Kadag Ogare / Mustard Seeds Rice




Ingredients
  • Rice - 1 cup
  • Red dry Chillies - 4 to 5
  • Turmeric powder - 1/2tsp
  • Coconut - 1 cup
  • Mustard seeds - 1 & 1/2tsp
  • Tamarind - 1/2 tsp
  • Jaggery - 1/2 tsp
  • Oil - 4 to 5 tsp
  • Chana dal - 1tsp
  • Curry leaves - 1 stalk
  • Salt to taste
  • Peanuts - 2 tsp
Method

  1. Take coconut, chillies, mustard seeds, turmeric, tamarind, jaggery and grind into a thick paste using little bit of water
  2. Cook rice in the rice cooker
  3. Preheat a Wok on low flame
  4. Add oil
  5. Add chana dal and peanuts allow it to become brownish
  6. Add curry leaves and switch off the hob
  7. Add rice
  8. Add the ground paste
  9. Add salt and mix evenly



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Puliyogare







Prep Time for Gojju - 20 mins

Ingredients
  • Arshi / Rice - 1 cup
  • Puliyogare Gojj - 2 to 3 tsp
  • Yenne / Oil - 1/2 cup
  • Karvappale / Curry leaves - 1 stalk
  • Rasam Powder / Malaka Pudi - 1 tsp
  • Valle Ell / White sesame seeds - 2 tsp
  • Kadle Kai / Ground nuts - 2 tsp
  • Kadag / Mustard seeds - 1tsp
  • Kobri / Desiccated coconut - 2 tsp

Puliyogare Gojju (Tamarind Paste)

Ingredients
  • Tamarind - 500 grms
  • Jaggery - 200 grms
  • Salt to taste

Method for gojju

  • Soak Tamarind in water for a day to make it smooth
  • Squeeze the smooth tamarind to take out only its juice
  • If required use a seive (colander) to take out only the juice and discard any tamarind content
  • Heat the tamarind juice on medium flame
  • Allow it to boil thoroughly
  • Add Jaggery and Salt
  • Allow it to boil again
  • Allow it to cool before you store it in a refrigerator
  • Now the gojju (tamarind paste) is ready for use as and when required






OR
Gojju Easy Way
  • Place the Tamarind into a pressure cooker with enough water
  • Cook thoroughly wait for cool down the pressure cooker
  • Remove and squeeze the tamarind well and take out all the seeds
  • Add jaggery and malaka pudi / Rasam powder and salt 
  • Bring to boil until it becomes thick and stir occassionaly
  • Cool and store it in the glass jar and keep it in a refrigerator
  • Now the puliyogare gojju is ready for use as and when required
Method
  1. Wash rice thoroughly
  2. Add 1/2tsp of turmeric powder, 1 tsp oil and a pinch of salt to the rice
  3. Cook the rice in a pressure cooker
  4. Preheat a pan (large one - wok)
  5. Add Oil
  6. Add mustard seeds and allow them to splutter
  7. Add peanuts & dried red chillies (whole) to the oil and fry for few minutes until the peanuts are golden brown (Do not overfry and burn them)
  8. Take the pan off the hob
  9. Add curry leaves and crushed white sesame seeds
  10. Now add the cooked Rice, rasam powder / Iyengar malaka pudi and 2 or 3 tbsp tamarind paste Kobri / dessicated coconuts to the pan
  11. Add salt to taste
  12. Mix them well so that the tamarind paste is evenly mixed with the rice
  13. Serve 
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Kadag Puli





Ingredients

  • Vegetables ( Beetroot OR Bhendi/Okra OR Sweet Pumkin OR Cucumber)
  • Beetroot - 3 (finely chopped and cooked)
  • Red Chillies - 4/5
  • Mustard seeds - 1/2tsp
  • Turmeric Powder - a pinch
  • Urad dal - 2tsp
  • Coconut - 1 cup
  • Water - 1/4 cup
  • Jaggery - 1tsp
  • Curry leaves - 1 stalk
  • Salt to taste
  • Oil - 1tsp
Method
  1. Wash beetroot and chop finely. Place it in to the pressure cooker (do not add water) till done( 3 or 4 Whistle)
  2. Fry urad dal
  3. Grind red chillies, urad dal, jaggery, coconut, tamarind, turmeric
  4. Take a pan, add oil
  5. Add mustard seeds allow to splutter and curry leaves
  6. Add cooked Beetroot, masala, water and salt
  7. Stir, let it boil for few mins
Serve it hot. This will go well with Chapati, Rotis and Rice



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MYSORE PAK



Ingredients

  • Besan / Gram flour - 1 cup
  • Sugar - 2 cup
  • Ghee - 2 cup (Melt it)
  • Water - 1/2 cup


