CARROT HESARUBELE KOSAMBRI

If you attend any functions in southern part of Karnataka you will surely find hesarubele kosambri, its easy and tasty recipe.It is good for the people on diet.


INGREDIENTS



Carrot shreded                                    2 cups
Hesarubele(moong daal)                       1 cup
Grated coconut                                    ½ cup
Salt                                                   to taste
Greenc chilli chopped                            1 tsp
Cumin seeds                                       ½ tsp
Coriander leaves                                 1 tsp
Salt                                                   to taste
Hing                                                  pinch


METHOD OF PREPARATION


Soak hearubele or moong daal for and hour or two. Drain the water from moong daal
Add grated cocnut carrot (u can also add chopped cucumber) salt .mix it well with spoon
Then heat little oil in small pan add cumin seeds,hing and greenchilli chopped

add this seasoning to carrot mixture,garnish it with coriander leaves.

AKKI ROTTI

AKKI ROTTI is the most common breakfast in Bangalore.We can make akki rotti by adding leafy vegetables and also carrots, it can be served with coconut chutney or tomato chutney and also with pickles.

INGREDIENTS

Rice flour or akki hittu                     2 cups

Fenugreekleaves/dill leaved             ½ cup

Grated carrot                                 ½ cup

Grated coconut                             1/4th cup

Greenc chilli paste                        1 tsp

Cumin seeds                                ½ tsp

Coriander leaves                           1 tsp

Salt to taste

METHOD OF PREPARATION

Take rice flour in a wide bowl add washed and chopped fenugreek or dill leaves then add grated coconut and carrot,and also greenchilli paste,cumin seeds,salt and coriander leaves, mix well then add warm water to make a dough like chapatti dough,

Take handful of dough then pat it with fingers on oil paper or banana leaves.

Heat the pan then put the rotti on pan with oil on sides then cover it for few seconds

Then flip rotti to cook both the sides.

Serve hot akki rotti with chutney or pickles..

CHICKPEAS CURRY

CHANA MASALA is also called chole in north and kadala curry in south,this is delicious lenthil curry, goes well with poori called "chole bature" and aslo with naan, roti ect,this is favorite dish of my husband...so i like to cook with all intrest and love.....

INGREDIENTS

kabuli chana                             1 cup
tomatoes                                 2 small
onion                                      2 small
ginger paste                            1 tsp
green chilli                              2-3
garlic paste                             1 tsp
boiled potatoes(optional)          1 big
chole masala                          1 tbsp
red chilli powder                     1 tsp
coriender powder                    1 tsp
oil                                        2 tsp
cumin seeds                          1/2 tsp
mustard seeds                       1/2 tsp
curry leaves                          5-6
turmeric powder                    1/4 tsp
coriender leaves                   1 tbsp

METHOD OF PREPARATION

soak chana overnight and boil in a pressure cooker with tea bag to ger dark colour
make puree of one tomato and chop another in small peices
make a paste of one onion and chop another to pieces
boil potato and cut into small pieces of ½ inch
slit green chilli  in the middle
Heat oil in a pan add cumin seeds and mustard seeds when they start spluttering add curry leaves,then add ginger and garlic paste and fry for some time. Now add onion chopped and also paste then fry till it turns pink colour,add green chilli ,tomato paste and
tomatoPieces fry till tomatoes become soft,then add redchilli powder,chana masala
And coriander powder,fry for some time  4-5 minutes till oil seperates at the end.
Then add boiled chana and potatoes, mix it well add salt according to your taste,

Add 1 cup of water and boil for 10-15 minutes if u want thick gravy u can add the paste of boiles chana it will make the gravy thick…then garnish with coriander leaves

THANKS...

At last i started posting my recipes,i got inspiration from all the blog which i went through,

all are wonderfull boggers, i am just in nursery of blogging..

really  so wonderfull blogs i went through like

krishnaveni of ruchi ruchi adige

simple indian food

plantain leaf

mysoorean

rekhas recipes

sumas cusine

aayis recipes

padmas kitchen

priyas easy and tasty

srikars kitchen

varunavi

i thank all of u ......

PAAV BHAJI

PAAV BHAJI is special breakfast dish in maharashtra,we can find paav bhaji thela in every food street in maharashtra...they make in a big pan with high flame and cooking bhaji on it with butter...mmmm yummy


INGREDIENTS


paav or bun                                     1 packet
potatoes                                         4
tomatoes                                        2 medium size
onion                                             2 medium size
ginger paste                                   1 tsp
garlic paste                                    1 tsp
green chilli                                     3 
carrot                                            1 big
green peas                                     1 cup
capcicum                                       1 big
cauliflower                                     1/2 cup
oil                                                3 tbsp
mustard seeds                               1/2 tsp
cumin seeds                                  1/2 tsp
red chilli powder                            1 tsp
paav bhaji masala                          1 tbsp
coriender leaves                             to garnish
butter                                           to roast paav
salt to taste


METHOD OF PREPERATION


boil patatoes and cut then to small peices,cut all the vegetables in to small peices,boil carrot and peas and cauliflower,
heat oil add cumin seeds, mustard seeds when they start spluttering add ginger and garlic paste, fry them then add onion fry for a while till its changes its colour ro pink then add green chilli and capcicum  fry abaout 3-4 minutes now add tomatoes then fry till the oil seperates, then add redchilli powder paavbhaji masala salt mix it well then add all the boiled vegetables and potato and salt, mix it well then add some water let it cook for 1o minutes and add coriender leaves to garnish.


cut the paav in the middle then apply butter on the pan and some bhaji then roast paav both the sides then serve with  chopped onion and lemon

here paav bhaji is ready........

