Thogari (thoor dal)chutney

Thoor dal is known for its high protein.with out thoor dal cooking is impossible in some parts of Karnataka. Thoor dal chutney suits best with ganji.We can use it for dosa,chapath,roti etc.
Required ingredients
Grated coconut:1/2 cup
Thoor dal:!/4 cup
Red chilly:2
Salt to taste
Tamarind:1/4 tsp
For tempering: oil
               mustard seeds
               broken red chilly
               curry leaves
How to prepare thoor dal chutney
In a pan fry thoor dal and red chilly by adding little oil till they turns golden colour.
Grind them with grated coconut ,salt and tamarind to form smooth paste by adding sufficient water.
Transfer hem in to serving bowl.heat oil in a pan.Add mustard seeds.broken red chilly.When they splutter add curry leaves and pour it over chutney.

Banana pudding(Bale hannu idly) recipe

Banana pudding is one of the healthy recipe.It is very tasty.Those who want to have idly but don't like fermentation can try this.It is steam cooked ,so no oil  is used here.With all goodness of banana this will be soft,sweet and tasty makes your breakfast wonderful.You can fold the batter in banana leaves or you can prepare it by using idly container.With minimum ingredients you will have a very delicious breakfast.You can just serve it with ghee or chutney or sambar.
Required ingredients

Banana idly

Ripened banana:8-10
Rice:1 cup
Salt:to taste
How to prepare banana pudding
Wash and soak rice for 2-3 hours
Peel the banana and mash them or grind to form smooth paste.
Grind the rice in to coarse paste and add it to banana paste.
Add salt.Mix well.No need of fermentation.Pour them to idly container or softened banana leaf and fold from four sides.
Steam cook for 30 minutes.Serve hot with ghee ,chutney or sambar.

Hesaru bele payasa(Greengram dal payasa)recipe

Hesaru bele payasa

Hesaru bele is the Kannada name for greengram dal.Payasa prepared with this dal is one of the favourite of my husband and little kids.Usually we use coconut milk for this.But in some part of South Karnataka only Jaggery is used with dal and this payasa is called as 'Seevu' means sweet.Channa dal and green gram dal payasa are the common payasa prepared for functions in our area.After eating payasa the left out  at the end will be boiled and preseved for the next day and it will be like laddu.Hesaru bele payasa is very tasty,so try this at home.
Required ingredients
Greeen gram dal:1 cup
Grated fresh coconut:1
Jaggery:21/2 cup
Cardamom powder:1 tsp
 How to preparre hesaru bele payasa
In a thick bottomed pan fry green gram dal tillit becomes golden colour and you get good aroma.
Wash and cook them till they become soft.(you can use pressure cooker also)
Grind grated coconut with sufficient water to form smooth paste.Filter it through a clean cloth and extract thick coconut milk.
Again add little water to that coconut and squeeze the thin coconut milk.
Add thin coconut milk to the cooked dal,add jaggery and boil it with continuous stirring to prevent sticking.
Once the jaggery dissolves completely ,Add thick coconut milk and cardamom powder.
When it starts boiling put off he fire.
Hesaru bele payasa is ready

Control high blood pressure with garlic milk

As blood circulates through the body,it exerts varying degrees of force on artery walls and is called blood pressure.In its early stage ,high blood pressure is symptom less,so many people don't realise that they have  a potentially life threatening disease.If the condition goes unchanged high blood pressure  damages the heart and blood vessels and can lead to a stroke,heart attack and other serious consequences.Once high blood pressure is diagnosed you should be under medical observation.Along with that one can try this garlic milk.This will have all the good qualities of garlic with less pungent taste.
Garlic is called as Allium sativum in Latin,Lasuna or Rasona in Sanskrit language.In Ayurveda the medicinal qualities of garlic has been explained.Garlic though it is explained as tamasa ,it keeps you away from diseases.Because of pungent taste it is difficult to consume.So we can take it in the form of garlic milk.
Garlic has got many minerals and vitamins.100grams of garlic bulb contains-95% Vitamin B6,52% Vitamin  C,33% copper,21% iron,18%calcium,26% selenium,73% manganese.Among these selenium is mineral which keeps heart healthy.Along with these garlic has antioxidants such as Allicin which is a pungent oil releases when we crush garlic.This allicin decreases blood vessel stiffness by release of nitric oxide,there by bring reduction in total blood pressure.It blocks platelet clot formation and has fibrinolytic action  in the blood vessels which helps to decrease the overall risk from C.A.D,P.V.D and stroke.
Required ingredients
Garlic:3-4 cloves
Milk:1 cup
Water:2 cups
Method
Crush garlic cloves and add milk and water.Boil them under low flame.We have to boil until all the water content  evaporates and milk amount should remain.Filter it.Garlic milk is ready.Drink warm.
Precautions while taking garlic milk
Those who are about to under go surgery should not use garlic.(Because it delays clotting)
Very rare people will have allergy to garlic.They should be careful while using garlic milk.

