Pudhina / Mint Rice

Ingredients: 
Rice: 2 cup  
Pudina: 1 bunch
1/ 2 cup Onions: 
Green peas: 1 cup
Chopped Carrot: 1cup

Coconut: 5tsp

Ginger: one pinch
Green chillies: 4 ( or depending on how the chillies are spicy)

Bay leaves: 4

Clove:4

Cinnamon: 1"

Method:  In a pan, have a bit of oil heated. Put pudina and 2 chopped green chillies and fry till the water contents are gone. Take the fried pudina with ginger, coconut powder, put in a mixer and grind it (90%)  Cook the green peas and carrot separately Take a pan and have 2 spoon of oil and bay leaves, clove cinnamon, chopped onion and 2 green chili, turmeric powder to be fried, then mix the pudina paste.. leave it for some time until it losses its raw smell. Once this is done, mix the veg and finally salt.  In a pressure cooker put the pudina masala and rice with water and cook it. without cooker - cook the rice seperate and mix the pudina and veggies.

Tindora / Thondekai / Dondakai Rice

Serving: 2

Ingredients:

Sona Masoori Rice: 1 cup

Chopped Tindora: 1 1/2 cup

Bay leaves: 2

Chili powder: 1/2 tsp

Garlic paste: 1/4 tsp

Coconut powder: 2 tsp

Turmeric powder: 1/4 tsp

Chopped coriander: 4 tsp

Curry Masala: 1/2 tsp

Seasoning:

Mustard seeds:1/2 tsp 

Jeera/Cumin: 1/2 tsp

Curry leaves: 6

Oil: 2 tbs

Method:

In a pressure cooker prepare seasoning with mustered seeds, jeera, curry leaves, bay leaves when bay leaves turn slight brown add Tindora, turmeric powder, coconut powder, chili powder, garlic paste fry for 2 to 3 min then add washed rice and salt fry for 2 to 3 min now add 2 cup water and pressure cook the rice.

when the cooker gets cool transfer rice to a serving bowl.

Garnish Tindora Rice with chopped coriander.

Ginger Chutney

Ginger Chutney:

Ingredients:

Ginger: 3-4"

Coconut dry / fresh: 1/4 cup

Green chili:3

salt

Method:

Prepare chutney adding all the ingredients with 1/4 cup water.

Pesarattu and Ginger chutney

Serving: 4

Ingredients:

Whole Moong: 1 cup

Rice: 2tsp

Channa dal: 2tsp

Green Chili: 3

Jeera / Cumin seeds: 1tsp

Ginger: 1/2"

Salt

Method:

Soak Moong, rice and channa dal for 6 to 8 hours then grind while grinding add ginger, green chilies and add 1 to 1 1/2 cup water until batter gets dosa batter consistency.

Add Jeera and salt to the batter and prepare Pesarattu on dosa pan.

Ginger Chutney:

Ingredients:

Ginger: 3-4"

Coconut dry / fresh: 1/4 cup

Green chili:3

salt

Method:

Prepare chutney adding all the ingredients with 1/4 cup water.

Sprouted Moong / Sprouted Dal moth Khichdi

Serving: 2

Ingredients:

Sona masoori Rice: 1 cup

Sprouted moong / Sprouted Dal Moth: 1 cup(or Soaked)

Coriander powder: 1/2 tsp

Jeera powder: 1/2 tsp

Fresh grated Coconut: 5tsp

Red Chili powder: 1/2 tsp

Ghee: 2tsp

Sugar: 1/2tsp(optional)

Salt

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning in a pressure cooker using seasoning ingredients, then add Washed rice, Sprouted moong / Sprouted Dal Moth, coconut, daniya, jeera powder, sugar, salt, red chili powder, turmaric powder, ghee, 2 1/2 cup water now pressure cook rice.

Transfer Khichdi to a serving dish and garnish with chopped coriander.

