Tag Archives: karnataka recipes

Rice puri with mutton curry

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rice puri with mutton curry - noorsrecipes

Rice puri/poori with mutton curry — Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.

Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.

Ingredients:

  • Raw Rice – 1 cup
  • Par boiled Rice – 1 cup
  • Coconut grated – 6 tbsp
  • Cumins seeds – 1tsp
  • Onion – a small piece just for flavor
  • Oil for deep fry
  • Salt as required

Method:

  • Wash and soak the rice for 4-5 hours
  • Drain all the water from the rice
  • Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
  • Knead to make a soft dough
  • Make small equal sized balls
  • Take a clean white cloth (about the size of a handkerchief) and wet it
  • Place it on a flat circular rolling board or chakla
  • Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
  • Meanwhile, heat oil in a kadai
  • Remove the puri slowly from the cloth and drop into the boiling oil carefully
  • Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
  • Remove from fire and serve hot with mutton curry

Set Dosa Recipe

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Those of us who grew up in Bangalore, must be familiar with set dosa 🙂 A hearty breakfast, the spongy and fluffy dosas are delicious when paired with chutney or sagu.

Here’s a simple recipe on how you can make set dosas.

set dosa - noorsrecipes

Ingredients:

  • Dosa rice/ Raw rice – 2 ½ cups
  • Parboiled rice – 1 ½ cups
  • Methi/Fenugreek seeds – 3 tsp
  • Urad/ Black gram Dal – 1/2 cup
  • Puffed rice – 1 ½ cups Soda – a pinch
  • Oil
  • Salt as required

Method:

Making the dosa batter:

  1. Take dosa rice, parboiled rice, and methi in a big bowl; wash them thoroughly and soak.
  2. In another bowl, take urad dal and wash it thoroughly. Add the puffed rice and soak.
  3. Make sure to soak ingredients in 1 & 2 points separately for at least 5 hours.
  4. Mix all the soaked ingredients into one bowl after draining all the water.
  5. Grind into a smooth paste in batches using a wet mixer grinder or just a mixer. If you are using a mixer, make sure you use ice cold water little by little while grinding. This is to keep the mixer cool, and it helps in fermentation too.
  6. Cover the container of the batter. Allow it to ferment in a warm place overnight or for at least 8 hours.
  7. The batter doubles up.  Add salt as required and a pinch of soda and give a gentle mix without disturbing the air bubbles.

Making dosa:

  • Heat a griddle or tawa and pour a ladle full of batter in the middle. Drizzle a few drops of oil on top.
  • Cook for a few minutes and flip using a spatula. Cook for a few more seconds. Make the rest of the dosas in the same manner.
  • Take a small onion and poke it with a fork. Dip it in water and rub it on the griddle each time you make the dosa. This prevents the dosas from sticking to the griddle; it also makes it golden brown and crispy and adds a nice flavor.
  • Serve the Set dosas hot with vegetable sagu and chutney.

All time favorite: Curd rice

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One of our favorites is curd rice 🙂 Some days, Mum would make Bisi Bele Bath and Curd rice with potato chips for lunch. That would leave us drooling!

Here’s how you can add some flavor to the humble curd rice.

curd rice noorsrecipes

Ingredients:

  • Cooked rice – 2 bowls
  • Curd / Yogurt – 1 ½ cups
  • Whole Milk – 1/3 cup
  • Cucumber – ¼ cup
  • Grated carrot – ¼ cup
  • Finely chopped cilantro – 2 tbsp
  • Pomegranate seeds – ¼ cup
  • Ginger – ½ inch
  • Rai / Mustard seeds – 1 tsp
  • Urad dal/Black Gram dal – 1 tsp
  • Dry Red Chili – 2
  • Curry leave – 9-10
  • Oil –  1 tbsp
  • Salt a required

Method:

  • Take 1 ½ cups of yogurt in a bowl, add salt to taste and whisk to make it smooth. I like my yogurt to be smooth J
  • Take a large bowl, add the cooked rice, yogurt, milk, cucumber, grated carrot, cilantro, pomegranate seeds (serve some for garnish) and mix everything well.
  • Finely chop the ½ piece ginger and keep it aside.

To Temper:

  • Heat oil in a small pan. Add Mustard seeds.
  • Once the mustard seeds splutter, add the black gram dal, broken red chilies, finely chopped ginger, curry leaves and fry well (make sure not to burn them).
  • Add it to the rice and mix well. Garnish with a few pomegranate seeds.
  • Serve with papad and any pickle of your choice.

Makara Sankranthi Special: Avarekai Bath / Lilva Beans Rice

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It’s the season of Avarekai/ Lilva Bean in Bangalore, and Sankranti is round the corner. Make this simple and flavorful recipe and enjoy it with friends and family.

averakai rice noorsrecipes

Ingredients:

  • Avarekai/ Lilva Bean –  1 ½ cup
  • Methi/ Fenugreek leaves –  2 cups
  • Onion –  1 medium sized
  • Tomato – 1 large
  • Green chilies – 2-3
  • Ginger Garlic paste – 1 tsp
  • Red Chili powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Cumin powder – ½ tsp
  • Coriander Powder – 1 tsp
  • Oil – 9-10 tbsp
  • Cooked rice – made out of 1 glass of rice
  • Salt as required

Method:

  • Heat 9-10 tbsp of oil in a large Kadai.
  • Finely chop the onion and fry till slightly brown.
  • Add ginger garlic paste and fry until onions turn golden brown and the raw smell goes. (Make sure not to burn the onions)
  • Now add tomatoes and cook till soft.
  • Add the avarekai/ lilva bean and fry well for 1 min.
  • Wash the methi/ fenugreek leaves thoroughly and chop them roughly. Add them to the kadai and fry well.
  • Add in all the powders, salt to taste and slit green chilies. Mix everything well and keep frying them from time to time until the lilva beans are cooked for another 5-6 minutes.
  • Mix the cooked rice  (make sure the rice isn’t hot) into the avarekai/ lilva bean mixture and fry well for about a minute.

Serve with papad and some raita or curd rice 🙂