KURGI RASAM

This is a recipe which is easy and can be followed on a lazy day.

Ingredients
Toor daal 1 cup
Tomato 2 big
Garlic pods 1 whole
Coriander leaves with stems
Jeera powder 1 tsp
Haldi 1 tsp
Pepper powder 1/2 tsp
Red chilli powder 1 tsp
Tamarind paste 1 tsp
Salt to taste
Coriander leaves for garnishing

For the tadka (tempering)
Oil 2 tsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Curry leaves 8-10
Red chilli 2

Method

Pressure cook daal with whole tomato, garlic pod, coriander leaves with stem and sufficient water. Cool it. Put the daal mix in a blender. Take out the pulp through a strainer.

In a kadai, add daal pulp. mix jeera powder, pepper powder, red chilli powder, tamarind paste, haldi and salt to taste. Mix well and add water as needed to make it to the rasam consistency. Keep the kadai on medium flame and bring it to a boil.

Heat a small pan. Add oil, mustard seeds. As they splutter add hing, curry leaves and red chilli. Add this tempering to the boiling rasam. Cover. Garnish with coriander leaves. Serve hot with white rice and ghee and not to forget the papad. 

EGG CURRY

This is my mom's recipe. Even though I don't eat egg, I prepare dishes with egg as my kids like them. So here goes the zatpat recipe of egg curry

Ingredients

Egg 4 boiled, peeled and halved
Onion 1 big chopped finely
Oil as needed
Salt to taste
Coriander for garnishing

For ground masala
Cinnamon stick 1 inch
Cloves 3-4
Coriander seeds 2 tsp
Fennel seeds (saunf) 2 tsp
Poppy seeds (khus-khus) 1 tsp
Haldi 1/2 tsp
Red chillies 5-6
Coriander leaves 1 bunch
Coconut 1 cup
Tamarind paste 1 tsp
Ghee

Method
Saute all the ingredients for ground masala in ghee except for coriander leaves and tamarind paste. Grind it to a fine paste with coriander leaves and tamarind paste adding little water.

Heat oil in kadai. Add chopped onion. Saute till golden. Add ground masala and salt. Add little water as per the desired consistency. Bring it to a boil. Lower the flame, add halved eggs. The masala should cover the eggs. Cover and cook on a low flame for 5 mins.

Garnish with coriander leaves and serve hot with chapati or rotis.

HULI
(This is a toor daal preparation with vegetables and ground masalas)

I got the recipe of Huli from my Mom-inlaw as my husband loves to eat this with rice. The vegetables which can be used in this are beetroot or cabbage or beans or yam. (All the vegetables that I mentioned are those which I never ate before marriage and used to make faces if my mom cooked them). But with Huli these vegetables taste a little better. So here goes the recipe

Ingredients

Beetroot 1 medium, peeled washed and cubed
Toor dal 1 cup
Tomato 1 big chopped
Hing 1 tsp
Oil 1 tsp
Salt to taste

For the Huli ground masala
Coriander seeds 2 tsp
Cloves 2
Jeera 1 tsp
Methi seeds 1/4 tsp
Hing 1/2 tsp
Curry leaves 10-12
Haldi 1/2 tsp
Red chillies 8-10
Ghee 1 tbsp
Coconut 1/2 cup grated
Tamarind paste 1 tsp

Method

Cook the beetroot cubes for 1 whistle or till cooked. (It should not mash when pressed)

Cook toor dal with tomato, hing and oil in a pressure cooker for 5-6 whistles.

Heat ghee in a small pan. Add cloves, coriander seeds, jeera, methi, hing, and curry leaves. Saute for 1 min on a low flame. Add red chillies. Saute for 1 min. Remove this in a mixer jar. Add coconut and tamarind paste. Add water and grind to a fine paste.

Now mix daal, beetroot cubes and ground masala in a deep kadai. Add a little water and salt to taste. Bring it to a boil. Serve hot with white rice and papad.

