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.

Bhindi Fry

INGREDIENTS:
1/2 kg Baby bhindis
1 onion finally chopped
1 cup basen
1/2 tsp jeera
1 1/2 tsp jeera powder
1 tsp coriender powder
1 tsp garam masala
1 tsp chaat masala/ Amchur
1- 2 tsp chilli powder ( as per ur taste) or Chilli paste
Salt to taste
1/2 cup oil.

PREPARATION:

• Wash pat dry bhidis. Slit them in between (other side should be joined)remove the contes if possible.keep aside. 
• In a bowl add all the ingredients except onoions ,oil and jeera. Mix well do not add water.( if the bhindi contents are reomoved add to the mixture. 
• Remaining mixture add water make it thin and keep aside. 
• Fill all the bhindis carefully not too much as this needs to be deep fried. 
• Now heat 3/4th of the oil and deep fry the bhinids carefully.Make sure that stuffing is not coming out. 
• Once done. add jeera to the remaining oil. 
• when it starts splutter add onions. Fry it till golden brown. 
• Now add the masala mixture. Bring it to boil. check the thickness of the gravy. it should not be too thin as it needs to get coated on bhindis. 
• Now add the deep fried bhindis into gravy. strill very slowly so that the gravy coat comes on bhindis. cook for 5 more mins. turn off the heat. 
• Serve with Rotis.

Shai Toast

Ingredients:
8-10 slices Bread
1/2 ltr Milk OR 200ml condensed milk
Vanilla or pista or Kesar badam flavor.
1/4 cup roasted dry fruits
1/4 cup -3/4 cup Sugar thick syrup(Adjust according to ur taste)
Toaster or Tawa

PREPARATION:

• Boil normal milk to its half or take condensed milk and add the flavour, and sugar syrup (According to ur sweet ).Refrigerate it for settling. 
• Once the milk is cooled enough, Make the Toasts from toaster or dry roast the Bread on Tawa. u can cut them into ur choice of shape. 
• Now take a plate keep the toast and pour the milk little by little so that Toast can absorb.Toast should not be dissolved. 
• Arrage in a platter Garnish with the dry fruits and refrigerate it once again. 
• While serving check if the toast is bit dry then add 2 tsp of milk syrup on the toast and serve as dessert. 

Recipe given by:Brother in law.

kadale maddi (Hayagreeva)

INGREDIENTS:

1 cup channa dal
3/4- 1 cup grated jaggery
1/4 tsp cardemom powder
1/3 cup grated coconut
1/2 a pinch salt
ghee

PREPARATION:

• Pressure cook the dal for 4-6 wistles with more water.(if necessary soak the dal 1/2 hour before preperation).Dal should be very soft.drain the water.keep aside. 
• Heat the heavy bottomed kadayi put the dal,grated coconut,salt(it should be very minte quantity as jaggery some times contain salty taste a bit),jaggery,cardemom powder. 
• The mixture will be very liquid initially. keet stirring to avoid burning from bottom. 
• When the mixture is thick enopugh,taste for the sweetnes. if more sweet needed add more jageery and heat it again. 
• Or remove from the flame. 
• While serving, on top of maddi pour 1 tsp Ghee and serve.

Aloo Paratha

INGREDIENTS:

2cups-Wheet flour
4-5 Potatos medium sized
Coriender leaves (optional)
1tsp-Red chilli powder
1 tsp -Garam masala
1 tsp-Amchur powder
Ajwain optional
salt to taste
Ghee/oil for cooking.

PREPARATION:

• Boil the Potatoes till soft. peel the skin and mash it in a bowl. 
• Add all the masala powders ,salt to taste,chopped coriender leaves,andajwain.mix well. keep aside. 
• Take a wheet flour in a big bowl add pich of salt,2 tsp ghee or oil and make the soft dough. 
• Take atennis ball sized dough rol in about 3-4 inch wide. 
• Take lemon size potato mixture keep in middle of rolled paratha cover it with all the edges. 
• Dip in dry wheet flour and roll it about 7-9 inches wide. with out spilling the stuffing out. 
• Now cook the paratha on hot tawa.wit happlying ghee on both side. 
• Serve hot with mango pickle or Curd. Yummmmiiiiieeeeeeeeee........

