HARI/GREEN/CILANTRO CHUTNEY

Ingredients
Cilantro(Coriander Leaves) 1 bunch
Ginger Garlic Paste 1tsp
Sugar 1 tsp
Salt 1/2tsp
Oil 1tsp
Lemon Juice 3 tsp
Green Chillies 2-3 nos
Water 3 tsp
Cumin Seeds 1 tsp
Hing a pinch

Method

• Wash cilantro leaves properly.
  
• Grind all the ingredients to a fine paste
  
• Chutney is ready to serve. Store it in air tight container.
  

MOONGDAL PAYASAM / HESARBELE PAYASA

Ingredients
Moongdal 1 cup
Grated Dry Coconut 2 tsp
Poppy Seeds 1 tsp
Jaggery 1/4th cup
Water 3 cups
Cashews 2 tsp
Badam 2 tsp
Raisins 2 tsp
Ghee 2 tsp
Cardamom Powder 1/4 tsp

Method

• Heat ghee in a pan. Fry cashews, badam and raisins
• Now add dal, fry for few minutes until dal turns light golden brown in color
• Add coconut and poppy seeds fry for 2 min
• Now add water and allow it to boil until dal is cooked well
  
• Add jaggery and cardamom powder, mix well.
• Now turn off the flame and moong dal payasa is ready to serve

Serves : 2-4
Preparation Time : 15-20min

POHA / AVALAKKI

Ingredients
Thick Poha 4 cups
Oil 4-5tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Green Chillies 2-3 no
Salt 1 tsp
Sugar 1/2tsp(optional)
Lemon Juice 1-2 tsp
Hurigadale(Dalia Split) Coarse powder 2 tsp(Optional)
Fresh Grated Coconut 3-4tsp (Optional)
Finely chopped Corriander Leaves


Method

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves allow them to splatter
• Add peanuts, fry until brown.
• Add green chillies and onion, fry until brown.
• Add turmeric, sugar and salt.
• Now add poha and cook for 4-5min
• Now add lemon juice and dalia powder, mix well
  
• Garnish with corriander leaves and grated coconut
• Serve with peanut chutney, curds or pickles.
  

Serves : 2-3
Preparation Time : 15-20min

PAV BHAJI

Pav bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of Mumbai. Pav is Bread(bun) and Bhaji is a term for a curry or vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with corriander and chopped onions. Pav is high in carbohydrates and fats (if served with butter), while bhaji, the vegetable-based curry portion, is high in carbohydrates."This is a very popular recipe in India, liked by almost everyone.


Ingredients

Bun 8-10 pieces
Butter for shallow fry

Bhaji

Oil/Butter 3 tsp
Few Curry Leaves (Optional)
Mustard and Cumin Seeds 1 tsp(Optional)
Ginger Garlic Paste 1 tsp
Green chillies 1-2 nos
Onion 1 no finely chopped
Tomato 2 nos finely chopped
Potato 2 no
Vegetables like cauliflower,Peas,Capsicum,carrots 1 1/2 cups
Turmeric 1/4th
Salt 3/4 tsp
Sugar 2 tsp(optional)
Water
Pav Bhaji Masala 1-2 tsp
Red Chilli Powder 1/2 tsp
Cumin Powder 1/4tsp
Finely chopped Corriander Leaves

Garnish

Finely chopped Corriander Leaves
Finely Chopped Onion 1 no
Finely Chopped Tomato 1 no(Optional)
Lemon Juice 2-3 tsp

METHOD

• Pressure cook all the vegetables until cooked
  
• Mash them coarsely
  
• Heat butter/oil in a pan(wide).Add mustard and cumin seeds, allow them to splatter
  
• Add ginger-garlic paste, curry leaves,onion and green chillies Fry onions until they are golden brown
• Now add tomatoes and fry until oil starts separating
  
• Add pavbhaji masala , chilli powder, cumin powder, turmeric, salt, sugar and fry further for 2-3 minutes
• Now add all the mashed vegetables, mix well. Add water little by little to make bhaji thin.Bring it to boil
• Simmer till gravy is thick to your desire; stir continuously so that masala is mixed properly with vegetables
  
• Garnish with chopped coriander and a block of butter
• Apply butter inside and outside of bun pieces and shallow fry
• Now pav bhaji is ready to serve with bhaji garnished with butter, onion, tomato and lemon juice.

