MYSORE PAK

INGREDIENTS

1. 1 cup bengal gram flour
2. 1 1/2 sugar
3. 1 cup oil
4. 1/4 cup water

METHOD

• In a pressure pan add flour 1/2 cup oil fry till it changes its color.
• Fry on low heat for 10 minutes.
• Add sugar in another container with 1/2 cup water mix well.
• Now add sugar syrup to the flour little by little
• Keep on stirring. Bubbles pops out.
• Stir continuously and add the remaining oil.
• Stir until the sides leave out and change to yellow color.
• Pour on greased plate and cut into square shapes.

VARIETY NOODLES DOSA

1. PLAIN DOSA

INGREDIENTS

1. 1 cup                 boiled and cooled noodles
2. 1 cup                dosa batter
3. 1tsp                   salt
4. 1/2 cup             Water

Method

• Mix both together and pour as dosa.
• Roast on both sides adding oil or butter.
• Serve with green chutney, tomato sambar.

Ragi balls in microwave

INGREDIENTS

1. 1 cup      ragi flour
2. 2 cups      of water
3. 1/4 tsp    salt
4. 1 tsp       oil

Method

• Mix ragi flour with 1 cup of water in a glass bowl.
• Boil another cup of water adding salt and oil.
• Pour over ragi mixed with water.
• Stir until well mixed up and keep it in the oven.
• It takes exactly 6 minutes to cook.
• Each and every minute should be mixed up in a wooden ladle for flexibility.
• At the last minute close the bowl and cook.
• After 1 minute take ladle full ragi dough and make balls in a greased bowl.
• Serve with any gravy. Prepare this ragi balls weekly once for good health.

LENTIL BALLS GRAVY

INGREDIENTS

1. 1 cup                    lentils
2. 1 onion                chopped
3. Handful               coriander leaves
4. 1/4 tsp                 chilly powder
5. 1 tsp                    Salt

• Soak lentils for 1 hour and drain the water completely.
• Grind to a paste and mix with chopped onions, coriander leaves, chilly powder and salt.
• Mix well and shape into small balls.
• Steam them for 15 minutes and cool it.

FOR GRINDING

1. 
2. 1/2 cup                        coconut
3. 2 tbsp                          coriander seeds
4. 1 tsp                            fennel seeds
5. 1 tsp                            khus-khus
6. 1/2"                             ginger
7. 6 pods                         garlic
8. 2 tbsp                          roasted gram
9. 1"                                cinnamon
10. 6                                 cloves

• Grind to a smooth paste.

FOR GRAVY

1. 20 small onions or 2 big onions chopped
2. curry leaves little
3. 2 big tomatoes chopped
4. coriander leaves for garnishing
5. 3 tbsp oil
6. 1 tsp mustard seeds
7. 1 tsp urad dal
8. 1 tsp bengal gram dal
9. 2 tsp chilly powder
10. 2 tsp salt
11. 1/2 tsp turmeric
12. 2 cups water

METHOD

•  Heat oil in an iron Kadai, add seasoning and splutter mustard seeds and dals.
• Fry onion till light brown in color and add tomatoes, curry leaves, and turmeric.
• Mash tomatoes and add grounded masala, chilly powder, and salt.
• Mix well and add 2 cups of water and stir.
• Boil it for 5 minutes and now add steamed balls.
• Stir and cook on a medium flame for 20 minutes.
• Garnish with coriander leaves.
• Serve with rice and chapattis, cut onion and lemon.

GREEN GRAM SALAD

[This dish is one of the traditional and healthy food. This is prepared on festival time or in a function to serve and also a prasadam given to everybody on pooja days. This is a heavenly salad, very tasty. It is loved by everyone in Bangalore] 

INGREDIENTS

1. 1/4 cup          split green gram
2. 1                      cucumber chopped
3. 1/2 tsp           salt
4. 1 tbsp             grated coconut
5. Handful         coriander leaves
6. 1/4 tsp           pepper powder

FOR SEASONING

1. 1/4 tsp           mustard seeds
2. 1/4 tsp           urad dal
3. 1/4 tsp           bengal gram dal
4. 1 tbsp             oil
5. Few                 curry leaves
6. 2                      green chilies slit
7. 1                       red chilly broken

METHOD

• Wash and soak green gram for 1/2 an hour.
• Drain water completely and keep it in a bowl.
• Add chopped cucumber, grated coconut, coriander leaves.
• Heat oil and splutter mustard, dals, curry leaves and chilies.
• Add to the salad and mix well.
• Add salt before serving.

