HYDERABADI CUISINE
Umm! The mouth watering Shahi cuisine of Hyderabad! As soon as a person hears the mention of Hyderabadi Biryani, he starts whetting his appetite! The wafting aroma hits you before you set your eyes on the delicious mounds of fragrant, steaming rice with the tempting sight of a traditionally cooked chicken peaking out! It is so popular that it takes a special mention in the world of cuisines. A part from this king of the delicacies, the entire Shahi Nizam cuisine is very popular for its rich and aromatic taste. "The food is a dream of deliciousness", said the Persian Ambassador who came to the Qutub Shahi Kingdom in 1603. The elaborate Dastarkhan, on which are place steaming hot dishes of dum ka murgh, a baked chicken full of savory herbs and spices. Lagan ke kebab, bhagare bhaingan, machili ka qualiya, mirch ka salan, haleem, and different kinds of Biryanis served with Bhurani. Even the desserts are world renowned. Khubani ka meetha, badam ki jaali, hub ke laoz, azam jahi meetha, etc, satiate you beyond imagination.
Another specialty eaten very early in the morning is Nahari, a curried soup of sheep's trotters and tongue. It cooks all night, and a nothing stale is considered edible, it is served up right away in soup bowls, and you drunk in piece of spongy Sheermahal bread. And during the festival day of Id-ul-Fitr, it is traditional to serve sheer quorma, the delicious kheer, made with Sevian, dried fruits and dates.
This cuisine owes its origins to the Mughlai style of cooking of the Asaf Jahi period. By carefully mellowing and nurturing the typical Mughlai flavours with a blend of spices, the cuisine of Hyderabad was born. While there is a certain exotic quality to some of the royal foods, it is also known that a true Hyderabadi will go any where in the city for a well prepared dish, however humble its origin.
For those who want a taste of the royal menu, there is a variety of Biryanis (a rice and meat preparation, seasoned with spices and flavourings); Kababs (meat pieces or minced meat cooked in many different styles such as Boti Jhammi, Kalmi, Shikampur, Sheek, Lagan-ke-kababs, Dum-ke-kababs); Kormas (either meat or vegetables cooked in a rich creamy gravy) and Lukhmi (pastry). During the month of Ramzan, one gets to taste Haleem (a pounded wheat and meat preparation). For those who prefer more homely food, there is Khichri (a rice a lentil preparation); Kheema methi (minced meat with fenugreek); Nahari (stew of tongue and lamb trotters); Rumali Rotis (bread as thin as a handkerchief) and Chakna (a spicy dish of meat).
For vegetarians there is Bagara Baingan (a rich spicy preparation of aubergines); Mirch-ka-salan (chillies in a creamy gravy); Tomato kut (aromatic puree of tomato with flavourings); and Shahi dahi vadas (lentil dumplings in yoghurt sauce).
For dessert, on can have a pick from Double-ka-meetha (a bread and cashew nut pudding); Qubani-ka-meetha (stewed apricot dessert); Ande-ka-Piyosi (made with eggs, mild, almonds and purified butter); Badam-ki-Jhab (marzipan) and Dil-e-Firdaus (a rich, milk-based sweet).
Hyderabad's 400-year-old culinary history, like its culture, is unmatched by any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained. Of all the Muslim cuisine, Hyderabadi is the only cuisine the sub-continent that can boast of a major vegetarian element. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation's vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavors of coconut, tamarind, peanuts and sesame seeds. The key spice is chili, which is used in abundance and is the reason for the sobriquet "Dynamite Food". There's just one word to describe Hyderabadi cuisine - FIERY!
All Andhraites love spices, especially red chilies, and use it so generously that your tongue, ears, eyes and everything else will burn days later. The cuisine draws its flavor from two rich legacies - the Deccani cuisine of Nizams with its delectable biryanis (rice flavoured with meat and vegetables), haleem (pounded wheat and mutton dish) and kebabs, and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle. Eating Out:The history of Hyderabadi cuisine has stood high like it's culture and for the spectacular way its aristocracy entertained. For a gastronomical treat the hotels, restaurants and cafes in the city provide a variety of exotic food for all kinds of gourmets. Some of the most traditional Hyderabadi dishes which were probably served 400 years ago, and still served today are Biryani, Moghlai dishes, Chicken korma, Sheer korma, Double-ka-meetha, Gajar-ka-halwa . Be it the North Indian Peshawri delights, the traditional spicy South Indian or Continental & Mexican to the Chinese food or the best of Fast Food Centres, Pizzerias, Snack Outlets bakeries and sweet shops, Hyderabad caters to all pockets and tastebuds.
Hyderabad has a typical cuisine which combines the tastiest recipes of the south with the northern Mughlai. The most popular is the birani or pulao. It is the aromatic long grained basmati rice cooked with mutton or chicken pieces. These meat pieces add a flavor of their own to the preparation. The kababs are barbecued meat, hot and succulent, they are irresistible in taste.
Hyderabadi food has also taken many influences, slowly displacing the standard flavours by more improvised ones. This is best demonstrated by the advent of chicken, which if mentioned alongside mutton, is considered nothing short of sacrilege by the gosht-eating population. Mutton being the revered meat, chicken never really stood a chance till the broiler came along. This was clean meat and the North Indian love for Tandoori Murg took over. The point to be noted here is that in Hyderabad, it is the hen that is considered a delicacy while in the rest of the country, it is the Murgha or the rooster.
There are several dishes in this repertoire that have their origins elsewhere but have been in and around the place long enough to be called natives. This is the quality of
Hyderabadi, foreigners can walk in as anybody, but after tasting the waters of Hyderabad, they are forever Hyderabadis.
The 400 years of Hyderabadi culture also has its origin in Art, Music & Dance, Poetry, and last but not least, the Cuisine. Hyderabad is never complete without the mention of the "Shahi Dastarkhan". The Dastarkhan is the Dining place where the food is served and eaten. It is normally a low chowki for the dining table and cotton mattresses for squatting and bolsters for the back rest. The Dastarkhan holds a place of reverence in every household. The Cuisine of Hyderabad has been influenced by various regional and religious cuisines, both Indian and Foreign, despite which it has been able to create an identity of its own. It has also been able to contribute towards making Indian cuisine popular world wide. The "Biryani" from this cuisine is one such example. What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations. The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass only down the family line or from the Ustad(Teacher) to his Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold, and were treated with due respect. The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The "Kebabs" in Hyderabad need a special mention, the "ShammiKebab" is one such popular dish. The Kebabs are originally from Greece!! The Hyderabadi meal is never complete without the bread from the kilns of the local bakers. The breads from this cuisine are equally popular, be it rich "Sheermal" or "lukmi" (bread stuffed with savory mince meat). Bread is not only an accompaniment to the meal but also forms a base for a popular sweet dish "Double Ka Meetha".
Yummy!! Mouth-watering Shahi Cuisine of Hyderabad. There is a saying among the younger generation of Hyderabadis these days. They say " Let us starve ourselves for hours before its arrival on our tables". This saying is actually a tribute to the Hyderabadi Biryani. Even, we, the Staff of Reachout, feel the same way. Whenever we plan to go out for Biryani, we make sure that our appetite is super strong and our stomachs completely empty so that we can indulge in a pure, unadulterated, sumptuous taste of Hyderabadi Biryani.
Hyderabad's strong Mughalai influence is perhaps the reason why the Hyderabadi Biryani has become so popular all over India. This famous dish has been experimented time and again to a perfection. Infact the Biryani has influenced a Hyderabadi's tongue so strongly that usually other famous dishes of Hyderabad takes a back seat. It takes an extra ordinary taste for other dishes to beat the competition of Biryani.
For vegetarians, we have dahi vadas (lentil dumplings in Yogurt), mirch-ka-sabu (chilies in a cream gravy), and the more common Bagaara Baingan.
On the dessert menu, Hyderabad is famous for double-ka-meetha (a bread and cashew nut pudding), Badam-ki-Jhab (marzipan), and Dil-e-Firdaus (a rich milk based sweet).
Thank the stars the cable culture cannot alter the yearnings of the palate! And of course the any-time favorite with all Hyderabadis - Irani-chai cannot be ignored! This purely Irani tradition of drinking chai is a spillover from Irani trade in the 1600s. Street-side 'Irani Cafes are most popular for it's typical refreshing Irani Chai that one would love to have at the first opportunity given.
Well, we have carried you from a simple appetite to the most heaviest of platters of Culinary Hyderabad. You will be excused if are tempted to lash your tongue a few times on your lips or if you involuntarily happen to get some water in your mouth.
MENU
Hyderabadi Chicken 65/Mint Chutney
Bagara Baingan
Mirch ka salan
Aloo Gobi Ki Tahari
Hyderabadi Biryani
Raita, Pickle and Pappad
Double ka Meetha
HYDERABADI CUISINE
Hyderabadi Chicken65
Ingredients
Chicken 5 kg (Boneless)
Lime Juice 150 ml
Salt to taste
Kesari colour 30 g (Optional - to give color)
Red Chilli Powder 250 g
Turmeric Powder 15 g.
