TASTE OF KUNDAPURA

Kundapura Koli Saaru

Ingredients

• 
  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 grated coconut
  
  1 cup of water
  
  For the main preparation
  
  4 tbsp coconut oil
  
  1/2 tsp cumin seeds
  
  10-15 curry leaves
  
  4 tbsp chopped onions
  
  4 tbsp chopped tomatoes
  
  1/2 kg curry-cut chicken
  
  6 tbsp kundapura paste
  
  2 tsp salt
  
  1 cup of water

Method

For the paste, add cloves, pepper corn, cumin seeds, cinnamon, coriander whole, red chillies and grated coconut to a pan and dry roast them. Put aside to cool. Now add water and grind  together. Kundapura paste is ready 

For the main preparation, heat coconut oil in pan. Add cumin seeds, curry leaves chopped onions and chopped tomatoes. Saute the onions till they turn light brown.

Now add chicken, kundapura paste, salt and water and mix it well. Cover the pan and cook the preparation for 15 minutes.Kundapura koli saaru is ready to eat. Serve hot with rice

Kundapura Koli Saaru Chicken curried with tomatoes and a spicy coconut paste Shankarpali (Thukddi): Ingredients: 1 cup milk 1 cup sugar 1 cup pure ghee Maida sufficient to knead in this above mixture Ghee for frying. METHOD: Warm the milk and cool it. Add melted ghee. Powder sugar and mix in the milk and ghee. Now add maida sufficient to knead in this liquid. Do not add more milk or ghee. Knead well. Keep aside for half an hour. Roll into a thick chapati and cut it into shankarpali shapes. Fry the shankarpalis in hot smoking ghee till red (not burnt). Cool and store. Recipes of Bangude 1) Masala Fry Ingredients a) 4 tbsp oil b) 2 tbsp chilly powder c) ½ tsp Coriander seed d) ½ tsp Cumin Seeds e) 4 Garlic pods f) 2 tsp Vinegar g) Salt to Taste h) 7-8 Bangude Method of Preparation Firstly, thoroughly wash and clean properly the fish and Keep aside. Prepare a fine masala grinding together coriander seeds, Cumin seeds and garlic. In a shallow frying pan, add oil, chilly powder and fry a little. Then add the masala powder, vinegar and salt to taste. Fry a bit and place the fish in the pan. Add a little water and cover with the lid. Allow it to cook for about 10 minutes, till all the water has been absorbed. Pls. Note- The same dish can be prepared from Mangi, Kane and Visonu Urad & Rawa Dosa Ingredients: a) Urad Dhal - 1 Cup b) Semolina (Rawa) - 2 Cups c) Asafoetida Water - 2tbsp d) Salt as per taste e) Oil Method of Preparation: Soak Urad dhal for about 3 hrs and grind to a fine smooth batter. Add 2 cups of Rawa, salt and Asafoetida water. Mix Properly. Urad Dhal batter should be left for fermentation for about 8hrs and then the Rawa is mixed while removing the dosas. Heat the pan and pour a ladle full of batter. Spread it evenly. These dosas are usually a bit thick and roasted well on both the sides with Coconut Oil. Preparation Time: 30 Min Serves: 7-8 Person Rawa Bhakri Ingredients a) Rawa (Semolina) - 2 Cups b) Green Chilly - 5-6 c) Ginger - 1" Piece d) Sugar - 1 Tbsp e) Grated Coconut - ½ Cup f) Maida - ¼ cup g) Salt - as per taste h) Oil/ Ghee Method of Preparation: Prepare a Coarsely ground mixture of grated coconut, green chillies, ginger, Sugar, Salt and water. Add Rawa and Maida to this mixture. Add sufficient water to make a thick batter. Remove comparatively thick dosas roasted well on both the sides with ghee Preparation time: 30 Min Serves: 5-6 Persons Pls. Note: Instead of sugar, 2" Piece of jaggery may be added. Finely chopped onion pieces may also be added to the batter