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Pandi Karie
Mangay Pajji
Akki Otti
Mudre Kannie
Kembu Karie
Kumm Karie
Kamb Karie
Kaipuli Pajji
| Mangay Pajji |
| Submitted By: |
Jaggaranda Harini Nanda |
| Email: |
harininanda@hotmail.com |
| Comments: |
Kodava Mangay Pajji |
| Ingredients: |
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Ripe Mangoes - 3 (skinned & cut into cubes)
Curds - 3 cups
Coconut - 3 tablespoons (Grated)
Mustard - 1 teaspoon
Green Chillies - 1
Ginger - 1/4 inches
Red Chillies (Dry) - 2
Small Onion - 1
Curry Leaves - 5
Lime Juice - to taste
Salt - to taste
Sugar - to taste |
| Method: |
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Grind 3-tablespoon grated coconut /1 tsp mustard/ 1/4" ginger /1-green chilli /little of curd to a fine paste & mix with the mangoes & curd.
Season: Mustard /Curry Leaves /2-dry red chillies /small onion cut finely /....fry till onion is golden brown & mix with the above. Add salt /little sugar /limejuice to taste.
Serve with Neikoolu or Pulao. |
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| Pandi Karie |
| Submitted By: |
Nadikerianda Rana Nanjappa |
| Email: |
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| Comments: |
The sample recipes are from "Kodava Theeni", published by the Karnataka Kodava Sahithya Academy, Madikeri. Translation by Mrs. Boverianda Maya Muddaiah, Bangalore. |
| Ingredients: |
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Pork - 1 kg.
Red Chilly Powder - 6 teaspoons
Turmeric Powder - 4 teaspoons
Kachampuli - 5 teaspoons (Concentrated tamarind juice may be substituted)
Cummin Seed - 2 teaspoons
Garlic - 2 cloves
Raw Coriander Seed Powder - 5 teaspoons
Small Onions - 10
Curry Leaves - 10
Ginger - 2 inches
Green chillies - 4
Cloves - 8
Cinnamon - 5 pieces
Salt - to taste
Water - 6 cups |
| Method: |
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Wash the pork well. Drain out all the water by pressing the pork pieces.
Rub salt, chilly and turmeric powder on the pork and keep for about 10 minutes (The longer it is marinated, the better).
Cook on a low flame until all the water dries out. Keep stirring or shaking so that the pork does not get stuck to the bottom of the vessel. When all the water dries out, fat will start oozing out of the pork. At that time add a little water and keep the vessel covered.
Finely chop and pound green chillies, onions, roasted cummin seed, garlic, ginger and curry leaves. Add this when the water boils. To the boiling curry add cloves and cinnamon and stir well. Keep vessel covered. Fry the raw coriander powder on a pan until it becomes coal black. Add it to the curry when all the water has dried up. When the porkis cooked, add the Puli juice. Stir well and remove. |
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| Akki Otti |
| Submitted By: |
Nadikerianda Rana Nanjappa |
| Email: |
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| Comments: |
The sample recipes are from "Kodava Theeni", published by the Karnataka Kodava Sahithya Academy, Madikeri. Translation by Mrs. Boverianda Maya Muddaiah, Bangalore. |
| Ingredients: |
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1. Rice Flour - 1 Cup
2. Cooked rice (cooked soft and cooled) - 1/2 cup
3. Salt - 1/4 teaspoon (or to taste) |
| Method: |
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Place rice in a large plate. Knead it to remove any lumps. Add rice flour a little at a time and knead to a soft dough. Divide the dough into lime size balls and flatten each ball with your hands to a disc shape. Keep a plastic sheet on a rolling board. Flatten the disc on the board into a thin round otti, using a little water to dampen your hand. (A rolling pin and dusting of rice flour may be used to roll the otti). Keep the flattened
otti on your right palm and gently peel off the plastic sheet with your left hand. Place it on the hot pan with the side touching the plastic sheet facing down. Turn it over after 3 minutes. Take it out after 5
