Recipes

Ingredients Vermicelli Curds _Green chilies Ginger fine Coriander leaves Salt

: : :

: 1 cup 3 cups 2-3 small piece. : :

All chopped

½ bunch To taste

Method Cook and strain vermicelli. Cool, add curds and other ingredients. Season it with urad dal, mustard seeds and cashewnut.

PUNDI / GATTI -in camera RICE BALLS Ingredients Raw rice rava Grated coconut Ghee Salt

: : :

: 2 cups 1 ½ cups 1 tsp To taste

Method Boil 4 cups of water in a kadai. Add salt and ghee. Then slowly add the rice rava, keep stirring to avoid lump formation. Add coconut scrapings. Allow it to cool a bit. Make small balls out of the mixture pressing the top a bit with your finger. Steam it. Serve hot with ghee and chutney.

HULI AVALAKKI SEASONED BEATEN RICE Ingredients Beaten rice Tamarind Jaggery Sesame (Til) Rasam Powder Coconut grated For seasoning and Curry leaves.

: : : : :

: ½ kg (hard variety) Lime size 1 small piece : 25 gms. 2-3 tsp. ½ Oil, urad dal, red chilies

Method Put the beaten rice in a mixie and make rava. Soak it in Tamarind water. Add jaggery, salt and rasam powder. Keep it for an hour. Season the soaked beaten rice. Add grated coconut. Fry til, then powder it. Add it to beaten rice and mix well.

PATHRODEY-in camera STUFFED COLOCASIA LEAVES Ingredients Kesuvina leaves (Colocasia) Rice Coconut Grated Coriander seeds Cumin seeds Red chilies Jaggery crushed Tamarind Salt

: : : : : :

20 - 25

½ Kg ¾ big : 6 tsp. 1 tsp. : 10-12 : ¼ cup 1 big lemon sized ball To taste.

Method Soak the rice for 3 hrs. Grind all the ingredients (except leaves) with rice and make a thick batter. Wash and clean the leaves. Remove the thick veins if any on the leaves. On a flat platform place a leaf reverse side up, spread batter evenly over it. Now place another leaf over it and spread the batter over this again repeat 2 more times. Then fold both sides of the leaves and roll it, making it a compact roll with no open ends (each roll should have about 4-5 leaves). Make number of rolls with the rest of the leaves. Steam them for 30mts. Cool. Serve with fresh butter or ghee. OGRANNE-in camera RICE BATTER COOKED IN LEAVES- SEASONED Ingredients : Cooked Pathrodey rolls pieces) Oil or Ghee Coconut grated Jaggery

: : :

4-5 (cut into small

: 3-4 tbsp ½ big 250 gms.

For seasoning leaves and oil Salt

:

Urad dal, Mustard, Curry

:

To taste

Method Grind grated coconut and crushed jaggery (without water) so that the coconut gets mixed well with jaggery. Heat oil or ghee in a kadai. Season it with Urad dal, mustard, red chilies and curry leaves. Add the ground coconut, fry for ½ minute. Add the cut pathrodey pieces. Mix well.

PATHRODEY GASHI STUFFED COLOCASIA LEAVES IN GRAVY Ingredients Pathrodey rolls Pepper corns Turmeric powder Red chilies Coriander Seeds Coconut grated Onion Oil Little

:

:

: 3 - 4 4 to 5 : ½ tsp. : 5 to 6 : 2 tsp 2 : 2

Method Cut one onion into small pieces, fry it till golden brown. Grind chilies, coriander seeds, pepper, turmeric and fried onion with 1 cup grated coconut. Extract thick milk from the remaining coconut gratings. Also extract 2-3 cups of thin milk from it. Fry one more onion and add the thin milk to it. Add the ground masala. Cut the Pathrodey rolls into pieces and add. Boil for 10 minutes. Mix the thick milk to it and cook for serve.

2-3 minutes. Then

KOSU PATHRODEY SEASONED CABBAGE BALLS Ingredients Cabbage Coriander Seeds Urad dal Fenugreek Red chilies Tamarind Jaggery Turmeric Salt Coconut grated

: : : : : : : :

¼ kg chopped : 1 tsp 1 tsp 1 tsp : 10 1 small ball Small piece A pinch To taste 1 cup

Rice soji

:

1 ½ cups

Method Fry Urad dal, fenugreek and red chilies. Grind coconut, fried masala, coriander seeds, tamarind, jaggery, turmeric and salt coarsely. Mix the ground masala with rice soji and chopped cabbage. Make the mixture into balls and steam it. Take 4-tbsp oil in a kadai, season with urad dal, mustard, curry leaves and red chilly. Break the steamed balls into pieces and add. Mix well. Serve.

KAIVADAY-in camera SEASONED RICE PURIS Ingredients Rice flour Grated coconut Green chilies Coconut oil to fry Salt Thin Cloth piece

: :

: 2 cups 1 cup 4 : : to taste

Method Grind coconut with chilies adding little water and salt. Mix it with rice flour and make it into dough. Make small balls of the dough. Wet the cloth, put the ball in between two layers of the cloth and press it with a plate. Now, remove it carefully and deep-fry it. It puffs up beautifully like puris. Serve hot.

