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

July 6, 2018

Chiroti Rava Kesari Bath Recipe – Chiroti Rava Recipes

Kesari bath with chiroti rava
Kesari bath is one of the most popular sweets and breakfast recipe in Karnataka. It can be prepared using chiroti rava / fine rava or coarse upma rava/ Bombay rava. I have already shared a rava kesari bath recipe using Bombay rava (Sooji, Semolina, Upma rava). Today I have shared Karnataka hotel style chiroti rava kesari bath recipe learning from my School moms friend Tara. 

Recently I tasted Chow chow bath from a popular restaurant here in Bangalore. They served Pineapple kesari bath and uppittu recipes along with coconut chutney. In that, I found Kesari bath with Pine apple is prepared using chiroti rava and rava uppittu with upma rava. So I too prepared the same at home and made chow chow bhath for our weekend breakfast. It came out really well equal to hotel taste.

 I am planning to make a post about chow chow bath this weekend. Before that, I wanted to share kesari bhath and uppittu recipes. Recently I posted rava uppittu recipe. Today lets see how to make Karnataka style chiroti rava kesari bath with step by step pictures and video !



Soon I will try to share banana kesari bath recipe that is prepared as prasadam for Sathya Narayana Pooja and Varamahalakshmi festival. Now don’t forget to check my fool proof recipe of Rava kesari for beginners and my collection
 of 12 Kesari varieties !

Kesari bath recipe

Chiroti Rava Kesari Bath Recipe - Karnataka Rava Kesari


Chiroti Rava Kesari Bath Recipe - Karnataka style

Karnataka style rava kesari using chiroti rava / fine rava


Cuisine: Karnataka
Category: Sweet
Serves: 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS

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.

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 !

KESARI BATH - STEP BY STEP PICTURES

  • In a bowl, boil 2 cups of water adding 2 pinches of yellow food color. Let the water roll boil in medium flame. If you are using pineapple pieces or pineapple crush, you should add in this water. But soak the pineapple pieces in 1 tbsp sugar for 10 minutes before adding to water. 
  •  At the same time, take a good non-stick kadai. Add 1tbsp ghee. Roast the cashews, dry grapes and cloves. Add rava to it and roast in medium flame. Keep mixing the rava to avoid getting burnt. (Some people remove the roasted cashews +dry grapes in a plate and add at the end. But I add rava directly just like hotel ones.) Lower the flame completely or switch it off.
    Chiroti rava kesari bath
  • Add the hot water carefully to the roasted rava. It splashes. So please be careful. Mix quickly without forming lumps. 
    Chiroti rava kesari bath
  • Switch on the stove and increase the flame to medium. Keep mixing till all the water is absorbed by the rava. It becomes thick. Cover the kadai with a lid. Cook for 5 minutes in low flame.
    Chiroti rava kesari bath
  • After the rava is cooked well and soft, add sugar to it. Mix well. Sugar melts and kesari becomes watery. Mix in low to medium flame till thick.
    Chiroti rava kesari bath
  • Mix 1/2 cup melted ghee + 2 tbsp cooking oil (use flavorless oil like refined oil) in a bowl. Add 1tbsp of ghee to the kesari mixture. Mix till ghee is absorbed by the kesari. Again add 1tbsp and stir till its absorbed. Repeat the same till all the ghee is used.  Stir in low to medium flame. Do not cook in high flame as the kesari may turn chewy and hard.
  • By this time, kesari becomes non-sticky like halwa. It leaves the sides and bottom of kadai completely, add the remaining ghee if any.  Keep cooking in low to medium flame. Kesari starts to release ghee in the corners slightly. Touch the kesari and check if its non-sticky. Remove in a bowl. It falls easily without any traces in the kadai. 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. Scoop with a ghee greased ladle and serve hot in a bowl or plate. Enjoy ! 
  • PS : You can reheat it anytime before serving.For this, take a kadai and heat the required amount of kesari in medium flame. Do not add water or ghee. Just keep mixing. It will become hot and starts to release the ghee. Remove and serve hot. You can also reheat in microwave by keeping in high power for one to 2 minutes. Mix it once in the middle. Chiroti rava kesari bath

Note

  • Add 3/4 cup of sugar for mild sweet taste.
  • Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. If needed, you should add 1 to 2 tbsp more than the mentioned quantity.  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 strong smell. Use odorless 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, fool proof method.

