BANGALORE IDLY DIP SAMBAR--1

INGREDIENTS

1. Dry Coconut             1 cup
2. Sambar powder         1 tbsp
3. Dhania powder         1 tbsp
4. Cumin powder          1 tbsp
5. Roasted gram            1 tbsp
6. Chilly powder           2 tsp
7. Turmeric                   1 tsp
8. Red food color         a pinch
9. Salt                            3 tsp
10. Tamarind                  lemon size
11. Jaggery                     2 tbsp
12. Onion                        2
13. Small onion              10[optl]
14. Tomato                     3

FOR SEASONING

1. Coconut oil              2 tbsp
2. Curry leaves            few
3. Mustard seeds         1 tsp
4. Urad dal                  1 tsp
5. Bengal gram           1 tsp
6. Hing                        1/2 tsp
7. Coriander leaves     handful

METHOD

• Grind coconut, Sambar powder, coriander, cumin, turmeric, Chilly powder, roasted gram, tamarind, jaggery. salt.
• Cut onion, tomatoes, coriander leaves.
• Mix masala paste, onion, tomato, red color, and pressure cook for 3 whistles.
• Check salt, heat oil splutter mustard and fry dal, curry leaves, red chilies, hind.
• Pour over sambar, garnish with coriander leaves.
• Serve with idlies, Uddin vada.

SALEM MINI IDLY DIP SAMBAR

INGREDIENTS

For sambar

1. Tur dhal                        1/2 cup
2. Green gram split           1/2 cup
3. Tomatoes                       2
4. Small onion                   10
5. Big onion                      1 cut    
6. Sambar powder             1 tbsp
7. Dhania powder              2 tbsp
8. Chilly powder                2 tsp
9. Cumin powder               1 tsp
10. Salt                                 2 tsp
11. Water                              8 cups
12. Turmeric                         1/2 tsp
13. Castor oil                        1 tsp
14. Coriander leaves             handful

For seasoning

1. Mustard seeds                1 tsp
2. Urad dhal                       1 tsp
3. Bengal gram dhal           1 tsp
4. Fenugreek powder          1/2 tsp
5. Coconut oil                     2 tbsp
6. Curry leaves                    little
7. Red chilis                        5 
8. Hing                                1/4 tsp

Method

• Boil dhals, tomatoes, turmeric, castor oil in 4 cups of water for 3 whistles.
• Mash and add 4 cups of water, onions, sambar, dhania, chilly powder.
• Cook for 1 whistle heat oil add seasoning, curry leaves, chilis, hing, and pour over the sambar.
• Mix well garnish with coriander leaves.
• Arrange mini idlis in a serving bowl pour sambar on them, sprinkle onion, coriander leaves, 
• Ghee on top.

Chilly Garlic Sauce

Ingredients

1. Red chilies               20
2. Garlic                       2 pods
3. Tomato                     2
4. Tomato sauce           1 cup
5. Salt                           2 tsp
6. Sugar                        1 tbsp
7. Sesame oil                1/4 cup

Method 

• Soak chilies in 1/2 cup of water for 3 hours.
• Drain water and grind with garlic, tomatoes, salt, and sugar.
• Add chilly water if necessary.
• Heat oil add the paste, chilly soaked water, tomato sauce and bring to boil once.
• Cook on a low flame for 5 minutes or until the oil floats on top.

PIZZA SAUCE

Ingredients

1. Tomato                6 nos
2. Onion                  2
3. Red chilies          10
4. Garlic                  9 flakes
5. Ginger                 1"
6. Kasuri methi       1 tbsp
7. Oil                       3 tbsp
8. Salt                      1 1/2 tsp
9. Cornflour             1 tbsp
10. Water                   1/4 cup
11. Coriander leaves  little
12. Garam masala      1 tsp

Method

• Heat 1 tbsp of oil fry onion, tomatoes, chilies, garlic, ginger, add salt.
• Cool and grind to a paste.
• Heat remaining oil add the paste, Mix Kasuri methi, Garam masala.
• Cook for 2 minutes, add water to the cornflour mix.
• Add to the sauce, cook for 2 minutes.
• Spread on pizza, and bake.

