Choley Masala

INGREDIENTS:
2 cups Choley soaked over night
1 onion chopped
1 Tomato chopped
1/2 tsp jeera
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tsp ginger garlic paste
pinch hing
1 1/2 tsp chole masala or(2 tsp of powdered mixture of bay leaves,cloves, cardamom, cumin seeds,mustered,methi seeds,red chillies, cinnamon,peppercorns,amchur)
salt to taste
Oil for tadka
pinch of cooking soda(optional)

PREPARATION:

• Put channa in cooker add the cooking soda and bit of salt,Pressure cook for 3-4 whistles.remove the water. 
• Take a handful of cooked channa grind it in a mixture grinder. keep aside. 
• Now in a kadai heat the oil and add jeera. 
• Now add Hing and onions to it.once the onions turned to golden brown, add turmeric,ginger garlic paste as well tomato to it.(add a bit of water to make it paste) 
• Mash the tomatoes with a ladle to make fine paste in kadai. now add the grind channa paste cook for a minute. 
• now add coriendar powder,red chilli powder and chole masala mix well add the cooked channa. 
• Add water,salt as per the taste. 
• Cook the gravy to the required thickness.Serve with Rotis or Batooras

Potato Podi

INGREDIENTS:

2 potatoes/sweet potatoes /arabi
1 cup rice flour/ Rawa(Sooji)
1 tsp red chiili powder
1 tsp amchur
1/2 tsp garam masala(optional)
salt to taste
Oil

PREPARATION:

• Mix all spices and salt . add water to make a thin paste.adjuct the chilli powder as per taste. 
• Keep the tawa on flame to heat. 
• Now slice the vegetables. dip in the paste. remove and dip in the rice flour or sooji/rawa. 
• Make a proper coat to the veggis. place it on tawa. 
• Sprinkle some water. add a drop of oil for each piece and clos the lid. 
• keep cooking for 2-5 mins. now turn the veggies once again sprinkle some water and put a drop of oil and cook for some time. 
• Then remove from tawa and repeat for all the other pieces. 
• Serve with sauce or coconut chutney.

Onion Uttappam

INGREDIENTS:
2 cups of Dosa batter (well fermented)
2-3 onions finally chopped
2-4 green chillis finally chopped
2-4 strands of curry leaves chopped
dal podi
salt to taste,
ghee/ Oil

PREPARATION:

• Mix all the ingredients except dal podi and ghee. 
• Heat the tawa, Pour a ladleful of batter on the tawa spread it in round shape not too thin. 
• Put dal Podi on it. Cover the lid. 
• After 2 mins remove the lid put Oil / Ghee on edges or on it. turn it. cook for about one more minute and remove from the tawa. 
• Serve with Chutney or sambhar.

Pongal

INGREDIENTS:
1 cup Rice
2/3 cup Moong dal
2-3 tbsp Ghee
1-2 green chillis
10-15 pepper
2 tsp jeera
1 tsp ginger garlic Paste
1 tsp pepper powder.
1 cup milk
salt to taste

PREPARATION:

• Heat a tbsp of ghee in cooker. add jeera and ginger garlic paste. 
• Add cut green chillis and pepper corns 
• Now add washed dal and rice to it. Pour milk on it. 
• strill prperly. add pepper powder to it. 
• Now add about 4 cups of water. add salt. cover the lid. 
• wait for 3-4 whistles from the cooker then remove from the fire. 
• when u serve add rest ghee mix well and serve hot.

Dosa

INGREDIENTS:
1 cup Rice(Dosa/Idli rice)
1/4 cup Urad dal
1 tsp fenugreek seeds
1 tsp channa dal
salt to taste
oil/ ghee

PREPARATION:

• wash the rice, dal, channa dal and fenugreek seeds together in a vessel and soak 4-6 hours. 
• in the night grind it to a fine paste not adding much water. 
• keep over night for fermenting. 
• In the morning add salt to taste add water if the batter is too thick. mix well 
• Now heat the tawa , pour a ladle full of batter , spread it to thin and almost round in shape. 
• cover with a lid. keep a minute. remove the lid. 
• put some oil or ghee on the dosa(only option). if u want turn it upside down cook for around 30 seconds. 
• Remove from tawa serve hot with chutney/ sambhar/ Idli podi

