Karagadabu

Ingredients:

For preparing dough:

1 Cup Maida
¼ Cup Chiroti Rave(Thin Rave)
Salt – 1 Pinch
Arishina – 1 Pinch
Ghee – 2 Table spoon

Method:

Add all ingredients make a firm dough using chilled water(Chilled water helps in making karagadabu crispy also karagadabu does not absorb too much oil if we use chilled water).Rest for one hour.

For the Filling:

1 Cup Grated Dry Coconut

¾ Cup Sugar

1 Teaspoon Elaichi powder
1 Teaspoon Gasgase/Khus Khus

Method

Now make small balls from the dough.Flatten using rolling pin and little four, add a spoon of the filling and apply little milk across the edges.

Fold and seal the edges.Heat the oil.

Check the heat by dropping small bit of dough. It should come up slowly. Then the heat is perfect.If it does not come up, then heat it little more. If it comes up quickly and turns brown then oil is overheated.

Fry both sides until it turns golden brown.

Bele Obattu

Ingredients to prepare Kanaka

Maida - 1 Cup(250ml)
Chiroti Rave/Thin rava - 1/4 Cup
Arishina/Haldi - 1 Pinch
Salt - 1 Pinch
Ghee - 1 Tablespoon

Method:

Mix all the ingredients into nice dough(like Chapathi dough) with help of little water and Soak overnight (or 8-10hrs) in Oil.(I use Sun-flower oil or Groundnut oil).

Ingredients to prepare Hoorna

Kadle bele/Channa Dal - 1 Cup
1/2 Cup - Grated Coconut
1/4 Cup - Thogari bele/Toor Dal
1 Teaspoon - Elaichi/Cardamom
2 Cups (2 to 2 1/2 Achu) - Bella/Jaggery

And Plastic Sheet or a Banana leaf to roll the dough, Ghee to shallow fry Obbattu.

Method:

1.Pressure cook both Dals with a cup of water for about 2-3 whistles and let it cool.

2.Prepare Jaggery Syrup by slowly boiling Jaggery mixed with half a cup of water on a medium flame. Let it melt into a syrup. Shut off the flame.

3.Blend cooked Dal, Grated Coconut and Elaichi into a smooth paste.

4.Add this paste(3) and Jaggery Syrup in a wide, heavy pan and bring into boil by mixing regularly until it forms a lump and leaves the sides. To check the consistency, hold a small pinch of hoorna between your fingers and try to roll them to ball, if it forms a ball without sticking to your fingers and then it is the right consistency. Let it cool.

5.Make small balls and leave it aside.

Method to prepare Obbattu:

1.Take out the kanaka from the soaked vessel into another vessel and knead well. Make small balls out of this. Kanaka should be equal or smaller than the hoorna balls.

2.Grease your palms, take a ball of kanaka in the palm make a well in the centre and place a ball of hoorna in it and seal it from all sides by pulling the sticky kanaka. Repeat for the rest and keep it ready in a large plate so that it does not stick to each other.

3.Grease the banana leaf or a plastic sheet. Heat the Tava. Using fingers roll it like chapathi.

4.Using Ghee, fry both sides. After frying it, spread it next to each other as it sticks if you store them on one another.

5.Serve it hot with oodles of ghee or with Milk.

Tip: To store Obbattu in a box, lay them in between butter paper or any paper so that it does not stick to each other.

P.S: This measurements yields about 15 Obbattus.

 

Horanadu Avalakki

Horanadu Avalakki

I learnt this recipe from My Mother-In-Law Smt.Shantha Govinda Rao.

Horanadu Avalakki is served in Annapoorneshwari temple and also it is a well known breakfast in the belt of Horanadu and Chikamagalur.

This makes a quick and healthy breakfast and also a snack that you can serve to your guest in a jiffy.

Ingredients :
Paper Avalakki/Beaten Rice/Poha - 500gms
Kempu Menasinakaayi/Red Chillies - 3-4 (depending on your spice levels)
Bella/Jaggery - 2 tbspoons
Hing/Asafoetida - 2 pinches
Salt - to taste
Thenginakaayi/Fresh Grated Coconut - 1/2
Hunisehannu/Tamarind- a lemon sized (if using paste - 3/4 of teaspoon)


For Seasoning :
Saasive/Mustard
Kadlebele/Channa Dal
Uddinabele/Urad dal
Hing/Asafoetida
Red chilly
Arishina/Turmeric - Optional

Method:
Grind Coconut, Red Chillies, Tamarind, Hing, Jaggery into a coarse paste without using water.

