Ugadi Thali (Karnataka) With Holige/ Obbattu Saaru

I am going to start my second week recipes for this month with the theme of Thali's. Today Iam going to showcase a Festival feast from Karnataka. Ugadi is the first day of lunar calender which is celebrated as a New year day in Kannada and Telugu communities. The main dish for this festival is Bevu - Bella(Bevu means neem flowers, Bella means jaggery) which is a paste (pachadi) made with neem flours, jaggery, raw mango pieces and tamarind juice. This is known as Ugadi Pachadi in Telugu community also. After Bevu - Bella Ugadi Habbada Oota( Festival feast) takes main part which includes many delicious dishes from Karnataka cuisine.

  Here what I have served in My Karnataka style Ugadi Thali...

Obbattu/ Holige

Holige saru

Hurlikai Palya (beans stir fry)

Gasagase payasa ( poppy seeds payasam)

Heerekai Tovve - (Ridge gourd dal)

Badanekai palya  --- (Eggplant stir fry)

AAmbode  ---  bengal gram vada

Southekai Kosambari  (moong dal and cucumbar salad)

Kempu chetney - Fresh Red chilli chutney

Tuppa  --- Ghee

Curd

Obbattu saru or Holige saru is a important dish in Ugadi feast for Kannada families. It's a type of thick rasam made with channadal cooked water, tomatoes and masalas. This Holige saaru is served with a palya (stirfry vegetables), tove ( cooked moong dal with ridge gourd) Holige or Obbattu with ghee along with other dishes.

Holige or obbattu is a very popular sweet for almost all festivals. This obbattu is very mush similar to our bobbatlu in Andhra cuisine, Poli in Tamilnadu cuisine, Bhakshaylu in Telangana cuisine and puran poli in Maharastrain cuisine, but with a very little variations . 

Some people use half and half tour and channa dal to make holige poorna  with grated fresh coconut and jaggery and use the same poorna ball to make the obbattu saaru along with channa dal boiled water.So there are few variations in this recipe.  

INGREDIENTS FOR HOLIGE OR OBBATTU SAARU :----

Channa dal  ---  2 tab sp

Channa dal boiled water    --- 1 cup

Jaggery   ----  1 tab sp

Tamarind   ----  1 gooseberry size soaked in luke warm water or about one tab sp of tamarind paste.

Salt to taste

FOR RASAM POWDER:---

Fenugreek seeds  ---  1 tea sp

Coriander seeds  --- 2 tea sp

Cumin seeds  ---  1/2 tea sp

Poppy seeds  --- 1 tea sp

Grated dry coconut  -- 3 tab sp

Dry red chillies  ---  5

If you like to add onion then slice one onion and fry with a few drops of oil and fry till raw smell goes out then add to the rasam powder along with tomato and coriander leaves.

Tomato   ---  2 medium chopped

Coriander leaves ---  1/4 cup chopped

Curry leaves  ---  2 springs

FOR SEASONING:----

Oil  ---  1 tab sp

Mustard seeds  --- 1 tea sp

Asafoetida  ----  one pinch

METHOD:----

1. Heat a fry pan and dry roast all rasam powder ingredients one by one. Remove from pan and let it cool to room temperature  and grind in to fine powder.

2. Now heat little oil in the same pan add tomatoes, curry and coriander leaves (add onion now and fry if you using) fry till raw smell goes,set a side to cool.

3. Add tomatoes to rasam powder, boiled channadal with little water and grind in to a smooth paste.

4. Now boil one cup channa dal boiled water and one cup plain water in a sauce pan, make tamarind juice with one cup water and add it to boiling water bring to a full boil.
5. Now add rasam spice paste, salt to taste, mix well and boil for 20 to 25 minutes.
6. Add jaggery to the rasam mix well and boil for few more mintes.
7. Heat oil in a small pan add mustard seed let them splutter then add asafoetida and add this seasoning to saaru, switch off the heat, sprinkle with some more chopped coriander leaves cover with a lid and let it sit till you serve.
Serve with steamed plain rice, obbattu, tovve and palya...
Enjoy the festival meal.... 
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Basundi

Basundi is a milk based sweet which is very popular in three states, Gujarat, Maharastra and Karnataka.I have always confused with Basundi and rabri . Some people says both are same, some says both are different. After trying these two recipes and a small research I came to know both recipes are almost same with little variations.  

  1. Both rabri  and Basundi are made with full cream milk.

   2. The consistency of rabri is more thicker then Basundi

   3. For rabri you have to keep on scraping the layer which form on the top and sides which is a fat layer this gives the rabri a granules type of texture.

4. Rabri is served with Malpua or jelabi since Basundi is served as it self as a dessert.

                                                   

Make sure to use a thick bottom pan. Once you get a full boil reduce the heat and cook on a low heat and remember to keep scraping the sides of the pan while cooking. This gives the Basundi a creamy and rich texture.
                                                         Basundi will be served as a dessert chilled or warm. Also served with puri and sabji as a part of festival meal specially for Holi, Dessara, uttarayan like festivals. In north Karnataka Basundi is served as side dish with puris.  
                                                                 

 
INGREDIENTS:---
Milk  ---  1 and half lit. full cream milk
Sugar  ---  3/4 cup
Cardamom powder ---  1 tea sp
Almonds  ----  15 finely chopped
Pistachio  --- 15 finely chopped
Saffron  --- few strings
METHOD:---
1. Start boiling one and half lit. full cream milk in a thick bottom pan

2. Bring to a full boil and reduce the heat to low and boil till milk reduced to half it will take approximately one hour or more.