Cabbage Dosa

INGREDIENTS:
1 big bowl Dosa batter
1/2 cabbage chopped, pressure cooked
1 Onion cut length wise
2-3 green chillis cut into 1" length
1 tsp red chilli powder
1 tsp Lime juice/ 1 tsp Amchur powder
1/2 tsp channa dal
1/2 tsp musterd seeds
salt to taste
Oil for tadka

PREPARATION:

• Heat the oil in kadai. add channa dal and musterd seeds. 
• when the mustered seeds splutter add oinion and green chillis. fry for a minute. 
• now add cooked cabbage, red chilli powder, lime juice/ amchur, salt. 
• Stirr with a ladle to mix it properly. 
• cook for another 3-5 mins and remove from the fire 
• Now keep tawa on fire wait for it to be hot. 
• take a ladle full of dosa batter pour on tawa spread it round shaped with the help of ladle. 
• Take 1-2 tbsp of cabbage masala spread it on the half dosa. 
• Cover the lid for steam effect. remove the lid after a minute put some ghee on it. 
• now remove the dosa from empty half end, properly fold it on the other half where masala there. 
• above step can be delayed if u need the dosa to be bit crisp. 
• Serve the dosa with any chutney if u like. 

please note that you can add chutney powder or Idli Podi above the masala to added taste.

Batoora

INGREDIENTS:
1 cup all purpose floure/ Maida
1/2 cup buttermilk
1 tsp cooking soda or 1 small pouch ENO
salt to taste
Oil to deep fry.

PREPARATION:

• Mix the floure,soda/Eno, and salt. 
• Add buttermilk and knead the dough. if needed add more buttermilk or water. 
• take spoonful of oil and apply on the dough eveny. 
• Keep the dough closed for about 4-6 hours in a warm place or under sun. 
• take lime sized dough roll it to papad size and deep fry. 
• Serve with Channa masala.

Kayi Halwa(Coconut Burfi)

INGREDIENTS:
1/2 coconut shreded
1 cup sugar
½ lt milk
½ tsp Cardamom/clove powder or pinch kesar
10 Badams grated
1 tbsp ghee

PREPARATION 1:

• Grind the coconut in a mixer grinder add milk if needed. 
• In a kadai pour the rest milk and bring to boil. Add coconut paste and Sugar. 
• Start stirring on a low flame.It takes time. 
• When the mixture is getting thick add cardamom powder. 
• Finally the mixture will be thik enough.leaves the sides of the kadai. Remove from the flame. 
• Take a plate and put the ghee and spread it properly.Transfer the mixture to the plate and spread eveny with ghee applied spoon. 
• Keep it to sttle down. Then cut it into square or dimond shape and serve. 

PREPARATION 2:

• Grate the coconut.keep aside. 
• Now in a heavy bottomed kadayi fry (only for 3-4 mins)the grated cocnut with a tsp of ghee and Kesar or clove or cardomom powder. 
• If u have kept grated badam you can add it now. 
• Now add the sugar to the coconut and the milk. 
• Keep stirring as it takes a while to thicken the paste. 
• Once its done the edges will come out by itself. 
• Now transfer the mixture to a greased plate and refrigerate it for settling. 
• After an hour or two take a butter knife and cut them into square or diamond shape and refrigerate it again for couple of hours. 
• Serve chilled as desert to any meals.

Sambhar Powder 1

INGREDIENTS:
2 tsp Coriander seeds
½ tsp sesame seeds
1 tsp Jeera
2-4 Red chillies
1 tsp Oil
½ tsp mustard seeds ( mainly for sambhar)

PREPARATION:

• Roast all above ingredients and make nice powder. 
• Use while preparing Sambhar or Saaru

Green chilli chutney

INGREDIENTS :
1/2 cup grated tender Coconut
1 tsp lime juice / Tamerind
1cup Coriander leaves (Optional)
2 Green Chillies
1 tsp sesame
Salt to taste

PREPARATION:

• Cut the chillies into small pieces. 
• Fry this with sesame till sesame splutters. 
• Now mix together the grated coconut, green chillies, sesame seeds (and the chopped coriander leaves)and tamarind. 
• Grind it all ina mixer ( add little water if required).Now add salt to the paste and pour itin a bowl. 
• Put the lime juice into it and mix properly.( Only if tamarind is not added in previous step). 
• Thus the green chutney isready.This chutney can be eaten with sandwiches or pakodas or anything spicy.