1. Make  a seasoning in a pan with Saasive, kadelebele, hing, arishina and a red chilly with little oil.
2. Add Avalakki and mix gently.
3. Add the ground paste into and mix it well.
4. Garnish if required with Coriander.

Halasina Kaayi Huli

Recipe given by My mother-In-Law Smt.Shantha Govinda Rao


A: For Pressure Cooking
1 small Halasina Kaayi(Jackfruit)
1 Cup Halasande Kaalu(black eye gram)
1 Cup Thogaribele (Toor Dal)

Pressure cook above to two whisles.

B:To Grind
4 Tea Spoons Kadle bele/Channa Dal
2 Tea Spoons Uddina bele/Urad Dal
1 Tea Spoon Akki/Rice
1" Dalchini/Cinnamon
1/2 cup Thengina thuri/grated cocunt
1 Tea Spoon Dhaniya/Coriander seeds

Roast the above together and then Grind.

Add A + B and then add Salt, Sambhar powder, Hunisehannu(lemon sized tamarind), and bring it to boil.

Seasoning with Mustard, Hing.

Thengolalu

Ingredients:2 cups Akki hittu/rice flour
1/2 cup Uddina hittu/urad flour
1 tsp. Jeerige/cumin seeds
1/2 tsp. Hing/asafoetida
1 tbsp. warm oil
1 tbsp. melted butter
Salt to taste
Oil to deep fry

Method: Mix the flours. Add remaining ingredients and mix well. Stir in enough water to make a soft dough.                        With the help of thengol press make thengolalu. Deep fry these in hot oil till golden brown. Drain on paper towel. Store in an airtight container when cool. Tip: Use chilled water to make the dough.This makes Thengolalu very crispy.

Chakkali

Ingredients:

1/2 cup Uddina Bele/black gram /Urad Dal
2 cups Akki Hittu/rice flour
1 tsp. Jeerige/cumin seeds
1 tsp. Ellu/sesame seeds
2 tbsp. butter or ghee (melted)
1/2 tsp. asafoetida
Salt to taste
Oil for deep fry

Method:  Wash black gram nicely and let it allow to dry in a shady place. In a heavy pan, fry black gram till light brown and let it cool. Grind it into a fine powder. To this add the rice flour and remaining ingredients and mix well. Stir in enough water to make a soft dough. With the help of chakkali press make chakkalis. Deep fry these in hot oil till light brown. Drain on paper towel. Store in an airtight container when cool Tip: Right temperature of the Oil is very important to get the right crispiness. To check this put small bit of dough into the oil. If it comes up immedietely oil is too hot. It should come up but slowly. That's the right consistency. To get the crispiness, use chilled water.

Gojjavalakki

Ingredients:1 cup Avalakki (flaked rice) 1-2 tbsp. Hunise rasa/tamarind juice 1-2 tbsp. Bella/jaggery 2 tsp. Saarina Pudi (Rasam Powder) 1/2 tsp. Arishinada pudi/turmeric powder 2 tbsp. Kobbari/dry shredded coconut 1 tbsp. chopped, coriander Salt to taste For Seasoning:2-3 tbsp. oil 1/2 tsp. Saasive/mustard seeds 1 tsp. Uddina bele/black gram 1 tsp. Kadle bele/bengal gram 2 tsp. Kadlebeeja/peanuts Hing/Asafoetida a pinch 1 long spring curry leaves To be roasted and powder:1 tbsp. Jeerige/cumin seeds 1 tsp. Menthy/fenugreek seeds 2 tsp.  Ellu/sesame seeds Method: Grind coarsely, dry avalakki in mixer, it should be like Rave (semolina) Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. In a saucepan add tamarind juice, jaggery, rasam powder, salt, turmeric and little water. Bring it to boil for 5-10 minutes. Now add roasted powder, stir it for 5 minutes. Add Avalakki, Kobbari and mix well. Remove from the heat and keep aside.Heat oil in a pan, add seasonings one by one, when it starts to split add asafoetida and curry leaves and fry it for a a while. Pour it over the poha mixture and mix well. Garnish with chopped coriander leaves.