ROTTI - GASHI RICE ROTI IN GRAVY Ingredients For Roti For Ghashi Red chilies Coriander seeds Cumin seeds Tamarind Jaggery Salt

:

: : : :

1 pav Raw rice : 1 small coconut grated : 15 : 2 ½ tsp. 2 tsp. 1 small lemon sized ball 1 small piece To taste

Method Soak rice for about 2 hrs. Grind to a very nice thin paste along with little salt. Grease the dosa tava and make thin dosa (roti). Roast it on the other side too. Grind coconut with all the masala to a fine paste. Boil tamarind water with salt and jaggery until the raw smell of tamarind goes. Then put the ground masala and bring it to a boil. Gravy should neither be too thick or too watery. Now cut the prepared Rotis to small pieces and put them in the gashi. After 2- 3 hours, it will be ready to serve.

GOLI BAJEY REFINED FLOUR DUMPLINGS Ingredients: Maida Curd (Sour) Edible Soda _Green Chilies Ginger finely Asafoetida Salt Oil to deep fry.

: : :

1 cup : 1 cup (approx) : a pinch few small piece chopped : :

little To taste

Method Mix Maida with curds to form a thick batter, which can be dropped to oil with hand. Add salt, green chilli, ginger and Asafoetida. Heat oil and drop little balls of he batter into it. Fry on low fire. Serve it with chutney.

SAARINA PUDI-in camera SPECIAL POWDER FOR GRAVY Ingredients: Red Chilies Coriander Seeds Fenugreek Curry leaves few Cumin seed Coconut Oil Salt

:

: 100 gms : 75 gms 25 gms : : :

25 gms 200 gms To taste

Method Heat oil in a kadai. Separately fry the red chillies first and then cumin seeds, coriander seeds and finally fenugreek. Cool and powder. You can store it for sometime in a bottle. Note: Add ground chilies with water and cook till dry.

SAARINA PUDI POWDER FOR GRAVY- ANOTHER STYLE Ingredients Red Chilies Coriander Seeds Cumin Seeds

Curry leaves Asafoetida Powder Oil

:

: :

: 20 : 3 tsp 1 tsp

10 : ½ tsp. 2 tsp.

Method Fry all the ingredients together on low fire stirring constantly till you get the aroma of fried seeds. Cool and powder. Store in an airtight bottle.

SAMBAR PUDI MASALA POWDER FOR SAMBAR Ingredients: Red Chilies Fenugreek Coriander Seeds Asafoetida Powder Bengal Gram Black gram Curry leaves Oil to fry

: : :

: 20 ½ tsp. : 2 tb. sp. : ½ tsp. 1 tbsp. : 1 tbsp 6

Method Fry these in coconut oil and powder.

HULI OR SAMBAR-in camera Ingredients: Ash gourd Green Chilies Toover dal Tamarind Salt Crushed jaggery Turmeric powder

: : :

1 ½ kg 9 : 250 gms 1 Lemon size : to taste : 1 tbsp. : ¼ tsp.

Method Pressure-cook the dal with turmeric powder. Cook the ash gourd and add tamarind juice, salt and Jaggery to it. Cook for 2 minutes. Then add cooked dal. Stir and cook for 2 to 3 minutes. Add slit green chilies and boil for a minute or two. Season in coconut oil, red chilies, mustard and curry leaves. Garnish with curry leaves. Roasted garlic can be added. Sambar can be prepared with Mangalore cucumber (sauthe) or pumpkin instead of ash gourd.

BASALE HULI SPINACH GRAVY Ingredients: Spinach Leaves(basale sopu) Coconut grated : Onion Red chilies Mustard Seeds : Black gram dal : Cumin seeds : Coriander seeds Tamarind : juice) Garlic Salt

: 1 : : 1 ½ ½ : 2 : :

3 bunch big 1 big 9 to 10 tsp. tsp. tsp. 2 tbsp lemon size (extract the 10 flakes To taste

Method Fry Black gram dal, red chilies, coriander seeds, Cumin seeds and mustard seed in coconut oil and keep aside. When it cools grind it with coconut and onion. Cook the basale soppu. Add tamarind juice and salt to it. Cook for 2 to 3 minutes. Mix the ground masala. Bring it to boil. Garnish with fried garlic (Optional). Season with mustard seeds and red chilies.

MASALA HULI MANGALORE CUCUMBER SAMBAR Ingredients: Mangalore cucumber (sauthe) Toover dal Coconut : Turmeric Powder Coriander seeds Cumin seeds : Fenugreek : Red Chilies Curry leaves Salt to taste Tamarind :

: 1 Kg : 1/2 cup 1/2 : ¼ tsp. : 2 tb. sp. 1 tsp. ¼ tsp. : 3 to 4 1 marble size

Method Pressure-cook the toover dal with a pinch of turmeric powder. Cook the Vegetable with a pinch of salt. Take the extracted juice of the tamarind in a vessel. Boil for a minute and then add the cooked vegetable and boil for 3 to 4 minutes. Then add the ground masala and salt to taste. Boil for another 3 to 4 minutes and add the cooked dal. Bring to boil and garnish with curry leaves and season with mustard and red chilies. In a frying pan take little oil, when it is hot add the coriander seeds, Cumin seeds, fenugreek and red chilies. Fry till the fenugreek become brown. Grind this fried masala with the coconut in a mixer adding little water. Beans, Ash gourd, Potato, cabbage etc., any of these Vegetables can be used. KOTHAMBARI JEERRIGEE SARRO-in camera CORANDER AND CUMIN RASAM Ingredients: Coriander seeds Cumin Red Chilies Coconut Tamarind Salt Jaggery Coriander leaves & curry

: 1 tsp. 1/2 tsp. : 4 : 1 tsp : 1 lime size : To taste : 1/2 tsp.. leaves :

Water

:

3 cups

Method Grind all the masala ingredients and add 3 cups of water. Bring it to boil. Season it with mustard and curry leaves in little ghee. Add coriander leaves and serve.

