Lingayath Khanawali in Dharwad

Lingayath Khanawali is a place for home-like food- North Karnataka jolada-rotti oota ~ jowar-roti khana. The tradition of Khanawali originated in Bijapur and spread to other parts of northern Karnataka. Khanawalis provide meals at reasonable prices. Khanawalis have a common menu; jolada-rotti, two chatnis, green salad, vegetable bhaji, cereal bhaji, rice, curry, pickle and curds. There will be minor variations in menu from khanawali to khanawali.

Below is a list of kanawali in Dharwad. This list will be updated as frequently as possible.

Shri Dharwad Basappa Khanawali
Corporation Circle

Basappa Khanawali
near Court Circle

Prabhu Khanawali
near Court Circle

Nataraj Khanavali
Sangam Circle, Line Bazar

Siddarooda Khanawali
near Hindi Prachar Sabha, Sri Sadashiv Wodeyar Road

Revana Siddeshwara Khanawali
next to Sai Baba temple, near Saptapur Baavi

Shankar Kanawali
near Saptapur Baavi


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Ona Chiroti ~ ಒಣ ಚಿರೋಟಿ

ಸಾಮಗ್ರಿಗಳು -

ಮೈದಾಹಿಟ್ಟು 

ಸಕ್ಕರೆ 

ಒಣಕೊಬ್ಬರಿ 

ಏಲಕ್ಕಿಪುಡಿ 

ಅಕ್ಕಿಹಿಟ್ಟು 

ವನಸ್ಪತಿ (dalda )

ಎಣ್ಣೆ (ಕರಿಯಲು)

ಮಾಡುವ ವಿಧಾನ -

1.ಸಕ್ಕರೆ, ಒಣಕೊಬ್ಬರಿ, ಏಲಕ್ಕಿಪುಡಿಮಾಡಿಕೊಂಡು ಬೆರೆಸಬೇಕು.

2.ಮೈದಹಿಟ್ಟಿಗೆ ಸ್ವಲ್ಪ್ ಕಾಯಿಸಿದ ಎಣ್ಣೆಯನ್ನು ಹಾಕಿ ಚಪಾತಿ ಹಿಟ್ಟಿನ ಹಾಗೆ ನಾದಿಕೊಳ್ಳಬೇಕು.

3. ನಾದಿದ ಹಿಟ್ಟನ್ನು ಚಪಾತಿ ತರಹ 3 ಚಪಾತಿಯನ್ನು ಲಟ್ಟಿಸಿ ಇಟ್ಟುಕೊಳ್ಳಬೇಕು.

4. ಸ್ವಲ್ಪ್ ಅಕ್ಕಿಹಿಟ್ಟಿಗೆ  ವನಸ್ಪತಿ (dalda ) ಹಾಕಿ ಕಲಿಸೀಡಬೇಕು. ಮಾಡಿದ 3 ಚಪಾತಿಯನ್ನು ತೆಗೆದುಕೊಂಡು ಮೊದಲನೇ ಚಪಾತಿಗೆ ಅಕ್ಕಿಹಿತ್ತಿನ್ ಮಿಶ್ರಣವನ್ನು ಹಚ್ಚಬೇಕು ಆ ಚಪಾತಿ ಮೇಲೆ ಇನ್ನೊಂದು ಚಪಾತಿಯನ್ನು ಇಡಬೇಕು ನಂತರ ಆ ಚಪಾತಿಗೂ ಅಕ್ಕಿಹಿತ್ತಿನ್ ಮಿಶ್ರಣವನ್ನು ಹಚ್ಚಬೇಕು ಮತ್ತೆ  ಅದರ ಮೇಲೆ 3ನೇ  ಚಪಾತಿ ಇಟ್ಟು ಅದಕ್ಕೂ ಅಕ್ಕಿಹಿತ್ತಿನ್ ಮಿಶ್ರಣವನ್ನು ಹಚ್ಚಿ ಅದನ್ನು ಸಣ್ಣದಾಗಿ ಸುತ್ತಿಕೊಂಡು ಅದನ್ನು ಚಾಕುವಿನಿಂದ ಕತ್ತರಿಸಬೇಕು , ಕತ್ತರಿಸಿದ ನಂತರ ಅದನ್ನು ಲಟ್ಟಿಸಬೇಕು. ಲಟ್ಟಿಸಿ ಇಟ್ಟುಕೊಂಡಿರುವ  ಒಣ ಚಿರೋಟಿಯನ್ನು ಎಣ್ಣೆಯಲ್ಲಿ ಕರಿಯಬೇಕು ಅದಕ್ಕೆ ಬಿಸಿ ಇರುವಾಗಲೇ ಸಕ್ಕರೆ ಪುಡಿಯನ್ನು ಉದುರಿಸಿದರೆ ಒಣ ಚಿರೋಟಿ ತಯಾರಾದ ಹಾಗೆ.

