Huli Avalakki ( Tangy poha)

Ingredients:

1. Poha (puffed rice) - 2 cups

2. Tamarind pulp - 1/4 cup

3. Jagery (powder) - 2-3 tsp

4. Coconut - 3/4 cup

5. Mustard seeds (for grinding) - about 10-12 nos (less than 1/4 tsp)

6. Red chillies - 5-6 nos

7. Salt

8. Termeric - 1/4 tsp

9. For seasoning - oil - 5-6 tsp, mustard seeds, curry leaves - 10 nos, peanuts - 6-7 nos, hing

Method:

1. Wash poha and drain out the water, add jagery,salt,termeric powder, tamarind

    pulp to the washed poha and mix well.

2. Set poha aside for 10 mins

3. For masala, grind red chillies,mustard seeds,coconut , do not add water

   (Note: first grind red chillies and mustard seeds, once it is powdered add

   coconut and continue grinding)

4. In a frying pan, add oil, mustard seeds, once it splutters add peanuts,hing,

    curry leaves and fry for 1 min

5. Now add grinded masala to the seasoning, fry till raw smell of coconut goes off

6. Add soaked poha to this frying pan and mix well with the masala.

7. Keep mixing poha for 5 mins in low flame.

Servings - 2

   

Aloo Paratha

 

Ingredients:                                          

Wheat flour - 2 cups

Potatoes (boiled)- 2 nos

Onion - 1

Coriander leaves(chopped) - 1/4 cup

Dhania - 1/2 tsp

Cumin seeds/Jeera - 1/2 tsp

Garam masala - 1/2 tsp

Kasuri methi leaves - 1 tsp

Crushed red chilies - 1 tsp

Salt

Oil

Method:

1. Mix flour, salt and add water to make a semi hard dough. Keep aside for 1 hour.

2.For stuffing - Mash aloo and mix with onion(finely chopped),coriander leaves,

   dhania,jeera, kasuri methi, salt, garam masala,crushed red chillies.

3.Take 2 lemon size dough, roll it to small equal size, place stuffing mixture on 

   1 rolled portion and cover with other one (refer images)

4.Now roll it to full paratha size and roast it on tawa by spreading oil over it.

5.Tastes good with curd and chutney pudi.

Mango Rasam (Maavina kai saaru)

Ingredients:
1 Raw mango pieces - 1/2 cup
2.Fresh grated coconut - 1 and 1/2 cup
3.Water - 2 cups
4.Asafetida / Hing
5.Salt
6.Green chillies - 4 nos
7.For seasoning - Oil -2 tsp, mustard seeds, uradal, curry leaves

Method:
1.Grind mango pieces,coconut,a pinch of hing/asafetida, green chilles with water and filter this
   to a container, again add little water to the resedue and extract / squeeze maximum juice.
2.Make seasoning by adding oil, mustard seeds, once it splutters add uradal and curry leaves
3.Add this seasoning to the rasam
4.Serve with hot rice
Note:This is raw mango rasam, quick and easy to make, doesn't require boiling.

Masala Puri





Ingredients:
1. Puris - 20-25nos

2. Sweet chutney

3. Green spicy chutney

4. Boiled peas - 2 cups

5. For garnishing - chopped onions,coriander leaves,sev, curd

6.Salt
7.Masala

For puris: 

Maida - 1 cups

Rava - 1/4 cup

Rice flour - 1 tsp

Ghee - 3 tsp

Oil for deep fry

Salt

For Sweet chutney:
Tamarind pulp- 1 cup
Jagery - 2 tsp
Chat masala - 1 tsp

For Green chutney :

Onion - small piece

Coriander leaves - 3-4 strands

Green chilli - 2 nos

For masala :
Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Pepper powder- 1/2 nos

Boiled peas - 1/2 cup

Cumin powder - 1 tsp

Green chillies - 2 nos (Should be cooked along with peas)

Salt

Method:

1.Make puris by mixing all ingredients and deep fry them.

2.Grind all ingredients for green chutney with 1/2 cup of water.

3.Grind all the ingredients for masala.

