Karnataka – Page 11

Baked Vada by using Leftover upma/ Uppittu:

March 11, 2019

When we have left over Uppittu/ upma, it is a wonderful opportunity to turn it into evening tea time snack, that too lip smacking good Nippattu /vade. Which is a perfect pair with Hot tea or coffee.

Normally, left overs would sit idle in the corner of dining table and will not attract any one’s attention. For this reason, I normally make it a point to give some modification and present it as a new dish 😉 😀

Here I have taken Lima beans added Avarekai Uppittu. You can take any Uppittu/ upma of your choice.

How I made this-

Ingredients:

Left over Upma – one bowl

Onion – 1 big

Green chillies – 2

Curry leaves – 1 spring

Coriander leaves – 2 table spoons (chopped)

Crushed peanuts – little

Rice flour – to bind.

Salt

Method:

-Chop onion, curry leaves, green chillies, coriander leaves.

-Mix in all the chopped items, salt, peanuts into left over upma and mix nicely.Add required amount of rice flour, bind and make a small roundel, pat a flat disc .

– Bake in a pre-heated oven at 180° C for 15 to 20 minutes or until done.

-Upma already has oil or ghee content in it. So, no need to put any oil. If at all needed, you can add couple of tea spoons of oil while binding.

-Serve with Coffee or tea as a evening snack.

Lemongrass Tambli:

March 8, 2019

Lemongrass is used as a culinary as well as medicinal herb in the Asian continent. It has a mild citrus flavour with sweetish taste. It can be used in a dried, powdered or fresh form in various things like teas, soups and curries. This particular curry is called “Tambli” and it is prepared by grinding fresh leaves with coconut and mixing in buttermilk and it doesn’t need boiling. You can savour this like an appetiser or mixing with piping hot rice in this really hot summer. It has healing properties and is very good for the digestive system.

How to prepare this:

Ingredients:

Lemongrass sticks – 5-6

Fresh grated Coconut – ½ cup

Green chilli -1

Salt –to taste

Lemon – ½

Buttermilk – ½ cup

Method:

Chop lemongrass into bite size.
Take your mixer jar, grind lemongrass pieces, coconut gratings, green chilli and salt by adding ½ cup of water into smooth paste. Sieve this mixture to get smooth liquid. (Sieving is very important over here, otherwise lemongrass will irritate your throat)

Once again add half cup of water, do exactly like earlier and repeat this process for two or three times, so that we will remove all the traces of liquid and discard the remaining fibre.
Now mix in buttermilk, adjust the consistency by adding water. Check the salt and add lemon juice.
Now your Tambli is ready to savour.
If you want to add the seasoning, heat one tsp of ghee, fry little cumin and curry leaves and add to Tambli.
Beat the heat by having this either as an appetiser or with hot rice.

NOTE:

To make vegan version, please omit the buttermilk and rest you can proceed as it is.

Malabar spinach and Raw papaya curry:

February 25, 2019

Malabar spinach is commonly known as Basale in our coastal area. It is a common creeping vein in the backyard of every household.

Its leaf is very rich in iron, fibre, antioxidants and vitamins and low in calorie. Malabar spinach is a go getter veggie at any given point of time. You can harvest, as soon as the main stem is growing and spreads all over. Snip the leaves and use the stems as well.

On the other hand, raw papaya is also a power house of nutrients and it is a natural cleanser of intestine and colon.

Like Malabar spinach, Papaya tree also plays an integral part in our garden. May be because of the easy availability, we have a couple of traditional dishes with Raw papaya and one curry is this. Our elders had so much knowledge to include all the goodness in their cooking. One such recipe is Raw papaya and Malabar spinach with a freshly ground coconut masala. It can be relished with Boiled rice or white rice. It is an overall package of health benefits from both the veggies.

