Potato Palya

Ingredients:

• 2 Potatoes
• 1 Onion
• 1/2 Cup peas
• 3 tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Black gram
• 1 tsp Turmeric powder
• 1 tsp Lime juice
• Curry leaves
• 1 Red chilly
• 2 Green chillies
• Salt to taste
• Sugar, a pinch
• Coriander leaves for garnishing
• Grated coconut for garnishing

How to make Potato Palya:

• Cut the onions and green chilies into long and thin pieces.
• Boil the potatoes. Peel and mash them.
• Heat oil and add mustard seeds, black gram, curry leaves, red chilly, green chillies and turmeric powder.
• When it splutters, add onions and fry until translucent.
• Combine peas and fry for few minutes.
• Add mashed potatoes to it.
• Now mix salt, sugar and lime juice properly.
• Garnish with coconut and coriander leaves.

Pitlai

Ingredients:

• 2 medium Bitter Gourds (karela)
• 3/4 can Chickpeas
• 1/2 cup Cooked Toovar Dal
• 3 Green Chilies (slit)
• 1½ tsp Tamarind Paste
• 3 Red Dry Chilies
• 2 tsp Urad Dal
• 1½ tsp Coriander Seeds
• 1/2 cup Coconut (grated)
• Peppercorns
• 1/2 tsp Jaggery / Sugar
• Turmeric (as desired)
• Salt (to taste)
• Mustard Seeds (for seasoning)
• Curry Leaves (for seasoning)
• Oil

How to make Pitlai:

• Slit each bitter gourd into four quarters and cut 1/2 inch thick pieces, across.
• Saute bitter gourd and green chilies in oil.
• Add in 2 cups of water, along with tamarind, turmeric and salt. Let it simmer, until the bitter gourd pieces become tender.
• Add in chickpeas and jaggery/sugar. Let it cook.
• In the meantime, add a little oil in a separate pan and fry coriander seeds, urad dal, red chilies and peppercorns, till they are roasted well.
• Add in grated coconut and stir for 1-2 minutes. Then, grind these roasted ingredients in a blender.
• Combine coconut paste and karela-tamarind mixture. Add the cooked toovar dal and mix well.
• Reheat till it starts simmering.
• Remove from heat and pour seasoning on the top.
• Serve hot.

Pesarattu

Ingredients:

• 1 cup Moong Dal
• 1 Onion (finely chopped)
• 1/4 tsp Ginger( finely chopped)
• Coriander leaves (finely chopped)
• 1-2 Green Chillies
• Salt as per taste

How to make Pesarattu:

• Soak the moong dal for about 4 hours in water taken in a bowl.
• Wash them and grind to make smooth paste along with the chillies and ginger.
• Add the chopped onions, chopped coriander leaves and salt to the above prepared paste.
• Heat a flat griddle on high flame.
• Pour the batter on it and spread the batter on the pan moving from center to the corners.
• Give it the shape of round pancake.
• Sprinkle little oil on its sides and cook it for 2-3 minutes.
• Turn over and cook again.
• Serve it hot with coconut chutney.

Peerkangai Kootu

Ingredients:

• 2 Medium size ridge gourds
• 1/4 Cup toor dal
• 1/2Cup moong dal
• 1 Medium size onion
• 1/2 tsp Cumin seeds
• 1 tsp Coriander powder
• 1 Medium size tomato
• 2 Green chillis
• 1/2 tsp Chilli powder
• 1/2 tsp Turmeric powder
• Oil as required
• 1/4 tsp Tamarind concentrate
• Salt for taste

How to make Peerkangai Kootu:

• Cut ridge gourd into round pieces.
• Take oil in a pressure pan and fry moong dal for about 5 minutes.
• Combine the thoor dal with it, pour 1 glass water and cook for about 1 whistle.
• Add the gourd pieces, green chilli, turmeric powder, chilli powder, coriander powder and salt to the dal.
• Cook the dal until ridge gourd becomes soft.
• Take a kadai and heat oil.
• Add the cumin seeds and fry until splutter.
• Add the chopped onion and fry until golden brown.
• Combine the chopped tomato with it and cook for about 6 to7 minutes.
• Add the dal to the kadai and cook for about 10 minutes over medium heat.
• Add tamarind to the Peerkangai Kootu and serve.

