Ganesha festival special Kadubu , recipe and famous Bengaluru kadubu destinations

Modaka or Kadubu is a traditional sweet dish that is popular in many parts of India, especially during the festival of Ganesha Chaturthi. It is a type of dumpling that is made with a dough of rice flour or wheat flour and stuffed with a mixture of coconut, jaggery, and spices. Modaka or Kadubu is considered to be the favourite food of Lord Ganesha, the elephant-headed god of wisdom and success, and is offered to him as a sign of devotion and gratitude.

Origin of Modaka or Kadubu

According to culinary historian Darra Goldstein, Modaka is an ancient sweet that dates back to around 200 BCE1. Early mention of Modakas are found in Ayurveda, Ramayana, Mahabharata where it is described as dumpling confectionery with sweet stuffing2. Sangam literature similarly mentions Modakas as rice dumpling filled with sweet stuffing and were also sold by street vendors in ancient city of Madurai34. The medieval Manasollasa culinary text mentions Modaka as prepared with rice flour, sweet stuffings with some aromatic spices such as cardamom and camphor were called Varsopalagolakas because they looked like hailstones.

In a Hindu context, the word ‘Modaka’ is explained as being derived from the words “Moda” and “Pramoda”, meaning joy, happiness, delight, being gifts that Ganesha bestows on his devotees6. The shape of Modaka is also said to represent a bag of money, symbolizing wealth and prosperity. In a Tantric context, its shape is seen to symbolize an upward pointing triangle, which in Tantric art represents Shiva, i.e. spiritual reality, in contrast to the downward pointing triangle, which represents Shakti, material reality.

Types of Modaka or Kadubu

There are numerous types of Modaka or Kadubu made in different regions of India. Some Modakas are like modaks but with an oblong shape – a rice flour dough is stuffed with sweet or savoury fillings and steamed. Then, there are the quick and easy variants where a course flour of rice and spices is cooked in hot water to make a dough, which is then shaped and steamed. These Modakas that are made without a stuffing are quite easy and can be made quickly for breakfast. Here are some examples of different types of Modaka or Kadubu:

• Kotte Kadubu: This is a type of Modaka that is made in Karnataka, especially in Udupi and Mangalore regions. It is made by steaming the rice flour batter in cups or moulds made from jackfruit leaves, turmeric leaves, screw pine leaves (kewra) or banana leaves. The leaves impart a fragrant aroma to the Modakas.
• Kara Kadubu: This is another type of Modaka that is made in Karnataka. It is made by deep frying the wheat flour dough stuffed with coconut and jaggery mixture. It is crispy on the outside and soft on the inside.
• Sihi Kadubu: This is a type of Modaka that is made in Karnataka using rice flour dough stuffed with coconut and jaggery mixture. It is steamed in semicircle shape and served with ghee.
• Mushti Kadubu: This is a type of Modaka that is made in Karnataka using rice semolina (idli rava) dough mixed with coconut, cumin seeds, green chillies and other spices. It is shaped into balls using fist (mushti) and steamed.
• Ukadiche Modak: This is a type of Modaka that is made in Maharashtra using rice flour dough stuffed with coconut and jaggery mixture. It is steamed in conical shape and served with ghee.
• Fried Modak: This is a type of Modaka that is made in Maharashtra using wheat flour dough stuffed with coconut and jaggery mixture. It is deep fried in oil until golden brown12.
• Kangidan: This is a type of Modaka that is made in Japan by Buddhist monks. It is similar to Ukadiche Modak but has curds, honey and red bean paste as the filling. It is deep fried after being wrapped in kneaded dough made from parched flour and shaped like a bun.

Modaka or Kadubu for Ganesha Festival

Modaka or Kadubu is one of the most important offerings made to Lord Ganesha during Ganesha Chaturthi festival. This festival celebrates the birthday of Lord Ganesha and falls on the fourth day of the waxing moon in the month of Bhadrapada (August-September). On this day, devotees install clay idols of Lord Ganesha in their homes or public places and worship him with prayers, songs, and various delicacies. Modaka or Kadubu is considered to be his favourite food and is offered to him as a sign of love and devotion. It is believed that offering Modaka or Kadubu to Lord Ganesha brings happiness, success, and prosperity to the devotees. The puja usually concludes with an offering of 21 or 101 Modakas or Kadubus to Ganesha

 

How to prepare Kadubu

Here is a simple recipe to prepare Kadubu using rice flour and coconut-jaggery filling. You will need the following ingredients:

• 1 cup rice flour
• 1.5 cups water
• 1/4 tsp salt
• 1/2 tsp ghee
• 1 cup grated coconut
• 1/2 cup powdered jaggery
• 2 cardamoms (crushed)
• Oil for frying (optional)

The procedure is as follows:

• To make the filling, heat a pan and add the coconut, jaggery, and cardamom. Cook on medium-low flame, stirring occasionally, until the mixture becomes thick and sticky. Turn off the heat and let it cool slightly.
• To make the dough, boil the water in a wide pan with salt and ghee. When it starts boiling, add the rice flour gradually, stirring continuously to avoid lumps. Cook for a few minutes until the dough leaves the sides of the pan. Turn off the heat and cover the pan with a lid. Let it rest for 10 minutes.
• Grease your hands with some oil or ghee and knead the dough well until smooth and soft. Divide the dough into equal portions depending on the size of Kadubu you want to make.
• Take one portion of dough and flatten it on your palm or on a greased plastic sheet. Place a spoonful of filling in the center and bring the edges together to seal it. Shape it into a ball or an oblong shape as per your preference. Repeat with the remaining dough and filling.
• To steam the Kadubu, place them in a steamer basket or an idli stand and steam for 15 to 20 minutes or until cooked. To fry the Kadubu, heat oil in a deep frying pan and fry them on medium-high flame until golden and crisp. Drain on paper towels.

