Gobi Masala

One of the favorite evening snacks of both my sons.

   
  Ingredients         

  Gobi (cauliflower) 1 small
  Soy sauce 2 tsp
  Vinegar 1 tsp
  Red chilli sauce 1 tsp
  Green chilli sauce 1/2 tsp
  Garam masala 1/2 tsp
  Red chilli powder 1/4 tsp
  Coriander powder 1/2 tsp
  Salt to taste
  Chopped onion 1 medium size
  Chopped coriander leaves
  Oil for deep frying

For batter
  Maida (Flour) 1 small cup
  Corn flour (called corn starch in the US) 1/2 cup
  Rice flour 2 tsp
  Salt to taste
  Red chilli powder 1/4 tsp

Procedure

• Wash gobi thoroughly & cut/break into medium florets.
• Prepare batter by adding all batter ingredients with water to get a consistency like dosa batter.
• Coat gobi with batter & deep fry till golden brown in  colour. Keep it aside.
• Heat 2 tsp oil in kadai, add 50% of chopped onion, fry until brown in colour.
• Take 200-250 ml water in a pan, add all sauces, all masala powders, vinegar & salt. Boil it.
• Add fried gobi, press it lightly & boil it in low flame until all water is absorbed.
• Garnish with the remaining 50% of chopped onions & chopped coriander leaves.
  

Akki/Raagi Rotti with onion

   Ingredients         

  Rice or Raagi floor 2 cups
  Chopped onion 1-1 1/2 cup
  Grated coconut 3/4 cup
  Green chilli 2-3 (chopped)
  Coriander leaves chopped
  Curry leaves chopped
  Jeera 1 tsp
  Salt to taste
  Grated carrot, methi leaves, baked peas, sabaski (rosemary leaves) and pudina (mint leaves)  are all optional

Procedure

• Mix all the ingredients in a bowl with water like for chapati dough. It should be pliable & not too watery.
• Take a tennis ball sized dough. Place it on a thick plastic sheet or "holige paper" (available in Indian markets and is reusable) which is smeared with oil.
• With your palm slowly start tapping the dough until it forms a thin circle (not too thin) around the plastic sheet.You can also add oil or water to your fingers tips while doing this.
• Heat a tava with a little oil at medium flame. Take the plastic sheet with the tapped dough and slap it onto the tava, dough side down. After a few seconds remove the plastic sheet slowly.
• Add 1-2 tsp of  oil on the rotti. Allow to cook on both sides.
• Serve hot with chutney, chutney powder, pickles, etc.

 Alternately, you can tap the rotti directly onto the tava. If so, allow tava to cool before starting the next one.

Paneer crispy roll

  Ingredients (To make 12 pieces)         
  
  Paneer 150-200 grams
  Grated carrot 1
  Vermicelli 150grams
  Besan (chana dal flour) 4-5 tbsp
  Rice floor 2 tbsp
  Garlic ginger paste 1 tsp
  Red chilli powder 1 tsp
  Garam masala 1/2 tsp
  Salt to taste
  Oil for deep frying

Procedure

• Cook vermicelli in water (1:1.5 proportion) & cool it.
• Add all the ingredients except paneer to vermicelli & mix well.
• Make dough of lemon size.
• Tap the dough, keep a piece of paneer (1 inch) at the center & fold the dough around it.  (While tapping smear oil on your hands.)
• Deep fry till golden brown in colour, under medium flame.
• Serve hot with tomato ketchup and other sauce/chutneys.

Methi tovve (dal)

   
  Ingredients - Serves around 4 people         

  Toor dal 1 cup
  Methi leaves 2 small bunches (washed & cut)
  Tomato 1 big one
  Red chilli powder 1/2 to 1 tsp
  Tamarind marble size (soaked in water & squeezed)
  Mustard 1/2 tsp
  Hing 2 pinch
  Turmeric 1/4 tsp
  Oil 2-3 tsp
  Jaggery 2 small pieces
  Salt to taste

 
Procedure

• Cook toor dal in pressure cooker. 
• Heat oil in kadai. Add mustard.Allow to splutter.
• Add hing, turmeric and methi leaves. Fry a little. 
• Add chopped tomato, jaggery and a little salt. Fry until softened. 
• Add cooked dal, red chilli powder, tamarind juice and salt. Mix well.
• Bring it to boil by adding little water if necessary. Boil for 2-3 minutes.
• Serve with chapati, etc.
  
