Here you go gujju bhai
Googleshwara led to the following.. lots of recipies from Karnataka.. Enjoy!!
http://www.bennett.com/curry/archives/cat_karnataka.php
Ragi mudde
Ragi Mudde is indeed one of the simplest things to prepare. Take a large mouthed vessel, add a glass of water to it. Heat till the water boils, add salt to taste. Take a glass of ragi flour and mix it in a glass of cold water. Add the dissolved solution slowly to the boiling water, stirring it with a strong ladle (back end). Back home a strong wooden stick is used.
Keep whisking till the mudde (flour dough) becomes smooth and soft without gantu (lumps). Reduce the flame, cover with a lid and cook for 5 minutes. The consistency must be semi solid like the wheat dough. When serving, wet your hand take out and make a ball and put it in the middle of a plate. Pour some sambar around it. Add a spoon of ghee/butter if you wish.
Make it into small marble sized balls, roll it in the sambar liquid and just gulp. Ragi mudde is not eaten by biting since the ragi tends to stick to the teeth. But some like it this way.
This is a very healthy dish both for the physically hard working as well as those with diabetes. It is indeed very healthy for children. It is high in protein, but very low in carbohydrates. Therefore, unlike rice or wheat, it is best for those with sugar complaints.
Eaten by farmers for long, its virtue has been known in recent years, by all in the state of Karnataka. It is almost synonymous with the best of traditional foods, simple, tasty, nutritious and wholesome.
Enjoy the nice, soft ragi mudde - loved by the young and the old.
'P.S: It is not essential that the ragi flour be first dissolved in coldwater. The flour can be directly put it boiling water. But this needspractice and skill. It can be done by those familiar with the process. Otherwise, gantu (lumps) will emerge in the dough. Inside the lumps, raw flour will be left uncooked. It is essential to avoid this.
Courtesy: K. Raghunanadana
Posted by RB on Monday, January 14, 2002
What exactly is Ragi and is it available in US?
Another question Kannadigas (if you are from Southern/Manglore) area. Heard of a dish called "<b>korri-rotti</b>"? It's pretty popular with Bunts/Shettys etc. Know of any place in US to buy "rotti". I do know know of one place online (TX based) for the "korri" masala powder. But haven't found anyplace to buy "rotti".
Pizza Hut unveils Chettinad pizza
<!--emo&:cool--><img src='style_emoticons/<#EMO_DIR#>/specool.gif' border='0' style='vertical-align:middle' alt='specool.gif' /><!--endemo-->
<!--QuoteBegin-vasu+Feb 26 2004, 01:04 AM-->QUOTE(vasu @ Feb 26 2004, 01:04 AM)<!--QuoteEBegin--> Pizza Hut unveils Chettinad pizza
<!--emo&:cool--><img src='style_emoticons/<#EMO_DIR#>/specool.gif' border='0' style='vertical-align:middle' alt='specool.gif' /><!--endemo--> <!--QuoteEnd--><!--QuoteEEnd-->
Dosa's beat pizza's anyday <!--emo&:clapping--><img src='style_emoticons/<#EMO_DIR#>/clap.gif' border='0' style='vertical-align:middle' alt='clap.gif' /><!--endemo-->, apart from the normal chesse pizza, i don;t never eat other flavors, tastes yuck <!--emo&  --><img src='style_emoticons/<#EMO_DIR#>/tongue.gif' border='0' style='vertical-align:middle' alt='tongue.gif' /><!--endemo-->
there is the paneer dosai and the cheese dosai; they are my all time favs.
In Ahmedabad, Woodlands used to serve chinese dosai - they called it chow dosai or something like that... <!--emo&:drool--><img src='style_emoticons/<#EMO_DIR#>/drool.gif' border='0' style='vertical-align:middle' alt='drool.gif' /><!--endemo-->
rajesh_g,
thanks for khamani's recipeeeeeee.....
is it called khaman dhokla in maharashtra......i have eaten it many times in mumbai...hehe....didn't knew where it came from...hehre...thanks...now i will ask mummy to make it..or maybe i will try it....hehe... <!--emo& --><img src='style_emoticons/<#EMO_DIR#>/tongue.gif' border='0' style='vertical-align:middle' alt='tongue.gif' /><!--endemo--> ..u can come.. <!--emo&  --><img src='style_emoticons/<#EMO_DIR#>/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo-->
Mudy,
I got ur mail.sorry for late reply.I read it and realised some new things about situation in US....law seems very strong there!....bhai,take care... <!--emo&  --><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->
c u again...