Mango chutney(Mavinakayi) recipe

Mango chutney is a good combination for rice,ganji,dosa,chapati ,idly etc.usually un ripened wild mango is used for this.This chutney will have the unique smell and taste of mango.
Required ingredients
Grated coconut:1/2 cup
Green chilly:1
Chopped mango pieces:4-5(pieces not mango)
Salt:to taste
For tempering:Oil:1 tsp
Mustard seeds:1/2 tsp
Broken red chilly:1 piece
Curry leaves
How to prepare mango chutney
Grind grated coconut,mango pieces and green chilly in to smooth paste by adding little water.
Transfer in to serving bowl.Add salt and mix well.
Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter add curry leaves and pour over chutney.

Oggarane Avalakki (Rice flakes upma)

Avalakki or rice flakes is a staple food.It is heavy to digest.It is rich in Vitamin B.many preparations are there by using rice flakes.One should use moderately.In our area it is used for snack.But in some parts of Karnataka  rice flakes used for breakfast.This upma is very simple preparation,even for bachelors it is good,with minimum ingredients and time .Those who want spicy avalakki can increase the number of chilly or can add chilly powder.

Required ingredients
Thin avalakki/rice flakes:3 cups
Grated coconut:1 cup
Onion(chopped):1
Salt:to taste
For tempering:Oil:2 tsp
Mustard seeds:1/2 tsp
Black gram dal:1 tsp
Broken red chilly:1
Coriander seeds:2 tsp
Curry leaves:2 twigs
How to prepare Oggarane avalakki
Mix salt with grated coconut.Mix rice flakes with that.
Heat oil in a pan.Add mustard seeds,black gram dal,red chilly and coriander seeds.When they splutter and dal turns golden colour add curry leaves and pour it over the avalakki.
Lastly add chopped onions and mix well.Serve immediately.If you keep for longer time it becomes soft.

Bisibele bath with sprouts recipe

Bisi bele bath is one of the traditional preparation of Karnataka.This the mixture of rice ,dal,vegetables and sprouts with masalas.This is the good combination of carbohydrates ,protein,fibre,fat.It is heavy to digest.So once in a while one can use this.Daily intake is not recommended.No need of any side dish.In some area it is prepared for breakfast and some times for lunch.For picnic  or outings this is best.
Here also like avial we can take any vegetables like ridge gourd,ash gourd,bottle gourd,beans,carrot,ivy gourd etc,and sprouts like Green gram,Channa ,wheat germ,green pea sprouts etc.Here 'bele' means dal,'bath 'meas rice.Bele usually thoor dal is used.Those who don't like thoor dal can use green gram dal.Here rice ,dal and vegetables will be cooked well.So while chopping the vegetables they should be bigger in size.
Required ingredients
Rice: 2 cups
Thoor dal/green gram dal:1 cup
Sprouts:1 cup
Chopped vegetables:1 cup
Channa dal:1 tsp
Black gram dal:1 tsp
Coriander seeds:2 tsp
Cumin seeds:1/2 tsp
Fenugreek:1/4 tsp
Red chilly:2
Cinnamon:1 piece
Clove:4
Khus khus:1 tsp
Mustard seeds:1 tsp
Dry coconut:1/2
Grated fresh coconut:1/2 cup
Tamarind:Size of grape
Jaggery:to taste
Salt:to taste
Oil:4 tsp
Curry leaves
Coriander leaves
Onion(chopped):1
How to prepare bisibele bath

• Cook rice,dal,sprouts and vegetables and keep it aside.
• Fry all the masalas starting from channa dal to khus khus in low flame by adding little oil.
• Grind them with fresh coconut,tamarind to form smooth paste.
• Heat oil in a pan.Add mustard seeds.When they splutter add curry leaves,chopped onion and fry till they become transparent.
• Add cooked vegetables,grated coconut,,masala,cooked sprouts and dal.Add sufficient water,salt and jaggery.
• Boil with continuous stirring.Add coriander leaves.
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