Chicken Simple Gravy

INGREDIENTS

1. Chicken               1/2 kg
2. Small onion         10
3. Turmeric              1 tsp
4. Chilly powder      2 tsp
5. Salt                       3 tsp
6. Water                    6 cups
7. Castor oil              1 tsp
8. Badaga                  1 tsp

MASALA PASTE

1. Kootu masala           1 tbsp
2. Curry masala            1 tbsp
3. Bengal gram flour    2 tbsp
4. Pepper powder          1/2 tsp

FOR GRINDING

1. Coconut                  1/2 cup
2. Roasted gram          1 tbsp

For Seasoning

1. Mustard seeds        1 tsp
2. Urad dal                 1 tsp
3. Bengal Gram          1 tsp
4. Oil                          1/2 cup
5. Curry leaves            handful
6. Coriander leaves     handful

METHOD

• Wash and cut chicken, onion, coriander, tomato. Grind coconut, roasted gram.
• Heat oil splutter mustard, fry curry leaves, onion, tomatoes.
• Add ginger-garlic paste, add chicken, turmeric, salt, castor oil.
• Fry for 2 minutes and add water, bring to boil.
• Add little water and mix masala powders, add to the boiling gravy.
• Close the lid and cook for 5 minutes on a low heat.
• Add ground paste, stir and add water if necessary, cook for another 10 minutes.
• Or pressure cook for 2 whistles, Garnish with coriander leaves.
• Serve with idly, rice, biryani.

Coconut Riatha

INGREDIENTS

1. Coconut               1 cup
2. Curd                     1 cup
3. Tomato                 1
4. Onion                   1
5. Coriander leaves  handful
6. Salt                      1/2 tsp
7. Ginger                  1/4"
8. Green Chilly        1/2

METHOD

• Cut onion, tomato, coriander leaves.
• Grind coconut, chilly to a smooth paste.
• Mix all the ingredients and serve with Biryani.

MASALA CHICKEN BIRYANI

INGREDIENTS

1. Chicken              500 gms
2. Salt                     5 tsp
3. Water                  5 cups
4. Oil                      1/2 cup
5. Curd                   2 tbsp
6. Biryani masala    1 tbsp
7. Ghee                   1 tbsp
8. Turmeric             1 tsp
9. Lemon juice        1 tsp

FOR GRINDING

1. Onion                   1
2. Garlic                   1 pod
3. Ginger                  2"
4. Tomatoes              2
5. Mint                      handful
6. Coriander leaves   handful
7. Green chilies        10

METHOD

• Wash chicken, mint, and coriander leaves.
• Grind onion, Garlic, Ginger, tomatoes each separately.
• Grind Mint, Coriander leaves, and chilies together.
• Heat oil in a thick bottomed vessel add ground onion and saute for 1 minute.
• Add garlic and fry for a minute, add ginger and fry.
• Now add tomato paste and mint paste, fry for 2 minutes.
• Saute chicken, add turmeric, Biryani masala, curd and fry for a minute.
• Cook for 5 minutes on low heat until oil separates.
• Add water, lemon juice, bring to boil and add ghee.
• Add rice, stir well and cook for 15 minutes.
• Serve with chicken gravy, coconut raitha, boiled egg.

BIRYANI MASALA POWDER

FOR POWDER MASALA

1. Bay leaf                2
2. Cinnamon             10 pieces
3. Cloves                  10
4. Star Anaise           4
5. Nut Meg               1/4"
6. Nut Meg flower    4
7. Fennel seeds          1 tsp
8. Cumin                    1 tsp
9. Dhania                    1 tbsp
10. Pepper                    5 
11. Kasuri methi        1 tbsp
12. Marathi Mogg        10
13. Dry Rose flower    1 tbsp
14. Cardamom             6
15. Kadalpasi               1 tbsp     

METHOD

• Dry fry all the ingredients and powder it.
• Store in an airtight container.     