                                                         

3. In between keep stirring and scraping the pan and keep boiling

4. Now add sugar and cook for 20 minutes more to bring the consistency. Because when you add sugar the consistency will turn in to thin.

5. Add cardamom powder and chopped almonds and pistachios and cook for 20 more minutes in a very low heat.

Switch off the heat and garnish with chopped almonds, pistachios and saffron strings and serve warm or chilled

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Molake Kalu Saru

My final recipe for this week even for this year. I was not much active here this year because of my health and personal issues. Hope fully will be more active next year. So my final recipe is a side dish from Karnataka cuisine. This gravy is a good choice for plain rice and chapati. I made this gravy with black channa sprouts and moong sprouts you can add as many sprouts you like. Like you can make this with mixed sprouts or even with only one variety of sprouts. If you don't have sprouts can make this gravy with soaked pulces.
                                                                         

So lets check the recipe.....  
INGREDIENTS:---
Black channa sprouts --- 1/2 cup
Whole moong sprouts  --- 1/2 cup
Egg plant  --- 3 small cut in to 4
Potato   --- 1 big cut in to cubes
Onion ---  1 medium finely chopped
Oil  ---  2 tab sp
Mustard seeds  --- 1/4 tea sp
Cumin seeds  --- 1/4 tea sp
Red chilli powder  --- 1 tea sp
Turmeric powder  --- 1/4 tea sp
Salt to taste
Fresh coriander leaves  ---  1 tab sp
                                                                          

FOR MASALA:---
Grated fresh coconut  ---  1/2 cup
Ginger  ---  1 inch piece
Garlic  --- 10 cloves
Coriander powder  --- 1/2 tab sp
Cinnamon  ---- 1 inch piece
Cloves ---  4
Onion  ---  1 big cut in slices
Tomato  ---  1 big cut in to cubes
                                                                 

METHOD:---
1. Heat oil in a pan add onion slices till translucent remove from heat add grated coconut and other ingredients given for masala, add little water grind in to a fine paste.
2. Heat oil in a pressure cooker add mustard seeds let them popup then add cumin seeds fry for a while and add chopped onion fry till onion turn in to pink.
3. Now add sprouts, potato cubes, red chilli powder, turmeric powder, ground masala mix wll and cook till oil leaves from the sides.
4. Add eggplant pieces, salt to taste mix well and add two cups of water give a good stir, close the cooker with lid and cook till 4 whistles.
Serve hot with rice or roti...
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Akki Rotti (rice flour roti)

My today recipe one more flat bread recipe with different flour but a traditional breakfast recipe from Karnataka. This flat bread is made with rice flour which is well known as Akki rotti. These rice flour roties are quite popular in few south Indian states with some small variations. There is one more version of rice roti in Karnataka which is called Coorg style ubbu rotti. This ubbu rotti is a plain rice flour roti which is made with rice flour and cooked rice some time added with a small amount of all purpose flour. But this ubbu rotti is a plain rotti no masala in it and it is a thin roti like phulka. 

Today recipe is a rice flour rotti which is a best choice for breakfast. you can add finely chopped or grated vegetables like carrot, chopped greens like fenugreek leaves, dil leaves. So this is known as masala Akki rotti.

let's check the recipe..

INGREDIENTS:---

Rice flour ---  1 cup

Water  ---  1 and half cup

Oil  --- 1 tea sp

salt to taste

Onion  -- one medium finely chopped

Green chillies  -- 4 finely chopped

Coriander leaves  ---  1 tab sp finely chopped

Cumin seeds  ---  1 tea sp

METHOD:---

1. Heat one tea sp oil in a pan add cumin seeds let them crackle then add water and bring to full boil.

2. Add rice flour to the boiling water, cover with a lid, switch off the heat and let it sit for 10 to 15 minutes.

3. After 15 minutes remove the lid and add chopped onion, green chillies, coriander leaves and mix well with a spoon, set a side for a few minutes so that you can handle the dough.

4. Mix the dough well with hand and make small even size balls like how we make for chapatis.

5. Now press this rice flour ball in to cicles, heat a pan  and sprinkle with little oil and place the akki rotti on it and fry till golden both sides.

Serve hot with any kurma or spicy chutneys
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Bisi Bele Bath Powder

Today my condiment for Buffet On Table is a spice powder from Indian cuisine. This recipe I wanted to post from long time but some how every time I missed it. There are a bit variations in this recipe means person to person  the ingredients will change a little bit but the whole recipe will be same. Like I make it a but spicy and I use Marati moggu instead of cloves.
                                                                       

                                                                       Marati moggu looks like clove but it is not clove, it taste and smells also different from clove. Marati moggu is specially used in making of Bisi Bele Bath in Karnataka.

