Bombay Chutney

Ingredients:

• Potato - 1 medium (1/2 big)
• Capsicum - 1/2
• Tomato - 1
• Besan - 4 tbsp
• Chilli powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Water - 4 cups
• Salt - to taste
• Turmeric powder - 1/4 tsp 
• Coriander - 1 small bunch for garnishing

For garnishing:

• Ghee/Oil - 1 tbsp
• Mustard - 1/4 tsp
• Jeera - 1/4 tsp
• Channa dhal - 1/2 tsp
• Curry leaves - 1 stalk
• Hing - a pinch

Method:

1. Place kadai on medium flame and add ghee.
2. Splutter with mustard and jeera. Add channa dhal, hing and curry leaves and saute till you get a nice aroma.
3. Add capsicum, tomato and potato, salt, turmeric powder, chilli powder and garam masala powder. 
4. Saute till vegetables become soft.
5. Add 3.5 cups of water and bring to boil.
6. Mix besan in 0.5 cups of water and add to boiling mixture gradually, stirring.
7. Garnish with coriander leaves.
8. Serve hot with idlis.

Idli

Ingredients:

• Urad Dhal - 1 cup
• Idli rava - 2.5 cups
• Salt - to taste

Method:

1. Wash urad dhal well and soak with 4 cups of water.
2. Soak idli rava in a separate vessel.
3. Soak atleast for 3-4 hours.
4. Grind urad dhal into a fine paste. 
5. Drain water from idli rava and wash 2-3 times (allow rava to settle and drain water).
6. Add ground urad dhal into idli rava and mix well.
7. Leave mixture overnight to ferment (8 hours).
8. Smear idli cups with ghee and fill the cups with idli batter. Steam for 5-10 minutes.
9. Enjoy idlis hot with ghee, chutney/sambhar.

Bread Pizza

Ingredients:

• Bread - 1 loaf
• Rava (Semolina) - 3 tbsp
• Rice flour or Cornflour - 3 tbsp
• Butter - 3 tbsp
• Pepper - 1/2 tsp
• Salt - to taste
• Coriander leaves - 1/2 bunch
• Vegetables: Cabbage, Capsicum, Carrot

Method:

1. Chop cabbage, capsicum, carrots, coriander leaves into very small pieces.
2. Mix rava, riceflour/cornflour, butter, pepper and salt along with the vegetables evenly.
3. Place a tava on low flame
4. Take a slice of bread and apply the vegetable mixture on top of it.
5. Place the bread slice with the vegetables facing down. smear butter on the side facing up and toast till golden brown.
6. Turn the slice the other way around and continue to toast for few more minutes.
7. Serve hot with tomato ketchup or mint sauce.
8. Optional: Grate cheese while the pizza is hot before serving.

Baingan Barta

Ingredients

• Brinjal - 1 large
• Tomato - 2 small or 1 large
• Coriander leaves - 1/4 cup chopped
• Chilli powder - 1/4 tsp
• Curd - 2 tbsp
• Garam masala powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste

For garnishing

• Mustard - 1/4 tsp
• Jeera - 1/4 tsp
• Urad dhal - 1/2 tsp
• Curry leaves - 1 stalk
• Hing - a pinch
• Ghee - 1 tbsp

Method

1. Heat the brinjal on medium flame on a roti grill. Keep turning it so the heat is evenly spread on the vegetable. Heat till it becomes soft and the skin becomes dark brown.  
2. Place brinjal aside and let it cool.
3. Once cooled, peel the skin of the brinjal and mash well.
4. Chop tomatoes into fine pieces and place aside. 
5. Heat kadai and add ghee. Splutter mustard, jeera and add all other items for garnishing into the kadai.
6. Add garam masala, turmeric powder, salt, chilli powder.
7. Immediately, add finely chopped tomato and saute for few minutes till tomato becomes soft.
8. Add cooked and mashed brinjal into the kadai and mix well.
9. Garnish with chopped coriander leaves.
10. Optional: Add curd to the mixture and mix well.

