Friday, August 19, 2011

Karnataka food recipes

1. Ade Dosa Recipe

1. 1 cup rice
2. 1/2 cup toor dal
3. 1/2 cup black gram dal
4. 1/2 cup bengal gram dal
5. 4 green chillies
6. 3 red chillies
7. 1 tsp grated, ginger
8. 3 tbsps grated, coconut
9. 1 tbsp chopped, coriander
10. 1 long spring curry leaves
11. Asafeotida a pinch
12. Salt to taste
13. Oil for roasting 

How to make:

Soak the rice, lentils together for 6 hours. Grind to a paste with all other ingredients. Add little water to make a batter as for the consistency of dosa. Keep the batter for 1 hour. Heat the griddle and grease with little oil. Pour a ladleful of batter over the griddle. Spread it quickly and make it thick round dosas. Pour a teaspoonful of oil around the edges. Cover with the lid and cook for few minutes until light brown on both sides. Serve topping it with a teaspoon of butter or ghee. Serve hot with coconut chutney. 

2. Baked Crispy Mushrooms Recipe

1. 10 large mushrooms
2. 1 1/2 tsps Worcestershire sauce or Soya sauce
3. 12 slices bread, cubed
4. 225 gms bacon
5. 60 gms butter
6. 175 gms cheese, cubed
7. ¼ tsp nutmeg powder
8. Pepper and salt to taste
9. 10 cashew nuts
10. 3 green chillies, chopped fine 

How to make:

Pre- heat the oven. Wipe the mushrooms and remove the stalks carefully. Invert each mushroom cap and arrange them lightly on a greased baking dish. Sprinkle salt, pepper and Worcestershire sauce. Remove the bacon rind and cut into thin strips. Fry till crisp. Melt butter in a pan. Add the mushroom stalks, bread cubes and cashew nuts. Fry for a few minutes, add the fried bacon, nutmeg, pepper, green chillies and salt. Lastly add cheese and fry for a minute. Remove. Carefully remove the cashew nuts in stuff one in, and spoon a heap of the mixture on, each mushroom. Bake for 25 minutes. 

3. Bangude Bang Recipe

1. Medium sized mackerels cleaned and sliced into two
2. Grated coconut 2 tbsps
3. Red chillies 25-30
4. Coriander seeds 2 tbsps
5. Jeera 1 tsp
6. Methi seeds 10-12
7. Pepper corns 2 tbsps
8. Garlic flakes 8-10
9. Tamarind size of 2 big limes
10. Salt to taste
11. Onion, finely chopped, 1
12. Green chillies, chopped, 12
13. Ginger, chopped, 1"
14. 1 sprig curry leaves
15. Coconut oil 1 tbsp

How to make:

Fry masala ingredients (from red chillies to methi seeds) and then grind all the masala ingredients together to a very fine paste. Add water to make the consistency semi - solid. Place the masala in a flat bottomed vessel. Add finely chopped onion, chillies, ginger, curry leaves and place the cleaned and cut fish on top and then boil. Add 1 tbsp coconut oil and keep on slow fire until almost dry. Be very careful, while stirring because the fish gets separated from the bones easily. 

4. Bharda Playa Recipe


1. Soaked bengal gram (Channa dal) 1/2 cup
2. Red Chillies 2-3
3. Coriander powder 1 tsp
4. Cumin powder 1 tsp
5. Asafeotida 2 pinch
6. Salt to taste
7. Vegetables (like okra, bell pepper, methi, gawar (chaulikai))
8. Oil
9. Mustard
10. Turmeric powder a pinch

Pallayas are vegetables cooked, steamed or boiled mildly retaining their original color and flavor. 

How to make:

Coarsely grind the soaked bengal gram dal and red chillies with coriander powder, cumin powder, a pinch of asafeotida and salt. Add very little water if necessary. Heat oil and season mustard seeds. Add turmeric and asafetida. Add any of the above mentioned vegetables and sauté them. Do not add water. Allow it to get tender and well cooked. To this add ground channa dal paste. Mix it well and keep of slow fire for 5 minutes. Serve hot with chapattis. 

                               5. Bisibele Bhath Recipe

1. 1 cup rice, washed and drained
2. 2 cups toor dal
3. 1/2 tsp turmeric
4. 1 tbsp oil
5. 1 1/2 cups chopped, mixed vegetables (beans, carrots, bell pepper, ridge gourd, turnip, peas)
6. 1 onion, chopped
7. 1 tomato, chopped
8. 1 1/2 tbsp tamarind juice
9. 1 small piece jaggery
10. 6-8 curry leaves
11. 2 tbsps ghee or butter
12. 1 tbsp chopped coriander leaves
13. Salt to taste
14. 1 tsp ghee
15. 1 tbsp bengal gram
16. 1 tbsp black gram
17. 1 tbsp coriander seeds
18. 1 tbsp poppy seeds (gasagase)
19. 1/2 cup grated copra (dry coconut, kobbari)
20. 8-10 dried red chillies
21. 3 cloves
22. 1 cardamom pod
23. 1 small piece jaikai
24. 1 cinnamon stick, broken
25. 1 tsp oil
26. 1 tsp mustard seeds 

How to make:

Heat ghee in a pan, add all the masala ingredients (except dry coconut) and roast until lightly browned. Remove from the heat and mix with dry coconut. Then grind to a smooth paste with water. Set aside.

