Ingredients

Vermicelli : 1 cupCurds : 3 cups_Green chilies : 2-3Ginger : small piece. All chopped fineCoriander leaves : ½ bunchSalt : To taste

Method

Cook and strain vermicelli.

Cool, add curds and other ingredients. Season it with urad dal, mustard seeds and cashewnut.

PUNDI / GATTI -in cameraRICE BALLS

Ingredients

Raw rice rava : 2 cupsGrated coconut : 1 ½ cupsGhee : 1 tspSalt : To taste

Method

Boil 4 cups of water in a kadai. Add salt and ghee.

Then slowly add the rice rava, keep stirring to avoid lump formation. Add coconut scrapings. Allow it to cool a bit.

Make small balls out of the mixture pressing the top a bit with your finger.

Steam it. Serve hot with ghee and chutney.

HULI AVALAKKISEASONED BEATEN RICE

Ingredients

Beaten rice : ½ kg (hard variety)Tamarind : Lime sizeJaggery : 1 small pieceSesame (Til) : 25 gms.Rasam Powder : 2-3 tsp.Coconut grated : ½ For seasoning : Oil, urad dal, red chilies and Curry leaves.

Method

Put the beaten rice in a mixie and make rava.

Soak it in Tamarind water. Add jaggery, salt and rasam powder.

Keep it for an hour.

Season the soaked beaten rice. Add grated coconut.

Fry til, then powder it. Add it to beaten rice and mix well.

PATHRODEY-in cameraSTUFFED COLOCASIA LEAVES

Ingredients

Kesuvina leaves : 20 - 25(Colocasia)Rice : ½ KgCoconut Grated : ¾ bigCoriander seeds : 6 tsp.Cumin seeds : 1 tsp.Red chilies : 10-12Jaggery crushed : ¼ cupTamarind : 1 big lemon sized ballSalt : To taste.

Method

Soak the rice for 3 hrs. Grind all the ingredients (except leaves) with rice and make a thick batter.

Wash and clean the leaves. Remove the thick veins if any on the leaves.

On a flat platform place a leaf reverse side up, spread batter evenly over it. Now place another leaf over it and spread the batter over this again repeat 2 more times. Then fold both sides of the leaves and roll it, making it a compact roll with no open ends (each roll should have about 4-5 leaves).

Make number of rolls with the rest of the leaves.

Steam them for 30mts. Cool.

Serve with fresh butter or ghee.

OGRANNE-in cameraRICE BATTER COOKED IN LEAVES- SEASONED

Ingredients :

Cooked Pathrodey rolls : 4-5 (cut into small pieces)Oil or Ghee : 3-4 tbspCoconut grated : ½ bigJaggery : 250 gms.

For seasoning : Urad dal, Mustard, Curry leaves and oilSalt : To taste

Method

Grind grated coconut and crushed jaggery (without water) so that the coconut gets mixed well with jaggery. Heat oil or ghee in a kadai. Season it with Urad dal, mustard, red chilies and curry leaves. Add the ground coconut, fry for ½ minute.

Add the cut pathrodey pieces.

Mix well.

PATHRODEY GASHISTUFFED COLOCASIA LEAVES IN GRAVY

Ingredients

Pathrodey rolls : 3 - 4Pepper corns : 4 to 5Turmeric powder : ½ tsp.Red chilies : 5 to 6Coriander Seeds : 2 tspCoconut grated : 2Onion : 2Oil Little

Method

Cut one onion into small pieces, fry it till golden brown. Grind chilies, coriander seeds, pepper, turmeric and fried onion with 1 cup grated coconut.

Extract thick milk from the remaining coconut gratings. Also extract 2-3 cups of thin milk from it.

Fry one more onion and add the thin milk to it. Add the ground masala.

Cut the Pathrodey rolls into pieces and add. Boil for 10 minutes.

Mix the thick milk to it and cook for 2-3 minutes. Then serve. KOSU PATHRODEYSEASONED CABBAGE BALLS

Ingredients

Cabbage : ¼ kg choppedCoriander Seeds : 1 tspUrad dal : 1 tspFenugreek : 1 tspRed chilies : 10Tamarind : 1 small ballJaggery : Small pieceTurmeric : A pinchSalt : To tasteCoconut grated : 1 cup

Rice soji : 1 ½ cups

Method

Fry Urad dal, fenugreek and red chilies. Grind coconut, fried masala, coriander seeds, tamarind, jaggery, turmeric and salt coarsely. Mix the ground masala with rice soji and chopped cabbage. Make the mixture into balls and steam it.

Take 4-tbsp oil in a kadai, season with urad dal, mustard, curry leaves and red chilly.

Break the steamed balls into pieces and add. Mix well. Serve.

KAIVADAY-in cameraSEASONED RICE PURIS

Ingredients

Rice flour : 2 cupsGrated coconut : 1 cupGreen chilies : 4Coconut oil to fry :Salt : to tasteThin Cloth piece

Method

Grind coconut with chilies adding little water and salt. Mix it with rice flour and make it into dough.

Make small balls of the dough. Wet the cloth, put the ball in between two layers of the cloth and press it with a plate.

Now, remove it carefully and deep-fry it. It puffs up beautifully like puris. Serve hot.