Podi Dosa

Ingredients (for Dosa batter):

• Urad Dhal - 1 cup
• Rice - 3 cups
• Fenugreek - 1 tsp
• Salt - to taste

Ingredients (for Dosa powder):

• Roasted split gram - 1 cup
• Dry coconut - 1/2 cup
• Chilli powder - 1 tsp
• Salt - 1 tsp (to taste)
• Jeera - 1 tsp
• Hing - 1/8 tsp

Method (for Dosa batter):

1. Wash and soak urad dhal and methi in a vessel with sufficient water. 
2. Wash and soak rice in a separate vessel. 
3. Soak for atleast 6-8 hours.
4. Grind urad dhal/methi and keep aside.
5. Grind rice. 
6. Add salt and ground urad/methi paste to the ground rice and grind once again.

Method (for Dosa powder):

1. Add all ingredients for dosa powder into grinder and grind into fine powder.

Method (for Dosa):

1. Make dosa with the batter on a heated tava.
2. Once you turn the dosa, smear ghee/butter on the dosa surface and add 1 tbsp of the dosa powder.
3. Fold the dosa and serve hot with ghee/butter.

Parupu Dosa (Mixed lentils dosa)

Ingredients:

• Channa dal - 1/4 cup
• Moong dal - 1/4 cup
• Rice - 1/4 cup
• Urad dal - 1/4 cup
• Toor dal - 1/2 cup
• Coconut - 1/2 cup
• Red chilli - 2
• Hing - 1/4 tsp
• Salt - to taste

Recipe:

1. Soak channa dal, moong dal, rice, urad dal and toor dal together overnight.
2. Grind the soaked dals and rice with coconut, red chilli, hing and salt with sufficient amount of water (such that it grinds to a thick batter).
3. Make dosas with ghee/butter and serve hot with dash of butter on top.

Didhir Dosa (Instant Dosa)

Ingredients:

• 1 cup urad flour

• 2 cups rice flour

• 1/2 tablespoon fenugreek powder

• Salt to taste

Method:

1. Mix all the three ingredients together with water such that it forms a thick batter.
2. Mix well and grind it in a mixer for a minute or so.
3. Keep this batter aside for one hour.
4. Add salt and mix the batter.
5. Depending on the thickness of batter, you can add little water.
6. Make yummy dosas and serve them hot with sambhar or chutney or pickle or podi + ghee or all.

Raw Banana Curry

Ingredients:

• Raw banana - 2
• Garam Masala (optional) - less than 1/4 tsp
• Red chilli powder - less than 1/4 tsp
• Dry coconut - 1 tsp

For garnishing:

• Channa Dhal - 1/2 tsp
• Jeera - 1/4 tsp
• Mustard - 1/4 tsp
• Curry Leaves - 6-7
• Oil - 2 tsp

Procedure:

1. Cut the raw bananas into small cubes and put into a container with water (such that the pieces are just immersed in it) wih salt and turmeric.
2. Cook in medium flame till it becomes soft.
3. Drain the water.
4. Place a pan on the stove and add oil and all other items for garnishing.
5. Add cooked banana pieces.
6. Add garam masala, chilli powder, dry coconut and salt to taste.
7. Keep mixing in low flame for about 5 minutes.

Dalia Pappu Sunnu Undalu

Ingredients:

• Puttanaalu pappu (Dhalia dal) - 3 cups
• Raw cane sugar - 1 and 1/2 cups
• Cashew nuts - 1/4 cup
• Fresh ghee - 1 cup

Procedure:

1. Roast puttanaalu pappu in medium heat. Keep mixing continuously. Do this for 5-10 minutes until you get the roasted smell.
2. Dry roast cashew and crush them to smaller pieces using pestle and mortar (do not grind into powder).
3. Dry grind roasted puttanaalu pappu until it become fine powder. 
4. Dry grind the sugar into fine powder.
5. Mix the following well: the ground roasted pappu, sugar, small pieces of cashew.
6. Warm the ghee so that it turns liquid (do not boil it; warm it till you can touch it safely).
7. Put the liquid ghee in the mixture and keep mixing all the ingredients using a spoon or a spatula.
8. Then mix the entire mixture with your hand such that all the ingredients are evenly mixed.
9. Then roll the mixture into little balls.

Delicious Dhalia Dal Sunnu Undalu are ready. Try stopping yourself from eating after 1 sunnu unda.

