Dabheli

   Ingredients          

   Pav bun 6
   Onion chopped 1
   Butter
   Coriander chopped 3-4 tsp
   Sev 1/2 cup (small)
   Roasted peanut split 1/2 cup (small)
   Pomogranate 1/2 cup (small)
   Sweet chutney (recipe here) or bhel chutney (I prefer the brand Smith and Jones)
   Mint chutney (recipe here)
   Red chilli & garlic sauce
   Salt to taste
   Jeera 1/4 tsp
   Potato baked 3 (skin removed and mashed)
   Hing (asafoetida) 1 pinch
 
   For Dabheli masala
   
   (Byadgi) red chilli 1
   Cinnamon stick 1/2 inch
   Coriander seeds 1/4 tsp
   Cumin seeds 1/4 tsp
   Cloves 2
 
   (All Dabheli masala ingredients to be roasted together and powdered)

  Procedure

• Heat 2 tsp oil in a kadai. Add jeera and allow to splutter. 
• Add mashed potatoes, hing, dabheli masala powder (2 tsp), salt and sweet chutney. Sprinkle a little water, mix well and keep aside. 
• Add pomogranate and some chopped coriander to the above. Mix well and make 6 balls and tap it into patties.
• Roast it on a tava with a little oil (don't roast too much) and keep it aside.
• Cut pav buns into halves and heat it on a tava with little butter on both sides.
• Take one piece of the bun half and spread some sweet chutney, mint chutney and  red chilli & garlic sauce. 
• Keep a patty on it, spread chopped onions, chopped coriander, roasted ground nut, pomogranate and sev on top. Keep the other bun half on top.
• If necessary heat again, preferably in a microwave for 30 seconds.
• Serve hot with tomato ketchup and other chutneys.

Ambode (Masala Vade)

   Ingredients          

   Chana dal 1 cup (100 grams)
   Green chillies 3
   Chopped coriander leaves 2 table spoon
   Chopped pudina (mint)  leaves 2 table spoon
   Ginger 1 small piece
   Salt to taste
   Grated coconut 4 tsp
   Finely chopped onion 1
   Oil for deep frying

 
Procedure

• Soak chana dal in water for 3-4 hours and drain it.
• Grind chana dal, green chillies, ginger and grated coconut with a little water if necessary until medium consistency (neither too nice nor too coarse).
• Add to the above chopped coriander and pudina and grind little.
• Remove to a container and add salt and chopped onion and mix well. Make medium sized balls, flatten it and deep fry in hot oil until dark brown and well cooked. Serve hot.

Oats Pongal

   
   Ingredients - Serves around 4 people
        

   Oats 150 grams

   Moong dal 100 grams( Hesaru Bele)

   Pure ghee 2-3 table spoon

   Black pepper corn 20 seeds

   Cumin seeds 1 tsp

   Ginger grated 1/2 inch

   Salt to taste

   Coriander leaves little

   Turmeric powder pinch

   Hing ( Asafoetida ) pinch 

 
Procedure

• Heat one tsp ghee in a pan .add turmeric powder, moong dal. Fry until brown in colour . Keep it aside
• Heat 1 tsp ghee in a pan, fry oats for 2-3 minutes
• Mix both in a pressure cooker and cook directly (with out container) by adding 1:3 water and pinch of hing. Cook under pressure for 4-5 whistle (until soft).
• Heat one tsp ghee . Add pepper corn ,fry little and allow to splutter . Add cumin seeds ( jeera) , fry little. Courtly powder in a mixer.
• Add grated ginger,salt, coriander leaves, pepper jeera powder to the cooked oats and dall. Mix well. Serve hot. Add further ghee if you don't mind.
• Serve with any raita.

Besan Laddu

  Ingredients          

  Besan (chana dal floor) 1 cup (approx 100 grams)
  Sugar (powdered in a mixer) 3/4 cup
  Ghee 1/2 cup
  Cardamom powder 1/4 tsp
  Dry coconut powder 1/4 cup (optional)

Procedure

• Heat ghee in a kadai. Add besan powder. 
• Fry in a medium flame until you get a good aroma and you see a change in color. Remove from the flame.
• Add powdered sugar, coconut powder and cardamom powder. Cool it and make balls.

Kadhi

   Ingredients - Serves around 4 people         
   

   Curd/yoghurt 2 cups

   Water 2 cups

   Gram flour (Besan)  3-4 tsp

   Red chilli powder 1/2 tsp

   Turmeric powder 1/2 tsp

   Salt to taste

   Clove 2-3

   Cinnamon 2-3 small pieces

   For seasoning
   Oil 2 tsp
   Mustard 1/4 tsp
   Jeera (cumin seeds) 1/4 tsp
   Curry leaves chopped 1 spring
   Hing powdered 1 pinch
   Red chillies broken 1
   Green chillies sliced 1

Procedure

• Take a bowl and mix all ingredients with water without making lumps (except seasoning ingredients).
• Heat oil in a kadai, add mustard and allow to splutter. Add jeera, curry leaves, hing and both chillies. Fry a little. Add the above liquid to kadai, boil it with constant stirring for 2-3 minutes till medium consistency.
• Serve with rice, chapati, etc.