   

Pache kolumbu (Iyengar style sambar)

   
  Ingredients          

  Toor dal 100 grams
  Cabbage or mixed vegetables
  Salt as per taste
  Jaggery small piece
  Lemon juice as per taste

 For grinding  
  Grated coconut 1 small cup
  Byadgi chillies 4-5 or red chillies 2-3 
  Jeera 1/2 tsp
  Mustard 1/2 tsp
  Coriander seeds 1-1.5 tsp
  Coriander leaves
  Tomato 1 small
  Tamarind small piece
  Turmeric 1/4 tsp
  1/2 tsp rice floor (for thickening if necessary)

 For seasoning
  1 tsp ghee
  Mustard 1/4 tsp
  Hing little

 
Procedure

• Cook dal & vegetables in cooker (together or separately).
• Grind all grinding ingredients in mixer with water to make smooth paste.
• Mix both together & add salt & jaggery. Boil by adding water if necessary.
• For seasoning heat ghee, add mustard and allow to splutter & add hing. Add to sambar. 
• While serving add lemon juice.
  

Karela Gojju

This recipe won the best recipe award by "The Hindu" newspaper, chosen by Pradeep Khosla, Executive chef Taj Krishna. Click here to see.

  
  Ingredients     

  Karela (bitter gourd): 250 gms
  Jaggery: 50 gms
  Tamarind juice: 4 tbsps
  Salt to taste
  Curd: 3 tbsps
  Turmeric powder: 1/2 tsps
  Oil: 3 tbsps
  Mustard seeds: 1/2 tsps

 For masala powder:
  Split black gram: 3 tsps
  Red chillies: 3 (If byadagi red chillies are available, use 5)
  Til (sesame seeds): 1 tsp
  Curry leaves

Procedure

• Wash karela, cut it length wise and remove the seeds. 
• Grate it and add 1tsp of salt, curd and turmeric powder. Mix well and keep the mixture aside for 30 minutes. 
• Squeeze the mixture and remove water. 
• For masala powder: First roast all the ingredients mentioned above except til which should be roasted seperately. Mix both and make powder.
• Heat oil in a kadai, add mustard seeds and when the seeds start popping, add the karela mixture and fry until it turns golden brown.
• Add tamarind juice, jaggery and salt and boil it in low flame for 3 minutes. Add the masala powder mix and mix well. Boil it until the gojju thickens.
• Serve with chapati, dosa, roti or rice.

Masala Puri

   
  Ingredients - Serves around 4 people         

 1.For poori
  Wheat floor 100 grams
  Chiroti rava (fine soji) 2 tsp
  Maida 2 tsp
  Salt 1/4 tsp
  Jeera 1/4 tsp

  (ready made poori also can be used)
 
 2. For masala gravy
  Onion 1
  Tomato 1
  Coriander leaves & mint leaves -both 1 cup
  Ginger garlic paste 1 tsp
  Green chillies 1
  Red chillies 2
  Jaggery 2 small pieces
  Dahlia  2-3 tsp
  Dates 1 (if available)
  Apple 3-4 pieces (yes, apple)
  Tamrind juice 2-3 tsp
  Salt to taste
  Cooked peas 1 small cup
  Garam masala powder 1/4 tsp

  3. For garnishing
  Meetha chutney (recipe here)
  Chopped onion
  Coriander leaves
  Alu bhujia/sev

Procedure

1. For poori
• Mix all ingredients for poori with a little water into a dough. 
• Roll the dough to make a big and thin sheet (chapati size).
• Cut it into small round shapes (using something sharp and round, like a lid).
• Deep fry them.
• Note-for crispness it should be rolled thin.
2. For masala gravy
• Grind all the masala gravy ingredients except peas with a little water in a mixer to make a smooth paste.
• Add cooked peas, salt and water to masala gravy and bring it to boil.
3. To prepare masala puri
• Arrange pooris on a plate (5-6 for one serving). Crush them a little.
• Add masala gravy and meetha chutney.
• Garnish with chopped onion , coriander leaves and alu bhujia/sev.

Masala puri is a popular "chaat" item found mostly in Karnataka.

Tomato chat

   
  Ingredients         
  
  Tomato cut to round slices
  Grated carrot
  Puffed rice
  Meetha chutney (recipe here)
  Mint chutney (recipe here)
  Chat masala
  Salt to taste
  Sev or alu bhujia
  Coriander leaves

Procedure

• Cut tomato to round slices & arrange in a plate.
• On the tomato pieces, put mint chutney, meetha chutney, chat masala, salt, grated carrot, puffed rice, sev or alu bhujia and coriander leaves in the given order.

Meetha Chutney

   Ingredients          

  Tamarind juice 1 small cup
  Jaggery powdered 1/2 cup
  Red chilli powder 1 pinch
  Garam masala powder 1 pinch

Procedure

• Mix all the ingredients with a little water and  bring to boil.
• Can be preserved in the refrigerator.