Serves : 2-4
Prepartion Time : 20-30 min(except boiling of vegetables)

PEANUTS CHUTNEY / CHUTNEY PUDI / SHENGA HINDI

INGREDIENTS
Roasted Peanuts De skinned 2 cups
Red chilli powder 1/2 cup
Dry coconut powder 1/2 cup
Tamarind 2 tsp
Salt 1 tsp
Jaggery 2 tsp
Garlic Cloves 2-3 nos
Curry Leaves 6-8 nos

METHOD

• Roast peanuts and allow them to cool. Now remove the skin by rubbing the peanuts between your palms
• Roast the other ingredients(coconut, tamarind, garlic and curry leaves) separately
  
• Grind all the ingredients(make sure that the grinder is completely dry) to a coarse powder
• Chutney is ready to serve
  
• Store it in a air tight container. It can stored for a couple of weeks
• Chutney can be served with rice, chapatis/rotis.
  

MINT CHUTNEY/PUDINA CHUTNEY

Ingredients
Cilantro(Coriander Leaves) 1 bunch
Mint leaves 1 bunch
Ginger Garlic Paste 1tsp
Sugar 2 tsp
Oil 1tsp
Salt 1tsp
Lemon Juice 4 tsp
Green Chillies 3-4 nos
Water 3 tsp
Cumin Seeds 1 tsp
Hing a pinch

Method

• Wash cilantro and mint leaves properly.
  
• Grind all the ingredients to a fine paste
  
• Chutney is ready to serve. Store it in air tight container.

SHANKARPALI / SHANKARPOLI

Shankarpoli is a snack or sweet popular in Maharashtra and North Karnataka. Shankarpoli is traditionally enjoyed as a treat on the Deepavali and Nagarpanchami festival. It is rich in carbohydrates, making it an instant source of energy.

INGREDIENTS

Maida 4 cups
Milk 1/3th cup
Sugar 3/4th cup
Pinch of Salt
Ghee 1/4 cup
Oil for frying

MEHTOD

• Mix the three ingredients milk,sugar and ghee in a heavy bottomed pan. Heat until mixture starts boiling. Take out from the flame and let the mixture cool down
  
• Now in a wide plate or bowl take the mixture
• Add salt and mix well
• Now add Maida little by little, start kneading the dough until the dough is soft and stiff. Do not add the maida completely
• Heat oil in a pan.
  
• Now roll the dough like chapati(but thicker than chapati). Cut into small squares or diamond shape with a knife
• Fry these pieces(make sure that oil is not too hot) in a medium flame so that the pieces are fully cooked. When they turn golden take out and let shankarpoli cool down. When you take from the pan they will be soft but after cooling down they will be crispy and tasty.
• Now Shankarpoli is ready to serve

Time 20-30min

SEVAI PAYASAM / SHAVIGE PAYASA / SEVAI KHEER

INGREDIENTS

Vermicelli sevai 1 cup
Milk 4 cup
Sugar 3/4th cup
Dry fruits like cashews, badam (sliced)
Ghee 1-2 tsp
Cardamom powder 1/4tsp

METHOD

• Heat ghee in a pan, then add sevai, dry fruits fry until golden brown
• Now boil the milk along with fried sevai and dry fruits.
  
