PLANTAIN FRY / BALEKAI PALYA

INGREDIENTS

1 raw banana

1 medium sized onion chopped

½ table spoon chilli powder

A pinch turmeric powder

1 sprig of curry leaves

1 tea spoon mustard seeds

½ tea spoon jeera

Salt to taste

1 table spoon oil

METHOD

 1. Take of only the fibre from outer cover of raw banana and cut banana in a round shape.

2. Heat oil in a kadai, add mustard seeds when they start to splutter, add jeera, curry leaves and onion. Fry for few seconds until the onion turns transparent. Now add cut banana pieces, fry for few seconds and add chilli powder, turmeric powder and salt. Cook covered in a low flame until the banana becomes soft.

3. Serve as a side dish for sambar rice or rasam rice

RADISH RAITA / MULLANGI RAITA

1 cup grated radish

1 cup yogurt

½ teaspoon mustard seeds

6-8 curry leaves

2 green chilli chopped finely

1 sprig fresh coriander leaves

1 table spoon oil

1 teaspoon split Bengal gram

A pinch of asafoetida

Salt to taste

METHOD

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

      2. Pour this mixture to the curd and mix well. Add salt to taste. Mix the grated radish and coriander leaves to the curd just before serving.

PUDINA CHUTNEY [ MINT CHUTNEY]

INGREDIENTS

1 cup fresh mint leaves

2 table spoon urdu dal

1 table spoon grated coconut

2 sprig fresh coriander leaves

4-5 green chillies

A small piece of tamarind

2 table spoon oil

Salt to taste

1 sprig of curry leaves

½ tea spoon mustard seeds

 

METHOD

1. Heat  1 table spoon oil in a pan, fry urdu dal for 1 minute , add mint leaves, tamarind, coconut, green chillies,  garlic and coriander leaves and fry for 4- 5 minutes. keep aside and let it cool.

2. Grind fried ingredients and salt to form a smooth paste. Season with mustard seeds and curry leaves.

3. serve it as a side dish for chapathi or dosa or sambar rice

BELL PEPPER FRY

INGREDIENTS

1 cup green bell pepper cut into square shape

1 cup red bell pepper cut into square shape

1 cup yellow bell pepper cut into square shape 

2 medium size onion cut into square shape

1 sprig of curry leaves

1 tea spoon mustard seeds

Salt to taste

A pinch asatoefida

3 table spoon oil

FOR MASALA POWDER

1 table spoon Bengal gram

1 table spoon split green gram

1 table spoon urdu dal

¼ table spoon poppy seeds

5-6 dry red chillies

2-3 cloves

1” cinnamon stick

METHOD

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

2.      Heat the remaining oil and add the mustard seeds, curry leaves and asafoetida. Fry for few seconds. Add the onions and sauté till they turn pink. Now add bell peppers and salt fry for 5-8 minutes in a oil until the bell peppers turns soft. Now add 2-3 table spoon ground masala powder and mix well. Fry for few minutes and turn off heat.

3.      Serve hot with chapathi.

BEANS AND RADISH SAMBAR

INGREDIENTS

1 cup toovar dal

1 cup radish cut into circle shape

1 cup beans cut into 2” length

1 onion cut into slice

2-3 table spoon sambar powder

1 table spoon chopped fresh coriander leaves

¼ tea spoon turmeric powder

Salt to taste

FOR GRINDING

½ cup grated coconut

A small lemon size tamarind

1-2  tomato

 FOR TEMPERING

1 sprig of curry leaves

2-3 red chillies

¼ tea spoon asafoetida

2 table spoon cooking oil

½ tea spoon mustard seeds

 

1/2 tea spoon jeera

METHOD

1. Cook the dal with radish, beans, onion, turmeric and 2-3 drops of oil  with 3 cups of water for 2-3 whistles and keep aside.

2. Grind grated coconut, tomato and tamarind into a smooth paste.

3. Boil cooked dal and vegetables in a heavy bottomed pan. Add salt and sambar powder and cook for 6-8 minutes. Now add ground paste and 2 cups water and cook for few minutes until tha sambar reaches the desired consistency. Add chopped coriander leaves. Switch off the stove.

4. Heat a table spoon of oil in a small kadai, add mustard seeds, when it starts to splutter, add jeera, dry red chillies, curry leaves and asatoefida, fry for few seconds and pour over the sambar.

5. Serve hot with steamed rice or idlies

PLAIN RICE FLOUR BREAD ( AKKI ROTI)

INGREDIENTS

2 cup rice flour

Salt to taste

 

2 table spoon oil

METHOD

1. Heat a 2 cups water in a pan, add salt and set to boil. Now add rice flour and mix and turn off heat. Now cover the dough and keep aside for 10-15 minutes, so that it becomes soft.

2. Take the dough in a big bowl and knead thoroughly till the consistency of dough is similar to chapathi.

3.Place a tava on the gas to heat, take big lemon sized dough and shape it into   ball. Expand it by keeping it on a thick plastic sheet by pressing with your hand by applying few drops oil. Carefully pick up roti  and place on the heated tava. cook the roti on the medium flame until brown spots appear on it. Turn over and cook other side also. Take out the cooked roti on a plate.

4. serve hot with peas and potato sagu or vegetable sagu

[NOTE : FOR SAGU REFER VEGETABLE SAGU]

HALU OBBATTU OR POORI IN COCONUT SWEET SAUCE

INGREDIENTS

FOR SWEET COCONUT SAUCE OR KAYI HALU

1 cup grated copra  or coconut

½ cup jiggery

1 table spoon raw rice

2 table spoon poppy seeds

3-4 cardamom

FOR POORI

1 Cup wheat flour

1 tea spoon oil

A pinch salt

Oil for deep fry

METHOD

1. Take  wheat flour in a wide bowl, add oil and salt to it and mix it with finger tips. Add water and knead it into a  stiff dough which should be similar to poori dough. Keep aside

2. In a pan dry roast poppy seeds and raw rice separately till they become fragrant and start popping.

3. Grind roasted poppy seeds, raw  rice , copra and cardamom to a smooth paste. Combine the mixture with water and bring it to boil for 5- 10 minutes. Now add jaggery  and boil for few minutes until the mixture is combined and fragrant.

4. Take a  gooseberry sized poori dough and roll it into a very thin roti. Heat oil in a kadai, and deep fry the poori on medium flame until they are crisp on both sides.

5. Put the deep fried poories in coconut sweet sauce or kayi halu.

6. Serve hot or cold.