Topic started by CI (@ p25213.cl.uh.edu) on Mon Jul 15 16:11:44 .
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Hi all, I am inviting you to post your favorite karnataka recipes here. Keep checking this thread for some of the recipes from me. |
Responses:
- Old responses
- From: CI (@ 12-40-25-1.elpaso.com)
on: Tue Jul 23 17:58:38
Hi Meena,
Do you know how to make bas saru? I make the brahmin version of it (no onions, no garlic). I usually make it with all lentils soaked overnight like huruli, avare kalu, togari kalu, halasande kalu and make usali out of these and bas saru with it. Man, I want to make it this weekend. But, if anyone knows the bas saru that has onion, garlic, could u please post it here.
Bye,
CI
- From: meena (@ user-10fuh75.dsl.mindspring.com)
on: Tue Jul 23 18:34:06
CI, i do make bus sar often (use spinach/ french beans) my daughters favorite.
Cook 2 cups thoordal over stove top. DO NOT presure cook, reason being the dal has to be firm/seperate and not mushy ,with little turmuric.
Drain the H20.
In the same H20 (u do need to add more H20 for cooking beans/spinach) cook 1 1/2 inch cut beans or chopped spinach (the amt of beans/spinach depends how much palya u want).
Once beans are firm and cooked drain and keep the H20 aside
For the Bus sar:
grind: 3/4 flakes garlic
1 small onion
2 tsp sambar pwd
1/4 tspn tamarind paste
few sprigs coriander leaves
3/4 of the cooked dal - save very little for palya.
Boil the ground stuff/salt and season with mustard, curryleaves.
Note: pl. watch out this bus sar boils over fast, so simmer and let it cook.
For the Bus sar palya:
Heat oil season mustard, dry whole red chilies(to taste), whole gralic and chopped onions, Do not fry till transulant, onion must have the crunch, add the drained beans or spinach and dal, salt and stir and fry well for few mts.
My grandmother version:
For sar:
Heat oil. Fry little peppercorns, jeera, garlic, onion, dry red chillies and curry leaves. Grind this with little cooked dal, coriander leaves and 1 tomato. season and boil.
For her palya she adds more dal and she uses green chillies for palya!
- From: meena (@ user-10fuh75.dsl.mindspring.com)
on: Tue Jul 23 18:37:25
Note: for bus sar, use only the H20 thats is cooked with dal/veg. do not add extra H20.
- From: meena (@ user-10fuh75.dsl.mindspring.com)
on: Tue Jul 23 18:38:35
bye ,got to get ready/pick up my daughter.
- From: Shwetha (@ 1cust65.tnt16.sfo8.da.uu.net)
on: Tue Jul 23 18:40:09
Hi CI,
I does bas saru atleast once in two weeks. I dont put all the lentils which u have mentioned. I either do with cauliflower and tuvar dal or beans, tuvardal and babydil. I like the later one more. If u r desperate for it, i can give it to u. But as i said before i dont measure anything, so if u need it, first i have to make the saru and measure it and then give it to u. I use both onion and garlic. Let me know.
My mom does very good radi mudde. When i was in bangalore, i never liked it. Though i know to make, i never did it after coming here.
Shwetha
- From: Seetha (@ 12-251-128-52.client.attbi.com)
on: Tue Jul 23 19:06:02
Hi CI and Meena:
I think you guys are doing a wonderful job. Keep it up! Its an inspiration for people like me to try different items.
CI, please dont forget to post the potato bun recipe when you find time!
Thanks again!
- From: Seetha (@ 12-251-128-52.client.attbi.com)
on: Tue Jul 23 19:18:55
Meena / CI:
One more request please! Can you post the bennai (butter) biscuit recipe if you know?
- From: Seetha (@ 12-251-128-52.client.attbi.com)
on: Tue Jul 23 20:00:06
Hi girls:
Someone had asked for the idli /dosa recipe in this column esp for US. I live in Chicago and I am a big idli dosa fan hence thought will share the recipe with you.
I buy Ponni idly rice if not just Ponni boiled rice and also buy Ponni raw rice.
Soak overnight 3 cups of boiled rice and 1/2 cup of raw rice. If you are using full urad dal then soak 3/4 cup if using half urad dal then soak take 1 1/2 cup dal and with a spoon of methi seeds. Grind the above in the morning first urad dal and then rice separately and then add salt and mix it. Keep it in a warm place and I can tell you that you can make beautiful idlis in the night.
This combination works very well for both idli and dosa. Enjoy it!
- From: CI (@ 12-40-28-16.elpaso.com)
on: Tue Jul 23 20:21:50
Hi Shwetha,
It is alright. I am not in a hurry to make bas saru. Post it whenever you feel like.
Seetha: I'll post potato bun recipe soon. Benne biscuit is as follows:
Benne biscuit:
Ingredients:
Maida - 200 gms
Butter or ghee - 100 gms
Powdered sugar - 100 gms
cardamom powder - 1/2 tsp
nutmeg powder - 1/4 tsp
Fresh thick curds - 1 tsp
soda bi-carb - 1/4 tsp
saffron powdered - 1/4 tsp (if you put few strands, that is enough)
milk - 1 tsp (alternately u can dissolve strands of saffron in this milk and use it)
Method:
1. Sieve the flour.
2. Cream the ghee/butter and sugar very well until they are creamy.
3. Add the spice powders and cream again.
4. Dissolve the saffron in milk.
5. To the creamed mixture, add curds, soda bi-carb, and prepared saffron milk mixture. Mix well.
6. Add the flour and knead well. form small rounds with the dough.
8. Arrange on a greased baking sheet and bake in oven at 300 F for 25-30 minutes.
Note: These biscuits are not thin. They are sort of thick rounds which are depressed a little bit. If you want, you can sprinkle with nuts on the top and bake them too. Baking temperature may have to be altered depending on how thick you've made the biscuits. Also, do not keep the baking sheet on the bottom most rack in the oven.