Egg (Beaten) 12 nos
Besan flour 250 g.
Maida 100 g.
Pepper Powder 100 g
Garlic and Ginger Paste 150 g .
Oil to Fry.
Tempering
Oil 200 g
Mustard seeds 100 g
Curry leaves 1 big bunch
Green chillies 200 g
Onions 1 kg
Method:
1. Clean and cut chicken into 2 inch pieces and drain water completely.
2. Mix all the above ingredients well with chicken pieces.
3. Marinate for about atleast 3 to 4 hours in the refrigerator.
4. Remove the marinated chicken from the refrigerator and keep it in room temperature for about an hour.
5. Heat Oil in a deep fry pan. Fry all the chicken pieces few at a time until the chicken turn reddish brown in colour, temper with mustard seeds, sliced onions, slit green chillies and curry leaves and serve hot with mint chutney.
Mint Chutney
Mint leaves 5bunches
Coriander leaves 1bunches
Green Chilies 50gms
Ginger 50gms
Garlic 50gms
Sugar 15gms
Tamarind 25gms
Salt For taste
Method:
Grind the above together and serve along with Chicken 65.
Bagara Baingan
Ingredients
Baingan 2 kg
Sesame Seeds 250 g
Peanuts ½ kg
Cumin seeds 50 g
Chilli powder 100 g
Corriander powder 50 g
Methi seeds 10 g
Onion ½ kg
Tamarind 100 g
Mint leaves 1 small bunch
Green Chillies 100 g
Ginger Garlic Paste 150 g
Oil ½ litre
Method:
1. Fry separately sesame seeds, peanuts, coriander seeds, cumin seeds and methi seeds and grind them separately into powder.
2. Chop the onion and green chillies, finely.
3. Take a pan, pour 3 teaspoons of oil and put green chillies after 3 seconds put onions fry them well till it changes it colour to golden brown. Now put Mint and fry for few seconds and turn off the stove.
4. After it cools, grind them with ginger garlic paste, little turmeric powder, red chilly powder, salt, corriander powder into a thick paste.
5. Quarter each brinjal (do not cut it completely) and stuff the above ground paste into it and leave it aside for 15 minutes
6. Take a pan, add oil and fry the stuffed brinjals for few minutes.
7. Then add the remaining ground paste and cook for some more time, seeing that brinjals do not break.
8. When it is well cooked add tamarind water (little bit concentrated), mix them and let it be cooked for 6-7 minutes.
9. Now add cumin powder and methi powder and turn off the stove and Garnish with corriander leaves and serve hot with Hyderabadi Biriyani.
Hyderabadi Mirchi Ka Salan
Ingredients:
Fresh big (medium thick) green chilies 2 kg
Mustard seeds 50 g
Kalonjee (onion seeds) 50 g
Fenugreek seeds 20 g
Tamarind pulp 150 g
Curry leaves 1 big bunch
Fresh chopped coriander 1 big bunch
Ginger garlic paste 150 g
Salt to taste
Red chili powder 100 g
Turmeric powder 10 g
Coriander powder 150 g
Garam masala powder 100 g
Jeera powder 50 g
Til (sesame seeds) 250 g
Ground nut 500 g
Fresh coconut grated 2 nos
Water 2 litres
Oil or ghee 750 g
Method:
1. Wash and slit the green chilies , apply little turmeric and salt, and keep it aside.
2. Grind sesame seeds, ground nuts and coconut into fine paste and keep aside.
3. Heat oil or ghee in a fat bottom vessel, add mustard seeds, kalonjee and fenugreek seeds and saute for some time. Add the chilies and curry leaves, see that the chilies are well soaked in oil. If the oil seems to be less add some more oil and saute the chilies for few seconds and then add ginger garlic paste and keep stirring for 2 minutes.
4. Add chili powder, turmeric powder, jeera powder, coriander powder, garam masala powder and salt according to taste and saute for 2 minutes.
5. Add the grounded paste (sesame seeds, coconut, ground nuts) and saute continuously so that the chilies are well coated with the paste and add little water if required and keep stirring.
6. Note:-When the oil comes on top and the chilies are almost tender add the tamarind pulp, according to taste that is how sour you want and cook for 5 minutes and take out of flame. And garnish with fresh chopped coriander. Serve with hot parathas, plain rice or biryani.
Aloo Gobi Ki Tahari
Ingredients
Basmati rice 1 ½ kg
Aloo (potatoes), peeled and cut into Quarters 225 g
Gobi (cauliflower), cut into florets 225 g
Onions 500 g
Tomatoes 500 g
Oil 350 g
Turmeric 15 g
Garlic & Ginger paste 100 g
Chili powder 1tsp
Garam masala 50 g
Bay leaves 10 g
Cloves 10 g
Cardamoms 10 g
Cinnamon 10 g
Mint leaves 1 small bunch
Corriander leaves 1 small bunch
Ghee 200 ml
Salt to taste
Method:
Wash the basmati rice and soak in water for 30 minutes.
Heat oil in a pan, fry cloves, cinnamon, bay leaves, cardamoms for few minutes. Then add chopped onions, tomatoes, ginger & garlic paste, fry for few minutes and then add rice, cauliflower florets, potato pieces and fry for another 5 minutes.
Add chopped coriander leaves and mint leaves, fry for some more time, then add turmeric, chilli powder, garam masala powder
Transfer this mixture to the rice cooker; add required water, salt, chili powder and Garam masala. Stir well until the ingredients mixes well with rice.
Cook until it is done and garnish with cilantro leaves, if desired
Hyderabadi Biryani/Raita
Ingredients:
Lamb Meat 6kgs
Onions (deep fried) 500 gms
Tomato 1 kg
Mint 3 bunches
Coriander leaves 2 bunches
Green Chilies 100gms
Yoghurt 1 litre
Chilli powder 100gms
Turmeric Powder 30gms
Garam masala 30gms
Cinnamon 20gms
Cardamom 20gms
Bay leaf 20gms
Saffron 2gms
Cream 200 gms
Oil 250 gms
Raw papaya paste 150gms
Ginger garlic paste 250gms
Salt to taste
Marinate all the above for 1 hour.
To cook Rice
Rice 5kg
Shahi Jeera 20gms
Ghee 1 kg
Mint leaves 1 big bunch
Salt to taste
• Boil water and cook the rice till 60% done.
• Pour oil in a heavy bottom handi and cook the meat mixture till 50% done.
• Layer with rice, quartered tomato, slit green chilly, chopped coriander leaves and place on dum for 40mts. Pour ghee before serving.
Double ka meetha:
Ingredients:
Bread 8 loaves
Milk 10 Liter
Sugar 2Kgs
Double Cream 1Kg
Ghee 1Kg
Cashew Nuts 500gms
Saffron 2 gms
Almonds 250gms
Cardamom 10gms
Method:
• Cut each bread slice into four or into triangle.
• Fry them in clarified butter till golden brown.
• Make sugar syrup by adding half a liter of water to the sugar and boil it for 15 minutes.
• Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.
• Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them.
• Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot and finish it in the oven.
• Refrigerate and serve as dessert.
Wednesday, July 4, 2007
Thursday, June 21, 2007
Kerala cuisine - III BHM Prodn. Practicals on June 25th & 26th June 2007
KERALA CUISINE (III Semester BHM Production Practicals on 26th & 27th June 2007)
Kerala is known as the "land of Spices". Even the Kerala cuisine is known for its spicy and hot foods. Traditionally, in Kerala food is served on a banana leaf. One has to take food with right hand. Almost every dish prepared in Kerala has coconut and spices to flavour the local cuisine giving it a sharp pungency that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours. Tender coconut water is a refreshing nutritious thirst quencher. The crunchy papadam, banana and jackfruit chips can give French-fry a run for their money any day.
Kerala cuisine is a combination of Vegetables, meats and seafood flavoured with a variety of spices. Seafood's are main diet of Coastal Kerala. Whereas Vegetable is the main diet in plains of Kerala and Meat is the main course among tribal and northern Kerala. The typical Kerala feast served on a banana leaf is a sumptuous spread of rice and more than 14 vegetable dishes, topped with `Payasam', the delicious sweet dessert cooked in milk. Some of the delicious are,
Rice
While Plain Steamed rice is usually taken with dishes in Sadya (Vegetarian), it is the basic ingredient. Biryanis (in Non vegetarian meals of the Arabic tradition).
Avial
Combination of vegetables like pumpkin, drumstick, potato, chilly etc and coconut sauce, it is a very popular side dish. Even mango, jackfruit and cashew nuts are included in Avial.
Thoran
Vegetables like Cabbage, Coconut, and Green chilly and mustard seed are either dried or steamed with spices like turmeric. Sometimes green papaya is used.
