Eggplant Chutney (Badanekayi Chutney)

Ingredients
4 large long eggplants(badanakayi)
10-15 small green chillies or depends on your taste
2 tsp brown sugar or jaggary(bella)
4 big clove garlic(bellulli)
1 stalk curry leaves(karibevu)
1/2 cup coriander leaves(kotumbari)
1/2 lime juice(nimbe rasa)
Salt to taste
Method
Wash the eggplants and place it on stove top. Burn the eggplants like it is shown in the picture. Peel the skin after cooling and keep it aside. Take a blender,add all the ingredients  mentioned above except the burned , peeled eggplants. Blend the ingredients smooth, then add the peeled burned eggplants and blend. Your chutney ready to eat.
It goes well with everything.

Besan Ladoo

Ingredients
2 cups besan(kadalebele hittu)
1/4 sooji or farina (chiroti rava or sanna rave)
1cup ghee (thuppa)
1 1/2 cups powdere sugar ( sakkare pudi)
4-5 cardamom (elakki)
Method
In a pan add besan, sooji and ghee. At low flame fry until pinkish brown or until raw smell goes away. Then take off from the stove top let the mixture cool down a little. Now add powdered sugar and cardamom. Mix it well and let the mixture cool again. After the mixture cools shape it like ping-pong size ball. Your besan ladoo is ready to eat.

Bendekayi(okra) mosarina saaru

Ingredients
1 pound or 1/2 kg bendekayi or okra
2 cups curd or yogurt (mosaru)
1/2 cup fresh or frozen coconut (thenginakayi)
1 tbsp black gram(uddinabele)
1tsp mustard seeds (sasuve)
8-10 green chillies or depend on your taste(hasi menasinakayi)
1 stalk curry leaves (karibevu)
3/4 tbsp cooking oil
Salt to taste
Method 
Fry bendekayi or okra in low flame till golden brown or crispy.Take another pan or pot add oil. Afters it heats up add mustard seeds, curry leaves, black gram dal and green cut chillies then add fried bendekayi or okra and fry little while then take off from the stove top.Blend the coconut till very smooth with water. Add blended coconut, curd and salt to seasoning pan.Your bendekayi mosarina saaru redy to eat.
It goes well with Rice, Chapathi and Roti.

Green Chilli Chutney

Ingredients
50 to 60 shallow fried small green chillie (hurida hasimenasinakayi)
1 bunch of coriander leaves(kothambari)
1 tbsp jaggery or brown sugar(bella)
5 big garlic clove(belluli)
1 tsp tamarind concentrate(hunisehulli)
Salt to taste 

Method 
Except green chillies add all ingredients to the blender and blend it.Then add
green chillies to the blender and blend it together.Your green chilli chutney is
ready to eat.If you want you can give oil,mustard seeds,curry leaves,bengal
gram dal(kadale bele) seasoning.
Preparation time: 10 minutes 

RAVA BONDA

Ingredients 
1 cup sooji ( chiroti rava )
1 cup maida
3/4 th cup rice flour( akki hittu)
3/4 th cup dry roasted peanuts crushed (hurida shenga pudi)
1 medium size onion chopped (erulli)
4 to 5 green chillies depending on your taste
curry leaves and coriander leaves
1 tsp ENO (its available in Indian  grocery store) or you can use soda powder
salt to taste
oil for deep fry

Method 
Mix all the ingredients mentioned above with little water (mix it thicker) to
make the dough.Place a pan of oil on the stove to deep fry. When the
 oil is heated take the dough and deep fry the dough in ping-pong
 ball sized measurements. Fry until brown. Your bonda is ready to eat.
Preparation time : 5 to10 minutes

Peanut Chutney Powder (Shenga chutney pudi)

Ingredients

Peanuts dry roasted     8oz or 225 grm

Large Garlic clove        6 to 8

Red chili powder         1 tbsp or depends on your taste

Jaggery or Brown Sugar      2 tsp
Tamarind concentrate    1 tsp
Curry leaves                  2 stalk
Salt to taste

Method 
Add the peanuts to the blender. Grind them coarsely and keep it aside.Then add chili powder and garlic to the blender and blend it. Now add peanuts,jaggery, tamarind concentrate, curry leaves and salt with chili powder and garlic to the blender and blend it together. Your peanut chutney powder is ready to eat.
It goes well with Chapathi, Iddli, Dosa, Roti and Rice.
Preparation time 5 to 10 minutes. 

