One Page Cookbooks
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1.: Mosaru Bajji (Raw Yogurt curry) Basic Recipe : Tomato Mosaru Bajji Take half a handful of chopped Tomato. Add a chopped green chili, two pinches each of chopped coriander leaves and salt. Mix in a cup of yogurt. Consistency: Thickish) Can use in any salad vegetable (onions, cucumber, radish,..) or boiled vegetable (potato, raw banana etc) or stir fried vegetables ( Okra, eggplant etc). Add garnish (see sidebar) and serve. | Karnataka curries - Building blocks : Tamarind, Tuvar dal, Coconut & Yogurt
Lunch : Rice with a variety of curries listed to the left., Puliyogare, Bisi Bele Bath, Vaangi Bhat ,Chitranna are also common. Key Flavourings: Mustard, Curry leaves, Asafetida, Turmeric, Chili powder, Coriander powder, Cumin. Universal flavouring /Garnish Heat half a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. This is the universal flavouring cum garnish for all south Indian curries. Curry Bases: Tamarind, yogurt, Spinach, Coconut, lentils Preferred fats: Peanut oil, Sesame oil, Coconut oil (Coastal regions), Ghee, melted butter.
Protein Source: Lentils (Tuvar dal, Mung dal, Horse gram), Fish and seafood), Chicken, Mutton & Eggs. Beef & Pork (consumed in Coorg) are uncommon.
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2.: Podi (Powdered spicy lentils) Basic Recipe : Uchellu Podi Heat a pan. Add half a handful of a mix of horse gram & niger seeds (Guizotia abyssinica, Tamil: Karunjeeragam). Add to a pan. Stir and roast on low fire till they redden. Let cool. Blend to a powder with a red chili, a pinch of cumin and two pinches of salt. Eat mixed with hot cooked rice,/ sorghum rotis. | |
3.: Tambli (Blended Yogurt- Coconut curry) Basic Recipe : Shunti Tambli Take half a handful of grated coconut. Blend to a paste with a small green chili, a small bit of ginger, a couple of pinches of salt and 2 spoons of water. Mix in a cup of yogurt. | |
4.: Paalya (Dry curry) Basic Recipe : Carrot Paalya Heat a spoon of oil. Add two pinches of mustard, a pinch each of asafetida and turmeric.. Add a handful of chopped carrots. Blend half a handful of coconut with a green chili and two pinches of salt. Add to pan. Sprinkle some water, stir and cook till carrots are cooked. Add garnish and serve. Can use a variety of stir fried / boiled vegetables ( Potato, okra, eggplant, beans, Ivy gourd etc) (Microwaving vegetables for 2-3 minutes before cooking shortens cooking time) | |
5.: Gojju (Sweet & Sour Stew) Basic Recipe : Pineapple Gojju Heat a spoon of oil. Add two pinches of mustard, a pinch of curry leaves and asafetida. Add a handful of chopped pineapple and half a handful of grated coconut. Mix a spoon of tamarind paste in a cup of water. Add two pinches each of salt and chili powder. Simmer for ten minutes. Garnish and serve. | |
6.: Tovve (Lentil curry) Basic Recipe : Hesarubele Tovve: In a pressure cooker with the lid open, heat a spoon of ghee. Add two pinches of mustard, a torn red chili, a pinch each of curry leaves and asafetida. Add half a cup of mung dal (and a cup (200 ml) of water. Mix in two pinches each of turmeric powder and salt. Add a slit green chili. Close and pressure cook for two whistles. Let cool and mash. Add garnish and serve. Can use tuvar dal. A variety of additives ( ridge gourd, spinach etc) can be pressure cooked along with dal. | |
7.: Saagu (Coconut stew) Basic Recipe : Carrot Saagu Blend half a handful of grated coconut, 4 pinches of poppy seeds, 3 cashew nuts, 2 pinches of salt and a green chili to a paste. Heat half a spoon of oil. Add two pinches of mustard and cumin. Add a handful of chopped bell peppers. Stir and cook for 2 minutes. Add the blended paste and a cup of water. Stir and cook on gentle heat for around 5 minutes till all are cooked. | |
8.:. Saaru (Thin curry from stock) Basic Recipe : Bas Saaru In a pressure cooker add a cup of water and half a cup of horse gram. Pressure cook for four whistles. Let cool, drain out solids and reserve water. Heat half a spoon of ghee. Add a pinch of mustard seeds, cumin, a chopped garlic clove, two curry leaves and a pinch of asafetida. Add the reserved water, two pinches of salt and simmer for 5 minutes.( Can use vegetable stock instead of lentil stock ) | |
9.: Majjige Huli (Buttermilk Stew) Basic Recipe : Soak two pinches of coriander seeds, tuvar dal, rice in water for 30 mins. Blend to a paste with half a handful of chopped coconut, a pinch of ginger, turmeric powder, a green chili and two pinches of salt. Mix in a cup of yogurt. Add garnish and serve (Consistency: Soupy). Can mix in a variety of boiled vegetables (gourds, potato, beans) or stir fried veggies (tomato / okra). Can also be simmered on gentle heat for 3 -5 minutes. | |
10.: Sambaru / Huli Tovve (Tamarind - Lentil Stew ) Basic Recipe : Potato Sambaru Heat a pan. Add four pinches of coriander seeds, a dry red chili, a pinch each of fenugreek & cumin. Stir and roast for a minute. Blend to a paste with 2 pinches of salt and half a handful of coconut. Mix half a spoon of tamarind paste in a cup of water. Mix in half a handful of boiled and mashed tuvar dal, a pinch each of turmeric powder, jaggery and half a handful of chopped and boiled potato (use any boiled / stir fried vegetable). Bring to a boil, mix in the blended spice paste and simmer for 5 minutes. |
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wow Ramki great work ....keep coming
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