It is in the Deccan Plateau with temples and archeological relics which has a history a thousand years old. Several
rivers flow through the state namely Krishna, Kaveri, Sharavathi, Tungabhadra, to name a few.
The state has thick forests with sandalwood, Deodar, Teak and other valuable trees. Beautiful silks are woven here.
There are many silkworm farms here. The Mysore silk is world renowned. Sandalwood soaps, Agarbattis, and handicrafts
are some of the things the state is known for. Bangalore,the capital is achieving the status of a metro.All the major
industries are here. The IT industry is the fastest growing one in the country. Bangalore and Mysore have many beautiful
gardens and is very popular among tourists. It is popularly known as the Garden City of India.
BISE BELE HULIANA
Ingredients
Recipe
1 cup Toovar dal
500 gms Rice
2 tblspns Cashewnuts (chopped)
1/2 cup Tamarind juice
1 tspn Mustard seeds
1/2 tspn Garam masala
4 tblspns Oil
Roast and Grind
1/2 Coconut (grated)
12 Red chilies
1 tspn Turmeric
2 tblspns Coriander seeds
1/2 tspn Fenugreek seeds
1 tspn Chana dal
Cook toovar dal till soft. Add rice to it and cook. Add tamarind juice, powdered masala and garam masala.
Add salt to taste. Add enough water like a gruel . Add4 tblspns of oil, add mustard seeds, cashewnuts and
curry leaves. When cashews are light pink pour over the rice. Serve hot with Ghee.
YOGIRATHNA
Ingredients
Recipe
2 Potatoes (cubed)
1/2 cup Peas (shelled)
2 cups Marrow (cubed)
2 cups Cucumber (cubed)
1 cup Ash gourd (cubed)
1 Onion (chopped)
1 Carrot (cubed)
1 Tomato (chopped)
1 cup Cauliflower
Salt to taste
Put all the vegetables in a cooker, add 1½ cups of water and cook. Release steam and open cooker, add slit
green chilies and tomato. Simmer for 5-6 minutes. Add ground masala and salt, mix. Add coconut milk, heat oil,
add mustard seeds and curry leaves. Pour on the ready vegetable. Serve hot.
MEAT PULAO
Ingredients
Recipe
2 cups Rice
400 gms Minced meat
8 Peppercorns
1/2 Coconut (grated and ground)
3 Onions (sliced)
1/2 cup Cashewnuts (fried)
4 tblspns Oil
Salt to taste
Powder oil, add peppercorns, rice and salt and stir well. Add 4 cups of water and cook till rice is almost
cooked. Heat 4 tblspns of oil in a cooker, add onions and fry till brown. Add ground masala, mince and salt.
Stir and cook under pressure till done. Mix coconut paste and simmer. Add rice and mix lightly. Garnish with
fried cashewnuts and serve.
FISH CURRY
Ingredients
Recipe
12 Fish - Mackeral
4 cloves Garlic (crushed)
3 tbls Oil
Salt to taste
Grind Together
1/2 Coconut (grated)
3 tspns Chili pwd
1/2 cup Tamarind pulp
Clean fish and remove heads, tails and insides. Wash well, smear salt and keep aside. Heat 3 tblspns of oil,
add garlic and fry to a pink colour. Add coconut paste and enough water to form a medium to thick gravy. Cook
for a few minutes, add fish. Stir gently and simmer. Add salt to taste. Serve with boiled rice.
Sweet Thrills
It is in the Deccan Plateau with temples and archeological relics which has a history a thousand years old. Several
rivers flow through the state namely Krishna, Kaveri, Sharavathi, Tungabhadra, to name a few.
2 cups Rice
