MASALA PEANUTS WITHOUT OIL

INGREDIENTS

250 grams peanuts

1 table spoon red chilli powder

½ table spoon coriander powder

A pinch turmeric powder

Salt to taste

METHOD

1.      In a small bowl mix chilli powder, coriander powder, turmeric and salt by adding water in to paste , keep aside.

2.      Fry peanuts in a kadai, until they become crispy.

3.      Now add masala paste and mix well until the masala sticks to peanuts . Turn off the stove.serve hot or cold.

4.      When it cooled , store it in a air tight container.

VANGI POHA / POHA VANGIBATH

INGREDIENTS

1 cup poha / flattened rice

2 medium size tender brinjals

1 table spoon bengal gram

2 table spoon vangibath powder [ i used MTR vangibath powder]

½ table spoon tamarind paste

3-4 green chillies slit length wise

1 onion chopped

2-3 dry red chillies for tampering

A  pinch turmeric powder

A pinch asafoetida

1 tea spoon mustard seeds

3 table spoon oil

A sprig of curry leaves

1 sprig fresh coriander leaves

Salt to taste

METHOD

1.      Wash and soak the poha by sprinking few drops of water for 10 minutes.

2.      Wash and slit brinjals lengthwise and reserve in a bowl of water to prevent decoloration.

3.      Heat oil in a pan, add mustard seeds, when they started to splutter, add curry leaves, asafoetida , turmeric powder, red chillies and  bengal gram, saute until bengal gram turns golden yellow colour. Now add green chillies, onion and  drained brinjals and sauté  in a medium heat 6-8 minutes by adding salt .

4.       Now add vangibath powder and tamarind paste and cook it covered for 3 mintues until brinjals need to cook.

5.      Now add the soaked poha and mix well and cook covered in a low flame for 2 minutes. Add coriander leaves and mix well.

6.      Serve hot .

KODU BALE [ A CRUNCY SNACK]

Kodubale is of the traditional snack of Karnataka, which we love a lot for the crunchiness.

INGREDIENTS

2 cups rice flour

1/4 cup roasted channa gram/ hurigadle/chutney dal / kadale pappu1

¼ cup urdu dal

6-8 dry red chillies (adjust according to your spice tolerance)

1/2 Tsp asafoetida

Salt to taste

1 table spoon cooking oil to mix the dough

2 cups of oil to deep fry

water to mix into a soft dough

METHOD

  1.heat oil in a pan , fry chutney dal, urdu dal and red chillies for few minutes. When it cools make a powder in mixer.

2. Take rice flour in a wide bowl, add  1 table spoon oil, salt, , urdu dal , chutney dal and red chilli powder.  mix well.

3. Add water slowly to the mixture and bring it to a single soft mass. Heat the oil on medium heat for deep frying .

4.take a small portion of the dough and knead slightly. Take a lemon sized ball and roll a stick out of it. Use oil to smear your hands with, if itfeels sticky.

 5. Now close the rolled stick into a circle, to form a small sized bangle. Repeat the same with rest of the dough.

6.Deep Fry this circles in a hot oil by turning couple of times.

7. Remove from oil, and drain oil on a tissue paper and serve hot or cold.

PEPPER AND CORIANDER EGG MASALA

INGREDIENTS

3-4 boiled  eggs

 1 sprig of curry leaves.

2 table spoon oil

Salt to taste

MASALA TO GRIND

½ cup fresh coriander leaves

2 medium sized onion

1” ginger

2 garlic pods

1 medium size tomato

½ tea spoon turmeric powder

5-6 green chillies

1/2 table spoon coriander powder

½ table spoon pepper

4 cloves

½” cinnamon

METHOD

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

2.       Remove the shell of boiled eggs and keep aside.

3.      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.

4.      Add salt and water, cook the gravy until the gravy reaches desired consistency. Lower the flame to medium, add the boiled eggs . Cook the eggs  with a closed lid in a medium flame for five minutes.

4.      Serve hot with rice or chapathi.

BRINJAL AND DRUMSTIC MASALA / KATHIRIKAI MURUNGAKKAI MASALA / BADANEKAI NUGGEKAI PALYA

INGREDIENTS

2-3 brinjal cut into length wise

3 drumsticks cut into 2-3” size

2 medium sized onion chopped

1 table spoon red chilli powder

 8-10 garlic pods

2 sprig curry leaves

 1 tea spoon mustard seeds

1 table spoon split Bengal gram

 A pinch asafoetida

 2 table spoon oil

Salt to taste

METHOD

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

1    2      Add gatrlic paste , fry for few seconds. Now add  onion and tomato fry for few  more minutes until onion becomes translucent.

2    3     Now add brinjal and drumstic  and fry for few minutes. Add salt and sambar powder and pour 1 cup water. Cook covered in a medium flame until it reach s desired consistency.

