tag:blogger.com,1999:blog-23876183387913077692024-02-20T03:02:23.181-08:00Udupi CuisineAmar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2387618338791307769.post-33470759693810523052021-11-29T09:26:00.000-08:002007-12-09T22:48:34.557-08:00The tasty Udupi CuisineUdupi cuisine is a world renowned cuisine of the southern India. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.<br />The very famous masala dosa has its origins in Udupi and a whole school of South Indian vegetarian cuisine takes its name from this town. This is ‘pure’ vegetarian food and ofcourse adhering to strict vedic tradition the use of onions and garlic is discouraged.<br />Pumpkins and gourds are the main ingredients, while sambar is prepared with ground coconut and coconut oil as its base. Rasam, a spicy pepper water, is an essential part of the menu and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com1tag:blogger.com,1999:blog-2387618338791307769.post-62682171280303275632020-12-09T22:38:00.000-08:002008-02-11T09:41:43.102-08:00Popular Dishes and RecipesClick on the dishes below to get the recipe (Ingredients and Cooking Instructions)<br /><br /><a href="http://udupifood.blogspot.com/2007/11/saarina-pudi.html"><span style="color:#993399;">1. Saarina Pudi</span></a><span style="color:#ffffff;">-----------------------------</span><a href="http://udupifood.blogspot.com/2008/01/brinjal-bajji.html"><span style="color:#993399;">11. Brinjal Bajji</span></a><br /><a href="http://udupifood.blogspot.com/2007/11/bele-saru.html"><span style="color:#993399;">2. Bele Saru</span></a><span style="color:#ffffff;">--------------------------------</span><a href="http://udupifood.blogspot.com/2008/01/brinjal-puddi-sagle.html"><span style="color:#993399;">12. Brinjal Puddi Sagle</span></a><span style="color:#993399;"><br /></span><a href="http://udupifood.blogspot.com/2007/11/famous-udupi-sambar.html"><span style="color:#993399;">3. Famous Udupi Sambar</span></a><br /><a href="http://udupifood.blogspot.com/2007/12/green-beans-gojju.html"><span style="color:#993399;">4. Green Beans Gojju</span></a><br /><a href="http://udupifood.blogspot.com/2007/12/udupi-upma.html"><span style="color:#993399;">5. Udupi Upma</span></a><br /><a href="http://udupifood.blogspot.com/2007/12/payasa.html"><span style="color:#993399;">6. Payasa</span></a><br /><a href="http://udupifood.blogspot.com/2007/12/bisi-bela-bath.html"><span style="color:#993399;">7. Bisi Bela Bath</span></a><br /><a href="http://udupifood.blogspot.com/2007/12/puliyogare.html"><span style="color:#993399;">8. Puliyogare</span></a><br /><a href="http://udupifood.blogspot.com/2008/01/dosa-rice-pancakes.html"><span style="color:#993399;">9. Dosa</span></a><br /><a href="http://udupifood.blogspot.com/2008/01/cabbage-upkari-cabbage-palya.html"><span style="color:#993399;">10. Cabbage Upkari</span></a>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-33789371233833186772008-01-15T06:27:00.002-08:002008-03-18T00:08:51.287-07:00Brinjal Puddi Sagle<strong>Ingredients :</strong><br /><br />5 nos - <a href="http://indianingredients.blogspot.com/" Target="blank">Brinjal</a> (Aubergines/Egg plant)<br />1 cup - Grated coconut<br />10 nos - Fried red chillies<br />1 tsp -Tamarind paste<br />2 tsp - Coriander seeds<br />1 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Fenugreek seeds</a><br />1 tsp - Jaggery<br />Salt to taste<br />1 tbsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Mustard seeds</a><br /><br /><strong>Cooking Instructions :</strong><br /><br />- Wash the brinjals, cut into large square pieces and keep aside.<br />- Prepare the masala using grated coconut, red chillies, tamarind, salt and jaggery. Add fried coriander and fenugreek seeds to this masala, and grind to a fine paste.<br />- Smear the brinjal pieces with this masala.