Tag: Obbattu Qty

Chef Somnath, head Chef, The Byke Signaturem The Byke Hospitality, Bangalore shares some traditional Ugadi recipes that you can try at home this festival. Mavinakayi Chitranna 2 Cups Cooked rice   150-Gr Mango (Raw) , grated 30-Gr Black Urad Dal (Split) 1/2-Tsp Chana dal 1/2-Tsp Mustard seeds 1/2-Tsp Green Chillies , slit 1-No Curry leaves 10-No Turmeric powder 1/4-Tps Asafoetida (Hing) 1/4-Tps Salt , to taste Coriander (Dhania) Leaves , a small bunch, finely chopped Gingelly oil 1-Tbs Method 1-Heat gingelly oil, Add the mustard seeds, chana dal, split urad dal and roast the dals on medium flame until the dals turn golden brown in colour. add in the curry leaves, asafoetida, and slit green chillies, saute for a few seconds until the aromas of the asafoetida and curry leaves come through. 2- Add the grated raw mango, turmeric powder and saute until the mangoes become a bit tender. 3- Once the mangoes have softened, add the cooked rice, salt to taste and stir well to combine. Garnish with coriander leaves, Serve hot Bisi bele bath recipe Bisi bela bath masala prd :- Coriander seeds1/2Tsp,chana dal-1 Tsp , black pepper1/4 Tsp,urad dal 1 Tsp , jeera1/4 Tsp, methi – 1/4Tsp ( Roast and make of powder with out oil) Roast and make a dry powder :- Cardamom 2/3Pcs, cinnamon 1″ stick , pepper 4/5 corns ,cloves 2/3,dry coconut 25grm, poppy seeds 1/4 Tsp , sesame seeds 1/4 Tsp , dried kashmiri red chilli 2 ,few curry leaves, pinch of hing OTHER INGRIDENTS: Chopped -carrot, beans,potato, matar,peanuts 50Gr Turmeric 1/4 Tsp Tamarind extract 25 Ml Jaggery 10 15 Grm Onions 50 Grm Toor dal, cooked 50-Gr Rice, cooked 100-Gr Ghee 1-Tbs FOR TEMPERING: Mustard / rai 1/4 Tsp Dried red chilli 1 pinch of hing few curry leaves Cashew 4-5 pcs INSTRUCTIONS 1 – Firstly cook vegetables, 2 tbsp peanuts,with required water, ¼ tsp turmeric and 1/2 tsp salt. 2 – When its cooked add tamarind extract,jaggery and ½ onions. boil for 7/10 mins. 3 – Add cooked toor dal,cooked rice and 1/2 cup water. 4 – Add 2 tsp of bisi bisi bele bath masala preparations and simmer for 5 to 10 mns. Finally pour the tempering and serve the bisi bele bath Obbattu Qty Maida 200 Grm Jaggary 200 Grm green cardamom Pdr 10 – Grm Chana dal 200 Grm Chirouti Rava 100 Grm Salt 1/2 tsp turmeric 1/2 Tsp Step 1 Soak the chana dal for about 30 minutes. And prepare the dough with maida,rava, salt turmaric pdr, Use water to make a dough. You can also sprinkle oil to give it a fine texture. Leave it for about an hour or so. Step 2 Meanwhile, take a pressure cooker and cook the soaked Chana dal. After it is cooked properly, drain the water and put two cups of cane sugar. Place the cooker on medium flame and let it cook for about 15 minutes. Now grind them adding 2 tsp of cardamom in it in a grinder. Keep grinding it until the mixture turns smooth. Do not add water, let it remain thick. Step 3 Now from the dough, take out balls and extend those ball with the help of your hands. Make another few medium sized balls out of the prepared mixture (step-2), this time put them on the dough sheets, give extra care while you cover and seal them. Step 4 Take a plastic sheet and spray some oil and place the dough covered ball, start rolling it until it flattens and become fine chapatis. Fry the chapatis till they turn golden brown. Serve with ghee / banana Celebrate Ugadi with these Traditional Recipes