Modaka

INGREDIENTS:
Maida 1 cup
Grated coconut 1/2 cup
Jaggary 1/2 cup
Sesame 1/4 cup
Cardomom 1
Oil to deep fry
Ghee 3 tsp
salt to taste
water

PREPARATION:

• Mix the grated cocnut and jaggery and fry in a pan. 
• when all jaggery is melted and mixed with coconut add seame and cardomom to it. keep aside. 
• Now In a big bowl take the maida , ghee mix it well so no lumps should be there. Then add salt to tase and water to make the dough.It should not be too hard or too soft. 
• Then make small balls from the dough and roll it to small pappad size. 
• Take small amount of coconut mixtuer and put on the chapati and lock it from all the side. 
• Now deep fry them in Oil and serve.

Aloo Sandige

INGREDIENTS:

1 kg Aloo
Salt to taste
Chilly powder if you wish.

PREPARATION:

• Wash the Potatoes make thin slices. 
• Boil the water. add salt and chilli powder. 
• Now add all the slices in the water. Keep it for some time. 
• Remove a slice and check it is soft. if your nail easily cuts the slice then it is done. 
• Remove all the water and spread the potato slices on a cloth each seperately and dry in hot sun. 
• Store when crispy dried. Use low flame for deep frying while needed.

kumbalakai sandige(Ash gaurd)

INGREDIENTS:
1 cup Urad daal
250 gr ash guard
4- 6 green chillis
1 cup puffed rice ( mandakki/ pori)
salt to taste


PREPARATION:

• Soak the urad daal for 2-3 hours.Grind the urad daal with chillis and salt to a fine paste. 
• Peel the skin and grate the ash guard.Mix this to paste without adding water to it.as ash guard itself will contain sufficient water. 
• The mixture will be watery. so add the puffed rice to adjust thickness of the mixture. 
• Keep it overnight 
• In the morning as shown in photo dry in the hot sunlight. 
• After 3-4 days dried store in a container and use deep fried when required.

Kuttavalakki ( Poha)

INGREDIENTS:
1 cup avalakki ( beaten rice, poha)
1-2 greenchillis
2 tsp coriender seeds
1 tsp jeera
1/2 fine chopped onion
1 handful grated coconut
2-4 tsp coconut oil
Salt to taste
Cilantro (optional)

PREPARATION:

• Grind chillis,coriender seeds and jeera in a mixer. 
• Add avalakki/ poha to it and grind it roughly( not powder it should be more broken) 
• In a bowl take this mixture,coconut and onion. Add coconut oil on it. 
• Mix prperly and serve it garnished with chopped cilantro as evening snacks.

Sandige Menasu( Majjige Menasu)

INGREDIENTS:
1/4 kg green chillis
2 cups Sour curds
1 tbsp Urad daal
2-3 tsp jeera
1tsp coriender powder
salt

PREPARATION:

• Fry the urad daal and jeera. grind to nice powder. 
• Take wide mouthed vessel pour curds into it add the powder ground and coriender powder 
• Add salt. 
• Slit the chillis without breaking it. Trim the stem. 
• Try to fill the curd mixture into the slit chilli and immerse it into curd. 
• Follw the same to all chillis. soak overnight. 
• Morning spread all the chiili on a plate or plastic sheet dry in hot sun. 
• In the evening Immerse them once again in the remaining curd. 
• repeat the procedure 2-3 times finally dry the chiilis till they r crisp. 
• Store in a air tight container and use deep fried. 
• You can serve this with curd rice or use in seasoning.

Adai

INGREDIENTS:

1 cup rice
1/4 cup bengal gram
1/4 cup tuvar daal
1/4 cup moong daal
1/4 cup urad daal
1/4 mixture of choley,matter and moong
2-4 red chillis
1-2 tsp jeera
1 green chiili finally chopped
6-8 curry leaves finaly copped
grated carrot ( for colorful adai)
salt

PREPARATION:

• Soak all the daals together and rice in different vessels for 2-3 hours 
• Fry the red chillis and jeera. Grind the rice and fried ingredients. 
• Now add all the daals to the rice paste and grind once again. 
• Add salt,curry leaves and chillis ( carrot if u wish). 
• heat the tawa and spred the spoonful of paste and add ghee/oil on edges. 
• cook on both sides as shown in pic. 
• Serve with white chutney or ghee.

