Category: Karnataka

Chibud Harshale/ Mash melon Rasayana:

March 26, 2020

Chibud is a variety of Melon which is oblong and larger in size, normally found in various parts of India. Known by many names like chibbada, Chiber, Mash melon, Cucumis melo.

It belongs to the melon family; outer skin is like coloured cucumber and taste is bland and fleshy. Normally used in a raw uncooked form by making juice, lassi, salad or coconut milk or plain milk laden Rasayana as well as Poha added Rasayana. which is a snack by itself and considered as a Vrat/ fasting Food.

Just few days back, when I was returning from Karkal, found this fruit after a long time and picked up and relished with family by making Poha added Chilled Rasayana in this summer Heat.

If you want to try this recipe, you can use over ripe musk melons or Banana and proceed.

Ingredients:

Chibud melon – 1

Grated jaggery – as required

Coconut milk / plain milk – 1 to 2 cups

Cardamom powder – 1 tsp

Poha – little

Method:

-Chop Chibud melon into small chunks by removing outer skin as well as centre core.

-Mix in jaggery powder, cardamom powder and mix nicely.

-After mixing jaggery, it melts a little. If you are serving it chilled, refrigerate it.

-While serving, mix in coconut milk or plain milk according to your choice.

-Add little poha and serve as a cool snack.

Plantain stem curd curry/ Bale dindina pachadi :

February 19, 2020

Banana stem or Plantain stem is a rich source of fibre ,potassium and Vitamin B6 which helps to maintain a fluid balance within our body. Banana stem is diuretic which helps to detoxify our body and hence it is used extensively to treat kidney stone naturally.

Banana stem can be consumed in a raw form like Juice, Dosa ,curd based pachadi as well as plain Salad. We can make  Rasam, palya or sambar by cooking.

If you want to see a detailed pictorial guide for “How to chop Banana stem” you can refer this link .

Ingredients:

Plantain stem – 6 – 8 inch

Hing – a generous pinch

Salt

Curd – 1 cup

Green chillies – 2 to 3 ( we normally use Bird eye chillies)

Coconut oil – 1 tsp

Mustard – 1 tsp

Curry leaves – 1 spring

Method:

  • Slice plantain stem into discs, remove thread like fibre while slicing.
  • Chop the roundels into thin slices.

  • After slicing the roundels, stack 5 to 6 roundels one over the other and chop as desired. I usually make square small pieces for this salad.
  • Sprinkle salt, generous amount of hing and mix it thoroughly.
  • If you are using green chillies , chop them. If you are using bird eye chillies, use as it is.

  • Do seasoning, heat oil, splutter mustard, add chillies and curry leaves.
  • Add this seasoning over salad. Crush all the seasoning by using hand. This step would help to release the chilli flavour.
  • Add curd and mix. Serve as a side dish with Rice. It tastes good with Roti’s as well.

 

 

Instant Raw Banana Dosa:

February 4, 2020

Raw banana has been used as a baby food from ages. It contains various essential vitamins, minerals and dietary fibre as well as small amount of protein. It is very good for digestive health and people with diabetes. In our native, raw banana is an integral part of our cooking. It starts from baby food/ banana flour porridge, side dishes, curry as well as instant dosa like this. You might be wondering, how come? Raw banana usage? Indeed, there is a reason behind extensive usage. Our elders are all from agricultural background. They all were into Areca nut farming. In between Areca nut plants, there will be Banana, pepper, Cocoa and many more side crops.

Usually we use small variety banana for this dosa and not a big banana variety. This recipe which I learnt it from one of my Atthey and trust me, it is very tasty. It is quick, instant, vegan, gluten free and what not?

Let us see, how I make it –

Ingredients:

Raw small variety bananas – 9 – 10

Salt

Soaked rice or rice flour – 1 tablespoon.

Method:

-Wash, peel outer fibre or main skin of the banana and chop into bite size.