Ingredients:

Malabar spinach – one small bundle

Raw papaya – 1 small

Onion – 1

Salt

Jaggery (optional)

Red chilli powder – 1 tsp

Toor dal – ½ cup

For Masala paste:

Coriander – 1-2 tablespoon

Cumin – 1 tsp

Methi – ½ tsp

Dried red chillies – 5 to 6

Tamarind – 1 tsp

Coconut – 1 to 1 ½ cup

Seasoning:

Coconut oil – 1 tablespoon

Mustard – 1 tsp

Red chilli – 1

Small onion – 1

Curry leaves – 1 spring

Method:

-Wash Malabar spinach leaves, chop them and keep them aside. Cut it into 2 to 3-inch pieces if you are using its stem.

-Chop Raw papaya by removing the outer skin and the inner seeds. Dump in a water bowl to remove all the oozed latex and drain.

-Wash Toor dal; if you have chopped Malabar spinach stem, combine it and cook with dal by adding turmeric and salt.

-When toor dal is ready, remove the lid, add a little water, salt, jaggery, red chilli powder, Papaya pieces, and chopped leaves. Cook for one whistle.

-Now prepare masala by roasting methi, coriander, cumin and red chillies in a little oil. Grind into a paste by adding coconut, tamarind and water.

-Add the ground paste to cooked veggies, adjust everything, boil and add seasoning.

-To season, heat oil, splutter mustard, red chilli, curry leaves and chopped onion. When the onion becomes brown, add it to the curry.

-Serve with Hot rice.

Bannangayi Dosey /tender (young) coconut Dosa:

February 20, 2019

When I was a little girl, my mom used to work, and I used to spend the summer vacation at my grandparents’ house. I used to enjoy at the farm house by having an unlimited supply of Mangoes, tender coconut, pineapples etc.

There used to be abundant supply of fallen young coconuts, also called ‘bannangayi’ which have much harder flesh than what we get in the normal tender coconut carts over.

My aunt used to make a very tasty Dosa out of this and we used to relish this along with chutney and Jaggery syrup topped with homemade ghee.

Yesterday, when we had tender coconuts here in Bangalore, inner pulp was very thick and couldn’t eat. So, I thought about Dosa and prepared this after ages. It was such a nostalgic moment for me. Let us see how to make this tasty Dosa.

Ingredients:

Tender coconut – 1

Dosa rice – 2 cups

Salt

Method:

-wash and soak Dosa rice for 3 to 4 hours.

-Grate or chop tender /young coconut and keep aside.

-Grind soaked rice with grated young coconut by adding little water and salt and make smooth paste. This batter must be like our regular Dosa batter and there is no need of fermentation.

-You can make use of this batter straight away. Usually we prepare this batter in the morning itself.

-If you want to prepare this batter in the evening, to make the Dosa in the morning, you can store the batter in the refrigerator.

-To prepare Dosa, heat iron Dosa tawa. When it is hot, don’t apply any oil. You can pour one serving spoon of batter and make Dosa like our regular Dosa. Pour ½ tsp of ghee and Close the lid.

When it shows little brownish spots here and there, flip the side, cook upper side and serve with Coconut and onion chutney , jaggery syrup which is topped with ghee or honey.

Tiffin Sambar:

January 29, 2019

Tiffin usually depicts south Indian breakfast. Normally Idli, Dosa, Pongal. This particular sambar is very good combination with Idlies or dosas as well as goes very well with mini idlies which normally known or served as 14 idlies, mini idlies or button idlies at restaurants.

In this sambar, we don’t use any coconut and basically a seasoned mixed dhal with sambar powder as well as baby onions, tomatoes and with or without drumstick pieces.

Ingredients:

Toor dal – 1 cup

Moong dal – ½ cup

Green chillies – 2 (slit)

Baby onions /shallots – 20 (halved)

Tomato – 1 (chopped)

Drum stick – 1 (Cut into 2” pieces) (optional)

Tamarind – 1 tsp

Salt

Jaggery – 1 tsp

Turmeric – 1 tsp

Sambar powder – As needed

Chopped coriander leaves – 2 table spoons

Seasoning:

Oil – 2 table spoons

Mustard – 1 tsp

Cumin – 1 tsp

Hing – ½ tsp

Curry leaves – 1 string

Method:

-Wash and cook toor and moong dal in a pressure cooker. Mash and keep aside.

