|
|
| BisibeleBath/Kadambam 
Bisibelebath/Kadambam/Nalagari Sadu | Ingredients:
1 Cup of Basmati Rice
1 Cup Toor Dal (Split Pigeon Peas)
1/8 teaspoon asafoetida (peringayam or hing)
1/3 Cup Olive Oil
1 Teaspoon Mustard Seeds
3 Tablespoons of Nalagari Pudi 1 Inch Cinnamon Stick
2 Tablespoon of Salt
Vegetables - 1 Potato, French Beans(Kolkai) 20 Strings, 1 Cut Carrot,
1 Cup Baby Peas, 1 Small Onion, Tomato (Campari) 6 Method
Cook Toor Dal in 2 to 3 Cups of Water in a Big Steel Pot.(Pathre)
Keep on adding Cut Potato, Cut French beans, Peas, Cut Carrot and Rice.
After everything comes to Boil keep it on a low flame and add
Nalagari Pudi, Cinnamon Stick, Salt Stir Well and close the Lid.
Allow all this to Steam for about 15 to 20 Minutes.
Keep checking in between and stir if required, and add water.
Grind Tomatos with 1 cup of water and add the Tomato Juice to the Pot.
Stir well and let it to cook for 5 more minutes.
In a Seasoning spoon add Olive Oil, Mustard Seeds, Asafoetida.
After the Mustard Seeds Splutters add Onions and fry a bit more till
it becomes brown.
Switch off the Stove on which the Seasoming is being done, Stir well and add it to the Main Pot while stirring.
Add Cilantro and it is ready to serve hot. (Bisi) |
_______________________________________________________________________________________________________ DhadiOdhanam 
Dhadiodanam | Ingredients:
2 Cups Cooked Plain Rice (Saadu) -(See Plain Rice Section)
1 Cup Plain Yoghurt -(See Plain Yogurt Section)
1/2 Cup Half&Half
1 Small Shoot Slice Ginger
2 Green Thai Chillies
2 Twigs Cilantro
1 Tea Spoon Kadale Parp(Gram Dal)
1 Table Spoon Pieces of Cashews
1/2 Tea Spoon Mustard Seeds
Pinch of Asafoetida
1 Tea Spoon of Olive Oil
Salt to Taste
Method:
Put Cooled Plain Rice in a Mixing Bowl
Add Salt, Yoghurt and Half&Half.
Add Chopped Ginger, Cilantro, Green Chiliies to the Bowl
Heat Olive Oil in a Seasoning Spoon with Medium flame.
Add Mustard Seeds, Kadale Parapu, Cashews and heat
till the Mustrad Seeds Splutters and Add it to Bowl.
Stir Well. It is ready to Serve. |
_________________________________________________________________________________________________________________________ Kadag Ogare 
Kadag Ogare | Ingredients: 1 TableSpoon Mustard seeds (Kadag)
1/2 Cup Tamarind Juice (Tamarind soaked in Water and Squeezed)
1 Cup Rice
1 Teaspoon Kadale Parp (Chana Dal)
1 TeaSpoom Ulathu Parp (Black Gram Dal)
1 TableSpoon Peanuts (Kadle Kai)
1 TableSpoon Raw Cashews
1 TableSpoon Dessicated Cocunut (Copri)
2 Twigs Curry Leaves
5 Red Chillies
1/2 Cup Olive Oil
Pinch Turmeric
Pinch of Asafoetida
Salt to taste
Water Sufficient Quantity Method: Cook Rice with 1 Cup Water and set aside.
Gind Smoothly Mustard Seeds, Chillies, Coconut with Tamarind Juice.
In a Non-stick Sti rfry Pan heat olive oil on Medium Flame.
Add Mustard seeds and wait till it splutters.
Add Kadale Parp, Ulathu Parp, Peanuts, Cashews, Turmeric, Curry Leaves.
Add the Cooled Rice, Salt and stir well.
Switch off the stove and let it be for some time until
everything incorporates.
Kadag Ogare is ready to be served. |
_________________________________________________________________________________________________________________________ Lemon Rice(YelamChanga Ogare) 
Lemon Rice | Ingredients: 1 Cup Basamati Rice
1 Cup Water
4 Green Chillies/1 TeaSpoon Red Pepper Flakes
1 TeaSpoon Salt
1/2 Cup Olive Oil
1 Inch Ginger Root Grated
2 Twigs Cilantro
2 Twigs Curry Leaves
1 TeaSpoon Kadale Parp (Chana Dal)
1 TeaSpoon Uluthu Parp (Urad Dal)
1 TableSpoon Peanuts
1 TableSpoon broken Cashews
1 Teaspoon Mustard seeds
Juice of 1 Big Lemon
1 TeaSpoon Copra (dessicated Coconut) - Optional
Pinch of Turmeric Powder
Pinch of Asafoetida Method: Cook Rice in Electric Cooker/ Microwave/ Direct Stove
with Water
Chop Green Chillies and set aside.
