Indian Style Chickpea Water Gravy Recipe | Bassaru Recipe | Karnataka Specials

   Bassaru - is an Indian style chickpea cooked water gravy also called rasam.This is being prepared/cooked in especially northern parts of  Karnataka as an accompaniment for ragi mudde and also for idli or plain rice.Famous combination for this recipe is palya.Palya is nothing but a dry curry/sundal with the lentil which we used to get the water from. So we are not wasting anything and also getting all the nutrition from the lentil.

Puffed Rice Upma Recipe | Uggani Recipe

       Puffed Rice Upma  a filling and yummy breakfast of north Karnataka. 'Pori' we call in Tamil is made by puffing the rice in steam over a sand filled oven. It is considered to be healthy with iron content. This can be  a snack as is while they are crunchy along with roasted gram,roasted coconut,some sweet candies and sure is healthy and filling  for kids and adults.Even I make kara pori and pori urundai with mandakki(called in north karnataka and andhra).
 

Indian Style Moong Dal Salad Recipe | Kosambari With Carrot Recipe

    Kosambari is an Indian style moong dal salad prepared especially in the state of Karnataka in Udupi and North Karnataka cuisine.This is a raw salad which is served as an appetizer just before the meal. In every occasion, be it dusshera, Ganesh Chaturthi, Ugadi, Makara Sankranthi,Ram Navami there is an important place for this Hesaru Bele kosambari. Just Like In Chettinad, Urad dal vada is being prepared every occasion.

Okra Rasam | Bendakayi Neeru Saaru | Vendakkai Thanni Kuzhambu

    Okra Rasam - a fancy name for bendakayi neeru saaru.'Saaru' is a Kannada name for rasam. Rasam is  basically a thin, tangy, watery soup made in southern India with or without dal which pairs well with plain hot white rice.Sometimes may be thick depends on the ground ingredients.There are so many varieties of rasam like kollu, tamarind, tomato , pineapple , lemon etc. In all varieties, the basic ingredients remain the same while the main ingredient differs.

Khara Bath Recipe | Masala Rava Kichadi

      Khara bath a very delicious and very tasty karnataka breakfast item.'khara' means spicy 'bath' means upma.Its a twin of kesari bath which is a sweet.This two items together make chow chow bath.
While staying in Bangalore we used to eat all the karnataka specials including this at a nearby joint .Not only there every restaurant in Bangalore serves chow chow bath even in office canteen we often see this pair.
   Chow chow bath =  Khara Bath +Kesari bath with a good amount of coconut or peanut chutney.
  At early morning on Bangalore road with the fog  on the air ,when you eat chow chow bath pairing with a filter coffee you should feel like you have attained all the wishes of your life.It is a bliss !!!

Mangalore Buns Recipe | Sweet Banana Poori | Step By Step Pictures

     Mangalore Buns or banana poori -a sweet, beautifully puffed poori a special breakfast/Snack item in the state of karnataka.When you are not familiar with mangalore buns it may be confusing and misleading ,its not like baked yeast buns but are leavened with baking soda and deep fried.

Akki Roti Recipe | Karnataka Rice Roti

Akki roti-a popular breakfast in the state of  karnataka,India.Akki roti is a rice roti similar to ragi roti or bajra roti made with kepai/ragi and kambu/bajra respectively.In akki roti,coconut gives a mild sweetness while green chili adds some subtle spice.Adding of jeera gives wonderful flavor and aids digestion.Over all when you eat hot ..hot ,you sure will appreciate the taste of akki roti.

Ragi Roti | How To Make Ragi Roti

       Ragi roti a nutritious and easy breakfast option.Ragi millet, i like the most  among others.Finger millet is called by keppai in Tamil,but many know it as only ragi.

Healthy Sambar rice/Bisebelebath

Bisibelabath is one of the signature dishes of karnataka. Every darshini in karnataka serves this dish with some kind of a varaiations. This dish has everything protein,carbohydrate,calcium,vitamin A,starch everything in one meal . It really is a tasty and a filling dish

My mother-in-law is an expert in making bisibelebath. Her version if one of the best if not the best that I have had. She makes bisibele bath whenever we visit them. I just drool when I think about it. Though it is similar to sambar rice additin of special spices makes it very unique. This can be something you do when have guests visiting over. They will be blown away by taste.

Preparation time:20 min (To cook the dal, cut the veggies and to grind the spices)
Cooking time:15 min
Serves:3-4

Ingredients:

• 2 carrots
• 10 beans (optional)
• 1 big size potato.
• 1 small egg plant.
• 1 Large onion.
• 2 medium size tomatoes.
• 1 cup raw rice.
• 3/4 cup toor dal.
• 1/4 tbsp Tamarind paste
• A pinch of turmeric.
• Salt as required.
• 1 1/4 tbsp sambar powder.

To Temper:

• 1/2 tbsp mustard seeds.
• 1/2 tbsp Urad dal.
• 1 red chili.
• 1 green chili.
• 1 strand curry leaves.
• a pinch of asofetida.
• oil for tempering 

To Roast and Grind:

• 1 tbsp Fennel seeds.
• 1 tbsp Split channa dal.
• 5-6 red chilies.
• 2 cloves.
• 2 inch cinnamon stick.
• 1 cardamom.
• 1 tbsp grated coconut.(traditional dish uses koparai).
• 1 1/4  tbsp Coriander seeds.

Method:

• Wash the rice and Soak in water for 15-20 min .
• Cook the dal until its soft and mushy.
• Steam the veggies and set them aside.
• Dice the onions and tomatoes, make them the same size as the steamed veggies.
• Roast the ingredients in "to roast and grind" and grind them to a coarse powder once cooled.

• Add 2-3 tbsp oil in a pressure cooker.
• Add the items "to temper"
•  Add onion and saute until translucent.

• Add tomatoes and cook them until soft.
• Add the veggies and saute them for 2 min.(they are already steamed ).

• Now add the sambar powder and add little water .
• After a boil for 5 min add  rice, cooked dal required salt and tamarind paste.

• Check for salt and spice.
• Finally add the ground dry mixture .

• Cook for 2-3 whistles in a pressure cooker with an additional 3-4 cups water.
• Finally temper it again with little mustard and 1 red chilly.
• Your bisebelebath is ready to be served.
• Serve it hot with raita and/or papad of your choice.

Note:

• You have to add enough water ,otherwise the rice will be very dry.
• You have to serve it hot
• You can half cook the rice and add it instead of adding it raw.
• Check for heat,salt,tanginess before letting the pressure build in the cooker.

Check for other one pot meal Tomato pulav,Mint Pulav

Linking it to

Gayathris event and sahasra page