• After boiling add sugar and cardamom powder, stir it until sugar dissolves completely
• Now simmer it for 5 min.
• Payasa is ready to serve. Payasa can be served hot or cold

Serves : 3-4
Preparation Time : 10-15mins

MASALA POHA / MASALA AVALAKKI

Ingredients
Thick Poha 4 cups
Water 1/3 cup
Oil 4-5tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Cumin powder 1/4 tsp
Garam masala 1 tsp
Chilli Powder 1/2 tsp
Tomato 2 nos
Tomato Ketchup 2 tsp(Optional)
Salt 1 tsp
Sugar 1/2tsp(optional)
Finely chopped Corriander Leaves


Method

• Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves allow them to splatter
• Add peanuts, fry until brown.
• Add onion and fry until brown.Then add tomato and tomato ketchup fry until oil separates
• Add turmeric, sugar and salt.
• Now add cumin, garam masala and chilli powders, fry for 2 min
• Now add water and cook it for 2-3min
• Now add poha and cook for 4-5min
• Garnish with corriander leaves

Serves : 2-3
Preparation Time : 15-20min

IDLI

Ingredients

Idli Rava 2 cups
Urda dal 1 cup
Salt 1-2 tsp


Method

• Soak urad dal for minimum 3-4 hrs
• Take soaked urad dal and put it in a Grinder or blender or mixer and grind to thick and fine consistency(add very little amount of water)
• Soak idli rava for 5 min, drain out all the water.
• Now mix urad dal batter and idli rava. The consistency of the idli batter should be thicker than dosa batter
  
• Set this batter aside to ferment for 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and mix it properly ; Now batter is ready for making IDLIes
  
• Put 2 glass of water in the cooker, let it boil
• Grease the idli maker plates(moulds) with oil, then pour the batter only upto 3/4th of mould level
• If pressure cooker is used for preparation of idli, then do not use usual weight to close the nozzle, but use a steel tumbler to close the nozzle and remove the gasket as well
• Now put the idli stand in the cooker, steam it for about 10-15 min
• Serve with sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.

AVAREKALU UPMA / UPPITU

INGREDIENTS

Sooji 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
De-skinned Avarekalu (Hyacinth beans, Surti papadi) 1/4th cup
Water 3 cups
Ghee 1/2 tsp(optional)
Lemon Juice 1-2tsp
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4th tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)


METHOD

• Heat 1tbsp of oil and fry sooji on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard seeds and cumin seeds and allow them to splatter
• Add the channa & urad dals & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
• Add hitikida(de-skinned) avarekalu, tomatoes and cook for 3-4 min or until all ingredients are cooked properly
  
• Add turmeric and salt to taste
• Now add 3 cups of water and cover the pan and allow it to boil
  
• Add the fried sooji to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Note : For 1 cup of Coarse Sooji add 3 cups of water & for 1 cup of Fine Sooji add 2&1/2cup of water.
Tips: Roasted sooji(without oil) can be stored for 2-3 weeks, this makes the preparation fast.

MASALA VADA - BELE VADE ( ಬೇಳೆ ವಡೆ)

INGREDIENTS

Channa Dal 1 cup
Urad Dal 1/4th cup
Moong Dal 1/4th cup
Finely Chopped Onion 1-2 no
Finely Chopped Corriander Leaves
Finely Chopped Curry Leaves
Finely Chopped Dill Leaves(Sabaski Soppu) 1/4th cup
Salt 1 tsp
Chilli Paste 1-2 tsp
Cumin Seeds 1/2tsp
Ginger Garlic Paste 1 tsp
Oil for frying

Method

• Soak urad, channa and moong dals for atleast 2 hrs
  
• Drain out water from the dals and blend them all into a coarse mix. Do not add water. Water content in soaked dals is enough for the mixture
• Now in a bowl take blended dals and all the above ingredients(except oil), mix well
• Heat oil in a pan for deep frying masala vada
  
• Make flat dumplings from the mix and deep fry in medium flame till they turn golden brown color and crispy
• Now masala vada is ready to serve.
  