-Take one tawa, do seasoning. Heat Oil, splutter mustard, cumin, hing and curry leaves.

-Fry onion until it is transparent. Add turmeric, green chillies, tomato and drumstick pieces as well as salt and fry until tomato cooks.

-Add Sambar powder toss for 2 minutes and pour tamarind water, jaggery and boil.

-Add Cooked dal and adjust the consistency and boil nicely.

-Garnish with chopped coriander and serve as a side dish for any south Indian breakfast items.

-If you are serving with Button idlies/ mini idlies Pour one to two serving spoons of sambar, place 14 idlies and once again pour some sambar over those idlies and serve.

Surnoli: (Bread dosa/ Buttermilk dosa)

January 24, 2019

Surnoli is a traditional breakfast recipe of south canara; it is also called as bread dosa or buttermilk dosa. This is usually prepared if you have left over buttermilk or curds in excess. Usually we make this by adding jaggery.

Here I am giving both sweet and normal dosa version.

Ingredients:

Dosa rice – 3 cups

Fenugreek seeds – 2 tsp.

Beaten rice /poha – 1 ½ cup

Salt – to taste

Buttermilk /curd – 2 cups

Grated coconut – from half coconut or 2 fists full.

Eno fruit salt – 1 tsp. each (for sweet/normal version)

Grated jaggery – according to taste (2 to 3tbl sp) (For sweeter version)

Turmeric powder – 1 tsp. (for sweeter version)

Method:

Wash dosa rice, fenugreek and beaten rice twice; discard water. Pour curds and soak this for 3 to 4 hours.
Grind this in to a smooth paste by adding coconut and salt to an idly batter consistency (little thicker than normal dosa)
If butter milk is very sour add milk while grinding or else you can add water too (if batter is too thick)
Now divide this batter into two, take out one portion of batter into a steel vessel in which you keep it for fermenting. This is our normal dosa batter.
For sweeter version, add turmeric and jaggery to the mixer jar and grind until it is homogenous.
Remove this batter to another vessel and keep it for fermentation.
Next day morning add 1 tsp. Eno fruit salt to both the batter and leave it aside for 10 min.

Make a dosa by pouring one serving spoon of the batter on hot iron griddle, don’t spread.
You will see thousands of holes on upper surface, smear with butter(Vegan’s can avoid) and cook this in a low flame by closing it with a lid.
Cook this dosa only on one side and don’t flip.

-Spongy bread dosa is ready to serve and indulge in it with homemade butter or any chutney. Here I have served this with Onion-coconut chutney.

Mangalore Buns:

January 13, 2019

Mangalore Buns is a mildly sweet, deep-fried poori which has a honeycomb texture inside. It is pure bliss to have this super tasty breakfast occasionally. The main ingredient of this delicacy is Banana and curd. That is the reason it has the fragrance, a little sour, melt-in-a-mouth texture and a sweetish taste.

In Mangalore, each hotel in any nook and corner will offer this super yummy dish throughout the day as a snack. Usually, they serve this with coconut chutney or super thin dhal which is called Thovve.

In our household, we relish this with Thovve. Thovve is nothing but cooked Toor dal boiled with slit green chillies, lots of asafoetida/hing and salt and seasoned with coconut oil or ghee, mustard and curry leaves.

Usually, buns are prepared by using all-purpose flour, but I normally make this by using whole wheat as a healthy choice.

Ingredients:

Whole wheat flour – 3 to 4 cups

Curd – ½ cup

Sugar – 6 to 7 teaspoons

Salt – 1tsp

Cooking soda – 1 teaspoon.

Bananas – 4 (small variety)

Cumin seed – 1 tablespoon.

Coconut oil – 2 teaspoons.

Oil- to fry

Method:

-Take one mixing bowl; pour in curd, sugar, salt, and cooking soda. Mix nicely in a circular motion by using your hand.