MAJIGE SAROO-in camera SEASONED BUTTERMILK Ingredients: Sour buttermilk Green Chilies Ginger Turmeric powder Salt Curry leaves Coriander leaves Water or Conji water

: : :

: 1 glass 4 1" piece : a pinch To taste :

3 cups

Method First take 3 cups of water (or conji water). Add slit green chilies, ginger, salt, turmeric powder. Bring to boil Add sour buttermilk, do not boil. Garnish with seasoning and curry leaves.

OLE MENUSU SAROO PEPPER RASAM Ingredients: Toover dal Lime Cor. Leaves Jaggery Salt

: : :

For the Pepper Saarina Pudi Pepper corn Cumin : Bengal gram : Black gram Asafoetida Curry leaves :

: ½ cup 1 or 2 : 2 tbsp. finely chopped 1 tbsp To taste : 1 tbsp ½ tbsp. 1 tsp. : 1 tsp. : ¼ tsp. A few

Method Heat 1-tsp. ghee in a pan and add pepper. When it starts spluttering, add Bengal gram, Black gram, cumin, Asafoetida and curry leaves and fry till black gram turns brown. Cool it and powder it. Cook the dal. Boil it with 5 cups of water. Add jaggery, coriander leaves, salt and pepper Saarina pudi, boil for 1 minute Remove and add lime juice to it.

KUKU CHITHRANNA MANGO CHITHRANNA Ingredients: Raw mango Rice Water Red Chilies Mustard Fenugreek Salt Method

: : : : :

1 medium size 1 cup : 2 cups : 6 1 tsp 1 tsp To taste

Cook the rice and spread it to cool. Grate the mangoes. Now in a kadai, fry the fenugreek seeds without oil. Powder it with mustard and red chilies. Add this powder to the grated mango and mix well. Now add this mixture and salt to the rice. Mix well. Serve with happala or sandige.

MENTHE SOPPU ANNA FENUGREEK RICE Ingredients Rice Bengal gram dal Black gram dal Red Chilies Coriander seeds White sesame Tamarind Fenugreek leaves Salt seasoning.

: : : : :

½ kg : 1 tsp. 1 tsp. : 6 to 8 : 1 tsp. 3 tsp. Small lime size : 2 small bunches (chopped) To taste and oil for

Method Fry Bengal gram dal, Black gram dal, red chilies and coriander seeds with little oil. Fry the til without oil. Fry the coconut separately. Powder them all. Season the fenugreek leaves and sauté for a while and keep aside. Now in a kadai, boil the tamarind juice and then add the powdered masala to it. Cook for some time. Then add fried fenugreek leaves leaves. Add this mixture to cooked rice and also salt. Mix well. Happala is ideal to eat with this rice.

YELLU CHITRANNA SESAME RICE Ingredients Sesame (Til seeds) Black gram dal Pepper Asafoetida Rice

: : :

: 3 tsp. 2 tsp. 20 : A pinch 1 cup

Method Cook the rice and keep aside. Fry the remaining ingredients in a kadai without oil till the till splutters, and then powder. Mix the rice with little ghee, salt and the powder.

TAMBALI SEASONED CURD Ingredients Curry leaves Cumin seeds Curds Green chilies Grated coconut Little oil, Mustard Urad dal for seasoning.

: : : : :

1 1 1 3 1

cup tsp. cup cup

Method Fry the leaves with little Cumin seeds and green chilly in ghee. Add coconut gratings and grind to a smooth paste using little curds. Remove and add the rest of the curds. Season it with mustard seeds, urad dal and red chilly.

BACHANKAI SEEPE PALYA WATER MELON SKIN CURRY Ingredients Skin of 1/2 watermelon Grated coconut : ½ Cumin seeds : 1 tsp. Jaggery : 1 tbsp Red chilies : 3 Pinch of turmeric Salt : To taste For seasoning oil, urad dal and mustard.

Method First peel off the green cover from the watermelon skin. Wash and cut it into small pieces. Season with urad dal and mustard seed in a pan and then add the melon pieces and cook with little water. Add turmeric salt and jaggery. Grind coconut with Cumin seeds and red chilies. Put this masala to cooked watermelon skin. Mix well. Cook for a minute or two. Can be served with rice or pooris.

MENTHEY SOPPU PALYA FENUGREEK LEAVES PREP Ingredients Menthey Soppu (fenugreek leaves) Gram flour (Kadley hittu) Wheat flour (Godi hittu) Chili powder : Coconut Oil Potatoes small : Lemon : For seasoning : Red chilies.

: 3 bundles (Chopped) : 1 tbsp. : 1 tbsp. 1 tsp : 3 tsp. 3 ½ Oil, Mustard, Urad dal &

Method Clean and cut the leaves into small pieces keep aside. Boil, peel and mash the potatoes. Heat oil in the kadia. Season with mustard, Red chilies, Urad dal. Add a leaves and sauthe. Add kadley hittu, Godi hittu, chilli powder, salt and mashed potatoes. Mix well. If necessary put little water and boil. Add 1/2 lemon juice at the end. Serve with chapatis or Rice.

