Showing posts with label Karnataka Specials. Show all posts
Showing posts with label Karnataka Specials. Show all posts

November 21, 2018


Ash gourd -  1kg
Oil - 3 tbsp

For Grinding:
Coconut - 1
Garlic cloves - 8
Coriander seeds - 2 tbsp
Mustard - 1 tsp
Dry red chillies - 8
Rice - 1 tbsp
Tamarind to taste
Cumin seeds - 1 tbsp
Salt to taste


  • Peel and chop ash gourd into small pieces. Boil it in salted water about 2 cups.
  • In the mean time, roast the grinding ingredients except tamarind. Grind all the ingredients using water to make fine paste.
  • Add this masala to the boiled gourd and cook another 5 minutes until done.
  • Heat the oil, fry the sliced onion until light brown.
  • Pour this over curry.
  • Serve with rice.

September 11, 2017


Rice flour - 2 cups
Onion -1 (finely chopped)
Fresh coconut - 2 tbsp(grated)
Carrot - 1 (peeled and grated)
Green chillies- 5-6
Coriander leaves- 1 tbsp (chopped)
Salt to taste
Warm water 


  • Grind coconut. green chillies and salt together to make fine paste.
  • Mix all the ingredients in a bowl except oil and warm water.
  • Use enough warm water to make dough. Divide into 8 portions.
  • Grease little oil to the pan; take one portion,put it on center of the pan.Press it evenly to make thin round roti.
  • Put few holes in the center,add oil in and around and then place the pan on fire.
  • Cook both  sides in medium flame till done.
  • Remove and let the pan cool for making another roti or use another pan.

February 27, 2017


Kovakkai (Gherkins) - 200 gms
(slice into 4 lengthwise)
White kabuli channa - 1/4 cup
Onion - 1 (chopped)
Salt to taste

Grind Spices:
red chillies -5
Coriander seeds -  1 tbsp

Grind into paste:
Garlic flakes - 3
Cumin seeds -1/2 tsp
Fresh coconut - 1/4 cup


  • Soak channa in enough water for overnight. Pressure cook in salted water until tender.
  • Dry roast the spices and grind with tamarind to a smooth paste.
  • Grind coconut and other ingredients to make paste.
  • Steam cook onion and kovakkai together in a pressure cooker.
  • Heat oil and fry cooked kovaikkai together, channa along with ground spices and salt.
  • Fry till dry and then add ground paste and stir for one or two minutes.
  • Serve as a dry curry with rice.

December 18, 2016


Mutton - 1 kg
turmeric powder - 1 tsp
Chilli powder - 1 tbsp
Oil - 1 cup
Lemon juice - 2 tbsp
Curry leaves

For paste:
Onions - 3
Green chillies - 4-5
Ginger -1"
Garlic cloves- 8-10
Cumin seeds - 1 tbsp
Coriander leaves - small bunch

For roasted masala powder:
Coriander seeds - 2 tbsp
Mustard seeds - 1 tsp
Peppercorn - 1 tsp
Cloves -4-5
Cinnamon - 1" stick
Cumin seeds - 1 tsp


  •  Rub the mutton pieces with salt and turmeric and keep aside for one hour.
  • Heat the oil and fry the ground paste for 2-3 minutes till a fine aroma rises.
  • Lower the flame and add the marinated mutton pieces.
  • Add 4- 5 cups of water, cover with a lid and cook till the mutton is well done.
  • Mix in the powdered spices, chilli powder and cover, and continue to cook over low heat till the mutton is tender.
  • Mix in the lemon juice and stir well.
  • Garnish with chopped coriander leaves.

June 21, 2016


Fine rice rawa - 1 cup
Water - 1 1/2 cups
Salt to taste
Butter - 1 tsp
Fenugreek powder - 1/4 tsp (roasted)


  • Boil water with salt. Drop butter in hot water.
  • Add rawa stirring continuously so that no lumps are formed.
  • Add fenugreek powder and keep stirring till the rawa is cooked and all the water absorbed.
  • Switch off the flame, spread out on a thali and knead a little.
  • Roll it into lime size round balls between your palms rubbing a little ghee.
  • Wrap up these balls in a damp cloth, steam them for 15-20 minutes.
  • Serve with pork or chicken curry.