<!--QuoteBegin-Viren+Feb 20 2004, 09:48 PM-->QUOTE(Viren @ Feb 20 2004, 09:48 PM)<!--QuoteEBegin--> What exactly is Ragi and is it available in US?
Another question Kannadigas (if you are from Southern/Manglore) area. Heard of a dish called "<b>korri-rotti</b>"? It's pretty popular with Bunts/Shettys etc. Know of any place in US to buy "rotti". I do know know of one place online (TX based) for the "korri" masala powder. But haven't found anyplace to buy "rotti". <!--QuoteEnd--><!--QuoteEEnd-->
Viren,
Ragi is a coarse grain/millet. It looks exactly like mustard seeds (dark red/brown).
Google search gave this
The Latin name of ragi is Elusine coracana; although it is believed to be native to African highlands of Ethiopia and Uganda, there is another view that ragi is quintessentially a crop indigenous to India. This may explain why it is alternatively called as Elusine indica in Latin. This so called coarse grain or poor man's millet is actually superior to rice or wheat in nutritional terms being rich in proteins and high levels fibre which makes it digestible slowly, thereby ensuring the release of carbohydrates in small quantities. This may explain why two ragi mudde eaten in the morning with a bit of chilli, onion or sambar may sustain the labouring farmer through the whole day. It is also said to be a cool food ( Ref. `Ragi is Back, but only as exotica' in the June 30th issue of Down to Earth ( www.downtoearth.org.in) by E. Vijayalakshmi of Bangalore). This is because ragi is alkaline while most other foods are said to be acidic. What is more, like grain amaranth or rajgira or ramdana another very high-protein non-cereal crop, ragi is a hardy grain that can thrive on meagre resources. In fact, if you combine amaranth, million-dollar research on which is being sponsored by the Rodell Foundation in American, with ragi, you don't need meat or milk for your proteins! The story of amaranth, the lost crop of the Incas and Aztecs, and which surfaced in the Himalaya, is another beauty which deserves a separate site of its own. Alternatively, read about it (my reports, am an assistant editor at the group) in The Times of India/Science Today archives.
Posted by: Vithal C. Nadkarni on July 2, 2003 04:06 AM
I think you can find ragi flour in desi stores, though I have never tried to buy it in the US. I get my supply from home <!--emo&  --><img src='style_emoticons/<#EMO_DIR#>/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->
Sorry, don't know about "korri rotti". Maybe a description will help.
<!--QuoteBegin-nachiketa+Feb 26 2004, 11:41 PM-->QUOTE(nachiketa @ Feb 26 2004, 11:41 PM)<!--QuoteEBegin--> Sorry, don't know about "korri rotti". Maybe a description will help. <!--QuoteEnd--><!--QuoteEEnd-->
"korri-rotti" is dish where dry, crisp, almost wafer-thin rice rotti is served with chicken curry. Pretty popular in the Manglore area. The recepie to prepare the chicken curry is accessible over internet such as link1 or
link2. To make it easier, there is place online which would sell this exact masala to cook the curry.
Problem (atleast in US) is being able to get the 'rotti' - the thin dry crip rice wafers. It's easily available in any Manglore stores of Mumbai. None of the desi stores in US carry it <!--emo&  --><img src='style_emoticons/<#EMO_DIR#>/sad.gif' border='0' style='vertical-align:middle' alt='sad.gif' /><!--endemo--> and it's not that easy to make it at home - especially the thinness, taste and consistency.
Thanks for the info on Raggi.
rajesh g, Thanks for the awesome recipe. The only variation I added was hing to the tarka. I believe this is also called Khandvi.