Same recipe can be followed for yam & beans.
If using cabbage, then wash and chop cabbage finely. Cook it with water in a kadai. The ground masala & daal can be added to the same. Then follow the method as above.

GOBHI MANCHURIAN

This is something which I keep cooking as my kids like and I like it too (when feel like eating something Deep Fried). I follow a very easy recipe which can be prepared quickly. So here goes the recipe

Ingredients

Gobhi  1 medium size, cut into florets
Onion  1 medium sized, chopped roughly
Green chillies 2, cut slant
Garlic 1 whole, peeled and chopped
Soya sauce 2 tsp
Tomato ketchup 2 tsp
Red chilli sauce 1 tsp
Oil for deep frying plus 3 tbsp
Coriander for garnishing

For the manchurian batter
Maida 1 cup
Rice flour 1/2 cup (can be substituted with cornflour)
Besan 2-3 tsp
Tomato ketchup 4 tsp
Red chilli sauce 2 tsp
Soya sauce 1 tsp
Ginger-garlic paste 1 tsp
Salt to taste.

Method

Wash the gobhi florets and drain water.

Make a very thick batter adding little water with the ingredients. Mix the gobhi florets so that the batter coats evenly.

Heat oil in kadai. Deep fry on medium flame till golden in color. Remove on a tissue paper and let extra oil drain.

Now, heat some more oil in a kadai. Add chopped garlic, chopped green chillies. Saute for 2-3 mins. Add chopped onion. Saute for 2-3 mins. Add Soya sauce, red chilli sauce & tomato ketchup. Fry on high flame for few seconds. Add the deep fried gobhi florets. Mix well. Remove and garnish with coriander leaves. Serve hot.

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.

FISH SUKKE

This is a recipe that my father prepares with a smile on his face as it is his favorite. Recently when he visited us, I asked him the recipe, participated in a cookery competition and won a prize....so here it goes

Ingredients
Mackerel (bangda) 4 medium cut into 2 pieces (any fish can be used)
Teppal (sichuan pepper) 15-20 soaked in water
Ground masala:
Red chillies 20 (soaked in water)

Turmeric leaves medium size as needed (if fresh ones are not available, use dried ones after soaking in water)

Haldi 1 tsp
Tamarind pulp 1/2 cup
Garlic 5-6 cloves
Ginger 1 inch piece
Salt to taste
Coconut (optional) 2 tbsp

Method
Clean & wash the fish.
Grind the masala to a fine paste adding water. Apply it to the fish.
Take a thick bottom kadai. Sprinkle some water. Now spread turmeric leaves one by one so as to cover the whole kadai. Put the fish with the masala in the middle. Spread teppal all around. Add 1/2 cup water. Again cover the masala with turmeric leaves fully. Put a lid tightly.
Cook this on a low flame for 1/2 hour.

It tastes best the next day as the fish takes in all the flavor from the turmeric leaves. It can be kept for a week, but if coconut is added to the ground masala then just 2 days.

CHATTAMBODE

This is a snack that my mom used to prepare on Sundays and we used to love it. My mom recently visited us and I requested her to prepare the same. It was just so delicious ......

Ingredients
2 cups + 3 tbsp Chana dal
1 cup chopped Dill leaves (sheppi or sabsige leaves) optional
1 big Onion chopped
1 tsp Chilli powder
1/2 tsp Haldi
Salt to taste
Oil for deep frying

Method
Soak chana dal for 5-6 hours. Set aside 3 tbsp chana dal.

Grind chana dal coarsely with very little water (you can use the pulse button on the mixer). Take it out in a bowl. Add chopped dill leaves, onion, chilli powder, haldi and salt. Add 3 tbsp soaked chana dal at this point. (Tip- mix it at the time of deep frying or it becomes difficult to deep fry. You can cover with plastic wrap and keep it in fridge too)

Heat oil in a kadai. Mix the chana dal and other ingredients. Apply water on your palm. Take a small ball of this mixture and flatten it. Deep fry till golden.