CHICKEN EGG MANCHURIAN

INGREDIENTS

1. Fried Boneless Chicken         1 cup
2. Eggs                                       2
3. Onion                                     1/2
4. Green chilies                          6
5. Garlic                                     6 pods
6. Ginger                                    1/4"
7. Curry leaves                           5 
8.  Coriander leaves                   little
9. Tomato sauce                         1 tbsp
10. Soya sauce                             1 tsp
11. Oil                                          2 tbsp

METHOD

• Chop Onion, Chilies, Coriander leaves, Ginger, Garlic.
• Heat oil fry onion, chilies, curry leaves, for a minute.
• Saute Onion and push them aside from the pan. 
• On the other side break Eggs, and scramble.
• Mix both eggs and onion, add fried chicken and stir.
• Garnish with coriander leaves.

Double Layered Bajji

INGREDIENTS

1. Raw Banana              1 sliced
2. Boiled Eggs               4
3. Chutney powder        1/2 cup
4. Oil                              for frying
5. Bajji mix powder       3 cups

Method

• Slice Raw Banana, Eggs, and separate them.
• Heat oil for piping hot and fry on low heat.
• Take two slices and sprinkle chutney powder on the upper side.
• Place one sliced egg on raw banana slice and close another banana slice.
• Dip into the batter, dip straightly on both sides.
• Hold carefully by fingers on both sides and drop carefully into the hot oil.
• Fry for 2 or 3 minutes until crisp.
• Serve with chutney, tomato sauce.

EGG BONDA

INGREDIENTS

1. Boiled eggs              4 nos
2. Chutney powder       1 tbsp
3. Bajji powder             3 cups

METHOD

• Mix bajji powder adding water to a batter.
• Slit Egg and fill with chutney powder.
• Heat oil to pipping hot and slow down the heat.
• Dip the Egg in bajji mix and take out carefully and drop into the oil.
• Fry for 2 or 3 minutes and take out eggs bajji, cool down.
• Again dip in the batter and drop into the oil and fry for 2 minutes.
• Halve and serve with any gravy.

BAJJI MIX POWDER

INGREDIENTS

1. Bengal Gram Flour               3 cups
2. Salt                                        3 tsp
3. Baking Soda                         3/4 tsp
4. Chilly powder                       3 tsp
5. Rice Flour                             1 tbsp
6. Asafoetida                             1 tsp
7. Water                                     1 1/2 cups

METHOD

• Mix all the ingredients and use them for frying Bajji. Bonda.
• Add 1 tbsp of hot oil and mix.

MUSHROOM PIZZA

Ingredients

For pizza mix

1. Oil                         5 tbsp
2. Maida flour           5 cups
3. Instant yeast         1 1/2 tbsp
4. Water                     1 3/4 cups
5. Salt                        5 tsp
6. Sugar                     1 1/2 tbsp

For topping

1. Corn                       1 packet
2. Mushroom             1 packet
3. Onion                     1 
4. Pizza sauce             1 cup
5. Mozzarella cheese   1 cup

Method

• Slice onion, mushroom, and grated cheese.
• Warm water, add yeast, sugar in 1/2 cup of water.
• Mix and close a lid and keep it for 1 minute.
• In a mixing bowl take maida, salt, oil and make a well in the middle.
• Pour the yeast and mix adding remaining water.
• Knead to a smooth dough and close the lid and keep it in a warm place for 3 hours.
• Open and take out the dough and knead for 8 minutes.
• Stretch the dough and fold several times.
• And make 6 balls out of it, and again knead to a smooth dough and keep it in a tray.
• After 1/2 an hour take one Dough and flatten.
• Brush oil on a baking tray place the dough.
• Spread pizza sauce, corn, and arrange sliced onion, mushroom, grated cheese.
• Bake in a cooker pan without gasket and whistle.
• Or in an oven for 15 minutes.

