Method: Chop tender bamboo into tiny pieces. Keep in water for a day. Change the water the next day. Keep in a warm place for 3 days so that it turns sour. Squeeze all the water out. Fry well in oil. Grind the ginger, salt, red chillies, mustard and fenugreek seeds in vinegar to a fine paste. Season mustard seeds, garlic and curry leaves in a little oil and add the masala paste to it. Stir for a while. Remove and let it cool. After it cools add tender bamboo pieces, mix well and store in an airtight jar.
Method: Prepare jaggery syrup by dissolving jaggery in boiling water and strain to remove all the dirt particles. To check if the syrup is ready, put a drop of the syrup in a saucer of cold water. The drop should remain hard and not dissolve in the water.
Soak rice in water for one day. The following day drain the water out and keep it under a weight. Once all the water is drained from the rice, pound it to a fine powder. Sieve it. Boil the granules of powdered rice that do not go through the sieve with ½ seer (about 2 cups) of water, cardamom and jaggery syrup. To prevent it from getting stuck to the bottom of the vessel and to prevent lumps, pour a teaspoon of ghee and keep on stirring. Remove the vessel from fire. Add the rice powder a little at a time and keep on stirring. Then add Maida.
Once again keep it on the fire. As soon as it is cooked a little (i.e., just becomes hot) remove it from the fire. Stir well and cool. Then put the dough in a jar and press it firmly. Pour 2 teaspoons of vegetable oil on top to preserve it. When required take out the dough and knead well. Make lime size balls. Dip in poppy seeds or gingelly. Flatten, make a hole (kanna) in the center of each ball and deep fry in hot oil until dark brown in colour.
Method: Wash and wipe the limes well. Cut into finger length pieces with the peel. Roast red chillies, pepper, cumin seeds, fenugreek and mustard seeds. Powder them together. Mix the powder with the lime pieces. Roast salt. Let it cool and mix it with the lime pieces. Season it with curry leaves, mustard and garlic fried in a little oil. Mix well, cool and store in an air-tight jar.
Rice – 1 cup (fine quality, Jeera Sanna or Basumathi)
Ghee – 1 ½ cups
Onions – 3
Ginger – 1 small piece
Green Chillies – 2
Salt – ½ Tea spoon ( or to taste )
Cardamom – 5 pods
Cinnamon – 1 piece
Cloves – 4
Raisins – 15
Cashew nuts – 12
Garlic – 4 cloves
Water – 1 ¼ cups
Method: Wash rice well and set aside. Pour ghee into a broad mouthed vessel and keep it on the fire. When the ghee is hot add chopped onions, garlic, ginger, green chillies, cardamom, cinnamon and cloves. Fry till they turn light brown in colour. Add the washed rice and stir for a little while. Add salt, water and stir. Keep it covered. When it begins to boil, stir again and reduce the heat. When the rice is partially cooked add to it the raisins and cashew nuts fried in a little ghee. The rice will be cooked in about ½ an hour. When it is done, stir again and serve hot.
Sugar – ¼ cup (based on the sweetness of the banana)
Vegetable or cooking oil – 1 cup
Method: Mix all the ingredients well (except the oil) so that there are no lumps. Heat the oil. Deep fry by pouring marble size portions of the smooth dough (do not make them into balls), stirring with a slotted ladle or a ladle with holes in it. Remove from the fire when it is cooked and turns brown.
½ Kg .whole horse-gram, ( wash-clean-cook with water 1:3 on slow flame to over –cooked state).
Strain the water and keep on slow flame till mixture reduces to half )
Ingredients : For the masala
1Teaspoon jeera
¼ Teaspoon methi
1 Tablespoon coriander seeds
¼ Teaspoon whole pepper
¼ Teaspoon mustard
1 Teaspoon chilly powder or 3-whole red chillies
4 Onions
6 flakes garlic
2 Tablespoon tamarind pulp or 1 Tablespoon kachampuli.
2 Tablespoon cooking oil
¼ Teaspoon .mustard seeds
2-4 curry leaves
Method:
Roast all the dry ingredients except chilly powder.And grind along with 2-onions and garlic to a smooth paste.