Vadappe(Thalipeet)

INGREDIENTS:
11/2 cup Rice flour
1/2 cucumber grated and seeds removed
1/4 cup plain curd ( yogurt)
1 onion finally chopped
2 green chillis finally chopped
curry leaves chopped
1 carrot grated( optional )
salt to taste
Banana leaves if available or foil sheet

PREPARATION :

• Mix all the ingredients except banana leaves or foil sheet. 
• make thin dough. 
• put bit oil on leaves or foil and Take apple sized dough and put on the surface and spread it evenly to required size. 
• Heat the tawa and put the leaf/ foil dough touching tawa side. 
• after a minute slowly remove the base. 
• cook with little oil on the edges. 
• Cook till both the sides become slight reddish as in pic. 
• Serve with ghee or green chilli chutney.

Shenga chutney(ground nut)

INGREDIENTS:
1/2 cup grated coconut
1 handful roasted ground nuts
3-4 Chillis(Red or Green)
Tamarind
Salt to taste

PREPARATION:

• Fry chillis. Add all the ingredients and grind to nice paste. 
• Serve with Dosa,Roti or with rice.

Menthe Hittu(Methi powder)

INGREDIENTS:
1 cup Channa daal
½ cup Urad daal
2 ½ tsp jaara
3 tsp pepper
½ tsp Methi seeds
Salt

PREPARATION:

• Dry roast all the ingredients . 
• Grind to a nice powder and store it in an air tight container. 
• Directly mix with rice by adding ghee or coconut oil and amchur powder or Lime juice.if required 
• Add salt to taste.

Hasi bele(daal) Gojju

INGREDIENTS:
2 Onions cut into length wise
¼ cup Channa daal
3 tsp coriander seeds
1 tsp sesame seeds
2-4 red chillies
½ cup grated coconut
Tamarind
Jaggery
Salt

PREPARATION:

• Fry channa daal,coriander seeds, chillis and sesame seeds. 
• Grind Coconut,tamerind,and fried ingradients to a gravy. 
• In strong bottomed vessel put the onions and water to cook them. 
• Once the onions done add the ground paste to it and add sufficient water 
• Add jiggery and Add salt to the mixture. 
• Cook till the gravy done. 
• Serve with rice.

Haagalakayi kayirasa(bitter gourd)

INGREDIENTS:
2 Bitter gourds cleaned and cut into small size/chopped
Jaggery
Salt
2 tbsp Oil
Turmeric
½ tsp Mustered.

FRY below ingredients in coconut oil
3 tsp channa daal
3 tsp Urad daal
2-4 red chillies
2 tsp sesame seeds
Pinch hing

MASALA:
Grated coconut
Tamarind
Wet grind the coconut tamarind and the above powder to get a fine gravy.

PREPARATION:

• Heat the oil in a strong bottom vessel add turmeric and mustered then add the bitter gourd. 
• Cook till done. Then add the jiggery stir properly. 
• Then add the masala brin to boil. Cook till done. 
• Serve with rice.

Hesaru kaalu baaji ( Moong daal baaji)

MASALA:
4 tsp Coriender seeds
1 ½ tsp gasa gasse(Poppy seeds)
2-4 red chillis
2 Lavanga(cloves)
½ finally chopped and oil fried Onion
¼ cup grated coconut.
Roast the above all except the coconut.
Wet grind these ingredients with coconut.

INGREDIENTS:
1 tsp Oil
½ tsp Mustard seeds
Pinch turmeric powder
1 small onion
Curry leaves
Cooked Moong sprouts
Salt
Tamarind paste /Lime juice

PREPARATION:

• Heat the oil in a pan. Add mustard seeds and turmeric powder. 
• Then add chopped onion and fry till the color turns to golden brown. 
• Add the masala , bit water to adjust the gravy and cook it for 5 mins. 
• Now add the moong sprouts and salt ,Cook for next 5-7 mins on medium flame. 
• Serve hot with Dosa,Rice roti or Chapatis.

Dedeer bhaaji

INGREDIENTS:
1 Finally chopped onion
Curry leaves
2-3 tsp of dedheer bhaji powder
½ tsp mustard seeds
A pinch turmeric
Oil
Boiled vegetables
Pressure cooked moong daal

PREPARATION:

• Heat the oil in a strong bottom vessel. 
• Add turmeric,mustered seeds. 
• Then add onion and curry leaves. Cook until the onion turns to golden brown color. 
• Then add 2-3 tsp of ground powder add vegitable stock then add boiled vegitables and the cooked daal. 
• Adjust the thicknes of gravy by adding water or vegitable stock. 
• Now add salt as per taste. 
• Cook for 5-7 mins on medium flame Serve with Rotis or Dosa.

