PONGAL RECIPES - 15TH JAN, 2019

 

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Showing posts with label KARNATAKA RECIPES. Show all posts
Showing posts with label KARNATAKA RECIPES. Show all posts

January 12, 2019

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu
Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc. Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home. As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu recipe

Avarekalu uppittu / Avarekalu rava upma recipe


Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.



Cuisine: Karnataka
Category: Breakfast
Serves: Serves 2 -3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Bombay rava / Coarse semolina - 1 cup
  • Cooked Avarekalu / Hyacinth beans - 1/2 cup
  • Big onion - 1
  • Green chilli - 2 ( use 4 for spicy uppittu)
  • Ginger - 1 inch piece (Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - to garnish
  • Grated coconut - 2 tbsp
  • Ghee - 1 tbsp
  • Salt - as needed
  • Water - 3.5 cups
  • Lemon juice - few drops (optional)
To Temper
  • Cooking oil - 2 tbsp + 1 tbsp for roasting rava
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/2 tsp




  • Cashew nuts - few
  • HOW TO MAKE AVAREKALU UPPITTU
    1. Wash and pressure cook avarekalu in high flame for two whistles adding required water.
    2. Drain the excess water and keep the cooked avarekalu ready.
    3. Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
    4. Transfer to a plate. Again heat the kadai with 2 tbsp oil.
    5. Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
    6. Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
    7. Then add the cooked avarekalu without any water. Mix well.
    8. Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
    9. In a bowl, take the required water and boil till it roll boils.
    10. Add this water carefully to the rava mixture. Mix gently without making any lumps.
    11. After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
    12. Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
    13. Mix and serve hot with coconut chutney. Enjoy !

    METHOD - STEP BY STEP PICTURES
    • Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready.

    • Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate.
    • avarekalu uppittu
    • Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent.
    • avarekalu uppittu
    • Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well.
    • avarekalu uppittu
    • Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick.  ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water).
    • avarekalu uppittu
    • Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle.
    • Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down. 
    • avarekalu uppittu
      Enjoy hot serving with coconut chutney !

    Note

    • You can skip onion and make it for no onion no garlic version.
    • Adjust the quantity of green chillies based on your taste.
    • You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava.
    • Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

    Try this yummy, healthy avarekalu uppittu and enjoy !
    Avarekalu uppittu recipe

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    December 30, 2018

    Avarekalu Usli Recipe – Avarekalu Sundal Recipe

    Avarekalu usli recipe
    Avarekalu usli or avarekalu sundal is a Karnataka special avarekalu recipe ( Hyacinth beans / field beans in Engligh, Mochai In Tamil, Lilva papdi in Hindi) that is served as an evening snack along with tea. Some people prefer to have this as a side dish for akki roti / ubbu roti, rice and chapathi. My school moms friends told its preparation procedure is similar to avarekalu palya. Its a very simple and healthy recipe with less ingredients and no grinding job. Just temper the cooked avarekalu with mustard, chilli, onion, garlic and garnish with lots of coconut. Based on the inputs from my friends, I tried it for the first time by watching an YouTube video by Mallamma ajji. This recipe is of Gubbi, Tumkur style. I made slight changes in the original recipe and tried it. Actually I found two versions of avarekalu usli recipe. One is a simple way which I have shown below and the other one is with ground coconut masala. As I tried for my lunch to serve as sundal, I chose this easy version. If you have cooked averakalu ready in hand, you can prepare this usli under 5 minutes. You can also make it directly in a pressure cooker using raw field beans. You can make it semi solid or dry in consistency by adjusting the water quantity. Friends try this easy, Tumkur style avarekalu usili recipe. You will love it. Its so easy and quick to make. We enjoyed it as a snack. Ok, lets see how to make Karnataka special avarekalu usli / avarekalu sundal recipe with step by step pictures.

    Do check out my interesting and easy avarekalu recipes like hitikida avarekalu saaru, avarekalu pulao, avarekalu sagu, avarekalu mixture, avarekalu huli, avarekalu soppu palya.

