PEA NUT CHUTNEY POWDER

Ingredients :-

Fried pea nut- 1 cup

Grated dry coconut- 1/2 cup

Tamarind- 1/2 slice

Red chilli powder - 2tsp

Garlic - 4 pods

Curry leaves- 1 string

Cilantro - 1/5 bunch

salt to taste

Procedure:- Powder all the ingredients together. Your chutney is ready!

It goes very well with chapathi, roti and dosa.

PEA NUT GOJJU

Ingredients:-

Fried and peeled pea nuts - 1 cup

Grated coconut - 1/2 cup

Red chilli powder - 2 tsp

Curry leaves - 1 string

Cilantro- 1/4 bunch

Salt to taste

Procedure:-

Grind all the above said ingredients together coarsely. Gojju is ready. Serve it with Mudde.

MIXED SPROUTED GRAIN CURRY (MOLAKE KALINA PALYA)

Ingredients :-

Hesaru kalu / green lentil- 1 cup
Kadale kalu/ black chickpeas - 1 cup
Madaki kalu/ whole moth - 1 cup
Onion - 1 no.
Garlic - 2 cloves
Green chillies - 8 nos.
Curry leaves - 1 string
Coriander leaves - 1/4 bunch
Cumin seeds- 1tsp
Mustard - 1 tsp
Oil - 1 tbsp
Grated coconut - 1 cup
Garam masala - 2 tsp
Oil- 1 tbsp
Salt to taste

Procedure:-

• Soak hesaru kalu,kadale kalu, madike kalu overnight.
• Drain the water and keep them in sprout maker/ keep them covered in a pan for 7-8 hrs to get sprouted grains.
• Grind green chillies, garlic, cilantro, cumin seeds, grated coconut, garam masala and salt together, keep it aside.
• Heat oil in a vessel, add mustard,curry leaves and chopped onion. Fry it.
• Then add the sprouted grain, stir it and cook until grains become soft.
• Add ground paste, stir again, cook for 10 minutes.
• Serve with roti/ chapathi.

ONION CHUTNEY

Onion chutney is a good combination with idli,dosa,paddu, roti, chapathi and also with bread. Everyone at our home love this mouth watering chutney.

Ingredients:-

Onions- 4 nos medium size
Garlic- 3-4slices
Curry leaves - 1 string
Fenugreek seeds - 1 tsp
Cilantro - 1/4 bunch
Tamarind- 1/2 slice
Jaggery - 1/4 of lemon size
Red chilli pwdr- 2tsp
Oil - 1 tbsp to fry
Salt to taste

Procedure:-

• In a thick bottomed pan, put oil and heat it.
• Add fenugreek seeds, garlic pods, curry leaves and chopped onion.
• Fry till onions turn to golden brown in colour.
• Add red chilli pwdr, cilantro, tamarind, jaggery and salt.
• Grind coarsely. Have it with anything as you like.

BELE TAPPAL ROTTI

This is one of my fav. Its not only delicious, nutritious too as grams and greens are the main ingredients. I thank my Paternal aunt for giving me this recipe.


Ingredients:-
Rice- 2 cups
Tur dal(Split pigeon peas)- 1 cup
Moong dal (Green gram)- 1 cup
Urad dal (black gram)- 1 cup
Channa dal (Bengal gram) - 1 cup
Sabsige soppu (Dill)- 1 bunch
Pudina (Mint)- 1/2 bunch
Coriander leaves (Cilantro)- 1/2 bunch
Ginger - 1" pc
Jeera (Cumin seeds) - 1 tsp
Pepper - 4 corns
Green chillies - 10-12 nos
Onion - 2 nos
Shredded coconut - 1 cup
Salt to taste

Procedure:-

• Soak rice, tur dal, moong dal,ural dal, channa dal together for atlest 4 hrs.
• Grind it a bit coarsely. keep it aside. (Batter shd not be fine like dosa batter).
• Grind ginger, green chillies,jeera,pepper and shredded coconut separately and mix it with batter.
• Add finely chopped onion, pudina, sabsige soppu,coriander leaves and salt to the batter.
• Heat tava, grease it with oil, pour a laddleful of batter over tava, make it round shape.
• Roast both the sides.
• Serve hot with onion chutney.

