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Maida Dosa (1)
Moolangi Ambade
Tomato Rice
Varna
Maida or Wheat Flour Burfi
Seasoned Rice Dosa
Rice Vada  
Christmas Chakkulis  
Christmas Nevrio
Christmas Kulkuls 
Sanna Polo
Bende Kayi Baje
Ellu Chitranna
Kottambari Jeerige Saaru
Haalu baayi
Khali Dosa
Hesaru Bele Chakkuli
Gojjanna
Mavina Kayi Saaru
Amrita Phala

 Avalakki Dosa

Hesaru Kadaga
Mavina Kayi Anna
Nugge Ajadina
Thambittu
Uddhu - Maida Dosa
Rave Ambade
Kodubale
Beeja-Manoli Upkari
Karjura Halwa
Coconut Dosa 
Tengolalu
Vangeebath
Sauthe Beeja Saaru
Gasagase Payasa

Oothappa

Biscuit Roti  
Potato Rice  
Horsegram Rasam  
Rice Pudding  

Cabbage Pathrodey 

Rava Vade

Chithranna

Tender Bamboo Shoot Gasi

Wheat Halwa

Jackfruit Appa
Kayi Vade
Hesru Bele Usli
Kukku Bajji
Nendra Banana Halwa
Soornalli Dosa
Pathrode Oggarane
Batate Bonda
Avalakki Usli
Thove
Paradi Payasa
Uppu Huli Dosa
Pathrode
Goli Baje
Bread Upkari
Menaskai (Ellu Huli)
Hayagreeva Maddi
Jackfruit Dosa
Akki Pundi (Rice Dumplings) 
Onion Bhajias  (Neerulli Baje)
Upma (Uppittu)
Mango Sasmi
Melon Rasayana
Cucumber Dosa:
Bari Akki Dosa:
Shyamige:
Mangalore Buns:
Beaten Rice Upkari:
Chana Dhal Vada:
Mango Rasayana

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.

 

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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.

 

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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.

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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.

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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.

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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. 

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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.  

 

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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.

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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.

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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.

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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.  

 

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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.

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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.

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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.

 

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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.

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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.

 

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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!! 

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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.

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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. 

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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.

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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.

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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.

 

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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.  

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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.

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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.

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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.

 

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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.

 

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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. 

 

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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). 

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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.

 

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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.

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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.

 

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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.

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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.  

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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.  

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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.

 

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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. 

 

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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.

 

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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.

 

 

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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.

 

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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. 

 

 

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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.

 

 

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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.   

 

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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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