MOSARANNA

Rice -- 2 cups (cooked)

Curd (yogurt) -- 1 to 1 1/4 cup

Oil -- 3-4 tablespoons
Split black gram (Urad dal) -- 1/2 teaspoon
Mustard -- 1/2 teaspoon
Dry curd chilli (mosaru menasu) -- 3-4 (soaked in spiced curd and sundried)
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few

Onion -- 1 (chopped finely)
Coriander leaves -- 3 tablespoons (chopped)
Salt to taste

Heat oil in a pan and add the black gram. When it becomes brownish add mustard, chilli , Sesame seeds and curry leaves.

When the mustard and sesame start spluttering add onion and curd and turn off the heat immediately.


Add rice and salt and mix all the ingredients nicely.

Top with chopped coriander and serve.

KOTTE KADUBU

Rice (dosa variety) -- 2 1/2 cups
OR
Rava -- 2 cups
Split black gram (Urad dal) -- 1 cup
Salt to taste

Banana and Jackfruit leaves for making idli



Soak urad dal for 8-10 hours.

Wash soak rice for 15 minutes. Drain and spread it on a clean cloth for 20 minutes.

Run it in a mixer to make rava. Be careful not to make a smooth powder. It should be grainy and a bit bigger granules than the semolina.

Once done sieve to remove the fine flour particles from rava. Keep the rava aside. 2 cups of rava is needed for the kadubu. The remaining flour can be used for some other dish.

Grind urad dal to a smooth paste. Add the rava and mix it nicely. Leave it for fermenting overnight.


To make banana leaf kotte --
    Take a wide and long banana leaf
    Slit the banana leaf in the center and separate the stem.
   Each piece should be around 2 feet length and 1 foot width.   Wlit them on open fire (takes 2 minutes, only until the color changes)
   Tie one side with the thread (usually thread is obtained from the center stem portion)
   After the batter is poured the other side is also tied.

To make jack fruit leaf kotte --
    Four leaves are held together with the help of the coconut leaf sticks.
    Take semi-tender and big sized 4 leaves of equal size.
    Pin them together one by one at the tip of the leaves.
    Fold them and pin them to make kotte as in the picture.
    Cut off the stem end to make room for pouring the batter.

Add salt and pour the batter into the kotte (a little more than half the capacityof each kotte. remember to leave some space for it to expand after cooking. ) and steam it in a steamer for 30 minutes. Peel and serve hot with coconut chutney.

MASALA NEER DOSE

Rice -- 1/2 cup

Oil -- 1 teaspoon
Split black gram (without the husk)(Urad dal) -- 3 teaspoons
Coriander seeds -- 1 1/2 teaspoons
Cumin seeds -- 3/4 teaspoon
Sesame seeds -- 1/2 teaspoon (optional)
Red chillies -- 5-6 broken

Onion -- 3 (medium)(chopped finely)
salt to taste
Oil for greasing



Soak rice for 5-6 hours.

Heat oil in a small pan and roast the black gram until golden brown. Add coriander seeds, cumin seeds and red chillies and fry on low flame for a couple of minutes. Finally add the sesame seeds fry until it starts spluttering. Turn off the heat and let it cool.

Run the fried spices in a food processor to make a powder(need not be smooth). Now add the soaked rice and make a very smooth paste with little water.

Add salt and water (around 1 1/2 cup water).

Add the chopped onion and make dosas as in neeru dosa

Add a little oil on top (calorie conscious people can skip this step!) and cook it on slow flame for a couple of minutes.

Serve it hot with coconut chutney.

PATRODE

Colocasia leaves -- 2-3 large

Split chick pea (chana dal) -- 3/4 cup
Split Black gram (Urad daal) -- 1/4 cup

Coriander seeds -- 2 teaspoons
Cumin seeds -- 1 teaspoon
Red chillies -- 6-8 broken

Lemon juice -- 2 teaspoons
Rice flour -- 2-3 teaspoons
salt to taste

Soak both lentils separately for 4-5 hours. Wash them and keep aside.

It is better if you cut the colocasia leaves in advance as the fresh one tends to cause an itching sensation in your mouth. It is better if it is cut off two days before preparing the dish.


Run coriander seeds, cumin seeds and red chilies in a processor and make a coarse powder.
Now add the black gram and grind it to paste(without water,or little water). Remove it in a bowl and grind the chick pea into a coarse paste(without water). Take care that it doesn't become smooth.
Add this to the spice paste.

Add salt, rice flour, lemon juice and mix it nicely.