SAUTHEYKAI SASMI-in camera MANGALORE CUCUMBER PREP Ingredients Mangalore Cucumber (Sauthey Kai) Mustard : Grated coconut : Turmeric powder Red Chilies Salt

: ½ No 1 tsp ½ cup : Pinch : 6 Nos. : To taste

Method Peel and cut the sauthey into small squares. Cook it with water and little turmeric. Grind coconut gratings with mustard and red chilies. Add the ground masala and salt to cooked sauthey. Temper it with mustard, red chilies and curry leaves. Instead of cooked sauthey you can use raw small cucumber, onion or cooked beetroot, banana stem etc.

_SAUTHEY MUNCHI RED CUCUMBER WITH SEASONINGS Ingredients Mangalore cucumber (Sauthey Kai) Pepper : Cumin seeds : Jaggery crushed Turmeric powder Salt : Mustard, Red Chilies and Curry leaves for seasoning.

: Small 8 - 10 1 tsp. : 1 tbsp : Little To taste

Method Cut the sauthey into two. Peel and remove the seeds and grate. Powder pepper and Cumin seeds. Season with urad dal, mustard, red chilies, curry leaves and to this add grated sauthey, turmeric powder salt to taste and cook with little water. Add powdered Cumin seeds and pepper. Boil for a while. KEMPU UDINA HITTU RED URAD POWDER Ingredients Urad dhal : ½ cups Red Chilies : 3 Asafoetida water : 4 drops Tamarind : Small lime size Salt : To taste For seasoning mustard, curry leaves coconut oil. Method 1. Wash urad dal well and soak it in water for an hour and drain it. Grind urad dal and other ingredient to a fine paste.

2.

Season and serve.

HURIDA UDINA HITTU FRIED URAD POWDER Ingredients Fried urad dal flour Sour curds Green chillies Asafoetida Ginger Salt

: : :

: ½cup : 1 ½ cup 3 : A pinch ½" long piece To taste

For seasoning mustard, curry leaves, coconut oil. Method 1.

Mix flour and curds well.

2.

Mince green chillies and ginger.

3.

Add chillies, ginger, Asafoetida and salt.

4.

Season and serve.

KANCHALA MENASKAI- in camera BITTER GOURD PREP Ingredients Bitter gourd Red Chilies Urad dal Coriander seed Jaggery crushed Coconut Til (sesame) Tamarind Paste Coconut oil, mustard and

: 2 medium size : 6 : 1 tsp : 2 tsp : 2 tbsp : ½ grated : 2 tsp : 1 tbsp curry leaves for seasoning.

Method Wash and cut the bitter gourds to small pieces. Cook with tamarind, salt and jaggery. Roast sesame (till) seeds without oil. Keep aside. Fry Urad dal, red chilies with little oil on low fire. Grind all these along with grated coconut to a fine paste. Add the ground masala to the cooked bitter gourd. Bring it too boil. Season it with mustard and red chilies. Menaskai may be prepared with ladies finger. Ripe mango, pineapple in the same procedure using less Jaggery and tamarind.

KANCHALA PALYA BITTER GOURD CURRY Ingredients Big Bitter gourd Tamarind Jaggery Coconut oil Urad dal Mustard seed Red chilies Fenugreek seeds Coconut grated Curry leaves Salt

: : : : : : :

: 1 1 : 5 1 : : 1

1 big lemon size ball (Soaked) big lemon size ball 4 tsp. tsp tsp. 6 - 7 ½ tsp. big

To taste

Method Wash and slice the bitter gourd. Take a kadai, season urad dhal, 1 red chilli, mustard seeds and curry leaves in coconut oil. Add bitter gourd and saute for a minute. Then add tamarind pulp, jaggery, and pinch of turmeric powder. Cook till it is done (water evaporated) keep it aside. Fry Urad dal, fenugreek, and 6 chilies in little oil. Grind them with coconut without adding water. Mix to the cooked kanchal.

OMA PALADYA CARAWAY SEEDS FLAVORED CUCUMBER PREP Ingredients Coconut grated : Tamarind : Red Chilies Pepper : Coriander seeds Cumin & mustard seed together : Oma (Ajwain) : Onion Salt :

½ No 1 lime size ball : 5 20 : 4 tsp. 1 tsp ¼ tsp. : 2-3 average size To taste

Method Peel and cut the onions into fine pieces. Keep aside. Grind the rest of the ingredients with coconut grating to a fine paste. Mix the onions. Then cook the whole mixture and add salt.

BENDAKAI MOSERGOJJU LADY'S FINGER IN CURDS Ingredients Ladies finger (Bendaykai) Tamarind Curds Green chilies Mustard seed Urad dal Red chilies Curry leaves few Coconut oil Salt

: : : : :

:

: 1 1 3 1 1 :

¼ Kg marble size ball cup tsp. tsp. 2

: 2 tsp. To taste

Method Season with 2-tsp. oil, mustard, urad, red chilies and curry leaves. Add ladies finger cut into small pieces and fry for a while; add tamarind salt and little water. Cook till done. Let it cool. Add curds, slit green chilies and garnish with coriander leaves.

