Upma Roast

Ingredients

• Dosa batter            -5 cups

For Uppama

1. Rawa                      - 1 cup
2. Green chilies          - 5
3. Onion                     - 2
4. Curry leaves           - few
5. Coriander leaves    - little
6. Ginger                    - 1/4"
7. Cashew nuts           - 6
8. Coconut                  - 1tsp
9. Lemon juice           - 1tsp
10. Water                      - 21/2 cups
11. Ghee                       - 1tsp
12. Salt                         - 1tsp

Potato masala

1. Boiled potatoes          -      2 bi
2. Onion                         -     1 chopped                                       
3. Green chilies              -     1 chopped
4. Curry leaves               -      few
5. Coriander leaves         -      little
6. Salt                              -     1/2tsp
7. Turmeric                     -      a pinch
8. Oil                               -     1tbsp
9. Bengal gram flour       -     1tsp heaped

For seasoning:

1. Mustard seeds    -     1/4+1/4tsp
2. Urad dhal           -    1/4+1/4tsp
3. Channa dhal       -    1tsp
4. Curry leaves       -     few
5. Hing                   -    a pinch                                                        

For chutney

1. Green chilies           -  3
2. Coconut                      1 cup
3. Coriander leaves     -  handful
4. Ginger                     - 1/4"
5. Curry leaves            - few
6. Roasted gram          - 2tbsp
7. Salt                          - 1/2tsp                                                           

Preparation for Uppama

• Fry rawa adding 1tsp of oil. Keep aside.
• Heat oil add onion, chilies, cashew nuts, curry leaves and ginger.
• Fry well. Add water and salt. Bring to a boil.
• Add raw, stir well, close the lid and cook on low heat for 5 minutes.
• Open the lid mix well add ghee and 1tsp of oil.
• Garnish with coriander leaves.

For chutney

• Grind the chutney ingredients adding 1 cup of water.
• Add little seasoning with curry leaves.
•  You can add puli chutney[tamarind] or onion chutney with coconut.

For Potato Masala 

• Mash potatoes.
• Heat oil add seasoning[1/4tsp mustard, urad, Bengal gram]
• Fry onion, chilies,hing,  curry leaves, Bengal gram and fry for few minutes.
• Add 1 cup of water, salt, turmeric, and bring to a boil.
• Now add mashed potatoes, stir well until it thickens.
• Garnish with coriander leaves

Method

• Heat Tawa pour dosa batter and spread[like paper dosa]
• Add ghee and roast well.
• Meanwhile take 1 laddle full upma in a bowl.
• Add chutney and potato masala each 1tbsp and mix well.
• After roasting dosa put 1 or 2 tbsp of this masala in the middle of the dosa. 
• Fold dosa like Mysore masala dosa.
• Serve with sambar and chutney.

Paneer Kurma with chappatis

Ingredients

1. Paneer                           1 pack
2. Onion                            1 medium
3. Tomato                          3 medium
4. Ginger                           1/4"
5. Garlic                            6 pods 
6. Coriander powder         2tsp
7. Ga ram masala              1tsp
8. Fresh cream                  1tsp
9. Fresh curd                     1/4 cup
10. Chilly powder               1 tsp
11. Turmeric powder          1/4tsp
12. Sugar                             1tsp
13. Salt                                1tsp
14. Cinnamon                      1"
15. Cloves                            5
16. Cardamom                     2
17. Oil                                  1 tsp+2 tbsp
18. Coconut                          1 tbsp

Method :

• Fry onion, tomatoes, coconut, cinnamon, cloves and grind wit
• Whip fresh cream and curd and keep aside.
• Heat oil add the grounded paste and fry for 3 or 4 minutes.
• Add salt, chilly powder, turmeric and sugar.
• Mix well and add wiped cream and curd.
• Close the lid and simmer for 20 minutes.
• Deep fry paneer and add to the gravy.
• Stir well and add coriander and mint leaves.
• Simmer for 5 more minutes.
• Serve with chapatis