Wash dal and put it in a heavy based sauce pan with water, 1 tbsp oil and turmeric and cook. After the dals are cooked add onions, vegetables and allow it to cook. After the vegetables are half cooked add rice.
Keep on stirring, add water if required. After the rice is almost cooked add the ground paste, tomato, tamarind juice, salt, jaggery, curry leaves. Let all the ingredients mix well while you keep stirring.

Add ghee and simmer until the mixture blends. Remove from the heat. 
Heat oil in a pan, add mustard seeds, and allow spluttering and pouring it over the rice mixture and mix well. Garnish with coriander leaves. Serve hot with raita. 

7. Brinjal Masala Rice Recipe

1. 500 gms Rice (Basmati), soaked and drained
2. 200 gms Brinjal (Black Round one), cut into 1 inch cubes
3. 1 ½ tbsp coriander seeds, Roasted
4. 3 - 4 one inch pieces of cinnamon sticks
5. 1 tsp jeera
6. 1 tsp mustard seeds
7. ½ tsp cloves
8. ½ tsp black pepper corns
9. 1 ½ inch ginger (paste or grated)
10. Salt to taste,
11. ½ cup grated coconut
12. 2 tsps green chilli paste
13. Coriander leaves chopped
14. Turmeric powder 

How to make:

First fry all the ingredients i.e. from coriander seeds to pepper seeds and make powder. Take ghee or oil and heat in a vessel. Add mustard seeds and jeera. When they start splutter, add ginger paste fry till it becomes brown. Then add drained rice and powdered masala, turmeric powder. Mix them well and fry for a 5 minutes and add water, salt, green chilli paste, half of grated coconut. Cover the lid and cook till rice is ¾th cooked. Now add brinjal and cook till brinjal and rice is done and garnish with chopped coriander leaves and grated coconut serve hot with raitha or you can serve with ghee and lime juice. 

8. Butter Beans Curry Recipe


1. Butter bean seeds 1/2 cup
2. Raw tender jack fruit pieces 2 cup
3. Coconut 1/2, grated
4. Red chillies 7
5. Marble sized ball tamarind
6. Garlic 7-8 flakes
7. Oil 1 tsp

How to make:

Soak beans overnight and then cook. Also cook raw jack fruit with little salt and add to beans. Grind coconut, red chillies and tamarind to a smooth. Stir in masala to cooked beans and bring to boil. Season with garlic. Variation: Teppal seeds if used should ground with masala. Then mustard and curry leaves are used for seasoning. This curry can also be made using bread fruit, Mangalore cucumber or cooking plantain instead of jack fruit.

9. Cashew Nut Burfi Recipe

1. Coarsely powdered cashewnut 1 cup
2. Sugar 1 cup
3. Crushed Cardamom 3 pods
4. Ghee 1/2
5. Bengal gram flour 1 cup 

How to make:

Sieve bengal gram flour, roast for 5 minutes on medium fire stirring continuously. Add 2 tbsps of water to sugar. Boil till 2 string consistency is reached. Mix the flour, cashewnut powder, ghee, syrup and mix thoroughly. Flatten on a greased thali or wooden plank. Cut into pieces when warm. Separate them, when cool. Store in a container. Alternatively, grind a cup of cashew nut bits with 1/2 cup of milk to a fine paste. Mix sugar of equal measure. Cook on medium flame, adding 4tsps of ghee and turning over till the blend thickness slightly. Lastly, add powdered cardamom. No change in rest of the method. 

                   10. Chicken Coorg Recipe

1. Chicken 1
2. 2 onions, chopped
3. 2 tomatoes, chopped
4. Ginger-garlic paste 1 tbsp
5. Turmeric 1 tbsp
6. Fresh shredded coconut 1/2
7. Dry masala 2 tbsps
8. Salt to taste
9. Red chilli powder 1 tbsp
10. Ground Coriander, cumin & cinnamon powder 1 tbsp
11. Garam masala 1/2 tbsp

How to make:

Mix all the dry masala items and stir in a pan on heat for about 2 minutes. Clean the chicken pieces and coat them with 1/2 tbsp of dry masala, 1/2 tbsp of turmeric and salt. In a pan, heat 2 tbsp of oil and add sliced thin onions. When onions turn golden brown, add coconut & ginger garlic paste stir carefully until the coconut becomes golden and crispy. Keep it aside to cool.

In a pan, heat remaining oil and add chopped onions & sauté the onions until transparent, add chopped tomatoes to make gravy thick. Cook till the tomatoes are soft. Add rest of the turmeric and masala with salt for taste into above gravy. Stir for 2 minutes and add the chicken pieces with sufficient water to cook. Add 1/2 tbsp of garam masala to the fried coconut and blend it to a fine paste using water. Once the chicken pieces are cooked, add the coconut paste to it and cook for another 5 minutes. Serve hot.

                         10. Chicken Gravy Recipe

1. Chicken 1 1/2 kg, cleaned and cut
2. Grated coconut 1/4
3. Red chillies 20
4. Coriander seeds 2 tbsps
5. Jeera 1/4 tsp
6. Tamarind 1 marble size
7. Onion 1/2, sliced and roasted in ghee
8. Turmeric powder 1/2 tsp
9. Garlic 4 flakes
10. Methi seeds 1/4 tsp
11. Coconut grated for extracting milk 1
12. Onion 1, chopped for seasoning
13. Ghee 1/2 cup

How to make:

Roast the coconut gratings till golden brown. Roast all the other ingredients separately. Grind the coconut along with chillies, coriander, and jeera. When half ground add the golden brown roasted onions and garlic flakes. Grind till smooth and keep aside. Grind the coconut and extract thick and thin milk. Keep aside.

