Nelli chattu (Pickle from Indian gooseberries)

 INGREDIENTS:

4-5 Indian gooseberries/ Nelli kayi

salt to taste

PREPARATION:

• Steam boil the Gooseberries with little salt.
• Peel the berries and discard the seeds.
• Now grind the berries to smooth paste. Adjust the Salt on higher side.
• Store it in a glass jar ( should not store in plastic or Stainless steel containers), close it with a muslin cloth and sun dry for about a week.
• Now store/ refrigerator with a proper tight lid and can be stored for an year.

How to serve.

• Use a tsp of this paste to a cooker rice, little ghee( clarified butter) and salt if required. mix well and serve. good home remedy for stomach aches.

PREPARATION 2:

• Steam boil the Gooseberries with little salt.
• Discard the seeds. Cut them into pieces.
• Sun dry them 
• Store them in an air tight jar..
• can be used as candies.

Mavina Hannina Gojju ( Dish from ripen Mangoes)

INGREDIENTS:

2 ripen Mangoes specifically pulpy with Fibers.
3-4 tbs grated Jaggery or as required as if the mango is more sour, more Jaggery would be required.
Salt to tsate
3-4 Red Chilli Dried
1 tsp mustered seeds
2 tsp coconut oil

PREPARATION:

• Peel the skin and squeeze the mango pulp in bowl. keep the seed aside.
• Add the Jaggery , adjust the sweetness and thickness by adding little water if the pulp is too thick.Now add the salt to taste.
• Now in a small pan heat the oil and add red chillis and mustered seeds.
• Once the mustered seeds splutter, remove from the flame and add this the Mango pulp.
• Immediately mash the red chillis in the pulp to get the proper taste and fragrance.
• Serve with meals.

Rava Upma

INGREDIENTS:

1 cup Rava / Samolina/Sooji ( not roasted)
1/2 cup Oil
1 tsp Channa Dal
2-3 Green Chillis slit and cut into pieces
1 strand curry Leaves
1 tsp mustered seeds
2 tbsp grated coconut
1-2 tsp chopped fresh Coriander leaves
Salt to taste

PREPARATION:

• Heat the Oil in a heavy bottomed pan. Add Channa dal, Chillis,Curry leaves and mustered seeds in this order.
• Once the mustered seeds splutters, Add 2.5 cups of water and add salt.
• After the water starts boiling, add the Rava( make sure it is not roasted) slowly while stirring with a spatula.
• Make sure no lumps are made while adding the Rava to water.
• reduce the flame and cover with a lid and let it be cooked.
• Once all the water is consumed add the grated coconut and chopped Coriander leaves mix it properly and Serve hot.

Rice Rava Upma

INGREDIENTS:

1 cup Rice Rava Roasted
1 medium sized Cucumber grated
2-3 tbsp  Coconut grated
3 tbsp Oil
1 tsp Channa dal
2-3 green Chillis Slit and cut into pieces
2 strands curry leaves
1 tsp mustered seeds
1 tsp Jaggery/ brown Sugar
Salt to taste

PREPARATION:

• Heat the Oil in a heavy bottomed pan. Once the Oil is hot add, Channa dal, Slit green chillis and curry leaves.
• Now add the Mustered seeds
• once the mustered seeds splutters, add the grated Cucumber and around 1.5 cups of water. If not using the cucumber then 2.45 cups of water should be added at this stage.
• Now add the Jaggery and Salt.
• When using Cucucmber as soon the water is hot, add the roasted Rava and give a proper stir.
• Reduce the flame and cover the pan with a lid. Wait for the water to evaporate.
• Now mix it again and try a pinch for taste . If not cooked add a little more more water and cook till done ,Adjust the Salt if required.
• Add the grated coconut and serve Hot with some Namkeen or boiled Sprouts chat.

Kanchikayi Uppinakayi (Citron Lime Pickle)

INGREDIENTS:
1 Kg Kanchikayi or Citron Lime
1/3rd cup Salt dry roasted
1/4 th cup sugar
2 tbsp Mustered Seeds
1 tsp Jeera
1 pinch Hing or Asafoetida
10-20 Pigeon eye chillis

PREPARATION:

• Dry roast mustered seeds,Jeer,Hing and chillis, cool them.
• Dry grind them to coarse powder and keep aside.
• In a mixing bowl add Roasted salt and Sugar. 
• Peel the Limes and remove the juicy vesicles and add them to the mixing bowl.
• Now add the ground spice powder to the mixing bowl and give a proper stir.
• Store it in a airtight , sterilized bottle for a week and then adjust the salt and spice if required.
• The pickle can be stored more than a year if refrigerated.