 

Some of the famous centres in Bengaluru where ganesha festival kadabu modaks can be savoured are:

• Sangam Sweets: This is a popular sweet shop in Bengaluru that offers modaks of five kinds, such as Mava Modak, Coconut Modak, Chocolate Modak, Kaju Modak and Motichur Modak. You can order them online or visit their outlets across the city
• The Modak: This is a restaurant in Bellandur that specializes in modaks of various flavours, such as Khoya Modak, Khoya Kesar Modak, Chocolate Modak and Coconut Modak. You can order them online or opt for takeaway or delivery
• Suryawanshi: This is a restaurant in Indiranagar and Whitefield that serves authentic Maharashtrian cuisine, including Ukadiche Modak, which is a steamed rice flour dumpling stuffed with coconut and jaggery. You can contact them on Whatsapp to place your order
• Smoor: This is a chocolate boutique that offers a box of modaks in exquisite flavours, such as milk chocolate almond, coconut caramel and lemon white chocolate. You can order them online or visit their outlets across the city
• Shivalli: This is one of the oldest breakfast stops on the Bangalore-Mysore highway that serves traditional Karnataka cuisine, including Kotte Kadubu, which is a steamed rice flour batter in cups or moulds made from jackfruit leaves, turmeric leaves, screw pine leaves or banana leaves. You can visit their outlet near Ramanagara
• Kamat Lokaruchi Veg Restaurant: This is another popular stop on the Bangalore-Mysore highway that serves rustic and rural food in a traditional setting, including Kotte Kadubu and Neer Dose with Joni Bella, which is liquid jaggery. You can visit their outlet near Janapada Loka
• Jai Bhuvaneshwari Miltry Hotel: This is a 45-year-old military hotel that serves naati-style meat dishes, as well as Kara Kadubu, which is a deep fried wheat flour dumpling stuffed with coconut and jaggery. You can visit their outlet near Majestic 

Do share your Kadabu experience with us

Thatte Idli recipe Bengaluru Style , Must visit places in Bengaluru for Thatte Idli

Thatte Idli is a type of idli, a steamed rice cake that is a popular breakfast dish in South India. Thatte idli means “plate idli” in Kannada, as it is shaped like a flat plate. Thatte idli is larger, softer, and fluffier than the regular idli, and has a distinct taste and texture. Thatte idli is usually served with coconut chutney, sambar, or sagu, a spicy vegetable curry.

The origin of thatte idli is not very clear, but it is believed that it was invented by the Udupi Brahmins, who are known for their vegetarian cuisine. The Udupi Brahmins migrated from the coastal region of Karnataka to various parts of the state and other states, and introduced their culinary skills and innovations. One of their innovations was thatte idli, which they made by using large plates or trays instead of the small moulds used for regular idlis. They also used a different proportion of rice and urad dal (black gram) to make the batter, which resulted in a softer and fluffier idli.

Popularity of Thatte Idli

Thatte idli is more popular in the southern and central parts of Karnataka, especially in the districts of Mandya, Mysore, Hassan, Tumkur, Chitradurga, and Bangalore. It is also popular in some parts of Tamil Nadu and Andhra Pradesh. Thatte idli is a common street food as well as a restaurant dish in these regions. It is preferred by many people as it is filling, nutritious, and easy to digest. It is also suitable for people of all ages and health conditions.

 

Preparing Thatte Idli Bengaluru Style

To prepare thatte idli Bengaluru style, you will need the following ingredients:

• Rice: 4 cups
• Urad dal: 1 cup
• Poha (flattened rice): 1/4 cup
• Fenugreek seeds: 1 teaspoon
• Salt: to taste
• Water: as required
• Oil: for greasing

You will also need the following equipment:

• A large mixing bowl
• A blender or a grinder
• A large steamer or a pressure cooker
• A plate or a tray

The step by step procedure to prepare thatte idli Bengaluru style is as follows:

• Wash and soak the rice, urad dal, poha, and fenugreek seeds separately in water for about 6 hours or overnight.
• Drain the water and grind the rice, urad dal, poha, and fenugreek seeds separately into a smooth paste. You can use a blender or a grinder for this purpose. Add water as required to adjust the consistency of the paste.
• Transfer the paste into a large mixing bowl and add salt to taste. Mix well and let it ferment for about 8 hours or overnight in a warm place.
• Grease a plate or a tray with some oil and pour a ladleful of batter on it. Spread it evenly to form a thin layer.
• Place the plate or tray in a steamer or a pressure cooker and steam it for about 15 minutes or until cooked. You can also use an idli stand to steam multiple plates or trays at once.
• Remove the plate or tray from the steamer or pressure cooker and let it cool slightly. Cut the thatte idli into desired pieces and serve hot with coconut chutney, sambar, or sagu.