ROTTI - GASHIRICE ROTI IN GRAVY

Ingredients

For Roti : 1 pav Raw riceFor Ghashi : 1 small coconut gratedRed chilies : 15Coriander seeds : 2 ½ tsp.Cumin seeds : 2 tsp.Tamarind : 1 small lemon sized ballJaggery : 1 small pieceSalt : To taste

Method

Soak rice for about 2 hrs. Grind to a very nice thin paste along with little salt. Grease the dosa tava and make thin dosa (roti).

Roast it on the other side too. Grind coconut with all the masala to a fine paste.

Boil tamarind water with salt and jaggery until the raw smell of tamarind goes.

Then put the ground masala and bring it to a boil. Gravy should neither be too thick or too watery.

Now cut the prepared Rotis to small pieces and put them in the gashi. After 2- 3 hours, it will be ready to serve.

GOLI BAJEYREFINED FLOUR DUMPLINGS

Ingredients:

Maida : 1 cupCurd (Sour) : 1 cup (approx)Edible Soda : a pinch_Green Chilies : fewGinger : small piece chopped finelyAsafoetida : littleSalt : To tasteOil to deep fry.

Method

Mix Maida with curds to form a thick batter, which can be dropped to oil with hand.

Add salt, green chilli, ginger and Asafoetida. Heat oil and drop little balls of he batter into it.

Fry on low fire. Serve it with chutney.

SAARINA PUDI-in cameraSPECIAL POWDER FOR GRAVY

Ingredients:

Red Chilies : 100 gmsCoriander Seeds : 75 gmsFenugreek : 25 gmsCurry leaves fewCumin seed : 25 gmsCoconut Oil : 200 gmsSalt : To taste

Method

Heat oil in a kadai. Separately fry the red chillies first and then cumin seeds, coriander seeds and finally fenugreek.

Cool and powder. You can store it for sometime in a bottle.

Note: Add ground chilies with water and cook till dry.

SAARINA PUDIPOWDER FOR GRAVY- ANOTHER STYLE

Ingredients

Red Chilies : 20Coriander Seeds : 3 tspCumin Seeds : 1 tsp

Curry leaves : 10Asafoetida Powder : ½ tsp.Oil : 2 tsp.

Method

Fry all the ingredients together on low fire stirring constantly till you get the aroma of fried seeds. Cool and powder. Store in an airtight bottle.

SAMBAR PUDIMASALA POWDER FOR SAMBAR

Ingredients:

Red Chilies : 20Fenugreek : ½ tsp.Coriander Seeds : 2 tb. sp.Asafoetida Powder : ½ tsp.Bengal Gram : 1 tbsp.Black gram : 1 tbspCurry leaves : 6Oil to fry

Method

Fry these in coconut oil and powder.

HULI OR SAMBAR-in camera

Ingredients:

Ash gourd : 1 ½ kgGreen Chilies : 9Toover dal : 250 gmsTamarind : 1 Lemon sizeSalt : to tasteCrushed jaggery : 1 tbsp.Turmeric powder : ¼ tsp.

Method

Pressure-cook the dal with turmeric powder. Cook the ash gourd and add tamarind juice, salt and Jaggery to it.Cook for 2 minutes. Then add cooked dal.Stir and cook for 2 to 3 minutes. Add slit green chilies and boil for a minute or two.Season in coconut oil, red chilies, mustard and curry leaves. Garnish with curry leaves.Roasted garlic can be added.Sambar can be prepared with Mangalore cucumber (sauthe) or pumpkin instead of ash gourd.

BASALE HULISPINACH GRAVY

Ingredients:

Spinach Leaves(basale sopu) : 3 bunchCoconut grated : 1 bigOnion : 1 bigRed chilies : 9 to 10Mustard Seeds : 1 tsp.Black gram dal : ½ tsp.Cumin seeds : ½ tsp.Coriander seeds : 2 tbspTamarind : 2 lemon size (extract the juice)Garlic : 10 flakesSalt : To taste

Method

Fry Black gram dal, red chilies, coriander seeds, Cumin seeds and mustard seed in coconut oil and keep aside. When it cools grind it with coconut and onion.

Cook the basale soppu. Add tamarind juice and salt to it.

Cook for 2 to 3 minutes. Mix the ground masala. Bring it to boil.

Garnish with fried garlic (Optional). Season with mustard seeds and red chilies.

MASALA HULIMANGALORE CUCUMBER SAMBAR

Ingredients:

Mangalore cucumber (sauthe) : 1 KgToover dal : 1/2 cupCoconut : 1/2Turmeric Powder : ¼ tsp.Coriander seeds : 2 tb. sp.Cumin seeds : 1 tsp.Fenugreek : ¼ tsp.Red Chilies : 3 to 4Curry leavesSalt to tasteTamarind : 1 marble size

Method

Pressure-cook the toover dal with a pinch of turmeric powder. Cook the Vegetable with a pinch of salt. Take the extracted juice of the tamarind in a vessel. Boil for a minute and then add the cooked vegetable and boil for 3 to 4 minutes. Then add the ground masala and salt to taste. Boil for another 3 to 4 minutes and add the cooked dal.Bring to boil and garnish with curry leaves and season with mustard and red chilies.In a frying pan take little oil, when it is hot add the coriander seeds, Cumin seeds, fenugreek and red chilies. Fry till the fenugreek become brown. Grind this fried masala with the coconut in a mixer adding little water. Beans, Ash gourd, Potato, cabbage etc., any of these Vegetables can be used. KOTHAMBARI JEERRIGEE SARRO-in cameraCORANDER AND CUMIN RASAM

Ingredients:

Coriander seeds : 1 tsp.Cumin : 1/2 tsp.Red Chilies : 4Coconut : 1 tspTamarind : 1 lime sizeSalt : To tasteJaggery : 1/2 tsp..Coriander leaves & curry leaves

Water : 3 cups

Method

Grind all the masala ingredients and add 3 cups of water. Bring it to boil.