Sambar
It is made out of drumstick, tomato, potato, onion etc mixed with turmeric powder, chilly powder, coriander seeds and many more spices.
Olen
Beans and gourds mixed with several spices like chilly powder.
Kaalen
Made using Banana and curd mixed with coconut paste and green chilly.
Rasam
Rasam is a best for digestion. It is similar to a clear broth; Rasam may be flavoured tamarind, lemon, tomato, lentils and/or pepper.
Pachadi
Main ingredients are Pumpkin, Coconut milk and curd with green chilly. A pleasing
Payasam:
Sugared rice or noodles, served as a sweet.
Snacks
Popular snacks include banana chips, yam crisps, and Tapioca chips deep-fried with
Chilly powder.
Sweets
There's no shortage of sweets in Kerala. Jaggery is often used as a sweetener. It can be boiled and made into paste form. It can be used as a sweet sauce with curd or fruit. Milk rice, coconut rice, or vermicelli sweetened with jaggery is common dessert.
Avalose is a rice-based sweet rolled into a ball with jaggery.
Unniappam is pulped jackfruit, mixed with rice flour and jaggery, wrapped in a leaf and steamed.
Pradhaman is lentils boiled with coconut, cardamom and ginger. Jaggery and cashew nuts are also added. Halwa is made from bananas.
Appam is a Kerala favourite and there are many varieties. For breakfast this pancake is usually made from a rice flour and toddy batter. It has a thick, spongy center and very fine lacy outer section. It's usually taken with spiced sauce, sometimes with fruit.
Puttu is another popular breakfast dish. It is made from rice flour dough combined with shredded coconut steamed in a bamboo stick. It is served with banana or plain with sugar.
Idi-appam is rice noodles usually served with coconut milk but they may also accompany meat dishes.
CUISINE OF KERALA
The essential ingredient of the daily diet is rice. Breakfast, lunch or dinner, it is some rice preparation or the other, served along with a variety of fish. Fish is consumed in a variety of ways – it is preserved after being dried and salted or cooked in delicious coconut gravy. Prawns, shrimps and crustaceans constitute some of the other famous delicacies.
Morning Meals
After the morning dose of coffee, a typical malayali household serves breakfast that may either consist of soft idlis, prepared out of a paste of fermented rice and black pulses, or dosa, an oval spread of the same ingredients. Well-seasoned appams or periappams, made by mixing this paste with tomatoes, onions and other handy vegetables, are some of the
Other morning culinary delights
Midday Meals
Midday meals consist of boiled rice that may be mixed with moru (curd or butter milk) or Rasam (thin clear pepper water or soup) and a range of vegetables. Pachadi is a delicious dish, cooked out of tiny pieces of mango, mixed with hot spices. Sambar, pulses prepared with vegetables is a standard daily fare. A coconut-based dry fish dish that is mixed with minutely chopped vegetables, herbs and curry leaves, and similar to Avial, which is cooked in a sauce, is another delectable dish. Pappaddams, or crunchy round flakes made of rice flour, chutneys (a kind of sauce) and pickles, are scrumptious additions without which a meal is incomplete.
Wheat preparations are more popular in Muslim establishments. Well-prepared spirals called parottas and pathiris are made from refined flour, fried in oil and served with vegetables and curries. Chappati, poori (a sort of baked or deep fried equivalent of bread) may be cooked optionally.
Diverse Use of Ingredients
A mélange of aromas resulting from the free use of pepper, cardamom, cloves, turmeric, ginger, chillies, and mustard, used in most curries, fill the kitchens of the well-to-do, but generally the poorer folks content themselves with kanji (rice with water) and take fish with tapioca. Most dishes in Kerala are cooked in coconut oil and are incomplete without a mandatory use of coconut in some form or the other.
Kerala Snacks
Kerala is equally famous for traditionally homemade snacks a variety of banana chips, and ricer cookies, are served with evening coffee
MENU 3
Chemmeen Varuthathu
Appam/Pachakari Ishtew
Beans Thoran
Erucheri
Avial
Pacchadi
Chorru
Meen Vevvichatu (Spicy Kerala Fish Curry)/Kappa
Pappadam/Achaar
Ada Pradhaman
Chemmeen Varuthathu
Ingredients:
• Prawns 3 kg
• Lemon 12nos
• Red chilli paste 100 gm
• Turmeric powder 10 gm
• Cumin powder 15 gm
• Ginger-garlic paste 100 gm
• Salt to taste
• Oil to fry
Method:
• Clean, shell and de-vein the prawns
• Mix all the remaining ingredients, except oil, and apply it to the prawns.
• Keep aside for half an hour to marinate.
• Heat oil in a shallow pan and fry the prawns four at a time.
• Cook for three minutes, remove and drain.
• Serve hot, garnished with rings of onion and fried curry leaves.
Appam
Raw rice 4 kg (soaked for 6 hrs)
Coconut 5 nos
Cooked rice or pressed rice 250 gms (optional)
Coconut water 3 litres
Yeast granules 50 gms(dissolved in some coconut water or little hot water)
Salt and sugar to taste
1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
2. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.
TIPS:
• In case coconut water is unavailable, water may be used instead. However coconut water is preferred since it acts as a fermenting agent.
• Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
• A special traditional metal wok called 'appam chatty' in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick 'appam chatty' has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
• A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
Pachakari Ishtew
Potato ½ kg
Soaked green peas ½ kg
Beans ¼ kg
Carrot(diced) ¼ kg
Green chillies 50 gms
Ginger(grated) 100 gms
Garlic(chopped) 100 gms
Onion(large) ½ kg
Small onions 150 gms
Whole garam masala 10 gms
Thick coconut milk 1 litre
Thin coconut milk 2 litres
Salt to taste
For tempering:-
Coconut oil 100 ml
Dry red chilies (Kollamulaku) 25 gms
Small onions (Cheriyulli) 100 gms
(finely sliced)
Mustard seeds 50 gms
For making stew:-
• In a kadai, saute the onion, ginger, garlic, whole garam masala, large onions, and small onions and slit green chillies.
• When onion starts becoming transluscent, add the boiled vegetables and stir.
• Add 1 cup of thin coconut milk and mix well.
• Cook on high flame for 5 mins, add the thick coconut milk and stir.
Do not heat after this.
• Add pepper if needed.
• Little of Ari podi (Rice flour) can be added to make the stew thick.
• Splutter mustard seeds, small onions, and dry red chillies and curry leaves in ghee.
• Garnish the stew with the above.
• Chicken also can be added in this stew
Avial
Ingredients:
• 200g Beans
• 200g Yam
• 200 g Ash gourd
• 3 nos. Raw bananas
• 5 nos. Drumsticks
• 200g Potato
• 200g Shelled peas
• 1 litre Sour curds
• 10g Turmeric powder
• 1 bunch Curry leaves
• 500ml Coconut oil
• Salt to taste
Paste:
• Coconut 2 nos.
• Green chillies 100g
• Cumin seeds 30g
Method
• Grind together the coconut, green chillies and cumin seeds to make a fine paste, adding very little water. Mix the curd to the ground paste and keep aside.
• Peel and chop all the vegetables into 3-inch lengths.
• Cook the vegetables separately with very little water in a heavy-bottomed vessel.
• Mix all the cooked vegetables together with salt and turmeric powder.
• Add the paste and heat through, taking care to prevent curdling.
• Add the coconut oil and curry leaves and mix well. Do not heat.
• Serve hot with rice.
Beans Thoran
Ingredients
Beans 1 kg chopped
Coconut freshly grated 1 no.
Turmeric powder 10g
Green chillies 5g
Mustard & cumin seeds 20g
Urad dal 20g
Curry leaves few
Salt to taste
Coconut Oil 50ml
Method:
1. Boil the Beans with turmeric powder & salt
2. In the mean time grind to paste (coarsely) coconut, & green chillies.
3. Once the vegetables are boiled, heat oil in pan, add mustard and cumin seeds, urad dal, curry leaves & allow it to splutter.
4. Then add the beans & mix it well. Fry it for a minute, then add the paste & mix well.
5. Cook it for 5 min.
6. Serve hot with hot rice & sambhar.
Ericheri
Ingredients
Red pumpkin 1 kg
Yam ½ kg
Black Pepper corns 15 gms
Cumin seeds 15 gms
Red Chillies 50 gms
Turmeric powder 10 gms
Coconut (grated) 1 no.
Coconut Oil 100 ml
Mustard seeds 15 gms
Black gram dal 15 gms
Asafoetida 5 gms
Curry leaves 1 big bunch
Salt to taste
Method:
1. Cut the vegetables into big pieces. Boil with water, turmeric powder and salt.
2. Grind pepper, green chillies, cumin seeds and half the quantity of grated coconut with a little water. Add this ground mixture to half boiled vegetables.
3. In a hard bottomed pan, pour in the oil, add mustard seeds, cumin seeds, black gram dal, curry leaves and the remaining grated coconut. Fry till the coconut turns colour and add to the boiled vegetable mixture. If it turns out too thick, you can add water.
