Showing posts with label ಧಾರವಾಢ ಬುತ್ತಿ ಊಟ(Dharawad butti oota). Show all posts
Showing posts with label ಧಾರವಾಢ ಬುತ್ತಿ ಊಟ(Dharawad butti oota). Show all posts

Saturday, September 4, 2010

Spiced Chilly powder(ಮಸಾಲಿ ಖಾರಾ)

Tried and tasted by Nivedita
Hi All,
As everyone knows, North Karnataka people love to have very spicy food. We keep searching for the ways to make our food really spicy and tasty at the same time.
This chilly powder is among those ways to get the proper North Karnataka taste.This is a very basic powder which is kept in every home. You can store it for a year also.
I love to have this with oil and one day old rotti with raw onion!!!
But the fact is it takes lot of time to prepare it. You need patience to fry all the things, grind it and mix it with the chilly powder.
Usually we take more than 1 Kilo Red chilly powder to make as it is easy to prepare for more quantity and we can store also for more time. My mom makes for her sisters also and give them.
But here I made only for 250 gm of chilly powder. Giving the recipe for the same.
                                       
                               
STEP 1 :
Red dry chilly powder - 250 gm
Salt to taste - about 1/2 cup
STEP 2 :
KEEP READY:
Garlic - 30 cloves(the normal Indian one), peeled
Ginger- 50 gm, cleaned and chopped
Fresh Coriander - 2 big bunch, Cleaned, washed and chopped(Not in the photo)
STEP 3 :
For frying :
Oil - 2 tbsp
Onion - 12 to 15 medium, cleaned, chopped
Dry Coriander seeds - 1 cup
Cumin seeds - 1/8 cup
Maratha Moggu - 15 to 20
Black cardamom - 1 big
Star anise(chakra phool)- 1 
Shahi jeera - 2 tsp
Curry leaves - 2 cups
Use thick bottomed vessel or kadai to fry the onions in 2 tbsp oil till golden brown, take care not to burn the onions.
Transfer the onions in a plate or bowl. 
In the same kadai, fry all other dry masala till you get nice aroma.
Fry the curry leaves also.
Keep aside till cool.
STEP 4:
Take onion, garlic, ginger and fresh coriander in a blender or grinder and make a fine paste.
Keep it aside.
STEP 5 :
Take all the dry masalas and make into a fine powder with dry grinder or any other tool in your kitchen.
STEP 6 :
Mix both the dry and wet ingredients in a big plate. Add half of the salt.
STEP 7:
Go on adding the chilli powder slowly to the mix. 
After half powder is added again check the salt taste. Adjust according to the taste. Keep in mind that  still half the chilly powder is there to add.
STEP 8 :
Once the chilly powder is over, mix everything properly so that everything blends well to get even taste.
Keep it out for sometime before storing in a glass or plastic jar. (Avoid steel boxes as there is a chance for chilly powder to get spoiled)


Use it for korma, dal, curry or best for Non Vegetarian food.

Sending this to the event Announcing Back To Basics  
by aqua of Served with love 
 which was started by Jaya.
Keep Smiling,

Monday, August 23, 2010

Jowar Rotti upma (ರೊಟ್ಟಿ ವಗ್ಗರಣೆ ) reposted for the event.

Tried and tasted by Nivedita 
Hi All,
Reposting my favorite breakfast from North Karnataka.

Here is the recipe, 
One day old rotti or crispy rotti - 8 to 10
(Click Jowar rotti(Jolada rotti) for recipe)
Onion - 1 big
Curry leaves - few
Chilly powder - 1 tbsp or
Green chilly - 3 chopped
(in this photo I used chilly powder)
Mustard seeds - 1 tsp
Jeera - 1 tsp
Tomato - 1 small
(my mother used to put 1 tbsp tamarind paste, you can choose according to your taste)
Salt to taste
Haldi - 1 pinch
Water - 1 cup apprx.
Break the rotti into pieces and keep aside.
Heat oil in a kadai, add mustard when it starts popping up, add jeera and curry leaves. Add onions and saute for a minute.
If you are using green chilly, now only add it with onion.
When the onion changes its color, add tomato mix it properly and wait till the tomato is half cooked. Add salt, haldi and water. Once the water starts boiling, add the rotti pieces. Mix properly. Take care not to put more water.
Cook for few minute, mixing in between.
Jowar rotti upma is ready to eat with ghee, onion and pickle.



Sending this to PJ's very useful event 

Keep Smiling,

Saturday, August 21, 2010

Fennel Seeds for digestion

Tried and tasted by Nivedita
Hi All,
Indian dishes are full of spices, chillies, oil and ghee. One needs something to digest all these wonderful food. 
It is a must in many houses for regular after food intake. It has many medicinal values. It is good for digestion but it is a good appetizer too. There are many dishes where this gives great taste. But I am giving a recipe where this Saunf of Fennel seed  is the main ingredient. 


Saunf Masala is very easy to make at home and store. Avoid betel nuts if you are giving to children.