PARADI PAYASA-in camera RICE DUMPLINGS IN COCONUT MILK Ingredients Coconut Jaggery Maida or Rice flour Cardamom for flavouring

: : :

1 big (grated) ½ Kg 2 cups

Method Extract the coconut milk thrice. Keep the 1st and 2nd thick milk separately. In the third watery milk boil the jaggery. Make a batter (as thick as Dosa batter) with the flour and water. Into the boiling jaggery water, leave small balls of this batter by passing it through a sieved ladle. Cook for a few minutes. Keep stirring. See that they do not form lumps. Add the 2nd and then the 1st milk and cardamom powder. Boil for a minute. Serve hot.

HALASINAKAI GATTI JACK FRUIT PREP - STEAMED IN LEAVES Ingredients Jackfruit (peeled and cut into pieces): 3 cups Raw rice : 1 ½ cups Jaggery : 1 cup Coconut grated : ½ Plantain leaf : few Method Soak rice for an hour and drain of the water completely from the rice. Keep aside for 5-10 mts. Powder the rice coarse(not too fine). Grind the Jackfruit with coconut and jaggery then add the rice powder to it. Mix well to form a thick batter. Cut banana leaf into small pieces. Scald the leaves over fire to make it very pliable. Place the batter with a ladle in the centre of each leaf piece and fold it. Steam it for 20 mts. Cool. Serve with ghee or fresh butter.. ATHIRASA-in camera SWEET RICE CHAPATHIS Ingredients Rice : Jaggery Powder : Pepper : Cardamom : Dalda or ghee to deep fry Khuskhus :

1 cup 1 cup 6 Few ½ cup

Method Soak rice for at least 10 hours, wash and drain the water. Spread the rice on cloth for 10 minutes. Then powder with cardamom and pepper. Sieve the flour and keep it aside. Heat Jaggery and ½ cup water in a pan.

To find out if the jaggery syrup in ready, test by putting a few drops of syrup in a plate of water and it forms ball it is ready. Add the rice powder to the syrup stir for a minute allow it to cool. Then small balls of this mixture and flatten it over polythene paper on which khuskhus is sprinkled. Then deep-fry them each separately on low fire.

2nd Method Ingredients Rice : 3 cups Jaggery : 3 cups Coconut scraping : ½ cup Little khuskhus and cardamom for flavour. Method 1. Wash and soak rice for 3 hrs. Then dry for a while (do not dry completely), while it is little moist, powder it. 2. Make thick syrup of jaggery, add finely ground coconut, rice powder, cardamom and khuskhus mix well. Allow it to cool. 3. Make small balls of it and flatten each one over wet cloth (muslin) then fry each one separately on low fire. 4.

You can store the mix in fridge for quite sometime.

KUKKU RASAYAN MANGO PULP DRINK Ingredients Ripe Mango Coconut grated : Jaggery : Salt : Cardamom Powder for flavour

: 6 1 big 300 gms 1 pinch

Method Peel the mangoes, crush the pulp add a pinch of salt add crushed jaggery. Keep aside. Extract coconut milk. Use only the thick milk. Mix it to the pulp, add cardamom powder. Serve chilled.

HOLIGEY-in camera SWEET STUFFED CHAPATHIS a) b) c)

Sajjige Holigey Kadley Holigey Kai Holigey

Outer covering and general methods of preparation is the same only the inner fillings are different. 1.

For all types of Holigey

Maida Oil Colour Salt

: : : :

1Cup ½ cup a pinch ¼ tsp.

Method Mix maida, salt a pinch of colour and make a soft dough (softer than chapati dough) . Cover with moist cloth and keep aside. Making the Holigey Divide the Maida dough into small balls. Take a ball, flatten it in hand. Place an inner-filling ball over it, cover it over with the dough to make it a ball. Then dip in rice flour and roll out into thin chapathi. Roast in tava on low fire without oil. Serve with ghee.

Inner filling Sajjige Holigey Ingredients: Fine rava Sugar Ghee Cardamom

: : :

1 cup : 1 ¼ cup ½ cup 5 -6

Method 1. Fry the rava in ghee in low fire. Boil two cups of water and add to the rava and cook. 2. When cooked add sugar and colour powder. When sugar is completely dissolved and mixes with the rava; add cardamom. Keep it aside. When cooled make small balls of it. b)

Kadley Holigey.

Ingredients: Bengal gram dal (Channa dal) Sugar Cardamom :

: 1 cup : 1 cup few for flavour

Method 1. Cook the channa dal with sufficient water (not in cooker) Drain the extra water. Add sugar, boil the chana dal for 5-10 mts. 2. Then grind into a fine paste. Add cardamom . Cool. 3. Make small balls and keep aside for filling. Kai Holigey Ingredients: Coconut grated Jaggery crushed Cardamon

: :

1 big : 2 cups for flavour

Method: Grind the coconut little just to make it little fine and even. Add jaggery.

Heat in a thick-bottomed vessel till jaggery dissolves and mixes well with coconut. Cool. Add cardamom. Make small balls for filling.

CHURMI LADOO WHEATFLOUR TEA-TIME SNACK Ingredients: Wheat flour (sieved) Sugar (powdered) Ghee Cardamom (powder) Cloves (powder) Cashew nut pieces

: : :

: ¼ Kg : ¼ Kg 150 gms 1 tsp. : ½ tsp. 1 tbsp

Method Fry the flour till brown without ghee. Melt the Ghee and keep aside. Take a big thali and mix all the ingredients and prepare laddoos (make small balls) while the mixture is still hot . More Ghee can be added if desired.

