Horse Gram Chutney ( ಹುರುಳಿ ಕಾಳು ಚಟ್ನಿ )

Horse gram chutney goes well with Rice and Chapathis.  Horse gram is a good source of Iron.  In some part of India this is mainly used to feed Horse.  This whole grain is also used in Ayurvedic cusines.  

Ingredients:
1/2 cup packed fresh Coriander leaves
1 cup grated fresh coconut

1 tbsp Horse gram
3-4 green chillis
Salt to taste
1 tbsp tamarind

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

• Fry Horse gram in a pan for 2 to 3 mts, till it gives a nice aroma and the colour turns dark brown.
• Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds and keep aside.
• Grind the fried green chilies,Horse gram, grated coconut,Cliantro leaves along with salt, tamarind to a coarse paste adding a few tbsps of water.
• Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
• Serve with hot idlis and dosas.

Dill leaves rice bath  (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪಿನ ಅನ್ನ)

This is one of my favorite recipes for dill, I love seeing the long stalks of dill at the farmers markets, the smell is very rich and spicy.  Dill leaves rice bath is a delicious and simple dish, it takes very less time for cooking.

Ingredients:

3 cups cooked and cooled white rice (each grain should be seperate)

1 1/4 cups fresh dill leaves

1/2 tbsp mustard seeds

1 tbsp split gram dal

1/2 tbsp bengal gram

3 to 4 green chilies split

1 tbsp grated coconut

1 tbsp fresh lemon juice

1 tbsp oil

Salt to taste

• Heat a tbsp of oil in a heavy bottomed vessel and add mustard seeds, let them splutter then add split gram and bengal gram and toss them till they turn red. 
• Add green chilies fry them for five seconds and then add dill leaves fry them in a low heat till it is soft.
• Add salt, lemon juice and grated coconut and turn off the heat.
• Add cooked rice and mix it well and serve with yogurt.

Green Chilli Bajjis (ಮೆಣಸಿನಕಾಯಿ ಬೋಂಡ)

This is one of the favourite snacks of our family, we are ready to eat this at any time.  Sometimes when I am feeling bored or in a bad mood, eating this snack makes me feel good.  It is the good mood snack......try this.

Ingredients:

1 Cup Gram Flour (Besan)

Pinch of Baking Soda

1/4 teaspoon Ajwain(Bishops Weed)

1/2 teaspoon red chilli powder

Salt to taste

Oil to fry (Vegetable/Peanut oil)

• Mix Gram flour, Ajwain, baking soda, red chilli powder, salt and half to one cup of water thoroughly into a thick batter (like dosa/pancake batter consistency). 
• Heat the oil in a frying pan, dip chillies one by one in the batter and drop them in a hot oil gently and deep fry them till golden brown colour.
• Serve hot with Coriander Chutney.

Raagi Rotti (ರಾಗಿ ರೊಟ್ಟಿ)

Raagi rotti is one of the breakfast dish in Karnataka especially in Malainadu . Not many people like the color of this dish, but don't go with the color, this is one of the nutritious and tasty dish.  Try this recipe,  you will definitely love this.

Ingredients:

• Ragi flour (Finger millet Flour) – 2 cups
• 1 Grated Carrot - 1 Cup
• 1 Onion – finely chopped
• Sour Curd - 1/2 Cup
• 2 Green chillies – 2 finely chopped
• Coriander leaves - 2 tbsp
• Cumin seeds - 1 tbsp 
• Salt to taste
• Oil

• Mix all the ingredients in a mixing bowl with little water , knead well make a soft dough.
• Take golf ball sized portions of the dough and flatten the mixture on the oil paper with your fingers until it is round and flat. make 2 to 3 holes on it.
• Transfer the dough from the oil paper onto a hot flat bottomed pan, pour few drops of oil in each hole. Cook well on both sides.
• Serve hot with ghee and coconut chutney.

Menthya soppina kalsidanna/ Methi rice/ Fenugreek leaves rice (ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಕಲಸಿದ ಅನ್ನ )

Menthya Soppina Kalsidanna/Methi Rice/Fenugreek leaves rice is prepared using fresh Fenugreek/Methi leaves.  Nutritionally, both  Methi/Fenugreek seeds and leaves are rich in iron, calcium, potassium and Vitamin C.   Ayurveda considers Fenugreek as a digestive, an appetizer, anti-flatulent, mildly laxative and anti-inflammatory.

