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| | Easy to Cook Recipes by Godha | | 
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****************************************************************************************************************** Appi Payasa(Porcha Puri Kanamd) Hebbar-US Style 
By Sridevi Kishore | Ingredients: 2 Cups Whole Wheat Flour
1/2 Cup Maida for Dusting Flour
2 Tablespoon Cashews
2 Tablespoon Golden Raisins
4 Dried Dates
10 - 15 Cherries to Brighten up the Payasa.
1 Tablespoon Ghee / Butter
1 Teaspoon Cardamom Powder
3 Cups Milk
Pinch of Saffron (optional)
1/4 Cup Sugar (Splenda 1/4 Cup)
Olive Oil to Fry the Puris Method: Puri:
Mix 2 Cups of Whole Wheat Flour with Water in a Mixing Bowl.
Make it into a stiff dough, add 2 Teaspoons of Olive Oil
and Knead Well.
Make Small Dough Balls and Roll it into Very Thin Puris.
Heat Olive Oil in a Frying Pan on Medium Flame
and Fry all the Puris One at a time on Both Sides.
Remove the well done puris and place them on Paper Towel
to get Rid of Excess Oil.
Payasa/Kanamnd: Boil Milk in a Pot and add sugar/splenda.
Add Saffron, Cardamom Powder. Heat Ghee in a Seasoning Pot with low flame.
Add Cashews, Raisins and Shallow fry till it becomes light brown.
Pour these Seasoning on to Milk in the Pot.
Payasa is ready to serve along with Puris as desired. Puris could be broken into small pieces in a bowl and Hot Payasa
Poured over it in requisite Quantity. Cherries could be used for Garnishing. |
________________________________________________________________________________________________________ Adai Dosai  | Ingredients: 1 Cup of Tur Dal
1/2 Cup Rice
6 Red Chillies
Pinch Asafoetida
Salt to Taste
Olive Oil while making Dosai. Method: Soak Tur Dal, Rice and Dry Red Chillies with water for 2 Hours.
Cover the vessel.
After 2 hours Grind it in a Mixer/grinder, add Asafoetida and salt.
Batter is Ready to make a regular Adai dosai after 2 Hours. Heat Tava (Non Stick Pan)on a Medium Flame.
Spray a Little Olive Oil on the Tava.
Pour 2 Ladle of Batter and Spread it evenly in a clock wise direction
with the back of Ladle.
Pour 2 Tea Spoon of Olive Oil around the sides.
Wait till it becomes Golden Brown and then Turn the Adai on the Other Side.
After the Other Side is done remove and fold it in half before serving. |
______________________________________________________________________________________________________________ Avarekai Rotti 
Avarekai Rotti | Ingredients: 2 Cups Rice Flour 1 Packet frozen Surti lilva (Avaiable in Indian Grocery) 2 long Green Chillies 1/2 Cup Dessicated Copra 1 Cup Chopped Ciltantro Salt to Taste Olive Oil for Roasting Method: Boil Surti lilva in a large pot for 10 Minutes with Salt. Switch off the stove add chopped green chillies, Coconut Powder, Chopped Cilantro, Rice Flour and stir well with a ladle, while it is still warm. Allow it to cool for 10 Minutes. Prepare a Ball of the dough mixture (Small tennins ball size) Spread it evenly with your palm patting on the dough ball to make it in a round shape on a Non-Stick Pan. Switch on the stove on Medium flame and add 2 Tea spoons of olive oil on sides and center. Cook on one side till golden brown and turn it over on the other side and cook well. The Avarekai Rotti is ready and goes well with Kithale Sippe Gojju. |
_____________________________________________________________________________________________________________________ Avarekai Shundal (Husli) 
Avarekai Shundal | Ingredients: 1 Packet Frozen Surti Lilva (Avarekai)
1 Tablespoon Dry Grated Coconut
4 Thai Chillies
1 Teaspoon Mustard Seeds
2 Twigs Cilantro
1 Twig Curry leaf
1/2 Lemon Juice
Pinch Turmeric
Pinch of Asafoetida
Salt to Taste
2 Tablespoon Olive Oil
1 Cup Water Method: Wash and Pressure Cook Avarekai, with a Cup of Water and Salt.
Wait for 15-20 Minutes until the pressure cooker cools.
Chop Thai (Green) Chillies into small pieces.
Add Olive Oil in dry nonstick pan on medium flame
Add Mustard Seeds and wait till it splutters.
Add Turmeric, Asafoetida, Chopped Chillies and Cooked Avarekai.
Add Grated Coconut, Curry Leaves and Chopped Cilantro Leaves.
Stir Well until all the remaining water is absorbed.
Switch off the stove.
Add Lemon Juice and stir well. Shundal is ready to serve. |
_____________________________________________________________________________________________________________________ Akki Rotti - vegetable  | Ingredients:
1 Cup Rice Flour
4 Medium Size Green Chillies
1/2 Medium Size Onion
1/2 Medium Capcicum (Bell Pepper)
1 Whole Grated Carrot
4 twigs of Cilantro
1/2 Cup of Olive Oil
Salt to Taste.
Method:
Grate Carrots, Chop Bell Pepper, Cilantro
and Chop Thai Chillies and set aside.
Add Rice Flour, all the Vegetables, Chillies in a Mixing Bowl.
Add Salt and a little Water to make a good mixed dough.
Make the Dough into small ball and pat it flat on the Non-Stck Pan.
Put Olive Oil on the Sides and keep on High Flame for 4 Minutes.
Using a Ladle Reverse it and Cook till it is Light Brown. |
______________________________________________________________________________________________________ Avarekai Capcicum Morkolumb 
Avarekai Capcicum Morkolumb | Ingredients: 1 Packet Avarekai (Frozen Surti Lilva)
1/2 Cup Rice Flour
1 Bell Pepper (Capcicum)
1/2 Cup Grated Coconut
2 Medium Jalepeno Peppers (Pache Malaka)
1/2 TeaSpoon mustard Seeds for Grinding
1/2 TeaSpoon Mustard Seeds for Seasoning
Pinch of Turmeric
Pinch of Asafoetida
2 Twigs of Curry Leaves
1/2 Cup Menthya (Methi/Fenugreek) Leaves
Salt to Taste
2 Table Spoon Olive Oil for Seasoning
1 Cup Plain Yogurt Method: Boil and Cook Avarekai in a Pot with a little salt in 2 Cups Water.
Wet Grind Mustard Seeds, Rice Flour, Coconut, Jalapeno Peppers, Turmeric and Asafoetida
with 1/2 Cup Water into a Smooth Paste.
After Avarekai is cooked, add the Ground Paste into the Pot and stir quickly.
Add More Water and Boil and switch off the stove.
In a seasoning pan heat Olive oil on a Medium Flame. Add Mustard seeds and wait till it splutters.
Add Capcicum, Curry Leaves, Methi Leaves and let it fry until Capcicum is roasted.
Add this Seasoned Mixture to the Pot and stir well.
Add Yogurt and again stir well until mixed. |
______________________________________________________________________________________________________ Avarekai Uppitu  | Ingredients: Bansi Rava 1 1/2 Cup Green Chillies 6 Medium Sized Small Root of Ginger (1 piece) Cilantro (Kotambari Soppu) few Twigs 375 Gms of Shelled Frozen Avarekai (Surti Lilva -Indian Grocery Store) Salt to Taste Olive Oil 1/2 Cup Gram Dhal (Kadale Bele) about 2 Table Spoons Black Gram Dhal (Uddina Bele) about 1 table Spoon 1 Tea Spoon of Mustard Seeds (Black) 1 Medium size Lemon Method: In a Dry Pan add Olive Oil and heat slow. Add Mustard seeds, Gram Dhal, Black Gram Dhal and stir until the Mustard splutters and Dhal turns brown. Add Cut Chillies, Avarekai and 4 Cups of Water. Close the Lid and allow the Avarekai to Cook. After the Avarekai is cooked add Grated Ginger, Salt and Bansi Rava. Keep Stirring and heat on a slow flame. Close the Lid and allow it to Steam for some time. Take the Pan off the Heat and add Chopped Cilantro and lemon juice minus seeds and stir well. This will serve a family of four. |
_______________________________________________________________________________________________________ Avarekai Spinach kolumb 
Avarekai Spinach Kolumb | 
Frozen Avarekai -Indian Grocery Store |
Ingredients: 1/2 Cup Toor Dal (split pegion peas)
1 Table Spoon Dhanya Powder(Corainder Seed Powder)
1 Tea Spoon Gasagase (Poppy Seeds) 1 Table Spoon salt
1 Teaspoon Mustard seeds
1 Table Spoon Rice Flour
1/2 Cup Grated Coconut or 3 Shelled Pieces of Coconut
1 Table Spoon Olive Oil
Pinch Compounded Asofoetida powdered
1/2 Packet Avarekai (Surti Lilva)
1/2 Packet Prewashed Baby Spinach (Small Packet)
5 Medium Dry Red Chillies
A Pinch of Turmeric Powder.
water good amount | Method: Cook dal with 1 Cup of water in a pressure cooker until it is very soft and set aside.
Chop Spinach into Small pieces and set aside.
Add 1/2 Packet Frozen Avarekai in a Pot with a Cup of Water,
add Salt and let it cook for 10 - 15 minutes.
Grind Chillies, Dhanya Powder, Rice Flour, Gasagase, Coconut and
Mustard Seeds in a Blender alnog with a Little Water, to a smooth paste.
Add the Ground Paste to the Pot. Stir Well.
Add the Cooked Toor Dal and some water if required to the Pot.
Add Spinach.
Keep Stiring until the whole Mixture comes to a Boil.
In a seasoning Ladle heat oil (preferably low heat) add mustard seeds,
asofoetida. After the mustard seeds splutters add the mix to the Kolamb.
Stir Well.
Using Spinach with Avarekai helps in digestion, adds nutrition value.
