Savatibija

Savatibija Upma

North Karnataka Dish

Savatibija is made of fine sooji dough and it is sun dried. It can be stored for 6 months.

Ingredients:

1 1/2 cups Savatibija

1 Onion chopped

2- 3 Green Chillies chopped

2- 3  spoons Chana Dal

1 spoon Mustard Seeds

1/2 inch Ginger crushed ( optional)

5 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1 spoon Lemon Juice

Salt

Oil

Method:

In a kadai, heat 1/4 cup oil on a medium flame.

Add mustard seeds, chana dal, ginger, onion, green chillies, curry leaves and saute well for 2 minutes.

Add 5 cups water to the mixture and salt.

When water starts boiling, add sautibija , coriander leaves and mix well and cook for 15 minutes.

Garnish it with lemon juice, freshly grated coconut and serve hot.

Dosa, Potato Sabzi and Pardi Payasa

Red Parboiled Rice added to Dosa.

Dosa Recipe

Ingredients :

2 cups Dosa Rice

1 cup Red Parboiled Rice

3/4 cup Urad Dal

3/4 cup Moong Dal

1/2 spoon Methi seeds

1/2 cup Poha 

Salt

Method:

Soak dosa rice and red parboiled rice in a vessel and keep it aside.

Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients and add poha while grinding.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt, it is ready to prepare dosa. 

Serve dosa with chutney or potato sabzi.

Pardi Payasa

Paradi

Pardi Payasa
North Karnataka Sweet Dish

Pardi is made of fine sooji/ chiroti rava.

Ingredients
1 cup Pardi
3/4 cup Sugar
3 - 4 Cardamom powdered
5 Cashewnuts
5 Raisins
4 Almonds ( chop into pieces)
1 - 2 spoon Ghee
1/2 cup Milk

Method
In a pan, heat 1 spoon ghee, roast almonds, cashew and raisins.
Add 4 cups water and once it starts boiling add pardi.
Cook pardi for 15 minutes on a medium flame.
Add sugar and cardamom, mix well and cook for 2 to 3 minutes.
Add milk and cook for 1 minute.
Pardi payasa is ready to serve.

Dal Makhani

Dal Makhani
Side Dish

You can make this for potluck or parties.

Ingredients
1 cup Black Urad Round/Black Gram Round
2 spoons Rajma/ Kidney Beans
2 Tomatoes
4 Garlic cloves crushed
1 Inch Ginger crushed
1 spoon Jeera
1 spoon Red Chilli Powder
2 spoon Masala Powder/ Garam Masala powder
1 spoon Butter
1 1/2 spoon Fresh Cream
Salt
Oil

Method
Soak black urad round and rajma in water for 6 - 8 hours or overnight.
Wash and drain the water and add fresh water and pressure cook in pressure cooker for 6 - 7 whistles.
In a mixer jar, grind tomatoes into a fine puree.
In a pan, heat 2 spoons oil, add jeera, ginger garlic paste, tomato puree, red chilli powder and cook for 2 minutes on a low flame.
Transfer cooked dal to the pan, add garam masala powder, 1/2 spoon butter and salt.
Cook for 15 - 20 minutes on a medium flame and stir in between.
Turn off the flame and add 1 1/2 spoon fresh cream and serve it with roti, naan, rice or chapathi.

Note
You can add 1/2 spoon more butter.

Alternanthera sessilis/ Hongonesoppu

Alternanthera Sessilis Sabzi/ Hongonesoppina Palya
Side Dish

Ingredients:

1/4 cup Green Gram/ Moong

1/4 cup Toor Dal

3 cup Alternanthera Sessilis/ Hongonesoppu

1 Onion chopped

2 Garlic cloves crushed

1 - 2 Green Chillies chopped

1 spoon Mustard seeds

1 spoon Turmeric powder

1 spoon Jeera

Coriander leaves chopped

2 spoons Coconut grated( optional)

Salt

Oil

Method:

In a pressure cooker, cook green gram, toor dal and alternanthera sessilis/ hongonesoppu  with 2 drops of oil for 3- 4 whistles.

Drain the water and keep it aside.

For seasoning, heat 2 spoons oil in a pan, add mustard seeds , jeera, garlic, onion, green chillies and saute well.

Add cooked green gram dal mix to it and mix well.

Lastly add turmeric powder,  salt, coconut and coriander leaves and cook for 1 minute.

Serve alternanthera sessilis/ hongonesoppu stir fry/ sabzi with rice, roti or ragi ball.

Note:

Water which is drained is used for making rasam.

Cluster Beans Sabzi
Side Dish

Ingredients

3 cups Cluster beans chopped

1/2 cup Green Moong

1 Onion chopped

2 - 3 Green Chillies chopped

1 Tomato chopped

1/2 spoon Mustard seeds

1/2 spoon Turmeric powder

1 spoon Masala powder

Salt

Oil

Method

Fry cluster beans with 2 spoons of oil on a medium flame for 5 mins.

Cook cluster beans and green moong in pressure cooker on a medium flame for 2 whistles.

In a vessel, heat 2 - 3 spoons of oil, for seasoning add mustard seeds, chopped onion, green chillies and tomato.

Now transfer cooked cluster beans into it and saute well. Lastly add turmeric powder, masala powder, 1/4  cup water, salt and cook for 5 mins.

Cluster beans Sabzi is ready to serve.

Tips:

You can add 2 spoons grated coconut for Cluster Beans Sabzi. 

Savatibija Payasa
North Karnataka Sweet Dish

Ingredients:

1/2 cup Savatibija

1/2 cup Sugar

1/2 cup Milk

1 spoon Ghee

3 Cardamom powdered

5 - 6 Cashewnuts

5 Raisins

Method:

In a tadka pan, heat 1 spoon ghee and roast cashew and raisins, keep it aside.

Boil 2 cups water in a vessel and add savatibija when water starts boiling.

Cook for 2 minutes and add sugar and milk.

Add cardamom and mix well and cook for 2 - 3 minutes.

Lastly garnish with cashewnuts and raisins and serve hot.

Note

Savatibija is made of fine sooji.