Check BISI BELE BATH RECIPE 
Let's check the recipe....    
INGREDIENTS:---
Channa dal   ---  2 tea sp
Urad dal   ----  2 tea sp
Cumin seeds  ---  1 tea sp
Coriander seeds   ---  3 tea sp
Fenugreek seeds  --- 1/4 tea sp
Mustard seeds  ---  1/4 tea sp
Poppy seeds  ---  1/2 tea sp
Grated dry coconut   -- 1 tab sp
Cinnamon  ---  one inch stick
Marati moggu  ---  3 
Asafoetida ---  one pinch
Dry red chillies ---  5 or according to your taste
Curry leaves   ---  5 leaves
Oil  ----  1/2 tea sp
                                                             

METHOD:---
1. Heat oil in a pan and add channa dal and urad dal roast the dal's in a low heat till they turn in to light golden.
2. Now add cinnamon stick, marati moggu, coriander seeds and mustard seeds fry for 2 more minutes.
3. Keep the heat in low now add fenugreek seeds, poppy seeds, dry red chillies and keep frying for two more minutes.
4. Keep frying for two more minutes or till you get the nice aroma, now switch off the heat and add asafoetida, grated dry coconut, curry leaves mix well and allow it to cool.
5. Once the fried ingredients are cool enough to touch grind them in a blender in to a coarse powder.
Store it in a airtight container. 

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Bisi Bele Bath

From the central state of India Madhya Pradesh Today I am landing in to a southern state Karnataka. One of the oldest surviving cuisine with lot's of different flavors and wide variety of vegetarian recipes. One of my favorite cuisine, I adopted some flavors from this wonderful cuisine in to my daily cooking. Even some recipes became regular in my every day cooking, some recipes are favorites at home. Like soppina saru, ragi mudde saru, sabsige soppina rotti, akkirotti many more like this. Specially Bisi bele bath, chitranna and vangi bath will be in my weekly menu. Some how I didn't post bisi bele bath recipe till date. So thought this is the right time to post my family favorite recipe. 
                                               For today post I made a mini thali with Bisi bele bath,Shevige payasa, Mosaranna, Uddinavada, sandige.
Sevige payasa  ----  Vermicelli Kheer (payasam)
Mosranna  ---  Curd rice
Uddinavada  ---  Uzlundu vada/ Garelu
Sandige  ---  Rice crackers (home made)
That Pickle is Lemon and bittergourd pickle(recipe will be coming soon)
So let's check the Bisi bele bath recipe...
INGREDIENTS:---
 Rice --- 1 cup
Tour dal --  1 cup

Tomato   ---  1 finely chopped

Mixed vegetables  ---  1 cup like carrot, beans, green peas, potatoes, eggplant, pumpkin

Jaggery   ----  1 tab sp grated

Bisi bele bath powder  -- - 1/4 cup
Ghee   ---- 1 tab sp

Ground nuts  --  1 tab sp

Cashew nuts  ---  6Mustard seeds  --- 1/2 tea sp
Asafoetida ---  a pinch
curry leaves  --- 1 spring
Coriander leaves  --- 2 tab sp finely chopped
Turmeric powder  --- 1/4 tea sp

Salt to tasteGhee  ---- 2 tab sp
Tamarind --- golf ball size (Check my how to make tamarind paste post)

METHOD:---

1. Wash add 2 cups of water ot dal and pressure cook for 4 whistles switch off the heat and set a side to cool.

2. Now cut all the vegetables carrots in to rounds and other vegetables in to one inch pieces, add peas, a pinch of turmeric powder 1/4 tea sp salt, add 1 cup water and boil till vegetables are tender.

3. Wash rice and add 2 and half cups of water and cook for three whistles, switch off the heat and set a side.

4. Soak tamarind in enough warm water and squeeze the tamarind juice with one cup water. 

5. In a pan take chopped tomatoes with tamarind water add 1/4 tea sp salt and cook till tomatoes are soft then add grated jaggery bring to full boil.

6. Now add bisi bele bath powder, boiled vegetables and cooked dal keep the flame low and cook for 5 to 7 minutes till the flavors are blend well together.

7. Add cooked rice to this vegetable mixture mix well keep cooking in a low heat mix in between to ensure that there are no lumps.

8. Add enough water to make semi solid, keep the flame very slow cook for 15 minutes.

9. By the time heat ghee in a pan add mustard seeds and let then crackle then add asafoetida, groundnuts, cashewnuts fry till golden then add curry leaves and add this tempering to Bisi bele bath.

Mix well and serve hot with pappad, chips or any thing you like

Note: I used home made Bisi bele bath powder which the recipe is coming soon you can use MTR Bisi bele bath powder also.

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Menthesoppu Avarekaalu Bhath

Avarekaalu I started using this beans from last 15 years. We used to go market for this in the morning 11 o clock and come back home in the afternoon. I used to buy 3 to 4 kilos of avarekai, me and my friend use to sit in the afternoon to peel the avarekai side by we use to chat all stories. That was the fun peeling the avarekai, and the full month we use to make lots of avarekai dishes. specially avarekai saru and ragi mudde is a favorite at home. Avarekai huli and soft dosas and avarekai akki tari uppitu is for breakfast are must dishes. Rice dishes like avarekai chitranna and menthesoppu avarekaalu bhath are the best choice for lunch box.
                                                                         You can buy Avarekai in season and freeze them to use for year long. Check my post how to store green peas, you can store Avarekaalu like this for long time.

