Gudgo (Kada Chakka) Bajji

Churmure (Poha) Ukkeri

Mango Pickle

Parippu Vada

Bonda Soup

Ingredients:

For Bonda:

• Udad dal - 1 cup
• Grated coconut - 2 tablespoon

For Soup:

• Toor Dal - 1/4 cup
• Moong Dal - 1/4 cup
• Ginger cut in long pieces - 1 tablespoon
• Green Chillies - 2
• Turmeric Powder - 1/4 tablespoon
• Grated Coconut - 1 tablespoon
• Tomato - 1 (small)
• Coriander Leaves - as required
• Cumin Seeds
• Salt, Oil - as needed

Procedure:

• Soak udad dal for 1 hour and grind to make batter for bonda (similar to the batter for vada). Add grated coconut and fry in oil in small size balls.
• Cook all the ingredients for soup except coriander leaves and coconut in pressure cooker. When cooked, add grated coconut and coriander leaves.
• For serving, take 3-4 hot tablespoons of soup in a bowl, and add 2-3 bondas into it.

Jeera Rice

Ingredients

Jeera rice -1 cup

Jeera powder -4 to 5 tsp

green chillies -3(add a small cut in edge)

cashew nuts-7 to 10 nos.

ghee -2 tsp

elichi-2 to 3

corinder leaves-a bunch

Preparation

Cook jeera rice and drain excess water ,keep aside.

In a kadai add ghee,cashew nuts,jeera powder ,elichi powder

green chillies  in one by one.

Add cooked rice and salt .

Garnish with corrinder leaves.

Mix well.

Beetroot Puri

Ingredients:

• Beetroot - 1
• Aatta, salt, oil - as required
  
• Sugar - 1 teaspoon

Procedure:

• Grate or cut beetroot into small pieces and grind in a mixer to extract beetroot juice.
• Mix aatta, salt and make typical dough for Puri by adding beetroot juice instead of normal water. Sugar can also be added to make the puris remain puffed for loner time after frying.
• Devide the dough into small balls, spread and fry like typical puris. Serve with Potato-Onion masala curry or kurma or any other curry as required.

Sambar

Ingredients

vegetables

potato-1

tomato-1

onion-1

carrot -1 small

bringal-1

ladies finger -3 

turmeric -1tsp

toor dal -1/4 cup

smabar powder-4 to 5 tsp

water 

salt

Preparation

Cook toor dal in a pressure cooker

Cut all the vegitables and cook with salt and turmeric

Mix sambarpowder in little water .

Mix both coooked vegetables and cooked toor dal and 

sambar paste.

Boil it for 5 mints.

In a hot kadai add little oil ,mustard seeds,curry leaves.

Add this to above sambar.

Enji curry

Ingredients

Ginger chopped -1 cup

Green chilles chopped -1cup

Turmerind paste -1 cup

Jaggery-1 lemon like length

oil -2 tsp

salt

for seasoning

oil,mustard,curry leaves

Preparation

In a kadai add little oil,ginger and green chillies

Salute for few minutes until it become brown.

Grind this in a mixi.

Mix tramerind paste and jaggery.

Add little water in it and boil .

Mix the ginger-greenchilli paste 

Boil it for some time and  add required salt. 

In a kadai heat oil,mustard and curry leaves.

Mix all.

Tomato Salad

Ingredients

• Tomato
• Coconut Oil
• Mustard
• Chilly Flakes

Preparation

• Cut tomato into small pieces and add salt
• In a kadai add oil, mustard and chili flakes
• Add tomato pieces and mix well

Mixed Vegetable Salad

Ingredients

• Onion, Carrot, Cucumber, Tomato, Palak, Corriander leaves
• Green chilies
• lemon-1 slice
• Salt to taste
  

Preparation

• Grate carrot
• Remove seeds of cucmber
  
• Cut onion, tomato, cucumber, palak and corriander leaves into very small pieces
• Cut green chilies
  
• add lemon juice and salt and mix well. 

Brinjal Curd Curry

Ingredients

• Onion, Brinjal (eggplant)
• Curd
• Chilies Flakes
• Asafoetida
• Green Chillies
• Ginger
• Garlic
• Curry Leaves
• Turmeric Powder
• Coconut oil
• Mustard
• Cumin Seeds

Preparation

• Cut brinjal into small pieces, apply salt, chilly-flakes and asafoetida and keep aside for 15 minutes
• Stir-fry the brinjal pieces in coconut oil. When it is nearly cooked, add little turmeric powder, transfer to another vessel and keep aside
• Add little oil in a pan and then add mustard, cumin seeds, sliced green chillies, sliced ginger and garlic, sliced onion and curry leaves one by one, to make the spice mix.
• Add the spice mix to fried brinjal and add curd and salt as required.

