Sagu

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Karnataka

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.
Beetroot Pachdi

Beetroot Pachdi

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Karnataka

Key Ingredients:

  • Beetroots
  • Scraped coconut

A refreshing side dish, it is flavourful and tasty too

Ingredients

  • Beetroots, peeled and grated 1 cup
  • Ginger, chopped 1 tsp
  • Green chilli 1
  • Dried red chillies 2
  • Cumin seeds ½ tsp
  • Mustard seeds ½ tsp
  • Curry leaves 4 to 5
  • Turmeric powder ½ tsp
  • Fresh coconut, scraped 1½ tbsps
  • Coconut oil 1½ tbsps
  • Yogurt 3 tbsps
  • Salt to taste

Methods

  • Heat a non-stick pan, add beetroot and a little water and cook for some time.
  • Put ginger, green chilli, red chillies, cumin seeds, mustard seeds, curry leaves, turmeric powder, coconut and a little water in a mixer jar and grind to a paste.
  • Add this paste to beetroot. Rinse the mixer jar with a little water and add it to the beetroot mixture and mix well. Cook for 2-3 minutes.
  • Heat coconut oil in a small non-stick pan, add mustard seeds, cumin seeds and curry leaves and saute till the seeds splutter. Add this tempering to the beetroot pachdi and mix well.
  • Transfer into a bowl, add yogurt and salt and mix well. Serve.
Cherupayar Payasam

Cherupayar Payasam

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Main Course

Type: Karnataka

Key Ingredients:

  • Split skinless green gram (dhuli moong dal)
  • Coconut milk
  • Jaggery

A must in the Onam menu, this is a dal payasam which the locals of Kerala love

Ingredients

  • Split skinless green grams (dhuli moong dal) 1 cup
  • Coconut milk 1 cup
  • Jaggery (gur), grated 3 tbsps
  • Ghee 2 tbsps
  • Green cardamom powder ½ tsp
  • Dried ginger powder (soonth) ½ tsp
  • Dried coconut, grated 1 tbsp
  • Cashewnuts 8
  • Coconut cream to drizzle

Methods

  • Melt jaggery in a non-stick pan with little bit of water.
  • Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
  • Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
  • Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
  • Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
  • Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
  • Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.
Chicken Farcha

Chicken Farcha

Prep: 2 hours

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Karnataka

Key Ingredients:

  • Chicken drumsticks
  • Eggs
  • Breadcrumbs

A popular Parsi deep-fried chicken drumsticks

Ingredients

  • Chicken drumsticks 7 to 8
  • Red chilli paste 2 tbsps + 1 tsp
  • Browned onion paste 2 tbsps
  • Salt to taste
  • Black pepper powder 1 pinch
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Coriander powder 2 tsps
  • Cumin powder 1 tsp
  • Oil 3 tbsps + for deep frying
  • Lemon juice 1 tbsp
  • Fresh coriander leaves, chopped 2 tsps
  • Breadcrumbs 1 cup
  • Eggs 2

Methods

  • Make some incisions on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
  • Heat remaining oil in a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
  • Add the marinated chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
  • Add some coriander leaves and turn off the gas.
  • Heat sufficient oil in a kadai.
  • Take breadcrumbs in a bowl and roll chicken drumsticks in it till they are well coated.
  • Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.
  • Serve hot along with the gravy if any left.
Goshtaba

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Karnataka

Key Ingredients:

  • Mutton mince (keema)

A popular Kashmiri mutton dish

Ingredients

  • Mutton mince (keema) 250 gms
  • Egg white 1
  • Salt to taste
  • Red chilli powder 1 tsp + to sprinkle
  • Black cardamom seeds ½ tsp
  • Mustard oi 1 tsp
  • Ghee 1½ tbsps
  • Browned onion paste 2 tbsps
  • Cumin seeds ½ tsp
  • Black pepper powder 1 tsp
  • Fennel powder 1 tsp
  • Cinnamon powder 1 tsp
  • Cloves, crushed ½ tsp
  • Black cardamom powder ½ tsp
  • Green cardamom powder ½ tsp
  • Coriander powder 1 tsp
  • Dried fenugreek leaves (kasuri methi) powder 1 tsp
  • Yogurt, whisked 2 tbsps
  • Fresh coriander leaves, chopped 2
  • tsps

Methods

  • Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
  • Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
  • Put black pepper powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
  • Divide the mutton keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
  • Take out the muslin cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and red chilli powder and serve hot.
Irachi Ishtew

Irachi Ishtew

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Karnataka

Key Ingredients:

  • Boneless chicken
  • Coconut milk

Famous Kerala speciality – the combination of appam and ishtew is just too irresistible

Ingredients

  • Boneless chicken, cut into medium cubes 250 gms
  • Coconut oil 2 tbsps
  • Green cardamoms 6
  • Cloves 7 to 8
  • Black peppercorns 12 to 15
  • Star anise 3
  • Cinnamon 2 one-inch sticks one-inch sticks
  • Bay leaves 3
  • Fennel seeds 1 tsp
  • Medium onions, sliced 1½
  • Ginger, sliced 1 inch
  • Garlic cloves, sliced 4 to 5
  • Green chillies, chopped 3
  • Curry leaves 8 to 10
  • Salt to taste
  • Carrots, peeled and diced ¾ cup
  • Thin coconut milk 1 cup
  • Thick coconut milk ½ cup
  • Potatoes, peeled, cubed and deep fried 1 cup
  • Garam masala powder ½ tsp
  • Cumin powder ½ tsp
  • Dried fenugreek leaves (kasuri methi) 1 tsp
  • Coconut cream 1 tbsp

Methods

  • Heat coconut oil in a deep non-stick pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, onions, ginger, garlic, green chillies, curry leaves and salt and saute till fragrant.
  • Add carrot and chicken pieces and mix. Add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
  • Once the chicken is cooked, add potato cubes and mix.
  • Mix together thick coconut milk, garam masala powder, cumin powder, salt and dried fenugreek leaves, add to the pan and mix well.
  • Add coconut cream and mix well. Transfer into a serving bowl and serve hot with appams.