<br />- In a pan add 2 tbsp oil, mustard seeds. When it splutters add brinjal pieces and just sprinkle a few drops of water and cook on a low flame.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-36138579807710798272008-01-15T06:27:00.001-08:002008-03-18T00:07:53.615-07:00Brinjal Bajji<strong>Ingredients :</strong><br /><br />1 no - <a href="http://indianingredients.blogspot.com/" Target="blank">Brinjal</a><br />Salt to taste<br />4 nos - Green chillies<br />1/4 tsp - Tamarind<br />1/8 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Asafoetida</a><br />2 sprigs - Coriander leaves, for garnishing<br />1 tbsp - Coconut oil<br />1 no - Onion<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Apply a thin coat of oil to the brinjal (Egg Plant/Aubergine) and place on a naked flame of medium heat. Rotate the brinjal often so that it is cooked evenly from all the sides.<br />- Remove from flame only after the skin of the brinjal turns black.<br />- Allow it to cool, then slowly remove the skin, wash the brinjal and mash it.<br />- Add crushed green chillies, salt, tamarind water, asafoetida, coriander leaves, coconut oil and mix properly. Chopped onions may be added.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-59335254671297792872008-01-15T06:17:00.000-08:002008-03-18T00:07:06.686-07:00Cabbage Upkari (Cabbage Palya)<strong>Ingredients :</strong><br /><br />1/4 kg - Cabbage (chopped finely)<br />1 no - Potato (cut into small cubes)<br />2 nos - Onion (chopped finely)<br />Salt to taste<br /><br />For Seasoning :<br /><br />4tbsp - Oil<br />1/2tbsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Mustard seeds</a><br />5 nos - Red Chillies<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Heat oil, add mustard seeds and chopped red chilies and splutter<br />- Add chopped onions, saute till golden brown.<br />- Add chopped potato and cabbage.<br />- Add salt to taste and little water.<br />- Allow the vegetables to cook. Serve hot with rice and Rasam.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-51701669525257631182008-01-10T04:36:00.000-08:002008-03-18T00:06:29.415-07:00Dosa (Rice Pancakes)<strong>Ingredients :</strong><br /><br /><strong></strong><br />1 Cup - <a href="http://indianingredients.blogspot.com/" Target="blank">Urad dal</a><br />2 Cups - Rice<br />Salt to taste<br />Oil per requirement<br /><br /><br /><strong>Cooking Instructions :</strong><br /><br /><br />- Soak Urad dhal and rice in water separately for about 3-4 hrs.<br />- Then grind Urad dhal in a grinder for about 20 min using water. The batter should be very finely ground and smooth.<br />- Make a similar batter of rice, add Sufficient water so that the batter is not thick.<br />- Add about 2 tbsp salt mix properly. Let the batter ferment for about 8-10 hrs.<br />- Heat the flat pan, smear it with oil, pour 1 ladle full of batter and spread evenly in a circular motion to cover the entire pan. Cover with a lid.<br />- Flip the dosa using a spatula and pour oil on the side. Roast till crisp and serve hot with Coconut Chutney.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-37805891956267024692007-12-20T03:08:00.000-08:002008-03-18T00:05:47.385-07:00Puliyogare<strong>Ingredients : </strong><br /><br />1 Cup - Tamarind juice (Thick)<br />Salt to taste<br />1 Tbsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Jaggery(Sharkkara)</a><br />Grated coconut for garnishing<br /><br /><br />For seasoning:<br /><br />7 Tbsp - Oil<br />1Tsp -Mustard seeds<br />1 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Black gram</a>(Uzhunnuparippu)<br />2 Tbsp - Peanuts(Nelakadala)<br />1 Tbsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Bengal gram</a>(Kadalaparippu)<br />4 Nos - Red chillies(Kollamulaku)<br />4 Nos - Curry leaves<br /><br />For grinding :<br /><br />1 Cup - Dessicated coconut or shredded copra<br />2 tsp - Coriander seeds<br />1 Tsp - Peppercorns<br />1 