    Avarekalu sundal


    Avarekalu Usli / Avarekalu Sundal Recipe


    Avarekalu Usili / Avarekalu Sundai Recipe

    Avarekalu usli recipe for evening snacks. It can also be served as side dish for rice, chapathi and akki roti.



    Cuisine: Karnataka
    Category: avarekalu recipes
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes



    INGREDIENTS
    1 cup- 250ml
    • Avarekalu / Hyacinth beans / Lilva papdi - 1.5 cups
    • Big onion - 1 no (finely chopped)
    • Green chilli - 2
    • Crushed Garlic cloves - 6
    • Crushed Ginger - 1/2 inch piece
    • Roasted cumin powder - 1 tsp
    • Roasted methi seeds powder - 1/4 tsp OR Cumin seeds - 1 tsp, Methi seeds - 1/4 tsp
    • Hing / Asafetida – 1/4 tsp
    • Grated coconut – 1/4 cup
    • Coriander leaves - to garnish
    To temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - Few
    METHOD
    1. Wash and keep the avarekalu. Finely chop onion, slit green chilli and coriander leaves.
    2. Heat oil in a pressure cooker base. Splutter mustard, curry leaves, green chilli, onion, crushed ginger and garlic.
    3. Saute till transparent. Add salt, hing and avarekalu. Saute for a minute.
    4. Add 1 cup of water and pressure cook for 2 whistles in low flame.
    5. Open the cooker and add grated coconut, coriander leaves. Mix well.
    6. Add water if needed. Give one boil.
    7. Dry roast cumin seeds and methi seeds. Powder it.
    8. Add the powder to the boiling avarekalu usili. Mix well and switch off the flame.
    9. You can make it semi solid in consistency or dry as you like.
    10. Serve as evening snack or along with ubbu roti / akki roti and rice.  
    METHOD - STEP BY STEP PICTURES
    • Wash and keep the avarekalu ready. You don’t need to peel the skin of avarekalu. You can use it as whole ones. ( I used cooked avarekalu. So I just tempered all the ingredients in a kadai and made this usili. If you are using raw, uncooked avarekalu follow the procedure given below. So the step by step pictures vary from the instructions). Chop onion, slit green chilli, grate coconut and chop coriander leaves. Keep it ready.

    • In a pressure cooker base heat oil and splutter mustard seeds, curry leaves. Add slit green chilli and finely chopped onion. Saute till onion becomes transparent.

    • Avarekalu usli
    • Add crushed ginger and garlic cloves. Saute for a minute. Add avarekalu, hing and saute in oil for 2 minutes.

    • Lastly add required salt and 1 cup of water. Keep the flame high. After the steam starts to come out, put the weight valve and lower the flame. Pressure cook for 2 whistles in low flame.

    • Open the cooker lid after the steam is released. Add grated coconut and chopped coriander leaves. Mix well and check for water content. If the usili is too dry, add 1/2 cup of water else give one boil. Let it be semi solid in consistency because it will become thick and dry once it cools down.
    • Avarekalu usli
    • Dry roast methi seeds and cumin seeds in low flame till methi becomes golden in color. Grind to make a fine powder. Add this powder to the avarekalu usili, mix well and switch off the flame. I made it slightly dry to serve as sundal.

    • Enjoy with akki roti/ ubbu roti, rice or as a snack along with tea ! 

    Note

    • For variations, you can grind green chilli, ginger and garlic and make it as a paste. Add along with onion and saute it.
    • To make this as a gravy, grind green chilli, coconut, coriander leaves and cumin seeds. Make a paste and add to the avarekalu, pressure cook.  You can serve it with chapathi and akki roti.
    • Adjust the quantity of green chilli as per your taste.
    Try this easy, interesting avarekalu usili recipe and enjoy a healthy snack.
    Avarekalu usli recipe


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    November 13, 2018

    Karnataka Red Coconut Chutney Recipe For Idli, Dosa

    Red coconut chutney  

    I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

    If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.


