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.