Method

  1. Take a heavy bottom pan preheat first on low flame
  2. Add Gram flour fry it for a few mins and allow it to cool a bit
  3. Add water & sugar to the flour and mix it well
  4. Heat the mixture on low flame
  5. The mixture should be non sticky so keep on stirring it well
  6. Add ghee again and stir until it mixes well
  7. Take a plate and grease it with a little bit of ghee
  8. Finely pour the pak into the plate
  9. While it is still hot, cut it into any shape as you wish


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SET DOSA

Ingredients

  • Rice - 1 cup
  • Urad Dal - 1/4 cup
  • Methi seeds - 2tsp
  • Poha - 1/2 Cup
  • Puffed Rice(Kadle puri) - 1/2 cup
  • salt - 1tsp
  • Water
Method
  1. Wash and soak Rice, Urad dal, Methi Seeds , Poha, and puffed rice for 5hours.
  2. Make a smooth thick batter in a mixer (Do not add too much water)
  3. Cover and allow the batter to ferment (5hours)
  4. Place a tawa add little oil
  5. Pour small portion of batter on tawa and spread it
  6. Allow to cook on both sides
Serve with coconut chutney or vegetable sagu

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Channa Masala

 photo Channamasala_zpsad2749e6.jpg

Ingredients
  • Kabuli Chana - 1cup
  • Potato - 1 (finely chopped and boiled)
  • Tomato - 1 (finely chopped)
  • Onion - 1 (finley chopped)
  • Turmeric Powder - 1/2tsp
  • Chana Masala Powder - 1tsp
  • Garam Masala - 1/2tsp
  • Red Chilli powder -1/2tsp
  • Ginger and Garlic paste - 1tsp
  • Coriander leaves - 2tsp
  • Oil - 4tsp
  • Mustard seeds - 1/2tsp
  • Water - 1 cup
Method
  1. Soak Chanas overnight or at least for 7 hours.
  2. Add a bit of salt and Cook them in pressure cooker
  3. Heat oil in a pan on low flame
  4. Add mustard seeds allow to splutter
  5. Add onions fry it till they become pink
  6. Add tomatos and potatos fry it for few mins
  7. Add cooked chanas and water
  8. Add all the dry powders along with salt
  9. Allow to boil for few mins
  10. Garnish with coriander leaves
Serve hot with chapathi, poori's

 photo channamasala_zps3c4391b1.jpg


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ALOO PARATHA


 photo 33_zps7cfb3fc7.jpg

Ingredients
  • 4 cups - wheat flour
  • 6 Potatos
  • 2 tsp coriander leaves (Finely chopped)
  • 2 to 3 Green chilles (Finely chopped)
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad Dal
  • 1tsp Lemon juice
  • 2tsp Oil
  • Salt to taste
  • Water to knead the dough
Method
  1. Boil the potatos / Aloo and mash them
  2. Place a pan on low flame on and add oil
  3. Add Mustard seeds and allow to splutter
  4. Add Turmeric powder , urad dal & green chilles
  5. Mix that to mashed potatos
  6. Add salt and coriander leaves to the mashed potatos
  7. Mix them all into a thick smooth paste
  8. Mix flour dough with salt and oil
  9. Knead the dough
  10. Make small portions of the dough
  11. Roll the small portions to a small pancake
  12. Place a small portion of the mashed potato mixture in it
  13. Close all the side edges
  14. Roll it out into a slightly thick paratha
  15. If necessary, dip the roll in flour for easy rolling
  16. Take a Tawa and preheat first on lowflame on a hob
  17. Place the paratha and roasted it with little bit of oil for both the sides
Serve hot with pickle

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RAITA (onion & tomato)


Ingredients
  • Onion 1
  • Tomato 1
  • Coriander leaves 2tsp
  • Green Chills 2/3
  • 2 cups yogurt/ Thick curds
  • salt to taste
For Tadka
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad Dal
  • 1/2 oil
Method
  • Cut onions and tomatos into small pieces
  • Mix all the above ingredients and add tadka
  • Add yogurt / curds and cool it in the refrigerator
  • Garnish with coriander leaves before serving
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Bisibele Baath

Bisibele baath is a traditional kannada dish (Bisi means hot, bele means toor dal, baath means rice dish). It is easily served as breakfast, brunch, lunch & dinner. It is best served with raita, papad/happla/vada or any mixture. 










Ingredients
  • Rice - 1 cup
  • Toor Dal - 1 cup
  • Tomato - 1
  • Tamrind Water - 5tsp
  • Jaggery - 2tsp (adjust as per taste)
  • Vegetables : Beans, Potato, Carrot (Optional)
  • Salt to taste
  • Rasam Powder -1 tsp
For Tadka
  • 1/2 cup Oil
  • 4/5 Kari leaves
  • 2/3 Red chillis
  • 1/2 mustard seeds
To Make the Powder ingredients :
  • Chana Dal - 25grm
  • Urad Dal - 2tsp
  • Dhaniya / Coriander Seeds - 1tsp
  • Red Chillis - 4/5 (Adjust as per taste)
  • Whole Cloves - 2/3
  • Cinnamon sticks - 2/3
  • Grated  fresh coconut- 1 cup
Fry all the dry powder ingredients except coconut. Make powder of all the fried ingredients in a Mixer and add coconut and cooked tomato with a little bit of water and make it into a smooth paste.