• Hot masala vadas are served with coconut chutney or tomato ketchup.

This can be served as a starter to lunch/dinner or as a evening snack.

MAVINAKAYI CHITRANNA / MANGO RICE

Ingredients
Rice 1 cup
Oil 3 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Urad Dal 1/4th tsp
Channa dal 1/4th tsp
Green chillies 2-3 nos
Peanuts 2 tsp
Onion 1 no finely chopped (Optional)
Turmeric 1/4th
Salt 3/4 tsp
Sugar 1/2tsp(optional)
Grated Mango(not ripe) 1/4 cup
Finely chopped Corriander Leaves


Method

• Prepare rice as you normally do and spread it on a big wide plate, to cool it down
  
• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
• Add Urad dal, channa dal and peanuts, fry them until golden brown
• Now add curry leaves , green chillies, turmeric powder, sugar and salt
• Add onion and fry until they just start turning brown
• Now add grated mango and fry for a 1-2min
  
• Take it off from the flame
• Now add this to the prepared rice and mix well by moving your hand slowly in circular motion. Be careful while mixing with hand as mixture may be hot. You can mix it with your serving spoon as well. But spoon might break your rice. The choice is yours. I like mixing it with hand.
  
• Garnish with corriander leaves and your mavinakayi chitranna is ready to serve with curd and/or pickles
  

Serves: 2-4

MANAGLORE BAJJI

INGREDIENTS

Maida/ All Purpose Flour 1 cup
Sour Curds 1/2 cup
Cumin Seeds 1 tsp
Finely Chopped Green Chillies 2 no
Finely Chopped Coriander Leaves
Finely Chopped Curry Leaves
Fresh Coconut small pieces 2 tsp
Ginger Paste 1/4 tsp
Baking Powder 1/4tsp
Salt 1/2 tsp
Sugar 1 tsp
Oil For Frying

METHOD

• Mix all the ingredients(except oil) to form a thick paste (should be thicker than dosa batter but very much thinner than chapathi dough), add water if required
• Let the paste rest for 15-20 min
• Heat oil in a pan for deep frying
• Start putting small round dumplings into the oil for deep frying, fry until they turn golden brown
• Serve with coconut chutney
  

MASALA AKKI ROTTI (RICE FLOUR ROTI)

Ingredients

Rice Flour 2 cups
Hot Water 1 cup
Cumin Seeds 1/2 tsp
Green Chilli paste 1 tsp
Salt 1 tsp
Grated Carrot 1/4 cup
Finely Chopped Dill Leaves( Sabaski Soppu) 1/4 cup
Peanuts 2-3 tsp(Coarse Powder)
Finely Chopped Onion 1 no
Ginger Paste 1/2tsp
Finely Chopped Corriander Leaves
Finely Chopped Curry Leaves 4-5 no
Fresh Coconut 1/4 cup(grated or paste)
Oil

Method

• Take a big bowl add all the ingredients except oil and water, mix well
• Now add hot water little by little start mixing to prepare soft dough(like chapati)
• On the plastic sheet apply oil then take small portion of dough, pat it on the plastic sheet to prepare rotti
• Heat pan, add 1/2tsp of oil, spread it then slowly remove rotti from the plastic and put in on the pan, again apply 1/2 tsp of oil on the rotti, then close with the lid
• Let it cook for 2-3mins, then turn rotti upside down and let the other side also cook(dont close the lid)
• Take out from the pan and akki rotti is ready to serve
• Akki Rotti can be served with coconut chutney, pickles, ghee, onion chutney or tomato chutney

Serves : 2-3

JEERA RICE

Ingredients
Basmati Rice 1 cup
Water 2 cups
Oil 1 tsp
Cumin Seeds 1 tsp
Curry leaves 3-4 nos
Bay Leaves 2 nos
Cinnamon Sticks 2-3
Cloves 2
Cashews 4-5
Salt 1/2 tsp