OK Wife likes appreciation and follows up with one more appetiser recipe.
She calls it Corn Flake Starter.. <!--emo& --><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->
3-4 potatoes.
4-5 slices of bread - normal sanchwich bread.
3-4 green chilli.
Ginger.
Cilantro.
1 onion.
Salt.
Chat Masala/Curry Masala.
Garam Masala.
Corn Flakes (the ones you can fry).
2 tbsp oil.
Boil potatoes. Mash them. Add ginger, chilli, cilantro, salt, chat masala, garam masala.
Also soak bread in water - remove edges - mash them and mix it in the mixture above.
Mix the whole thing well. No really mix it up.
Cut the onion really fine and fry/sautee the onion in 2 tbsp of oil. Mix that in the mixture above. Make small rolls out of the mixture above. Make them spherical and then press them into semi-oval balls like the ones you make before you start making chapati with belan. Take corn flakes and put them on these balls - press them on your semi-oval balls so that they stick.
Deep fry these semi-oval balls. Corn flakes will really swell when you fry it. Take it out and spray some chat masala on top of it. Thats it. Njoy "corn flake starter".. <!--emo& --><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->
<!--emo&:drool--><img src='style_emoticons/<#EMO_DIR#>/drool.gif' border='0' style='vertical-align:middle' alt='drool.gif' /><!--endemo-->
NYTimes: After Centuries, the Vegetarian Feast of India Finally Arrives
<!--QuoteBegin-->QUOTE<!--QuoteEBegin--> SUVIR SARAN, a chef at the ambitious new Indian restaurant Amma, in Midtown, has never tasted the restaurant's tandoor-grilled lamb chops. "My family in Delhi have been vegetarians for generations," he said. "At least since the 15th century. Before that we are not so sure." Jehangir Mehta, the pastry chef at Aix on the Upper West Side, grew up in Mumbai, where about 30 percent of the 12 million residents are vegetarian. "The vegetarian cooking of India is excellent training for a pastry chef," he said. "It teaches you how much range can be achieved with spices and herbs."
India has the most varied vegetarian cooking in the world, and it has been thousands of years in the making. Now, finally, it is also widely available and authentically prepared in restaurants across New York City.
Religion, economics, demographics and geography conspired early on to make India one of the most prolifically cultivated regions on earth. Today, there are about 220 million strict vegetarians in India, according to the Anthropological Survey of India. Indian Hindus, Buddhists and Jains all aspire to an ideal of ahimsa, or nonviolence, that prohibits the killing of anything living or with the potential for life (hence, Indian vegetarians eat dairy products but not eggs).
Traditionally in India, cooking is intimately entwined with purity, spirituality and caste. "It's almost impossible to generalize about a country as diverse as India," said Rathi Raja, executive director of the Young Indian Culture Group, in Manhasset, N.Y. "But this much is true: although many of the old ways of religion and class are breaking down, eating vegetarian still has a big place in Indian culture."
Between 1990 and 2000, New York's Indian-American population more than doubled, according to census figures. The city has also seen an explosion of Indian restaurants at every level, from ambitious, expensive spots like Tamarind on East 22nd Street and Sapphire near Lincoln Center to Midtown steam-table dhabas like Minar. More than ever, New York's Indian restaurants exist to provide desis â Hindi for countrymen â with authentic tastes of home, instead of presenting a predictable repertory of Northern-style kormas and biryanis to outsiders.
As New York's South Indian population has swelled, the lighter, livelier foods of those regions are being added to the mix. Gujarat, where many of New York City's Indian high-tech workers come from, has a particularly high percentage of vegetarians. "They are bachelors, these guys," said Sridhar Rathnam, the chef and an owner of Madras Cafe in the East Village. "So they don't know how to cook. And they need restaurants."
With the arrival here of South Indian vegetarian staples like dosas and uttapams, samosa chat and idlis, Indian cooking in New York is finally reflecting how Indians eat in India. And that often means vegetarian meals at least twice a day, or an entirely vegetarian home kitchen.