3         Serve hot with rice.

FISH PEPPER FRY

INGREDIENTS

4-5 fish slices (vanjram fish)

 1  table spoon black pepper

2 table spoon tamarind juice

8-10 garlic pods

1 small onion chopped

1 sprig coriander leaves

½ table spoon coriander powder

4 table spoon oil

Salt to taste

METHOD

1.    Clean and wash fish pieces under water

2.    Mix all ingredients and grind in a mixer to make coarse paste

3.    Coat the fish slices with this masala and marinate for one hour.

4.    Fry the fish slices on a tava by applying few drops of oil on both sides in a low flame until the fish is cooked.

55.    Serve it hot with sambar rice.

VEGETABLE BIRIYANI

INGREDIENTS

2 Cups raw rice

1 cup vegetables( beans, peas and carrot)

2 medium size onion chopped

2 sprig chopped mint leaves

8-10 cashews

4-6 cloves

3-5 cinamom

3-5 cardamom

5-6 green chillies cut into slitwise

1 table spoon ginger garlic paste

2-3 table spoon oil

TO GRIND

½ Cup coconut

2 sprig of coriander leaves

METHOD

1.      Heat oil in cooker, add mustard seeds, when they start to splutter, add cloves, cinnamon, cashews and cardamom , fry for few seconds.

2.      Add mint leaves and ginger garlic paste , saute for few minutes add green chillies and chopped onion,  fry it until onion turns golden brown.

3.      Now add vegetables  and fry for 2-3 minutes.

4.      Add the grind paste and fry until the oil comes out.

5.      Now add raw rice ,4 cups water and salt close the cooker and cook it for 2-3 whistle.

6.      When the pressure subsides, open it  and Serve hot with raita.

GREEN TOMATO CHUTNEY

INGREDIENTS

3-4 green tomato chopped

6-8 green chilli cut length wise

1 tea spoon jeera

1 table spoon urdu dal

8-10 garlic pods

1 sprig curry leaves

1 tea spoon mustard seeds

1 table spoon split Bengal gram

A pinch asafoetida

1 table spoon grated coconut

2 table spoon oil

METHOD

1.         Heat the 1 spoon oil in a kadai, add urdu dal fry for few seconds until it turns to golden yeloow.

2.         Now add green tomato , garlic pods , green chillies, grated coconut and tamarind. Fry for few minutes until it tomato becomes soft. Keep aside and let it cool.

3.         Grind it in a mixer to a coarse paste by adding salt and water.

4.         Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram   turn lightly browned. Add it chutney.

5.         serve it as side dish for chapathi.  

YENNE BADANEKAI / STUFFED EGGPLANTS

 INGREDIENTS

4-6 Small, round, eggplants

1 table spoon Oil

1 tea spoon Mustard seeds

A generous pinch of hing

1/2 of a medium sized Onion, chopped finely

1 sprig curry leaves

Salt as per taste

FOR THE MASALA

3/4 cup Grated coconut

1 table spoon Coriander powder

3-4 Cloves 

1" Cinnamon stick

1 table spoon red chilli powder

1 table spoon Peanuts 

6-8 garlic pods

1”ginger

1/2 of a medium sized Onion, chopped coarsely

METHOD

1. Dry roast the  peanuts until the peanuts start popping a little

2. Grind the roasted peanuts with coconut, onion, coriander powder, chilli powder, garlic , ginger and salt; Add just enough water to make it a coarse paste; Keep aside.

3. Make two slits on the eggplants, lengthwise- Such that the slits form a "+" sign on each eggplant; Be careful while making the slits, and make sure the eggplant is in 1 piece and not quartered while slitting them; Retain the stalk of the eggplant.

4. Stuff the eggplants with the ground masala and keep aside; Save the remaining masala for making the gravy.

5. Heat oil in a pan; Temper with mustard seeds, hing and curry leaves.

6. Add finely chopped onions and saute for a minute.

7. Slowly drop the stuffed eggplants one by one into the pan; Cook covered on medium heat for 4-5 minutes; Flip the eggplants once in a while, so that they are cooked on all sides;

8. Add some water to the saved masala paste and pour into the pan over the eggplants; Adjust ingredients according to taste

9. Saute regularly and continue to cook covered, until the eggplants are done and the gravy reaches the desired consistency.

10. Remove from stove and serve hot with rice, rotis, dosas etc.

GREEN TOMATO PALYA / RAW TOMATO SABJI FOR CHAPATHI

INGREDIENTS

3-4 green tomato chopped

2 medium sized onion chopped

6-8 green chilli cut length wise

 8-10 garlic pods

1 sprig curry leaves

1 tea spoon mustard seeds

1 table spoon split Bengal gram

A pinch asafoetida

1/2 cup grated coconut

2 table spoon oil

METHOD

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

2.  Add gatrlic paste , fry for few seconds. Now add green chillies, onion and tomato fry for few       more minutes, add  and salt and fry , now sprinkle few drops off water and  cook covered in   a medium flame  untill tomato and onion become soft. Add grated coconut and mix well.

3. serve it as side dish for chapathi.