4.In a pan add 2 tsp of oil, add grinded masala, boil for 10-15 mins (Add little water to dilute)

5.Take a plate, mash puris, put boiled peas, spread 1 spatula of masala, 2 tsp of green chutney, 2 tsp of
  sweet chutney, garnish with onions, coriander leaves, sev. (reffer images )

6.Serve hot

Servings - 4 plates

Mangalore Bonda (Goli Baje)

Ingredients:
1. Maida/All purpose flour - 1 cup
2.Curd - 1 cup
3.Finely chopped green chillies - 1 tsp
4.Finely chopped ginger - 1 and 1/2 tsp
5.Finely chopped curry and coriander leaves - 3 tsp
6.Salt
7.Small fresh coconut pieces - 2 tsp
8.Oil to deep fry

Method:
1.Mix all the ingredients in a mixing bowl, consistancy should be soft (Similar to uradal vada, reffer uradal 
   vada image in snacks category ) and cover the bowl and set it aside for 20 mins
2.Heat the oil, take small portion of dough and deep fry till light brown.
3.Take out the bondas from oil, leave it for 10-15 mins
4.Again deep fry all the bondas in a medium flame ( Reason for second time frying bondas makes it crispy
  and evenly cooked inside)

Servings: 10 bondas

Poppy seeds payasa ( Gasagase payasa)

Ingredients:

1. Poppy seeds - 4 tsp

2. Rice - 1 tsp

3. Fresh grated coconut - 1 cup

4. Jagery - 1 and 1/2 cup

5. Cardamom powder - 1/2 tsp

6. Milk - 1cups

7. Water

Method:

1. Fry rice and poppy seeds till it leaves raw smell ( for about 5 mins) Note: Do not use oil

2. Soak this rice and poppy seeds in a cup of water for about 2 hrs

3. Grind coconut, soaked rice and poppy seeds to fine paste ( with little water)

4. In a container add jagery and 1/4 cup of water, boil till jagery melts

5.Now add grounded paste , boil for 10 mins. Keep stirring in between.

6. Finally add milk ( adjust to your sweetness) , cardamom powder and boil for 5 mins, switch off the stove

7. Serve hot

Servings: 5 cups

Aviyal

Ingredients:
1. Mix vegetables (Pumpkin,tindora,carrot,beans,peas) - 1 cup
2. Curry leaves - 10-12 leaves
3. Coconut(shredded) - 1 cup
4. Green chillies - 4 nos
5. Cumin seeds/Jeera - 1/2 tsp
6. Whole black pepper - 1/2 tsp
7. Coconut oil - 3-4 tsp
8. Salt
9.Curd - 1/2 cup

Method:
1. In a frying pan, add 2 tsp of coconut oil, once it is heated add curry leaves, all vegetables.
2. Boil vegetables by adding little water, pinch of termeric and salt
3. Close the lid and cook in low flame
4. Grind coconut,pepper,chillies,jeera to paste
5.Once vegetables are cooked , add grinded paste and cook for 2 mins
6. Spread 1 tsp of coconut oil, add beaten curd, mix well and switch off stove
7. Tastes good with rice, dosa

Servings - 2

Moong Dosa (Pesarattu-Andra special)

Ingredients:
1. Whole moong - 2 cups
2. Rice - 3/4 cup
3. Ginger - small piece
4. Salt
5. Green chilles - 6 nos
7. Finely chopped onions  (Optional)
8.Jeera - 1 tsp

Method:
1. Soak moong and rice over night and grind to fine paste with ginger, salt, green chillies
2. keep batter for 5-6 hrs in warm place
3.Add jeera and chopped onions to the batter
4. Spread thin layer of batter on tawa, spread oil over it.
5. Toast the dosa on both sides

Servings - 8-10 dosas

Set Dosa - Method 2

Ingredients:

1. Rice - 2-1/2 cups
2. Poha - 1 cup
3. Uradal - 1/2 cup
4. Curd - 1 cup
5. Methi seeds - 1 tsp
6. Salt
7. Sugar - 1 tsp

Method:

