Jilebi (desert)

This is the famous desert that is served in festivals and other occasions.

Ingredients:

1/2 kg - Maida (Refined Flour)

½ cup - Yoghurt

1/2 kg – Sugar to make syrup.

200 g - Oil

 Few – green Elaichi (Green Cardamom)

Serves:

Serves 4 people.

How to Prepare:

1.       Make one string consistency  sugar syrup and add eliachi to it.

2.       Take 200g of maida, and make a flowing consistency paste with ½ cup yoghurt.

3.       Rest for 24 hours to ferment.

4.       Heat oil in jalebi pan.

5.       Pipe out the Jalebis into the hot hoil with the help of a piping bottle if cloth is not available.

6.       After frying jalebis, put them in sugar syrup for about 5 mins and take out.

7.       Serve hot jalebis. 

Kachori (evening snack)

This is an instant snack that you can prepare during evening snacks with a cup of tea or coffee.

Ingredients:

½  kg - Maida

1/2 lt – edible Oil (for frying)

½ tsp - Jeera seeds

 ½ tsp - Mustard seeds

½ tsp - Saunf (Fennel Seeds)

A pinch - Hing (asafoetida)

1 tsp - Red Chili Powder

 ½ tsp - Coriander Seeds

100 g - Gram Flour(besan)

100 g – edible Oil

50 g - soaked Moong Dal

10 g - Sugar

Serves:

Serves 4 people.

How to Prepare:

1.       Knead together the flour, oil and water till it forms dough. Let it rest for 15 min.

2.       Take 100g oil in a pan. Put jeera, mustard seeds, coriander seeds and hing and fry a little.

3.       Add 10g sugar, red chili powder.

4.        Add 100 g of besan to the mixture, when it starts turning pink, add soaked moong dal.

5.       Now take maida dough and make small round balls of maida.

6.       Flatten these balls and add the besan and moong dal stuffing in good amount and seal it with fingers. The raw kachori is ready now.

7.   Deep fry the kachoris in ½ lt oil on low flame. Don’t turn till one side is completely done brown.

Uttara karnataka Special Masale Khara

Masale Khara is used vastly in most of the recipes in north Karnataka. Almost all curries will have this ingredient as a replacement of Red chilli powder.  Its aroma itself will fill the taste of the curry.

 Ingredients:

Ingredients	Quantities (in gms)
Dried Byadagi Red Chillies  (top one removed) or  Red chilli powder	500
Onions ( cut longitudinally)	650
Garlic   (peeled)	250
Ginger  (cut into small pieces)	100
Coriander Seeds/ powder	500
Cumin seeds / powder	150
Cinnamon sticks/powder	50
Cloves or Lavang	50
Dried coconut chopped in small pieces	100
White til	50
Pepper	50
Shahjeera	30
Poppy Seeds(gasagase)	25
Kallu hoovu	10
Patri leaves	20
Edible Sun flower oil	500 ml
Curry leaves

Preparation Time:

40 mins

Serves:

Many, as its prepared at a time in huge quantity.

How to Prepare:

1.       Heat 250 ml oil in a pan.
2.       Fry the coconut pieces till brown.  Transfer to a separate container.
3.       Fry cinnamon, shah jeera, pepper, while til, cloves, cinnamon, kallu hoovu,  patri leaves one by one till   brownish. And transfer to the same container.
4.       Fry coriander seeds or powder till brown and transfer to the above container.
5.       Roast cumin seeds/powder till brownish and transfer. To a separate container.
6.       Grind all these in food processor and keep it aside.
7.       Heat remaining oil. Add cut onion and roast till brown, add garlic and ginger and roast for a while,   then add curry leaves and heat for a while.
8.        Remove the mixture in a separate container.
9.       In the left over oil, heat red chili powder / red chilies till brown.
10.   Grind this separately and then mix it together with above mixture and grind again.
11.    Mix it with the roasted chili powder, add salt and mix the entire mixture thoroughly to get the masala khara.

Hint: To preserve khara for long, the onion pieces should be dried in sun light, till crisp and then fried in oil till brown. then grind and mixed with the other ingredients.