KESARI BHATH SWEET SEMOLINA GRUEL_PRIVATE __ Ingredients: Rava Ghee Nutmeg a little kesar colour Raisins Sugar Cardamom Kesar (saffron) Cashew nuts

: : :

4 cups 3 cups 1/4

:

25 GM : 8 cups 10 pods : 1 gram 10

: :

Method: 1. Roast the rava in a little ghee over a low flame. Cook in 8 cups of water.

2.

Add the sugar and stir when the rava is well cooked.

3.

Then stir adding the ghee.

4. The whole mass leaves the bottom of the vessel and renders off the extra ghee. 5.

It should not stick to the fingers.

6.

Crush the kesar in milk.

7. Add the kesar (saffron), cardamom powder, raisins, nutmeg powder, colouring and stir, put into a vessel. 8.

Can be cut into shapes if desired.

MYSORE PAAK BENGAL GRAM TOFFEES Ingredients: Besan (Bengal gram flour) Ghee : Sugar Cardamom :

: 4 cups 1 cup : 2 cups 5 pods

Method: 1. Heat the sugar with a little water until the syrup can be drawn in fine thread (should not be overdone). 2.

Sieve the besan to obtain a fine powder without lumps.

3. Put in the besan into the sugar syrup slowly stirring all the while and then add the heated ghee. 4.

The whole mixture will become porous and rise.

5. Add the cardamom powder and pour over a plate quickly and shake slowly for an even spread. 6.

Cut into bits while still hot.

7.

If cooled it will break into bits.

8.

The cooled pieces can be stored in airtight tins.

KASI HALVA ASHGOURD SWEET Ingredients: Grated or scraped ash-gourd Sugar Cardamom : Ghee : Kesari colouring.

: 4 cups : 2 cups 6 pods 1/2 cup

Method: 1. The ash-ground should be cut into large slices and the seeds removed. 2. Scrap on a scraper and discard the hard part of the skin. 3. Cook the scraped gourd until all the water evaporates. (Do not add extra water). 4. Add sugar and keep stirring till the pulp become a little crusty. 5.

Add ghee and stir.

6. When cooked well, add the colouring and cardamom powder. 7.

Keep in a separate vessel.

8.

Can be used instead of Jam.

CHIROTI DESSERT WITH CHIROTI SEMOLINA Ingredients: Chiroti rava Lumps of butter or solid ghee Ghee or dalda : Milk Bura sugar Sugar Almond powder :

: 4 cups : 2 lime sized 3 cups : 2 cups : 100 GMS : 4 tsp. 2 tsp.

Method: 1. Mix the rava with butter and a little water and make it into a dough. The dough is sometimes beaten with a thick stick (used for beating rice) to make it as elastic as possible. Flatten out a little dough into a chapathi shape, apply solid ghee over the surface and place another chapathi shaped dough over it, Place 5-7 chapathis in this manner. Pull on both sides to make it a bit long and then roll the whole. If many chirotis are to be prepared, cover the roll with a damp cloth. Place the ghee over the stove and heat. Pull out I" piece of dough flatten it with the hand over a piece of plantain lead smeared with ghee. Remove from the leaf and put into the heated ghee. The heated ghee should be continuously poured with a ladle over the cooking chiroti. When the colour turns to yellow, turn over and then remove it. Only one chiroti can be cooked at a time. While serving sprinkle bura sugar over the top; or milk with sugar may be served; or warm milk with sugar and almond powder can also be served. 13.

Chirotis can be prepared with maida also.

14.

Maida dough can be flattened like chapatis.

PADARU FEINI LAYERED FLAKY CHAPATHIS Ingredients: Maida sugar Ghee Kesari colouring.

:

4 cups : 5 cups : 2 cups

Method: 1.

Keep away 1/2-cup maida.

2. With the remaining maida, prepare a dough mixing 4 spoons of ghee and a little colouring. 3.

Roll a little dough into very thin chapathis.

4. Apply ghee on the top of a chapathi and place another over it. 5.

Repeat with 5 to 7 chapathis.

6.

Roll the whole and cut into I" pieces.

7.

Roll each piece again and deep fry in ghee until crisp.

8.

Drop into the sugar syrup and remove after 5 mins.

9.

The feini appears like a rose.

RAVA LADDOO Ingredients: Rava (Semolina) sugar Ghee Raisins : Cardamom : Cashew nuts : A pinch of kesar colouring.

: 4 small cup : 4 cups : 3/4 cup 60 GMS 10 Nos. 10 Nos.

Method: 1. Sauté the rava in ghee over a low flame until the colour changes or a sweet flavour obtained. 2.

Prepare stringy syrup of sugar with one cup water.

3. Remove from the stove and mix well cardamom powder, cashew nuts, raisins and the roasted rava. 4.

Make into round shapes after it has cooled.

