Kharada Holige / Masala Stuff Parata
This is a authentic Karnataka style Khara Holige. Khara means Hot. Holige means stuffed parata which is made with Chiroti Rava and Boiled Rice with masala. This is very famous and is eaten all time but very famous in winter season.
Karjikai / Karchikai Receipe
Karchikai is a dry sweet prepared mainly in the Northern & Central Karnataka. This sweet is prepared specially during the festivals.
Bili Holige / Rice Flour Stuffed Parata
This is a authentic karnataka style Bili Holige. Bili means white. Holige means stuffed parata which is made with Chiroti Rava and Rice flour. This is very famous and is eaten mostly with Engai Palya but can also be had with "Mavinhannu sekarne" means Mango Shrikarne
Kobari Wadi / Kobbari Mithai / Coconut Burfi
Ingredients:
1 cup Coconut grated
1 cup Sugar
1/2 cup Milk
Few Saffron strands
1/4 tsp Elaichi powder
5-6 Cashews
5-6 Raisins
Method:
Grease ghee on a plate and keep aside.
In a non-stick pana add grated coconut, sugar and milk.You can keep the flame on high till the mixture starts to solidify. Then lower the flame-add saffron and keep on stirring it till it solidifies and does not stick to the pan. Add elaichi and mix it well. Take out the mixture and spread it on the greased plate with ghee. Decorate with cashews and raisins and cut into diamond shape or squares.
Tomato Bath / Tomato Rice Recipe
Ingredients:
2 cup Rice
1/2tsp Mustard seeds
1tsp Cumin seeds
1 Bay leaves
1tbs Peppercorns
5cm Cinamon
3 Cloves
3 pieces Garlic
2cm Ginger
1 cup Grated cocunut
2tbsp salt
1tbsp GaramMasala
1 Onion
3 Green chillies
8 Tomato Chopped
1/2 cup Oil
1/2 chopped Coriander leaves
1/4 chopped Blackneem leaves
Palak Aloo Rice / Palak Rice Recipe
Ingredients:
2 cup chopped Palak
1/2 tbsp Garam masala
2 Green chili
2 cup Basmathi raw rice
1/2 cup chopped Coriander leaves
1 tsp Ghee
1 tsp Jeera(Cumin) seeds
4-5 Cloves
1 chopped Onion
1/2 Boiled chopped Potato
1 lemon
Salt to taste
Method:
Fry Chopped Palak in pan for 5 min( let all water evaporates and leaves get boiled). Mix it with Garam masala, green chili, salt, coriander leaves, make a fine paste.
Cook raw rice and keep aside.
Heat oil in kadai and splutter jeera soon after put chopped onion when it turns brown add fine past of palak and cook until it smells good.
Add boiled rice and boiled chopped potato to the Masala. Now, mix well by adding ghee and lemon juice.
Palak Aloo rice is ready to eat.
Karigadabu / Kargadubu Recipe / Karidha Kadubu Recipe / Kadubu
Kargadubu is a tasty sweet which is prepared in Karnataka during festivals and for other occasion.
Home Made Chili Powder(Fresh Chili Powder).
Ingredients :
Dry Red chilli 250gm
Method :
Fry Dry red chilies for 5 min in frying pan. when it dries make blend without adding water.
Stain it with Stainer.
Dry Red chilli 250gm
Method :
Fry Dry red chilies for 5 min in frying pan. when it dries make blend without adding water.
Stain it with Stainer.