Wheat flour and Coconut Garige (Godi hittu mathu Thengina Garige)

Ingredients
2 cups wheat flour (Godi hittu)
2 cups brown sugar or jaggery (Bella)
1 cup fresh or frozen shredded coconut (Thengina thuri)
2 to 3 cardamom (Elakki)
1 tsp baking soda
Oil for deep fry


Method
Blend the coconut and cardamom with 1/2 cup of water like a very smooth paste.

In a pot add brown sugar or jaggery, 2 cups of water and bring it to boil. When it looks very bobbly add the coconut and cardamom paste into it.Then take it off of the stove. Add this syrup to the wheat flour, mix it well. Then add baking soda, if required add more water and mix it well.(This mix should be like idli batter) Keep it aside for 30 to 40 minutes. To deep fry add oil in a pan. When the oil heats up add the wheat flour mixture in a small ball shape.Fry both sides until golden brown.Garige is ready to eat.Serve hot or cold both are tasty.
Serving size ; Depends 

Green Pepper With Ground Masala Curry (Rubbida masaleya Dappa Menasinakayi Palya)

Ingredients
3 big green peppers (Dappa menasinakayi)
2 big onions (Erulli)

Masala
1 tbsp peanuts (Shenga beeja)
1 tbsp roasted gram (Hurigadle)
1/2 cup frsh or frozen coconut
(kayi Thuri)
2 tsp curry powder (Sambar pudi)
2 to 3 tsp red chillie powder (Kharada pudi)
1 tsp turmeric powder (Arishina)
2 tsp brown sugar medium lemon size jaggery (Bella)
1 tsp tamarind paste or liquid (Hunisehuli)
Salt to taste

Seasoning
1 tbsp oil (Enne)
1 tsp mustard seeds (Sasuve)
1 stalk curry leaves (Karibevu)
2 pinch of asafetida (ingu)

Method
Wash and slice the green pepper and onion. Put it aside. Blend the all masala ingredients above mentioned with little water in the blender coarsely. Pour oil in a pot or pan, place it on the stove. When oil heats up add mustard seeds, curry leaves, asafetida, onion, when onion turns pinkish brown add green pepper fry util become little soft. Then add masala and if required add water then bring it to boil.
Green pepper with ground masala curry is ready to eat.It can be served with Roti and Chapathi.
Serving size; 2 to 4

Rava Ladoo (Rave Unde)

Ingredients
2 cups rava
2 cups sugar
1/2 cup fresh or frozen shredded coconut
3 to 4 cardamom (crushed)
1 tbsp ghee (thuppa)

Method
Take a pan, add rava, coconut and  ghee into it. On medium heat fry until fine aroma comes. Take a another pan, add sugar, cardamom ,  2 cups of water and bring to boil. Boil for 5 minutes. Then add rava mix it well. Then transfer into a big plate. After cools the mixture shape it like medium size balls and store it in the container. Rava ladoo is ready to eat.
Serving size ; 8 to 10

Vegetable Sambar (Tharkari Saru)

Ingredients
1/2 cup split pigeon peas or thoor dal (thogari bele)
1 egg plant or brinjal (badanekayi)
2 carrot
15 to 20 green beans
1 potato (alugadde)
1 tomato
1 tsp tamarind paste or Liquid (hunisehuli)
1/2 tsp turmeric powder (arishina)
2 to 3 tsp red chillie powder (kharada pudi)
2 tsp MTR sambar powder
1 tsp brown sugar or small lemon size jaggery (bella)
Salt to taste

Seasoning
2 to 3 tsp oil (enne)
1 tsp mustard seeds (sasuve)
1 stlk curry leaves (karibevu)
1/4 asafetida (ingu)