Can be served with any sauce or chutney....I like to eat it just the way it is.....yum!

MIX VEGETABLE

(JAIN SABZI WITHOUT ONION & GARLIC)

I prepare this recipe for Sankashti when we keep fast and cannot eat onion or garlic.

Ingredients

Vegetables mixed 2 cups chopped (beans, carrot, potato, peas etc)

Tomatoes 3-4 medium sized

Green chilli 2

Kaju 5-6

Ginger 1 ½ inch

Dalchini stick 1 inch

Bay leaf 1 small

Laung 2

Cardamom 2

Sesame seeds/til 2 tsp

Dhania powder 2 tsp

Jeera powder 1 tsp

Garam masala powder ½ tsp

Red chilli powder ½ tsp

Kasoori methi 2 tsp (optional)

Milk ½ cup

Salt to taste

Oil

Preparation

Boil all vegetables and keep aside.

Make a puree with tomato, green chilli, ginger, and kaju.

Heat oil, add dalchini stick, bay leaf, laung, cardamom, and til. Add puree to it. Sauté for 2 min. add dhania powder, jeera powder, and chilli powder. Sauté again for 2-3 min on medium flame. Add boiled vegetables, salt, milk and garam masala. Cover & cook for 5 min.

Serve with chappatis or rotis.

BANANA BUNS

(BANANA FLAVORED PURIS)

This is a good recipe for morning breakfast or a take away for picnics. Tastes really good. Using pretty ripe bananas for this recipes makes the buns really tasty. This recipe comes from Mangalore.

Ingredients

Ripe bananas 2 big (mashed)

Sugar powdered 1 ½ cups

Yogurt (sour)/Dahi 5 tbsp

Baking soda ¾ tsp

Salt ¼ tsp

Maida or all purpose flour 5 cups or as needed

Oil for deep frying

Preparation

Mix mashed banana, powdered sugar, dahi, baking soda and salt. Add maida and mix. Keep adding maida as needed to prepare a stiff dough. The dough is a little sticky. Keep aside for 5-6 hours.

Take lemon sized portions of the dough and roll them into thick puris. Heat oil in a kadai on medium heat. Deep fry till golden brown.

Serve with coconut chutney or can be eaten as it is. Serves good as snack or breakfast.

KANDYA KODBALE

(RICE FLOUR & ONION MURUKKU)

My granny used to prepare this yummy kodbale at tea time or on our demand. Now my mom prepares this whenever we ask for it. It is a great tea time snack.

Rice flour 3-4 cups or as needed

Maida or all purpose flour 2 tbsp

Onion 1 big chopped finely

Green chilli 3-4 chopped finely

Haldi ¼ tsp

Jeera 1 tsp

Butter 2 tbsp

Hot oil 2 tbsp

Salt to taste

Oil for deep frying

Preparation

Mix onion, green chilli, haldi, jeera, butter, hot oil, and salt. Add maida and mix. Add rice flour to this mixture and prepare a stiff dough.

Take lemon sized portions of the dough and roll them into kodbale shape.

Heat oil in a kadai on medium heat. Deep fry these kodbale and remove when golden brown. Serve hot with tea.

BISI BELE BHAATH

(RICE & TOOR DAL COOKED WITH VEGETABLES & SPICES)

My mom prepares this dish really well and one of my fav. This is a good alternative when you are tired of cooking same kind of dal, rice, sabzi etc. Tastes really gud with boondi, potato chips and raita.