Menthya Soppina Kalasidanna is a simple, tasty and famous karanataka rice dish.  Find the recipe below:

 Ingredients:

1 cup rice

1 bunch chopped fenugreek/methi leaves 

1 tsp mustard seeds

1 tsp channa  dal (Bengal gram)

1 tsp urad dal 

2-3 green chillies slit

Tamarind paste 1 spoon

1 tbsp grated jaggery (bella)

Salt

Oil

For masala:

1 tbsp Bengal gram

1 tbsp coriander seeds

1 tsp fenugreek seeds

3-4 tbsp grated dried coconut

5-6 dried red chillies

1" cinnamon

1. Cook the rice with enough water (each grain should be separate and not sticky). Drain and spread out on a wide vessel.
2. Soak tamarind in 1/2 cup warm water for 10 mins and extract juice  or use tamarind paste.
   
3. Fry 1 tbsp Bengal gram without oil till it turns brown colour keep it aside.
4. Heat oil for spice powder in a pan and add coriander seeds, fenugreek seeds, dried red chillies, fry till spices are fragrant. Cool and grind that with dried coconut, Cinnamon and fried Bengal gram and make a masala powder. 
5. Heat oil in a deep frying pan, add mustard seeds fry for few mts till it splutters, add channa dal, urad dal  fry till it turns golden brown, then add green chillies and fenugreek leaves, fry for 10mts in a medium flame till fenugreek leaves become soft.
6. Finally add the masala powder, salt,  jaggery, tamarind paste and fry in a low flame for 2-3 mts, and mix well with rice and serve hot.
   

Lemon Rice - ಚಿತ್ರಾನ್ನ

Lemon Rice/Yellow rice/Chitranna is a simple, flavorful, colorful and famous South Indian, Karnataka rice dish. This is one of the items that can be prepared in less than 30 mins.  There are many varieties of "Chitranna",  I am publishing one of the methods for preparing "Chitranna". 

Ingredients:

11/2 cup rice (uncooked rice)

1 large onion- chopped finely
1/2 of large tomato - chopped finely
5 - 6 slit green chillies
5 -6 curry leaves - chopped
2 tbsp cilantro - chopped
3-5 tbsp Lemon juice
Salt
For seasoning/oggarane/tadka
1/2 tsp Mustard seeds
1 tbsp Channa dal (Bengal gram)
1 tbsp urad dal (black gram)
1/2 tsp turmeric powder
5-6 tbsp oil
 

• Cook the rice with enough water (each grain should be separate and not sticky). Drain and spread out on a wide vessel.
• Heat oil in a pan, add ½ tsp of mustard and let them splutter. Add 1 tbsp black gram. 1 tbsp of Bengal gram.
• Add slit green chillies and fry till the dals turn red (approx 2 mts) on medium heat. Add 1/2 tsp turmeric.
• Add curry leaves and onion and fry till onion turn light brown color, then add chopped tomato and fry till soft. Turn off heat.
• Add this to the rice with  lemon juice and salt. Combine well. Adjust salt and lemon juice.
• Serve with Coriander chutney or Mint chutney
  

Vegetable Rava Uppittu/Upma- ತರಕಾರಿ ರವೆ ಉಪ್ಪಿಟ್ಟು 

Rava Uppittu is a simple and easy to make popular South Indian breakfast .  Rava Uppittu is also popular as 'Suji Upma' and "Rava Upma" in other part of India. Onion Uppittu and Tomato uppittu  are popular, however I prefer Vegetable Uppittu.


Rava - Cream of wheat. 

Ingredients: 

1 1/2 cups wheat rava
1 finely sliced large onion
1 large tomato, finely chopped
8-10 beans, finely chopped
1 small Potato, peeled and finely chopped
1 small Carrot, peeled and finely chopped
1/2 cup soaked green peas or tender green peas
3-4 slit green chillis
1″ ginger finely chopped
1 tbsp ghee or oil
1 tbsp chopped coriander leaves
Grated coconut 4 to 5 tbsp
2 tbsp of fresh lemon juice
3 3/4 to 4 cups water
salt to taste

For seasoning:
1 tsp mustard seeds
1 tbsp bengal gram
1 tbsp black gram dal
12-15 curry leaves

• Fry wheat rava slowly  over low flame  till it turns light brown.
• Heat oil or ghee in a pan, add the mustard seeds and let them splutter. Add bengal gram, black gram, curry leaves and saute them till the dals turn red.
• Add the sliced onions, green chillies and ginger  and saute for 2 mts. 
• Add the chopped vegetables, green peas and saute on medium heat for 4 mts. Add water, salt, lemon juice, grated coconut, chopped coriander and bring to a boil before adding the wheat rava.
• Now, reduce heat and slowly add the wheat rava to the water and mix it continuously so that lumps don’t form.
  