Add to the thickening gravy and stir well constantly.
Thicken to a thick sauce consistency, adding the tamarind pulp or kachampuli.
In a shallow pan heat the oil and add the mustard seeds to splut and the curry leaves too.
Add cut onions ( like for omlette ) and chillys
Add all this to the gravy mix taste for salt and chilly and remove from flame.
Cool well and bottle this mudare kanni, can keep out of fridge for a month –preferably keep in fridge if you need to keep for longer time.
Goes well with hot rice and ghee.
II. SPROUTED HORSEGRAM CURRY ( MOLE MUDRE KANNIE )
Ingredients:
250 grams Horsegram ( wash-clean and soak for 8-hours ). Put the horsegram in a muslin cloth overnight till the sprouts appear. Put gram in cooker with salt and 1 onion and cook well not overcooked.
1 cup scrapped coconut
1 Teaspoon jeera
¼ methi Tablespoon coriander seeds
1 Teaspoon chilly powder
2 onions
6 flakes garlic
2 tomatoes cut
1 Teaspoon sugar
Method:
Dry roast the dry ingredients.
Add with the coconut tomatoes, onions, garlic put in mixy and grind till smooth.
Add this masala to the cooked gram and add seasoning with oil mustard seeds and curry leaves.
Bitter orange or kaipuli as it is called in Coorg dialect, is an unique citrus fruit used commonly in Coorg. There are mainly two varieties of chutneys – one variety which can be preserved (burnt/roasted kaipuli pajji)- and the other the usual kind of chutney like the raitha variety. This fruit is also pickled and the juice preserved to make a refreshing cool drink. Besides, kaipuli also makes for a good marmalade/jam. ROASTED BITTER ORANGE CHUTNEY ( BURNT KAIPULI PAJJI ) Take one medium sized bitter orange. Pierce on all sides with a fork and roast on slow flame very similar to brinjal-bhartha. Remove the burnt peal and smash in a bowl with fork. Remove the pith and seeds. Keep aside the pulp adding ½ Teaspoon salt.
Ingredients:
½ Teaspoon 4-pods of garlic
½ Teaspoon jeera
¼ Teaspoon methi
1 onion slightly roasted to a brown colour on open flame ( ground fine )
½ tea cup jaggery syrup
Seasoning:
2 Tablespoon cooking oil
¼ Teaspoon mustard seeds
2-3 curry leaves crushed 2-3 flakes garlic
½ Onion cut fine.
Method:
Place a deep pan on the heat
Add the oil add the mustard on the oil getting hot.
Slowly add one by one the ingredients for seasoning.
Then add the ground masala and toss for 1minute.
Add the roasted pulp. Mix well.
Next mix the salt and jaggery and let cook for 1 minute.
Check for taste.
II. BITTER ORGANGE RAITHA VARIETY
Ingredients:
1 Bitter orange
1 onion
4 flakes of garlic
½ Teaspoon mustard seeds
1 Tablespoon ground coconut
1 dry red chilly
2 curry leaves
1 Tablespoon oil
1 cup curds
1 Teaspoon sugar
Seasoning:
Peel the orange of skin and white pith.
Hold the orange in the left palm and slit the orange on the outside or rather the back of the pod and with the knife try to remove the insides on to a bowl.
Take away the seeds.
Add ½ teaspoon salt and a green chilly slit, mix and keep aside.
Ground coconut with the orange and the masala.
In a shallow pan heat the oil and add the mustard seeds, curry leaves, red chilly and slightly crushed garlic.
Remove on spluttering and pour over orange mixture.
Add the sugar and taste for salt and pungency. Then add curds.
Goes well with ghee rice / pulao etc.,
Method:
Place a deep pan on the heat
Add the oil add the mustard on the oil getting hot.
Slowly add one by one the ingredients for seasoning.
Then add the ground masala and toss for 1minute.
Add the roasted pulp. Mix well.
Next mix the salt and jaggery and let cook for 1 minute.
