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Maida
Dosa
Ingredients:
1/2 Cup Urad Dhal
2 Cups Maida
Salt to taste
Oil to fry
Method:
Wash and soak urad dhal for 2 to 3 hours. Then grind it into
fine paste. Mix maida with little water taking care to see that
there are no lumps. Add lot of water and leave it aside for 8
hours. Drain all the water from the maida and the one that is
settled in the bottom should be added to urad dhal batter just before
making the dosas.
Heat the tava and apply
very little oil. Pour a ladleful of batter and spread it into a
thin layer. Sprinkle a little ghee on the top (optional).
Keep covered for 2-3 minutes, turn the dosa over and cook until crisp.
Serve hot with chutney.
Top.
Moolangi
Ambade (Radish Vada)
Ingredients:
4 Radish
2 Tsp Red Chilli Powder
1/2 Tsp Coriander Powder
1/2 Tsp Jeera Powder
1 Cup Besan (Gram Flour)
Pinch of Hing
Salt to tast
Oil for frying
Method:
Peel the radishes and grate it. Apply salt and leave it for 10
minutes. Squeeze out the water, add salt, chilli powder, hing
and besan. Add besan until you will be able to make balls. Make
balls of the size of lemon and then press it flat in the palm and drop
in the oil one by one. Deep fry until golden brown. Serve
hot.
Top.
Tomato
Rice
Ingredients:
2 Cups Rice
3 Medium Onions
1/4 Cup Oil
3 Cups Tomato Juice
1 Tsp Garam Masala Powder
1 Small Piece Ginger
3 Cloves Garlic
3 Whole Cardamoms
4 Cloves
2 Cinnamon Sticks
2 Green Chillies
Fresh Coriander or Mint Leaves
Method:
Slice onions and green chillies. Heat Oil and add whole
spices. Add onion, green chilles and ground ginger garlic
paste. Saute until the onion is translucent. Add washed
and drained rice, salt, garam masala powder and tomato juice.
Bring to boil on medium heat until the rice comes to the
surface. Reduce the heat to low, cover and simmer until the rice
is cooked and water has evaporated. Garnish with coriander or mint
leaves and nuts. Rice may be prepared in the rice cooker.
Top.
Varna
Ingredients:
1/4 Cup Moong Dhal
1/4 Coconut Grated
3 Green Chillies
1 Red Chilli
1 Tsp Jeera
Pinch of Turmeric
1 Tbsp Raw Rice
3 Tbsp Oil
1/2 Tsp Mustard
1 Sprig of Karipattha
1/2 Lemon
1 small piece of Tamarind
Salt to taste
Method:
Pressure cook the moong dhal. Grind coconut, turmeric, red
chilli and tamarind and when it becomes a paste, add jeera and raw
riceand grind. Add split green chillies and salt and also the
ground masala. Keep stirring now and then. After it boils,
add the seasoning of jeera, mustard seeds and karipattha. Before
serving, squeeze the lemon juice.
Top.
Maida
or Wheat Flour Burfi
Ingredients:
1 Cup Maida or Wheat Flour
1 Cup Sugar
1 Cup Thick Milk
1/2 Cup Ghee
Method:
On a deep pan, pour the ghee and when it is hot, add the flour.
Keep stirring until the flour turns golden brown. Add sugar and
when it is melting, add the milk. Immediately it hardens.
Put the hardened mixture into a greased plate and cut it into
pieces. This is a quick and easy recipe for a sweet dish and it
remains good for about a week.
Top.
Seasoned
Rice Dosa
Ingredients:
1 Cup Rice
2 Tsp Salt
For
Seasoning:
2 Tsp Mustard Seeds
2-3 Red Chillies
10 Crushed Garlic Flakes
2 Tbsp Onion Chopped
2 Tbsp Oil
2 Sprigs Curry Leaves
Method:
Wash and soak the rice in water for 2 hours. Grind to a smooth
paste. Let the batter be watery. Add salt. In a frying pan, heat the
oil and season with all the ingredients and when the onion and garlic
are translucent, pour all the batter over it. Cover the vessel and
cook in a low flame for 10 minutes. Check if the dosa is cooked
by piercing the center of the dosa. Turn it over and fry the other
side.
This disa will be 1
1/2" to 2" thickness. Cut it into triangles and
serve with any chutney.
Top.
Rice
Vada
Ingredients:
2 Cups Rice Flour
1 Tbsp Urad
1/2 Tsp Turmeric
1 Tbsp Jeera
2 Green Chillies
2 Sprigs Curry Leaves
Salt to taste
Method:
Soak urad in water for 1/2 an hour. Grind it with turmeric,
coconut and jeera. Add salt, finely chopped green chillies and
curry leaves. Put rice flour, oik and water and make the dough
(of the consistency of puri or chapati). Make a small ball, put
it on a polythene sheet and press it with the fingers and make a puri
of 2 " diameter. Deep fry.
Top.
Christmas
Chakkulis
Ingredients:
50 Gms Boiled Rice Powder
Milk Extracted from 2 Coconuts
1 Tsp Jeera
2 Tsp Sesame Seeds
2 Eggs
1 Kg Raw Rice Powder
250 Gms Urad Dhal Powder
Method:
Roast the raw rice powder, boiled rice powder and dhal powder
separately. Fry it well till it browns. Knead the powders
with coconut milk, eggs, sesame seeds and jeera. Press the
batter through the chakkuli mould and deep fry.
Top.
Christmas
Nevrios (Puffs)
Ingredients:
1/4 Kg Maida Flour - for cover
2 Tbsp Poppy Seeds (Roasted)
2 Tbsp Cashewnut
1/2 Cup Sesame Seeds
6 Tbsp Sugar
25 Raisins
1/2 Tbsp Cardamom Powder
1/4 Tsp Nutmeg Powder
Oil for deep frying
Method:
Fry all the above ingredients (except maida and sugar) in ghee.
Mix the sugar at the end after the mixture is cool. Knead the
maida with water and roll small puris. Place the mixture in one
half of the puri and fold the other half over it. To hold the
fold, dab a bit of water along the edge and press together. Deep
fry.
Top.
