Hasimenasinakayi Chutney

Today's recipe is a North Karnataka Style Chutney.

I have observed that in North Karnataka they prepare many types of Chutneys with different vegetables and served along with Jowar Rotti or Thalipeeth.
Even in marriages they definitely serve one type of chutney ,usually it will be a one or two vegetable chutney .


Ingredients :

Green Chilly -2
Brinjals (Preferably light colored,small)-5
Onion (Medium Sized)-1
Tomato(Big)-1
Garlic Pods-3
Tamarind -two pieces(1/2 Inch each)
Gurrellu/Niger seeds/Uchellu-1/2 spoon
oil-1/2 spoon
Salt to Taste
Serves - 4-5 people


Method :

• Fry Green Chilly ,Onion, Brinjals,Gurrellu and Tomato separately with little oil
• Grind along with garlic,salt,Tamarind,Gurrellu to a coarse paste

Serve with any type of Rotti/Chapati/Rice/Indian Bread

Note :

• You can either fry Niger seeds and add it to chutney or you can use Gurrellu Chutney Pudi
• As an alternate to Gurrellu Powder you can use roasted peanut powder

I will post the Gurrellu Chutney Pudi soon

 

Thalipeeth

Todays reciepe is again a North Karnataka special Rotti/Roti ,Thalipeeth.
There are different types of "Rotti" in Karnataka like Akki Rotti,Rava Rotti,Jowar Rotti ,Ragi Rotti etc.
But this is one special Rotti where we use all types of Flours and all types of leafy vegetables and it is really healthy.This Rotti is familiar in North Karnataka and Maharastra .

On the same note ,i wanted to share about my weekend.last weekend i had been to Bidar for my Hubby's friend wedding.This is the second time i visited Bidar .Bidar is very Cold place and top most of Karnataka.I had never been to any of the North Karnataka places before marriage although i love travelling.But after marriage ,i think i visited almost all North Karnataka districts and i loved it.So after marriage ,i got to know different types of North Karnataka Foods,got to attend different kind of Marriages and got to meet different people ,got to see different Culture and many more things...Marriage is so different in North and South of karnataka .I think one can write a book on that..:)

I brought Kadak Jowar Rotti/Kati Rotti as some people call and Shenga Chutney from Bidar and it is really good.In North Karnataka ,they serve Kadak Rotti and Shenga Chutney in almost all marriages.

Coming back to today's Recipe ,as usual my MIL taught me this Rotti and she prepares this Rotti very well .

Ingredients :
1½ cups Jowar Flour
2 tbsp Rice Flour
2 tbsp Gram Flour
Green Chilli paste
Corainder and Curry leaves Grinded paste or Chopped
½ tsp Jeera Powder
Ajwain
Salt to taste
Oil/Ghee for frying
Vegetable : Cabbage or Dill Leaves or Bottle Gourd  Grated - 4 Cups

Method :

•  Mix all the Jowar ,Rice and Gram Flour .Add Green Chilli paste, Corainder-Curry leaves paste ,Jeera powder ,ajwain ,salt .Add grated vegetable and Mix it thoroughly without adding the water first .
• Add little water and knead it well to make a soft dough
• Make Orange sized Balls with the Soft Dough
• Wash and dry one polythene covers and one Banana leaf paper or Cigarette paper ,grease it with oil
• Place the banan leaf paper on the down side and polythene cover on top.
• Place the orange sized Dough in between two covers and knead it on chapati stand as shown in pic.
• Remove the polythene cover and transfer the kneaded Rotti along with the Banana Leaf paper and remove it softly so that Rotti does not crack.
• Spread some more oil on the Rotti and fry well on both sides .

Serve this with Onion-Peanut Chutney /any type of Chutney.