It is ready to serve with hot rice and a teaspoon of ghee, or Chappati. |
_______________________________________________________________________________________________________ Avarekai-Seemabadnekai Karimnd (Palya)  | Ingredients: 375 Gms of Frozen Avarekai (Surti Lilva - Indian Grocery Stores)
1/2 Tea Spoon Mustard seeds
1 Tea Spoon kadale Parp(Chana Dal)
1/2 Tea Spoon Uluthu Parp (Urad Dal)
1 Table Spoon Dessicated Copra (Grated)
2 Small Seeme Badnekai (Chayote Squash)
4 Small Compari Tomatoes
1 Table Spoon Vangibath Powder (MTR)
Pinch of Turmeric
Pinch of Asafoetida
Salt to Taste
2 Table Spoon Olive Oil
2 Twigs Curry Leaves. Method: Wash abd Cut Seeme Badnekai (No Need to Peel).
Discard the Seed in the Center.
Cook Avarekai with Salt with a Cup of Water in a Pot/Pressure Cooker
on Medium Flame Stove.
Add Olive Oil to a Saute Pan (Kadai), heat on a Medium flame.
Add Mustard Seeds, after Mustand Seeds Splutters
add Kadale Parp and Uluthu Parp.
Stir for a while untill the lentils become golden Brown.
Add Turmeric, Asafoetida and Cut Seeme Badnekai.
Add Salt and Vangibath Powder, stir well.
Close the Lid on the Kadai and allow it to steam for 10 Minutes.
Mix the Cooked Avarkai, Cut Tomatoes to the Saute Pan.
Stir well and Further Steam for 10 More Minutes on Low Flame.
Add Curry Leaves, Grated Copra and it is ready to serve. It goes well with fresh white rice/Chappati. |
____________________________________________________________________________________________________ Avalakki(Beaten Rice/Poha) Uppitu 
Avalakki Uppitu | Ingredients:
1 Cup of Avalakki
1/2 Cup of Olive Oil
1 Table Spoon Kadale Parapu(Split Gram Dal)
1 Table Spoon Ulthu Parapu(Split Black Gram Dal)
1 Tea Spoon Mustard Seeds
4 Medium Size Green Chillies 1 Twig Curry Leaves
1 Medium Size Onion
Pinch of Turmeric Powder
Salt to Taste.
Method:
Wash and Soak Avalakki with Little Water and set aside.
Cut Onion and Green Chillies.
Heat Olive Oil in a Dry Kadai (Deep Pan) with Medium flame.
Add Mustard Seeds, Kadale Parapu, Ulthu Parapu and heat
till the Dal's become brown.
Add Cut green Chillies, Turmeric,
Soaked Avalakki and salt, Stir well.
Add Little Water, close the Pan and allow it to Steam well.
It is ready to be served. |
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Red Avalakki Uppitu 
Red Avalakki Soaked |  Red Avalakki being Cooked |  Red Avalakki Ready To Serve | Ingredients:
1 Cup of Avalakki
1/2 Cup of Olive Oil
1 Table Spoon Kadale Parapu(Split Gram Dal)
1 Table Spoon Ulthu Parapu(Split Black Gram Dal)
1 Tea Spoon Mustard Seeds
4 Small Thai Chillies 1 Medium Size Onion
Pinch of Turmeric Powder
Salt to Taste.
Method:
Wash and Soak Avalakki with Little Water and set aside.
Cut Onion and Green Chillies.
Heat Olive Oil in a Dry Kadai (Deep Pan) with Medium flame.
Add Mustard Seeds, Kadale Parapu, Ulthu Parapu and heat
till the Dal's become brown.
Add Cut green Chillies, Turmeric,
Soaked Avalakki and salt, Stir well.
Add Little Water, close the Pan and allow it to Steam well.
It is ready to be served. |
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Baroda Karimnd/Palya 
Baroda Karimnd | Ingredients: 1/2 Cup Kadale Parp (Chana Dal)
1 Table Spoon Kothambri Seeds
2 Medium Red Chillies
1/2 Lbs Green Beans (french Beans)
1 Block Frozen Methi Soppu (Menthya Soppu)
1/2 Tea Spoon Mustard Seeds
1/2 Cup Olive Oil
Pinch of Asfoetida
Pinch of Turmeric Powder
Salt to taste. Method: Soak Kadale Parp, Kothambri Seeds, Red Chillies for about 30 Minutes.
Destring Green Beans and cut them into small pieces.
Defrost Menthya Soppu
Grind Coarsely the Soaked Chana Dal, Kothambri Seeds, and Red Chillies.
Heat Olive Oil in a Saute Pan on Medium flame.
Add Mustard Seeds and wait till it splutters.
Add Asafoetida, Turmeric and then Chppoed Green Beans.
stir well and add little water and allow it to cook for 5 Minutes.
After 5 Minutes add the coaserly ground Mixture to the green beans.
Add Menthya soppu, salt and stir well.
Cover the Lid and allow it to cook on low flame for 10 Minutes.
Stir again and cook for 10 more minutes on Low Flame.
It is well done and ready to serve. Goes well with Chappati. |
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BeetRoot Karimnd  | Ingredients: 4 Small Fresh Peeled and Cut Beetroot
1 Table Spoon Olive Oil
1 Table Spoon Gram Dal (Kadale Parapp)
1 Tea Spoon Black Gram Dal (Ulithu Parapp)
1/2 Tea Spoon Mustard Seeds
2 dry Red Chillies
1 Tablespoon Dry Copra grated
2 Twigs Cilantro
Pinch Asafoetida
Salt to taste Method: Wash Peel and cut Beetroot into small pieces. (Discard the Ends)
Add Olive Oil in dry nonstick pan on medium flame
Add Mustard Seeds and wait till it splutters.
Add Kadle parpp, ulithuparpp, broken Red Chillies, Asafoetida
and wait until it becomes brown.
Add cut Beet Root, salt and little water.
Stir well, allow it to coook on low flame for about
10-15 minutes by closing a Lid.
After 10 to 15 minutes remove the Lid, stir the vegetables.
Garnish with Copra, Cilantro.
Beetroot karimbd is ready. (Note:- You may want to use a Pair of Powder Free Disposable Hand Gloves.) |
__________________________________________________________________________________________________________________ Bendekai/Okra/Lady's Fingers Nalagari 
| Ingredients: 1/2 Lbs of Tender Small Bendekai
1 Cup of Toor Dal (Split Pigeon Peas)
2 Table Spoon MTR Sambhar Powder
1/2 Stick of Unsalted Butter
6 Small Campari Tomatoes
1 Teaspoon of Mustard Seeds
Pinch of Asafoeteda.
Salt to Taste
Method:
Cook Toor Dal in a pressure cooker with 1 cup of water
and set aside for cooling.
Wash and Cut Bendekai, discard head and tail.
(After Bendekai is washed with water, dry it thoroughly)
Heat Butter in a Steel Pot on a medium Flame and
add Mustard Seeds, Asafoeteda.
Wait until Mustard Seeds splutters
Add the cut Bendekai in the Pot and Lightly fry.
Grind Tomatoes in a Mixer Grinder and add it to the Pot.
Add Sambhar Powder and salt, after it comes to a Boil add
Cooked Toor Dal and Boil well for about 15 Minutes.
Keep Stirring while it boils. |
_____________________________________________________________________________________ Bendekai/Okra/Lady's Fingers Palya  | Ingredients:
1/2 Lbs of Tender Small Bendekai
1/3 rd Cup Olive Oil
2 Table Spoon of MTR Chatni Powder
(Chatni Pudi has Salt)
Salt to Taste (If Required)
Method:
Wash and Cut Bendekai, discard head and tail.
(After Bendekai is washed with water, dry it thoroughly)
Heat Olive Oil in a Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters
Fry the cut Bendekai in Olive Oil, add Chatni Powder
and salt(if required). |
_______________________________________________________________________________________________________ Benne Masale Dosai  Benne Masale Dosai | Ingredients:
4 Cups of Basmati Rice (Brown Basmati Rice)
1 Cup Par Boiled Rice (Uncle Ben)
2 Table Spoon of Fenugreek Seeds (Menthayu)
1/2 Cup Chana Dal
1 Cup udid Dal/Udina Bele(Black Hulled & Shelled lentils)
Salt to Taste
1 Cup of Olive Oil
1/2 Cup of MTR Chutney Powder.
1/2 Cup of Unsalted Smart balance Butter Method:
Wash and Soak Basmati Rice, Fenugreek Seeds, Udid Dal and Chana Dal with 3 Cups of Water
Soak for 2 Hours
After 2 Hours Grind the Mixture in a Mixie or a Blender(Grinder) Little by Little
Store the Batter in a Large Container, add Salt and Leave the Mixture Overnight.
Following Morning Stir well and it is ready for making Dosai.
On a Non-Stick Pan kept on a Medium Flame add the Batter using a Ladle. (Karandi)
and Spread it evenly to form a round Crepe
Add a Teaspoon of Olive Oil around the Crepe
Cook Until Light Brown and Turn on the Other Side using Non-stick Spatula.
Turn it back and reduce the flame to LOW.
Sprinkle 1 Teaspoon Chutney Powder,
Place 2 Table Spoons of Palya (Masale Dosia Potato Curry) in the Center and Fold on either side.
Turn it on a Serving Plate and put a dollop of Butter on top
It is ready to eat with Chutney. |
Masale Dosai Palya | Ingredients: 2 medium yellow gold potatoes
1 small onion any kind
6 - 8 fresh green thai chillies
half lemon (Optional)
2 Twigs cilantro leaves
2 Table Spoon Olive oil
1 Table Spoon kadle parpu (gram dal)
2 Table Spoon ulithu parpu (black gram dal)
1/2 Tea Spoon mustard seeds
Pinch asofoetida compounded
Pinch Turmeric powder
salt to taste Method: Bake potatoes in microwave for about 2 minutes.
Turn the potatoes and bake for 2 more minutes.
After the potatoes cool peel it and mush it in
a bowl with a potato masher.
Chop onions and green chillies.
Add Olive Oil in a dry nonstick pan on medium flame.
Add mustard seeds and wait until it splutters.
Add kadle parpp and ulithuparpp and wait till it is brown.
Add turmeric powder, Asofoetida, green chillies, choped onions
and shallow fry for sometime until it becomes light brown.
Add mashed potatoes, chopped cilantro, salt.