RAW LENTILS 2

INGREDIENTS

1 cup raw lentils

10 small onions sliced

2 tomatoes chopped

1 tsp chilly powder

1/2 tsp turmeric

1 1/2 tsp salt

1 tsp curry powder

1 tbsp coriander powder

2 tbsp roasted gram power

1 tsp garam masala powder

1 tsp Castor oil

1 tbsp oil

1 tsp mustard seeds, urad, Bengal gram dal

2 cups water

curry leaves

coriander leaves.

METHOD

• Heat oil in a pressure cooker. Add seasoning and splutter mustard seeds.
• Add onions and curry leaves, fry well and add tomatoes, cook, and mash it.
• Now add lentils, chilly powder, turmeric, salt, castor oil, curry, garam masala and coriander powder.
• Mix well and now add roasted gram powder and fry.
• Add water cook until 2 whistles. Garnish with coriander leaves.
• Serve with rice and chapattis.

KHUMBU RICE GUNJI

INGREDIENTS;

1. 1 cup                Khumbu powder[Bajra]
2. 3 cups               water
3. 1 cup                curd
4. 1 onion            chopped into small pieces
5. 1 cucumber     chopped
6. mango pickle
7. salt                   1 tsp

METHOD

• Mix Khumbu and 3 cups of water.
• Pressure cook for 2 whistles.
• Cool it and add curd, salt, water, and mix to a thick paste.
• Add more water if necessary.
• Add onion, cucumber. Stir well.
• Serve with mango pickle.\

BASSARU THE LENTILS GRAVY

This is a traditional sambar in Karnataka. My native place is Bangalore. Here we used to cook this recipe once or twice in a week. This gravy can be prepared by using other pulses and vegetables. This is a very healthy dish. This is served with ghee, rice and ragi balls.

INGREDIENTS

1. 2 bunch                    Spinach or any greens
2. 3 nos                        Tomato
3. 1 cup                        Lentils
4. 2 nos                        Onions
5.  Few                         Curry leaves
6. 1 bunch                    Coriander leaves
7. 2 tbsp                       Sambar powder
8. 1 tsp                         Chilly powder
9. 1/2 tsp                      Turmeric
10. 2 tsp                         Salt
11. 3 tbsp                       Oil
12. 6 cups                      Water
13. 1 tsp                         Castor oil
14. 1 tbsp                       Coconut

FOR SEASONING

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram dhal       1 tsp
4. Curry leaves                few
5. Coriander leaves         handful
6.  Red chilly                  2 broken                                   
7.  Asafoetida                  1/4 tsp

METHOD

• Wash and chop the greens. Prick onions by using chopsticks and keep over direct flame.
• Until the skin turns dark. Immerse the onions in water for a while and remove the skin.
• Cook lentils adding 6 cups of water, Castor oil, and turmeric. Don't overcook.
• Separate the dhal from dhal water and add the greens to it and cook.
• Again separate greens and drain water. Keep the boiled greens for side dish[palya]
• Now take half of the cooked dhal, little greens, smoked onions, tomato, coriander leaves and coconut and grind to a smooth paste.
• Add tamarind water to the grounded paste and mix with dhal water, salt, chilly powder, sambar powder and stir well.
• Heat oil in a Kadai add seasoning. After spluttering mustard seeds add curry leaves, red chilies asafoetida, and coriander leaves.
• Pour the mixed masala water to it and boil for 15 minutes or until pleasant aroma.
• Serve with rice. This is a traditional sambar and good for health too.

CHOW-CHOW SPICY GRAVY

INGREDIENTS

1. 1  big chow-chow     cut into pieces
2. 2 onions                    chopped
3. 1 tomato                    chopped
4. coriander leaves        for garnishing
5. 1 tbsp                        coriander powder
6. 1 tsp                          curry masala
7. 2 tbsp                        roasted gram powder
8. 1 1/2 tsp                    salt
9. 3 tbsp                        oil
10. 1/2 tsp                        jeera powder
11. 1/2 tsp                        turmeric
12. 1 1/2 tsp                     chilly powder
13. 1 1/2 cups                  water

FOR SEASONING

1. 1 tsp mustard seeds
2. 1 tsp urad dhal
3. 1 tsp bengal gram dhal
4. curry leaves
5. 1/2 tsp hing

METHOD

• Heat oil in a pressure pan add seasoning.
• After spluttering mustard seeds add onion and fry for a while.
• Then add tomato,chow-chow, coriander powder, chilly powder, turmeric, and salt.
• Fry for 2 minutes and now add jeera powder, curry masala and roasted gram flour.
• Mix well and add water and stir well and cook for 2 whistles.
• Garnish with coriander leaves and serve with rice or puri.

