Rajma/Kidney beans curry

Rajma/kidney beans curry is a very good combination for chapati/roti/dosa/parata.It is highly nutritious and rich in protein.This preparation originally from Punjab.I prepared it in my own way.Being a Mangalorian I used coconut  pulp instead of tomato puri. Try this.

Required ingredients for Preparing Rajma Curry

Rajma/kidney beans:2 cups
Onions(chopped)1/2 cup
Salt:to taste
Oil:1 tsp
Cumin seeds:1/2 tsp
Grated coconut:1 cup
Pepper :10 grains
Cinnamon:1 inch size
Clove:3-4
Cardamom:1 clove
Tamarind:size of small grape

How to prepare Rajma curry

• Wash and soak rajma for 2-3 hours.
• cook them in a pressure cooker or directly till they become soft.
• Grind grated coconut,with pepper,Cinnamon,cardamom,clove and tamarind to form sooth paste by adding sufficient water.
• Heat oil in a pan.Add cumin seeds.When they splutter add chopped onions.
• Fry till they become transparent.
• Add cooked rajma,coconut mix ,salt and boil it.

Rajma curry is ready.Serve hot.

Aloo paratha

Aloo paratha is one of the popular preparation of India.It can be used for breakfast or lunch or for evening snack.Here potato filling will be kept in between the chapati and rolled and cooked.It is a very tasty preparation.This will be soft and nutritious and ideal for lunch box also.This is one  of the hot favorite of children  and elders too.

Required ingredients

For dough

Wheat flour:2 cups
Water:1 cup
Salt:to taste

For filling

Potatoes:4-5
Onion:1
Oil:1tsp
Mustard seeds:1/2 tsp
Black gram dal:1/2 tsp
Turmeric powder
Pepper powder:1/4 tsp
Ginger:1/2 inch size
Salt
Coriander leaves.

How to prepare aloo paratha

• Take one cup of warm/hot water in a bowl.Add salt.Add 2 cups of wheat flour and mix it.Knead the mix till it becomes a soft dough so that it should not stick to your fingers.Keep it aside.
• Cut and cook the potatoes,mash them after removing the peel.
• chop onions and ginger.
• Heat oil in a pan.Add mustard seeds,dal.When they splutter add chopped onions.
• Fry them till they turn transparent.Add mashed potatoes.
• Add salt,ginger,pepper powder,turmeric powder and mix well.
• Garnish with coriander leaves and putt of the fire.
• Make small balls of the size of lemon from the dough.
• Roll them in to thin circles by dusting with wheat flour.
• Put 2 spoons of potato fillings in the centre ,bring together all sides in the centre and seal tightly to make a ball.
• Roll out again  in to a circle with the help of roller by dusting with wheat flour.
• Cook on pre heated tava.Cook both sides till they turn golden brown.Apply ghee and serve hot with side dish.
• Repeat with remaining dough and fillings.

Pineapple curry(anaanas menaskai) recipe

Pineapple curry is one of the famous preparation of Costal Karnataka/Mangalore.This will be thicker than the usual sambar.It will be sweet,sour and spicy.But I prefer non spicy.Those who want spicy preparation can increase the number of chilly.Best goes with rice.We can also use it as side dish with chapati.usually sour fruits or vegetables are used to do this preparation.

Required Ingredients

Pine apple(ripened/unripened):1
Grated coconut:1 cup
Black gram dal:1 tsp
Til/sesame seeds:1 tsp
Red chilly:2
Salt:to taste
Jaggery:to taste
 For tempering-oil
mustard seeds
chilly    

How to prepare Pineapple curry(anaanas menaskai)

Cut pineapple in to small cubes after removing the skin.
Cook them by adding salt and jaggery.
In a small pan fry black gram dal and red chilly by adding little oil.
When dal starts turning golden colour add til and fry for few seconds.
Grind fried masala with grated coconut to form smooth paste by adding sufficient water.
Add it to the cooked pineapple.
Boil for few minutes.
heat oil in a small pan.Add mustard seeds and red chilly.
When they splutter pour it over the curry.
 

Tambittu unde(sweet rice ball) recipe

Tambittu unde is one of the traditional sweet of Costal Karnataka.This is a sweet prepared  with boiled rice and jaggery.This is very sweet and tasty.