Heat ghee in a large vessel and add the chopped onion. Fry till golden brown. Add the chicken pieces and salt to taste and cook covered on a slow flame for 10 minutes. Then add the ground masala paste along with the thin coconut milk at the end and bring to a single boil. Serve hot.

         11. Coconut Dosa Recipe

1. 1 cup rice
2. 1-1/2 cups fresh grated coconut
3. Salt to taste
4. Oil for roasting 

How to make:

Soak the rice for 4 hours. Grind rice and coconut together to a fine paste with water. Add salt and mix well. Keep the batter for 1 hour. Heat the griddle and grease with little oil. Pour a ladleful of batter over the griddle. Spread it quickly and make it thin round dosas. Pour a teaspoonful of oil around the edges. Cover with the lid and cook for few minutes until golden brown. Serve hot with chutney. 

12. Coconut Khadi Recipe

1. Coconut 1, medium sized
2. Wheat flour 150 gms
3. Sticky Jaggery 1/2 kg
4. Ghee 1 tbsp
5. Cardamom pods 5-6 

How to make:

Fry the wheat flour in ghee till aroma comes out and is pink in color. Boil the jaggery till 2 strings consistency. Add the grated coconut and wheat flour. Remove from fire and transfer to a greased plate and flatten with a greased spatula. Add cardamom powder and cut into rectangular pieces. 

13. Cucumber Paji Recipe


1. Cucumber, roughly pounded and ground, 1 large
2. Green chillies 4
3. Coconut 1/4 cup
4. Mustard seeds 1/8 tsp
5. Curry leaves 1 sprig
6. Onion, chopped finely, 1
7. Garlic, pounded, 6 flakes
8. Oil 1 1/2 tsp
9. Beaten curd 1 cup
10. Salt to taste 

How to make:

Grind the green chillies, coconut, salt, and add the roughly ground cucumber. Beat the curd. Season with hot oil, mustard seeds, pounded garlic, onion and garlic. Mix the cucumber chutney with the beaten curd. Add salt and the serve with biriyani or akki roti, or kadambuttu, as breakfast dishes. 

14. Dry Grapes Chutney Recipe

1. Dry grapes (kismis) 3 tbsps
2. Dry coconut (copra) 1/2
3. Ghee for frying
4. Onions 4-5
5. Green chillies 10-12
6. Ginger 2
7. Peppercorns 7-8
8. Garlic 5-6 flakes
9. Red chillies 2
10. Pieces cinnamon - 2
11. Poppy seeds 1/4 tsp
12. Mint leaves 5-6 sprigs
13. Chopped coriander leaves 2 tbsps
14. Tamarind size of its seed
15. Jaggery size of small lime 

How to make:

Grate the coconut and fry till brown. Fry ingredients from onions to chopped coriander leaves in ghee. Then grind all together to a fine paste. Grapes and jaggery should be added last. 

15. Fried Cauliflower Recipe

1. Cauliflower cut into large florets 1
3. Turmeric powder 1/4 tsp
4. Green chillies, ground, 6
5. Coriander leaves 1 medium bunch
6. Onion 1
7. Maida 2 tbsps
8. Egg 1
9. Oil 1 cup
10. Salt to taste

How to make:

Boil the cauliflower in salt and turmeric. Throw the water away and strain. Mix the Maida, salt, egg, ground chillies and coriander leaves into a smooth paste. Coat the cauliflower florets with this paste. In a wok pour oil. When hot fry the cauliflower till golden and crisp. Serve hot. 

                                    16. Ganji Anna Recipe

1. 1 cup rice, washed
2. 4 cups water
3. 1 cup curd
4. 2 green chillies, chopped
5. 1 tsp grated ginger
6. 1-2 tbsp(s) grated coconut
7. 6-8 curry leaves
8. 1 tbsp chopped coriander leaves
9. Salt to taste
For Seasoning: 10. 2 tsps oil
11. 1/2 tsp mustard seeds
12. 1 tsp black gram
13. 1 tsp bengal gram
14. 3-4 green chillies, chopped

How to make:

Heat oil in a pan, add seasonings one by one and allow to splutter. Keep aside. In a sauce pan combine rice, water and bring it to boil at medium heat. When it's boiling, add green chillies, ginger, and curry leaves.
Cook until rice is soft and it should be sticky with starch. Add curd, coconut, coriander leaves, salt and cook for 5 minutes. Add seasonings and mix well. Remove from the heat.

17. Gasgase Paayasa Recipe


1. 2 cups grated coconut
2. 2 cups jaggery, mashed
3. 1/2 cup poppy seeds (gasagase)
4. 1 tbsp rice
5. 1/4 cup milk (boiled)
6. 2 tbsps cashewnuts
7. 1 tsp cardamom powder

How to make:

Roast poppy seeds, rice until smell comes. Grind the fried poppy seeds, rice with cashewnuts to a powder and keep aside. Put coconut in a blender, add water and blend till smooth. Strain to extract the milk.
Repeat with the same residue twice. Restrain. Press out till residue is crumbly. In a nonstick pan, place coconut milk, poppy seeds powder, and jaggery and bring to boil over medium heat. Keep stirring continuously for 10-15 minutes. When it's boiled, add cardamom powder, milk and simmer for 2 minutes. Serve hot.