Note :

• You can use any leafy vegetable along with this Rotti.
• You can alternatively use little multi -pulses Flour (Green Gram,Toor Dal and Soya ).You can Sun dry all these pulses and Dals very little in qunatity compared to other Flours and Fry on tawa for 20 Mins in sim mode and you can get it grinded from flour mill and mix little quantity as it is healthy. 
• You can use Green banana Leaf  which you get in market these days for this kind of Rotti or Obattu .Previously we preferred using Cigarette paper ,but now a days due to unavailability we can use this Green colored -paper Banana Leaf which is similar to cigarette paper in texture .

Vujjida Rotti (Chiroti Rava Roti/Methuva Rotti) and Hithikavre Sambhar/Pithikipappu

This whole month I will try to post the recipes and varieties of Avarekalu/Avarekayi with different combination for Roti,Chapati,Poori etc.
I have got this recipe from my mother and she prepares the Best Roti's in the world.. Like everyone, even I am attached emotionally to my mom's Food and I know there is no substitute to it .
Coming to today's recipes Vujjida Rotti in Kannda (Chiroti Rava Roti/Methuva Rotti in Telugu) and Hithikavre Sambhar in Kannada (or Pithikipappu in Telugu) is the most popular breakfast combination of our community ,specially this season .This is quite a laborious and time consuming breakfast and one needs to expertize in making perfect Roti .Vujjida Rotti is nothing but Chiroti Rava Chapati /Roti and is similar to akki rotti in South karnataka but the process for making Vujjida Rotti is little different compared to akki rotti.Vujjida Rotti is white in color and extremely soft and they taste best when you eat them hot.

Also Avarekalu is very famous in Bangalore and South karnataka(Kolar,Malur,Chintamani) and as it is seasonal, we make sure that we utilize them to the maximum extent in the season.

We make various varieties with it like pithikipappu,usli, kheer,halwa,rotti,upma,rasam,Pulav,Poha,Muruku,Nippatu, etc.Try this truly delicious combination in the avarekalu season  

Vujjida Rotti (Chiroti Rava Roti/Methuva Rotti) :

Ingredients

1 cup Chiroti Rava /Obbattu Rava (use fresh stock)

1 cup water

salt to taste

Oil,Rice flour for rolling chapatis

Method

• Bring water to boil in a deep thick bottomed vessel and add salt
• Pour the Rava into the water and switch off the flame/gas .
• Now take a thick wooden stick(chapati rolling pin also works well here) and mix the Chiroti Rava into the water vigorously in one direction Immediately and make sure there are no Lumps formed .
• Wash and dry a polythene cover,grease it with oil and place this mixture in it and knead it into a smooth dough
• Wait until the mixture becomes warm,apply oil to your hand and again knead the Dough with your hand.Place the mixture in a vessel and cover it with lid.
• Pinch in the dough and take orange sized ball and again knead it on the chapati stand.Rolling a Rava Rotti needs a lot of practice as this keeps breaking while rolling.I am explaining two different ways to roll it,follow which ever way you feel comfortable.
• Method-I For an experienced person:Sprinkle liberally rice flour over the chapati stand and on the kneaded round dough and roll it into a 6" dia circle using rolling pin like how we do rotis.While rolling keep pressing the edges to get a uniform round roti and also use rice flour liberally while rolling/Dusting
• Method-II for a beginner:The easy way to proceed for a beginner would be using a Pressing machine.
• Clean,wash and wipe a polythene cover and cut into 4" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.
• Place the kneaded round dough and press it in the Pressing machine ,you would get approximately 3" diameter round Roti .Now sprinkle rice flour over the Roti stand and on the kneaded round dough and roll it into a 6" dia circle using rolling pin like how we do Chapati
• Follow the similar process for remaining Dough .Pile up all the Rava Roti 's in a Round plate and keep it covered until you roast them.You can roll these rotis 's much ahead before making them.You can even refrigerate it and fry them on next day as well.
• Heat the tawa and place the Roti on a hot tawa and roast it for a minute or so and turn it on to the other side and apply oil/Ghee and once it is fried on the other side and apply oil/Ghee and fry until you get to see small brown spots over it.
• These Roti's would be very soft and white in color with some brown spots.Do not over fry them,they will turn hard.

