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.

DRUMSTICK ,BRINJAL CURRY

INGREDIENTS

1. Brinjal                     -       250gm
2. Drumsticks              -       4
3. Jeera                       -       1tsp
4. Onion                      -       4
5. Ginger-Garlic paste  -       1tsp
6. Daniya powder        -      1tbsp
7. Mustard                   -       1/4tsp
8. Tomatoes                 -       4
9. Chilly powder           -       1/2tsp
10. Jeera  powder           -       1/2tsp
11. Turmeric powder       -       1/4tsp
12. Oil                             -        100ml
13. Coriander leaves        -       handful

METHOD

• Cut drumsticks to 1" pieces.
• Slit brinjal into long pieces.
• Heat 2 tbsp oil initially.
• Put mustard seeds to crackle.
• Add 1tsp of Jeera, Onion.
• Fry the mixture up, till it gets golden brown color.
• Add tomatoes and fry the mixture for 5 minutes and mash it up.
• Next, add ginger garlic and fry for 2 minutes.
• Now add Chilly powder, Dhaniya powder, Turmeric, Jeera powder, and Curry leaves.
• Add vegetables fry well and add salt and also add 2 cups of water.
• Boil it for 15 minutes.
• Check salt and vegetables cooked.
• Garnish with coriander leaves.
• This gravy should be thick.
• Serve with Chappathies.

ONION SAMBAR

 Ingredients:

1. Coconut                     -    1/2 grated
2. Onion                        -    4 sliced
3. Green chilies -                10 slit
4. Ginger                       -    1/4"
5. Garlic                        -    3pods
6. Turmeric                    -   1/3tsp
7. Tomato                      -   1 chopped
8. Curry leaves               -    few
9. Coriander leaves        -    little
10. Sombu[fennel]           -    1tsp
11. Patta[ cinnamon]        -    1"
12. Lavang[cloves]           -   5
13. Oil                            -   3tbsp
14. Roasted gram            -   2tbsp
15. Water                        -  5cups
16. Salt                           -   1 1/2

For Seasoning:

1. Mustard seeds          - 1 tsp
2. Urad dhal                  -1/4tsp
3. Bengal gram dhal        1/4tsp

Method:

• Grind coconut, roasted gram, sombu, Patta,
• Cloves, ginger, garlic to a coarse paste.
• Heat oil add seasoning.
• Add curry leaves, onion, and chilies. Fry for 2 or 3 minutes.
• Add masala paste, turmeric, water and salt.
• Bring to the boil and simmer for 20 minutes.
• Garnish with coriander leaves.
• Serve with idly, dosa, paniaram.

Tomato Spicy Chicken

Ingredients:

1. Chicken                             1/2kg
2. Turmeric                            1/4tsp
3. Salt                                     2tsp
4. Ginger, garlic paste            1tbsp
5. Tomato                               5 big chopped
6. Cinnamon                          1"
7. Cloves                               6 nos
8. Cardamom                        4 nos
9. Cashewnut                        5 pieces
10. Raisin                               10 nos
11. Saffron                              a pinch
12. Coriander leaves               handful chopped
13. Mint leaves                       few chopped
14. Onion                                2 chopped
15. Curry leaves                     few
16. Sugar                                1 tsp
17. Oil                                    3 tbsp
18. Bay leaf                           1 small
19. Chilly powder                  2 tsp
20. Daniya powder                1 tbsp
21. Water                               1 cup

Method: 

• Wash chicken and apply turmeric and salt.
• Heat oil add bay leaf, cinnamon, cloves, cardamom.  Add onion and fry till dark brown.
• Add chicken, tomatoes, ginger-garlic paste, and fry for 2 or 3 minutes.
• Now add chilly powder, raisin, cashew nut, daniya powder, curry leaves, and sugar.
• Close the lid for 2 minutes. Open and add water. Again close the lid.
• Cook on a low flame for 1/2 an hour. Add Saffron and mint leaves while cooking.
• Garnish with coriander leaves.
• Serve with parathas, naan, chapatis.
• This gravy is very delicious.

Chicken chukka

Ingredients:

1. Chicken                       1kg[large pieces]
2. Tomato                        1 large
3. Onion                           2
4. Coriander leaves          for garnishing
5. Chilly powder              1 1/2tsp
6. Salt                               1tsp
7. Water                            1cup
8. Turmeric                       1/2tsp
9. Curry masala                1tsp

For Grinding:

1. Coconut                        1/2 grated
2. Patta                              2"
3. Lavang                          5
4. Khus-Khus                   1 tsp
5. Pepper                          1/2tsp
6. Ginger                          1"
7. Garlic                            6pods
8. Sombu                           1 1/2tsp
9. Coriander,Mint leaves    little

For Seasoning:

1. Oil                                    1/2cup
2. Mustard seeds                  1/4tsp
3. Urad Dal                          1/2tsp
4. Curry leaves                    handful

Method:

• Wash chicken and apply salt, chilly powder,turmeric.
• Cut onion,tomato,coriander leaves.
• Grind masala to a smooth paste.
• Heat oil in a kadai,add seasoning and fry onion,curry leaves.
• Add tomato and chicken,fry for 2 or 3 minutes adding salt.
• Now add grounded masala,water. Close a lid and cook for 30 minutes on a low flame.
• Add curry masala powder and  cook untill the gravy thickens . Garnish with coriander leaves.
• Serve with rice or chapatis.

