Showing posts from January 2, 2011


Poppy seeds kheer /Gasagase payasa is a karnataka special prepared during the festivals. Ingredients: 3-4 tsp Poppy seeds 1 tsp White Rice, uncooked 1/2 cup shredded copra(dry coconut) 1/2 cup shredded coconut 1 cup Milk or even milk powder can be used 1/2 tsp Elaichi, powdered 4-5 strands of Saffron  8-10 Cashews 8-10 Almonds 50 gms Jaggery How to Make: Fry poppy seeds and rice until they turn crisp and lightly change their color. Finely powder the roasted poppy seeds and rice in a mixer without adding any water. Add  grated coconut, dry copra, some water and grind it to a  smooth paste. Boil Jaggery separately in about 3 cups of water.Now transfer the ground contents and boil again for 6-10 minutes.Strain the residue if any. Add powdered elaichi. Add warm milk with saffron and mix well. Season with dry grapes and ghee. Serve hot and enjoy! Preparation Time: About 45 mins


Akki rotti  is a yummy breakfast special from karnataka.Akki means Rice in Kannada.Avarekai=Hyacinth bean in English. Ingredients: 3 cups Rice flour 1 cup boiled avarekai(surti lilva) 1.5 tsp  cumin powder(Jeera ) 4-5 chopped green chilles A pinch of Asafoetida oil to roast onion/avarekai(surti lilva)/shredded veggies like carrot,radish(optional)(above picture shows Akki Rotti with Avarekai(surti lilva)) A cup of cut coriander leaves 1/2 cup of shredded coconut 1 tsp turmeric powder 1 tsp red chili powder Salt to taste How to make: First mix all the ingredients in a big bowl. Mix well without adding water. Add little water and knead the dough well. Take an orange sized ball of the dough or little smaller size.Take a big saucepan and first add little oil before and then pat the dough well on to the saucepan.You can make it thin or thick spread depending on your wish. Make 3 holes on the patted dough .Now it is ready to be roasted. Note until now the stove is not ON! S


Ingredients: Hitkavarekalu - 1 litre(Readily available in Bangalore.Otherwise to get the peeled avarekai-Follow this method-Soak the peeled avarekai in water for 6-8 hours.Then the peel should be removed and then used) 1/2 cup of boiled hitkavarekai for grinding 3 tsp of Bengal gram 3 tsp of urad dal 15 dried chillies red 1 tsp Black pepper 1 fistful of coriander seeds 1/4 tsp cinnamon Asoeftida 1/2 Tsp methi/fenugreek seeds 1 Tsp of poppy seeds 1 1/2 Tsp Jeera Salt Tamarind Juice Grated copra -1/2 cut copra (dry shredded coconut) (Incase dry copra not available use coconut) One handful of Boiled groundnut seeds(optional) Oil Salt How to make: Take a kadai.Add little oil and fry bengal gram,urad dal,red chillies,black pepper,jeera,coriander seeds,cinnamon . Let it cool. Take a mixer and then add the above fried mixture to it. Also add grated copra and boiled avarekai . Grind well by adding little water. Keep aside the above masala. Now take a container and boi


Menthya Soppina bath( in kannada )= Methi/fenugreek leaves spicy masala rice ; Ingredients: 7-8 tsp of Masala powder(Home made masala powder(see below for recipe) or you can use MTR vangibath powder) Oil Cut Menthya soppu (for 4 bunches of washed methi leaves -take only the leaves!) Urad dal Bengal gram Hinge Mustard seeds Haldi Tamarind juice How to make : Take a kadai.Add 7-8 Tsp of oil to it. Season it with mustard seeds,bengal gram,urad dal,hinge,haldi.Let it sputter. Add the cut methi leaves to it.fry for 5 minutes. Add little tamarind juice,vangibath masala powder and salt to taste and sautee it for 5 -8 minutes. Mix well . Take a big pan and add the already cooked rice(make sure you do not use too much water while cooking rice) to the methi masala prepared above and mix well .Add extra salt for taste if needed. Preparation Time: 15 mins (if masala powder is already ready) Note: The vangibath masala powder can be used with other veggies li