18. Ginger Nut Chicken Recipe

1. Chicken 1 medium sized
2. Lime 1 large
3. Piece Ginger 3"
4. Garlic 9 flakes
5. Turmeric powder 1/4 tsp
6. Curry leaves 1 sprig
7. Green Chillies 2
8. Pepper 4
9. Garam masala powder 1 tsp
10. Cinnamon and cloves few
11. Tomatoes 3 large
12. Coriander leaves 1 small bunch
13. Onions 2 large
14. Cashew nuts or Almonds few
15. Salt to taste

How to make:

In the juice of the lime, grind to a paste the above ingredients 3 - 8 with salt. Joint the chicken-wash-drain and fork it well. Coat the chicken pieces well with the masala; add the chopped tomatoes and marinate for an hour or two. Fry the sliced onions in dalda (Vanaspati) or ghee till golden brown. Add the marinated chicken. Stir for 5 minutes and add 2 cups of water. When the chicken is well done, add the nuts. Sprinkle with chopped coriander leaves - serve hot. 

19. Hayagreev Recipe

1. 2 cups bengal gram (channa dal) soaked in water for 2 hours
2. 3/4 cup jaggery
3. 3 tbsp ghee
4. 1 tsp cardamom powder
5. 1/2 tsp saffron strands (soak the saffron strands in the 2 tsp of hot milk)
6. 1 tbsp poppy seeds (gasagase)
7. 1 tbsp cashewnuts, chopped
8. 1 tbsp almonds, chopped
9. 1 tbsp dry coconut pieces

How to make:

Roast the poppy seeds until smell comes and set aside. Heat little ghee in a pan. Add cashews, almonds and dry coconut pieces, fry till golden color. Remove from the heat and keep aside. Boil bengal gram in water till soft but not too soft and drain. In a sauce pan add boiled dal, jaggery and ghee. Cook till a soft lump is formed. Add cardamom powder, saffron, poppy seeds, dry coconut and nuts. Mix well and simmer for 2 minutes. Serve hot or cold. 

20. Hesaru Kaalu Saaru Recipe

1. 1 cup green gram (Moong dal, Hesaru kaalu)
2. 1/2 tsp turmeric powder
3. 1 tsp Oil
4. 2 tbsps grated coconut
5. 1 tsp jeera
6. 2 tsps coriander seeds
7. 2 tsps rasam powder
8. 8-10 curry leaves
9. 1-2 tsp tamarind juice
10. 1 tsp jaggery
11. Salt to taste
12. 1 tsp oil
13. 1/2 tsp mustard seeds
14. 1/2 tsp asafeotida 

How to make:

Soak moong dal for 1/2 an hour. Pressures cook the moong dal with some water, turmeric, and oil (Not over cooked). Drain and keep aside (save the drained water). First grind coarsely coconut, jeera, coriander. Add 1 tbsp boiled dal, little water to it and grind to a fine paste. In a sauce pan, combine rasam powder, curry leaves with saved water from the boiled dal. Bring it to boil for 5-8 minutes. Add ground paste, boiled dal, jaggery, tamarind and salt. Add water if necessary and boil for 10 -12 minutes. Remove from the heat. Heat oil in a pan, add seasonings when it starts to split, stir into the rasam. Serve hot with rice. 

21. Horse Gram And Coconut Paji Recipe

1. Roasted gram 1/4 cup
2. Tamarind pulp 1 tbsp
3. Salt to taste
4. Green chillies 3
5. Garlic 2 cloves
6. Mustard seeds 1/8 tsp
7. Onion, chopped, 1/2
8. Curry leaves 1 sprig
9. Water as required
10. Oil 1 tsp 

How to make:

Grind the horse gram roughly and remove the skin in a sieve. Put it in a little water and allow it to soak for a 1/4 hour. Remove and grind the horse gram, green chillies, salt, tamarind and onions into smooth chutney. Season with hot oil, put in mustard seeds, curry leaves, the roughly pounded garlic, and the ground chutney. Add a little water while grinding. Then serve it with dosa. 

22. Huliavalakki Recipe


1. 1 cup poha (flaked rice /avalakki)
2. 1-2 tbsp(s) tamarind juice
3. 1-2 tbsp(s) jaggery
4. 2 tsps rasam powder
5. 1/2 tsp turmeric powder
6. 2 tbsps dry shredded coconut
7. 1 tbsp chopped, coriander
8. Salt to taste

For Seasoning: 
1. 2-3 tbsp oil
2. 1/2 tsp mustard seeds
3. 1 tsp black gram
4. 1 tsp bengal gram
5. 2 tsp peanuts
6. Asafeotida a pinch
7. 1 long spring curry leaves

Roast & Powder: 
1. 1 tbsp jeera
2. 1 tsp fenugreek seeds (menthe)
3. 2 tsps sesame seeds 

How to make:

Grind coarsely, dry poha in mixer, it should be like a suji (semolina) Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. In a saucepan add tamarind juice, jaggery, rasam powder, salt, turmeric and little water. Bring it to boil for 5-10 minutes. Now add roasted powder, stir it for 5 minutes. Add poha, dry coconut and mix well. Remove from the heat and keep aside. Heat oil in a pan, add seasonings one by one, when it starts to split add asafeotida and curry leaves and fry it for a while. Pour it over the poha mixture and mix well. Garnish with chopped coriander leaves. 