Clean the colocasia leaves and slice off the thick stem if any, without slitting the leaf. Rub in a little salt and lime juice mixture to prevent it from causing the tongue itch.

Spread a medium thin layer of the ground masala on the leaf. Cover it with the second leaf and again spread the masala. Repeat it with the 3rd leaf as well.

Now roll the colocasia leaves with the masala as in spring rolls. Tie it wit a thread if necessary.(usually not necesary) Steam it for 20 minutes, or until the colocasia changes color and the lentil paste is cooked.

Slice it when it is still a bit warm.

Traditionally it is roasted on a griddle with coconut oil until crispy on sides.
Or it can be deep fried and served with chutney or sauce.

HOLIGE

for filling

Split chickpea (chana dal) -- 1 cup
Split pigeon pea (toor dal) -- 1/4 cup (optional)
Jaggery -- 3/4 cup or to taste (grated)
Cardamom -- 3-4 (powdered)

for dough

Plain flour (maida) -- 3/4 cup
Whole wheat flour -- 1/2 cup
Turmeric powder -- 1 teaspoon
Oil -- 4-5 tablespoons(i use coconut oil)
Salt -- a pinch

Rice flour/whole wheat flour -- for dusting

Soak chana & toor dal for 2-3 hours. Pressure cook it until overcooked and very soft.

Sift both flours into a bowl. Add salt and 3 tablespoon oil to it. Rub in the oil nicely with the flour.
Now add turmeric powder and water to make a dough.(Approximately a little less than 3/4 cup water is needed.The dought should be more watery than the roti dough.)Add one more tablespoon of oil and knead the dough nicely. Keep it covered for a couple of hours.

Drain all the water and run it through a processor to make a soft paste.(optional, u can skip this step if your dal is really soft.)

Heat jaggery in a thick bottomed pan. When the jaggery melts add the dal. Stir
the mixture to prevent it from burning. Slowly the mixture will become thick and the dal is dissolved with the jaggery.

When the dal starts leaving the pan, add the cardamom powder and stir for 5-6 minutes on low flame. Turn off the heat.(When cold you should be able to form round balls from the lentils.)

Make lime sized balls from the dal mixture when it is cold.

Knead the dough nicely again. Add one more tablespoon of oil if it is sticky. Pinch out small portions of the dough and keep it in a plate dusted with either rice flour or whole wheat flour.(about a little less than half lemon)

Take the stuffing and slowly cover it with the dough.(since we are using the covering should be very thin. Strech the dough slowly over the stuffing using your palm and seal it on top.)Dust it with the flour, keep the sealed portion facing down on the rolling board and slowly roll it out into thin disks.

Cook it on a slow flame until golden brown on both sides.

Traditionally it is served with a couple of teaspoons of sugar syrup and a teaspoon of melted ghee.

KADALE MADDI

SPLIT CHICKPEA WITH JAGGERY AND COCONUT


Split chickpea (chana dal) -- 1 cup
Jaggery -- 1 cup or to taste (grated)
Coconut -- 1/2 cup (freshly grated)
Cardamom -- 3-4 (powdered)
Clove -- 1 (optional)(powdered)

Soak chana dal 2-3 hours. Pressure cook it until overcooked and very soft.

Heat jaggery and coconut gratings in a thick bottomed pan. When the jaggery melts and starts bubbling on the sides add the cooked chana dal.(It works best if the dal is still hot)


Keep stirring the mixture to prevent it from burning. Slowly the mixture will become thick and the dal is dissolved with the jaggery.

When the spoon starts falling very slowly, when left erect in the maddi, add cardamom (and clove). Give it a couple of minutes stir on a slow flame to blend the aroma of the cardamom. Turn off the heat.

Serve it with a spoonful of ghee.

FRIED SHENGA

Peanut -- 2 cups

Chickpea flour -- 1/2 cup
Asafoetida -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Salt -- 1/8 teaspoon
Chilli powder -- 1/2 teaspoon

Oil for deep frying


Mix chilli powder, salt, asafoetida and carom seeds in a little water (around 2-3 tablespoons).

Add the peanut to this and coat them with the mixed masala.
Sprinkle chick pea flour on the top and coat the peanuts uniformly with the flour.(add more water if required. peanuts coating shouldn't become dry.)

Now deep fry them in hot oil.

Ready to munch on.

