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.