Menthe Bath / Methi Rice Recipe
Ingredients:
2 cup Rice
2 cup chopped Menthesoppu(methileaves)
1/2 tsp Mustard seeds
1 tsp Cumin seeds
1 Bay leaves
1 tbs Peppercorns
5 cm Cinamon
3 Cloves
3 pieces Garlic
2 cm Ginger
1 cup Grated cocunut
2 tbsp salt
1 tbsp Garammasala
1 Onion
3 Green chillies
2 Tomato or 1/4 Lemon pulp
1/2 cup Oil
1/2 chopped Coriander leaves
1/4 chopped Blackneem leaves
2 cup Rice
2 cup chopped Menthesoppu(methileaves)
1/2 tsp Mustard seeds
1 tsp Cumin seeds
1 Bay leaves
1 tbs Peppercorns
5 cm Cinamon
3 Cloves
3 pieces Garlic
2 cm Ginger
1 cup Grated cocunut
2 tbsp salt
1 tbsp Garammasala
1 Onion
3 Green chillies
2 Tomato or 1/4 Lemon pulp
1/2 cup Oil
1/2 chopped Coriander leaves
1/4 chopped Blackneem leaves
Ground Nut chutney powder
Ground Nut chutney gives good combination with other sabzi when it is served with all Indian breads and tasts very good with uppittu. Ground Nut chutney powder can be stored in airtight box for more than 15 days and refrigerated up to a month.
Ingredients:
2 cup Groundnuts
1tbsp red chillie powder
1tbsp salt
1tbsp Cumin Seeds
Method:
Fry groundnuts in low flame without adding oil .
When it cools down remove its skin.
Grind groundnuts with cumin seeds, red chillie powder and salt witout adding water.
Shavige Payasa / Vermicelli keer.
Ingredients :
1 cup Shavige
3 cup Milk
1/2 cup Sugar
1/2 cup Cashew, Drygrapes, Badam
1 tbsp Gee
1/4 tsp Cardamom powder
Method :
Roast shavige in 1 tbsp of ghee until it turns golden brown and keep aside. Boil milk and add roasted shavige and sugar at a time , leave it to boil for 10 mins (shavige should become thick and soft) now add cardamom powder. Meantime fry cashew nuts, drygrapes, badam in ghee and pour into prepared payasa.
Serve payasa hot or cold (both gives good taste).
1 cup Shavige
3 cup Milk
1/2 cup Sugar
1/2 cup Cashew, Drygrapes, Badam
1 tbsp Gee
1/4 tsp Cardamom powder
Method :
Roast shavige in 1 tbsp of ghee until it turns golden brown and keep aside. Boil milk and add roasted shavige and sugar at a time , leave it to boil for 10 mins (shavige should become thick and soft) now add cardamom powder. Meantime fry cashew nuts, drygrapes, badam in ghee and pour into prepared payasa.
Serve payasa hot or cold (both gives good taste).
Home Made Butter
Ingredients :
Milk cream 1/2kg
4 cup water
Salt(optional)
Method :
Collect milk cream of 1 box ( 1/2kg, refrigerate it to avoid bad smell). Take out from refrigerator and keep whole night( let some yeast form). Grind 2 spoon of milk cream with 2 glasses of water for 8-10 min, leave for a while all butter will float on top.
Milk cream 1/2kg
4 cup water
Salt(optional)
Method :
Collect milk cream of 1 box ( 1/2kg, refrigerate it to avoid bad smell). Take out from refrigerator and keep whole night( let some yeast form). Grind 2 spoon of milk cream with 2 glasses of water for 8-10 min, leave for a while all butter will float on top.
South Indian Idli / Idly Recipie
Easy Steps to prepare South Indian Idly / Idli :
1 cup Urdhdal
3 cup Idli rava
1/2 cup Boiled rice
Salt to taste
Neer Dosa / Dose Recipe
Neer dose is mainly prepared in the coastal places of Karnataka. Neer means water and dose means dosa. The batter for this dosa can be prepared in as less as 2 hours, no need to soak the rice & other things over night as it need to be done in other kind of dosas for fermentation. This dosa also gives a tasty & different taste than any other types of dosa.