Easy, yummy Karnataka style Chiroti rava kesari is ready to serve. Tastes delicious !!
Karnataka hotel style kesari bath

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July 3, 2018

Rava Uppittu Recipe – Karnataka Hotel Style Rava Upma

Rava Uppittu Recipe

Rava Uppittu recipe is one of the frequently prepared breakfast recipes in Karnataka. Recently I tasted this uppittu in chow chow bath. This weekend I am planning to share chow chow bath recipe after tasting from some popular hotels in Bangalore. 

Before that, I would like to make a separate post for Rava uppittu and Chiroti rava kesari bath recipes. I have tasted this Karnataka style rava upittu recipe ( Semolina/Sooji upma) in my School moms friends houses and hotels here. 

Though this recipe is very similar to Tamil nadu style rava upma, my friends make slight variations in the quantity of oil and water to make a tasty uppittu just like the ones served in hotels and restaurants in Bangalore. In many hotels, this uppittu and kesaribath is served together as chow chow bath. 

In some places, Kharabath is served instead of uppittu. So today I have shared the basic version of uppittu just like hotel ones. Its a very simple recipe without any fancy ingredients. My friends use Bansi rava (Medium rava)  and iron kadai but I used Bombay rava / Upma rava(coarse ones) and non-stick kadai. So there are slight changes from the actual recipe. But tasted really good, equal to the restaurants. 

 For variations, we can add finely chopped vegetables, masala powders and call it as masala uppittu or vegetable uppittu. The quantity of water and oil + ghee decides the texture and softness of uppittu. If you like fluffy upma, use rava and water in the ratio of 1:2.5. But I used 1:4 as I wanted soft and mushy hotel style upma. I am happy that I can recreate the same at home. Kharabath is completely different from uppittu. Please check my Kharabath recipe for more details. Soon I will try to post an easy verion of Khara bath recipe too.

 Friends, do try this yummy, easy Karnataka style rave uppittu recipe with step by step pictures and share your feedback with me. Please watch the video below for better understanding. Its a chow chow bath recipe video. So Uppittu recipe is shared in the second half of video. 

If you are interested to check out my other interesting Karnataka recipes, please check THIS LINK.

Karnataka uppittu recipe

Karnataka syle Rava Uppittu Recipe


Karnataka syle Rava Uppittu Recipe

Karnataka syle Rava Uppittu Recipe for breakfast and dinner. This uppittu tastes like hotel ones. 


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


INGREDIENTS

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)

RAVA UPPITTU RECIPE

  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 !

HOW TO MAKE UPPITTU – STEP BY STEP PICTURES


  • Heat a kadai and dry roast the rava/ semolina for 5 minutes in medium flame without burning the rava. Keep stirring constantly to avoid the color change of rava. Transfer the roasted rava to a plate.

  • Rava uppittu recipe
  • Heat oil in the same kadai. Splutter mustard seeds, urad dal,chana dal, cashews, curry leaves. Add finely chopped green chillies, onion and tomato pieces. Add required salt and saute till tomato becomes mushy.

  • Add 4 cups of water and salt if needed. Add finely chopped coriander leaves. Cover the kadai with lid. Let the water roll boil and onion gets cooked completely.

  • Rava uppittu recipe
  • Lower the flame completely. Add roasted rava gradually and slowly in one hand and keep stirring with a ladle in the other hand. Please watch the video for better understanding.

  • Rava uppittu recipe
  • After all the water is absorbed by the rava, it becomes thick. Keep the flame low and cover the kadai with a lid. Cook it for 5 minutes. Open the lid and mix well.

  • Uppittu recipe
  • Switch off the flame and add 1 tbsp ghee. Garnish with grated coconut if you like. Mix and scoop with a ladle. Serve hot immediately for best taste. You can serve with coconut chutney or with sugar as you wish. Enjoy !

Note

  • Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
  • 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. 


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June 18, 2018

Karnataka Style Rasam Recipe – Bele Rasam Recipe / Dal Rasam - Bele Saaru Recipe

Karnataka rasam recipe

Karnataka style rasam recipe/ Karnataka bele saaru was in my try list for long time. I love the rasam (Saaru in Kannnada) served in marriages/weddings and hotels in Bangalore. I always wanted to recreate the same at home. 

Recently when I was telling this to my school moms friends, Tara shared her Karanataka Bele rasam recipe (Her moms recipe ) that tastes equal to the ones served in weddings. I never thought this rasam is so easy to make and absolutely tasty. I have already tried the most popular Mysore rasam. But this one tastes completely different from Mysore rasam and Udupi rasam.

 You must try this easy Karnataka style dal rasam to know its yummy taste. Raksha loved it a lot. This rasam stays good in refrigerator for 2 to 3 days. You can reheat and use whenever needed. Its taste improves day by day. Ok, lets see how to make Karnataka style rasam recipe with step by step pictures.