Famous Places in Bengaluru to Savour Thatte Idli

There are many places in Bengaluru where you can savour thatte idli. Some of the famous places are:

• Brahmin’s Coffee Bar: This is one of the oldest and most popular eateries in Bengaluru that serves delicious thatte idlis along with filter coffee. It is located in Basavanagudi area and attracts many customers every day.
• SLV Refreshments: This is another famous eatery in Bengaluru that serves soft and fluffy thatte idlis with coconut chutney and sagu. It is located in Banashankari area and has branches in other areas as well.
• Veena Stores: This is a small but famous outlet in Bengaluru that serves mouth-watering thatte idlis with coconut chutney and sambar. It is located in Malleswaram area and has been serving customers since 1977.
• Shri Sagar (CTR): This is one of the best places in Bengaluru to enjoy thatte idlis with butter and chutney. It is located in Malleswaram area and has been serving customers since 1950.
• Bidadi Thatte Idli: This is not a place but a brand name that is famous for its thatte idlis. It is made by a group of women from Bidadi, a town near Bengaluru, and sold in various outlets across the city. It is known for its softness and freshness.
• Renukamba Thatte Idli: This is another place that is famous for its thatte idlis. It is located in Jayanagar area and has been serving customers since 1986. It offers different varieties of thatte idlis such as masala, rava, and ragi.
• Sri Guru Kottureshwara Davangere Benne Dosa: This is a place that is famous for its Davangere benne dosa, a type of butter dosa. However, it also serves tasty thatte idlis with spicy chutney and butter. It is located in Basaveshwaranagar area and has been serving customers since 2006.
• Sri Raghavendra Stores: This is a place that serves traditional Udupi cuisine, including thatte idlis. It is located in Rajajinagar area and has been serving customers since 1989. It also serves other dishes such as neer dosa, paddu, and upma.
• Sri Lakshmi Venkateshwara Coffee Bar: This is a place that serves hot and fresh thatte idlis with coconut chutney and sambar. It is located in Vijayanagar area and has been serving customers since 1992. It also serves other dishes such as vada, bonda, and bajji.
• Sri Annapoorneshwari Tiffins: This is a place that serves crispy and tasty thatte idlis with sagu and chutney. It is located in Yeshwanthpur area and has been serving customers since 1998. It also serves other dishes such as dosa, idiyappam, and pongal.

 Enjoy your Thatte Idli today . Do share your experience with us.

How to prepare Khara spicy and Sweet Pongal Bengaluru Style recipe

Pongal is a traditional harvest festival celebrated by Tamils in India, Sri Lanka and other parts of the world. It is usually observed in mid-January, when the sun enters the sign of Capricorn, marking the end of winter solstice and the start of the sun's northward journey. The festival is named after the dish pongal, which means "to boil over" and symbolizes abundance and prosperity. Pongal is made with rice and moong dal cooked in milk and sweetened with jaggery or sugar. It is offered to the sun god, Surya, and other deities as a thanksgiving for the bountiful harvest.

There are two main types of pongal: sweet pongal (sakkarai pongal) and savory pongal (ven pongal or khara pongal). Sweet pongal is flavored with cardamom, ghee, cashews, raisins and coconut. Savory pongal is tempered with ghee, cumin, pepper, ginger, curry leaves and asafoetida. Both versions are served with coconut chutney, sambar or gotsu.

Pongal is also known as huggi in Karnataka, where it is prepared with slightly different ingredients and methods. Karnataka style khara pongal is spicier than the Tamil version and uses mustard seeds, green chilies and grated coconut. Karnataka style sweet pongal uses more ghee and coconut than the Tamil version and does not use cardamom.

Here are some recipes for making pongal in Bengaluru style:

Khara Pongal

- Ingredients:
  - 1/2 cup raw rice
  - 1/2 cup moong dal
  - 2 tbsp ghee
  - 1/2 tsp mustard seeds (optional)
  - 1/2 tsp cumin seeds
  - 1/4 tsp turmeric powder
  - A pinch of asafoetida
  - 1/2 tsp crushed pepper
  - 8-10 cashews
  - 1-2 green chilies, chopped
  - 1 tsp ginger, finely chopped
  - 8-10 curry leaves
  - 1/4 cup grated coconut
  - Salt to taste
- Method:
  - Dry roast the moong dal in a pressure cooker until aromatic. Do not brown it.
  - Add the rice to the roasted dal and wash them well.
  - Add 4-5 cups of water and salt and pressure cook for 5 whistles on medium flame.
  - Once the pressure releases, open the cooker and mash the rice and dal slightly.
  - In a small pan, heat ghee and add mustard seeds (if using), cumin seeds, turmeric powder, asafoetida, pepper, cashews, green chilies, ginger and curry leaves. Fry until the cashews turn golden.
  - Pour this tempering over the cooked rice and dal mixture and mix well.
  - Add grated coconut and mix again.
  - Serve hot with coconut chutney or sambar.

Sweet Pongal

- Ingredients:
  - 1/4 cup raw rice
  - 1/4 cup moong dal
  - 4 tbsp ghee
  - 1/2 cup jaggery, grated or powdered
  - 1/4 cup water
  - 1/4 cup grated coconut
  - A pinch of salt
  - A pinch of cardamom powder (optional)
  - 8-10 cashews
  - 8-10 raisins
- Method:
   - Dry roast the moong dal in a pressure cooker until aromatic. Do not brown it.
   - Add the rice to the roasted dal and wash them well.
   - Add enough water to cover them and pressure cook for 5 whistles on medium flame.
   - Once the pressure releases, open the cooker and mash the rice and dal slightly.
   - In a small pan, heat jaggery and water until it dissolves completely. Strain it to remove any impurities.
   - Add this jaggery syrup to the cooked rice and dal mixture and mix well.
   - Add grated coconut, salt and cardamom powder (if using) and mix again.
   - In another small pan, heat ghee and fry cashews until golden. Add raisins and let them puff up.
   - Pour this over the sweet pongal and mix well.
   - Serve hot or cold.