Season it with mustard and curry leaves in little ghee. Add coriander leaves and serve.

MAJIGE SAROO-in cameraSEASONED BUTTERMILK

Ingredients:

Sour buttermilk : 1 glassGreen Chilies : 4Ginger : 1" pieceTurmeric powder : a pinchSalt : To tasteCurry leavesCoriander leavesWater or Conji water : 3 cups

Method

First take 3 cups of water (or conji water).

Add slit green chilies, ginger, salt, turmeric powder.

Bring to boil Add sour buttermilk, do not boil.

Garnish with seasoning and curry leaves.

OLE MENUSU SAROOPEPPER RASAM

Ingredients:

Toover dal : ½ cupLime : 1 or 2Cor. Leaves : 2 tbsp. finely choppedJaggery : 1 tbspSalt : To taste

For the Pepper Saarina PudiPepper corn : 1 tbspCumin : ½ tbsp.Bengal gram : 1 tsp.Black gram : 1 tsp.Asafoetida : ¼ tsp.Curry leaves : A few

Method

Heat 1-tsp. ghee in a pan and add pepper. When it starts spluttering, add Bengal gram, Black gram, cumin, Asafoetida and curry leaves and fry till black gram turns brown. Cool it and powder it.

Cook the dal. Boil it with 5 cups of water. Add jaggery, coriander leaves, salt and pepper Saarina pudi, boil for 1 minute Remove and add lime juice to it.

KUKU CHITHRANNAMANGO CHITHRANNA

Ingredients:Raw mango : 1 medium sizeRice : 1 cupWater : 2 cupsRed Chilies : 6Mustard : 1 tspFenugreek : 1 tspSalt : To taste

Method

Cook the rice and spread it to cool. Grate the mangoes. Now in a kadai, fry the fenugreek seeds without oil.

Powder it with mustard and red chilies. Add this powder to the grated mango and mix well.

Now add this mixture and salt to the rice. Mix well.

Serve with happala or sandige.

MENTHE SOPPU ANNAFENUGREEK RICE

Ingredients

Rice : ½ kgBengal gram dal : 1 tsp.Black gram dal : 1 tsp.Red Chilies : 6 to 8Coriander seeds : 1 tsp.White sesame : 3 tsp.Tamarind : Small lime sizeFenugreek leaves : 2 small bunches (chopped)Salt : To taste and oil for seasoning.

Method

Fry Bengal gram dal, Black gram dal, red chilies and coriander seeds with little oil.

Fry the til without oil. Fry the coconut separately. Powder them all. Season the fenugreek leaves and sauté for a while and keep aside.

Now in a kadai, boil the tamarind juice and then add the powdered masala to it.

Cook for some time. Then add fried fenugreek leaves leaves. Add this mixture to cooked rice and also salt. Mix well.

Happala is ideal to eat with this rice.

YELLU CHITRANNA SESAME RICE

Ingredients

Sesame (Til seeds) : 3 tsp.Black gram dal : 2 tsp.Pepper : 20 Asafoetida : A pinchRice : 1 cup

Method

Cook the rice and keep aside. Fry the remaining ingredients in a kadai without oil till the till splutters, and then powder.

Mix the rice with little ghee, salt and the powder.

TAMBALISEASONED CURD

Ingredients Curry leaves : 1 cupCumin seeds : 1 tsp.Curds : 1 cupGreen chilies : 3Grated coconut : 1 cupLittle oil, MustardUrad dal for seasoning.

Method

Fry the leaves with little Cumin seeds and green chilly in ghee. Add coconut gratings and grind to a smooth paste using little curds.

Remove and add the rest of the curds.

Season it with mustard seeds, urad dal and red chilly.

BACHANKAI SEEPE PALYAWATER MELON SKIN CURRY

Ingredients

Skin of 1/2 watermelonGrated coconut : ½Cumin seeds : 1 tsp.Jaggery : 1 tbspRed chilies : 3Pinch of turmericSalt : To tasteFor seasoning oil, urad dal and mustard.

Method

First peel off the green cover from the watermelon skin. Wash and cut it into small pieces.

Season with urad dal and mustard seed in a pan and then add the melon pieces and cook with little water. Add turmeric salt and jaggery.

Grind coconut with Cumin seeds and red chilies. Put this masala to cooked watermelon skin. Mix well. Cook for a minute or two.

Can be served with rice or pooris.

MENTHEY SOPPU PALYAFENUGREEK LEAVES PREP

Ingredients

Menthey Soppu (fenugreek leaves) : 3 bundles (Chopped)Gram flour (Kadley hittu) : 1 tbsp.Wheat flour (Godi hittu) : 1 tbsp.Chili powder : 1 tspCoconut Oil : 3 tsp.Potatoes small : 3Lemon : ½For seasoning : Oil, Mustard, Urad dal & Red chilies.

Method

Clean and cut the leaves into small pieces keep aside. Boil, peel and mash the potatoes.

