STANDARD RECIPE CARD


Dish Name

BEGUN BHAJA
Qty
Unit
Description
1
KG
Egg plant
0.015
KG
Red chilli powder
0.005
KG
Turmeric powder    
0.01
KG
Salt
0.02
KG
Gram flour
0.5
LT
Mustard oil        
0.005
KG
Red chilly dry

Method:-

Wash and cut the eggplant in thick slices of 1 inch each.

Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals. 

Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes.

Fry the slices in mustard oil till they are golden brown and crispy.

Deep fry the whole dry red chillies and place it on top of the fried eggplant slices.

BHEKTI......  

Method:-

Make a marinade of the above mentioned things except fish and slit green chillies. 

Coat the fish pieces with the marinade and cover them in a banana leaf and keep them for fifteen minutes.

Then steam the fish pieces for 20 minutes or till they are cooked. Serve with chillies on top.

CHINGRI malai curry

Method:-

Take mustard oil in a pan and add ginger garlic paste to it, and sauté along with whole bay leaf.

Add boiled onion paste and cook till it is light brown in colour. 

Add red chilli powder, turmeric powder, poppy seed paste, cumin powder, and sugar. Stir the mixture.

Then add coconut milk and bring the mixture to a boil.

Now add the prawns and cook till they are done. Add the tender coconut water and reduce. Serve garnished with green chillies, cinnamon powder and mace powder.

CHOLAR DAL NARKEL 

Method:-

Wash and soak the dal for ten minutes.

Boil the dal, add turmeric and salt while boiling.

Temper the dal with ghee, fennel powder, cumin and coconut.

Add sugar and check the seasoning.

Radha BALLAVI

Method:-

Soak the dal overnight and then grind it into a paste.  

To this paste, add saunf, hing, whole jeera and turmeric powder. This is the stuffing.

Prepare a dough with flour, ghee, salt and water.

Make pedas of 30 gm each from the dough. Fill the peda with stuffing, roll it, and deep fry in oil.

Bakery-Puff pastry

                                        Bakery

Puff pastry

PITHIVIERS:

Puff Pastry 500 gms

Marzipan 200 gms

Marzipan:

Almond Powder 100 gms

Icing Sugar 100 gms

Egg White   ½ No.

Liquid glucose  25 gms

Method:

Make marzipan with the required ingredients.

Sheet puff pastry into a thin sheet and cut into circles of desired size.

Egg wash half the circles and place the balls of marzipan in the centre.

Cover with the remaining sheets and cut the edges with the cutter to get a star shape.

Egg wash and bake at 230 C for about 30 minutes.

Garnish with apricot glaze and serve.

APPLE JALOUSIE:

Puff Pastry 500 gms

Apple 500 gms

Walnuts  50 gms

Raisins  50 gms

Sponge Crumbs 200 gms

Sugar 100 gms

Apricot Jam 100 gms

Method:

Make a filling with the apple, nuts, raisins, sponge crumbs and sugar.

Roll the puff pastry into a long rectangular strip.

Divide into 1/3 and 2/3 lengthwise.

The 1/3 piece use as a base and line the centre with the filling in a compact manner.

Brush the edges with egg wash.

Take the 2/3 strip, fold into two and make gashes at ½ inch intervals.

Drape it over the base.

Bake at 230 C for about 30 minutes.

Serve after glazing with apricot jam.

Before baking::-

After baking::-

Karnataka special!!!!

Hirekai Masala Fry.

Ingredients:

Red Chilli Paste 200 gm

Ginger Garlic Paste 50 gm (25 gm each)

Salt to taste

Lime juice 4 pc

Turmeric Powder ½ tbsp

Hirekai 500 gm

Rawa (for coating) 25 gm

Oil for deep frying

METHOD:

• Make a mix of red chilli paste, ginger garlic paste, salt , lime juice & turmeric powder.
• Marinate Hirekai in this mix.
• Coat with rawa and deep fry.
• Garnish with onion & carrot juliennes and lemon wedge.
• Serve hot .

Masala Fish Fry.

Ingredients:

Red Chilli Paste 200 gm
Ginger Garlic Paste 50 gm (25 gm each)
Salt to taste
Lime juice 4 pc
Turmeric Pwd ½ tbsp
Fish(Anjal/Seer/King)                      500 gm
Rawa (for coating) 25 gm
Oil for deep frying

METHOD:

Make a mix of red chilli paste, ginger garlic paste, salt , lime juice & turmeric pwd.
Marinate fish in this mix.
Coat with rawa and deep fry.
Garnish with onion & carrot juliennes and lemon wedge.
Serve hot .

Fish Tawa Fry.

Ingredients:

Red Chilli Paste 200 gm
Ginger Garlic Paste 50 gm (25 gm each)
Salt to taste
Lime juice 4 pc
Turmeric Powder ½ tbsp
Fish(Anjal/Seer/King) 500 gm
Oil for greasing pan

METHOD:

Make a mix of red chilli paste, ginger garlic paste, salt , lime juice & turmeric pwd.
Marinate fish in this mix.
Grease a non stick pan with some oil and place fish over it. Cover it as steam helps to cook and retain juices.
Garnish with onion carrot juliennes and lemon wedge.
Serve hot .

CHETTINAD CUISINE

Chettinad cuisine perfectly illustrates how geography and climate influence the palate of a region and community.

They also evolved new cooking methods and preservation techniques like sun-dried meats, berries, salted vegetables and pickles. Global travel further enriched their repertoire with foreign ingredients, spices and dishes. Idiappam (string hoppers) is a Ceylon touch;kavuni arisi (black sticky rice pudding) came from Burma while rhubarb cheesecake, is a colonial inspiration.

Authentic taste is attributed to enduring kitchen practices – masalas hand-pounded in stone grinders, vegetables cut with aruamanai (iron blade) and use of particular firewood for specific dishes. The set-samayalkar (team of cooks) who learnt the ropes at wedding feasts under the guidance of aachis (elderly women) went out to set up their own little eateries. 

From my kitchen!!!✌✌💞😉😉

Vaalaikai poriyal....very easy to make and soooo yummy!!!side dish that everyone use...goes well along with "mor kozhambu".

INDIAN CUISINE

Indian cuisine....karnataka food💞✌

Symbols of Karnataka

• State Tree – Sandalwood
• State Flower – Lotus
• State Animal – Asian Elephant
• State Bird – Indian Roller
• State Dance – Yakhsgan
• State Language – Kannada
• State Emblem – Gandaberunda (two headed mythological bird)
  
  
  
  
  
  
  
  
  
  
  

The dishes are::

1.tawa fried fish dipped in rava

2.carrot kosambari-mixture of carrot,Urad dal,green chillies,grated coconut and lime juice. 

3.Neer dosa

4.Dali Toi

5.Mangalore fish fry-roasted on tawa. 

Indian cuisine. .....Karnataka food

 

State Symbols of Karnataka

• State Tree – Sandalwood
• State Flower – Lotus
• State Animal – Asian Elephant
• State Bird – Indian Roller
• State Dance – Yakhsgan
• State Language – Kannada
• State Emblem – Gandaberunda (two headed mythological bird)
  
  
  
  Karnataka state.....