Sabu Dana Khichdi

Ingredients:
Sabu dana - 2 cups
Peanuts - 1 cup
Coriander leaves - 1 cup finely chopped
Capsicum - 1 big
Potato - 2 medium sized
Ginger - 1 tsp finely chopped
Ghee - 2 tsp
Salt - to taste

For seasoning:
Oil - 2 tsp
Chilli - 2
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Curry Leaves - 1 stalk

Method:

1. Soak sabu dana for 4 hours.
2. Dry roast peanuts, remove skin and coarse grind into chunky pieces. Place aside.
3. Chop potato into thin tiny slices and finely chop coriander and capsicum.
4. Drain the water from sabu dana and place aside.
5. Place a kadai on the stove and add all ingredients for seasonings
6. Add finely chopped ginger.
7. Add finely chopped potato and some salt and close lid for few minutes.
8. Add capsicum and again leave for few mins in kadai with closed lid. 
9. Now add sabu dana and remaining salt, mix well and allow to cook on a low flame. Keep mixing periodically. 
10. Add finely chopped coriander leaves to the mixture and serve hot.

Tomato Pachadi

Ingredients:

• Tomato - 3 big or 4 small
• Mustard Seeds - 1/2 tsp
• Fenugreek (Methi) seeds - 1/2 tsp
• Chilli powder - 1/2 tsp
• Tamarind - 1/2 tsp
• Turmeric - a pinch
• Salt - 1 tsp
• Oil - 3 tbsp

For garnishing:

• Mustard Seeds - 1/2 tsp
• Channa Dhal - 1 tsp
• Red Chilli - 1
• Curry Leaves - 1 stalk
• Hing - 1 pinch

Method:

1. Wash tomatoes and cut into small pieces.
2. Dry roast mustard seeds and methi seeds (separately) till you get a fragrant aroma.
3. Dry grind mustard seeds and methi seeds and place aside.
4. Add 1.5 tbsp oil into kadai and place on low flame. Add the tomato pieces, salt and turmeric and saute till the tomato pieces become soft and come together.
5. Switch off the stove. Add tamarind, chilli powder and ground mustard/methi powder. 
6. Add remaining oil into the kadai. 
7. Add all items for garnishing, and mix the garnished items together with the tomatoes.

Gongura Pachadi

Ingredients:

• Gongura leaves - 1 bunch
• Mustard Seeds - 1/2 tsp
• Fenugreek (Methi) seeds - 1/2 tsp
• Jeera - 1 tsp
• Red Chilli - 2 to 3 depending on taste
• Salt - to taste
• Oil - 3 tbsp

For garnishing:

• Mustard Seeds - 1/2 tsp
• Channa Dhal - 1 tsp
• Red Chilli - 1
• Curry Leaves - 1 stalk
• Hing - 1 pinch

Method:

1. Wash gongura leaves and spread on a cloth and dry for 3 to 4 hours. You can also leave it overnight. Let is not become too dry or crumbly.
2. Dry roast mustard seeds and methi seeds (separately) till you get a fragrant aroma.
3. Dry grind mustard seeds and methi seeds and place aside.
4. Place a kadai on a stove and add 1 tsp oil.
5. Add jeera, red chilli. Saute for a few minutes and place aside. 
6. Add 1 tsp oil into kadai. Add gongura leaves. The leaves will lose color and turn dark. Place aside.
7. Now, grind jeera and red chilli mixture. 
8. Without removing the jeera-chilli powder in the mixer, now add the gongura leaves in the grinder and grind again into coarse mixture.
9. Add salt to taste.
10. Add remaining oil into the kadai. 
11. Add all items for garnishing, and mix the garnished items together with the gongura leaves.
12. If the gongura leaves are not sour enough, you can add small amount of tamarind.

Avarekayi Kadabu

Ingredients:

• Rice-rava (akki tari) or Idli rava - 1.5 cups
• Avarekayi (Val Lilva) - 3 cups
• Water - 5 cups
• Coconut - 2 cups
• Ghee - 5 tbsp
• Hing - Less than 1/4 tsp
• Jeera - 1.2 to 2 tsp
• Salt - 1.25 tsp

Method:

1. Pressure cook avarekayi with 5 cups water and salt for abour 5 whistles till it becomes soft.
2. Roast rice-rava till it starts to emit a nice aroma.
3. Place a vessel with a thick base (you can continue to use the pressure cooker, but without lid) on medium flame. 
4. Add roasted rice-rava to the cooked avarekayi in the cooker, along with jeera, coconut, ghee and hing.
5. Keep stirring the mixture till it becomes thick with a consistency like upma.
6. Now place the lid on the vessel and leave for 5 minutes. Then remove from stove.
7. After a few minutes, make medium sized balls of the cooked mixture.
8. Serve with jaggery or pickle and ghee. 