Vegetable Chukka

Ingredients

1. Carrot                    - 2 nos 
2. Potato                    - 2 medium
3. Peas                       -  handful
4. Brinjal                   - 2 nos
5. Onion                    - 2 nos
6. Mint leaves            - little
7. coriander leaves     - little
8. Ginger                    - 1/2"
9. Garlic                     - 6 pods
10. Tomato                   - 1
11. Lemon juice           - 1 tsp
12. Coconut                   -1 tbsp
13. Patta                       - 1"
14. Lavanga                 - 6
15. Sombu                   - 1 tsp[fennel]
16. Cashew nuts            -10 nos
17. Bay leaf                  -  1
18. Green chilies          - 4 nos
19. Dry rose petals       - 1tsp
20. Chilly powder        - 1tsp
21. Turmeric                - 1/4tsp
22. Salt                         - 2 tsp
23. Water                     - 3 cups

For grinding 1 masala

• Coconut                                
• Ginger
• Garlic
• Sombu
• Patta
• Lavanga
• Cashew nuts 

For grinding 2

• Mint leaves
• Dry rose petals
• Lemon juice
• Green chilies
• Coriander leaves

For seasoning

1. Bay leaf                  -1
2. Patta                      - small piece
3. Lavanga                 -  2
4. Oil                         -  3tbsp
5. Curry leaves          -  few
6. Coriander leaves    -  little
7. Mint leaves             -  little

Method

• Chop onion, tomato, and vegetables to a medium size.
•  Grind 2 masalas to a smooth paste.
• Heat oil, add seasoning and fry.
• After that add onion and fry for 2 or 3 minutes.
• Add vegetables, peas, tomato and fry well.
• Now add 1 masala, mix and add chilly powder,fry well.
• Add salt, turmeric,2 masala and water.
• Bring to a boil and simmer on low heat till vegetables are tender.
• simmer till oil comes up.
• Garnish with coriander leaves and 1tsp ghee.
• Serve rice or chappatis.

POTATO SAMBAR IN COCONUT MILK

Ingredients

1. Potatoes          -        1/4kg
2. Coconut          -        1 whole
3. Red chilies -            10
4. Badaga           -         little
5. Rice               -        1tsp
6. Bengal gram    -        1tbsp
7. Curry leaves    -        few 
8. Oil                  -        2tbsp
9. Turmeric         -        1/4tsp 
10. Salt                 -        to taste

METHOD :

• Boil potatoes and mash well.
• Extract milk from coconut adding 4cups of water.
• Fry rice, bengal gram, Badaga, few curry leaves adding 1tsp of oil and grind.
• Mix potatoes, coconut milk, and ground masala.
• Add 1 cup of water and turmeric to it. 
• Heat oil in a Kadai add mustard and splutter it.
• Now add curry leaves and fry.
• Pour coconut to it.
• Add salt mix well.
• Bring to a boil on slow heat.[boil for 2 or 3 minutes]
• Remove from fire and add lemon juice.
• Serve with idly and ghee dosa.
• This sambar tastes good. Children love it.

Tomato Sambar for Idly,Dosa

Ingredients

1. Tomato                 -   2 or 3
2. Onion                    -   2 chopped
3. Water                    -   6 cups
4. Turmeric                -   1/4tsp
5. Curry leaves           -   few
6. Coriander leaves    -   little
7. Oil                         -   3tbsps
8. Chilly powder        -   11/2tsps
9. Salt                       -    2tsps or to taste

For Grinding

1. Coconut               -    1/2
2. Roasted gram       -    11/2tbsps
3. Sombu                 -    1tsp
4. Cinnamon               -    1"
5. Cloves                  -    5
6. Garlic                   -    6 pods

For Seasoning 

1. Mustard seeds  -     1/4tsp
2. Urad dhal         -     1/4tsp
3. Channa dhal     -     1/4tsp
4. Curry leaves     -     little
5. Hing                 -     pinch

Method

• Grind the above ingredients to a smooth paste.
• Grind tomatoes separately.
• Chop onion and coriander leaves.
• Heat oil add seasoning. Wait until mustard seeds splutter.
• Add onion and curry leaves and fry for three or four minutes.
•  Add masala, tomato paste, water, chilly powder, turmeric, and salt.
• Mix well. Bring to boil and simmer for 15 minutes.
• Garnish with coriander leaves.
• Serve with idly,dosa,paniyaram.