Method
Wash and slice the vegetables. Wash thoor dal. Cook thoor dal  and vegetables except tomato in the pressure cooker with 2 cups of water. Pour oil in a pot or pan, when oil heats up add mustard seeds, curry leaves and asafetida. Add tomato and stir for 10 seconds. Take cooked thoor dal or bele and vegetables and add tamarind paste, turmeric powder, chillie powder, MTR sambar powder, brown sugar and salt. Mix it well. Then add this to seasoning and bring it boil. Vegetable sambar is ready to eat. Sambar goes well with Dosa, Idli, Rice.
erving size ; 4 to 6

Instant Rava Idli (Dhideer Rava Idli)

Ingredient
3 cups sooji (rava)
1 cup idli rava
1 to 2 cup yogurt or curd (mosaru)
1 tsp mustard seeds (sasuve)
1 stalk curry leaves (karibevu)
1 tsp black gram (uddina bele)
1 tsp bengal gram (kadle bele)
Pinch of asafetida (ingu)
1 tbsp oil (enne)
2 tsp ENO (fruit salt)
Salt to taste

Method
Pour oil into the pan or pot.When oil heats up add mustard seeds, curry leaves, black gram, bengal gram  and fry until golden brown, then add sooji and idli rava fry until fine aroma comes.Take of from the stove. let it cool. Add the yogurt or curd (mosaru), if requires add water and mix it well. Put it aside for 30 to 40 minutes. Now add ENO and mix it well. Take idli stand ,put the rava idli batter into it, then steam it for 8 to 10 minutes. Rava idli ready to eat. Serve with coconut chutney and sambar.
Serving size ; 2 to 4

Split Pigeon peas and Spinach thick Sambar (Bele Palakna Massoppu)

Ingredients
3/4 cup split pigeon peas or toor dal (thogari bele)
1 bunch spinach (palak soppu)
1 medium size onion (erulli)
1 tomato
1 tsp mustard seeds (sasuve)
1 tsp cumin seeds (jeera)
1 stalk curry leaves (karibevu)
2 pinch of asafetida (ingu)
1 tbsp oil (enne)

Masala
1/2 cup fresh or frozen shredded coconut (kayi thuri)
1/2 tsp cumin seeds (jeera)
10 to 12 green chillies (hasi menasu)
1 tsp turmeric powder (arishina)

Method
Wash and cook the split pigeon peas (bele) with adding 1 to 2 cup of water in the pressure cooker.
For masala, blend coconut, cumin seeds, green chillies and turmeric powder with little water. Blend until smooth paste and put it aside.
Pour oil in a pot or pan, place it on the stove. When oil heats up add mustard seeds, cumin seeds, asafetida (ingu), onion, curry leaves. fry until onion turns pinkish brown, then add tomato and spinach (palak) and stir it for 10 to20 seconds. Now add ground
                                              masala fry for 2 to 3 minutes, then add cooked split pigeon peas or toor dal (bele) and bring it to boil. Your masoppu is ready to eat. Serve with Rice, Roti, and Chapathi. It goes well with everything.

Serving size ; 4 to 6

Nargis Spicy Puffed Rice / Nargis Mandakki

Ingredients
3 to 4 liter puffed rice (puri or mandakki)
1 or 2 stalk curry leaves (karibevu)
10 to 12 chopped green chillies (hasi menasu)
1 tsp mustard seeds (sasuve)
1 tsp turmeric powder (arishina)
1/2 cup roasted gram (hurigadale)
1 tsp sugar (sakkare)

Salt to taste (uppu)
 1 to 2 tbsp oil (enne)

Method
Preheat the oven for 250 degree and Then turn it off. Keep the puffed rice (mandakki) in a big pot or pan. Place it
in the oven for 20 to 30 minutes.
Add roasted gram or daliya (hurigadale) to the coffee grinder (for dry grinding). Grind it until it becomes a fine powder. Put it aside.
Pour oil to big pot or pan. Place it on the stove. When oil heats up add mustard seeds, curry leaves and green chillies.Fry until green chillies turn little brown, then turn off the stove. Now add the turmeric powder, salt and sugar stir it. Now add the puff rice mix it well, then add roasted gram powder or daliya powder (hurigadle pudi). Your nargis puffed rice or nargis mandakki is ready to eat. Serve with Coffee or Tea or any hot drink.
Serving size ; 6 to 8