Coconut Garlic Raitha
Posted on October 15th, 2008 by Shantha
Raw vegetables in coconut-garlic curds/yoghurt. Tastes good with Pulao.
Time Required: 20 Minutes
Serves: 4
Filed under: Raitha | 2 Comments »
Huli
Posted on April 28th, 2008 by Shantha
Curry prepared using vegetables. In Karnataka it is called as Huli and in the other southern states it is known as Sambar.
Time Required: 30 Minutes
Serves: 6
Ingredients:
250gms Beans
1 Cup Tur Dal/Red Gram Split
3tbsp Huli Pudi
½ Cup fresh Coconut
1 Lemon sized Tamarind soaked in water
1tbsp Jaggery/Molasses
A pinch of Asafoetida
Salt to taste
Filed under: Curries n' Dal | 2 Comments »
Pudina Coconut Chutney
Posted on February 23rd, 2008 by Shantha
Mint and fresh Coconut chutney
Ingredients:
1 Cup fresh Pudina/ Mint
½ Cup fresh Coconut, Grated
2 Green Chilies
1tbsp Fried Gram
A small piece of Tamarind
1tsp Oil
½ tsp Mustard Seeds
Few Curry leaves
1 dry Red Chili
Salt to taste
Method:
Clean and wash Pudina/Mint leaves. Grind Pudina, Coconut, Green Chilies, Fried Gram, Tamarind and Salt to a paste. Heat Oil, add Mustard seeds and when they splutter add Curry leaves and Red Chili. Add this to the chutney and mix well. Serve with Dosa, Idli, Chapathi/Roti/Phulka or Rice.
Filed under: Chutney | No Comments »
Kayi Sasve Chitranna
Posted on February 16th, 2008 by Shantha
Rice prepared using Coconut and Mustard Seeds.
Time Required: 30 Minutes
Ingredients:
6 Cups Cooked Rice
1 Cup Fresh Coconut, Grated
5 Green Chilies
1tbsp Tamarind Pulp
½ tsp Mustard Seeds
Salt to taste
For the Seasoning:
3tbsp Oil
1tsp Mustard Seeds
½ tsp Turmeric Powder
Few Curry Leaves
2tbsp Groundnuts
1tsp Bengal Gram Dal
½ tsp Urad Dal/Split Black Gram Dal
Filed under: Rice | 2 Comments »
Bengal Gram and Coconut Chutney
Posted on October 5th, 2007 by Shantha
Time Required: 10 Minutes
Ingredients:
1 Cup Coconut
2tbsp Bengal Gram
Few Curry Leaves
5 Green Chilies
1” piece Tamarind
1tsp Oil
Salt to taste
For the seasoning:
2tsp Oil
½ tsp Mustard Seeds
1 Red Chili, Broken
Method:
Heat 1 tsp of Oil and fry the Bengal Gram till they turn reddish brown. Add Curry leaves and stir. Remove from heat. Grind Coconut, Green Chilies, Bengal Gram/Curry leaves, Tamarind and Salt to a paste. Remove to a serving bowl. Heat Oil for seasoning and add Mustard Seeds, and when they start to splutter add the Red Chilies and pour this over the Chutney and mix well.
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Kayi Holige
Posted on October 1st, 2007 by Shantha
A sweet bread stuffed with Coconut mixture.
Ingredients:
For the outer covering:
½ Cup Maida
½ Cup Rawa
½ tsp Turmeric Powder
For the stuffing:
4 Cups of Coconut, Grated
2 Cups Jaggery, Grated
1tsp Cardamom Powder
A little Milk
Method:
For the stuffing:
Add the Coconut and Jaggery in a thick-bottomed pan. Add Milk. Keep stirring on a low flame until all the moisture evaporates and the color of the mixture becomes a bit dark. Remove and divide it into lemon-sized balls.
For the outer covering:
Mix Maida and Rawa with water, Turmeric and 2 tsp Oil and knead to a soft dough. Knead well using Oil. Divide into balls slightly bigger than the hurana (stuffing) balls.
Grease your palms and flatten a dough ball on the left hand. Take a ball of hurana (stuffing) and stuff it in the dough ball, deftly turning your left hand over the hurana and expanding the dough to completely cover the hurana ball with the dough.
Now on a greased plantain leaf flatten this stuffed ball into a circle.
Heat a griddle and grease it. Take the plantain leaf along with the holige (bread) and flop it on the tava with the holige facing down. Slowly remove the plantain leaf and sprinkle Oil and roast on both sides till done.
Filed under: Indian Sweets | No Comments »
Antina Unde
Posted on October 1st, 2007 by Shantha
Sweet dish prepared using dry fruits and nuts and edible gum. This sweet dish is prepared for lactating mothers in Maharashtra and North Karnataka.
Time Required: 40 Minutes
Ingredients:
1 Cup Dry Coconut, Grated
¼ Cup Dry Dates, Chopped
¼ Cup Almonds or Ker Seeds, Chopped
1 tbsp Edible Gum
1 tbsp Khuskhus/Poppy Seeds
5 tbsp Ghee
1 Cup Jaggery, Grated
Method:
Fry Almonds, Gum, Dates, Khuskhus and Coconut in little Ghee separately and keep them aside.
Filed under: Indian Sweets | 9 Comments »
Karchikayi
Posted on October 1st, 2007 by Shantha
A cripy puffed sweet with coconut stuffing.
Time Required: 30 Minutes
Makes: 15
Ingredients:
1 Cup Rawa
1 tbsp Rice Flour
1 tbsp Ghee
1/2 Cup Dry Coconut, Grated
1/2 Cup Powdered Sugar
1/2 tsp Cardamom Powder
Oil for deep frying
Method:
Mix Rawa, Rice Flour and Ghee with water to make a stiff dough. Divide into gooseberry size balls. Mix Coconut and Sugar in a bowl and keep it aside. On a floured surface roll out each ball into a circle. Spread a spoonful of the Coconut mixture on one half of the circle. Fold the other half over the mixture and let the edges meet.
Seal the edges and deep fry them till done.
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Kayi Kadabu
Posted on September 17th, 2007 by Shantha
A deep fried sweet with coconut stuffing. This is prepared during festivals and offered to god.
Time Required: 40 Minutes
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Steamed Modaka – Kuchichida Kadabu
Posted on September 17th, 2007 by Shantha
A sweet coconut filled in Rice flour wantons, which are steamed. This is also known as Kuchichida Kadabu (Steamed Kadabu) in Kannada. This is prepared on Bheemana Amavasya festival in Karnataka. Another spicy variety is also prepared.
Time Required: 45 Minutes
Filed under: Indian Sweets | No Comments »