Squeeze a Lemon and Stir well. |
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Brown Rice Menthyu(Fenugreek Seeds) Dosai & Hurikadale Chutney(Dhalia) 
Dosai with Chutney | Ingredients: 4 Cups of Brown Rice (Brown Basmati Rice) 2 Table Spoon of Fenugreek Seeds (Menthayu) Fistful of Split Toor Dal (Pigeon Peas) Salt to Taste 1 Cup of Olive Oil Method: Wash and Soak Brown Basmati Rice, Fenugreek Seeds and Toor Dal with 3 Cups of Water Soak for 2 Hours After 2 Hours Grind the Mixture in a Mixie or a Blender Little by Little Store the Batter in a Large Container, add Salt and Leave the Mixture Overnight. Following Morning Stir well and it is ready for making Dosai. On a Non-Stick Pan kept on a Medium Flame add the Batter using a Ladle. (Karandi) and Spread it evenly to form a round Crepe Add a Teaspoon of Olive Oil around the Crepe Cook Until Light Brown and Turn on the Other Side using Non-stick Spatula Remove when done and fold it as shown and it is ready to eat with Chatni. Hurikadale Chutney Ingredients: 1/2 Cup of HuriKadale Some Pieces of Coconut or 1/2 Cup of Desicated Copra 6 Green Chillies Small Ginger Root Small Piece of Dry Seedless Tamarind (1/2 Lemon may be used instead) Few Twings of Curry Leaves(Karvapulai) 1 Teaspoon of Mustard seeds 1 Tablespoon of Olive Oil Pinch of Compounded Asafoetida Salt to taste. Method: Grind Coconut pieces, Hurikadale, Green Chillies, Ginger, Tamarind, Curry Leaves with 1/2 Cup of Water to a fine paste like a dip. Add salt and blend well. Take the Mixture Out to a Bowl. Add a Little water if required. Heat Olive Oil in a Seasoning Spoon and add Mustard Seeds and Asafoetida
Wait until Mustard Seeds splutters. Add to the Mixture and the Chutney is Ready.
|
_________________________________________________________________________________________________________ Cabbage Palya 
Cabbage Karimnd | Ingredients: 1 Small Green Cabbage
2 TeaSpoon Chutney Pudi.
1/2 TeaSpoon Vangi bath Pudi
1 TeaSpoon mustard seeds
1 TeasPoon Kadale Parp (Gram Dal)
1 TeaSppon ulithu Parp (Black Gram Dal)
1 Long Green Chilly
2 TableSpoon Olive Oil
Pinch of Asafoetida
Salt to taste Method: Heat Olive Oil in a Saute Pan on Medium flame.
Add Mustard Seeds and wait till it splutters.
Add Kadale Parp, Ulithu Papr, Chopped Green Chily
and Asafoetida. Stir well.
Add Chopped Cabbage and stir well.
Add Salt and keep stirring on Low flame until Cabbage is
Half Cooked.
Add Vangi bath powder, Chutney Powder and stir well.
Keep it on stove for 5 Minutes on Low Flame.
Stir well and switch off the stove. palya is ready to serve |
_________________________________________________________________________________________________________ Cabbage Kolumb 
Cabbage Kolumb | |
_________________________________________________________________________________________________________ Chutney - Erulli Pudina Chutney 
Erulli Pudina Chutney | Ingredients: 1 Small Onion
1/2 Hurikadale (Chana Dhalia)
1 Long Green Chilli (Hasi mensinakai)
Thin Slice of Ginger
1 TableSpoon Copri (Dessicated Coconut)
3 Twigs of Pudina (Mint) Leaves
Salt to Taste
1 Cup Water(Approx, Adjust)
1 TableSpoon Olive Oil Method: Wash Pudina twigs.
Chop Onions and fry with Olive Oil in a Saute Pan on Medium flame.
Add Hurikadale after the onion is roasted. Stir well.
Add Pudina Leaves, broken pieces of Green Chilli.
Swicth off the stove. Grind all the ingredients in a Mixer Grinder including ginger and salt
adding water little by little. Chutney is ready to serve.
|
___________________________________________________________________________________________________ Crowder Peas Shundal 
Crowder Peas Shundal | Ingredients: 1 Packet Fresh Shelled Crowders Peas (farmer's Market)
1 Tablespoon Dry Grated Coconut
4 Thai Chillies
1 Teaspoon Mustard Seeds
2 Twigs Cilantro
1 Twig Curry leaf
1/2 Lemon Juice
Pinch Turmeric
Pinch of Asafoetida
Salt to Taste
2 Tablespoon Olive Oil
1 Cup Water Method: Wash and Pressure Cook Crowder Peas, with a Cup of Water and Salt.
Wait for 15-20 Minutes until the pressure cooker cools.
Chop Thai (Green) Chillies into small pieces.
Add Olive Oil in dry nonstick pan on medium flame
Add Mustard Seeds and wait till it splutters.
Add Turmeric, Asafoetida, Chopped Chillies and Cooked Avarekai.
Add Grated Coconut, Curry Leaves and Chopped Cilantro Leaves.
Stir Well until all the remaining water is absorbed.
Switch off the stove.
Add Lemon Juice and stir well. Shundal is ready to serve. |
___________________________________________________________________________________________________ Dantu Soppu Parpu 
Dantu Soppu Parapu | Ingredients: 1 Bunch Dantu Soppu (Soppu with a Thick Stem)
1 Bunch Shoot onions
1 Cup Toor Dal
1 Teaspoon Red Pepper Chilli Flakes
1 TeaSpoon Mustard Seeds
2 TableSpoon of Olive Oil
1 Pinch of Turmeric Powder
1 Pinch of Asafoetida
1/2 Lemon
Salt to Taste
2 Cups Water Method: Wash thorougly all the soppu in running water.
(Very Important Step)
DeString the stem by breaking little by little.
Chop the Soppu Leaves. Discard the root of shoot onion and use the bulb and stem.
Chop shoot onions into small pieces incluing the stem Pressure cook Toor Dal with 1 1/2 Cup of water.
In a Large dry pan add olive oil and heat on Medium flame.
Add mustard seeds, asafoetida and wait till Mustard seeds splutters.
Add Turmeric Powder, Chopped Shhot Onions, Chopped Dantu Soppu and stir well.
Add Salt and again stir and keep simmering until the dantu soppu cooks well.
Add the cooked toor dal, chilli flakes and 1/2 Cup water and stir well.
Cook well till everything incorporates. Dantu Soppu Parp is ready to serve hot. |
_______________________________________________________________________________________________________________________________________ Dhideer Manga Oorga  | Ingredients:
1 Medium Green manga (Totapuri style would be great)
1 Teaspoon Olive Oil
1/4 Teaspoon Chillipowder
Pinch of Asafoetida Powder
Salt to Taste
Method:
Peel and Cut the Rqw Mango Flesh into small pieces
Put it in a Mixing bowl and add Olive Oil,
Chilli Powder, Salt and Asafoetida and Mix well.
Set aside the bowl for 15 Minutes.
It is Ready to Serve
(Optional - Season with Mustard Seeds)
|
__________________________________________________________________________________________________________________________ Green Kadale Shundal  |  | | Ingredients: 1 Packet Frozen Shelled Green Kadale
1 Tablespoon Dry Grated Coconut
4 Thai Chillies
1 Teaspoon Mustard Seeds
2 Twigs Cilantro
1 Twig Curry leaf
1/2 Lemon Juice
Pinch Turmeric
Pinch of Asafoetida
Salt to Taste
2 Tablespoon Olive Oil
1 Cup Water | Method: Wash and Pressure Cook Green Kadale, with a Cup of Water and Salt.
Wait for 15-20 Minutes until the pressure cooker cools.
Chop Thai (Green) Chillies into small pieces.
Add Olive Oil in dry nonstick pan on medium flame
Add Mustard Seeds and wait till it splutters.
Add Turmeric, Asafoetida, Chopped Chillies and Cooked Green Kadale.
Add Grated Coconut, Curry Leaves and Chopped Cilantro Leaves.
Stir Well until all the remaining water is absorbed.
Switch off the stove.
Add Lemon Juice and stir well. Shundal is ready to serve. Good for Ekadashi also |
Halsandi Kaal Shundal (Husli) 
Halsandi Kaal Shundal | Ingredients: 1 Ibs Fresh Shelled Black Eyed Peas (Halsandi Kaal)
(Frozen can also be used)
1 Tablespoon Dry Grated Coconut
6 Thai Chillies
1 Teaspoon Mustard Seeds
2 Twigs Cilantro
1 Twig Curry leaf
1/2 Lemon Juice
Pinch Turmeric
Pinch of Asafoetida
Salt to Taste
2 Tablespoon Olive Oil
1 Cup Water Method: Wash and Pressure Cook Black Eyed Peas, with a Cup of Water and Salt.
Wait for 15-20 Minutes until the pressure cooker cools.
Chop Thai (Green) Chillies into small pieces.
Add Olive Oil in dry nonstick pan on medium flame
Add Mustard Seeds and wait till it splutters.
Add Turmeric, Asafoetida, Chopped Chillies and Cooked Black Eyed Peas.
Add Grated Coconut, Curry Leaves and Chopped Cilantro Leaves.
Stir Well until all the remaining water is absorbed.
Switch off the stove.
Add Lemon Juice and stir well. Shundal is ready to serve. |
__________________________________________________________________________________________________________________________ Haagalkai/Pavakai Parappu 
Haagalkai Parapu | Ingredients: 2-3 Medium Sized Dark Green Haagalkai.
1/2 Cup of Moong Dal (Paitum Parapp)
1/3 rd Cup Olive Oil
2 Table Spoon MTR Vangibath Powder
1/2 Tea Spoon Mustard Seeds (Kadag)
Salt to Taste Cook Moong Dal in a small container with 1 Cup of Water.
Cut and remove the core from Haagalkai.
Heat Olive Oil in a Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters
Fry the cut Haagalkai in Olive Oil, add Vangibath Powder
and salt.
Mix Well by adding Cooked Moong Dal.
It is nice with Chappati or steaming Rice. Good for Diabetics. |
_____________________________________________________________________________________________________________________________________ Haagalkai/Pavakai Fry Palya  Haagalkai Fry Palya | Ingredients: 2 - 3 Medium Sized Dark Green Haagalkai.
