How to Soak Sabudana?

In our household, One of the best remedies if one is under the weather with cold/flu has been this Menasina Saaru | Pepper Rasam. Its also called Haalu Menasina Saaru |  ಹಾಲು ಮೆಣಸಿನ ಸಾರು because it has milk in it  

A slight variation of this recipe is also a part of  Bananthana (Post Partum Care) in Kannada homes. I will get to that recipe later 

How To Make Haalu Menasina Saaru

Serves 4 

You Will Need:

• 2 teaspoon Urad Dal
• 1 teaspoon Cumin seeds/Jeera
• 1 teaspoon Whole black Pepper
• 2 tablespoon fresh grated coconut 
• 1.5 cups water 
• 2 cups milk
• Salt

Khara Kadubu is a traditional steamed sweet dumpling & in Karnataka, these are made on the day of Naga Panchami. These Kadubus are made out of Rice Flour wrappers & filled with a mixed Lentil filling. 

Though a bit time consuming to make, these are delicious & we eagerly wait for Naga Panchami to make them 

The Other 2 most commonly made dishes on Naga Panchami are Sihi Kadubu & Uddina Kadubu & you can find them on the blog here & here 

They are a bit tricky to make especially for a beginner, but if you get the consistency of the dough right, then the rest is a breeze. 

I have added 2 tablespoons of Maida so that the delicate wrapper doesn't tear. But, traditionally, Maida is not added 

The recipe can be divined into 4 parts 

• Making the Filling
• Making the Dough for the Wrapper
• Making the Kadubus
• Steaming 

I have also added a video so that Its easier for you to follow the steps

 

How To Make Rice Flour Wrapper 

Bengaluru's Famous Darshini Style Sambar Made With Onions, Tomatoes & a Hint of Jaggery 

I have always always been an 'Idli Sambar Dippu' fan since childhood & most darshinis in Bangalore serve excellent Sambar in my opinion. 

If you are a fan of Namma Bengaluru style 'Idli Sambar Dippu' you are going to love this recipe 

Also, The Recipe for Soft & Fluffy Karnataka Style Idlis can be found Here 

HOW TO MAKE DARSHINI STYLE SAMBAR 

Recipe Source: My Amma 

Serves 5-6

 You Will Need:

• 1/4 Cup Toor Dal 
• 2 Large Tomatoes - Finely Chopped
• 1 large Onion - Chopped 
• 1/4 Teaspoon Turmeric Powder
• A small Piece of Tamarind 
• 2 small lumps of Jaggery 
• Salt 

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Bengaluru Darshini Style Sambar

Yield: 5-6

Author: Deepthi Shankar

Ingredients

• 1/4 Cup Toor Dal
• 2 Large Tomatoes - Finely Chopped
• 1 large Onion - Chopped
• 1/4 Teaspoon Turmeric Powder
• A small Piece of Tamarind
• 2 small lumps of Jaggery
• Salt
• Spices Needed:
• 1/4 Cup Coconut
• 10 Byadgi Red Chilies
• 5 tablespoons of Coriander Seeds
• 2 small sticks of Cinnamon
• 7 Cloves
• 1 teaspoon Cumin Seeds/Jeera
• To Temper:
• 1 tablespoon Cooking Oil
• 2 Broken Dry Red Chilies
• A generous Pinch of Asafoetida/Hing
• A Sprig Of Curry Leaves

Instructions

1. Pressure Cook Toor Dal with chopped Tomatoes & Turmeric Powder
2. In a Pan, add a teaspoon of oil & Roast Byadgi Chilies, Coriander seeds, Cinnamon, Cloves & Cumin seeds
3. Transfer into a mixe jar, along with grated coconut & Tamarind & grind into a smooth paste adding a little water
4. In a pan, heat oil, splutter mustard seeds add Asafoetida, curry leaves & onions. Sauté for 2-3 minutes until the onions turn soft
5. Add the cooked dal, ground paste & some salt
6. Add 3-4 cups of water, Jaggery & mix well.
7. On medium flame, bring it to a boil. Check for Salt & Jaggery. Add more if needed. Simmer for another 2-3 minutes.
8. Turn off the heat & serve Darshini Style Sambar with Idli/Dose
9. NOTE:
10. Cinnamon & Cloves are 2 Star Ingredients in this recipe which gives it that distinct taste. Do Not Skip Adding them

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

This wasn't exactly a favourite during childhood but surprisingly, I was craving for this a couple of weeks ago. I often find myself craving for dishes that I hated as a child. Does that happen to you as well?

HOW TO MAKE SOUTHEKAYI HASI GOJJU

Serves 4 

 You Will Need:

• 2 Medium sized Cucumber 
• Salt 

Heerekayi Tovve Is An Authentic Kannada Brahmin Style Dal Made with Ridge Gourd, Moong Dal

What Is Tovve (ತೊವ್ವೆ)

Tovve  (ತೊವ್ವೆ) is a South Indian equivalent of Dal. It is such an intrinsic part of Kannada cuisine, Kannada Brahmin cuisine in particular. 

No festive meal is complete with some Tovve on top of steamed rice & a drizzle of ghee on top.

One cannot begin eating a meal with the Ghee drizzle on top of Tovve :) If you have ever eaten a traditional banana leaf meal in a Kannada Brahmin household, you can relate to this 

Types Of Tovve (ತೊವ್ವೆ) 

Did you know that there are 2 types of Ghee, depending on how Butter was derrived - Cultured & Uncultured 

Traditionally, Ghee was always always made using cultured butter. Remember your grandmom painstakingly collecting Cream & adding a teaspoon of homemade yogurt to it to increase its shelf life? And, the butter churned from that fermented cream is CULTURED BUTTER. 

Uncultured Butter is Butter made from Sweet Cream without adding a culture

In a simple sentence, Cultured Ghee is made from Cultured Cream (Yogurt)  whereas Uncultured Ghee is made from Sweet Cream

Studies say the Cultured Ghee is healthier than Uncultured Ghee