Lemon Rice /Chitranna Recipe

The state of Karnataka in India is known for the variety of Rice preparations. One of the easiest and simplest to make is what is known as Lemon Rice or Chitranna. It is served on all auspicious occasions as well as an in the temples.

Ingredients :

  • 125 gms rice
  • 4 green chillies slit
  • A small bowl of coconut grated
  • Half of a large lemon
  • A pinch of Haldi /Turmeric.
  • 2 tsps Ghee/clarified butter
  • 2 tsps Oil
  • 1 red chilly crushed
  • 2 sprigs curry leaves
  • 1 tsp Mustard
  • 1tsp Urad dal/Black Gram Dal
  • 1 tsp Chana dal/Bengal Gram Dal
  • 3 tbsps Peanuts
  • Coriander leaves

Method :

Cook rice with a tsp of Ghee and salt. It should be a little firm to touch. Heat ghee and oil. Add the mustard and after it splutters add the urad dal and chana dal. Roast to a golden brown. Drop in the slit green chillies. Toss. Add the crushed red chilly. Drop in the peanuts and toss for a couple of minutes. Add the curry leaves and mix well. Add the rice, turmeric powder, lemon juice and salt. Mix thoroughly and heat well. Garnish with grated coconut and coriander leaves. Serve with a Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Undi / Rice Dumplings-2 Recipe

The traditional Undi or rice dumplings are seasoned with Mustard seeds, Urad dal/Black Gram Dal , and Methi seeds/Fenugreek. Here I have added finely grated ginger, along with some finely chopped coriander leaves and grated carrot. A nice change from the usual ones. Posting the link of the Undi recipe below.

Undi/ Rice Dumplings Recipe

To the above measurement add one finely grated carrot, two inch piece of finely grated ginger and finely chopped coriander leaves after preparing the dough. Then roll out balls and steam as mentioned in the recipe above.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Curd Rice Recipe

A comfort meal for most Indians is the Curd rice. Mosaranna, Thayir saadam, Bakala Bhath, Dahi Bhath as it is called in the various regions of India, it is eaten at the end of a meal. Curd being a probiotic, helps in digestion and this is one item which one finds on every menu in a South Indian household everyday. The seasoning varies depending on the preference.

Ingredients :

  • 100 gms rice
  • 4 tbsps grated coconut
  • 2 green chillies
  • 1inch piece of ginger
  • 1 tbsp Ghee/ clarified butter
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal/Black gram Dal
  • 1 tsp Jeera/Cumin seeds
  • 3 sprigs curry leaves
  • 1 broken Dry red chilly
  • Coriander leaves
  • Pomegranate seeds
  • Thick set curd as required

Method :

Cook rice as usual. Allow to cool thoroughly. Grind together coarsely the grated coconut, green chillies, ginger and salt. Tip it into the rice. Add thick set curd and mix well. Heat the ghee. Add a spoon of mustard . After it crackles add the Urad dal. After this turns golden yellow add the jeera toss, drop in the broken red chilly and a couple of sprigs of curry leaves. Toss. Drop the seasoning into the curd rice. Mix well. Garnish with coriander leaves and pomegranate seeds. Serve slightly chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Godu Phovu / Sweet Flattened Rice Recipe

Sweet Flattened Rice is traditionally made in most South Indian homes either on festive or auspicious occasions. The Konkani community offers it as Naivedya or offering to the Lord, during Tulsi Pooja and on Krishna Janmashtami. It is a must during the Baby Shower.

Ingredients :

  • 1 coconut grated
  • 200gms jaggery
  • 1tsp Cardamom powder
  • 2 tbsps black sesame/til
  • Fresh home made Ghee
  • Poha / Flattened Rice

Method :
Drop the jaggery into 2 glasses of water. Make a syrup by boiling it vigorously till all the jaggery melts and tiny bubbles appear on the surface of the melted jaggery. Strain it. Add the grated coconut and boil it for a couple of minutes. The mixture should not be dry nor watery. Dry roast the sesame seeds till they splutter. Drop them into the coconut, jaggery mixture along with the Cardamom powder. Allow it to cool thoroughly. To this cooled mixture add as much poha as required. The consistency should be a little wet as the poha absorbs the moisture and turns dry. Add ghee and serve with banana slices.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sun basked Asafoetida Chillies

This is the small thick variety of spicy chilly which is generally used to sunbask as the skin is thick. A small bite of this sunbasked chilly adds the necessary zing to curd rice or Dal rice. Extremely easy to make, delicious and can be stored for a year.

Ingredients :

  • 250 gms short and the thick variety spicy chilly
  • Sour butter milk enough to soak them in
  • Salt
  • Hing/ asafoetida
  • Haldi / turmeric powder

Method :

Wash and dry the chillies on a cloth. When completely dry drop them into the buttermilk to which haldi, hing and salt have been added. Allow the green chillies to absorb the Buttermilk for a couple of days. Remove the chillies and dry them in the sun. In the evening toss them inside the Buttermilk and cover them and keep them aside. Repeat the process of sunning them again in the morning. Continue this till all the buttermilk gets absorbed. Dry them for a day more and store them. Deep fry them as required. Serve them with dal rice or curd rice. A tiny bite with rotis is simply Delicious!!