1/3 rd Cup Olive Oil
2 Table Spoon of MTR Chatni Powder
(Chatni Pudi has Salt)
Salt to Taste (If Required) Method: Cut and remove the core from Haagalkai.
Heat Olive Oil in a Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters
Fry the cut Haagalkai in Olive Oil, add Chatni Powder
and salt(if required). Ready to Serve. Good for Diabetes. |
____________________________________________________________________________________________________________ Haagalkai/Pavakai Yengai 
HaagalKai Yengai | Ingredients: 2 Long Tender Dark Green Hagalkai
1 Teaspoon MTR Vangibath Powder
1/2 Cup of Olive Oil
1/2 Cup Dry Coconut Powder/ Wet Grated Coconut
2 Medium Tomatoes
1 Teaspoon Mustard Seeds
Pinch Tumeric Powder
Pinch Asafoetida
Pinch Cinnamon Powder
Salt to Taste Method: Wash and Cut Hagalkai, discard seeds.
Heat Olive Oil in a Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters
Add Asafoetida.
Fry the cut Hagalkai in Olive Oil, add Vangibath Powder
Turmeric, Cinnamon Powder and salt.
Grind Tomatoes and Cocunut with a very little water
and add it to fried hagalkai Mixture.
Cook further on a Medium flame most of the water evaporates
and the Yengai Incoporates. This Yengai is good for Daibetics and ready to serve.
|
____________________________________________________________________________________________________________ Kadagpuli  | Ingredients: 1 Teaspoon Mustard seeds
1 Table Spoon Hurkadale (Chana Dhalia)
1 Table Spoon Dessicated Copra (Grated)
6 Dry Red Chillies
2 Small Seeme Badnekai (Chayote Squash)
Pinch of Turmeric
Pinch of Asafoetida
1/2 Teaspoon Mustard Seeds for Seasoning
Small ball (Lemon) size Tamarind
Water
Salt to Taste
1 Table Spoon Olive Oil
2 Twigs Curry Leaves. Method: Wash and Soak Tamarind in a Cup of Water.
Dry Grind Mustard Seeds, Hurkadale, Copra, Red Chillies
Using a Coffee Grinder that is Specially Meant for Grinding Masalas
and set aside. (This is NEVER used for Grinding Coffee Beans)
Wash abd Cut Seeme Badnekai (No Need to Peel). Discard the Seed in the Center.
Cook with Salt with a Cup of Water in a Pot on Medium Flame Stove.
After it is cooked add Turmeric.
Squeeze the Juice out of Tamarind and pour it into the Ground Dry Mixture.
Mix it thoroughly and make sure that there are no Lumps.
Pour it into the Pot alongwith Cooked Seeme Badnekai.
Add more water and stir well.
Boil it for some time until the vegetables mixes well with everything.
Add Curry Leaves.
Season with the Seasoning spoon with Olive Oil, Muatard, Asafoetida.
Kadagpuli is ready. It goes well with fresh white rice/Chappati. |
___________________________________________________________________________________________________________________________________ Kolkai Karimbd  | Ingredients:
1 Lb Fresh Cut Green Beans (French Beans / Kolkai)
1 Table Spoon Olive Oil
1 Table Spoon Gram Dal (Kadale Parapp)
1 Tea Spoon Black Gram Dal (Ulithu Parapp)
1/2 Tea Spoon Mustard Seeds
4 dry Red Chillies
Pinch Asafoetida
Salt to taste Method:
Wash and cut green beans into small pieces. (Discard the Ends)
Add Olive Oil in dry nonstick pan on medium flame
Add Mustard Seeds and wait till it splutters.
Add Kadle parpp, ulithuparpp, broken Red Chillies
and wait until it becomes brown.
Add cut green beans, salt and little water.
Stir well, allow it to coook on low flame for about
10-15 minutes by closing a Lid.
After 10 to 15 minutes remove the Lid, stir the vegetables.
Kolkai karimbd is ready. |
___________________________________________________________________________________________________________________________________ Kolkai Kolumb 
Kolkai Kolumb | Ingredients: 1/2 Cup Toor Dal (split pegion peas)
1 Table Spoon Dhanya Powder(Corainder Seed Powder)
1 Table Spoon salt
1 Teaspoon Mustard seeds
1 Table Spoon Rice Flour
1/2 Cup Grated Coconut or 3 Shelled Pieces of Coconut
1 Table Spoon Olive Oil
Pinch Compounded Asofoetida powdered
water good amount
1/2 Lbs of String Beans (Fresh French Beans/ Kolkai)
1 Chayote Squash (Seeme badnekai)
4 Medium Dry Red Chillies
A Pinch of Turmeric Powder.
Method: Cook dal with 1 and half cups of water in a pressure cooker
until it is very soft and set aside.
Cut String Beans, Chayote Squash into Small pieces and cook
them in a Pot with a Cup of Water, add Salt and let it cook further.
Grind Chillies, Dhanya Powder, Rice Flour, Coconut and
Mustard Seeds in a Blender alnog with a Little Water, to a smooth paste.
Add the Ground Paste to the Pot. Stir Well.
Add the Cooked Toor Dal and some water if required to the Pot.
Keep Stirring until the whole Mixture comes to a Boil.
In a seasoning pan heat oil (preferably low heat) add mustard seeds,
asofoetida. After the mustard seeds splutters add the mix to the Kolamb.
Stir Well.
It is ready to serve with hot rice and a teaspoon of ghee, or Chappati. |
___________________________________________________________________________________________________________________________________ Mixed vegetable Karimnd 
Tondekai, Aloogadde, Carrot, Bendekai Karimnd | Ingredients: 1/2 Lbs of Tender Small Thondekai
2 Small Yellow potatoes
2 Carrots
1/2 Lbs Bendekai
1/2 Cup Olive Oil
1 Table Spoon of Chatni Powder
1 Teaspoon Vangibath Powder
(Chatni Pudi has Salt)
Salt to Taste (If Required)
1 Table Spoon Coconut Powder (Dessicated)
1 Tea Spoon Mustard seeds
Pinch Cinnamon Powder
Pinch Turmeric Powder
Pinch Asafoetida
1/2 lemon Method: Wash and Cut all the vegetables and set aside.
Heat Olive Oil on Medium Flame in a Saute Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters and reduce the flame to Low.
Add Turmeric, Cinnamon Powder, Asafoetida and stir
Add potatoes, carrot, Tondekai, bendekai, Salt and Stir Fry all the vegetable
on Medium Flame for 10-15 Minutes until wells cooked.
Add Chutney Powder, Vangibath powder.
Stir well and keep it low flame for 2-3 minutes
Add Coconut Powder and stir well.
Add Lemon Jiuce and the mixed vegetable curry is ready to serve. |
___________________________________________________________________________________________________________________________________ Mulangi Thair-Pachadi (White raddish) 
Mulangi Thair-Pachadi | Ingredients: 1 Regular Small White Raddish
1 Cup Plain Yogurt
2 Thai Green Chillies
2 Twings Cilantro
1 Tea Spoon Grated Ginger Root
1 Table Spoon Olive Oil
1 Teas Spoon Mustand Seeds
Pinch Of Asafoetida
Salt to Taste Method: Wash, Peel and Grate White Raddish
Season Mustard Seeds, Red Chillies, Asafoetida
in a Kadai (Saute Pan) on Medium Flame.
Add Grated Mulangi, Grated Ginger, Finely Chopped Chillies, Salt and Stir.
Switch off the Stove
Allow it all to Cool.
Add Cool Yogurt and garnish it with Cilantro.
Transfer the Thair Patchdi to a Serving bowl |
___________________________________________________________________________________________________________________________________ Palak Kolkai Kolumb  | Ingredients: 1/2 Cup Toor Dal (split pegion peas)
1 Table Spoon Dhanya Powder(Corainder Seed Powder)
1 Table Spoon salt
1 Teaspoon Mustard seeds
1 Table Spoon Rice Flour
1/2 Cup Grated Coconut or 3 Shelled Pieces of Coconut
1 Table Spoon Olive Oil
Pinch Compounded Asofoetida powdered
water good amount
1/2 Lbs of String Beans (Fresh French Beans/ Kolkai)
1/2 Small Packet PreWashed Spinach 4 Medium Dry Red Chillies
A Pinch of Turmeric Powder.
Method: Cook dal with 1 and half cups of water in a pressure cooker
until it is very soft and set aside.
Cut String Beans into Small pieces and cook
them in a Pot with a Cup of Water, add Salt and let it cook further.
Grind Chillies, Dhanya Powder, Rice Flour, Coconut and
Mustard Seeds in a Blender alnog with a Little Water, to a smooth paste.
Add the Ground Paste to the Pot. Stir Well.
Add the Cooked Toor Dal and some water if required to the Pot.
Keep Stirring until the whole Mixture comes to a Boil, stir well. Add Chopped Spinach and Boil for One More Minute.
In a seasoning pan heat oil (preferably low heat) add mustard seeds,
asofoetida. After the mustard seeds splutters add the mix to the Kolamb.
Stir Well.
|
___________________________________________________________________________________________________________________________________ Kithale Sippe Gojju (Orange Peel Gojju)  Kithale Sippe Dried | 
Kithale Sippe Gojju |
Ingredients Dried Peels of 5 Clementines Orange.
2 Shrunken Pitted Prunes (Any left over or Dried)
1 Cup Dried Candied strawberry (Sweetened Dried Straw Berry)
2 Cup Juice of Tamarind
1 Table Spoon MTR Vangibath Powder
1/2 Cup of Olive Oil
1 Teaspoon of Mustard Seeds
Salt to Taste | Method: For Dried Orange Peels:
Store Orange Peels in a basket and keep it open for Drying
for some days. You may also dry it under Sun.
For Tamarind and Prune Juice:
Soak Orange Size Ball of Dry Tamarind available in
Indian Grocery Shops and Dry Prunes in Water for an hour.
Squeeze the Tamarind, Prunes and extract the Juice discarding any seeds and fibre.
For Gojju: Break the Dried Orange Peel into Small Pieces and keep aside.
Heat on Medium Flame the Olive Oil in a Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters,
Add the cut Orange Peel in Olive Oil and Stir well.
Add Tamarind & Prunes Juice, Candied Strawberry, Vangibath Powder and salt.