USLI

Black eyed beans -- 2 cups(soaked)

Oil -- 2-3 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Lemon juice -- 1 tablespoon

Cook the beans until soft but firm.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the cooked beans and keep it covered and cook for 5 minutes on low flame. Now sprinke coconut, lemon juice, sugar and salt on the corn. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

KHARE

Chickpea flour (besan)-- 1 cup
Rice flour -- 1/4 cup
Red chilli powder -- 1-2 teaspoon
Turmeric powder --1/2 teaspoon
Salt to taste
Hot oil 2-3 tablespoons

Oil for deep frying


Sieve chickpea flour,rice flour in a bowl.

Add salt, red chilli powder and turmeric powder to it. Pour the hot oil on the flour.

Now add a little water to make the dough.(The dough might be a little sticky if you add more water. but usually works fine. Grease your hands with oil if it is very sticky.)

Now grease the sev press and fill the dough in it.

Heat oil in a pan. When the oil is hot pess the sev into the oil directly in circular motion.

Fry it until it turns golden and crispy on both sides.
Remove on a paper towel.
Cool it and store it in a airtight container.

BELLULLI GOJJU

Garlic -- 8-10
Red chillies -- 5-6 (according to taste)
Sesame seeds - 3/4 teaspoon
coconut oil- 1/2 teaspoon
Split black gram (urad dal) -- 1 1/2 teaspoon
Coriander seeds -- 1 teaspoon (optional)
coconut grated - 1 cup
salt to taste



Heat oil and add urad dal. Once the dal is a bit brownish add coriander seeds and chillies.
Finally add sesame seeds and garlic and turn off the heat.

Mix this with the coconut and grind it to a smooth paste, using little water. It can be stored up to one week if water is not used.
Serve with rice.

BERAHALASINA BHAJE

Bread fruit -- 1/2 (peeled and sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup (optional)

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours, salt and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Dip the bread fruit slices in the batter to make a nice batter coating on it.
Now drop them into hot oil and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.
Other vegetables like potato, raw banana, capsicum etc. can be used to make pakoda.

EERULLI BHAJE

Onions -- 5-6 (sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 1/2 cup
Rice flour -- 2-3 tablespoons (optional)
Carom seeds -- 1/2 teaspoon

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours , salt, Carom seeds and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Add the onion slices into the batter and mix nicely.

Now drop them into hot oil with a spoon and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.

KANNE KUDI KATNE

KANNEKUDI

This herb is known as kannekudi in my native place.(in the western ghat region of karnataka) (i am sorry i do not know the botanical name, or any other name for that matter.)
It is widely used for cooking purpose. Today i am writing an authentic havyaka recipe using this herb.





Kannekudi -- 1 smal bowl

Coconut -- 1/2 cup (grated)
Coconut oil/ghee -- 1 tablespoon
Peppercorns (white) -- 6-8
Cumin seeds -- 1/2 teaspoon
Amchur -- 1 teaspoon

Oil -- 2 tablespoons
Mustard seeds -- 1/2 teaspoon
Garlic -- 5-6 pods (peeled)
Salt to taste

Clean and wash the kannekudi. cook it ith little waterwith salt and amchur , on low flame until it wilts and turns mushy.

Heat oil/ghee in a small pan and fry cumin seeds and peppercorns in it. grind it with the coconut and the cooked kannekudi to a smooth paste.

Heat oil in a small wok. Add mustard and garlic. when the garlic is cooked add the ground paste.

Add salt(if necessary) and bring the katne to boil.
Serve hot with rice.

MOSARU AMBODE

Rava (sooji) -- 1 cup
Yogurt(curd)(thick) -- 3/4 to 1 cup

Green Chilli -- 2- 3(chopped)
Coriander leaves -- 3-4 tablespoons (chopped)
Ginger -- 1 teaspoon (chopped)
Curry leaves -- few (chopped)
Coconut gratings -- 2-3 tablespoons (optional)
Salt to taste

Oil for deep frying


Mix all the above ingredients except oil, to make a thick batter. (if it becomes too watery then the ambode will be too oily.) Don't let the batter stand. It has to be fried immediately.

Heat oil and drop in a teaspoonful of batter in to the hot oil. Fry it until it becomes golden brown. Take it out on a paper towel.

Serve hot with chutney or tomato sauce.

MAVINA HANNINA RASAYANA

Ripe mangoes -- 2 (big)
Coconut -- 1/2 cup(freshly grated)
Milk -- 1/4 cup(optional)
Sugar -- 1/4 cup
Cardamom -- 1/4 teaspoon (powdered)


Peel and chop mangoes into small cubes.

Grind coconut to a smooth paste.

