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My Mom Chandrika and both my grandmothers Leelashekar and Subbulakshmi are great cooks. Of course every mother is a good cook
for the children. But I have dedicated this page to the great cooks. I would like all the cooks to send in their recipes for
me to publish it. So put on your cooking aprons(or is it thinking aprons) and think of a good recipe. Send it to my E mail
alongwith your picture and I assure that it would be published alongwith your photograph for the world to see. I have started
this page with the recipes from Karnataka and this will be updated every week with a new recipe. Have fun Cooking!!!
MADDUR VADAI
This is one of the famous snacks of Maddur, a small town in Karnataka. It is so delicious
that one does not miss tasting this snack in the districts of Mysore, Mandya and Bangalore. Mouth watering, Is'nt it. Try
On and enjoy.
Ingredients
Maida- ½ cup
Rawa- ½ cup
Rice flour- ½ cup
Wheat flour- ½ cup
Finely
chopped onions- 1 cup
Chopped coriander and curry leaves- 3 Tbl.sp
Salt- as required
Oil- To deep fry
Method
1. Mix all the ingredients together in a bowl.
2. Put 3 Tablespoons of hot oil to that. Blend evenly using finger
tips to mix the flour.
3. Divide the flour to equal portions.
4. Sprinkle water to first portion to make like thick
dough
5. Make balls and flatten it on a plastic sheet (or) Plantain leaf to make thin vadai.
6. Deep fry in hot oil
till crisp and brown.
Note: Water should be added to the flour each time separately just before deep-frying.
(As oil holds)
Bisi Bele Bath - the savoury of Karnataka.
Bisi Bele Bath had its birth in the homes of Karnataka and it is an exclusive rice dish of the people of Karnataka. Although
looks quite simple, the method is little tedious with the preparation of masala (spicy powder which brings the taste and flavour
to the dish). The first step is the preparation of Dry Masala and the ingredients for the same are:
·DRY MASALA
1
tsp Sambhar Masala (should be available in any Indian Grocery shop)
1 tsp Chilli Powder
1/2 tsp turmeric
Salt
to taste
Roast above ingredients together with 2-3 drops oil
1/2 tsp methi seeds
1/2 tsp cummin seeds
1 tsp coriander seeds
5-6 pepper corns
1" piece cinnamon
1 tsp grated fresh coconut
1 stalk
curry leaves
2 whole dry red chillies
1 cup rice
1 cup toor dal
2 cup diced (1" pieces) mixed vegetables
(carrots, beans, potato, peas, cauliflower)
1 small brinjal diced (optional)
2 onions sliced lengthwise
1 1/2
tsp ginger garlic (paste or grated)
1/3 cup tamarind juice
1 small lump jaggery
1/2 cup ghee or oil
1
1/2 tsp mustard / cumin seeds
1 stalk curry leaves
1 big pinch asafoetida
2 tbsp chopped coriander
METHOD
Roast dry spices on a low flame till brown. Grind in a dry grinder. Wash and soak rice and dal for some
time. Cook the dhal in a Pressure Cooker till it is half done. Smear ghee in a large heavy saucepan and heat it, or directly
in the pressure cooker (without water). Add the seeds, asafoetida, curry leaves and onions. Add the ginger and garlic and
fry till the onions turn pink. Add the brinjals, other vegetables and rice. Add 8-10 cups of water. When it comes to a boil,
add the dal. Add all the dry masalas, ground masala, tamarind juice, jaggery. Add the rice and allow to be cooked till the
rice is done well. Add 2 tsp ghee (optional) and stir gently. Garnish with coriander and serve hot.
Bisi Bele Bath
also tastes good if served with Boondhi. ( another fried savoury)
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