-Immerse in water and keep aside.

-If you are using soaked rice, make a paste at first, add drained banana pieces, salt and grind into smooth paste by adding sufficient water.

-Batter should not be very thin and watery. It should be like idli batter consistency.

-heat iron griddle. When it is hot, spread thin dosas, cook both the sides by pouring little ghee or oil.

-Serve with chutney or sambar.

Fresh Turmeric Gojju:

January 16, 2020

Turmeric is a  popular spice of Indian Cuisine and we normally use it in powder form almost in all the recipes. In this time of the year, we do use fresh root in our kitchen. The fragrance of the fresh raw turmeric is very different than the powder. If you haven’t tried fresh turmeric root yet, this recipe is a delicious and refreshing way to get a taste of its earthy, sweet flavour of fresh produce.

Our ancestors had a really nice way to taking care of their health . According to the season, and depending on the local produce, they used to make and consume all the goodness of the nature in a natural way.  This recipe is one of them and it is  one of the age-old recipes which I learnt from my atte .

How it is made-

Ingredients:

Fresh Turmeric rhizome – 2 pieces

Coconut – ½ cup

Coriander – 1 table sp

Urad dal – 1 tsp

White sesame seed – ½ tsp

Red chilli – 3

Tamarind – 1 tsp

Salt

Jaggery – 2 table sp

Coconut oil – 2 tablespoons

Method:

-Clean the turmeric rhizome, grate and keep it ready.

-To prepare masala: Fry coriander, urad dal, red chilli and sesame seed in little oil. Grind this with coconut, into smooth paste.

-Now take one tawa, pour oil, fry grated turmeric, add tamarind water, salt, jaggery and cook .

-When turmeric changes its colour, add ground masala. Check for the salt and jaggery.

-Boil this nicely, serve with Hot rice and ghee. It is indeed  pure bliss and oodles of goodness for your body.

 

 

Seven cup Burfi :

November 29, 2019

I am celebrating my blog’s 3rd Anniversary, what more reason do we need to celebrate than this? Presenting  one of the easiest sweets which can be prepared in a jiffy and with a straightforward. It is very easy to follow, no hassles of  making sugar syrup and worrying about its consistency. I must say, it is a beginner’s recipe, which is pretty simple, straight forward and hassle free. Mix everything, start making and at the end, be vigilant while achieving the right consistency and follow the notes, whatever I have listed. Even if you messed up a little, no worries, it would turn out delicious. If it is under done, it would be fudgy and if it is overdone, it would be like sweet granules. 😀

Ingredients:

Besan /Bengal gram four – 1 cup

Milk – 1 cup

Ghee – 1 cup

Fresh grated coconut – 1 cup

Sugar – 3 cups ( I normally put 2 ¾ cup)

Method:

-Take one thick bottomed kadai, add everything from Besan to sugar.

-Switch on the gas. Fire should be kept at low flame and you should continue stirring without removing your hand.

-After 10 to 15 minutes you will see the changes and mixture will become bubbly and shiny.

-Now it is the time to add cardamom powder and be vigilant. It will be ready in any moment from now.

-When it is done, mixture will leave the sides, base and sides of the vessel will become light brown or sometimes we see the ghee separating and oozing out from the bubbles. (these are the indications to remove)

-Now pour this mixture to a greased vessel, don’t touch or press after pouring, leave as it is.

-Cool it for about 5 min and mark the lines by using a sharp knife.

-Once it is completely cooled (it takes anywhere between 2 to 3 hours), invert the plate on another plate or by keeping butter paper. It needs some knocking at the base because air bubbles would restrict the easy exit.

–   Remove gently, break all the pieces and store it in an airtight container.

Your 7 cup Burfi is ready to serve!

 

 

 

Idli soup /Side dish for Idlies :

November 23, 2019

Idli dunked in hot dhal is known as Idli soup. Which is an ideal breakfast, especially when you are not well and craving for a soothing meal. It is one of our favourites too.