June 20, 2016


Small long brinjals - 1 kg
Salt - 25 gms
Turmeric - 1 tbsp
Mustard powder - 25 gms
Garlic - 50 gms
Ginger - 25 gms
Green chillies - 50 gms
Red chilli powder - 50 gms
Cumin powder - 25 gms
Sugar - 100 gms
Gingely oil - 500 ml
Vinegar - 500 ml


  • Grind ginger and garlic using little vinegar to make paste.
  • Wash, wipe and slice the brinjals.
  • Heat the oil and fry the paste.
  • Add the sliced brinjals, green chillies and all other ingredients except vinegar.
  • Cook for 10 minutes; stirring occasionally.
  • Add vinegar and cook till brinjals are done.
  • Switch off the flame and let it cool.Store in a jar.
  • The pickle can be used immediately.

March 09, 2016


Pine apple - 400 gms (chopped)
Oil - 3 tbsp
Turmeric - 1/2 tsp
Asafoetida -  a pinch
Salt to taste
Mustard seeds - 1 tsp
Curry leaves -  few
Water - 250 ml

For the spice mixture:
Fresh coconut - 4 tbsp (grated)
Green chillies - 3
Red chillies - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Clove - 1
Peppercorns - 2-3
Coriander leaves -  small bunch


  • Heat 1 tbsp of oil in a saucepan. Add all the spice mixture ingredients; fry it on a medium heat for 1-2 minutes, stirring frequently.
  • Remove from the heat and grind   to a smooth paste by adding half the water. Keep aside.
  • Heat the remaining oil in a saucepan. Add the mustard seeds and curry leaves. Fry until mustard crackles.
  • Add the asafoetida, turmeric and salt; fry for few seconds.
  • Add the pine apple, the spice mixture and the remaining water. Mix well.
  • Cover and cook in low flame for 8-10 minutes or till tender.

August 31, 2015


Dry red chilies - 175 gms
Coriander seeds - 100 gms
Cumin seeds - 50 gms
poppy seeds - 50 gms
Turmeric - 1 tbsp


  • Dry roast all the ingredients except turmeric and grind them to make powder.
  • Store in airtight container and use it for both vegetarian and non vegetarian dishes.

August 24, 2014


Mixed vegetables - 3 cups
(chow chow, cabbage, beans, carrots, potato)
Shelled green peas - 250 gms
Onion - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Salt to taste

For Masala paste:
Green chillies - 4-5
Roasted channa dal - 1 tbsp
Pepper corns - 1/4 tsp
Coriander powder -3 tsp
Cumin seeds - 1 tsp
Cinnamon - 1 small stick
Cloves - 2-3
Coconut - 2 tsp (grated)

For Tempering:
Ghee - 2 tbsp
Mustard seeds -1/2 tsp
Red chilli - 1
Urad dal - 1 tsp
Asafoetida  -  a pinch
Curry leaves - few

For Garnishing:
Coriander leaves -  small bunch (chopped)
Fried cashew nuts - 2 tbsp


  • Chop all the vegetables to 1/2" size.
  • Grind all the masala ingredients to fine paste using little water.
  • Heat ghee in kadhai, add all tempering ingredients and allow them to splutter.
  • Add chopped vegetables, salt, turmeric and sufficient water. Simmer till vegetables are tender.
  • Add the ground masala and simmer for few minutes.
  • Garnish with coriander leaves and cashew nuts.
  • Serve hot with puris or paranthas.

May 18, 2014


Madras cucumber - 1 kg
Coconut milk - 4 cups
Cumin seeds - 2 tbsp
Asafoetida -  a pinch
Red chillies - 3
Water - 8 cups
Jaggery - 2 tbsp
Salt to taste
Green chillies - 3
Lemon grass stalk - 1 (chopped into four and bruised)
Yogurt - 1/4 cup (whipped)
Mustard seeds - 1 1/2 tsp (roasted)
Curry leaves - few
Red chillies - 3 (roasted and broken into pieces)


  • Grind cumin seeds, asafoetida and red chillies to make paste.
  • Peel, de-seed and cut cucumber into 11/2" pieces.
  • Boil the cucumber pieces in 8 cups o water, 1 tsp of salt, jaggery and green chillies.. When the pieces are half tender, remove the pieces from boiling water.
  • Strain the water, add ground paste to the water. Bring this to the boil. Add the coconut milk and lemon grass.
  • Lower the flame and add the whisked curd.
  • Stir for a minute or so and add the cucumber pieces.
  • Lastly add roasted mustard, red chillies and curry leaves.