    Karnataka Red Coconut Chutney Recipe


    Karnataka Red Coconut Chutney Recipe

    Karnataka Red Coconut Chutney Recipe For idli, dosa



    Cuisine: Karnataka
    Category: Chutney
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Grated coconut - 1 cup
    • Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp
    • Byadgi red chilli - 4 nos.(Use 6 for spicy chutney)
    • Tamarind - Small berry size (pinch into small pieces)
    • Ginger - 1/2 inch piece
    • Asafetida/ hing - a pinch
    • Salt & water - as needed
    To Temper
    • Coconut oil - 2 tsp
    • Mustard seeds -1/2 tsp
    • Urad dal - 1 tsp
    • Curry leaves - Few
    HOW TO MAKE RED COCONUT CHUTNEY
    1. Wash and soak byadgi red chilli in little water for 5 minutes.
    2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
    3. Add required salt, water and grind to a smooth paste.
    4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
    5. Add to chutney and mix well. Serve with idli, dosa.
    METHOD - STEP BY STEP PICTURES
    • Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water.

    • Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl.

    • Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa.

      Enjoy !

    Note

    • For variations, skip roasted gram dal and use coconut alone.
    • If you don’t like ginger flavor, you can add 2 garlic cloves instead.

    Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.
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    September 24, 2018

    Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

    Bangalore hotel style chutney

     Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients. When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
    Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.
    Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
    For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

    Check out my blog’s most popular hotel style vegetable palav recipe too.
    Bangalore hotel style coocnut chutney

    Bangalore Hotel Style Coconut Chutney Recipe


    Bangalore Hotel Style Coconut Chutney Recipe

    Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa



    Cuisine: Karnataka
    Category: Chutney Recipes
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes



    INGREDIENTS

    1 cup - 250ml
    • Grated coconut - 1/2 cup
    • Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too)
    • Green chilli - 3 nos ( use 5 for spicy taste)
    • Tamarind - Small piece
    • Cumin seeds / Jeera - 1/4 tsp
    • Garlic cloves - 2
    • Curry leaves - 5 leaves
    • Mint leaves - 3 leaves
    • Coriander leaves - a handful
    • Turmeric powder – a pinch (to make bright green chutney, optional)
    • Salt - as needed
    • Sugar – a pinch (optional)
    • Water - as needed to grind and mix in chutney
    To Temper
    • Cooking oil -1 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Red chilli - 1 no (Byadgi chilli)

    HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

    1. In a mixie jar, take the grated coconut and other ingredients.
    2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
    3. Grind thick and slightly coarse in texture.
    4. Remove in a bowl and temper the chutney.
    5. Take the required chutney in a bowl. Add water to dilute it.
    6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

    BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

    • Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.

    • Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding.Altervatively you can grind all the ingredients except greens coarsely. Lastly add the green leaves and grind it. 
    • Bangalore hotel style coconut chutney
    • Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
    • PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.
    • Bangalore hotel style coconut chutney


    Note

    • For variations you can use equal quantity of coconut and gram dal. 
    • Do not skip garlic. In most of the hotels garlic is used.
    • A pinch of turmeric powder should be used to get this bright green color.
    • Cumin seeds also give a nice flavor.
    • Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white.
    • Do not add more curry leaves and mint leaves. Quantity of coriander should be more.
    • Do not grind too smooth. Taste and flavor varies.
    Karnataka hotel style chutney

    Try this yummy, Bangalore hotel style coconut chutney. You will love it !

    Karnataka hotel coconut chutney


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    September 17, 2018

    Puran Poli With Wheat Flour – Wheat Flour Obbattu Recipe

    puran poli with wheat flour

    Puran poli with wheat flour  / wheat flour obbattu – Recipe with step by step pictures. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft. To make soft puran poli, I followed my chapathi / roti recipe  adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.

