Kundapura kozhi chaaru

    This morning, I was going through my recipe diary.  Initially, when I started to cook, I had this habit of writing down all interesting recipes from TV program.  As week-end special, we always have chicken- so when particular page read, ' Kundapur kozhi chaaru' I got very excited!  All ingredients mentioned was handy at home, so tried these for this week's CCC Challenge.

Kundapura kozhi chaaru is an regional speciality from Karnataka, in a place called, 'Kondapur'.  This curry is more like an soup.  Yes, chaaru is an equivalent term for, 'rasam' in tamil.  This soupy broth is best when served with rice.  This recipe also, involves in an special masala, that imparts an fresh taste to this curry.  To, top this coconut oil and curry leaves added an mystique flavour that circulated the entire home.  Do try this and let us know :)

Bisibela baath

   Bisibela baath, a two-word recitation and that dates back to my school days where my mother used to prepare on every saturdays.  Served hot with ghee, these would literally melt in my mouth. This meal, as such is heavy on ur stomach and will mesmerize your mind wanting for more!!!!!!!   Back at home, found best time to prepare, that is on sunday when my hubby (who always requested to make some) was there to support   :P  :P

     Bisibela baath, orginating from Karnataka cuisine lets out meaning like "Hot Lentil Rice" .  Here,  an array of vegetables (Brinjal, snakegourd, pumpkin, carrot, beans, drumstick etc) are cooked in dal tempered like sambhar style.  Cooked rice is mashed, added to the dal and masala comes at the end.  The much interesting part of cooking bisibela baath is its spice mix.  Since I luved my mom's, called her and got her ratios.  Tweaking a bit, I proceeded and yes !!!!!  Bisibela baath was very awesome, it got over by end of the meal!!  :)  

Neer dosa

Neer dosa is from Karnataka cuisine.  Its preparation is quite simple, apart like using urad dal, this dosa is prepared from  rice alone (which is grinded into liquid batter).  Unlike normal dosa batter which is left to ferment for hours together, this is an instant form, u can simply grind and make an instant form of dosa!! isn't this great??  Grated coconut/ coconut milk is added optionally.  Do give a  honest try guys.....

Method is sooo simple.  Just grind half cup of raw rice(soaked for one hour) with 2 tsp grated coconut.  Make the batter too runny or too wateryy (as  'neer' means liquid form)  Later add pinch of salt and drizzle the batter on pre-heated tawa,, twisting the tawa to form circular shape.  Cook on both sides, shape into four and serve with coconut chutney...

Hmm... yummy breakfast!!

Besarette dosa

Ingredients required are 3/4 cup green gram dal, 1/2 cup uncooked rice, 2-inch piece of ginger, 4-5 green chillies, 1/2 tsp of hing, 1/2 cup of water  and 1 tsp of salt

Soak green gram dal and rice overnight and grind them in morning with all other ingredients

Leave this batter for ferment for atleast six hours, or till batter rises up.

The batter will be ready for next day breakfast, spread ladle of batter in preheated tawa and cook on both sides

Serve this with coconut chutney...

Enjoy!!!