Required ingredients

Boiled rice:1 cup
Jaggery:1 cup
Grated coconut(dry){ona kobbari}:1/4 cup
Cardamom powder:1 tsp

How to prepare tambittu unde

• Wash and dry rice.
• Fry rice in a thick bottomed pan in low flame till they puff.
• Make fine powder of the rice.
• Heat jaggery in a thick bottomed pan,add little water.When it becomes thread like add powdered rice,grated coconut,cardamom powder.Mix well.
• Make small balls,(by dipping hand in cold water )when it is hot it self.(Once it is cool we may not able to do balls)
• We can preserve these balls more than 15 days with out preservatives.

Coconut burfi recipe

Coconut burfi is  one of the best sweet prepared with minimum ingredients and minimum time.It is very tasty sweet.Usually it is prepared by using sugar.For all sweets including coconut burfi I use  organic jaggery.

Required ingredients

Grated coconut:2  cups
Jaggery:2 cups
Cardamom powder:1 tsp
Wheat flour:4 tsp
ghee:2 tsp

How to prepare coconut burfi

• Apply ghee to a plate and keep it aside.
• Put jaggery in a thick bottomed pan.Add water,heat it.
• When jaggery completely melts,add grated coconut,cardamom powder,wheat flour and ghee.
• Stirr continuously without leaving hand till it becomes a lump and starts separating from the sides of pan.
• Pour it over ghee applied plate.
• Allow it to cool.Cut in desired shape.
• Coconut burfi is ready.

  

  coconut burfi

Akki payasa(rice payasa/pudding) recipe

Akki or rice payasa is one of the tasty payasa. In our place it is prepared for festivals,an offering to God Shiva.Other than this also we can prepare it as sweet for guests or during functions.Usually people add sugar for sweets.But I am using jaggery.

Required Ingredients

Rice:1 cup(Use good quality of rice like basmathi it gives good smell and taste)
Fresh coconut:1

akki payasa

Jaggery:2 cups
Cardamom powder:1/2 tsp
Cashes,raisins
Ghee:2 tsp

How to prepare akki payasa

• Grate the coconut,grind it with water to form smooth paste.Now squeeze it through a clean cotton cloth and extract thick coconut milk.
• Again add water to the coconut and squeeze to get thin coconut milk.
• Wash and take rice in pressure cooker.Add 3-4 cups of thin coconut milk to it and cook for 3 signals.
• When the pressure releases, check the rice.It should be over cooked.
• Add jaggery and boil.While boiling we have to stirr continuously to prevent sticking.
• Once jaggery completely dissolves add thick coconut milk and cardamom powder.
• When it stars boiling put off the fire.(one to two bubbles appear).
• heat ghee in a pan.Add cashews and raisins.
• When they turn golden colour pour it over the payasa.
• Akki payasa is ready to serve.

Healthy mixed fruit salad

Fruit salad /fruit mix is a good combination of essential nutrients.It is a very tasty and healthy recipe.It is an ideal food for children.

Required ingredients

Papaya:1
Mangoes:3-4
Banana:5-6
Grapes:10
Apple:2

Fruit mix

Dates:10
Raisins:20-30
Almonds:10
Milk:1/2 liter
Honey:6tsp
Jaggery syrup:4 tsp

How to prepare mixed fruit salad

• Finely chop all the fruits and put them in a bowl.
• Chop dry fruits and add to the chopped fruits. 
• Add jaggery  syrup and honey.
• Add milk and mix well.
• Serve chilled or at room temperature.

Sorekai kadubu(Bottle gourd pudding) recipe

Sorekai or bottle gourd is one of the best vegetable having many nutrients.This vegetable is good for all age group.Because of alkaline nature it is good in hyper acidity.It improves breast milk production.We can prepare a very delicious pudding by using bottle gourd.

Required ingredients

Sorekai kadubu

Rice:3 cups
Bottle gourd:1(3-4 cups of grated bottle gourd)
Salt:to taste
Jaggery(optional): to taste

How to prepare bottle gourd pudding

• Wash and soak rice for 2-3 hours
• Grate or finely chop bottle gourd after removing outer skin and seed.
• Grind rice and jaggery to form smooth paste by adding minimum water.
• Add salt.
• Add grated bottle gourd and mix well.
• Pour it to a container or softened banana leaf and fold from  four sides .Steam cook in steamer or pressure cooker(with out weight) for 30-45 minutes.
• Serve hot with chutney or sambar.

Thondekai palya(Ivy gourd dry fry) recipe

Thonde kai/tindora/Ivy gourd is very good vegetable containing many nutrients.It is a creeper.This vegetable is good for Diabetes patients.

