LIME PICKLE, NIMBU KI ACHAR, NARANGA UPPLILITTATHU, NARANAGA URUGAI

Lime Pickle is very easy to make and can be served with paratha, any varieties of dal rice, pulao, curd rice etc.  We always make pickles and store it for years together as per the tradition and practice in each and every household.  Varieties of pickles are made during summer season.

This lemon pickle is very easy to make and can start consuming after three days.  You can either cut it into  very small  pieces or into eight pieces.  Always make fresh  in small quantities and finish it off.  If you are in for the traditionally way of making it, then can make it and store it for years together.

Here I am showing video of lime pickle.

I have taken  a very small  quantity for easy preparation.   Here is the recipe

MOR KALI OR MORE KUZHU

Mor kali   or Mor Kuzhu is an authentic traditional,yester years recipe which is almost a forgotten dish.  I thought of reviving the memory of this traditional recipe. Those who have tasted this will definitely love to make this. The younger generation who have not got the opportunity to taste this dish must try as it is very easy to make and quite healthy dish. I am giving here my mother's  method minus the coconut bits as my husband does not like coconut in it and my mother in law prepare without coconut.

It is prepared with the rice batter which is kept overnight for fermenting for the tangy taste. Another method is very easy with rice flour and butter milk.   By adopting this  method, you can make it within 10-15 minutes and serve. If you have unexpected guests at home, this recipe is handy provided you have curd and rice flour at home.

 You do not need any side dish for this and can be taken as it is. If required, you can have any pickle specially with vadu manga water.  This is a very healthy dish which will  satisfy your hunger cravings immediately. 

This can be prepared  when you have mid-morning or mid-afternoon cravings in between meals.  I am giving two methods here with Rice batter and Rice flour and curd.

Let us look at the recipe now:  video: Mor Kali      

Related post:  Rava mor kali

UNDE KADUBU, PUNDI GATTI

My exploration of  Karnataka recipes is on.  Today I prepared the Unde Kadubu or known as Pundi Gatti. Normally, Tamilians and Malayalees  also prepare this rice dumplings either by grinding the rice (boiled rice)  or with the rice rava or idli rava.  The traditional pundi gatti is prepared by soaking and grinding the boiled rice.   However, this preparation   is a typical  Malnad style breakfast recipe and popular by name unde or unde kadubu or undlige. This is a plain version of unde kadubu prepared using rice and coconut.   We can also prepare Sweet and spicy version  according to your requirement which is known as Vella Kozhukkattai and Ulundu Kozhukkattai in Tamil version.  

This  is an easy, healthy and tasty breakfast  as the same is steamed and steamed foods are good for health.  It can be served with hot sambar or rasam or any kind of chutney.  I served it with an instant  rasam which is very  quick  and easy to prepare.  The recipe is given below.

Now let us look at the recipe of  Unde Kadubu:  

DAHI PHULKI, GRAM FLOUR VADA IN YOGHURT

Dahi phulki is somewhat similar to the dahi vada but here it is prepared with besan i.e. gram flour/chickpea flour. The taste is entirely different as the main ingredient varies in it.   This dish is prepared during Ramadan and Eid.  

Since Ramadan is on 26th June 2017 i.e.  tomorrow, I thought of sharing this recipe with you all. so that you can relish this dish.   These vadas can be served with some chuntey and sauce too.

Preparation is very easy and can be served with or without chilling.  Here I am presenting the original method, but variations  can be adopted according to ones choice. Mustard oil is used, I used the normal cooking oil.

Let us look at the recipe now:video

MADDUR VADA, MADDUR VADE

Maddur vade is a savory fritter type snack from South India.  This snack derived its name from the town of Maddur which is in Mandya district of Karnataka.  Maddur lies between the cities of Bangalore and Mysore. This vada is sold on trains that traverse these two cities. 

It is made out of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida. The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough.

A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden brown to make the vada.

I happened to taste this vada when I went to Mysore from Bangalore in train. The vada tasted awesome and can pair with coconut chutney or sambhar.

If someone visits you unexpectedly, this recipe is handy for you to serve it along with coffee/tea.

Let us look at the recipe now:

The vada is soft inside and  crispy outside.

AVAL ADAI, POHA ADAI, BEATENRICE ADAI

Poha or beaten rice adai is  very easy to make.  If you have time, then you can soak  the dal for an hour or you can soak it in hot water for 30 minutes. then soaking poha is easy as it does not take much time. 

You can make this adai bit spicy and should be served hot with chutney or sambhar.  It is an alternate method of the normal rice adai which we make at home.

An easy and tasty breakfast. You can also add veggies like grated carrot, beetroot etc. in it for making it more healthy.

Let us look at the recipe now:

MYSORE BONDA(using maida)

I tasted this Mysore  Bonda two years back when I went for  my nephew's wedding at Bangalore.  We were  staying in an apartment and my daughter was very  hungry.Though we were new to that place, myself and my daughter ventured out and saw  a snack counter nearby.  

When asked what is there to eat, the shop keeper said mysore bonda and tea/coffee is available.  When we saw him serving the hot bonda  and coffee/tea, we decided to order  that only.

To my surprise, it was awesome as I never tasted the maida version of bonda as I was familiar  with only Ulundu bonda.

This is a Karnataka special snack item which is paired with coconut chutney. For a change, you can indulge in such items  as now a days most people avoid usage of maida. This items should be prepared bit spicy then only we can really enjoy the taste of it.

Mysore  bonda with urid dal

Now let us look at the recipe now:        

KURMURA DOSA, MAMRA DOSA

Hot dosa with chutney and sambhar who will not like it?  there are varieties of dosas which are mouth watering.  Here is a simple and easy dosa with the mamra.  I have used the bhel kurmura to make this dosa.

The idea came from my husband as the packet of kurmura was there for sometime and it  became very soft.  Ofcourse, if you put in oven, or in hot kadai, you can make it crispy, but he said why don't you try making dosa with it.  I also said, nice idea, let me try it out so that I can get a new recipe for my blog.

It is very simple and easy to make this dosa and must have some spicy chutney or sambhar to serve along with it.  It takes around 4 to 5 minutes to make one dosa but that waiting period to cook is really worth it.

Now let us look at the recipe:

KADALA PARUPPU CHUTNEY, BENGAL GRAM CHUTNEY, CHANA DAL CHUTNEY

Kadala paruppu or bengal gram chutney is my favourite.  Always, the child hood memory flashes when I make this chutney.  One of my classmates, periamma i.e.  aunty  used to make this chutney along with phulkas on those days way back in 70's when I was a student,  I am talking about.  She used to cook the food  in the kummatty i.e. coal based stove.  The taste of that chutney and phulkas she used to give to us during those days,  I still remember.  However, today, I served it along with the dosa.

I prefer this chutney rather than the normal coconut chutney we make,  I am sure, you will also like this.

Let us look at the recipe now:

VEGETABLE PIDI KOZHUKKATTAI

Pidi kozhukkattai or upma kozhukkatai is made out of rice rava.  I have already posted the upma kozhukkattai.  Other varieties are : idli-rava-bhagar-dal-kozhukkattai.html,  millet,  bread,  tinai, kappa, lapsi

Today, I made a twist to this dish by adding vegetables in it and served along with uppu mangai chutney.  

This is a tasty and healthy breakfast as it is cooked by steaming and not much oil is involved in it.
The rice rava can be made at home or you can use the idli rava.  While using the idli rava, we have to use less water than the normal rice rava.

Let us look at the recipe now:

video