Girmit

   
  Ingredients - Serves around 4 people        

  Puffed rice (called mandala or murmura) 200-250 grams
  Onion medium size 2 chopped
  Tomato medium size 1 chopped
  Turmeric 1/2 tsp
  Mint chutney 3-4 tsp depending upon spiciness required. (See here for recipe.)
  Dahlia (putani or fried gram) powdered 3-4 tsp
  Sugar 1 tsp
  Carrot grated 1
  Sev or alu bhujia 50 grams
  Salt to taste
  Oil 3-4 tsp

Procedure

• Heat oil in a kadai. Add chopped onion and fry for 1-2 minutes. 
• Add tomato and turmeric. Fry until soft. 
• Add sugar, salt and mint chutney. Mix well & cool it. 
• Add puffed rice, grated carrot and sev or alu bhujia. Mix well and serve.

Mint Chutney

   
  Ingredients

  Mint leaves 1 cup 
  Coriander leaves 1/2 cup 
  Ginger garlic paste 1/2 tsp
  Salt to taste
  Tamarind juice 2 tsp 
  Green chillies 2

Procedure

• Grind all ingredients in a mixer to make a smooth paste.
• Can be preserved in the refrigerator for upto 2-3 weeks.

Shavige Payasa (Kheer)

   
  Ingredients - Serves around 4 people         
  
  Shavige (vermicelli-roasted) 2 cups
  Milk 3 cups
  Sugar 1 1/2 to 2 cups as per taste
  Saffron 1-2 pinch
  Cardamom powder 1/4 tsp
  Cashew & raisins to taste
  Ghee 2 tsp

Procedure

• Cook vermicelli with milk in pressure cooker for 1 whistle.Cool it.
• Add sugar and saffron (soaked in a little milk). Boil it.
• Add cardamom powder, cashew and raisins (fried in a little ghee).
• Boil under low flame until it attains desired consistency. Add a little water if necessary.

Rajma

   
  Ingredients - Serves around 4-5 people         

  Red kidney beans 2 small cups (200 grams)
  Finely chopped onion medium size 2
  Finely chopped tomato medium size 2
  Ginger garlic paste 1-1 1/2 tsp
  Garam masala 1/2 tsp
  Red chilli powder 1/2 tsp
  Coriander powder 1/4 tsp
  Turmeric powder 1/4 tsp
  Jeera powder 1/4 tsp
  Jeera 1/4 tsp
  Salt to taste
  Coriander leaves
  Oil 2-3 tablespoon
  Butter 2-3 tsp (optional-instead 1-2 tablespoon of additional oil can be used)
  Whipping cream 2-3 tablespoon (optional-available in market)

Procedure

• Wash and soak rajma over night or for 8 hours (becomes double the size).
• Cook in pressure cooker by adding 3-4 cups of water for 4-5 whistle in medium flame
  (it shoud be well cooked). 
• Heat oil & butter. Add jeera & allow to splutter. Add ginger-garlic paste and onion. Fry until brown.
• Add tomato, cook until it is soft. 
• Add garam masala powder, red chilli powder, turmeric powder and jeera powder. Mix well. Fry for 1-2 mts in low flame
• Add cooked beans, salt & mix well. Bring it to boil by adding water if necessary. Boil until  desired consistency.
• Add milk cream & garnish with coriander leaves.
• Serve with poori, roti, chapati etc.
  

Tomato Pesarattu

   
  Ingredients - makes about 8-10 dosas        
  
  Moong dal 200 grams (2 small cups)
  Tomato medium size 1
  Green chillies 3
  Coriander leaves
  Pudina little (optional)
  Salt to taste
  Chopped onion 2 (optional)
  Cut Ginger small piece

Procedure

• Soak moong dal in water 4-5 hours or overnight. 
• Mix soaked dal with all ingredients and water. Grind into smooth paste like dosa batter. 
• Heat non stick tawa, take a ladleful of batter, pour into tawa and spread it.
• Sprinkle chopped onion on top & tap it.
• Sprinkle 1-2 tsp oil on it.
• Cook on one side, flip to the other side and cook.
• Serve with ketchup & chutney.

Mixed Veg Paratha

  Ingredients (to make 6-8 parathas)

  Wheat flour 3 cups
  Grated cabbage 1 cup
  Grated carrot 1 cup
  Grated onion 1 cup
  Red chilli powder 1tsp
  Jeera powder 1/2 tsp
  Garam masala 1/2 tsp
  Salt to taste
  Chopped coriander leaves
  Oil to make parathas

Procedure

• Take a bowl, mix all ingredients with little oil.
• Add water little by little and form dough, kneed well, cover & leave for 20-30 mts.
• Make round balls of big lemon size, roll it out to a thick round shape of about 4-6 inches by dipping it in dry flour (thicker than chapati). 
• Heat tawa under medium flame, put rolled dough & cook on both sides by adding oil until brown spot appears.
• Serve with any curry or with pickle and yogurt. 

