Chutni pudi (dry coconut chutni powder)

 Dry Coconut Chutney Powder

Ingredients:

1. Dry coconut (grated)  -- 1 cup.
   
2. Hurigadale                  -- 1 cup.
3. Dry chillies                  -- 6-8.
4. Curry Leaves              -- 1/2 cup.
5. Garlic                           -- 4-6.
6. Salt                               -- As per your taste.

Method:

Grate 1 cup of dry coconut and keep aside. Dry roast curry leaves, red chillies and garlic in 2 drops of oil one after another. Firstly put grated coconut in mixi,  grind it into fine paste and then add hurigadale, dry chillies, curry leaves, garlic and salt, and grind till all the ingredients turn into fine powder.
 
Dry coconut chutney powder is ready to use.

ಒಣ ಕೊಬ್ಬರಿ ಚಟ್ನಿ ಪುಡಿ

ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:

1. ಒಣ ಕೊಬ್ಬರಿ          --     1 ಬಟ್ಟಲು. 
2. ಹುರಿಗಡಲೆ            --      1 ಬಟ್ಟಲು. 
3. ಒಣ ಮೆಣಸಿನಕಾಯಿ     --   6-8. 
4. ಕರಿಬೇವು                 --      1/2 ಬಟ್ಟಲು. 
5. ಬೆಳ್ಳುಳ್ಳಿ                    --    4-6.
6. ಕೊತ್ತಂಬರಿ                --     2-3 ಕಡ್ದಿ.
7. ಉಪ್ಪು                       -- ರುಚಿಗೆ ತಕ್ಕಷ್ಟು.

ಮಾಡುವ ವಿಧಾನ :

ಒಂದು ಬಟ್ಟಲು ಒಣಕೊಬ್ಬರಿಯನ್ನು ತುರಿದಿಟ್ಟುಕೊಳ್ಳಿ.  ಕರಿಬೇವು, ಒಣಮೆಣಸಿನಕಾಯಿ, ಬೆಳ್ಳುಳ್ಳಿಯನ್ನು ಒಂದರ ನಂತರ ಒಂದರಂತೆ ಹುರಿಯಿರಿ. ಮೊದಲನೆಯದಾಗಿ ಒಣಕೊಬ್ಬರಿಯನ್ನು ಮಿಕ್ಸಿಮಾಡಿಕೊಳ್ಳಿ ಒಣಕೊಬ್ಬರಿ ನುರಿತ ನಂತರ ಹುರಿಗಡಲೇ ಒಣಮೆಣಸಿನಕಾಯಿ, ಕರಿಬೇವು, ಬೆಳ್ಳುಳ್ಳಿ, ಉಪ್ಪು ಮತ್ತು ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು ನಯವಾಗಿ ಮಿಕ್ಸಿ ಮಾಡಿಕೊಳ್ಳಿ. ಎಲ್ಲವನ್ನು ಚೆನ್ನಾಗಿ ಬೆರೆಸಿ. 

ಚಟ್ನಿ ಪುಡಿ ಬಳಸಲು ಸಿದ್ಧ. 

Idli

Idli-Saambar-Chutney

 

Idli-Saambar-Chutney is one of the most popular dish across the south indian states.  Taste absolutely fantastic.  No oil is required to prepare so good for health conscious people.

  

Ingredients:

 

 

Aloogadde Palya (Potato filling)

Aloogadde Palya (Potato filling)

 

Masala Dosa is made by stuffing dosa with Aloogadde Palya (Potato filling) and is served with chutney and saambar. Whenever I visit a restaurant for breakfast this is one of the dish I usually order.

 

Ingredients:

 

Potatoes (boiled, peeled and mashed)              --  1/2 Kg.

Onions  (Chopped)                                           --   2.

Green Chillies                                                  --   2-3.

Mustard seeds                                                  --   1/2 tsp.

Cumin seeds                                                    --   1/2 tsp.

Asafoetida                                                       -- 1 pinch.
Turmeric                                                         --  1/4 tsp.
Ginger(finely chopped)                                  --  2".
Coriander Leaves                                           --  4-5 strands.
Oil                                                                  --  1 tbsp.
Curry Leaves                                                 --   1-2 stands.
Mustard Seeds                                               --   1 tsp.
Bengal Gram                                                 --   1 tsp.
Urad Dal                                                        --  1 tsp
Lime juice                                                     --   1 tsp.    

