Putani chutnipudi

Especially in North Karnataka, there are different types of chutneys served with meals. This is my husband's and daughter's favourite chutney pudi. It goes well with jolad rotti(jowar rotti), Sajji rotti, chapati and rice.

Ingredients

1 cup Putani(dahlia)

1/2 cup dry Coconut powder

Salt to taste

1tsp Cumin seeds / Jeera

2tsp of Asafoetida

2 tbsp red chilli powder

Method

Mix all the ingredients and put in a mixer and make it powder. Putani chutnipudi is ready.

Shenga hindi or chutney

Especially in North Karnataka, there are different types of chutneys served with meals. This chutney pudi is popular in khanavali. In khanavali it will be more spicey and garlicy. Garlic Shenga hindi is my favorite chutney pudi. It goes well with jolad rotti(jowar rotti), Sajji rotti, chapati and rice.

Ingredients

1 cup roasted Peanut

2tbsp Chilli powder

tamarind - 2 tbsp

Garlic - 4 to 6 big (optional)

Salt to taste

Hing pinch

Method

Mix all the ingredients and put in a mixer and make it coarse powder.Shengad pudi is ready.It goes well with all North Karnataka dishes.

Agasi Hindi(Agasi chatnipudi)

Agasi(flax seeds) is good source of fiber. Agasi pudi goes well with Jowar rotti, Sajji rotti and hot rice.

Ingredients

Agasi(flax seeds) - 1cup

Roasted peanuts 4tbsp

Chilli powder - 1 to 2 tbsp as per your taste

Tamarind - marble size

Garlic - 4 to 6 big one(optional)

Marble size jaggery

Salt to taste

Method

Roast flax seeds till aroma comes out. Let it cool. Mix all the ingredients and put in a mixie and make it to a powder. The powder is ready and you can store it for 15 days in a dry place.Enjoy with jowar rotti or chapattis. Even my daughter liked it. It has combination sweet and sour.

Goda Masala

Ingredients

5 Cardamom

1/2 inch stick Cinnamon

5 Cloves 2 Bay Leaf

1 tsp Oil

2 tsp White Sesame seeds

2 tsp Coriander seeds

4 tsp flaked Coconut

10 Black Pepper corns (Menasu)

5 Cassia Buds

Method

Remove the cardamom seeds from their husks. Saute the cinnamon, cloves, cardamom and bay leaves in the oil. Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown. Cool and grind with sauted spices until fine. Store in an air tight container.

Kaal Bhat or masalay rice

Ingredients

1 cup Basmati rice

water

1/4 cup peas

1 potato dices into big pieces

1 carrot diced into small pieces

7-8 cashewnuts

10 curry leaves

2 tbsp Maharashtrian goda masala

1 teaspoon turmeric powder

1/2 teaspoon asafoetida

1 tsp red chilli powder

salt to taste

Marble size jaggery

2 tbsp ghee

chopped coriander leaves

fresh grated coconut for garnishing

Cinnamon sticks 1/2 inch

3-4 cloves

1-2 bay leaves

Method

Wash rice and drain. Keep aside for 10 minutes an hour.

Heat a Pressure cooker. Add 1tbsp oil. Add cumin, turmeric powder, hing, cinnamon, cashew nuts and curry leaves . Fry for 30 seconds.

Add potato cubes,carrots and peas. Fry for 1 minute. Next add the raw rice and keep stirring for some time on medium heat. Add water to cover the rice and vegetable mixture. Don't add more water. Add goda masala,salt, jaggery, red chilli powder and tbsp ghee on top. Cover the lid.

Pressure cook for 2 whistles and remove from the heat. Once the pressure is released granish with grated coconut and chopped coriander. Serve hot.

Sabudana vada(Sago Vada)

Ingredients

1/2 cups Sago (sabudana)

2 medium Potatoes, boiled and mashed

1 cup Roasted peanuts, coarsely ground

3 Green chillies, finely chopped

1tsp Cumin seed

2tbsp fresh coriander leaves finely chopped

Salt to taste

Oil to deep fry

Method

Soak the sabudana, in enough water to cover it, for about 4 hours. Drain off excess water. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, and salt. Mix thoroughly. Take lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown. Drain excess oil on kitchen paper. Serve hot with chutney of your choice.