Tomato Rice Bhath

   Ingredients       

   Rice 250 grams (sona-masuri or basmati. Water ratio is 1: 2.5 for sona-masuri and 1:2 for basmati.)
   Tomato sliced medium sized 4
   Onion sliced medium sized 1
   Potato medium sized 1 (half baked in microwave for 3 minutes and then sliced)
   Red chilli powder 1/2 tsp
   Garam masala 1/4 tsp
   Salt to taste
   Oil 5-6 table spoons

 For grinding masala
   Green chillies 2-3
   Coriander leaves 3 tsp
   Ginger small piece
   Cinnamon small piece
   Marath moggu 2
   Star Anise 1 small piece

 Grind all of these coarsely in a mixer with 2 tsp water

Procedure

• Prepare rice in a cooker and cool it. 
• Heat oil in a kadai. Add the ground masala and fry in a low flame for 2 minutes.
• Add chopped onion and fry until it's a little brown. Add tomato and mix well.
• Add potato, red chilli powder and Garam masala. Fry until tomato and potato are cooked. 
• Add cooked rice and salt to the above. Mix well. Adjust spice and salt to your taste.
• Serve with a raita.

Ragi Rotti

   Ingredients          
   
   Ragi flour 3-4 cups (quality of the flour is very important for this dish)
   Water 1:1 i.e. 3-4 cups
   Salt 1/2 tsp
   White sesame (til) seeds 1 tsp
   Oil 1 tsp

Procedure

• Boil water in a kadai with oil, sesame seeds and salt. 
• Add ragi flour slowly by continuously stirring to avoid lump forming. Allow to cook for 2 minutes in low flame. Cool it. Knead well.
• Take small tennis ball sized dough and roll it like chapati . Heat it on tawa like phulka.
• Serve with a little ghee and chutney/gojju/etc.

Gujarati Khandvi

  Ingredients - Serves around 4 people         

  Gram flour (basen)  1 small cup
  Buttermilk 2 small cups
  Salt to taste
  Turmeric powder 2-3 pinches
  Oil 1 tablespoon
  Red chilli powder 1 tsp
  Hing 1 pinch
  Grated coconut 1 tablespoon
  Coriander leaves 1 tablespoon

Procedure

• Mix gram flour (basen), buttermilk, turmeric, salt, red chilli powder and hing into a batter (no water). 
• Heat oil in a heavy pan, add the batter and stir continuously in a medium flame to avoid lump formation. 
• Cook for about 8-10 minutes until batter becomes thick (no raw smell).
• Spread a little oil onto the back of a big plate, spread the batter on top of it, as thin as possible in a circular motion with a flat spatula. (Remaining batter can be spread on a separate plate.) Cool it. 
• Cut length wise into 1 inch wide strips with a knife. Roll each strip carefully without breaking. Keep all the rolls in a serving plate.
• Season it as follows. Heat oil in a small kadai. Add mustard. Allow it to splutter. Add seasame seeds, chopped green chillies, curry leaves. Fry a little. Sprinkle on the rolls. 
• Also sprinkle grated coconut and finely chopped coriander leaves. 
• Serve with green chutney, tomato ketchup, meetha chutney, etc.
  

Mosaranna / Curd Rice

   Ingredients - Serves around 4 people         
  
   Rice 1/4 kg (water ratio 1:3 to 3.5)
   Curd/yoghurt 250 ml
   Milk 100 to 150 ml
   Salt to taste
   Grated ginger 1 tsp
   Coriander leaves chopped 3 tsp
   Curry leaves chopped 2 tsp
   Cut fresh grapes (sweet) 8-10(optional)
   Raisins 20
   Pomegranate 1/2 cup(optional)

   For seasoning

   Ghee 2 tsp
   Mustard 1/2 tsp
   Urad dal 1 tsp
   Green chillies 2 (sliced)
   Red chillies 2 (broken)
   Powder hing a pinch (asafoetida )
 

Procedure

• Prepare rice in a pressure cooker for 4-5 whistles and then in a low flame for 4-5 whistles (well cooked). Cool it thoroughly . Then mash it well in a big container.
• Add curd/yoghurt and remaining ingredients (except seasoning ingredients) to rice. Mix well
• Seasoning - heat ghee in a small Kadai, add mustard and allow to splutter. Add both chillies, Urad dal and Hing. Fry till brown. Add to curd rice and mix well.
• Make it into a medium consistency (like batter) by adding water/milk/curds. Adjust salt to taste
and keep it in the fridge for 1/2 hour to 1 hour and serve cold with pickle.