Pacchadi
Ingredients
White Pumpkin (squash) 1 kg
Coconut 2 nos.
Green Chilly 50 gms
Salt As required
Coconut oil 100 ml
Mustard seeds 15 gms
Curry leaves 1 bunch
Shallot 100 gms
Preparation:
Peel the pumpkin and grate. In a thick bottomed vessel, add very little water, slit green chilly, grated pumpkin and cook. Grind coconut and shallots to a fine paste. Add this paste to the cooked pumpkin and bring to boil. Splutter mustard seeds in coconut oil, add curry leaves and pour it over the pachadi and serve it chilled.
Meen Vevvichatu (SPICY KERALA FISH CURRY)
Ingredients
• King Fish Cleaned 3 kg
• Kodampuli boiled in water 20 nos.
• Curry Leaves 1 Big bunch
• Red Chilli Powder 100g
• Turmeric Powder 10g
• Fenugreek 10g
• Coconut Oil 200ml
• Ginger 100g
• Garlic 50g
• Mustard seeds 30g
• Salt to taste
Method:
• Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.
• Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.
• Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.
• Fry the paste at a medium heat, till the paste becomes consistent.
• Add the water containing the extract of Kodampuli, check the level of sourness.
• When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces.
• Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
• When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.
• Serve hot with rice, or tapioca. This dish could be preserved for a few days.
Ada Pradhaman
Ingredients:
• Ada 1 kg
• Jaggery 3 kg
• Ghee ½ kg
• Cardamom 30 g
• Coconut 6 nos.
• Raisins 250 g
• Cashew nuts 250 g
Method:
• Melt Jaggery and keep aside.
• Boil water and keep the ada in it till it is cooked soft. Strain after 10 minutes and keep aside.
• Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
• Take two extracts of the coconut milk and add the second extract the above mixture.
• Boil this until it becomes thick. Take it off the fire and add the first extract of milk.
• Fry the cashew and raisins and ghee and garnish the Payasam.
Kerala is known as the "land of Spices". Even the Kerala cuisine is known for its spicy and hot foods. Traditionally, in Kerala food is served on a banana leaf. One has to take food with right hand. Almost every dish prepared in Kerala has coconut and spices to flavour the local cuisine giving it a sharp pungency that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours. Tender coconut water is a refreshing nutritious thirst quencher. The crunchy papadam, banana and jackfruit chips can give French-fry a run for their money any day.
Kerala cuisine is a combination of Vegetables, meats and seafood flavoured with a variety of spices. Seafood's are main diet of Coastal Kerala. Whereas Vegetable is the main diet in plains of Kerala and Meat is the main course among tribal and northern Kerala. The typical Kerala feast served on a banana leaf is a sumptuous spread of rice and more than 14 vegetable dishes, topped with `Payasam', the delicious sweet dessert cooked in milk. Some of the delicious are,
Rice
While Plain Steamed rice is usually taken with dishes in Sadya (Vegetarian), it is the basic ingredient. Biryanis (in Non vegetarian meals of the Arabic tradition).
Avial
Combination of vegetables like pumpkin, drumstick, potato, chilly etc and coconut sauce, it is a very popular side dish. Even mango, jackfruit and cashew nuts are included in Avial.
Thoran
Vegetables like Cabbage, Coconut, and Green chilly and mustard seed are either dried or steamed with spices like turmeric. Sometimes green papaya is used.
Sambar
It is made out of drumstick, tomato, potato, onion etc mixed with turmeric powder, chilly powder, coriander seeds and many more spices.
Olen
Beans and gourds mixed with several spices like chilly powder.
Kaalen
Made using Banana and curd mixed with coconut paste and green chilly.
Rasam
Rasam is a best for digestion. It is similar to a clear broth; Rasam may be flavoured tamarind, lemon, tomato, lentils and/or pepper.
Pachadi
Main ingredients are Pumpkin, Coconut milk and curd with green chilly. A pleasing
Payasam:
Sugared rice or noodles, served as a sweet.
Snacks
Popular snacks include banana chips, yam crisps, and Tapioca chips deep-fried with
Chilly powder.
Sweets
There's no shortage of sweets in Kerala. Jaggery is often used as a sweetener. It can be boiled and made into paste form. It can be used as a sweet sauce with curd or fruit. Milk rice, coconut rice, or vermicelli sweetened with jaggery is common dessert.
Avalose is a rice-based sweet rolled into a ball with jaggery.
Unniappam is pulped jackfruit, mixed with rice flour and jaggery, wrapped in a leaf and steamed.
Pradhaman is lentils boiled with coconut, cardamom and ginger. Jaggery and cashew nuts are also added. Halwa is made from bananas.
Appam is a Kerala favourite and there are many varieties. For breakfast this pancake is usually made from a rice flour and toddy batter. It has a thick, spongy center and very fine lacy outer section. It's usually taken with spiced sauce, sometimes with fruit.
Puttu is another popular breakfast dish. It is made from rice flour dough combined with shredded coconut steamed in a bamboo stick. It is served with banana or plain with sugar.
Idi-appam is rice noodles usually served with coconut milk but they may also accompany meat dishes.
CUISINE OF KERALA
The essential ingredient of the daily diet is rice. Breakfast, lunch or dinner, it is some rice preparation or the other, served along with a variety of fish. Fish is consumed in a variety of ways – it is preserved after being dried and salted or cooked in delicious coconut gravy. Prawns, shrimps and crustaceans constitute some of the other famous delicacies.
Morning Meals
After the morning dose of coffee, a typical malayali household serves breakfast that may either consist of soft idlis, prepared out of a paste of fermented rice and black pulses, or dosa, an oval spread of the same ingredients. Well-seasoned appams or periappams, made by mixing this paste with tomatoes, onions and other handy vegetables, are some of the
Other morning culinary delights
Midday Meals
Midday meals consist of boiled rice that may be mixed with moru (curd or butter milk) or Rasam (thin clear pepper water or soup) and a range of vegetables. Pachadi is a delicious dish, cooked out of tiny pieces of mango, mixed with hot spices. Sambar, pulses prepared with vegetables is a standard daily fare. A coconut-based dry fish dish that is mixed with minutely chopped vegetables, herbs and curry leaves, and similar to Avial, which is cooked in a sauce, is another delectable dish. Pappaddams, or crunchy round flakes made of rice flour, chutneys (a kind of sauce) and pickles, are scrumptious additions without which a meal is incomplete.
Wheat preparations are more popular in Muslim establishments. Well-prepared spirals called parottas and pathiris are made from refined flour, fried in oil and served with vegetables and curries. Chappati, poori (a sort of baked or deep fried equivalent of bread) may be cooked optionally.
Diverse Use of Ingredients
A mélange of aromas resulting from the free use of pepper, cardamom, cloves, turmeric, ginger, chillies, and mustard, used in most curries, fill the kitchens of the well-to-do, but generally the poorer folks content themselves with kanji (rice with water) and take fish with tapioca. Most dishes in Kerala are cooked in coconut oil and are incomplete without a mandatory use of coconut in some form or the other.
Kerala Snacks
Kerala is equally famous for traditionally homemade snacks a variety of banana chips, and ricer cookies, are served with evening coffee
MENU 3
Chemmeen Varuthathu
Appam/Pachakari Ishtew
Beans Thoran
Erucheri
Avial
Pacchadi
Chorru
Meen Vevvichatu (Spicy Kerala Fish Curry)/Kappa
Pappadam/Achaar
Ada Pradhaman
Chemmeen Varuthathu
Ingredients:
• Prawns 3 kg
• Lemon 12nos
• Red chilli paste 100 gm
• Turmeric powder 10 gm
• Cumin powder 15 gm
• Ginger-garlic paste 100 gm
• Salt to taste
• Oil to fry
Method:
• Clean, shell and de-vein the prawns
• Mix all the remaining ingredients, except oil, and apply it to the prawns.
• Keep aside for half an hour to marinate.
• Heat oil in a shallow pan and fry the prawns four at a time.
• Cook for three minutes, remove and drain.
• Serve hot, garnished with rings of onion and fried curry leaves.
Appam
Raw rice 4 kg (soaked for 6 hrs)
Coconut 5 nos
Cooked rice or pressed rice 250 gms (optional)
Coconut water 3 litres
Yeast granules 50 gms(dissolved in some coconut water or little hot water)
Salt and sugar to taste
1. Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
2. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.
TIPS:
• In case coconut water is unavailable, water may be used instead. However coconut water is preferred since it acts as a fermenting agent.
• Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
• A special traditional metal wok called 'appam chatty' in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick 'appam chatty' has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
• A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
Pachakari Ishtew
Potato ½ kg
Soaked green peas ½ kg
Beans ¼ kg
Carrot(diced) ¼ kg
Green chillies 50 gms
Ginger(grated) 100 gms
Garlic(chopped) 100 gms
Onion(large) ½ kg
Small onions 150 gms
Whole garam masala 10 gms
Thick coconut milk 1 litre
Thin coconut milk 2 litres
Salt to taste
For tempering:-
Coconut oil 100 ml
Dry red chilies (Kollamulaku) 25 gms
Small onions (Cheriyulli) 100 gms
(finely sliced)
Mustard seeds 50 gms
For making stew:-
• In a kadai, saute the onion, ginger, garlic, whole garam masala, large onions, and small onions and slit green chillies.
• When onion starts becoming transluscent, add the boiled vegetables and stir.
• Add 1 cup of thin coconut milk and mix well.
• Cook on high flame for 5 mins, add the thick coconut milk and stir.
Do not heat after this.
• Add pepper if needed.
• Little of Ari podi (Rice flour) can be added to make the stew thick.
• Splutter mustard seeds, small onions, and dry red chillies and curry leaves in ghee.
• Garnish the stew with the above.
• Chicken also can be added in this stew
Avial
Ingredients:
• 200g Beans
• 200g Yam
• 200 g Ash gourd
• 3 nos. Raw bananas
• 5 nos. Drumsticks
• 200g Potato
• 200g Shelled peas
• 1 litre Sour curds
• 10g Turmeric powder
• 1 bunch Curry leaves
• 500ml Coconut oil
• Salt to taste
Paste:
• Coconut 2 nos.
• Green chillies 100g
• Cumin seeds 30g
Method
• Grind together the coconut, green chillies and cumin seeds to make a fine paste, adding very little water. Mix the curd to the ground paste and keep aside.
• Peel and chop all the vegetables into 3-inch lengths.
• Cook the vegetables separately with very little water in a heavy-bottomed vessel.
• Mix all the cooked vegetables together with salt and turmeric powder.
• Add the paste and heat through, taking care to prevent curdling.
• Add the coconut oil and curry leaves and mix well. Do not heat.
• Serve hot with rice.
Beans Thoran
Ingredients
Beans 1 kg chopped
Coconut freshly grated 1 no.
Turmeric powder 10g
Green chillies 5g
Mustard & cumin seeds 20g
Urad dal 20g
Curry leaves few
Salt to taste
Coconut Oil 50ml
Method:
1. Boil the Beans with turmeric powder & salt
2. In the mean time grind to paste (coarsely) coconut, & green chillies.
3. Once the vegetables are boiled, heat oil in pan, add mustard and cumin seeds, urad dal, curry leaves & allow it to splutter.
4. Then add the beans & mix it well. Fry it for a minute, then add the paste & mix well.
5. Cook it for 5 min.
6. Serve hot with hot rice & sambhar.
Ericheri
Ingredients
Red pumpkin 1 kg
Yam ½ kg
Black Pepper corns 15 gms
Cumin seeds 15 gms
Red Chillies 50 gms
Turmeric powder 10 gms
Coconut (grated) 1 no.
Coconut Oil 100 ml
Mustard seeds 15 gms
Black gram dal 15 gms
Asafoetida 5 gms
Curry leaves 1 big bunch
Salt to taste
Method:
1. Cut the vegetables into big pieces. Boil with water, turmeric powder and salt.
2. Grind pepper, green chillies, cumin seeds and half the quantity of grated coconut with a little water. Add this ground mixture to half boiled vegetables.
3. In a hard bottomed pan, pour in the oil, add mustard seeds, cumin seeds, black gram dal, curry leaves and the remaining grated coconut. Fry till the coconut turns colour and add to the boiled vegetable mixture. If it turns out too thick, you can add water.
Pacchadi
Ingredients
White Pumpkin (squash) 1 kg
Coconut 2 nos.
Green Chilly 50 gms
Salt As required
Coconut oil 100 ml
Mustard seeds 15 gms
Curry leaves 1 bunch
Shallot 100 gms
Preparation:
Peel the pumpkin and grate. In a thick bottomed vessel, add very little water, slit green chilly, grated pumpkin and cook. Grind coconut and shallots to a fine paste. Add this paste to the cooked pumpkin and bring to boil. Splutter mustard seeds in coconut oil, add curry leaves and pour it over the pachadi and serve it chilled.
Meen Vevvichatu (SPICY KERALA FISH CURRY)
Ingredients
• King Fish Cleaned 3 kg
• Kodampuli boiled in water 20 nos.
• Curry Leaves 1 Big bunch
• Red Chilli Powder 100g
• Turmeric Powder 10g
• Fenugreek 10g
• Coconut Oil 200ml
• Ginger 100g
• Garlic 50g
• Mustard seeds 30g
• Salt to taste
Method:
• Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.
• Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.
• Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.
• Fry the paste at a medium heat, till the paste becomes consistent.
• Add the water containing the extract of Kodampuli, check the level of sourness.
• When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces.
• Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
• When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.
• Serve hot with rice, or tapioca. This dish could be preserved for a few days.
Ada Pradhaman
Ingredients:
• Ada 1 kg
• Jaggery 3 kg
• Ghee ½ kg
• Cardamom 30 g
• Coconut 6 nos.
• Raisins 250 g
• Cashew nuts 250 g
Method:
• Melt Jaggery and keep aside.
• Boil water and keep the ada in it till it is cooked soft. Strain after 10 minutes and keep aside.
• Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
• Take two extracts of the coconut milk and add the second extract the above mixture.
• Boil this until it becomes thick. Take it off the fire and add the first extract of milk.
• Fry the cashew and raisins and ghee and garnish the Payasam.
Tuesday, June 12, 2007
Karnataka cuisine III Semester 17th and 18th June 2007
KARNATAKA CUISINE
Karnataka is blessed with a rich culinary heritage. Regional food habits differ vastly depending on locally available ingredients; the result is a richly varied spread. Karnataka’s cuisine is characterized by distinct textures, flavours and tastes. The state’s vast culinary repertoire encompasses the earthy flavours of North Karnataka, the traditional fare of South Karnataka, the spicy dishes of the coastal region and the distinctive Kodava cuisine.
Mangalore: Spicy fish delicacies like kane fry (ladyfish), rice-based preparations and a wide variety of fruits are perennial favourites on the Mangalorean menu. Epicures believe that fresh coconut, chillies and the Mangalorean mind together create culinary magic. Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, rice rotis, kori roti (a dry, crisp, almost wafer-thin rice roti which is served with chicken curry as a delicacy), and neer dosa. Patrode, a special dish prepared by steaming stuffed colocasia leaves, is a delicacy not to be missed. Akki roti, or rice roti, is a favourite not only in Mangalore but also in Malnad and Kodagu.
Malnads: Malnad cuisine is fusion of Coorgi and Mangalorean fare. Key preparations include the midigayi pickle (small raw mango), sandige, avalakki (beaten rice), and talipittu (Akki roti made of rice flour).
Udupi: The ubiquitous masala dosa has its origins in Udupi and a whole school of South Indian vegetarian cuisine takes its name from this town. This is ‘pure’ vegetarian food, sans onions or garlic. Pumpkins and gourds are the main ingredients, while sambar is prepared with ground coconut and coconut oil as its base. Rasam, a spicy pepper water, is an essential part of the menu and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialties.
Kodagu: Kodava cuisine is very distinctive, as are the costumes, customs and festivals of the Kodavas. Pandi curry (pork curry) and kadumbuttu (rice dumplings) are arguably the most delectable dishes in the Kodava repertoire. The succulent koli curry (chicken curry), nool puttu (rice noodles), votti (rice roti), and bembla curry (bamboo shoot curry) are also worth trying.
North Karnataka: The people of North Karnataka have a taste for wheat and jowar rotis (unleavened bread made of millet), a delicacy best savoured with a variety of chutneys or spicy curries. Apart from the jowar rotis and the trademark yenne badanekayi (brinjal curry), North Karnataka fare boasts a wide range of rotis to choose from: Jolada roti, thali peet, khadak roti and sajja roti (bajra roti). These rotis are accompanied by side dishes like yenne badanekayi, kaalu palya, soppu palya, usli (made from spicy sprouted gram) and jholka (made from channa dal flour). The best North Karnataka sweets are Dharwad peda, Gokak khardantu, Belgaum khunda, shenga holige and yellu holige, besides the local hoornada holige.
Breakfast: As far as standard breakfast eats are concerned, you can choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed), idli-sambar (steamed rice cakes and curry), thatte idlis (flat idlis), masala dosa (pancake with curried potato filling), set dosa, rava dosa, puri palya, uthapam, vada sambar or kesari bhath (a sweet made of semolina and sugar laced with saffron) and lots more.