                               23. Kaayi Kadubu Recipe


For Dough:
1. 1 cup rice flour
2. 1 tsp oil
3. 1 cup water

For Filling:
4. 1 cup grated, fresh coconut
5. 3/4 cup jaggery, mashed
6. 1 tsp cardamom powder
7. 1 tsp ghee 

How to make:

Mix jaggery, coconut, cardamom and ghee in a sauce pan. Heat this mixture on low heat with constant stirring until it comes as a paste. Remove from the heat.

Dough Preparation: 
In a pan boil water, when it's boiling add 1 tsp oil and remove from the heat. Add rice flour; stir constantly so that it becomes thick. Cover and allow it to cool. Later, knead well and keep aside. Make small balls out of rice dough with the greased hand. Roll them into round rotis with the help of some rice flour. Place a tablespoon of filling into the center of rotis and fold it. Wet the edges with little milk before folding so that it sticks together. Place these kadabus in a greased plate and steam it for 15 minutes. Serve hot or cold.

24. Ladies Finger Huli Gojju Recipe


1. 14 -16 ladies finger (okra) cut into small rounds
2. 2 tbsps oil
3. 1/2 tsp mustard seeds
4. 1/2 tsp turmeric powder
5. 1-2 tbsp(s) tamarind juice
6. 1 tbsp jaggery
7. 1 long spring curry leaves
8. 1-1/2 tsp rasam powder
9. 1/2 tsp cumin powder
10. 1 tsp chopped coriander leaves
11. Salt to taste 

How to make:

Heat oil in a sauce pan. Add mustard seeds, when it pops add okra, curry leaves and turmeric. Fry the okra until golden brown. Add rasam powder, cumin powder, tamarind juice, and jaggery, salt and mix well. Add little water and bring it to boil. Simmer for 10-12 minutes until the gojju thickens. Garnish with coriander leaves. Serve with chapatis, dosa, and rice. 

25. Lady Beckons Recipe


1. 12 medium sized lady fish, cleaned and cut into 2 pieces
2. Coconut oil 2 tbsps
3. 1 onion, finely cut
4. Salt to taste
5. Tamarind Ball 1, size of a lime
6. Grated coconut 1/2
7. Turmeric powder 1 tbsp
8. Red chillies 10
9. Flakes garlic 6
10. Coriander seeds, roasted, 2 tbsps
11. Pepper corns, roasted, 1 tbsp
12. Jeera, roasted, 1/2 tsp
13. 1 onion, chopped 

How to make:

Grind masala ingredients with grated coconut to 1/2 onion chopped with water and tamarind to a fine paste. Mix water to make a medium consistency. Take coconut oil in a flat bottomed pan and fry the onion, until golden brown. Add the ground masala with salt to taste. When the masala boils add the cut fish and keep on slow fire until cooked. Serve with steamed rice. 

26. Mackerels Baked Recipe

1. Mackerels 12 (Bangude)
2. Red chillies 15-30
3. Coriander seeds 2 tbsps
4. Jeera 1 tsp
5. Fenugreek seeds (methi) 1 tsp
6. Oama (optional) 1 pinch
7. Peppercorns 2 tsps
8. Turmeric powder 2 tsp
9. Garlic 6-8 flakes
10. Tamarind size of 3 limes
11. Hing powder (asafeotida) 1 pinch
12. Green chillies, chopped 10 to 12
13. Ginger, chopped 2"
14. Garlic, crushed 1 full pod
15. Coconut oil 4 tsps
16. Salt to taste 

How to make:

Fry masala ingredients from 2 to 7 and then grind ingredients together to a fine paste with just enough water to grind. You can add 1/2 tsp hing powder if desired while grinding. Remove the masala and keep aside. Take chopped green chillies, ginger, garlic and mix in coconut oil. Then add this mixture to the masala. Clean the mackerels and make 2 to 3 horizontal slits in each. Coat the mackerels with the masala and keep them in a flat, greased vessel and bake until dry. 

27. Majjige Huli Recipe

1. 1 large cucumber, peeled and cut into pieces
2. 1 long sprig curry leaves
3. 2 cups butter milk or plain yogurt
4. Salt to taste
5. 1 tsp oil
6. 1/2 tsp mustard seeds
7. 1-1/2 tbsp bengal gram, soaked in water for 1 hour
8. 1/2 cup grated, coconut
9. 2 tsps coriander seeds
10. 1 tsp jeera
11. 1/4 tsp mustard seeds
12. 4 pepper corns
13. 3-4 green chillies
14. 1 tsp grated ginger
15. 1/2 tsp turmeric powder
16. 1/4 tsp asafeotida
17. 4-5 curry leaves
18. 1 tsp chopped coriander leaves 

How to make:

Grind all the masala ingredients with water to a fine paste. Boil the cucumber with water until soft. Add curry leaves, salt and ground paste and bring it to boil for 10 minutes. Remove form the heat add yogurt and mix thoroughly. Heat oil in a pan, add seasonings when it starts to split, stir into the yogurt mix. Serve with rice. 

                           28. Mangalore Buns Recipe


1. Maida 500 gms
2. Plantain (ripe) 1
3. Baking soda 1 tsp
4. Sugar 3/4 cup
5. Curds 1 cup
6. Salt to taste
7. Oil for frying 

How to make:

Sieve maida and keep aside. Beat till it froths. Add oil. Peel plantain and mash it with curds, sugar, salt and baking soda. Then fold in maida and knead well. Apply little oil and keep under cover for 5 hours. Shape portions of dough to balls and flatten it into small thick rounds. Deep fry in hot oil on medium flame till golden brown. And then serve it. 

