Raita

Raita is a mixture of onion and curds and it doesn’t really have a north Karnataka origin. However we love to eat raita with thalipet, pulav or even meals. So here goes.

Ingredients:

Peanut powder, salt, curds (plain yogurt), red chilli powder or ground red chilli, finely chopped coriander leaves (cilantro), 1 onion cut into fine pieces.

For seasoning  – 1 tea spoon oil, mustard, cumin seeds and asafoetida.

Process:

  • Mix all the ingredients to make a semisolid mixture.
  • Season with mustard, cumin seeds and asafoetida (hing)

Typically Served With:

Pulav, thalipet, chapatis, parathas

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Thalipet

Thalipet is a snack that is made with different flours. I think I love anything that has a rough texture – rotti, sajji rotti, katak rotti, dry rotti, thalipet etc.

Ingredients:

With Mixed flours:

2 cups rice flour, 1 cup wheat flour, 1 cup jowar flour, 1 cup gram flour, 2 onions cut into small pieces,  7-8 green chilis finely ground, cut menthe leaves or spinach, finely chopped coriander(cilantro), tamarind water or sour curd, brown sugar (jaggery) 1 teaspoon, turmeric powder, cut curry leaves.

Process:

  • Mix all the ingredients in water and prepare a soft dough. Add tamarind water or curd to taste.
  • Make balls of moderate size.
  • Spread in the shape of a circle on buttered plastic sheet with the help of fingers.
  • Transfer the thalipet to the hot frying pan (tawa) and bake it by putting small quantity of oil all around the edges.
  • Turn upside down  apply oil as before and bake. 

 Tips and Tricks:

  • You can make a small hole at the center of the thalipet with your finger. When you put oil, you can put oil here too to make sure oil is applied to the whole thalipet.
  • You can also make thalipet out of bhajani flour.

Typically Served With:

Serve hot with butter and coconut or peanut chutney  or raita.

Khar Byali

Kharbyali is toordal curry that is a major specialty of Lingayat food! And my favorite way to eat it is with dry rotti (a day old), some fresh vegetables like cucumber, onion and “gida” – a stem of fresh coriander (cilantro). If I have hesar kaal and jhunkad vadi on the side, I call it heaven. The part about posting around noon is that you start craving to eat exactly that and realize you have to work and so can’t do it. BTW, when we were kids, we lovingly called this Appajin Saar (daddy’s saar).

Ingredients:

Turdal 2 cups, 1 onion, 1 garlic, 2 tomatoes, tamarind paste, brown sugar (jaggery), masale khara, salt,coriander leaves, curry leaves, mustard, cumin seeds, hing (asafotida) and  water.

Process:

  • Cook turdal in pressure cooker for 7 min after attaining maximum pressure.
  • Chop onions, tomatoes, peeled garlic in to small pieces.
  • Also finely chop coriander leaves (cilantro).
  • Heat oil in a vessel. Add cumin and mustard seeds and wait for them to crackle.
  • Later add a pinch of asafoetida, crushed garlic and curry leaves.
  • When the garlic turns golden brown, add onion and cook till it is golden brown.
  • Add chopped tomato, wait for 2-3 minutes.
  • Now, add 1 cup of tamarind water, 1 spoon brown sugar (jaggery), 1 table spoon masale khara (masale chilli powder) and salt to taste.
  • Allow to boil for 2-3 minutes.
  • Transfer the cooked dal into this and boil for 5 to 10  minutes.
  • Put finely chopped coriander and stop heating.

Tips and Tricks:

  • You can use tamarind paste to make tamarind water.
  • You can use brown sugar instead of jaggery.

Typically Served With:

Khar byali can be eaten with rice. It also goes well with Jawar (Sorghum) rotti.

Shevin Undi

Shevin undi or dani undi is laddu made out of bhujia – thin or thick shev. This is one of my favourite undis.

Ingredients:

Plain thin shev made out of gram(besan) flour 500 g, brown sugar or jaggery 400 g, 1 tablespoon ghee, water

Process:

  • Preparation of the brown sugar syrup – Heat brown sugar by adding 1 cup water and 1 spoon of ghee to prepare a syrup (2 string consistency – the syrup when stretched between the thumb and the forefinger should give only two strings).
  • Break shev into small pieces with hands  and mix well with the hot syrup.
  • Prepare laddus while the mixture is hot by applying little ghee and cold water to the palms.

Tips and Tricks:

  • The plain thin shev is readily available in Indian market. It can be prepared from besan flour by adding little oil and water to it and making hard dough, which can be processed in the shev maker(Anjali kitchen express) to get thin shev that should then be  fried in hot oil.

Shenga Undi

Shenga Undi is basically laddus made of peanuts. This used to be one of the five laddus that my mom made during Nagara Panchami. Laddus, new dresses, bangles and swings – that is what we had during Naga Panchami. We used to bathe a mud and silver Nagappa with milk and eat the yummy snacks and play swings.

Ingredients:

Roasted peanuts 500 g , brown sugar 300 g , ghee 1 tablespoon, water 

Process:

  • Preparation of the brown sugar syrup – Heat brown sugar by adding 1 cup water and 1 spoon of ghee to prepare a syrup ( 2 string consistency – the syrup when stretched between the thumb and the forefinger should give only two strings).
  • Powder the peanuts to a coarse consistency and mix well with the hot syrup.
  • Prepare laddus while the mixture is hot by applying little ghee and cold water to the palms.

Churmari Undi

Churmari undi are laddus made of popped rice or murmura.

Ingredients:

Popped rice (Churmari or murmura) – 4 cups, brown sugar or jaggery – 1 ½ cups, roasted gram flour (Puthani flour) ½ cup

Process:

  • Preparation of the brown sugar syrup – heat brown sugar by adding ½  cup water and 1 spoon of ghee to prepare a syrup (2 string consistency – the syrup when stretched between the thumb and the forefinger should give only two strings).
  • To the hot syrup add the popped rice (Churmari  or murmura) and the roasted gram flour.
  • Mix them well gently.
  • Prepare the laddus by squeezing between your palms and rolling in the shape of a ball.

Antin Undi

The next few recipes are all laddus made with jaggery or brown sugar. Note that jaggery is also very rich in iron. So it is a good high iron dessert :0). Antin Undi are laddus made with gum arabica or dink (antu in kannada). It is typically given after a baby is born because it is healthy and improves the quality of breast milk produced.

Ingredients:

Gum 100g (we usually get this from India), dry dates 250 g, dry grated coconut 250 g, ghee, brown sugar 350 g, 50 g poppy seeds (khaskhas), dry fruits – grated almond slices, cashew nut pieces, kerbeeja, raisins (dry grapes).

Process:

  • Powder the dates in mixer grinder after removing the seeds.
  • Roast grated dry coconut till golden brown and powder in the grinder. 
  • Heat brown sugar by adding 1 cup water and 1 spoon of ghee to prepare a syrup (1 string consistency – When ready, the syrup when stretched between the thumb and the fore finger should give only one string)
  • Mix all the ingredients prepared earlier along with half a cup of melted ghee in the brown sugar syrup and mix them together.
  • Prepare the laddus while the mixture is still hot.
  • Applying cold water to hands helps preparing the laddus.