Note: This curry can be served with rice or chapathis. You can saute few tomato slices too along with brinjal for a different taste.

Beetroot/Carrot salad

Ingredients

• Beetroot-1
• Carrot-1
• Curd-1 cup
• Coconut oil-1 spoon
• Mustard-1/2 spoon
• Jeera -1/4 spoon
• Green chilies-2
• Curry leaves

Preparation

• Grate beetroot / carrot
• Add some salt and curd mix well
• In a pan put coconut oil
• Add mustard, jeera, green chilies and curry leaves
• Mix this with the above

Onion-Tomato salad

Ingredients

• onion-1
• tomato-1
• curd-1 cup
• pepper powder-1 spoon
• green chilies-2
• salt

Preparation

• Cut onion and tomato into small peaces
• Add curd, pepper powder/green chillies and some salt to the above pieces
• Mix well

Coconut Chutney

Ingredents

• Coconut grated-1/2 cup
• Pottu kadala-1/4 cup
  
• Green chilies-4 to 5
• Curry leaves
• Turmerind-very small piece
• Cummin seeds
• Coconut oil
• Mustard
• Salt to taste

Preparation

• Grind coconut,pottu kadala(optional),green chilies,curryleaves and turmerind in a mixi
• Take coconut oil in a pan
  
• Add mustard,cummin seeds and curryleaves
• Mix this with above grind mixture and add required salt

Banana Baji

Ingredients

• Raw banana


• Basin (channa) flour


• Chilli powder


• Asafotedia


• Oil to fry


• Salt to taste

Preparation

• Slice the banana and add salt


• To prepare batter, mix basin flour, chilli powder, asafotedia and salt with water to make a smooth paste


• Dip the sliced banana into batter and fry in oil till it becomes brown in color


• The bajjas can be eaten hot

Salted Leamon

Ingredients

Leamon

salt

turmeric powder

Preparation

Boil some water with some salt and cool it.

Boil lemon for 10 to 15 minuts with salt and turmeric powder.

let it cool .Remove the leamon from water and put it in above salt water,lemon can be stored like this for long period of time

we can also use this lemon for making pickles simply by adding chilli powder and hig

Payam Pori

Ingredients

Banana-2

Rice Powder-1 measure

Mida-1/4 measure

cooking oil to fry

Salt to taste

Prepartation

Cut the banans as long slices

to make batter mix rice powder,mida and salt with some water

take banana pieces one by one and dip in the batter and deep fry

Fry until the bubles in oil stop

Ud-dha Appo and Meerya Udda

Ingredients

• Raw rice - 2 cup
• Urad dal - 3/4 cup
• Coconut oil - As needed
• Salt for taste

Preparation

• Soak the rice for 5 to 6 hour in water and Urad Dal for 1 hour
• Grind both in grinder and mix together to form the batter
• Add a little salt with the batter and keep it for fragmentation for 1 night
• Heat unniappam chatti (A special vessel used for frying appams) Add a little oil and put batter and close the lid for some time
• After some time, open the lid and overturn the appams, cook for a few more minute
• Take out the appam from chatti, serve with any curry (You can use Meerua Udda, a Konkani dish, the recipe for which is given below)

Note: You can add chopped chopped green chillies, curry leaves and ginger to the appam batter for better taste

Meerya Udda

Ingredients

• Red chillies - 10
• Tamarind
• Coconut oil - 2 teaspoon
• Mustard seeds - 1/2 spoon
• Urad Dal - 1/2 teaspoon
• Curry leaves - As needed
• Salt to taste

Preparation

• Fry red chilies in 1 spoon oil for some time stirring regularly, until they turn a little brown
• Grind the red chilies and tamarind in a mixie with a little water to make a fine paste
• Fry the mustard, urad dal and curry leaves in a little oil in a frying pan
• Add the chilly-tamarind mixture to the pan, add more water, boil for some time
• Meerya Udda is ready! You can serve it with Ud-dha Appo

Bitterguard Fried

Ingredients

• Bitter guard - 1 big one
• Rice powder - 1/2 cup
• Red chili powder - 1/2 teaspoon
• Asafoetida - 1 pinch
• Salt for taste
• Oil to fry

Preparation

• Cut the bitter guard into round slices
• Apply some salt, chilli powder and asafoetida and keep aside for some time
• Apply some rice powder and keep aside for 15 minutes
• Fry in oil.