RAGI DOSA

Ingredients

1. Ragi                    1 cup
2. Idly Rice             1 cup
3. Urad dal              1 tbsp
4. Salt                      1 tsp
5. Carrot                  1 chopped
6. Onion                  1 chopped

Method

• Soak Ragi, Rice, Urad dal together for 8 hours.
• Grind to a smooth paste and add salt and mix.
• Ferment for 6 hours.
• Mix the batter and add water for dosa consistency. Add onion, carrot, and mix.
• Heat Tawa and pour a ladleful batter and spread.
• Add oil and roast on both sides.
• Serve with onion and white chutney

Wheat Momos

Ingredients

1. Wheat flour                 1 cup
2. Salt                              3/4 tsp
3. Oil                                1 tsp
4. Water                            1/4 cup

For Filling

1. Carrot                         1
2. French beans              10
3. Onion                         1
4. Coriander leaves        little
5. Ginger                        1/4"
6. Garlic                         2 flakes
7. Chilli powder            1/4 tsp
8. Pepper powder          1/4 tsp
9. Lemon                       1/4 tsp
10. Salt                            1/4 tsp

Method

• Mix wheat flour, salt, oil and water to a smooth dough.
• Julienne carrot, beans, onion, ginger, garlic, coriander leaves.
• Mix with chilly powder, salt, pepper, and lemon juice.
• Make small balls out of dough press each ball with a bin.
• Take one spoonful of filling and stuff in the middle of the small chapati.
• And make fleets around the dough and join on top of the chapati. 
• Design all the balls in the same manner like Kolulattai.
• Steam for 20 minutes in an Idly vessel or any other steamer.
  
• Serve with tomato sauce, chilly sauce.

Garlic Bread without oven

Ingredients

1. Wheat Flour               3 cups
2. Instant Yeast              1 tbsp
3. Sugar                         2 tbsp
4. Salt                            3 tsp
5. Water                         1 cup
6. Butter                         1 tbsp
7. Oil                              1 tbsp

Method 

• Warm-up water, add yeast and sugar, and 1/2 cup of water.
• Close it and leave it for 1 minute. 
• In a Glass bowl take wheat flour, salt, mix and make a well in the middle.
• Add yeast to this and mix to form a dough.
• Knead for 10 or 15 times and close the lid and keep it in a dark, warm place. 
• Let it stand for 2 hours or until the dough becomes double in size.
• Again knead for 10 minutes until the dough is not sticky. Add maida flour to knead
• Stretch by wrist and fold, stretch several times and fold.
• If pressed the dough it should bounce. Mix butter and oil together.
• Flatten the dough and add butter mixed oil and knead for another 5 minutes.
• Keep it in a dark place. Oven is the best place to keep the bowl.
• After 1 hour the dough should rise to double size, then knead again for 10 minutes.
• Make the dough into 2 parts. One small and one big.
• Flatten to round shape. Brush the baking tray with oil or butter.
• Place the dough in tray and put dotted lines. and brush with milk.
• Let it sit for half an hour to rise. Again put dotted lines.
• In a cooker keep a stand and preheat. after 10 minutes place the tray.
• Close the lid but without gasket and whistle. Bake for 20 minutes.
• Take and cool it, brush with Garlic Butter and serve.

Garlic Butter

Ingredients

1. Garlic                      1 pod
2. Butter                      1 cup
3. Salt                          1 tsp
4. Coriander leaves     handful
5. Water                      1 cup

Method

• Peel Garlic, cut coriander leaves.
• Pressure cook Garlic adding 1 cup of water.
• Cook for 2 whistles. Drain water and reserve for making bread.
• Grind Garlic to a smooth paste.
• Butter should be at room temperature.
• Add salt, Garlic paste, Coriander leaves mix well.
• Serve with bread, fried chicken.

Sabbasige Soppu Palya

FOR PALYA

1. Grated coconut  1 tbsp
2. Kidney beans    1 cup
3. Water                 5 cups
4. Soppu                2 bunch
5. Onion                1 chopped
6. Red chilies         4 broken
7. Salt                    to taste
8. Oil                     1 tbsp
9. Mustard seeds   1/2 tsp
10. Urad                  1/2 tsp
11. Bengal gram       1/2 tsp