Note:

• I have included few picutres for better understanding the process of making Vujjida Roti.
• If the rolled rotis are refrigerated for half an hour before roasting them, they roast better.
• While refrigerating cover the rotis with a kitchen towel or place them in paper bag

Hithikavre Sambhar/Pithikipappu

Ingredients:
Avarekalu(mochai/hyacinth beans)- 2 cups
Onions- 1 Cup Chopped or 8- 10 Baby Onions
Tamrind pulp - 5 Tsp
Jaggery(optional)
Mustard,Jeera
Curry leaves
Oil- 4 tsp
Boiled water - 3 glasses

For Masala paste 1
Onion -1
Roasted Onion - 2
Red Chillies(Guntur)-6
Red Chillies(Byadgi)-8
Grated Coconut- 1/2 cup
Grated Dry Coconut-1/2 Cup
Corainder Seeds-1/2Tsp
Garlic- Ginger(Optional)

For Masala paste 2

Coconut-1/2 Cup

Khus Khus seeds- 1Tsp

Method :

For Masala Paste 1

• Heat Oil a in a pan and add Red Chillies ,Corainder seeds and Fry welll
• Add Ginger -Garlic paste and saute for a minute and add grated coconut (Dry and Fresh).Let it cool for 5 mins
• Roast two big onions with skin over the flame directly until the skin turns dark in color.Use fork for this process.
• Remove the skin and grind it along with the all dry raosted masalas to a thin paste adding little water

For Masala Paste 2

• Grind Fresh Coconut and Khus Khus with little water

Method for making dal

• Soak avarekayi in water for around 7-8 Hours and des-husk the outer skin and keep it aside
• Heat Oil/Ghee in a pan or pressure cooker and crackle mustard seeds ,Cumin ,Curry leaves and chopped Onions or peeled Baby Onions and fry until the color of Onions changes to light pink.
• Add de-husked beans and fry for a minute and add Masala paste 1.
• Now add 3 glasses of Boiled water and let it Boil completely.
• Once beans is cooked well,add Tamrind pulp ,salt and jaggery
• Now add Masala paste  2  and allow it boil for few minutes .
• Adjust water for consistency and salt to taste

  This can be served with Chapati/Rice Flour Roti/idli/poori/Rice/Dosa .The ideal combination with this dal is Rice Flour Roti's  

Note :

• Alternatively you can grind both masala together instead of grinding separately
• Instead of using Garlic paste in masala ,you can fry along with tadka/seasoning or just add Garlic pods while Boiling the dal



Avarekayi






Avarekalu






Avarekalu soaked in water



De-Husked beans/Avarebele/Hitikbele








Hitikbele Sambhar






Dosa with Hitikavre






Akki Rotti with Hitikavre

White Dhokla

Today 's Recipe is White Dhokla .This is similar to Idli but tastes little different .
This can consumed as Breakfast/Snack along with any type of chutney.
I love Traditional Dhokla(Besan) a lot ,but after tasting this i like this as well.
This is really a healthy breakfast as it cosumes less Oil and also as we use Urad Dal ,Channa Dal which is good for health.

As usual my  MIL taught me this Dhokla and she prepares it very well.