Eerully Sambhar( Sambhar with whole onions)

INGREDIENTS:
8-10 small onions/ baby onions
 1 cup Toor dal
2-3 tsp  Sambhar powder
1/4 cup grated Coconut
1 Clove
1 tsp Coriander seeds
1 pinch Hing
A pinch of Turmeric
1/2 lime sized Tamarind / 1 tsp Tamarind paste
3-4 Red Chillis ( or as per requirement)
1 tsp Jaggery
salt to taste

PREPARATION:

• Peel the onions , put them in a pan with little water, salt. Cook them till they are tender. Keep aside.
• Now wash the Dal, pressure cook it with a pinch or Turmeric and enough water.
• Wet grind the coconut with Sambhar powder, Clove,Hing,Coriander, Tamarind/ paste and red Chillis if required.
• Heat a heavy bottomed wok, pour the Ground paste add little water and let it boil.
• Mash the cooked Dal a little and and it to boiling Masala give a good stir.
• Now add the cooked onions, add/ Adjust salt, Water and Jaggery.
• Let it boil on a low flame for  good 10 mins. Turn off the heat.
• Serve hot with white rice.

Patrode

INGREDIENTS:
3-4 Arbi leaves
1 cup Channa dal
4-5 tbsp Udad dal/black gram
1 1/2 tbsp rice flour / 3 tbsp rice
3-4 tsp Jeera
3-4 tsp Coriander
6-8 red Chillis
1" Ginger
2-3 tsp Tamarind pulp
Salt to taste
1/2 cup Oil

PREPARATION:

• Soak Channa dal for 3-4 hours.
• Dry roast Jeera,Coriander,Chillis and Rice(if u r opting for rice).Dry grind them to fine powder.
• Now mix channa dal, ground masala powder, ginger, tamarind (rice atta ,if u r using atta).
• Then wet grind the mixture (it should not be a fine paste.)
• Now take one Arbi leaf (bigger among all) clean it remove the stem carefully and place it on a flat surface upside down.
• Coat a layer of ground masala on the back of the leaf .
• Now place the cleaned 2nd big leaf on the first one.Reapeat coating masala for all the other leaves by placing one top of the other.
• Once all the leaves and masala coating is done, carefully fold both the sides inside.
• Now roll the leaves very carefully and you can tie a thread if needed.
• Now steam cook this roll for about 20 minutes.
• Once the roll is cooked cool it down ,Cut them into slices.
• All this procedure needs to be performed very carefully as its very delicate and tore off any time.
• Now heat a tawa and place those slices on it apply little oil .cook on both side till golden brown.
• Serve crispy with any chutney or sauce.

Shankarapole

INGREDIENTS:
1 cup Maida / All purpose flour
3-4 tbsp Butter /Vanaspati Ghee
2-3 tsp Red chilly powder OR 1/3rd cup Sugar powder
2 tsp Jeera /Ajwain
Oil to deep fry.
salt to taste

PREPARATION :

• In a Mixing bowl add butter/ Ghee to the Flour mix well.
• Now add  sugar powder/Red chilly powder ( in this case u need to add salt as well) mix well then add the jeera to the mixture.
• Once every thing is mixed properly add water and make a dough.
• Keep the dough closed for 1/2 -1 hour.
• Now take a lemon sized dough and roll it into 4" roti.
• Take butter knife and cut the roti into small diamond shaped pieces.
• Repeat the procedure for whole dough. 
• Now heat the oil in Kadayi and deep fry these pieces till light brown on both side.
• Serve as tea time snacks.

Cucumber Roti

INGREDIENTS:
1 Cucumber medium
1 1/2- 2 cup Rice flour
2 Green chillies
salt to taste

PREPARATION :

• If you want to keep the skin then wash the cucumber thoroughly. or peel off the skin.grate the cucumber.
• Crush the green chillis or u can use 1 tsp green chilli paste.
• Heat 1 cup of water in a kadai. add the cucumber, salt and green chilli paste.
• Once the water starts boiling add a cup of flour by stirring continuously to avoid lumps.
• If the water is more then add little flour more and mix it well cook for another 3-4 mins and turn off the heat.
• Let the mixture cool down.Now add more flour and prepare a proper dough out of the mixture.
• Divide them into 8-10 portions and rub them between palms and roll them into 5-7' round shaped.
• Now cook it on tava (with out oil or ghee used) both side.
• Serve hot with green chilly chutney.

