Friday 19 August 2011

Hagalakayi (Bitter Gourd) Sutta Chutney

Chutney prepared using charred Bitter Gourd.
Time Required: 10 Minutes
Ingredients:
2 tiny or 1 big Hagalkayi / Bitter Gourd / Karela
½ Cup grated Dry Coconut
6 – 7 Green Chilies
1tbsp Grated Jaggery
2 inch Tamarind
1tbsp Oil
1tsp Mustard Seeds
A pinch of Hing / Asafoetida
Salt to taste
Method:
Char Hagalkayi in an oven or directly on the flame. Chop into pieces. Grind Hagalkayi, Coconut, Green Chilies, Jaggery, Tamarind and Salt to a paste. Heat Oil and add Mustard Seeds, when they splutter add Hing. Pour this over the chutney and mix well. Serve with Dosa, Idly,Rice, Phulka or Paratha.

Pinapple Chutney


Pineapple tit bits cooked in sugar syrup and spray of chili flakes. Its a Sweet chutney
Time Required: 25 Minutes
Pineapple Chutney
Ingredients:
1 Cup Pineapple, chopped finely
1tsp Saunf
1tsp Mustard Seeds
1tbsp Oil
½ Cup Sugar
1tbsp Chili Flakes or Chili Powder
Salt to taste
Method:
Heat Oil and add Mustard Seeds and Saunf, when they splutter add Pineapple and sauté for a minute or two. Add ¾ Cup water and let it come to a boil. Add Salt, Sugar and Chili Flakes and cook until a thin syrup is formed. Remove and store in bottles and refrigerate. Serve with Paratha.

Groundnut Chutney (Shenga Chutney)

Time Required: 10 Minutes

Ingredients:
1 Cup Roasted and peeled Groundnuts / Moomphali / Peanuts
12 – 15 Green Chilies
Juice of 1 Lemon
3tbsp Oil
1tsp Mustard Seeds
½ tsp Turmeric Powder
Salt to taste
Method:
Grind Groundnuts, Green Chilies, Salt and Lemon to a paste. Heat Oil and add Mustard Seeds and Turmeric Powder. When it is cool, add to the chutney and mix well. Serve with Roti.

Kadle bele Uddina bele Chutney


Ingredients: 

Kadale bele(Channa Dal) 1/2 Cup
Uddina Bele (Urad Dal)1/2 Cup
Grated fresh Coconut 2 Cups
Whole Red Chilies 6-7 (or less! If spicy)
Curry Leaves 2 Bunches
Small Piece of Ginger (Optional)
Tamarind pulp 2 Teaspoons
Salt to taste
Sugar 1/2teaspoon

For Garnish:
Oil 1 Teaspoon
Mustard 1 teaspoon
Asafetida 1 Pinch

Method
1.     Roast kadale bele and Uddina Bele on low flame till it turns little golden red and allow it to cool
2.     Roast red chilies till the are just hot if held in hand
3.     Grind coconut, roasted kadale bele; curry leaves, tamarind pulp, salt and sugar by adding little water. Do not grind it too smooth.
4.     In a pan add oil once its hot add mustard and asafetida
5.     Garnish the chutney with the above tadka
6.     Enjoy the chutney with dosa, idli, rice or just the chutney!!!

Nellikayi Chutney


All parts of the Amla plant are used in various Ayurvedic Medicine /herbal preparations, including the fruit, seed, leaves, root, bark and flowers.According to Ayurveda, amla fruit is sour and astringent in taste , with sweet , bitter and pungent secondary tastes . Its qualities are light and dry, the post-digestive effect is sweet , and its energy is cooling.
According to Ayurveda, amla is specific to its sweet taste and cooling energy.However, amla is thought to balance by virtue of its sour taste, and its astringent taste and drying action. It may be used as a rejuvenate to promote longevity, and traditionally to enhance digestion , treat constipation reduce fever , purify the blood , reduce cough , alleviate asthma , strengthen the heart , benefit the eyes , stimulate hair growth , enliven the body , and enhance intellect. (Source Wikipedia.org).
Here is a recipe of an easy pickle :
Ingredients:
Amla -- Frozen 1 packet
Oil -- 6tbsp
Mustard seeds-- 2tbsp
Methi powder -- 1/4tsp
Turmeric powder -- 1/4tsp
Chilly powder -- 2tbsp (or according to taste)
Salt -- according to taste
Method :
Bring water to boil in a pan and add the amlas to it and let boil till the amlas are soft. drain the water and allow to cool. when cool cut the amla into small pieces and deseed them.
In an another pan heat oil and when hot add the mustard seeds.. when it starts to splutter turn off the stove and add all the dry powders and mix well finally add the amla pieces and mix well.. allow to cool and transfer..