Method

• Wash rice and soak for about half an hour and then drain out the water
• Heat oil in a pan, add cumin seeds
  
• Add curry leaves, Whole masala, cashews and salt
• Then add water, let it boil
  
• Now add rice, cook for 10-15min on a medium flame or untill rice is cooked
  
• Jeera Rice is ready to serve with dal or any curry of your choice
  

Serves : 2-3

COCONUT CHUTNEY

Ingredients

Fresh Coconut (cut into medium to small pieces) 1cup
Peanuts 2 tsp
Ginger Garlic Paste 1 tsp
Green Chillies 2 nos
Tamarind paste 1 tsp
Salt 1/2 tsp
Corriander Leaves
Jaggery 1/2 tsp
Water 1/2 to 2/3 cup
Oil 1 tsp
Mustard Seeds and Cumin seeds 1/4 tsp
Urad dal 1/4tsp
Channa dal 1/4 tsp
Red Chillies 2 nos
Curry Leaves 4-5



Method

• Put coconut,peanuts,ginger-garlic paste,green chillies, coriander leaves, jaggery,salt and tamarind in a blender. Add water little by little as required to make it into a fine paste.
• Some people like have little coarse paste to feel cococut while eating the chutney, so blend it to your desired consistency.
  

For seasoning:

• Heat oil in a pan, add mustard and cumin seeds, let them splatter
• Now add urad and channa dal, fry until brown
• Add curry leaves and red chilies, fry them
  
• Add this seasoning to the chutney and mix well
• Garnish with coriander leaves
  
• Serve with idli, dosa, roties etc

Serves: 3-4

PIZZA

Ingredients
Maida/All purpose Flour 2 cups
Olive Oil 3 tsp
Water 3/4th cup
Yeast 2 gm or 1/2th tsp
Salt 1/2 tsp
Sugar 1/2tsp

Method

• Put warm water into a bowl. Add yeast,salt and sugar and mix well. Leave it for about 10 minutes.
• Gradually add flour and 1 tsp olive oil and start mixing.
• Knead the dough until you have a smooth ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
• Coat the dough with olive oil, place it in a large bowl and cover it.
  
• Let the dough rise for about an hour in a warm place( heat the oven at broil for 5 minutes, switch off the oven and then keep the dough), then push it down again so it deflates. Let it sit for about another hour.
  
• Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" - 1/2" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
• Brush the top of the dough with olive oil
• Spoon on the tomato sauce or pasta sauce, sprinkle with cheese, and place your desired toppings(capsicum,onion, tomato,olives,mushroom,corn,pineapple etc) on the pizza.
• Bake the pizza in the oven at 425 - 450 degree F for about 20 to 25 minutes until the crust is light brown.
• Pizza is ready to serve, can prepare 1 large pizza
  

Serves: 2-4

SAMBAR POWDER

Ingredients

Corriander Seeds(kotambari beeja) 1 cup
Cumin Seeds(jeeragi) 1 tsp
Mustard seeds (sasavi) 1 tsp
Asafoetida (hing) 1 /4 tsp
Turmeric 1 tsp
Black Pepper (karemenasu) 1 tsp
Fenugreek (menthi) 1 tsp
Channa Dal 1/2 cup
Urad Dal 1/2 cup


Method

• Roast all the above ingredients seperately in the pan on medium flame
• When all the spices are roasted swtich off the flame and let them cool
• Grind all the spices in the mixer or grinder or blender to a fine powder
• After the powder cools, store it in airtight container

SAMBAR

Ingredients

Toor Dal 1 cup
Vegetables 1 cup (like Peas, Potato,Carrot,Beans etc)
Oil 2-3 tsp
Curry Leaves 5- 6 pieces
Mustard Seeds 1/4 tsp
Cummin Seeds 1/4 tsp
Ginger Garlic Paste 1 tsp
Fresh Grated Coconut 1/4th cup(Optional)
Chopped Tomato 1 No.
Sambar Powder 2 tsp
Red Chilli Powder 1 tsp
Water 3 cups
Finely Chopped Corriander Leaves
Jaggery 1 tsp(Optional)
Salt 1 tsp
Turmeric 1/4 tsp
Tamarind Paste 1 tsp