Christmas
Kulkuls
Ingredients:
2 Kg Maida
Coconut Milk Extracted from 3 Coconuts
150 Gms Butter
3 Tsp Baking Powder
1/2 Kg Sugar
Pinch of Salt
Method:
Heat the coconut milk and
let it cool. Knead the flour, baking powder, coconut milk and
salt with butter. Set aside for about 4 hours, covered with damp
cloth.
Make small marble sized
balls with the dough. Flatten each one on a fork or a comb and
gently roll it out. Place on a plate. Deep fry. Make
the sugar syrup of 1 string consistency (when the drop of syrup is
dropped into a small bowl of water, it should harden and not
dissolve). Put the fried kulkuls in it. Remove and place on a
flat surface and air them to prevent sticking.
Top.
Sanna
Polo
Ingredients:
1/2 Cup Toor Dhal
1/2 Cup Raw Rice
5 Red Chilli
Tamarind - little
2 tbsp Grated Coconut
1 Cup diced onion and cabbage
Salt to taste
Oil
Method:
Soak rice and dhal for 1/2 an hour. Grind this with red chilli,
tamarind and grated coconut. Be careful when you add
water. Grind to a fine paste. Mix the diced onion and
cabbage to this. Keep the dosa tava on the fire and when it is
hot, take a small ball of this batter and press it down on the tava.
If the batter is watery, use a ladle to spread the batter. Apply
a tsp of oil on the top of the dosa and turn it over. This dosa
can also be served as a side dish to rice.
Top.
Bende
Kai Baje (Okra Pakoda)
Ingredients:
12 Bende Kai
1/2 Bunch Coriander Leaves
3 Green Chillies
1 Tsp Salt
1/2 Cup Besan (Bengal Gram Flour)
1/2 Cup Raw Peanuts or Cashew Nuts
Oil to fry
Method:
Wash Bende Kai and cut it into small pieces. Chop green chilli and
coriander leaves. Add with cashew or groundnut pieces. Mix
the chopped bendekai, salt and besan. Heat oil in a pan and drop
this batter little by little in hand into the oil and fry until golden
brown.
Top.
Ellu
Chitranna (Sesame Seed Rice)
Ingredients:
3 Tsp Sesame Seeds (Til, Ellu)
2 Tsp Urad Dhal
20 Black Pepper Corn or 2 Red Chillies
A pinch of Asophoteda (Hing)
1 Cup Cooked Rice
Method:
Dry roast til, urad dhal, pepper/Chilli and hing. Then
powder it. Mix the rice with little ghee, salt and the powder.
Top.
Kottambari
Jeerige Saaru
Ingredients:
1 Tsp Coriander Seeds
1/2 Tsp Cumin Seed
4 Red Chillies
1 Tsp Grated Coconut
1 Lime Size Tamarind
1/2 Tsp Jaggery
Salt
Coriander Leaves
Curry Leaves
Method:
Grind all the masala ingredients and add 3 cups of water. Bring
it to boil. Season it with mustard and curry leaves. Add
coriander leaves and serve hot.
Top.
Haalu
Bayi
Ingredients:
2 Cups Raw Rice
1 Coconut Grated
1/2 Cup Jaggery
2 Tsp Ghee
1/2 Tsp Cardamom Powder
Greased plate or piece of banana leaf
Method:
Soak rice for 1/2 an hour and grind it with coconut and jaggery
into thin batter. In a thick bottomed pan pour the batter and
stir continuously. Add little ghee in between. When the batter
leaves the sides of the pan, transfer it into the greased plate or
greased banana leaf and spread it evenly with a flat bottomed steel
cup. Apply some ghee on the top, which will make the spreading
easier. Allow it to cool and then cut it into squares. You
may also decorate it with cashew halves on the top. This sweet
is usually made on 'Nagara Panchami' day.
Top.
Khali
Dosa
Ingredients:
1/4 Kg Boiled Rice
1/4 Kg Raw Rice
Salt to taste
Ghee or Dalda
Method:
Soak both the rice for 2 hours. Grind to a fine past and leave
it overnight. The consistency should be little watery than the
Uddhu dosa. Spead the batter on the tava, close the lid and once
it is done, pour little ghee or dalda on the top and then turn the
side. Take out when it turns golden brown. Very tasty when
served hot.
Top.
Hesaru
Bele Chakkuli (Moong Dhal Chakkuli)
Ingredients:
1 Cup Moong Dhal
2 Cups Rice Flour
2 Tsp Sesame Seeds or Jeera
1/2 Lemon Size Butter
Pinch of Asaphoteda
Salt to taste
Oil to fry
Method:
Pressure cook the moong dhal. Mix all the ingredients into a
chapati dough consistency. Press in the chakkuli mould.
Fry till it turns brown. Very crispy and very tasty!!
Top.
Gojjanna
Ingredients:
1/4 Kg Raw rice - cooked
1/2 Coconut - grated
1/2 Lemon Size Tamarind
2 Tsp Salt
3 Tsp Jaggery powder
1/2 Tsp Chilli Powder
For
Seasoning:
2
Tsp Oil
1 Tsp Mustard
1 Tsp Urad Dhal
2 Tsp Chana Dhal
3 Tsp Peanuts
2 Red Chillies
2 Sprigs of Karipattha
Method:
Soak the tamarind in
little water and take out the juice and throw the pulp. Pour some
oil in a skillet and put all the seasoning ingredients and when the
mustard pops, pour the tamarind juice, salt, jaggery and chilli
powder and boil it. Add the cooked rice and coconut and shut
the fire. Serve hot.
Top.
Mavina
Kayi Saru (Green Mango Rasam)
Ingredients:
4 Green Mangoes
100 Gms Jaggery
2 Green Chilli
Salt to Taste
For Seasoning:
1/2
Tsp Mustard
1 Red Chilli
2 Tsp Ghee
Method:
Boil green mango and cook it until very soft. Take out the pulp, add
jaggery and salt and also water. Put the green chilli and boil
the rasam. Add the seasoning. Good for digestion.
Top.
