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.
Thursday, June 21, 2007
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
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