BEETROOT AND BROCCOLI GRAVY

INGREDIENTS

1. 
2. 1 small broccoli cut into flowerets
3. 1 beetroot cut into 1/4" pieces
4. 1 tsp garam masala
5. 1 tsp chilly powder
6. 1/2 tsp turmeric powder
7. 1 tsp salt
8. 2 tbsp oil
9. 1 tsp coriander powder
10. 2 tbsp cornflour
11. 1/2 tsp ginger- garlic paste
12. 2 cups of water
13. 2 onions sliced
14. 1 tomato chopped
15. curry leaves
16. coriander leaves for garnishing

METHOD

• Heat oil in a pressure pan fry onions, curry leaves and tomato till crisp.
• Add vegetables,turmeric,chilly powder,coriander powder,ginger-garlic paste and fry.
• Now add cornflour, salt,garam masala and fry for a minute and add water.
• Cook until 1 whistle. Garnish with coriander leaves and with dosa or chappatis.

RICE CAKES IN RICE FLOUR [ELABALITTU] IN MICRO WAVE

INGREDIENTS

1. 1 cup             rice flour
2. 21/2 cups      jaggery and 1 cup of water
3. 4 cups           water
4. 1 tsp              cardamom powder
5. 1/2 cup          coconut cut into small pieces
6. 1 tbsp            roasted gram

METHOD

• Soak rice flour and 4 cups of water for 1 hour.
• In a glass bowl put jaggery and 1 cup of water.
• Boil for 2 minutes on high power.
• Then add soaked rice flour stir well and cook for 5 minutes.
• Stir in between for every minute and add coconut, roasted gram and mix well.
• Cook for another 5 minutes on high power. Stir well.
• Now add cardamom powder and mix thoroughly.
• Again cook for 5 minutes on high power.
• Arrange on a wet cloth or on a greased plate, cool and cut into shapes as you wish.

Coriander tamarind gravy

INGREDIENTS

1. 1 bunch coriander leaves
2. 8 red chillies
3. 10 small onions
4. 1 tomato
5. 3 pods garlic
6. 1 cup tamarind water
7. 1 tsp sambar powder
8. 1 tsp roasted gram powder
9. 1 tsp salt 
10. 1 tbsp oil
11. 1/2 tsp turmeric
12. 1 tsp badaga or mustard seeds
13. curry leaves

METHOD

• Wash coriander leaves thoroughly.Drain well.
• In a pressure cooker add 2 cups of water.
• Add red chillies,coriander,onions,tomato,garlic,tamarind water,turmeric.
• Cook for 1 whistle.Cool and transfer to another container.
• Heat oil add seasoning , curry leaves and pour boiled coriander to it.
• Now add salt ,sambar powder, roasted gram powder and stir well.
• Bring to boil and mash the coriander till it looks like gravy.
• This tastes well with rice and ragi mudde.

RICE CAKES [ELABALITTU]IN MICROWAVE

INGREDIENTS

1. 1 cup           raw rice
2. 3 cups         sugar or palm sugar
3. 1 tsp            cardamom powder
4. 6 cups        water
5. 1/2             coconut cut into small pieces
6. 1 tbsp         roasted gram

METHOD

• Soak rice for 3 hours and grind to a smooth paste.
• In a pressure pan take sugar and 1 cup of water mix and boil it.
• Add water to the dough and stir well and pour into the sugar syrup.
• Keep on stirring on a medium heat .
• After 10 minutes add coconut and roasted gram and keep on stirring for another 10 minutes.
• Wait until the bubbles pops out and turns shiny in appearance.
• Now add cardamom powder and mix thoroughly.
• Keep it on low flame.Take a white wet cloth and spread.
• Take ladle full and put on the wet cloth.Cool it.
• This dish will  be very tasty and for health.