To Fry :
Ghee - 1 tbsp
Fennel seeds - 1/2 cup, cleaned
Betel nuts (powdered) -  1/8 cup(optional)
Poppy seeds - 2 tbsp
Dry coconut - 2 tbsp, thinly sliced
Cloves - 2, powdered
Cardamom - 3, powdered

To mix
Salt a pinch
Sugar - 1 tbsp(if you are not adding small sugar stones)
or
sugar - 1 tsp(if you are adding small sugar stones)
Colored jeera seeds(available in the market) - 2 tbsp(optional, but kids will love it)
Small sugar stones (Kallu sakkare, available in the market) - 2 tbsp(again optional but good for health)


Take a thick bottomed kadai. Add ghee. When it melts, keep on low flame, fry all the ingredients adding one by one the way I have written. Add salt and mix well.
When cool, add colored Jeera or Cumin seeds. Store it in a airtight box. You can store it for a month.



After every meals,
enjoy it just like that or with betel leaves or paan and lime paste(choona).


Sending this to Priya's ongoing event  

Fennel seed logo

Keep Smiling,

Saturday, August 14, 2010

Steamed Sweet Dumplings(ಕುಚ್ಚಿದ ಕಡಬು)

Tried and tasted by Nivedita
Hi All,
We prepare Til ka Laddoo, Sev Laddoo, Dalia powder laddu, Peanut laddu for Naga Panchami. With these, there are two more preparations which we make on that day. One is Steamed Sweet dumplings and other is the Sorghum pop corns.
These two are must for Neivadyam.
Giving the recipe for Sweet dumplings.
These dumplings are usually fried in the oil during other ocassions. But, as there is custom on Naga panchami, not to fry anything, we steam it or boil in the water.(Please do not ask for the reason, even I do not know, but still follow, as I will get yummy dumplings to enjoy with ghee and yellow gram pachadi or salad.
For Dumplings cover :

Wheat flour - 1 cup
or 
Maida or APF - cup
(choice is yours, but for health reasons, I used wheat flour(against my mother's wishes), and the taste was good).
Salt - a pinch
Water to make dough.
Take flour and salt in a big bowl or plate. Add water to make soft dough. Keep it covered for half an hour.

For Stuffing:

Chana dal - 1 cup 
Jaggery - 1 cup, grated or powdered
Cardamom Powder - 1tsp
Nutmeg powder - 1/4 tsp
Cashew nuts and almonds - 1 tbsp chopped(optional)
Salt -  a pinch
Water - 3 cup to boil the chana. 
Milk and rice paste(3:1) - 1/2 cup

Soak chana dal for half an hour.  Keep water to boil in a thick bottomed vessel and add the chana when water is hot. Boil it till the dal is soft and cooked. Keep on stirring in between or else it will be burnt.
Remove the water and keep it aside. You can use the water to make a tasty curry.
Transfer the chana in to the same vessel with jaggery. Mix well.Add salt. Keep on low flame and boil it till both get mixed well. Add cardamom powder and nutmeg powder. Take it from the heat. Allow it to cool.
Once cold, put in a mixie or blender and make into fine paste(WITHOUT ADDING WATER).
Add chopped cashew nuts and almonds.

Now, divide the dough into lime size equal balls. 
Roll into a palm size oval shape. 
Take one tbsp of chana and jaggery paste. Keep in the middle of the rolled puri.
Fold it and close it by applying milk and rice paste to the sides.
Repeat with remaining dough.

Now, there are two ways to boil or steam it.
First one is,
Take big and wide opened vessel. Add water into it.
When it starts boiling, add these dumplings and boil for few minutes.
Remove and keep on a clean white cloth to remove the water.
OR
The best way is,
Keep the dumplings in a cooker vessel.
Cover and steam it without whistle for 10 minutes.
Remove and serve hot with lot of ghee and yellow moong dal pachadi.

I will be posting the popcorn recipe soon.

Keep Smiling,

Friday, July 30, 2010

Ajwain flavored flat bread(ಖಾರಾ ಚಪಾತಿ)

Tried and tasted by Nivedita
Hi All,
Are you all wondering what has happened to me? I am going on posting the recipes like as if its end of  my life!!
No, two days left for many events to end, and I want to participate in every event.
Now its time for some Indian flat bread , guessed the event? Check it at the end!
Ajwain is a seed which has strong odor and used in very little quantity. Its very good for indigestion. I used to eat or chew the ajwain and blow it into my kid's naval when ever they had indigestion problem or stomach pain!It works.

Read more  here about Ajwain which is commonly known as carrom seeds also.
Now coming to my recipe, this was common breakfast when we were young! Mom used make it often, but most of the times she used to fry it in hot oil and store it for evening tea or while travelling.
Being a health conscious person I make only chapatis and eat. My elder daughter loves it.
Ingredients :
Wheat flour - 2 cups
Whole grain flour - 1/2 cup(if available)
Gram flour - 2 tbsp
Salt to taste
Turmeric powder a pinch
Red chilly powder - 1 to 2 tsp
Ajwain seeds - 1tsp, crushed
Oil - 1 tbsp

Water to make dough
Oil to roast chapatis
Ghee to spread on chapatis










Take all the ingredients except water in a big bowl or plate. Add water to make smooth dough.