Indian restaurants outside India have rarely reflected the central role of vegetarian cooking in Indian life, or its varied flavors. Where Americans see "vegetable curries," Indian cooks distinguish among dry and sauced, southern-style (flavored with mustard seeds and curry leaves) and Northern-style (cooked in tomatoes and onions), chili-hot and creamy-cool dishes. To one who eats this way from birth, Mr. Rathnam said, "a dish that is spicy and sweet tastes completely different to one that is spicy and sour."
Part of the craft of Indian vegetarian cooking is composing thalis, plates of rice, bread, dal and cooked vegetables in which the textures and flavors are full of difference and surprise. Even modest establishments like Minar and Dimple present their food with garnishes of crunchy vegetables â sliced cucumbers, whole fresh chilies, whole radishes â that are there to provide fresh contrast to the hot food. At Roomali, which just opened on East 27th Street, the vegetarian staple paneer, a fresh cheese, is rolled up in hot roti with shreds of raw red onion.
In Ayurveda, the traditional Hindu system of human biology and medicine, foods â like people â are either hot or cold, and should be combined accordingly. Additionally, food can be broken down into six flavors â salty, sweet, sour, bitter, astringent and pungent â that should be balanced at each meal. Tirlok Malik, an owner of the Ayurveda Cafe on the Upper West Side, said, "Ayurveda is all about balance." At the Ayurveda Cafe, a complete vegetarian thali is composed daily and served in its entirety to each diner (Thali in Greenwich Village and Vatan on Lexington Avenue operate on the same principle).
Many Ayurveda practitioners, Jains, Buddhist monks and Krishna worshipers do not eat any onion or garlic â these pungent foods are considered too "hot" and stimulating. It is hard to imagine a vegetarian cook functioning without onions, garlic, scallions, or shallots, but Mr. Rathnam said that vegetarian cooks in India have a much wider range of vegetables to choose from. "Americans are accustomed to thinking of India as a poor country," he said. "But in Madras you can buy three different kinds of radishes, carrots that are red and yellow as well as orange, all kinds of leafy greens, fresh spices, baby eggplants, shoestring beans, jackfruit and all different kinds of mangoes."
Nitu Singh, an owner of Minar in Midtown, says that more and more Indian vegetables are available here, and that more customers order them. "Ten years ago, only Indians ordered okra," he said. At Chinese Mirch, a new Indian-Chinese restaurant on Lexington Avenue (Chinese is a popular cuisine in many parts of India), nearly every table holds a mountain of crisp-fried whole okra pods, sprinkled with smoky chili powder.
Beyond vegetables themselves, rice and bread are integral to vegetarian eating. Especially in South India, the word "bread" does not really begin to describe the range of savory pancakes, crepes, doughnuts, and plain and stuffed flatbreads that make quick, filling, savory meals for millions every day.
Dosas are lacy, chewy flatbreads, very thin and crisp, with a pleasant sourness that comes from fermenting the rice-and-lentil batter overnight. The dosa can be eaten plain or folded around a filling to make a speedy breakfast that's as integral to Madras as egg and cheese on a roll is to New York. The fundamental filling is the spiced potato mixture known as masala, but there are many variations: mysore (with chili powder sprinkled between the bread layers), butter (extra-thin and buttery), rava (made from wheat instead of rice); and others with onion or cheese sprinkled inside. Listening to Indians order dosas is like listening to Seattle residents order coffee.
You can best do this in New York City in Queens, at the Dosa Hutt, the canteen attached to the Ganesha temple in Flushing, where the dosas are smoky from the griddle and brushed with lashings of ghee, or clarified butter. The unrelated Dosa Hut on Lexington Avenue is closed for renovations, but its signature dish, when it returns, should still be the tenderest in Manhattan. Once folded, a normal dosa is about two feet long (a new vegetarian restaurant coming to Manhattan, Saravanas, promises six-foot dosas).
Many New Yorkers who have adopted dosas are moving on to idlis, also crafted from rice and lentils but much thicker and fluffier than dosas. When well-made, idlis have the pillowy texture and light tang of the perfect buttermilk pancake. Uttapams are also something like pancakes, but the batter is poured around tomatoes, mushrooms, onions or mushrooms, to make tender, vegetable-studded rounds.