Heat Olive Oil in a Saute Pan on Medium flame.
Add Mustard Seeds and wait until it splutters.
Add Peanuts, Kadale Parp, Uluthu Parp, Cashews,
Turmeric, Ginger, Green chillies and stir
until it becomes golden brown and switch off the stove.
Add Curry Leaves, Hot Rice, Salt, Lemon, Copra, Cilantro and stir gently.
Lemon Rice is ready and Yummy. |
________________________________________________________________________________________________________________________ Manga Ogare 
Cut Manga/Raw Green Mango and Thai Chillies | 
Ground Manga with Coconut and Chillies Seasoned | 
Manga Ogare | Ingredients: 1 Whole Green Raw mango
1 Cup Rice
1 TeaSpoon Mustard seeds
1 Teaspoon Kadale Parp (Chana Dal)
1 TeaSpoom Ulathu Parp (Black Gram Dal)
1 TableSpoon Peanuts (Kadle Kai)
1 TableSpoon Raw Cashews
1/2 Cup Dessicated Cocunut (Copri)
2 Twigs Curry Leaves
5 Red Chillies
1/2 Cup Olive Oil
Pinch Turmeric
Pinch of Asafoetida
Salt to taste
Water Sufficient Quantity Method: Cook Rice with 1 Cup Water and set aside.
Peel Mango and discard the seed. (Kotte/ootte).
Chop into small pieces and grind Coarsely by adding a little Water
along with Chillies and Coconut.
In a Non-stick Sti rfry Pan heat olive oil on Medium Flame.
Add Mustard seeds and wait till it splutters.
Add Kadale Parp, Ulathu Parp, Peanuts, Cashews, Turmeric, Curry Leaves.
Add the Cooled Rice, Salt and stir well.
Switch off the stove and let it be for some time until
everything incorporates.
Manga Ogare is ready to be served. |
________________________________________________________________________________________________________________________ Puliyogare - Easy (Non Traditional)  Puliyogare | INGREDIENTS: 2 table spoons of MTR puliyogre dry mix Olive oil 1/3 rd cup Handful of raw whole peanuts Curry leaves 1 twig 1 cup of Basmati Rice or any other preferred 1 cup of water Method: Cook Rice in a microwave cooker with two cups of water
Make sure rice is not sticky
Pour Olive Oil in a dry Pan and heat Slow
Add peanuts and stir until it is slightly brown
Add puliyogre powder, curry leaves, rice to the Pan and stir well.
Salt if required and Ground black pepper puliyogre is ready to serve - done in a Jiffy |
___________________________________________________________________________________________________________________________ Uland Ogare  Uland Ogare | Ingredients: 1 cup of rice Basmati or any kind.
1 cups of water.
2 Table spoons Split White Urad Dal.(Ulathu Parp)
1 Table Spoon Dry Copra (Dessicated Coconut) Grated.
1/2 Teaspoon Cumin Seeds.
2 Medium Dry Red Chillies.
10 Black Pepper Corn (Malagu)
Pinch of Turmeric Powder.
Pinch of Asafoetida.
1/3 Cup Olive oil.
1/2 Lemon.
1/2 Teaspoon Salt / To Taste.
Handful Raw Broken Cashews.
1 twig Curry leaves.
1/2 Teaspoon Mustard Seeds. Method: Lightly Dry Roast Urad Dal, red Chillies, Cumin Seeds, Black Pepper
on Medium Heat.
Cool and Dry Grind Using a Coffee Grinder that is Specially Meant
for Grinding Masalas and set aside. The Uland Ogare Pudi is ready.
(This is NEVER used for Grinding Coffee Beans) Cook rice in a Microwave/Electric cooker by adding 1 cup of water.
Make sure rice is not sticky.
Pour oil in a dry pan with low heat.
Add Mustard Seeds and Wait Until it Splutters.
Add Cashews and stir until it is slightly brown.
Add Uland Ogare powder, Turmeric Powder, Asafoetida, curry leaves
Cooked Rice, Salt and stir well.
if you feel like it needs more salt and black pepper sprinkle some.
Add Lemon Juice when your are ready to Serve Uland Ogare.
Uddina Appla goes well with Uland Ogare |
___________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________ | |
|