METHOD

• Soak Kidney Beans overnight. Wash and cut Soppu.
• Cook the kidney beans and soppu for 3 whistles.
• Drain the water completely and reserve for gravy.
• Heat oil in a Kadai splutter mustard seeds and brown onion, red chilies.
• Add the cooked peas and soppu.
• Fry well adding salt and coconut till it dries up.
• Serve with ragi mudde and rice,

Curd rice with leftover rice

INGREDIENTS

1. Leftover rice         1 cup
   
2. Onion                    1/2 
3. Green chilies         5
4. Salt                        3/4 tsp
5. Curd                      1 cup
6. Coriander leaves   little

FOR SEASONING

1. Mustard seeds         1/2 tsp
2. Urad dal                  1/2 tsp
3. Bengal gram dal      1 tsp
4. Curry leaves            few
5. Oil                           1 tbsp

METHOD

• Cut onion, coriander, slit chilies. Separate the rice.
• Heat oil splutter mustard seeds, fry urad, and Bengal gram.
• Add onion, chilies and curry leaves fry till translucent.
• Off the stove and cool for 2 minutes.
• Meanwhile, mix salt with curd and beat and add to the pan and stir
• Add the rice to the curd and mix.
• Garnish with coriander leaves and serve with pickles.

IDLY UPMA

Ingredients

1. Idly                       4 nos
2. Onion                    1
3. Green chilies         6
4. Curry leaves          few
5. Coriander leaves    little
6. Salt                        1/4 tsp
7. Turmeric                1/4 tsp

For seasoning

1. Mustard seeds       1/4 tsp
2. Urad dal                1/4 tsp
3. Bengal gram          1/2 tsp
4. Oil                          1 tbsp
5. Hing                       1/4 tsp

Method

• Press Idly by hand and make it into small tiny pieces.
• Cut onion, chilies, curry leaves, coriander leaves.
• Heat oil add seasoning, splutter mustard, add dal and fry.
• Add onion, chilies, curry leaves, hing, turmeric and fry for a minute.
• Fry onion till translucent and add idly upma, salt, and fry.
• Fry piping hot, garnish with coriander leaves and serve with any chutney.

Goat Intestine Soup

Ingredients

1. Goat Intestine                    1
2. 
   Badaga                               1 tbsp
3. Turmeric                            1 tsp
4. Castor oil                           1 tbsp
5. Small onion                       5
6. Peppercorns                     10
7. Salt                                    3 tsp
8. Garlic                                 6
9. Ginger                                1/4"
10. Water                                 8 cups or more
11. Pepper                               to sprinkle
12. Coriander leaves               handful chopped

Method

• Clean and wash the intestine for 3 or4 times.
• Cut into 1" pieces, Crush onion, garlic, ginger, pepper.
• Boil water add intestine, crushed onion, garlic, ginger, Badaga, castor oil, turmeric, salt, and pepper.
• Cook for 10 whistles, add more water if the soup is thick.
• Drain the soup in a serving cup sprinkle pepper powder, and garnish with coriander leaves.

Split Green Gram Payasam

Ingredients

1. Split Green Gram            1 cup
2. Jaggery                            2 cup
3. Water                               5 cups
4. Milk                                1 cup
5. Cardamom                      6 powder
6. Coconut                          1/2 cup
7. Cashewnut                      4 broken
8. Raisin                              20
9. Ghee                               1 tbsp

Method

• Heat Kadai dry fry dal until it turns to light reddish in color.
• Transfer to a bowl and wash once. Cut coconut or grate.
• Pressure cook for 1 whistle adding 5 cups of water.
• Meanwhile, powder jaggery and add 1/2 cup of water and boil.
• Strain the liquid and add to the dal and mix.
• Bring to boil and add coconut for 2 minutes.
• Off the stove and add powdered cardamom. 
• Heat ghee and fry cashew nut, raisin, and add to the payasam.

