MYSORE PAK

 Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysuru,   one of the major cities in the Indian state of Karnataka. Invented at Amba vilas palace  mysuru in 1935 by palace cook Kakaasura madappa.

 Mysore pak was first prepared in the kitchens of the Mysore Palace. It is made of ghee, sugar, gram flour or besan flour and often cardamom.

It is traditionally served in weddings and other festivals of southern India and is very popular in baby showers as well. Pakka or extreme sweet, refers to the sticky sugar syrup obtained by simmering sugar with equal amount of water.

It is hard when used with less ghee, soft when made with lots of ghee.

It is cut into squares or rectangles & yellow to light brown colour due to roasted gram flour, very little water is used in the preparation. 

 

 

MAVINAKAYI CHITRANNA

Mavinakayi Chitranna Recipe is a delicious and slightly tangy Karnataka Special Dish. 

It is made up of rice & green mangoes & also can be made without onion & garlic. 

A tasty receipe which can be served for lunch with chutney,Raita & papad. Simple receipe during festive time & also for picnics. It is made at the time of Ugadi festival. 

Seasonings : Mustard seeds ,peanuts,turmeric powder, green chilli, chanadal, hing,  uraddal, curryleaves, salt to taste garnish with little coriander leaves.

Summer feels incomplete without having raw mango with salt, chillipowder & lime tempering,remembering my school days of having mango with friends. 

Vangibath Rice

Vangibath is a South Indian dish that originated in Karnataka, it is also known as Egg plant, Aurbengine. Vangibath is also made with green capsicum. It can be made without onion & garlic. Vangi means brinjal/eggplant/baingan and bath means rice. Vangibath is a rice variety which can be served with raita (mosaru bajji in kannada).

The plant species is believed to have originated in India, where it continues to grow wild,or in Africa. It has been cultivated in southern and eastern Asia since prehistory.

This is such an easy lunch box recipe when you have the Masala ready. Being this simple, it can be easily made in large quantities for picnics and potlucks too.

Seasonings : Mustard seeds, lentils (chana dal & Urad dal),curry leaves ,coriander to Garnish.

 

 

Akki Roti - Rice flour roti

Akki rotti is a well known delicious dish in Karnataka, made for breakfast or evening dinner . It is SouthIndian Pan cake made of rice. It can be eaten plain or any vegetables can be added.

 They are spread on a plantain leaf or grease paper & cooked on a Pan.

 It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. Sliced onions, jeera, chopped green chillies, cilantro (coriander) can also be added while kneading the dough. Oil is spread over a tawa. A small amount of oil is spread over it and the tawa is placed over heat till the rotti turns golden brown. 

Akki rotti is served hot and is eaten along with chutney. Small amount of butter with akki rotti is also preferred. 

 

Lemon rice - Nimbehanu Chitharana

Lemon Rice also known as Nimbehanu Chitranna is a rice-based dish widely prepared in South India. It is comfortable food for travelling, because it stays fresh for longer time and can be consumed even after 6 hours. 

It is prepared by mixing cooked rice with a special seasoning called Oggarane.

Seasoning of mustard seeds, lentils fried ( chana dal & urad dal ) ,peanuts , curry leaves, green chillies, salt & lemon juice . Added Turmeric powder gives Chitranna its yellow color. Made in many festivals and occassions, the dish is especially popular in the south Indian state of Karnataka, where it has become a part of the daily diet. Served with Coconut chutney, pickle, sandige or tarkari palya.

Ragi Mudde - Finger millet

Ragi is mentioned in India by the ancient Sanskrit writers who refer to it as ‘Rajika’.

History says, ragi was first cultivated in Hallur region of Karnataka in the later Iron Age and has remained as one of the staple food choices of Karnataka since then. Ragi is also a widely grown annual plant in the arid areas of Africa and Asia.

Ragi Mudde is a multi nutrients & Mudde means lump or Hittu - i.e. flour a wholesome meal in the state of Karnataka, India.  It is mainly popular with the rural folk of Karnataka. It is also known as kali in Tamilnadu & ragi sangati in Andhra.

It is made up of only 2 ingredients Ragi flour & water.

Ragi Mudde is traditionally eaten with saaru (made of greens with sprouted grams or vegetables), but can also be eaten with yogurt or butter milk. . "Ragi Mudde-Bassaru" is a popular combination among the farming communities in Karnataka. Ragi mudde is rich in the same nutrients that are found in Finger millet - namely fibre, Calcium, and Iron.

A tablespoon of Ragi flour is first mixed with water to make a very thin paste and later added to a thick vessel containing water on a stove . As this mixture boils and reaches the brim of the vessel, ragi flour is added which forms a mound on top of boiling water. The flour is allowed to cook in  medium flame. Later with the help of a wooden stick , the flour is beaten to a smooth dough like consistency with no lumps. Thus prepared Ragi balls are broke down into smaller balls using fingers and swallowed hot dipping them in saaru, chutney or gojju . 

 

Bisibelebath

BISI BELE BATH is a mild spicy ,tangy rice based dish - Orgin of Karnataka, India.

Many people  are doing in different ways now a days.

It means bisi (hot) ,bele (lenthils) , bath (rice) , Bisi bele bath which translates to hot lenthil dish in kannada language, is a wholesome meal.

It is orginated in the Mysore palace & Vellore fort its spread across the states.
It includes Toor dal ,ghee , Asafoetida ,Tamarind water ,curry leaves & vegetables like carrot, beans, potato and spicy masala powder has unique flavour & taste.

Served hot with appala ,boondi ,chips ,potato chips & Raita (curd) and this dish is commonly found in restaurants that serve the Udupi Cuisine.

Bisi bele bhath was invented in the Mysore Palace 300 years ago as a vegetable free piping hot dish. A Kannada writer, K.T. Acharya, has traced the bath to a 10th century dish called Kattaogara. The Kattogara, he says in his book, “A Historical Dictionary of Indian Food,” was rice mixed with ghee, salt and garlic.

Ragi Rotti - Finger millet

Ragi rotti is a healthy breakfast food of the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi (Finger millet) flour. Ragi is rich in Iron, fibre & calcium . The ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. 

While making the dough, sliced onions and carrots, chopped coriander & cumin seeds can also be added for taste. Oil is neatly spread over banana leaf or grease paper & then into tawa. 

A small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. Ragi rotti is served hot and is eaten along with chutney & curd.