Methi seeds Dal

Serving: 3

Ingredients:

Toor dal: 1/2 cup

Onion: 1 small

Methi seeds: 1tsp

Curry masala: 1/2 tsp

Fresh coconut: 4tsp

Tamarind: lemon size

Jagary: 1tsp

Chopped coriander: 3tsp

Salt

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 4

Oil: 2 tbs

Method:

Prepare seasoning in a pressure cooker adding mustered seeds, jeera, curry leaves, red chilies to oil, once mustered seeds stops splutter add methi seeds, chopped onion and fry for 2 to 3 min now add washed toor dal and fry it for few min, add 1 1/2 cup water and pressure cook dal.

when cooker gets cool open the lid add jagary, tamarind juice and salt let it boil for 5 to 6 min.

Transfer dal to a serving dish and garnish with chopped coriander.

Methi dal is served with Rice / Chapati.

Pliyogare / Pulihora gojju / Tamarind Rice (Authentic Karnataka Style)

Ingredients:

Channa dal: 3tsp

Urad dal: 1tsp

Tamarind: 50gm

Dhaniya: 4tsp

Jeera: 1tsp

Cinnamon: 1/2"

Clove: 2

Pepper: 4

Methi seeds: 1/2tsp

Elichi / Cardamom: 1

Asifotida: 5-6 pinch

Gagary: 4tsp

Red chilies: 4

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 4

Oil: 1/2 cup

Peanut: 1/4 cup

Channa dal: 4tsp

Urad dal: 4tsp

Sesame seeds: 3tsp

Turmeric powder: 1/2 tsp

Method:

Dry fry channa dal, urad dal, jeera, daniya, cinnamon, clove, cardamom, pepper, methi seeds make powder. Soak Tamarind for 20 min, squeeze and remove juice in a bowl and add masala powder.

Prepare Seasoning by heating oil in a pan add mustered seeds, jeera, channa dal, urad dal, peanut, red chilies, curry leaves, sesame seeds and turmeric powder. Add masala paste, jagary to seasoning and let it boil until oil separates.

Puliyora gojju can be stored for 1 to 2 months in the refrigerator.

This gojju can be used for 5 to 6 cup rice

Cabbage Rice

Serving: 2

Ingredients:

Sona Masoori Rice: 1cup

Chopped Cabbage: 1 1/2cup

Bay leaves: 2

Chili powder: 1/2tsp

Garlic paste: 1/4tsp

Coconut powder: 2tsp

Turmeric powder: 1/4tsp

Chopped coriander: 4tsp

Curry Masala: 1/2 tsp (refer

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Oil: 2 tbs

Method:

In a pressure cooker prepare seasoning with mustered seeds, jeera, curry leaves, bay leaves when bay leaves turn slight brown add cabbage, turmeric powder, coconut powder, chili powder, garlic paste fry for 2 to 3 min then add washed rice and salt fry for 2 to 3 min now add 2 cup water and pressure cook the rice.

when the cooker gets cool transfer rice to a serving bowl.

Garnish Cabbage Rice with chopped coriander.

Stuffed Cucumber Rice

Serving: 4

Ingredients:

Cucumber: 1lb

Sona Masoori Rice: 2 cup

Channa dal: 1tsp

Urad dal: 1/2 tsp

Dhaniya: 1tsp

Jeera: 1/2tsp

Cinnamon: 1/4"

Clove: 2

Coconut: 5tsp

Red chilies: 2

Sambar Powder: 1 1/2tsp

Chopped coriander: 5tsp

Turmaric powder: 1/4 tsp

Salt

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Ashifotida: one pinch

Oil: 2 tbs

Method:

Take a pan and dry fry Channa dal, urad dal, cinnamon, clove, dhaniya, red chilies, jeera, coconut. Make powder with above roasted ingredients, salt and sambar powder.

Cut cucumber into whole 1 1/2" each piece, In one cucumber make 3 pieces slit each piece twice to fill masala(like stuffed brinjal). Fill masala in each cucumber(use half masala powder)

In a pressure cooker prepare seasoning add washed rice and 5 cups of water. when the rice starts boiling add remaining masala powder and keep all stuffed cucumber horizontally, close the lid and pressure cook the rice.

When the cooked gets cool transfer the rice to a serving dish and garnish with chopped coriander.