How to prepare Majjige Huli , its health benefits

Majjige Huli is a traditional dish from Karnataka, a state in southern India. It is a yogurt-based curry that is flavored with coconut and spices. Majjige Huli can be made with different vegetables, but one of the most popular ones is okra (ladies' finger). This dish is also known by different names in other south Indian states, such as Morkuzhambu in Tamil Nadu, Puliserry in Kerala, and Majjiga Pulusu in Andhra Pradesh/Telangana.

Origin of Majjige Huli

Majjige Huli is believed to have originated from the Udupi-Mangalore region of Karnataka, where it is a staple dish in the cuisine of the Brahmin community. The word "majjige" means "buttermilk" in Kannada, and "huli" means "sour". The dish is also influenced by the Ayurvedic principles of balancing the body's doshas (energies). Yogurt is considered to be cooling and soothing for the body, while coconut and spices are warming and stimulating. Thus, Majjige Huli is a balanced dish that can be enjoyed in any season.

Ingredients

To make Bangalore special Majjige Huli with okra, you will need the following ingredients:

- 250 grams of okra, washed and chopped into 1-inch pieces
- 2 cups of thick yogurt or buttermilk
- 1/4 cup of grated fresh coconut
- 2 tablespoons of chana dal (split chickpeas), soaked for 30 minutes
- 2 teaspoons of cumin seeds
- 1 teaspoon of mustard seeds
- 1/4 teaspoon of turmeric powder
- 2-3 green chilies, slit
- A small piece of ginger, peeled and chopped
- A pinch of asafoetida (hing)
- Salt to taste
- 2 tablespoons of oil
- A few curry leaves
- Coriander leaves for garnish

Steps

1. Heat oil in a pan and fry the okra pieces on medium-high heat until they are crisp and golden. This will prevent them from becoming slimy in the curry. Drain and keep aside.
2. In a blender or mixer grinder, grind the coconut, chana dal, cumin seeds, mustard seeds, turmeric powder, green chilies, ginger, asafoetida and salt with some water to make a smooth paste.
3. Whisk the yogurt or buttermilk well and keep aside.
4. In a large pot or kadhai, bring some water to a boil and add the fried okra pieces. Simmer for about 10 minutes or until they are cooked but not mushy.
5. Add the coconut-spice paste and mix well. Bring the curry to a boil again and then lower the heat.
6. Slowly add the whisked yogurt or buttermilk and stir continuously to avoid curdling. Simmer for another 10 minutes or until the curry is slightly thickened.
7. In a small pan, heat some oil and splutter some mustard seeds and curry leaves. Pour this tempering over the Majjige Huli and mix well.
8. Garnish with coriander leaves and serve hot with steamed rice or rotis.

Bengaluru Special Churmuri Chaat - interesting facts and how to prepare it

Churmuri chaat is a delicious and crunchy snack made with puffed rice, chopped onions, tomatoes, raw mangoes, roasted peanuts, spices, lemon juice, and coconut oil. It is a popular street food in Karnataka, especially in the Mangalore and Udupi regions. It is also known as charamburi upkari, charmuri pachadi, masala mandakki, or spicy murmura. In this article, we will explore its origin and how to prepare it with ingredients.

Origin of Churmuri Chaat

The origin of churmuri chaat is not very clear, but it is believed to be influenced by the North Indian bhel puri and the East Indian jhal muri. However, churmuri chaat has its own distinct flavor and texture, which comes from the use of coconut oil and raw mangoes. Coconut oil adds a nutty aroma and taste to the puffed rice, while raw mangoes add a tangy and sour kick to the chaat.

Churmuri chaat is often sold by street vendors in small carts or establishments at tourist attractions, public parks, temples, or beaches. It is also a common sight at events such as birthday parties, mehendi ceremonies, or picnics. One of the famous places where churmuri chaat is sold is the annual groundnut fair (kadlekai parise) held at the Bull Temple in Basavanagudi, Bengaluru. The fair is celebrated on the last Monday of the Karthik month (usually in late November), where hundreds of farmers bring groundnuts (roasted, salted, split, whole, fried, etc.) to sell. The story behind this festival is that in the past, Basavanagudi was surrounded by villages where groundnut was cultivated. However, every year, a bull would roam around the fields and eat the crop. The farmers prayed to Lord Shiva to save their crop and vowed to offer him their first harvest. Miraculously, the bull stopped eating the crop and the farmers kept their promise. Since then, every year, the farmers bring their groundnuts to the temple and offer them to Lord Shiva and his bull.

Another interesting story behind churmuri chaat is related to its variation called congress kadlekai or congress masala. This is a snack made with split groundnuts (also called peanuts) that are de-skinned, roasted, and spiced with a tangy masala mix and curry leaves. The credit for this recipe goes to Srinivasa Brahmin Bakery in Gandhi Bazar, Bengaluru. The bakery decided to add this snack to their menu in the late 1960s when they faced a maida quota system. The name congress kadlekai comes from the fact that the groundnut is always split in two parts, just like the Congress party that split into two factions in 1969: INC (O) headed by K. Kamaraj and INC (R) headed by Indira Gandhi. Some people also say that this snack was popular during the Emergency period when it was served at party meetings. Congress kadlekai can be added to churmuri chaat to give it an extra crunch and flavor. It can also be stuffed inside a khara bun (a spicy bun smeared with butter) to make a snack called KBC (khara bun congress).