1. Soak rice,uradal,methi seeds overnight
2. Soak poha in curd for 2 hours
3. Grind seperately and mix well
4. Add salt and sugar to the batter and keep it warm place for 8-10 hours
5. Once batter is fermented, spread batter on hot tawa, sprinkle grated carrot and coriander leaves, spread oil/butter over it
6. Roast on both sides
7. Serve hot with chutney

Servings - makes 10-12 dosas

Tamarind Rice

Ingredients:

1. Cooked rice - 1 cup
2. Tamarind extract - 1 cup
3. Jagery - small piece
4. Curry leaves
5. Peanuts - 10 nos
6. Till (powdered) - 1 tsp
7. Salt
8. Green chillies  - 3 nos
9. For seasoning - Oil -6 tsp, mustard seeds,channa dal, hing, termeric powder

Method:

1. In a pan, add oil, mustard seeds and once it splutters add channa dal,peanuts,hing,green chillies,curry leaves and fry for few seconds
2. Add tamarind extract,jagery, salt, termeric powder and boil till it becomes pulp
3. Switch off stove, mix this pulp with cooked rice, add till powder, mix well and serve hot

Servings - 2

Pizza

Ingredients:

1. All purpose flour/Maida - 2 cups
2. Warm water - 1 cup
3. Salt - 1 tsp
4. Sugar - 1/2 tsp
5. Yeast - 2 tsp
6. Vegetables - for toppings
7. Olive oil - 4 tsp
8. Shredded Cheese
9. Tomato sauce - 1/4 cup

Method:

1. Add sugar,yeast,salt to the warm water, mix well and keep aside for 10 mins (Note: Yeast should not be added to hot water)
2. Take mixing bowl, add maida, olive oil, yeast disolved water and mix weel to make dough (Consistancy should be softer than chapati dough)
3. Cover the dough with wet cloth and keep it warm place for about 1 hour
4. Now take out the dough, knead it thoroughly and keep it aside again for 1 hour
5. Take oven safe tray, spread the dough about 1/2 inch thickness evenly in a round shape
6. Apply tomato sauce over the dough (Sauce should cover entire dough)
7. Spread desired vegetables on dough and cheese on top of vegetables ( cheese should cover all vegetables)
8. Finally sprinkle olive oil on the cheese, keep it in oven at 450 F for about 15-20 mins ( or till cheese melts and turns brown) 

Servings - makes medium size pizza

 

Dahi Vada

Ingredients:

1. Vadas (Reffer vada receipe under snacks category)
2. Curd - 2 cups
3. Coriander leaves
4. Curry leaves
5. Grated carrot - 2 tsp
6. Sev
7. Salt - 1 tsp
8. Sugar - 1/2 tsp
9. Warm water - for soaking vadas
10. For seasoning - oil - 4 tsp, mustard seeds,uradal,green chillies, hing

Method:

1. Once vadas are fried, allow to cool for 2 mins
2. Soak vadas in warm water for 1-2 mins
3. In a container, add curd, salt,sugar and seasoning, grated carrot,curry leaves, coriander leaves and mix well
4. Now take out vada from warm water, squeeze the vada using palm and remove water from it
5. soak this squeezed vadas in above curd mixture for about 5-6 hours
6. Refrigerate for 1 hour before serving
7. Garnish with sev and coriander leaves and serve chill

Lemon Rasam

Ingredients:

1. Coconut milk - 1 cup
2. Water - 1 cup
3. Green chillies - 2
4. Curry leaves
5. Coriander leaves
6. Lemon juice - 2 tsp
7. Salt
8. Jagery - 1/2 tsp (powdered) or small piece
9. For Seasoning - Coconut Oil - 2tsp, uradal, hing, mustard seeds,turmeric powder

Method:

1. In a pan, add oil,mustard seeds. once it splutters add uradal,hing, curry leaves,turmeric powder
2. Now add water to the above seasoning, once it starts boiling add jagery,green chillies (should be cut vertically),salt and continue boiling for 10 mins
3. Add coconut milk (Grind grated coconut along with little water to smooth and filter this to extract coconut milk)
4. Continue boiling for  2-3 mins, switch off the stove
5. Once it gets cooled add lemon juice and mix well
6. Tastes good with rice

