Goli baje

Goli baje is one of the famous snack items of DK district of Karnataka. Easy to prepare and instant too.

Ingredients

Maida/All purpose flour - 3 cups
Curd  - 2 cups (curd with light sour taste gives the great taste to Goli baje)
Water - 1/2 cup
Sugar - 2 small spoons
Baking soda - 1/2 spoon
Green chilly - 2 no.s(Used very hot chilly, so used just two.)
Cumin seeds - 1 small spoon
Salt as per taste

Oil to deep fry

Method

1. Mix Maida, Salt, Suagr, Cumin seeds, finely chopped green chillies, baking Soda well.

2. Add curd and water to the above mixture and blend it so as to prepare a thick batter. The consistency of batter should be thicker than Idli batter or can say it should be like cake batter.
(If batter is too thick, Golibaje becomes little hard and if the batter is too thin, its difficult to put into oil and it absorbs more oil.)

3. Now time to deep fry them. Heat the oil. Using your hands take a small portion of batter, use your thumb to push the batter to the hot oil. Keep flipping them often so that it cooks uniformly. Fry it until turns to light brown and take them off (Keep the flame in medium once you push the batter to the oil.)

Serve hot Goli baje with Coconut chutney.

Mangalore buns

This dish is icon of Mangalore can say. Though it looks big you just can't stop at one. Some people do prepare it with wheat flour nowadays being health conscious; but traditionally it is prepared with Maida.
Chutney/Sambar can be used as a dip for this.

Ingredients

Maida - 4 cup
Sugar - 1.5 cup (or can take 1 or 1.25 cup if you don't want it to be sweet.)
Ripened large Cavendish Bananas - 4
Baking soda - 1/2 spoon
Cumin seeds - 1 spoon
Salt for taste
Oil for deep frying

Method

1. Peel off the bananas and mash it.

2. Add cumin seeds and Sugar, mix it well.

3. Add 2 cups of Maida and soda; knead it well. It will be very sticky, don't worry. (Do not use any water while kneading.)

4. Keep it aside for minimum 5 hours

5. After 5 hours, dough will be semi liquid. Again add two cups of Maida and mix it. Do not knead it using more pressure. If done so, bananas ooze out more liquid and you may require more maida than mentioned. Keep aside for 5 minutes. (At this stage also, dough will be sticky; don't worry)

6. Grease your palms with oil, take a big lemon sized dough; roll it to flat shape of palm size using maida for dusting. If you feel difficulty to roll it, can use your hands to make it flat also. Thickness must be around 0.25 cm. Thickness can be less than this but not more than 0.25 cms.

7. Deep fry in oil in high flame flipping both sides. It cooks soon just like pooris.

Have it with chutney/sambar.

Kodubale

Kodubale is one of Karnataka's most famous crisps. Usually it is prepared in festivals along with Chakli/Chakkuli. It is my favourite too.
Once prepared can be stored minimum 10 days without any changes in it. Long storage would be difficult as we use coconut in it.

Ingredients
Rice flour - 3 cups
Maida - 1 cup
Grated Coconut - 1 cup
Mustard seeds - 1 spoon
Red Chillies - 3 to 4 (Vary according to your taste. In our house, we like it to be medium savory. Please vary the numbers of Chillies according to your taste.)
Asafoetida/Hing/Ingu - 1/2 spoon
Oil - 1/2 cup

