Chutney Podi

Chutney podi 

Ingredients

Bengal gram dhal – 1 tumbler

Urud dhal – ½ tumbler

Dry coconut scrapings – 1 tumbler

Red chillies – 10 t0 15

Tamarind – small piece

Salt – to taste

Hing

Cooking method

1.      In a kadai, pour 2 tsp cooking oil and roast the dhals and red chillies to golden brown colour

2.      Separately fry the dry coconut scrapings.

3.      When the mixture cools, powder the dhal mixture with tamarind and salt and lastly add the roasted dry coconut scrapings

4.      Take a kadai, add 2 tsp oil and add the seasonings (mustard, hing & curry leaves) and fry. Bring it to cool

5.      Add the powder to the kadai and mix thoroughly

6.      Store in an air tight jar

7.      Serves as a multi purpose side dish (especially tastes good with upma and rice).

             Menthittu (Grandma’s recipe)

Ingredients

Toor dhal – 1 cup

Channa dhal – ½ cup

Moong dhal – ½ cup

Urud dhal – ¼ cup

Jeera – 2 tsp

Turmeric root – small piece

Tamarind

Cooking method

1.      Take a kadai and dry roast all the dhals one by one, and finally add jeera and the small piece of turmeric root

2.      When the mixture cools, make a fine powder and sieve thoroughly

3.      While serving, add the tamarind juice, mix necessary powder and salt and add the mustard seeds and green chillies and curry leaves (similar to sambar consistency)

4.      Tastes well with hot rice on a winter night!

Vaangi Bath

Authentic Karnataka dish

Vaangi Bath (Brinjal rice)

Ingredients (Serves 4)

Brinjal – 250 gms

Bengal gram – 4 tbsp

Urud dhal – 2 tbsp

Methi seeds – ½ tsp

Red Chillies – 10

Dry coconut scrapings – 1 small cup

Cooking oil – 1 small cup

Gingely oil – 2 tbsp (for aroma)

Tamarind (small lemon size)

Salt to taste

Curry leaves

Cooking method

1.      Take a kadai, add 1 tbsp of cooking oil and fry Bengal gram, urud dhal, red chillies, methi seeds, hing and finally add dry coconut scrapings and fry till it turns golden brown

2.      Keep it aside and once it cools; grind it to a course powder.

3.      Take a kadai, add 1 tbsp gingely oil and 1 tbsp cooking oil, add mustard seeds and the cut brinjals.

4.      Fry for some time till the brinjal softens

5.      Add the tamarind juice, curry leaves and turmeric powder to the kadai

6.      Bring it to boil, and add necessary salt and then add the coarsely ground powder and mix thoroughly

7.      Add the remaining gingely oil and make it thick.

8.      Take cooked rice in a vessel, add some ghee and add necessary mixture and mix well.

9.      Delicious brinjal rice ready to be served

Mixed Fruit & Veggie Salad

Mixed fruit & Vegetable Salad

Ingredients

Fruits

Pomegranate
Apple

Guava

Chikku

Grapes (Green)

Pineapple

Veggies

Colour capsicums (Yellow, red & green)

Cucumber

Tomato

Method

In a mixing bowl, add necessary salt and fruit chaat masala and mix all fruits and veggies.

Top it with flavoured yoghurt and serve chilled.

Healthy and nutritious mixed fruits and veggie salad ready.

 Tip: To make it even healthier, you can add cooked oats to the salad

Bisibela Bath

Hi All,


Today's recipe of the day.... Bisibela Bath ... For Usha :)

BisiBela bath

Ingredients (Serves 2)  

  

Toor dhal – 100 gms

Raw rice – 100 gms

Tamarind (lemon size)

Gingely oil – 1 cup

Carrot – 1

Beans – 10

Peas (If available)

For the Masala

Dhaniya – 1 small cup

Bengal gram dhal – ½ cup

Methi – 1 tsp

Red chilli – 15

Dry coconut scrapings – 1 small cup

Curry leaves 

Cooking method

1.      Pressure cook the toor dhal in the ratio 1:2,  steam it for sometime and lower the flame

2.      Add the cut veggies and washed rice, adding 4 cups of water and necessary salt and turmeric powder and finally 2 tbsp of cooking oil

3.      Give 3 whistles and switch of the gas

4.      Take a kadai, add 1 tbsp of cooking oil, add the masala ingredients and fry it and finally add dry coconut scrapings and let it cool

5.      Once cool, grind it to a course mixture

6.      Add ½ cup oil to a kadai and season it with mustard, hing, curry leaves, turmeric powder, tamarind juice(thick – 1 tumbler), and salt. Allow it to boil

7.      Add the ground masala powder to the kadai and cook in low flame

8.      Open the pressure cooker, mix the rice and dhal and add the mixture from the kadai to it, and cook in low flame

9.      Add the gingely oil to the mixture and stir well

1.      Hot BisiBela Bath ready!

Mysore Rasam

Mysore Rasam

Ingredients (Serves 3-4)

Pepper (Milagu) – 10-15

Bengal gram – 2 tbsp

Dhaniya – ½ spoon

Red chilli – 6

Jaggery – ½ small cup

Dry coconut scrapings– 2 tbsp

Tamarind (Lemon size)

Toor Dhal – 1 cup

Curry leaves – to taste

Ghee – to fry

Hing – to taste

Cooking method

1.      Take a kadai, add 1 tbsp of ghee, pepper, hing, Bengal gram, dhaniya, red chillis. Fry till golden brown.

2.      Add the dry cocnut scrapings finally and sauté.

3.      Keep aside till it cools

4.      Grind to a smooth paste

5.      Pressure cook the toor dhal with turmeric powder.

6.      Soak the tamarind in water and drain the tamarind puree in a vessel and salt, jaggery, turmeric powder, and allow to boil

7.      Add the ground masala with 1 cup of water

8.      Take the cooked dhal from the cooker and churn it well with water and add with the other contents.

9.      Add curry leaves, hing and allow to boil

1.     Add seasonings (mustartd)

1.    Delicious Mysore rasam ready to be served!!

Kothamalli Chutney

Good evening to everybody....

Today's recipes : Dry Kothamalli Chutney and Mysore Rasam

Recipe 1 - An interesting North Karnataka style chutney recipe prepared using Coriander leaves

Dry Kothamalli chutney

Ingredients 

Urad dhal – 1 cup

Bengal gram – 1 cup

Red chilli – 10 to 12

Hing

Tamarind

Salt  - to taste

Jaggery (lemon size)

Coriander leaves – 1 bunch (Finely cleaned and chopped)

Oil – to Fry

Cooking method

1.      In a kadai, add some oil and fry hing, urad dhal, Bengal gram and red chilli till it turns golden brown

2.      Keep it aside till it cools

3.      Add 2-3 pieces of tamarind and salt to the fried dhal mixture and grind it to a rough texture

4.      Add some more oil to the kadai and fry the chopped coriander leaves (1 bunch) in low flame till the water contents drains and it shrinks

5.      Now, add the fried coriander leaves in the mixie and powder it

6.      Add the jaggery, add carefully handle the mixie and make a fine dough

7.      Not required to add a drop of water

8.      Tangy dry kothamalli chutney ready to be served with curd rice… yumm!!

Tip - Season for getting your hands on fresh coriander leaves - November & December