RCI-Karnataka Cuisine

Every month we are travelling any one part of India by cooking that authentic special.Really I enjoying cooking ,clicking and blogging on the last moment. I made at different days each item, and got a applause from my husband because he got nice different tastes of food :) I heard some reciepe but never seen or tasted before,this time I made it for RCI.Most of the foodie event I tried to make some new receipes which I never tried before.This time I got some receipes from my mom and through some internet site referred and made some receipes.I have a lovable for karnataka food because we enjoy our every summer in my Ajoli's house(Grandma's place in marathi)before marriage.Its a nice town famous for beaches and bala ganapathi(vatapi)temple etc..More about the village you can see here.

Gokarna Kashayam(Hot and Healthy drink)

Kashayam is a infusion of crushed or powedered herbs brew against cold.In my ajji's house they serve a warm welcome drink.

Not only in ajji's house kashayam as a welcome drink even we used to visit my mom's friends places they too serve kashayam or bisneeru (mixture of milk and water).
A nice lovable part is they have a separate room for making hot beverages and a mortor pestle is fixed to that floor.You can make fresh kashayam powder every day and make a fresh kashayam.

Corriander seeds-2 tsps
Cumin seed -1 tspn
Water -1 glass
Milk as you needed

Dry roast both the seeds and powder it in a mixie.I prefer to crush it in a mortar pestle.
Boil it with glass of water for 8 to 10 min.
Add little amount of milk and sugar to it.Serve it hot.

Mangalore Neer Dosa(thin watery dosa)

This is a new and easiest for me ,found this from wikipedia.You can serve it with any hot chutney.

Rice flour -1 cup
Salt as you needed

Mix this flour and salt with water to watery consistency.
Heat a non stick tawa and pour the batter outer side first like rawa dosa.It look like more holes in this dosa.Flip it over.Serve hot with any chutney.

Mavinkaayi Sasme(Mango pachadi)
Its my favourite pachadi.In my Ajji's house they have food without garlic and onion.Even though they have varities in their food.

Raw Mango -1
Grated coconut-1/2 cup
Green chillies-4
Cook the mango,smash it and keep aside.
Grind the other ingredients coarsely.
In a pan temper it with mustard and cumin in little oil and pour the mango and ground paste to it and boil for 2 minutes.Serve it as a side dish for any rice dishes.

Badanekayi yennagayi(brinjal curry)

Its my another lovable dish goes well with any roti or Bhakri.Its my friends own receipe.Its almost like yenne kayi.But I was not stuffed the gravy in brinjal.Variation:You can use tamarind instead of tomato and add coconut too in the gravy.Thanks to her for sharing her receipe.It tastes great.

200-350 gm green brinjal or normal one(cut into 3-4 inches of pieces, if brinjal are small in size then cut to half)
3-4 tbsp Oil
1 tsp of mustard
1 tbsp Jeera
1/2 tsp25 pieces Peanuts
1/2 tsp Garam Masala
1 tbsp Curry masala
1 1/2 tbsp Dhania powder
1/2 tsp Turmeric powder
2 inches of Ginger chopped
3-4 chopped onions
3 Tomatoes chopped
10-12 drops of lemon juice
3-4 cloves of Garlic chopped(optional)


Heat oil in a pan, add Rai when it starts to pop add Jeera chana dal, peanut .Stir fry for a minute.
Add Ginger, garlic(optional) onions and stir fry till the onions are light brown in colour.
Add tomatoes and green chillies, stir fry further till the tomatoes are soft and tender.
Let it cool down.
Crush the above tempering mixture to a thick paste.
Put on the low heat again and add garam masala, Dhania powder, turmeric and subzi masala.
Stir fry for a minute or 2 and add brinjal.
Cover Cook for 15-20 minutes, stirring it at regular intervals, till the baingan is tender.
Sprinkle water in between if needed.
When curry isready, switch of the heat and add 10-12 drops of lemon juice and mix.

Kohlrabi leaves Pathrode (Turnip cabbage leaves pathrode)
Pathrode is a famous dish in Karnataka.I never tasted before but seen in some tv shows long back.Here I can't get colocasia leaves.I tried it in kohlrabi leaves,It also has big elephant ear shaped thought of making out of it.It came out well.There are many version for making this.My tried version is here.It goes well with tambli and rice.