minutes. (Note - timing may vary depending on the heat of the pan). Place it on the burning embers or directly on gas. Keep turning it. The "Otti" will puff up and get done. Do not let it get burnt. Once done place "Otti" in a basket lined with cloth. |
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| Mudre Kannie |
| Submitted By: |
Maj. B A Nanjappa |
| Email: |
aiyappa@blr.vsnl.net.in |
| Comments: |
Collection of recipes from Mrs B N Aiyappa, Hakathur village. |
| Ingredients: |
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- Horse gram - 1kg
- Saffron - half tablespoon
- Salt to taste
- Coconut-half (burnt over cinder)
- Onion - Big one(burnt over cinder)
- Fried cummin seeds -1 teaspoon
- Cinnamon bark - 1 small piece
- Clove - 4/5
- Fried poppy seeds - 1 big spoon
- Fried Ograne soppu(curry leaves) - 3/4
- Chillis - 5/6 dried or 1 teaspoon chilli powder
- Tamarind juice - 3/4 teaspoons
- Jaggery black - 100/150 grams
- Oil for garnishing
- Asafotidia - quarter teaspoon
- Mustard seeds - 1 teaspoon
- Garlic and ograne soppu
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| Method: |
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Clean and soak the horse gram. Remove stones if any. After soaking for 24 hours in water put it for boiling in cooker. When its cooked the horse gram skin will be open exposing its inside . Strain the soup( water) so obtained and keep it aside. If you have patience boil the same horse gram again with some more water and strai to obtain some more soup. Keep this with the soup obtained earlier. Add Safron and salt to the soup and Boil It.
Grind the Coconut(burnt), Onion (burnt), cumin seeds (fried),cinnamon, clove,poppy seeds, Curry leaves (ograne Soppu) and chilli. Add the thick juice from Tamarind. Grind all this to a fine paste.
Add the jaggery to the boiling broth. Also add the ground Masala to the boiling broth. Allow the boiling broth to thicken.
Now garnish with sufficient oil, asfotidia, mustard seeds, smashed garlic and curry leaves.
Bring to one final boil and it is ready to be served. |
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| Kembu Karie (Colocasia) |
| Submitted By: |
Maj. B A Nanjappa |
| Email: |
aiyappa@blr.vsnl.net.in |
| Comments: |
Collection of recipes from Mrs B N Aiyappa,Hakathur village |
| Ingredients: |
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- 1 kg of leaves with its large stalk.
- 6/7 green chillies
- 1 teaspoon of mustard seeds
- 1 teaspoon of cummin seeds
- Half coconut
- 3 lime
- Salt and saffron powder to taste
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| Method: |
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Clean the leaves and the stalk by drawing out all the outer thread like covering on the stalk and break the stalk or cut it to pieces. Cut the leaves also. Wash it and season the whole (leaves & the stalk) with a little oil mustard, garlic(smashed), red dried chillies.
Put a teaspoon of saffron powder and a teaspoon of salt and pour a cup of water and allow it to boil.
Grind to a smooth paste the coconut, cummin seeds,mustard seeds and the green chillies together. Add this paste to the boiling substance on the owen and mix well. When you see that all the stalk and leaves are well cooked add the juice of three lime. Taste the karie and if you require add some more lime juice and salt. Add a few small pieces of jaggery according to your taste and the Kembu karie is ready. |
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| Kumm Karie |
| Submitted By: |
Maj. B A Nanjappa |
| Email: |
aiyappa@blr.vsnl.net.in |
| Comments: |
Collection of recipes from Mrs B N Aiyappa,Hakathur village |
| Ingredients: |
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- There are a number of varieties of mushrooms. The general varieties one gets in the estate are the very small ones known as 'Nuchchi kummu.'
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- 1/2 Kg of Mushroom
- 1/2 Coconut
- 1 Teaspoon of cummin seeds
- 1 Teaspoon of masala powder (mixture of Red Chilli,Cummin seeds,Coriander seeds,Dhal,Rice all fried and powdered)
- 1 Medium size Onion
- 2 Green chillies
- 1 Teaspoon of mustard seeds
- 1 Lime
- Salt and saffron powder to taste.