Kuchgayi Gojju (Raw mango in curd)

Kuchgayi means raw mango cooked and stored in salty water.This can be preserved up to an year or so.When we do not have the stock instantly we can prepare dish by pressure cooking a sour raw mango.

INGREDIENTS:
1 Raw mango-preferably sour in taste.
2 tbsp grated coconut
1/2 cup curd
1-2 green chillis
2 tsp coconut oil
2-3 red chillis
4-6 garlic cloves
1/2 tsp mustered seeds
1/2 tsp sesame seeds
salt to taste.

PREPARATION:

• Cook the mango till its soft. squeeze out the pulp and keep it aside.( mash the skin and keep with the pulp) 
• Grind the coconut and green chillis to a fine paste and keep aside. 
• Heat the oil in a small kadai. Add broken red chillis, garlic cloves.(u can crush the garlic to get more pungent taste.) 
• Once the garlic turns to brownish,add mustered and sesame seeds. 
• Now add the mango pulp into the kadai. and the ground coconut paste.cook for 3-4 mins and remove from the heat. 
• Now add the Curd and salt. mix it well. 
• Serve with hot rice.

Balehann Roti(Banana roti)

INGREDIENTS:
2 cups Wheat flour/ Rice flour
3-4 medium size ripe Bananas
2-4 tbsp jaggery(if banana is too sweet reduce jaggery qty)
Salt to taste.
Ghee/ butter (optional)

PREPARATION 1:

• Mash the banana or put it in a blender for 20 seconds. keep aside. 
• Heat 1 1/4 cups of water in a vessel. add jaggery and salt to it.when the water starts boiling, add the banana paste and about 1 cup of rice flour.mix well cook for another 2 mins and remove from the heat. 
• Once the mixture is cold enough, make the proper dough by adding the rest of the rice flour. 
• Now devde the dough in to 10-12 portions make each portions a small ball keeping in between your palms. 
• Roll the roti to around 6" diameter.cook on a tawa both side. 
• Put a tsp of Ghee on hot roti or serve with home made butter and greenchilli chutney. 

PREPARATION 2:

• Mash the banana or put it in a blender for 20 seconds. keep aside. 
• Take a mixing bowl put 2 cups of wheat flour, jaggery, salt and the banana paste.mix well and make a chapati dough. 
• Devide it into 10-12 portions and roll them int o6" chapatis.Cook both side on tawa and Serve hot with Home made butter or Ghee.

Neerdose (HoyyangLe)

INGREDIENTS:
1 cup Dosa rice
salt to taste

MASALA:
1 tsp jeera
1 tsp coriender seeds
2 -3 tsp urad dal
3-4 red chillis ( as per your taste)

Preparation:

• Soak the rice overnite. while grinding if you want masala neer dosa mix the masla ingredients and grind it to a smooth batter.other wise grind only rice to a smooth batter. 
• Add water and make it thin batter(if the batter is thick then dosa will be rough.. For soft dosas batter should be thin. 
• Now heat the tawa (non stic no need of oil, if not then a drop of oil should be spread over the tawa) 
• Pour a ladleful of batter on tawa try to make it round as it will be spread in any shape(if it goes too out of shape removing from tawa will be a problem) 
• Cook for 2-4 mins.if you wish you can put a drop of coconut oil on the dosa.Dosa starts pulling out from the edges. 
• Now remove from the tawa. Serve hot with 
• Green chilli chutney or chutney podi. 

Junaka

INGREDIENTS:
3-4 tsp Besan
1-2 green chillis (chopped)
1 onion (chopped or cut lengthwise)
1 1/2 tsp coriander
1 tsp jeera
1 laddle ful of grated coconut
2 tsp lime juice
salt to taste
1/2 tsp jaggery
1-2 tbsp Oil
Mustered
curry leaves
A pinch termeric powder

PREPARATION:

• Wet grind the coconut, jeera, coriender, green chillis to a smooth masala paste. 
• Now add the besan tothe msala and grind it again. Adjust the mixture to a thin as dosa batter. 
• Heat the oil in a heavy bottom kadai. add mustered,termeric and curry leaves. 
• once the mustered splutters, add onionscook till they are transperent in color. 
• Now add the ground masala. Now add salt, jaggery, limon juice. 
• Cook it on a low flame for 5-10 mins.Check the thickness of the gravy. if needed add bit more water, adjust the grvy. cook till besan is cooked enough. 
• Serve with Normal Dosa or Rotis/ Pulkas.