Kohlrabi Leaves -4 or 5
Whole moong -1/4 cup
Raw rice-1/4 cup
Red chillies -3 or 4
Jaggery 1 tsp
Tamarind - tiny ball sized
Coconut -1/4 cup

Soaked the dhal and rice for 6 hours
Grind it with other ingredients withou adding much water.Paste should not be watery.
Apply it on the outer side of the leaves.

Keep another leaves and apply masala and do it for all leaves.Roll it on the sides to the center,roll again from bottom to top.Cook as it is in the pressure cooker preferably keep it in a cooker vessel.
I cut it( looks like a spiral shaped) and kept tightly in a vessel .
and cooked in a pressure cooker.Keep it cool for 5 minutes.Make seasoning with coconut oil.
You can dip it in rava and deep fry it in oil.Leftovers can be made as Usli.

There are many version for thambli.Its a easiest and nice accompaniment for hot plain rice .This is my mom's version.

Jeera -1 tspn
Coconut grated -2 tspns
Buttermilk -3 cups
Salt to taste.

Roast the jeera,grind it with coconut.
Filter it in a cloth and mix it with buttermilk and salt.Ready to serve.I used fresh ginger 1/2" for spicy while grinding.

Mysore Rasam
Normally I used to make tomato rasam always.For a change I made Mysore rasam this month.

(Receipes adopted from Malliga Bhadrinth's book )
Toor dhal -1/2 cup
Corriander seed -1 tblspn
Pepper -10
Cumin seed -1 /2 tsp
Red chillies -5 or 6
Garlic pods - 10
Tamarind- small lemon sized
Turmeric -1/4 tsp
Asafoetida -as per taste
Salt to taste
Curry leaves
For seasoning
Oil-1/2 tsp
Mustard seed-1/4 tsp

Wash toor dhal,Pour just enough water to cover it,add broken red chillies,turmeric powder,few flakes of garlic,pepper,cumin and corriander leaves.
Pressure cook until one whistle and allow to cool.
Peel rest of the garlic and cook in water untill soft,add little turmeric powder in that water.
Remove excess water from cooked dhal and grind it in a mixie.
Add dhal water, cooked garlic,tamarind extract, salt to ground dhal paste with enough water and boil for few minute.
Tamper mustard seeds in oil along with asafoetida and add to rasam.
Finally garnish with chopped curry leaves.

This rasam should be little thicker than any other rasam.

Bisibele bhath (Hot Lentil Rice)

I feel like its a quick and comfort food like Kichdi.I tried this hot lentil rice for a first time and want to share this with RCI.Its a famous rice varities in karnataka.Its a mixture of vegetable,rice and lentil with tamarind flavour.

Raw rice -1 cup
Toor dhal -1/2 cup
Tamarind -big lemon sized
Mixed Vegetables - 2 cups
Small onions -1/2 cup
Oil -1 tblspn

For Masala Powder
Red chillies -10
Corriander seeds -1 1/2 tsps
Fenugreek -1/4 tsp
Urad dhal -1/2 tsp
Bengal gram dhal -1tblspn
Poppy seeds -1Tblpn
Cinnamon -1"
Cloves- 2
(Fry the above inredients in 1/2 tsp of oil,untill light brown and then powder it with dry coconut)

Heat a pressure cooker with little oil add small onion and stir fry it for a min,add
add turmeric powder and ground masala powder,asafoetida and other vegetables.
Saute for a minute add dhal and rice and add 6 cups water and salt to taste.Cook for a whistle.
Temper it with mustard and curry leaves in little oil.
I served with Rice Papad and Raita.

Finally I end up with a famous and popular sweet served in all special occasions like wedding etc.
This is my aunt's receipe.It can be made and served in three varities as far as I know.This is also a first time trial.I never tasted and seen in person.So as I know giving hope to others through her valuable comment by Asha.I think she can tell her comment on this whether its look like chirotee or not and of course other food bloggers can also tell their comments.There are many blog buddies are expert in many dishes.

Fine rawa-1 cup
Maida -1 cup
Melted butter-3 tblspn
Rice flour-2 tsp
Ghee -2 tblsp
Oil for frying

Mix rawa,maida,salt,and melted butter and make dough and keep it aside for an hour.
Roll it like small puris.
Spread ghee and rice flour for each puri and top it one after the other.Place 6 to 7 puris like placing a card.Roll it into a cylindrical shape.Cut into 6 to 7 pieces.
Press gently each piece and roll it without giving much pressure.
Fry it in oil and keep it in a tissue paper.