Note: cucumber must be thin and short around 4 to 5"( Indian cucumber)

Tuvar leela / Togarikaalu Curry

Serving: 4

Ingredients:

Tuvar leela: 2 cup

Onion: 1

Tomato: 1

Sambar powder: 1tsp

Curry leaves: 1 stick

Chopped Coriander: 4 tsp

Ginger: 1/2"

Garlic: 2

Coconut: 4tsp

Salt

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

In a pan heat oil and add all seasoning ingredients, when mustered seeds stops splutter add finely chopped onion fry for few min now add tuvar leela and fry for 3 - 4 min. Pressure cook adding 1 cup water.

Grind coconut, curry leaves, ginger, garlic, sambar powder using 1/2 cup water.

Once the cooker is done add masala, salt chopped tomato and boil it for 8 - 10 min.

Garnish curry with chopped coriander leaves

Methi Red Chili chutney

Ingredients:

Mild Red chilies: 10

Methi seeds: 1tsp

Tamarind: 1/2 lemon size

Jagary: 1tsp

Garlic: 1

Salt

Method:

Soak chilies for 1 hour and grind all the ingredients with soaked red chillies

This chutney is served with Rotti / Talipittu.

Red chili chutney

Ingredients:

Mild Red chili: 1/2 lb

Onion: 1 medium size

Curry leaves: 2 stick

Garlic: 7-8

Tamarind: lemon size

Jagarry: 3tsp

Coriander leaves: 1/4sup

Salt according to taste

Oil: 2tbs

Method:

In a pan fry onion, curry leaves, garlic, red chilies separately using little bit of oil. Make paste adding all fried and remaining ingredients.

This chutney is served with Onion rotti / Jowar rotti

This chutney remains fresh for 1 to 2 months.....

Note: Mild chilies are also known as Badagi menasinakai

Dum Aloo

Serving: 4

Ingredients:

Baby Potato: 1lb

Tomato puree: 1 cup

Cinnamon: 1/2"

Clove: 2

Coriander seed: 1tsp

Red Chili powder: 1/2 tsp

Sonf: 1/8 tsp

Jeera: 1/2tsp

Oil: 2tsp

Salt

Method:

Pressure cook Baby Potato and peel the skin.

Make powder of Cinnamon, clove, coriander seeds, red chili powder, sonf and salt.

Marinate Baby Potato with masala powder for half hour.

Take a pan heat oil add jeera when it starts splutter add marinated Baby Potato and fry for 8 to 10 min, now add tomato puree and boil it for 10 - 12 min.

Dum Aloo is ready to serve, This curry can be served with Chapati / Parata.

Soy Bean Curry

Serving: 4

Ingredients:

Frozen peeled Soy bean: 1lb

Tomato puree: 1 cup

Cinnamon: 1/2"

Clove: 2

Coriander seed: 1tsp

Red Chili powder: 1/2 tsp

Sonf: 1/8 tsp

Jeera: 1/2tsp

Oil: 2tsp

Salt

Method:

Pressure cook Soy bean.

Make powder of Cinnamon, clove, coriander seeds, red chili powder, sonf and salt.

Marinate Soy bean with masala powder for half hour.

Take a pan heat oil add jeera when it starts splutter add marinated Soy beans and fry for 8 to 10 min, now add tomato puree and boil it for 10 - 12 min.

Soy bean curry is ready to serve, This curry can be served with Chapati / Parata.

Chavalekai / gori chikkudukai / gauver dal

Serving: 2

Ingredients:

Gauver: 1 lb

Toor dal: 1/2 cup

Green chili:4

Garlic: 1

Coconut: 3tsp

Pepper: 5 -6

Jeera / Cumin seeds: 1/2 tsp

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

oil: 2 tbs

Method:

Pressure cook dal and cut gauver.

Burn chili and garlic directly on gas stove, grind chili, garlic, coconut, jeera, pepper with half cup of water.

In a pan Prepare seasoning adding mustered seeds, jeera to oil, let it splutter,

add curry leaves and red chillies. Now add cooked dal and coconut paste and boil it for few min.

