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

Easy Coconut Chutney (easy kobari chutney)

Ingredients
2 cups fresh or frozen shredded coconut (kayi thuri)
10 to 12 green chillies (hasi menasu)
2 inch ginger (shunti)
1/2 cup roasted gram (hurigadle)
Salt to taste

Method
Add above mentioned all ingredients into the blender. Add water as required for smooth blending. Blend until smooth paste. If you want you can give seasoning to this chutney . This chutney goes well with Dose, Idli, Roti, Chapathi and Rice too.
Serving size ; 4 to 6

Masala Coconut Chutney (Masala Kayi Chutney)

Ingredients
2 cups shredded fresh coconut (kayi thuri)
1/2 cup raosted gram or daliya (hurigadle)
8 to 10 green chillies (hasi menasu)
2 clove (lavanga)
1/2 inch cinnamon (chakke)
4 to 5 black pepper (kalu menasu)
1 inch ginger (shunti)
1 stalk curry leaves (karibevu)

Salt to taste

Method
Add above mentioned ingredients to the blender. Add water to ensure smooth blending. Blend it into a smooth paste. Masala coconut chutney is ready to eat.
Serve with Dosai, roti, and chapathi

Serving size ; 6 to 8

Sweet Pongal

Ingredients

1/4 cup rice (akki)
1/4 cup green gram dal (hesaru bele)
1/4 cup ghee (thuppa)
1/4 cup dry shredded coconut (ona kobbari thuri)
1/2 cup brown sugar or jaggery (bella)
1/4 cup sugar (sakkare)
Cashew nuts and raisins (godambi, drakshi)
1/2 Liter milk

Method
Take a pan add cashew nuts and raisins fry in 1/4 tsp ghee until golden brown, take out from the pan. Put it aside. Now add the green gram dal (hesaru bele) fry until aroma comes, take the green gram dal out of the pan. Then add the rice, fry for five minuets, take the rice out from the pan. Take pressure cooker pan add shallow fried rice and green gram dal with 1 to 1 1/2 cups of water. Cover the cooker and cook until 1 or 2 whistles, let it cool down. Take pot or pan place it on the stove, add cooked rice, green gram dal, milk, brown sugar, sugar, dry sredded  coconut and bring it boil. If requires add more milk or water. Now add ghee (thuppa). Take out from the stove. Garnish with cashew nuts and raisins. Sweet pongal is ready to eat.
Serving size ; 4 to 6