Dal Makhani

   Ingredients - Serves around 4 people         

   Whole Urd dal (black lentils) 100 grams
   Rajma (red kidney beans) 50 grams
   Bengal gram whole (kadle kalu) 50 grams
   Ginger 1 inch piece (grated)
   Garlic cloves 3-4 grated
   (instead ginger garlic paste 1+1 tsp can be used)
   Green chillies 2
   Ghee 3 tsp
   Oil 2 tsp
   Cumin (jeera) 1 tsp
   Methi seeds 1/4 tsp
   Tomato paste or tomato purée 100 grams
   Butter 50 grams
   Milk cream 1/2 cup (50 ml)
   Garam masala 1/2 tsp
   Red chilli powder 1/2 tsp
   Salt to taste
   Coriander leaves for garnish

Procedure

• Wash the 3 dals together and soak in 5 cups of water for 6-8 hours. Drain the water.
• Cook in a pressure cooker with 4-5 cups water for 5-6 whistles in a low flame (until cooked).
• Heat a pan (with a heavy bottom), add oil, ghee and 1/2 portion of butter. Add jeera and methi seeds and stir until they splutter. 
• Add ginger, garlic and green chillies. Fry a little. 
• Add tomato purée or paste. Fry for 1-2 minutes.
• Add cooked dal and water. Mix well and bring it to boil. 
• Add chilli powder, garam masala, salt, remaining butter and 1/2 portion of cream. Cook in low flame for about 1/2 hour until the consistency is somewhat thick. 
• Garnish with the remaining cream and coriander leaves.
• Serve with chapati, roti, kulcha, nan, etc. 

Tips - keep for 5-6 hours before serving for the flavors to sink in.

Gajar Halwa

   Ingredients - Serves around 4 people     
   Fresh carrot washed, peeled and grated 4cups
   Sugar 1 cup
   Ghee 8 to 10 tsp (1/2cup)
   Cashew, raisin , almond and pista mixed 1/2 cup
   Cardamom powder 1/4 tsp
   Kesar 7-8 flakes ( soaked in warm milk for 5-10 minutes)
   Milk 2 cups     
   Tips
   Milk can be reduced to 1 cup and sugar to be adjusted according to taste and condensed
   Milk 3-4 table spoon and koa 2-3 tsp can be added
   

 
Procedure

• Heat ghee half portion in a pressure cooker, add dry fruits, fry little and keep it in a plate.
• Add carrot to cooker fry in low flame for 3-4 minutes. Add milk.pressure cook for 2-3 whistle.cool it
• Add sugar, khoa, condensed milk and kesar. Heat it on medium flame by stirring until the milk is absorbed.
• Add remaining ghee, cardamom powder and fried dry fruits. Fry for 2-3 minutes under low flame. Serve hot

Vegetable Pulav

   Ingredients - Serves around 4 people        

 For masala powder
   Shah-jeera (black jeera) 5 tsp
   Cinnamon 1 piece (2 inch)
   Cardamom 4-5
   Clove 4-5
   Maratha moggu 4-5
   Star anise 1
 
 Grind the above ingredients in a mixer and use 1.5 to 2 tsp. Remaining  can be preserved for future use.
 
 Other Ingredients 
   Basmati rice 250 grams (water 1:2)
   Mixed vegetables (peas, beans, carrot and cauliflower) sliced and washed 3 to 4 cups
   Onion small 1 (sliced length wise)
   Capsicum medium size 1/2 (sliced length wise)
   Green chillies 3 to 4 (depending on spiciness)
   Coriander leaves 1 small cup
   Mint leaves 1 small cup
   Ginger grated small piece
   Salt to taste
   Oil 4 to 5 table spoon
   Ghee 2 tsp
   Cashew 10 to 15 pieces
   Turmeric 1/4 tsp
   Fried bread pieces about 10 small pieces

 
Procedure

• Prepare rice in a pressure cooker. Add some turmeric powder to the rice before cooking. (water 1:2 ratio)
• Grind green chillies, mint leaves, coriander leaves and ginger in a mixer without water and keep it aside.
• Heat a pan, add oil, ghee and the ground masala powder (1.5 to 2 tsp). Fry a little. 
• Add the ground paste and fry a little. 
• Add onion and fry until light brown. 
• Add capsicum and fry a little. 
• Add vegetable and a little salt. Mix well. Fry until cooked.
• Add the cooked rice and some more salt (to taste) to the above . Mix well. Heat on a low flame. 
• Garnish with cashewnuts (fried separately in little ghee) and fried bread pieces. 
• Serve with raita.
  
  Tips --- To reduce the cooking time, mixed vegetable can be half cooked separately with a little salt and without water in
  a microwave for 5 to 6 minutes or in a pressure cooker for just one whistle and then cooked as above.