Pinch - <a href="http://indianingredients.blogspot.com/" Target="blank">Asafoetida</a>(Kayam)<br />7 Nos - Red chillies(Kollamulaku)<br />1 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cumin seeds</a>(Jeerakam)<br />5 Nos - Curry leaves<br />2 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Sesame seeds</a>(Ellu)<br />2 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Bengal gram</a>(Kadalaparippu)<br />1 tsp - Peanuts(Nelakadala)<br />1 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Black gram</a>(Uzhunnuparippu)<br /><br />Cooking Instructions :<br /><br />For the ground masala:<br />- Roast all the ingredients one by one and grind until fine except coconut.<br />- Then add dessicated coconut and grind once again to mix well.<br /><br />For the tamarind juice:<br />- Soak tamarind in warm water for an hour and extract juice from it. Keep it aside.<br /><br />- Heat oil in a pan.<br />- Add all the ingredients for seasoning one by one.<br />- Add tamarind juice and mix well.<br />- Add jaggery/sugar and salt and allow it to boil.<br />- Add ground masala powder to the boiling juice.<br />- Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.<br /><br />For the tamarind rice:<br />- Heat little ghee and oil in a pan.<br />- Add mustard seeds, black gram, peanuts and curry leaves.<br />- Add cooked rice and about 2 tbsp of prepared tamarind sauce.<br />- Mix well and Garnish with fresh grated coconut.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-48960955971387591142007-12-20T02:31:00.000-08:002008-03-18T00:04:32.247-07:00Bisi Bela Bath<strong>Ingredients :</strong><br /><strong></strong><br />1 Cup - Rice<br />1/2 cup - <a href="http://indianingredients.blogspot.com/" Target="blank">Toor Dal</a><br />2 Nos - Boiled Potatoes<br />1/4 cup - cooked Peas<br />3 Tsp - Ghee<br />10 Nos - Cashew<br />1/4 Cup - Grated Coconut<br />1 1/2 Tsp - Tamarind Paste<br />10 Nos - Small Onions<br /><br />For Masala:<br /><br />8 Nos - Dry Red Chillies<br />1 1/2 Tsp - Corriander Seeds (Dhania)<br />1/4 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Fenugreek seeds</a><br />1/2 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Urad Dal</a><br />1 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Bengal Gram</a><br />1 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Khus Khus</a><br />1 No - <a href="http://indianingredients.blogspot.com/" Target="blank">Bay Leaf (Patta)</a><br /><br /><strong>Cooking Instructions :</strong><br /><strong></strong><br />- Fry the above masalas in a dry pan and powder them.<br />- Mix Rice and Dal and cook in cooker.<br />- Heat oil in a pan, fry onions till brown, add cut boiled potatoes and peas, can also add brinjal.<br />- Add tamarind powder and 1/2 cup water and salt and the ground masala powder. Let it boil.<br />- Now add cooked rice and dal and mix well. Remove from flame.<br />- Fry the coconutes till brown and powder them.<br />- Garnish with chopped coriander, fried cashews and powdered cocounts.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-20722288006701839572007-12-12T04:21:00.000-08:002008-03-18T00:03:42.835-07:00Payasa<strong>Ingredients :</strong><br /><strong></strong><br />1 cup - <a href="http://indianingredients.blogspot.com/" Target="blank">Moong dal</a><br />1 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Gram dal</a><br />1 cup - Powdered <a href="http://indianingredients.blogspot.com/" Target="blank">jaggery</a><br />15 Nos -Cashews<br />5 Nos - Cardamom<br />5 tsp - Melted butter<br /><br /><strong>Cooking Instructions :</strong><br /><strong></strong><br />- Roast the cashews in Melted butter until it becomes golden brown and keep it aside.<br />- Steam Moong dal and Gram dal together in a pressure cooker until it becomes soft.<br />- Add powdered jaggery to 1/2 cup boiling water until it dissolves and mix it with cooked dal.