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

Sabhudhana Vada

Hayagreeva - popular Karnataka sweet

Hi Everybody,

Thanks for the amazing response on Facebook.... :) Really delighted! :)

So now, Recipe of the day...

Hayagreeva –Popular Karnataka Festival sweet dish

Ingredients

Bengal gram dhal – 1 cup

Jaggery – 1 ½ cup

Dry coconut – ½ cup (Grated)

Ghee – ½ cup

Cashew and dry grapes – 10 each

Nutmeg (Jadhika) – ½ tsp (powdered)

Cardamom – 4 (powdered)

Cooking Instructions

1.      Soak the Bengal gram dhal for ½ hour, then pressure cooker it till the dhal softens

2.      Take a kadai, add the jaggery and ½ cup of water, and once the jaggery melts, filter it and make a thin syrup

3.      Add dry coconut scrapings and cook the dhal and bring it to boil

4.      When it thickens, add the ghee, nutmeg powder, cardamom powder, roasted cashews and dry grapes.

5.      Tasty Hayagreeva ready to be served.

Cabbage Pakoda

Simple evening snack 

Cabbage Pakoda

Ingredients

Cabbage finely chopped – 1 cup

Curry leaves finely chopped – 10 pieces

Rice flour – ½ cup

Gram flour – ½ cup

Salt – to taste

Red chilly powder – to taste

Hing – a pinch

Cooking soda – a pinch

Cooking Instructions

1.       Mix all items without adding water

2.       Sprinkle some water for the dough to form correct consistency (solid)

3.       Make some pakodas and deep fry in oil.

4.       Spicy hot pakodas ready to be served.

A "sweet start" into the blogging world !! :)

Wheat Rava Kesari

Ingredients

Fine wheat Rava – 1 cup
Jaggery – 1 ¼

Ghee – ½ cup

Cardamom (Elaichi)– 4

Roasted Cashew – 10 pieces

Cooking Instructions

1.      Take a tava and heat the wheat rava lightly and keep aside

2.      Take the jaggery and add ½ cup of water, and once the jaggery melts, filter it and make a syrup

3.      Add cardamom powder and roasted wheat rava and ½ cup ghee and cook in low flame

4.      Mix it thoroughly and add the remaining ghee and cook till everything is set together (without sticking to the tawa)

5.      Garnish with the roasted cashew

6.      Yummy wheat rava kesari is ready to be served.