Vegetable Kurma

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   Ingredients          

   Mixed vegetables (cubed and par boiled/half boiled): cauliflower, potato, carrots, beans, peas, etc. 3-4 small cups
   Onion medium size 1
   Tomato medium size 1
   Ginger garlic paste 1 tsp
   Garam masala 1/2 tsp
   Red chilli powder 1 to 2 tsp
   Coriander powder 1/2 to 1 tsp
   Thick yoghurt/curds 1 to 2 tablespoon
   Chopped coriander leaves for garnishing 1 tablespoon
   Salt to taste
   Oil 2 tablespoon
   Curry leaves 1 string stripped
   Bay leaves 1

 Masala for grinding (grind with a little water in a mixer)
   Fresh grated coconut 1/2 cup or 3-4 tablespoon
   Cashew 5 to 6
   Poppy seeds (khus khus or gasgase) 1 tsp
   Saunf (fennel seeds) 1/4 tsp
   Green chillies 2 to 3
   Fried gram (dahlia/putani)  2 to 3 tsp
   Cinnamon 1 small piece.
   Cardamom 1
   Cloves 2 to 3

 
Procedure

• Heat oil in a pan. Add bay leaves and curry leves.
• Add chopped onion and fry a little. Add ginger garlic paste, fry a little.
• Add tomato and mix well. Add red chilli powder, Garam masala and coriander powder. Fry until tomato is cooked.
• Add ground masala paste and 1 cup of water. Fry in a low flame until raw masala smell vanishes.
• Add vegetables and salt, mix well and boil in a medium flame until the consistency is thick. Add a little water if necessary.
• Add yoghurt/curds, mix well and boil for 1 to 2 minutes.
• Garnish with coriander leaves and serve with Pooris or Dosas.

Poori

   Ingredients          
   
   Wheat flour 250 grams
   Maida (all purpose flour) 3 tsp
   Chiroti rava (Soji) 2 tsp
   Salt to taste
   Yoghurt/Curds 2 tsp
   Oil for dough (hot) 2 to 3 tsp
   Rice flour 2 tsp
   Oil for deep frying 

 
Procedure

• Mix all the above ingredients except rice flour and oil for frying. Add water little by little and make soft dough.
• Cover it and keep it in the refrigerator for 10 to 15 minutes.
• Take it out, add rice floor and knead well.
• Take a small ball of dough. Roll it into 3-4 inch circle with medium thickness. (Don't make it too thin, else it will come out too crispy.) Roll 5-6 pooris before starting frying. Don't roll all the pooris at once as they will start drying and not puff while frying.
• Heat oil for deep frying. To check oil is hot enough, drop a small piece of dough into oil. It should fry up immediately and come to the surface. 
• Add a rolled poori to the frying pan. Press the top of the poori with a skimmer so that the poori puffs up with steam.
• Turn over and cook till both sides are light brown. Remove it and place it on a paper napkin to absorb excess oil. 
• Serve hot with vegetable kurma.

Soft dosa

  Ingredients         
    
  Dosa rice (medium grained rice in the US)  5 small cups
  Urd dal (split black gram) 1 small cup
  Methi (fenugreek) seeds 1 tsp
    (soak the above three ingredients in hot water for 5 to 6 hours)
  Medium thick poha (avalakki) 5 table spoon
  Puffed rice (murmura) 5 table spoon
  Plain oats 5 table spoon
    (soak the above 3 ingredient in water 1/2 hour before grinding)
  Oil (optional)
  Butter for topping (optional)
  Salt to taste
  Suger 1 to 2 tsp

 
Procedure

• Drain the first six ingredients off all water.
• Grind them together in a mixer/grinder with some water to make a slightly thick batter. (Approximately 20-25 minutes in a grinder, 10-15 minutes in a mixer. Divide into two portions if grinding in a mixer.). 
• Keep it aside overnight (longer in winter, maybe 2 days). Next day morning before preparing the dosas, mix sugar and salt to the batter.
• Heat tava/griddle. Sprinkle with a little water and wipe it with a cloth or tissue paper (every time).
• Pour 1 to 1 1/2 ladle of dosa batter. Spread a little in a circular motion (it should be thick, see picture).
• Add 1 to 2 tsp oil (optional). Bake it. Then turn  it onto the other side and bake a little. Turn back, and add a little butter (optional) and let it melt. Remove from the griddle
• Serve with chutney and onion curry

For the "iyer hotel" way, place the onion curry in a small plate leaving some space in the center, pour chutney in the center, heat ghee until it starts smoking and pour it onto the chutney. Mix the ghee with the chutney and onion curry with the dosa and enjoy!

Coconut & Fried gram (Dahlia/Putani) chutney

  Ingredients          
    
  Fresh grated coconut 1 cup
  Green chillies 2 to 3
  Coriander leaves chopped 2 to 3 tsp
  Pudina (mint) leaves chopped 2 to 3 tsp
  Tamarind small piece 1
  Salt to taste
  Jaggery small piece 1
  Fried gram (dahlia or putani) 3 to 4 table spoon

  For seasoning
       Oil 1 tsp
       Mustard 1/2 tsp
       Hing (asafoetida ) a pinch

 
Procedure

• Powder fried gram in a mixer/grinder. 
• Heat a pan. Add green chillies, pudina and coconut. Stir fry a little and cool it.
• Take the above two in a mixer. Add tamarind, salt, jaggery and some water. Grind it.
• Season it by heating oil in a small pan, add mustard, allow it to splutter and add hing. Mix it to the chutney. 
• Serve with dosa. 