Oil in a Kadai - to deep fry

Method

1. Dry roast Red Chillies along with Mustard. Put it in a mixer jar and allow it to cool
2. To the same jar, add Coconut and Asafoetida. Using little water grind it to fine paste.
3. Put this paste into a large bowl/vessel, add Maida and Rice flour.
4. Before mixing, heat 1/2 cup of oil and put on top of the flour in the bowl.
5. Add salt according to taste and mix everything and knead it to form a dough. Add little water to prepare dough if required. The consistency of the dough should be such that when you make a small stick shape out of it; it shouldn't break. So minimum 10 minutes of kneading is must.
6. Now close the bowl and allow the dough to settle down for 10 minutes.
7. Take a big plate, keep it upside down.
8. Take a very small portion of dough, roll it to form a long shape first on the back of plate as shown in picture and then join the edges to get a circle shape. (You can take Nellikayi/Indian Gooseberry sized portion. Make sure to prepare thin rings out of dough otherwise it takes much time to cook inside or sometimes it doesn't cook well from inside.)
9. Deep fry in oil with continuous stirring in medium flame until you get dark brown color. Then transfer it to a bowl with tissue paper/News paper. Allow it to cool.
10. Once cooled, store it in airtight container.

Crispy Kodabales are ready to be savored. !!

Karjikaayi / Karigadubu

Karjikaayi / Karigadubu

This is very famous sweet dish of Karnataka. It is mostly prepared during Ganesha festival as it is believed that lord Ganesha likes it :-)
In olden days, it was prepared without using any moulds. Later, plastic moulds arrived in market and now a days everybody use the same. Even if you don't have a one, don't worry; I have shown preparing a karjikayi using mould and without using mould. So here we go !!

Ingredients

For dough
 Maida - 2 cups
 Chiroti Rava - 1 cup
 Oil - 1/2 cup
 Salt for taste

For filling
 Desiccated coconut - 1
 Powdered sugar - 1 cup
 White sesame seeds - 1/4 cup

 Oil to deep fry

Method

1. Mix Maida, Chiroti Rava and salt.

2. Heat 1/2 cup of oil and pour it on mixed flours. Mix it well.

3. Add water little by little, knead it well. Prepare a dough of consistency like the one we prepare for Pooris.

4. Keep the dough aside for 10 minutes by covering it with a lid.

5. Grate the desiccated coconut. Mix it with Sesame seeds and sugar powder.

6. Now make small lemon sized balls and roll it to a small disc of your palm size.

7. Fill the rolled disc with a spoon of filling prepared as explained in step 5.

8. Moist the edges of the disc with water as shown in pictures so that we can seal the edges properly. If the edges are not sealed properly, then when you deep fry it, all the fillings will be lost in oil.
So be careful.

9. Deep fry the sealed Karjikaayi in mid flame so that you get nice brown colour on both the sides.

Karjikaayi is ready to be served.

Nippattu

Nippattu is a Karnataka special. Can be eaten as snacks with tea/Coffee also with meals as Papad. It is very yummy as well as rich in protein. It doesn't take much time to prepare.

Ingredients
Maida/All purpose flour - 1 cup
Rice flour - 1/4 cup
Ground nuts - 1/4 cup
Puffed grams - 1/4 cup
Sesame - 1/4 cup
Curry leaves - 2 strands full
Hot oil - 1/2 cup
Salt for taste
Oil - For deep frying

Method

1. Wash and chop the curry leaves

2. Dry roast Ground nuts until its skin gets black patches here and there. Then allow it to cool.

3. Dry roast sesame until it splutters and allow it to cool

4. Grind Ground nuts, sesame and puffed gram to a coarse powder. (Dont make it too fine powder.)

5. Mix Maida, Rice flour, curry leaves, Salt and coarsely ground powder.

6. Pour 1/4 cup of hot oil and mix well.

7. Add water little by little and prepare a dough by kneading. The dough's consistency must be such that you should be able to prepare a ball out of it and when you flatten it, it should not break.

8. Once dough is ready, prepare Lemon sized balls out of the dough, press it at the centre and get a flat shape.

9. Deep fry in oil flipping it now and then until you get nice brown colour on both the sides.

Nippattu is ready to be served !!

Onion/Eerulli pakoda

Pic1. Onion in Besan dough

Pic2. Pakoda ready !!