Ona Chiroti Recipe in English

Ingredients
Maida
Sugar (powdered)
Dry cocnut (scraped)
Cardamom (powdered)
Rice flour
Dalda or Ghee
Oil

Procedure:

• Mix sugar, dry coconut and cardamom.
• Prepare maida dough; add heated oil to maida and knead it thoroughly
• Roll maida dough into 3 circles (like chapathi) of uniform thickness and diameter
• Add little dalda to little rice flour and mix properly to make a thick paste
• Prepare a triple sandwich of the 3 circles with rice flour-dalda paste in between apply a layer of rice flour-dalda paste to the top most circle and roll the sandwich into a tight roll.
• Cut the roll into pieces of equal width a knife
• With a chapathi roller roll the cut pieces lightly
• Deep fry the rolled pieces until they turn brown 
• Sprinkle powdered sugar on the fried pieces while they are still hot allow to cool and they are ready.

Serve with a khara item.

Puthareku

A friend from Hyderabad introduced me to a sweet snack called Puthareku. Puthareku is a folded sheet of sugar with a core of ghee and powdered sugar. Puthareku is from coastal Andhra. Samarlakota and Amalapuram are two coastal towns are known for Puthareku. This sweet is a must during wedding functions for coastal Andhra folks.

Folded Putharekulu.

A folded Puthareku and a partly open Puthareku.

The word Puthareku can be split into two words- Putha and Reku.Putha means 'anything that boils' and Reku means 'sheet'. Putharekulu is the plural of Puthareku.

If you wish to get some you can try this shop-

Swagruha Foods

Shop No.18-78/A/1, Road No.3

Kamalanagar, V V Nagar Road

Dilsukhnagar, Hyderabad - 580050

Phone: 040 24043378

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Kumbalkayi Kadab ~ ಕುಂಬಳಕಾಯಿ ಕಡಬ್

Shidramayya G Kalmath introduced this sweet to us. I remember him telling the name of the sweet with a smile- naayi kunni ~ ನಾಯಿ ಕುನ್ನಿ which means puppy in Kannada. The actual name is kumbalkayi kadabu ~ ಕುಂಬಳಕಾಯಿ ಕಡಬ್. It is made during Sankranthi. Kalmath had brought four of them. They looked like candy bars but soft to touch. I had two ...relished them. Gave the other two to a friend who likes cooking.

Kumbalkayi kadabu is made of pumpkin and jaggery boiled in water until it turns into a paste. Then flours of different cereals like rice and wheat are added in small quantities to thicken the paste. The paste is wrapped in Hatti Haanu Mara leaves and steamed. The entire process takes about 8 to 10 hours.

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Water Chestnut

Water Chestnut is an interesting fruit. Its known as Singhada in Hindi.


The green cover can be peeled off with fingers.


The jelly seed looks (but smaller in size), feels and tastes like Thati Ningu or Palmyra fruit ~ Borassus flabellifer.

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