LADY'S FINGER - MOR KOLAMBU

A MOR KOLAMBU IS DONE WITH CURDS.

INGREDIENTS

LADY'S FINGER - 100GMS
BENGAL GRAM - 1 TSP
GRATED COCONUT - 1 CUP
GREEN CHILLIES - 3 NOS
CORIANDER LEAVES - 1 CUP
JEERA - 1TSP
CURDS - 2 CUPS
TURMERIC - 1 PINCH
SALT

PREPARATION METHOD

SOAK THE BENGAL GRAM FOR 15MINS
IN A PAN, PUT 2 TSPNS OIL AND SLIGHTLY COOK THE VEGETABLE AND KEEP IT SEPARATELY

NOW FOR GRINDING

GRIND GRATED COCONUT, GREEN CHILLIES, CORIANDER LEAVES, JEERA AND BENGAL GRAM IN MIXIE AND MAKE PASTE

NOW MIX THIS PASTE WITH THE COOKED VEGETABLE
ADD TURMERIC AND SALT
NOW ADD CURDS (IF THE CURD IS SOUR ITS GOOD)
ALLOW IT TO BOIL.

SERVE THIS WITH RICE.

GARAM MASALA RICE

SIMPLE EASY AND FAST

INGREDIENTS

RICE - 1 CUP
POTATO - 1 NO
CARROT - 1NO
BEANS - 15 NOS
GARAM MASALA - 3 TSPNS
SALT

PREPARATION METHOD

COOK THE RICE AND KEEP IT SEPARATELY
STEAM THE CHOPPED VEGETABLES
MIX RICE AND VEGETABLES WITH SALT
FINALLY ADD MTR GARAM MASALA AND MIX WELL

BISI BELEBATH

Bisibele bath is a dish prepared with rice, dhal and vegetables.

Besibele bath is very popular in Karnataka State, South India.

INGREDIENTS

RICE – 2 CUPS

TOOR DHAL – 1 CUP
TOMATO – 2 NOS

CARROT – 1 NO

BEANS – 10NOS

POTATO – 2NOS

GREEN PEAS – 50GMS

TAMARIND WATER 1 CUP (SMALL LEMON SIZE)

SPICES CINAMMON – 2 NOS

BISIBELEBATH POWDER – 4 TSPNS ( IF MORE SPICY REQD ADD ACCORDING TO QUANTITY & TASTE)

CURRY LEAVES

JAGGERY - SMALL PIECE

SALT

PREPARATION METHOD

COOK - RICE, VEGETABLES AND DHAL SEPARATELY AND KEEP ASIDE.

KEEP A PAN ON OVEN, ADD 2 TSPNS OF COOKING OIL, HEAT FOR ONE MINUTE ADD MUSTARD, 2 DRIED RED CHILLIS AND CURRY LEAVES

PUT CINNAMON AND SAUTE

ADD TOMATOES and COOK

ADD TAMARIND WATER

PUT THE COOKED VEGETABLES AND STIR ON SIDES SO VEGETABLES DONT GET MASHED.

ADD BISIBELEBATH POWDER and WAIT TILL IT BOILS

NOW ADD DHAL AND STIR

ADD JAGGERY N SALT.

NOW ADD THE COOKED RICE AND STIR TILL IT BOILS.

ADD 1TSP GHEE.

GARNISH WITH CASHEWS.

SERVE HOT BISIBELEBATH WITH KARABOONDI OR POTATO CHIPS.

VARIATIONS:

1. YOU CAN ALSO ADD SMALL SAMBAR ONIONS.

2. OR JUST DO WITH POTATO AND PEAS.

PEERKANGA BAJJI (Ridge Gourd)

REQUIRED INGREDIENTS

PEERKANGA (Ridge Gourd) - 1 NO
BENGAL GRAM FLOUR - 6 TSPS
RED CHILLI POWDER - 2 TSPS
ASEFOTIDA - 1 PINCH
CORN FLOUR - 1 TSP
SALT
OIL FOR FRYING

PREPARATION METHOD

MIX ALL THE INGREDIENTS LIKE PASTE WITH WATER AND ADD PEERKANGA.
THEN DEEP FRY LIKE OTHER BHAJJIS


THIS VEGETABLE IS HIGH IN CALCIUM.


SERVE WITH CHUTNEY

CHANNA MASALA

Channa Masala is very tasty gravy for Bhaturas, Puris or chapathi. Its a North Indian dish.

REQUIRED INGREDIENTS

KABUL CHANNA(CHICKPEA) - 1 CUP
ONION - 2 NOS
TOMATO - 2 NOS
GINGER GARLIC PASTE - 1 TSPN
SPICES - CLOVES, CINAMON, BLACK CARDAMOM - 2NOS
OIL
SALT

PREPARATION METHOD

SOAK KABUL CHANNA OVERNITE AND COOK TILL SOFT.
IN A KADAI, PUT LITTLE OIL ADD SPICES, 1 CHOPPED ONION, 1 CHOPPED TOMATO AND FRY TILL ITS SOFT. THEN GRIND IN MIXIE.
HEAT OIL IN PAN
ADD GINGER GARLIC PASTE
ADD THE GRINDED MIXTURE AND COOK FOR FEW MINS.
ADD CHANNA MASALA POWDER AND RED CHILLI POWDER ACCORDING TO TASTE
NOW ADD COOKED CHANNA, LITTLE WATER, SALT AND MIX WELL. ALLOW IT TO BOIL FOR 10MINS.