Tips

•  You can make dough & keep in the fridge for 2-3 days & quickly make parathas as and when required.

Red bell pepper chutney

   
  Ingredients          
  
  Sliced red bell pepper 2
  Sliced Onion medium size 2
  Byadgi chillies 5-6 or red chillies 4
  Groundnuts/Peanuts 1/2 cup
  Jaggery 2 small pieces
  Tamarind juice 2-3 tsp (if ready made extract is used dilute it little)
  Salt to taste
  Garlic 2-3 cloves (optional)
  Oil 2-3 tsp

Procedure

• Fry peanuts & red chillies without oil until roasted. Keep it aside.
• Heat oil. Fry onion, red bell pepper & garlic until it is softened. Cool it. (can be cooked in a microwave also for 7-8 mts)
• Add all ingredients including jaggery, tamarind juice and salt to mixer & grind it with a little water.
• Serve with chapati, dosa, roti, etc.

Yengai

   
  Ingredients - Serves around 4 people         

  Brinjal 1/4 kg (preferably white - sliced to thin one inch length)
  Carrot 1 (sliced to thin one inch length )
  Potato medium size 1 ( sliced to thin one inch length)
  Capsicum 1/2 (sliced to thin one inch length)
  Tomato 1 (sliced to thin one inch length)
  Green peas fresh/ frozen 1/2 cup (optional)  
  Grated coconut 3-4 tsp
  Curry leaves
  Jaggery 2 small pieces
  Tamarind juice 3-4 tsp
  Vangi bhath powder 3-4 table spoon (MTR or refer to this recipe)
  Salt to taste
  Oil 3-4 table spoon
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp

Procedure

• Cook potato, carrot and green peas in separate containers in a pressure cooker (1 whistle only.
  Do not cook too much.)
• Heat oil in kadai. Add mustard seeds, allow to splutter. Add curry leaves, capsicum, fry a little.
• Add brinjal,  fry a little. Add tomato & little salt. Fry until cooked/softened. 
• Add cooked carrot, peas, potato, tamarind juice, jaggery and salt. Mix well.
• Add little water, boil 1-2 mts. Add Vangi bhath powder, mix well. Add little water if necessary
• Add grated coconut. Serve with chapati, roti etc 

Tips & variation

• This recipe can be prepared only with brinjal also. 
• When brinjal is cut put it immediately in water to avoid it becoming black in color.

Tomato Gojju

 
   Ingredients - Serves around 4 people         

  Tomato 1/4 kg (medium sliced)
  Rasam powder 1-2 tsp (MTR or home made)
  Jaggery (powdered) 3-4 tsp
  Salt to taste
  Curry leaves
  Grated coconut 2-3 tsp
  Mustard seeds 1/4 tsp
  Turmeric pinch
  Hing pinch
  Red chilies broken 1
  Oil 2-3 tsp

  Procedure

• Heat oil in kadai. Add mustard seeds. Allow to splutter.
• Add curry leaves, red chilies, hing, turmeric, sliced tomato & fry until medium cooked.
• Add rasam powder, jaggery, salt. Cook until softened. Add grated coconut & coriander leaves.
• Serve with rice, chapati, dosa, roti, etc.

Palak Paneer

   
  Ingredients - Serves around 4 people         

  Palak (spinach ) 3 small bunch
  Onion medium size 2
  Tomato medium size 2
  Paneer 100 grams
  Ginger garlic paste 1 tsp (garlic optional. Raw also can be used)
  Garam masala 1/2 tsp
  Red chilli powder 1 tsp
  Turmeric powder 1/4 tsp
  Sugar 1/2 tsp
  Salt to taste
  Oil 3 table spoon

Procedure

• Cut washed Palak, tomato, onion to medium size
• Cook palak, onion and tomato in the pressure cooker until 2-3 whistles. Keep them in separate vessels, palak in one and onion and tomato in another. 
• Add little water to tomato & onion. No water to Palak. Cool it.
• Grind Palak separately & onion, tomato separately in mixer.
• Heat oil in kadai. Add ground onion tomato paste & ginger garlic paste. Fry for 2-3 mts.  
• Add ground Palak, garam masala, salt, sugar, turmeric and red chilli powder. Mix well. Boil
  for 3 mts.
• Add paneer cubes and boil until consistency by adding little water if necessary.
• Serve with poori, chapati, roti, etc.