Tattu Vada Set , Bun Chat ,Murukku Set

INGREDIENTS

1. 1 Packet                Murukku[chakli]
2. 1 packet                Tattu vadai[nippattu]
3. 1 packet                Bun
4. 1 carrot                  grated
5. 1 big beetroot        grated
6. 1 bunch                 coriander leaves chopped
7. 2 big onion           sliced

FOR GREEN CHUTNEY

1. 1 small bunch mint leaves
2. 1/2 cup coconut
3. 1/4" ginger
4. 4 green chilly
5. 1 tsp roasted gram
6. salt

• Fry the above ingredients by adding little oil.
• Cool and grind adding little water.

FOR RED CHUTNEY

1. 2 onion
2. 1 big tomato
3. little tamarind
4. 3 red chilly
5. salt
6. 1 tbsp coconut
7. 1/4" ginger 

• Fry the ingredients by adding little oil.
• Cool and grind without adding water.

FOR SERVING

• Arrange the tattu vada in a plate.
• Mix grated carrot, beetroot, onion and coriander leaves.
• Brush green chutney on one side of one tattu vada.
• Again put red chutney on one side of another tattu vada.
• Take one tattu vada brushed with green chutney and put some vegetables on it.
• And keep the red chutney tattu vada on it.
• Take two muruku and prepare like tattu vada.
• Halve the bun and prepare as it is and serve.
• In Salem it is a roadside snack. Everybody likes it.

HORSE GRAM-URALI PORUPPU

INGREDIENTS

1. 1      cup sprouted horse gram
2. 6      green chillies
3. 10    small onion
4. 6     cups water
5. 1     tsp Castor oil

For grinding

1. 1       tbsp coriander seeds
2. 1/4    turmeric
3. little   badaga
4. 1        tbsp oil

METHOD

• Boil sprouted gram by adding chillies and Castor oil.Drain water.
• Keep the water for rasam.
• Heat oil add coriander seeds,badaga and turmeric.
• Grind to a smooth paste ,add salt.
• Serve with rice or lemon rice and ghee.

HORSE GRAM RASAM

INGREDIENTS

1. 1 cup boiled horse gram broth[water]
2. 1 cup tamarind water
3. 1 tsp salt
4. 1 green chilly
5. 1 red chilly
6. 1 tsp badaga[or any seasoning]
7. 1/4 tsp hing
8. curry leaves
9. coriander leaves
10. 1/2 tsp sugar[optional]
11. 2 pods garlic
12. 1 tsp oil
13. 2 tsp rasam powder

METHOD

• Heat oil add Badaga, chilies, curry leaves,hing and fry.
• Add tamarind water and bring to boil.
• Now add boiled gram water, salt, rasam powder. Stir well.
• Boil on low heat until a layer on rasam looks frothy.
• Garnish with coriander leaves.

Ridge gourd gravy

INGREDIENTS

1. 1 cup cut ridge gourd
2. 2 cut onions
3. 1 tomato
4. 1 tsp salt
5. 1 cup water
6. coriander leaves for garnishing

FOR SEASONING

1. 1/2 tsp mustard seeds
2. 1/2 tsp bengal gram dhal
3. 1/2 tsp urad dhal
4. little badaga[optional]
5. curry leaves
6. 2 tbsp oil or more

FOR POWDERING

1. 1 tsp sombu[fennel seeds]
2. 1 tsp coriander seeds
3. 1 tsp khus-khus
4. 1" cinnamon
5. 4 cloves
6. 3 tbsp roasted gram

• Dry fry the above ingredients and powder it.

METHOD

• Heat oil in an iron kadai or in a pressure pan.
• Add seasoning,after mustard splutters add onion,turmeric,curry leaves and fry.
• Add vegetable ,tomato, salt ,chilly powder and fry for 2 minutes.
• Now add water and boil for 10 minutes.
• Finally add spice powder and mix well.
• Simmer on low flame for 10 minutes.
• Garnish with coriander leaves.
• Serve with rice and chappathi.

chicken kabab

INGREDIENTS

1. 1/2 kg        chicken cut into 8 pieces
2. 1/2 cup      maida
3. 1/2 cup      cornflour
4. 1/2 cup      curd
5. 1 tsp          sambar powder
6. 1 tsp          garam masala
7. 1/2             lemon
8. 1/2 tsp       orange-red color
9. 1/2 tsp       salt
10. 2 tsp         chilly powder
11. 1/4 tsp      Ajinomoto
12. 1/2 tsp       baking powder

Method

• Mix all the ingredients and marinate for 3 hours and deep fry.
• Serve with onion rings and cut lemon.