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khotto/ Urad and Rava batter steamed in Jackfruit leaves Recipe

Khotto translated means basket in Konkani. A basket of Jackfruit leaves is woven and a batter of either Idli made with Rice and Urad Dal or Semolina and Urad Dal is poured into it and they are steamed. Served with chutney, Sambhar or pickle. Recipe Link to the Sambhar and Chutney given below.

Ingredients :

  • 250 gms Urad Dal/Black gram Dal
  • 400 gms Semolina
  • Salt

Method :

Wash and soak the Urad dal for five hours. Wash again and grind it to a smooth batter in the wet grinder, adding a little water at a for half an hour. The batter should be of dropping consistency. Remove in a vessel and keep aside. Add salt and mix thoroughly. Allow the batter to ferment for ten hours. Tip the Semolina in a thin cloth. Tie it up and steam it for about fifteen minutes. Remove and allow to cool overnight. The next morning drop the semolina in a bowl. Crumble it well. Add two glasses of water in it and mix thoroughly. Drop it into the fermented batter. Add water if necessary so that the batter is somewhere between dropping and pouring consistency. Mix thoroughly. Pour the batter into the basket woven of Jackfruit leaves. Steam them in steamer for about twelve minutes. A knife inserted in the khotto should come out clean. Serve with Chutney and Sambhar.

Okra Sambhar Recipe

Coconut Chutney Recipe – 2

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Gantye Ghashi/ Knotted Colocassia leaves and Hog plums in Coconut gravy Recipe

This is a traditional Konkani recipe which calls for the Wild Colocassia Leaves to be tied into knots. The leaf is rolled tightly and formed into a knot. Hog Plums are added instead of tamarind and are cooked along with the knotted leaves. I have added a few peanuts too as I like the crunch.

Ingredients :

  • 15 Wild Colocassia leaves
  • 3 Hog plums
  • A fistful of raw peanuts.
  • 1/2 of a coconut grated
  • 7 roasted dry red chillies
  • Salt
  • 2 tbsps Oil
  • 1 tsp Mustard
  • 3 sprigs Curry leaves.

Method :
Wash and pressure cook the peanuts with a little salt. Devin the leaves and wash them thoroughly. Roll each leaf tightly and tie it into knots. Crush the Hog Plums. Drop the knotted leaves and Hog plums along with salt into a pan. Add two glasses of water and cook on a high flame till done. Drop in the cooked peanuts. Grind the coconut and roasted red chillies to a smooth paste with the water used to cook the peanuts. Drop it into the cooked leaves. Adjust consistency. It should be neither too thick nor runny. Boil well. Heat oil in a pan. Add the mustard and after it splutters drop in the curryeaves. Boil for a few seconds. Keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thali Meal – 14

A traditional South Indian Thali Meal of Rice, Radish Sambhar, Tomato and Cucumber Pachadi, Radish Leaves Molagootal, Coriander leaves Thogayal, Puli Inji, Papad and Tender Mango Pickle.

Radish Sambhar Recipe

Tomato and Cucumber Pachadi/Salad Recipe

Radish Leaves Molagootal Recipe

Coriander Leaves Thogayal/Chutney Recipe

Ginger and Tamarind pickle/Puli Inji Recipe

Tender Mango Pickle Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tomato and Cucumber Pachadi/Salad Recipe

Raita and Pachadi are the names for a salad of raw vegetables tossed in curd. Today I have posted a Tomato and Cucumber Pachadi which goes well as a side dish with any Indian meal.

Ingredients :

  • One large Tomato
  • 1 medium sized Cucumber
  • 1 green chilly
  • 2 tbsps Coriander leaves
  • 250 ml Curd/Yoghurt
  • Salt

Method :

Wash and Deskin the Cucumber. Grate it. Chop the tomato and coriander leaves fine. Mince the green chilly and crush it with salt. Mix the grated cucumber, chopped tomato, coriander leaves along with the chilly and drop it into the curd. Mix well. Serve chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Radish Sambhar Recipe

Sambhar can be made with a variety of vegetables and among the popular ones is the Radish or Mullangi Sambhar. Hot rice, Sambhar and Papad along with Curds are a heavenly combo. The Recipe link to the Sambhar powder is under the catagory of Spice Powders of this website.

Ingredients :

  • 1 large Radish
  • 1 large Potato
  • 2 large Onions
  • 150 gms Arhar Dal/ Split Pigeon peas
  • 3 tsps Sambhar Powder
  • 1 tbsp Tamarind paste
  • 2 tbsps Ghee/clarified butter
  • 1 tsp Mustard
  • A Kidney Bean sized piece of Hing/ asafoetida powdered fine
  • 4 sprigs Curry leaves
  • Salt

Method :

Wash and peel the Radish and potato. Slice the Radish into roundels and cube the potatoes. Slice the onions. Drop all the three vegetables in a litre of water along with salt and Sambhar powder. Cook till done. Pressure cook the Arhar Dal to three whistles. Allow the Pressure Cooker to cool before opening it. Churn the Dal and drop it into the cooked vegetables along with the tamarind paste. Boil well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss and add the curry leaves. Pour the seasoning into the boiling Sambhar. Switch off. Keep aside for half an hour for the flavours to infuse before serving. Serve with a dollop of Ghee over hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.