Paruppu Urandai Kozhambu

Ingredients:

• 3/4 Cup gram dal
• 1 Diced onion
• 3 Dry red chillies
• 2 tbsp Oil
• 1 tsp Chilli powder
• 1 tsp Coriander powder
• 1/4 tsp Saunf
• 1/2 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 1/4 Cup grated coconut (optional)
• Salt to taste

How to make Paruppu Urandai Kozhambu:

• Soak gram dal in water for a couple of hours.
• Grind it to a very coarse mix, adding red chillies, saunf and 1/2 tsp salt.
• Make small lime sized balls from the mixture and steam them in idli plates in a pressure cooker.
• Take a pan, heat oil and add mustard seeds.
• When the mustard seeds splutter, add the onions and saute for a while.
• Add coriander powder, chilli and turmeric powders and fry for few minutes adding water.
• Now add the steamed dal balls with this and cook for few minutes.
• Grind the grated coconut with some water to form a fine paste and add to the kozhambu.
• Paruppu Urundai Kuzhambu is ready to serve.

Paper Dosa

Ingredients:

• 1 tbsp Besan
• Salt to taste
• 1 cup Urad Dal
• 1 cup Raw Rice
• 2 tsp Fenugreek Seeds
• ½ tsp Sodium-Bicarbonate

How to make Paper Dosa:

• Wash rice, dal and methi seeds, and soak them in warm water for about 4 hours.
• Grind them together to form a smooth batter of semi-liquid consistency.
• Add besan to this batter and mix well. Allow the batter to ferment for at least 8 to 12 hours.
• Now before making the dosa, add salt and sodium bicarbonate to the batter and stir well.
• Heat up a flat griddle on high flame and once heated, lower the flame.
• Apply little oil to the heated pan and carefully pour a tbsp of dough over the pan. Immediately, spread it thin and evenly in a circular shape and turn the flame high.
• Allow it to get cooked on one side for a few minutes. Pour some cooking oil and roll it up when it gets nicely roasted.
• Paper Dosa is ready to eat. Serve hot immediately with chutney and sambhar.

Paanagam

Ingredients:
• 300 gms Jaggery (shredded)
• 5 Green Cardamom Pods (crushed)
• 1/4 tsp Dry Ginger Powder
• Juice of 1 lemon
• 600 ml Ice cold water
• Salt to taste

How to make Paanagam:
• Add the shredded jaggery to chilled water.
• Add cardamom powder to jaggery mixture along with ginger powder.
• Stir the ingredients to blend them well in water.
• Add salt and lemon juice. Mix again.
• Pour in the glasses and serve.

Onion Dosa

Ingredients:

• 2 cups Rice
• 1 cup Urad Dal
• 1 tbsp Cooking Oil
• ¼ tsp Jeera Powder
• 2 large Onions (chopped)
• 5 Green Chillies (chopped)
• 4 twigs Coriander Leaves (chopped)

How to make Onion Dosa:

• Soak urad dal and rice in cold water separately, preferably overnight.
• Grind the soaked dal and rice to make a smooth paste. Add salt to this paste and mix well until it becomes a batter of semi-liquid consistency. Allow it to ferment for at least 3 hours.
• In the meanwhile, mix the chopped onions, green chilies and coriander leaves with salt and cumin powder in a bowl. Keep it aside.
• Now heat a flat pan on high flame. Apply little oil to the heated pan and then carefully pour a tbsp of batter onto the pan and immediately spread it evenly in a circular shape.
• Add a little oil to it and spread about 2 tsp of the onions-chilli-coriander-cumin and salt mixture on the uncooked side and wait for a few seconds.
• Turn over the dosa and again apply some oil to cook the other side.
• Onion Dosa is ready to eat. Serve hot with coconut chutney.

