Spicy Pongal (Khara Pongal)

Ingredients
1 cup rice (akki)
1 cup green gram (hesaru bele)
1/2 tsp turmeric powder (arishina)

Seasoning
1/2 cup fresh or frozen shredded coconut (kayi thuri)
5 to 6 green chillies (hasi menasu)
10 to 12 whole black pepper (kalu menasu)
1 stalk curry leaves (karibevu)
1 tsp mustard seeds (sasuve)
1 tsp cumin seeds (jeera)
Pinch of asafetida (ingu)
4 tsp oil (enne) or 1/2 stick of butter
Salt to taste
Coriander leaves

Method
Wash and cook the rice(akki), green gram dal (hesaru bele)and turmeric powder (arishina) with 4 cups of water in the pressure cooker.
Take a pot or pan, pour oil or butter (or ghee) and place it on the stove.When oil heats up, add mustard seeds, cumin seeds, black pepper, curry leaves and asafetida (ingu). Now add cooked rice and green gram dal and stir. Then add cut green chillies, shredded coconut and salt. Garnish with coriander leaves. Pongal is ready to eat. Serve with coconut chutney.
Serving size; 4 to 6

Stuffed Egg plant Curry (Badanekayi Ennegayi)

Ingrdeients

8 or 10 small egg plants or 2 chinese egg plants (badane kayi)
6 to 8  less spicy green chillies (hasi menasu)
3 to4 small onions (erulli)

For stuffing
1 small onion (erulli)
1/2 cup fresh or frozen shredded coconut
1/3 cup roasted gram powder or daliya powder (hurigadle hittu)
1/3 cup roasted peanut powder (hurida shenga beejada pudi)

1 tsp turmeric powder (arishina)

5 to 6 tsp red chillie powder (kharada pudi)
2 tsp curry powder (sambar pudi)
1 to 2 tsp tamarind paste or liquid (hunise hulli)
3 to 4 tsp oil (enne)
2 tsp brown sugar or lemon size jaggery (bella)
Salt to taste

Seasoning
1/2 tbsp oil (enne)
1 tsp mustard seeds (sasuve)
1 stalk curry leaves (karibevu)
1/2 onion chopped (erulli)
1 pinch of asafetida (ingu)

Method


Take egg plants, onions and green chillies wash and slit them in the middle. put it aside. For stuffing chopped onion, shredded coconut, roasted gram powder, roasted peanuts powder, turmeric powder, chillie powder, curry powder, tamarind paste, brown sugar or
jaggery (bella), oil and salt(if requires add little water)mix it well. Then stuff into slit vegetables.Place vegetables in the pressure cooker pan. Make  seasoning from above mentioned seasoning ingredients and pour on the vegetables. cook until 1 whistle. Take off from the stove,then let it cool. Replace vegetables to the pot or pan if requires add little water, bring it to boil then turn off the stove. Add coriander and mix it well. Stuffed egg plant curry is ready to eat.
It goes well with Roti, Chapathi and Rice, Dosa too.
Serving size; 6 to 8

Chakkli

Ingredients
4 cups of rice flour
1 cup roasted gram or
daliya powder (Hurigadle hittu)
5 or 6 tsp chillie powder
(Kharada pudi)
2tsp ajjvana
1 tbsp sesame seeds
1 stick butter or 1/2 cup oil
Salt to taste
Oil for deep fry

Method
Rice flour, roasted gram or daliya powder (hurigadle hittu), chillie powder, ajjvana,sesame seeds, butter or oil (if its oil heats up a little bit then add) and salt place on the big plate or pan.With water make the dough, cover the dough with big bowl and put it aside for 30 to 40 minutes. Then place a pan for deep fry,add oil, when oil heats up with chakkali hand presser, press the chakkalies directly into the deep frying oil pan or press the chakkalies on the plate and slide them into the deep frying oil pan. Fry the chakkalies lite brown on both side, then take out from the oil. Repeat the process until finish the dough. Store them in the container.
Serve with coffee or tea or malt like evening snack.
Serving size; Depends.

Pav Bhaji

Ingredients

4 medium size potatoes
3 carrots
25 to 30 green beans
1/2 cup fresh or frozen peas

Seasoning
1 tbsp oil
1 large onion
3 tsp fine chopped garlic
2 tsp fine chopped ginger
3 tsp chillie powder
1 tsp turmeric powder
3 tsp MTR pav baji masala powder
1/2 lemon
1/2 tsp sugar
salt to taste

For the Pav
Use ham burger buns or dinner roll or regular sliced bread.
Butter to toast the bread.
Method
Wash the vegetables. Cut potatoes in half. Peel the carrots cut them into 4 or 5 pieces. Cut the beans. pressure cook the cut vegetables and peas.Then smash the cooked vegetables, put them aside. Take a pot or pan add oil. When oil heats up add onion fry until pinkish brown. Now add chopped ginger and garlic fry till raw smell goes away, then add turmeric powder, chillie powder, MTR pav baji masala powder, sugar and salt.Stir it. Now add smashed vegetables and half cup of water(if it requires add more water), bring it to boil. Take off from the stove. Now add lemon or lime juice. Now bhaji is ready.