DEVANGAS SWEET SEMIA

INGREDIENTS

1. 1kg  boiled rice[ for 5 members]

FOR JAGGERY SYRUP

1. 1kg                jaggery
2. 1 cup              water
3. 6 powdered    ellachi[cardamom]
4. 1                     banana
5. cut apple       [optional]

FOR POWDER

1. 1 cup        roasted gram 
2.  50gm       sesame seeds

METHOD

• Wash and soak rice for 3 hours and grind to a smooth paste.
• Add sufficient water so that the dough should be in pouring consistency. 
• If the consistency is thick the idly comes out harder and we cannot press out easily.
• Pour into idly pan and steam for 10 minutes.
• Take out the idlis and put in semia grinder and press.
• So the idlies come out as semia.
• Take a heavy vessel add jaggery and water, bring to a boil.
• Off the heat and strain the liquid to another vessel because there will be dust and stones.
• Again boil for another 10 minutes until for 1 drop consistency.
• Now add ellachi powder, sliced banana, or apple.
• Wash sesame seeds and dry under sun heat and dry roast till the seeds puff up. cool it.
• Powder roasted gram and sesame separately.
• For serving take semia in a plate put 1tsp of sesame and roasted gram flour and upon it pour jaggery syrup.
• This will be very delicious.

This is a traditional recipe. This sweet is served to newly married couples. And mainly to the bridegroom on his first visit to his in-laws house.

Salem chicken biryani

INGREDIENTS

• 250 gm  Chicken 
• 2 small onion
• 1 big onion
• 5 green chilies
• Little mint leaves
• 1 tomato
• 1/4 tsp turmeric
• 2 tsp salt
• 1 cup rice[ biryani]
• 1 tsp ghee
• 2 cups of water
• 1/4 cup oil
• 2 boiled eggs
• 1/4tsp Ajinomoto
• 1 tbsp ginger-garlic paste
• 1 tsp lemon juice

FOR SEASONING

• 2 bay leaves
• 6 Marathi moggu
• 1 small star anise
• 1 tsp dry rose petals
• 1" cinnamon
• 6 cloves
• 1 piece kadalpaasi
• 2 ellachi
• 2 nutmeg outer part 

METHOD

• Heat oil in a heavy-bottomed vessel.
• Add seasoning and fry till it splutters.
• Add both onions, green chilies, turmeric, and fry for 2 minutes.
• Now add ginger- garlic paste and fry for 2 or 3 minutes.
• After that add tomato, mint leaves, chicken, salt and fry well.
• Close the lid. Cook for 10 minutes. Stir in between.
• Open the lid and add water, lemon juice, and ghee. Boil it.
• Add rice and mix well.
• Cook for 10 minutes and again mix the rice properly without any lumps.
• Close the lid and keep a stone or heavyweight on the lid.
• Cook on low heat for 10 minutes. Serve with onion raitha and boiled eggs.

Salem chilly chicken

INGREDIENTS

1. 1 kg chicken cut into small pieces 
2. 4 tsp ginger-garlic paste
3. 1 lemon juice
4. 1 egg

For powder

1. 100 gms cornflour
2. 5 tsp chilly powder
3. 1 tbsp salt
4. 1/2 tsp turmeric
5. 1 tsp garam masala powder
6. 1 tsp red color
7. 1 tsp Ajinomoto
8. Handful of Kasuri methi leaves

Method

• Mix all the ingredients and keep in a closed bowl for 3 hours.
• Deep fry in oil. Serve with onion rings and lemon.

RAGI MUDDE

INGREDIENTS

1. 1 cup                  ragi flour
2. 2 1/2 cups          water
3. 1/2 tsp                salt
4. 1 tsp                   oil

METHOD

• Boil 3/4 cup of water adding salt and oil in a cooker pan.
• Take ragi flour and remaining water in a bowl and mix without lumps.
• Add to the boiling water and stir.
• Keep on stirring until it changes its color.
• It shouldn't stick underneath the bowl.
• It should resemble like halwa.
• Off the heat. Take a round bowl and put a laddle full of dough and shape it like a ball.
• Serve with spicy curry.