Ragi Chapathi

Over the centuries have traditionally used ragi as an essential whole grain in their diet,especially in Karnataka and Andrapradesh, where we use in for Ragi Mudhe and Ragi Rotti.Here is a variation of it as Chapathi, which makes it wholesome and filling breakfast.

Ingredients:

Ragi Whole Wheat Flour - 1 Cup
Ragi Flour/Millet Flour - 1 Cup
Cumin Seeds/Jeera - 1/2 tsp.
Yogurt/Curd or milk - 2 tbsp.
Om Kaalu/Ajwain - 1tsp
Hing - a Pinch
Salt - To Taste
Vegetable Oil - 1 to 2 tbsp.
Can add 1/2 tsp Chillipowder if desired.


Method:

Knead the whole wheat flour,ragi flour,Ajwain,
cumin seeds,milk or curd, and salt in a bowl.
Smear with oil and let it rest for 10-15 mins.
Then divide into balls and roll the chapathis using rolling pin and dusting with flour.

Heat a frying pan over medium heat.Cook the roti
on both sides until golden brown,about 1 minute per side.

Serve the ragi chapathis/rotis hot with any curry or gravy of your
choice.

Karibevu Hurigadale Chutney Powder

This is the recipe given by Mother-In-Law, Smt.Shantha Govinda Rao

Ingredients

1. Hurigadle (Fried gram) - 1 cup  
2. Karibevu(Curry leaves) - 1 cup
3. Kempumenasina Kaayi(Red Chillies) - 10 (depending on your spice level)
4. Hunisehannu(Tamarind) - 2 small bits (Less than a lemon size)
5. Kobbari(Dry Cocounut) grated - 1/2
6. Bella - Jaggery - to taste
7. Hing - 1 pinch
8. Sasive(Mustard) - 1 teaspoon
9. Salt to taste

Method:

1. Dry Roast Sasive/Hing/Chillies/Curry leaves/Tamarind

2. Powder the above with Hurigadle

3. After it cools, add kobbari and jaggery

4.Transfer to airtight container after it cools completely

The above makes approximately 400gms of Chutneypudi.

Pineapple Gojju

Ingredients: 1 small pineapple, peeled and cut into small pieces 1 tsp. tamarind juice 1 tbsp. jaggery 1 long spring curry leaves 2 tbsp. oil 1/2 tsp. mustard seeds 1/2 tsp. turmeric powder Salt to taste To be ground to paste: 1/2 cup grated, coconut 4-6 red chillies 1 tbsp. bengal gram 1 tsp. black gram 1 tsp. cumin seeds 1/2 tsp. fenugreek seeds 1 tsp. sesame seeds 1/2 tsp. asafoetida 1 tsp. oil Method: Heat the oil in a pan fry all masala ingredients (except the coconut) until lightly browned. Grind in the mixie with coconut and little water to a fine paste. Heat the oil in a sauce pan, add mustard seeds, when it pops add pineapple, turmeric,curry leaves and fry for 5-8 minutes. Add salt, tamarind juice, jaggery, ground paste. Bring it to boil. Simmer for 10-15 minutes until the gojju thickens.Serve with chapatis/dose/rice.

Kadle Bele Gojju

Gojju

One of the famous Karnataka Curry is known for its sweet and sour flavours.  Jaggery is mainly used for sweetness. It forms a great accomplishment for Akki Rotti, Chapathi,Jolada Rotti also for any other type of breads. Gojju lasts for 2-3 days without any need for refrigeration.

Although there are innumerable methods for making Gojjus, I would like to mention here the simplest forms that I learnt from my Cooking Guru Ramki.

Gojju -1 Kadle Bele Gojju

Step 1: A

Dissolve a spoon of tamarind paste in a cup of water

Step2: B
Heat a pan. Add a dried red chilli, two pinches each of menthya(fenugreek), Kadlebele(channa dal) and three pinches of dried coconut flakes(kobri). Dry roast all together and grind with a tiny pinch of hing(asafoetida).

Step 3: C
Heat a spoon of oil and add a handful of bellpepper (donne menasu) and stir and cook for 3 minutes.

Step 4

ADD A+B+C and two pinches each of salt, chilli powder (ach kaaradapudi) + Jaggery.

Cook on low heat till all are cooked.
Gojju is now ready to be served.