Mix all the ingredients together and serve. (Can be chilled before serving)

HERINDI

Raw mango -- 1 (medium)

Jaggery -- 1 cup
Red chilli powder -- 2 tablespoon (or to taste)
Fenugreek seeds -- 1 teaspoon
Cumin seeds -- 2 teaspoon
Mustard seeds -- 2 teaspoons
Asafoetida -- 1/8 teaspoons

Coconut oil -- 2 tablespoons

Salt to taste


Peel and grate mango.

Dry roast cumin seeds on low flame. When it starts crackling add mustard seeds and asafoetida. Roast till mustard seeds start crackling. Turn off the heat and let it cool.

Powder the roasted seeds in a blender. Add the grated mango to this powder and run it again until the mango is a smooth paste. Add salt, chilli powder and jaggery to it and run it again until all the ingredients are nicely mixed.


Heat oil in a thick pan and add fenugreek seeds to it. When it starts crackling add the ground chutney paste to it and roast it on a low flame until it becomes thick. (Keep stirring it or it will burn.)
Cool it and store it in an airtight bottle. Can be refrigerated upto one year.

Goes well with dosa,chapati or rice.

KUTTAVALAKKI

Beaten rice(poha) -- 1 cup

Coriander seeds -- 1 teaspoon
Cumin seeds -- 1/2 teaspoon
Green chilli -- 1

Coconut oil -- 1 teaspoon
Onion -- 1 (chopped)
Coriander leaves -- 2 tablespoons (chopped)
Coconut -- 1/4 cup (freshly grated)
Salt -- to taste


Powder Coriander seeds, cumin seeds and green chillies in a blender. Add beaten rice to it and powder coarsely.

Take the powder on a bowl. Add all other ingredients to and mix nicely.
Serve at tea time.

SUKKELI

Bananas

Chop ripe bananas in to any shape and dry it in sunlight for a week/or until dry. Ready to eat.

BISI BILE GOJJU

Toor dal -- 3 tablespoons
Coriander seeds -- 2 teaspoons
Red chillies -- 5-6
Sesame seeds -- 1 1/2 teaspoons
Coconut oil -- 1 teaspoon

Tamarind pulp -- 1 1/2 tablespoons
coconut -- 3/4 cup (freshly grated)

Onion -- 2 large
Jaggery -- 1/2 teaspoon
salt to taste

Fry dal and spices in coconut oil.(Put them in to the pan in the same order as listed)

Grind the coconut with the fried spices, dal and tamarind pulp.

Slice onion and cook it in a vessel. Once the onion is cooked add the ground masala and cook it on low flame. Add water as required.

Add the salt and jaggery and bring the gojju to boil. (make it medium thick)


Serve hot with rice.

HALASINA BELE BUDNA

Jack fruit seeds(j. f. seeds) -- 20-25 (washed and dried for a week after removing from fruit)

Jaggery -- 1/2 cup
Coconut -- 1/4 cup (optional)
Cardamom powder -- 1/2 teaspoon

Oil to grease the griddle

Peel and pressure cook j. f. seeds until it is very soft. Remove the brown husk and powder /grind them into as smooth a powder as possible.

In a thick pan heat jaggery and coconut together until the jaggery melts. Now add the powdered j. f. seeds and keep stirring the mixture until it starts leaving the pan. (should take about 10 minutes on medium flame.)
Once done turn off the heat and cool it a bit.

Make small patties from this dough and shallow fry them on a hot greased griddle. Brown them on both sides.

Serve hot with ghee/butter.

JUNKA

Chickpea flour (besan) -- 4-5 tablespoons

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Red chilli -- 1 broken
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Onion -- 2 medium( sliced)

Coconut -- 1/2 cup (grated)
Cumin seeds -- 1/2 teaspoon
Green chilies -- 2-3

Lemon juice -- 1 1/2tablespoon
Sugar -- 1/4 teaspoons
salt to taste

Add 1/2 cup water to the chickpea flour and make a paste with out lumps.

Grind coconut cumin seeds and green chilli to a fine paste and keep aside.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add red chilli, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add onions and stir for 2-3 minutes until light brown.

Add the ground coconut paste and cook for 2-3 minutes more.

Now stir in the the chick pea flour paste and cook slowly until the jhunka becomes thick. Add 1/2-3/4 cup of water while cooking.

Now sprinkle lemon juice, sugar and salt on the jhunka. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot with dosa.