Thondekai palya

Required ingredients

Thonde kai/ivy gourd:500grams
Oil:4 tsp
Mustard seeds:1 tsp
Black gram dal:1 tsp
Red chilly:1
Curry leaves
Salt:to taste
Jaggery(optional): to taste
Grated coconut:4 tsp

How to prepare tondekai palya

Wash and finely chop thondekai.Heat oil in a pan.
Add mustard seeds,black gram dal,red chilly.
When they splutter add curry leaves,chopped thondekai.
Add water so that the vegetable should sink in that.
Add salt,jaggery.(Those who want spicy palya can avoid jaggery and add chilly powder instead).Close the lid.
Cook on low medium flame till the vegetables cooked and water evaporates.
Add grated coconut ,mix well and put off the fire.
Serve with rice,chapati.

Paneer -Malbar spinach(basale soppu) masala recipe

Actually I wanted to prepare palak paneer.But my palak stock was over.So I thought of preparing it with Malbar spinach or basale soppu.I don't like spices much.So I prepared it in my own way .If you like this please let me know.This basale Malbar spinach is very tasty leafy vegetable.It is bit slimy.So I used tamarind.

Required ingredients

Paneer:50 grams
Basale soppu/Malbar spinach leaves:1 fist full
Salt:to taste
Jaggery(optional):to taste
Tamarind;size of a small grape
Cinnamon:1 inch size
Cloves:2-3
Pepper:5-6 grains
Cardamom:1 clove
Onion(chopped):1
Raisins and cashews:1/4 cup
Ghee:4 tsp

How to prepare Paneer-Malbar spinach masala

Paneer -Malbar spinach masala

Wash and cook Malbar spinach with salt,jaggery and tamarind.
When it is cool grind it  with Cinnamon,clove,cardamom and pepper and keep it aside.
In a thick bottomed pan heat ghee and fry raisins and cashews and keep them aside.
Heat ghee in a pan ,add chopped onions and fry them.
Add  Malbar spinach mix to it and boil.
Add small cubes of paneer and boil for 1 minute.
When it is thick put off the fire.
Garnish with fried cashews and raisins.
Serve with chapati /paratha/dosa.
Note:While boiling you can add cream or milk to make it more tasty.

Jack fruit pudding(halasina hannu kadubu) recipe

Jack fruit pudding is one of the mouth watering dish of jack fruit.It is very sweet and tasty preparation and very common during jack fruit season.This will make a very good breakfast when served with ghee and ginger chutney.

Required ingredients

Jack fruit pudding in banana leaf

Rice:2 cups
Jack fruit:(finely chopped):2 cups
Salt:to taste
Jaggery:to taste

How to prepare jack fruit pudding

• Wash and soak rice for 1-2 hours
• After cutting the jack fruit ,carefully separate the inner edible portion.Finely chop them or put in the mixie to form coarse paste.
• Grind rice,jaggery(depending upon the sweetness of jack fruit ,quantity of jaggery should be decided)to form smooth paste by adding minimum water.
• Add salt,chopped jack fruit and mix well.
• Pour them in a container or softened banana leaves and fold it from four sides and steam cook for 30-45 minutes.
• Serve hot with ghee and ginger chutney.

Un ripened jack fruit(Halasina kayi) dosa recipe

Now it is the season of variety of jack fruits.With jack fruit we can prepare many  delicious preparations.One among them is unripened jack fruit dosa.In villages there are selected variety for this dosa.This dosa will be crispy and will have the unique taste  and smell of jack fruit.Cutting and separating the jack fruit is time consuming job.Because of excess gum we have to apply oil to hands while cutting jack fruit.For good variety of jack fruit quantity of rice will be very minimum.but some variety requires more rice.Jack fruit causes gas formation.To compensate that jack fruit preparations should be served with ginger chutney.In our area this dosa is called as halasinakayi dosa or kayisole dosa.

Required ingredients

Rice:2 cups
Unripened jack fruit(after cleaning gum,seed etc):5-6 cups
Salt:to taste

How to prepare unripened jack fruit dosa

• Soak rice for 1-2 hours after washing.
• Cut and separate jack fruit after removing seeds.
• Grind rice ,jack fruits in to smooth paste by adding minimum water.
• Add salt and mix well.
• heat tava on high flame.Take 1/2 ladle of batter and spread it over the tava with the back side of a flat spoon.Dosa should be paper like.
• When it becomes crispy remove from the tava,serve hot with honey and ginger chutney.

South Indian famous masala dosa recipe With non spicy masala

South India is famous for Masala dosa.Masala here is potato filling in  side the dosa.Usual dosa with potato filling tastes different.Potato filling is also called as baji,sabji,palya etc.This masala can also be used as side dish for poori or chapati.