RAAGI MUDDE / FINGER MILLET BALL

There is a saying in kannada " Raagi tindavanu Nirogi " means " A person who eats Raagi will be healthy". Raagi / finger millet is very good for health. I dedicate this post to my FIL, it is his dinner time fav.

Ingredients:-

Raagi hittu / finger millet flour - 1/2 lb
Water - 2cups
Salt to taste

Procedure:-

In a pan pour water, add salt, bring it to boil. Add 1/4 lb of flour, let it cook for 10-15 minutes in medium flame. Then add remaining flour, stir constantly to break lumps. Leave it for 10 minutes. Remove from heat, make it into balls when hot. Serve with sambar/ Gojju.

MY MIL'S BARFI

I don't know the name of this sweet. My MIL used to prepare this barfi frequently, so i dedicate this post to her.

Ingredients:-
Gram flour (Besan) -1 cup
All purpose flour (maida)- 1 cup
Wheat flour - 1 cup
Corn/ Veg. oil - 1.5 cup
Sugar- 3 cups
Water - 4.5 cups
Cardmom pwdr- 1 tsp
Nuts- to garnish

Procedure:-

• Take a thick bottomed pan, pour oil and fry all the 3 flours together until that aroma evolves. ( I mean gama gama vasane).
• Then add sugar and water, keep stirring continuously until the mixture leaves the bottom of the pan.
• Add cardmom powder and nuts, mix well.
• Allow it to cool for 10-15 minutes.
• Grease a plate with ghee, spread the mixture on it evenly, cut it into required shape.

RASAGULLA

Ingredients:-

Milk- 1 ltr
Lemon Juice - 2 tsp
Sugar - 1 cup
Water - 1cup

Procedure:-
Heat the milk, bring it to boil, when starts boiling add lemon juice, boil till milk gets completely curdled. Let it cool for few minutes. Drain the water and place it over a cotton cloth and tie a knot, remove water content fully by sqeezing the cloth. Take out the paneer, add 3 tsp sugar,make even sized balls. Dip them in sugar syrup and boil for 10 minutes. Rasagullas are ready to eat. I never thought it is this easy.

Syrup:- Boil sugar and water in a vessel until it forms a thick syrup.

EGG PLANT CHUTNEY/ BADANEKAYI CHUTNEY

For the first time when i heard the word "EGG PLANT", i was surprised and i badly wanted to see this amazing plant which lays eggs!!!!! :) ;)

Once we went to buy vegetables in a subzi bazaar, I saw the board "egg plant" and rushed eagerly towards it and saw nothing but "BADANEKAYI" , lol!!!!!!!!!!!

Big brinjals are known as EGG PLANTS here in USA.
(ಶರಣರಲ್ಲಿ ಕ್ಷಮೆ ಕೋರಿ ) "ಎತ್ತಣ ಮೊಟ್ಟೆ ಎತ್ತಣ ಬದನೇಕಾಯಿ ಎತ್ತಣ ದಿನ್ದೆತ್ತ ಸಂಭಂಧವಯ್ಯ "

"Eggplant chutney" is well known chutney in North Karnataka, its usually called as "Mulagayi Hindi" (ಮುಳಗಾಯಿ ಹಿಂಡಿ)in our rural tongue. This finger licking chutney goes very well with akki rotti/ jowar rotti/chapathi.






