EGG MASALA

INGREDIENTS

3-4 eggs

1 medium sized onions sliced.

1 sprig of fresh coriander leaves chopped

1 sprig of curry leaves.

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium sized onion

1” ginger

2 garlic pods

1 medium size tomato

½ tea spoon turmeric powder

1 table spoon red chilli powder

1 table spoon coriander powder

¼ cup grated coconut

4 cloves

½” cinnamon

METHOD

1.      Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2.      Heat oil in a pan, add mustard seeds when they started to splutter, add  curry leaves and sliced onions, fry the onions until they become transparent. Now add the ground masala, fry the masala for few minutes.

3.      Add salt and water, cook the gravy until the gravy reaches desired consistency. Lower the flame to medium, open the shell of raw egg , slowly pour the egg to gravy one by one. Cook the eggs  with a closed lid in a medium flame for five minutes. toss the eggs slowly one by one. Cook it for 2-3 minutes.

4.      Serve hot with rice or chapathi.

 

SPICY CHICKEN MASALA

INGREDIENTS

½ kg chicken

1 sprig of curry leaves

 1 table spoon chilli powder

1 table spoon coriander powder

1” cinnamon

6  cloves.

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

Few sprig of fresh coriander leaves

 1 garlic pod

1” ginger

1 medium size tomato

A pinch of turmeric powder

METHOD

1.      Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2.      Heat oil in a pan, add curry leaves, cinnamon and  cloves, fry for a minute. Now add chicken , fry the chincken in a oil for few minutes. Add chilli powder, coriander powder and ground masala.  Fry the masala until the oil comes out.

3.      Now add water and salt,  Cook covered  in a medium flame till the chicken turns soft and the gravy reaches to desired consistency.

4.      Serve hot with rice or chapathi or dosa.

VEGETABLE SAGU

INGREDIENTS

2 Cups vegetables ( green peas, carrot, beans, potato)

2 medium sized onion cut into square shape

1 tea spoon mustard seeds

2 table spoon oil.

MASALA TO GRIND

1 Clove garlic

      1 inch ginger

     ¾ cup grated coconut

    1 table spoon coriander powder

    Fresh coriander leaves

    2 tomatoes

     6-8 green chillies

 METHOD

1.      Grind all the ingredients for masala to a smooth paste nwith little water and keep aside.

2.      Heat oil in a pressure cooker, add mustard seeds  they started to splutter add onions. Sauté the onion until it gets tranasparent.

3.      Add the ground masala and let it cook for five minutes. Add vegetables and fry the vegetables for 2 minutes, now add salt and water to cook. Close the pressure cooker and cook it for 2-3 whistles.

4.      Serve it with dosa or chapathi.

 

MIXED FLOUR DOSA

INGREDIENTS

1 Cup Ragi flour ( Finger millet flour)

½ cup wheat flour

½ cup rice flour

2 medium sized onion chopped

3-4 finely chopped green chillies

1 table spoon chopped fresh coriander leaves

1 tea spoon mustard seeds

8-10 curry leaves

1 tea spoon split Bengal gram

Salt  to taste

2 table spoon oil

METHOD

1.      Heat 1 table spoon oil in a pan , add mustard seeds when they started to splutter, add split Bengal gram and curry leaves . Sauté till the bengal gram turn to light brown colour.

Now add chopped onions and fry it for 2 minutes. keep it aside

2.      Take ragi flour, wheat flour and rice flour in a bowl, add enough water to make it thin batter. Now add salt, fried onion mixture, coriander leaves and chopped green chillies to dosa batter, Mix well.

3.      Heat dosa pan, drizzle with oil and pour as we do for rava dosa ,drizzle some oil on dosa and cook both sides in a medium flame.