    Check out my Karnataka style holige / Obbattu recipe with tips and tricks. 

    wheat flour obbattu recipe

    Wheat Flour Puran Poli - Obbattu with wheat flour


    Wheat Flour Puran Poli - Obbattu with wheat flour

    Puran poli with wheat flour - Puran poli / Obbattu prepared with leftover chana dal puran



    Cuisine: Indian
    Category: Sweet
    Serves: 5
    Prep time: 30 Minutes
    Cook time: 5 Minutes
    Total time: 35 Minutes



    INGREDIENTS

    1 cup - 250ml
    For puran poli outer covering
    • Wheat flour / Atta - 1 cup
    • Water - as needed
    • Salt - 1/4 tsp
    • Curd - 1 tbsp
    • Ghee or gingely oil - 1 tbsp
    • Cooking oil - to drizzle puran poli while cooking
    For stuffing
    • Chana dal - 1/2 cup
    • Powdered jaggery - 3/4 cup
    • Water - 1/4 cup ( to melt jaggery)
    • Cardamom powder - 1/2 tsp
    • Grated coconut - 1/4 cup

    HOW TO MAKE PURAN POLI WITH WHEAT FLOUR

    1. Wash and pressure cook chana dal in required water till soft.
    2. Remove and drain the excess water. Mash or grind it coarsely.
    3. Melt jaggery adding water. Strain the syrup. Add chana dal paste.
    4. Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
    5. Knead smooth dough with ingredients given above.
    6. Make equal balls of puran and dough. Dust the dough ball with wheat flour.
    7. Roll it and keep the puran balls. Seal and roll it thin or thick.
    8. Heat dosa pan with oil. Cook the puran poli both the sides.
    9. Remove and serve hot adding ghee on top. 

    WHEAT FLOUR POLI/ OBBATTU - STEP BY STEP PICTURES

    • Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.
    •  
    • To this mashed dal , add grated coconut and jaggery.  Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.)  Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use.
    • In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes.

    • Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball.

    • Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again.

    • Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other.

    • Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too.  Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft. Enjoy hot or warm !
    • Store the leftover stuffing and dough in refrigerator.

    Note

    • To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough.
    • Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours.
    • If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens.
    • If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin.
    • Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed.
    • Stack the cooked poli one above the other to keep it soft.
    • Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.

    Try this yummy puran poli recipe with wheat flour and enjoy !
    wheat flour puran poli


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    July 26, 2018

    Karnataka Carrot Palya Recipe – Grated Carrot Stir Fry - Grated Carrot Poriyal

    carrot palya recipe karnataka style

    Today I have shared a simple and easy, Karnataka style grated carrot stir fry recipe. It is known as carrot palya in Kannada and carrot poriyal in Tamil. This palya recipe is very similar to my mom’s carrot puttu recipe but different in cooking method. In carrot puttu, grated carrot is steamed in idli pot whereas in carrot palya, it is stir fried to cook. I have tasted this palya in many occasions. Apart from grating job, it is so easy and quick to prepare. Kids would love it for sure. My friends make this as side dish for rice and chapathi as well. You can make chapathi rolls by stuffing this carrot palya and pack it for lunch box. Moreover this palya can be mixed with plain rice, ghee and served as carrot rice for lunch box. For variations, you can grate the coconut using carrot grater to give a nice look to the poriyal.

    Check out my carrot kootu, carrot beans poriyal, carrot kheer, carrot halwa in pressure cooker, carrot chutney, Carrot sambar, Carrot kurma

    carrot palya recipe

    Karnataka style carrot palya recipe


    Karnataka style carrot palya recipe

    Karnataka style grated carrot stir fry recipe / Carrot palya for rice and chapathi.


    Cuisine: Karnataka recipes
    Category: Poriyal recipes
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Carrot - 4 nos (Grated)
    • Big onion - 1
    • Green chilli - 2
    • Curry leaves - Few
    • Grated coconut - 1/4 to 1/2 cup   (add as you like)
    • Turmeric powder - 1/8 tsp
    • Salt - as needed
    • Sugar -  a pinch
    • Water - only if needed
    To Temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 1 tsp
    • Cumin seeds – 1/4 tsp
    • Hing /asafetida - a pinch