-When sugar dissolves, add in bananas and mash or add mashed bananas. Now add cumin.

-Starts making the dough by adding Whole wheat flour or All-purpose flour or half and half, however you prefer.

-Dough should be a little sticky, hope you are clear over here, if not please refer to the above picture and refer to my fingers.

-At this stage, pour in coconut oil and coat this on the outer side of the dough. Now keep this oil-applied dough in a bigger container or in that same vessel by closing the lid.

-It should ferment, rise and becomes double. It will take almost 7 to 8 hours in normal weather. In cold areas, even more, time is needed. I keep it for almost 20 hours rising in Bangalore weather.

-Next day morning, Keep oil in a thick Kadai for heating. When it becomes hot, take the fermented dough and keep it ready.

-Don’t mix or knead the dough. Take a small amount of dough, make this into a ball and roll the ball into discs with thickness as shown, by applying flour while rolling. (please refer to the above picture).

-Check the oil, if it is hot start frying buns.

-Slip the rolled disc into hot oil, when it comes up, immediately starts pressing from the back of the frying spoon. (please refer the picture no. 1) Now disc will fluff (No. 2) and fry nicely on both sides.

-Serve these fluffy and soft buns either with Thovve or coconut chutney.

How to chop young jack fruit: Beginner’s guide

January 7, 2019

Tender jackfruit is an integral part of our traditional cooking. In our region, we start to consume raw jack in different stages and each developing stage of jack has its own unique traditional recipes and is considered as a delicacy. I have shared many recipes of jackfruit in my blog and it is available in my blog archive or you can find in recipe index as well.

Nowadays, people follow many forms of diets and Jackfruit is used extensively in other parts of the world as well. As a plant-based meat alternative, young jack is considered as a Vegan meat. It suits very well as a vegan meat, due to its fibrous structure and its neutral flavour works very well in cooking savoury dishes and soaks the added flavours.

Tender jackfruit is a super food, which is high in vitamins, minerals and dietary fibers and at the same time, less in calories, salt and fats. Now a day, it is available in almost all parts of the globe as fresh or frozen.

If you get a whole young/ green/ tiny raw jackfruit, what you would do? How to chop? What is the procedure we normally follow? These are the aspects I want to share in this post and I am sure, you would try to use these techniques while chopping the fruit by yourself.

Wanted to include the chopping/ cleaning procedure from a long time, it is tedious to do photography with my latex laden hand while chopping. This post is all thanks to my mother in law, who offered me a helpful hand in chopping, and I grabbed the opportunity to click pictures and the result is here –

First thing is –

Centre core part of jackfruit contain a sticky, white latex also known as sap. So, before chopping, apply some cooking oil to your hand and the knife that you use.
We normally use traditional vegetable cutter. in which, half-moon shaped knife fixed into raised wooden plank in which, person sits over and holds the vegetable in both the hands and cuts and moves it against the blade. The sharp edge of the knife will face the user. In this method, large sized vegetables can be handled with ease.
If you are using the knife or any other material, before cutting – spread a couple of newspapers beneath the work area.
Keep a couple of tiny pieces of papers ready, it would be handy while removing the latex.
Take one bowl of water as well.
Now, take one young jack fruit, make half and slice them to length wise.
Clean the oozed-out latex by using tiny paper pieces.

Now remove outer thorny skin as well as inner core.
It is ready to chop, as per your requirement or the recipe.
Make pieces as required and put it in a water containing bowl.

Drain the pieces, discard water and proceed to cook or store it in a zip lock and refrigerate or freeze it.
Wash your gummy hand by applying little oil once again, rub both the hands and wash it by using normal hand wash.

Ubbu Rotti : ( In a Traditional way)

December 24, 2018

Made Ubbu Rotti for today’s lunch, one of the most laborious and very tasty dishes of south canara region. It is a simple rice flat bread and made by soaking Red rice. This is an age old, gluten free and healthy flat bread.