Amritha
Phala
Ingredients:
1 Cup Coconut Milk (Milk extracted by grinding the coconut)
1 Cup Milk
1 Cup Sugar
Cardamom Powder
Little Ghee
Method:
Mix milk, coconut milk and sugar in a pan and keep on the stove.
Keep on stirring until it forms like a ball and leave the sides of the
pan. Add the cardamom powder and spread it on a greased plate
and cut it into desired shape.
Top.
Avalakki
Dosa (Beaten Rice Dosa)
Ingredients:
2 Cups Raw Rice
2 Cups Boiled Rice
2 Cups Beaten Rice
2 Tsp Salt
1 Cupt Buttermilk
Method:
Wash and soak both raw and boiled rice in water the previous
night. Next day morning, grind them and when it is coarse, add
beaten rice and grind to a thin paste. Add buttermilk and
salt. Spread on heated tava. Put 1/2 tsp ghee and fry the
top side of the dosa. Ideal for breakfast.
Top
Hesaru
Kadaga (Greengram Rings)
Ingredients:
1 Cup Greengram Dhal (Hesarubele)
1 Handful Rice
Salt to taste
Oil to fry
Method:
Soak greengram dhal for 2 hours. Grind with rice and
salt to a thin paste. Let the consistency be like dosa
batter. Fill it in coconut shell or any other bottle with a
small opening and pour it in ring shape into heated oil. Taste
good with coconut chutney or tamarind chutney.
Top
Mavinakayi
Anna (Raw Mango Rice)
Ingredients:
2 Cups Raw Rice
1 Big Raw Mango (grated)
1/2 Tsp Fenugreek Seeds (Menthe)
2 Tsp Blackgram Dhal (Uddina Bele)
6 Green Chillis
1 Tbsp Cashew nuts
2 Tsp Bengalgram Dhal (Kadle Bele)
1 Sprig of Curry Leaves
1 Pinch of Asphoteda (Hing)
Oil for seasoning
Salt to taste
Method:
Cook rice so that the grain are separate. Fry the grated mango
with little salt in oil. Dry roast fenugreek and asophotida and
powder it. Heat little oil and make a seasoning with greenchilli,
mustard seeds, kadlebele and uddinabele. Add the powder and the cooked
rice and mix well.
Top
Nugge
Ajadina (Drumstick Dry Curry)
Ingredients:
12 Drumsticks
A Small Piece of Jaggery
Salt to taste
1/2 Coconut Grated
For
Masala:
5-6 Red Chillies
1 Tsp Jeera
2 Tsp Corinder Seeds
4-5 Seeds of Fenugreek
1 Tsp Urad Dhal
2 Flakes Garlic
1/4 Tsp Turmeric
Tamarind (1/4 lemon size)
For
Seasoning:
2 Tbsp Oil
1 Tsp Mustard Seeds
1 Sprig Curry Leaves
1 Tsp Urad Dhal
5-6 Flakes Garlic, crushed with skin
Method:
Remove the top skin of the drumsticks. Cut into
3"pieces and soak in water for 5 minures. Remove from water and
cook the drumsticks in 1 1/2 cups of water, salt and jaggery. In
little oil roast red chillies, coriander seeds, fenugreek seeds and
urad dhal. Grind together the masala ingredients with coconut to a
coarse paste. Remove and add it to the cooked drumsticks. Cok on
slow fire to 10-15 mins. Season with oil, mustard seeds, curry
leaves, urad dhal and garlic.
Top
Thambittu
(Mixed Dhal Laddu)
Ingredients:
1/2 Kg Chana Dhal
1/2 Kg Moong Dhal
!/2 Kg Boiled Rice
1 Cup Water
2 Kgs Jaggery
1/2 Kg Sesame Seeds (Til)
3 Coconuts, grated and roasted
1 Cup Ghee
100 gms Chopped Cashewnuts
25 Cardamoms, powdered with skin
Method:
Roast the dhals and rice separately and then powder together
coarsely. Make a syrup of water and jaggery. Boil on a
slow fire till the syrup reaches thread like consistency. Add
the powdered dhal mixture, til, coconut, ghee, cashew nuts and caramom
powder. Mix well and remove from the fire. Shape into
balls while it is hot. Makes 50 laddus. It is very nutritious
too.
Top
Uddhu-Maida
Dosa
Ingredients:
1 Cup Urad Dhal
2 Cups Maida
Oil
Salt to taste
Method:
Soak the dhal for 2 hours. Wash and grind the dhal. Mix
maida with lots of water and leave it overnight. Next day,
remove the water on the maida paste and mix it well with the urad
dhal batter. Add salt. Take a spoonful of the batter and
spread it thinly on the greased pan, fry both the sides and serve
hot with chutney.
Top.
Rave
Ambade
Ingredients:
2 Cups Sooji
2 Tsp Salt
Curd
10 green chillies
Oil to fry
Method:
Chop the green chillies and mix all the other ingredients and make
a hard mixture. Take a lemon size batter and press it in the
palm and drop it in the hot oil. Fry till golden brown. Taste
excellent when served hot.
Top.
Kodubale
Ingredients:
2 Cups Rice Flour
1/2 Coconut
1 Tsp Coriander Seeds
1 Tsp Jeera
1 Tsp Chilli Powder
Salt to taste
1 Lemon Size Butter
Oil to fry
Method:
Grind coconut, coriander seeds, jeera, chilli powder and add this
paste to the rice flour. Add butter and water if necessary,
while kneading the flour. The consistency of the batter should
be like that of Chapati. Make small balls of the batter and roll it on
the palm to make a long stick like shape and add the ends to make a
circle. At a time you can drop 6-8 of these circles in the hot oil and
fry them till golden brown. It stays good for about a
month.
Top.
Beeja-Manoli
Upkari (Bibbe Upkari)
Ingredients:
1/4 Kg Manoli (Tondekayi/Tendli/Gerkin)
1 Cup Cashew Nuts
4-5 Green Chillies Chopped
Salt to Taste
2 Tsp Coconut Scraped
For Seasoning:
2 Tsp Oil
1 Tsp Mustard Seeds
1 Sprig Curry Leaves
Method:
Wash and cut manoli lengthwise into 4 pieces each. Put them in a
pressure cooker. Then put the cashew nuts on the top, 1 cup
water, chopped green chillies and salt to taste. Cook it for 2
minutes. Remove and add the scraped coconut. Boil until water
evaporates. Season with oil, mustard seeds and curry leaves.