Mushroom masala

 
   Ingredients - Serves around 4 people         
  
  Mushroom 1/4 kg
  Capsicum big 1/2 or 1 small chopped
  Onion medium size 2-3 chopped
  Tomato medium size 2 chopped
  Garam masala 1/2 tsp
  Coriander powder 1/2 tsp
  Zeera powder 1/2 tsp
  Red chillies powder 1 tsp
  Turmeric powder 1/4 tsp
  Ginger garlic paste ( garlic can be optional)
  Salt to taste
  Sugar 1/4 tsp
  Ghee 1 table spoon
  Oil 2-3 table spoon
  Coriander leaves for garnishing
For grinding
  Cashew 8-10 & poppy seeds (khus khus) 3tsp ( both to be powdered & soaked in little water for 15- 20 mts )
  Onion small 1 chopped

Procedure

• Grind all the grinding ingredients in a mixer with little water to make smooth paste
• Heat oil & ghee in a kadai. Add chopped onion & ginger garlic paste. Fry a little.
• Add capcicum . Fry until onion becomes brown.
• Add tomato & fry until soft. Add sugar & a little salt.
• Add washed & chopped mushroom. Cook until soft.
• Add all the remaining masala ingredients. Mix well.
• Add ground paste. Add little water, salt to taste & bring it to boil until desired consistency.
• Garnish with coriander leaves. Serve with chapatis, roti, paratha, poori etc
   

Mixed Veg Cutlet

 
   Ingredients - Makes 10-12 pieces        

  Potato medium size 3-4. ( ready made mashed potato can be used. To be soaked in little water for 3-4 mts. )
  Beet root medium size 1
  Peas 1/2 cup
  Carrot grated 1 medium size
  Ginger garlic paste 1/2 tsp ( garlic optional )
  Red chillies powder 1/2 tsp
  Garam masala 1/4 tsp
  Roasted split ground nut 2-3 tsp
  Bread crumbs ( 3 pieces of bread powderd in mixer)
  Chiroti rava 2-3 tsp ( if available )
  Salt to taste
  Oil for shallow fry

Procedure

• Cook potatoes, beet root, peas in separate vessels in pressure cooker for 4 whistle. Cool it.
  Peel skin of potatoes & mash it. 
• Grate beet root. Add grated carrot & peas. Keep it in a  container
• Add ginger garlic paste, red chilli powder, garam masala, salt, groundnut, 1/2 portion of
  bread crumbs. Mix well & make a dough. 
• Make balls of dough of lemon size. Coat it by rolling over remaining bread crumbs & chiroti rava.
• Tap it on your palm & make round shape of biscuit size
• Heat tawa or non stick pan.put some oil . Shallow fry the dough on both sides until golden
  brown. You can fry 4-5 at a time
• Serve with sauce, ketchup, meetha chutny (Readily available. Recipe also available.  )
   

Mixed Vegetable Saagu

   
  Ingredients - Serves around 4 people         

  Mixed vegetables 200-250 grams (beans, carrot, peas, cauliflower-all chopped)
  Salt to taste
  Onion 2small
  Capsicum 1/2
For grinding
  Grated coconut 1-11/2 cup (100-150 grams)
  Fried gram 2 tsp
  Jeera 1/4 tsp
  Coriander seeds 1 tsp or coriander powder 1/2 tsp
  Ginger small piece
  Green chillies3-4 ( depending upon the chillies)
  Coriander leaves
  Mint leaves (pudina) little
  Cinnamon piece small
  Poppy seeds (khus khus) 1 tsp
  Chopped onion little
For seasning
  Oil 3 tsp
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp 

Procedure

• Heat oil in cooker, add mustard seeds. Allow to splutter
• Add turmeric ,chopped onion. Fry a little.
• Add chopped capsicum. Fry a little
• Add mixed vegetable, a little salt, little water.
• Cook under light pressure in pressure cooker & remove before whistle starts. Cool it. 
• Grind all the grinding ingredients with little water in mixer to make a smooth paste. Add this to cooked vegetable.
• Add salt, a little water for consistency. Boil for 2-3 minutes under medium flame.

It is often served with poori but also goes well with chapati, phulka, parota etc.This has very little oil and lots of vegetables, so a very healthy dish.  