Now let's check the recipe.......
INGREDIENTS:-----
Avarekaalu (mochakottai fresh) ---   1/2 cup
Methi leaves (fenugreek leaves fresh) ---- 1/4 cup
Rice   ---  1 cup
Ghee  ---  2 tab sp
Oil  ----  1 tab sp
Onion  ---  1 big
Salt to taste
Water   ----  2 cups
For Masala :----
Grated coconut ---2 tabsp
Green chillies  ---  2
Cinnamon ----  2 inch stick
Cloves  ----   4
Onion  --- 1 medium
Ginger  ----  2 inch piece
Cloves  ---    6
METHOD:---
1. Wash and chop methi leaves, wash and keep avarekaalu ready.
2. Grind all the ingredients given for masala with little water in to a smooth paste and set a side.
3. Cut onion in to slices, heat ghee and oil in a pressure cooker add chopped onion and saute till transparent.
4. Then add chopped methi leaves and avarekaalu saute for a while and add ground masala paste, fry till raw smell goes.
5. Add rice mix well and add salt to taste, two cups of water mix well cover and cook for two whistles.
Switch off the heat and let it sit for ten minutes then open and mix well.
Serve hot with raita.
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Avarekalu Huli

Avarekalu is very favorite among Karnataka people,  I want to let you all know how much they like this beans is they don't want to miss to have this in every meal in the season. There are many dishes they specially make with Avarekalu. There is a small shop called Sri Vasavi Condiments and food court in V.V. Puram at Sajjan Rao Circle, Bangaluru. Every year in January they organize avarekai mela. In this mela along with fresh avare which specially came from Magadi taluk. If you enter this street you can find vendors sitting on the sides of the road with big bags of avarekai. Many venders set their stalls with there specialty snacks with avarekalu. Specially this Sri Vasavi Condiments and food court, you must experience the flavor and taste of the special avarekalu dishes in there. Like they make Avarekalu dose, avarekalu huli, hitikida bele saru, masal vade, citranna, holige, saru- ragi mudde and hitikida kalu payasa is there popular dish. Like this many more mouth-watering snacks this mela will be there for ten days in January first week to second week. A well known Bengaluru's favorite Avarekalu Mela....

Now let's check the delicious Avarekalu huli recipe........
INGREDIENTS:---
Avarekalu  ----   200 gms
Potato  ----  1 big
Sambar onions  ----  5
Turmeric powder  ---  1/4 tea sp
Tamarind paste  ---  2 tab sp
Jaggery grated  ----  1 tab sp
Salt to taste
For Masala:--
Grated coconut  ---   3 tab sp
Coriander seeds  ---  2 tea sp
Cumin seeds  ---   1 tea sp
Channa dal  ---  1/2 tea sp
Urad dal  ---  1/2 tea sp
Red chillies  ---  6
Fenugreek seeds  --  6 seeds
Mustard seeds  ---  1/4 tea sp
Black pepper  ---  5 corns
Onion   --- 1 small
METHOD:---
1. Wash, peal and cut potato in to cubes, wash avarekalu and add to potato with turmeric powder and cook for three whistles in a pressure cooker.
2. Fry all the ingredients given for masala except coconut and onion set a side to cool down.
3. Grind fried masala ingredients with coconut and onion in to a smooth paste add a little water if require.
4. Now add this masala paste to cooked Avarekalu and potato.
5. Add tamarind paste, grated jaggery, salt to taste, add 1/2 cup water mix well and bring to full boil.
Check and adjust the seasoning, add 1/2 cup more water if the gravy is thick.
Boil for a while and switch off the heat.
Serve hot with rice or ragi mudde, also this is a very good combination for soft dosa or kal dosa...
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Balekai Menaskai (Raw Banana Curry)

