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