Category Archives: Main Course

Print
Recipe

Think about hot Jowar/Akki Rotis (unleavened bread made of millet/rice flour) along with the mouth watering Badnekayi Yennegayi(Brinjal/Eggplant Gravy), eh???? Yes am talking about North Karnataka Food.The Kamat groups in Bangalore,India makes one of the finest North Karnataka cuisines.The lunch they serve is mindblowing a typical meal consists of Jowar Roti along with the trademark Badnekayi Yennegayi(Eggplant gravy),Kaalu (a lentil curry),Kosambri(salad),Palya(any veggie curry),Sambhar,Saaru(Rasam),Curd and a yummy dessert.Few of the sweets that I remember is “Dharwad Peda”,”Antina Undi”( meaning laddus made with edible gum and nuts),Yellu Holige (Indian bread made with Sesame seeds and jaggery). Once in India,I happened to get inside Hotel Kamat Lokaruchi’s kitchen where I saw women make Jowar and Akki Roti’s with so much ease,they used their hands instead of rolling pins.

In India, at my workplace hot Akki Rotis were served along with a spicy gravy made of Onion,tomato and peas for breakfast which I’ve always enjoyed .I have also tried making them many a times and failed miserably.However,the usual Akki Rotis using rice flour and onions are easy to make,but the dry ones have always been a challenge.

Jes like the way I think Strawberries are the best fruit,i think Brinjal/Eggplants are the best vegetables.I simply love them,there is so many recipes one can think of using them.Similar to Badnekayi Ennegayi,in Tamilnadu “Yennaikathirikai” is made,where in Eggplant is almost soaked in oil,however a tasty one!

Generally ,the consumption of peanuts & sesame seeds are more in this cuisine.Thanks to Ramya and Mangala for their wonderful recipes.I made Akki roti from Mangala Bhatt’s Recipe24x7 and Yennegayi Badnekayi from Ramya‘s Mane Adige. I did make some changes to suit our taste buds.

AKKI ROTI

Ingredients:

Rice 2 cups
Urad Dal 2 tbsp
Cucumber 1(grated)
Rice flour - 4 tbsp for dusting/rolling
Salt - as per taste

Method :

1.Soak Rice and Urad dal for about 3-4 hrs
2.Use cucumber to grind the Rice and Urad Dal together.
3.Make a fine paste and pour the paste onto a dry Pan/Kadai and keep stiring.This part is li’l difficult,because lumps form very easily.Keep stiring till you end up with a dough like consistency.Allow it to cool.Knead again,you need to apply a lot of pressure on hands.Use rice flour for dusting and make rotis using a rolling pin and bake without oil on low flame.

These Rotis taste very good when served hot.Two rotis leftover from previous days turned out hard.So this one is best when fresh.This measurement makes 10-12 rotis.Before serving,drop a li’l butter on top of it for better taste.Also, as per the original recipe,2hrs of soaking time is good enough.

Mangala has listed yummy recipes in her blog,do check out her mouthwatering and attractive recipes.The reason I said attractive is because of the pictures in her blog,she has presented it very well,each and every pic of hers would make anyone drool.

BADNEKAYI YENNEGAYI

Eggplant/Brinjal 8 nos(small purple ones)
Tamarind 1/4 cup extract (I soaked a lemon sized tamarind ball in water)
Onion 1 cup (finely chopped)
Green chilly 2 slit (optional)
Mustard Seeds 1 tsp
Curry leaves a few
Asafoetida/hing a pinch
Jaggery 1tsp
Oil 2 tbsp

For the Masala/filling -

Coconut 1/2 cup
Coriander seeds 2 tbsp
Red chillies 8nos
Cumin seeds 1/2 tbsp
Peanuts 1/4 cup
Sesame seeds 1 tbsp
Onion 1 small (roughly chopped)

Method

1.Dry roast all the filling ingredients(except coconut and onions) and grind them alongwith the coconut and onions.
2.Vertically/lengthwise make two slits in the eggplant,jes till the end but not completely chopping it off from its head. Retain the stalk.
3.Stuff the filling mixture inside the slits.The remaining filling masala can be used for the gravy.
4.Heat Oil in a Pan.Temper with Mustard seeds,hing,green chillies and curryleaves.Add onions and saute for about 2 mins.
5.Drop the stuffed Eggplant one by one,gently mix them along with the onions.Close the lid and let it cook for 10mins.
6.Add Tamarind water,the remaining masala,salt,Jaggery and required amount of water.
7.Close the lid again and allow it to cook.Once they turn soft,check for the required consistency and switch off the flame.

I prefer semi gravy consistency,as it goes well with rice too. Serve hot with Akki Roti and enjoy the delicacies of North Karnataka.Ramya‘s blog is an apt place to look for Karnataka Cuisine.I sometimes feel nostalgic reading her blog:).Thanks again Ramya!

Print
Recipe

I enjoy watching Ina Gartin’s Barefoot Contessa.She comes up with fine cuisine,great tips,mouth-watering and scrumptious food. It gets too tempting to eat what she makes.The other day, I was watching her make Crunchy Noodle Salad were she used Spaghetti,Snap Peas,Olive Oil,Sesame Oil,Sesame seeds,Scallion,Garlic and few other ingredients to make a lovely salad. You can look for her salad here - http://www.foodnetwork.com/recipes/ina-garten/crunchy-noodle-salad-recipe/index.html

I like experimenting with things from time to time. Since am not a salad eater, I tried using most of the ingredients that was used in the original recipe along with few additions as per my choice and made my own Sesame Peanut Spaghetti Yes, I gave it a different name as it was not a salad and not even close to the original one. After I was done with the dish, I felt I could add could something more?How about some roasted eggplant ,tofu???? Ummmm, I will probably keep these for my next experiment and for now here it is?

SESAME PEANUT SPAGHETTI

Ingredients:-

Spaghetti 1 pound (thin) cook as per instructions
Sesame seeds 2 tbsp(toasted/roasted)
Peanuts - 3 tbsp (roasted and crushed)
Snap Peas 1/2cup (cook in salted water for 5mins until tender)
Bell pepper(any color) 1 cored and seeded, thinly sliced
Onion 1/2 cup (roughly chopped)
Scallions 1/4 cup (chopped) (optional)
Honey 2 tsp
Parsley/Cilantro for garnishing
Ginger Garlic paste 1 tsp
Green Chillies 4 nos(crushed)
Soy Sauce 3 tbsp
Vegetable Oil 1 tbsp
Salt as per taste

Method
1.In a large wok, heat Oil, add ginger garlic paste , Green chilies and Onions. Saute until translucent.
2.Add the Bell Pepper and cook till tender.
3.Add Soy sauce and saute for about 2-3 minutes and add honey, snap peas & scallions.
4.Gently toss the Spaghetti along with the mixture. Add salt.
5.Ensure all the ingredients are mixed well. In the end add the peanuts and roasted sesame seeds and mix it slowly. Garnish with Parsley/Cilantro. Serve hot.

Instead of Spaghetti,even Hakka Noodles can be used.

Related Posts Plugin for WordPress, Blogger...
« Previous Entries

COPYRIGHT

MyFreeCopyright.com Registered & Protected

FAVORITE POST

Povitica Bread

Povitica - An East European Bread

Photobucket
BFS-logo
Proud member of FoodBlogs
my foodgawker gallery
Manage your shopping list and search for recipes from across the web at ZipList.com

SOCIAL MEDIA

ARCHIVES

Blogroll