Traditional Fare: The traditional culinary fare of Karnataka is a sumptuous spread that includes several essential menu items. These include protein-rich cereal salads like kosambri, palyas (warm vegetable salads made out of parboiled vegetables chopped fine and tossed with desiccated coconut, green chillies, curry leaves and mustard seasoning), gojju (a vegetable cooked in tamarind juice with chilli powder in it), tovve (cooked dal without too much seasoning), huli (a thick broth of lentils and vegetables cooked together with ground coconut, spices, tamarind and chilli powder) and pappad. A complete range of rice-based dishes, including chitranna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice with eggplant), and pulliyogare (rice flavoured with tamarind juice and spiced with groundnuts) form an integral part of the traditional repertoire. The most distinctive Karnataka dish, however, is the celebrated bisibelebhath, a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon. In rural areas, ragi (steam-cooked finger millet rolled into large balls) served either with mutton curry or soppina saaru forms the staple diet.
Desserts: To end your meal, you may wish to indulge in sweets like chiroti (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk), Mysore pak, obbattu or holige (a flat, thin, wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet) and shavige payasa (made of milk, vermicelli, sugar and cardamom powder)
Karnataka Dishes
The cuisine of Karnataka is quite varied with each region of the state having its own unique flavours. A typical Karnataka or Mysore meal is pure vegetarian cooked in sesame and ground nut oil while the coastal areas have a simple, yet flavorsome cuisine with meat, fish and seafood varieties cooked in coconut oil especially Mangalore coast with their Goan influence have their own distinct fish and meat specialties cooked in coconut milk. The Bhakri meal of northern Karnataka based on Jowar is very different as is the ragi meal of the rural areas of Mysore. The Kodavas or Coorgis, who are culturally quite different from the rest of the state, have an equally distinct cuisine.
The three staple items of Karnataka's culinary culture are rice, ragi and jowar (millet). The people in the northern districts prefer millet rotis with spicy vegetable preparations while in rural Mysore the preference is steamed ragi balls served with hot chutney or 'huli', very similar to Sambar. The traditional Karnataka meal is served on banana leaf (Patravali) or 'muttuga' leaves stitched together. Rice is served with a number of delicacies such as 'Huli', 'Kosambari' a lentil salad, 'Playas' mixed vegetables cooked mildly, 'Kootu', 'Saaru' a clear pepper broth, 'obattu' and any payasa (Kheer) etc and finally 'chitranna' rice flavoured with lemon juice, green chilli and turmeric powder and sprinkled with fried groundnuts and coriander leaves which is a must in the formal meal. Puris made from whole-wheat flour are also served along with pappads and pickle. Other popular Karnataka specialties are Bisi bele bath, Uppittu, Mysore masala dosa and sweet dishes such as Obbattu or Holighe which is flat, thin, wafer-like chappati filled with a mixture of jaggery, coconut and sugar and fried gently on a skillet, 'Kesari bhath' (a halwa made of semolina, sugar, and saffron), chiroti, Mysore pak etc.
Cuisine of Karnataka
The delectable Karnataka cuisine is an inseparable part of the state. Here, the range of cuisine is quite varied. The ingredients, flavors and the tastes of its cuisines are distinctive and versatile. For breakfast, choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed), idli-sambar (steamed rice cake and curry), tatte idlis (flat idlis), masala dosa (pancake with curried potato filling), rava dosa, puri playa, uthapam, vada sambar or kesari bhath (a halwa made of semolina, sugar and laced with saffron). Spicy fish delicacies like kane fry (lady-fish) are perennial favourites on the Mangalorean menu. Patrode, a special dish prepared by steamed stuffed colocasia leaves is a delicacy not to be missed. Akki roti is a favourite not only in Mangalore but also in Malnad and Coorg. There is a vast range of rice-based dishes including chirtanna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice of eggplant) and pulliyogare (rice flavoured with tamarind juice and spiced with seasoning). The very special Karnataka dish, however, is the celebrated bisi bele bhath - a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon.
To end your meal, there are sweets like chiroti (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk), Mysore pak, obbattu or holige (a flat, thin wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet), Dharwad peda, Gokak, kardantu and Shavige payasa (made of milk, vermicelli, sugar and cardamom seed).
MENU
Maddur Vada/Coconut Chutney
Soppu Saaru
Bazhalakai Palya
Nimbhanhannu Chitranna
Kabuli Usli
Kosambari
Kaima Undai Saaru
Akki Roti/Kai chutney
Appla/Sandigye/Uppinakai
Kadlebela Payasa
MADDUR VADA
Ingredients:
• 1 kg rice flour
• ½ kg maida
• ½ kg rava
• 11/2 kg Onions
• 100gms Green chillies
• 1 fresh bunch chopped coriander leaves
Method:
• First heat some oil and add it to the rice flour, maida, rava and mix it.
• Add finely chopped onions, coriander leaves from which you have to make a thick paste. Fry the above in the oil until golden brown.
• Serve it hot with coconut chutney.
Soppina Saaru
Ingredients:
Chopped green leaves (any green leaves ) 2 bunches
Tur Dal ½ kg
Tomatoes ½ kg
Turmeric 10gms
Sambar powder 50gms
Grated coconut 250gms
Tamarind juice 150ml
Jaggery 1 lemon sized
Salt to taste
For Tempering:
Oil 100ml, broken 10 red chillies, mustard seeds 50gms, hing 4gms, curry leaves few sprigs and chopped corriander leaves for garnishing
Method:
Wash and clean chopped greens. Pressure-cook this with tur dal, tomatoes and turmeric. Later take it out and pour it into a container. Grind cooked tomatoes, coconut and sambar powder. Add this paste to the container. Later add salt, tamarind, jaggery and little water and bring it to boil. Atlast temper and season it and serve hot.
Kabuli Usli
Ingredients
• Kabuli channa 1kg
• Onion ½ kg
• Green Chillies 15gms
• Ginger(grated) 20gms
• Oil 100ml
• Mustard seeds 20gms
• Chopped coriander leaves (finely chopped, to garnish)
• Grated coconut 150gms
• Turmeric powder 10gms
• Urad dal 10gms
• Asafoetida 4gms
• 1 bunch curry leaves (optional)
• Salt to taste
Method:
• Cut the green chillies and onion.
• In a pressure pan, boil the soaked kabuli channa with salt and grated ginger and cook well.
• Heat the oil in a kadai, temper with mustard seeds, urad dal,, asafoetida and curry leaves.
• Add the cut onions and chillies and fry till onions turn pink.
• Add the cooked kabuli channa, fry for 10-15 minutes.
• Garnish with coriander leaves and grated coconut.
• Serve hot usli along with rice.
Kosambari
Ingredients
• Soaked moong dal(washed & split green gram dal) ½ kg
• Cucumber (grated) ½ kg
• Carrot (grated) ½ kg
• Green chiliies(finely chopped) – 20gms
• Finely chopped coriander leaves – 1 bunch
• Lemon Juice – 150ml
• Fresh grated coconut – 150gms
• Salt to taste
For tempering:
Oil 50ml
Mustard seeds 25 gms
Asafoetida 4 gms
Preparation
Mix the above ingredients in the salad bowl. Make mustard vaggarini(vagar) and pour it in the salad bowl. Mix it well and garnish with coconut.
Bazhakkai Palya
Ingredients :
Raw Banana 12 nos
Chili Powder 100 gms
Corriander powder 50 gms
Turmeric Powder 10 gms
Salt To Taste
Curry Leaves one bunch
Mustard Seeds 50 gms
Oil 100 ml
Crushed garlic 100 gms
Method :
1) Peel the edges of the banana lightly, dice with 1" thickness.Wash well, cook aldente with salt, drain and keep aside.
2) 2) Heat 1 Tbsp oil in a non stick pan,put mustard seeds and wait till it splutters.Add the curry leaves,cooked banana, salt, chili powder,turmeric powder and little water. Fry well for 5 minutes on high flame and serve it hot.
3) 3).It goes well as a side dish with rice and Dal.
Kaima Undai Saaru
Ingredients:
For meat balls:
• 2 kg Mutton kaima
• 150gms Ginger garlic paste
• 1big bunch Coriander leaves (chopped fine)
• ½ bunch Mint leaves (chopped fine)
• 10 Eggs
• 200gms Red chilly paste
• 50gms Garam masala
• 25gms Black pepper (ground)
For curry:
• 1kg Onions
• 5gms Bay leaves
• 20gms Whole garam masala
• 4 nos Coconut ( browned & ground)
• 150gms Ginger garlic paste
• 2 kgs Tomatoes (pureed)
• Salt to taste
• 15gms Turmeric powder
• 200gms Red chili powder
• 150gms Coriander powder
• 50gms Cumin and somph powder
• 50gms Black pepper powder
Method:
• Mix the mince with the mentioned ingredients.
• Roll into balls and keep aside.
• Take the oil, heat it in a pan and crackle the whole garam masala.
• Fry the chopped onions, grind and sauté to a light brown color.
• Add tej pattas, ginger garlic paste, tomato puree, browned coconut paste, coriander powder, turmeric powder, cumin and somph powder, salt and red chili powder and fry this well.
• Add two glasses of water to the pan and bring to a boil.
• Immediately, put in the koftas and turn the flame low.