Chutney Pudi

INGREDIENTS:
1 Cup Ground Nut/Channa Daal/Puffed channa daal/ Grated dry coconut
3 tsp Urad dall
1 ½ tsp Jeera
¼ tsp Coriender seeds
Curry leaves
Tamarind
A pinch Hing
2 tsp Sugar

PREPARATION:

• Dry Roast them all above ingredients. 
• Then put in a mixer to get a nice powder. 
• Serve with Ghee or coconut Oil with Dosa Or Idlis.

Palyada pudi

INGREDIENTS:
1 tbsp Channa daal
3 tsp Coriander seeds
2-4 Red Cillies
3 tsp Urad Daal
1 tsp Sesame seeds

PREPARATION:

• Roast above all ingradients and grind to a fine powder. Use in ur playa, Sukhi sabji

Saaru/Sambhar

INGREDIENTS:
½ tsp turmeric powder
¼ cup Toor daal
¼ cup grated Coconut
3 tsp Sambhar powder
Tamarind
Salt

PREPARATION:

• Pressure cook the Daal(vegitables) and keep aside. 
• In a mixer grind the coconut, tamarind and 3 tsp of Sambhar powder . 
• Heat the oil in the vessel add turmeric powder den the ground paste. 
• Add bit of water if the gravy is too thick. Cook for 2-5 mins. 
• Now add the daal,vegitables and salt as per taste. 
• Bring to boil. Cook for next 10 mins on low flame. 
• Serve with plane rice.

Bellulli gojju (Garlic Chutny)

INGREDIENTS:
1/2 Coconut
4-6 Garlic pieces (medium size)
2 tsp Coriander seeds
2-4 Red chillies
2 tsp Urad dal
2 tsp Til/sesame seeds
3/4 tsp Tamerind /tamerind paste
Salt to taste

PREPARATION:

• First grate the coconut and keep aside. 
• Then roast all the ingredients together except coconut and tamarind . 
• Add the tamerind or the paste to the mixture. 
• Then grind the above mixture with the grated coconut in a mixer coarsely.(if water is not added can be stored for longer duration) 
• And you get the tasty garlic chutney.

Paneer Butter Masala

INGREDIENTS:
1 tsp Jeera(optional)
4 tbsp Ghee/Butter
2 Tomatoes
1 Finally chopped Onion
150 gr Paneer
50 gr grated Paneer
1/2 cup Milk
1/2 tsp coriander powder
1 tsp chilli powder
1/2 tsp Garam masala
1/2 tsp sugar
Salt.

PREPARATION:

• In a vessel Boil the water,and put both the tomatoes. when u can see tomato skin is tearing off remove the tomatoes and peel the skin.keep aside. 
• Boil the water in a vessel and add cut paneer cubes. boil for 5 mins and remove from flame.Keep lid closed. 
• Now grind the onion with Tomatoes. 
• Heat 2 tbsp butter in a vessel and add jeera(option). 
• Add the ground tomato onion paste and cook on a low flame. 
• Add coriander powder,chillipowder,garam masala 
• Cook for 2 min.( if u feel paste is dry add little water). 
• Add salt as per taste. 
• Now add grated paneer and milk cook for 5-10 mins.( if u feel gravy is too thick u can add milk or water.) 
• Now add the Boiled paneer cubes.Add sugar. 
• Finaly before turning off the flame add remaining Butter and stirr once and remove from flame. 
• Serve hot with Indian breads.

Panchagajjaya

INGREDIENTS
Bengal gram 1/2 cup
Sugar 1/4 cup or as required
Grated coconut 1/4 cup
Sesame 2 tsp
Cardamom 1

PREPARATION:

• Fry both Bengal gram and sesame seperately keep aside. 
• Make almost fine poweder of fried bengal gram, sugar,cardamom in a mixer. 
• Add fried sesame and grated coconut and mix well. Its ready..

Starting withh.........

Hi friends,

Here i want to store all my favorite dishes mainly which my mom and granny prepares and bla bla bla..... Any sugestion, comments are welcome. I am from sirsi (Uttara kannada) a small town in karnataka,India.

In our community we give main preference to food.. verieties of dishes of course main course will be Rice so side dishes will difer in taste as well as look and feel.i need to try a lot many dishes as i alwayes enjoyed them eating......Naming some , bhoot gojju( prepared from raw mango), kuchgayi gojju(once again mango but stored in salt water and boiled), kaayirasa( can be prepared by bittergaured, mango etc), saansive etc etc.....