You can substitute manoli with whole Chana (Bengal Gram/Kadle).
Top.
Karjura
Halwa (Dates Halwa)
Ingredients:
1 Cup Seedless Dates, Cut into fine pieces
1/2 Cup Milk
3/4 Cup Sugar
3/4 Cup Ghee
1/2 Cup Cashewnuts, cut into fine pieces and fried
10 -12 Pistas, Chopped
Method:
Mix together milk, sugar and dates. Keep this mixture to boil.
While it is boiling, add ghee. Then add 1/4 cup cashew
nuts. Cook on low fire till the mixture is almost dry and it
comes together like a ball. Remove from fire, spread on a
greased plate and add the remaining 1/4 cup of cashew nuts.
Garnish with chopped pistas.
Top.
Coconut
Dosa
Ingredients:
2 Cups Rice
1/2 Cup Urad Dhal
1/2 Coconut grated
Salt to taste
Method:
Wash and soak rice and dhal for about 3-4 hours. Drain well and
grind it to a fine paste with coconut and salt. Remove and keep
aside for 8 hours.
Heat the dosa tava
(shallow pan). Apply a little oil. Pour 1 ladleful of batter an
spread it in a circle of 1/4 inch thickness. Cover the tava and
cook for 2 mins. Remove the cover and take our the dosa with a
sharp spatula. Repeat the same for the remaining batter.
Top.
Tengolalu
(Thinglodu)
Ingredients:
4 Cups Rawrice
2 Cups Urad Dhal
4 tsp Salt
2 tsp Jeera
1 Lemon Size Butter
Oil to fry
Method:
Wash and soak the rice for one hour. Grind it to a fine
paste. Dry roast rad dhal (until it turns light brown) and
powder it. (Sieve it if necessary). Mix rice paste, dhal
powder, butter, jeera salt with water and prepare the dough as thick
as chapati dough. Put this dough in a karakaddi mould and
press it directly in the hot oil or make the shapes on a paper and
then transfer to the hot oil. Fry until golden yellow.
Top.
Vangeebath
Ingredients:
2 Thin and Long Brinjol
1 Cup Sooji
1/2 Cup Ghee or Oil
1/2 Cup Sour Buttermilk
1/4 Tsp Turmeric Powder
1 Tsp Salt
For
Masala:
4 Black Pepper Corns
4 Cloves
Small piece of Cinnamon
1 Tsp Coriander Seeds
1/4 Tsp Jeera
2 Red Chilli
For Seasoning:
1 Tsp Urad Dhal
1 Tsp Chana Dhal
1/2 Tsp Mustard Seeds
2 Green Chilli
2 Sprigs of karipattha
Method:
Fry all the masala ingredients with 1 tsp oil and powder
it. Cut the brinjol into thin long pieces. In a pan pour
the ghee and season with the items mentioned above. Add the
brinjol, salt and sour buttermilk and when the brinjol is
slightly cooked, put the sooji and sufficient water and leave it
until it is cooked. Add salt and turmeric powder and the
masala powder and remove from the fire.
Top.
Sauthe
Beeja Saaru (Mangalore Cucumber Seeds Rasam)
Ingredients:
1/2 Grated Coconut
3 Red Chillies
1 Cup Mangalore Cucumber Seeds
1/2 Tbsp Jaggery
2 Tsp Salt
3 Cups Water
For Seasoning:
1 Red Chilly
2 Tsp Oil
1/2 Tsp Mustard Seeds
2 Sprigs of Karipattha
Method:
Fry red chillies in a little oil. Grind coconut, chillies and
seeds. Add water and stir. Strain the mixture.
Season the strained liquid. Add Jaggery and Salt. Boil for
five minutes.
A variation of this
rasam: Add the strained mixture to buttermilk and season it.
Do not put jaggery.
Top
Gasagase
Payasa (Poppy Seeds Kheer)
Ingredients:
1 1/2 Cup Gasagase
2 Cups Sugar
2 Small Coconut
1/2 Tsp Cardamom Powder
Pinch of Salt
Method:
Grind the coconut and extract the milk. Dry roast
gasagase for a while and grind it to a fine paste. Add it to
the coconut milk and after it is boiled, add sugar and salt and let
it boil well. Add the thick milk of coconut and shut the
fire. This is very tasty as well as good for
health.
Top.
Oothappa
Ingredients:
1 Cup Urad Dhal
2 Cups Raw Rice
4 Green Chilli
4 Onions
Small piece of Ginger
Coriander leaves
Salt to taste
Method:
Soak Urad dhal and rice
separately for 2-3 hours in water. Wash and clean the
rice. Grind the urad dhal until it is a fine paste and transfer
it to a vessel. Grind the rice (not very fine) and pour into the
same vessel. Add salt and leave the batter overnight. Chop
the onions, ginger, green chilli and coriander leaves finely and keep
it aside.
Keep the pan (tava) on
the fire and when it is hot, apply oil over the tava and pour a
spoonful of batter and spread it slightly. Sprinkle the chopped
mixture evenly on the dosa and close the lid. After 2 minutes
turn it over and leave it uncovered. Serve with Chutney and
Sambar.
Top.
Biscuit
Roti
Ingredients:
2
Cups Maida (All-purpose flour)
2 Tbsp Besan
2 Tbsp Sooji
1/2 Coconut grated
3 Tsp oil
1/2 Tsp Mustard Seeds
4 Green Chilli
Small piece of Ginger
2 Sprigs of Karipattha
Little Hing
Salt to taste
Oil to fry
Method:
Take 1/4 cup of water and
add ghee, salt and add maida to make the batter (like poori
batter). Chop karipattha, green chilli, ginger and mix it with
grated coconut. Add hing and season the mixture with mustard
seeds, karipattha and red chilli. Add besan and sooji to the
mixture. Roll the balls of maida into pooris, sprinkle the
mixture and then close it all over. Roll again to poori size and
fry them in hot oil.