Method:

  • Cook Rice, Dal &Tomato in different containers in a Pressure Cooker.
  • Take heavy bottom Pan and set it on low flame on the hob
  • Add tamarind water and jaggery and let it boil
  • Add ground paste to the pan let it boil for 10mins, keep stirring on low flame
  • Add salt to the masala keep stirring
  • Add 1 tsp Rasam Powder keep stirring
  • Add dal  stir then add rice slowly saute well. Lastly add veggies (optional)
  • Mix well on low flame..
  • For Tadka take small pan add oil and heat it and add all tadka items pour it on bisibele bath.
 photo DSC05034_zpse2139d8b.jpg
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Methi Thepla / Methi Paratha






Ingredients
  • 2 cups wheat flour / atta
  • 1 tsp oil
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • A pinch of turmeric powder
  • Salt to taste
  • 1 cup fenugreek (methi leaves) cleaned & finely chopped
  • Water to knead
Method
  1. Mix all ingredients
  2. Add water and knead the dough to a big lump
  3. Make small lumps and roll it as a round thin pancake
  4. Take a frying pan and heat it on low flame
  5. Smear some oil on the frying pan and fry the pancake
Serve hot with some pickle and curds

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KAJU HALWA/CASHEW HALWA


Ingredients
  • Cashews - 1 cup
  • Sugar - 1 cup
  • Ghee - 4tsp
Method
  1. Soak the cashews for an hour
  2. Drain and grind into a thick smooth paste adding minimum water
  3. In a heavy bottom pan mix sugar and 1/4 cup water and heat
  4. When the sugar is completely melted
  5. Add this paste and cook this for five minutes
  6. Add ghee and remove from fire
  7. Pour it on a bowel/plate




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PUDINA PULAO



Ingredients
  • Basamati Rice - 2cups
  • Green Peas - 1/2 cup
  • Onion - 1
  • Ghee - 3 tsp
  • Garlic paste - 1 tsp
  • Fresh ginger - 1/4tsp grated
  • Green Chillies - 4
  • Mint/pudina - 1/2 bunch
  • Cilantro/Coriander leaves - 1/4 bunch
  • Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)
  • Fresh grated Coconut - 1/2 cup
  • Cashews - 1tsp
  • Salt to taste
Method
  1. Saute the garam masala in ghee for about 3 minutes & let it cool.
  2. Grind ingredients in a mixer until smooth.
  3. Cook the rice so that each grain is separate.
  4. In a heavy bottomed pan, add ghee & saute the onion for few minutes.
  5. Add the masala & the peas to the rice alternatively.
  6. Garnish with roasted cahews & mint leaves.

    Serves : 4-6 persons



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CAPSICUM MASALA / MIRCHI KA SALAN







  • 250 gms. Green peppers

  • 1 stalk curry leaves

  • 3-4 Red dry chillies2 1/2 tsp

  • Oil 1/4 tsp

  • Turmeric powder1/2 tsp

  • Dhania (coriander seed) powder1/2 tsp

  • Cumin seeds 1tsp

  • Salt to taste

  • Tamarind 1 cup water

  • 1 tbsp. grated dessicated coconut

  • 2-3 pinches asafoetida

Roast and grind to a powder


  • 1 tbsp. peanuts

  • 1 tbsp. sesame seeds

  • 1 tsp. cumin seeds

Grind to a fine paste


  • 1 large onion

  • 1 large tomato

  • 1 tsp. garlic grated

  • 1 tsp. ginger

  • Grated½ cup dessicated coconut


Method:


  1. Deseed and remove stalk of capsicum.

  2. Put plenty of water to boil, adding a little salt.

  3. Put Capsicum in boiling water, and cook till whitish in colour.

  4. Drain, chop into large sections or keep whole.

  5. Heat oil in a large frying pan.

  6. Add Capsicum, fry for 1 minutes, remove. Keep aside.

  7. Add cumin seeds, allow to splutter.

  8. Add curry leaves to oil, asafoetida, ground paste.

  9. Stir and cook for 3-4 minutes.

  10. Add ground powder, masala powders, simmer till oil seperates.

  11. Add salt and tamarind water, and 1 cup water.

  12. Add Capsicum, boil till gravy is thickened and oil floats on top.

  13. Serve hot with chapathis, parathas.

    Making time:30 minutes
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