  • Coriander leaves – To garnish
  • HOW TO MAKE CARROT PALYA
    1. Wash and peel skin of carrot. Grate it and set aside.
    2. Heat oil in a kadai. Temper all the ingredients.
    3. Saute onion, green chilli and curry leaves.
    4. Add grated carrot, salt, sugar, turmeric powder.
    5. Stir fry in medium flame till carrot becomes soft and cooked.
    6. Cover and cook in low flame if needed.
    7. Lastly add grated coconut. Mix well, garnish and serve this carrot palya with rice or chapathi !
    CARROT PALYA RECIPE - STEP BY STEP PICTURES
    • Wash and peel the skin of carrot. Grate it using a big holed carrot grater. Similarly slice coconut and grate it using carrot grater if you like to give a nice look to the stir fry. Keep aside.
      carrot palya recipe
    • Heat oil in a kadai. Splutter mustard, cumin seeds, urad dal, chana dal. Saute finely chopped onion, slit green chilli, curry leaves and hing.
      carrot palya recipe
    • Now add the grated carrot, required salt, sugar( helps to give bright color) and turmeric powder. Mix well in medium flame till it shrinks and becomes soft. Keep the flame low. If needed add few tbsp of water. Cover it with a lid and let it cook.  Stir it once or twice in the middle to avoid burnt bottom. After the carrot is cooked well, switch off the flame. Garnish with coriander leaves.
      carrot palya recipe
    • Serve with rice or chapathi. Enjoy !

    Note

    • Cook the grated carrot in low flame by covering with lid. If needed you can sprinkle few tbsp of water to cook the carrot.
    • You can skip coconut but it gives a nice flavor and yield to this palya.
    • Garnishing with coriander leaves also adds a nice flavor.
    • If you like, you can sprinkle few drops of lemon juice for tangy taste.
    Easy, yummy, healthy grated carrot stir fry is ready ! Enjoy with rice or roti !
    grated carrot stir fry

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    July 9, 2018

    Chow Chow Bath Recipe – Karnataka Uppittu, Kesari bath Recipe With Video

    Chow chow bath recipe

    Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney.  Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffee is the most preferred breakfast for many in Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well. When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicy kharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath. In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal.  Today I have shared a version of chow chow bath with chiroti rava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.

    Also check out the detailed video given below.


    how to make Chow chow bath

    Chow chow bath recipe


    Chow chow bath recipe

    Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.


    Cuisine: Karnataka
    Category: Breakfast
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    KESARI BATH RECIPE
    • ( 1 cup = 250ml )
    • Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup
    • Sugar – 1 cup
    • Water – 2 cups (1:4 rava & water ratio)
    • Cooking oil – 2 tbsp ( Use refined oil)
    • Melted Ghee – 1/2 cup
    • Cardamom powder or pineapple essence – 1/2 tsp
    • Cloves – 2 nos
    • Cashews and dry grapes - Few
    • Yellow food color - A pinch
    • Salt - A pinch
    • Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.
    UPPITTU / KHARABATH RECIPE
    • 1 cup = 250ml
    • Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
    • Big onion - 1 no ( Finely chopped)
    • Ripe tomato - 1 no ( small, finely chopped)
    • Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
    • Water - 4 cups
    • Salt - as needed
    • Coriander leaves - 2 tbsp
    • Ghee – 1 to 2 tbsp
    To Temper
    • Cooking oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 1 tsp
    • Cashew nuts - 5 nos OR roasted peanuts
    • Curry leaves - Few
    • Grated coconut - 2 tbsp (optional)

    HOW TO MAKE KESARI BATH

      1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
      2. Add fine rava and roast for 5 minutes.
      3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
      4. Cover cook for 5 minutes. Add sugar and mix without lumps.
      5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
      6. Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. 

    HOW TO MAKE UPPITTU

    1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
    2. Heat oil in kadai. Temper all the ingredients mentioned above.
    3. Saute onion, green chilli and tomato. Add salt and water.
    4. Add coriander leaves and roll boil for 2 minutes.
    5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

    Check out my

    rava uppittu recipe for more details with step by step pictures.

    You can also follow my Karnataka style kesari bath recipe and Khara bath recipe if you are using coarse rava /Bombay rava.

    Note

    • For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio.
    • Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy. 
    • Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like. 
    • Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best.
    • If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari.
    • For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method.
    • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
    • For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
    • Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
    • Tastes the best when served hot or warm. But it stays soft even for hours together. 
    • For variations, you can use Bansi rava (Yellow colored sooji).
    • In some hotels, they add roasted peanuts instead of cashews.
    Karnataka chow chow bath  

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