A Chinese main course prepared using Rice and Vegetables
Time Required: 30 Minutes
Serves: 4
Ingredients:
2 Cups Rice
2 tbsp Oil
1tsp Ajinomoto, Optional
1 Cup Cabbage
½ Cup Beans
½ Cup Carrot
½ Cup Capsicum
1 Cup Spring Onion, Scallions
1tbsp Soya Sauce
1tbsp Vinegar
½ tbsp Green Chili Sauce
1tsp Garlic
1tsp Ginger
Salt to taste
Method:
Cook Rice in such a way that each grain is separated. Chop Cabbage and Capsicum thin and long. Cut Beans, Carrot and Spring Onion scallion finely. Refrigerate for 20 minutes.
This powder is used to prepare the delicious and wholesome Bisibelebath a heady mixture of lentil, rice, vegetables and spices. Recipe straight from the kitchens of Mysore.
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
Curry prepared using assorted vegetables. It is prepared during auspicious ceremonies like Upanayana / Sacred thread, Weddings etc.,
Time Required: 30 Minutes
Serves: 6
Ingredients:
1 Cup Beans, Cut into ½ “ pieces
½ Cup Peas
½ Cup Carrots, Cut into 1 Cm pieces
1 Cup Ash Pumpkin, Cut into 1” and 2 cm width pieces
½ Cup Suvarna Gadde, Cut into 1” long and 1cm width pieces
1 Cup Tur Dal/Red Gram Split
2tbsp Groundnuts
3tbsp Kootina Pudi
¾ Cup fresh Coconut
1 Lemon sized Tamarind soaked in water
1tbsp Jaggery/Molasses
A pinch of Asafoetida
Salt to taste
Ingredients:
4 Cups Basmati Rice
1 Carrot
1 Potato
100gms Beans
1 Cup shelled Green Peas
Juice of one Lemon
2tbsp Ghee/Clarified Butter
2tbsp Oil
Salt to taste
For the Masala:
1 Onion
6 Garlic Pods
2 Green Chilies
1-Cup Coriander Leaves (Optional)
1” Ginger piece
1tsp Jeera
4 Pepper Corns
3 Green Cardamoms, Crushed
3 Cloves
3 Bay leaves
2 Cups Fresh Coconut
Vegetable Au Gratin is a casserole prepared using vegetables in a cheesy sauce.
Time Required: 45 Minutes
Serves: 4 Ingredients:
1 Potato
2 Carrots
1 Cup Shelled Peas
10 French Beans
For the white sauce:
1 Cup Milk
4 Pods Garlic
1 Onion
2tbsp Refined Flour/Maida
2tbsp Butter
1/2 Cup Cheddar Cheese
1/2 tsp White Pepper
1/4 Cup Cheese to gratinate
Salt to taste
Method:
Peel Potatoes and Carrots and dice them, string the Beans and chop into 1 Cm long pieces. Steam the vegetables and keep it aside.
A Chinese dish usually served as a starter but tastes good in the middle as well as the end of the meal or to snack anytime of the day.
Time Required: 40 Minutes
Serves: 6
Ingredients: For Covering :
1 Cup Maida/Refined Flour
1/4 Cup Corn Flour
2tsp Maida/Refined Flour, mix with water to a paste
1/2 tsp Baking Powder
2tsp Oil
Oil for deep-frying
Salt to taste
A curry prepared using Curds and Vegetables. This dish is part of Karnataka cuisine and is served in most of the auspicious functions and festivals. This is a perfect accompaniment to yet another authentic Karnataka dish called Nuchchina Unde.
Time Required: 30 Minutes
Serves: 4 Ingredients:
2 Cups Ash Pumpkin or Snake Gourd
3 Cups Curds/Yoghurt
1 tbsp Bengal Gram
3 Green Chilies
1 tsp Cumin Seeds/Jeera
1/2 tsp Coriander Seeds
1 Cup Coconut
Salt to taste
For the Seasoning:
1 tsp Oil
1/2 tsp Mustard Seeds
1/4 tsp Turmeric Powder
Few Curry Leaves
1 Red Chili, Broken
Soup prepared using Red Gram Split, Vegetables and spices
Time Required: 30 Minutes
Serves: 2
Ingredients:
2 Cups Cauliflower florets
1 Tomato, Quartered
1 Onion, Quartered
½ Cup (50gms) Tuvar Dal / Red Gram Split
1tsp Jeera / Cumin Seeds
5cms Cinnamon Stick
½ tsp Peppercorns
¼ tsp Turmeric Powder
½ tsp Saunf / Aniseeds
1 Green Chilies, Sliced
1tbsp Oil
Chopped Coriander leaves for garnishing
Salt to taste
Method:
Cook the Tuvar Dal, Green Chilies, Turmeric Powder, Onion and Tomato in about 3 liters of water for 10 minutes. Add the Cauliflower flowerets and simmer till it is cooked.