IDLY

Ingredients

1. Idly rice-         5 cups heaped
2. Urad dhal        3/4 cup 
3. Methi seeds     2 tsp
4. Rock salt        4 tsp

Method

• Wash and soak rice separately.soak together methi seeds and urad dhal for 3 hours.
• Grind rice and dhal separately for 45 minutes in grinder,15 minutes in ultra grinder. 
• Collect batter in a large vessel add salt and mix by hand or laddle thoroughly.
• Ferment for eight hours.
• Pour batter in idly plates steam for 10 minutes in a idly cooker
• Serve with tomato sambar and chutney.

BADAGA RECIPE

Ingredients

1. Onion              -1 kg
2. Garlic              -100 gm
3. Ginger             -50 gm
4. Curry leaves    -handful
5. Urad dhal        -50 gm
6. Mustard           -25 gm
7. Castor oil        -25 ml
8. Groundnut oil -25 ml
9. Hing                -15 gm
10. Crystal salt      -handful
11. Turmeric         -1 tsp heaped

Method 

• Clean onion, remove skin, and cut head and tail. Crush garlic.
• Pound or crush onion in a mixie and put in the grinder
• Grind for 5 or 6 minutes
• Put grounded onion in a plastic container
• Dry roast and powder jeera and pepper
• Add salt, turmeric, hing, jeera and pepper, urad dhal, mustard seeds, and garlic.
• Wash ginger, curry leaves, dry on a towel
• Cut ginger and curry leaves to small pieces
• Heat groundnut oil and pour over onion, mix well
• Take a big tray, put a plastic cover on it 
• Make a big ball of onion mixture and arrange one by one
• Keep in sunlight. after one or two days turn over. keep on doing this for 15 or 20 days until dry
• For the last 2 or 3 days brush castor oil nicely on each ball and dry again for another two days
• Preserve it in a plastic, pot or glass container.

RAGI Dosa in Idly Batter

Ingredients

1. Ragi flour                        1 cup
2. Fermented idly batter      5 cups
3. Onion                              1 chopped
4. Carrot                              1 cut 
5. Green chilies                   3 chopped
6. Curry leaves                    2 chopped
7. Coriander leaves             handful
8. Salt                                  1 tsp
9. Water                              1 cup

Method

• Mix flour and batter together adding salt and little water.
• Add chopped onion, carrot, chilies, curry leaves and coriander leaves.
• Mix well. Keep it aside for 15 minutes.
• Pour dosa on a hot tava 
• Roast on both sides adding oil.
• Serve with coconut chutney and onion chutney.

RAWA Dosa in Idly Batter

Ingredients

1. Rawa                                 1cup
2. Idly batter                          5 cups
3. Rice flour                           2 tsp
4. Maida flour                        2tsp
5. Onion                                 1 chopped   
6.  Green chilies                     3 chopped
7. Curry leaves                       little 
8. Cumin seeds                       1/2 tsp
9. Pepper seeds                       1/2 tsp
10. Ginger                                 1/4"
11. Carrot                                  1/2 grated 
12. Coconut                               1 tbsp
13. Water                                   2cups
14. Salt                                       little

Method

• Combine all the ingredients adding water and salt.
• Pour on a hot Tawa close the lid, roast on both the sides and fold.
• Serve with coconut and onion chutney.