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Method -2 


Gooseberry chutney that can be dried and stored for a long time.
Time Required: 20 Minutes
Ingredients:
10 Gooseberries
10 – 12 Green Chilies
1” Ginger
1/2 tsp Hing / Asafoedita
1 tsp Roasted Fenugreek Seeds Powder
Salt to taste
To Serve:
4 Dried Chut pieces
2tbsp Fresh grated Coconut
3tbsp Curds / Yogurt (Optional)
2tsp Oil
½ tsp Kadalebele / Bengal Gram
½ tsp Uddinabele / Split black Gram
½ tsp Mustard Seeds
Few Curry leaves
Method:
Cook Gooseberries and remove the seeds. Grind with Green Chilies, Hing, Fenugreek Seeds Powder, Ginger and Salt to a paste.
Nellikayi Chut
On a plate put a spoonful of this mixture many times to fill up the plate.
Nellikayi Chutney
Sun dry them on both sides. Store the Chut pieces in airtight containers. This can be stored up to a year.
Nellikayi Chut
To Serve:
Soak 4 Chut pieces in water for an hour. Drain excess water. Grind it with Coconut. Remove to a serving bowl.
Heat Oil and add Kadalebele, Uddinabele and when they turn pink add Mustard Seeds and when they splutter add Curry leaves. Pour this over the Chut and mix well.
Nellikayi Chutney
Serve with hot Rice and Ghee / Clarified butter.

Sambar Onion Chutney

Chutney prepared using shallots very commonly prepared in Kerala. 
Time Required: 10 Minutes

Ingredients:
10 Sambar Onions / Shallots
6 Green Chilies
Coconut Oil or Any refined vegetable Oil
Salt to Taste
Method:
Peel the Onions and grind them along with Green chilies and Salt to a paste. Mix little Oil and serve with boiled Mara Genasu / Tapioca as a dip.

Tomato Chutney


Sweet, sour and spicy tomato chutney.  
Time Required: 20 Minutes

Ingredients:
2 Cups Tomato Puree
1 Cup Sugar
1tbsp Red Chili Flakes or 5 Whole Red Chilies
1 Onion, Chopped finely
Salt to taste
Method:In a thick bottomed pan add all the ingredients and cook until the mixture becomes thick.  Stir continuously.  Remove from heat and let it cool. Store in dry airtight containers.

Meethi Aam Chutney (Fenugreek and Mango Chutney)


Sweet chutney prepared using raw mangoes. This is a dish from eastern India.
Time Required: 20 Minutes
Ingredients:
2 Raw Mangoes
1tbsp Panch Phoren / 5 Spices (Saunf / Aniseed, Mustard, Cumin Seeds, Kalonji / Onion Seeds, Methi / Fenugreek Seeds)
5 Red Chilies
½ Cup Grated Jaggery
1tbsp Oil
Salt to taste
Method:
Peel Mangoes and steam them. Cut the flesh and throw away the stone. Mash few pieces of Mango.
Heat Oil and add Panch Phoren and then they splutter add broken Red Chilies and the Mango. Mix well. Add Jaggery, Salt and ½ Cup water and cook until it thickens. Serve with Paratha or Roti.

Onion and Garlic Chutney


Time Required: 20 Minutes
Ingredients:
1 Onion, Peeled and Diced
20 – 25 Cloves Garlic, Peeled
8 Green Chilies
1 bunch Coriander Leaves, Cleaned and Washed
4tbsp Oil
½ tsp Mustard Seeds
Salt to taste
Method:
Grind Onion, Cloves, Green Chilies, Coriander and Salt to a paste. Heat Oil in a pan and add Mustard Seeds and when they splutter add the paste and stir fry until the moisture evaporates and the Oil separates from the Chutney. Serve with plain Rice or Indian Bread.

