Puffed Rice Ladoo

Ingredients required

Puffed Rice - 2 litres
Powdered Jaggary - 500 gms
Rice Flour - a fistful
Dry Coconut - Half
Roasted peanuts - 150 gms
Cardamom powder - 150 gms

How to prepare Puffed Rice Ladoo

Take powdered jaggery in a vessel, add two litres of water to it and place on oven. Add
cardamom powder, grated coconut and roasted peanuts. Mix all the contents well and lower from fire. Add the puffed rice. When the mixture cools a little, smear your palms with a little rice flour and shape the mixture balls.

Tasty Puffed Rice Ladoo is ready to serve

Wheat Halwa

Ingredients required

Wheat - 1 kg
Sugar - 1 kg
Almonds - 100 gms
Cardamon - 5 gms
Raisins - 50 gms
Ghee - 200 gms
Milk - 1 litre
Saffron - a few strands

How to prepare Wheat Halwa

Wash the wheat and soak it in a vessel full of water for half a day. The next day, grind the wheat. In a sieve, separate the wheat chaff from the wheat milk. Pour the wheat milk into a vessel. Add to it, the saffron strands [soaked in milk], sugar, milk, ghee, cardamom powder and let it cook on a low flame. Blanch the almonds in hot water and make a paste. Add this paste to the wheat mixture. Keep stirring so that the sweet does not stick to the pan. When the mixture chickens, add roasted raisins and cashews and keep down from the oven.

Wheat Halwa is ready to serve

Badam [Almond] Halwa

Ingredients required

Almonds - 200 gms
Sugar - 200 gms
Ghee - 200 gms
Saffron - 1 spoon
Cardamon - 5 gms
Milk - 250 gms

How to prepare Badam [Almond] Halwa

Take some water in a vessel. Put in the almonds and bring to boil. Drain the water and pound the almonds to a paste in a pestle. Put the almond paste into the pan, add sugar and put it on the oven. After a while, add the saffron strands [soaked in milk] to it. Keep stirring till the mixture attains the consistency of dosa batter. Add hot ghee to it and then add cardamom powder and roasted raisins and cashews nuts. Lower from flame after the mixture thickens.

Tasty and delicious Badam [Almond] Halwa is ready to eat.

White Pumpkin Halwa

Ingredients required

White Pumpkin - 2 kgs
Sugar - 1 kg
Milk - 1 litre
Ghee - 250 gms
Raisins & Cashew Nuts - 100 gms
Cardamon - 5 gms

How to prepare White Pumpkin Halwa

Peel the outer layer of the pumpkin. Grate the inner tender portion. Keep the milk in a vessel on oven. Add the grated pumpkin when the milk is about to boil. When the pumpkin is cooked and becomes tender, add sugar, cardamon powder, roasted raisins and cashew nuts. Next add the saffron colour and remove from the oven.

White Pumpkin Halwa is ready to eat.

Rice Kesari Bhath

Ingredients required

Rice - Half kg
Sugar - 250 gms
Ghee - 100 gms
Cardamom powder - 1 tea spoon
Kesari, Kesari colour - 1 tea spoon
Raisins & Cashew nuts - 50 gms

How to prepare Rice Kesari Bhath

Wash the rice. Pour enough water for the rice to cook and place on the oven. When the rice is partially cooked, add ghee and sugar to it. After a while, add saffron [Kesari] colour. Add roasted raisins and cashew nuts and cardamom powder and mix well. Remove from the oven when the rice has been cooked well. This Rice Kesari Bhath has to be slightly we tery as rice tends to thicken fast when cooled.

Rice Kesari Bhath is ready to eat.

Kesari Bhath

Ingredients required

Chirotti Rava [Soji] - 250 gms
Sugar - 100 gms
Rasins & Cashew nuts - 25 gms
Saffrom Strands - 1 tea spoon
Cardamom - 8 nos.

How to prepare Kesari Bhath

Fry the rava in a little chee. Take enough water in a pan for the rava to cook. Pour rava when water starts boiling. After the rava is cooked, add sugar, roasted raisins and cashe nuts, saffrom colour and cardamon powder. Mix them well and remove from fire.

Kesari Bhath is ready to eat.

Carrot Halwa

Ingredients required

Carrot - 500 gms
Sugar - 250 gms
Milk - Half litre
Ghee - 100 gms
Raisins & Cashew nuts - 25 gms
Saffron strands - 1 teaspoon
Cardamon - 8 nos.