TOMATO CHAPIS-1

Ingredients

1. Tomatoes                -        1/2 kg
2. Small onions            -        15 nos
3. Ginger                     -        1/4"
4. Garlic                      -        6 pods
5. Coconut                  -       1/2 cup
6. Cinnamon                -       1"
7. Cloves                     -       6
8. Fennel[sombu]seeds-       1tsp
9. Khus-khus               -       1tsp
10. Roasted gram           -      1tsp
11. Coriander seeds       -      1tsp
12. Curry leaves            -       few
13. Coriander leaves     -       little
14. Oil                          -      1/4cup
15. Turmeric                 -      1/4tsp
16. Chilly powder         -      1tsp
17. Water                     -      1cup

For grinding

1. Cinnamon
2. Sombu[fennel seeds]
3. Khus-khus
4. Roasted gram
5. Coriander seeds
6. Cloves
7. Ginger
8. Garlic
9. Coconut

METHOD

• Chop onions, tomatoes into small pieces.
• Heat oil add seasoning, add curry leaves after spluttering mustard seeds.
• Fry onions till it turns to golden brown and then add tomatoes to it.
• Add little salt, turmeric close the lid and for 10 minutes or till tomatoes are cooked.
• Open the lid mash well, then add masala, chilly powder, salt, water.
• Cook on a low flame with closed lid for 20 minutes and stir in between.
• Cook until oil comes up.
• Garnish with coriander leaves.
• Serve with rice or chappatis.

BELE RASAM [Dhal]

Ingredients:

1. Tamarind                  -    lemon size[soak and extract]
2. Dhal water and water-   1 liter [mixed]
3. Garlic                       -    6 pods[pound]
4. Green chilies            -    2 slit
5. Curry leaves             -    few
6. Coriander leaves      -     little
7. Badaga                    -     little
8. Hing                        -     a pinch
9. Jeera[cumin]           -     1 tsp
10. Coriander seeds      -     1tsp
11. Pepper seeds          -     1/4 tsp
12. Salt                         -     to taste
13. Sugar                      -     1tsp
14. Oil                          -     2 tsp
15. Tomato                   -     1 mashed

Method

• Mix dhal water, water, salt, sugar with tamarind water.
• Powdered jeera, coriander, pepper seeds, and mix to this water.
• Heat oil, add Badaga fry for a minute, then add curry leaves, hing, chilies.
• Fry for a while and add dhal water, garlic 
• Bring to boil till a layer on rasam looks frothy.
• Garnish with coriander leaves.

Bele Uppu Porupu

Ingredients

1. Turdhal                -    1 cup
2. Castor oil             -    1 tsp
3. Turmeric              -    1/4 tsp
4. Water                  -    6 cups
5. Garlic                   -    9 pods
6. Ginger                  -    1/4"
7. Jeera                    -    1/4 tsp
8. Curry leaves         -     few
9. Coriander leaves   -      little
10. Salt to taste           -     3/4tsp
11. Badaga                 -     little
12. Oil                        -    1tsp

Method

• Pressure cook tur dhal by adding castor oil, water for whistles or till soft.
• Separate water from dhal.
• Mash dhal, add pounded ginger, garlic
• Add curry leaves, coriander leaves, jeers, salt, Badaga, oil and 1 cup dhal water.
• Mix well and bring to boil and simmer for 10 or 15 minutes on low heat.
• This gravy should be a little thick.
• Serve with rice and ghee.

About Our Cooking

We are Kannada Devangas from Mysore 300yrs ago. We settled in Bangalore, Salem, and some other areas in Tamil Nadu, Andhra Pradesh. We are Devanga Chettiars. Our cooking are in a traditional way. We use BADAGA for Seasoning. We do so many Sambars and different Chutneys for Idly, Dosas, Gullittu, which means Paniyarams. In any functions or Festival we celebrate we prepare our traditional gravies like Poruppu,  Kootu as in the picture shown. Our food is tasty with a good aroma