Servings - 2

Chakkuli

Ingredients:

1. Rice flour - 3 cups
2. Fried gram (powdered) - 1 cup
3. Til - 1 tsp
4. Chilli powder - 2 tsp
5. Jeera - 1 tsp
6. Butter (melted) - 1/4 cup
7. Ajwain - 1/4 tsp
8. Salt
9. Water - for making dough
10. Oil - for deep fry

Method:

1. Mix all the ingredients with little water ,except oil to deep fry ( Consistancy should be softer than the chapati dough)
2. Grease the chakkuli utensil make, put small portion of dough into it and make chakkuli shapes, deep fry them till golden brown

Butter Naan

Ingredients:

1. Self-raising flour (maida) - 2 cups
2. Butter - 2 tsp
3. Curds (fresh)  - 1/2 cup
4. Salt to taste
5. Yeast - 1/2 tsp
6. Water for mixing
7. Sugar - 1/2 tsp

Method:

1. In a 1/2 cup of warm water dissolve yeast,salt,sugar and keep aside for 10-15 mins
2. In a mixing bowl, add maida, dissolved yeast, curd,butter and mix well with lttle water till a soft pliable dough is formed
3. Cover the dough with wet cloth and keep aside for 5-6 hrs
4. knead dough lightly, take small potato size dough and roll it into thick round/triangle shape (use maida flour to dip in between)
5. On a hot tawa, place this rolled dough and apply oil (roast on both sides)
6. Before serving, spread butter over naans

Servings - 4

 

Ridge gourd Dosa (Heerekai dosa)

Ingredients

1. Rice – 1 cup
2. Tamarind paste – 2 tsp
3. Grated coconut – 1/2 cup
4. Dhaniya/coriander seeds - 1/4 tsp
5. Red chilli - 3 nos
6. Ridge gourd  - 20-25 pieces
7. Jagery
8. Termeric
9. salt 

Method:

1. Soak rice for 3-4 hrs
2. Grind rice with above ingredients (except ridge gourd)
3. Add required amount of water to the batter( consistency of batter should be slightly thinner than other dosa batter)
4. Peel and cut ridge gourd into thin round pieces (Similar way while preparing bajjis)
5. Heat the tawa, once it gets heated up, spread little oil over it and dip each piece of ridge gourd in dosa batter and place it on tawa as shown in picture ,spread oil over it and cover dosa with lid.Cook dosa on both sides 
6. Serve hot with butter and Jagery 

Note:No fermentation required, dosa can be prepared immediately after grinding batter.

Serves - 2

Khara Pongal

Ingredients:

1. Moong dal - 1 cup

2. Rice - 2 cups

3. Ghee - 1/2 cup

4. Jeera - 1 tsp

5. Black pepper  - 1 tsp

6. Salt

7. Cashews - 10 nos

8. Curry leaves

 

Method:

1. Dry roast dal and cook rice and dal seperately

2. In a pan, add ghee, once ghee melts add cashews and fry till golden brown

3. Drain the cashews from pan and keep aside

4. To the same pan add black pepper,jeera, once it splutters, add curry leaves

    dal,salt

5. Cook for 5-10 mins, then add cooked rice to the dal and continue boiling for 15 mins (If required 

    add little hot water)

6. Finally garnish with cashews and serve hot with raita/chutney

Servings - 2-3

Mango Chutney

Ingredients:

1. Mango(Raw) - 1 (small size)
2. Coconut - 1 cup
3. Green chillies - 4-5 nos
4. Hing - 1/4 tsp
5. Fried gram(Optional) - 1 and 1/2 tsp
6. Seasoning - Oil -1 tsp, curry leaves,uradal,mustard seeds,hing

Method:

1. Grind all the ingredients with little water
2. Add seasoning to the chutney before serving

Tomato Soup

Ingredients:

1. Tomato - 2
2. Onion - 1
3. Carrot - 1/2 (or one small carrot)
4. Capsicum - 1/4
5. Sugar - 1 tsp
6. Jeera - 1 tsp
7. Butter - 5-6 tsp
8. Ohma(Ajwain) - 1/4 tsp
9. Whole pepper - 8-10 nos
10. Mint leaves - 4-5
11. Maida paste- (1/2 tsp of maida mixed with 3-4 tsp of milk)
12. Salt
13. Kasuri methi
14. water
15. Milk cream(Optional) - 1/4 cup 

Method:

1. In a pan, add 3 tsp of butter and jeera
2. Add chopped onions and once it turns translucent,add chopped tomato , capsicum and carrot
3. Add little water, salt,mint leaves , whole pepper,ajwain and continue boiling till vegetables become soft
4. Switch off stove and allow vegetables to get cooled
5. Blend all the above boiled ingredients to smooth liquid(do not add water)
6. In a pan add 3 tsp of butter,maida paste and blended mixture and boil for 5 -10 mins, keep stirring in between
7. Now add milk cream , sugar , kasuri methi and continue boiling for 5 more mins
8. Serve hot with bread crums

Uradal Dosa (Uddina dosa)

Ingredients:

1. Rice - 2 and 1/2 cup
2. Uradal - 1 cup 

Method:

1. Soak above ingredients over night and grind it to fine paste
2. Allow batter to ferment for 6-8 hrs
3. Adjust batter with water and spread it on hot tawa and put oil over it
4. Flip the dosa and cook on other side
5. Serve hot with spicy chutney

Rava vada

Ingredients:

1. Rava - 1 cup
2. Rice flour - -½ cup
3. Maida  - ¼ cup
4. Oil for mixing  - ¼ cup
5. Oil for deep fry
6. Finely Chopped onions  - 1 cup
7. Green chilies - 5 nos
8. Coriander leaves
9. Curry leaves

Method

1. Squeeze the chopped onions with fingers till it leaves some water (Advantage of doing this is vada will not consume more oil)
2. Mix rava, rice flour, maida, chopped green chilies, coriander leaves, curry leaves and salt
3. Heat little oil, pour it to the above mixture and mix it well. Now add required amount of water for further mixing and kneed it for 2 mins (consistency of dough should be similar to chapati dough)
4. Make small vada shape dough and deep fry till brown.

Servings - Makes 10 vadas

Vegetable Tovve

Ingredients:

1. Cooked moong dal - 1 and 1/2 cup
2. Green chillies - 4 nos
3. Vegetables(chopped carrot,tomato,capsicum) - 1 cup
4. Onion(chopped) - 1/2 cup
5. water - 2 cups
6. Curry leaves
7. coriander leaves
8. Salt
9. Lemon
10. Jeera and Dhania powder - 1 tsp
11. For seasoning - oil - 5 tsp,jeera,mustard seeds,uradal,hing

 

Method

1. In a pan, add oil,mustard seeds,hing,uradal,once it splutters add green chillies
2. Add onion, fry till golden brown, add vegetables,water and cook till it becomes soft
3. Add salt,cooked dal,curry leaves,jeera and dhamia powder,coriander leaves and continue cooking for 15 minutes
4. Once cooled, squeeze lemon
5. Serve with rice 

Servings - 3

Green gram Usuli (Hesaru Kaalu Usuli)

Ingredients:

1. Green gram - 1 cup
2. Shredded coconut - 1/2 cup
3. Salt
4. Coriander leaves
5. lemon extract - 2 tsp
6. Green chillies - 4-5 nos
7. For seasoning -Mustard seeds,oil-4 tsp, urad dal,hing, curry leaves

Method:

1. Soak green gram over night
2. In a ppressure cooker, add oil,mustard seeds,uradal,hing, once it splutters add green chillies and fry for few seconds
3. Add soaked green gram,coriander leaves,salt,water(sufficient enough to cover green gram) and pressure cook for 2 whistle
4. Once it gets cooled, add lemon extract, coconut 

Servings - 2