ONION SAMBAR-2

INGREDIENTS

1. 2 onions sliced
2. 6 green chilies slit
3. curry leaves few
4. 3 tbsp Bengal gram flour
5. 1 tsp of ginger- garlic paste
6. 1/2 chilly powder
7. 1/2 tsp turmeric powder
8. 2 tsp salt
9. 2 tbsp oil
10. 2 tomatoes cut into 4 parts
11. 1" cinnamon
12. 2 cloves
13. coriander leaves for garnishing
14. 1 tsp curry masala powder
15. 1/2 tsp mustard seeds, bengal gram and urad dhal for seasoning

METHOD

• Heat oil add seasoning, cinnamon and cloves.
• Add sliced onions, green chilies, curry leaves and turmeric.
• Add ginger-garlic paste and fry for 2 minutes,
• Now add cut tomatoes, don't mash them.
• Then add Bengal gram flour fry for 1 minute
• Add water, chilly powder, chilly powder, and curry masala.
• Stir well. Cook for 10 minutes.
• Garnish with coriander leaves and serve.

PLAINTAIN FLOWER CURD VADA

Ingredients

1. 1 cup                    plantain flower 
2. 1 tsp                     sombu[fennel seeds]
3. 4                           cloves
4. 1"                          cinnamon
5. 1 cup                     channa dhal 
6. 2 big                      onions
7. 1"                          ginger
8. 6 flakes                 garlic
9. 4                            green chilies
10. curry leaves          few
11. coriander leaves    handful
12. 1 tsp                      salt
13. 1 cup                    curd
14. 1 carrot                grated
15. karabhoondhi or mixture 
16. oil for frying

 METHOD

• Drain water from channa dhal.
• Chop flower and put it in curd water or rice washed water for 5 minutes.
• Then take out the flower from water and squeeze out the excess water.
• Grind together channa dhal and flower adding ginger, garlic,sombu, cinnamon, cloves, green chilies, salt without adding water.
• Grind to a coarse paste. Check salt. Transfer to a container.
• Cut onion, curry leaves, coriander leaves and add to the paste and mix well.
• Heat oil and make 1" round balls and flatten it lightly and fry them in oil till crisp.
• Drain excess oil .Take curd in a bowl add 1 cup of water little salt and stir.
• Add vadas and soak for 1 hour.
• To serve arrange curd vadas in a plate add little curd on it.
• Put grated carrot, sliced onion, coriander leaves, mixture or karabhoodhi over vadas

BITTER GOURD PALYA [PORIAL]

INGREDIENTS

1. 3              Bitter gourd sliced and unseed
2. 10            small onion
3. 1              tomato sliced 
4. 1 tsp        ginger- garlic paste
5. 1/2 tsp     turmeric
6. 1 tsp        salt
7. 1 tsp        sugar
8. 2 tbsp      oil
9. 1/2 tsp     mustard seeds
10. 1/2 tsp     urad and channa dhal
11. 6             Curry leaves
12. 1 cup       tamarind water
13. Coriander leaves for garnishing
14. 1 tsp        sambar powder

METHOD

• Heat oil add seasoning, add onion, curry leaves fry for 2 or 3 minutes.
• Add cut bitter gourd and fry till it changes its color
• Now add tomato, sambar powder,chilly powder, ginger- garlic paste, turmeric, sugar and fry for 1 minute.
• Add tamarind water. Boil for 5 minutes. Then add salt and cook till done.
• When oil floats add coriander leaves.

Egg gravy for idly ,dosa

Ingredients

1. 4                   eggs
2. 1                   big onion sliced
3. 4 tbsp            oil
4. 1 tsp              curry masala
5. 1/4 tsp           turmeric
6. 2 tsp              Salt            

For seasoning

1. 1/2 tsp           mustard seeds
2. 1/2 tsp           urad dhal
3. 1/2 tsp           channa dhal
4.  Few              Curry leaves

For grinding

1. 1/2                 coconut
2. 1 tbsp            coriander seeds
3. 1 tsp              jeera[cumin seeds]
4. 1 tsp              sombu[fennel seeds
5. 4                    small onion
6. 10                  red chillis
7. curry leaves  few
8. 6                    pepper 
9. 1 tsp               rice
10. 1 tbsp             roasted gram
11. 1                    tomato
12. 1"                  cinnamon
13. 4                    cloves
14. 1"                  ginger
15. 6 flakes         garlic

Method

• Fry the above ingredients adding 1 tsp of oil.
• Cool and grind to a smooth paste.
• Heat oil add seasoning, curry leaves, onion fry well
• Add masala, 4 cups of water, salt, turmeric and boil for 10 minutes.
• Add curry masala and eggs.
• Garnish with coriander leaves.