Ingredients
Besan/Kadale hittu/Gram flour - 2 cups (medium size cup)
Onion - 2 (Big size)
Hing/Asafoetida - 1/2 spoon
Red chilly powder - 1/2 spoon (vary as per taste)
Salt - as per taste
Water - 1/2 cup
Oil - to fry

Method

1. Cut onions into long thin slices and keep aside.

2. Now mix cut onions with everything listed above and make a dough as shown in the pic 1.

3. Then take a big spoonful of dough each time and deep fry in hot oil in medium flame.

4. When it turns golden brown, take out.

It is ready to serve :-)

Ginger pepper Upma

The taste of Upma changes when the ingredient changes. Followings are the lists of variations in ingredients of Upma used along with common seasoning of Mustard seeds:
Onion and Tomato
Only Onion
Using vetetables like - Carrot, French Beans, Potato
Using Ridge gaurd / Heere kai
Ginger
Ginger and black Pepper seeds
Among these I love one with full of vegetables and Ginger Pepper combination of Upma.

I like Ginger Pepper variation of Upma very much.
Ingredients
Semolina/Upma rava - 1 cup
Water - 2 to 2 1/4 cup
Grated coconut - 3 large spoons
Finely chopped Ginger - 3 large spoons
Crushed black Pepper seeds - 1 to 1 1/2 spoon
Curry leaves - around 10
Bengal gram - 1 spoon
Oil - 1/4 cup
Mustard seeds - 1 spoon
Chopped Green chilly  - 2
Jeera / Cumin seeds - 1/2 spoon
Sugar - 1/4 spoon
Salt as per taste

Method
1. Dry roast Semolina in low flame, till you get nice aroma and its color changes slightly. (It may take around 6 to 7 minutes.) Keep it aside.

2. Put oil in a kadai, keep it on medium flame. Once it heats up, add Bengal grams. When color changes, put mustard. When it splutters, add jeera and Curry leaves.

3. Now add Ginger, Pepper seeds, Green chilly pieces and fry for till Ginger changes the color slightly.

4. Now add Salt, Sugar and roasted Semolina, mix it well. Again on low flame keep on frying it for about 5 minutes.

5. Then add water, mix well and cover with a lid, keep it on low flame for few seconds. Once Semolina is half cooked, put grated Coconut and mix well and cover the lid again, add water if required.
Once Semolina is cooked properly, Upma is ready !!!!

Banana/Baalehannu Guliyappa

Banana is not only a fruit but also equivalent to complete nutrient food. It contains high percentage of potassium along with other minerals and vitamins.
When you get bored of eating Banana as it is, try something like this. For sure you will like this. There are many varieties of Banana of which Cavendish banana ( Paccha baale) is preferred for doing any recipes with it, since it has got nice aroma than other Banana types.

1. Batter inside tawa

2. One side cooked

3. Guliyappa ready

Ingredients
White rice - 1 cup
Jaggery pieces - 1/2  cup
Cavendish Banana - 2 medium size
Maida/All purpose flour - 1 spoon (Used for for softness. Instead of Maida, can use pinch of baking soda also but personally I don't prefer using baking soda.)
Salt

Method
1. Wash rice, drain water and soak it in 1 cup of fresh water for about an hour.

2. After an hour, drain water from soaked rice. For this soaked rice, add chopped Banana, Jaggery and 1/2 cup of water and grind to fine paste.

3. Add salt and Maida. Mix it well. No lumps should be present. Now batter is ready, keep it aside for half an hour.
Note: If you have used baking soda instead of Maida, you can prepare Guliyappa directly. Need not keep it aside for half an hour.

4. Heat Appam tawa, put 1/2 scoop of above batter to each of the pits and put 1/4 or 1/2 spoon of Ghee on top of it as shown in picture 1. Cover with a lid.

5. After few seconds, check if upper portion is cooked (Observe in picture 2). If so make all Guliyappa upside down as shown in picture 2.

