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)