November 20, 2013

Mangalore Rasam

Arhar dal -2 tbsp
Tamarind - lemon size
Turmeric- 1/4 tsp
Salt to taste
Jaggery - small piece
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

For Rasam Powder:
Coconut - 1/2
Coriander seeds -1 tbsp
Fenugreek seeds - 1 tsp
Red chillies - 4

  • Grate the coconut. Dry roast red chillies, fenugreek seeds, coriander seeds till aroma comes then add grated coconut and saute for few seconds. 
  • Cool and grind to make powder.
  • Cook arhar dal till soft and tender.
  • Soak tamarind in hot water and extract juice from it.
  • Put tamarind water, cooked dal and 500 ml of water in a vessel and bring it to boil.
  • Add rasam powder, jaggery, salt and turmeric and cook in low flame for 10 minutes.
  • Heat the oil in pan, add mustard and curry leaves. Fry till mustard crackles then pour over rasam.
  • Garnish with coriander leaves.
  • Serve with rice.

September 17, 2013

Maddur Vada

Semolina - 1 cup
Maida - 1 cup
Besan - 1 cup
Rice flour - 1 cup
Chilli powder - 1 tbsp
Salt to taste
Onions - 3 (thinly sliced)
Ginger paste - 2 tsp
Cashew nuts - 1/4 cup(powdered)
Coriander leaves -  small bunch (chopped)
Curry leaves - few (chopped)
Oil for frying


  • Mix all the ingredients in a mixing bowl. Add 2 tbsp of hot oil and mix well.
  • Add sufficient water to make hard dough.
  • Divide the dough into equal big lemon size portions.
  • Press them as thick vadas with hands and deep fry them.
  • Serve or store till one week.

September 11, 2013

Mysore Bobbattlu (Savory)

Maida- 3 cups
Potatoes - 300 gms
Green chillies  as per taste
Salt to taste
Oil - 2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida -  a pinch


  • Mix maida and little salt, add sufficient water to make soft dough. Cover with wet cloth and keep aside.
  • Boil, peel and mash potatoes.
  • Heat oil and add channa dal, urad dal, mustard seeds, fenugreek seeds, asafoetida. Fry till mustard crackles.
  • Grind the above talimpu along with green chillies and salt to make paste.
  • Add mashed potatoes and mix well.
  • Make small balls with potato mixture.
  • Make equal size balls with dough.
  • Roll the ball as poori with rolling pin. Put the potato mixture in the middle and close the poori.
  • Press gently with hands to make little thick bobbattlu.
  • Heat the pan, and fry the bobbattlu by applying little ghee. Cook both sides.
  • Do the remaining in the same way.
  • Serve.

August 31, 2013


Rice - 500 gm
Urad dal - 125 gm
Cumin seeds - 1 tsp
Green chillies - 4 (chopped)
Coriander leaves -  small bunch (chopped)
Salt to taste
Oil for frying


  • Clean and wash the rice thoroughly. Dry in the sun and powder it.
  • Soak urad dal for 2-3 hours then drain the water and grind it to make  a smooth and thick paste.
  • Mix dal paste with rice powder and other ingredients. Mix well
  • Make round vada on a wet cloth and deeply fry in oil till they float to a surface
  • Drain oil from it thoroughly and serve hot with chutney.

July 28, 2013

Carrot Kosumalli

Carrots - 2
Tender cabbage leaves - few
Coriander leaves - 1 tbsp (chopped)
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Salt to taste
Chilli powder - 1/2 tsp
Lime Juice - 1 tbsp
Oil - 1 tsp


  • Peel and grate carrot and finely chop cabbage.
  • In a mixing bowl, put carrot, cabbage and coriander leaves.
  • Heat oil in a pan, add mustard seeds, turmeric, salt and chilli powder. Fry till mustard crackles. 
  • Pour this over carrot mixture.
  • Add lemon juice and mix well.
  • Serve.

April 12, 2013

Savoury Flattened Rice (Atukulu)

Flattened Rice - 500 gms
Roasted Channa dal - 10 gms
Mustard seeds - 1/2 tsp
Dry ginger powder - 1/4 tsp
Green chillies - 5-6
Salt to taste
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Oil for frying


  • Dry roast flattened rice for 2-3 minutes.
  • Heat 2 tbsp of oil, add Asafoetida, dry ginger, mustard seeds, chopped green chillies, roasted channa dal, salt and turmeric. Fry for 1-2 minutes.
  • Switch off the flame then add flattened rice and toss well.
  • Serve., pub-6783067284749878, DIRECT, f08c47fec0942fa0