Onion Curry

  Ingredients          
  
  Onion 1/2 kg (sliced thin and lengthy )
  Green chillies 2-3
  Coriander leaves a small bunch 
  Oil 2 table spoon
  Mustard 1/2 tsp
  Turmeric 1/4 tsp
  Salt to taste
  Lemon juice 1 tsp
  Sugar 1/4 tsp

 
Procedure

• Heat oil in a pan and add mustard. Allow it to splutter. Add green chillies and fry a little.
• Add turmeric powder and stir. Add sliced onion and mix well. Add salt and sugar.
• Stir fry in a medium flame until cooked.
• To finish, add lemon juice and coriander leaves and mix. 
• This makes an excellent accompaniment for a dosa.
  
  Tips-microwave onion for 3 to 4 minutes before adding for quick cooking. 

Baingan Bartha

  Ingredients - Serves around 4 people         

  Big brinjal (eggplant)  1
  Red chilli powder 1/2 tsp
  Salt to taste
  Jeera powder 1/4 tsp
  Jeera 1/4 tsp
  Garam masala 1/2 tsp
  Turmeric powder 1/4 tsp
  Ginger garlic paste 1 tsp (garlic is optional)
  Chopped onion big size 1
  Sliced tomato medium size 2
  Ghee 2 tsp
  Oil 3 tsp
  Coriander leaves for garnish 

 
Procedure

• Apply a little oil on the brinjal and burn it directly on a flame. Turn it frequently until it becomes soft. Cool it, remove the skin, mash it and keep it aside in a container.
• Heat ghee and oil in a pan. Add jeera, allow it to splutter, add ginger garlic paste and onion, and fry till brown. 
• Add tomato and fry until soft. 
• Add turmeric powder, jeera powder, red chilli powder, garam masala powder and salt to taste. Mix well and fry a little.
• Add mashed brinjal to the above and mix well. Garnish with coriander leaves.
• Serve it with chapati, Roti, etc.

Sutta Badanekayi Bajji (Baingan/Eggplant Bartha Bangalore Style)

  Ingredients - Serves around 4 people         

  Big brinjal/eggplant 1
  Green chillies 2
  Red chillies 2
  Salt to taste
  Coriander leaves
  Tamarind 1 marble size. Soak in hot water and extract juice. (Instead you can also use yoghurt/curds 4-5 table spoon)
  Mustard 1/4 tsp
  Oil 2 tsp

 
Procedure

• Apply a little oil on the brinjal and burn it directly on a flame by turning frequently until it becomes soft.
• (Instead, you can also cook it in a pressure cooker for 1-2 whistle with a little water.)
• Cool it, remove skin, smash it and keep it aside in a container.
• Add tamarind juice, salt and coriander leaves to the above and mix well.
• Seasoning -- heat oil in a small pan, add mustard and allow it to splutter. Add both red and green chillies and fry a little . Add to the above and mix well.
• Serve with ragi rotti, rice rotti, chapatis, etc.

Kadlebele payasa (Channa dal kheer)

  Ingredients 

  Chana dal 100 grams (1 small cup)
  Jaggery (powdered) 100 grams (1 small cup)
  Grated fresh coconut 2 tsp
  Grated dry coconut 2 tsp
  Rice floor 1 tsp (for thickening)
  Cardamom 1 (powdered)
  Saffron 5-6 flakes (optional)
  Cashew 5-6 (break into small pieces)
  Raisins 8-10
  Ghee 1 tsp 

 
Procedure

• Cook chana dal in a pressure cooker for about 8-10 whistles (it should be well cooked).Keep it aside. 
• Boil jaggery with 1/2 a cup of water until it dissolves. Drain it and add it to the cooked chana dal.
• Grind the fresh and dry coconut and rice floor with a little water and add it to the cooked chana dal.
• Add cardamom powder and saffron and boil the above mixture until the right consistency is
  attained.
• Heat ghee in a small pan, fry the cashews and raisins in it  and add it to the above. Mix well.
• Serve hot with a spoon of pure ghee on top.

Paneer Makhani

   Ingredients - Serves around 4 people         
   
   Paneer 250 grams
   Onion 3
   Green chillies 1
   Curds (Yoghurt) 1/4 cup
   Tomato 2
   Jeera (cumin) powder 1 tsp
   Turmeric 1/2 tsp
   Fresh cream 50 grams
   Red chilli powder 1 tsp
   Garam masala powder 1tsp
   Cinnamon 1 piece ( powdered)
   Cardamom 1 (powdered)
   Clove 1
   Bay (Pulav) leaf 1
   Butter 2 tsp
   Ghee 2 tsp
   Oil 2 table spoon
   Water 1 cup
   Salt to taste
   Chopped coriander leaves for garnishing

 
Procedure

• Cook onion and tomato in separate vessels in a cooker until 2 whistles.
•  Cool it and grind it separately to make smooth paste.
• Shallow fry Paneer pieces and keep it separately.
• Heat butter, ghee and oil in a pan. Add cinnamon, cardamom, clove and palav leave. Fry a little. 
• Add onion paste and fry until brown. 
• Then add tomato paste, turmeric, salt to taste, Garam masala powder and red chilli powder.
• Mix well. Fry for 2 to 3 minutes. 
• Add 1 cup of water,  1/4 cup of curds (yoghurt) and half of fresh cream (25 grams). 
• Mix well, boil it and then add fried Paneer. Boil it for 5 minutes.
• Garnish with remaining fresh cream (25 grams) and coriander leaves.
• Adjust the ingredients to get it to your taste by balancing its sourness, spice, salt and oil/ ghee/butter.   