Rava Idli

Ingredients:

• Rava - 2 cups
• Coconut - 1.5 cups
• Cashewnut (broken into small pieces) - 1.5 tbsp
• Curd - 4 cups
• Mustard - 1/4 tsp
• Channa Dhal - 1.25 tsp
• Urad Dhal - 1.25 tsp
• Coriander Leaves (finely chopped) - 1/2 cup
• Curry Leaves (finely chopped) - 1 tbsp
• Hing - 1 pinch
• Turmeric Powder - 1 pinch
• Ginger (grated) - 1/2 tsp 
• Ghee or oil - 2 tbsp
• Salt - to taste

Method:

1. Put ghee in kadai, and after it is heated, splutter mustard seeds. 
2. Add channa dhal, cashews and urad dhal and saute till it becomes golden brown.
3. Now add turmeric, hing and curry leaves.
4. Add rava and roast along with the other ingredients in the pan on medium flame.
5. Transfer the contents to a larger vessel and add coconut, curd, coriander leaves and salt.
6. Place aside for an hour.
7. Test the consistency of the batter. If it is too thick, you can add some water. Do not make the batter too thin either.
8. Grease the idli plate with ghee. Add the batter into the idli cups and steam for about 10 to 15 minutes.
9. Serve hot with ghee and chutney/chutney powder.
10. Optional: You can add grated carrot on the top of the idlis before serving.

Aloo Bonda - Stuffed Potato Snack

Ingredients:

• Potatoes - 4 big
• Gram flour (besan) - 3 cups
• Rice flour - 1 cup
• Peas - 3/4 cup
• Coriander Leaves (chopped) - 1/2 cup
• Ginger (grated) - 1/2 tsp
• Oil - 4 tbsp
• Chilli powder - 3/4 tsp 
• Garam Masala - 1 tsp
• Asafoetida - A pinch
• Salt - To taste

Method:

1. Cut potatoes into half and pressure cook with salt. 
2. Cook peas separately with salt.
3. Peel the skin of the potatoes and mash well. Transfer mashed potatoes into a mixing bowl.
4. Add peas, coriander leaves, ginger and garam masala to the potatoes, and mix well. Place it aside.
5. Take another bowl and add besan, rice flour, chilli powder, asafoetida, oil and salt. Mix well.
6. Now add water to this mixture and mix well till it forms a flowy and sticky consistency.
7. Make lemon-sized balls of the potato-peas mixture.
8. Add oil into a deep frying pan and once heated, dip the potato-peas balls into the flour and deep fry.
9. Serve hot with tomato ketchup or chutney.

Sweet Pumpkin Goddu Kozhambu

Ingredients:

• Sweet pumpkin - 1/2 kg
• Fenugreek (methi seeds) - 1/2 tsp
• Jaggery - 2 tbsp
• Tamarind - lemon sized
• Rasam powder - 1/2 to 1 tsp
• Curry leaves - 2 stalks
• Mustard - 1/4 tsp
• Turmeric - 1/4 tsp
• Hing - less than 1/4 tsp
• Red chili - 1 to 2 depending on taste
• Urad Dhal - 1/2 tsp
• Channa Dhal - 1/2 tsp
• Oil - 1 tbsp
• Salt - to taste
• Coriander leaves - 1 tbsp chopped

Method:

1. Cut sweet pumpkin with skin into big pieces.
2. Cook in a pan with appropriate amount of water and salt till it becomes soft.
3. Dry roast fenugreek seeds and grind into fine powder. Keep it aside.
4. Add oil to a heated frying pan and splutter mustard seeds.
5. Add channa dhal, urad dhal, red chilli, turmeric, hing and curry leaves in the same order to the pan.
6. Add the cooked sweet pumpkin to the pan, and boil for few minutes along with rasam powder.
7. Now add tamarind, jaggery and the ground fenugreek powder to the mixture and continue to boil for another 7 to 10 minutes.
8. Garnish with coriander leaves before serving.