Here dhal is made by mixing Toor as well as Green gram / moong dal.

Ingredients:

Toor dal – ¾ cup

Moong dal – ¼ cup

Turmeric – ½ tsp

Ghee – 1 tablespoon

Mustard – 1 tsp

Cumin – ½ tsp

Hing – ¼ tsp

Curry leaves – 1 spring

Ginger julienne – 1 tsp

Green chillies – 2 to 4

Onion – 1 Small ( chopped )

Tomato – 1 small (chopped)

Lemon – (optional)

Method:

-Wash both the dals, cook by adding turmeric and water, mash and keep aside.

-Do seasoning: Heat ghee, splutter mustard, cumin, hing, curry leaves, green chillies, ginger, onion  and fry for a while.

-Add chopped tomato and fry further. Add mashed dhal, sufficient water ,salt, boil for a while.

-Garnish with coriander as well as little lime juice and serve with idlies .

Note:

-This dhal should be a little thin in consistency.

-Dunk idlies with soup and enjoy.

 

 

 

Nugge soppina Khara dosey/Moringa leaves mini dosa :

November 6, 2019

Mini dosas are traditionally known as “Sanna Polo” which is the tastiest side dish of Konkani community of our region. Basically, it is a red chilli and hing flavoured rice batter, with added goodness of any greens or chopped cabbage and chopped onion.

Here I have used chopped Moringa/ nugge soppu/ drumstick leaves which is a powerhouse of nutrients. Back in 2016  I had tried a bunch of moringa recipes to publish in Vijaya next kannada daily. Already I have shared Moringa powder and  Chutney recipe with you all and now we will see how to do a mini dosa.

Ingredients:

Dosa rice – 1 ½ cup

Byadagi chilli – 6 to 8 ( roasted)

Tamarind – 1 tbsp

Coconut – 1 cup

Jaggery – 1tsp

Salt – to taste

Turmeric – ½ tsp

Hing – peanut size

Moringa leaves – 1 bowl

Onion – 1 (big)

Method:

-Soak dosa rice for 2 to 3 hours after washing.

-Make a paste of chilli ,coconut, tamarind, salt, jaggery, turmeric, hing. Now add soaked rice and grind into small rava consistency.

-Add chopped onion and moringa leaves. Adjust the consistency by adding extra water.

-Batter consistency should be like idli batter. Start making dosas by heating iron dosa griddle.

-Pour little batter, don’t spread. Keep gas flame in simmer, spread coconut oil ,close the lid and cook.

-When one side is cooked, flip and roast another side. Serve as a side dish with Rasam rice, dhal rice.

Note:

-To get an authentic taste, use a coconut oil.

Pepper flavoured Banana Chips:

September 6, 2019

Pepper flavoured banana chips can be prepared by using any local varieties of Raw banana or Semi ripe but firm Kerala plantain. Banana I have used is home grown, small variety which we call as Gali bale. One can use Yelakki or any other variety of banana which is Non-ripe, green one.

Colour of the chips is not bright unlike Kerala plantain chips. It is earthy and peppery in flavour.

Now we will proceed towards the recipe-

Ingredients:

Green Banana – 10

Salt – 1 tbl sp

Water – 1 small cup

Coconut oil – To deep fry.

Chips slicer – to slice

Pepper powder – as needed

Method:

  • Apply some oil to your hand. To some extent it will protect your hand from blackening.
  • Take fresh, green plantain, wash properly. Peel the outer skin by using knife at the upper tip, use hand and proceed to peel till the bottom.
  • Immerse these peeled bananas in a bowl of water.
  • Take one small bowl of water and mix salt and keep aside.it is your salted water, which is used while frying chips.
  • Now you can keep coconut oil for heating. When it is very hot, start making chips. To test the hotness of oil, drop one small piece of plantain, if it pops up immediately, it is ready.
  • Take out plantain from water, pat dry and start slicing directly to the hot oil by using slicer.
  • Use one or two plantains at a time.
  • Keep flame at medium. When the slices of plantain cook, the bubbling sound of the oil becomes faint. Now you can add 1 tbl spoon of salted water, and you will hear lot of bubbles and bubbling sound. When the sound reduces, the chips are ready to be removed from the oil.
  • Remove the chips from the oil and keep them on a tissue-laid bowl and sprinkle some black pepper powder and mix by shaking the bowl up and down.
  • After cooling store, it in an airtight container and proceed with the remaining plantain.