HALASINA BELE USLI

Jack fruit seeds -- 30-35 (washed and dried for a week after removing from the fruit)

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 4-5 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste

Coconut -- 1/3 cup (grated)
Lemon juice -- 1 1/2tablespoon


Peel and cook the jack fruit seeds until soft and roughly chop them.


Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the jack fruit seeds, stir and keep it covered and cook for 2 minutes on low flame.
Now sprinkle coconut, lemon juice, sugar and salt on the jack fruit seeds . Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

SUTTEVVU(HALASU)

Rice -- 1/2 cup
Jackfruit bulbs -- 12
Cardamom seeds-- 2
Jaggery -- 1/4 cup
Salt to taste

Oil for deep frying


Soak rice for 8-10 hours.
De seed the jack fruit bulbs and run it in a blender until smooth paste.
Now add rice, cardamom and grind until the rice is also smooth. Use water only if required.

Add jaggery and salt to this batter and mix nicely.

Heat oil in a frying pan. Keep the heat medium and drop in a spoonfuls of the batter into the oil. Fry it on low flame until both sides turn brownish.

Serve hot.

SAUTEKAI KODUBALE

Rice flour -- 1 cup
water -- 1 cup
Cucumber -- 1/2 medium
Salt to taste
Sesame seeds -- 2 teaspoons


Wash and grate cucumber.

Heat water in a deep vessel and add salt and cucumber gratings to this.

Now lower the heat and add sesame seeds. Now slowly add rice flour to the water. Keep stirring to avoid lumps. Once the rice flour is cooked cover it and leave it aside for 15-12 minutes.

Once the dough is cool enough knead it. Add a little rice flour if required.
Take a small portion of the dough and roll it between the back side of a plate(or on a smooth cutting board) and your palm to make it thick sized thread like shape.
Roll this thread into circular shape like chakli.
Use a chakli mold if u cannot get it right.

Heat oil in a pan and fry these kodubales' in batches until both sides are browned.

Ready to serve. It can be stored up to a fortnight in a airtight container.

JAGGURI

Rice -- 1 cup
Salt to taste
Rice flour -- 2-3 tablespoon
Cucumber -- 1/4 cup (chopped) (optional)
Coconut oil/sunflower oil -- 4-5 tablespoon (for rolling and cooking)

Soak rice for 8-10 hours. Grind it to a smooth paste with little water.(add cucumber, if you are using it, while grinding)

Take the ground rice in a thick bottomed pan. Add about 1/2 cup of water and salt and mix it nicely.

Keep the pan on a flame and cook the rice paste. Keep stirring the mixture to avoid forming lumps. Keep the flame low all the time.

When the rice paste becomes thick like roti dough, turn off the heat. Keep the dough aside, covered, to cool.

Once it is cool add a little rice flour and knead it.
Take a small portion of the dough, and flatten it on a parchment sheet. Drip a couple of drops of oil on it and roll it into 6-7 inch discs.

Cook it on a hot riddle with little oil on both sides until light golden spots appear.

Serve it hot with coconut chutney.

KAIRASA

Bitter gourd -- 2
Oil -- 2 tablespoons

Tamarind paste -- 3 tablespoons
Salt to taste
Jaggery --- 4 tablespoons (powdered)

Coconut oil -- 1 teaspoon
Split chickpea(chana dal) -- 3 teaspoons
Asafoetida -- 1 pinch
Split black gram(Urad dal) -- 2 teaspoons
Coriander seeds -- 2 teaspoons
Red chilly -- 5-6 (broken)
Sesame seeds -- 1 teaspoon

Coconut -- 1/4 cup (grated)

Wash and slit he bitter gourd. Remove the seeds and cube it into small cubes.
Heat oil in a pan and fry these cubes until it turns brownish.

Add salt,jaggery and tamarind paste to the bitter gourd and simmer it for 5-10 minutes on low flame.
Heat coconut oil and fry the channa dal and asafoetida until the dal is lightly browned. Take the dal aside and fry urad dal in the same oil until brown again. Add coriander seeds,red chilli and fry for 3-4 minutes. Add sesame seeds in the end and turn off he heat.

Grind all the fried spices and dals with the coconut to a coarse paste.

Add this paste to the cocked bitter gourd and bring it to boil. Adjust the salt and jaggery if needed.

Serve with rice.

