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.....