Free Online Recipes

Most popular Salad from Karnataka, India

Ingredients:

Payar Paripu
Moong Dal
Green Gram split
Kadala Paripu
Chana Dal
Bengal gram
4-5 green chillis
Kothumbari soppu (kothumalli, coriander leaves, dhaniya leaves)
Freshly grated coconut
Fresh cucumber and carrot (optional) lime
Mustard for oggarane’ (tarka, vagar).

Directions:

Soak 50 gms each of Hesaru beLe’ and Kadale’ beLe’ separately for one hour. Grate the coconut to provide one handful of turi (grated material). Drain the water from hesaru beLe’ and kadale’ beLe’. Peel one cucumber and cut it into small pieces of the size of a pea (optional). Chop two green chilli. Keep one spoon of oil in a banale’ (wok, kadai) warm it and put mustard. Wait till they split, then put the chopped green chillies, turn around and put a pinch of hing (kayam, asaphotida). Put the entire thing onto the bele’. Add salt to taste and then squeeze the juice of half a lime (green variety). Turn around and then put the grated coconut. Adding cucumber or the carrot is purely optional and is not in any way necessary. It does alter the taste slightly. Cucumber makes the kosumbari a little watery and therefore it must be consumed rather quickly (half to one hour). Salt tends to bring out a lot of water from cucumber. Adding either of these two is popular when it is consumed as a snack or prasada. It is not common when served as a starter during festivals along with lunch. Traditionally both the hesaru beLe’ and kadale’ beLe’ kosumbari are prepared together.

Ingredients:

500gms : Aloo (potatoes), small
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney.

Directions:

Grind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.

Ingredients:

Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : for flavour

Directions:

Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves.

Ingredients:

Wheat flour : 500 gm
Ajwain : ½ tsp.
Mung dal : 100 gm
Kala jeera : ½ tsp
Salt : to taste
Saunf : ½ tsp
Red chilly : ½ tsp.
Oil : “2 tsp.
Garam masala : ½ tsp.
SCoriander (finely chopped) : for flavour
Dhaniya : ½ tsp.
Ghee for making parantha : 150 gms.

Directions:

Soak mungdal for 5-6 hours. Take wheat flour. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. Make a dough with the help of water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp.

Ingredients:

Mung dal and Chana Dal: 100 gm each
Hing : 1 pinch
Arhar dal : 100 gm
Tejpatta : 1
Salt : to taste
Ginger : 1″
Haldi : ½ tsp.
Green : 2
Ghee : 2 tbsp.
Coriander : for flavour
Cardamom (small): 2
Lemon : 2
Jeera : 1 tsp.
Garam masala: 1 tsp.

Directions:

Soak the dal in water for 1 hour. Put it in a pressure cooker and add salt and haldi. Wait for 2-3 whistles. Turn off the gas. Heat ghee in a kadahi. Add jeera, hing , all sabut garam masala, ginger and green chilly. Add dal. Put lemon juice and garam masala powder. Add chopped coriander.

Ingredients:

Moong Dal Vada (medium size) :10
Curd : 500 gms
Sugar : 2 tbsp
Salt : to taste
Garam masala : 1/2 tsp
Roasted Jeera Powder : 1 tsp
Red Chilly powder 1: tsp
Tamarind Chutney : 1 cup
Coriander Leaves : (finely chopped) a few

Directions:

Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste. Garnish with chopped coriander.

Ingredients:

2 thick slices whole wheat bread
2 tablespoons cream cheese,
softened 6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed

Directions:

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

Ingredients:

1 1/2 cups chopped coconut
10-12 green chilies
2 cm long ginger
4 garlic flakes
1 tbsp. salt
6 tbsp. chopped coriander leaves
1 tbsp. lemon juice

Directions:

Place the coconut with the other ingredients in a blender and blend until the coconut pieces gets smooth. If required, add water while blending. Season it with mustard and cumin seeds, if desired

Ingredients:

1 cauliflower: cut into small flowerets
1 cup : Bengal gram flour
1/2 cup : all purpose flour (maida)
1 tsp. : ginger garlic paste
1/2 tsp. : chili powder
A pinch of china salt
Salt : to taste
A pinch of red coloring (optional)
Oil for frying
2 green chilies : chopped
1 onion : chopped
Mustard and cumin seeds
curry leaves for seasoning

Directions:

Soak the cauliflower pieces in salt water for 10 minutes and cook in boiling water for 5 minutes. Remove and allow them to cool. Mix Bengal gram flour, maida flour, salt, ginger garlic paste, chili powder, china salt and make a fine batter by using water. Also add red coloring if required. Immerse the cauliflower pieces in the batter and deep fry in hot oil until they are golden brown. Heat 2 tbsp. of oil in another pan. Season with mustard seeds, cumin seeds, curry leaves. Also add chopped green chilies, onions and fry for a minute. Now add the fried cauliflower pieces to the seasoning mixture and mix well. Serve hot.

Ingredients:

Rice 2 cups
Cashewnuts, roasted and powdered 3 tbsps.
Salt to taste
Dry grated coconut 2 tbsps.
pinch of turmeric powder
pinch of asafoetida
Mustard seeds 1/4 tsp.
2 red chillies
Oil 2 tbsps.
few corriander leaves

Directions:

Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves. Serve with curd.