Turn the Stove on Low Flame and Boil the whole Ingredients for 30 Minutes
or until everything get well incorporated.
When Done let it cool by itself. KithaleSippe Gojju is ready serve when cool and cane be refrigerated for
Longer Shelf Life. |
_________________________________________________________________________________________________________________________________ ____________________________________________________________________________________________________________________________ Malag Appla (Lijjat Papad -Pepper)  | Ingredients: 1 Packet Lijjat Papd (Appala) available from any Indian grocery store.
1/4 Cup Olive Oil Tools: Tongs for Holding the Appla for Toasting on Direct Flame Method: Carefully hold one Appla between the Tongs.
Toast the Appla on Direct Falme on AStove with medium Flame.
Keep Changing Sides carefully without Holding for more than 30 Seconds
Apply Pinch of Olive Oil and Repeat the steps described above. Store all the Appla in Layers.
It goes well with Pudhina (Mint) Chutney
|
_____________________________________________________________________________________________________________________________ Manga Thokku (Green Mango Grated Chutney/Pickle)  Manga - Green Mango | 
Manga Thokku | Ingredients: 2 Big Green Mangoes
1/4 Cup Olive Oil
1 Teaspoon Chilli Powder
1 Teaspoon Methi (Menthyu) Powder
1 Teaspoon Salt
Pinch of Turmeric
Pinch of Asfoetida
1/2 Teaspoon Mustard Seeds | Method: Peel and Grate the Green Mangoes. Get rid of the Seed. Set aside.
In a dry Saute Pan add Olive Oil and heat on medium flame.
Add Mustard seeds, after it splutters reduce the flame to Low.
Add Asfoetida, Turmeric, Methi Powder, Chilli Powder and stir.
Immediately add Grated Mango. Do not allow the dry ingredients
to burn in the Pan.
Increase the flame to Medium and add Salt.
Keep Stirring for 5 - 10 minutes. Remove and let it cool to room temperature.
Store in Refrigerator.
Serving Size 1 - 2 Teaspoon.
|
_____________________________________________________________________________________________________________________________ Menthyu Kali 
Menthyu Kali Ingredients | 
Menthyu Kali |
Ingredients: 1 Cup Rice Flour
1/2 Cup Menthu Flour (Fenugreek Flour)
1 Teaspoon Dry KasuriMethi (Available in Indian Grocery Store)
1 Cup Water
4 Teaspoon Olive oil Salt to taste. | Method: Add oil to a small non-stick pot
Heat it on Medium flame.
Add Menthyu flour and Rice flour and stir well for 5 minutes
Add Water and salt and Kasuri Methi.
Stir well until well done and the Ingredients come together. |
Chutney:-Onion and Idli  | Ingredients: Chutney onions 1 medium sized
Curry leaves 10-15 fresh
Long green chili peppers 4
Cashews dried 15-20(handful)
1 tbsp of olive oil or any other
Lemon half
Salt to taste
Method: Peel and cut onions, warm oil in a non-stick skillet and fry onions cashews chilies and curry leaves.
Grind when still warm add salt to taste and squeeze half a lemon.
Stir and It is ready to serve. Serving is for 4 to 6 people. This goes well with idli, dosai or dhokla.
Note: Do not burn the ingredients while frying taste will differ. Good for Diet- Good cholestrol, Good for diabetes (Low Carbs) Idli Ingredients: 3 Cups Boiled Rice Idli Rava 1 Cup Urad Dal 1/2 Teaspoon Baking Powder 1 Tablespoon Olive Oil for Smearing Water Salt to Taste Method: Soak Urad Dal for 1 Hour with Water. Grind Soaked Urad Dal into a smooth paste and put it in a Pot. Add 3 Cups of Boiled Rice Rava. Add Salt and water and stir well for batter Consistency. Set this batter aside in a Warm Place for 24 - 30 Hours. Mix baking powder thoroughly before Cooking in Idli Cooker. |
Chutney:-Soy-Mango Ingredients: 1 cup Soy whole roasted seeds (salted or unsalted)
1/2 (half) green (Raw)mango
4 dried red chilli peppers
15 - 20 curry leaves
Fresh ginger - small piece
Salt to taste
Mustard seeds half teaspoon
Olive oil 1 teaspoon
Aseosofoetida pinch | Method: Peel and Cut 1/2 green mango. Grind all the ingredients together with a cup of water.
Put it in a container.
Seasoning: Put the oil in a small pan. keep it in slow flame and add mustard seeds and asofoetida.
Wait until the mustard splutters and add it on the ground chutney.
Stir well. Good for Diet- Good cholestrol, Good for diabetes (Low Carbs) |
------------------------------------------------------------------------------------------------------------- Chappati  | Ingredients: 3 1/2 Cups of Whole Wheat Flour-Sujatha Atta 1 Cup of Water 1/3rd Cup of Olive Oil Salt to Taste Household Disposable Gloves (Powder Free) for your Nimble Hands METHOD: In a Clean Dry Bowl Pour the Wheat Flour and add Salt. Add Water Slowly little by Little and Mix the Dough to Knead well. Add 2 Teaspoon of Olive Oil for getting the Dough together for Softness. Make Small Balls out of the Dough and Roll it using a Rolling Pin and Cutting Board. Fold the same Twice while smearing little Olive Oil. Use some dry flour during rolling process so that Chappati does not stick to the rolling pin. On a pre-heated non stick Griddle (Tava) Cook Chappatis and add Little Oil as neccesary on Both the Sides. These can be stored for couple of Days. |
_____________________________________________________________________________________________________________________ Chatamnd - Tomato:  | Ingredients: 6 Small vine ripe tomatoes (Campari) Juice of Tamarind (1/2 Cup of Natural Tamarind)
Half cup toor dhal (split pegion peas)
Chatamnd Pudi (See Immediate Section Above) / MTR sambar mix 2 table spoons
Salt about a table spoon
Mustard seeds 1 teaspoon
Olive Oil about 1 table spoon
Asofoetida (Hing) Powdered - A Pinch
Curry leaves 1 twig
Water requisite Amount Method: Cook dhal with 1 and half cups of water in a pressure cooker until it is very soft
Grind tomatoes with a cup of water and put it in a stock pot (steel) Soak and Squeeze the Juice of Tamarind.
Heat and add sambar powder, salt and bring it to boil
After the pressure cooker cools, add dhal to Stock Pot and stir well
Add four to five cups of water and boil switch off the stove
In a Seasoning Spoon heat Olive Oil (low heat) add mustard seeds, and asofoetida
After the mustard splutters, add the mix above to the chatamnd Add curry leaves
It is ready to serve. Very Good with usual hot rice and a teaspoon of ghee. |
_________________________________________________________________________________________________________________________________ Gojju Avalakki(Beaten Rice/Poha) 
GojjuAvalakki | Ingredients:
1 Cup of Avalakki
1/2 Cup of Olive Oil
1 Table Spoon of Kadale Kai (Peanuts/Ground Nuts)
1 Table Spoon of MTR Puliyogare Powder
1 Table Spoon Kadale Parapu(Split Gram Dal)
1 Table Spoon Ulthu Parapu(Split Black Gram Dal)
1 Tea Spoon Mustard Seeds
Salt to Taste.
Method:
Wash and Soak Avalakki with Little Water and set aside.
Heat Olive Oil in a Dry Kadai (Deep Pan) with Medium flame.
Add Mustard Seeds, Kadale Kai, Kadale Parapu, Ulthu Parapu and heat
till the Dal's become brown.
Add Soaked Avalakki, Puliyogare Powder and Stir well.
Add Little Water, close the Pan and allow it to Steam well.
It is ready to be served. |
_____________________________________________________________________________________________________________________________________ Maddur Vade - Hebbar Style  | Ingredients: 1/2 Cup Fine Rawa
1 Cup Rice Flour
1/2 Cup Maida
1 Cup Plain Yoghurt
Small Piece Ginger Root
1 Large Chilli pepper (serrano)
1 Twig Curry Leaves (Karvapule)
1 Twig Cilantro (Kotambari Soppu)
1/2 Onion Chopped
Pinch Asfoeteda
Salt to Taste
2 Cups Olive Oil for Frying Method: Mix well the rava, rice flour, Maida, Chopped chilies
Curry leaves, cilantro, asafoetida and onion in a mixing bowl.
Add Plain Yogurt and salt and mix well into a smooth dough.
Mix all the ingredients with hand to make a soft dough.
Knead the dough well. If the dough is loose add rice flour. Prepare suitable size balls and flatten the dough(by hand),
using little oil on a plastic sheet.
Deep fry 2-4 at a time slowly until it is Golden brown.
Drain them and place on a paper towel to
remove excess oil.
It is ready to serve hot or cool with any Chutney |
___________________________________________________________________________________________________________________ Masala Vade - Hebbar Style  | Ingredients: 1 Cup Kadale Parp (Split Chana Dal)
Small Piece Ginger Root
8 Thai Chillies
1 Twig Cilantro (Kotambari Soppu)
1 Twig Mint Leaves(Pudhina)
1 Small Onion Chopped
Pinch Asfoeteda
Salt to Taste
2 Cups Olive Oil for Frying Method: Soak Kadale Parp for 1 Hour with Enough Water.
Wet Grind Coarse with Little water and Salt, Cilantro,
Mint Leaves, Onion, Chillies, Chpped Ginger and Asfoeteda.
Remove it to Mixing Bowl. Prepare suitable size balls and flatten the Coarse Mixture(by hand).
Deep fry 2-4 on Medium Flame at a time slowly until it is Golden brown.
Drain them and place on a paper towel to remove excess oil.
It is ready to serve hot or cool with any Chutney |
____________________________________________________________________________________________________________ Mooskin Jola - (Corn on the Cob) with Hirekai Bajji (Peerthanga) (Fritters)  | Ingredients: Fresh Corn from Farmer's Market
Coriander Chutney (Nirav/Swad) Peerthanga (Hirekai) Ridge Gourd (Check for Bitterness while Buying - Break it :=) )
Maggi Hot and Sweet Tomato Chilli Sauce
1 Cup of Gram Dal Flour (Kadle Hittu/Besan Flour)
Pinch Baking Powder
Pinch Asafoetida
1/2 Teaspoon Red Chilli Powder
Salt to Taste
2 Cups of Olive Oil for Frying Method: For Corn on the Cob Peel off the Husk and hair on the Cob
Steam using Rice Cooker or Roast on Stove Top.