This dal is served with rice.

Heerekayai / Beerkayai / Ridge guard Dal

Serving: 2

Ingredients:

Ridge guard: 1 lb

Toor dal: 1/2 cup

Green chili:4

Garlic: 1

Coconut: 3tsp

Pepper: 5 -6

Jeera / Cumin seeds: 1/2 tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

oil: 2 tbs

Method:

Pressure cook dal and cut ridge guard.

Burn chili and garlic directly on gas stove, grind chili, garlic, coconut, jeera, pepper with half cup of water.

In a pan Prepare seasoning adding mustard seeds, jeera to oil, let it splutter,

add curry leaves and red chillies. Now add cooked dal and coconut paste and boil it for few min.

This dal is served with rice.

Fried Rice and Gravy

Serving: 4

Ingredients:

Basmathi rice: 2 cup

Ginger Garlic paste: 1 1/2 tsp

Cinnamon: 8 small pieces (1/2" each)

Clove: 10

Carrot: 1/4 lb

Green beans: 1/4 lb

Capsicum: 1/4 lb

Garam masala: 1tsp

Oil: 2tbs

Butter: 2tbs

Water: 5 cup

Method:

Wash and soak rice with 3cup of water for 2 hours and cook rice by adding butter.

Chop green beans and carrot thin length wise (beans french cut style).

Cook green beans and carrot with 2 cup of water by adding 1/4 tsp salt, when its cooked drain the water.

Take a pan add oil, Cinnamon, clove fry for a min then add ginger garlic paste, chopped capsicum

until it gets tender now add cooked beans and carrot and fry for 2 to 3 min, at last add garam masala, salt and stir well, add this to cooked rice and mix well.

Gravy:

Ingredients:

Grated coconut: 1/2 cup

Cinnamon: 1/4"

Elaichi: 1

Clove: 1

Turmeric powder: 1/4tsp

Poppy seed: 2tsp

Methi seeds: 1/2tsp

Jeera / Cumin seeds: 1/2tsp

Coriander seed: 1tsp

Soaked cashew nut: 4

Green / Red Chili: 1

Tomato: 1

oil: 2tbs

Onion: 1

Tomato ketchup: 1/2 cup

Method:

Grind Grated coconut, Cinnamon, Elaichi, Clove, Turmeric powder, Poppy seed, Methi seeds, Jeera / Cumin seeds, Coriander seed, Soaked cashew nut, Green / Red Chili, Tomato without adding water.

Take a pan saute onion with oil, once onion becomes transparent and masala and cook it until oil separates. Add tomato ketchup just before switching of the stove.

Rava, Vermicelli, Sabudaana idli

Serving: 3

Ingredients:

Sooji Rava: 1 cup

Vermicelli: 1/4 cup

Sabudaana: 1/4 cup

Grated Carrot: 1/2

Chopped Coriander: 1/4 cup

Yogurt / curds: 1 cup

Salt

Baking Soda: 1/8 tsp

Cashew nut: 20

oil: 5tbs

Seasoning:

Mustered seeds: 1/4 tsp

Jeera / cumin seeds: 1/4tsp

Channa dal: 3/4 tsp

Urad dal: 3/4 tsp

Curry leaves: 1 stem

Method:

Dry roast Rava, Vermicelli, Sabudaana seperately until it gets slight brown here and there.

Soak Sabudaana with yogurt for 3 hours

Prepare seasoning in a pan adding 2 tbs oil and all seasoning ingredients, when Channa dal and urad dal gets slight brown add roasted rava and vermicelli, stir for few min, switch off the stove and let it cool completely.

add carrot, coriander, soaked sabudaana, salt, baking soda and yogurt to rava, mix well if needed add some water until the batter gets regular idly batter consistency.

Grease idly plate with oil and put one cashew nut in each idly bowl then add batter and steam it for 10 - 12 min. after switching off the gas let it cool for 10 min, then idlies are ready to serve.

this Idly can be served with coconut chutney / potato saagu.

Note:

Vermicelli is also known as shavige / semiya

Sabudaana is also known as sabbakki / sagbeeyam