Pav
 Place a pan or tava top of the stove,put medium heat. Spread the butter on the pan or tava ,then place the bun or bread on the pan or tava. Toast the bread on both sides. Repeat the process. Pav Bhaji is ready to eat.
Serve the pav bhaji with chopped onion, shredded carrot and coriander leaves.
Serving size; 4 to 6

Okra, Tomato, Split pigeon peas Sambar(Bendekayi,Tomato, Bele Saru)

                                                       Ingredients

                                                      1/2 cup split pigeon peas or

toor dal(thogari bele)
15 to 20 okra (bendekayee)
1-2 tomatoes1 onion (erulli)

1 tsp mustard seeds (sasuve)

1 stalk curry leaves (karibevu)

2 red chillies (ona mensinakayee)

2 pinch of asafetida (ingu)

2 to 3 tsp oil (enne)

Masala
1/2 cup fresh or frozen shredded coconut
1/2 tsp turmeric powder (arishina)
2 tsp chillie powder (kharada pudi)
2 tsp MTR sambar powder
(sambar pudi)                                                

1 tsp tamarind paste or liquid                                                                       (hunise huli)

                                                  1/2 tsp sugar or brown sugar (bella)

             Salt to taste

Method
Wash and Cook the split pigeon peas or toor dal (bele) with 2 cups of water in the pressure cooker. Add all the above mentioned masala ingredients in the blender and blend it into a smooth paste. Put the masala aside. Now slice the onion, tomato and okra (bendekayi). Add okra (bendekayi) to the pan, place it on the stove and shallow fry for few minutes and put it aside. Take another pot or pan, add oil and place it on the stove. When oil heats up, add mustard seeds, after seeds pops, add curry leaves, asafetida(ingu), red chillies, then add onion. Fry until onion is pinkish brown. Now add tomato. Fry little longer, then add ground masala. Fry for few more seconds, add okra (bendekayi) and cooked split pigeon peas or toor dal (bele). Bring it boil. Sambar is ready to eat. Sambar goes well with Rice, Roti, Chapathi, Dose, Idli.
Serving size; 4 to 6

Cabbage Turnip Sambar (Navilu kosina saru)

Ingredients

1/2 cup split pigeon peas (Toor dal or thogaribele)
1 large turnip (Navilukosu)

Masala
1/2 cup fresh or frozen shredded coconut (kayee thuri)
2 tsp chillie powder (Kharadapudi)
1/2 tsp turmeric powder (Arishina)
2 tsp MTR sambar powder (MTR sambarpudi)
1tsp tamarind paste or liquid
(Hunisehuli)

1 tsp brown sugar or jaggery (Bella)

Salt to taste
Seasoning

2 or 3 tsp oil (Enne)
1tsp mustard seeds (Sasuve)
2 red chillies (Ona menasu)

  

 1 stalk curry leaves (karibevu)                                                     1 pinch asafetida(ingu)

                                                    

Method
Wash the split pigeon peas or toor dal (Bele), peel and slice the turnip.Take a pressure cooker pan add split pigeon peas, turnip and 2 cups of water. Cook until 1 or 2 whistle. Let it cool down.
In a blender, add shredded coconut, chillie powder, turmeric powder, MTR sambar powder, tamarind paste or liquid and brown sugar or jaggery (Bella). Blend the all ingredients till smooth.
Place a pot or pan on the stove. pour oil, when oil heats up add mustard seeds, chillies, curry leaves and asafetida (ingu) into it.Then add grind masala into the seasoning stir for few seconds, now add cooked pigeon peas and turnip bring it to boil.Then turn off the stove. Your sambar is ready to eat with Roti or Chapathi or Rice or Dosa or Idli.
Serving size; 2 to 4

Cucumber Raitha ( southekayee mosaru bajji )

Ingredients

1 large cucumber (southekayee)
1 cup yogurt or curd (mosaru)
1 tbsp roasted peanuts (hurida kadalebeeja)
1 stalk curry leaves (karibevu)
1 tsp mustard seeds (sasuve)
1tsp oil (enne)
Method
First shred the cucumber. Crushed the roasted peanuts.Then place it in the bowl.Take a small for seasoning, add oil . When oil heats up add mustard seeds, curry leaves. Then pour the seasoning on top of the shredded cucumber and roasted peanuts. Now add yogurt, or curd (mosaru) Mix it well. Your cucumber raitha is ready to eat.It goes well with Roti,Chapathi and Rice too.
Serving size; 2 to 4

Onion, Cucumber Raitha (Erulli ,Southekayee mosaru bajji)

Ingredients

1 large cucumber (Southekayee)

1 large onion (erulli)
4 green chillies (Hasi menasu)
1stalk curry leaves (karibevu)
1 cup yogurt or curd (mosaru)
1tsp mustard seeds (Sasuve)

1/2 tsp cumin (jeera)

1or 2 tsp oil (Enne)

Pinch of asafetida (ingu)

Method
Slice the onion and cucumber 1'cub size.Slit the green
 chillies(Hsimenasu).Place the sliced vegetables in a bowl.
Take a small pan for seasoning, add 1or 2 tsp oil.Place it on the stove. When oil heats up add mustard seeds  and cumin seeds,curry leaves and asafetida (ingu).After mustard seeds and cumin seeds starts to pop pour the seasoning on top of the vegetables. Then add yogurt, salt and mix it well. This side dish goes well with Roti, Chapathi and Rice.
Serving size;4 to 6