Ingredients:
Rice - 4 Cups
Urad Dal- 1 Cup
Channa Dal-1 Cup

Seasoning :
Oil- 4 Tsp
Mustard-1/2 Tsp
Cumin-1/2 Tsp
Urad dal-1 Tsp

Curry Leaves

Hing- a pinch
Green Chillies - 8
Garlic Pods- 15
Turmeric
Corainder

Method:

• Wash Rice ,Urad Dal and Channa Dal thoroughly and Soak in water Overnight /12 Hours in separate containers 
• After 12 Hours ,drain the water and Grind them separately .
• Gring urad dal,Channa Dal to a smooth paste separately
• Grind Rice to thick batter .It should be like Rava .While Grinding Rice do not add too much of water.
• Mix all the batter and add Salt and Mix well with hands and leave it for 12 Hours
• After 12 Hours ,adjust the salt and little water .Optionally you can little Soda
• Now Grease the idli plates(Flat Plates ,Not Round idli Plates) with Oil  and switch on the steamer with enough water.This is similar to Thatte Idli /Plate idli
• Pour the idli batter in the idli plates and place all the idli plates and steam for 10-12 mins and then Leave it for 2-3 Mins
• Meanwhile heat Oil in a small pan ,crackle mustar seeds,Cumin,Hing and Curry Leaves .Fry for half a minute
• Add Urad Dal ,Green Chillies ,Garlic Pods,turmeric and  Fry Well.Once done add Corainder Leaves.
• Now apply the Seasoning /Tadka to the idlis in the plates and Cut the Idlis in Diamond shape and store it in Hot Box

This can served with Kobri Chutney Pudi,Dalia Chutney or Onion Chutney.

Note :

• Use an Air-tight container to store the batter
• Alternatively you can use Onions for Seasoning

Menthya Kadubu

This is one of the traditional North Karnataka recipe and ofcourse my favourite. And menthya kadubu is healthy and tastey food as it mainly contains Wheat flour,methi leaves. Garlic adds flavour and taste to this .In North Karnataka people prefer to have Jowar Roti/Chapati or anything that is prepared with wheat Flour unlike Rice in South India.This is little time consuming and you definitely need to have patience to prepare this as it is labourious too.

As usual this is shared by my MIL and this is my husband's Favourite BreakFast /Snack.He loves it so much that he can take this for breaskfast or lunch or Dinner.Initially i could not eat this as breakfast as it was little heavy ,but after having it 2 or 3 times i loved it .

Hope you all love to try this out.

Ingredients

For Kadubu

Wheat flour - 1 bowl

Menthya Soppu /FenuGreek Leaves/Methi Leaves - 1 1/2 bowl Finely Chopped

Oil

Green Chilli Paste

Corainder and Curry Leaves Grinded

For Seasoning
Curry leaves - 4-6

Cummin (jeera) - 1/2 table spoon

Mustard

Garlic Pods

Methi leaves

Salt

Raosted Peanut Powder

Red Chilli Powder

Corainder Leaves

Method

• Take the wheat flour in a pan ,add chopped Methi leaves ,Green Chilli paste,Grinded Corainder-Curry leaves paste ,salt and oil.Mix all and knead to form dough(Not as soft as chapati dough; little hard enough to make round tiny balls)
• Take small portions and make like coins (just flatten the dough and keep in a plate it may stick each coins for that just sprinkle little wheat flour )
• Press the balls by hand Not too thick and not too thin
• Transfer all the Balls in a Bowl and add water till it is completely covered
• Place the Bowl in a pressure cooker and give 12-13 whistles (or cook it without Whistle for 30 mins)
  

Seasoning

• Take oil in a pan, after the oil heats up, add mustard seeds and let them splutter ,add jeera,curry leaves,Garlic pods,methi Leaves(Use more Methi leaves for Seasoning than while mixing it in the Dough) ,turmeric and Fry well
• Add bolied Wheat Flour Balls and adjust Salt to it
• Add Roasted Peanut Powder and Mix thoroughly
• Garnish with coriander leaves

Note :

• Alternatively you can use Sabsige soppu(Dill Leaves)  instead of Menthya Soppu
• Also instead of making small balls you can also make a Chapati ( Thicker than Normal ) and Cut those in to pieces and Boil the same since making Balls will consume more time. (see Pic 3 below)
• When Seasoning ,Use More Methi Leaves/Dill leaves as it is the main source for Taste.