• Cover with lid and let it simmer for 12 mts. Turn off heat when there is no water left and the rava is completely cooked.
• Serve this hot with ghee.
  

Maddur Vada (ಮದ್ದೂರು ವಡೆ )

MaddurVada is one of the delicious and popular snacks from Karnataka, South India.  Madduru is a taluk situated in Mandya District.  This place is famous for this delicious snack Maddur Vada.  If you have traveled by train from Bangalore to Mysore you will find this Snack being sold at  the Railway Station. 

Maddur Vada is a deep fried crispy snack prepared with the mixture of Rice Flour,Rava (Peni Rava), All Purpose Flour ,onions and Indian spices.The outer crust is crisp,tastes great and is generally eaten as a snack.It can be eaten as it is or served with  coriander chutney  It goes well with masala chai or Coffee. 

Ingredients:

1 Cup Rice Flour

1 Cup Rava (Peni Rave)

1 Cup All Purpose Flour ( Maida )

3 medium sized onions

4 to 5 green Chillies

7 to 8 Curry leaves

Salt to taste

3 tbsp of Butter

oil to fry

1. Take 3 tbsp of butter and a pinch of salt, mix thoroughly till the butter dissolves. 

2. Add all the flours,  finely chopped onions, green chillies, curry leaves and salt . Add water as you mix and make a dough.

3.  Make small lemon-sized balls and pat it and flatten it on oil paper and deep fry until golden brown.

Lemon Soup/Lemon -Lentil Rasam/Nimbe Saaru (ನಿಂಬೆ ಸಾರು)

Lemon Soup is a beautiful pale yellow colored lemony flavored thin soup.  It is a tasty, light and flavorful with an aroma of fresh lemon juice and asafoetida.  It is ideal to have as a soup with papad or over white rice.

 

Ingredients:

1/2 cup Toor dal

Freshly squeezed lemon juice - 4tbsp

1/2 tbsp oil

4 cups water

1 cup of fresh coconut milk

1 small tomato, finely chopped (optional)

4-5 green chillis slit

large pinch turmeric pwd

salt to taste

For seasoning/oggarane/tadka:

1/2 tbsp ghee/oil

pinch of mustard seeds

pinch of cumin seeds

large pinch hing/asafoetida/ingu

1 dry red chilli, tear and de-seed

10-12 curry leaves

• Pressure cook toor dal with green chillies, turmeric, 1/2 tbsp of oil all of them together in a vessel.
• Mash the cooked dal.
• Combine mashed dal with water, add salt, coconut milk, and few curry leaves. Bring to a boil.
• While the dal water is boiling, heat oil in a pan, add mustard seeds and as they splutter, add the cumin seeds and once the cumin crackles, add curry leaves and red chilli. Finally add asafoetida.
• Turn off heat. Let it cool down a bit.
• Add the lemon juice and combine. Adjust salt. Add seasoning, garnish with coriander leaves and serve warm.

Lemon Soup rice with stir fried Broccoli

Masala And Plain Vadas- Ambode (ಆಂಬೋಡೆ)

Masala vadas are popular South Indian snack, prepared with Bengal gram lentil (Channa dal). The outer layer is crisp and tastes great, This can be eaten with Coriander chutney.

Ingredients:

1 cup yellow gram (chana) dal
1/2 cup onion finely chopped
3-4 green chillies finely chopped
2-3 garlic cloves
2 tsp of finely cut fresh coconut pieces
1/2 cup mint leaves finely chopped
5-6 curry leaves
1" Ginger, cut into small pieces
pinch of asafoetida
Salt
Oil for frying

• Wash and soak dal for 3-4 hours. Drain.
• Keep 2 tbsp of dal aside, grind the rest coarsely.
• Mix all other ingredients, including whole dal.
• Heat oil, make pattie shaped rounds with moist palm.
• Fry first one side then the other till golden brown.
• Serve hot with Coriander Chutney

Plain Vadas are simpler version of Masala vada. When you are lazy to cut vegetables or you don't have the necessary ingredients, no need to get disappointed , you can still make tasty vadas, find the recipe below

Ingredients:

1 cup yellow gram (chana) dal
3-4 green chillies finely chopped
5-6 curry leaves
pinch of asafoetida
Salt
Oil for frying

• Follow the same preperation steps as Masala Vada and serve hot with Coriander Chutney

Both Masala and Plain vadas goes well with Masala Chai and also it is good to eat with Sambar rice and rasam rice.

