Karnataka Recipes

Herekayi(Ridge gourd) Bajji:


Ingridents:

1 medium Ridge guard

1 1/4 cup Besan
2 tbsp Rice flour
1/2 tsp Hing powder
1 tbsp curd
1 1/2 tsp sambar powder
1 tsp chilly powder
1 tsp ajawain
pinch of baking soda
Salt to taste

Method:

1)Mix the Besan,Rice flour and all other ingridents with water and make a thick batter consistency
2)Cut the Ridge gourd in round shape and dip it in the Besan batter and deep fry it.


Enjoy with evening tea!

Regards,
Sara

Capsicum Gojju..


2 Capsicum
1 onion
1 bunch fenugreek leaves( menthya soppu) finely chopped
2-3 spoons Vaangi baath powder
lemon size tamarind
oil for seasoning
salt to taste.

Heat oil in a pan. Add finely chopped fenugreek leaves and fry for a minute, then add sliced onions and cook for a while. Now add sliced capsicum and stir again till they soften a bit. Then add tamarind pulp, vaangi baath powder and salt. Cook till all the excess water evaporates. Mix with rice and serve..

Set Dosa and Red Chutney

Set Dosa

Ingredients:
Dosa Rice 1cup
Urad Dal 1/2cup
Avalakki/Poha 1/2cup
Chana Dal 1tsp
Fenugreek seeds1/2tsp
salt
Oil
Wash the raw rice,urad dal,poha,chana dal,fenugreek seeds. Soak all together for 4-5hrs.
Grind to smooth paste with little water(I used 1cup of water).Add 1tsp of salt.Leave it in room temparature overnight.
Add little oil on a hot pan spread it.Then spread the batter to make thick and small dosa.


Red Chutney

Ingredients:
Grated fersh/frozen coconut1cup
Chana Dal 1tsp
Urad Dal 1/2tsp
2-3Red chillis
Tamarind pulp 1/2tsp
salt

Preparation:
Fry chana dal,urad dal,chillis with little oil.Grind it along with grated coconut and tamarind pulp with little water.Add salt to it.

Serve dosa with chutney.

prathi,ilikeyourkarnatakarecipespleasetellmemangal orekaduburecipe

Hi prathi
Today i did bisebelebath after reading your thread it was just yummy,my DH was where did u learn from, he was impressed. thanks once again. i will try more recepies

Rava dosa

Ingredients:
1.5 Cup Rava/Semolina
1/2 Cup Urad Dal/Split Black Gram
1/2 Cup Sour Curds
1 Onion, Chopped finely
2 - 3 Green Chilies, Chopped
Salt to taste
Oil for Roasting

Method:
Soak Urad dal overnight and then grind to a paste. Mix Rava,
Salt, Curd and Urad dal together with little water to make a thin
batter.
Leave for 6 hours to ferment. Later, mix Chilies and Onions to
the batter.
Heat a tava and grease with Oil, pour a spoonful of the mixture
and spread it thinly, add more oil and roast till golden brown.
Serve hot with Chutney.

Mullangi hasi gojju

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Mullangi hasi gojju (radish )

Ingredients:
Radish- 1 medium (grated),
Coconut-1cup,
Puff channa (hurugadle)-2tsp,
Green/red chillies-4-5,
Tamarind juice-1tsp,
Coriander-1tbsp,
Curryleaves-2 sprigs,
Salt to taste

For tadka:
Mustard-1/2tsp,
Channadal-1tsp,
Uraddal-1tsp,

Oil-2tsp
Curryleaves-1sprig

Method:

Grind the above ingredients except grated raddish into a fine chutney. Mix grated radish in grinded chutney and keep aside.Heat a oil ,add mustard when it splutters,add dals and curryleaves.add this tadka to above mixture and mix well.Serve with rice and pickles. It is tasty as well as healthy.You can also mix yogurt to this mixture.

"Mullangi" mean's radish in my language kannada. hope u like it.

hi dipti,

im surprised to read that people in bangalore dont want to talk in hindi or english! let me tell u people here people have made their local language hindi and english, rather than kannada. everyone knows the language very well. it is hard for me to belive this. any banglorean will not accept this. they are always ready to help outsiders, im telling u this from my experince.