HagalKayi Chutney Pudi/BitterGourd Pudi

Here Comes one Bitter Recipe :) Bitter Gourd Recipe .This was shared to me by my Mother-in-law and she prepares it very well.I use to hate Bitter Gourd because of bitter taste ,but after tasting this i love this  podi and i love to eat this with rice and Chapati .Am sure you all will like this recipe .

Ingredients

Bitter gourd – 1/2 KG
Tamarind –a gooseberry size
Fried Gram Dal.Dalia- 1 Cup(Roasted and Powdered)
Red chilly – 5-7
Urad dal – 1 tbsp
Channa dal – 1 tbsp
Grated dry Coconut – 1 tsp
Asafetida /Hing – a pinch.
Turmeric
Salt – As needed
Cooking oil – 2 tbsp

Method

• Wash, dry and grate the bitter gourds.Add salt to it. keep aside for 30 minutes  
• Squeeze the bitter gourd well. Spread it on a paper towel and leave it as such for 10 minutes
  
• Take the tamarind and pinch into very small pieces.In a kadai dry roast the tamarind pieces till it becomes dry .
• Then grind the tamarind pieces ,and grated coconut to a dry coarse powder without adding water. Set aside
• In the same kadai dry roast urad dal , channa dal ,Dalia along with red chillies .Cool and ground it to thin powder
• In a pan add oil and splutter mustard. Add asafoetida and fry for a second
• Now, add the bitter gourd, turmeric powder and adjust the salt. Keep frying in low heat for about 15 minutes.
• Add the ground powder and mix thoroughly. Keep it on a low flame for few minutes.

Serve it with hot rice and a dollop of ghee or sesame oil and finely cut raw onions



Note:

• Cool and transfer to an air-tight container
• It stays good outside for 20 days without any problem and if you keep it in refrigerator you can store it for 2-3 months

• .

Sutt Pudi

This recipe is shared to me by Hubby's Grandmother .She was in Bangalore for last 6 months and she taught me all the different varities of pudi and Sabzi's .This is one of the easiest pudi and tasty.
I eat this when am tired of preparing anything for dinner..:)



Ingredients

Red Chillies
Dhaniya/Corainder Seeds
Cumin/Jeera
Garlic Pods
Salt
Oil


Method

1.In a thick bottomed kadai heat oil and Fry Red Chillies,Dhaniya and Jeera and Let it cool
2.Grind the raosted items with Garlic Pods and Salt.

Serve it with hot rice and a dollop of Ghee or sesame oil .I prefer to eat it with oil and raw Onion.

Palak Paratha

Palak is a type of spinach that is available more in winter season. It is tasty, easy to clean and also cooks faster. I use palak very often in my menu and cook as many dishes as possible with it as it is very Healthy

Ingredients
Whole Wheat Flour - 4 Cups
Besan/Gram Flour- 2tsp(Optional)
Turmeric Powder-1/2 tsp
Asafetida powder/Hing-1/4tsp
Red Chilli Powder-1/2tsp(Optional)
AamChur Powder-1/4tsp
Cumin/Jeera  Powder-1/4tsp
Dhaniya/Corainder Powder-1/4tsp
Garam Masala-1/4tsp
Sesame Seeds-1/2tsp(Optional)
Oil-1tsp
Ghee to pan-fry the parathas

To Grind
Spinach /Palak - Washed and Chopped - 3 Cups
Green Chillies- 5
Garlic Pods- 2
Ginger- Small Piece
Corainder Leaves
Curry Leaves(Optional)
Onion-1/2 Cup(Optional)
Salt to taste