Godi Maavu Unde (Wheat flour sweet laddus)

Ingredients:

• Wheat flour - 2 cups
• Coconut - 1.5 cups
• Jaggery - 2 cups
• Elaichi - 8 to 10 
• Ghee - 3 to 4 tbsp

Method:

1. Roast wheat flour in a kadai in a low flame till it give a nice aroma. Keep it aside.
2. Put two cups of jaggery and one cup of water in a kadai and place on the stove on medium flame.
3. When it melts fully, sieve the liquid to remove any sediments that might be in the jaggery.
4. Continue to boil the mixture, and when it becomes slightly thick, add coconut and elaichi powder. Let it boil for few minutes.
5. Add roasted flour and mix it well.
6. Add ghee and mix once again.
7. Remove from the stove and make medium-sized round balls.

Bisibele Bhaat - A wholesome rice-dhal-vegetable recipe from Karnataka

Ingredients:

• Vegetables - such as carrot, beans, potato, chow-chow, peas, avare-kaayi
• Tomato - 1 to 2
• Toor dhal - 1 cup
• Rice - 1 cup
• Coconut - 3/4 cup
• Tamarind - 1.5 tsp
• Curry leaves - 2 to 3 stalks
• Ghee - 5 to 6 tsp 
• Sambhar Powder - 2.5 tbsp
• Rasam Powder - 1 to 1.5 tsp 
• Salt - to taste

To garnish:

• Mustard - 1 tsp
• Asafoetida - A pinch
• Red chilli - 1
• Ghee or oil - 1 tsp

Method:

1. Cook rice and dhal in separate containers in a cooker (for 4-5 whistles if you are using a pressure cooker). 
• Cut tomatoes into halves and add to dhal to cook, along with turmeric and a few drops of oil or ghee.
• Optional: You can also cook peanuts along with the dhal.
2. Cook vegetables separately with salt.
3. Add dhal and vegetables into a big vessel (with a thick base to avoid charring) with appropriate amount of water, and place on stove.
4. Add rasam powder and let it boil for 5 minutes.
5. Grind sambhar powder with coconut and add to the boiling mixture, along with tamarind, curry leaves and ghee.
6. When it starts to boil, add cooked rice to the mixture.
7. Allow the mixture to book for about 15 to 20 minutes. Keep stirring during the process.
8. Garnish with mustard, red chilli and asafoetida in ghee or oil.
9. Serve hot with a dash of ghee and chips by the side.

Sambhar Powder

Ingredients:

Roast and Dry Grind

• Coriander Seeds - 1/2 cup
• Channa Dhal - 1/4 cup
• Urad Dhal - 1/4 cup
• Red chilli - 3
• Jeera - 1/2 tsp
• Pepper - 1/4 tsp
• Fenugreek - less than 1/2 tsp
• Hing - A pinch (less than 1/4 tsp)
• Cinnamon - 1 inch

Method:

1. Dry roast each ingredient separately and place aside.
2. Grind all roasted ingredients into a powder.
3. You can add more chillies if you like the sambhar to be spicy.

Pongal - Rice-Moong Breakfast

Ingredients:

• Rice - 1 cup
• Moong Dhal - 1/4 cup
• Black Peppercorn - 1/2 tsp to 1 tsp (depending on how spicy you want it to be)
• Jeera - 1.5 tsp
• Salt - 1/2 tbsp
• Hing - less than 1/4 tsp
• Turmeric porder - 1/4 tsp
• Ghee - 3 tbsp for cooking + 1 tbsp for garnishing
• Coconut or Copra (Dry coconut) - 3
• Cashew pieces - 1 to 2 tbsp

Method:

1. Dry roast jeera and pepper separately till they splutter and powder the mixture.
2. Dry roast rice and moong dhal separately for few minutes and place them aside.
3. Wash rice and moong dhal and put in a pressure cooker.
4. Add 6 cups of water, turmeric powder, salt, ghee, hing and close the lid. Let it cook for few whistles.
5. After it cools, remove the lid and place on low flame.
6. Add coconut and jeera-pepper powder and stir the pongal.
7. For garnishing: Add some ghee in a small frying pan and add cashews. Roast till golden brown and garnish (Optional: Add curry leaves also along with cashews during garnishing).
8. Serve hot with either jaggery-coconut mixture or chutney.