Jolada Rotti / Jowar Roti / Indian Bread Recipe
Jowar (Kannada: ಜೋಳ) used for food as a grain is a staple source of nutrition. Its mainly used in the northern & central parts of Karnataka & southern parts of Maharashtra for making Indian Bread or Jowar Rotti or in Kannada its called as Jolada Rotti (ಜೋಳದ ರೊಟ್ಟಿ). This jowar rotti is usually taken with vegetable & pulse curries like Engai (Eggplant/Brinjal) Palya, Hirekai (Ridge Gourd) Palya, Javalikai/Chavalikai (Cluster Beans) Palya, ... and Shenga Chutni, mosuru (curds).
New Jowar Roti Recipe with videos: https://goudarskitchen.com/jolada-rotti
Here is the recipe for preparing Jowar Rottis ...
Here is the recipe for preparing Jowar Rottis ...
Masala Mandakki (Masala Puffed Rice) Recipe
Mandakki (ಮಂಡಕ್ಕಿ) known as puffed rice in English can be used to make different variety of snacks like
* Thoysidh Mandakki (ತೊಯ್ಸಿದ್ ಮಂಡಕ್ಕಿ)
Masala Mandakki which is very popular in Shivamogga is kind of similar to Girmit (ಗಿರ್ಮಿಟ್) which is popular in Dharwad. It is used as evening snacks in many places. Here i am presenting the recipe for masala mandakki, it is very easy to prepare and tasty tea time snacks.
* Masala Mandakki (ಮಸಾಲ ಮಂಡಕ್ಕಿ)
* Oggarane Mandakki (ಒಗ್ಗರಣೆ ಮಂಡಕ್ಕಿ)
* Khara Mandakki (ಖಾರಾ ಮಂಡಕ್ಕಿ)* Thoysidh Mandakki (ತೊಯ್ಸಿದ್ ಮಂಡಕ್ಕಿ)
Masala Mandakki which is very popular in Shivamogga is kind of similar to Girmit (ಗಿರ್ಮಿಟ್) which is popular in Dharwad. It is used as evening snacks in many places. Here i am presenting the recipe for masala mandakki, it is very easy to prepare and tasty tea time snacks.
Mosambi Juice
Ingredients:
2 Mosambi
3 tbsp sugar
Serves 3 glasses
Method 1:
Peel the outer layer and take out the seeds( coz they give taste of bitter).
Make Juice in mixer by adding sugar.
Filter the juice and add water if needed.
Serves 2 glasses
Method 2:
Cut mosambi into two parts.
Press those mosambi halves on the juicer so that to remove juice from fruit.
Add sugar and strain it.
Carrot Juice or Payasa or Keer
Ingredients :
2 Carrot
2 cup milk
1/2 cup sugar
Optional:
Cashew nuts
Almond
Serves for 3 people
Method:
Make small pieces of carrot by peeling off its skin and boil it in pressure cooker with less water. Grind sugar, boiled carrot, cashew nuts and almond together, make a paste. Add hot milk to ur requried thickness. The payasa or juice is ready to serve.
2 Carrot
2 cup milk
1/2 cup sugar
Optional:
Cashew nuts
Almond
Serves for 3 people
Method:
Make small pieces of carrot by peeling off its skin and boil it in pressure cooker with less water. Grind sugar, boiled carrot, cashew nuts and almond together, make a paste. Add hot milk to ur requried thickness. The payasa or juice is ready to serve.
Mirchi Bajji Recipe - Karnataka style
Mirchi Bajji or simply called as Mirchi is a most popular tea time snack. Its also served as a snack in marriage party food. Here is the recipe for mirchi bajji.
Ingredients:
For Batter:
1 cup gramflour
3/4 warm water
1/2 cup chopped coriander leaves
1/4 ajwain seeds
1 tbsp salt
1/2 tbsp chillie powder
For Masala:
1/2 cup Besanflour
1 tbsp Tamrind pulp
1/2 cup Groundnut
1 tsp chillie powder
4 cup oil
1 tsp coriander powder
1 finally chopped onion
salt to taste
Method:
Slit the chillies in the middle(do not slice it), remove seeds and keep them in warm water for 5 minutes. Drain the water & keep them aside. Heat the pan and fry groundnuts without adding oil.