Dosa(Doddhabbada dose)

This dosa is prepared specially on deepavali/Diwali morning.

INGREDIENTS:
1 cup dosa/Idli rice.
1/2 Raw banana
4-5 Tondekayi/ Kundru
1/2 cucumber (small size)
2" piece raw turmeric root (as i din get fresh one I added 2 tsp termeric powder)
salt tro taste

1 cup fresh grated coconut.
3- 4 tsp sugar

PREPARATION:

• Soak the rice for at least 6-7 hours (or soak overnight). 
• While grinding the rice add the vegitables and termeric. it will turn to yellow batter.it should not be too thin. 
• Now heat the dosa tawa,(if non stic oil is not neede or 1 drop of oil should be spread over the tawa. 
• Once the tawa is hot pour a laddle ful of batter one side and spread with a spatual tothe whole tawa.(edges should be taken care). 
• It should be very thin to get crispy dosa. cover the lid and cook for 2 mins. now reomve the lid wait till dosa is crispy. and remove from the flame. 
• Now in a mixing bowl add sugar and grated coconut. mix well. 
• While serving the dosa, serve it with this coconut. This combination goes well.

Paddu

INGREDIENTS:
2 cups Dosa rice
2/3 cup Urad daal
2 Finally chopped onions
2 Finally chopped green chillis
Curry leave (chopped)
1 carrot grated (Optional)
Salt to taste
Oil

PREPARATION:

• Soak dal and rice for around 6 hours. Wet grind together to a nice paste. 
• Keep the batter in bit warm place for 10-12 hours. 
• You should have Paddu tawa to prepare paddus.(shown in photo) 
• Now add the chopped onions, green chillis, curry leaves, carrot to the batter and salt. mix well. 
• Now heat the paddu tawa. Add one drop of oil each in hole. 
• Pour 2 tbsp of batter in each hole cover the lid for 2-3 mins. 
• Now remove the lid, turn the paddus upside down. wait for 1-2 mins. 
• Now remove all the paddus from tawa and serve hot with green chilli chutney.

Sautekayi KAdubu(Cucumber dumplings)

INGREDIENTS:
1 cup Rice Rawa (Rice sooji)
1 Big Cucumber
2-4 green chillis
1 1/2 tbsp grated coconut
salt to taste

PREPARATION:

• Grate the cucumber. chop the green chillis. 
• Mix all the ingredients in a bowl and the mixture is too much dry then add little water. 
• Pour the mixture into the cooker container or idli maker. 
• Cook it for around 15-20 mins. 
• Serve with green chilli chutney.

Bhoot Gojju(Mango curry)

INGREDIENTS:
1 Mango raw
3-5 Garlic pods
2-3 tsp Green chilli paste
1 cube Jaggery
2 tsp Coconut oil
mustard seeds
Salt to taste

PREPARATION:

• Peel the skin and cook the mango till tender 
• Heat the oil in a pan ,add the crushed garlic pods 
• Add mustered seeds then add the green chilli paste and mango pulp. 
• Add jaggery to the gravy and boil it on low flame for 20 minuts. 
• Now store the gravy in a dry bottle and refrigerate it for longer duration

Tellevu (Cucumber dosa)

INGREDIENTS:

2 cups Dosa rice

2 tbsp urad dal (optional)

1 cucmber

salt to taste

PREPARATION:

• Soak dal and rice for at least 6 hours.
• wash the cucumber nicely if you want to put with skin. Or peel off the skin and cut the cucumber .
• Grind the rice dal and cucumber to very smooth paste.(do not add much water)
• Now add the salt. Batter can be adjusted only one dosa is prepared( this is for me)
• Now the main part comes.
• Take a banana leaf .in that cut 5 inch width with full lenth. Fold in middle to make the dosa.
• heat the dosa tawa. pour one laddle of batter. take the folded leaf part from fold side spread the batter to whole tawa. it should be very thin layer.
• (I don get banana leaf so easily so i use cleaned expired credit card :) )
• Cover the dosa for 2-3 mins to avoid white surface forming on the dosa.
• Remove the lid. another mnute later daos will be crispy and comes out in edges..
• Now remove the dosa (you try with hands also by just holding the edge and peeling like ) serve with greenchilli coconut chutney(if chutney is bit spicy will taste good.
• Veriation : after removing b4 folding the dosa spread 2 -3 drops of coconut oil on the dosa and serve.

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.

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.