Jackfruit Mulaka

Ingredients:Jackfruit - 15 cloves
Rice – 1 Cup
Grated Jagry – 1 Cup
Cardamon powder - 1 spoon
Oil for frying
MethodSoak the rice in water for ½ an hour. Grind the rice and the jackfruit with minimal water. Once the rice and jackfruit is grinded properly add the grated jagry and cardamom powder. Heat the oil in a tawa and add grinded jackfruit and other ingredients using a spoon or hand. Fry till it turns brown. It tastes sooperb.

Bengal gram, rice Payasa

Ingredients:
Rice - 1 Cup
Bengal gram - ½ Cup
Grated Jagry – 1 Cup
Grated coconut - 1 cup
Cardamon powder - 1 spoon
Method
Cook rice and Bengal gram together in rice cooker. Grind grated coconut and cardamom powder. Add some more water to the cooked rice and Bengal gram and heat it in low flame. Add Jagry and cook for 5 mins. Add the grinded coconut and cook for 5 more minutes.

Capsicum, Pease rice

Ingredients
Rice – ½ kg
Capsicum – ¼ kg
Peas – 100 grams
MTR Vangi bath powder –2 spoons
Tamarind juice – 3 spoons
Salt to taste
Method
Cut the capsicum into this slides. Prepare the seasoning and add capsicum and peas into the same. Add salt and fry this till it becomes soft. Add the tamarind juice and MTRY vangi bath powder and still well. When it becomes cool, add the cooked rice and mix well.
In the same method you can prepare cabbage rice, brinjal rice. Instead of capsicum and peas use cabbage/ brinjal.

Mango Rice

IngredientsRice – ¼ kg
Thothapuri Mango – 1
Green chillies – 4
Grated coconut – 5 spoons
Ground nut – 3 spoons
Curry leaves – 8-10
Coriander leaves – 1 bunch
Fenugreek – 1 punch
Onion – 1 (Optional)
Salt to taste
MethodRemove the skin of the mango and grate the same. Prepare the seasoning and add fenugreek, ground nut, green chillies, curry leaves one after the other. Now add grated mango. Fry this for 2-3 mins. Add this to the cooked rice. Now add grated coconut, coriander leaves and chopped onion. Add salt as well. Mix this well.

Curd Gojju

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Ingredients
Green chillies – 3-4
Uard Dal – 2 tb spoon
Onion – 1 (Medium Size)
Grated coconut – ¼ cup
Soar butter milk/curd – 1 cup
Fenugreek – 1 pinch
Curry leaves - 10
Salt to taste

Method

Fry the urad dal till it smells good. Keep it aside. Fry the green chillies. Grind these along with grated coconut. Add the butter milk and salt to this. Prepare the seasoning along with curry leaves and fenugreek. Add the seasoning to the grinded gojju.

Methi Chutney

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Ingredients
Methi – 3 tb spoon
red chillies - 8-10
Grated coconut - 3/4 cup
tamarind - 1/2 lemon size
Jagry - 100 grams
salt to taste

Method
Fry the methi and red chillies without oil till it smells good. Grind this with rest of the ingredients.
You can add the seasoning if you wish.

Besan Kadi

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Ingredients
Besan – ½ Cup
Green chillies – 3-4
Onion – 1 (Medium Size)
Soar butter milk/curd – ½ cup
Ginger (finely chopped)- 1 spoon
Fenugreek – 1 pinch
Curry leaves - 10
Salt to taste

Method

Mix the besan with buttermilk and water. Prepare the seasoning and add green chillies, curry leaves, fenugreek, onion and ginger one after the other. Fry this for few seconds. Add the besan mix and cook for 5 mins. This goes well with chapatti as well as rice.