Then I served it with sprinkling powdered sugar on it.
Can also dipped it in a sugar syrup or put it in almond milk and serve it hot or even have it plainly.It will be crispy.
Have a chiroti !Especially to my amma who answered for my doubts andmade all the dishes to tastes great and of course to my blog buddies who are visiting my blog.

These 10 first time trials are my entries to RCI Karnataka cuisine hosted by Asha's in her Foodie's hope.
Baking a Bretzel

Since two weeks I was not well, cold,cough and high temperature made me sick.Time for him to wear a chef cap and he did his best.Unfortunate,I was not able to feel his tasty food:( but my son enjoyed.

Now I feel better to eat bread. For a long time, running back of my mind to bake a bread atleast once.This month Coffee came with a lovely theme Making a Bread from scratch...Finally,she made my dream come true.

All over Germany Bretzel is a very famous staple breakfast especially for kids.Everytime I across the backery,I feel like how a dog feels for a piece of bone. I came to know daring backers group from Meeta's blog,then my confident level increased a bit.I just checked the founders blog ,what an amazing? Both of them baked a bretzel, blogged it and became daring bakers.

Then with energetic and enthusiastic thought I started making the preparation for a bretzel.Daring bakers are Lisa and Ivonne.

Receipes adopted from here and here

I used to give him a tiny ball of dough whenever knead a dough.he will spend time by making some shapes out of it and ask me to guess it. Atlast tiny dough turned to a tiny bretzel .

This is my entry for this month MBP theme in coffee's spice cafe.
Brown Basmati Rice with Dalma and Dahi Baingana

When Sharmi announced JFI-Rice I try to taste a new varity rice that I never tasted before.In my kitchen,I will always have Raw Rice,Parboiled Rice and Basmati Rice.A new entry came to my kitchen.My husband really liked to have this because of its chewy texture.I thought it will be like normal basmti rice taste.Its not,tasted like a handpounded rice or red rice or brown rice.We both enjoyed eating with oriya Dalma,I made this for orissa but never posted:( I have to say thank for sharmi and swad they made me to explore new thing and receipe.I never tasted oriya dish before and I liked mainly their Panch Putana.(five ingredients for seasoning)

Brown rice takes bit more time to cook than normal basmati rice.More about rice see
here. Dalma and dahi baingana receipes adopted from Purba by Lakshmi parida through this site.

A unknown fact for me after visitng oriya cuisine,they are also using Rice extensively.I want to try and taste their sweet dishes with black pepper.
Sakara pongal(Sweet Jaggered Rice)

Sakara pongal offered to god as Neivedya mainly on Thai pongal in TamilNadu/Magara Sakaranthi and also on some other spritual ceremonies.Thai pongal is the high time to yield rice on january month and supply for the whole year and satisfy our demand for food.Its a special day to thank Surya dev/God 'Sun' who gave the grace upon the grain.

In South India Rice is main staple food.Rice is used even as three times a day in onewayor the other.There are many varities used in Rice.I used Raw Rice to make sakara pongal.In temples,it will be served in 'Donnai' tradianally made from dried leaves knit together in a cup form and its a organic disposable cup.('LEAF CUP')or in plaintain leaves.


  • Raw rice-1 cup

  • Moong dhal-1/2 cup

  • Jaggery -1 1/2 cup as per your taste

  • Water -4 cup

  • Raisins(optional)

  • Cashewnut(optional)

  • Ghee -2 tblspn


Cook rice and dhal in a pressure cooker and keep aside.

Heat a kadai with little ghee and add cashew and raisins untill golden brown take away the cashew and raisins.

On the same kadai pour little water and add jaggery till it dissolve.

Add cooked rice and dhal to that and stir now and then till it blends.

Finally add cashew and raisins and pour some ghee if you want.


Even you can use milk one cup and reduce water to 3 cup it adds taste to the sweetness.

I made this as Neivedhyam for Shravan Shukravar its a month for God and Goddess.Everyday in this month is meant for one God or Goddess,I will post soon about shravan month in detail in my next post,now shared this to Sharmi's JFI-Rice hosted in her blog Neivedhyam.