Keep the dough for half an hour.
Divide the dough in to small balls.

Roll into desired size with medium thickness.


Roast the chapatis both the sides.

Remove and spread 1 tsp of  ghee. It keeps the chapati soft. And good for kids.
Repeat with other dough.
Perfect for lunch box for kids.
Sending this to 

Announcing Global Kadai - Indian flavoured flatbreads ! by Sandhya of Sandhya's Kitchen

Providing the link back to Cilantro's page as per the rule.

AND


image
Keep Smiling,

Wednesday, July 28, 2010

Fenugreek leaves with Yellow moong (ಮೆಂತ್ಯೆ ಬ್ಯಾಳಿ )

Tried and tasted by Nivedita 
Hi All,
I feel very happy always to post North Karnataka food. Its my dream to reach each corner in North Karnataka and explore the old and unknown recipes. I am sure I will do that once my younger one learns to manage herself.
Here is one easy and common food of North Karnataka. Its healthy too. I love to have this with rice, milk and pickle.
Methi leaves or Fenugreek leaves is called and Menthye pallye in Kannada. There are few types in this. One is with long leaves which is little bitter. Another one is round leaves. This is tastier than the other one.
Ingredients :
Methi leaves - 2 bunch
Yellow moong - 1/2 cup
Onion - 1 big chopped
Garlic - 3 to 4 cloves, finely chopped(skip it if you do not like the garlic)
Green Chilly - 2, finely chopped
Tomato - 1 big, cubed
Dry coriander powder - 1 tsp
Turmeric powder  a pinch
Salt to taste
Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Soak Moong in water for half an hour.
Wash methi leaves in salted water. Drain and chop. 
Heat oil in a kadai. Add mustard seeds. When splutter, add onion and garlic. Fry for a minute. Add soaked dal and tomaoto. Fry for few minutes. 

Add the dry ingredients and chopped leaves. Mix properly. Add 1/4 cup of water. Allow it to cook till the moong is tender and the raw smell of methi leaves is gone. Adjust the seasoning. 

Keep on high flame to remove the water. Its ready to eat. Have with chapati or roti. 
I am going to have it with rice.
 Sunitha's World page

Keep Smiling,

Monday, July 26, 2010

Avare kalu (Surti paapdi ) Pallye

Tried and tasted by Nivedita
Hi All,
Being a seasonal vegetable, it tastes great after waiting for many months. I have already written more about this in my last post Avare kalu sambhar(Surti papdi sambhar) and Counti...  
Here is the recipe for Dry sabji.
Directly coming to the recipe,
Ingredients :
Surti paapdi or avare kalu - 1 cup, clean, wash and give one boil to make it tender.
Onion - 1 big, cleaned and chopped
Oil - 1tbsp
Curry leaves - few
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Gurellu Chutney(Niger seeds,ಗುರೆಳ್ಳು) powder - 1 tsp(optional, I used here, because its very common in my house)
Salt to taste
Tamarind paste - 1 tsp
Turmeric powder
Fresh coconut grated - 1 tbsp(optional, I did not put)
Fresh coriander to garnish

Method:
Heat  oil in a kadai. 
Add cumin seeds and curry leaves.
Add onion and fry till it changes its color.
Add salt, tamarind paste, turmeric powder and gurellu powder. Fry for a minute.
Add boiled papdi and coconut. Mix well. Adjust the seasoning. Cook for a minute. 
Its ready to eat.
Sending this to 

Keep Smiling,

Saturday, July 24, 2010

Broken wheat(or thick rava) and jaggery Halwa (ಸಜ್ಜಕಾ )

Tried and tasted by Nivedita
Hi All,
One more healthy  halwa from my land, North Karnataka. 
In North Karnataka, Jowar(Sorghum) rotti is a must food in villages. Women make more than 50 rottis each day and its a tiresome job. So, the new moon day or Amavasye is like a festival for them. As there will be more work like special pujas for vehicles, cows, buffaloes, tractors, rotti is skipped from their menu. Instead, they prepare only rice, rasam and this sweet, Broken wheat halwa.It is called as Sajjaka in Kannada. It is prepared using rava or thick semolina, usually smaller in size than bulgur. 
Ingredients :
Broken wheat or rava : 1 cup
Jaggery - 1 1/2 cup, grated or powdered
Ghee - 1/4 cup + 2 tsp
Nut Meg powder - 1tsp
Salt a pinch
Water - 3 cups or more to cook the rava.
Mixed nuts - 1 tbsp

Method :
Fry the rava with 2 tsp of ghee till you get the aroma
Keep water to boil.
Once it starts boiling, add the rava. Cook it for a minute. 
Add jaggery and keep on stirring for a minute
Now add salt and cook till the rava is cooked. 
Heat the ghee in a separate kadai. Fry the nuts.
Add ghee and nuts together to the boiling rava. Cook till it starts leaving the edges. 
Transfer it into a bowl and serve it with pickle and paapad. 
This can be used to make polis, called as sajjakada holige.
This is going to my event  

Keep Smiling,

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