CHANNA MASALA IS READY TO SERVE.

NOTES - IF REQUIRED YOU CAN ALSO ADD CHOPPED ONION, TOMATO AND BOIL.

SALT APPAM

REQUIRED INGREDIENTS

DOSA BATTER - 4 CUPS
ONION - 1 NO

CARROT - 1 NO
GREEN CHILLIES - 2 NOS
CURRY LEAVES
SALT

PREPARATION METHOD

ADD CHOPPED ONION, CHOPPED GREEN CHILLIES, GRATED CARROT, CURRY LEAVES, SALT TO THE DOSA BATTER.
HEAT THE ROUND APPAM MAKER
WIPE THE SIDES WITH OIL
POUR THE BATTER AND LEAVE TO COOK.
COOK ON BOTH SIDES

SERVE THE HOT N SOFT APPAMS WITH TOMATO-ONION CHUTNEY

SANDWICH

Required Ingredients

Bread - 4 pieces
Carrot – 2 nos
Onions – 1 no
Potatoes – 1 no
Tomato – 1 no
Oil – 1 tsp
Green chillies – 2nos
Coriander leaves

Preparation Method

In a Pan, put little oil add chopped onions fry till brown and then add salt.
Add chopped tomatoes and fry.
Add grated potatoes
Add grated carrot and green chillies.
Fry all together till its fully cooked.
Garnish with coriander leaves.
To serve stuff it in with the plain bread or toasted bread

KESARI BATH

The name Kesari Bath is known in Karnataka State- South India
Kesari Bath is also known as Rava Kesari or Kesari in Tamil Nadu
This is a very simple Sweet which can be prepared in short time
The colour of this is Kesari Colour and hence the name has come into prominence.

Ingredients

Semolina (Rava) – 1 cup

Water - 2 cups
Sugar – 1 ½ cup
Ghee 3 Table Spoons
Orange or yellow colour – 1 pinch

Cashew, raisins. pista - 2 tsps

Preparation Method

Keep pan in the oven
Add 1 table spoon of ghee to pan
Add Rava, roast for 5mins and remove rava from the Pan and keep separately
Add 2 cups of water to the frying pan and boil the same
Add 1 pinch of kesari colour powder
Keep in low heat. Add roasted rava in the boiling water in pan keep stirring continuously without allowing it to form lumps. 
Then add sugar and mix well.
Simmer the gas and cook for 15 mins and later stir and mix well.
Now in another small pan add 2 tsps of Ghee.
Add cashews in ghee and fry till it turns little brown
Now add raisins (dry grapes) to cashew and fry till turns brown
Garnish with pista.

It can be served with hot upma combination or like that itself.

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Vathakozhambu

Required Ingredients

Tamarind - lemon size

Sambar powder or vathakozhambu powder - 2 tsp

Manathakali vathal - 2 tsps

Asafoetida - 1pinch

Turmeric - 1 pinch

Gingilly oil - 2tsp

Salt

Preparation Method

Soak required quantity of Tamarind for tamarind liquid.

Pour Gingilly oil into frying pan.

When oil is heated up put manathakali vathal an fry.

Add tamarind water in the pan

Add vathakozhambu powder, turmeric and asafoetida

When whole things begins to boil add salt

Keep it till it boils and thickens.

You can also try this with Sundakai, Brinjals and onions.

Pav Bhaji

Ingredients

Tomato – 4 big
Potato - 4 big
Cauliflour – 1 small
Capsicum – 1 big
Green Peas – 1 cup
Onion – 2 nos big
Ginger garlic paste – 1 tsp
Pav bhaji masala – 3 tsps
Red chili powder – 1 tsp
Salt – 2 tsp
Butter – 2 bars


Preparation method - Bhaji


1. Boil potato, cauliflour and green peas
2. In a pan add little butter or oil then add ginger garlic paste
3. Add chopped onions
4. Then chopped tomatoes
5. Fry for sometime till raw smell goes.
6. Add boiled potatoes, cauliflour and green peas
7. Press all with potato masher
8. Add butter sticks
9. Then add pav bhaji masala and red chilli powder
10. Add salt and water
11. Allow it to cook for 5mins


Garnish with coriander leaves. Serve with hot paav, raw onions and lemon juice.


This serves for 4 persons.

Akki roti | Rice Flat Bread| Karnataka Style!

Ingredients

Rice flour – 3 cups
Onion – 2nos
Green chillies – 3nos
Curry leaves – 2tsp
Coriander leaves - 2tspns
Jeera - 1/2 tspn
Salt as reqd

Preparation Method

Mix all the above ingredients in hot water and make soft dough.
Leave the dough to rest for half n hour to an hour.
Take a tawa or kadai, apply oil and start spreading by hand.
Heat the same and cook both sides till brown.

Another method
Mix all the above ingredients in hot water and make soft dough.
Leave the dough to rest for half n hour to an hour.

Spread oil on a polythene paper

Heat the pan

Make balls and spread dough like chapati with your hand on the polythene paper and now remove slowly and put on the hot pan

Bake both sides in low flame

When turns slightly brownish, remove and serve with chutney

This will be crispy and can be served with groundnut or coconut chutney or chutney pudi.