Check out my other Karnataka recipes too !

Karnataka rasam recipe

Karnataka bele rasam / Dal rasam recipe


Karnataka bele rasam / Dal rasam recipe Karnataka bele rasam / Dal rasam recipe for rice

Cuisine: Karnataka
Category: Rasam Recipes
Serves: 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Toor dal - 1/4 cup
  • Water - 2 cups
  • Ripe tomato - 2 nos
  • Green chilli - 2 to 3 nos ( Use 4 for spicy rasam)
  • Garlic cloves - 10 nos
  • Curry leaves - Few
  • Cooking oil - 1 tsp
  • Turmeric powder - 1/4 tsp
To dry roast and grind
  • Pepper corns – 1/2 tsp
  • Cumin seeds / Jeera - 1.5 tsp



  • Tamarind – Small gooseberry size
  • Dhania powder/coriander seeds powder – 1/2 tsp 

  • To Temper
    • Ghee or cooking oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Cumin seeds - 1/4 tsp
    • Hing - 2 pinches
    • Red chilli - 1 no
    • Curry leaves - Few
    • Crushed garlic cloves - 3 nos
    • Coriander leaves - To garnish

    HOW TO MAKE KARNATAKA RASAM

    1. Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
    2. Mash it well. Dry roast pepper and cumin. Powder it.
    3. Temper mustard, cumin, crushed garlic, hing and red chilli.
    4. Saute the pepper+cumin powder in low flame.
    5. Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
    6. Garnish with coriander leaves and serve hot with rice.

    KARNATAKA RASAM RECIPE - STEP BY STEP PICTURES

    • Wash the toor dal and take in a pressure cooker base. Add finely chopped tomato, slit green chilli, peeled and slightly crushed garlic cloves, turmeric powder, curry leaves and a tsp of cooking oil. Pressure cook in low flame for 2 whistles. Open the cooker after steam is released. Mash the dal nicely with a whisk.

    • Dry roast pepper, cumin seeds till cumin starts to crackle. Take care not to burn the spices. Grind to fine powder and set aside.
      Karnataka rasam recipe
    • Heat ghee in a kadai. Temper mustard seeds, cumin seeds, red chilli , crushed garlic and add the pepper + cumin powder. Roast in very low flame for a minute. Do not burn any.
      Karnataka rasam recipe
    • Now add this to toor dal mixture. Add 1 cup tamarind extract, coriander powder and required salt. Mix well and check for taste. Boil till nice aroma arises and rasam becomes frothy.
      Karnataka rasam recipe
    • Garnish with coriander leaves and switch off the flame. Transfer to a bowl. Serve hot with plain rice. Enjoy !

    Note

    • Addition of dhania powder is optional but it gives a nice flavor like hotel rasam.
    • As per Tara’s original recipe, tamarind is not used. But I used little tamarind extract.
    • Garnishing with coriander leaves adds a nice flavor.
    • Color of this rasam may vary as per the amount of turmeric powder you use.
    • Do not add more pepper as we are using green chilli and red chilli.
    Try this yummy Karnataka style rasam / saaru and enjoy with plain rice adding ghee.

    Karnataka style rasam recipe
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    June 16, 2018

    Alugadde Palya Recipe – Karnataka Style Potato Palya For Rice

     Alugadde Palya Recipe For Rice

    After a long time I tried few Karnataka recipes in my kitchen. I prepared Karnataka style bele rasam, Raw mango gojju and Potato Palya/ alugadde palya for rice. As always, my wonderful school moms friends are the source for these recipes as well. I learnt this aloogadde palya / potato curry / urulaikizhangu poriyal recipe from my friend Archana. Usually people in Karnataka make aloogadde palya for poori or to stuff masala dosa. But this version is served as side dish for rice. So it is different from the usual ones. It can be made in a simple way just by tempering onion, green chilli. But my friend Archu told me to add little Vangibath masala powder for more flavor. So I too followed the same. It came out really well and tasty. Raksha loved it a lot. I served with Raw Mango gojju. It was so good. Friends, do try this Karnataka style alugadde palya for a change and enjoy ! Lets see how to make potato palya recipe with step by step pictures.