6. After few seconds, take it out of tawa and serve with Ghee.

Avalakki/Poha/Beaten rice Uppittu/Upma

Today I got up bit late and had not decided what to prepare for breakfast. It was getting late for my husband to go to office. So I decided to prepare Poha Upma, which I prepared in 10 minutes !!!.
When you are feeling bit lazy to cook, definitely you can try this.
Poha Upma can be prepared using either thin or thick Poha. It tastes better when you have it as soon as it is prepared as it cools down fast.

Ingredients
Thin poha - 2 cups
Water - 1 1/4 cup
Note: If you have taken thick Poha, increase water quantity by 1/2 cup.
Turmeric - a pinch
Green chilly - 2 to 3
Tomato - 1
Onion - 1
Coriander leaves - 4 to 5 stems
Oil - 3 to 4 spoons
Mustard - 1 spoon
Salt
Sugar - a pinch
Bengal gram / Fried gram - 2 spoons

Method
1. Heat oil in a kadai, add Bengal / Fried gram and fry it. Once its color changes lightly, add Mustard. Once Mustard splutters, add finely chopped onion, Green chilly pieces and fry well.

2. When Onion is half cooked, add chopped Tomato, Salt, Sugar and Turmeric powder. fry well.

3. Once Tomato is half cooked, add 1 cup of water and get it boiled and turn off the flame.

4. Add thin poha to the above boiled mixture, mix well and keep aside for 2 to 3 minutes. Then add  finely chopped Coriander leaves and mix well.

Poha Upma is ready !!!

Rice Paddu

I have written the steps to prepare Paddus from the scratch, but you can also prepare them with leftover Dosa batter. Most of the people use much oil to cook this, but personally I prefer paddus to be cholesterol free so not used oil.
In hotels/Restaurants, you can not find this dish. In Bangalore, Malleshwaram area, they prepare Paddu in a condiment shop. If you go there anytime, do taste it.
Paddu goes very with hot Mint/Coriander chutney and Coconut chutney.

Ingredients
White rice - 2 cup
Urad dal - 1/2 cup
Onion - 2
Green chilly - 4 to 5
Salt
Coriande leaves - 10 stems
Oil / Ghee/ Butter to spread on Paddu (Optional). I have not used anything here.

Method
1. Wash rice and Urad dal together and soak it in 2 cups of water for about 3 to 4 hours.

2. Grind it to fine paste using no extra water. Keep aside for about 6 to 7 hours for fermentation.

3. Then add finely chopped Onion, finely chopped Green chilly, finely chopped Coriander leaves, salt and mix well.

4. Heat Appam tawa ( Tawa that comes with pits in it), pour half scoop of batter into it as shown in picture 1. At this point, you can put 1/2 to 1 spoon of oil/Ghee/Butter into it and cover with the lid.

5. After few seconds, make all Paddus upside down as shown in picture 2 (Along with tawa, you get a wooden stick for this purpose).

6. After few seconds, take all Paddus from the tawa.

Serve this with Coconut chutney.

Avalakki/Poha/Beaten rice Upkari

This Upkari is very tasty. You can have this as evening snacks or morning breakfast.

1. Turmeric used

2. Without Turmeric

Ingredients
Thin poha - 2 cups
Onion - 2 medium size
Grated coconut - 3/4 cup
Oil - 1/4 cup
Urad dal - 3 spoons
Mustard - 2 spoon
Sugar - 1 spoon
Green chilly - 2 to 3 ( Vary according to taste)
Turmeric - a pinch (Optional)
Curry leaves - 20
Salt

Method
1. In a pan, heat oil, put Urad dal. When color changes, add mustard seeds and curry leaves.

2. When mustard splutters, turn off the flame. Add every other items left and let it cool down. After cooling, mix it well. For mixing, use hand and while mixing try to squeeze everything as much as possible.

Upkari is ready !!. Have this with fresh curd. It tastes great.