Idlis and uttapams are always served with a bowl of sambar, a soupy, tangy tamarind-spiked stew of lentils and vegetables that is synonymous with South Indian cooking. Mr. Rathnam says that in South India, "we judge a cook by her sambar." A cup of creamy-sweet coconut chutney is invariably presented too, to round out the flavors, making this a highly satisfying simple meal. Some of the best idlis in New York are served at Madras Cafe and at Chennai Garden, both vegetarian and kosher-certified restaurants that opened in 1999. Chennai Garden, along with Curry Leaf, has some of the best food in the neighborhood known as Curry Hill, which radiates out from Lexington Avenue and 28th Street.
At Chennai Garden's lunch buffet last week, visiting engineering students from Hyderabad lined up alongside American Muslim women and kosher-observant New Yorkers like Leah Kahalani. Ms. Kahalani, whose father was a Jewish Indian raised in Mumbai, said the new Indian vegetarian food is the best in the city. "We used to make samosas for Shabbat dinner when I was growing up," she said. "This cooking is so much more interesting than most vegetarian and kosher food."
Lavina Melwani, a writer in New York who grew up in Delhi, has been a vegetarian for 15 years and considers the changes in New York's Indian restaurants to be remarkable. "Now in Midtown you can get a totally traditional chole batura for breakfast," she said, referring to a spicy chickpea stew served with crisp, puffy bread, "and then have a dosa for lunch. When I moved here, there was nothing Indian vegetarians could eat, except for pizza."
Pizza is still a staple for New York's Indian-Americans, especially young ones. Singas Famous Pizza, originally a Greek-owned family storefront in Elmhurst, Queens, has become a six-store franchise with a cult following. The distinctive Singas tomato sauce is heavily dosed with fresh jalapeños. The owner of the Hicksville franchise, Jai Jeyasri, said that about 40 percent of his customers are Indian. "Singas pizza is even too spicy for me," he said. "But I like a mysore dosa."
<!--QuoteEnd--><!--QuoteEEnd-->
Heaven forbid but if you have to go for microwavable punjabi food go for "mirch masala". Have tried "sarsaon ka saag" and "chhole chatpate". A little spicy for some but I liked it. They r produced by Deep Foods, NJ and they claim that
"Mirch Masala offers a spicy farm fresh experience which is reminiscent to the traditional roadside 'Dhaba' restaurants of India".
http://www.deepsbest.com/
Tongue tingling fare from southern India of yore
Chennai, Apr 24 (IANS) :
Jasmine scented rice, tongue tingling sauces and some spicy southern
Indian history have food connoisseurs and critics raving at a
restaurant here.
What is so unique about a Tamil food fest in Tamil Nadu, one might
want to know. The fest at the Dakshin speciality restaurant of ITC
Hotel Park Sheraton & Towers, Chennai, is a treat that traces its
origins to Sangam literature and era.
Baga Sastiram, as the food fest has been named, is "history on a
platter", says chef Praveen Anand who has put up the show to mark
Dakshin's 15th year here.
After researching ancient Tamil literature, including a 125-year-old
Tamil recipe book, Anand has served up traditional recipes that take
the food buff through a time machine!
Very few places in Tamil Nadu today offer unadulterated and
uninfluenced Tamil food.
"During the Sangam era, for example, there were no potatoes or
tomatoes growing on this land," says historian S. Suresh. So traces
of meals in archaeological finds help to date the era of the find,
especially pottery found at cooking fire remains.
A Sangam-era meal will not have onions or garlic, which came to the
cuisine later with trade, he adds.
Sambar, a popular lentil curry used with rice or idli or vadai, has
these days become a symbol of Tamil food. But its origin is
comparatively recent, just a few hundred years, Suresh says.
"It was created out of a mistake" when the Maratha rulers from
Shivaji's court ruled the Deccan and had southern fiefdoms, he said.