Mix tamarind pulp, roasted groundnuts, chillie powder, coriander powder, salt to taste if needed, little water(it should be like semi smooth paste and groundnuts should not be fully powdered) & grind it.
Now add chopped onion and above prepared grinded paste to besanflour so that masala will be ready.
In a bowl add gramflour, coriander leaves, chillie, powder, ajwain seeds, salt to taste and prepare a batter.
Take small quantity of masala and fill it to slitted chillie.
Dip the green chillie with stuffed groundnut masala in gramflour batter and deep fry in oil until it turns
golden brown. Remove & drain excess oil & you may keep it on tissue paper for absorbing excess oil. Serve the mirchies hot with tea/coffee.
Ingredients:
For Batter:
1 cup gramflour
3/4 warm water
1/2 cup chopped coriander leaves
1/4 ajwain seeds
1 tbsp salt
1/2 tbsp chillie powder
For Masala:
1/2 cup Besanflour
1 tbsp Tamrind pulp
1/2 cup Groundnut
1 tsp chillie powder
4 cup oil
1 tsp coriander powder
1 finally chopped onion
salt to taste
Method:
Slit the chillies in the middle(do not slice it), remove seeds and keep them in warm water for 5 minutes. Drain the water & keep them aside. Heat the pan and fry groundnuts without adding oil.
Mix tamarind pulp, roasted groundnuts, chillie powder, coriander powder, salt to taste if needed, little water(it should be like semi smooth paste and groundnuts should not be fully powdered) & grind it.
Now add chopped onion and above prepared grinded paste to besanflour so that masala will be ready.
In a bowl add gramflour, coriander leaves, chillie, powder, ajwain seeds, salt to taste and prepare a batter.
Take small quantity of masala and fill it to slitted chillie.
Dip the green chillie with stuffed groundnut masala in gramflour batter and deep fry in oil until it turns
golden brown. Remove & drain excess oil & you may keep it on tissue paper for absorbing excess oil. Serve the mirchies hot with tea/coffee.
Mirchi Bajji
Cabbage Palya / Sabzi
Cabbage also known as "Yele Cosu" in Kannada (ಎಲೆ ಕೋಸು) & "Band Gobhi " in Hindi is used to prepare palya/subzi. It is rich in vitamins and helps in cleaning stomach and upper bowels which improves digestion and reduces constipation. It is also used to prepare salad, soups, pickles, paratas and sabzi.
Here i have prepared cabbage palya/sabzi which is easy and very tasty.
Ingredients:
1 Medium size Cabbage, chopped
1 Onion, chopped
2 Green chillies, chopped
1 tsp Musturd Seeds
1 tbsp Channadal
4 tbsp Oil
8-10 Blackneem leaves
1/2 cup Coriander leaves, chopped
1/2 cup Grated Coconut
1/2 tsp tumaric powder
Salt to taste
Method:
In one kadai put oil, add mustard seeds when it splutters add channa dal when it turns golden brown add onion, green chilli stir it for two minutes & add coriander leaves, now add washed Cabbage to kadai and mix well with low flame now add turmeric powder and salt to taste mix well with low flame.
Put coriander, grated coconut and serve hot.
Here i have prepared cabbage palya/sabzi which is easy and very tasty.
Ingredients:
1 Medium size Cabbage, chopped
1 Onion, chopped
2 Green chillies, chopped
1 tsp Musturd Seeds
1 tbsp Channadal
4 tbsp Oil
8-10 Blackneem leaves
1/2 cup Coriander leaves, chopped
1/2 cup Grated Coconut
1/2 tsp tumaric powder
Salt to taste
Method:
In one kadai put oil, add mustard seeds when it splutters add channa dal when it turns golden brown add onion, green chilli stir it for two minutes & add coriander leaves, now add washed Cabbage to kadai and mix well with low flame now add turmeric powder and salt to taste mix well with low flame.
Put coriander, grated coconut and serve hot.
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