Adige Mane

BADANEKAYI ENNAGAYI It is a very authentic dish from ‘NORTH KARNATAKA’. Any house in this part would not deny the fact that they prepare this dish every time they prepare ‘Jowar rotti’.  There is no need for me to describe this dish as the name says it all….. Don’t just keep looking at the name …. Go on and try it…… Ingredients: Baby or medium sized purple coloured Brinjals – 6 to 8, Coriander leaves – ¼ cup, Cumin seeds (Jeera) – 1 ½ spoons, Oil – 6 to 7 spoons. For the stuffing: Finely Chopped Onion – 1, Grated Coconut – ½ cup, Roasted Peanuts – 2 spoons, Channa Dal – ¾ spoons, Urad Dal – ½ spoon, Coriander Seeds (Dhaniya) – ½ spoon, Cumin Seeds (Jeera) – ½ spoon, Dry Red Chillies – 7 to 9, Turmeric Powder – ½ spoon, Asafoetida (Hing) – 2 pinch, Tamarind Pulp – 1 small lump soaked in water. Preparation Method: For the Stuffing: 1.    Dry roast the coconut, channa dal, urad dal, coriander seeds, cumin seeds, dry red chillies and       asafoetida in a

BADAM BASUNDI All of you (except people who hate milk or even the flavor of milk) might have tasted basundi (milk based sweet) . It is easy to prepare and very tasty. The dish I'm presenting today is Badam Basundi. I learnt it from a TV show. I tried it exactly the way it was shown on TV and just changed the name. Hope you all like it and serve your family or just try it for yourself if you are a sweet lover. Good Luck... Ingredients: Soaked and peeled badam (alm onds) - 250 gms, Soaked cashews - 1/2 cup, Boiled milk - 1 1/2 cups, Sugar - 2 cups, Semolina (ಚಿರೋಟಿ ರವೆ) - 1 cup, Ghee - 1/4 cup, Cashews and Almonds (for garnishing) - 1/4 cup. Preparation Method: 1.   Mix milk and sugar and allow it to boil. 2.   Soak Almonds and Cashews in water for 3 to 4 hours in water. 3.   In a pan heat 1 spoon of ghee and gently fry the semolina (chiroti rave) till it is slightly brown. 4.   Grind th

Goli Baje It is a Mangalorean dish. The name itself describes it "Goli" meaning round like a marble and "Baje" meaning bajji which is a deep fried dish. I like this dish a lot and earlier use to eat this only in hotels. Now being married to a Mangalorean family I got to know its such a simple dish and so easy to prepare this at home.  Ingredients: Maida - 4 cups, Curds - 2 cups, Onion - 2 (optional), Baking soda - 1 spoon, Green chillies - 2, Chopped Coriander - 3 spoons, Oil for deep frying, Salt as per taste. Preparation Method: Sieve the maida and baking soda together and keep aside. Mix all the other ingredients along with the sieved maida and prepare a batter that is thinner than the chapati dough consistency. Heat the oil in a deep bottom pan or handi. Take small quantity of the batter in hand and slowly drop it from the tip of your fingers in the oil. ( no need to worry about the shape while dropping. make sure you drop it just above