Bevu Bella
Ingredients
Bevu Bella is specially made during Ugadi. The festival marks the new year for people inhabiting the land between the Vindyas and the Kaveri River, and follows the South Indian lunar calendar.
Ingredients
- 1 cup roasted gram (hurigadale/putani)
- 1/2 cup jaggery
- 2-3 bevu flower (neem flowers)
Method
Grind roasted gram/putani and when putani is almost ground, add jaggery and grind again.
To the mixture, add bevu (neem) flower. You can add dry fruits to it as well.
Bevu bella is ready to serve.
— Recipe courtesy
Manu R Nair, corporate executive chef Billionsmiles Hospitality Pvt Ltd
Ennegai
- Ingredients
- Brinjal 500 gm (small purple ones) n Tamarind pulp 50 ml
- Coriander leaves 25 gm n Onion 250 gm
- Garlic (chopped) 25 gm n Salt to taste
- Turmeric powder 10 gm
For Tempering
Mustard 1 tsp n Curry leaves 1 sprig n Oil 3 tbsp
For Masala
Red chilly 100 gm n Coriander seed 25 gm
One dry coconut chopped) n Til seeds 25 gm n Poppy seeds 15 gm
Cinnamon 5 gm n Cardamom 2 gm n Cloves 1 gm n Roasted channa dal 50 gm
Method
Cut brinjal lengthwise and apply little salt and turmeric powder and deep fry in oil. And keep it aside. n Dry roast masala ingredients and make a rough paste. n Heat 2 tbsp oil and add mustard seeds, allow spluttering, add curry leaves, chopped garlic. Fry a minute, add ground paste and cook for 10-15 minutes, add little water to cook. n Add tamarind pulp and fried brinjal, cook for 5-7 minutes, add freshly chopped coriander leaves. n Check seasoning and serve.
Obbattu
Ingredients
- Chana dal 1 cup
- Jaggery 1-½ cup
- Cardamom 1 tsp
- Maida 1-½ cup
- A pinch of turmeric
- Oil 1 tsp
- A pinch of salt
Method
Cook chana dal in pressure cooker. Drain water.
Cook dal mixed with jaggery for 10 minutes.
Grind without using water.
Add cardamom and mix well with hand to get a smooth mixture.
Mix maida with turmeric and salt. Add water, oil and make dough.
Cover and keep aside for an hour.
Take a ball of dough and spread with hand.
Keep a ball of chana mixture and cover with the dough and seal ends.
Apply oil to a plastic paper or banana leaves keep the ready ball on it and roll it like chapati.
Fry on hot tava till it gets golden brown in colour.
Serve hot with ghee.
Ananas Saasive
(Curried pineapple, seasoned with mustard seeds — a speciality from Mangalore.)
Ingredients
- One pineapple in cubes
- Coconut grated ½
- Ginger 25 gm
- 3 green chillies
- Turmeric powder 1 tsp
- Chilly powder ½ tsp
- Curry leaves 1 sprig
- Salt to taste
- Jaggery 75 gm
- Oil 2 tbsp
- Mustard seeds 1 tsp
METHOD
Cut pineapple into small cubes, keep it aside. n Dry roast coconut and ginger for three to five minutes, add turmeric and chilly powder, and mix well and grind to a fine paste.
Heat oil in pan, add mustard seeds, when crackling, add chopped green chilly and sauté for a minute.
Add pineapple cubes and cook for five minutes.
Add grounded coconut paste, simmer well for 10 more minutes.
Add jaggery and salt, and serve with hot rice.
— Recipes courtesy executive chef, Naren Thimmaiah, The Gateway Hotel