Top
Potato
Rice
Ingredients:
2 Cup Basmati Rice
1 Potato
4 Cloves
1 tsp Mustard Seeds
2 Sprigs of Karipattha
2 tsp Rasam Powder or Sambhara Powder
Oil
Salt to taste
Method:
Wash the rice and keep it
aside. Peel and cut the potato into small cubes. In a
kadahi, pour oil and season it with karipatha, cloves and mustard
seeds. Add the potato pieces and fry it for 5 minutes.
Saute the rice for 5-10 minutes. Add the rasam powder
and 4 cups of water and cook until the rice is done. Tastes
good with onion chutney and potato chips.
Top
Horsegram
Rasam (Huruli Saaru)
Ingredients:
1/2 Kg
Horse gram (soaked in water overnight)
Tamarind (2 lime size - soaked in water)
Salt to taste
For
Masala
2 tbsp
Grated Coconut
15 Red Chillies
2 tbsp Coriander Seeds
1 tsp Jeera
2-3 Cloves of Garlic
Small piece of Jaggery
For
Seasoning
2 tbsp
Oil
1 tsp Mustard Seeds
2 Sprigs of Curry Leaves
5 Cloves of Garlic (crushed)
Method:
Grind
together masala ingredients to a fine paste. Boil the
horsegram with 7-8 cups of water until well cooked (use pressure
cooker). Drain and take away the residue of the horsegram.
Add the ground masala, tamarind water salt and boil for 10 to 15
minutes. Season with oil, mustard seeds. curry leaves and garlic.
Top
Rice
Pudding (Manni/Halubave)
Ingredients:
1 Cup
Raw Rice
1 Cup Grated Coconut
11/2 Cup Scraped Jaggery
4 Cardamoms
Pinch of salt
2 tsp Ghee
Method:
Soak the
rice for 1/2 an hour. Grind together coconut and rice to a
fine paste. Remove add 6 cups of water and mix well. Add
jaggery, cardamoms, salt and ghee.
Place
the mixture on the fire and keep on stirring for 1 hour till it
becomes thick. Then pour on a greased plate and allow to
cool. Cut into diamond shaped pieces and serve.
Top
Cabbage
Pathrodey
Ingredients:
1/4 kg Cabbage - chopped
1 tsp Coriander Seeds
1 tsp Urad Dhal
1 tsp Fenugreek Seeds
5 Red Chillies
1 Small Ball Tamarind
1 Small piece of Jaggery
1 Pinch Turmeric
1 Cup Coconut - grated
1 1/2 Cup Rice Soji
Salt to taste
Method:
Fry urad dhal, fenugreek
and red chillies. Grind coconut, fried masala, coriander seeds,
tamarind, jaggery turmeric and salt coarsely with very little or no
water. Mix the ground masala with rice soji and chopped cabbage. Make
the mixture into balls and steam it for 20-30 mins.
Tip for the leftover
pathrodey: Take 2 tsp of oil in a skillet, season with urad dhal,
mustard, red chilli and curry leaves. Break the steamed balls into
pieces and mix well. Serve hot.
Top.
Rava
Vada
Ingredients:
2 Cups Soji
1/2 Cup Rice Flour
1/2 Cup Buttermilk
3 Onions
1 Bunch Coriander leaves
10 Green Chillies
1 Lemon Size Butter
5 Sprigs of Karipattha
Salt to taste
Oil to fry
Method:
Chop onion, coriander leaves, green chillies. Add salt, rice
flour, sooji, butter and the chopped items into buttermilk.
Knead well and make a ball of the batter. Add little water if
necessary. Make medium size balls and press them flat on the
palm or on a greased plastic paper and drop into heated oil. Fry
them till golden brown.
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Chithranna
Ingredients:
1/2 Kg Raw Rice
Juice of 2 lemons
1/2 tsp Turmeric Powder
2 tsp Mustard Seeds
5 Red Chillies
1/2 Coconut - grated
Small piece of Jaggery
Salt to taste
Seasoning:
1 tsp Peanuts
1 tsp Mustard Seeds
2 tsp Urad Dhal
2 Red Chillies
2 Sprigs Karipattha
6 tsp Oil
Method:
Wash the rice and cook it. The rice should not be cooked too
much. Grind the coconut, mustard seeds, red chillies and
turmeric coarsely without water. Add the lemon juice, jaggery and
salt to this masala and mix it with the rice. Heat oil in a
skillet, fry peanuts and then season with all the other ingredients
and add it to rice. Serve hot.
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Tender
Bamboo Shoot Gasi
Ingredients:
1 Cup chopped tender bamboo Shoot
1/2 Cup Green Gram Dhal Soaked
5 Red Chillies
1 tsp Urad Dhal
1 tsp Coriander Seeds
1/2 tsp Cumin Seeds
4 tsp Coconut - grated
1/2 Lime SizeTamarind
Salt to taste
Method:
First boil the bamboo shoots and strain the water. Add
fresh water and boil it with tamarind and salt. Fry red chillies,
urad dhal, coriander and cumin seed. Grind these with coconut to
a fine paste.
Cook green gram dhal
separately. Mix the cooked bamboo shoot, gram dhal and masala.
Add little water and boil.
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Wheat
Halwa
Ingredients:
1 Kg Wheat
1 Kg Sugar
1/4 Cup Lime Juice
1/2 Kg Ghee
5 Cardamoms, powdered
10 Almonds, chopped
10 Cashewnuts, chopped
Method:
Soak the wheat in water for 3 days. Then grind to a
paste. Add about 4 litres of water and strain through a thin
muslin cloth. Allow the liquid to stand overnight.
Next day, discard the
clear water on top. To the settled flour, add water to make it
about 2 1/2 cups.
Make a syrup of sugar,
lime juice and a little water. Add it to the wheat mixture and
cook in a wide thick bottomed vessel on a medium flame stirring
continuously till a semi-solid consistency is obtained. Pour in
ghee little by little. Reduce the heat and keep on stirring till
the mixture leaves the sides of the vessel clean. Add cardamom
powder, chopped almonds and cashew nuts and mix well. Remove
form fire, flatten on a plate or a wooden board. When cool, cut
into pieces.