How to Prepare Churmuri Chaat with Ingredients

Churmuri chaat is very easy to prepare and requires only a few ingredients that are readily available in most Indian kitchens. Here are the ingredients and steps to make churmuri chaat:

Ingredients

- 3 cups of puffed rice (murmura, bhel, or charamburo)
- ½ onion, finely chopped
- ½ tomato, finely chopped
- 2-4 tablespoons of raw mango, grated or finely chopped
- 2-4 tablespoons of roasted peanuts
- ½ teaspoon of salt, or to taste
- 1 teaspoon of red chili powder, or to taste
- 1 tablespoon of coconut oil
- ½ lemon
- 1 tablespoon of coriander leaves or cilantro, chopped

Steps

1. In a large mixing bowl, add onion,tomato,raw mango,lemon juice,roasted peanuts, salt,chili powder,coconut oil,and coriander leaves.Mix well.
2. Add puffed rice and toss well until everything is well combined.
3. Serve immediately or store in an airtight container for up to an hour. Enjoy your churmuri chaat as a snack or as a side dish with your meal.

Churmuri chaat is a simple yet satisfying snack that can be enjoyed anytime and anywhere. It is crunchy, spicy, tangy, and nutty, and can be customized according to your taste and preference. You can add more or less of any ingredient, or add other ingredients such as grated carrot, cucumber, sev, or chutney. You can also make it more healthy by using roasted puffed rice instead of fried ones. Try this recipe and let us know how you liked it.

How to prepare Bengaluru famous chicken donne biryani Nati style

Chicken biryani is a popular dish in India, especially in Bengaluru, where it is served in a large dried palm leaf cup called 'donne'. The biryani is made with seeraga samba rice, which is cooked in a freshly ground masala of coriander, mint, green chillies, and whole spices. The chicken is marinated in yogurt, turmeric, lemon juice, and salt, and then cooked with onions, ginger, garlic, and the green masala. The rice and chicken are then layered and cooked together on a low flame, resulting in a fragrant and flavorful biryani. Here are the ingredients and steps to prepare chicken biryani the Bengaluru nati style.

Donne chicken biryani is a signature dish of Bengaluru that is served in arecanut palm cups called donne. The dish is believed to have originated in Bengaluru and has been around for over 200 years since the British moved here. The dish is made with spices, rice, and chicken and is served with raita.



Ingredients

- 500 grams of chicken, washed and cut into medium pieces
- 1/2 cup of yogurt
- 1 1/2 teaspoons of turmeric powder
- 1 teaspoon of lemon juice
- Salt to taste
- 1/2 cup of coriander leaves
- 1/4 cup of mint leaves
- 4 green chillies
- 1 1/2 cups of seeraga samba rice, washed and soaked for 30 minutes
- 2 tablespoons of oil
- 1 bay leaf
- 1 inch of cinnamon stick
- 2 cloves
- 1 cardamom pod
- 2 star anise
- 2 onions, thinly sliced
- 1 1/2 tablespoons of ginger, finely chopped
- 1 1/2 tablespoons of garlic, finely chopped

Steps

1. In a large bowl, combine the chicken, yogurt, turmeric powder, lemon juice, and salt. Mix well and marinate for at least 30 minutes.
2. In a blender, add the coriander leaves, mint leaves, and green chillies. Grind to a fine paste with some water and keep aside.
3. In a heavy-bottomed pot, heat oil over medium flame. Add the bay leaf, cinnamon stick, cloves, cardamom pod, and star anise. Fry for a few seconds until fragrant.
4. Add the sliced onions and sauté until golden brown. Add the ginger and garlic and sauté for another minute.
5. Add the green masala paste and cook for a few minutes until the oil separates.
6. Add the marinated chicken and mix well to coat with the masala. Reduce the flame to low and cover the pot with a lid. Cook for about 15 minutes or until the chicken is almost done. Stir occasionally to prevent sticking.
7. In another pot, bring water to a boil and add some salt. Add the soaked rice and cook until it is half done. Drain the water and keep aside.
8. In a large pan or pot, spread some oil and sprinkle some fried onions. Layer half of the rice over it evenly. Sprinkle some more fried onions and some coriander leaves. Layer the chicken along with its gravy over it evenly. Sprinkle some more fried onions and some mint leaves. Layer the remaining rice over it evenly. Sprinkle some more fried onions and some coriander leaves.
9. Cover the pan or pot with a tight-fitting lid or seal it with some dough or foil. Place it over a low flame and cook for about 20 minutes or until the rice and chicken are fully done.
10. Fluff up the biryani gently with a fork and serve hot in donnes with raita or salan of your choice.

Do share your biryani experience with us

Puliyogare gojju rice , how to prepare this tangy food Bengaluru style

Puliyogare is a popular and traditional rice dish from South India, especially from the states of Karnataka, Tamil Nadu, Andhra Pradesh, Telangana and Kerala. The name puliyogare means "sour rice" in South Indian languages, as it is made with cooked rice mixed with a tangy and spicy paste made from tamarind and other ingredients. Puliyogare is also known by different names in different regions, such as pulihora, puliyodharai, pulisoru, pulinchoru, ambat bhath or kokum rice.