4.      Serve hot with peanut chutney.

 

PEANUT CHUTNEY

INGREDIENTS

½ Cup roasted peanuts

¼ cup grated coconut

4-5 green chillies

1 garlic clove

6-8 mint leaves

Fresh coriander leaves

1 tea spoon mustard seeds

1 sprig of curry leaves

½ table spoon oil

A small piece of tamarind

Salt to taste

METHOD

1.      Grind roasted peanuts, coconut , green chillies, mint leaves, coriander leaves, tamarind, garlic, salt  to form a smooth paste. Season with mustard seeds and curry leaves.

2.      Serve it with dosa or idly or chapathi

 

CHICKEN GREEN MASALA

CHICKEN GREEN MASALA

INGREDIENTS

½ kg chicken

2 onions chopped

1 small onion cut length wise

½ cup mint leaves chopped

½ cup fresh coriander leaves

2  pods garlic

1 inch ginger

A pinch of turmeric powder

1 table spoon of coriander powder

½ cup grated coconut (optional)

10-15 Green chillies

2 table spoon oil

Salt to taste

½ table spoon lemon juice

METHOD

1.      Grind 2 onion, green chillies, garlic, ginger ,coconut, coriander leaves to a coarse pacste.

2.      Heat oil in a pressure cooker, add onion and mint leaves, sauté them for 1 minute. Add chicken, fry it for 2 minutes. Now add the ground paste, turmeric powder, coriander powder and salt. Sauté again for few minuts.

3.      Add 3 cups water to cook. Close the pressure cooker and cook it for 3-4 whistles.

4.      Add lemon juice and mix. Serve hot with rice or chapathi or dosa.

 

POTATO SAGU

INGREDIENTS

 ¼ kg potatoes

 2 medium sized chopped onion

 4-5 choppped green chillies

 1 pinch of asafoetida

 A pinch of turmeric powder

 1 table spoon of gingergarlic paste

 1 tea spoon of mustard seeds

 1 table spoon of split Bengal gram

 

 1 sprig of curry leaves

 1 table spoon of chopped fresh coriander leaves.

 1 table spoon of oil

 Salt to taste.

METHOD

1.      Scrape the potatoes and cook them in  pressure cooker and let it cool. Mash the cooked potatoes and keep it a side.

2.      Heat the  oil in a pan. Add mustard seed, jeera, j and split Bengal gram. Once it splutters, add  curry leaves, asatoefida ,turmeric powder and ginger garlic paste fry this for less than a minute.. Add onions and fry till golden brown and now add green chillies and coriander leaves and fry well.

3.      Add mashed potatoes , salt and one cup of water and mix well . cook it for five minutes.

4.      Serve hot with chapathi or dosa.

OKRA RAITA (BHINDI RAITA)

 INGREDIENTS

 10-12 lady’s finger

1 cup yogurt

½ teaspoon mustard seeds

6-8 curry leaves

2 green chilli chopped finely

1 tea spoon chopped coriander leaves

2 table spoon oil

1 teaspoon split Bengal gram

2-3 red chillies

A pinch of asafoetida

Salt to taste

METHOD

1.      Wash and wipe the okras clean, cut them into small discs  about ½ inch long.

2.      Take a heavy bottom pan, add some oil and put in the cut okras. Continue stir in intervals until it becomes crispy.

3.      Meanwhile in a big bowl add the yogurt and if thick thin it out with water.

4.      Heat the remaining oil in a pan. Add mustard seeds and split Bengal gram. Once it splutters, add red chillies, curry leaves, asatoefida and chopped green chillies. Fry this for less than a minute.

5.      Pour this mixture to the curd and mix well. Add salt to taste. Mix the fried okra to the curd just before serving.

VANGI BATH

INGREDIENTS

11/2cups rice

6-8 baby brinjals

2 medium onions, sliced

4 tablespoon oil

1 teaspoon mustard seeds

A pinch of asafoetida

1 sprig of curry leaves

1 teaspoon split Bengal gram

½ teaspoon turmeric powder

1 tablespoons tamarind juice

Salt to taste

MASALA POWDER

1 tea spoon oil

2 tablespoon split Bengal gram

2 tablespoon split black graml

1table spoon peppercorns

1 tablespoon of poppy seeds

2 cloves

2 green cardamoms

5 dried red chillies

METHOD

 1.      Wash and boil the rice in plenty of water till three-fourth done. Drain well .Cut the brinjals into length wise.

2.      Heat  1 tea spoon of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder.                

3.      Heat the remaining oil and add the mustard seeds, curry leaves, split Bengal gram, asafoetida. Fry till well-roasted and light brown colour. Add the onions and sauté till they turn pink.