Heat oil in the kadia. Season with mustard, Red chilies, Urad dal. Add a leaves and sauthe.

Add kadley hittu, Godi hittu, chilli powder, salt and mashed potatoes. Mix well.

If necessary put little water and boil. Add 1/2 lemon juice at the end.

Serve with chapatis or Rice.

SAUTHEYKAI SASMI-in cameraMANGALORE CUCUMBER PREP

Ingredients

Mangalore Cucumber (Sauthey Kai) : ½ NoMustard : 1 tspGrated coconut : ½ cupTurmeric powder : PinchRed Chilies : 6 Nos.Salt : To taste

Method

Peel and cut the sauthey into small squares. Cook it with water and little turmeric.

Grind coconut gratings with mustard and red chilies. Add the ground masala and salt to cooked sauthey.

Temper it with mustard, red chilies and curry leaves.

Instead of cooked sauthey you can use raw small cucumber, onion or cooked beetroot, banana stem etc.

_SAUTHEY MUNCHIRED CUCUMBER WITH SEASONINGS

Ingredients

Mangalore cucumber (Sauthey Kai) : SmallPepper : 8 - 10Cumin seeds : 1 tsp.Jaggery crushed : 1 tbspTurmeric powder : LittleSalt : To tasteMustard, Red Chilies and Curry leaves for seasoning.

Method

Cut the sauthey into two. Peel and remove the seeds and grate. Powder pepper and Cumin seeds.

Season with urad dal, mustard, red chilies, curry leaves and to this add grated sauthey, turmeric powder salt to taste and cook with little water.

Add powdered Cumin seeds and pepper.

Boil for a while.

KEMPU UDINA HITTURED URAD POWDER

Ingredients

Urad dhal : ½ cupsRed Chilies : 3Asafoetida water : 4 dropsTamarind : Small lime sizeSalt : To tasteFor seasoning mustard, curry leaves coconut oil.

Method

1. Wash urad dal well and soak it in water for an hour and drain it. Grind urad dal and other ingredient to a fine paste.

2. Season and serve.

HURIDA UDINA HITTUFRIED URAD POWDER

Ingredients

Fried urad dal flour : ½cupSour curds : 1 ½ cupGreen chillies : 3Asafoetida : A pinchGinger : ½" long pieceSalt : To taste

For seasoning mustard, curry leaves, coconut oil.

Method

1. Mix flour and curds well.

2. Mince green chillies and ginger.

3. Add chillies, ginger, Asafoetida and salt.

4. Season and serve.

KANCHALA MENASKAI- in cameraBITTER GOURD PREP

Ingredients

Bitter gourd : 2 medium sizeRed Chilies : 6Urad dal : 1 tspCoriander seed : 2 tspJaggery crushed : 2 tbspCoconut : ½ gratedTil (sesame) : 2 tspTamarind Paste : 1 tbspCoconut oil, mustard and curry leaves for seasoning.

Method

Wash and cut the bitter gourds to small pieces. Cook with tamarind, salt and jaggery.

Roast sesame (till) seeds without oil. Keep aside.

Fry Urad dal, red chilies with little oil on low fire. Grind all these along with grated coconut to a fine paste.

Add the ground masala to the cooked bitter gourd. Bring it too boil. Season it with mustard and red chilies.

Menaskai may be prepared with ladies finger. Ripe mango, pineapple in the same procedure using less Jaggery and tamarind.

KANCHALA PALYABITTER GOURD CURRY

Ingredients

Big Bitter gourd : 1Tamarind : 1 big lemon size ball (Soaked)Jaggery : 1 big lemon size ballCoconut oil : 4 tsp.Urad dal : 5 tspMustard seed : 1 tsp.Red chilies : 6 - 7Fenugreek seeds : ½ tsp.Coconut grated : 1 bigCurry leaves :Salt : To taste

Method

Wash and slice the bitter gourd. Take a kadai, season urad dhal, 1 red chilli, mustard seeds and curry leaves in coconut oil. Add bitter gourd and saute for a minute. Then add tamarind pulp, jaggery, and pinch of turmeric powder. Cook till it is done (water evaporated) keep it aside.

Fry Urad dal, fenugreek, and 6 chilies in little oil. Grind them with coconut without adding water.

Mix to the cooked kanchal.

OMA PALADYACARAWAY SEEDS FLAVORED CUCUMBER PREP

Ingredients

Coconut grated : ½ NoTamarind : 1 lime size ballRed Chilies : 5Pepper : 20Coriander seeds : 4 tsp.Cumin & mustard seed together : 1 tspOma (Ajwain) : ¼ tsp.Onion : 2-3 average sizeSalt : To taste

Method

Peel and cut the onions into fine pieces. Keep aside. Grind the rest of the ingredients with coconut grating to a fine paste. Mix the onions. Then cook the whole mixture and add salt.

BENDAKAI MOSERGOJJULADY'S FINGER IN CURDS

Ingredients

Ladies finger (Bendaykai) : ¼ KgTamarind : 1 marble size ballCurds : 1 cupGreen chilies : 3Mustard seed : 1 tsp.Urad dal : 1 tsp.Red chilies : 2Curry leaves fewCoconut oil : 2 tsp.Salt : To taste

Method

Season with 2-tsp. oil, mustard, urad, red chilies and curry leaves. Add ladies finger cut into small pieces and fry for a while; add tamarind salt and little water.Cook till done. Let it cool. Add curds, slit green chilies and garnish with coriander leaves.