Onion and Potato Sambhar (ಆಲೂಗಡ್ಡೆ ಈರುಳ್ಳಿ ಹುಳಿ)

The combination of Onions especially 'Shallots' and Potato sambar is very tasty compare to any other vegetable sambar. Check out the recipe.

Ingredients:

Toor dal - 3/4 cup
12 to 15 shallots (baby onions)
2 ripe juicy tomatoes
2 cubed potatoes
11/2 tbsp of Sambhar Powder
1 tsp of tamarind juice
1/4 tsp of grated jaggery
2 tsp of grated coconut

• Pressure cook the toor dal until soft for 3 whitsles.
• Cut and cook the vegetables (only tomatoes and potatoes, let the onion be whole) separately, don't pressure cook it, it will get mashed.
• Grind grated coconut, sambhar powder, tamarind juice  (squash some tamarind paste in a water) and make fine paste.
  
• Mix cooked toor dal, vegetables and the paste, add salt and boil for few minutes in simmer flame with stirring in between.
• Serve hot with Idlis and rice.

Sambhar Powder ( ಹುಳಿ ಪುಡಿ )

It has been quite a long time I bloged anything into my site, let me start with this Sambhar Powder. Sambhar powder can be used for variety of dishes. It is very easy to prepare and can be stored for a long time.


Ingredients:

Mustard seeds - 1 tbl spoon
Fenugreek seeds - 1/2 tbl spoon
Jeera (Cumin seeds) - 1 tbl Spoon
Coriander seeds - 3 tbl spoon
Pepper corns - 1/4 tbl spoon
Red chillies - 150gms
Oil - 1/2 tea spoon

1. Heat oil in a deep frying pan, add mustard seeds, cumin seeds fry for few mts till it splutters.
2. Add fenugreek seeds fry till it turns golden brown, and add coriander seeds fry till it turns brown and add pepper corns.
3. Add Red chillies and fry for few seconds in a medium flame, ( don't fry till it turns black)
4. Grind all the above and make a fine powder and store it in a air tight container.

Flickr

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Akki Roti (ಅಕ್ಕಿ ರೊಟ್ಟಿ)

Akki roti is one of the famous breakfast dish in Karnataka especially in Malainadu ( Malai - Hills, Nadu - Region). Akki Roti is made from Rice Flour with other ingredients and serverd with Cliantro and Coconut chutney. This is one of the favourite dishes of my dad and also my husband. Hope you all like this dish !!!

Ingredients:

Rice Flour - 3 cups

Dill Leaves - 1 bunch finely chopped

1 Onion - Finely chopped

1 cup grated coconut

1/2 tbsp of jira seeds (cumin seeds)

2 green chillies - finely chopped

Salt to taste.

• Mix all the ingredients in a mixing bowl with little water, knead well make a soft dough.
• Take golf ball sized portions of the dough and flatten the mixture on the oil paper with your fingers until it is round and flat. make 2 to 3 holes on it.
• Transfer the dough from the oil paper onto a hot flat bottmed pan, pour few drops of oil in each hole. Cook well on both sides till golden brown.
• Serve hot with ghee and coconu chutney.

Tomato and Onion Curry

Ingredients:
4-5 Tomatos finely chopped
2 medium size Onion finely chopped
3-4 Green Chillis slit length wise
5-6 curry leaves
1/2 tbsp of Cumin Powder
1/2 tbsp of Coriander Powder
3/4 tbsp of Red chillie powder
1/2 tbsp of Mustard seeds
1/2 tbsp of Channa dal
1/2 tbsp of Urad dal
1/4 tbsp of Jaggery
Salt to taste

• Heat the oil in a pan, add mustard seeds let them pop, then add channa dal and urad dal, saute it for few mts till it turn to golden red color.
• Add Green chillies and coriander leaves saute it for few seconds.
• Add Chopped onions saute it for 5 to 6 mts till it becomes soft and little brown in color.
• Add chopped tomatoes and saute it for few mts till it becomes mushy.
• Add salt, Coriander/Cumin/Chillie powder and jaggery and saute it for 8 to 10 mts in a medium flame.
  