Onion Chutney

Time Required: 15 Minutes
Onion Chutney
Ingredients:
1tsp Oil
½ Cup Coconut
1 Big Onion, Chopped finely
4” Tamarind
8 Dry Red Chilies, Broken
1tbsp Urad Dal / Black Gram Split
A pinch of Jaggery
For the Seasoning:
1tbsp Oil
½ tsp Mustard Seeds
A pinch of Turmeric Powder
Few Curry Leaves
Salt to taste
Onion Chutney
Method:
Heat Oil and fry Urad dal until they turn pink, add Red Chilies and fry for few seconds. Next add Onion and fry until they turn translucent, add Tamarind, Coconut, Jaggery, Salt and mix well. Switch off the stove. Let it cool. Grind to a paste adding water.


Heat Oil and add Mustard Seeds, and when they splutter add Turmeric Powder and Curry Leaves. Pour this over the chutney and mix well.
Serve with plain Rice, Idli Or Dosa
.



Masoor Dal Chutney (Red Lentils)

Time Required: 15 Minutes




Ingredients:
½ Cup Masoor Dal / Red Lentils
6 – 8 Red Chilies
1 tsp Oil
3 – 2” pieces of Tamarind
½ Cup Fresh grated Coconut
A Bengal dal size Hing / Asafoetida
½ tsp Methi / Fenugreek Seeds
Salt to taste
For the seasoning:
1tbsp Oil
½ tsp Mustard Seeds
Few Curry Leaves
A pinch of Turmeric Powder
Method:
Fry Masoor Dal, Red Chilies, and Hing in Oil. Grind this with all the ingredients together. Remove to a bowl. Heat Oil and add Mustard Seeds and when they splutter add Turmeric Powder and Curry Leaves. Pour the seasoning over the Chutney and mix well. Serve with Dosa, Idli or plain Rice.
Masoor Dal Chutney

Uthaththi Payasa (Dry Dates Payasa)


A sweet dish/pudding prepared using dry Dates.
Time Required: 15 Minutes
Serves: 4
Uthaththi Payasa
Ingredients:10 Uthaththi/dry Dates
4 Cups Milk
¾ Cup Sugar
½tsp Cardamom Powder
1tsp Ghee/Clarified Butter
Method:
Deseed the Dates and powder it.  Heat Ghee and fry the Dates powder for a minute on low flame.  Add  ½Cup water and let it cook for 5 minutes. Keep it aside.  In another vessel boil Milk along with Sugar until it becomes slightly thick.  Remove from flame and let it cool down to room temperature.  Add the Dates to the Milk and mix well.  Chill and serve.

Navanakki Payasa

Happy Ugadi dear readers and the celebration feels complete with a cup of Payasa. The recipe for this Ugadi is a very unique and authentic recipe, prepared using Navani / Indian barnyard millet or sawa millet. Navanakki Payasa is popular in North Karnataka.
Time Required: 25 Minutes
Ingredients:
1 Cup Navanakki / Millet without the husk
1 1/4 Cup Jaggery
5 Cardamoms, crushed
1 Cup grated fresh Coconut
2tsp Gasagase / Poppy Seeds, Roasted
2tsp Kadalebele / Bengal Gram Dal
Navani Kalu
Picture1: Navani with husk and without husk, and only husk
Method:
Cook Navanakki and Kadalebele in cooker until soft. Remove to a pan and add Jaggery and let it boil.  Add a cup of water, if it is too thick.
Navani Akki
Picture2 – Navani Akki  (Navani without husk)
Grind Coconut and Gasagase to a paste. Add this to the boiling Payasa. Add Cardamom and mix well. Remove to a serving bowl and serve.
Navani Payasa

Yellu Holige (Sesame Seed Holige)