Curd Vada

Ingredients
For serving

1. Vada                    4 nos
2. Curd                    1 cup
3. Salt                      1/4 tsp
4. Onion                   little sliced
5. Mustard seeds      1/4 tsp
6. Urad dal               1/4 tsp
7. Bengal gram        1/4 tsp
8. Oil                        1 tsp

For Vada

1. Bengal gram dhal            1 cup
2. Cinnamon                        1"
3. Fennel seeds                    1 tsp
4. Cloves                              4
5. Garlic                               4

For mixing

1. Onion                              1 big
2. Green chilies                   5
3. Coriander leaves             handful
4. Curry leaves                    few

Method

• Soak Bengal gram for 2 hours, drain the water completely.
• Grind cinnamon, ginger, garlic, cloves separately.
• Grind Bengal gram coarsely, add the masala to it.
• Don't add water while grinding, it will spoil the consistency.
• Cut onion, curry leaves, coriander leaves, green chilies.
• Add to the Bengal gram paste and mix adding salt to it.
• Make small balls out of it and flatten lightly.
• Heat oil to a piping hot and drop the vadas, and reduce the flame.
• Fry till crisp on both sides, when it is half cooked increase the heat and fry.
• Whip curd with salt. Add vada and soak for 1 hour.
• Heat oil add seasoning and garnish with sliced onion.

Huli Soppu[ Pulicha keera, Gonkura ] Chutney

Ingredients

1. Huli Soppu             1 bunch
2. Small Onion           10
3. Garlic                     10 pods
4. Red chilies             5
5. Salt                          1 tsp

For Seasoning

1. Badaga                1 tbsp
2. Small Onion        10
3. Curry leaves        little
4. Oil                       1 + 1 tbsp
5. Onion                  little  for mixing
6. Hing                    1/4 tsp

Method 

• Heat 1 tbsp oil fry red chilies, onion, garlic, and leaves.
•  Fry until it changes its color, cool down.
• Grind, Switch on and off immediately.
•  Heat oil add Badaga, small onion, hing, curry leaves and fry.
• Add the ground paste and fry for a minute. Mix chutney with cut onion.
• Serve with idly, dosa..

Huli soppu[ Pulicha keera, Gonkura ]

Ingredients

1. Huli Soppu               1 bunch
2. Small onion              10
3. Garlic                       10 pods
4. Red chilies                10
5. Water                        3 cups
6. Sambar powder        1 tbsp
7. Salt                           2 tsp

For seasoning

1. Badaga                    1 tbsp
2. Small onion            10
3. Curry leaves            little
4. Oil                           3 tbsp
5. Hing                        1/4 tsp

Method

• Wash the Soppu for 3 or 4 times.
• Pressure cook for 1 whistle adding onion, garlic, red chilies.
• Cool and drain the water, grind or mash the Soppu.
• Cut onion, Heat oil in a Kadai, add Badaga, hing, onion, curry leaves and fry.
• Add the mashed Soppu, water, and boil.
• Add sambar powder and cook for 5 minutes or until the oil comes up.

masala Vada

Ingredients

1. Pea Dal                   1 cup
2. Onion                      1 big
3. Green Chilies          6
4. Curry Leaves          few
5. Coriander leaves    handful
6. Salt                          1 tsp
7. Oil                           for frying

For Masala

1. Fennel seeds            1 tsp
2. Cinnamon                1/2"
3. Cloves                      2
4. Ginger                      1/2"
5. Garlic                       5 pods

Method

• Wash and soak the dal for 8 hours and drain completely.
• Hand pound fennel seeds, cinnamon, and cloves coarsely.
• Then pound the ginger, garlic put it in a mixing bowl.
• Cut onion, chilies, curry leaves, and coriander leaves.
• Grind the pea dal to a coarse paste, wet grinder is best for grinding.
• Take out the ground paste and add to the bowl.
• Add salt and cut onion, curry, and coriander leaves.
• Mix well and make lemon size balls and flatten slightly.
• Heat oil until the smoke comes, then lower the heat.
• Drop the dal balls one by one, six is enough at a time.
• Fry on low heat, turn them in between and fry for 2 or 3 minutes.
• Serve with rice, curd rice.
  