SAUTEKAI KOCHULU

Cucumber -- 3-4 (small)

Coconut -- 4-5 tablespoons(grated)
Amchur -- 1 teaspoon
Sugar -- 1/2 teaspoon
salt -- to taste

Coconut oil -- 2 teaspoons
Split black gram (Urad dal) -- 3/4 teaspoon
Green chilli -- 1 (chopped)
Red chilli -- 1 (broken)
Sun dried curd chilli -- 1 (broken)
Curry leaves -- few
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon

Finely chop cucumber. Add salt, sugar, coconut and amchur to the cucumber.

Heat oil and cook urad dal until light brown. Add the chillies and curry leaves. Fry for a minute. Finally add mustard seeds and sesame seeds. Pour it over the cucumber mixture once the mustard and sesame seeds start crackling.

Mix all the ingredients nicely. Crush the chillies if u like it hot.

Serve immediately.

HALASINA HANNINA DOSA

Rice -- 1 cup
Jackfruit bulbs -- 2 cups (deseeded)
Coconut -- 1/2 cup (grated)
Jaggery -- 3/4 cup (or to taste)
Cardamom powder -- 1 teaspoon
Salt to taste


Wash ans soak rice for 6-8 hours.

Roughly chop jackfruit bulbs. Grind it with the rice, and coconut to a smooth paste.

Add all of the other ingredients and leave it for fermantation in a warm place for 4-5 hours.

Heat tawa. Spread the batter like the set dosa. Cook on medium flame until both the sides are a golden brown.

Serve hot with ghee and coconut chutney.

POORI

Wheat flour -- 1 cups
Semolina -- 1/2 cup
Chickpea flour -- 1/4 cup
Oil/ghee -- 2 tablespoons
Salt to taste

Oil for deep frying


Mix both the flours and semolina. Add salt and oil/ghee and mix it into the flour.

Now add water and make dough.

Take a small portion of the dough, and roll it out into discs of 4-5 inches diameter.

Heat oil and fry the poories untill golden brown on both sides.

Serve hot with Chana Masala or any other side dish.

AKKI ROTTI

RICE ROTI

Rice flour -- 2 cups + 1/2 cup for kneading and rolling
Water -- 2 3/4 cup
Cucumber -- 1/2 cup (grated)(optional)
Coconut oil (optional)
Salt to taste


Boil water in a pan. Add salt. (Add cucumber if u r using it and cook it for 5 minutes. Use more water for cooking cucumber. Cucumber gives a nice aroma to the roti.)

Lower the heat and slowly add the rice flour, continuously mixing. Cook it on low heat for a couple of minutes, all the while mixing the dough. Turn off the heat.

Let the mixture stand for 5 minutes. Keep it covered.

Now remove the cover and let it cool. Once sufficiently cool knead the dough nicely. Add a little rice flour if required. Dough should be little tighter than the pulka dough.

Now take a small portion of the dough and make a round ball and flatten it slightly with your palm. Dip it in rice flour and roll it out on a parchment sheet.

Cook it slowly on a hot griddle until both side are cooked. Drizzle with coconut oil for extra flavor. Serve hot with coconut chutney or Hesaru kalu bhaji .

SABBASIGE DOSA

Dosa batter -- 1 big bowl. (about 4-5 cups)
Onion -- 2-3 medium (chopped finely)
Dill -- 2 cups (chopped)
Oil/ghee -- for roasting dosa


Mix Onion and dill to the dosa batter and make a little thick dosas. Pour a teaspoon of oil/ghee on it and cook it covered on medium flame. Once coked turn it and cook on the other side until it is lightly browned.

Serve hot with chutney and sambhar.

MANDAKKI VOGGARANE

Puffed rice -- 200 gms

Oil -- 4-5 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Peanuts -- 2-3 tablespoons (optional)
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Asafoetida -- 1 pinch
Onion -- 1 (optional) (chopped)

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Coriander leaves -- 3 tablespoons (chopped)

Soak puffed rice in water.

Heat oil in a pan and add urad dal.(and peants)
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder and asafoetida.
Stir for a couple of minutes.(now add onion and fry until onions are cooked)

Squeeze out the excess water from the puffed rice and add it to the the pan. Sprinke coconut, coriander leaves, sugar and salt. Mix all the ingredients nicely and leave it on low flame for a couple of minutes,stirring occasionally.

Serve hot garnished with more coconut and coriander leaves.

SABBASIGE BATH

Rice (long grain) -- 2 cups (cooked)

Coconut -- 1/2 cup (grated)
Green chillies -- 2-3
Garlic -- 2 cloves


Oil -- 3-4 tablespoons
Clove -- 2-3
Cardamom -- 2-3
Bay leaf -- 1 (optional)
Cumin seeds -- 1 teaspoon
Mustard seeds -- 1/2 teaspoon
Turmeric powder -- 1/4 teaspoon
Onion -- 2 medium (sliced)
Dill -- 1 1/2 cup (chopped)
Salt to taste


Grind coconut,garlic and green chillies together to a smooth paste. Keep it aside.