Method

• Cook vegetables and toor daal separately in pressure cooker. Add 1 cup of water for vegetables and 2 cups of water for daal
  
• Pressure both for 2 whistles
  
• After cooling smash dal into paste, but don't smash into a fine paste
  
• Heat oil in a heavy bottomed pan, then add mustard, cumin seeds and curry leaves
• Add ginger garlic paste and then add coconut , saute until brown.
• Add chopped tomato, cook until oil separates
  
• Now add sambar powder, chilli powder, salt,turmeric, jaggery, tamrind and fry for 1 min
• Add dal and vegetables, mix well and let it cook for few min
• You can add water as required to make it to the desired consistency
  
• Garnish with coconut and corriander leaves
• Serve with rice, dosas and idlis

Serves : 2-4

ALOO SABJI - 'MASALA' IN MASALA DOSA

Ingredients
Boiled Peeled Smashed Potatoes 3 nos
Oil 4-5 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Urad Dal 1/4th tsp
Channa dal 1/4th tsp
Green chillies 2-3 nos
Onion 1 no chopped
Turmeric 1/4th
Salt 3/4 tsp
Sugar 1/2tsp(optional)
Lemon 3-4tsp
Finely chopped Corriander


Method

• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
• Add Urad dal and channa dal fry until brown
• Now add curry leaves , green chillies, turmeric, sugar and salt
• Add onion and fry until brown
• Then add smashed potatoes and mix well
  
• Add lemon juice and mix well
• Garnish with corriander leaves
• sukha aloo is ready to serve. This goes well with dosa and chapatis

Serves : 2-3

HACHHIDA AVALAKKI / POHA

Ingredients
Thin poha 2 cups
Oil 4-5 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Green chillies 2-3 nos
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Salt 1 tsp
Sugar 1/2tsp(optional)
Lemon 3-4tsp
Finely chopped Corriander
Hurigadale(Dalia Split) powder 2 tsp
Fresh Grated Coconut 3-4tsp

Method

• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
  
• Add peanuts, fry until light brown.
• Now add curry leaves , green chillies, turmeric, sugar and salt
• Add onion and fry until brown
• Take it off from the flame
• Now add this to the poha and mix well with hand slowly in circular motion
• Add lemon juice and mix well
• Now add Hurigadale powder and mix well. Garnish with corriander leaves and coconut
  
• Hachhida avalakki is ready to serve

Serves : 2

CHITRANNA

Chitranna is a very famous South Indian rice dish from Karnataka. During my college days, whenever there was excess rice from previous night my mother is to prepare chitranna for my lunch box and I just loved it. I can even have it everyday.


Ingredients
Rice 1 cup
Oil 3 tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Urad Dal 1/4th tsp
Channa dal 1/4th tsp
Green chillies 2-3 nos
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Salt 3/4 tsp
Sugar 1/2tsp(optional)
Lemon 3-4tsp
Finely chopped Corriander Leaves


Method

• Prepare rice as you normally do and spread it on a big wide plate, to cool it down
  
• Heat oil in a pan, add mustard seeds and cumin seeds allow them to splatter
• Add Urad dal, channa dal and peanuts, fry them until golden brown
• Now add curry leaves , green chillies, turmeric powder, sugar and salt
• Add onion and fry until they just start turning brown
• Take it off from the flame
• Now add this to the prepared rice and mix well by moving your hand slowly in circular motion. Be careful while mixing with hand as mixture may be hot. You can mix it with your serving spoon as well. But spoon might break your rice. The choice is yours. I like mixing it with hand.
  
