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.