Heat oil in a pan and add clove, cardamom , bay leaf and cumin seeds. Fry them on low heat until the nice aroma of the garam masala comes out.

Now add turmeric powder and mustard seeds. When the mustard crackles, add the onion and fry until cooked. Once the onion is done add dill , cover and cook over low flame until dill is cooked.

Put in the coconut paste and stir it for around 3-4 minutes on low heat.

Now add rice and salt and mix the rice and the cooked sauce nicely for a couple of minutes. Serve hot.

BADANEKAI ENABAJJI

Eggplant (big variety) --2
Onion -- 1

Oil -- 1 tablespoon
Split black gram (Urad dal) -- 1 teaspoon
Red chillies -- 2
Mustard seeds -- 1/2 teaspoon
Turmeric powder -- 1 pinch
Asafoetida -- a small pinch
Coconut -- 2-3 tablespoons (freshly grated)
Salt -- to taste
Sugar -- 1/4 teaspoon

Grill eggplants on open fire on a very low flame until it is soft.
Carefully peel off the skin and lightly chop it with a spoon. Discard the stem.

Chop onion finely and add it to the eggplant.

Heat oil in a small tempering pan. add the urad dall and when it is slighly cooked add red chillies, mustard sees, turmeric powder and asafoetida. Once the mustard starts crackling pour it over the eggplant.

Add coconut salt and sugar and mix all the ingredients nicely.

Serve with roti or rice.

SHAVIGE PAYASA

Vermicelli -- 1 cup
Ghee -- 3-4 tablespoons
Milk -- 2 liters (full fat)
Sugar -- 1 cup (or more according to taste)
Cardamom powder -- 1/4 teaspoon
Mixed dry fruits for garnish

Boil 1 1/2 liter milk in a thick pan and reduce it to about 1/4 th of the original quantity.

Fry vermicelli in 3 tablespoons of ghee until it turns light brown.
Pour in 1/2 liter of milk and let the vermicelli cook for 5-6 minutes. Once done add sugar,cardamom and the reduced milk to the vermicelli and cook for 2-3 minutes more.

Take 1 tablespoon ghee in a pan and roast all the dry fruits( cashew nuts, dry grapes and almonds) . Pour it over the kheer before serving.

MAVINAKAI CHITRANNA

Rice (long grain) -- 2 cups (cooked)

Raw mango (green)-- 1 small (chopped)
Coconut -- 1/2 cup (grated)
Green chillies -- 3-4

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 2 teaspoon
Red chilies -- 2 (broken)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/4 teaspoon
Curry leaves -- few

Salt to taste



Grind mango, coconut and green chillies together to a smooth paste. Keep it aside.

Heat oil in a pan and add urad dal . When the dal is a little brownish add mustard seeds and let them crackle.

Add curry leaves, turmeric powder and red chillies.
Stir for a couple of minutes.

Put in the coconut-mango paste and stir it with this tempering for around 3-4 minutes on low heat.

Now add rice and salt and mix the rice and the cooked sauce nicely for a couple of minutes. Serve hot.

KOBBARI HALWA

Coconut -- 2 cups (freshly grated)
Sugar -- 1 cup (more if you like it really sweet)
Cardamom -- 4-5 (powdered)

Add sugar and water in a thick bottomed vessel and stir it slowly until the sugar is completely dissolved.

Now add the coconut and mix well. Keep stirring on low flame until all the mixture becomes thick and starts leaving the bottom of the vessel.

Add cardomom powder and mix it with the burfi. Remove it from fire and Spread the mixture on a greased plate. Cut into y shape.

Cool it to room temparature before serving.

DHAN MADDI, HULASEHULI

Dhan maddi is a havyaka version of pongal. It is prepared in every havyaka household during dhanurmasa (a month in hindu calender which is somewhere in december-january). Every married girl of the family visits her parents during this month at least once and feasts on this dish.



DHAN MADDI

Rice -- 1 cup
Mung dal (split green gram) -- 3/4 cup (fried)
Turmeric powder -- 1 pinch
Water -- 5-6 cups
Salt to taste
Ghee (clarified butter)for serving

to powder

Urad dal(split black gram) -- 5-6 teaspoons
Sesame seeds -- 3 teaspoons
White pepper corns -- 1 teaspoon (around 10)

Dry roast urad dal and sesame seeds separately. Add peeper corns to it and grind it into a coarse powder. Keep aside.