5. The same kind of laddoos can be prepared with wheat flour.

ATIRASA SWEET RICE PURIS Ingredients: Raw rice : 1 kg Jaggery : 1 kg Coconut oil : 1 LIT Cardamom : 10 grains Black pepper : 1 1/2 spoons Roasted gingelly : 4 spoons Coconut : 1/2 Method: 1. Wash the rice and spread it out to dry on a cloth. 2. Powder the rice before it is fully dry, sieve to remove lumps if any and set aside. 3. Powder the cardamom and pepper. 4. Grind the coconut without adding water to a rough paste. 5. Add 1 cup of water to the jaggery and prepare syrup. 6. When it can be drawn into strings, add the coconut and stir. 7.Take some water in a cup and drop one of the syrup to the water. 8. If the drop can be pulled into a thin wick, the syrup is ready. 9. Remove from the stove mix in the roasted gingelly and rice flour. 10. Mix well and set-aside after pouring 1/2 cup of coconut oil over the dough. 11. After it has cooled, make pellets the size of limes flatten on a plantain leaf or polythene paper (there should not be cracks on them). Fry in hot oil. 13. When one side puffs up, turnover and remove from the oil. 14. Should be fired one at a time and can be kept for a week. 15. The age-old method to preserve Atirasa is to keep them in a new earthen pot. The pot will absorb the extra oil in them.

KAI GENASALE STUFFED RICE PANCAKES WITH COCONUTS Ingredients: Raw rice Coconuts Jaggery Salt Butter

:

:

1/2 KG : 2 : 1/4 kg : To Taste To Taste

Method: 1. Soak the rice and grind to a smooth batter of dosai consistency. 2. Keep ready the coconut shreds mixed with the jaggery and a little salt for filing. 3. Cut the plantain leaves of length 9" - 10" soften them over a flame or by pouring warm water over them. 4. Mix the rice batter with butter. Spread a little of this in a circular shape over a piece of the leaf. Spread a little of the coconut jaggery filling over halt of the circle and cover it with the other half of the leaf to get semicircular shaped Genasales. These should be steam cooked placing them in an idli vessel or cooked. Should be cooked soon after they are folded otherwise the jaggery will start melting. Ripe jack fruit cut into very small bits, mixed with coconut jaggery filling and cooked in the same manner as above also becomes a tasty dish. VARIETIES OF DOSAIS (PANCAKES) BALE HANNINA DOSAI BANANA PANCAKES Ingredients: Raw rice Bananas Coconut Salt Ghee or Butter

:

:

1/2 KG : 15 : 1 : To Taste A little

Method: 1. Soak the rice, wash, peel the bananas, shred the coconut and grind all these to a smooth paste. 2.

Add the salt.

3. Heat the dosai pan, apply a little grease (oil of ghee), take a ladle of the batter and spread thin on the pan. 4. Turn over when one side gets cooked and remove when the dosai becomes yellowish. 5. Jaggery may be added to the batter, but then the batter and the dosai should be made thicker.

HALASINA HANNINA DOSE RIPE JACK FRUIT PANCAKE Ingredients: Cleaned Plumps of ripe jackfruit Raw rice : Coconut Ghee :

: 1 litre 1/2 kg : 1/2 A little

Method: 1. Clean and soak the rice, grind together with the coconut, jackfruit and salt to a smooth batter. 2.

Prepare dosai.

3. Very tasty when eaten with a little ghee smeared on the dosai.

MENTHI HULI FENUGREEK SAMBAR Ingredients: Coconut Fenugreek Dry chillies Salt Jaggery Tamarind Mustard Coconut oil

: : : : :

1 : 3 spoons : 8 4 spoons 200 grams Twice the size of marble 1/2 spoon : 3 spoons

Method: 1.

Sauté the fenugreek and chillies in a little oil.

2. When the fenugreek starts splintering and there is aroma, remove from the stove. 3. Grind together the coconut, fenugreek and chillies to smooth paste. 4.

Soak the tamarind in water and remove the rind.

5. Add the tamarind juice and salt and jaggery to some water and boil well. 6. Then add the coconut paste, add water if necessary for `sambar' consistency. 7.

Boil well.

For seasoning use the mustard and a few grains fenugreek and coconut oil should be sweeter than other sambar. RAVA IDLI STEAMED SEMOLINA CAKES Ingredients: Rava

:

Curds Oil Green chillies Ginger

: 1/2 volume 3/4 spoon : 4 1 piece

: :

1 volume

Curry leaves Ghee

: :

2 strings A little

Method: 1. Sauté the rava in the ghee until the colour changes to light brown. 2.

Mince the green chillies, ginger and curry leaves.

3. Mix together all these ingredients with the curds and salt, add water to bring the mixture to idli consistency. 4. Season the batter with mustard black gram dal, Bengal gram dal, and 1 dry chilli in ghee. 5. Grind the idli moulds with oil, then ladle in the batter and cook in steam.

PULIYOGERE TAMARIND RICE Ingredients: Shredded (dried coconut) shredded : 1/2 Copra Green chillies : 15 Coriander : 2 tablespoons Cumin seeds : 1 teaspoons Black pepper : 1 teaspoons Mustard : 2 teaspoons Fenugreek : 1 teaspoon Peanuts : 2 tablespoons Asafoetida : The size of a peanut Springs curry leaves : 6 White gingelly seeds : 2 teaspoons Black gram dal : 1 teaspoon Tamarind : The size of a medium orange Jaggery powdered : 5 teaspoons Salt : 4 teaspoons Oil : 2 tablespoons Turmeric powder : 1 teaspoon Method: 1. The following 11 ingredients should be roasted separately coriander, cumin seeds, pepper, mustard, fenugreek, and Bengal gram, peanuts, asafoetida, curry leaves and white gingelly. The chillies should be roasted with a sprinkling of oil. Keep aside one spoon of mustard before roasting. Powder all the ingredients together. Keep aside 1 spoon Bengal gram dal, 1 spoon gingelly, 1 spoon peanuts. Mix the turmeric powder with the powdered spices. Crush the desiccated copra shreds. Soak the tamarind in water for a short time. Then squeeze well with your fingers and discard the fibrous part. Keep ready 1 cup of thick tamarind juice. Make ready for seasoning in a deep vessel. When the oil is heated add the mustard, black gram dal, Bengal gram dal, peanuts gingelly. When the mustard sputters, put in the tamarind juice, salt and jaggery powder and keep stirring until the gravy become thick.