Bitter gaurd Chatni

IngredientsBitter gourd - 1/4 k.g
Bengalgram dal – 2 tb sp
Urad dal - 2 tb sp
red chillies - 8-10
Grated coconut - 3/4 cup
tamarind - 1/2 lemon size
Jagry - 100 grams
salt to taste

Method
Finely chop the bitter gourd. Fry this with oil till it becomes crispy.
Fry bengal gram dal, Urad dal and red chillies. Grind this with fried bittergourd, tamarind,
Jagry and salt.

Sprouted green gram fry

Ingredients
Green gram – ¼ kg
Green chillies – 3-4
Onion – 1 (Medium Size)
Tomato – 1
Salt to taste
Method
Bring green gram into sprouts. Prepare the seasoning. Add chopped green chillies, onion and tomoto one after the other. Add the sprouted green gram and salt. Fry this for 2-3 mins.

Bitter gourd/Raw Banana fry

Ingredients
Bitter gourd - 1/4 k. g
Pepper powder – 1 spoon
Salt to taste
Method
Cut the bitter gourd/raw banana into round pieces. Prepare the seasoning, add bitter gourd/raw banana and fry this in low flame. Add salt and pepper powder. Fry this until it becomes crispy.

Bitter gourd palya (method 2)

Ingredients
Bitter gourd (finely chopped)- 1/4 k.g
Green chillies (Finely chopped) - 4-5
onion 1 (medium size, finely chopped)
lemon - 1/2
Grated coconut - 3-4 spoons
salt to taste
MethodPrepare the seasoning, add green chillies, onion and bitter gourd to the seasoning one after the other.
Add salt, water and cook this till bitter gourd becomes soft. Add lemon and coconut.

Bitter gourd Palya(method 1)

Ingredients
Bitter gourd (Finely chopped)- 1/4 k.g
Coriander seeds - 3 tb sp
red chillies - 8-10
Grated coconut - 3/4 cup
tamarind - 1/2 lemon size
Jagry - 100 grams
salt to taste
MethodPrepare the seasoning. Add the chopped bitter gourd to the seasoning, add salt and cook till it becomes soft. Grind coconut, red chilies, coriander seeds, tamarind and jagry. Add this masala to the cooked bitter gourd. Cook this for 20-30 minutes till it the water dries out.

Kayi Rasa (White)

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Ingredients

Tonde kayi/Beans/Snakgourd– ½ kg
Urad dal – 25 grams
Grated coconut – 1 and 1/2 cup
Jeera – 1 table spoon
Green chillies – 5-6
Curd/butter milk (should be little bit sour)
Salt to taste

Method
Cook raw toned kayi/beans/white pumpkin (do not cook too much – let it be 75% cooked) along with salt. Soak the Bengal gram dal in water for about 30 minutes. Fry the green chillies little bit. Grind coconut, soaked Bengal gram, jeera and fried green chillies. Add this to the cooked vegetables and boil it for few minutes. Before taking out from the stove, add the curd/butter milk. You can add the seasoning.

Tamarind Rasam

Ingredients
Tamarind juice – 1 cup
Green chillies – 4-5
Onion - 2
Jaggery (finely chopped)- 2 tea spoon
For seasoning - Jeera, oil, urad dal – 1 tea spoon each; fenugreek – 1 pinch; turmeric – 1 pinch
Salt to taste
Method
Prepare the seasoning it a vessel, add green chillies and chopped onions to the seasoning, fry it for some time. Add tamarind juice, salt and jaggrey. Boil it for few more minutes. It goes well with rice.

Majjige Huli

Ingredients
Tonde kayi/Beans/white pumpkin – ½ kg
Bengal gram dal – 25 grams
Grated coconut – 1 and 1/2 cup
Jeera – 1 table spoon
Green chillies – 5-6
Curd/butter milk (should be little bit sour)
Salt to taste
Method
Cook raw toned kayi/beans/white pumpkin (do not cook too much – let it be 75% cooked) along with salt. Soak the Bengal gram dal in water for about 30 minutes. Fry the green chillies little bit. Grind coconut, soaked Bengal gram, jeera and fried green chillies. Add this to the cooked vegetables and boil it for few minutes. Before taking out from the stove, add the curd/butter milk. You can add the seasoning.