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Jackfruit
Appa
Ingredients:
1/2 Jackfruit (Sweet and
ripe, peeled and cut into pieces)
100 gms Jaggery
1/2 Kg Raw Rice (Soaked and washed)
1/2 Coconut
Salt to taste
Oil to fry
Method:
Grind the rice and coconut
with very little water. When it is coarse, add jaggery and grind
some more. Later add the fruit pieces and grind for 2 minutes. The
consistency should be fairly thick so that you can take the mixture in
your hand. Drop small portions in oil and fry till golden brown. You may
also add a teaspoonful of sesame seeds (ellu) or cardamom powder for
flavour.
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Kayi Vade
(Coconut
Vadas)
Ingredients:
1/2 Kg Raw Rice
1 Coconut
Salt to taste
Oil to fry (Preferably Coconut Oil)
Method:
Soak rice for one hour and wash it properly. Grind with
coconut and salt with minimum water. The batter should be hard enough to
make lemon sized balls. Heat the oil on medium fire. Press the balls on
plantain leaf or a wooden surface. Drop in hot oil and fry one at
a time. For crispy vadas, fry for a longer time. Makes a good teatime
snack.
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Hesru
Bele Usli (Moong Dhal Usli)
Ingredients:
1 cup Moong Dhal
4 Green Chilli
Small piece of Ginger
6 tsp Oil
1 Sprig of Karipatha
1/2 tsp mustard
3 tsp grated coconut
Salt to taste
Method:
Wash the moong dhal. Heat
the oil and season with mustard and karipatha. Add the pieces of
ginger and green chillies. Pour 2 cups of water and bring it to a
boil. Add the washed dhal, mix it well and heat it on small
fire. Cose the pan with lid. Keep stirring once in a while. When
the dhal is cooked, remove from the fire and add grated coconut.
Serve hot.
If you do not like ginger,
you may add a pinch of hing powder towards the end.
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Kukku
Bajji
Ingredients:
4 Raw Mangoes
2 tbsp Jaggery
5 drops of Hing water
4 Green Chillies (split and deseeded)
For seasoning : Mustard,
Red Chillies, Karipatha and oil
Method:
Cook the mangoes, mash and
form a pulp. Add jaggery, hing chillies , salt and mix well.
Boil the mixture. Season and serve.
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Nendra
Banana Halwa
Ingredients:
12 Nendra Bananas
1/2 Kg Sugar
1 Cup Ghee
Few Cardamoms, powdered
Method:
Mash the Nendra Bananas in a pan and add sugar. Heat on a low fire
and when it is cooked, add the ghee and keep stirring. When it
starts giving away the ghee, transfer it to a greased plate and cut in
the desired shape.
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Soornalli
Dosa
Ingredients:
3 Cups Rice
1 Cup Beaten Rice
1/4 Cup Butter Milk
1 Cup Grated Coconut
1 Lemon Size Jaggery
1/2 Tsp Fenugreek Seeds
Salt to taste
4 green chillies, diced
Oil for frying
Method:
Wash and soak rice for 4-5
hours. Soak beaten rice just before grinding. Grind together
butter milk, rice, poha, grated coconut, jaggery, fenugreek powder and
salt until fine. Keep the batter overnight. Heat the tava and spread oil
on it. Pour 1 ladleful of batter on it. Do not spread it.
You may sprinkle the mixture of finely chopped coriander leaves, green
chilli and onions on the top. Cook on slow fire until the bottom of the
dosa is brown. Thick and spongy dosas are ready to be served with
butter or chutney. Serve hot with butter.
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Pathrode Oggarane (Seasoned
Pathrode)
Ingredients:
4-5 Cooked Pathrode Rolls
3-4 tsp Oil or Ghee
1/2 big Coconut
1/4 cup Crushed Jaggery
2-3 Red Chillies
For Seasoning:
1/2 tsp Urad Dhal
1/2 tsp Mustard
2 sprigs Curry Leaves
Little Oil
Method:
Grind grated coconut,
crushed jaggery and redchilli together without oil. Heat oil or
ghee in a kadai. Season it with urad dhal, mustard, red chillies and
curry leaves. Add the ground coconut, fry for 1/2 minute. Add the cut
pathrode pieces. Mix well before serving. This makes a good
teatime snack.
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Batate Bonda (Potato
Bonda)
Ingredients:
For Masala:
1 kg Potato
3 tsp Lime Juice
4 Green Chillies
2 Sprigs Karipatha
1/2 inch Ginger - grated
Little Hing (Asafoetida)
1/2 bunch Coriander Leaves
Salt to taste
For Cover:
1 Cup Bengal Gram Flour
1 tsp Red Chilli Powder
1 tsp salt
Oil to fry
Method:
Boil and peel the potatoes.
Mash it well and add finely cut green chilli, coriander leaves, grated
ginger, karipatha, lemon juice and hing. Season it mustard
and karipatha (optional). Make lemon sized balls and keep aside.
Make a fairly thick batter
of bengal gram flour, red chilli powder and salt.
Heat oil in a kadahi. Drop
the potato balls in the batter so as to cover the ball and then drop
into the hot oil. Fry until golden brown. Serve hot with chutney.
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Avalakki Usli (Seasoned Beaten Rice)
Ingredients:
3 Cups Beaten Rice (Poha)
Juice of 1 Lemon
2 Green Chilli
1 inch Ginger
1/4 cup Grated Coconut
4 tsp Oil or Ghee
1/2 tsp Mustard Seeds
2 tsp Urad Dhal
2 sprigs Karipatha
2 Red Chillies
Salt to taste
Method:
In a deep pan, heat little
oil and season it with mustard seeds, karipatha, red chillies and cut
green chillies. Add the lemon juice, grated ginger and coconut and
saute for 2-3 minutes. Wash the beaten rice in water and immediately
squeeze out the water and put it in the pan. Tastes better while
hot.