  

Goat Intestine Masala Gravy-2

Ingredients

1. Goat Intestine         2 nos
2. Small Onion           20
3. Tomatoes                4 nos
4. Turmeric                 1 tsp
5. Castor Oil               2 tbsp
6. Salt                          5 tsp
7. Water                      10 cups
8. Coriander leaves     handful
9. Badaga                   2 tbsp 

For Seasoning

1. Mustard seeds          1 tsp
2. Urad dal                   1 tsp
3. Bengal gram            1 tbsp
4. Curry leaves            handful
5. Oil                           1/4 cup

For Grinding

1. Coriander seeds      1 cup
2. Fennel seeds            1 tbsp
3. Jeera                        1 tsp
4. Bengal gram            1/2 cup
5. Rice                         1 tbsp
6. Red chilies               10 or 15
7. Urad dal                   1 tsp
8. Small onion             10
9. Curry leaves             handful
10. Cinnamon                3"
11. Cloves                      10
12. Ginger                       2"
13. Garlic                       20
14. Coconut                    1 cup
15. Badaga                      1 tbsp
16. Pepper                      10 corns 
17. Oil                            1 tbsp 

Method

• Wash intestine for 5 times, cut into 1" pieces.
• Cut onion, tomatoes, and coriander leaves.
• Heat 1 tbsp of oil and fry the masala ingredients.
• First fry rice till it puffs up, then add Bengal gram, urad, chilies for a minute and fry for a minute.
• Add Badaga, cinnamon, cloves, coriander seeds, pepper, onion, curry leaves,
• Fry for a minute, finally add coconut and fry till it changes to light brown.
• Transfer to a plate and cool. Then grind to a smooth paste,
• Meanwhile add water in a pressure cooker, 
• Add intestine, Badaga, castor oil, salt, and turmeric.
• Stir and cook for 8 whistles. Heat oil in a Kadai, add seasoning, splutter mustard,
• Add urad and bengal gram, curry leaves and fry, add onion and fry for a minute.
• Add tomatoes and on a low flame for a minute.
• Add ground masala paste and fry a minute, add 2 cups of water.
• Bring to boil, stir well and add the cooked intestine.
• Mix and cook for 5 minutes on high heat, 
• Cook on a low heat for 10 minutes or until the oil floats on top of the gravy.
• Check salt add more if necessary, add little water if the gravy is thick.
• Garnish with coriander leaves and serve with methi idlies and coriander chutney.

Goat intestine Gravy-1

Ingredients

1. Goat Intestine              2 nos
2. Small onion                 20
3. Tomatoes                     4 nos
4. Badaga                        2 tbsp
5. Castor oil                    2 tbsp
6. Chilly powder             4 tsp
7. Curry masala               1 tbsp
8. Kootu masala               2 tbsp
9. Turmeric                      1 tsp
10. Water                           10 cups
11. Salt                              5 tsp

For Grinding

1. Coconut                     1 cup
2. Ginger                        2"
3. Garlic                         20 flakes
4. Cinnamon                  2"
5. Cloves                        10
6. Coriander seeds         1 tbsp
7. Roasted gram             3 tbsp

For Seasoning

1. Mustard seeds            1 tsp
2. Urad dal                     1 tsp
3. Bengal gram               1 tsp
4. Curry leaves               handful
5. Coriander leaves        handful

Method

• Wash the intestine for 5 times and cut into 1" pieces.
• Cut onion, tomatoes, coriander leaves.
• Grind masala to a smooth paste.
• Boil water in a pressure cooker add castor oil, Badaga., Intestine, salt and turmeric.
• Cook for 8 whistles. Drain the liquid for soup if you want.
• Heat oil in a Kadai, add seasoning, splutter mustard seeds, fry dal, and curry leaves.
• Add onion and fry for a minute, add tomatoes fry and mash.
• Now add chilly powder, kootu masala, and ground masala paste.
• Mix and fry for 1 minute, add 1 cup of water or more.
• Bring to boil and add the cooked intestine with broth and stir.
• Cook on high heat for 5 minutes and on low heat cook for 10 minutes.
• Check salt add if necessary. Thin gravy tastes good for idlies.
• The oil should float on top of the gravy. Garnish with coriander leaves.
• Serve with Methi idlies, coriander chutney.