Banana/beans Kootu

Ingredients
Raw Banana/beans – ½ kg
Toor dal – 50 grams
Grated coconut – 1 cup
Pepper – 5-6
Salt to taste
Method
Cook raw banana/beans along with toor dal. Grind coconut and pepper (no need to add any chillies). Add this and salt to the cooked banana and boil it for 10 minutes.

Tili Saru

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Ingredients 

Tili (when you prepare rice, add extra water and when the rice is about to fully cocked, remove the water – that is called tili) Curd/butter milk – 1 cup Chopped onion – 2 Chopped green chillies – 2 Mustard, Urad dal, oil - one spoon each for seasoning Salt to taste 

Method

Add the curd, chopped onion to the tili. Add the seasoning and salt. Mix well.

Tili Saru

Ingredients
Tili (when you prepare rice, add extra water and when the rice is about to fully cocked, remove the water – that is called tili)
Curd/butter milk – 1 cup
Chopped onion – 2
Chopped green chillies – 2
Mustard, Urad dal, oil - one spoon each for seasoning
Salt to taste
Method

Add the curd, chopped onion to the tili. Add the seasoning and salt. Mix well.

Hurali Saaru

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Ingredients

Horse gram - 250 Gms For Masala Red Chillies - 5-6 Garlic - 3-4 bele Urad dal- 1 Spoon Fenugreek - 1 chitike Jeera - 1/2 spoon Coriander seeds - 2 Spoon Meethi - 1/2 Spoon Curry leaves - 5-6 ele Jaggery,Salt and Tamarind – as per your taste Coconut – 1 cup 

Method 

Soak the horse gram in water for 8 hours and keep in cool place for it to sprout. Boil the sprouted horse gram in the cocker. Fry all the masala items and grind them along with coconut. Add the grinded masala to the boiled horse gram and boil it for another 10 mins. Add the seasoning along with garlic. Boiled horse gram can be used to prepare playa also. After seasoning, add the boiled horse gram, salt and Jaggery and coconut.

Kali Dosa/Neer Dosa/H2O Dosa

Ingredients
Rice –1/2 kg
Grated coconut – ½ cup
Oil – 2 tea spoons
Salt to taste
Method
Soak the rice in water for 8-10 hours. Grind the rice along with coconut. Prepare very thin dosa on the tava. Do not put the batter on the tava and then spread. Spread the batter while putting on the tava itself.

Quick Breakfast - Curd Avalakki(Beaten rice)

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Ingredients 

Thick Avalakki – 2 Cups Curd – 1 Cup Sugar – 1 spoon (Optional) Salt to taste For seasoning Oil – 2 spoons Majjige Mena – 2-3 Sesame – 1 spoon Urad Dal – 1 spoon Fenugreek – 1 pinch

Method

Soak the beaten rice in water for 10 mins. Remove the water and add the curd, salt and sugar. Add the seasoning.

Mangalore cucumber Dosa

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Ingredients 

Mangalore cucumber(grated) – 2 Cups Grated coconut – ½ cup (Optional) Jagry(finely chopped) – 100 grams Rice – ½ KG Salt to taste Oil for preparing Dosa 

Method Grind rice with cucumber, jagrey, Coconut and salt. Grind it to make it fine paste. Prepare thin dosa in the tawa. This goes well along with Ghee.

Watermelon Dosa

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Ingredients 

Watermelon – 2 KGs (You need only the green portion between inside red and the outside skin – Cut the water melon, use red portion for simply eating or for juice; cut the green portion excluding skin – you can add little bit of red portion for it to be more tastier) Grated coconut – ½ cup Jagry(finely chopped) – 100 grams Rice – ½ KG Pepper – 5-6 Salt to taste Oil for preparing Dosa 

Method Grind rice with watermelon (Do not add any water since water melon will be sufficient to help grinding), Pepper, jagrey and Coconut. Grind it to make it fine paste. Add salt and prepare the dosa in the pan. This goes well along with Ghee.