Ingredients:-

Egg plant- 1no.
Onion -1 no.
Garlic- 2 -3 cloves
Curry leaves
Coriander leaves

Red chilli powder - 2tsp

Niger seeds pwdr/ uchellu/gurellu pudi- 2 tsp
Corn/ veg. oil- 1 tbsp
Salt to taste

Procedure:-

• Bake the brinjal in oven or directly keeping over the coil. (Later one is best, consumes less time inturn less electricity).
• Peel the outer skin of brinjal and mash it.
• Add chopped onion, finely chopped garlic, chopped curry leaves, chopped coriander leaves, red chilli powder, niger seeds pwdr, oil and salt to taste. Mix it well. Chutney / hindi is ready

BIRANJI

My hometown Ranebennur is very famous for Biranji. There are many Biranji Special Hotels, where it is served with Badanekayi Yennegayi. Yummy!



My mother is wellknown among our relatives for her special Biranji. I dedicate this post to my mom, who taught me to cook this delicious dish.




Ingredients:-
Rice- 1 cup
Butter- 1/4 lb
Dry red Chillies- 8-10 nos
Garlic-10 cloves
Cinnamon- 1 stick
Clove- 3 nos
Grated dry coconut- 1/2 cup
Mustard - 1tsp
Curry leaves
Salt to taste
Coriander leaves
Cashew-roasted

Procedure:-

• Take a thick bottomed vessel, place butter in it and heat.


• When butter starts to boil, add mustard, curry leaves,chillies, garlic.


• Fry it until garlic turns to golden brown.


• Then add powdered cinnamon and clove.


• Add 2 cups of water (1 rice:2 water) and 1tsp salt.


• When water starts boiling add washed and drained rice.


• Cook on medium flame till done.


• Sprinkle grated dry coconut.


• Garnish with cashew, coriander leaves.


• Serve hot with Badanekayi yennegayi.
  
  

BADANEKAYI YENNEGAYI

Badanekayi Yennegayi is a very famous side dish of North Karnataka. Its a good combination with Jowar Roti.
Ingredients:-

Brinjal- 4 nos

Onion- 1 medium sized

Garlic- 4 slices

Green chillies- 6-7 nos.

Grated coconut- 1/2 cup

Niger seeds pwdr/ uchellu/ gurellu pudi- 2 tbsp

Tamarind -1/4 slice

Cumin seeds- 1 tsp

Peanut - fistful

Cinnamon - 1 stick

Clove- 3 nos

Garam Masala- 1 tsp

Curry leaves - 1 string

Cilantro / coriander leaves - 1/4 bunch

Mustard- 1 tsp

Oil- 1 tbsp

Salt to taste

Procedure:-

• Grind coconut, chillies,cumin seeds,cilantro,tamarind juice,pea nuts,cinnamon, clove,garlic,salt together. Add garam masala , niger seeds pwdr/ uchellu pudi and finely chopped onion, mix well.


• Slit the brinjals into 4 parts, stuff the above masala.


• Heat oil in a pan, add mustard, curry leaves.


• Place stuffed brinjals in the pan, cook until done.


• Serve hot with Jowar Rotti.

JOLAD ROTTI

As I hail from North Karnataka, I thought of starting my foodie blog with North Kannadigas all time fav JOLAD ROTTI (JOWAR ROTI).

If you walk through the streets of villages in North Karnataka during morning hours, you can hear "tup, tup" sound of making jolad rotti, rather i should say " badad / tattida rotti" in our rural tongue. "Badad / Tattida " means tapped. In villages, ladies make rotis with the help of their palm, not by using roller pin as we do.

To make 10 Rotis:-

Ingredients :-

Jowar Flour -1 lb
Water - 2 cups
salt - a pinch

Procedure:-

• Pour water in a vessel, add salt, bring water to boil.


• Add 1/2 lb of flour, allow it to bake for 10 mins.


• Stir properly to break lumps, remove the vessel from heat.


• When it is warm, add remaining flour and knead well.


• Make even sized dough balls.


• Dust the rolling board with flour and roll the balls with roller pin.


• Put roti on a hot tava/ griddle, brush the top surface with water.


• Roast for few seconds until the top begins to puff.


• Turn the roti and again roast until it puffs , then remove from tava.


• Serve hot/cold with palya and chutney.