Place this on a paper towel to remove excess water.
Spread the Coriander Chutney on all sides of Corn Cob For Hirekai Bajji (Fritters) Wash and peel hirekai (Ridge Gourd)
Slice it vertically in thin slices. Set aside.
Mix Gram Dal (Kadale Hittu), Red Chilli Powder, Baking Powder
Asafoetida and Salt.
Add Water and Stir into a thick batter.
Heat the Olive oil on a dry Frying Kadai (Deep fry Pan) in Medium Heat
Dip each slice of Hirekai in the batter and slowly let go
in the Frying Pan one by one. Avoid overcrowding.
Take the Bajji out when Golden Brown and place it on a Paper Towel
to get rid of excess oil.
Repeat as neccesary.
This is good to serve with maggi Tomato Sauce. |
_________________________________________________________________________________________________________________________________ MorKolumb - Pushnakai (BoodKumbalkai/White Pumpkin) 
MoorKolumbu Pushnakai | Ingredients: 1 Teaspoon Mustard seeds
1 Table Spoon Hurkadale (Chana Dhalia)
1 Teaspoon Cumin Seeds (Jeera)
1 Table Spoon Dessicated Copra (Grated)
4 Dry Red Chillies
2 Small Seeme Badnekai (Chayote Squash)
1 Cup Yogurt
1 1/2 Cup Water
1 Table Spoon Olive Oil
2 Twigs Curry Leaves.
Pinch of Turmeric
Pinch of Asafoetida
Salt to Taste
Method:
Dry Grind Cumin Seeds, Hurkadale, Copra, Red Chillies
Using a Coffee Grinder that is Specially Meant for Grinding Masalas
and set aside. (This is NEVER used for Grinding Coffee Beans)
Wash, peel and Discard Seed Core from Pushnakai. Cut into small pieces.
Cook with Salt with a Cup of Water in a Pot on Medium Flame Stove.
After it is cooked add Turmeric.
Add the Ground Mixture to a Cup of Water.
Mix it thoroughly and make sure that there are no Lumps.
Pour it into the Pot alongwith Cooked Pushnakai
Add more water and stir well.
Boil it for some time until the vegetables incorporate with everything.
Add Curry Leaves. Add Yogurt and stir well.
Season with the Seasoning spoon with Olive Oil, Muatard, Asafoetida.
Morkolumb is ready.
It goes well with fresh white rice/Chappati. |
___________________________________________________________________________________________________________________________________ Nalagari - Pushnakai (BoodKumbalkai/White Pumpkin) 
White Pumpkin Cut in 4th - Farmer's Market | 
Yummy Nalagari - Pushnakai |
| Ingredients: 6 Small vine ripe Campari Tomatoes.
1/2 Cup Toor dal (split pegion peas)
1/2 Cup Moong Whole (Piar Kaal) Dry
4 TeaSpoon Bisibele bath Powder (Nalagari Pudi) - [Recipe avialable with Bisibelebath above]
1 TableSpoon Vangibath Powder [Recipe Available]
1 TableSpoon Olive Oil
1 TeaSpoon Mustard seeds
Small Lemon Size Soaked Tamarind
Pinch Asofoetida
1 twig curry leaves
water good amount
salt to taste. | Method: Cook Toor dal and Moong with 1 Cup water
in a pressure cooker until it is very soft.
Grind tomatoes with a cup of water
and put it in a stock pot.(steel)
Add Juice of Squeezed Tamarind
Heat the Pot on a Medium Flame.
Add Nalagari pudi, Vangibath Powder, salt and bring it to boil.
After the pressure cooker cools add dal and Piar Mixture and stir well.
Add 2 to 3 cups of water and boil.
switch off the stove.
In a seasoning pan heat oil (preferably low heat)
add mustard seeds, asofoetida .
after the mustard splutters add the mix to the Nalagari.
Add curry leaves. It is ready to serve with hot rice and a teaspoon of ghee or with Idli. |
_____________________________________________________________________________________________________________ Nalli Kai Oorga  | Ingredients: 16 Goose Berries(Swad Frozen) or Fresh from Whole foods market
1 Table Spoon Methi(Menthya) Powder
1 Tea Spoon Red Chilli Powder
1 Table Spoon Tam Date Sauce (Swad)
1/2 Tea Spoon Iodized salt (to Taste)
Pinch of Asafoetida
1/2 Tea Spoon of Mustard Seeds
1 Table Spoon Olive Oil
Method:
Defrost, Dessed and Chop the Goose Berries (Bettada Nalli Kai)
In a Saute Pan (Seasoning) heat Olive Oil and add Mustard seeds
and Asafoetida till Mustard Seeds Splutter. Keep the Pan on Low Flame.
Add Methi Powder, Chilli Powder and Chopped Gooseberries very quickly.
Add salt and Tam Date Sauce and stir well.
Keep all these for 5 Minutes on Low Flame. After the Oorga Cools it is ready to use and refrigerate in a Glass Jar.
Of course the age of Oorga adds to Taste. |
_____________________________________________________________________________________________________________________ Palak Parappu (Palak Dal)  | Tools Required:
Microwaveable Cooker or Electric Cooker
Ingredients:
1 Cup Dal (Pigeon Split Peas)
1 Packet Baby Spinach (Grocery Store Prewashed)
4 Dry Red Chillies
1 Teaspoon Mustard Seeds
2 Cloves of Garlic (Optional)
Pinch of Asafoetida
Pinch of Turmeric Powder
1/2 Lemon
2 to 3 Cup Water
Salt to Taste
Method:
Wash and Soak Dal for 1 Hour in Water.
Chop Spinach and set aside.
Add Water and Cook the Dal in Microwave Cooker
for 15 Minutes.
Take it out and add 1/2 Cup of Water
and Cook for 5 Minutes.
In a seasoning pan heat oil (preferably low heat)
add mustard seeds, asofoetida, Red Chillies, Chopped Garlic,
Turmeric Powder and Chopped Spinach.
After the mustard seeds splutters add Cooked Dal to the mix.
Add a Cup of Water and Salt, Cook on Medium heat.
Squeeze Lemon (Avoiding Seeds) and Stir Well.
This is ready to serve. |
__________________________________________________________________________________________________________________________ Parapu Unde  | Ingredients: 1/2 Cup Tur Dal
1/2 Cup Chana Dal
1 or 2 Cerrano Pepper(Chilli Peppeer)
2 Twigs Fresh Cilantro
Pinch Asafoetida
Slice Ginger Root
1 Tea Spoon Baking Powder
1/2 Cup Grated Coconut/Dessicated Copra
Salt to Taste
Water to Soak Dals
1 Tea Spoon Olive Oil
1 Table Spoon Ghee/Butter Tools Required: 1. Idli Steamer Method: Soak Dals for an hour in a mixing bowl
Drain Excess water and Grind the Dal, Chillies,
Coconut, Ginger, Asafoetida, Chopped Cilantro, Salt
in a Mini Prep (CusineArt)
Take the Mixture out and put it in a Bowl.
Add Baking Powder and mix well.
Boil water in Idli Steamer.
Grease the Idli Stand and make small balls of the Dal Mix
and Steam it like Idli for 10-15 Minutes on Medium Flame
Parapu Unde is Ready to Serve with butter and Tomatao Chatmnd on the Side. |
_____________________________________________________________________________________________________________________________________ Peerthanga Parap 
Ridge Gourd / Peerthanga / Hirekai |  Peerthanga Parap | Ingredients: 1 Cup Dal (Pigeon Split Peas)
1 Small Peerthanga (Ridge Gourd)
4 Dry Red Chillies
1 Teaspoon Mustard Seeds
Pinch of Asafoetida
Pinch of Turmeric Powder
1/2 Lemon
2 to 3 Cup Water
Salt to Taste | Method: Wash and Cook Dal in Pressure Cooker with Water
Peel and Chop Ridge Gourd (Peerthanga) and set aside. In a seasoning pan heat oil (preferably low heat)
add mustard seeds, asofoetida, Red Chillies, Turmeric Powder
and Ridge Gourd and stir fry for 2 minutes.
Add Cooked Dal, a Cup of Water and Salt, Cook on Medium heat.
Squeeze Lemon (Avoiding Seeds) and Stir Well.
Peerthanga Parap is ready to serve. |
_____________________________________________________________________________________________________________________________________ Poori-Omam Seeds(Aijwain) 
Omam Puri | Ingredients: 3 1/2 Cups of Whole Wheat Flour-Sujatha Atta 1 Cup of Water 1 to 1 1/2 Cups of Olive Oil 1 Tea Spoon Aijwain (Omam Seeds) Salt to Taste Household Disposable Gloves (Powder Free) for your Nimble Hands
Method: In a Clean Dry Bowl Pour the Wheat Flour, Aijwain Seeds and add Salt. Add Water Slowly little by Little and Mix the Dough to Knead well. Make Small Balls out of the Dough and Roll it using a Rolling Pin and Cutting Board. Use some dry flour during rolling process so that Poori does not stick to the rolling pin. In a dry Kadai/Frying Pan add the Oil and make sure it is half full. Pre-heat the Oil on a Medium heat before you fry the Pooris. Keep on adding one by one and turn on the other side till it becomes golden Brown. Take the Pooris out of Frying Pan and Store on a Paper Towel to get rid of Excess Oil. |
________________________________________________________________________________________________________________________________________ Raagi Kali /Mudde
 Raagi Kali |
Ingreidients:
1 Cup Ragi Flour
1 1/2 Cup Water
1 Tablespoon Olive Oil
Salt to Taste.
Tools Used:
Small Non-Stick pot with Handle and a wooden Ladle.
Method:
Boil 1 1/2 Cups Water on a Medium Flame in the Pot.
Add Olive Oil and Salt to the water.
When the Water is still boiling, add 1 Cup Ragi Flour and stir briskly by holding the Handle of the Pot.
Reduce the Flame, sprinkle little water on the Top and Cover the Pot and Steam it for 5 Minutes. Prrepare
Small Balls when it is warm.