Olan

Ingredients:

• 1 Cup black-eyed beans
• 1 Cup pumpkin
• 1 Cup white pumpkin
• 1-1/2 Cups coconut milk
• 4 Green chillies
• 1 tbsp Oil
• 5 Curry leaves
• Salt to taste

How to make Olan:

• Soak the beans in water overnight.
• Cook them in a pressure cooker till 3/4th done.
• Add chopped pumpkin, salt, green chillies, and little water.
• Cook until done.
• Pour hot oil (tempered with curry leaves) over it.
• Mix coconut milk properly and simmer for 3 to 4 minutes.

Nippattu

Ingredients:

• 1 Kg Flour (Rice)
• 200 gms Channa dal powder
• 1 Cup dry coconut powder
• 1 Cup peanuts
• 1 tbsp Red chilli powder
• 1 tbsp Oil
• Salt to taste

How to make Nippattu:

• Roast the channa dal powder.
• Mix rice flour, roasted channa dal powder, coconut powder, chilli powder and oil.
• Now add peanuts.
• Add water and mix it well.
• Take little portion from the mixture and pat it on plastic sheet.
• Fry till brown.
• Nippattu is ready.

Neer Mor

Ingredients:

• 2 cups Plain Yoghurt
• 2 pinches Asafoetida
• 1 Stalk Curry Leaves
• 1/4 tsp Cumin Seeds
• 1 tsp Ginger (grated)
• 1 Green Chilli
• 1/4 cup Coriander Leaves (chopped)
• 6 cups Chilled Water
• 1 tsp Oil
• Salt to taste

How to make Neer Mor:

• Beat the yogurt in a bowl till smooth.
• Pour water and churn the mixture well.
• Tie grated ginger in a muslin cloth and squeeze the juice into the above.
• Add salt and stir.
• Heat oil in a small pan.
• Add cumin seeds and asafoetida.
• Allow the spices to splutter.
• Add chilli and curry leaves.
• While the spices are sizzling, add them to the prepared uttermilk.
• Add chopped coriander leaves and stir well.
• Pour into a glass.
• Chill for an hour. Ready to serve.

Mysore Bajji

Ingredients:

• 250 gm Maida
• 100 gm Sour curd
• 50 gm Dalda
• 50 gm Fresh coconut (cut into small pieces)
• 10 gm Ginger (chopped)
• 10 Green chillies, pieces
• 2 gm Cooking soda
• 1 Small bunch, curry leaves
• 5 gm Jeera
• 1/4 tsp Asafoetida
• Oil for deep frying
• Salt to taste

How to make Mysore Bajji:

• Take a big bowl and add cooking soda and dalda. Mix well.
• Now add curd and beat together.
• Mix maida, coconut, ginger, green chillies, curry leaves, jeera, salt and asafoetida with it.
• Make small balls from this mixture.
• Now fry them in medium hot oil.
• Mysore Bhajji is ready to serve.

Mutton Liver Fry

Ingredients:

• 1 kg Mutton Liver
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 2 tbsp Ghee
• 1/2 cup Water

For Marinade:

• 2/3 tsp Black Pepper Powder
• 1/4 tsp Turmeric Powder
• 1 tbsp Cumin Powder
• Salt to taste

How to make Mutton Liver Fry:

• Mix all the ingredients of the marinade in a bowl.
• Add liver pieces to the above and marinate for about half an hour.
• Heat ghee in a kadhai.
• Fry onions into it till they turn golden brown.
• Add tomatoes and again fry till they become pulpy.
• Now add the liver chops.
• Add about 1/2 cup water. Avoid using excess water.
• Put the lid and cook the mixture till well done.
• Mutton Liver Fry is ready to serve.

Radish Chutney

Ingredients:

• 2 Medium sized radish (grated)
• 7 Green chilies
• 2 tbsp Tamarind paste
• 2 Garlic cloves
• 2 tsp Jeera
• 1/2 tbsp Oil
• Salt to taste

For Tadka:

• 1/2 tbsp Oil
• 1 Red Chili
• 1/2 tsp Urad Dal
• 1/4 tsp Mustard seeds
• 1/4 tsp Jeera
• Pinch of Hing

How to make Radish Chutney:

• Fry green chilies in oil and set aside.
• In the same oil, fry grated radish for 5 min.
• Grind all the ingredients together with chilies and radish.
• For tadka, fry all the ingredients in warm oil.
• Add the tadka to the chutney and serve.
• Radish Chutney is ready.

