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Allugedda (Mashed Masala Potatoes) Recipe

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Allugedda (Mashed Masala Potatoes) Recipe Prep Time: 2 hrs   Cook Time: 25 mins  Total Cook Time: 2 hrs 25 mins Mashed potatoes cooked with spices, black gram and tomatoes. Ingredients Of Allugedda (Mashed Masala Potatoes) 500 gm potatoes 50 ml oil 3 gm mustard seeds 5 gm skinned black gram 100 gm onions 5 gm green chillies 1 gm curry leaves 5 gm asafoetida 100 gm tomatoes 5 gm turmeric 10 gm chilli powder 10 gm coriander powder 10 gm coriander leaves Salt 50 ml water Roasted cashew nuts, garnishing How to Make Allugedda (Mashed Masala Potatoes) 1.  Boil the potatoes, skin and mash coarsely. 2.  Slice the onions. Chop the tomatoes and the coriander leaves. Slit the green chillies. 3.  Heat the oil and add the mustard seeds, when they crackle add the skinned black gram. 4.  When the gram turns golden, add the onions and the green chillies. Saute the onions till they are translucent. 5.  Add ...
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Mysore Masala Dosa Recipe

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Mysore Masala Dosa Recipe Prep Time: 10 mins   Cook Time: 40 mins  Total Cook Time: 50 mins About Mysore Masala Dosa Recipe | Masala Dosa Recipe: A crisp dosa, quite similar to the regular masala dosa but with a twist of fiery red chutney made with garlic and red chillies that is lathered all over the dosa which is stuffed with some mashed potato filling. Ingredients Of Mysore Masala Dosa 1 Cup Rice (par-boiled) 1/4 Cup Black gram (urad dal) 3 Tbsp Toor dal 3 Tbsp Semolina 1 tsp Methi seeds (fenugreek seeds) To taste Salt For the dosa masala: 250 Gram Potatoes 1 Cup Onions, sliced 1 tsp Garlic, chopped 1 tsp Ginger, chopped 2 Tbsp Coriander leaves, chopped To taste Green chillies To taste Salt Oil 1 tsp Mustard seeds 1 sprig Curry leaves For red chutney: 5-6 cloves Garlic A pinch of Ginger 2 Red chillies 1/2 Onion, chopped 2 Tbsp Chana dal, fried To taste Salt How to Make Mysore Masala Dosa 1.  Soak all...
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Kundapura Koli Saaru Recipe

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Kundapura Koli Saaru Recipe Prep Time: 10 mins  Cook Time: 45 mins  Total Cook Time: 55 mins Chicken curry, Karnataka style. Chicken pieces are cooked in a tomato gravy with a dash of coconut and other aromatic spices. Ingredients Of Kundapura Koli Saaru For the Kundapura paste: For the Kundapura paste: 6-7 Cloves 1 tsp Pepper corn 1 tsp Cumin seeds 4-5 Cinnamon sticks 2 tsp Coriander whole 4-5 Red chillies 1/2 Coconut, grated 1 Cup Water For the main preparation: 4 Tbsp Coconut oil 1/2 tsp Cumin seeds 10-15 Curry leaves 4 Tbsp Onions, chopped 1/2 Kg Chicken (cut chicken) 6 Tbsp Kundapura paste 2 tsp Salt 1 Cup Water How to Make Kundapura Koli Saaru Prepare the paste: 1.  Add cloves, pepper corn, cumin seeds, cinnamon, coriander whole, red chillies and grated coconut to a pan and dry roast them. 2.  Put aside to cool. Now add water and grind together. Kundapura paste is ready Prepare the main dish: 1....
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Puliyogare: What Makes this South Indian Rice Dish a Hot Favourite?

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Puliyogare: What Makes this South Indian Rice Dish a Hot Favourite? My stocks always went up during lunch time trading (not the Dalal street variety) when my lunch box was filled to the brim with Puliyogare (or Puliyodharai in Tamil Nadu). Most of my classmates would be happy to trade anything for a few spoonfuls of this moist, flavourful delicacy. To call this tamarind rice for want of a better description, might actually be the greatest injustice to describe a dish that is very deep rooted in Tamil Nadu and Karnataka’s ‘foodscape’. Tamarind might be the major ingredient for this rice dish, but it’s the interplay of a whole bunch of spices and generous quantities of sesame oil that lend this dish its rich almost complex flavours. From Thanjavur in Tamil Nadu to Tirumala (Tirupati), Puliyogare is also a popular temple food that is offered as ‘Temple prasad’. The Tirumala temple also has a few other iterations that are served on special occasions – like the Yellorai (sesame rice w...
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