 

 

 

Ripe Jackfruit Idli:

July 15, 2019

Jack fruit idli is Instant , if you have left over Jackfruit dosa batter 😀 . Other wise you should soak dosa rice for 2 hours and then you can proceed to make idli. Last week when I made dosa , I had some left-over batter and tried this idli instead of our usual traditional kottige. Which is wrapped and steam cooked in Plantain leaf.

It turned out to be super soft and fluffy. It is very easy, at the same time no compromises in taste.

How I made:

Ingredients:

Dosa rice – 1 cup

Cleaned jack fruit – 1 big bowl 

Salt

Coconut gratings – ½ cup

Grated Jaggery – 2 tablespoons ( as required)

Ghee – 1 table soon (optional, but it surely enhance the taste)

Eno fruit salt – ½ tsp (optional)

Method:

-Wash and soak Dosa rice in sufficient water for 2 to 3 hours.

– Chop the jack fruit, remove bulbs and separate outer cover and inner seed.

– Collect only the outer yellow fruit shell and put it in a mixer grinder, give couple of whipping sessions and remove.

-Divide it in half ( use one half for grinding and other half to ready batter. to enhance the taste.

– Now take soaked rice, half of  fruit chunks  , put little water and grind this into a smooth paste by adding sufficient salt. Batter consistency should be  little thicker.

-Take coconut gratings, mix in jaggery, little ghee( if you wish) and mix in half of jack pieces which we have kept aside.

-Mix this mixture with ground batter. If you want, add Eno and mix everything and make idlies by using idli mould.

-serve this with honey or with ginger chutney.            

Note:

For ginger chutney: Fry red chillies with little oil and grind it with coconut, salt, little tamarind and piece of ginger.

If you have ready Dosa batter, add jack fruit pieces, coconut, jaggery ,ghee, Eno and mix everything and proceed.

If you are using idli stand, grease the idli plate with oil/ghee and pour a ladle full of batter and steam cook them in pressure cooker for 10-15 minutes.
Let it cool for few minutes before serving the idlis with spicy chutney and ghee.

Plantain stem dosa / Bale dandina dosey:

July 4, 2019

Every part of the banana plant has its own benefits to our health. Banana stem is one such thing, which is high in fibre and filled with nutritious water. It is very good for Human gut as well as kidney.

The juice of the banana stem helps in flushing out of toxins as well as to prevent kidney stone formation as well. Overall it acts as a healing food for human body. In coastal Karnataka, we do use plantain stem or flower in various recipes. Today I am going to share our traditional Dosa recipe and previously I have shared Raw salad as well as Rasam recipe.

Plantain stem dosa turns out porous, soft as well as crispy and goes very well with any side dish of your choice.

Ingredients:

Dosa rice – 2 cups

Urad dal – ¼ cup

Methi seeds – 1 tablespoon

Banana/ plantain stem – 2 cups

Salt

Method:

-Wash , soak dosa rice, urad dal, methi in water for 2 to 3 hours.

-Chop Banana stem as I have shown in the picture below.

-Grind soaked rice and chopped plantain stem pieces by adding sufficient salt into smooth paste.

-Ferment overnight or 8 – 10 hours. Next day prepare Dosa .

-If you like crisp roasted one, spread as thin as possible on heated iron griddle.

-Serve with coconut chutney or any other curry.