ALOO METHI

ALOO METHI


Aloo methi is a side dish u can call its as sabzi,it goes well with chapati,roti
naan and phulka,


INGREDIENTS


potato(aloo)                            4 medium size
fenugreek(methi) keaves           2 cups
onion                                     1 large
green chilli                             2 or 3
tomato                                  1 small
ginger                                   1/2 inch
garlic                                    4 pods
curry leaves                           5-6
garam masala                        3/4 th tsp
red chilli powder                    1/2 tsp
coriender powder                   1/2 tbsp
cumin powder                        1/2 tsp
turmeric                               1/4 tsp
coriender leaves                    1 sp
oil                                       2 tbsp
salt to taste


METHOD

Boil pototoes and cut then to around 1/2 inch cubes
wash methi leaves 2 to 3 times under running water and chop them
chop onion to small peices
make ginger garlic pate
cut tomatoes and green chillies in to small peices
Heat oil in a pan add cumin seeds and mustard seed when it starts spluttering
add curry leaves,then add ginger garlic paste fry for some times as it has raw smell,then add finely chopped green chilli then onion again fry till onion becomes transparent,now add chopped tomatoes and fry to 3-4 minutes till it becomes sof,Add chopped fenugreek leaves and mix and fry for 5-6 minutes till it becomes soft now add garam masala,coriender,cumin and red chilli powder mix it properly.Add boiled potaro cubes to the mixture add mix it well, add salt to taste then cook it for 5 minutes on medium flme,Finally garnish with chopped coriender leaves
And enjoy the aloo methi with chapati,naan or roti..

A

MY FIRST RECIPE-INDIAN COMMON BREAD CHAPATI

Hi...
MY FIRST POST-INDIAN FLAT BREAD CHAPATI

"CHAPATI" is the most common flat bread in south india,but there are many differnt ways to make chapati,In the north karnataka chapati is layered.its very soft.


INGREDIENTS

wheat flour-2 cups
salt for taste
oil 2 tablespoon
water to knead


METHOD OF PREPERATI

Mix wheat flour,salt and oil,then add water sufficiently to make a dough.let it stand for half an hour.
Now take the dough and knead it with applieng oil  on it.it will make chapatis soft.

1.First type - make small balls of dough around 2" dia, dip it in a dry flour then roll it toaround 6 to 8" in diameter as  u can see in picture.now apply little oil on the top of chapat then place it on pre heated pan, let it bake, then flip it to bake it on other side.serve it hot with curry sabzi or chutney.


2.Second type-make small balls of chapati dough around 2" dia,dip it in a dry flour of wheat or rice, roll it to flat to around 4" dia in size,apply little oil sprinkle some dry flour, then fold it to half as shown in picture,then roll it again to 6 to 8" dia flat then cook it both the sides applieng oil.

3.Third type-same as in the first two types roll the dough to 4' dia flat, then apply oil on top sprinlke some dry flour and fold it to half then again fold it to quarter as shown in picture.
then roll out this to make chapati as i mentioned above.this will be of 4 layers and is more soft.

serve with curry sabzi and daal.

MENU

Hi friends............
Today i would like to share about the common recipes we find in every house of  north karnatka
we can find jolada rotti is the main and most common in all the regions of north karnataka,As maharashtra shares boundry with the districts like bijapur,gulbarga and belgaum we can find infuence of some maharastrian recipes in UK foods,
OK...let me expalin
Let me start with Breakfast
For breakfast we can find mainly Upittu,Avalaki voggarane, mandakki voggarane,thalipattu
bread uppittu ect ect...aslo we can list dosa, idli, paddu,utappa all are from southern part of karnataka.
In some of the villages we find people having jolada rotti for brakfast mainly in agricultural families.

Now moving on  to Lunch/Dinner,
As i mentioned jolada rotti is the main and common bread but we can also find chapati in main course
and with that there is kaipalya(vegetables), toppala palya(green leafy vegetables and  laku palya(lentils),
Pachadi(salad),chatni pudi  like shengachutney, putani chutney, gurellu chutney agashi chutney are the main
powders in menu,chutney is served with mosaru(curds) or tuppa(ghee).
Next comes rice  usually plain white rice and some times bele rice,curdrice(in summer) and aslo
masale rice on some occassion,
Kharabele is the famous delicious lenthil soup with rice,we can find it daily in most of the houses,
along with uppinakai(pickle),balehannina shikarane,kempu chutney and so on...............

On festive occassion the famous and most common sweet of uttara karnataka
are Holige,Huggi, kadabu, payasa and madali ect, ect...

ok..this is all in brief about the uttara karnataka  recipes,
i will be back with some more informations and recipes............bye