PARADI PAYASA-in cameraRICE DUMPLINGS IN COCONUT MILK

Ingredients

Coconut : 1 big (grated)Jaggery : ½ KgMaida or Rice flour : 2 cupsCardamom for flavouring

Method

Extract the coconut milk thrice. Keep the 1st and 2nd thick milk separately. In the third watery milk boil the jaggery. Make a batter (as thick as Dosa batter) with the flour and water.Into the boiling jaggery water, leave small balls of this batter by passing it through a sieved ladle. Cook for a few minutes. Keep stirring. See that they do not form lumps. Add the 2nd and then the 1st milk and cardamom powder. Boil for a minute. Serve hot.

HALASINAKAI GATTIJACK FRUIT PREP - STEAMED IN LEAVES

Ingredients

Jackfruit (peeled and cut into pieces): 3 cupsRaw rice : 1 ½ cupsJaggery : 1 cupCoconut grated : ½Plantain leaf : few

Method

Soak rice for an hour and drain of the water completely from the rice. Keep aside for 5-10 mts. Powder the rice coarse(not too fine).Grind the Jackfruit with coconut and jaggery then add the rice powder to it. Mix well to form a thick batter. Cut banana leaf into small pieces. Scald the leaves over fire to make it very pliable.Place the batter with a ladle in the centre of each leaf piece and fold it. Steam it for 20 mts. Cool. Serve with ghee or fresh butter..

ATHIRASA-in cameraSWEET RICE CHAPATHIS

Ingredients

Rice : 1 cupJaggery Powder : 1 cupPepper : 6Cardamom : FewDalda or ghee to deep fryKhuskhus : ½ cup

Method

Soak rice for at least 10 hours, wash and drain the water. Spread the rice on cloth for 10 minutes. Then powder with cardamom and pepper. Sieve the flour and keep it aside. Heat Jaggery and ½ cup water in a pan.

To find out if the jaggery syrup in ready, test by putting a few drops of syrup in a plate of water and it forms ball it is ready.

Add the rice powder to the syrup stir for a minute allow it to cool.

Then small balls of this mixture and flatten it over polythene paper on which khuskhus is sprinkled.

Then deep-fry them each separately on low fire.

2nd MethodIngredients

Rice : 3 cupsJaggery : 3 cupsCoconut scraping : ½ cupLittle khuskhus and cardamom for flavour.

Method

1. Wash and soak rice for 3 hrs. Then dry for a while (do not dry completely), while it is little moist, powder it.

2. Make thick syrup of jaggery, add finely ground coconut, rice powder, cardamom and khuskhus mix well. Allow it to cool.

3. Make small balls of it and flatten each one over wet cloth (muslin) then fry each one separately on low fire.

4. You can store the mix in fridge for quite sometime.

KUKKU RASAYANMANGO PULP DRINK

Ingredients

Ripe Mango : 6Coconut grated : 1 bigJaggery : 300 gmsSalt : 1 pinchCardamom Powder for flavour

Method

Peel the mangoes, crush the pulp add a pinch of salt add crushed jaggery. Keep aside.

Extract coconut milk. Use only the thick milk. Mix it to the pulp, add cardamom powder. Serve chilled.

HOLIGEY-in cameraSWEET STUFFED CHAPATHIS

a) Sajjige Holigeyb) Kadley Holigeyc) Kai Holigey

Outer covering and general methods of preparation is the same only the inner fillings are different.

1. For all types of Holigey

Maida : 1CupOil : ½ cupColour : a pinchSalt : ¼ tsp.

Method

Mix maida, salt a pinch of colour and make a soft dough (softer than chapati dough) . Cover with moist cloth and keep aside.

Making the Holigey

Divide the Maida dough into small balls. Take a ball, flatten it in hand. Place an inner-filling ball over it, cover it over with the dough to make it a ball. Then dip in rice flour and roll out into thin chapathi. Roast in tava on low fire without oil. Serve with ghee.

Inner filling

Sajjige HoligeyIngredients:Fine rava : 1 cupSugar : 1 ¼ cupGhee : ½ cupCardamom : 5 -6

Method

1. Fry the rava in ghee in low fire. Boil two cups of water and add to the rava and cook.

2. When cooked add sugar and colour powder. When sugar is completely dissolved and mixes with the rava; add cardamom. Keep it aside. When cooled make small balls of it.

b) Kadley Holigey.

Ingredients:

Bengal gram dal (Channa dal) : 1 cupSugar : 1 cupCardamom : few for flavour

Method

1. Cook the channa dal with sufficient water (not in cooker) Drain the extra water. Add sugar, boil the chana dal for 5-10 mts. 2. Then grind into a fine paste. Add cardamom . Cool.3. Make small balls and keep aside for filling.

Kai Holigey

Ingredients:

Coconut grated : 1 bigJaggery crushed : 2 cupsCardamon : for flavour

Method:

Grind the coconut little just to make it little fine and even. Add jaggery.

Heat in a thick-bottomed vessel till jaggery dissolves and mixes well with coconut. Cool. Add cardamom. Make small balls for filling.