• Cover and let it on fire until done.
• Add the garam masala when the dish is almost ready.
• Take off the fire when done and garnish with chopped coriander leaves
• Serves hot with steamed rice.
Akki Roti/Kai Chutney (coconut chutney – red)
Ingredients:
• Rice flour (Akki hittu) 1 ½ kg
• Chopped onion ½ kg
• Chopped green chillies 100gms
• Grated fresh coconut 150gms
• Chopped coriander leaves 2 bunches
• Cumin seeds (jeera) 50 gms
• Chillie powder 10 gms
• Turmeric 50 gms
• Asafoetida (hing) 10 gms
• Oil ½ kg
• Salt to taste
Method:
• Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
• Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick roti.
• Heat a pan and lace the prepared roti on it. Make 3-4 holes in the rotis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough
• Ragi Roti can be made with the same procedure by replacing rice flour with ragi flour.
• Grated vegetables like carrots and cabbage can also be added while making the dough.
Nimbhannu Chitranna
Ingredients:
• Basmati or Jeera samba rice 2 kg
• Lemon juice 500 ml
• Mustard Seeds 100gms
• Urad daal 50 gms
• Chana daal 50 gms
• Dried red chillies 20 nos
• Turmeric powder 25 gms
• Asafetida 10 gms
• Roasted peanuts 200 gms
• Roasted cashewnuts 150 gms
• Curry leaves 1 bunch
• Grated coconut 250 gms
• Vegetable oil 100gms
• Ghee 150gms
• Salt to taste
Method:
• Wash rice well before cooking.
• Once the rice is cooked, add some oil and keep it aside.
• Heat oil in a deep frying pan or a kadai.
• Add asafetida, dried red chillies cut into two, urad dal and chana dal.
• Cook until dals change colour to light brown.
• Add peanuts. cashewnuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more.
• Next add turmeric powder and stir well.
• Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break and serve hot or warm.
KADLEBELE PAYASAM
Ingredients:
• Chana dal( Bengal gram dal) 1 kg
• Jaggery 750 gms
• Ghee 200 ml
• Cardamom 10 gms
• Raisins, cashew nuts 200 gms
• Coconut milk 1 litre
• Milk/water 2 kg
Method:
• Fry cashew nuts and raisins in ghee and keep it aside.
• Now shallow fry chana dal till it turns red, then add water or milk to boil.
• Now grind coconut in a mixie and take out the milk from it then add this to the chana dal and allow it to boil till it is done and slightly mash the dal.
• In the meantime add cardamom powder, jaggery and milk and boil.
• After it is done add raisins and cashew nuts
• Serve it cool
Karnataka is blessed with a rich culinary heritage. Regional food habits differ vastly depending on locally available ingredients; the result is a richly varied spread. Karnataka’s cuisine is characterized by distinct textures, flavours and tastes. The state’s vast culinary repertoire encompasses the earthy flavours of North Karnataka, the traditional fare of South Karnataka, the spicy dishes of the coastal region and the distinctive Kodava cuisine.
Mangalore: Spicy fish delicacies like kane fry (ladyfish), rice-based preparations and a wide variety of fruits are perennial favourites on the Mangalorean menu. Epicures believe that fresh coconut, chillies and the Mangalorean mind together create culinary magic. Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, rice rotis, kori roti (a dry, crisp, almost wafer-thin rice roti which is served with chicken curry as a delicacy), and neer dosa. Patrode, a special dish prepared by steaming stuffed colocasia leaves, is a delicacy not to be missed. Akki roti, or rice roti, is a favourite not only in Mangalore but also in Malnad and Kodagu.
Malnads: Malnad cuisine is fusion of Coorgi and Mangalorean fare. Key preparations include the midigayi pickle (small raw mango), sandige, avalakki (beaten rice), and talipittu (Akki roti made of rice flour).
Udupi: The ubiquitous masala dosa has its origins in Udupi and a whole school of South Indian vegetarian cuisine takes its name from this town. This is ‘pure’ vegetarian food, sans onions or garlic. Pumpkins and gourds are the main ingredients, while sambar is prepared with ground coconut and coconut oil as its base. Rasam, a spicy pepper water, is an essential part of the menu and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialties.
Kodagu: Kodava cuisine is very distinctive, as are the costumes, customs and festivals of the Kodavas. Pandi curry (pork curry) and kadumbuttu (rice dumplings) are arguably the most delectable dishes in the Kodava repertoire. The succulent koli curry (chicken curry), nool puttu (rice noodles), votti (rice roti), and bembla curry (bamboo shoot curry) are also worth trying.
North Karnataka: The people of North Karnataka have a taste for wheat and jowar rotis (unleavened bread made of millet), a delicacy best savoured with a variety of chutneys or spicy curries. Apart from the jowar rotis and the trademark yenne badanekayi (brinjal curry), North Karnataka fare boasts a wide range of rotis to choose from: Jolada roti, thali peet, khadak roti and sajja roti (bajra roti). These rotis are accompanied by side dishes like yenne badanekayi, kaalu palya, soppu palya, usli (made from spicy sprouted gram) and jholka (made from channa dal flour). The best North Karnataka sweets are Dharwad peda, Gokak khardantu, Belgaum khunda, shenga holige and yellu holige, besides the local hoornada holige.
Breakfast: As far as standard breakfast eats are concerned, you can choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed), idli-sambar (steamed rice cakes and curry), thatte idlis (flat idlis), masala dosa (pancake with curried potato filling), set dosa, rava dosa, puri palya, uthapam, vada sambar or kesari bhath (a sweet made of semolina and sugar laced with saffron) and lots more.
Traditional Fare: The traditional culinary fare of Karnataka is a sumptuous spread that includes several essential menu items. These include protein-rich cereal salads like kosambri, palyas (warm vegetable salads made out of parboiled vegetables chopped fine and tossed with desiccated coconut, green chillies, curry leaves and mustard seasoning), gojju (a vegetable cooked in tamarind juice with chilli powder in it), tovve (cooked dal without too much seasoning), huli (a thick broth of lentils and vegetables cooked together with ground coconut, spices, tamarind and chilli powder) and pappad. A complete range of rice-based dishes, including chitranna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice with eggplant), and pulliyogare (rice flavoured with tamarind juice and spiced with groundnuts) form an integral part of the traditional repertoire. The most distinctive Karnataka dish, however, is the celebrated bisibelebhath, a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon. In rural areas, ragi (steam-cooked finger millet rolled into large balls) served either with mutton curry or soppina saaru forms the staple diet.
Desserts: To end your meal, you may wish to indulge in sweets like chiroti (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk), Mysore pak, obbattu or holige (a flat, thin, wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet) and shavige payasa (made of milk, vermicelli, sugar and cardamom powder)
Karnataka Dishes
The cuisine of Karnataka is quite varied with each region of the state having its own unique flavours. A typical Karnataka or Mysore meal is pure vegetarian cooked in sesame and ground nut oil while the coastal areas have a simple, yet flavorsome cuisine with meat, fish and seafood varieties cooked in coconut oil especially Mangalore coast with their Goan influence have their own distinct fish and meat specialties cooked in coconut milk. The Bhakri meal of northern Karnataka based on Jowar is very different as is the ragi meal of the rural areas of Mysore. The Kodavas or Coorgis, who are culturally quite different from the rest of the state, have an equally distinct cuisine.
The three staple items of Karnataka's culinary culture are rice, ragi and jowar (millet). The people in the northern districts prefer millet rotis with spicy vegetable preparations while in rural Mysore the preference is steamed ragi balls served with hot chutney or 'huli', very similar to Sambar. The traditional Karnataka meal is served on banana leaf (Patravali) or 'muttuga' leaves stitched together. Rice is served with a number of delicacies such as 'Huli', 'Kosambari' a lentil salad, 'Playas' mixed vegetables cooked mildly, 'Kootu', 'Saaru' a clear pepper broth, 'obattu' and any payasa (Kheer) etc and finally 'chitranna' rice flavoured with lemon juice, green chilli and turmeric powder and sprinkled with fried groundnuts and coriander leaves which is a must in the formal meal. Puris made from whole-wheat flour are also served along with pappads and pickle. Other popular Karnataka specialties are Bisi bele bath, Uppittu, Mysore masala dosa and sweet dishes such as Obbattu or Holighe which is flat, thin, wafer-like chappati filled with a mixture of jaggery, coconut and sugar and fried gently on a skillet, 'Kesari bhath' (a halwa made of semolina, sugar, and saffron), chiroti, Mysore pak etc.