Methi seeds Idiy

Ingredients

1. Idly rice           5 cups
2. Methi seeds     1/4 cup
3. Urad dal          1/4 cup
4. Castor seeds    20  or
5. Castor Oil        1 tbsp
6. Salt                  5 tsp heap
7. Water               3 cups

Method

• Wash rice, urad dal, methi seeds separately.
• Soak rice separately for 8 hours. Break the castor seeds.
• Soak urad dal and methi seeds together with castor seeds for 8 hours.
• Grind rice to a coarse paste for 40 minutes.
• Grind urad dal and methi seeds for 30 minutes.
• Add the soaked water for grinding.
• Mix grounded rice and methi seeds to a batter adding salt. Add castor oil instead of seeds.
• Ferment for 16 hours. At least for 12 hours.
• Otherwise, the idlies will be hard.
• Boil water in idly vessel pour a ladleful of batter and steam for 15 minutes.
• Serve with coriander chutney and any gravy.

Coriander chutney

Ingredients

1. Coriander leaves           1 small bunch
2. Green chilies                 6
3. Ginger                           1/2"
4. Garlic                            6 flakes
5. Coconut                         1 cup
6.  Roasted gram                5 tbsp
7. Salt                                1 tsp
8. Water                             1/2 cup
9. Lemon juice                  5 drops

For Seasoning

1. Mustard seeds              1 tsp
2. Urad dal                       1/2 tsp
3. Bengal gram                 1 tsp
4. Curry leaves                 few
5. Oil                                1 tbsp

Method

• Grind coconut, roasted gram, ginger, salt, coriander leaves, green chilies, water.
• Grind to a smooth paste, add lemon juice and serve with any breakfast, snacks

Spicy Gravy for Mudde

For spicy gravy

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

• Grind the above ingredients to a smooth paste.

For seasoning

1. 2 nos               onions chopped
2. 6 nos               tomatoes chopped
3. curry leaves    handful
4. 2 tsp                chilly powder
5. 2 tsp                curry powder
6. 2 tsp                salt
7. 4 tbsp              oil
8. 1/2 tsp             mustard seeds
9. 1/2 tsp             bengal gram dhal
10. 1/2 tsp             urad dhal

Method

• Heat oil add seasoning, add onion, curry leaves
• Add tomatoes cook till it turns to gravy.
• Fry well. Add turmeric, chilly powder, and grounded masala.
• Add water, stir and add salt, curry powder.
• Boil for 10 minutes on high heat and 10 minutes on low heat.
• Garnish with coriander leaves. Serve with ragi mudde.

Raw Mango Pickle

Ingredients

1. Raw Mango           2 nos
2. Salt                        3 tbsp
3. Sesame Oil            150 ml
4. Chilly powder        3 tbsp
5. Mustard seeds        1 tbsp + 1 tbsp
6. Fenugreek seeds     2 tsp
7. Lemon juice           6 nos

Method

• Wash and dry mangoes. Squeeze juice from lemon.
•  Cut into 1" pieces. Put the mango pieces in a glass bowl.
• Add salt, lemon juice and mix, Keep it closed for 1 day.
• The mangoes leave out salt water.
• Mix in a plastic or wooden ladle. Add chilly powder.
• Keep on mixing for 1 week.
• Dry roast mustard 1 tbsp on a low flame, it should splutter.
• Spread it on a plate. Dry roast fenugreek seeds.
• Fry till it becomes small and changes its color. Cool and powder it.
• Heat 1 cup of oil and pour over the mangoes.
• Heat remaining oil, splutter mustard seeds, add asafoetida and pour over the mangoes.
• Keep the lid open mix well, After cooling close it.
• The oil comes up and keep it aside for 15 days.
  
• Sterilize the bottles in hot water after drying, preserve the pickles.
• It can be kept outside or in a fridge.

Chilly Powder

Ingredients

1. Small Red chilies                    500 gms
2. Long Red chilies                     500 gms 
3. Byadagi or Kashmir chilies    500 gms

Method

• Clean and pluck the sticks on top of chilies,
• Sundry for 5 hours or Dry fry and cool for 5 hours.
• Then powder in a mixy or powder in the machine.