Bonda soup

Ingredients:

1. Urad Dhal                          1 cup
2. Ginger                                small piece[1/4"]
3. Green chilies                      2nos
4. Coriander leaves                handful
5. Bengal Gram Dhal             1 tsp
6. Rice                                    1 tsp
7. Onion                                  optional
8. Black pepper                       1/4 tsp[opt]
9. Salt                                      3/4 tsp

For Soup:

1. Corn Flour                                         1tbsp
2. Maida                                                 1tbsp
3. Peas                                                    handful
4. Carrot                                                 1 big
5. Beans                                                  2
6. Cauliflower                                         2 pieces
7. Cabbage                                              little
8. Coriander leaves                                 little
9. Ajinomoto                                          a pinch[optional]
10. Milk                                                    1 cup
11. Onion                                                  2
12. Salt                                                      1tsp
13. Oil                                                       2tbsp
14. Green chilies                                       2 slit
15. White pepper                                      1/2tsp
16. Water                                                  6 cups

 Method:

• Soak Urad Dhal, Rice, Bengal gram together for 2 hours.
• Grind it by adding chilies and ginger to a smooth paste adding 1 or 2 spoons of water.
• Mix onion, coriander leaves, pepper powder, salt to this dough.
• Cut vegetables to small pieces. 
• Chop onion, coriander leaves.
• Heat oil,  add onion, chilies and fry for 2 or 3 minutes.
• Now add all the vegetables, corn, and maida flour fry for 3 minutes by adding salt.
• Add water, Ajinomoto, pepper powder.
• Bring to a boil. Simmer for 20 minutes or till vegetables are well cooked.
• At last add milk. Heat for a few minutes and remove from fire.
• Meanwhile fry bondas till crisp.[pour dough by using a spoon so will get in bonda shape]
• Garnish soup with coriander leaves.
• To serve take a soup bowl add 1 bonda and pour soup over it .
• It is a different and healthy soup and tasty.
• Discard chilies in soup while serving.

MANGALORE BUNS

INGREDIENTS

1. 1 cup           curd
2. 1 cup           sugar
3. 1 tsp            salt to taste
4. 1 tsp             soda
5. 3 cups          maida     
6. Oil               for frying           
7. 1                  banana
8. 1tsp              jeera

METHOD

• To curd add salt, sugar, stir till it dissolves.
• Add soda to it and beat well, till the curd is fluffy.
• If there is little bubbles add little soda again.
• Add jeera and mashed banana.
• Add maida and mix like puri dough
• Keep it aside for 3 hours.
• Make big lemon size ball. 
• Roll in maida and press like puri.
• The thickness should be 1/4"size and deep fry in oil.
• Serve with chutney, sambar or with coffee.

SPECIAL CHICKEN GRAVY FOR CHAPATI

INGREDIENTS

1. Chicken         1kg
2. Ghee              1tsp
3. Oil                 1/2cup
4. Onion            2 large sliced
5. Ajinomoto     a pinch
6. Turmeric        1/4tsp
7. Curd               1 cup

FOR GRINDING

• RED MASALA

1. 20             red chilies
2. 2tsps         coriander seeds
3. 1/2kg        tomatoes

FOR GREEN MASALA

1. 1 bunch     coriander leaves
2. 2 pods       garlic
3. 1" large      ginger
4. 1 tsp            poppy seeds
5. 1 tsp          shah jeera[fennel seeds]
6. 12             cloves
7. 1               bay leaf
8. 10             peppercorns
9. 1"piece      cinnamon

FOR WHITE MASALA

• 1/2 coconut grated
• 3 onion

METHOD

• Grind masalas separately to a fine paste.
• Wash the chicken and joint it into big pieces.
• Apply little green masala, some of curd, a pinch of Ajinomoto, and turmeric powder.
• Keep for 2 hours.
• Heat oil and fry 2 sliced onion till golden brown.
• Now fry the red masala first.
• Then add the white masala. Fry for some time.
• Lastly, add the remaining green masala.
• Fry for some time.
• Add remaining curd and place the chicken pieces in the gravy.
• Close the lid and cook on a low flame till done.
• Stir in between.
• Boiled eggs may be added if desired.
• Serve with naan ,chappatis.