Gojju avalakki / tamarind poha (thick flake rice)

   Ingredients - Serves around 4 people         
   
   Thick beaten rice (avalakki) 250 grams ( coarsely powdered for few seconds in a mixer)

   Tamarind small lemon size (soaked in 1/2 cup water, squeeze and extract juice)

   Rasam powder (Mtr /home made) 2to 2 1/2 tsp

   Powdered jaggery 4 to 5 tsp

   Sugar 2tsp

   Salt to taste

   For seasoning

   Oil 5-6 table spoon

   Mustard seeds 1/2 tsp

   Chana dal (Bengal gram) 1 to 1 1/2 tsp

   Peanuts 3tsp

   Dry red chillies 1 broken

   Curry leaves 1stick

   Turmeric powder pinch

   Hing /asafetida pinch

   For garnishing

   Grated dry coconut 2 table spoon

   Fresh grated coconut 3 table spoon

   Chopped coriander leaves ( prefarbaly nati) 

Procedure

• Wash poha with water and drain it .
• Add tamarind juice, rasam powder, jaggery powder, sugar and salt. Mix well. Keep aside for 10 to 15 minutes
• Heat oil in a pan. Add mustard. Allow it to splutter. Add curry leaves, broken red chillies, turmeric powder, hing, peanut and bengal gram. Fry until brown. Add soaked poha and stir well until well heated.
• Garnish with dry and fresh coconut and coriander. Leaves.(mixing is optional)
• Serve hot with curds (optional).

Carrot Kheer

   Ingredients - Serves around 4 people 
       

   Carrot medium size 3 (remove skin and cut into small cubes)

   Almond (10-15) (soaked in little milk for 30 minutes)

   Sugar 125-150 grams (as per taste)

   Cardamom 1 (powdered)

   Saffron (kesari) 5-6flakes

   Milk 250to 300 ml

Procedure

• Bake carrot in little milk (1small cup) in a cooker directly until 3-4 whistles. Cool it.
• Make the above to smooth paste with soaked almond in a mixer
• Add left over milk, sugar, saffron and cardamom powder. Bring it to boil in medium flame by
• continuously stirring and continue boiling for 3-4 minutes.
• If necessary ( if too thick) add little milk.
• Serve hot /cold

Bisi Bele Bhath

   Ingredients - Serves around 4 people     
   

   Ingredients for Bisi Bele Bhath powder

   Coriander seeds 100 grams

   Chana dal 100 grams

   Urad dal 75 grams

   Byadgi chillies 16-20 (10 if red chillies are used)

   Cinnamon 1 inch

   Cardamom 2

   Maratha moggu 3-4

   Hove 2-3 pieces(star anise)

   Hing (asafoetida) 1/4 tsp (powderd)

   Jeera 1 tsp

   Fenugreek seeds (methi) 1/2 tsp

   Khas khas 2tsp (poppy seeds/ ghasghase)

   Grated dry coconut 1 small cup

   Oil 2tsp

   Instant MTR Bisi Bele Bhath can be used.

   Extra powder can be stored in a fridge for any time use

   

   Ingredients for Bisi Bele Bhath

   Rice 100 grams

   Toor dal 100 grams

   Mixed vegetables viz beans, carrot, white pumpkin (ash guard) and peas (2-3cups)

   Onion small 1

   Tomato big size 1

   Capsicum 1 small

   Curry leaves 2 strings

   Oil 2-3 tsp

   Mustard 1/2 tsp

   Broken red chillies 2to3

   Groundnut seeds 2-3 tsp

   Tamarind marble size (soak,squeeze and extract juice)

   Jaggery marble size

   Salt to taste

   Ghee 2-3 tsp

   Bisibele bath powder (as prepared above) 4to5 tsp

   Cashew 8-10 pieces for garnishing

Procedure for Bisi Bele Bhath powder:

• Heat oil in a pan ,add Byadgi or red chillies, fry for 1 minute
• Add coriander seeds, chenna dal,cinnamon , khas khas, Marat mogh, star anise, jeera powder and Cardamom, fry for 1 minute.
• Add Urad dal, fry until little brown/ gets good aroma. Don't fry too much as it would get charred.
• Cool it, add grated dry coconut, make powder and use it as and when required by keeping in refrigerator.

