Sep 24, 2017

Putani Chutney

Putani Chutney is a popular item in North Karnataka. This dry chutney goes well with jolada rotti, ragi rotti, chapathi, dosa and even items like paddu and idli. You can mix either curds or ghee with the chutney to make it a pasty. Its easy and quick to make.

Ingredient-
1. Putani (Hurgadle) - 250 gms
2. Jeera - 1 tea spoon
3. Chilly powder - 2 tea spoons (or as required)
4. Garlic - 8 to 10
5. Curry leaves - 2 or 3 sticks
6. Salt - to taste
7. Lemon - 1

Method-
1. Put all items except lemon into the mixer jar
2. Run the mixer until the powder is fine and consistent
3. Squeeze lemon juice and mix again
4. Store in a air-tight jar. Ideal to use it within a month.

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Jun 3, 2017

ರಾಗಿ ಅಂಬಲಿ ~ Ragi Ambali

Ragi Ambali is a natural coolant, a food to be had in summer days to keep your body cool. It requires very few ingredients and hardly any effort to prepare it. Here's a short video, ingredients and steps.



Ingredients-
  • Ragi flour
  • Curd
  • Water
  • Salt
Steps-

  1. Mix half bowl Ragi flour and curd. Mix well to a consistent thin paste.
  2. Allow the mixture to soak 2 to 3 hours.
  3. Place a vessel of water on stove, wait until the water starts boiling. Fill the vessel upto ¾ only.
  4. Stir the Ragi-Curd mixture and pour it in boiling water. Stir slowly.
  5. Add salt. Stir continuously until the liquid comes to boil.
  6. Once the liquid starts boiling, reduce the flame to sim.
  7.  Do not cover the vessel. Boil for 10 minutes and turn off flame.
  8. Ambali is ready. Allow it to cool for couple hours.

You can add finely chopped onion while serving.
The quantity shown in this video can serve three people.

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May 28, 2017

ತಾಲಿಪಟ್ ~ Talipatt

Talipatt is a North Karnataka snack which can be had any time of the day. The name Talipatt has an interesting background. The word can be split into Tali + Patt which means 'clap' and 'sound'. Originally, Thalipatt used to be made by clapping the dough with hands only. Later people resorted to more convenient methods and flattened it on the kitchen platform.

Ingredients-

  • Rice flour - 1 cup
  • Besan - ¼ cup
  • Jowar flour - ¼ cup
  • Wheat flour - ¼ cup
  • Chilly powder - 3 to 4 teaspoons
  • Jeera - ½ teaspoon
  • Turmeric powder - ½ teaspoon
  • Salt - to taste
  • Medium sized onion - finely chopped
  • Coriander - finely chopped
  • Medium sized Cucumber - grated (optional)
  • Medium sized Carrot - grated (optional)
  • Cooked rice (optional) - this enhances the taste and makes it soft
  • Oil

Mix all the flours. Add chopped onion, coriander, grated cucumber/carrot, rice, jeera, chilly powder, turmeric powder, and salt. Mix well by hand.

Add water and continue mixing until the dough is consistent. This dough should be slightly softer than chapati dough.

Wet your hands. Take a piece of cotton cloth, wet it and squeeze it lightly. Take handful dough and flatten it on the cloth as shown below.

Lift the cloth along with the flattened dough and place it on a hot tawa. Apply oil on both sides and cook for 2 to 3 minutes on high flame.

Serve with chatni & cord or chatni & butter.

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Nov 7, 2016

Ellu Holige

Ellu Hollige

Ellu hollige is a tasty, healthy sweet dish.It has an unique taste.Vastly made in North Karnataka as per my knowledge.
Mainly made during some festivals, special days like Ellu Amavasya in Gadag district.
Here am using black sesame seeds/til.


Ingredients:

For filling:
Sesame seeds/Til : 1 cup
Jaggery : 1 cup / less than a cup / as per the taste
Dry coconut gratings : 1 Tbsp ( if u wish to add)

For Dough :
Maida flour : 1/2 cup
Chiroti rava : 2 -3 tsp
wheat flour :  2 tsp
Salt : a pinch

May 3, 2016

How to make Jolada Rotti?



Steps-
1. place flour in a small heap and make a small pit
2. heat water to boiling point
3. pour water into the flour heap
4. using a spoon mix flour and water till the mixture is consistent
5. then add more flour and water at room temperature; mix it thoroughly
6. continue kneading the wet flour until its consistent (without lumps)

Prepare roti immediately. If kept for long time flour will start losing moisture and roti will start tearing at the edge making it difficult to lift and place on tawa.



Unlike wheat flour dough, jowar flour cannot be rolled. It has to be flattened by rapid patting with palms. With some practice you can beat the flour into thin circles. While baking jowar roti, only water is applied with a piece of cotton cloth. Roti is cooked in two to three minutes.
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