Khara Kozhumbu (Spicy Brinjal curry)

INGREDIENTS:
4small round shaped-Brinjal
1- onion chopped
2- tomatoes chopped
3 -green chillies(slit)
1/4th cup- Coconut milk
Soaked tamarind/ tamarind paste little
2-3 Bay leaves
musterd
3-4 tspRed chilli powder
1 1/2 tsp Ginger garlic paste
1-2 tsp Sambhar powder
Salt to taste
Oil

PREPARATION:

• Cut the brinjals from the bottom .Dont cut stem,stem side it should be attached.(If small brinjal is not available then cut big brinjal into lengthwise pieces). 
• Heat the oil and deep fry the brinjals. keep aside. 
• Heat a 2-3 tbsp oil in heavy bottomed pan.Add bay leaves and Musterd. 
• When musterd stop spluttering,add green chillis and onions.cook till onions gets tender. 
• Now add the chopped tomatos and garlic paste.cook till tomatos are fully mashed by adding water in between. 
• Now add brinjals to the gravy.cook for 3-5 mins. now add around 2 cups of water so that gravy should be formed,red chilli powder,sambhar powder and tamerind. Cook for another 5 mins or till chilli powder goes off. 
• Finally add coconut milk.cook aroung 5-7 mins according to the thickness ofthe gravy. turn off the flame. 
• Serve hot with Rice.

Hara Saag

INGREDIENTS:
2 cups-Green leaves cleaned and chopped (mixture of Sarson/Bathuva/Palak/Chulai(Harive soppu/Amranath leaves))
1-Onion finally chopped
1-tomato finally chopped
1 tsp- green chiolli paste
1/3 cup Basen (Gram flour)
1/2tsp -jeera
A pinch hing
1/2 tsp -haldi
1/2 tsp red chilli powder
1 tsp coriender powder
salt to taste
1 tsp ginger garlic paste ( Optional)
ghee or Oil for seasoning.

PREPARATION:

• Put the chopped green leaves,chilli paste,ginger garlic paste in a preassure cooker for 3 whistles. 
• When the cooker cool down ,drain the water and keep aside. 
• Mash the cooked leaves in a vessel and add the gram flour and mix well. 
• Heat the kadayi add the Oil/ ghee.Add Jeera and hing. 
• Now add the chopped oniond saute till golden bron color. and add tomoto,haldi. 
• Addd a little of vegitable stock and cook the tomato till it becomes a paste. 
• Now add coriender powder,chilli powder and salt to the mixture 
• Finally add the mashed green leaves to the kadayi mix well add the rest vegitable stock or adjust the thickness with water. 
• Cokk for next 5-10 mins and serve hot with Rotis or Rice.

Ghiya Kofta

INGREDIENTS:
1 medium size -Ghiya
1 1/2 cup Basen(Gram flour)
1 onion chopped
1 tomato chopped
3 tsp red chilli powder
1/2 tsp jeera
1/2 tsp haldi
2 tsp coriender powder
2 tsp Garam masala
1 tsp amchur powder/chaat masala
Oil for deep fry
Ghee for seasoning
Salt to taste

PREPARATION :

• Peel the skin and grate the ghiya in a big bowl.Add 2 tsp red chilli powder,garam masala,chat masala, gram flour and salt to taste. 
• Mix well (don't add water, If ghiya is not much watery then reduce the gram flour qty).Keep 2-3 tbsp of this mixture aside. 
• Heat the frying pan .Take a lemon sized mixture of ghiya and deep fry in the oil.keep aside. 
• Wet grind the 1/2 portion of onion and tomato. 
• Now heat the kadayi ,heat the ghee add jeera. 
• When jeera starts splutter,Add the chopped rest onion.cook till brown color.add haldi. 
• Now add the ground tomato paste and the ghiya mixture kept seperately,into the khadayi. 
• Add all the remaining masala powders and salt.Adjust the gravy to be bit watery.cook for 5-10 mins. 
• Now add the deep fried Koftas to the gravy. cook for 2 mins on low flame and switch off the flame. 
• Cover the lid and keep the gravy for 5-10 mins . 
• Now serve with Rotis or any main course.

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