Ubbu Rotti is made as well as served in different styles. Each household has their own method even though the basic ingredient is the same Red rice which is also known as boiled rice or Kerala Matta rice.

In our household we make the Rotti by soaking Red rice and Idli rice in hot water and ground to smooth batter with salt. The ready batter is then cooked on a low heat to make a dough. Then it is pressed into discs by keeping in-between the two plantation leaves. In our native, people use clay tawa to cook the roti. I normally use my Iron Roti tawa. After cooking on both the sides, normally in villages, we put it on “Kenda” (hot burning firewood) to puff up nicely. Here I normally use direct gas flame to do the same. It is low in calorie as well as very healthy and tasty.

While serving, some families prefer chutney and some Malabar spinach gravy. It depends on one’s family preference. In our household, my Mom used to serve Garlic or Onion chutney and Mom -in -law used to serve with Raw mango chutney.

I have mentioned that it is laborious at the beginning itself. You must be thinking by now, why? It is very simple and straight forward and sounds easy as well. I am telling you, it is one of the most difficult recipes to master! Because it needs a lot of patience and time. Roti cooks really slow and vanishes very fast as well 😉 Once you get a hold of it, you can make it very easily. So, if you attempt and practice you will get the hang of it and can make easily.

Ingredients:

Boiled rice – 1 cup

Idli rice – 1 cup

Salt

Coconut oil – to apply

Method:

-Wash rice and soak it for one to two hours by adding hot boiling water and close the lid.

-Grind into smooth batter by adding enough water.

-Cook the batter( I normally add 1 tsp of coconut oil to batter to enhance the taste) until it forms a dough consistency.

-Take out and cool a little and start making the discs.

-Take small banana leaves, wash and keep it ready as well as a roti presser or two wooden planks to press.

-Take a big lemon size dough and knead a little and form a round shape.

-Take one banana leaf, place it on a roti presser. Place the dough roundel over it and close it with another leaf and press the presser. If you are using plank, do it exactly like this by using the plank.

-Heat the griddle, place the discs (including banana leaf) over the hot iron griddle. Cook in a medium heat.

-Flip the sides couple of times, when roti cooks, leaf will become loose and at that moment, remove the leaf and discard it.

-continue to cook the roti, until you see the light brown spots. Now it is the time to place it on the direct fire and do it. Some would puff, some would not or partially puff.

-That is it. Remove, apply some coconut oil and enjoy with Onion/garlic chutney or Raw mango chutney or Malabar spinach curry.

Broken wheat Huggi:

December 17, 2018

Huggi is a very popular, semi solid dessert of North Karnataka and each house has its own method. It is a sort of homely recipe and you would not find in any restaurant. Broken wheat is known as Godhi nucchu in Kannada language. I learnt Some of my favourite North Karnataka recipes from my previous neighbour aunty, who hails from Solapur near Gulbarga. I used to enjoy whatever she used to offer, starting from simple triangle chapati, obbattu, obbattu saru, chapparadavarekai palya, chavlikai palya and khara byale saru to Godhi nucchina Huggi, which she used to offer to God, every Friday evening and used to offer as a prasadam to us.

Aunty used to use hardly 3 ingredients and it used to taste divine. It is no coconut dessert and you can feel the texture of wheat as well as flavour. Preparation is very quick and simple and needs hardly any pre-preparation.

Recipe goes like this-

Ingredients:

Broken wheat – 1 cup

Jaggery – ¾ cup

Salt – ¼ tsp

Ghee – ¼ cup

Cardamom powder – 1 tsp

Cashew pieces – Roasted (Optional)

Method:

-Wash broken wheat twice. Cook with 3 cups of water and a pinch of salt for 2 to 3 whistles.

-Mean time, heat jaggery by adding ½ cup of water. Strain the liquid and remove the impurities.

-Add strained jaggery syrup to cooked wheat and cook further at a very low temperature.

-When raw smell of jaggery vanishes, add ghee and cook further by mixing in between.

-Lastly when mixture becomes like a mass, add cardamom powder, garnish with roasted cashew and serve.