It is Good to eat it with Soppu Saaru. Spinach Saaru is shown in the picture.
This is Rich in Iron and Good Diet
Generally Ragi Mudde is eaten by making very small balls by hand, dunking it in Saaru and Swallowed by
Using the Tongue !! The Teeth do not play a big role in eating this !!
|
Raagi Rotti  Ragi Rotti | Ingredients: 200 Gms Ragi Flour (Kanaiya Brand Available in Indian grocery Stores)
1 Small Chopped Onion
1 Long Chopped Green Chilli
Few Twigs Chopped Cilantro (Kothambri Soppu)
Salt to Taste
Water to Mix the dough
Olive Oil for Roasting Method: Mix all the ingredients in a mixing bowl adding little water.
Make well formed dough into balls (Approx 3 or 4)
Use a non-stick saute pan and smear little olive oil on to the pan.
Use one ball made earlier and pat it flat, using little water
spread it evenly on the pan. (In the shape of a pancake)
Make a hole in the center.
Switch on the stove on medium flame and add olive oil
around the insides of the pan.
Cover the pan with a lid that has a knob. (Easy to remove quickly)
After 2 minutes turn over the Ragi Rotti.
Add a little oil and roast it for 2 minutes. Remove it when you have the desired roasted rotti.
Switch off the stove, cool the pan.
Repeat the process as required. It goes well with Kithale Sippe Gojju. |
__________________________________________________________________________________________________________________________________________ Rava Idli Quick Mix Style  | Ingredients:
1 Packet Gits Rava IDLI Mix 7 OZ / 200 Gms (8 Big Idlis)
1 Teaspoon of Olive Oil
300 ml of Water
Method:
Pour the Mixture in Mixing Bowl
Add Water and mix well into a batter
Lightly grease the Idli Mould with a little Olive Oil.
Boil 1 liter of water in a stock pot
Keep the Idli Mould in the Pot
and allow it to steam for 15 Minutes.
Scoop the Rava Idlis to serve
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______________________________________________________________________________________________________________________ Rice- Plain (Saadu)  | Tools Used:
Microwave Rice Cooker or Electric Rice Cooker
Ingredients:
1 Cup Himalayan Basmati Rice
1 1/2 Cup Water
Method:
Wash Rice and Put it in Microwaveable Rice Cooker
Add Water
Close the Lid and Microwave for 15 Minutes
It is ready to be served and Good with Tomato Chatamnd,
kolkai Columb. |
_____________________________________________________________________________________________________________________________ Sagu 
Sagu | Ingredients: 20 Strings of Kolkai (String/french Beans)
1 Carrot
4 Small Potatoes (2 Medium)
1 Medium Onion
1 inch Ginger Root
4 Green Chillies (Thai Chillies)
1/2 Stick Cinnamon
1 Table Spoon Gasagase (Poppy seeds)
1 Table Spoon Huri Kadle (Chana Dhalia)
1 Tea Spoon Cashews
1 Table Spoon Grated Dry Coconut (Dessicated Copra)
1 Tea spoon Mustard seeds
1 Tea spoon Jeera/Cumin Seeds
1 Tea spoon Coriander seeds/Dhania
1/2 Cup Olive Oil
Pinch Turmeric
Pinch Asafoetida Method: DeString Beans and cut into small pieces.
Peel Carrots and cut into small pieces.
Chop Potato into small pieces.
Cook all the cut vegetables with Salt in a Pot
with 1 cup of Water on Medium Flame.
Chop Onions and Grind Ginger Root, Green Chillies,
Cinnamon, Gasagase, Huri Kadle, Cashews,
Dry Coconut,Jeera, Coriander seeds
with 1 Cup of Water into a smooth paste. (Wet Grind) On a Non-stick Saute Pan/ Kadai/Bandle heat Olive oil
with a medium flame. Add Mustard seeds.
After Mustard seeds Splutters add turmeric and asafoetida.
Add Chopped Onions and fry till it becomes golden brown.
Add the Wet ground paste(mixture) and immediately add
cooked vegetable with water and add 1 Cup more water.
Stir well and cook for 5 minutes till everything Incorporates. Sagu is ready to serve. It goes well Puri/Chapptai/Rice.
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_________________________________________________________________________________________________________________________________ Sagu Potato -MTR Style 
Potato Sagu MTR Style | Ingredients: 4 Medium Size Potatoes
1 Medium Onion Chopped
1 Medium Tomato Chopped
1 Cup Shelled Peas (Baby Peas Frozen)
1 TeaSpoon Mustard seeds
1/2 Packet MTR Potato Sagu Mix (50 Gms)
2 Small green chillies Chopped
1 slice ginger Chopped
1 Twig Curry Leaves.
Pinch of Turmeric.
2 TableSpoon Olive Oil
Method:
Bake Potato in Microwave for 3 Minutes.
Turn the Potato and repeat for 3 minutes more.
Remove and peel the potatoes and mash. Set it aside.
In a dry Kadai / Pan add olive oil, mustard seeds
and heat it on Medium flame.
Wait till mustard seeds splutters.
Add Chopped Onions and fry it until it tuns golden brown.
Add chopped chillies, peas, tomato, curry leaves, turmeric
and potatoes.
Stir well and add Potato sagu Mix and stir again.
Reduce the flame, cover the pan and cook for 3 minutes.
Switch off the stove. Potato Sagu is ready. Goes well idli/poori/chappati. |
_________________________________________________________________________________________________________________________________ Seeme Badnekai Microwaved 
Seeme Badnekai | This is Usually available in Farmer's Market and any grocery store. This is commonly known as Chaote Squash in US. It is a Low caolrie and Low Carb Vegetable suitable for Diet Food. |
Seeme Badnekai Microwaved | Ingredients:
1 Tender Seemebadnekai
1 TableSpoon Peanut Pudi (Separate Recipe under Pudi)
Pinch of MTR Vangibath Pudi
Salt per Taste
1 TeaSpoon Olive Oil
Method:
Wash and Chop Seemebadnekai and remove/discard the seed.
Put it in a Microwavable bowl.
Add Salt, Oil, Vangibath pudi and stir well.
Microwave for 6 Minutes.
Remove and add peanut powder and Microwave for 1 more minute.
This is ready for serving and low carb item. |
_________________________________________________________________________________________________________________________________ Seeme Badnekai Voggarne 
Seeme Badnekai Voggarne | Ingredients: 2 Seeme Badnekai (Usually they are juicy and tender)
1 Long Green Chilly Chopped
1 TeaSpoon Mustard seeds
1 TableSpoon Kadale Bele (Gram Dal/Chana Dal)
1 TableSpoon Uddine Bele (Black Gram dal/Urad Dal)
Salt to Taste
1 TeaSpoon Dessicated Coconut (Copra)
2 TableSpoon Olive Oil. Method: Wash and Chop Seeme Badnekai and discard the seeds.
Finely Chop the green chilly.
In a dry saute pan heat olive oil on Medium flame.
Add mustard seeds and wait till it splutters.
Add Kadale bele, Uddine bele and chopped green chilly
and allow them to go brown.
Add Chopped Seeme Badnekai and salt and stir well.
Cover the pan and turn the flame to Low.
Cook for 5 minutes and stir well.
Add dessicated coconut and Cook more for 2 Minutes.
The seeme Badnekai Voggarne is ready to serve. goes well with Chappati, Chatmnd Sadu. |
_________________________________________________________________________________________________________________________________ Seebekai-Khara (Spicy Sweet Gauva) 
Seebekai(Gauava) Masala | Ingredients: One Large fresh Green Gauva (Farmer's Market/Indian Grocery Stores)
1/4 Teaspoon Red Chilli Powder
Salt to Taste
Method:
Wash and Cut the Gauva into wedges
Place the Gauva slices on the plate and Sprinkle Salt on them.
Then Sprinkle Chili powder on the Slices. It is Ready to Serve. |
_________________________________________________________________________________________________________________________________ Set Dosai 
Set Dosai |
Ingredients:
1 Cup Urad Dal (White)
1 TableSpoon Fenugreek Seeds
2 Cups Medium Rava
1 1/2 Cups Water for Soaking
Salt to taste
Method:
Wash ans Soak Urad Dal and Fenugreek Seeds.
Soak both overnight. (At Least 8 Hours)
Grind the Soaked Urad dal and Fenugreek seend with Rava and also
add 1/2 Cup Water. Add more if required. Grind it to smooth dosai batter.
Add Salt per Taste and stir well.
On a Non-Stick Pan kept on a Medium Flame add the Batter using a Ladle. (Karandi)
and Spread it evenly to form a round Crepe
Add a Teaspoon of Olive Oil around the Crepe
Cook Until Light Brown and Turn on the Other Side using Non-stick Spatula.
Stack it on a plate as shown and set dosia is ready.
(Just like they used to do at Ittakegud, Mysore - years ago !!)
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_________________________________________________________________________________________________________________________________ Sorekai Palya - Peanut Pudi (Louki) 
Sorekai/Louki | 
Sorekai-Peanut Pudi Palya |
Ingredients: 1 Small tender Sorekai
1/3 rd Cup Olive Oil
2 Table Spoon of Peanut Pudi (Available in this Section)
1 Teaspoon Vangibath Powder
1 Teaspoon Mustard seed
Salt to Taste | Method: Wash and Cut Sorekai
Heat Olive Oil on Medium Flame in a Saute Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters
Fry the cut Sorekai in Olive Oil, add Peanut Pudi,
Vangibath powder and salt.
Stir well and keep it low flame for 5 minutes
Cover and steam until it is fully cooked. |
_____________________________________________________________________________________________________________ Sorekai Raitha (Louki) 
Sorekai Raitha | Ingredients: 1 Small Tender Sorekai(Louki)
1 Cup Plain Yogurt
2 Red Chillies
2 Twings Cilantro
1 Tea Spoon Grated Ginger Root
2 Table Spoon Olive Oil
1 Teas Spoon Mustand Seeds
Pinch Of Asafoetida
Salt to Taste Method: Wash, Peel and Grate Sorekai.
Season Mustard Seeds, Red Chillies, Asafoetida
in a Kadai (Saute Pan) on Medium Flame.
Add Grated Sorekai, Ginger, Salt and Stir Fry for 10 Minutes.