To day I am going to take you all to Udupi to enjoy the flavors of One of the world famous Udupi Cuisine. One of the most popular vegetarian south Indian cuisine. This cuisine is developed by Shivalli Madhwa Brahmins who cook food for Lord Krishna of the Sri Krishna Matha, Udupi, Lord Krishna is offered different varieties of food every day. The cuisine is in satvik tradition of Indian vegetarian cusine using no onion , no garlic and of  course no meat. so the main ingredients in Udupi cuisine are vegetables, fruits, grains, beans, milk. The variety and range of dishes are wide and hallmark of the cuisine, most of the ingredients are locally available.
                                                                  There are many typical dishes in this traditional cuisin, Menaskai is one of them which is a sambar like gravy mostly made with fruits like pineapple, mango or with vegetables and grains. This is a must side dish in a full course meal  which is served on a plantainleaf on special occasions. Now here is the recipe for Balekai Menaskai (Raw Banana curry in Udupi style).
Let's check the recipe. 
INGREDIENTS:--
Raw banana ----  3 no.
Black channa  ----  1/4 cup
Toor dal  ----   1 tab sp
Tamarind  ---  golf ball size
jaggery  --- 1 tab sp grated
Salt to taste
Turmeric powder  --- 1/2 tea sp
FOR MASALA:--
Coriander seeds  -- --  2 tea sp
Cumin seeds  ----  3/4 tea sp
Urad dal  ---   1/2 tea sp
Channa dal   ----  1/2 tea sp
Fenugreek seeds  ----  1/4 tea sp
dry red chilli  ----  4
Curry leaves   ----  few
Grated coconut  ---  3/4 cup
Oil ---  2 tea sp
Mustard seeds   ---- 1/2 tea sp
Urad dal   ----  1/2 tea sp
Cumin seeds  ---  1/4 tea sp
Curry leaves   ----  1 spring.
METHOD:---
1. Peel the skin of raw banana and cut in to small cubes, Keep these raw banana pieces immersed in salted water and set a side.
2. Soak tamarind in water for 10 minutes and extract the thick juice and set a side.
3. Pressure cook black channa and toor dal till soft and set a side.
4. Heat one tea sp oil in a pan and fry coriander seeds, cumin seeds, urad dall, channa dal, fenugreek seeds, red chillis, and curry leaves one by one till golden.
5. Grind all those ingredients with grated coconut in to a semi fine paste with little water and set a side.
6. Drain the water from raw banana pieces, add fresh water, turmeric powder, jaggery and bring to full boil, reduce the heat to medium and cook till banana pieces become soft.
7. Once banana pieces are cooked add cooked black channa, toor dal, masala paste, salt to taste add little water and bring to  full boil and switch off the heat.
8. Heat remaining oil in a pan add mustard seeds, cumin seeds, urad dall fri till golden then add curry leaves and add this seasoning to Balekai Menskai (Raw banana curry).
Notes: ---  You can use pineapple, little ripe mango for making this curry.
Keep the flame low and fry the masala ingredients to prevent burning.
coconut should not grind in to fine paste keep it little coarse.
Make sure the banana pieces are well cooked before you add masala other wise it is very difficult to cook banana pieces( they take more time to cook) by the time masala flavor will go off...
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Avarekalu Saaru

Today we are going to start another BM for this BM my theme for the first week one state different cuisines. In India we have 29 states each state has different regions with different cultures. the cuisine of each state changes according to it's regions. Karnataka is one of the Indian states with different regions and cultures. My choice for the first recipe is from Bangaluru. Some how Iam very much attached to Bengaluru. May be because I lived in this garden city for almost 15 years!!. any way coming to the recipe.
                                                                     Avarekalu Saaru is one of the most popular dish in winter season here. Because that is the season for this Avarekalu, if you visit Bangaluru in winter you can find lot's of  fresh avarekalu every corner of the street. They make lot's of variety dishes with this beans. Kannadigas  just love to have them in every meal in the season. The dishes like Avarekalu akki tari uppitu, Avarekalu akki rotti, Avarekalu palya, avarekalu saaru, Avarekalu sambar many more like this. This Avarekalu saaru is a favorite with ragi mudde all over Karnataka specially in Bangaluru and my husband is a die hard fan of this combination. There are many variation in this saaru recipe, some may add onion, ginger, garlic. My recipe is no onion and no garlic recipe which I got from a friend of mine.
Lets check the recipe...
Avarekalu in Kannada,
In English  Lima or Hyacinth beans
In Tamil  Mochai, Surati pappdi in Gujarath Val beans in Marathi, Anapa ginjalu in Telugu
                                                                

INGREDIENTS:---
Avarekalu  ---  2 cups
Tomatoes  ---  2 big cut in to two
Grated fresh coconut ---  1/4 cup
Green chillies  ----   6 or according to your taste
Rasam powder   ----  3 tea sp
Cumin seeds  ---  1 tea sp
Turmeric powder  ---  1/2 tea sp
Fresh coriander leaves  --  1 cup
Salt to taste
Ghee  ---  1 tea sp
Mustard seeds  ---  1 tea sp
                                                                     

METHOD:--
1. Take tomatoes, green chillies, avarekalu in to a pressure cooker add some salt and 3 cups of water and cook for two whistles switch off the heat and let it cool.
2. Take out the tomatoes, green chillies and two tab sp of Avarekalu and allow them to cool.
Set a side the remaining boiled avarekalu along with the water.
3. Grind grated fresh coconut, cumin seeds, rasam powder, cooked tomatoes, green chillies and  avarekalu with fresh coriander leaves, turmeric powder and rasam powder. Add little water and make a smooth paste.
4. Add this masala to the avarekalu which we set a side with water taste and adjust salt. If require add little more water and bring to a full boil, turn down the heat to low and cook for 5 more minutes.
5. Heat ghee in a pan add mustard let them splutter then add this seasoning to the Avarekalu saru and switch off the heat.
Garnish with fresh coriander leaves.
Serve hot with steamed rice or Ragi mudde.
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Doddapatre Tambli

Doddapatre well known as Ajwain ke patte or Pattarchur in Hindi, Karpuravalli in Tamil, Vamu aaku in telugu, Pan ova in Marathi or Cuban Oregano. This leaves has many medicinal values specially  It is used in treating common cold and cure phlegm in children. Tambli is a traditional Karnataka dish normally made with leafy vegetables or with vegetables and curd also some time with out curd. Since My theme for this week is Cooking with curds I made Doddapatre Tambli with curd. Let's check the recipe...
INGREDIENTS:--
Doddapatre ----   10 leaves ( Cuban Oregano/ Vamu aku)
Curd  ---  1 cup
Black pepper corns  --- 10
Dalia  ---  1 tab sp ( roasted gram/ vadacha kadalai/ veyinchina senagapappu)
Cumin seeds  ---  1 tea sp
Grated coconut --- 1/4 cup
Salt to taste
Turmeric powder  ---  1/4 tea sp
Oil  --- 2 tab sp
Mustard seeds  ---  1/2 te asp
Cumin seeds  --- 1/2 tea sp
Asafoetida  --- 1/4 tea sp
Dry red chillies  --- 2 broken
                                                         

