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  ...

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. ...

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 ...

PESARATTU Pesarattu is a traditional breakfast of Andhra. It is a type of dosa that is preapared using GREEN GRAM (Moong dal). It is very easy to prepare. I learned this recipe from a magazine. Pesarattu is usually served with ginger chutney. I combined it with tomato chutney and it tastes good. Ingredients for Tomato chutney: Tomatoes - 3, Onions - 2, Garlic flakes - 12 to 15, Black gram dal ( ಉದ್ದಿನ ಬೇಳೆ ) - 2 spoons, Dry red chillies (ಬ್ಯಾಡಗಿ ಮೆಣಸು) - 6 to 8, Grated Coconut - 4 spoons, Salt as per taste, Oil - 2 spoons, Mustard seeds - 1 spoon. Preparation Method: Heat oil in a pan and fry black gram dal til golden brown then fry the red chillies. Add garlic and fry. Now add onions and fry little. Add tomatoes and cook them till they are soft. Finally add coconut and fry. Grind all the ingredients and add salt. Seasoning is done by oil mustard seeds spluttered in oil. Ingredients for Pesarattu: Green gram dal - 4 cups, Dosa r...

ALU CHITRANNA " Chitranna " is a south indian dish. It is basically rice mixed with tempering of onions, groundnuts, mustard, lemon juice and green chillies. Alu Chitranna is my husband's favourite dish. We both like any dish made from potatoes. Hope u all like this. Ingredients:   Potatoes - 2, Cooked rice - 3 to 4 cups, Groundnuts - 2 spoons, Mustard seeds(ಸಾಸಿವೆ ಕಾಳು) - 1/2 spoon, Sambar powder (of any brand) - 3 spoons, Tamarind juice - 2 spoons, Oil - 5 spoons, Salt as per taste.   Preparation Method: Heat the oil and splutter the mustard seeds. Add groundnuts and fry them till they start losing the skin. Add potato cubes and fry them till they cooked full ( add little salt while cookin the potatoes). Add the tamarind juice, sambar powder and required amount of salt and mix well. Close the lid for a couple of minutes so that the masala blends with the potatoes. Finally add cooked rice and mix properly. Alu Chitranna is ready to be served w...

CRISPY POTATO KABAB Ingredients: Potatoes - 4, Onions - 2 finely chopped, Bread slices - 6, Finely chopped Coriander and Pudina leaves - 4 spoons, Green Chillies - 4, Garam Masala Powder - 1 spoon, Coriander powder - 1 spoon, Turmeric Powder - 1/2 spoon, Red Chilli Powder - 1 spoon, Rice Flour - 5 spoons, Lemon juice - 2 spoons, Salt to taste, Oil for deep  frying. Preparation Method: Boil the potatoes with salt and water. Peel the skin and mash them. Grind the green chillies slightly and fry them with onions in 2 spoons of oil. Dip the bread slices in water and squeeze the water. Mash the bread. Mix all the ingredients with a apoon of oil to make dough type mixture. Make the kababs by applying oil on hand and deep fry them in oil. Serve the kababs with tomato sauce. Serves: Makes upto 15 kababs of the size shown in the picture above.                      ...

PALAK AVAREKALU Ingredients: Spinach leaves (ಪಾಲಕ್ ಸೊಪ್ಪು) - 1 bunch, Avarekalu (ಅವರೇಕಾಳು/Hyacinth beans/SurtiPapdi) - 250 gms, Onions - 2 finely chopped and 2 for grinding, Tomato - 2, Garlic - 7 to 8, Green chillies - 3, Ginger - 1 inch, Coriander powder - 1 spoon, Jeera powder - 1 spoon, Garam masala powder - 1 spoon, Red chilli powder if desired, Oil - 2 spoons, Salt as per taste. Preparation Method: Boil the avarekalu in water with little salt and turmeric powder. Heat oil and fry the onions,garlic,green chillies and ginger together. Add the palak leaves and fry little. Add tomato and cook for few seconds. Add all the masala powders and mix well. Allow it to cool and grind this mixture. Heat oil in the same pan and fry the chopped onions. Add the ground mixture and boiled avarekalu and mix. Finally add salt and allow it to boil by closing the lid. Palak Avare is ready to be served with chapati, poori and also with rice. Serves: 5-6.