup
Tomatoes 2 large
Tamarind juice 2 tbsps
Toor dal 3/4 cup
Salt to taste
Ghee 3 tbsps
Oil 4 tbsps
Bisibele bhath masala powder 2 tsps

For garnishing:

Chopped coriander leaves
Fresh grated coconut

Instant bisibele bhath masala powder:

Coriander seeds 2 tsps
Fenugreek 1/4 tsp
Cinnamon about an inch
Cloves 3
Cardamom 1
Red chillies as required
Grated dry coconut(khobbari)

Roast all the above ingredients in little oil, till good smell comes. At last add dry coconut and fry for another minute. Grind it and store in a air tight container.
Preparation Method
Cook diced potatoes (don`t overcook). Pressure cook toor dal by adding 1/2 tsp turmeric powder. Cook rice separately and allow it to cool. Prepare tamarind juice by soaking and extracting.

Heat oil in a pan. Add little bisibele bhath masala powder. Fry onions till translucent. Add tomatoes and cook for another 3 minutes. Then mix peas, cooked potato and cooked toor dal. Add remaining masala powder, tamarind juice and about 1 cup of water and bring it to boil. Add salt and chilli powder as required.

While boiling add cooked rice and simmer for another 5 minutes.

Garnish with fresh coriander leaves and fresh grated coconut. Pour little ghee on the top and serve hot

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Akki Roti
Description Thalipettu Cuisine Style Karnataka
    Servings 4 Adult(s)
       
Ingredients
Rice flour 2 cups
Onion 1 (chopped)
Green chillies 2
Coriander leaves
Salt to taste
Chilli powder 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Oil for roasting
Preparation Method
Mix all the ingredients(except oil) in warm water. Knead well to make soft dough.

Then take butter paper or thick glossy paper. Pour 1 tsp oil on it and spread it with your hand. Take a lemon sized ball of the dough and pat it on the paper with hand like roti. Spread little oil on top of it.

Then carefully place the prepared roti on the tawa, (butter paper on the upper side) and immediately remove butter paper slowly. If you feel uncomfortable with it, then make thick rotis and take it on your palm and place it on the tawa.

Cook well on both sides till golden brown. Follow the same procedure with the remaining dough.

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NORTH KARNATAKA STYLE

Jawar masala roti

Ingredients: 3 cup jawar flour, 2 onions (chopped), 2 tsp green chilies paste, 2-3 tsp chopped coriander leaves, 1 tsp cumin seeds powder, 2-3 tsp chopped curry leaves, tsp turmeric powder, 3-4 carrots (grated). You can use chopped fenugreek leaves or sooyi ki bazi chopped, salt to taste.

Method: With all the ingredients, make soft dough. Make roties out of dough and cook on tawa with little oil both side till they become brown. Serve hot with tomato chutney or any other chutnies.

 

 

Traditional Masala Dosa

INGREDIENTS
3 cups rice (not basmati!), soaked overnight, room temp. water.
1 cup urad dal (a specific type of lentils avail. at Indian grocery stores--- no substitution; other dals will not work like this)

METHOD
Soaked separately overnight. Traditionally, stone grinders (huge mortars) and rolling pestles are used to grind the rice and the urad dal and motorized versions of those are now available at Indian elcetronic stores in D.C. A mixie or a blender cuts the grains into fine pieces, but does not "mash" them like the stone grinders do. So there is a good deal of difference taste when you use a blender. But still, it is not bad at all if you make sure that you grind the rice really fine. Cover the rice with water just 1/2 "above the rice line in the blender. Grind till Sssssmooth. Grind the dal separately, with water that barely covers it. Grind a long time (be patient!), stirring once in a while and grinding again. When the dal is ground very well, and small air bubbles appear once you stop running the blender, it is enough. Add more water if necessary. But this should be very thick. MIx the rice and the urad dal pastes, with 1/2 tsp salt. Add one tablespoon beaten yogurt, and mix well. Keep covered to let oit ferment fro at least 5 to 8 hrs or more. (Keep it close to a heater or in any warm place). Once it has risen, stir briefly, and keep it oin the fridge.

You have the batter now. Grease a griddle with plain sesame oil or peanut oil if you care about max. flavor; if not use veg. oil. The heat should be medium or slightly higher. When hot (a few drops of water will sizzle gently and disappear), using a metal ladle, pour one ladleful over the griddle; with quick and even and gentle strokes, spread the batter out with the ladle as if you are drawing concentric circles on the batter. Do it either clockwise OR anticlockwise else you get lumps. It takes a few tries believe me, and some of us who are trained well in this mess up occasioanlly. drizzle oil around edges, and on top. Once the bottom is cooked, turn it over, and cook the top. Be careful when using your spatula (metal preferred) to take it out to flip it. This can be served with chilli-dal-spice powder and oil or ghee, coconut chutney, cilantro or mint chutney, onion chutney, or red garlic chutney, and/or saambar. (If you want their recipes, email me) This is standard breakfast or supper fare for us, growing up in the south.

Else, as in your restaurant, make a filling as follows:
1. Take 2 large boiled potatoes, peel and mash coarsely.
2. Thinly slice one large red onion, 2 cloves of garlic (optional) and 3 or 4 green chillies.
3. Grate a 1" piece of ginger.
4. Cut up a tomato if you want.
5. Take a sprig of curry leaves and chop them coarsely.
6. Heat some veg. oil, add some fennel seeds, and cummin seeds (1/2 tsp. each)
7. Add 1/2 tsp of black mustard seeds.
8. When they crackle, add the green chillies, ginger, garlic (if used), and onions and fry them with a little salt for a while till onions are transparent. Add curry leaves.
9. Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and fry for 5 minutes.
10. Add the potatoes, and more salt if desired. stir well till blended
11. Add some chopped cilantro if you want.

When making the dosai, spread the batter out as mentioned earlier, drizzle oil, and keep the skillet or griddle covered (any cover will do as long as the dosai area is covered; just be sure the cover does not touch the dosai). In less than a minute, the dosai will be cooked with oil on the bottom, and its top will be cooked by the steam that is generated when you cover it. The color is now not the white of the batter but kinda dull; you'll know) Turn the heat down, place the cooled filling acrooss the center along the diagonal, and fold both sides overlappingly over it to form a cylindrical shape. Increase the heat slightly, drizzle more oil, and cook both sides till golden. Else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling
SHAVIGE

SHAVIGE / VERMICELLI / SEMIYA UPMA

 

 

Ingredients
 

Method

  1. Fry shavige it becomes pink
  2. Preheat a Wok on low flame
  3. Add oil
  4. Add mustard seeds,chana dal, jeera seeds and allow it to become brownish
  5. Add turmeric powder, green chillies, kari leaves fry for few min
  6. Add onions fry it till it turns pink
  7. Add capsicum fry it for few mins to cook
  8. Add Potatos, carrot, peas, tomatos fry if for few mins
  9. Add fried shavige mix well and add salt
  10. Add water 2 cups allow to cook and close the lid for 5mins
  11. Stir well till cook all the vegetables and shavige
  12. Then add coconut stir well
  13. switch off the hob add lemon juice
  14. Garnish with corinader leaves
     

Shavige / Vermicelli / Semiya Upma ready

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