                                                My Doddapatre(vamu aaku) Plant

METHOD:---
1. Wash the leaves well and pat dry them on a kitchen towel.
2. Dry roast the leaves in a pan till they wilt this will take just one or two minutes, remove and set a side.
3. In the same pan dry roast dalia, pepper corns, cumin seeds till nice aroma comes out, remove them in to a plate and let it cool for a while.
4. Now grind roasted dalia, pepper and cumin seeds in to a powder then add wilted leaves, coconut, salt to taste, turmeric powder, grind all this ingredients in to fine paste with little water.
5. Now Now take curd (curd should be little sour) in to a bowl and whisk well to make it smooth. Then add ground paste mix well to combine every thing and adjust the seasoning.
6. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds, Asafoetida, broken red chillies fry for a while and add this to tambli.
Mix well and serve with hot steamed rice and pappad.
This is my second post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here


 

Iyengar Bakery Khara Biscuits For ICC

I am back with ICC recipe. I could'nt post my recipes from last 2 months and I missed last months ICC too. This month I don't want to miss the challenge because it's my all time favorite. Thanks to Champa for this mouth watering recipe.I just love those Iyengar bakerys benne biscuit,masale toast and khara bun.I enjoyed baking this flavour full biscuits. Thanks to Valli for choosing this recipe.

INGREDIENTS:----
All purpose flour(maida) --- 2 cups (250 g.)
Butter ----- 1/3 cup (50g.)
Sugar ---- 4 tsp (20g.)
Salt ---- 1 tsp (5 g.)
Green chillies ---- 2
Coriander leaves --- 1 tab sp chopped
Yogurt or Curd ---- 2 tab sp

METHOD:----
1. Pre heat the oven at 170 c.
2. Grease the baking tray with little butter or oil and leave a side.
3.Shift flour,salt in to a mixing bowl and set aside
4. Take butter(make sure your butter should be at room temperature) and sugar in a other bowl, beat well till sugar and butter turns creamy.
5. Add curd to butter and sugar mixture continue to beat.
6. Now add flour and salt, mix slowly with your hands mixwell
7.Mix well to combine every thing. In this stage you feel that the dough is stiff then add 1 more tbsp cured and mix well
8.Add chopped green chillies and coriandr leaves to the dough and mix well to combine every thing.
9.Roll the dough in to 1/4 in thick circle and cut with cookie cutter
10.Place them on the greased baking tray and bake for 15 minutes at 170 c
Remove from oven and cool on a wire rack.Transfer this crisp spicy biscuits in a air tight container.
We enjoyed this yummy biscuits with Mango juice

DAALI THOY AND SOREKAI BOLU KODHEL FROM MANGALORE

After those two delicious and creamy Swiss dishes today I am here with typical South Indian recipes from one of the most beautiful place in South India Yes Mangalore. I like Mangalorean cuisine because it is almost like our Andhra cuisine, tangy spicy but only difference between these two cuisines is, in Mangalorean cuisine they use coconut oil for seasoning in Andhra cuisine we use ground nut or sun flower oil and in Andhra cuisine we use a very less coconut. Coming to the recipe here I am with simple Mangalore thali which include s a simple Dali thoy simple dal with coconut oil seasoning and Bolu Huli or Bolu Kodhel which is plain spicy vegetable curry/soup with Vaighanache upkari brinjal stir fried with spicy curry powder, which is almost like our Vankaya podi kura and we enjoyed the thali. And here I go with the recipes………….

DAALI THOY:---
This recipe I have adopted from Shilpa s Aayi's Recipes and here are the Ingredients for this delicious, simple Daali Thoy
Toor dal --- 1 cup
Green chilies – 3
Ginger – 1 inch piece
Turmeric --- 1 pinch
Coriander leaves – 1 tab sp (optional)
Mustard seeds – 1/4 tea sp
Asafetida – 1 pinch
Curry leaves --- 10 no.
Salt to taste
Coconut oil --- 2 tea sp (you can use any other oil but coconut oil gives a special aroma to this daal)

1. Cook dal with turmeric, green chills and finely chopped ginger and cook till dal become soft.
2. Then add salt to taste and finely chopped coriander leaves and remove from the heat.
3. Now heat coconut oil in a pan and add mustard seeds and let them popup then add curry leaves, red chilies and then Asafetida fry for a sec. and add this seasoning to the daal mix well
4. Serve hot with rice and ghee.
SOREKAI BOLU KODHEL:---
And the second recipe is SOREKAI BOLU KODHEL: A simple curry with vegetables (as per Sia s recipe here I used Bottle gourd) and I picked up this recipe from Sia s Monsoon Spice.
Bottle gourd --- 1& 1/2 cup 1 inch pieces
Rasam or sambar powder --- 1/2 tab sp
Jaggery -- 1/4 tab sp
Tamarind --- 1 inch pieces 2 no.
Green chilies – 2no.
Coriander leaves --- 1 tab sp finely chopped
Coconut oil ---- 1 tabs or 1/2 and 1/2 ghee and oil
Mustard seeds --- 1/2 tea sp
Dry red chili --- 1 no.
Asafetida – 1 big pinch
Curry leaves --- 10 no.
Garlic cloves --- 3 no. sliced