• Serve hot with rice or chapathis.

Cabbage Mint Rice

Ingredients:

3 cups rice - washed

4 ½ cups water

2 Cup of finely chopped cabbage

1 tbsp oil

2-3 Cardamom

2-3 Cloves

For the masala

5-6 Green Chillies

2 cup tightly packed Mint leaves

(Add little water to make a paste)

• Heat the oil in a pressure cooker pan, add cloves and cardamom saute it for few seconds, add the ground masala paste and saute it for 2 mts.
• Add Cabbage and mix it well and saute it for 2 mts.
• Add rice,salt and water, mix well and pressure cook them.
• Serve hot with Curd.

Spinach-Tur Dal Thove

Ingredients:

3/4 cup tur dal (thogari bele)

2 cups tightly packed spinach leaves

1 big onion finely chopped

1 small tomato finely chopped

5-6 green chillis slit length wise

1/4 tsp turmeric pwd

2 tbsp of Lemon Juice


For tempering/Oggarne/tadka:

1 tbsp oil

1/2 tsp mustard seeds

2 dried red chillis (tear into pieces)

2-3 garlic flakes crushed

5-6 curry leaves

• Heat the oil in a pan, add mustard seeds let them pop then add chopped spinach, saute it for 4 to 5 mts.
• Pressure cook sauted spinach and tur dal in a cooker for 3 whistles.
• Heat oil in a pan, add mustard seeds, let them pop, add the garlic, red chillis, curry leaves, chopped onions and sauté till onions turn slightly pink then add chopped tomato, saute for 2 to 3 mts.
• Add the cooked turdal and spinach mix to the onion tomato mixture, add salt and lemon juice cook for 4-5 mts.
• Serve with white rice or hot rotis

Saagu

Ingredients

2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes)

Salt to taste

Coriander leaves for garnish

For the Masala

1/2 cup grated coconut

3-4 green chillies

1 Small Onion cut into small pieces

4 to 5 Garlic flakes

1 1/2 tbsp roasted Channa dal

1/2 tbsp of Coriander seeds

• Add one cup of water and pressure cook the vegetables till half cooked. While its pressure cooking, prepare the Masala.
• Once it is half cooked, add the ground Masala paste and combine and let it cook for 2 mts. Add a cup of water cook further for another 4-5 mts or it forms a thick gravy consistency. Garnish with fresh coriander leaves.
• Serve hot with dosas, rotis or pooris.

Raw Tomato Curry
(Tomato kayi gojju)

Ingredients:
3 Medium sized green raw tomatoes ( cut each tomato into 8 to 10 pieces)
6 dry red chillis
1/12 tbs of oil
1/2 tbs jaggery
1 tbsp of urad dal
1 tbsp of Channa dal
4 tbsp grated fresh coconut
8-10 fresh curry leaves
salt to taste

• Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
• Grind dry red chillis, grated coconut, fried channa dal, blackgram dal to a coarse paste adding water.
• Heat oil in a pan. Add mustard seeds and let them pop, curry leaves and add chopped tomatoes and fry till tomatoes become mushy.
• Now add the paste into the pan mixed with fried raw tomatoes and add 1 cup of water, jaggery and salt to taste.
• Mix well and boil it for few mts serve with hot steamed rice or rotis with ghee or coconut oil.

Aloo Sagoo

Ingredients:

4 potatoes boiled,peeled and mashed
3 medium onions sliced finely
1 Tomato sliced finely
3 green chillis slit length wise
5 garlic flakes chopped
10 curry leaves
1tbsp of grated ginger
salt to taste
oil

• Heat 1 tbsp oil in a in a cooking pan, mustard seeds and let them splutter.
• Add the ginger garlic paste and curry leaves and fry for 20 seconds.
• Now add Onin and fry for few mts till it turns golden brown color then add sliced tomatoes and fry for 2mts.
• Now add masshed pototates and 1 cup of water, salt and lemon juice, cook till you get desired gravy.
• Server hot with Chapathi or Poori.