art-culture

Karnataka

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra and Goa to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, MysoreMasala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known.Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu(salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee

Kadle hittina halwa

Ingredients:

Besan flour, Milk, Ghee, Sugar, Raisins, Cashewnuts, Saffron(optional)

Instructions:

Mix Besan flour,Ghee,Milk,Sugar in the ratio 1cup:1.5cups:2cups:2.5 cups ratio. Stir well until all the flour is dissolved in the liquid. Then heat the mixture. Keep on stirring the mixture, until you get the halwa texture (the flour smell should go!). Then Season the halwa with cashew nuts and raisins fried in ghee. And then put saffron (optional).

Mavinakaayi Gojju

Ingredients: (for a bowl full of gojju)

Raw Mango 1, Jaggery(2-3 according to the sourness of mango), Red Chillies(4-5),Jaggery (2 or 3),sesame 1/2 tsp,musturd seeds 1/4 tsp,urad daal 1/4 tsp, begal gram 1/4 tsp, methi(fenugreek) seeds 1/4 tsp,grated coconut 2-3 table spoon, curry leaves 3-4.

Instructions:

Cut the raw mango into small pieces. Boil them in hot water.take a table sppon full of oil in a pan. Heat it, put mustard seeds, urad daal, begal gram daal, sesame, methi and fry. put curry leaves to this fried seasoning. Then pour all boiled mango pieces into the pan, add little salt to taste. Then , while this mixture is getting fried,fry the chillies a bit in little bit of oil. grind it course with grated coconut. Add this course paste , little water(about half a cup) to the mixture in the pan. and add jaggery. keep stirring it for about 15 mins. You can add cashew also to this.