4.      Add the brinjals and stir fry on high heat till they are half done. Sprinkle the turmeric powder and salt, mix.  and Add the tamarind juice. Add the masala powder and cook till the  brinjals are almost done.

5.      Mix the rice thoroughly in the brinjal masala and toss over lower heat, sprinkle two tablespoon of water, cover and cook till the rice is soft and completely cooked.

 6. Serve hot, garnished with fresh coriander.

RAVA AND SEMIYA UPMA

 

INGREDIENTS

1/2 cup  Bansi rava

1/2 cup Semiya

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 teaspoon split Bengal gram

1 teaspoon skinless split Black gram

6-8 curry leaves

1/2 cup finely chopped onion

3 greenchilli cut into length wise

1/2 tablespoon ginger garlic paste

2 cups water

2 table spoon oil

1/2 tea spoon jeera

Salt to taste

coriander leaves for garnishing

METHOD

 

1.  Fry  rava and semiya separately in kadai without oil only for a minute. Keep aside.

2.  Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned.

3.  Add onions and fry till golden brown and now add green chillies and fry well. Now add 2 cups of water and salt to it  and mix well. When the water started to boil, add rava and semiya to it slowly and stir well with other hand so as to prevent forming lumps. Close with a lid and let it boil for 5 minutes in a low flame and mix well.

4.    Serve hot by garnishing with coriander leaves.

 

 

CHICKEN PEPPER FRY

CHICKEN PEPPER FRY  

INGREDIENTS    

1/2 kg cleaned Chicken pieces without skin

1 1/2 tablespoon Black pepper powder 

5 nos Green chillies  cut into lengthwise

2 onion cut into square shape

1 table spoon of chopped coriander leaves

1 table spoon of lemon juice

1 tea spoon coriander  powder

½ teaspoon turmeric powder

2 tablespoon oil

Salt to taste

METHOD

1.      In a wide bowl mix cleaned chicken, black pepper powder, turmeric, salt and garlic paste. Marinate the mixture for half an hour.

2.      Heat oil in a kadai, in a medium flame add chopped onion, chillies . sauté them for 2 minutes.

3.      Add the marinated mixture and fry for five minutes, add one cup of water, chopped coriander leaves. Cook covered  in a medium flame till the chicken turns soft and the gravy reaches to desired consistency. Add coriander powder and cook it for one minute.

4.      Just before turning of heat add lemon juice and mix.

5.      Serve hot with steamed rice and rasam or sambar.                                                                                   


CHITRANNA ( LEMON RICE 2ND METHOD)

CHITRANNA ( LEMON RICE 2ND METHOD)

Chitranna is a popular dish in Karnataka. It is easy to prepare and is very tasty.Usually it is made during festivals and special occasions.

 

INGREDIENTS

11/2cups rice, soaked and drained

3 green chilli, finely chopped

1 tablespoon oil

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

12 -15 fried spilt groundnuts

1 teaspoon split Bengal gram

1 teaspoon skinless split Black gram

½ teaspoon turmeric powder

2 tablespoons lemon juice

2 tablespoon chopped fresh coriander

Salt to taste

METHOD

1.   Drain and cook the soaked rice in six cups of boiling, salted water until almost done.

Drain and set aside

2.      Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add

The asafoetida, curry leaves, split bengal and black gram ground nuts. Sauté till the split Bengal and black gram turn lightly browned.

3.      Add garlic paste, green chili and fry for one minute. Add salt , turmeric powder and lemon juice. Simmer for two to three minutes. Add the rice and toss to mix.

Cook till the rice is heated through.

 4. Serve hot, garnished with fresh coriander