CHURMI LADOOWHEATFLOUR TEA-TIME SNACK

Ingredients:

Wheat flour (sieved) : ¼ KgSugar (powdered) : ¼ KgGhee : 150 gmsCardamom (powder) : 1 tsp.Cloves (powder) : ½ tsp.Cashew nut pieces : 1 tbsp

Method

Fry the flour till brown without ghee. Melt the Ghee and keep aside. Take a big thali and mix all the ingredients and prepare laddoos (make small balls) while the mixture is still hot .More Ghee can be added if desired.

KESARI BHATHSWEET SEMOLINA GRUEL_PRIVATE __

Ingredients:

Rava : 4 cupsGhee : 3 cupsNutmeg : 1/4a little kesar colourRaisins : 25 GMSugar : 8 cupsCardamom : 10 podsKesar (saffron) : 1 gramCashew nuts : 10

Method:

1. Roast the rava in a little ghee over a low flame. Cook in 8 cups of water.

2. Add the sugar and stir when the rava is well cooked.

3. Then stir adding the ghee.

4. The whole mass leaves the bottom of the vessel and renders off the extra ghee.

5. It should not stick to the fingers.

6. Crush the kesar in milk.

7. Add the kesar (saffron), cardamom powder, raisins, nutmeg powder, colouring and stir, put into a vessel.

8. Can be cut into shapes if desired.

MYSORE PAAKBENGAL GRAM TOFFEES

Ingredients:

Besan (Bengal gram flour) : 4 cupsGhee : 1 cupSugar : 2 cupsCardamom : 5 pods

Method:

1. Heat the sugar with a little water until the syrup can be drawn in fine thread (should not be overdone).

2. Sieve the besan to obtain a fine powder without lumps.

3. Put in the besan into the sugar syrup slowly stirring all the while and then add the heated ghee.

4. The whole mixture will become porous and rise.

5. Add the cardamom powder and pour over a plate quickly and shake slowly for an even spread.

6. Cut into bits while still hot.

7. If cooled it will break into bits.

8. The cooled pieces can be stored in airtight tins.

KASI HALVAASHGOURD SWEETIngredients:

Grated or scraped ash-gourd : 4 cupsSugar : 2 cupsCardamom : 6 podsGhee : 1/2 cupKesari colouring.

Method:

1. The ash-ground should be cut into large slices and the seeds removed.

2. Scrap on a scraper and discard the hard part of the skin.

3. Cook the scraped gourd until all the water evaporates. (Do not add extra water).

4. Add sugar and keep stirring till the pulp become a little crusty.

5. Add ghee and stir.

6. When cooked well, add the colouring and cardamom powder.

7. Keep in a separate vessel.

8. Can be used instead of Jam.

CHIROTIDESSERT WITH CHIROTI SEMOLINA

Ingredients:

Chiroti rava : 4 cupsLumps of butter or solid ghee : 2 lime sizedGhee or dalda : 3 cupsMilk : 2 cupsBura sugar : 100 GMSSugar : 4 tsp.Almond powder : 2 tsp.

Method:

1. Mix the rava with butter and a little water and make it into a dough.

The dough is sometimes beaten with a thick stick (used for beating rice) to make it as elastic as possible. Flatten out a little dough into a chapathi shape, apply solid ghee over the surface and place another chapathi shaped dough over it, Place 5-7 chapathis in this manner. Pull on both sides to make it a bit long and then roll the whole. If many chirotis are to be prepared, cover the roll with a damp cloth. Place the ghee over the stove and heat. Pull out I" piece of dough flatten it with the hand over a piece of plantain lead smeared with ghee. Remove from the leaf and put into the heated ghee. The heated ghee should be continuously poured with a ladle over the cooking chiroti.When the colour turns to yellow, turn over and then remove it. Only one chiroti can be cooked at a time.While serving sprinkle bura sugar over the top; or milk with sugar may be served; or warm milk with sugar and almond powder can also be served.

13. Chirotis can be prepared with maida also.

14. Maida dough can be flattened like chapatis.

PADARU FEINILAYERED FLAKY CHAPATHIS

Ingredients:

Maida : 4 cupssugar : 5 cups Ghee : 2 cups Kesari colouring.

Method:

1. Keep away 1/2-cup maida.

2. With the remaining maida, prepare a dough mixing 4 spoons of ghee and a little colouring.

3. Roll a little dough into very thin chapathis.

4. Apply ghee on the top of a chapathi and place another over it.

5. Repeat with 5 to 7 chapathis.

6. Roll the whole and cut into I" pieces.

7. Roll each piece again and deep fry in ghee until crisp.

8. Drop into the sugar syrup and remove after 5 mins.

9. The feini appears like a rose.

RAVA LADDOO

Ingredients:

Rava (Semolina) : 4 small cup sugar : 4 cups Ghee : 3/4 cup Raisins : 60 GMSCardamom : 10 Nos.Cashew nuts : 10 Nos.A pinch of kesar colouring.