Mandalad Oggarne (Spicy puffed rice)

 
  Ingredients - Serves 3         
  
  Puffed rice (murmura) 1/4 kg
  Onion medium size 3
  Tomato medium size 2 (optional)
  Green Chillies 3-4 ( depending upon hotness)
  Coriander leaves
  Fried gram (dahlia, powderd) 4-5 table spoon
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp
  Oil 3-4 table spoon
  Salt to taste
  Lemon juice 2-3 tsp
  Sugar 1/4 tsp 

Procedure

• Heat oil in a kadai. Add mustard seeds. Allow to splutter. Add green chillies, fry a little. Add turmeric and chopped onion. Fry a little. 
• Add chopped tomato (tip - you can add a little sugar & salt for fast cooking). Fry until cooked under medium flame.
• Soak puffed rice in water for 30 sec to one minute. Squeeze it & keep it aside.
• Add soaked puffed rice, powdered fried gram, salt to kadai & mix well. Heat for a while. 
• Add lemon juice.(Do not heat after adding lemon juice.) 
• Garnish with coriander leaves

Malag Shatambd (Pepper Rasam)

  
  Ingredients - Serves around 4 people         
  
  Black pepper(corn) 8-10
  Jeera 1/2 tsp
  Chenna dall 1tsp
  Urd dall 2-3tsp
  Byadgi chilli -3 or red chilli 2
  Ghee 1tsp
  Grated coconut 3/4 cup
  Coriander leaves
  Salt to taste
  Nimbu juice 2-3 tsp( while serving) 

Procedure

• Heat ghee. Add pepper corn. Allow to splutter. Add jeera. Allow to splutter. Add red chilli, chana dal, urd dal. Fry until golden brown. Cool it. 
• Add grated coconut & grind it in mixer until smooth paste by adding water.
• Take 2-3 cups water in kadai. Add ground paste. Add salt, coriander. Boil for 2-3 minutes. Add water if necessary. 
• While serving add nimbu as per taste.

Porach Toyl (Urd dal chutney)

  
  Ingredients          
  
  Mustard 1/4 tsp
  Urd dal (split black gram) 1cup
  Byadgi chillies 8-10 (can be replaced by 5-6 red chillies, but the best taste is with byadgi)
  Curry leaves
  Tamarind small marble size
  Jaggery 2 marble size
  Salt to taste
  Coriander leaves
  Grated coconut 1-1/2 cup
  Oil 2tsp
  Hing, 1 pinch

Procedure

• Heat oil.Add mustard seeds. Allow to splutter. Add byadgi chilli, urd dal. Fry little. Add curry leaves, hing. Fry until golden brown. Switch off flame.
• Add other ingredients viz coriander leaves, salt, jaggery, grated coconut and tamarind. Mix well & cool.
• Take all ingredients in mixer & grind till coarsely thick. Then add water & grind it like any other chutney.
• Serve with chapati, roti, idli, dosa etc. While serving you can add little oil to it to enhance taste (optional).

Kadagu Ogare (Mustard Rice)

  Ingredients - Serves around 4 people         

  Rice 1/4 kg

  For grinding: 
  Grated coconut 1cup
  Mustard 1-11/2 tsp
  Turmeric 1/4 tsp
  Green chilli 2
  Byadgi chillies or red chillies 2
  Coriander leaves
  Hing pinch
  Tamarind big marble size
  Jaggery 2 small pieces
  Salt little

  For seasoning:
  Oil 3-4 table spoon (table spoon)
  Mustard 1/2 tsp
  Curry leaves
  Chana dal 2tsp
  Ground nut seeds 4tsp
  Cashew (optional)
  Red chillies/byadgi chillies 2-3

Procedure

• Prepare rice (water 2.5:1 )
• Grind all the grinding ingredients in a mixer without water. If necessary sprinkle some water.Mix it with cooked rice
• Season it as follows. Heat oil in a kadai. Add mustard & allow it to splutter. Add remaining seasoning ingredients one by one & fry until brown. Add it to above rice bath & mix
• Add salt to taste

Bread Masala

  
  Ingredients   

  Bread (not sweet, 1 or 2 days old). 10 slices for 3 servings.
  Onion 1 small
  Capsicum 1/2
  Peas 1/2 cup
  Turmeric 1/4 tsp
  Jeera 1/4 tsp
  Saunf (if available) 1/4 tsp 
  Curry leaves
  Red chilli powder 1/2 tsp
  Garam masala 1/2 tsp
  Chat masala 1/2 tsp
  Vangi bhath powder 1 tsp
  Salt to taste
  Oil 4-5 tsp
  Nimbu juice 1-2 tsp
  Cashew 10 pieces (optional)
  Coriander leaves