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Thove
Ingredients:
1 cup Toor dhal or Moong Dhal
4 Green Chillies
1 Inch Ginger
1/2 tsp Mustard Seeds
1 Red Chilli
2 sprigs Karipattha
Pinch of Hing
2 tsp Coriander Leaves (chopped)
2 tsp Ghee
Salt to taste
Method:
Wash the dhal and cook it well in a pressure cooker with lot of water,
until soft. Add salt, green chilli and ginger and bring it to a
boil. Season it with mustard seeds, karipattha and hing in ghee.
Garnish with coriander leaves. Can be served as an appetizing
soup.
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Paradi
Payasa
Ingredients:
1 Coconut grated
1 Cup Jaggery
1 Cup Rice Flour or Maida
1/2 Tsp Cardamom powder
Method:
Grind the grated coconut
and extract the milk. Keep the first extract aside. Add some
water to the pulp and squeeze again. Boil the jaggery in the
watery milk (2nd milk). Make a batter (as thick as dosa batter)
with the flour and water. Pass this batter through a seived laddle and
drop the small balls into the boiling jaggery water. Cook for a few
minutes. Keep Stirring. See that it does not form lumps. Add
the thick milk (1st milk) and cardamom powder. Boil for a minute. Serve
hot with little ghee.
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Uppu Huli Dosa
Ingredients:
400 gms Raw rice
100 gms Boiled rice
1/2 coconut grated
Small piece jaggery
1 tbsp coriander seeds
1 tbsp cumin seeds
6 red chillis
Lemon sized Tamarind
2 onins
Salt to taste
Method:
Soak both the rice at least for 4 hours. Drain and then grind with all
the ingredients into a smooth batter. Then spread dosas on the
tava. You can also make the batter watery and splash one ladle of
batter on the tava and make thin dosas.
You may also add chopped
onion, fenugreek leaves, palak leaves or cabbage to the batter.
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Patrode
Ingredients:
20-25 Kesuvina Ele (Colocasia leaves)
1/2 kg Raw rice
3/4 grated Coconut
6 tsp Coriander seeds
10-12 Red chillies
1/4 cup jaggery crushed
1 big lemon size tamarind
Salt to taste
Method:
Soak the rice for 3 hours. Grind all the ingredients (except the
leaves) with rice and make a thick batter (little thicker than dosa
batter). Wash and clean the leaves. Remove the thick
veins at the back of the leaves.
On a flat platform, place a leaf reverse side up, spread batter evenly
over it. Now place another leaf over it and spread the batter over
this. Fold both the sides of the leaves and roll it (like you would roll
a bed) without any open ends. Similarly do the rolls with rest of
the leaves and the batter. Steam them for about 30 mins.
Serve them hot with butter or ghee.
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Goli Baje
Ingredients:
1 cup Maida
Approx. 1 cup Sour Curd
A pinch of Cooking Soda
2 green chillis - finely chopped
Small piece of ginger - finely chopped
Hing
Salt to taste
Oil to deep fry
Method:
Mix maida with curds to form a thick batter, which can be dropped to oil
with hand. Add salt, green chilli, ginger and hing. Heat the
oil in a kadahi and drop little balls of the batter into it. Fry
on low fire. Serve it with chutney.
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Bread Upkari
Ingredients:
10 slices of bread
2 tsp ghee or oil
1 tsp mustard seed
1 tsp urad dhal
1 sprig curry leaves
5 green chillies, chopped
2 small onions, chopped
1/2 coconut, grated
1 tbsp sugar
Salt to taste
Method:
Tear the bread slices into pieces. In a thick bottomed vessel, heat
ghee. Add mustard seeds, urad dhal, curry leaves green chillies,
onion and fry till brown. Then add bread pieces, grated coconut,
red chilli powder, sugar and salt. Mix well and serve hot.
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Menaskai
(Ellu Huli)
Ingredients:
1 bitter gourd
1 small sized mango or 2 ripe mangoes or 1/4 pineapple
1/2 tsp chilli powder
Jaggery to taste
Salt to taste
1 tsp oil
For Masala:
1/2 coconut grated
4 tsp til (sesame seeds)
6 red chillies
For seasoning:
1 tsp oil
1/2 tsp mustard seeds
2 sprigs curry leaves
Method:
Boil the above mentioned vegetables with salt, chilli powder and jaggery.
Dry roast till. Fry red
chillies in little oil. Grind these with coconut till fine paste
and then add to the boiled vegetables. Boil it for few minutes and
season it with mustard seeds and curry leaves.
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Hayagreeva Maddi
Ingredients:
1 cup Bengal gram dhal (Kadley
Bele)
1 cup Sugar or Jaggery
1/4 coconut grated
2 glass milk (optional)
1 tsp cardamom powder
4 tsp ghee
Method:
Wash and cook dhal.
Mix dhal with sugar or jaggery in a thick bottomed vessel and let it
boil. Stir occasionally. Add grated coconut and milk and let it
boil. Add caramom powder and ghee and remove from the fire.
You may add fresh ghee just before serving.
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Jackfruit
Dosa
Ingredients:
1 kg Jackfruit (deseeded)
1/2 kg rice
1/2 coconut
1 tsp salt
Ghee for frying
(Jaggery
- if you need sweet dosa)
Method:
Wash and soak rice for 1 hour. Grind the rice with all the
ingredients to a fine paste. The batter should be
thick.
Place the tava on the
fire and smear little ghee on the tava. Pour 1 ladle
of batter and spread it a little and cover it with a lid.
Cook a little and then turn the dosa over and fry on slow
fire.
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Akki
Pundi : (Rice Dumplings)
Ingredients:
1/2 kg boiled rice
1/2 cup grated coconut
salt to taste
Method:
Wash and soak the rice for 3 hours. Grind to a fine
paste with just enough water along with coconut and salt.
Remove and cook this mixture over a medium flame, stirring
continuously in a thick bottomed vessel smeared with little
ghee, till solid enough to be rolled into balls. Make small
lemon-sized balls.
In
a big vessel, keep enough water and a stand on which a plate
should be placed and the balls should be
arranged. Steam (for about 20 minutes) until it is
cooked.
