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.

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.

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.

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.

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.

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.

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.

BALEHANNU BUNS

This is not your regular bun. This is one of the delicacy of mangalore. Slightly sweetish in taste it makes a great breakfast dish or a evening teatime snack.



All purpose flour -- 1 1/2 cups
Wheat flour -- 1/2 cup
Sour curd -- 2/3 cup
Ripe bananas 2
Baking soda -- 1/2 teaspoon
Sugar -- 1/2 cup
Salt to taste
Oil for deep frying


Take the curd in a bowl. mash bananas and mix it with the curd.

Add salt sugar and soda to the mixture. Once the sugar is dissolved, add both the flours and make a dough. The dough should be like that of the roti/paratha. The amount of flour can be adjusted accordingly.
Keep the dough covered for around 8 hours.

To make the bun, take a lemon sized portion of the dough, make a round ball and roll it out like poori. It should be thicker than a regular poori.

Heat oil in a frying pan and drop the rolled out buns and fry till both sides are golden brown.
Ready to serve. Serve with coconut chutney.

AVALAKKI VOGGARANE

Beaten rice (paper thin) -- 4 cups
Coconut -- 1/2 cup (grated)
Salt -- to taste
Sugar -- 2 teaspoons

Oil -- 2-3 tablespoons
Urad daal -- 1 teaspoon
Pea nut -- few
Coriander seeds -- 1/4 teaspoon
Cumin seeds -- 1/4 teaspoon
Red chillies -- 5 (or to taste)
Curry leaves -- few
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon

Onion -- 1 small (chopped finely)(optional)
Coriander leaves -- 1 small bunch (chopped finely)


Mix coconut with salt and sugar in a wide bowl.

Heat oil in a small pan. Add urad daal and peanut. Fry until urad dal and peanuts turn slightly brownish.

Add coriander and cumin seeds, and broken red chilles. Fry for minute on low flame so that the chillies turn crisp.

Now put in the curry leaves followed by turmeric and asafoetida after a moment. Fry it for another minute on low flame. Pour it over the coconut.

Mix all the ingredients nicely. Crush the curry leaves and chillies(only if you like it spicy).
(Sprinkle a little water if u like to swallow your food without much of chewing job. But it is more tasty with out water.)

Its time for the beaten rice to go into the bowl. Add the beaten rice and mix it with the tempering nicely.

finally the onion and coriander leaves are to be mixed with the beaten rice. Garnish with coconut or coriander leaves and serve.

Can be accompanied by sev or any other mixture.