SHEVAYI UPPITU
(VERMICELLI/SEVIYA UPMA)

INGREDIENTS:
Vermicelli 2 cups
Onions 2 chopped
Green chilli 2 chopped
Curry leaves a few
Capsicum 3 tbsp chopped (optional)
Carrot 2 tbsp chopped (optional)
Coconut grated 2 tbsp
Mustard seeds 1 tsp
Hing a pinch
Urad dal 1 tsp
Jeera 1 tsp
Garam masala powder a pinch
Salt to taste
Oil

METHOD:
Roast the vermicelli on medium flame for 5 mins and keep aside.

Boil water ie 2 cups in a vessel. (water must be equal to the quantity of vermicelli).

Heat oil in a kadai, add mustard seeds and hing. When they splutter, add urad dal, jeera, green chilli and curry leaves. Saute. Add garam masala powder. Add onions (and vegetables at this point). Fry. Add roasted vermicelli and salt. Mix well. Add boiling water. Cover and cook till water is absorbed by vermicelli. Add coconut. Mix and serve.

AVALAKKI
(Hubli Dharwad side avalakki- Poha)
This avalakki is for tea time and you just want to keep eating it....it is that yum!

INGREDIENTS:
Paper Avalakki 5-6 cups
Onions 3 chopped
Green chilli 4 chopped big
Curry leaves few
Mustard seeds 1 tsp
Hing a pinch
Haldi 1 tsp
Salt to taste
Oil 1 cup

METHOD:
Heat oil in kadai, add curry leaves. When crisp, add mustard seeds and hing. When they splutter, add green chilli, onion & haldi. Fry till onions are transparent. Add salt, mix & switch off.

Take avalakki in a big mixing bowl. Add the mixture and mix it well.

Serve with freshly grated coconut or a little yogurt.

CHILLI GARLIC MUSHROOM

INGREDIENTS:
Button Mushrooms 10 medium
Garlic 1 pod chopped
Green chilli 3 chopped (as per taste)
Soya sauce 2 tbsp
Salt to taste
Oil

METHOD:
Wash mushrooms and cut them into halves or four pieces.

Heat oil in a pan. On a high flame, add garlic and chillies. When they turn light brown, add mushrooms, soya sauce & little salt. Mix well and saute for 3-4 mins. Switch off the gas and serve hot.

BANGDA (MACKEREL) FISH AMBAT

INGREDIENTS:
Bangda 3 medium size (cut into 3 pieces)
Coconut 2 tbsp
Red chilli (byadgi) 15
Tamarind lemon size
Garlic 2-3 cloves
Ginger 1 inch
Haldi 1 tsp
Onion 1 medium chopped
Oil
Salt to taste

METHOD:
Clean & wash bangda. Apply salt & haldi. Keep aside.

Grind to a fine paste, coconut, red chillies, tamarind, garlic, and ginger with water.

Heat oil in a (thick) bottom kadai. Add onion. Fry till transparent. Add ground masala and little salt. Add water to make a thick gravy. When it starts boiling, simmer the gas and add fish pieces. Cover & cook for 5 mins.

SPROUT MATKI (MOTH BEAN) USAL

This is a Maharashtrian delicacy which goes well with roti or chapatti.

Ingredients:

Matki sprouts 2 cups

Onion 1 big chopped

Tomato 1 big chopped

Garlic 3-4 cloves chopped

Green chilli 2 chopped into big pieces

Curry leaves a few

Coconut grated 2 tbsp

Chilli powder ½ tsp

Goda masala ½ tsp (specialty of Maharashtra, similar to garam masala powder)

Mustard seeds 1 tsp

Hing a pinch

Haldi 1 tsp

Oil

Salt to taste

Method:

For the sprouts- Wash and soak the matki overnight. Next day, discard the water and put the matki into an airtight container for 10-12 hours. The sprouts are ready.

Heat oil in a kadai. Add mustard seeds and hing. As they splutter, add green chilli, curry leaves. Add garlic and onion. Fry till onion is golden. Add tomato. Fry for 2 mins. Add haldi, chilli powder and goda masala. Fry for 2 mins. Add matki sprouts. Mix. Add coconut, salt and water till the level of matki. Cover and cook on medium flame till done. (Maharashtrians use 1-2 tsp gud or jaggery for a little sweetish taste. It is optional)

DRUMSTICK POTATO SABZI

This acts as a good accompaniment with any kind of dal and can be prepared in short time.

Ingredients:

Drumsticks 4 cut into 1 ½ inch pieces

Potato 2 big peeled and cut into cubes

Onion 1 big chopped

Coconut 2 tbsp

Haldi 1 tsp

Chilli powder 1 ½ tsp

Coriander powder 1 ½ tsp

Tamarind pulp 1 tsp

Salt to taste

Oil

Method:

Wash cut pieces of drumstick and potato.

Heat oil in a kadai. Add chopped onion. Fry till golden. Add haldi, chilli powder, coriander powder. Fry for a minute. Add drumstick and potato. Add salt and tamarind pulp. Add water 2-3 cups water. Cover and cook till done.

ZHATPAT PRAWNS PULAO

Ingredients:
Rice 2 cups
Prawns (frozen) medium size 2 cups
Onion 1 big chopped
Green paste 4 tbsp
Ginger garlic paste 1 tbsp
Haldi 1/2 tsp
Lemon juice 3 tsp
Garam masala powder 1/2 tsp
Salt to taste
Oil

Method:
Soak rice for half an hour. Make green paste with half small bunch coriander leaves, few mint leaves and 4 green chillis (or as per your taste) using very little water.

Clean prawns, wash and marinate with haldi, lemon juice, green paste, garam masala powder and salt.

Heat oil in a kadai. Add onions. Fry till golden. Add marinated prawns. Stir. Add soaked rice, 4 cups water and salt to taste.Cover and cook till rice visible and bubbles on top of rice. Switch off and let it rest for 15 mins. Serve hot.