How to prepare Carrot Halwa

Wash the carrots. Peel and grate them. Put the grated carrot in half litre milk and place the vessel on a oven. When the carrot becomes tender, add ghee, sugar and raisins and cashews already roasted in ghee, cardamom powder and mix well. When it attains a semi-solid consistency, remove from the oven.

Carrot Halwa is ready to eat

Rava [Soji] Halwa

Ingredients required:
Chirotti [fine] Rava - 100 gms
Sugar - 100 gms
Ghee - 2 tea spoons
Raisins & Cashew nuts - 25 gms
Cardamon - 8 nos.

How to prepare Rava [Soji] Halwa

Heat 2 spoons of ghee in a frying pan, add rava to it and fry. Add just enough water for rava to cook and keep stirring. When the rava is cooked, add sugar and cardamon powder, remove from flame. Dress it with the raisins and cashews roasted in ghee.

Rava [Soji] Halwa is ready to eat.

Hasi Majjige

Ingredients required to prepare Hasi Majjige

Hurikadale - 1/2 cup
Coconut - 1/4 cup
Jeera - 2 tsp
Asafetida - Pinch
Green chillies - 5
Coriender leaves
Curds - 1/4 ltr

How to prepare Hasi Majjige

Grind all the above ingredients and add curds and salt season with mustard

Nuchina Unde

This is another most favourite among the people of Karnataka.

Ingredients required to prepare Nuchina Unde

Thoor dal - 1/2 cup (soaked 2 hrs before preparation)
Green chillies - 5
Coriender leaves
Asafetida pinch
Coconut 1/2 cup

How to prepare Nuchina Unde

Grind all the above ingredients and steam like how you steam Idly Then eat it with Hasi Majjige.

Bende Kayi Gojju

This is a typical and simply delicious side dish, suitable for Chapathi, Dose and even one can prepare and have this along with their dinner and supper as an side dish. This is very popular and most favourite among the people from Karnataka.

Ingredients require to prepare Bende Kayi Gojju

Coconut - 1/4 cup
Mustard - 1 1/2 tsp
Asafoetida - pinch
Til - 2 tsp
Green Chillies - 5
Tamarind (Soaked) - Lime size
Hurikadale - 1/4 cup
Turmeric - 1/2 tsp
Jaggery as per taste
Salt as per taste

How to prepare Bende Kayi Gojju

Cut Bendi into small pieces and fry then add all the ingredients expect salt and jaggery, to paste then add the grinded paste to the fried bende to add little water an add jiggery and salt then cook for 5 minutes season with mustard.

This will go well with chappathi

Onion Chutney

Ingredients for Onion Chutney

Onion - 1/4 kg
Red Chilies - 6
Menthe Seeds - 1/2 tsp
Copra - 1/2 cup
Tamarind small ball
Salt as per taste
Jaggery as per taste
Oil

Method of preparing Onion Chutney

Fry Onion and keep aside then fry menthe and chilies later grind all the ingredients with out adding water later heat oil in a pan add mustard seeds then fry the paste till raw smell goes then allow to cool and put in air tight container. You can store till one month

Coriander Rice

Ingredients for Coriander Rice

Coriender leaves - 1 cup
Urddal - 2 tsp
Jeera - 1 tsp
Asafoetida - pinch
Coconut - 1 Cup
Green Chilies - 6 to 8
Cashew nuts (soaked in water) 10
Mustard and Red chilies for seasoning
Rice - 2 cups
Oil - 3 Tsp
Salt to taste


Method

Roast urddal and Jeera, grind ½ cup coriander leaves,roasted jeera and urddal, green chillies, asafetida, grated coconut to fine paste then take kadai and heat oil and season mustard & red chilies add the coriander paste fry till raw smell goes then add rice and salt mix well decorate with coriander leaves.serve hot

Cluster Beans Palya

Ingredients for Cluster beans palya

Cluster beans 1/4 kilo

Bengal gram 3tsp

Green chilies 4 to 5

Coriander leaves

Asafetida a pinch

Turmeric a pinch

Coconut ¼ cup

Oil

Mustard 1 tsp, salt

How to prepare

Soak Bengal gram 1hr then grind Bengal gram, and above ingredients to fine paste

Except vegetable. cut the cluster beans and wash mix with the grinded mixture by adding salt. Later steam the entire mixture and season with mustard.

This goes well with chappathi.