29. Mango Curry Recipe


1. Ripe mangoes 1/2 kg (sweet and sour variety)
2. Curry powder 2 tsps
3. Jaggery 1 1/2 tbsp
4. Tamarind marble size
5. Til 1/2 tbsp (Sesame seeds)
6. Water 1 cup
7. Salt to taste
8. Oil 1 tsp
9. Mustard 1/2 tsp
10. Curry leaves 2 sprigs
11. Broken red chillies 6
12. Slit green chillies 6 

How to make:

Cut mangoes into big pieces along with skin. Use the seeds also. Add jaggery and salt. Cook till the mangoes are done. The curry should be medium thick. Season with mustard and curry leaves, broken red chillies and the slit green chillies. 

30. Mavinakaayi Gojju Recipe


1. Raw mango 1
2. Jaggery 2-3 according to the sourness of mango
3. Red chillies 4-5
5. Sesame 1/2 tsp
6. Mustard seeds 1/4 tsp
7. Urad dal 1/4 tsp
8. Bengal gram 1/4 tsp
9. Methi (fenugreek) seeds 1/4 tsp
10. Grated coconut 2-3 tbsps
11. Curry leaves 3-4 

How to make:

Cut the raw mango into small pieces. Boil them in hot water. Take a tbsp full of oil in a pan. Heat it; put mustard seeds, urad dal, bengal gram dal, sesame, methi and fry. Put curry leaves to this fried seasoning. Then pour all boiled mango pieces into the pan, add little salt to taste. Then, while this mixture is getting fried, fry the chillies a bit in little bit of oil. Grind it course with grated coconut. Add this course paste, little water (about half a cup) to the mixture in the pan. And add jaggery. Keep stirring it for about 15 mins. You can add cashew also to this.

31. Menthya Gojju Recipe


1. 1 1/2 tbsp menthya hittu(fenugreek powder)
2. 2 tsps tamarind juice
3. 1 tbsp jaggery
4. 1 tbsp chopped coriander leaves
5. 4-6 curry leaves
6. Salt to taste

For seasoning: 
1. 1 tbsp oil
2. 1/2 tsp mustard seeds
3. 1/2 tsp asafeotida 

How to make:

In a bowl, combine all the ingredients with a cup of water and mix well. Heat the oil in a pan, add ingredients for seasoning when it starts to split, stir into the gojju mixture and mix well. Serve with chapati/dosa/rice. 

32. Mixed Vegetable Curry Recipe

1. Mixed Vegetables: cut into pieces, 2 cups (pumpkin, ridge gourd, cucumber, gherkins, jackfruit seeds, sooran, leaves     of colacasia, french beans) 
2. Grated coconut 1/2
3. Red chillies 5, roasted
4. Black gram dal 1/4 tsp, roasted
5. Methi seeds 1 tsp, roasted
6. Tamarind marble size
7. Mustard seeds 2 tsps
8. Oil 1 tbsp 

How to make:

Cook all the vegetables till soft. Add salt. Grind coconut, red chillies, tamarind to slightly coarse paste. Then fry black gram dal and methi in oil and add to the paste and grind till crushed well. Season the vegetables with mustard add masala along with a cup masala water. Simmer for 5 minutes. 

33. Plantain Plant Pith Curry Recipe


1. Plantain plant pith 1
2. Red chillies, roasted, 4
3. Coriander seeds 1 tsp
4. Each of methi, mustard and jeera seeds a pinch
5. Coconut scraped 1/4
6. Oil 2 tbsps
7. Mustard seeds 1 tsp
8. Curry leaves 1 sprig
9. Garlic 7-8 flakes 

How to make:

Peel off a layer of the outer skin of the plantain plant pith and make 10 -12 thin slices. Then cut each slice further into 1 inch pieces, horizontally. The loose fibers obtained after each slice is cut should be discarded. Chop the slices into tiny bits and steam or boil in very little water with salt till tender. Grind together masala ingredients, except coconut to a fine paste. Add it to the cooked pith. Cook it for 10-15 minutes on a slow fire. Season with oil, mustard seeds, curry or crushed garlic. 
PS: Plantain plant has a stem portion called the pith of the plant which is white in color and has layers of fibrous cover. When 4 to 6 layers are peeled we get the pith. This is very good for health since it has properties to cure kidney stones.

34. Prawn Curry With Green Mangoes Recipe

1. Big prawns 25
2. Green mangoes 2
3. Red chillies 10
4. Pepper corns 6
5. Mustard 1 tsp
6. Jeera 1 tsp
7. Coriander 1 tbsp
8. Onion 1
9. Flakes garlic 6
10. Turmeric powder 1/2 tsp
11. Grated coconut 1/2
12. Curry leaves 1 sprig 

How to make:

In 2 tsps oil fry the curry leaves, then add the ground masala mixed well with its water (about 3cups). Add salt. Boil for 10 minutes, add prawns and sliced green mangoes. Simmer till cooked. Serve it hot. 