The story goes that Sambaji, Shivaji's son, one day returned home to
find his wife and daughter away. He was very hungry and he attempted
to make himself rice and dal but added some tamarind to it by mistake
that gave it an entirely different complexion.
"Unaltered traditions of food is the leitmotif of southern culture,"
chef Anand insists.
His recipes for the Baga Sastiram have been taken out of a cookbook
of the 1880s, the "Hindu Pakka Sastra". So there is a sweet payasam
with onion in it, but there is no tomato in any of the dishes!
Anand has added some dressing innovations that have made the dishes
attractive for the modern restaurant eater. The chef and his team are
very particular, however, that the authenticity of the south Indian
food is retained.
Items like nori vadai, mokhai rasam, vazhakai podi, puli itta aru
keerai, chameli huska, kara poli, ragi sankati, sabja bhath,
nellikkai payasam, mogamsomkani khuska and hengai pal halwa are rare
these days even in household cooked meals.
Anand and his team readily show guests at lunch how certain recipes
have evolved. Hot water is poured slowly over jasmine flowers to get
scented water in which rice is cooked.
Or they show how palaakkai curry made with tender jackfruit is
prepared, how persngikkai puli parappu, a lentil and gourd
preparation, gets its right texture.
But in the final count it is the mouth watering fare, the vendakkai
puli kozhambu and the karuvepali kozhambu, the sauces and chutneys,
the flavours of jasmine and pomegranate in black wild rice, along
with Thyagaraja's music for company that has drawn the discerning to
the food fest. <!--emo&:rocker--><img src='style_emoticons/<#EMO_DIR#>/rocker.gif' border='0' style='vertical-align:middle' alt='rocker.gif' /><!--endemo-->
Hi,
Anybody out there has recipe for Gujarati Snack called Fulwadi ?
It is thick hand rolled (I think) sev , which is very spicy.
Thanks
adk,
I will try to get recipe boss.. <!--emo& --><img src='style_emoticons/<#EMO_DIR#>/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->
Before admins come scolding u better change ur name to follow forum guidelines.. <!--emo& --><img src='style_emoticons/<#EMO_DIR#>/sad.gif' border='0' style='vertical-align:middle' alt='sad.gif' /><!--endemo-->
Gujarati <i>snake </i><!--emo& --><img src='style_emoticons/<#EMO_DIR#>/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo--> that I haven't heard off!!! I'm interested to in this Fulwadi too.
Wife in India boss. Have patience - will get reshipe for shnake <!--emo& --><img src='style_emoticons/<#EMO_DIR#>/wink.gif' border='0' style='vertical-align:middle' alt='wink.gif' /><!--endemo--> as soon as I can..
adk,
You had sent a PM but when I tried to access it - it said "there is no such message" or something like that.
<!--QuoteBegin-rajesh_g+Apr 24 2004, 08:29 PM-->QUOTE(rajesh_g @ Apr 24 2004, 08:29 PM)<!--QuoteEBegin--> Heaven forbid but if you have to go for microwavable punjabi food go for "mirch masala". Have tried "sarsaon ka saag" and "chhole chatpate". A little spicy for some but I liked it. They r produced by Deep Foods, NJ and they claim that
"Mirch Masala offers a spicy farm fresh experience which is reminiscent to the traditional roadside 'Dhaba' restaurants of India".
http://www.deepsbest.com/ <!--QuoteEnd--><!--QuoteEEnd-->
rajesh: Should have guessed that supreme HQ is away <!--emo&:roll--><img src='style_emoticons/<#EMO_DIR#>/ROTFL.gif' border='0' style='vertical-align:middle' alt='ROTFL.gif' /><!--endemo-->
These deep foods have a 'fulwadi' in their farsan assortment. Some of their stuffed paratha's are really good <!--emo&:rock--><img src='style_emoticons/<#EMO_DIR#>/rock.gif' border='0' style='vertical-align:middle' alt='rock.gif' /><!--endemo--> Goes well with 'Natural Dahi' (distributed by an outfit in Brooklyn) - their Dhai is as close as it comes to dhai available in desh. Goes well with parathas or just with some rice and any spicy andhra pickle.
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