Procedure for Bisi Bele Bhath: 

• Cook rice and dal in separate containers of a cooker until both are soft (normally 5-6whistles), remove containers and keep it aside.
• Heat oil in cooker, add mustard, allow to splutter. Add curry leaves, broken chilliies, and groundnut seeds, fry until brown.
• Add chopped onion and chopped capsicum , fry little, add tomato fry& mix well.
• Add vegetables, little water, little salt for vegetables. Cook in pressure for 2 whistles. Allow to cool. Add cooked dal, bise bele bath powder, tamarind juice, jaggery and salt to taste to the above contents and mix well . Boil it for 3-4 mts under low flame by continuously stirring
• Add cooked rice to the above. Mix well. Add ghee. Boil for 3-4 minutes by slowly stirring.
• For consistency / semi liquid add little water and stir well.
• Garnish with fried cashew , coriander and boondi (good quality- Mayya ,Mtr ,haladiram etc) . Serve with any curds raita (onion,cucumber etc)
• Adjust the ingredients to get it to your taste by balancing its sweet, sour, spice, salt and oil.

Mushroom Pepper Fry

   Ingredients      
   
  Mushroom 250 grams cut into pieces (can be prepared for more quantity as it shrinks)
  Oil 2 table spoon
  Green chillies 1
  Coriander leaves chopped
  Pepper powder 1/4 to 1/2 tsp
  Vinegar 1/2 tsp or lemon juice 1/2 tsp
  Soya sauce 1/2 tsp (contains salt)
  Salt to taste

 
Procedure

• Heat oil in a pan. Add green chillies and coriander leaves (50%). Fry a little. 
• Add mushroom and fry it in high flame. 
• Add pepper powder, vinegar, soya sauce and salt to taste. Fry until crispy.
• Garnish with coriander. 

Khara/Savory Pongal

  
  Ingredients - Serves around 4 people         
  
  Rice 1 cup (about 150 grams)
  Moong dal 3/4 cup
  Cashew broken into pieces 10-15
  Pure ghee 4-5 tablespoon
  Fresh coconut 3-4 tablespoon
  Pepper corn 1/2 to 1 tsp (about 10-15 corn)
  Cumin seeds (jeera) 1 tsp
  Ginger grated 1/2 inch
  Salt to taste
  Coriander leaves few
  Turmeric powder 1 pinch

  Procedure

• Wash rice and keep it aside for 10 minutes.
• Heat 1 tsp ghee in a pan. Add turmeric powder. Add washed rice & fry until it becomes warm. Keep it aside.
• Heat 1 tsp ghee in a pan. Add & fry moong dal until you get a little aroma. Don't fry too much. Keep it aside.
• Mix fried rice and dal in a pressure cooker. Add water in 1:3.5 ratio and cook under pressure for 4 to 5 whistles until it becomes soft.
• Heat 2 tsp of ghee. Add pepper corn & fry a little. After it splutters add cumin seeds (jeera) & fry a little. Coarsely powder it in a mixer.
• Fry split cashew in 2 tsp ghee and keep it aside.
• Pour cooked rice and dal to a pan. Add pepper-cumin powder, salt, grated coconut, fried cashew, coriander leaves, grated ginger and left over ghee. Mix it. Heat it by adding a little water if necessary until it is soft.
• Serve with sweet chutney (recipe already published), chutney, raita, etc.

Sweet Pongal

   
  Ingredients         

  Rice 1 cup (150 grams)
  Moong dal 3/4 cup
  Jaggery powdered 3 1/2 cups
  Cashew broken into pieces 10-15
  Raison 10-15
  Cordamom powder 1 tsp
  Saffron 1 pinch
  Ghee 1/4 to 1/2 cup
  Dry coconut 1/2 cup
  Turmeric powder a pinch  

 
Procedure

• Wash rice and keep it aside for 10 minutes.
• Heat 1 tsp ghee in a pan. Add turmeric powder. Fry washed rice until it becomes warm. Keep it aside.
• Heat 1 tsp ghee in a pan. Fry moong dal until you get a little aroma (don't fry too much). Keep it aside. 
• Heat 1 tsp ghee. Fry cashews and raisins. Keep it aside. 
• Mix fried rice and dal in a pressure cooker. Add water in 1:3.5 ratio and cook under pressure for 4-5 whistles until it becomes soft.
• Take a pan. Add 3/4 cup of water. Add powdered jaggery. Bring it to boil until jaggery is completely dissolved. Strain the syrup to get rid of impurities. 
• Add this syrup to cooked rice and dhal and add ghee. Mix well. Bring it to boil until the syrup is absorbed. 
• Add dry coconut, cardamom, saffron, fried cashew and raisins and mix well. 
• Adjust the level of taste as needed by adding jaggery, cashew, raisins, ghee, etc. Serve hot.