<br />- Heat this mixture in a thick bottomed vessel in simmer for 10 mins.<br />- Add the ground cardamom and roasted cashews.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-53450682100311534582007-12-12T03:41:00.000-08:002008-03-17T23:57:00.504-07:00Udupi Upma<strong>Ingredients :</strong><br /><br />1 Cup - Wheat Rava (<a title="Semolina" href="http://en.wikipedia.org/wiki/Semolina">Semolina</a>)<br />1 Tbsp - Cooking oil<br />1 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Mustard seeds</a><br />1 Tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cumin Seeds</a><br />1 Tsp - Ginger (grated)<br />4 Nos - Green chillies (chopped)<br />1 No - Onions (chopped)<br />Salt to taste<br />3/4 Cup - Peas, (Can use chopped carrots, eggplant, potatoes, cauliflower, cabbage, tomatoes as well)<br />1/4 Cup - Grated coconut<br />2 Tbsp - Corriander leaves (chopped)<br />2 tsp - Lemon juice<br /><br /><strong>Cooking Instructions :</strong><br /><br />- Dry-roast rava until it just begins to turn brown, then keep aside.<br />- In a large saucepan/wok, heat the cooking oil.<br />- Add mustard seeds and wait for them to sputter. Then add cumin, ginger, green chillies and chopped onions and fry until onions caramelise.<br />- Add vegetables, salt and 1.5 cups of water, and bring to boil.<br />- Add the roasted rava, turn down the heat, and mix quickly to avoid lumps forming.<br />- The upma is done when all the water is absorbed by the rava.<br />- Garnish with grated coconut, chopped cilantro leaves and lemon juice.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-55743409495334668992007-12-09T21:26:00.000-08:002008-03-18T00:02:47.891-07:00Green Beans Gojju<strong>Ingredients :</strong><br /><br />1/2 kg - Green beans, chopped<br />1/2 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Mustard seeds</a><br />1/2 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Turmeric powder</a><br />1 Spring - Curry leaves<br />2 tsp - Tamarind juice<br />1 tsp - Jaggery, grated<br />1/2 cup - Coconut grated<br />4 Nos - Green chillies<br />1/2 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Asafoetida</a> (Hing)<br />1 tbsp - Coriander leaves chopped<br />1/2 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cumin seeds</a> (jeera)<br />1 tbsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Bengal gram dal/Chana dal</a><br />1 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Sesame seeds (til)</a><br />1 tbs - Oil<br />Salt to taste<br /><br /><strong>Cooking Instructions :</strong><br /><strong></strong><br />- In a pan, dry roast the cumin/jeera, bengal gram dal/chana dal, sesame seeds/til until light brown.<br />- Grind with coconut, green chillies, asafoetida, coriander and little water to a fine paste.<br />- Heat oil in a suce pan, add mustard seeds, let it splutter then add chopped beans, turmeric powder and curry leaves.<br />- Add water and bring it to boil of cook till the beans turn soft.<br />- Then add the ground paste, tamarind juice, jaggery and salt.<br />- Cook for another 10-15 minutes till the gojju thickens.<br />- Serve hot with chapatis, rotis/Indian flat bread or plain rice.Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-51861740599981224072007-11-29T09:52:00.000-08:002008-03-14T23:07:43.142-07:00Saarina Pudi<p><strong>Ingredients :</strong></p><p>5 Nos - Red chilies<br />1 tsp - Coriander seeds<br />1/4 tsp- <a href="http://indianingredients.blogspot.com/" Target="blank">Fenugreek seeds</a><br />1/2 tsp - <a href="http://indianingredients.blogspot.com/" Target="blank">Cumin seeds</a><br />Coconut oil<br />3 Nos - Curry leaves </p><p><br /><strong>Cooking Instructions :</strong></p><p>- Heat oil and fry all the ingredients one by one.<br />- Take care not to burn anything.<br />- Powder all of them together.<br />- This powder can be saved up to 7 days.