Puliyodarai

Ingredients:

• 5 Lemon sized tamarind balls
• 2 Cups rice
• 2 Cups peanut
• 5 Red chillies
• 2 Green chillies
• 4 Inch piece of ginger
• 1 tsp Asafoetida
• 1 tsp Turmeric
• 1 tsp Mustard
• 1 tsp Chana daal
• 2 tsp Sambar powder
• 1/2 Cup curry leaves
• 1/2 Cup gingelly oil
• 4 tsp Salt

How to make Puliyodarai:

• Soak tamarind in warm water for about 10 minutes.
• Pass through a strainer to obtain the pulp.
• Boil the rice.
• Spread this rice in a large utensil and let it cool.
• Take a pan and heat oil in it.
• Add mustard, daal, sambar powder, chilles, ginger, asafoetida, tamarind pulp, turmeric and salt.
• If the pulp is very thick, add 1/2 cup water.
• Bring this mixture to a boil.
• Now combine peanuts and curry leaves with it.
• When the mixture starts to leave the sides of the pan, remove it from the fire.
• Now add this mixture to the rice and mix it gently without crushing the rice.
• If it is too dry, add some heated gingelly oil to the rice to separate it.
• Now the Puliyo Darai is ready to serve.

Aam Lassi Slush

Aam Lassi Slush is a refreshing beverage made with curd and mangoes. Learn how to make/prepare Aam Lassi Slush by following this easy recipe.

Ingredients:


• 2 Alphonso Mangoes
• 4 tbsp Sugar
• 1cup Curd
• 1tbsp Mint Leaves (finely chopped)
• 4-5nos Fresh Mint Leaves
• 6-8 Ice CubesHow to make Aam Lassi Slush:

• Peel the skin of the mangoes and cut them into small pieces.
• Now blend the mango pieces, curd, sugar and mint leaves in a mixer into a smooth puree.
• Refrigerate this mixture for 4 to 5 hours.
• Take out the mixture and again blend it to a smooth liquid.
• Put the juice in the serving glass .Add 2 to 3 ice cubes and garnish with fresh mint leaves.
• Enjoy cool Aam Lassi Slush in the hot summer afternoon.

Aam Ki Launji

Ingredients:

• 1 cup Raw Mango (peeled and diced)
• 5 tbsp Sugar
• ½ tsp Saunf (fennel seeds)
• ¼ tsp Kalonji (onion seeds)
• ¼ tsp Haldi (turmeric) powder
• A pinch of Hing (asafoetida)
• 2 tbsp Oil
• Salt to taste

How to make Aam Ki Launji:
• Peel the skin of the raw mangoes and take out the seeds.
• Now dice the mangoes into small pieces.
• Take five cups of water in a vessel and bring it to boil. Add salt, haldi powder, three tablespoon sugar and mangoes into it.
• Blanch the mangoes and drain out the extra liquid left in the vessel.
• Heat 2 tablespoons of oil in a separate pan and add saunf, onion seeds and a pinch of hing.
• Keep stirring till you get a sweet aroma.
• Now add little salt, 2 tablespoon sugar and the blanched mangoes into it.
• Saute for a while and remove from the flame.
• Enjoy this hot and instant pickle with puris or parathas.

Aam Ka Panna

Ingredients:

• 2 Raw Mangoes, large size
• 2 tsp Cumin Powder
• 1 tsp Peppercorns, crushed
• Black Salt, to taste
• ¼ tsp Asafoetida
• ¼ cup Sugar

How to make Aam Ka Panna:

• Wash the mangoes and boil them in the pressure cooker. Let them cool down.
• Now, peel the mangoes and then mash and strain the pulp in a bowl.
• Put cumin powder, crushed peppercorns, black salt, asafeotida and sugar in it and mix well, till sugar is dissolved.
• Divide the mixture into 4 glasses; fill them up with chilled water and stir.
• Serve.