35. Mixed Vegetable Sambar Recipe


1. 1 cup toor dal
2. 1/2 tsp turmeric powder
3. 1 tsp edible oil
4. 1-2 cups mixed vegetables, cut into small pieces (Green beans, carrot, radish, turnip, onion, potatoes, bell pepper, peas)
5. 1-2 tsp(s) tamarind juice
6. 2 tbsps grated coconut
7. 1 1/2 tbsp Sambar Powder
8. 1 long sprig curry leaves
9. Salt to taste
10. 2 tsps oil
11. 1/2 tsp mustard seeds 

How to make:

Cook toor dal in a pressure cooker with water, turmeric, oil and keep aside. Grind sambar powder, coconut and little water to a fine paste. Put all the vegetables into a pan. Add water and bring to the boil until the vegetables are tender. Add salt, ground paste, tamarind, cooked dal and curry leaves. Bring it to the boil. (If necessary add little water) Simmer for 10-15 minutes until the sambar thickens. Remove from the heat. Heat oil in a pan, add seasonings when it starts to split, stir into the sambar. Serve hot with rice. 

36. Modaka Recipe


For Dough: 
1. 2 cups rice flour
2. 4 cups water
3. 2 tsps oil

For Filling: 
1. 2 tbsps ghee
2. 2 cups coconut, grated
3. 1 cup sugar
4. 1/3 cup milk
5. 2 tbsps dry nuts, chopped (Cashews, Raisins) 

How to make:

Dough Preparation: 
In a pan boil water, when it's boiling add 2 tsps oil and remove from heat. Add rice flour; stir constantly so that it becomes thick. Cover and allow it to cool. Later, knead well and keep aside.

Filling Preparation: 
In pan heat ghee, fry dry nuts till golden color. Add coconut, sugar and cook them on a medium heat. Add milk and stir constantly until it comes as a paste. Remove from the heat. Make small balls out of rice dough with the greased hand. Make a small hollow in the center and place spoonful of filling in the middle. Now join the open edges together and give it a shape like whole garlic. Place these modaka's in a greased plate and steam it for 10-12 minutes.

                           37. Musti Dosa Recipe

1. Rice 500 gms
2. Urad dal 150 gms
3. Fenugreek seeds 1 tbsp
4. Beaten rice 250 gms
5. Coconut grating 1/2 cup
6. Salt to taste 

How to make:

Soak rice, black gram dal and fenugreek seeds together for 2 to 3 hours. Soak beaten rice for 1/2 an hour. Wash and then grind to a fine paste with coconut and beaten rice. Add salt. Let the batter ferment overnight. Grease the pan with a little oil and pour a ladle full of batter, spreading it lightly, so that the dosa is thick. Cover and cook on one side only with little oil. When cooked it becomes soft and porous. 

              38. Mutton Biryani (2) Recipe


1. ¾ kg mutton leg
2. 1 cup vegetable oil
3. 3 large onions, thinly sliced
4. 1 ½ tsp salt
5. 20 gms ginger
6. 16 flakes garlic
7. 6 green chillies
8. 1 medium tomato, chopped
9. 6 dry plums
10. 6 almonds
11. 1 tbsp salt
12. 1 ½ tbsp red chilli powder
13. 2 tbsps mint leaves
14. 1 ½ tbsp garam masala powder
15. 1 tbsp cumin powder
16. 1 cup curd
17. 1 large pinch saffron
18. 6 cups + 5 tbsps water
19. 1 tbsp salt
20. 2 ½ cups basmati rice
21. ½ cup + 1 tbsp ghee
22. ¼ cup milk
23. 2 green cardamoms
24. ¼ cup caraway seeds 

How to make:

Grind together ginger, garlic and chillies into a paste. Rub ground paste into meat. Add all other ingredients for marinate. Mix well and keep aside for 4 hrs in refrigerator. In a large frying pan, heat oil and fry onions with ¾ tsp salt till onions are golden brown and crisp. Crumble the fried onions and mix with marinated meat. Cook rice with salt and drain. Heat ghee. Add meat along with marinate. Mix well. Add a little water. Lift the vessel and shift meat to one side. Add rice to the other side. Sprinkle milk on rice. In a pan heat ghee. Add cardamoms and caraway seeds and pour evenly on the rice. Reduce heat and cook for 20 minutes. Transfer rice onto a serving dish. Top with meat and masala. Serve hot with raitha. 

                         39. Mutton Biryani Recipe


1. Mutton 1 kg
2. Onion ½ kg
3. Tomato ½ kg
4. Green chillies 4-6, slit
5. Curds ¼ litr
6. Lime juice ½ cup
7. Coriander leaves 1 large bunch
8. Ginger garlic paste 250 gms
9. Garam masala 1 tsp
10. Oil ½ litr
11. Red chilli powder 3 tsps
12. Coriander powder 2 tsps
13. Saffron powder a pinch
14. Rice ¾ kg, basmati
15. Mint leaves a handful
16. Salt to taste 

How to make:

Heat oil. Fry finely sliced onions till golden brown. Add mutton and fry for 5 minutes. Add salt and ginger garlic paste and fry for another five minutes. Add chopped tomatoes, curds (beaten), green chillies, red chilli powder, coriander powder, garam masala powder and mix well. Allow the meat to cook till it is tender. Add coriander leaves and lemon juice.

In a vessel boil water and add the rice. (Rice should be washed and allowed to be in water for an hour before cooking). Add salt and a pinch of saffron colour. Boil rice till it is almost done but not completely cooked. Drain the water completely. Add the meat mixture and mix well. Allow it to simmer on a low flame for 20 minutes. Serve hot with brinjal curry and raita or mint chutney. 