    Alugadee Palya Recipe For Rice


    Aloogadee Palya Recipe For Rice

    Alugadee Palya Recipe / Potato curry for rice


    Cuisine: Karnataka
    Category: Side dish for rice
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes


    INGREDIENTS


    • Boiled potato - 4 nos 
    • Big onion - 1 no
    • Green chilli - 2 to 3 nos
    • Grated coconut - 1/3 cup
    • Vangibath masala powder - 1/4 tsp (optional)
    • Turmeric powder - 1/8 tsp
    • Water & Salt - as needed
    • Coriander leaves - to Garnish
    To Temper
    • Cooking oil – 2 tbsp
    • Mustard seeds – 1/2 tsp
    • Urad dal – 1/2 tsp
    • Cumin seeds – 1/4 tsp
    • Curry leaves – Few
    Lemon juice - Few drops

    METHOD

    1. Wash and pressure cook potato adding turmeric powder and required water.
    2. Peel the skin and chop into cubes. Set aside.
    3. Temper and saute onion, green chilli. Add potato cubes, salt and grated coconut.
    4. Mix well. Lastly sprinkle Vangibath masala powder, stir gently. Squeeze lemon juice. 
    5. Serve with rice.

    METHOD - STEP BY STEP PICTURES

    • In a pressure cooker base, take the washed potato. Add turmeric powder and required water. Pressure cook in low flame for one whistle. Remove after the steam is released. Peel the potato. Chop into cubes. Set aside.

    • Heat oil in a kadai. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion, slit green chilli. Cook till onion becomes transparent.
      alugadde palya recipe
    • Add chopped potato, required salt. Mix well. Finally add the grated coconut and sprinkle Vangibath masala powder. Toss gently. Switch off the flame and squeeze lemon juice. Mix and serve.
      alugadde palya recipe alugadde palya recipe
    • Serve with rice, rasam rice or sambar rice.Enjoy !

    Note

    • Adjust the quantity of green chillies as per your taste. You can either use slit green chilli or chop it finely.
    • You can skin Vangibath masala powder and make this palya.
    • If you don’t have Vangi bath masala powder, use 1/4 tsp of red chilli powder and 1/4 tsp of garam masala powder.
    Try this easy, yummy Aloogadde palya for rice and enjoy ! I served it with
    Karnataka style Raw mango gojju.
    Potato palya for rice



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    February 7, 2018

    Mullangi Poriyal - Radish Stir Fry Recipe - Mullangi Palya

    Mullangi poriyal
    Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family.

    Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.

    Do check out my Mullangi sambar & easy mooli paratha recipes.

    Mullangi palya

    Mullangi poriyal / Radish stir fry recipe


    Mullangi poriyal / Radish stir fry recipe Mullangi poriyal recipe / Radish stir fry - Side dish for rice
    Cuisine: South Indian
    Category: Poriyal recipes
    Serves: Serves 2 to 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS
    1 cup = 250ml
    • Radish / Mullangi - 4 nos (Long, thin ones)
    • Salt & water - as needed
    To grind
    • MTR vangibath powder - 1 tbsp
    • Grated coconut - 1/3 cup
    • Jaggery - 1/2 tsp (optional)
    To Temper
    • Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Cumin seeds - 1/2 tsp
    • Big onion - 1 no ( finely chopped)
    • Curry leaves - Few
    METHOD

    • Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles.
      mullangi poriyal
    • In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste.
    mullangi poriyal
    • Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent.
      mullangi poriyal
    • Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked.
    mullangi poriyal

    mullangi poriyal
    • Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice.

      Enjoy !
    Note
    • Adjust the quantity of MTR powder as per your taste.
    • You can also add 1/2 tsp of red chilli powder in addition to MTR powder.
    • If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.
    Try this yummy radish poriyal for a change & enjoy with sambar rice.
    Radish stir fry

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    February 3, 2018

    Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

    Shenga chutney pudi

    Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.


    Shenga Chutney Pudi Recipe


    Shenga Hindi Pudi Recipe

    How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.


    Cuisine: Indian
    Category: Chutney Powder Recipes
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Roasted Peanuts - 1 cup
    • Garlic cloves - 6 nos
    • Cumin seeds - 1 tsp
    • Red chilli powder - 4 tsp (adjust)
    • Salt - as needed

    METHOD

    1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
    2. Let it cool down. No need to deskin peanuts.
    3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
    4. Grind it to coarse powder. Transfer to a container & store for a week.
    5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

    METHOD - STEP BY STEP PICTURES

    • Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
      Shenga Chutney pudi - North Karnataka
    • In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.

    • Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
      North Karnataka chutney pudi
    • Enjoy !

    Note

    • Adjust the amount of chilli powder as per your taste.
    • Some people add little sugar. But I didn’t use it.
    • For variations, you can roast cumin seeds, garlic cloves before grinding.

    Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !
    Karnataka chutney pudi recipe

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    January 9, 2018

    Mangalore Buns Recipe With Coconut Chutney – Banana Poori Recipe

     Mangalore buns 
    Mangalore buns recipe @ Banana poori served with coconut chutney as side dish is one of the most popular breakfast combo in Karnataka. I have tasted this few times in hotels like Anna Kuteera, SLV etc. Mangalore buns is a kind of  Poori/ puri made with all purpose flour, banana, sugar and curd. As this poori tastes soft, spongy with a mild sweet taste, its called as buns. Mangalore buns cannot be prepared instantly. Its dough should be fermented for at least 4 to 6 hours or overnight to get the best results. Recently I prepared it for our breakfast along with coconut chutney by watching few YouTube video. It came out very well. We liked it very much. Its a unique, Karnataka style breakfast recipe. Friends, do try this banana poori / Mangalore buns at home. You will love it for sure. Ok, lets see how to prepare Mangalore buns recipe with step by step pictures and video.

    Do check out my collection of 10 Poori varieties & 20 Side dish for Poori

    Have a look at my Instant Mangalore Bonda recipe as well.




    Mangalore buns with coconut chutney

    Mangalore buns recipe - Banana Poori


    Mangalore buns recipe - Banana Poori With Coconut chutney Mangalore buns recipe with coconut chutney as side dish. - Karnataka special breakfast recipe
    Cuisine: Indian
    Category: Breakfast
    Serves: 6 to 8 no.
    Prep time: 6 Hours
    Cook time: 5 Minutes
    Total time: 6 Hours 5 Mins


    INGREDIENTS
    For Mangalore buns
    1 cup - 250ml
    • All Purpose flour - 1 cup
    • Ripen Banana - 1 no ( I used 2 small yelakki banana)
    • Sugar - 1 tbsp (Add 1.5 tbsp for more sweetness)
    • Curd - 1.5 tbsp  (Add 2 tbsp if needed)
    • Salt - 1/2 tsp
    • Cumin seeds - 1/2 tsp
    • Cooking soda / baking soda – 1/4 tsp
    • Cooking oil - To deep fry
    Coconut chutney
    • Grated coconut – 1/2 cup
    • Green chillies – 3 to 5 nos (Adjust based on spice level)
    • Tamarind – a small pinch
    • Curry leaves – 3 leaves (optional)
    • Coriander leaves - 1 tbsp
    • Fried gram dal – 1 tbsp
    • Garlic cloves – 2 no.
    • Salt & water – as needed
    METHOD
    1. In a wide bowl, mash the banana with a fork.
    2. Add curd, sugar, salt, all purpose flour and mix well
    3. Make a dough without adding water.
    4. Cover and keep it aside for minimum 6 hours.
    5. Knead it well and make thick, round poori.
    6. Deep fry it both the sides till golden brown.
    7. Remove in a tissue paper. Serve hot with coconut chutney.
    METHOD - STEP BY STEP PICTURES
    • In a wide bowl, mash the ripen banana with a fork or hands. Do not grind in a mixie.  
      Mangalore buns
    • To this, add salt, sugar, cooking soda, cumin seeds and curd.Mix well to make a paste.
      Add all purpose flour gradually and mix well to make a dough. Do not add water. Add little curd if needed. Knead for few minutes. Dough should be thick. Cover the dough and rest for minimum 6 hours or overnight. 
      Mangalore buns
    • Grease your hands with little oil and knead the dough for few minutes. Make small balls of uniform size. Dust the ball with maida and roll it to small, thick poori of palm size. Arrange in a plate.
      Mangalore buns
      Mangalore buns
    Mangalore buns
    • Heat oil and drop a pinch of dough. If it rises to the top immediately, drop one poori. Splash oil over the puri and press gently. It will become puffy. Flip it and cook the other side till golden brown. Remove in a tissue paper and drain it.
      Mangalore buns
      Mangalore buns
    • Grind all the ingredients given under “Coconut chutney” to a smooth paste adding required water. You can temper the chutney if you like. Serve hot poori with coconut chutney.
      Coconut chutney for mangalore buns
      Enjoy !

    Note

    • You can add more sugar if you like more sweet taste.But color of poori would be dark. 
    • Do not use water to make the dough.Add little more curd if needed.
    • Resting time of minimum 6 hours is needed. Overnight is also fine.
    • If you rest the dough for lesser time, Poori will come out hard and chewy.
    • For variations you can add equal quantity of wheat flour and maida. But poori comes out bit dense in texture.

    Try this yummy, Karnataka special Mangalore buns with coconut chutney for your breakfast.
    Tastes Yummy !
    Mangalore buns recipe
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