Required ingredients

For dosa

White rice:2 cup
Boiled rice:1 cup
Black gram dal:1/2 cup
Salt;to taste
Ghee
For masala
Potatoes:500 grams
Onions:5(chopped longitudinally)
Oil:2 tsp
Mustard seeds:1/2 tsp
Black gram dal:1 tsp
Ginger(finely chopped):1 inch size
Turmeric powder:pinch
Broken red chilly:1/2
Green chilly(optional):1/2
Pepper:4 grains
Salt:to taste
Curry leaves
Coriander leaves

How to prepare masala dosa

Dosa batter recipe
Wash and soak rice and dal separately.
Grind dal to form smooth paste by adding sufficient water.
Grind both variety of rice to form smooth paste and add it to dal paste.Mix well.
Batter should not be too watery.Add salt.If you sprinkle salt over it,it should float on the batter.(this is the test of perfectness)
Keep the batter for fermentation.With i8-12 hours fermentation occurs depending upon the climate.In cold climate soak rice and dal in hot water and keep the batter in warm place for better fermentation.
Masala preparation
Wash and cut potatoes and cook in pressure cooker for 3 signals.
After cooling remove the outer cover of the potatoes and mash it.
Heat oil in a pan.Add mustard seeds,dal,red red chilly.When they splutter add curry leaves,chopped onions.
Cook till onions get transparent.
Add green chilly,ginger,pepper crushed,mashed potatoes.
Add salt and turmeric powder.Mix well.Add coriander leaves.
Put off the fire.Masala is ready.
Dosa preparation

• Heat tava on medium flame.Apply little oil to the tava.
• Take one ladle of batter and pour it over the tava and spread it very thin circle with the back side of the spoon.
• Close the lid  and allow to cook.
• Open the lid .When dosa turns golden colour Put little ghee on the dosa.
• Add 2-3 spoons of masala in the middle of dosa.
• Fold from the sides and serve hot with sambar or chutney.
• This dosa will be crispy and tastes good only when it is hot.

South Indian sambar (Mangalore style) recipe

Sambar or 'huli 'or'kodilu' is the combination of cooked vegetables with spices.Sambar can be prepared in many ways.We Mangalorians use coconut instead of dal.In coastal area coconut is used more.Sambar goes well with rice,idly,dosa,chapati etc.Sambar recipe is almost same for all vegetables.Today we will discuss regarding cucumber(Mangalore southe) sambar.

Required ingredients

Cucumber:1
Grated coconut:1 cup

Cucumber sambar

Coriander:2 tsp
Cumin seeds:1/2 tsp
Fenugreek seeds:!/4 tsp
Black gram dal:1 tsp
Red chilly:2 or pepper:1 tsp
Oil:2 tsp
Salt:to taste
Jaggery(optional):to taste
Tamarind:Size of small grape
Turmeric powder
Mustard seeds:1/2 tsp
Curry leaves

How to prepare sambar

• Wash and chop cucumber after removing seeds.
• cook them in sufficient water by adding salt and jaggery.
• In a pan take coriander,cumin seeds, fenugreek,dal,chilly.Add oil and fry in low flame till chilly becomes crispy and dal turns to golden colour.
• Put grated coconut,fried masala,tamarind, turmeric powder in mixie and grind it with sufficient water to form smooth paste.
• Add it to the cooked vegetables and boil it.
• Add curry leaves and boil for 5 minutes.
• Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter pour it over the Sambar.

Sambar is ready to serve.

Jeera rice recipe

Jeera or cumin has got many medicinal value like digestive,carminater,expels unwanted gas from the intestines.Jeera rice is very simple,but tasty and healthy recipe.It goes well wit any side dish.With minimum ingredients we can prepare tasty recipe.Even for batculars also this recipe is good.With left out rice also we can prepare  jeera rice.

Required ingredients

Smith rice:1 cup
Cumin seeds:1 tsp
Onions(chopped):1
Coriander leaves
Salt :to taste
Cinnamon:1 inch size
Ghee:1tsp

How to prepare jeera rice

• Heat ghee in pressure pan.Add cumin seeds.
• When they splutter add chopped onions and fry them till they turns to transparent.
• Add Cinnamon,washed rice.Add 2 cups of water.
• Add salt to taste.
• Close the lid and cook for 2 signals.
• Once the cooker releases pressure,open the lid,mix well and decorate with coriander leaves.
• Serve hot with side dish.