Method 1

• Mix the Spinach with Green Chillies ,Corainder Leaves,Curry Leaves,Garlic Pods ,Ginger,Salt . Put them in the blender adding a very little bit of water, just to make sure that they mix well. Blend it till it forms a paste. (Optionally you can use Onions)
• Add Wheat Flour, Besan, Hing Powder, Turmeric Powder, Dhania-Jeera Powder, Red Chilli Powder, Aamchur Powder,Garam Masala Powder ,Sesame Seeds, and oil to the above prepared Paste.Add Grounded Spinach Paste
• Mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Now,grease your hands and knead it again until it gets the elastic texture and Set the dough aside by covering it with wet cloth for about 45 Minutes
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks
• Take some dough, roll it for about 6'' in diameter dusting in between with the dry flour with a rolling pin
• Heat the pan , grease it and cook paratha on both sides by applying Ghee lightly till it forms the brown spots on both the sides.

Method 2

• Heat oil in a Pan,crackle jeera,add onions and fry until its translucent,now add Chopped Spinach leaves and fry till it changes its colour.Now add all the masala's(Hing Powder, Turmeric Powder, Dhania-Jeera Powder, Red Chilli Powder, Aamchur Powder,Garam Masala Powder ,Sesame Seeds)to it and mix and turn off the stove.cool it down to room temperature(This is avoid the raw smell of  all the masala's and Spinach)
• Mix this along with wheat flour and besan to a nice dough adding enough water
• Mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Now,grease your hands and knead it again until it gets the elastic texture and Set the dough aside by covering it with wet cloth for about 45 Minutes
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks
• Take some dough, roll it for about 6'' in diameter dusting in between with the dry flour with a rolling pin
• Heat the pan , grease it and cook paratha on both sides by applying Ghee lightly till it forms the brown spots on both the sides. 

Note :

• To knead the dough, you may require less water as greens also have water/moisture
• 
  Gram flour (Besan) helps for easy rolling of parathas and gives nice colour
• Serve Palak Paratha with chilled yogurt /Pickle/Mooli Chutney

Mooli Chutney

Hi All,
Today's recipe is something which is very special in North Karnataka.This recipe was shared to me by my Mother-in-Law.
So on this note ,i wanted to tell something about myself.I am from Kolar District which is South of Karnataka ,but my husband and in-Laws are from North karnataka .So after marriage i have got to know Numerous varities of Chutneys ,Vegetable Sabzi(or Palya) and Chutney Pudi's as these are  regular items for Breakfast/Lunch in North Karnataka and one thing what i got to know after marriage is North and South Karnataka Food is completely different and there are very less items which are common .
Thanks to my Mother-In-Law for teaching me all North Karnataka Recipes.


Today's recipe is Mooli Chutney ,this is very healthy and Tasty Food .You can consume this with either Rice or Chapati or Bhakri (Jowar Roti) or any kind of Roti's.


Ingredients
Onion- 1 Big (Cut into Small Pieces)
Grated Mooli/Raddish-2 Cups
Green Chillies - 4 or 5
Garlic Pods- 5-6
Roasted Peanut Powder(Shenga Pudi)- 4 Spoons
Curry Leaves
Salt to Taste

Tadka
1 tsp Mustard seeds
Curry Leaves
Red Chillies- 3
Urad Dal- 1 Tsp
Jeera- 1/2 Tsp  

1 Tsp Oil

Method

• Heat Oil in a Tadka Pan ,Fry Onion ,Green Chillies and Grated Mooli/Raddish
• Grind Grated Mooli /Raddish,Green Chillies,Garlic Pods,Curry Leaves,Roasted Peanut Powder ,Salt to make a thin paste
• Add Fried Onion and grind it to a Coarse Paste(Use Whipper and Grind once)
• Heat Oil in the same Tadka Pan crackle mustard seeds ,Urad Dal,Red Chillies and  add curry leaves and fry for a minute.Add the tadka to the Mooli chutney and mix.
  

Note :

• This stays good for 3-4 days when stored in refrigerator
• Serve this with Palak Parata or any Chapati
• Alternatively you can cut the onions into small pieces ,fry and add to chutney instead of griniding it coarsely