Hasi Avalakki (Raw Poha)

Ingredients:

1. Avalakki - 2 cups
2. Chopped Onions - 1/2 cup
3. Shredded Coconut - 1 cup
4. Green chilli - 3
5. Sour curd - 1/4 cup
6. Salt
7. Coriander leaves
8. For Seasoning:- Coconut oil - 3 tsp, Uradal - 1/2 tsp, Mustard seeds - 1/4 tsp, hing, curry leaves - 7 nos

Method:

1. In a mixing bowl add Avalakki / Poha wash it for 2-3 times and drain the water
2. Mash green chillies with hand and mix it with washed Avalakki , then add salt, curd, chopped onions to the avalakki
3. Add little water to the mixing bowl (sufficient enough to soak Avalakki), mix well and set aside for 30 min
4. Finally make seasoning and add it to the mixing bowl, mix well and garnish with coriander leaves

Servings - For Two

Idli Sambar

Ingredients:
1.Onion - 1(Medium size)
2.Tomato - 1(Medium Size)
3.Toordal(cooked) – 1/2 cup
4.Coriander leaves
5.Tamarind juice – ¼ cup
6.Oil – 2 tsp
7.Mustard seeds
8.Uradal – ½ tsp

For masala grinding:
1.Channa dal – 2 tsp
2.Uradal – 1 tsp
3.Red chillies – 4 nos
4.Dhania – 2 tsp
5.Jeera – 1/2 tsp
6.Fried gram – 1 tsp
7.Curry leaves – 10 nos
8.Coconut(grated) – ½ cup
9.Methi seeds - 2-3 nos
10.Whole Pepper -2-3 nos
11.Cinnamon - small piece

Method:
1.Fry masala ingredients(except coconut) with little oil and switch off stove. Now add coconut to the same 
   frying pan and saute it for 1 or 2 times.
2.In a pan add 2 tsp of oil, mustard seeds, hing, uradal. Once they splutter, add
   chopped onions and tomato, fry till it becomes soft.
3.Now add cooked dal, tamarind, salt, jagery , salt and once it starts boiling add grinded masala and bring 
   it to boil.
4.Garnish with coriander leaves and serve hot with Idli/vada

Servings – For Four

Menthya Tambuli

Ingredients:

1. Methi seeds - 1/2 tsp
2. Curd - 1/2 cup
3. Shredded coconut - 4 tsp
4. Salt
5. Red chilli -1
6. Ghee - 1/2 tsp
7. hing

Method:

1. In a frying pan add ghee, once its heated up add methi seeds and red chilli and shallow fry for 1-2 min ( do not burn seeds) , switch off the stove
2. Now add coconut and hing to the pan and just saute it for 1 or 2 times
3. Grind the above ingredients with curd and salt
4. Add 1/2 cup of water to dilute it.
5. Serve with rice

MaavinaHannu Saasme (Ripe Mango Curry)

Ingredients:
Ripe Mango - 1
Green chillies - 4
Mustard seeds - 1/4 tsp
Coconut - 1/2 cup
Salt
Jaggery - Small piece
For Seasoning -  Oil - 2tsp, Mustard seeds -1/4 tsp,hing, Uradal - 1/2 tsp, curry leaves

Method:

1. Remove the pulp from mango 
2. Grind green chillies, mustard seeds first then add coconut, mango pulp,salt and jaggery and grid to paste
3. Make seasoning and add it to the paste
4. Serve with rice (Adding coconut oil on top of rice gives additional taste)

Note:  Mango should be little bit sour in taste

Basale Soppu Palya

Ingredients:

1. Basale Soppu (chopped) - 3 cups
2. Grated coconut - 1 cup
3. Red chilli powder - 1 tsp
4. Jagery powder - 1 tsp
5. For seasoning - Oil - 3 tsp, Mustard seeds - 1/2 ts, Uradal - 1/2 tsp, hing
6. Salt

Method:

1. In a frying pan, add oil, mustard seeds, once it splutters add uradal and hing
2. Add chopped basale soppu, salt and fry for 5 min
3. Mix grated coconut and chilli powder and add it to the above frying pan
4. Add Jagery powder and fry till raw smell goes off.
5. Tastes good with chapati and rice

Rave Unde / Rava laddu

Ingredients:
Fine Rava - 1 cup
Sugar - 1 and 1/2 cup
Cardomom - 10 (powdered)
Ghee - 2 tsp
Cashewnuts - 10 nos
Raisins - 10 nos
Grated Coconut - 1 cup

Method:
1.In a pan heat ghee,add small pieces of cashews and raisins,fry till brown and take
it out from pan
2.Now add fine rava to the ghee and roast it till golden brown or till it leaves raw smell.
3.To this add finely powdered sugar, cardomom powder,fried cashews,raisins,coconut and
saute it for a minute in  low flame.
4.Take out pan from the stove and allow mixture to get cooled for 5-10 mins and when
its medium hot,make even sized balls ( Sprinkle few drops of water if required while making balls)

Makes 10 laddus

Butter Milk Rasam - Majjige Saaru

Butter Milk - 1 cup
Water - 1 cup
Coconut milk - 1 cup
Green chillies - 2-3 Nos
Salt
Jaggery - small piece
For Seasoning - Coconut oil - 3 tsp, mustard seeds, hing, Uraddal - 1/2 tsp, Curry leaves

Method:
1. Take Heavy pan, make seasoning with above ingredients
2. Add water to the seasoning and then add vertically slit green chillies, salt and jaggery
3. Boil till chillies become soft
4. Now add butter milk and coconut milk and bring it to one boil.
5. Tastes good with rice.

Note: For preparing coconut milk, grind shredded coconut with little water and filter the same
      to extract milk.

Makes - for 3