Then add the copra shreds and spice powder and keep on stirring until you obtain thick chutney. This can be used upto a month of if kept in airtight bottles. To make the puliogere rice, mix 2 ladles of cooked rice with 3 spoons of the puliyogere mix and 2 spoons of ghee and warm the rice. Sprinkle the mix with the rice, flaking carefully so that the grains do not break. If the rice is not cooked enough with 2 cups of water and cook again for 2 minutes.

VAANGI BAATH- in camera BRINJAL RICE Ingredients: Brinjals variety, Broken rice Ghee Sour buttermilk Black pepper Cloves Cinnamon Coriander Cumin seeds

: : : : : :

2 No. of the thin long : 1 cup 1/2 cup : 1/2 cup 4 grains 4 A bit of : 1 spoon 1/4 spoon

Dry chillies Green chillies Turmeric powder Salt Black gram dal Mustard

: : : :

: 4 2 : 1/4 spoon 1 spoon 1 spoon 1/2 spoon

Method: All the six ingredients mentioned above should be sautéed with I teaspoon oil and powder the spices. Heat the kadai pour ghee. Prepare the seasoning with mustard seeds black gram dal, Bengal gram dal, dry chillies. Add the brinjal pieces and sprinkle table salt and sour buttermilk. When it starts to boil, add the broken rice. Add enough water for cooking the rice. Sprinkle little salt and turmeric powder, mix green chillies also. Finally add the masala powder. Stir with little ghee (if necessary) and remove from the fire. Aromatic smell of masala is enough to tackle ones appetite.

BISI BELE BAATH- in camera RICE PREP WITH VEGETABLES AND LENTILS Ingredients: Toover dal Raw rice Minced beans Dried chillies Coriander seeds Pepper Cumin seeds Fenugreek Soon Black gram dal Bengal Gram dal Cloves Cinnamon Copra shreds Tamarind Turmeric powder

: : : : : : : : : : :

1 cup 2 cups 1 cup 6

2 teaspoons 1/2 teaspoon : 1/8 spoon 1/8 : 4 teaspoons 2 teaspoons 4 bits 1/2 cups Marble sized : 1/8 spoon

For seasoning: Oil Green chillies Mustard Bengal gram dal Black gram dal Curry leaves Cashewnut bits Salt

: : : : : :

4 tablespoons 4 1 teaspoon : 1 teaspoon 1 teaspoon : 4-5 springs 1/4 cup 1 teaspoon

Method: Cook the toover dal in plenty of water. Add a spoonful of ghee and turmeric powder to the dal. When the dal is nearly cooked add the rice and 3 cups of water. Add tamarind juice to the rice and dal. When the rice is nearly cooked, add the salt and minced beans and keep covered. Roast the 10 spices separately on a low flame and crush to a fine powder. Add the powder and copra shreds with the dal. If the rice is not cooked sprinkle some water and stir. Mix well.

Prepare a seasoning, add to the bath and mix well. Green chillies should be roasted in a little oil.

BISCUITAMBADE BLACK GRAM DUMPLINGS Ingredients: Black gram dal Green chillies Asafoetida Coconut oil Method:

: : :

1/4 kg 6 : A bit 2 cups

Soak the black gram dal for an hour and grind to a hard batter. Keep adding a little water. While grinding add salt, asafoetida and minced green chillies and ginger. Take a lime sized round lump and fry in oil. Fry as many as will hold in the oil. Keep moving the Ambode in the oil until they are reddish brown. Can be eaten with potato and onion sambar or chutney. The Ambodes can be immersed in curds, which has been seasoned with mustard (half an hour). The same Ambode dough can be made a little rough and more solid. Take a handful, flatten on a greased plantain leaf, make a hole with your finger and deep fry. These are ambodes can also be made into curds Ambodes.

MADDUR VADE FRYUM FROM MADHUR Ingredients: Chiroti Rava Refined flour Rice flour Roast dal Small cabbage Coconut grated Onions Salt

: : : : : :

: 50 GMS. 2 cups : 100 GMS. 100 GMS. 1 ½ No 6 To Taste

Green chillies Oil Dalda Coriander leaves

: :

6 Deep-frying. : 75 GMS : ½ bunch chopped

Method: Chop the cabbage and onions. Mix the cabbage, onion and coconut shreds together with chopped green chillies and salt. Make a hard dough with the rice flour, refined flour, roast dal, chiroti Rava, Dalda, salt, coriander leaves and the mix chopped vegetables. Let it rest for 30 min. Take a polythene paper or banana leaf and apply some oil on the surface. Make lemon size balls and flatten them on the banana leaf or polythene paper to a round shape. Deep fry to a dark red colour.