<br />- As days pass, the aroma of the powder decreases. So it is better making it fresh whenever required.</p>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-24217860539915665902007-11-29T09:49:00.000-08:002008-03-17T23:58:26.341-07:00Bele Saru<p><strong>Ingredients :</strong></p><strong><p></strong>1/2 cup toor daal<br />1-2 tea spns <a href ="http://udupifood.blogspot.com/2007/11/saarina-pudi.html" Target="blank">sarina pudi</a><br />1-2 tea spns jaggery<br />1/4 tea spn tamarind extract or 2-3 pieces of tamarind<br />A pinch <a href="http://indianingredients.blogspot.com/" Target="blank">asafoetida</a><br />A pinch <a href="http://indianingredients.blogspot.com/" Target="blank">turmeric</a><br />2-3 green chilies (optional)<br />2-3 strands coriander leaves<br />2-3 curry leaves<br />Oil<br />1/2 tea spn <a href="http://indianingredients.blogspot.com/" Target="blank">mustard</a> seeds<br />1 red chili<br />Salt to taste </p><p><br /><br /><strong>Cooking Instructions : </strong></p><p><strong><br /></strong>Cook daal with turmeric.<br />Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water.<br />Add jaggery, green chilies(if using) and cook till jaggery melts completely.<br />Add daal, sarina pudi, salt, chopped coriander, curry leaves and cook for another 3-4 mins.<br />Heat oil and add mustard seeds.<br />When they start popping, add asafoetida, red chilies cut into 2-3 pieces.<br />Add this seasoning to the daal and mix well.<br />Serve hot with rice.</p>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com0tag:blogger.com,1999:blog-2387618338791307769.post-29728335106166315462007-11-29T09:33:00.000-08:002008-03-17T23:59:58.217-07:00The Famous Udupi Sambar<strong>Ingredients :</strong><br /><br /><strong></strong><br /><br /><ul><br /><li>1/2 Cup <a href="http://indianingredients.blogspot.com/" Target="blank">Toor Dal</a></li><br /><li>1/2 Tsp <a href="http://indianingredients.blogspot.com/" Target="blank">Fenugreek</a> seeds</li><br /><li>1 Tsp <a href="http://indianingredients.blogspot.com/" Target="blank">Urad Dal</a></li><br /><li>6 Nos Red Chillies</li><br /><li>2 Tsps Corriander seeds</li><br /><li>5 sprigs Curry Leaves</li><br /><li>1 cup coconut (Grated)</li><br /><li>30 nos Shallots</li><br /><li>1 tsp <a href="http://indianingredients.blogspot.com/" Target="blank">Mustard Seeds</a></li><br /><li>1 pinch <a href="http://indianingredients.blogspot.com/" Target="blank">asafoetida</a></li><br /><li>2 Nos Green chillies</li><br /><li>2 cups cut chunks of vegetables (brinjals, carrots, french beans, pumpkin, yam)</li><br /><li>2 Tsp tamarind paste:</li><br /><li>Salt to taste</li><br /><li>2 Tsps Jaggery/Salt</li><br /><li>Oil as per need</li></ul><br /><br /><p><strong>Cooking Instructions :</strong></p><br /><p>- Cook the tuvar dal till tender then mash.<br />- Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.<br />- Add the red chilli and coriander seeds.<br />- Add a 3 sprigs of curry leaves and the grated coconut and roast.<br />- They should all turn light brown and aromatic.<br />- Cool and grind to a fine paste with a little water.<br />- Heat 1 tblsp oil in a pan.<br />- Add the mustard seed.<br />- When they splutter add 1/2 tsp of urad dal and the hing.<br />- Fry for a minute.<br />- Add the onions and green chillies, slit and the rest of the curry leaves.<br />- Add your choice of vegetables Fry till you get a nice aroma.<br />- Add a little water.<br />- Cover and cook till the veges are done.<br />- Extract pulp from the tamarind and add to the vegetables.<br />- Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.<br />- Add the mashed dal and the ground masala.<br />- Mix weel and add a little water if reqd.<br />- Simmer for a few mins.<br />- Serve with dosas, idlis or rice. </p>Amar (Amarnath Prabhakar)http://www.blogger.com/profile/14278488034819756989noreply@blogger.com2