Relish the regional fare

Nati Koli Chicken
Ingredients
Country Chicken 800 Gm
Coconut 1 Gm    
Red chilli 150 Gm    
Tomato 100 Gm    
Ginger,
Garlic Paste 80 Gm  
Onion 250 Gm
Tamarind 15 Gm
Cloves 2 Gm
Cinamon 3 Gm    
Cardamom 2 Gm
Coriander Powder 40 Gm   

Method
In a pan heat oil add chopped onions & garm masala add ginger garlic paste & tomatoes allow it to simmer on a low heat. Add the chicken, turmeric powder and cook the chicken till its half cooked. Make a paste of red chilli, coriander, garam masala, poppy seeds, black pepper, tamarind & grated coconut. Add this paste & allow it to cook.

Tatte idli
Rice 300 Gm    
Urad Dal 100 Gm    
Salt 5 Gm flattened rice 50 Gm   

Method
Soak the rice and urad dal and flattened rice over night.
Grind it to a paste.
Allow it to ferment for 4 to 6 hours.
Put it in the mould and steam it for 20 minutes at 100 degree celcius.

Gujju with Sannas

Gujju with Sannas
Ingredients
Madras rice 400 Gm    
Coconut 1 No.    
Yeast 1 Gm   
Urad Dal 50 Gm    
Sugar 5 Gm    
Salt     5 Gm

Method
Soak the rice and urad dal over night. Grind it to a fine paste & add coconut . Add the yeast, sugar & salt. Allow it to ferment for 4 to 6 hours Put it in the mould & steam it for 10 minutes at 100 degree celcius.

Mysuru Mamsam Gujju        
Ingredients   
Lamb cubes 800 Gm    
Coriander 400 Gm    
Mint 200 Gm    
Green chilli 120 Gm    
Cococnut 1 No.   
Poppy seeds 6 Gm    
Black pepper 6 Gm    
Garam masala 5 Gm    
Onion 400 Gm    
Tomato  200 Gm    
Turmeric 2 Gm

Method
In a pan heat oil saute onion and garam masala add chopped tomatoes and ginger garlic paste allow it to cook. Add the lamb cubes and turmeric cook until the lamb is half cooked. Make a paste of poppy seeds, coconut, green chilli, mint, coriander, black pepper and garam masala. Add this paste and allow it to cook.

Bisi Belle Bhath

Bisi Belle Bhath
Ingredients
Rice    100 Gm    
Tur Dal 100 Gm  
Turmeric Powder 5 Gm    
Shallots 50 Gm    
Tomato 50 Gm    
Jeera    3 Gm    
Mustard Seeds    3 Gm    
Curry leaves 2 Gm    
Red Chilli 5 Gm    
Jaggery 3 Gm    
Tamarind 5 Gm    
Salt 5    Gm    
Ghee    20 Gm    
Carrot    10 Gm    
Beans    10 Gm    
Cauliflower 10 Gm    
Green Peas 5 Gm    
Cashewnuts 5 Gm    
Bisi belle bath powder 20 Gm    
Chilli Powder    5 Gm    

Method
Boil rice and tur dal together, add turmeric powder and salt. Add carrot, beans, cauliflower and beans to this. In a pan add ghee, mustard seeds, jeera, red chilli, curry leaves, shallots and saute well. Add chopped tomatoes, cashewnuts, red chilli powder and bisi belle bath powder and allow it to cook. Add jaggery, tamarind juice, add this mixture to the boiled rice and tur dal cook well.

Thonde Kai Godambe Paliya

Thonde Kai Godambe Paliya
Ingredients
Ivy gourd 200 Gm    
Fresh cashewnut 150 Gm    
Coconut 1 No.        
Red Chilli   10 Gm        
Salt to taste            
Whole jeera    5 Gm        
Chopped onions  50 Gm        
Curry leaves   3 Gm    
Mustard    2 Gm    
Coconut oil   50 Ml

In a pan heat water add salt and boil ivy gourd & fresh cashewnut. In a pan heat coconut oil add mustard, curry leaves and  chopped onion, add crushed red chilli & jeera. Add the boiled ivy gourd & cahewnut allow it to simmer, check for seasoning.

Arishna Ele Kadabu

Arishna Ele Kadabu
Ingredients
Rice flour  300  Gm    
Salt   5 Gm        
Water    600 Ml        
Jaggery 100 Gm    
Cardamom powder 5 Gm         
Coconut grated 1 No.         
Fresh turmeric leaves  15 leaves    

In a pan boil water, add salt and rice flour. Cook it and cool the mixture. Keep it aside.    
In the turmeric leaves spread the rice flour mixture and stuff it with jaggery, coconut add cardamom powder, fold it. Steam it for 10 minutes at 100 degree celcius.

—Recipes courtesy Cubbon Pavilion, ITC Gardenia