Mysore Eerulli Bajji
(Besan and rice flour smeared spicy onion pakoras)
Ingredients: Besan flour: 1 cup
Green chilli (chopped): 4
Rice flour: 1 tsp
Rawa: 1 tsp
Onion (sliced): 3 cup
Oil for frying
Salt to taste
Red chilli powder: 5 gm
Coriander (crushed): 15 gm
Curry leaves: 10 gm
Water to knead
Coriander leaves: 25 gm
Method: In a mixing bowl, put onion slices, chopped green chillies, coriander seed crushed, chilli powder, coriander leaves and curry leaves, salt, and oil. Mix everything with hand and then add the besan, rice flour, and rawa and mix thoroughly. Sprinkle some water if needed. Heat oil in a kadai, roughly make small fritters and fry golden brown colour and serve hot.
Hurulikai palya
(Beans stir fry)
Ingredients: Green beans (chopped): 2 cups
Oil: 1 tbsp
Mustard seeds: half tsp
Urad dal: half tsp
Onion: 200 gm
Channa dal: 1 tsp
Green chillies: 2-3
Curry leaves: 1 sprig
Grated coconut: 1 tbsp
Salt to taste
Method: Heat oil in a saucepan. Add mustard; allow spluttering, adding channa dal, green chillies. Fry till light brown, then add curry leaves, beans, sprinkle little water, cover with a lid and cook till beans are soft. Add coconut, salt and mix well. Cook for five minutes. Serve hot with chapatis /rice.
Ananas saasive
(Curried pineapple, seasoned with mustard seeds – a traditional speciality of Mangalore.)
Ingredients: Pineapple: 1 no
Coconut (grated): half
Ginger: 25 gm
Green chilli: 3 no
Turmeric powder: 1 tsp
Chilly powder: half tsp
Curry leaves: 1 sprig
Salt: to taste
Jaggery: 75 gm
Oil: 2 tbsp
Mustard seed: 1 tsp
Method :
Cut the pineapple into small cubes, keep it a side. Dry roast the coconut and ginger for 3 to 5 minutes, add turmeric powder and chilli powder, mix well and grind it in to a fine paste. Heat the oil in a pan, add the mustard seeds, when they crackle, add the chopped green chilli and sauté for a minute. Add the pineapple cubes, cook it for five minutes. Add the ground coconut paste, simmer it well for 10 more minutes. Add jaggery and salt. Serve with hot rice.
Bisibele bath
(A combination of rice, lentils, vegetables, coconut, chilli powder and spices)
Ingredients: Toor dal: 2 cup
Rice: 1 and a half cup
Diced vegetables: 3 cups (potatoes, beans, green peas, capsicum, carrots)
Turmeric powder: 1 tsp
Salt to taste
Tamarind pulp: 1 tbsp
Ghee: 2 tbsp
Jaggery: 20 gm
Oil: 1 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Asafoetida powder: 1 pinch
Onion (chopped): 250 gm
Cashew nut: 50 gm
Peanut: 50 gm
Ghee (for frying): 75 gm
For bisibele bath powder:
Cinnamon sticks: 3
Red chilli: 50 gm
Cloves: 2 gm
Cardamom: 2 gm
Coriander seeds: one-fourth cup
Chana dal: 3 tbsp
Coconut (grated): 3 tbsp
Method: Cook the toor dal and rice with turmeric powder. Boil well and keep it aside after adding a little oil. Make bisibele bath powder, with above ingredients. Dry roast all the ingredients and grind into a powder. To assemble bisibele bath, heat two tablespoons ghee in a large saucepan, add mustard; allow spluttering, add curry leaves, chopped onion, fry to a light golden colour. Now add the diced vegetables with turmeric powder and salt boil well. Add the boiled rice and dal. Add two tablespoons of the bisibele bath powder, tamarind pulp and jaggery. Check the seasoning, Add some water if necessary. Stir well and add ghee. Simmer on low heat for 10 to 15 minutes till bisibele bath is bubbling. Now fry the cashew nut and peanut in ghee and pour it on a bisibele bath. Serve hot with kara boondhi.
NAREN THIMMAIAH
The Gateway Hotel