Method:

1. Sauté the rava in ghee over a low flame until the colour changes or a sweet flavour obtained.

2. Prepare stringy syrup of sugar with one cup water.

3. Remove from the stove and mix well cardamom powder, cashew nuts, raisins and the roasted rava.

4. Make into round shapes after it has cooled.

5. The same kind of laddoos can be prepared with wheat flour.

ATIRASASWEET RICE PURISIngredients:Raw rice : 1 kg Jaggery : 1 kg Coconut oil : 1 LIT Cardamom : 10 grains Black pepper : 1 1/2 spoonsRoasted gingelly : 4 spoonsCoconut : 1/2Method:1. Wash the rice and spread it out to dry on a cloth. 2. Powder the rice before it is fully dry, sieve to remove lumps if any and set aside. 3. Powder the cardamom and pepper. 4. Grind the coconut without adding water to a rough paste. 5. Add 1 cup of water to the jaggery and prepare syrup. 6. When it can be drawn into strings, add the coconut and stir. 7.Take some water in a cup and drop one of the syrup to the water. 8. If the drop can be pulled into a thin wick, the syrup is ready. 9. Remove from the stove mix in the roasted gingelly and rice flour. 10. Mix well and set-aside after pouring 1/2 cup of coconut oil over the dough. 11. After it has cooled, make pellets the size of limes flatten on a plantain leaf or polythene paper (there should not be cracks on them). Fry in hot oil. 13. When one side puffs up, turnover and remove from the oil. 14. Should be fired one at a time and can be kept for a week. 15. The age-old method to preserve Atirasa is to keep them in a new earthen pot. The pot will absorb the extra oil in them.

KAI GENASALESTUFFED RICE PANCAKES WITH COCONUTS

Ingredients:

Raw rice : 1/2 KG Coconuts : 2 Jaggery : 1/4 kg Salt : To TasteButter : To Taste

Method:

1. Soak the rice and grind to a smooth batter of dosai consistency.

2. Keep ready the coconut shreds mixed with the jaggery and a little salt for filing.

3. Cut the plantain leaves of length 9" - 10" soften them over a flame or by pouring warm water over them.

4. Mix the rice batter with butter. Spread a little of this in a circular shape over a piece of the leaf. Spread a little of the coconut jaggery filling over halt of the circle and cover it with the other half of the leaf to get semicircular shaped Genasales.

These should be steam cooked placing them in an idli vessel or cooked. Should be cooked soon after they are folded otherwise the jaggery will start melting.Ripe jack fruit cut into very small bits, mixed with coconut jaggery filling and cooked in the same manner as above also becomes a tasty dish.

VARIETIES OF DOSAIS (PANCAKES)BALE HANNINA DOSAIBANANA PANCAKES

Ingredients:

Raw rice : 1/2 KG Bananas : 15Coconut : 1 Salt : To TasteGhee or Butter : A little

Method:

1. Soak the rice, wash, peel the bananas, shred the coconut and grind all these to a smooth paste.

2. Add the salt.

3. Heat the dosai pan, apply a little grease (oil of ghee), take a ladle of the batter and spread thin on the pan.

4. Turn over when one side gets cooked and remove when the dosai becomes yellowish.

5. Jaggery may be added to the batter, but then the batter and the dosai should be made thicker.

HALASINA HANNINA DOSERIPE JACK FRUIT PANCAKE

Ingredients:

Cleaned Plumps of ripe jackfruit : 1 litre Raw rice : 1/2 kgCoconut : 1/2 Ghee : A little

Method:

1. Clean and soak the rice, grind together with the coconut, jackfruit and salt to a smooth batter.

2. Prepare dosai.

3. Very tasty when eaten with a little ghee smeared on the dosai.

MENTHI HULIFENUGREEK SAMBAR

Ingredients:

Coconut : 1 Fenugreek : 3 spoonsDry chillies : 8Salt : 4 spoonsJaggery : 200 gramsTamarind : Twice the size of marbleMustard : 1/2 spoonCoconut oil : 3 spoons

Method:

1. Sauté the fenugreek and chillies in a little oil.

2. When the fenugreek starts splintering and there is aroma, remove from the stove.

3. Grind together the coconut, fenugreek and chillies to smooth paste.

4. Soak the tamarind in water and remove the rind.

5. Add the tamarind juice and salt and jaggery to some water and boil well.

6. Then add the coconut paste, add water if necessary for `sambar' consistency.

7. Boil well.

For seasoning use the mustard and a few grains fenugreek and coconut oil should be sweeter than other sambar. RAVA IDLISTEAMED SEMOLINA CAKES

Ingredients:

Rava : 1 volume

Curds : 1/2 volume Oil : 3/4 spoon Green chillies : 4 Ginger : 1 piece

Curry leaves : 2 strings Ghee : A little

Method:

1. Sauté the rava in the ghee until the colour changes to light brown.

2. Mince the green chillies, ginger and curry leaves.

3. Mix together all these ingredients with the curds and salt, add water to bring the mixture to idli consistency.

4. Season the batter with mustard black gram dal, Bengal gram dal, and 1 dry chilli in ghee.

5. Grind the idli moulds with oil, then ladle in the batter and cook in steam.

PULIYOGERETAMARIND RICEIngredients:

Shredded (dried coconut) shredded : 1/2 CopraGreen chillies : 15 Coriander : 2 tablespoons Cumin seeds : 1 teaspoons Black pepper : 1 teaspoons Mustard : 2 teaspoons Fenugreek : 1 teaspoonPeanuts : 2 tablespoonsAsafoetida : The size of a peanutSprings curry leaves : 6White gingelly seeds : 2 teaspoonsBlack gram dal : 1 teaspoonTamarind : The size of a medium orangeJaggery powdered : 5 teaspoonsSalt : 4 teaspoonsOil : 2 tablespoonsTurmeric powder : 1 teaspoonMethod:1. The following 11 ingredients should be roasted separately coriander, cumin seeds, pepper, mustard, fenugreek, and Bengal gram, peanuts, asafoetida, curry leaves and white gingelly.