40. Mutton Coconut Fry Recipe


1. Mutton, cleaned and cut 1/2 kg
2. Ghee for frying 2 tbsps
3. Coconut, grated and fried till dark brown, 1/2
4. Onion, chopped fine, 1
5. Tomatoes, chopped, 2
6. Cabbage, cut into big pieces, 1
7. Salt to taste
8. Red chillies 25
9. Coriander seeds 1 tbsp
10. Methi seeds 1 pinch
11. Jeera 2 pinch
12. Garlic 4 flakes
13. Pepper 15 corns
14. Poppy seeds (khus-khus) 1 tbsp
15. Cinnamon (dalchini) 2 pieces
16. Cloves 2 

How to make:

Fry all the masala ingredients and grind along with coconut and fried onion till fine. Remove and keep aside. Put 2 tbsps ghee in a vessel and fry the chopped onion till red, then add the mutton and fry for a while.
Then add the ground masala. Then add the cabbage and cook for 5 minutes. Remove and serve. Peas, potatoes or cauliflower could also be added.

41. Mysore Masala Dosa Recipe

1. Boiled rice 1 cup
2. Raw rice 1 cup
3. Black gram (urad dal) 1/4 cup
4. Toor dal 3 tbsps
5. Semolina (rava) 3 tbsps
6. Menthi 1 tsp
7. Salt to taste
8. Potatoes 3 nos
9. Finely sliced onion 1 cup
10. Garlic 4 flakes
11. Ginger a small piece
12. Coriander leaves few
13. Green chillies 7
14. Garam masala powder 2 tsp
15. Salt to taste
16. Oil for frying
17. Jeera
18. Sliced tomatoes 1 cup
19. Curry leaves few 

How to make:

Mysore dosa has a filling made of potato, tomatoes and onions and is served topped with small amounts of butter and coconut chutney. Soak all the ingredients except semolina for 4 hours and grind well with some water until it some a fine paste. To the batter add semolina and salt to taste and mix well. Keep it for fermentation.
Preparing masala: Boil potatoes, peel the skin and slice into small pieces. Grind garlic, ginger, coriander leaves, green chillies and little onion to make a paste. Heat some oil in a pan and fry jeera. Sauté the remaining onions. When it is done, add the prepared paste and fry. Add tomato pieces, potatoes, and salt to taste and curry leaves. Finally add the garam masala and mix well.

Dosa Preparation: 
Heat a pan and spread the batter into thin round. Pour oil to these in a round manner. After one side is done, there is no need to turn to the other side. The masala can be put on this side. Fold the dosa and serve with chutney. 

42. Mysore Pak Recipe

1. 2 cups gram flour
2. 2 cups sugar
3. 2 cups ghee
4. 1 1/2 cups water 

How to make:

Place a cup ghee and gram flour in a pan over low heat and fry till light brown. Remove from the heat and set aside. In a heavy based sauce pan, boil sugar and water to syrup, add little ghee to it and stir. Add gram flour and stir continuously over a medium heat. Next add the remaining ghee and mix well. When the mixture comes out from the bottom of the container, take out the mixture and spread into a greased tray. Cut into squares or triangles. Let it cool. Serve warm or cold. 

43. Onion Thumbli Recipe


1. Onions 2
2. Coconut gratings 1 cup
3. Roasted red chillies 3
4. Tamarind 1 ball marble size
5. Oil 2 tsps
6. Salt to taste
7. Water 

How to make:

Peel the onions and chop very fine. Grind the coconut gratings with the roasted red chillies and tamarind to a fine paste. Transfer the masala serving dish. Add salt to taste and desired quantity of water. Mix raw oil and chopped onions. Goes well with steamed rice. 

44. Pepper Chicken Recipe


1. Chicken 1 kg
2. Onions 2, big
3. Garlic 5-6
4. Ginger 1/2 inch piece
5. Powdered Pepper 5 tsps
6. Oil 4 tbsps 

How to make:

Heat the oil and sauté the onions, chopped ginger and garlic. Once the onions get a glassy appearance, add the pepper and sauté for 2 minutes. Add the chicken and stir. Add salt to taste and cover the vessel. Cook for 10 minutes until chicken is tender. Serve hot.

45. Pineapple Gojju Recipe


1. 1 small pineapple, peeled and cut into small pieces
2. 1 tsp tamarind juice
3. 1 tbsp jaggery
4. 1 long spring curry leaves
5. 2 tbsps oil
6. 1/2 tsp mustard seeds
7. 1/2 tsp turmeric powder
8. Salt to taste

For Masala: 
1. 1/2 cup grated, coconut
2. 4-6 red chillies
3. 1 tbsp bengal gram
4. 1 tsp black gram
5. 1 tsp jeera
6. 1/2 tsp fenugreek seeds
7. 1 tsp sesame seeds
8. 1/2 tsp asafeotida
9. 1 tsp oil 

How to make:

Heat the oil in a pan fry all masala ingredients (except the coconut) until lightly browned. Grind in the mixie with coconut and little water to a fine paste. Heat the oil in a sauce pan, add mustard seeds, when it pops add pineapple, turmeric, curry leaves and fry for 5-8 minutes. Add salt, tamarind juice, jaggery, ground paste. Bring it to boil. Simmer for 10-15 minutes until the gojju thickens. Serve with chapatis/dose/rice. 

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