• Add lemon juice and mix well
• Garnish with corriander leaves and your chitranna is ready to serve with curd and/or pickles
  

Serves: 2-4

TOMATO CHAT

Ingredients

Tomato 1 no
Onion 1 no finely chopped
Sev 1/4th cup
Chat Masala 1/2tsp
Cumin Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Green Chutney 2 tsp
Tamrind Chutney 2 tsp
Corriander Leaves Finely chopped
Dry Mango Powder 1/4 tsp
Salt 1/4tsp
Roasted Peanuts 2 tsp
Puffed Rice 1/3th cup

Method

• Cut tomato into slices.
  
• Spread the tomato slices on the plate.
• Add onions all over.
  
• Sprinkle chutneys, salt, cumin,red chilli powder,dry mango powder and chaat masala all over. Then add Peanuts and puffed rice on top.
  
• Garnish with chopped coriander and sev.
• Serve immediately.
  

Serves : 2

GARAM MASALA POWDER

Garam masala is a blend of ground spices.

Ingredients

Corriander Seeds(kotambari beeja) 4 cups
Cumin Seeds(jeeragi) 1/2 cup
Mustard seeds (sasavi) 1/4 cup
Cinnamon Sticks(chakki) 8-10 pieces/5 gm
Poppy Seeds(gasagase) 2 tsp
Asafoetida (hing) 1 tsp
Green Cardamom(ellakki) 7-8 pieces
Cloves (lavang) 7-8 pieces
Black Pepper (karemenasu) 1 tsp
Marathi Moggu 1 tsp
Fenugreek (menthi) 1 tsp
Lichen (Pathar phool)(kallu hoovu) 1 tsp
Bay Leaves(palav yali) 5-6
Black Cumin seeds(shajeeragi) 1/4tsp


Method

• Roast all the above ingredients seperately in the pan on medium flame
• When all the spices are roasted swtich off the flame and let them cool
• Grind all the spices in the mixer or grinder or blender to a fine powder
• After the powder cools, store it in airtight container

DOSA

Dosa is a typical South Indian food, eaten for breakfast and is rich in carbohydrates and protein. There are many types of dosas.

Let us learn PLAIN DOSA here.

Ingredients

Rice 2 cups
Urda dal 1/2 cup
Fenugreek (Methi Seeds) 1 tsp
Poha (Avalakki)2/3 cup
Salt 1-2 tsp
Sugar 1/2 tsp

Method

• Soak rice, urad dal, fenugreek and poha for 5 hrs
• Take all the soaked items and put them in a Grinder or blender or mixer and grind them to thin/fine consistency.
  
• Set this batter aside to ferment for next 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and sugar and mix it properly and batter is now ready for DOSA
  
• You can take small quantities of this batter and add water as required to make a thin consistent paste
• Heat the pan on a medium flame and put few drops of oil in the pan.
• Spread the batter on pan in circular motion to make thin at center and thick at the edges.
• Put 1/2 tsp of oil on the dosa.
  
• Cover with lid.
  
• Cook for 3-4 min
• Turnover the dosa and cook for 1 more min then take it out.
  
• Serve with aloo sabji or sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.

PAPADI CHAT

Ingredients

Papadi 12 pieces
Onion 1 no finely chopped
Tomato 1 no finely chopped
1/4 cup Boiled peeled chopped Potato
1/4 Boiled Chick Peas(Chole)
Sev 1/4th cup
Yogurt 1/4th cup
Chat Masala 1/2tsp
Cumin Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Green Chutney 2 tsp
Tamrind Chutney 2 tsp
Lemon Juice 2tsp
Corriander Leaves Finely chopped
Dry Mango Powder 1/4 tsp
Salt 1/2tsp

Method

• Spread the papdis in a plate.
• Add potatoes, chick peas,onions and tomato all over. Drizzle beaten curd over them.
• Sprinkle chutneys, salt, cumin,red chilli powder,dry mango powder, lemon juice and chaat masala all over. Garnish with chopped coriander and sev.
• Serve immediately.
  