This is similar category to the surali holige.
Ingredients
White sesame seeds 100 grams, jaggery or brown sugar 100 grams,  gram (besan) flour 50 grams and khas khas 25 grams , cardamom powder 1 tea spoon (For Stuffing lets call this as "A" )
For the cover (Let us call this "B" )
50 grams maida, 1 table spoon grams (besan) flour ,100 grams wheat flour, 1 table spoon oil and a pinch of salt, for the cover.
Process
  • Roast white till till golden brown and powder it.
  • Roast besan flour separately till brownish.
  • Roast khaskhas till it becomes brownish and starts crackling.
  • Powder the khaskhas.
  • Mix all the above and the cardamom powder well. This forms the stuffing.
  • Mix all the ingredients under B with required quantity of water to form a soft dough.
  • The small quantity of this is rolled in to a small circle and the required amount of the  mix (A) is put in the circle. It is wrapped and nicely sealed by pressing the edges of the circle in to a ball.
  • This ball is further rolled to the small sized circle of  about 4 to 5″ diameter by using rice flour and transferred to a pre-heated tava to roast on either side to get the  yellu holige.
Typically Served With:
Ghee!

Surali Holige


This is surali holige and this can be kept for a month and used as sweet snack.
Ingredients:
Maida flour 200 grams. Chiroti rawa(very fine sooji ) 50 grams, pinch of salt , 1 table spoon vegetable  oil and water for making the covering to wrap the stuffing.(Let us call this A)
Putaani (roasted gram) powder 200 grams, brown sugar or finely powdered jaggery 200grams, 50 grams roasted and powdered khaskhas , 50 grams roasted and coarsely powdered grated coconut,  1 table spoon cardamom powder for stuffing.(Let us call this B)
Process:
  • Prepare hard dough by mixing all the ingredients under A with required quantity of water.
  • Cover it and keep aside.
  • Mix all the ingredients under B to prepare the stuffing.
  • Prepare a small ball of the dough and spread it with the help of rice flour to form a thin circular shaped chapati of about 9 inch diameter.
  • Transfer it on a preheated tawa and bake one side just for 2 minutes (since the chapatti like thing is very thin care should be taken not to over heat).
  • Turn it upside down and spread about 2 table spoons of above stuffing in the central 3 inch  strip, while on tawa.
  • Fold one side 3 inch  side over it and then the other side 3 inch portion above this.  
  • Also close the middle 3 inch opening on both the sides formed after folding the sides by pressing with dry kitchen napkin. Like a wrap.
  • Bake properly on low fire.
  • When done leave the suli holige on the dry plate to cool. 
Tips and Tricks:
  • You can use the dry grated coconut powder from the stores for this.
Typically Served With:
Any snack like vana avalakki, etc

Grocery Translated from English to Kannada



EnglishKannada
Pulses and Cereals
Bengal GramKadale Bele
Green GramHesuru Bele
Red GramTogari Bhele
Black GramUddhina Bhele
Gram FlourKadale Hittu
Corn FlourJolade Hittu
Vegetables and Fruits
BrinjalBadhanekayi
CapsicumDodda menasinakayi
CabbageElekosu
CauliflowerHookosu
CarrotGajjari
Coriander leavesKothumri soppu
CoconutThenginakayi
Mint LeavesPudina
Green PeasBattani
LemonNimbekayi
OnionNeeruli, Eerulli, Ullagaddi
GarlicBelluli
PotatoAlugedde
TomatoTomaato Hannu
BananaBale hannu
Banana-rawBalekayi
PineappleAnanas
MangoMavina Hannu
GrapesDhrakshi
BeansHuralikayi
CucumberSouthekayi
Drum StickNuggekayi
Ladies FingerBendekayi
PineappleAnanas
PomegranateDalimbre Hannu
RaddishMoolangi
Green ChilliHasiru Menasinakayi
Bitter GourdHagalakayi
Ash GourdBoodhkumabalakayi
Bottle GourdSorekayi
PumpkinKumbalakai
Field BeansAvrekai
JackfruitHalasina hannu
GuavaPyarilhannu, Sibe hannu,
Water MelonKallangadi Hannu
Musk MelonKharbooja
AppleSebu
ChickooSapota, Chikku
Custard appleSitaphala
DatesKharjoora
FigsAnjeer Hannu
OrangeKittale hannu
PapayaParangi Hannu
Nuts and Condiments
AniseedSaunf
AsafoetidaHing
Bay LeafTejpatta
Black PepperMenasu
CardamomYalakki
CinnamonDalchini chekke
ClovesLavanga
Coriander SeedsKotumri
Cumin SeedsJeerage
Curry leavesKarabewina soppu
CashewnutsGodambi
FennelSompu
FenugreekMenthe
GarlicBelluli
GingerShunti
JaggeryBella
MustardSasive
Poppy SeedsGasghasse
Red ChilliesVan Menasinakayi
RaisinsVanagida Drakshi
TamarindHunse Hannu
Turmeric powderArishana pudi
Miscellaneous
YogurtMasaru
Rice (Raw)Akki
Rice (Boiled)Anna
SemolinaRave
VermicelliShavige