Mango Tokku

   
   Ingredients - Serves around 4 people
         

   Raw mango 1 big size (Totapuri)

   Red chilli powder 1-11/2 tsp

   Methi powder 1/2 tsp( fried)

   Jaggery powder 2tsp

   Sugar 2-3 tsp

   Mustard 1/2 tsp

   Hing (asafoetida) 1 pinch

   Turmeric powder 1/4 tsp

   Oil 3-4 tsp

   Salt to taste 

Procedure

• Peel the skin & grate the mango ( cook it in a microwave for 3 min - optional)
• Heat oil in a pan. Add mustard. Allow it to splutter. Add hing & turmeric. Add grated cooked in
• Microwave mango. If uncooked fry until soft in medium flame.
• Add red chilli powder, methi powder,sugar, jaggery powder,salt.mix well and cook it in low flame for 3-4 min.
• Use it with roti chapati, dosa, rice and little oil.
• Can be preserved in fridge

Mint (pudina) rice bath

   Ingredients - Serves around 4 people 
       
  Basamati or Jeera or Sona Masoori rice soaked in water 1/2 hour -250grams
  Pudeena leaves (mint leaves) small bunch
  Coriander leaves little 
  Green chillies 2
  Ginger small piece
  Garlic 4-5 cloves
  Garam masala 1tsp
  Salt to taste
  Peas normal baked or frozen 1 small cup
  Onion 2 sliced length wise
  Oil 4 table spoon
  Ghee 2 tsp 

Procedure

• Grind mint leaves, coriander leaves,ginger,garlic,green chillies in a mixee to make smooth paste. Keep it aside.
• Heat oil & ghee in a pressure cooker
• Add sliced onion. Fry until brown
• Add ground masala paste. Fry for 2 minutes. Add garam masala
• Add soaked rice and peas. Mix well. Fry 1-2 minutes. Add water (1:2 ratio of rice) . Add salt to taste. Mix well and cook in pressure cooker for 3 whistles.
• Serve with raita

Stuffed Brinjal

   
  Ingredients - Serves around 4 people        

 Small round brinjal approximately 8-10
 Onion medium size 2 finely chopped
 Jaggery big marble size (powdered) 
 Tamarind big marble size (soaked and squeezed)
 Oil 4 tablespoon
 Dry coconut powder 3 tsp
 Red chilli powder 1/2 tsp
 Coriander powder 1 tsp
 Salt to taste
 Turmeric powder 1/4 tsp
 Mustard 1/4 tsp
 Ginger garlic paste 1 tsp (optional)
 Chopped coriander leaves
 For masala powder

•  Groundnut seeds 3 tsp
•  Jeera 1/2 tsp
• Fried gram dal 2tsp
• White Sesame seeds (Til) 1 tsp 

Procedure

• Prepare masala powder by frying all masala powder ingredients without oil till good aroma comes. Mix it with dry coconut and make powder.
• Mix masala powder with chopped onion,tamrind juice, jaggery, red chilli powder, coriander
  powder, turmeric, salt and ginger garlic paste (optional) to make a paste
• Cut small brinjals vertically and horizontally all the way to the bottom  but do not cut completely. Fill it up with the above paste
• Heat oil in pressure cooker. Add mustard and allow to splutter. Add remaining masala paste. Fry 1or 2 minutes. Place stuffed brinjal in it. Add 1 or 2 cup of water to make gravy
  (little watery).
• Cook in pressure cooker for 2 whistles and allow to cool.
• Garnish with coriander leaves and serve with chapati, roti, poori, etc.

Paddu

   Ingredients - Serves around 4 people       
   
  Dosa rice 150 gram
  Urd dal (white lentils)  4 tsp
  Chana dal (Bengal gram) 2tsp
  Toor dal 2tsp
  Fenugreek (Methi) seeds 1/4 tsp
  Poha (beaten rice) 2tsp
  Oats 2tsp (optional)
  Soji (Chiroti Soji prefered) 2tsp
  Onion finely chopped 1
  Chopped coriander leaves 2-3 tsp
  Fresh coconut pieces chopped 2 -3 tsp
  Salt to taste

 For seasoning

  Oil 1 tsp
  Mustard 1/4 tsp
  Chana dal 1 tsp
  Curry leaves 5-6 leaves finely chopped

 
Procedure

• Soak dosa rice, urd dal, chana dal, toor dal and methi seeds in water for 4-5 hours.
• Add to it poha and oats. Soak for further 10 minutes.
• Grind it in a mixer with water to make a smooth paste like dosa batter. Add salt to taste
  and keep it overnight.
• Next morning add chopped coriander leaves, fresh coconut pieces and season it.
• For seasoning - Heat oil. Add mustard. Allow it to splutters. Add chana dal and curry leaves.
  Fry until little brown. Mix it with batter.
• Heat paddu pan and grease all moulds with oil. Now slowly pour the batter into each of
  the moulds upto 3/4th of the mould.
• Reduce heat to medium flame and leave the batter to cook for 2-3 minutes. Add little oil to
  each of them. Once cooked on one side flip the paddu over to other side and cook the other
  side on low flame for 2-3 minutes.
• Once cooked on both sides, remove paddu from pan and serve hot with any chutney.
• Batter can be kept in fridge and used on other days.