1. Soak tamarind in water and extract juice with1 cup of water and add 2 more cups of water to this tamarind juice and leave a side.
2. Cook bottle gourd pieces with salt to taste, turmeric, jaggery, tamarind water, cook till they are half cooked.
3. Now add Rasam or Sambar powder and slit green chilies and adjust the seasoning and water as per your taste (here I added 1 cup water to the gravy) and cook in a medium flame for 10 more min. s. or cook till water reduced to 2/3 rd and bottle gourd pieces are well cooked.
4. Now heat oil in a pan add slice garlic and mustard seeds, broken red chilies, curry leaves and asafetida fry till mustard seeds popup then add this seasoning to KODHEL mix well and remove from the heat, cover with a lid and leave a side for 10 min. then serve.
5. Serve hot with hot rice and papad


THIS DELICIOUS MANGALOREAN THALI IS ON THE WAY TO RCI - UDUPI & MANGALOREAN CUISINE AT SIA S MONSOON SPICE EVENT BY LAKSHMI OF VEGGIE CUISINE

DAALI THOY GOAN STYLE

Konkani s they have a beautiful,aromatic,very delicious cusine.Some of the recipes from there cusine like this daalithoy is very tastey and good for helth also.and this daalithoy is one of my fav. from Konkani cusine and very comfort food too. Daali thoy is the most basic and most loved dish in KONKAN cusine. This recipe is in Goan style,nothing more different between mangalore konkani daalithoy and a goan daalithoy, in goan style they use lots of curry leaves in seasoning and 2 tab sp coconut milk.any way here is the recipe for GOAN STYLE DAALITHOY INGREDIENTS:---
Toor dal --- 3/4 cup
Thick fresh coconut milk --- 2 tab sp
Ginger --- a small piece
Green chillies --- 2-4
Red chillies --- 2
Mustard seeds --- 1/2 tea sp
Asafoetida -- a pinch
curry leaves --- 2-3 strings
Sugar -- 1/2 tea sp
Ghee
salt to taste
METHOD:---
Cook toor dal with finely chopped ginger and green chillies and cook till soft.(dont add turmeric to this dal this dal should be in whitish colour,Traditionaly they wont add turmeric to this)
mash dal little and add coconut milk, salt and sugar mix well.
Heat ghee in a small pan add mustard seeds let them popup then add broken red chillies,curry leaves, asafoetida and add this to daali toy
Serve hot with rice.

BATATE SONG

BATATE SONG ----A KONKANI SPICY POTATO CURRY

BATATE SONG is an amazing KONKANIdish.It has a nice spicy,tangy flavour and it is very easy to make. And you can enjoy this with plain rice or with chapathi s

And here is the recipe....................

INGREDIENTS:----

Potatoes --- 2 cut in to cubes

Onions ---- 2 chopped

Turmeric powder --- 2 tea sp

coriander powder --- 1 tea sp

Fenugreek seeds --- 4-5

Tamarind pulp --- 2 tea sp

Red chilies --- 5-6

Salt to taste

dry roast red chillies and Fenugreak seeds and grind with coriander powder, coconut and tamarind adding alittle water grind in to a smooth paste.

FOR SEASONING :----

coconut oil --- 1 tab sp

Mustard seeds --- 1 tea sp

A few curry leaves

Tomato ---1 chopped

chopped coriander leaves

METHOD:----

Peeal and cut potatoes in to cubes and cook then in enough water for 15 min. and leave a side.

Heat oil in a pan add mustard seeds let them popup,Then add curry leaves, add choped onion and fry till soft and then add chopped tomato and turmeric powder cook till tomato become soft.

Now add ground masala and salt to taste,and fry for 2-3 min, then add cooked potatoes add 1 cup water and mix well and let it boil for 5-10 min.

Serve hot with rice or chapathi even this tastes very well with soft dosa s

CHIROTI/ PENI

Ingredients:-----
Maida --- 1/2 cup
Chiroti rava(fine samolina) --- 1/2 cup
Salt a pinch
Ghee -- 2 tab sp
oil for deep frying
Sugar powder -- 3/4 cup
Cardamom powder --1/2 tea sp
Rice flour ---2 tea sp
ghee -- 2 tab sp

METHOD:-----

Mix flour,rava, and first 2tab sp ghee and rud with hand to make abread crumbs like flour then add sufficient water and make a dough like puri dough.And leave it for 1/2 hour.

Make a paste with rice flour and second 2 tab sp ghee and keep a side.

Make 7small ball s with the dough and roll out in to thin chapathi s.

Keep one chapathi on a flat bord and apply rice and ghee mixture,and keep the next chapathi on the first one.This should not cover the first one(see my pic on the top).do the procedure with all 7 chapathi s.

Roll the chapathi s like mat in to atight roll dont apply pressure.And cut the roll in to 2 inch pieces.