Cuisine of Karnataka
The delectable Karnataka cuisine is an inseparable part of the state. Here, the range of cuisine is quite varied. The ingredients, flavors and the tastes of its cuisines are distinctive and versatile. For breakfast, choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed), idli-sambar (steamed rice cake and curry), tatte idlis (flat idlis), masala dosa (pancake with curried potato filling), rava dosa, puri playa, uthapam, vada sambar or kesari bhath (a halwa made of semolina, sugar and laced with saffron). Spicy fish delicacies like kane fry (lady-fish) are perennial favourites on the Mangalorean menu. Patrode, a special dish prepared by steamed stuffed colocasia leaves is a delicacy not to be missed. Akki roti is a favourite not only in Mangalore but also in Malnad and Coorg. There is a vast range of rice-based dishes including chirtanna (rice with lime juice, green chilli, turmeric powder sprinkled with fried groundnuts and coriander leaves), vangibhath (spiced rice of eggplant) and pulliyogare (rice flavoured with tamarind juice and spiced with seasoning). The very special Karnataka dish, however, is the celebrated bisi bele bhath - a unique combination of rice, dal, tamarind, chilli powder and a dash of cinnamon.
To end your meal, there are sweets like chiroti (a light flaky pastry sprinkled with granulated sugar and soaked in almond milk), Mysore pak, obbattu or holige (a flat, thin wafer-like chappati filled with a mixture of jaggery, coconut or copra and sugar and fried gently on a skillet), Dharwad peda, Gokak, kardantu and Shavige payasa (made of milk, vermicelli, sugar and cardamom seed).
MENU
Maddur Vada/Coconut Chutney
Soppu Saaru
Bazhalakai Palya
Nimbhanhannu Chitranna
Kabuli Usli
Kosambari
Kaima Undai Saaru
Akki Roti/Kai chutney
Appla/Sandigye/Uppinakai
Kadlebela Payasa
MADDUR VADA
Ingredients:
• 1 kg rice flour
• ½ kg maida
• ½ kg rava
• 11/2 kg Onions
• 100gms Green chillies
• 1 fresh bunch chopped coriander leaves
Method:
• First heat some oil and add it to the rice flour, maida, rava and mix it.
• Add finely chopped onions, coriander leaves from which you have to make a thick paste. Fry the above in the oil until golden brown.
• Serve it hot with coconut chutney.
Soppina Saaru
Ingredients:
Chopped green leaves (any green leaves ) 2 bunches
Tur Dal ½ kg
Tomatoes ½ kg
Turmeric 10gms
Sambar powder 50gms
Grated coconut 250gms
Tamarind juice 150ml
Jaggery 1 lemon sized
Salt to taste
For Tempering:
Oil 100ml, broken 10 red chillies, mustard seeds 50gms, hing 4gms, curry leaves few sprigs and chopped corriander leaves for garnishing
Method:
Wash and clean chopped greens. Pressure-cook this with tur dal, tomatoes and turmeric. Later take it out and pour it into a container. Grind cooked tomatoes, coconut and sambar powder. Add this paste to the container. Later add salt, tamarind, jaggery and little water and bring it to boil. Atlast temper and season it and serve hot.
Kabuli Usli
Ingredients
• Kabuli channa 1kg
• Onion ½ kg
• Green Chillies 15gms
• Ginger(grated) 20gms
• Oil 100ml
• Mustard seeds 20gms
• Chopped coriander leaves (finely chopped, to garnish)
• Grated coconut 150gms
• Turmeric powder 10gms
• Urad dal 10gms
• Asafoetida 4gms
• 1 bunch curry leaves (optional)
• Salt to taste
Method:
• Cut the green chillies and onion.
• In a pressure pan, boil the soaked kabuli channa with salt and grated ginger and cook well.
• Heat the oil in a kadai, temper with mustard seeds, urad dal,, asafoetida and curry leaves.
• Add the cut onions and chillies and fry till onions turn pink.
• Add the cooked kabuli channa, fry for 10-15 minutes.
• Garnish with coriander leaves and grated coconut.
• Serve hot usli along with rice.
Kosambari
Ingredients
• Soaked moong dal(washed & split green gram dal) ½ kg
• Cucumber (grated) ½ kg
• Carrot (grated) ½ kg
• Green chiliies(finely chopped) – 20gms
• Finely chopped coriander leaves – 1 bunch
• Lemon Juice – 150ml
• Fresh grated coconut – 150gms
• Salt to taste
For tempering:
Oil 50ml
Mustard seeds 25 gms
Asafoetida 4 gms
Preparation
Mix the above ingredients in the salad bowl. Make mustard vaggarini(vagar) and pour it in the salad bowl. Mix it well and garnish with coconut.
Bazhakkai Palya
Ingredients :
Raw Banana 12 nos
Chili Powder 100 gms
Corriander powder 50 gms
Turmeric Powder 10 gms
Salt To Taste
Curry Leaves one bunch
Mustard Seeds 50 gms
Oil 100 ml
Crushed garlic 100 gms
Method :
1) Peel the edges of the banana lightly, dice with 1" thickness.Wash well, cook aldente with salt, drain and keep aside.
2) 2) Heat 1 Tbsp oil in a non stick pan,put mustard seeds and wait till it splutters.Add the curry leaves,cooked banana, salt, chili powder,turmeric powder and little water. Fry well for 5 minutes on high flame and serve it hot.
3) 3).It goes well as a side dish with rice and Dal.
Kaima Undai Saaru
Ingredients:
For meat balls:
• 2 kg Mutton kaima
• 150gms Ginger garlic paste
• 1big bunch Coriander leaves (chopped fine)
• ½ bunch Mint leaves (chopped fine)
• 10 Eggs
• 200gms Red chilly paste
• 50gms Garam masala
• 25gms Black pepper (ground)
For curry:
• 1kg Onions
• 5gms Bay leaves
• 20gms Whole garam masala
• 4 nos Coconut ( browned & ground)
• 150gms Ginger garlic paste
• 2 kgs Tomatoes (pureed)
• Salt to taste
• 15gms Turmeric powder
• 200gms Red chili powder
• 150gms Coriander powder
• 50gms Cumin and somph powder
• 50gms Black pepper powder
Method:
• Mix the mince with the mentioned ingredients.
• Roll into balls and keep aside.
• Take the oil, heat it in a pan and crackle the whole garam masala.
• Fry the chopped onions, grind and sauté to a light brown color.
• Add tej pattas, ginger garlic paste, tomato puree, browned coconut paste, coriander powder, turmeric powder, cumin and somph powder, salt and red chili powder and fry this well.
• Add two glasses of water to the pan and bring to a boil.
• Immediately, put in the koftas and turn the flame low.
• Cover and let it on fire until done.
• Add the garam masala when the dish is almost ready.
• Take off the fire when done and garnish with chopped coriander leaves
• Serves hot with steamed rice.
Akki Roti/Kai Chutney (coconut chutney – red)
Ingredients:
• Rice flour (Akki hittu) 1 ½ kg
• Chopped onion ½ kg
• Chopped green chillies 100gms
• Grated fresh coconut 150gms
• Chopped coriander leaves 2 bunches
• Cumin seeds (jeera) 50 gms
• Chillie powder 10 gms
• Turmeric 50 gms
• Asafoetida (hing) 10 gms
• Oil ½ kg
• Salt to taste
Method:
• Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
• Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick roti.
• Heat a pan and lace the prepared roti on it. Make 3-4 holes in the rotis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough
• Ragi Roti can be made with the same procedure by replacing rice flour with ragi flour.
• Grated vegetables like carrots and cabbage can also be added while making the dough.
Nimbhannu Chitranna
Ingredients:
• Basmati or Jeera samba rice 2 kg
• Lemon juice 500 ml
• Mustard Seeds 100gms
• Urad daal 50 gms
• Chana daal 50 gms
• Dried red chillies 20 nos
• Turmeric powder 25 gms
• Asafetida 10 gms
• Roasted peanuts 200 gms
• Roasted cashewnuts 150 gms
• Curry leaves 1 bunch
• Grated coconut 250 gms
• Vegetable oil 100gms
• Ghee 150gms
• Salt to taste
Method:
• Wash rice well before cooking.
• Once the rice is cooked, add some oil and keep it aside.
• Heat oil in a deep frying pan or a kadai.
• Add asafetida, dried red chillies cut into two, urad dal and chana dal.
• Cook until dals change colour to light brown.
• Add peanuts. cashewnuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more.
• Next add turmeric powder and stir well.
• Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break and serve hot or warm.
KADLEBELE PAYASAM
Ingredients:
• Chana dal( Bengal gram dal) 1 kg
• Jaggery 750 gms
• Ghee 200 ml
• Cardamom 10 gms
• Raisins, cashew nuts 200 gms
• Coconut milk 1 litre
• Milk/water 2 kg
Method:
• Fry cashew nuts and raisins in ghee and keep it aside.
• Now shallow fry chana dal till it turns red, then add water or milk to boil.
• Now grind coconut in a mixie and take out the milk from it then add this to the chana dal and allow it to boil till it is done and slightly mash the dal.
• In the meantime add cardamom powder, jaggery and milk and boil.
• After it is done add raisins and cashew nuts
• Serve it cool
Subscribe to:
Posts (Atom)