Dry roast mung dal in a pan until it turns pinkinsh in color and gives out nice aroma.
Wash rice and mix it with fried dal, turmeric and salt and cook it covered with 5-6 glasses of water. The rice and dal are overcooked in this dish to enable them to mix nicely.

When the rice and dal are cooked add the ground powder(reserve 1 1/2 teaspoon of powder for the tamarind chutney) and cook it for some more minutes. Add water if the dish becomes very thick or dry.

Serve hot topped with a spoonful of ghee, along with the hulase huli.




HULASE HULI

Tamarind puree -- 1/2 cup
Jaggery -- 1/4 cup
salt to taste

Oil -- 2 teaspoons
Red chilli -- 1
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few


Mix tamarind puree, salt and jaggary together. Mix the reserved (see dhan maddi) urad-sesame powder to the chutney.

Heat oil in a small pan and add mustard seeds, red chillies and curry leaves. When the mustrd seeds crackle add sesame seeds and pout it over the tamarind chutney.
Mix nicely and serve with the dhan maddi.

DHAN MADDI

Dhan maddi is a havyaka version of pongal. It is prepared in every havyaka household during dhanurmasa (a month in hindu calender which is somewhere in december-january). Every married girl of the family visits her parents during this month at least once and feasts on this dish.



DHAN MADDI

Rice -- 1 cup
Mung dal (split green gram) -- 3/4 cup (fried)
Turmeric powder -- 1 pinch
Water -- 5-6 cups
Salt to taste
Ghee (clarified butter)for serving

to powder

Urad dal(split black gram) -- 5-6 teaspoons
Sesame seeds -- 3 teaspoons
White pepper corns -- 1 teaspoon (around 10)

Dry roast urad dal and sesame seeds separately. Add peeper corns to it and grind it into a coarse powder. Keep aside.

Dry roast mung dal in a pan until it turns pinkinsh in color and gives out nice aroma.
Wash rice and mix it with fried dal, turmeric and salt and cook it covered with 5-6 glasses of water. The rice and dal are overcooked in this dish to enable them to mix nicely.

When the rice and dal are cooked add the ground powder(reserve 1 1/2 teaspoon of powder for the tamarind chutney) and cook it for some more minutes. Add water if the dish becomes very thick or dry.

Serve hot topped with a spoonful of ghee, along with the hulase huli.




HULASE HULI

Tamarind puree -- 1/2 cup
Jaggery -- 1/4 cup
salt to taste

Oil -- 2 teaspoons
Red chilli -- 1
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few


Mix tamarind puree, salt and jaggary together. Mix the reserved (see dhan maddi) urad-sesame powder to the chutney.

Heat oil in a small pan and add mustard seeds, red chillies and curry leaves. When the mustrd seeds crackle add sesame seeds and pout it over the tamarind chutney.
Mix nicely and serve with the dhan maddi.

TARAKARI HULI(MANGALORE STYLE)

for the Sambhar


Split pigeon peas (toor dal) -- 1/4 cup
Mixed vegitables -- 2 cups (cubed) (potato,cauliflower,brinjal,green peas, carrot,french beans etc. can be used)
Onion -- 2
salt to taste
Jaggery -- 1 teaspoon

for the Sambhar Masala

Coconut oil -- 1 teaspoon
Coriander seeds -- 4 teaspoon
Cumin seeds -- 1 teaspoon
Red chillies -- 4-6 (according to taste)
Turmeric powder -- 1/2 teaspoon

for Grinding

Coconut -- 1 cup (grated)
Tamarind pulp -- 3 teaspoons

for tempering
Oil -- 2 tablespoons
Garlic -- 5-6 cloves
Mustard seeds -- 1/2 teaspoon


Heat the oil and roast all the ingredients for the sambhar masala in it.

Grind these masalas with the coconut gratings and tamarind to a fine paste in a blender using a little water. Keep aside.

Wash and pressure cook the dal and vegitables with water.

In a deep vessel, heat oil and fry garlic until light brown. Add mustard and let it crackle.

Now put in the ground masala paste and fry for 3-4 minutes.

Add cooked vegetables and dal, salt, jaggery and 1-11/2 cups of water and bring to a boil. Simmer for around 10 minutes on low flame.

Ready to serve. Goes well with the rice.