Origin of Puliyogare

The exact origin of puliyogare is not clear, but it is believed to be an ancient dish that has been around since at least before the 3rd century BC. According to historian Dr. G. Deivanayagam, the recipe for puliyogare is mentioned in the inscription of Thanjavur temple kitchens dating back to 1010 CE. Puliyogare is also associated with the Mandyam Iyengar community of Melkote region in Karnataka, who have been living there since the time of Ramanujacharya, a 12th century Hindu philosopher and saint . Puliyogare is often offered as prasadam (sacred food) in many South Indian temples as well as in homes during religious ceremonies and festivals.

Where is Puliyogare Famous

Puliyogare is famous in almost all parts of South India, but each region has its own variation and style of making it. For example, in Karnataka, puliyogare is made with a special paste called puliyogare gojju, which is prepared with tamarind extract, jaggery, dry coconut, roasted gram dal, cumin seeds and other spices. In Tamil Nadu, puliyogare is made with a dry spice powder called pulikachal podi, which is made with red chillies, coriander seeds, fenugreek seeds and other spices . In Andhra Pradesh and Telangana, pulihora is made with green chillies, curry leaves, mustard seeds and peanuts along with tamarind extract . In Kerala, pulinchoru is made with coconut oil, curry leaves and black pepper along with tamarind extract .

How to Prepare Puliyogare Gojju Bengaluru Style

Puliyogare gojju is a thick and tangy paste that can be stored for a long time and used to make puliyogare rice whenever required. Here is how to prepare puliyogare gojju Bengaluru style with ingredients and step by step procedure:

Ingredients

- 1 big lemon size tamarind
- 1/4 cup jaggery
- Salt to taste
- 1/4 tsp turmeric powder
- 2 tbsp sesame oil
- 1/4 tsp asafoetida
- 1/4 tsp fenugreek seeds
- 1/4 tsp mustard seeds
- A few curry leaves

For Grinding

- 1 tsp cumin seeds
- 2 tbsp roasted gram dal
- 2 tbsp dry coconut
- 2 tbsp coriander seeds
- 10 dry red chillies

Method

1. Soak tamarind in warm water for 15 minutes and squeeze out the juice. Discard the pulp and seeds.
2. Dry roast cumin seeds, roasted gram dal, dry coconut, coriander seeds and dry red chillies on a low flame till aromatic. Cool them and grind them to a fine powder.
3. Heat oil in a pan and add asafoetida, fenugreek seeds and mustard seeds. When they crackle, add curry leaves and fry for a few seconds.
4. Add tamarind juice, jaggery, salt and turmeric powder and bring it to a boil.
5. Simmer the flame and cook till the mixture thickens and oil separates.
6. Add the ground spice powder and mix well. Cook for another 10 minutes till the gojju becomes like a thick paste.
7. Turn off the flame and let it cool completely.
8. Store the gojju in an airtight container in the refrigerator or at room temperature.

How to Make Puliyogare Rice?

To make puliyogare rice using the gojju, follow these steps:

Ingredients

- 2 cups cooked rice
- 1/4 cup puliyogare gojju
- 2 tbsp sesame oil
- 1/4 tsp mustard seeds
- A few curry leaves
- 2 tbsp peanuts
- 2 tbsp grated copra (dry coconut)
- 1 tbsp roasted sesame seeds powder

Method

1. Spread the cooked rice on a large plate and let it cool completely.
2. Heat oil in a pan and add mustard seeds. When they crackle, add curry leaves and peanuts and fry till golden.
3. Add the puliyogare gojju and mix well. Cook for a few minutes till the oil separates.
4. Turn off the flame and let the gojju cool slightly.
5. Add the gojju to the rice and mix gently with a fork or spatula.
6. Sprinkle grated copra and roasted sesame seeds powder on top and mix lightly.
7. Serve puliyogare rice with curd or papad or enjoy as it is.

How to prepare Masala dosa bengaluru style

Masala dosa is a delicious and popular breakfast dish from South India. It consists of a crispy rice and lentil crepe (dosa) stuffed with a spicy potato curry (masala). It is usually served with coconut chutney and sambar, a lentil and vegetable stew. Masala dosa is a wholesome and satisfying meal that can be enjoyed any time of the day.

To make masala dosa, you need to prepare three components: the dosa batter, the potato masala, and the accompaniments. Here are the ingredients and step by step procedure for each component.

Dosa batter:

- 2 cups rice (preferably parboiled)
- 1/2 cup black gram (dhuli urad) (split and husked)
- 1/2 tsp fenugreek seeds
- 2 tsp salt
- Oil (for cooking dosas)

Procedure:

- Wash and soak the rice, black gram, and fenugreek seeds in separate bowls for 4 to 5 hours.
- Drain the water and grind the rice, black gram, and fenugreek seeds separately in a blender or wet grinder, adding water as needed to make a smooth paste.
- Transfer the ground rice, black gram, and fenugreek seeds to a large bowl and mix well. Add salt and adjust the consistency by adding water if needed. The batter should be thick but pourable.
- Cover the bowl with a lid and let it ferment in a warm place for 8 to 12 hours or overnight. The batter will rise and become bubbly when fermented.
- Mix the batter well before using. You can store the leftover batter in the refrigerator for up to 3 days.

