Some Traditional Karnataka Famous Recipes:
What are the Ingredients to make Bisi bele bhat?
1 cup- turdal
1 tea spoon- cumin powder
2 tea spoons- coriander powder
1 big Cup-Mixture of vegetables
2 table spoon- bishibele bhat powder (will be available in market).
1 tea spoon-mustard seeds
1 tea spoon- cumin seeds
1 tea spoon- turmeric powder
1 tbsp- tamarind paste
1 tea spoon-Jaggery grated
salt- to taste
How to prepare Bisi bele Bhat?
1.Boil rice extra soft in a propotion of 1:3 with water.
2.Cook turdal along with vegetables like carrot, beans etc ( vegetables of your choice )in pressure cooker along with rice.
Note: Keep them in a separate vessel.
3.Heat oil in a Khadai, and add mustard seeds, cumin seeds and Asafoetida.
4.Add Chopped Onion, Curry leaves coriander,cumin powder and turmeric powder to the khadai.
5.After 2 minutes put tamarind paste diluted in water, Jaggery and salt and allow to cook properly in oil.
6.Now add the finely cooked turdal to it.
7.Add 2 table spoons of bishibele bhat powder, salt(to taste), and then the cooked rice.
8.Mix well and cook for about ten minutes.
9.Garnish with coriander leaves.
10. Serve hot with ghee or raita!
Tamarind Chutney :
What are the Ingredients to make Tamarind Chutney?
1 kg-Green and hard tamarind
4 to 5-Green chillies
2 tea spoon-cumin seeds
1 tea spoon- mustard seeds
1 tea spoon- turmeric powder
1 Big Cup- Grated Jaggery
How to make Tamarind Chutney?
1.Peel the tamarind and remove the threadlike portion and the stem(end) portion.
Cut green chillies into big pieces.
2.Mix tamarind, chillies and salt and grind together to a coarse mixture and store in a glass jar or mud vessel which can be kept for up to an year.
3.Whenever required for serving (eating), take a small portion from this, add little Jaggery and cumin seeds and grind to form a less coarse ( not paste) mixture.
4.Heat oil in a small Khadai, add mustard.
5.After mustard cracks, add Asafoetida, turmeric powder and pour this seasoning on the coarse mixture.
Masaru Menasina Khai
What are the Ingredients to make:
25 to 30- green chillies
1/2 cup + 1 tea spoon -cumin powder (for stuffing and curd)
1 table spoon + 1 tea spoon -hingu (Asafoetida powder)
2 tea spoons+ 1 tea spoons- salt
1 tea spoon -sugar
1/2 liter - curd or thick butter milk
Oil- for frying
How to make Masaru menasina khai
1.Make longitudinal slits in the chillies.
2.Mix 1/2 cup cumin powder,1 tea spoon of hingu (Asafoetida) and salt.
3.Stuff the chillies with the mixture.
4.Add 1 tea spoon salt, 1 tea spoon cumin powder, 1 tea spoon hingu powder and 1 tea spoon sugar to the curd and mix properly.
5.Transfer the stuffed chillies into this curd and keep those for soaking in the curd overnight.
6.Remove the soaked chillies from the curd and dry in hot sun by spreading on plastic sheet, for 2-3 days till they are crisp and dry.This works better in summer.
7.Store in a plastic or a glass container in air tightness.
8.Deep fry in the hot oil in Khadai just before you want to eat it.