Method:

1. Heat oil in a pan temper with mustard seeds, urad dal, Bengal gram, curry leaves, ginger and green chillies.
2. Add onions and fry until golden brown.
3. Add mashed potatoes, salt and mix well.
4. Finally add lime juice and coriander leaves mix well and keep aside.

Yummy Aloogadde palya ready to eat.
      



Saambar

Saambar

 

This is a very simple Saambar Recipe easy to prepare and taste great.  

Ingredients:

Toor Dal                                       --         1 cup.   

Tomato (Chopped)                       --         3

Coriender Powder                        --         1 tbsp.

Onion                                           --         1.

Chilli Powder                               --         1 tsp.

Jaggery                                         --         2 tsp.

Tamarind Juice                             --        1 tbsp.

Salt                                               --         As per your taste.

Dry Chillies                                  --         2-3.

Turmeric                                       --         1/4 tsp.

Oil                                                --         1 tbsp.

Curry Leaves                                --        1stick.

Asafoetida                                    --        1 pinch.

Coriender leaves                          --        1/2 cup.

Mustard                                        --        1 tsp.         

 

Method:

 

1.   Take toor dal in a pressure cooker, add 3 glass of water, little oil and turmeric. Pressure cook.

2.    Heat oil in another vessel, add mustard, a pinch of asafoetida, curry leaves and dry chillies. Fry

       for 2 min.

3.    Now add tamarind juice, jiggery, turmeric, salt, coriander powder and chilli powder. Boil it

       nicely.

4.    Add chopped onion, tomatoes and cooked toor dal. Cook for 10 -15 min on a low flame.

5.    If the Saambar is thick you can add little water to get the required consistency and then boil for

      sometime. 

 

Garnish with coriander leaves.

 

 

 

 

 



Breakfast Recipes



Rava Uppittu
    


Davangere Benne Dosa



Coconut Chutney





 






                             

 

 

Coconut Chutney

Coconut Chutney

 

 

Coconut Chutney is a great combination with Dosa and Idli's,  we normally make coconut chutney.

 

Ingredients:

 

Grated coconut                         --  2 cups.

Green chillies                           --  3-4.

Coriender leaves (chopped)     --   1 cup.

Tamarind                                  --   1/2 tsp.

Salt                                           --  as required.

Roasted chickpeas split            --  1 tbsp.

Ginger (chopped)                      --  1".

 

Method:

 

1.  Put roasted chickpeas, green chillies, tamarind, salt and ginger in a mixer, add little water grind it

     for few seconds.

2.  To this add grated coconut and coriander leaves, and grind for few more seconds.

3.  If the chutney is thick you can add little water.

 

For Seasoning:  Heat 1 tsp of oil to this add mustard, dry chillies, urad dal and curry leaves. Once it cools down mix it with chutney.

Davangere Benne Dosa

Davangere Benne Dosa

 

The Davangere Benne Dosa or butttter dosa is a dish originated in Karnataka (Butter is used instead of oil when frying).  Dosa is a common breakfast dish.  Different varieties of Dosas are made in all south indian states.  Varities of dosa's namely Masala Dosa, Rava Dosa, Onion Dosa, Neer Dosa, Uththpam, set Dosa, Appam are widely available in the restaurants of Karnataka.

 

   Ingredients:

1.  Dosa Rice                    --    3 cups.
2.  Urad Dal                     --    1 cup.
3.  Methi Seeds                --    1 tsp.
4.  Salt                              --    As required.
5.  Oil                                --    2-3 tsps.
6.  Butter                          --    100 grms.
7.  Baking Soda                --    1 pinch.


Method:

1.  Take dosa rice and methi in one vessel and urad dal in another vessel. soak it in water in the
     morning.
2.  After 5-6 hours grind soaked rice  and urad dal, add water to get the required consistency. Add salt and baking soda mix  it thoroughly to make it into smooth batter.  Keep it aside for fermentation overnight.
3.  After fermentation dosa batter rises and doubles.
4. Heat Dasa Tawa nicely and tamper with little bit of oil. Some people also use half onion, dipped in oil and then smear the pan with it.  Pour big spoon full of batter on tawa spread it quickly in a circular manner.
5. Pour some oil on the top and edges (you can also use butter instead of oil). Flip the dosa and cook on the other side.
6. At the end just before taking out of tawa top it with small cubes of butter.

Serve it hot with chutney, sambar and potato sabji. !