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 | 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 | 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 tasteGrind Together 1 ” Ginger 1 tspn Coriander seeds 1 tspn Khus khus 1 tspn Cumin seeds 1 coconut extract milkFor tempering 1/2 tspn Mustard seeds 6-7 Curry leaves 1 tblspn oil |
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 | 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 tasteGrind together 1 tspn Cumin seeds (roasted) 1 tspn Fenugreek seeds (roasted) 1 tspn Turmeric powder 1″ Ginger 5-6 Garlic cloves 2 tspns Garam masala 1 onion (chopped) 2 tspns Chilli powder |
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 | 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. |