Ugadi subhakankshalu

Kaduhu Ohre

Ingredients

• 1 cup raw rice
• 2 cups water
• 2 tbsp oil
• Salt to taste
• 1 tsp turmeric powder
• 1 sprig coriander leaves
• 1 tsp mustard seeds
• ¼ cup grated coconut
• 4-6 dried red chillies
• 2 tbsp tamarind pulp

For Tempering

• 2 tsp oil
• ½ tsp mustard seeds
• 1-2 dried red chillies
• 2 slit green chillies
• 2 tbsp peanuts
• 1 tbsp dried kala channa (optional)
• ½ tbsp urad dal split
• ½ tbsp channa dal
• Few curry leaves
• ¼ tsp asafoetida/hing

Method

• Wash and soak the rice and boil till cooked, strain water and keep aside.
• Roast mustard seeds, coconut and red chilli. Grind with tamarind and make a fine thick paste.
• Mix the rice with mixed spice paste.
• Heat the oil in a thick pan and add mustard, red chilli, green chilli, peanuts, channa dal, urad dal, curry leaves and hing . Add the rice and mix properly.
• Serve with vadagam or pappad.

Recipe courtesy
Chef Suresh Thampy, executive chef, Sheraton Grand Bangalore Hotel at Brigade Gateway

Bobbatlu

Bobbatlu

Ingredient

• 220 gm refined flour
• 100 ml ghee
• 1 tsp turmeric powder
• Salt to taste
• 20 gm toor dal
• 20 gm grated jaggery
• 20 gm grated coconut
• 1 tsp cardamom powder

Method

• Cook toor dal with a pinch of salt and turmeric powder. Once done, make a paste. Keep it aside.
• To the dal paste add mix jaggery, cardamom powder and grated coconut.
• To make the dough, mix flour and water. Knead properly.
• Stuff with the mixture and cook on a tawa on either side with ghee till golden brown.

Recipe courtesy
Chef Gaurav Bathla, sous chef Movenpick Hotel & Spa Bangalore