Cuisine: South Karnataka
Time Required: 20 Minutes + Soaking Time
Ingredients:
2 cups Rice
½ cup grated fresh Coconut
2 – 4 Green Chilies
2 cups Peeled Watermelon pieces
Salt to taste
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A dish prepared using Sago pearls. This is usually prepared on days of vratas / religious observance and festivals like Shivarathri, Ekadashi, Nagarachauthi etc.
Time Required: 30 Minutes
Originally posted 2010-01-20 18:47:35. Republished by Blog Post Promoter
Filed under: Upma n' Poha | No Comments »
Crepes prepared using Raw Jackfruit. This dish is known as Halasinakayi Dose in Kannada.
Cuisine: South Indian
Time Required: 20 Minutes + Soaking time
Ingredients:
1 Cup Raw Rice
1 Cup Raw Jackfruit segments without seeds
½ Cup Grated Coconut
2 Green Chilies
Salt to taste
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Steamed cakes prepared using Sabakki / Sago Pearls.
Cuisine: South Indian
Time Required: 30 Minutes + Soaking time
Ingredients:
2 Cups Upittu Rava / Semolina
1 Cup Sabudana
2 – 3 Cups of Curds / Yoghurt
1 Cup Grated Coconut
Few sprigs of Coriander Chopped
Few Curry Leaves, Chopped finely
2 Green Chilies, Chopped finely
1 tbsp Oil
1 tsp Mustard Seeds
Salt to taste
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Crepes prepared using Raw Banana.
Time Required: 20 Minutes + Soaking Time
Ingredients:
1 Cup Raw Rice
2 Raw Banana
2 Green Chilies, Chopped finely
1 Onion, Chopped finely
4 Sprigs Coriander leaves, Chopped finely
Oil for Roasting
Salt to taste
Method:
Soak Rice for 4 hours. Peel the Banana and dice them. Grind Rice, Banana and Salt to a batter. Add Green Chilies, Onion, Coriander Leaves and mix well.
Originally posted 2011-03-29 10:44:33. Republished by Blog Post Promoter
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Bread prepared using Semolina.
Cuisine: Uttara Kannada District
Time Required: 30 Minutes
Ingredients:
1 Cup Rawa / Semolina
1 Onion, Chopped finely
1 Carrot, Grated
2 – 3 Green Chilies, Minced
1tsp Jeera
Few sprigs of Coriander leaves, Chopped finely
Oil for greasing the pan and shallow frying
Salt to taste
Method:
Mix Semolina,Carrot, Green Chilies, Coriander Leaves, Onions, Jeera, Salt and required amount of water to a soft dough. Divide it into a tennis ball size balls. Grease a tava/flat pan and press a ball of dough thinly spreading and shaping into a circle as shown in the picture below.
Filed under: Rotti n' Poori | No Comments »
Pancakes/Crepes prepared using Jackfruit. This recipe reminds of the Kannada version of the song “The bear went up the mountain”, which goes like this “Karadi bettakke hoyithu…..nota nodalu…….halasu thandithu Jenu kalasithu….” Meaning of this song is -the bear went up the hill and got some jackfruit and mixed with honey and ate it and fed the cubs too. How in the world did the bear know that it is such a delicious combination!!!? Anyway…relish this dosa with honey and hum along the song.
Time Required: 20 Minutes + Soaking time
Originally posted 2009-08-04 20:05:20. Republished by Blog Post Promoter
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Sago Pearls is used to prepare this bread.
Time Required: 30 Minutes + Soaking Time
Ingredients:
1 Cup Sabudana / Sago Pearls
1 Potato, Boiled
1tsp Jeera / Cumin Seeds
2 – 3 fresh Green Chilies or Red Chilies
¼ Cup Crushed roasted Groundnuts
Few sprigs Coriander leaves, Chopped finely
Oil for roasting
Salt to taste
Method:
Soak Sabudana in water for 4 hours.
Filed under: Rotti n' Poori | 6 Comments »
Healthy pancakes prepared using Fenugreek leaves.
Time Required: 25 Minutes + Soaking Time + Fermenting Time
Makes: 4
Ingredients:
4 to 6 big spoons of Dosa Batter
1 Cup Menthya / Fenugreek leaves, Chopped finely
1 Onion, Chopped finely
1 Carrot, Grated
2 Green Chilies, Chopped finely
Oil for roasting
Salt to taste
Method:
Mix everything together. Heat a griddle and pour a ladleful of batter and spread it thick in a concentric circle either by hand or by the back side of the spoon. Sprinkle Oil and roast for a minute. Flip the Dosa and roast again. Serve hot with Chutney, Vegetable Kurma , Chutney Pudi or Vegetable Sagu.
Originally posted 2009-10-15 20:33:17. Republished by Blog Post Promoter
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Steamed cakes prepared using Semolina and finger millet. An ideal and filling breakfast.
Time Required: 40 Minutes
Serves: 4
Ingredients:
2 Cups Rawa/Semolina
2 Cups Ragi / Finger Millet flour / Nachni
4 Cups Curds
A pinch of cooking Soda
1tbsp Oil
1tsp Mustard Seeds
Few Curry Leaves
1tbsp Kadalebele/Bengal Gram
Salt to taste
Method:
Heat Oil and add Mustard Seeds and Bengal Gram. When Mustard seeds starts to splutter and Bengal Gram turns pink add Curry leaves. Remove from heat and keep aside. In a mixing bowl mix Rawa, Ragi flour, Curds, Salt and Soda. Add the seasoning and mix well. Leave it aside for 20 minutes. If the mixture is very thick add ½ cup water.
Originally posted 2010-02-09 08:25:15. Republished by Blog Post Promoter
Filed under: Dosa n' Idli | 4 Comments »
