Category Archives: Karnataka Dishes

Chitranna

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“Chitranna” is the Kannada term for “Mixed Rice”. Typically every home in Karnataka makes some variety of Chitranna. Of course, our home was no exception. I loved eating lemon rice or lemon chitranna and can still say that it is one of my favorite rice dishes. Simple, tasty and a no fuss recipe. Many roadside restaurants in Karnataka serve some form of Chitranna on their menu on a daily basis. I have some random memories associated with most dishes. One time, I had made a trekking trip to “Ramnagaram” a small town on the outskirts of Bangalore on the way to Mysore. Just before we did some rock climbing and trekking our group stopped at this roadside little restaurant to grab a quick bite. On the menu was tasty Chitranna served with some spicy coconut chutney. For some reason, that balmy day, the lemony chitranna and spicy chutney is still fresh in my mind!!
Today from the Masalamagic kitchen I will share with you two simple Chitranna recipes – Chitranna with Dill leaves (Sabassige soppu chitranna in Kannada) and Tomato Chitranna.

Chitranna with Dill (Sabassige Soppu Chitranna)

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You will need:
1 cup cooked rice
1 cup Fresh Dill Leaves – Remove all stalk, wash and chop fine
1 Medium Onion – Chop fine
4 Green Chillies – Slit lengthwise
a few curry leaves
1 tbsp Grated coconut
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
Juice of 1/2 a lime
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and the lime juice and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

4. Heat a pan with oil. Season with mustard seeds, cumin seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes).
5. Then add the chopped dill and mix well. Fry for a minute. Then add the grated coconut and chopped coriander/cilantro and mix well. Turn off the stove. Add this mixture to the cooked rice and mix well.

6. Serve hot.DSC_0040-001

Tomato Chitranna

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You will need:
1 cup cooked rice
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into fine cubes
4 Green Chillies – Slit lengthwise
a few curry leaves
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

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4. Heat a pan with oil. Season with mustard seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes). Add chopped tomato, turmeric powder and saute for few more minutes until the oil leaves the sides.

5. Add this mixture to the cooked rice and mix well. Check for salt and adjust if needed. Garnish with chopped cilantro/coriander leaves and mix.
6. Serve hot.DSC_0619

Thanks for stopping by 🙂

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Tomato Slice Chaat

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I seem to be on a “Street Food” spree 🙂 Who does not love street food? Especially in a country like India with its diversity and variety, street food in each state or ragion is an experience in itself..
Bangalore’s (or maybe even Karnataka’s) street food especially the chaat is different from the typical North Indian Chaat. There is the traditional likes such as Bhel Puri, Sev Puri, Aloo Tikki Chaat, Samosa Chaat etc. and adding to the long list is things like “Churmuri”, “Nippat Masala”, “Boti Masala”, “Masala Puri” (very similar to Chole of the Aloo Tikki chaat sans the chole substituted with green peas) etc.
On the menu today is “Tomato Slice Chaat” – a lesser known variety of Chaat but neverthless extremely delicious. Quick to put together and healthy this is great for a evening tea-time snack.

Delicious Tomato Slice Chaat

Delicious Tomato Slice Chaat

You will need:
1. 2 Medium Sized Ripe Tomatoes – Wash and chop into thick slices

Ripce Tomatoes

Ripe Tomatoes

2. Arrange the Tomato slices on a serving platter or plate (On the streets, they serve these on dried leaf or a square piece of newspaper 🙂 )

Sliced Tomatoes

Sliced Tomatoes

3. Drizzle with Green Chutney and Sweet/Sour Tamarind Chutney

With the Green and Tamarind Chutneys

With the Green and Tamarind Chutneys

4. Top with chopped onions and grated carrots

Top with Carrots and Onions

Top with Carrots and Onions

5. Top with a handful of Puffed rice/Mamra/Muri and/or any available Mixture (I happened to have some store bought Haldirams Poha Mixture)

Top with Puffed rice, Mixture

Top with Puffed rice, Mixture

6. Top with Fine Sev and Chopped Cilantro. Serve with tea and enjoy 🙂

Delicious Tomato Slice Chaat

Delicious Tomato Slice Chaat

Tasty Tomato Slice Chaat :-)

Tasty Tomato Slice Chaat 🙂

Happy Cooking 🙂

Fresh Coconut – Mustard Rice aka Kai Saasive Anna

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Back from a vacation that went by too fast, I am reliving some of the wonderful memories with family as we upload pictures. I have several exciting posts that I want to write about, with all the pictures that I have taken 🙂 However, that will have to wait for now, I am on just 4 hours of sleep and a lot of caffeine..trying to get through my day so I can rest.
Digging out a old picture from my picture file and posting one of my favorite, yet simple rice dishes today to keep this blog going 🙂

Coconut-Mustard Rice or Kai Saasive Anna, a typical Karnataka speciality..this rice is simple to make and very tasty to eat, the texture of the coconut with the sharp flavor of the mustard makes it a delicious rice dish for a quick bite on any day.

Kai Saasive Anna

Kai Saasive Anna

You will need:

Rice – 2 cups; I use Sona Masoori, 1 cup rice to 2 cups or 2.5 cups water ratio
Turmeric Powder – 1 pinch
Salt to taste

For seasoning:
Oil – 3 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds (Jeera) – 1/2 tsp
Urad dal – 1 tsp
Channa Dal – 1 tsp
Curry leaves
a pinch of Hing (Asafoetida)

For Garnishing:
Cashews – a small handful; Roast in butter in ghee or butter until light golden brown
Cilantro – Fresh; Wash and chop fine
For the paste:
Fresh grated coconut (or frozen, ensure you thaw before using) – 1/2 cup
3 tsp Mustard seeds
1 tbsp Jaggery (Gur)
4 Dry Red chillies
2 Green chillies
Salt to taste

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Grind all of the above to a smooth paste without adding any water. Keep aside.

Method:
1. Cook the rice in an electric cooker. Cool in a large mixing bowl.
2. To this rice add a pinch of turmeric powder and salt to taste.
3. In a pan heat the oil. Add the seasoning ingredients; Allow the mustard seeds to splutter, add the cumin seeds (Jeera) and other ingredients and saute until the dals are golden brown.
4. Turn off the stove, add the paste from above to the seasoning and mix.
5. Mix the seasoning mixture to the rice. Mix gently and well.
6. Garnish with ghee roasted cashews and chopped cilantro. Serve hot.