Legumes/ Pulses in different Languages


GREEN GRAM:


English: Green Gram
Tamil: Pachai Payaru
Telugu: Pesara pappu
Hindi: Dal Mung sabut
Kannada: Hesare Kalu
Malayalam: Cheru Payaru
_________________________________________________
HORSE GRAM:


English: Horse Gram
Tamil: Kollu
Telugu: Ulavalu
Hindi: Kulathi
Kannada: Huruli
Malayalam: Mudiraa
________________________________________
BENGAL GRAM:


English: Bengal gram
Tamil: Kadalai paruppu
Telugu: Senagapappu
Hindi: Chana dal
Kannada: Kadale Bele
Malayalam: kadala parippu
_________________________________________________
BLACK GRAM:


English: Black Gram
Tamil: Ulutham paruppu
Telugu: Minappappu
Hindi: Urad dal / kaali dal
Kannada: Uddina Bele
Malayalam: Uzhunnu parippu
_________________________________________________
BLACK EYED PEAS:


English: Black Eyed Peas
Tamil: Vellai Karamani
Telugu: Bobbarlu Guggullu
Hindi: Lobhiya
Kannada: Alasandee
Malayalam: Vella Payaru
_________________________________________________
BROKEN BEANS:


English: Broken Beans
Tamil: Mocha Kottai
Telugu:
Hindi:
Kannada:
Malayalam:
_________________________________________________
DRIED PEAS (WHITE):


English: Dried Peas
Tamil: Vellai pattani
Telugu: Menthulu
Hindi: Sukhe Matar
Kannada:
Malayalam:
_________________________________________________
GARBANZO BEANS/ CHICK PEAS:


English: Chick Peas/ Garbanzo beans
Tamil: konda kadalai (White and Brown varieties)
Telugu: Senagalu
Hindi: Chana,Chole
Kannada: Kadale kalu
Malayalam:
_________________________________________________
RED KIDNEY BEANS:


English: Red kidney Beans
Tamil: Sigappu Kaaramani
Telugu:
Hindi: Rajma
Kannada:Gaja Nimbe
Malayalam:
_________________________________________________
RED LENTILS:


English: Red Lentils
Tamil: Mysore paruppu
Telugu: Missu Pappu
Hindi: Masoor dal
Kannada: Masur bele
Malayalam: Massor Parippu
_________________________________________________
ROASTED GRAM DAL:


English: Roasted Gram Dal/ Fried Gram Dal
Tamil: Udachakadalai,Pottu Kadalai
Telugu: Putnala pappulu
Hindi: Buna channa
Kannada: Hurigadale
Malayalam: Pottukadala
_________________________________________________
SPLIT GREEN GRAM DAL:


English: Split green gram dal
Tamil: Paasi Paruppu
Telugu: Pesara Pappu
Hindi: Dal Mung Dhuli/ Moong dal
Kannada: Hesaru Bele
Malayalam: Cherupayar Parippu
_________________________________________________
YELLOW SPLIT PEA:


English: Yellow Split pea
Tamil: Thuvaram Paruppu
Telugu: Kandi Pappu
Hindi: Tuvar/Arhar dal
Kannada: Thugare Bele
Malayalam: Thvara Parippu