Potato Podimas

Ingredients:

• 500 g Potatoes
• 25 g Cashew Nuts
• 2 tbsp Refined Oil
• ½ tbsp Mustard Seeds
• 1 tbsp Bengal Gram (Chana Dal)
• 1 inch Ginger (chopped finely)
• 1 Green Chili (slit)
• Salt (to taste)
• ¼ tbsp Turmeric Powder (haldi)
• Few leaves of Green Coriander (chopped)
• 1/2 Lemon (juice)

How to make Potato Podimas:

• Parboil the potatoes.
• Peel the potatoes and mash them. Set aside.
• Heat one tablespoon of oil in a pan and fry the cashew nuts until golden. Remove and keep aside.
• In another pan, heat the remaining oil and add the mustard seeds.
• When they splutter, add the Bengal gram, ginger and green chili. Sauté till the gram turns golden.
• Add in the mashed potatoes, salt, fried cashew nuts and turmeric powder. Stir for about 6 minutes.
• Remove from fire and add in the chopped coriander and lemon juice.
• Serve hot with chapattis, puris or plain rice.

Pomfret Green Masala

Ingredients:

• 500 gm Pomfret (fish)
• 5 Garlic cloves
• Small size ginger
• 6 Green chilies
• 1 Cup coriander leaves
• 1/2 tsp Turmeric powder
• 2 tbsp Grated coconut
• 1 Onion
• 1 Tamarind (lemon sized)
• 1 tsp Coriander powder
• 1 tbsp Vegetable oil
• 1 Cup water
• Salt to taste

How to make Pomfret Green Masala:

• Cut fish in slices.
• Grind garlic, ginger, 1/2 onion, tamarind, coconut, coriander leaves & green chilies.
• Heat the oil in large frying pan and fry the remaining onion.
• Add the green mixture, along with coriander powder, turmeric powder, salt and little water.
• Lower the heat slightly and add Pomfret pieces.
• Let it boil for five minutes.
• Garnish with coriander leaves and serve with hot rice.
• Pomfret Green Masala is ready.

Pineapple Pachadi

Ingredients:

• 2 Cups pineapple pieces (approx 1/2")
• 3/4 Cup grated coconut
• 3 tbsp Sugar
• 1/2 tsp Turmeric powder
• 1/4 tsp Mustard
• 1 red Chilly
• 1 tsp Cumin seeds
• 1/2 Cup water
• Salt as per taste

• For Seasoning:

• 1/4 tsp Urad dal
• 4-5 Curry leaves
• 2 tsp Oil
• 2 green Chilies, slit
• 1/4 tsp Mustard seeds

How to make Pineapple Pachadi:

• Put mustard, chilly and cumin seeds in a pot and grind.
• Make a fine paste of grated coconut.
• Mix coconut and chilly paste.
• Put pineapple pieces in a pan, add water, turmeric, salt and boil.
• Cook the pieces to tender, add sugar and stir the mixture.
• Cook till required consistency (like a syrup).
• Add the coconut paste to the mixture and remove from fire.
• Heat oil in a separate pan and add urad dal followed by mustard seeds.
• After seeds splutter add green chilies and curry leaves
• Add the above in the pineapple mixture and cook for a few minutes.
• Remove and add chopped coriander leaves to garnish.

Pepper Rasam

Ingredients:

• 1-1/2 tsp Peppercorns
• 1 Small tomato, cut into small cubes
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 Sprig curry leaves
• 2 tsp Thick tamarind juice
• 1/2 tsp Sugar
• 1 tsp Chopped coriander leaves
• A pinch of hing
• Salt to taste
• 2 tsp Ghee
• 6 Cups of water

How to make Pepper Rasam:

• Grind the peppercorns to get a soft powder.
• Combine it with water, tomato, salt, tamarind juice and sugar.
• Put it over low heat and bring it to a boil.
• Take a pan and heat ghee in it, fry mustard, hing, curry leaves and cumin.
• Add rasam to it.
• Now garnish Pepper Rasam with chopped coriander and serve it.