 Ingredients

Rice 1 ½ cups

Toor dal 1 cup

Mixed vegetables chopped 3 cups

(beans, carrot, potato, peas, cucumber etc)

Onion 1 big chopped

Green chilli 2 chopped

Tomato 2 big chopped

Curry leaves a few

Red chilli 2

Mustard seeds 2 tsp

Jeera 1 tsp

Cloves 1

Kaju a few

Hing a pinch

Haldi 1 tsp

Bisibelebhaath powder (MTR brand) 4 tsp

Tamarind pulp ¼ cup

Salt to taste

Oil

Preparation

Heat oil in a kadai. Add mustard seeds, as they splutter add jeera, hing, clove, red chilli, onion, green chilli, curry leaves. Sauté. Add chopped vegetables and haldi. Sauté.

Add washed dal and rice. Add water above level of this mix. Cover and cook.

When rice and dal are fully cooked add tomatoes, salt, tamarind pulp, bisibelebhaath powder and water. Cover and cook for some more time.

Serve hot with boondi, potato chips and raita.

DHODDAK

(FINE RAVA PANCAKES WITH ONION & TOMATO)

My M-inlaw prepares this for breakfast and I keep eating it for lunch, for tea, and for dinner. This is my fav dish. It should be eaten with chutney powder and lots of fresh butter.

 Ingredients

Fine rava/sooji or Bombay rava nearly 3 cups

Onion 2 big chopped finely

Tomato 2 medium sized chopped finely

Green chillies 5 slit lengthwise and chopped

Coconut ¾ cup grated

Cooked rice ½ cup for softness

Dhania leaves chopped (optional)

Oil

Salt to taste

Butter as needed

Preparation

Prepare a thick mixture of rava, onion, tomato, green chilli, coconut, rice, salt and water as needed. Keep aside for ½ hr.

Heat a tava, take a palm full of this mixture and place it in center of tava, flatten it as thin as possible by dipping hand in water into a circular shape.

Leave oil on sides of dhoddak and cover it for 2 min on medium flame. Turn it on other side and fry for 2 min.

Serve immediately with lots of fresh butter.

AMBLI KHUVULL

(RAW MANGO SIDE DISH)

This is a very mouth-watering recipe and easy to make “khatta-meetta” recipe. Very good for women who are pregnant (crave for something sour) as it contains jiggery or gud (rich in iron).

Ingredients

Raw mangoes 5 small to medium size, cut into small pieces

Green chilli 4 chopped big

Curry leaves a few

Mustard seeds 1 tsp

Jeera 1 tsp

Hing a pinch

Urad dal 1 tsp

Gud / jiggery 250 gm grated

Salt to taste

Oil

Preparation

Heat oil in a kadai. Add mustard seeds, as they splutter add jeera, hing, urad dal, curry leaves and green chillies. Sauté. Add cut raw mango pieces, salt and gud. Add ½ cup of water. Cover and cook till raw mango is fully cooked and gets yellowish in color. Switch off gas & let it cool.

Store in an air-tight container and can be kept in fridge for 15 days. 

GIRMIT

(PUFFED RICE/KURMURA SOUTH INDIAN STYLE)

This is my home town specialty and can be eaten with any kind of pakodas as accompaniment. This is a South Indian style bhelpuri. I just relish Girmit with “mirchi baje”(green chilli pakodas). It is yummy combo…

Ingredients

Puffed rice/kurmura 3 cups

Onion 1 +1 small big (chopped)

Green chilli 2 (chopped)

Curry leaves a few

Tomato 1 medium (chopped) optional

Mustard seeds 1 tsp

Jeera ½ tsp

Hing a small pinch

Besan/chana flour 2 tbsp

Oil 2 tbsp

Salt to taste

Lemon juice 1 tsp

Dhania leaves for garnishing (chopped)

Preparation

Heat oil, add mustard seeds. As they splutter add jeera, hing, green chillies, curry leaves, and onion. Sauté. Add tomato at this point. Add haldi and salt to taste. Let the mixture cool.

Take a deep mouthed vessed. Add kurmura, onion mixture, and a small onion chopped. Mix it well. Add besan, lemon juice and mix it again. Put it in plate like a heap and garnish with dhania leaves.

Serve immediately with pakodas and hot tea.