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.