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Onion
Bhajias (Neerulli Baje)
Ingredients:
2 big onions, diced
2-3 green chillis, chopped
1 red chilli, chopped
3 tsp besan (Bengal gram flour)
Salt to taste
1 sprig curry leaves, chopped
Oil to fry
Method:
Mix all the above ingredients with just enough water to
make a thick paste. Drop this mixture in hot oil
(About 1 tsp), deep fry till brown and crisp. Serve
hot. This is a yummy tea time snack.
Top..
Upma
(Uppittu)
Ingredients:
1 cup rava (thick variety)
2 tsp coconut grated
2 green chillis / 2 red chillis
1 tsp salt
1 tsp sugar
2 cups of boiling water
For seasoning:
2 tsp oil
1/2 tsp mustard seeds
1 tsp urad dhal
1 onion chooped
1 sprig curry leaves
Method:
Keep oil in a skillet and place on fire. Add mustard seed and
when they splutter, add urad dhal, red chilli and curry
leaves. When urad dhal turns brown, add onions and fry
till they are translucent. Add the sooji and fry thoroughly
then pour hot water, salt, sugar and cook till dry on low
fire. Add scraped coconut. Serve it
hot.
Top..
Mango
Sasmi (Ripe Mango in Masala)
Ingredients:
Ripe mangoes - 6 ordingary variety
- 2 good variety
1/2 coconut
4-5 red chillis roasted
1 tsp mustard seeds
For
Seasoning:
2 tsp oil
1 tsp mustard seed
1 sprig curry leaves
Method:
Peel the mangoes and squeeze out the juice from the skin.
Add the juice to the mangoes that are diced into pieces.
Grind coconut, red chillis and mustard seeds to a fine
paste. Add this masala to the mangoes. Don't cook.
Season it with oil, mustard seeds and curry leaves.
(This
can be also prepared with 1 tin pinapple. The pinapple
juice should be used for grinding the masala. You can also
substitute mixed fruits like whole grapes, pinapple and
mango).
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Melon
Rasayana: (Ibbudla/Honeydew melon/Muskmelon)
Ingredients:
1 small ibbudla (peeled and finely chopped)
Milk of 1 coconut (3-4 cups of thick milk)
1/4 kg of jaggery scaped
cardamom powder
1 cup beaten rice - thin variety
Method:
Mix jaggery, coconut milk and cardamom till the jaggery is fully
dissolved. Add the chopped melon and crush it with your hand so that the
flavour is spread to the milk. Refrigerate. Just before serving,
add thin beaten rice and serve cold. It is an excellent drink during hot
summer.
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Cucumber
Dosa:(Mullu
Sauthe Dose)
Ingredients:
2-3 tender cucumbers - grated
2 cups raw rice
1/2 cup grated coconut
1/4 cup jaggery
2 green chillis
salt to taste
Method:
Soak rice for at least 2-3 hours. Grind with all the
ingredients to a fine, thin batter. Place the tava on the
fire and smear little oil or ghee on the tava. Pour 1 ladle
of batter and spread it evenly and cover it with a lid.
Turn the dosa over and leave it on the tava for 1-2 minutes.
Serve with spicy chutney or butter.
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Bari
Akki Dosa: (Neer Tellavu)
Ingredients:
2 cups raw rice
1/4 cup grated coconut
salt to taste
Method:
Wash and soak rice for 2 hours. Grind with coconut to
a fine paste. Add water to make the batter thinner than
the normal dosa batter. Heat tava, apply oil and splash
1 ladle of batter on the tava to form a dosa. (Note that
the batter cannot be spread with the ladle on the tava like
other dosas). Cover it and leave it for 2 minutes
and then remove the dosa carefully. Serve with spicy chutney
or grated coconut mixed with jaggery.
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Shyamige:
(Semaida Adye)
Ingredients:
1/2 kg boiled rice
salt to taste
Method:
Soak the rice for 3 hours. Grind to a fine paste. Add a little water
and salt. Heat this paste is heated in a thick bottomed vessel or in a
kadahi. Keep on stirring until the water dries up and the paste
thickens and can be made into balls. Remove from fire and allow it to
cool for some time. Steam cook them for 20-30 mins and while they are
still hot, press each ball with a semia mould to get it in the shape of noodles. Pickle
and oil or sambhar or coconut milk with jaggery and elaichi are the
combinations for shyamige.
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Mangalore
Buns:
Ingredients:
2 cups maida flour
1 tsp bengal gram flour (chana flour)
1 small banana
1 tsp baking soda
1 tbsp sugar
1 cup curd (yogurt)
1 tsp salt
oil to fry
Method:
Sieve maida and chana flour separately. Mix curd, salt, sugar
and baking soda and mash the banana in it. Then add the flours and
kneed them well to make a ball. Apply little oil and keep under
cover for 4-5 hours after which, make smaller balls and and roll them
into small cirles.Drop them in hot oil one by one and fry them till
golden brown. This is a yummy tea time snack.
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Beaten
Rice Upkari: (Bajil Upkari)
Ingredients:
1/2 kg beaten rice
1/2 coconut grated
2 green chilli
3 tsp sugar
2 tsp oil
salt to taste
little hing
Method:
Mix and mash grated coconut, green chilli and sugar. Add beaten
rice, oil and hing. You can also season it with curry leaves,
mustard and oil.
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Chana
Dhal Vada: (Chattambade)
Ingredients:
1 cup chana dhal
2 red chillies
2 green chillies
2 sprigs of karipatha
little hing
salt to taste
oil to fry
Method:
Soak chanadhal for 1 hour. Drain and grind it coarsely with very little water
and red chilli. Add finely chopped green chillies, hing water and curry leaves and salt. Heat the oil in a karahi and take small balls of the batter, press them in the palm and drop in the oil one by one. Fry on medium fire until crisp. Serve with
spicy chutney.
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Mango
Rasayana:
Ingredients:
3 ripe mangoes (peeled and finely chopped)
Milk of 1 coconut (3-4 cups of thick milk)
1/4 kg of jaggery scaped
cardamom powder
Method:
Mix jaggery, coconut milk and caramom till the jaggery is fully
dissolved. Add the chopped mango. Refrigerate and serve cold. One
or two bananas can also be added for taste.
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Name
Ingredients:
s
Method:
a
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