Rolleach pieces in to small circles roll from center to the side,dont give pressure.The layers should be visible.
Deep fry the chiroti s in a hot oil(normaly they fry them in ghee or vanaspathi that will give a divine taste and nice aroma but here i didn't use ghee for frying allredy i used a lot of ghee in this so If you wnat you can fry themin ghee or vanaspathi.)

Fry in a low flame while frying push the chiroti to down in the oil for a second this will give more layers visible.

Take out from the oil and spread sugar and cardamom mixture.

store in a airtight container. This will stay for atleast 10 - 15 days

This will also serve with Badam milk .

UKKARISIDA AKKI ROTI & HEEREKAYI PALYA

Rice flour roti with ridge gourd curry For UKKARISIDA AKKI ROTI:--------
Rice powder --- 1 cup
Water ---- 2 cups
Salt to taste
Boil water in a pan add rice flour and salt don't mix cover and leave in alow flame for 6-7 min
this time keep an eye on it water will boil and overflow keep removing the lid for every few min.
now switch off the stove and mix the flour with a spoon let it cool for some time
then knead in to a soft dough and make small balls and make chapathis
heat a tava and roast the roti s (if you like can add oil when frying the roti s
and serve hot with palya

Heerekayi palya-----Ridge gourd stir fry----- Beerakaya kura ----- turai subji

this is a very good combination with akki roti or any other roti s or even with hot plain rice and here is the recipe.............

Ridge gourd --- 2 no. cut in to 1 inch pieces

Turmeric powder -- 1/2 tea sp

curry leaves a few

oil -- 1 tab sp

Salt to taste

Sambar powder --- 1/2 tea sp

Mustard seeds -- 1/2 tea sp

For palya podi:-----

Grated coconut --- 2 tab sp

Red chillies -- 3-4 (or according to your taste)

cumin seeds --- 1 tea sp

dry roast red chillies and cumin seeds in a fry pan and grind in to a powder first and then add all other ingredients and grind in to a coarse powder.

Heat oil in pan and add mustard seeds let them popup add curry leaves

Now add ridge gourd pieces and cook till ridge gourd become soft.

stir 3 more min.now add little water mix once and add masala powder sambar powder, turmeric powder, salt to taste mix well and cover with a lid and cook for 5-8 min

mix well and remove from fire cover and leave for few min. coverd, then serve hot with akkiroti.

VANGI BATH KARNATAKA STYlE

Vangi bath is a Karnataka special and is a full meal itself.In Karnataka it is prepared with the long green variety of brinjals but Ididn't get that veriety here so I used the normal brinjals

And here is the recipe

FOR VANGI BATH POWDER IN KARNATAKA style............

Coriander seeds -- 1tab sp

Chana dal -- 1 tab sp

urad dal --- 1tab sp

poppy seeds --- 1/2 tea sp

seasame seeds -- 1 tea sp

cloves -- 2 no.

Cinamon --- 1/2 inch stick

Red chillies --- 2-3

Dry coconut -- 2 tab sp

oil -- 1 tea sp

Heat oil in a pan and fry all above ingredients till light brown colour and make powder and store in a air tight container.

RICE --- 1 cup

Wash and soak rice in water for 10 min then cook till done and let it cool

Brinjals -- 200gms cut in to 1 inch pieces

potato -- 100 gms peel the skin and cut in ti 1 inch pieces

capsicum --- 1 small cut in to small pieces

Mustard seeds --- 1/2 tea sp

pea nuts --- 1 tab sp

Salt to taste

Turmeric -- 1/2 tea sp

METHOD:-----

Heat oil and add mustard seeds and let them pop up then add pea nuts fry till golden colour then add potato pieces and let them cook till tender, then add brinjal pieces and fry till almost done

Now add capsicum pieces and fry for few min. then add turmeric powder.salt to taste,vangi bath powder and fry for few more min (if you like you can add 1 tea sp tamarind paste or 1 te sp lemon juice to this).

Now add cooked rice and mix well.

serve hot with any raita or any thing you like.

I like to have this with out any side dish

This one is a very good choice for lunch box.

MADDUR VADE

A uniqe snack from Karnataka,Maddur a place which is in Mandya district of Karnataka state.Maddur lies in between the cities of Bangalore and Mysore.If you go by train or bus from Bangalore to mysore can get this vade on stops in small tea shopes.when I had this vade first time in maddur it self in a small hotel than I gon in side the kitchen of that hotel and got the recipe from that cook ( this is my habit if i like the food where ever I eat i try to take the recipe from the same cook or chef if possible),and from that time this crunchy snack became a fav. in my home.

INGREDIENTS:----

1/2 cup --- semolina (upma rava)

1/2 cup -- rice flour

1/2 cup maida/all purpose flour

5 ----green chillies chopped

2----- onions chopped

2 tab sp----coriander leaves chopped

a few curry leaves chopped

3 tab sp --- melted ghee

1 tea sp ---salt

oil for deep frying

METHOD:----

Mix all above ingredients with melted ghee and little water to make a stiff dough.

Take a plantain leaf piece or any thing that you can flatten vade on it .

Make small balls of the dough and flaten on the leaf like masala vade(if you want to make them thin you can do that will stay for some time but if you make them like masalavade they won't stay for long).

Heat oil in a deep frying pan and fry the vade 5-6 at a time till golden colour

Remove and serve hot or cool with coconut chutney.