Serves : 2

PADDU /GUNDPONGLU

Paddu are famous in South India. Paddu are made using dosa batter. Paddu are prepared using a special pan(as shown in the photo). You can prepare plain paddu or masala paddu. Both tastes very good. I like paddu right from tava to my plate hot hot. Paddu are served with sambar or coconut chutney.


Ingredients

Rice 2 cups
Urda dal 1/2 cup
Fenugreek (Methi Seeds) 1 tsp
Poha(Avalakki) 2/3 cup
Salt 1-2 tsp
Sugar 1/2 tsp

Method

• Soak rice, urad dal, fenugreek and poha for 5 hrs
• Take all the soaked items and put them in a Grinder or blender or mixer and grind them to thin/fine consistency.
  
• Set this batter aside to ferment for next 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and sugar and mix it properly and batter is now ready for PADDU
  
• You can take small quantities of this batter and add water as required to make a thin consistent paste
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

MASALA PADDU


Ingredients

Paddu batter 2 cups
Oil 2 tsp
Cumin seeds 1 tsp
Finely chopped Corriander leaves
Finely chopped onion 1 no
Finely chopped green chillies 2 no
Finely chopped tomato half no (optional)
Curry leaves finely chopped

Method

• Add cumin seeds, green chilles,curry leaves, onion, tomatoes and corrinader leaves to the batter.
  
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.

CABBAGE CURRY

Ingredients

Finely chopped cabbage 3 cup
Onion 1 no chopped
Tomato 1 no chopped(optional)
Ginger paste 1 tsp
Oil 2 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
Lemon Juice
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4 tsp
Salt 3/4th tsp
Fresh Coconut 1/4th cup(optional)

Preparation

• Heat 2 tbsp oil in a pan and add mustard and cumin seeds and allow them to splatter
• Add the channa & urad dal & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
  
• Add turmeric and salt to taste
• Now add finely chopped cabbage, fry until it s soft( can add 1/4th cup water if required) cover the lid & allow it to cook
  
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander and Serve hot
  

Serves : 2
Time : 15-20 min

SEVAI UPMA / SHAVIGE BATH

Ingredients

Bambino or Vermecille sevai 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
Vegetables (Peas, Carrot, Potato) 1 cup (optional)
Water 2&1/4th cups
Ghee 1/2 tsp(optional)
Lemon Juice
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4 tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)

Preparation

• Heat 1tbsp of oil and fry sevai on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard and cumin seeds and allow them to splatter
• Add the channa & urad dal & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
  
• Add chopped vegetables, tomatoes and cook for 3-4 min or untill all vegetables are cooked properly
  
• Add turmeric and salt to taste
• Now add water and cover the pan and allow it to boil
  
• Add the fried sevai to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Tips: Roasted sevai(without oil) can be stored for 2-3 weeks, this makes the preparation fast.

SOOJI UPMA / UPPITTU

Sooji Upma is a dish for breakfast or evening snack


Ingredients

Sooji 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
Vegetables (Peas, Carrot, Potato) 1 cup (optional)
Water 3 cups
Ghee 1/2 tsp(optional)
Lemon Juice
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4th tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)



Preparation

• Heat 1tbsp of oil and fry sooji on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard seeds and cumin seeds and allow them to splatter
• Add the channa & urad dals & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
• Add chopped vegetables, tomatoes and cook for 3-4 min or untill all vegetables are cooked properly
  
• Add turmeric and salt to taste
• Now add 3 cups of water and cover the pan and allow it to boil
  
• Add the fried sooji to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Note : For 1 cup of Coarse Sooji add 3 cups of water & for 1 cup of Fine Sooji add 2&1/2cup of water.
Tips: Roasted sooji(without oil) can be stored for 2-3 weeks, this makes the preparation fast.