Ragi Manni

Ragi Manni

By  Chef Shantanu Gupte
From   India Unlimited

Prep: 2 hours

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: Karnataka

Key Ingredients:

A healthy sweet dish which is very popular in Karnatak

Ingredients

  • Ragi flour 1 cup
  • Ghee 2 tbsps
  • Coconut pasgte ½ cup
  • Jaggery, grated 1½ tbsps
  • Green cardamom powder 1 pinch
  • Dry fruits, chopped ½ cup
  • Strawberry crush for drizzling
  • Pistachios a few for garnishing
  • Chironji a few for garnishing

Methods

  • Heat ghee in a deep non-stick pan. Add ragi flour and saute till fragrant.
  • Add coconut paste and a little water, mix well and cook for some time.
  • Add jaggery and green cardamom powder, mix well till jaggery melts. Cook till thick.
  • Add dry fruits and mix well.
  • Grease small bowls with ghee and fill them with ragi manni. Keep the bowls in the refrigerator to set.
  • Demould and arrange them on a serving plate, drizzle strawberry crush all around them, garnish with pistachios and chironji and serve.

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Sagu

Sagu

By Chef Shantanu Gupte
By India Unlimited

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Mithai

Type: Karnataka

Key Ingredients:

  • French beans
  • Potato
  • Mushrooms
  • Carrot
  • Coconut

This vegetable preparation is full of flavour and taste and goes well with paranthe as well as rice

Ingredients

  • French beans 4 to 5
  • Medium potato 1
  • Button mushrooms 6 to 8
  • Medium carrot 1
  • Oil 3 tbsps
  • Medium onions 2
  • Green chillies 2
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Green cardamoms 5
  • Cloves 5 to 6
  • Star anise 1 to 2
  • Coriander seeds 1 tsp
  • Cinnamon sticks 2 one-inch sticks
  • Dried red chillies 3
  • Poppu seeds (khuskhus) 3 tsps
  • Asafoetida 1 pinch
  • Fresh coconut, scraped ½ cup
  • Sambhar masala 2 tsps
  • Medium tomato 1
  • Rice flour 1½ tbsps
  • Salt to taste
  • Black pepper powder 1 tsp
  • Mustard seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Cumin seeds 1 tsp

Methods

  • Chop onion, green chillies, French beans, potato, mushroom and carrot. Heat 2 tbsps oil in a deep non-stick pan, add all the chopped vegetables and saute.
  • Add turmeric powder and red chilli powder and mix well.
  • Heat another non-stick pan, add green cardamoms, cloves, star anise, coriander seeds, cinnamon, dried red chillies, poppy seeds, asafoetida, coconut and sambhar masala and roast till fragrant.
  • Cool slightly and put into a mixer jar, add a little water and grind into a fine paste.
  • Chop tomato and add to the vegetables in the 1st pan and mix. Saute till the tomato turns pulpy.
  • Add ground paste, rice flour and a little water and mix well.
  • Add salt and black pepper powder and cover and cook for 3-4 minutes.
  • Heat remaining oil in a small non-stick pan, add mustard seeds, fenugreek seeds, asafoetida and cumin seeds and let the seeds splutter. Add this tempering to the sagu and cover immediately to trap the flavours.
  • Transfer into a serving bowl and serve hot.

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Rice and Zucchini Patties

Rice and Zucchini Patties

By Chef Rakesh Sethi
By Tea Time

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Mithai

Type: Karnataka

Key Ingredients:

  • Cooked rice
  • Zucchini
  • Creamed corn
  • Onion
  • Fresh parsley
  • Breadcrumbs
  • Eggs

Rice, corn and zucchini mixed together to make delicious patties

Ingredients

  • Cooked rice 1½ cups
  • Zucchini, coarsely grated 300 gms
  • Creamed corn ½ cup
  • Medium onion, finely chopped 1
  • Fresh parsley, chopped 1 tbsp
  • Breadcrumbs 1 cup
  • Salt to taste
  • Eggs 2
  • Oil 2 tbsps
  • Tomato sauce to serve

Methods

  • Take rice, corn, zucchini, onion, parsley, breadcrumbs, salt and eggs in a mixing bowl and mix well.
  • Dampen your hands, divide the mixture into equal portions and shape each into a round patty.
  • Heat sufficient oil in a non-stick pan, keep the patties in it and shallow-fry, turning sides, till both sides are evenly cooked and golden. Drain on absorbent paper.
  • Arrange the patties on a serving platter and serve hot with a bowl of tomato sauce.

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Russian Tea

Russian Tea

By Chef Rakesh Sethi
By Tea Time

Prep: 15 minutes

Cook: 10 minutes

Method: Easy

Course: Mithai

Type: Karnataka

Key Ingredients:

  • Black tea decoction
  • Orange
  • Lemon
  • Cinnamon
  • Cloves
  • Castor sugar
  • Pineapple juuice

Amalgamation of myriad flavours, a cup of this tea will pep you up instantly

Ingredients

  • Black tea decoction 2 cups
  • Medium orange 1
  • Large lemon 1
  • Cinnamon 3 two-inch sticks
  • Cloves 2 to 3
  • Castor sugar 6 tsps
  • Pineapple juice 1 cup
  • Orange slices 4

Methods

  • Boil 1 cup water in a non-stick pan. Cut orange and lemon into small pieces and put into the pan.
  • Add cinnamon sticks and cloves and boil for about 5-6 minutes. Strain into a bowl and cool.
  • Add castor sugar, pineapple juice and black tea decoction and mix well.
  • Transfer into a jug and then pour into 4 serving cups.
  • Decorate the rims of the cups with an orange slice and serve.

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Sannas

Sannas

By Chef Rakesh Sethi
By Tea Time

Prep: 12 hours

Cook: 20 minutes

Method: Easy

Course: Mithai

Type: Karnataka

Key Ingredients:

  • Rice
  • Toddy
  • Scraped fresh coconut
  • Castor sugar

Sweet idlis topped with sweet coconut mixture

Ingredients

  • Rice, soaked for 4 hours 2 cups
  • Toddy/palm tree juice 150 ml
  • Fresh coconut, scraped 2 cups
  • Salt to taste
  • Castor sugar 1 cup

Methods

  • Put rice, toddy, 1 cup coconut, salt and ½ cup castor sugar in a blender jar and grind into a coarse batter. Transfer the batter into a bowl and keep it in a warm place to ferment overnight.
  • Heat sufficient water in a steamer. Grease idli moulds.
  • Pour a ladle of batter into each mould, keep them in the steamer and steam for 10-15 minutes.
  • Mix remaining castor sugar and coconut in a separate bowl.
  • Take the idli moulds out of the steamer, cool slightly and demould them.
  • Coat each idli with some the coconut-sugar mixture, arrange them on a serving platter and serve.

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