Potato masala:

- 2 large boiled potatoes, peeled and mashed
- 1/2 tsp turmeric powder
- 1 sprig of curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp split black chickpeas (chana dal)
- 1 tbsp ghee or regular butter
- Salt to taste

Procedure:

- In a medium skillet, heat ghee or butter over medium heat. Add the mustard seeds, curry leaves, chana dal, and a pinch of salt and saute for 2 to 3 minutes, until fragrant.
- Add the turmeric powder and stir to combine. Cook for 1 minute.
- Add the mashed potatoes and mix well with the seasonings. Cook for another 5 minutes, stirring occasionally. Adjust the salt if needed.
- Turn off the heat and keep the potato masala warm until ready to use.

Accompaniments:

- Coconut chutney: Grind together 1 cup grated coconut, 2 green chilies, a small piece of ginger, a handful of fresh coriander leaves, salt, and water to make a smooth paste. Transfer to a bowl and temper with mustard seeds, curry leaves, and dried red chilies fried in oil.
- Sambar: Pressure cook 1/2 cup tuvar dal (split pigeon peas) with water, salt, turmeric powder, and a pinch of asafoetida until soft. Mash the dal lightly and keep aside. In a large pot, heat oil and fry some mustard seeds, cumin seeds, fenugreek seeds, curry leaves, dried red chilies, asafoetida, and sambar powder. Add chopped onion, tomato, drumstick, carrot, okra, tamarind pulp, jaggery, salt, and water and bring to a boil. Simmer until the vegetables are cooked. Add the cooked dal and mix well. Adjust the consistency and seasoning as per your preference. Garnish with fresh coriander leaves.

Making masala dosa:

- Heat a non-stick or cast iron griddle over medium-high heat. Grease it lightly with oil using a paper towel or an onion half.
- Pour a ladleful of batter on the griddle and spread it quickly in a circular motion to make a thin crepe.
- Drizzle some oil around the edges of the dosa and cook until golden and crisp on one side. Flip it over and cook for another minute on the other side.
- Place some potato masala on one half of the dosa and fold it over to cover it. Alternatively, you can roll it like a wrap or make a cone shape.
- Transfer the masala dosa to a plate and serve hot with coconut chutney and sambar.
- Repeat with the remaining batter and potato masala.

Enjoy your homemade South Indian masala dosa.

How to Prepare Masala Puri Chaat Bengaluru Style

Masala puri chaat is a delicious street food snack that originated in Bangalore, India. It features crispy puri loaded with a spiced white peas gravy, then topped with fresh veggies, vibrant ground spices, sev (fried gram flour vermicelli) or crunchy pieces of pani puri, and cilantro. The result is a satisfying snack that has a great combination of textures and deep, slightly sour and tangy bold flavors.

Ingredients:

1 cup dried green peas or white peas
1 medium potato
1/4 teaspoon turmeric
Salt to taste
3 cups water to pressure cook
2 tablespoons oil
1 teaspoon cumin seeds
1/4 cup chopped onion
2 cloves
2 green chilies
1 inch ginger
4 garlic cloves
1/4 cup chopped tomato
1/4 teaspoon red chili powder
1/4 teaspoon garam masala
1/4 teaspoon chaat masala
2 tablespoons chopped coriander leaves
20 to 25 puris (of pani puri)
Green chutney (optional)
Tamarind chutney (optional)
Sev (optional)
Chopped onion, tomato, coriander leaves for garnishing
 

 

Here are the step by step instructions to make masala puri chaat:

Step 1: Prepare the Peas
Rinse and then soak the dried peas in enough water overnight or for 8 to 9 hours. Drain all the water and add the soaked peas to a stovetop pressure cooker. Also add the potato (peeled and chopped), turmeric, salt and water. Pressure cook for 15 to 20 minutes or for 10 to 12 whistles on medium heat. Once the pressure falls on its own in the cooker, then only open the lid and check if the peas are cooked. You should be able to mash them easily with a fork or spoon. If they are not fully cooked, then add more water and pressure cook for some more time.

Step 2: Prepare the Masala
Heat oil in a kadhai or pan over medium-high heat. Add cumin seeds and let them crackle. Add chopped onion and sauté until golden brown. Add cloves, green chilies, ginger and garlic (finely chopped or crushed) and sauté for a few minutes. Add chopped tomato and cook until soft. Add red chili powder, garam masala, chaat masala and salt and mix well. Cook for a few more minutes until the oil separates from the masala.

Step 3: Make the Gravy
Transfer the cooked peas and potato to a blender or mixer grinder and blend to a coarse paste. You can also use a potato masher or a ladle to mash them in the cooker itself. Add some water if needed to adjust the consistency. The gravy should not be too thick or too thin. Pour the gravy into the kadhai with the masala and bring it to a boil. Simmer for 10 to 15 minutes until the flavors are well combined. Add chopped coriander leaves and mix well.

Step 4: Assemble the Chaat
Take a large plate or bowl and crush some puris on it. You can also use whole puris if you prefer. Pour some hot gravy over the puris and spread it evenly. Drizzle some green chutney and tamarind chutney on top if you like. Sprinkle some red chili powder, chaat masala and black salt for extra flavor. Top with sev if you have it or some more crushed puris for crunchiness. Garnish with chopped onion, tomato and coriander leaves. Serve hot or warm.

Enjoy your homemade masala puri chaat Bengaluru style!