Honey Chicken

Ingredients:

1. Chicken                       1 kg[cut into 12 pieces]
2. Garam masala             1 tsp heaped
3. Chilly powder              3 tsp
4. Turmeric                      1/2 tsp
5. Ginger-Garlic paste     1 tbsp                                      
6. Salt                              1 1/2tsp
7. Ajinomoto                   1/4 tsp
8. Oil                               1/2 cup

For Sauce:

1. Honey                        3/4cup
2. Soya sauce                 1/4cup                                                    

Method:

• Mix garam masala, chilly powder, turmeric,ginger-garlic paste, salt, Ajinomoto to a smooth paste without adding water.
• Add chicken and apply masala to the pieces evenly.
• Heat oil in a pressure pan and arrange the pieces, close the lid[don't use cooker lid]
• And cook on low flame for 45 minutes roasting and turning in between cooking.
• Mix thoroughly Honey and Soya sauce.
• Pour 1/2 sauce on cooked chicken. Cook on one side of the chicken for 2 or 3 minutes and again turn on another side and add remaining sauce and cook for another 2 or 3 minutes.
• Remove from fire. Arrange in a plate.
• Add a tsp of chicken sauce over the chicken while serving.
• This chicken is very tasty. Everybody likes it.

Green gram Dal poruppu

Ingredients:

1. Green gram Dal                -       1 cup
2. Onion                                -       1 chopped
3. Tomato                             -       1 chopped
4. Badaga                             -        little
5. Salt                                   -       11/2tsp
6. Turmeric                           -       1/   
7. Chilly powder                   -       1 tsp
8. Curry leaves                     -        few
9. Coriander leaves               -       little
10. Coconut                           -       1tbsp
11. Oil                                   -        11/2+11/2spns
12. Water                              -        6 cups

Method:

• Dry roast gram till light brown, cool down, clean, and wash with cold water.
• Boil water add Dal and bring to boil.
• Add onion, tomato, coconut, 11/2tsp oil, salt, turmeric, chilly powder, badaga, curry leaves one or two.Mix well and close the lid.
• Cook for 1/2 an hour on a low heat.
• Don't over cook. This gravy should be little thick.
• Heat remaining oil and  season with badaga or with mustard seeds, urad dal, curry leaves.
• Garnish with coriander leaves. Check salt.
• Serve with rice and ghee, chapattis or mudde means Ragi balls.

Chicken Chintamani Dry and gravy

Ingredients: for dry style

1. Chicken                             1/2kg boneless
2. Oil                                     3 tbsp
3. Turmeric                           1/4 tsp
4. Small onion                       1/4 kg
5. Curry leaves                      Few
6. Coriander leaves               handful
7. Red chilies                        20 nos
8. Roasted gram powder       1 tsp
9. Water                                 1/2 cup
10. Salt                                    2 tsp

For seasoning:

1. Mustard seeds                 1/4tsp
2. Urad Dal                          1/4tsp
3. Bengal gram Dal             1 tsp

     
Method:

• Wash and cut the chicken into small pieces.
• Cut small onion into round shape.
• Chop coriander leaves.
• Break red chilies into small pieces and take out the seeds neatly.
• Heat oil add seasoning. Add red chilies and fry till the oil becomes red in color.
• Then add onion and curry leaves, fry till crisp.
• Add chicken, roasted gram powder, and fry for 1 minute.
• Close the lid and cook on a low flame for 20 minutes.
• Cook until the gravy is thick.
• Garnish with coriander leaves.
• Serve with hot rice and sesame oil.

For gravy:

1. Coconut                         1/2 grated
2. Ginger                            1"
3. Garlic                             6 pods
4. Patta                               1"
5. Lavang                           6nos
6. Fennel seeds                   1tsp

• Grind to a smooth paste and this to the chicken while frying adding roasted gram powder also.
• Garnish with coriander leaves
• Serve hot with rice. It will be very tasty.

Raw Thur Dal Gravy

Ingredients:

1. Green Tur Dal                 -              1 cup
2. Small onion                     -              1/4 cup[chopped]
3. Tomato                           -              1[chopped]
4. Coriander powder           -              1tbsp
5. Chilly powder                  -              1tsp
6. Turmeric                          -              1/4tsp
7. Salt                                  -              1tsp
8. Roasted gram powder      -              1tbsp                                                
9. Curry masala powder         -              1tsp
10. Coconut                           -              1/2 grated
11. Coriander leaves              -              a handful
12. Oil                                   -              3tbsp                                                                             
13. Ginger                             -               1/4"                                                                                 
14. Garlic                              -                4 pods
15. Water                             -                3 cups
16. Mustard seeds                -                1/4tsp
17. Urad Dal                        -                1/4tsp
18. Bengal gram Dal             -                1/4tsp
19. Patta                              -                1"
20. Lavang                           -               5                                                                         
21. Ghusa-Ghusa                     -            1tsp   

                                                                                                                                                                    For Grinding:

• Coconut                                                                                                    
• Ginger, Garlic                                                                                                                                     
• Patta                                                                                                                                                
• Lavang
• Ghusa-Ghusa 
• Roasted Gram   

                                                                                                                                                                                
Method:

•  Heat oil  in a pressure pan, add Mustard seeds, Urad Dal, Bengal gram Dal and
• Add onion, tomato, Tur Dal, curry leaves, and fry.
• Now add the grounded masala paste to it and fry.
• Add Chilly powder, Turmeric, Coriander powder, salt.
• Mix well with a ladle add water and cook for 3 whistles.
• Open the lid and add curry powder coriander leaves.
• Check salt and serve with Rice, Puri, and chapatis.