The chillies should be roasted with a sprinkling of oil. Keep aside one spoon of mustard before roasting. Powder all the ingredients together. Keep aside 1 spoon Bengal gram dal, 1 spoon gingelly, 1 spoon peanuts. Mix the turmeric powder with the powdered spices.

Crush the desiccated copra shreds.

Soak the tamarind in water for a short time. Then squeeze well with your fingers and discard the fibrous part. Keep ready 1 cup of thick tamarind juice.

Make ready for seasoning in a deep vessel. When the oil is heated add the mustard, black gram dal, Bengal gram dal, peanuts gingelly. When the mustard sputters, put in the tamarind juice, salt and jaggery powder and keep stirring until the gravy become thick.

Then add the copra shreds and spice powder and keep on stirring until you obtain thick chutney. This can be used upto a month of if kept in airtight bottles.

To make the puliogere rice, mix 2 ladles of cooked rice with 3 spoons of the puliyogere mix and 2 spoons of ghee and warm the rice.

Sprinkle the mix with the rice, flaking carefully so that the grains do not break. If the rice is not cooked enough with 2 cups of water and cook again for 2 minutes.

VAANGI BAATH- in cameraBRINJAL RICE

Ingredients:

Brinjals : 2 No. of the thin long variety, Broken rice : 1 cup Ghee : 1/2 cup Sour buttermilk : 1/2 cup Black pepper : 4 grains Cloves : 4 Cinnamon : A bit ofCoriander : 1 spoon Cumin seeds : 1/4 spoon

Dry chillies : 4 Green chillies : 2Turmeric powder : 1/4 spoonSalt : 1 spoonBlack gram dal : 1 spoon Mustard : 1/2 spoon

Method:

All the six ingredients mentioned above should be sautéed with I teaspoon oil and powder the spices.Heat the kadai pour ghee. Prepare the seasoning with mustard seeds black gram dal, Bengal gram dal, dry chillies.Add the brinjal pieces and sprinkle table salt and sour buttermilk. When it starts to boil, add the broken rice. Add enough water for cooking the rice. Sprinkle little salt and turmeric powder, mix green chillies also.Finally add the masala powder.Stir with little ghee (if necessary) and remove from the fire.Aromatic smell of masala is enough to tackle ones appetite.

BISI BELE BAATH- in cameraRICE PREP WITH VEGETABLES AND LENTILSIngredients:

Toover dal : 1 cup Raw rice : 2 cups Minced beans : 1 cup Dried chillies : 6 Coriander seeds Pepper : 2 teaspoons Cumin seeds : 1/2 teaspoon Fenugreek : 1/8 spoon Soon Black gram dal : 1/8 Bengal Gram dal : 4 teaspoonsCloves : 2 teaspoonsCinnamon : 4 bits Copra shreds : 1/2 cupsTamarind : Marble sizedTurmeric powder : 1/8 spoon

For seasoning:

Oil : 4 tablespoonsGreen chillies : 4Mustard : 1 teaspoonBengal gram dal : 1 teaspoonBlack gram dal : 1 teaspoonCurry leaves : 4-5 springsCashewnut bits : 1/4 cupSalt : 1 teaspoon

Method:

Cook the toover dal in plenty of water. Add a spoonful of ghee and turmeric powder to the dal. When the dal is nearly cooked add the rice and 3 cups of water. Add tamarind juice to the rice and dal. When the rice is nearly cooked, add the salt and minced beans and keep covered.Roast the 10 spices separately on a low flame and crush to a fine powder. Add the powder and copra shreds with the dal. If the rice is not cooked sprinkle some water and stir. Mix well.Prepare a seasoning, add to the bath and mix well. Green chillies should be roasted in a little oil.

BISCUITAMBADEBLACK GRAM DUMPLINGS

Ingredients:

Black gram dal : 1/4 kgGreen chillies : 6 Asafoetida : A bit Coconut oil : 2 cups Method:

Soak the black gram dal for an hour and grind to a hard batter. Keep adding a little water. While grinding add salt, asafoetida and minced green chillies and ginger.Take a lime sized round lump and fry in oil. Fry as many as will hold in the oil. Keep moving the Ambode in the oil until they are reddish brown. Can be eaten with potato and onion sambar or chutney.The Ambodes can be immersed in curds, which has been seasoned with mustard (half an hour). The same Ambode dough can be made a little rough and more solid.Take a handful, flatten on a greased plantain leaf, make a hole with your finger and deep fry. These are ambodes can also be made into curds Ambodes.

MADDUR VADEFRYUM FROM MADHUR

Ingredients:Chiroti Rava : 50 GMS.Refined flour : 2 cupsRice flour : 100 GMS.Roast dal : 100 GMS.Small cabbage : 1 Coconut grated : ½ NoOnions : 6Salt : To Taste

Green chillies : 6Oil : Deep-frying.Dalda : 75 GMSCoriander leaves : ½ bunch chopped

Method:

Chop the cabbage and onions. Mix the cabbage, onion and coconut shreds together with chopped green chillies and salt.Make a hard dough with the rice flour, refined flour, roast dal, chiroti Rava, Dalda, salt, coriander leaves and the mix chopped vegetables. Let it rest for 30 min.Take a polythene paper or banana leaf and apply some oil on the surface. Make lemon size balls and flatten them on the banana leaf or polythene paper to a round shape.Deep fry to a dark red colour.