Allow it all to Cool.
Add Cool Yogurt and garnish it with Cilantro.
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____________________________________________________________________________________________________________________________ Southekai Moong Chaat 
Sothekai Moong Chaat | Ingredients: 1 Cup Moong Whole (green Gram)
2 Cups Water (For Soaking Moong)
1 Seedless english Cucumber
1 Tablespoon Mint Chutney (Swad)
1/2 Teaspoon Chaat Masala Method: Soak Overnight Whole Moong in Water
Drain it in the morning allow the Moong to Sprout.
(It takes one day to Sprout after soaking)
Wash and Cut the cucumber in slices.
Spread Mint Chutney on the slices on one side.
layer it with Sprouted Moong.
Sprinkle with Chaat Masala.
The Southekai Chaat is healthy ready
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__________________________________________________________________________________________________________________________________ Thondekai Palya 
Thondekai | 
Thondekai Palya |
Ingredients: 1/2 Lbs of Tender Small Thondekai
1/3 rd Cup Olive Oil
1 Table Spoon of Chatni Powder
1 Teaspoon Vangibath Powder
(Chatni Pudi has Salt) 1 Teaspoon Mustard Seeds
Salt to Taste (If Required) | Method: Wash and Cut Thondekai.
Heat Olive Oil on Medium Flame in a Saute Pan and add Mustard Seeds.
Wait until Mustard Seeds splutters
Fry the cut Thondekai in Olive Oil, add Chatni Powder,
Vangibath powder and salt(if required).
Stir well and keep it low flame for 5 minutes |
___________________________________________________________________________________________________________________________________ Taro Root Karimnd  | Ingredients: 6 Medium Sized Taro Roots (Seppa Kalangu/Arbi/Arvi/Colocacia) 1/3 rd Cup Olive Oil Small Cube Frozen Methi 1/2 Teaspoon Aijwain Seeds 1 Table Spoon Coarse Ground Split Urad seeds 1/2 Teaspoon Vagibath Powder 1/2 Teaspoon Mustard Seeds Pinch of Asafoetida 1/2 Lemon Pinch of Turmeric Powder Salt to Taste Tools: Pressure Cooker Saute Pan A Pair of Disposable Powder Free Hand Gloves Method: Pressure Cook Taro Root with enough water(2-3 Cups) and Salt. Make sure the Taro Root is Cooked well. After it cools take out the Taro Root and peel them. Wear Hand Gloves to avoid itchiness. Cut the Taro Root into Small Cubes. In a Saute Pan add Olive Oil, Mustard Seeds, Ajawain Seeds, Coarse Ground Urad Dal, Vangibath Powder, Methi Leaves and Cubed Taro Root. Add Little Salt and stir fry for about 5 Minutes on Medium flame. Finish off with Lemon Squeezed Juice. |
_____________________________________________________________________________________________________________________________________ Uthappam  | Ingredients:
4 Cups Rice
1 Cup Split Black Gram Dal (White Ulithu Parapp)
(Alternatively use 200 gms Gits Uttappam Mix)
1 Cup of Olive Oil
1 Medium Chopped Onions
1 Medium Chopped Tomato
3 Twigs Chopped Cilantro
5 Finely Cut Thai Green Chillies
Salt to Taste
Method:
Soak Rice and Black Gram Dal for 1 Hour.
Grind the Soaked Mixture and set aside the batter overnight.
On a Non-Stick Pan kept on a Medium Flame add the Batter using a Ladle. (Karandi)
and Spread it evenly to form a round thick Pancake.
Add a Teaspoon of Olive Oil around the Pancake.
Sprinkle the Chopped Onions, Tomato, Thai Chillies and Cilantro as required on Top.
Close the Lid and let it steam on a Low Flame for 1 Minute.
Cook Until Light Brown and Carefully turnover using a Spatula and cook further 1 minute It is good when served hot with a Coconut Chutney. |
________________________________________________________________________________________________________________________________ Uddina Hapla 
Hapla | Ingredients: 1 Packet Small Uddina Hapla (Appalam) Lakshmi Brand
available from any Indian grocery store.
Olive Oil to Deep Fry Method: Pre-heat Olive Oil in a kadai (Frying Pan) (1/3 rd Full)
Add one by one the Papadam and take it out as soon as it expands fully.
Place it on Paper towels to get rid of excess oil. Ready to Eat by Itself or with Bisbele bath. |
__________________________________________________________________________________________ __________________________________ Valarekai ThairPatchadi (Cucumber) 
Cucumber Thair Patchdi | Ingredients: 1 Regular Seedless English Cucumber
1 Cup Plain Yogurt
2 Red Chillies
2 Twings Cilantro
1 Tea Spoon Grated Ginger Root
1 Table Spoon Olive Oil
1 Teas Spoon Mustand Seeds
Pinch Of Asafoetida
Salt to Taste Method: Wash, Peel and chop cucumber
Season Mustard Seeds, Red Chillies, Asafoetida
in a Kadai (Saute Pan) on Medium Flame.
Add Grated Ginger, Salt and Stir.
Switch off the Stove
Allow it all to Cool.
Add Chopped Cucumber.
Add Cool Yogurt and garnish it with Cilantro.
Transfer the Thair Patchdi to a Serving bowl
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_______________________________________________________________________________________________ __________________________________ Ragi Mavu Unde-Splenda 
Raagi Mavu Unde | Ingredients: 1 Cup Raagi Flour
1/2 Cup Gram Flour (Kadale Hitt)
1 Stick Butter Unsalted (Smart Balance)
1 TeaSpoon Ghee (Clarified Butter - Nanak)
1 TeaSpoon Cardamom Powder
1 Cup Splenda
1/2 Cup 2% Milk
2 TableSpoom Sesame Seeds Method: Melt Butter in a non-stick Pan and add Sesame Seeds.
After it splutters add Raagi flour & Gram flour.
Stir the flour's as above till it is well roasted for about 10 Minutes.
(The Flour should become light and Fluffy. Take care not to Burn it !!) Switch off the stove and add Cardamom Powder and Clarified Butter (Ghee/Tuppa)
Allow it to cool for some time.
Add Splenda when it is still Luke Warm. (Do not add splenda when it is Hot)
Add Milk. Mix / Stir well.
Make Small balls of the Mixture. Should be able to make 8 Balls.
Raagi Mavu Unde is ready to eat. |
__________________________________________________________________________________________________________________ Uppitu - Aloogade erulli  Uppittu | Ingredients: 1 Cup Bansi Rawa (Unsalted Pre Roasted)
2 Small Red/Yellow Potatoes
1 Medium Onion (any)
2 TableSpoon Kadle Parp
1 TableSpoon Uluthu Parp
1 TeaSpoon Mustard Seeds (Kadag)
6 Thai Chillies (Chot Mensinkai)
1 Inch Ginger Slice
1/2 Cup Olive Oil
2 Twigs Curry Leaves (Karvapule)
2 Twigs Cilantro (Kothambari Soppu)
Salt to Taste
1/2 Lemon
2 Cups Water. Method: Peel and Chop Onion.
Cut Potatoes in small convenient pieces.
And set both aside.
In a Dry Kadai (Saute Pan) heat Olive Oil on Medium Flame.
Add mustard seeds and wait till it splutters.
Add Kadle parp, Uluthu parp and allow it to become
Golden brown while stirring.
Add Chppoed Green(Thai) Chillies, Onion and stir well.
After 5 Minutes add Cut Potatoes and 2 Cups Water and Salt.
Close the Lid and cook for 5 - 10 minutes.
Add Rawa, Karvapule and stir well. Turn the flame to Low.
Close the Lid and allow it to cook for 5 more minutes.
Stir well until all the water is absorbed.
Switch off the stove and add the Lemon Juice, stir well.
Garnish with cilantro Leaves. |
_____________________________________________________________________________________________________ Vermicelli Uppit  | Ingredients:
100 Gms Vermicelli (Bambino)
1/2 Cup Olive Oil
1/2 Onion
1/2 Capcicum (Bell Pepper)
6 Thai Chilies
Few Twigs of Cilantro (Kothambri Soppu)
1 Teaspoon Cumin Seeds or Black Mustard seeds
1/2 Lemon
1 Tablespoon Cashews
Pinch of Asafoetids
Pinch of Turmeric Powder
Salt to Taste
Method:
Heat Olive Oil in a Seasoning Pan with Medium flame.
Add Cumin Seeds, Cashews and heat till the Cumin Seeds Splutters.
Add Chopped Onions, Capcicum, Thai Chillies, Turmeric and Asafoetida.
Stir for about 5 Minutes.
Add Vermicelli and Stir Fry for 5 Minutes.
Add a Cup of Boiled Water.
Add Salt let it Steam by Covering with a Lid for 5 Minutes.
Stir Well, add Cilantro and Squeeze Lemon Juice on top.
It is ready to be served and Good with Thenga/Mango Chutney. |
__________________________________________________________________________________________________________________ Yellu Mithai (From Left Over Yellu from Sankaranthi)  | INGREDIENTS: Left Over Yellu (Peanuts, Dhalia (Hurikadale), Sesame Seeds, Copra (Kopri) -200Gms Jaggery - about 1/2 Block or 5 Small Achu (Cubes) Olive Oil - One or Two Teaspoons Water 1/2 Cup METHOD: Pour Water in a non-stick pan and heat well. Add Jaggery Blocks and keep stirring while it melts. When the watery mixture comes to Boil (Paaka) add Yellu Mixture. Keep Stirring Briskly Until the Yellu Mixture Comes together. When it becomes difficult to stir Pour the Mixture on a Greased(Olive Oil) Plate. Spread the Mixture with a Spatula and allow it to cool. You may want to Cut it into desired Size Pieces when the Mixture is still warm |
_____________________________________________________________________________________________________________ Yogurt Plain  | Ingredients:
1 Liter Wesley Farm 2% Fat Milk
1/2 Cup Plain Cultured Yogurt (Dannon)
Method:
Boil the Milk in a Stainless Steel Container
until before it Boils Over.
Leave it for Cooling.
When it is Luke Warm add Plain Cultured Yogurt and Stir Well.
Close the Lid.
It is ready in Few Hours.
Refrigerate for better setting. |
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