Procedure

• Cut bread into small cubes & roast it little (also in microwave for 2 mins)
• Heat oil in kadai. Add jeera, saunf, curry leaves, turmeric powder, onion, capsicum. Fry until brown.
• Add cooked peas, red chilli powder, garam masala, chat masala, vangi bhath powder, salt. Mix well.
• Add water 3/4 cup. Bring to boil. 
• Add bread crumbs & mix well. Add nimbu juice
• Garnish with cashew & coriander leaves
• Note - do not heat after adding nimbu juice

Ridge Gourd and Capsicum Curry

  
   Ingredients - Serves around 4 people         


  Ridge gourd 1. (or zucchini, available in the us)
  Capsicum 1/2
  Onion 1 small
  Red chilli powder 1tsp
  Coriander powder 1tsp
  Ground nut seeds 25 grams (fried& powdered)
  Amchur powder 1/2 tsp(dried mango powder-if available )
  Jaggery - small piece
  Tamarind juice 3 tsp (if concentrated is readily available use 1.5 tsp)
  Curry leaves
  Mustard 1/2 tsp
  Jeera 1/2 tsp
  Chana dal 1tsp
  Turmeric 1/4 tsp
  Oil 3-4 tsp
  Salt to taste
  Coriander leaves
  Grated coconut 2tbsp 

Procedure

• Heat oil in kadai. Add mustard & allow to splutter
• Add jeera, curry leaves, turmeric & chana dal. Fry until brown
• Add onion & capsicum. Fry until brown
• Add sliced ridge gourd (skin removed) & fry until cooked
• Add tamarind juice, jaggery, red chilli powder, coriander powder, salt, amchur powder, ground nut (fried & powdered) & a little water. Boil until thickened.
• Add grated coconut & coriander leaves
• Serve with chapati, roti, etc.

Khara Bhath

   
   Ingredients - Serves around 4 people     


   Rava/soji /semolina 1/4 kg 
   Oil 5-6 table spoon
   Butter 2tsp (for additional taste) 
   Ghee-while serving
   Onion 2 medium size
   Tomato 2 (medium size)
   Cabbage 200 grams
   Hing pinch
   Curry leaves
   Green chilli 2
   Ginger grated small piece
   Mustard seeds 1/2 tsp
   Turmeric 1/4 tsp
   Jeera 1/4 tsp
   Salt to taste
   Sugar 1/2 tsp
   Coriander leaves
   Cashew nuts for garnishing
   Grated coconut 50 grams
   Vangi bhath powder 3-4 tsp (as per taste) 

Procedure

• Heat 1tbsp oil in kadai. Fry soji till you get noticable fragrance. Keep it aside
• Heat remaining oil in a cooker
• Add mustard seeds &heat till splutter
• Add jeera, curry leaves, green chillies, ginger, hing and turmeric. Fry for 1/2 minute
• Add cut onion. Fry a little
• Add cut tomato and fry a little
• Add cut cabbage and fry 1 minute
• Cook in pressure cooker for 1 whistle. No water required. Cool it.
• Add water to cooker (Note- water to soji ratio is 1:2. If you are using chiroti rava, then it is 1:2.5 to 3)
• Add salt, coriander leaves, grated coconut, butter, sugar and vangi bhath powder. Bring it to boil. 
• Add fried soji slowly by continuously stirring & avoid lumps. Allow to cook in low flame.
• Garnish with tomato slice, cashew & ghee.
• If you like, it can be garnished with thin sev.

Shavige Bhath (Vermicelli Upma)

   Ingredients - Serves around 4 people

  fried vermicelli 1/4 kg
  onion small 2
  capsicum 1/2
  cooked mixed vegetable (carrot ,beans,peas,)1-11/2 cup .(cook in pressure   cooker with little water for less than one whistle)
  green chilli 3-4( as per once own taste)
  grated ginger 1/4 tsp
  curry leaves
  turmeric 1/4 tsp
  musterd seeds 1/2 tsp
  jeera 1/4 tsp
  urad dall 1tsp 
  cashew (optional)
  salt to taste
  little suger to taste
  oil 3-4 table spoon
  coriander leaves
  grated coconut 1/4 cup
  nimbu juice 3-4 tsp

Procedure

• Heat oil in kadai. Add musterd seeds. Allow to splutter. Add jeera. Allow to splutter.
• Add green chillies, ginger, curry leaves, urad dal, turmeric. Fry untill brown
• Add onion and capsicum. Fry until brown. 
• Add cooked vegetables & water (1:1.25 ratio), salt, sugar. Bring to boil.
• Add fried vermicelli. Mix well. Cook in low flame.
• Add nimbu juice & garnish with coriander leaves, cashew & grated coconut.
• Serve hot with chutney.