How to prepare south Indian Biryani pot style and dum style

South Indian vegetable biryani is a flavorful and aromatic rice dish made with basmati rice, mixed vegetables, herbs and spices. It is a popular dish in the south Indian cuisine, especially in the Chettinad region of Tamil Nadu. There are two main methods of making vegetable biryani: one pot method and dum method. The one pot method is quicker and easier, where the rice and vegetables are cooked together in a pressure cooker or an instant pot. The dum method is more traditional and elaborate, where the rice and vegetables are cooked separately and then layered and slow cooked in a sealed pot. Both methods yield delicious results, but the dum method has more depth of flavor and aroma. Here are the ingredients and step by step procedure to make south Indian vegetable biryani.

Ingredients

- 2 cups basmati rice
- 4 tablespoons oil or ghee
- 2 bay leaves
- 4 green cardamoms
- 4 cloves
- 1 inch cinnamon stick
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon caraway seeds
- 2 onions, thinly sliced
- 2 teaspoons ginger-garlic paste
- 2 green chilies, slit
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- Salt to taste
- 4 cups water (for one pot method) or 3 cups water (for dum method)
- 2 tablespoons fried onions (optional)
- A few strands of saffron soaked in 2 tablespoons of warm milk (optional)
- For the vegetable gravy:
    - 2 tablespoons oil or ghee
    - 1 bay leaf
    - 2 green cardamoms
    - 2 cloves
    - 1 inch cinnamon stick
    - 1/4 teaspoon fennel seeds
    - 1/4 teaspoon caraway seeds
    - 1 onion, finely chopped
    - 1 teaspoon ginger-garlic paste
    - 2 tomatoes, finely chopped
    - Salt to taste
    - 1/4 teaspoon turmeric powder
    - 1/2 teaspoon red chili powder
    - 1/4 teaspoon garam masala powder
    - 1/4 teaspoon biryani masala powder (optional)
    - 2 cups mixed vegetables (carrot, potato, cauliflower, beans, peas etc.)
    - 1/4 cup water

Procedure

One Pot Method

1. Wash and soak the basmati rice in enough water for 20 to 30 minutes. Drain and keep aside.
2. Heat oil or ghee in a pressure cooker or an instant pot. Add the bay leaves, cardamoms, cloves, cinnamon, cumin seeds, fennel seeds and caraway seeds. Saute for a few seconds until fragrant.
3. Add the sliced onions and saute until golden brown. Add the ginger-garlic paste and saute for another minute.
4. Add the green chilies, mint leaves, coriander leaves and salt and mix well.
5. Add the water and bring it to a boil. Check the salt and adjust if needed.
6. Add the drained rice and gently stir to combine everything.
7. If using a pressure cooker, cover with the lid and cook for 2 whistles on medium flame. If using an instant pot, close the lid and set the valve to sealing position. Press the rice button and cook for 12 minutes on high pressure.
8. Once done, let the pressure release naturally for 10 minutes. Then open the lid and fluff the rice with a fork.
9. Sprinkle some fried onions and saffron milk on top if desired.
10. Serve hot with raita, pickle or salan.

Dum Method

1. Wash and soak the basmati rice in enough water for 20 to 30 minutes. Drain and keep aside.
2. Heat oil or ghee in a large pot. Add the bay leaves, cardamoms, cloves, cinnamon, cumin seeds, fennel seeds and caraway seeds. Saute for a few seconds until fragrant.
3. Add the sliced onions and saute until golden brown. Add the ginger-garlic paste and saute for another minute.
4. Add the green chilies, mint leaves, coriander leaves and salt and mix well.
5. Add the water and bring it to a boil. Check the salt and adjust if needed.
6. Add the drained rice and gently stir to combine everything.
7. Cook on high flame until the water is almost absorbed, but the rice is still moist and partially cooked. This will take about 10 to 15 minutes.
8. Turn off the heat and keep the rice aside.
9. To make the vegetable gravy, heat oil or ghee in a pan. Add the bay leaf, cardamoms, cloves, cinnamon, fennel seeds and caraway seeds. Saute for a few seconds until fragrant.
10. Add the chopped onion and saute until golden brown. Add the ginger-garlic paste and saute for another minute.
11. Add the chopped tomatoes and salt and cook until soft and mushy.
12. Add the turmeric powder, red chili powder, garam masala powder and biryani masala powder if using. Mix well and cook for a few minutes.
13. Add the mixed vegetables and water and mix well. Cover and cook until the vegetables are tender but not mushy. This will take about 15 to 20 minutes.
14. To assemble the biryani, take a large oven-safe pot or pan with a tight-fitting lid. Grease it lightly with some oil or ghee.
15. Spread half of the rice in an even layer at the bottom of the pot. Sprinkle some fried onions and saffron milk on top if desired.
16. Spread the vegetable gravy over the rice in an even layer.
17. Spread the remaining rice over the vegetable gravy in an even layer. Sprinkle some more fried onions and saffron milk on top if desired.
18. Cover the pot with a lid or seal it with aluminium foil.
19. Preheat oven to 180°C/350°F for 10 minutes. Place the pot in the oven and bake for 25 to 30 minutes or until the rice is fully cooked and fluffy.
20. Alternatively, you can also cook the biryani on stovetop on a low flame for 25 to 30 minutes using a heavy bottomed pot or pan with a tight-fitting lid.
21. Serve hot with raita, pickle or salan.
 

Tips

- Use aged basmati rice for best results as it has more fragrance and flavor than regular basmati rice.
- You can use any vegetables of your choice such as broccoli, mushroom, paneer, corn etc.
- You can also add some cashews, raisins or almonds for some crunch and richness.
- You can adjust the spice level according to your taste by adding more or less green chilies and red chili powder.