Akki rotti

Ingredients
Rice floor – 2 Cups
Onion – 2 Medium size
Coriander leaves – 1 bunch – finely chopped
Green chilli – 3-4
Salt – ½ table spoon
Method
Mix rice floor, finely chopped onions and chillies, coriander leaves and salt along with water.
Apply oil on the thick plastic sheet. Prepare rotti on this. Apply oil on the tawa and put the rotti from plastic sheet. Cook this in low flame on both the sides.

Mangalore cucumber/sweet pumpkin rotti(Also called as talepittu)

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Ingredients

Rice floor – 2 Cups Mangalore cucumber(grated)/Sweet pumpkin(grated) – 2 cups Jagry(finely chopped) – ½ Cup Coriander seeds – 2 spoon Methi – 1 spoon Onion – 2 Medium size Green chilli – 3-4 Salt – ½ table spoon 

Method 

Fry coriander seeds and methi till it smells good. Grind this in mixer till it becomes smooth powder. Mix rice floor, grated cucumber/pumpkin, grated jagry, grinded coriander and methi powder, finely chopped onions and chillies, salt. Mix this well and keep it aside for 4-5 hours (It is ok to keep overnight as well). No need to add water. Apply oil on the thick plastic sheet. Prepare rotti on this. Apply oil on the tawa and put the rotti from plastic sheet. Cook this in low flame on both the sides. Eat this with ghee.

Sabbasige soppina dosa

Ingredients
Rice – 2 Cups
Sabbasige Soppu – 2 Bunches
Jagry(finely chopped) – ½ Cup
Salt – ½ table spoon
Method
Soak the rice for 6-7 hours. Wash sabbasige soppu cleanly, cut it into small pieces and grind along with rice and Jagry; add salt and prepare thin dosa on the Tawa. Eat this with ghee.

Meethi Dosa

Ingredients
Rice – 2 Cups
Methi – ½ Cup
Jagry(finely chopped) – 1/2 Cup
Salt – ½ table spoon
Method
Soak the rice and Methi for 6-7 hours. Grind along with Jagry; add salt and prepare little bit thick dosa on Tawa. Eat this with ghee.

Mangalore Cucumber sweet idli

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Ingredients 

Mangalore Cucumber - 1(medium size) Kesari/Bansi rava - 1/4 k.g. salt to taste(kammi saku) Grated coconut - 1/2 cup Jaggry - 1/4 k.g. Cardomon powder - 1 spoon

Method Grate the Mangalore cucumber,mix gagry pieces, grated coconut, cardomon powder, salt and leave it aside for 2-3 hours (you can even do this in the previous night. Mix the rava. Apply gee on the idli utensil and put it on the idli utensil and boil for 15-20 mins. If you eat this with ghee, it will still taste better. Kids will love this.

Peni Rava-Curd sweet idli

Ingredients
Peni Rava - ½ KG
Curd – 1/2 Litre
Salt to taste
Grated coconut - 1/2 cup
Sugar/Jaggry(finely chopped) – ¼ KG
Cardamam powder – 2 table spoon
Ghee – 3-4 table spoon
Cashew, Raisins – 20 gms each (If you like; not must)
Method
Fry the rava in ghee (along with cashew and raisins) and set aside for 20 mins to allow it to cool down. Add rest of the ingredients, mix well. Pour into Idli vessel and cook in steam for 15 minutes.

Banana Idli

Ingredients
Banana – 10
Grated coconut – ½ cup
Jagry(finely chopped) – ¼ kg
Kesari Rava – ¼ KG
Cardamam powder – 2 table spoon
Salt – ½ table spoon
Method
Squeeze the Bananas (Don’t grind in mixer), add rest of the ingredients mix well. Pour into Idli vessel and cook in steam for 15 minutes.