Pineapple Kesari Bhaath / Pineapple Sheera

   Ingredients - Serves around 4 people ( 1 cup = 150 ml)

   1 Cup Rava (Chiroti Rava / Fine Sooji preferable) / Sooji / Semolina
   1 cup sugar
   ½ cup Ghee
   1 cup milk
   1 cup water
   ¼ tsp Cardamom powder
   A pinch of Saffron
   ½ cup diced pineapple (Fresh preferable)
   1 tbsp finely cut cashew
   1 tbsp raisins

   Note: For a cup of Chiroti Rava, use 1 cup milk, 1½ cup water

Procedure

• Soak saffron in milk. 
• Add 2 tsp Ghee in a Kadai and heat it up. Fry cashew and raisins for a little while till the cashew turns golden brown.
• To the contents of the Kadai , fry Rava till you get a noticeable fragrance.
• In a separate vessel, add water, milk and sugar. Heat till boils. 
• Add roasted rava to the vessel. Let it simmer. Add Ghee, pineapple and saffron. Stir continuously. Be careful that the Rava doesn't conform lumps.
• Continue stirring the contents in the Kadai till the Rava is cooked. Make sure that the mixture is of thick consistency.
• Top it with Cardamom powder.

Vangi Bhaath powder

    
    Ingredients

   1 cup coriander seeds (100 gm)
   1 cup Channa dal/Bengal gram (100gm)
   3/4 cup Urad Dal (75 gm)
   2-3 small pieces of Cinnamon
   2-3 Marat Moggu (if available)
   10-12 pieces of Byadgi Chilli(red chillies if not available)
   2 tsp oil
   1 small piece or 1/4 tsp Asafoetida or Hing

Procedure

• Heat oil in a Kadai. Add coriander seeds and Channa dal and fry for 1-2 min.
• Add remaining ingredients and fry until it becomes golden brown.
• Cool it and grind it in a mixie.
• This powder can be stored. It can be stored and used when required.

Onion Chutney

   Ingredients

   1/2 Kg or 1 lb cut onion
   5-6 Byadgi or Red Chillies
   2 small pieces of Jaggery
   A lemon size of tamarind
   Salt to taste
   2-3 cloves of garlic (optional)
   Coriander leaves
   Oil for seasoning
   Mustard Seeds for seasoning

Procedure

• Roast groundnuts and red chillies in a pan. Keep aside when done.
• Heat oil. Add onion and garlic till they turn golden brown.( This can be cooked in a microvawe as well for 5 min.
• Cool it. Add to it, jaggery, tamarind, salt and coriander leaves.
• Add the contents to a mixie or grinder. Add water if the contents are too dry.
• Season the above with mustard seeds and fry the paste for 2-3 min.

Nuchina Unde (Steamed Toor Dal Cake)

   Ingredients - Serves around 4 people ( 1 cup = 150 ml)

   1 cup/150 gm of toor dal
   2 tsp. Chana dal
   2 tsp. Moong dal
   3 Byadgi chillies or red chillies
   2 green chillies
   1/2 cup grated coconut
   Coriander leaves
   1 bunch Sabaski leaves (optional)
   2 tsp oil
   ¼ tsp Hing
   ¼ tsp grated ginger
   Salt to taste

Procedure

• Mix all dal and soak in water for 3 hours
• Drain water from dal completely and grind it with rec chillies, green chillies, grated coconut, Hing, ginger, coriander leaves. If necessary sprinkle little water to the contents. The mixture should not be too smooth.
• To the ground mixture, add salt, diced onion, sabaski and mix well.
• Make ping pong ball sized dumplings out of the dal mixture.
• An Idli stand is used for steaming the dumplings. Smear oil to the Idli plates for easy removal of the dumplings once cooked.
• Steam cook the dumplings for 15-25 min. using a pressure cooker.
• Serve hot with butter/chutney/ketchup depending on one's own taste.

Methi Bhaath

   Ingredients - Serves around 4 people ( 1 cup = 150 ml)

   250gm rice
   2 small bunches of Methi leaves cut
   2 medium size tomatoes
   4-5 tsp of Vangi Bhath powder (MTR ready Masala)
   4 tbsp oil
   Salt to taste
   1 tsp mustard seeds
   ¼ tsp turmeric powder
   1-2 marble sized chunks of jaggery
   Lemon juice if necessary
   Ghee as required

Procedure

• Cook rice
• Heat oil in a Kadai. Add mustard seeds and heat them till they splutter.
• To the Kadai, add turmeric, methi, diced tomato, jaggery and salt.
• Fry the contents until cooked.
• Add cooked rice to the Kadai. Add salt and Vangi Bhath powder as per taste and mix well.

NOTE: Vangi Bhath powder can be made at home. Please find the recipe in the Masala section.