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| Method: |
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Clean and wash the mushrooms well. Grind half a coconut, one spoon of cummin seeds, one spoon of ready masala powder to a smooth paste.
Mix this with the washed mushrooms along with salt and saffron powder. Season with a little oil, mustard, 2 green chillies(split), one onion cut to fine.
Mushroom cooks very fast. Remove and add a little lime juice. Ready to serve. |
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| Kamb Karie |
| Submitted By: |
Maj. B A Nanjappa |
| Email: |
aiyappa@blr.vsnl.net.in |
| Comments: |
Collection of recipes from Mrs B N Aiyappa, Hakathur village |
| Ingredients: |
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When you cut a plantain tree after the plantain bunch is full grown, you take the central core which is long, smooth, white gird known as Cortex. Scrape it fine with a sharp scraper. put this into a vessel containing water and stir it brusquely with a lemon tree's branch (because this branch is made up of many thorns). This brusque stirring with circular motion removes all long thread. This process must continue until all thread like substance is removed fairly well.
Drain off the water. Wash it again and this is ready for cooking.
- 1/2 Kg of plantain tree cortex (cleaned)
- 1/2 Teaspoon of curry powder or masala powder (mixture of Red Chilli, Cummin seeds, Coriander seeds,Dhal,Rice all fried and powdered)
- 1/2 Coconut
- 1 Teaspoon of cummin seeds
- 1 Tomato (cut to smallpieces)
- Curry Leaves
- 2 Red Chillies (Whole)
- 2 Pods of Garlic (Smashed)
- 1 Medium size Onion
- 2 Green chillies
- 1 Teaspoon of mustard seeds
- 1 Teaspoon of Tamirind Juice(tamarind soaked in a little water which is squeezed)
- Salt and Saffron powder to taste.
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| Method: |
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Mix the cleaned cortex (Kamb) with 1 spoon of salt,1 teaspoon of saffron powder, 1/2 teaspoon of curry mixture or masala powder and 1 spoon of tamarind juice
In a vessel pour a spoon of cooking oil and allow it to heat. Season with cummin seeds, 1 tomato cut to smallpieces, 2 pods of garlic(smashed) , 1or 2 red chillies broken to pieces and seasoning leaves. Now add the Kamb.
Add finely ground smooth paste of half a coconut with finely cut onions and curry leaves added just at the end of grinding in the mixie so as to not allow onions and curry leaves to disintegrate completely. Add some water to allow the whole to boil.Stir well and alow the substance to boil. Taste and add salt and some more tamarind juice if necessary. |
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| Kaipuli Pajji |
| Submitted By: |
Maj. B A Nanjappa |
| Email: |
aiyappa@blr.vsnl.net.in |
| Comments: |
Collection of recipes from Mrs B N Aiyappa, Hakathur village |
| Ingredients: |
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- 3 Bitter Lime (Ripe)
- 3 Teaspoons of Ghee
- 1 Teaspoon of Mustard
- 1/2 cup of Raisins
- 6 Red Chillies (Whole)
- 3 Medium size Onions
- 1/2 Teaspoon of Black Pepper (Whole)
- Small piece of Jaggery
- Salt and Saffron powder to taste.
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| Method: |
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Take three ripe Bitter Lime. If not ripe the lime will be very very bitter and will not have much juice in it. Poke it with a fork and make holes on all sides. Now burn it well over a naked flame. Let the skin get well burnt. Take it out of the fire, Cut in half and open it now on a plate.
Scoop the entire contents of the halves from inside and throw away the charred outer skin. Squeeze and remove all the seeds from the pulp that you have scrooped out. Add salt and saffron powder.
Fry 5 or 6 red chillies, half spoon full of Black pepper; I hand full of raisins dried, 3 burnt and cleaned onions (burnt over naked flame).
Now add this to the pulp and grind to a smooth paste.
Season this with 3 spoons of ghee, pinch of mustard, and allow it to boil. Add a small piece of jaggery. Let this get well mixed.
Remove and store in a bottle. |
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