Bye,
CI
- From: meena (@ user-10fuhi3.dsl.mindspring.com)
on: Tue Jul 23 22:41:57
CI, we make bus sar with veg/greens only- french beans, spinach(here) and dantina sappu (no clue whats its called in eng/tamil)and cabbage (i do not like the taste). During avarekai season my mom adds the beans along with dantina sappu.
My husband likes lentils of any sort, so do pass ur version of bus sar.This way he's sure to eat it. thanks
- From: meena (@ user-10fuhi3.dsl.mindspring.com)
on: Tue Jul 23 22:52:11
Speaking of idli's, do anyone of u add to the mavue/batter coarsely crushed peppercorns, chopped green chillies, ginger, chopped coriander leaves and seasoned mustard/urad/channa dal for the 2 or 3 days old batter? tastes yum! this is quite common in b'lore.
And how about kara dosai? except no peppercorns here.
- From: CI (@ 12-40-27-165.elpaso.com)
on: Tue Jul 23 23:23:24
Hi Meena,
I made your version of tomato garlic rasam. I liked it. My husband drank a whole cup of it. Thanks. I do the same thing for idli batter on 2 or 3 day. What I do additionally is take small roma tomatoes, Slice them. After u pour the batter on to the mould, slide one slice in each idli's mould. Steam it. People confuse it for rava idli (hehehe). I don't make kara dosai, because whenever I want to make something different type of dosa, I either make Oothappam or adai (dal dosa).
I'll post my version of bas saru:
Ingredients :
For Usili (shundal)
Huruli or Kollu in tamil, avare kalu, togari kalu (use red ones or skip it), halasande kalu, all soaked overnight. Cook all these in pressure cooker with salt. Drain and keep aside water. Keep 1 cup of mixed cooked lentils also apart.
For masala:
Roast red chillies, chana dal, coriander seeds, a piece of cinnamon in 1 tsp of oil. Chanadal and coriander seeds should be equal in proportion. Chillies can be varied depending on how hot you want. Grind this with some grated fresh coconut. At the end, churn the cup of cooked lentils that you've set aside. Dilute this ground masala with the water that you've kept aside from lentils. Bring to boil. Take a little bit of tamarind, extract the juice and add to the saru. Add salt (careful not too much because lentils have some salt already). When it gets boiled properly, temper with oil, little more than usual hing, mustard, lots of curry leaves.
For usili:
Heat oil in a kadai, add mustard seeds, hing, broken red chillies, curry leaves. Add the cooked, drained lentils. mix well. check for the salt. Add some grated coconut and mix well. Keep on low flame for 4 -5 minutes and you are done. When cool, squeeze a lime on to usili.
This should be eaten with hot rice, with pappad or any sandige. I am going to make it this weekend. This is my favorite.
Bye,
CI
- From: lakshmi (@ dsc04.mig-fl-5-120.rasserver.net)
on: Wed Jul 24 08:13:56
Hi,it will be great if u can give eng names also so that people who don't understand kannada can also follow these recipes.thanks
- From: CI (@ d205-c4-32119)
on: Wed Jul 24 09:57:12
Hi Lakshmi,
The problem is I don't know the names of english versions of all the lentils. I do know some :
Huruli kalu - Horse gram in english - kollu in tamil.
Halasande kalu - karamani in tamil - Chori in gujarathi.
avare kalu - avare in tamil - val in gujarathi and I guess hindi word should also be the same.
Togari kalu - whole Toor
Hope that helps
Bye,
CI
- From: meena (@ user-10fugo8.dsl.mindspring.com)
on: Wed Jul 24 14:33:48
CI, hi glad u both enjoyed the rasam. If u have a cold etc. works wonders too. Will make ur version of bus sar, next week, My husband is not in the country! :(
Can i use frozen avare kalu that we get here, very good?
interesting,- roma tomatoes! i guess it will be on the cruncy side?does it ooze out more H20? for rawa idli do u also add then tomatoes, for u mention folks get confused!?
- From: meena (@ user-10fugo8.dsl.mindspring.com)
on: Wed Jul 24 14:43:38
Lakshmi,
Halasande kalu- cow peas
avare kalu- field beans
- From: meena (@ user-10fugo8.dsl.mindspring.com)
on: Wed Jul 24 14:56:48
CI,
is kara bath- veg. upittu/uppama or vangibath?
- From: meena (@ user-10fugo8.dsl.mindspring.com)
on: Wed Jul 24 15:03:16
CI,
for usali, i prepare it the same manner except i add g.chillies, my daughter/i likes it too, her after school snack at times.
- From: CI (@ m27203.cl.uh.edu)
on: Wed Jul 24 15:05:48
Hi meena,
You can use frozen avare kalu. For the usili what I use is dry val that you get. Soak it (overnight) and use it. That is because of the colour. In india, my mom used to use dry avare kalu itself, so that the entire usili is brown in colour.
No, tomato will not ooze out water. That is the reason I slice it very thin. And roma tomatoes do not have much water anyway. I do put a slice of roma tomato when I make rawa idli. I don't buy rawa idli mix. I make it at home. So, it comes out very good.
I didn't understand what you meant by that question. Kara bath is not veg uppittu or vangibath. Vangi bhath is entirely different which has little bit of tamarind in it. Lot of people put some masala to upma (like chutney powder, fry cashews with tempering ) and call it khara bhath. Same thing if you make it using rice instead of soji.
Bye,
CI
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