Chattambade / Ambode / Masala vada

This is famous type of vada prepared in South India. It is a good combination with hot tea/ Coffee.
Traditionally this is prepared by soaking whole Bengal gram in water for 3 to 4 hours. Then drain all the water and batter is prepared by grinding it coarsely using grinding stone without adding water. But in this modern time, I have modified it slightly so that we can grind it coarsely in mixer grinder without much effort.

1. Half ground Bengal gram	2. Bengal gram batter
3. Flattened batter	4. Masala vada !!!

Ingredients
Bengal gram / Kadale bele - 1 cup
Water - 1 cup
Green chilly - 2 to 3 ( Depends on taste)
Curry leaves - 1 fist
Onion - 1
Salt
Oil to deep fry

Method
1. Grind Bengal gram in mixer grinder for a second. You get mixture of half ground gram, gram powder as shown in first picture.

2. Soak this in 1 cup (if gram is 1 cup) of water for about 2 hours.

3. Now grams would have absorbed water clearly. Grind this in mixer grinder for a second without water.

4. Mix finely chopped onion, finely chopped chilly and finely chopped curry leaves, salt and mix well as shown in second picture.

5. Now Take a big spoon of batter, make round balls of lemon size and flatten it to medium thickness as shown in 3rd picture.

6. Deep fry it in oil until both the sides are cooked and become dark honey colored as shown in 4th picture. Do remember to cook it in low flame. Otherwise inner part won't cook properly.

Masala vada is ready to eat !!!. 

Churumuri - Mangalore style

I have presented very simple way of preparing churumuri. This type is usually prepared in Soth canara district of Karnataka and Malnadu regions of Karnataka. In Bangalore sides you will get different type of churumuri which I will update some time later.

Ingredients
==================
Puffed rice - 1/4 packet ( 5 fists)
Red chilly powder - 1 spoon
Onion - 1
Tomato - 1/2
Salt - If required. ( Some puffed rice themselves contain salt. In that case salt not required.)
Coconut oil - 3 spoons

Method
==================
Put everything in a vessel and Mix well. Churumuri is ready to eat !!!

DO NOT FORGET to eat immediately. Even if you keep it for just 5 minutes, puffed rice looses its crisp and you can not enjoy it.

Bread tadka

If you are too busy on a day and have no time to prepare anything for breakfast, definitely you can try breadtadka. It tastes yummy and you just can not stop eating !!!!

If you are bored of eating Bread as it is, do try this and let me know :-)

Ingredients:

small slices of bread - 5

big onion - 1

tomatoes - 2

Lemon juice - 1 tablespoon

green chilly - 2 ( of course can vary it if you want it to be more hot)

Salt

Sugar - a pinch

Turmeric - half tablespoon

Butter - 3 tablespoon

Mustard seeds - half tablespoon

Jeera - 1 tablespoon

Method:

=================

1. Heat butter in a pan, add mustard and jeera.

2. When it starts popping up, add finely chopped onion, tomato and green chilly.

3. Stir it well till it gets cooked.

4. Sprinkle turmeric, salt and sugar.

5. Mix it well and add chopped bread pieces. Add lemon juice and Mix well.

Breadtadka is ready !!!!

PS: Instead of butter, you can use either ghee or oil.

Aloo/potato podi/bajji

Ingredients
=====================
basin flour 1/2 cup
rice flour 2 table spoon
Salt
Red Chilli powder 1/2 tablespoon
Jeera 1/2 table spoon
very small pinch of baking soda
small pinch of asafoetida
Potatos/Aloo
Oil to fry.

Method
===============
Except aloo, mix all the items into a paste, with water. The batter consistency should be slightly thicker than dosa batter.
Keep aside the prepared paste for an hour.
After an hour, dip the thin slices of potato in the paste and fry in the heated oil till it turns to honey color.
Crispy potato podi/bajji ready to be served