Peanut Masala

Ingredients:

• 1 cup Peanuts
• ½ cup Moong Dal
• Salt, to taste
• 1 Medium Onion, finely chopped
• 1-2 tsp Coriander Leaves, finely chopped
• 1 Lemon (juice)

How to make Peanut Masala:

• Take a bowl and mix all the ingredients in it.
• Serve immediately, with coffee or soft drink.

Paruppu Thogaiyal

Ingredients:

• 1/2 cup Toor Dal
• 1 or 2 Dried Red Chilies (split into half)
• Salt (to taste)
• Cooking Oil

How to make Paruppu Thogaiyal:

• Heat a few drops of cooking oil and fry the toor dal, until it becomes light golden brown in color. Then, add red chilies.
• Set aside the fried chilies and soak the fried dal in water for 15-20 minutes. The water should be just enough to cover the dal.
• Grind the soaked dal in a process, along with fried chilies and some salt. Make a thick paste.
• Your paruppu thogaiyal is ready!

Palappam

Ingredients:

• 2 Cups rice flour
• 3 tbsp Semolina
• 1 tsp Sugar
• 1 Coconut
• 1 tsp Yeast
• Salt as required

How to make Palappam:

• Fry the rice flour, set aside.
• Take a small vessel and add lukewarm water to the yeast and sugar and keep it till it rises, be careful not to add the hot water as the yeast will not rise.
• Combine the semolina with water and boil till it becomes thick, let it to cool.
• When it becomes cool, combine this mixture to the rice flour and mix well.
• Add minimum amount of water while mixing the flour.
• Mix it until it becomes very soft dough, keep it aside overnight.
• Take the dough and add coconut milk and salt to it, mix well until it gets a loose consistency.
• Make appams using a special utensil Appachatti.

Pala Kova

Ingredients:

• 1 Can condensed sweetened milk
• 1 Cup milk powder
• 1/2 Cup butter

How to make Pala Kova:

• Take a pan and heat butter in it.
• Remove the pan from the fire and combine milk powder to it, mix well.
• Now add sweet condensed milk to it and simmer for about 4-6 minutes, keep stirring the mixture.
• When bubbles appear remove the pan and let it cool.
• Cut Paal Gova into desired shapes and serve.

Onion Chutney

Ingredients:

• 4 Onions
• 3 tsp Urad dal
• 3 tsp Channa dal
• Dry red pepper
• 2 tsp Tamarind paste
• Oil for frying

How to make Onion Chutney:

• Cut the onions
• Heat the oil.
• Fry dal and red pepper till roasted.
• Fry onion pieces till they are wilted.
• Grind dal, onions, tamarind paste and salt to make a paste.
• Serve it with roti.

Obbattu/ Bobbattu

Ingredients:

• 1-1/2 Cups maida or plain flour
• 1 Cup channa daal
• 1 Cup jaggery
• 2 tsp Sooji
• 1 tsp Cardamom
• 1 tsp Oil
• A pinch turmeric
• A pinch salt
• Oil as required
• Water as needed

How to make Obbattu:

• Cook channa daal in the pressure cooker.
• Now drain the entire water.
• Add jaggery to it and cook for about 10 minutes.
• Grind them without using water.
• Combine cardamom with it and mix well with hand to get a soft mixture.
• Mix flour or maida with sooji, turmeric and salt.
• Add water and oil to it to make fine dough.
• Cover and set aside for about 1hour.
• Make a ball from the dough and spread with hand.
• Place a ball of channa mixture on it and cover with the dough and seal the ends properly.
• Apply oil to the plastic paper and place the ready ball on it and roll it like chapathi.
• Cook on hot tava until golden brown.
• Holige is ready to serve.

Neyyappam

Ingredients:

• 1-3/4 Cups rice flour
• 1/4 Cup plain flour
• 4 tbsp Jaggery
• 1 tbsp Finely chopped fresh coconut
• 2 Bananas, mashed
• 1 tbsp Black sesame seeds
• A pinch of salt
• 1/4 tsp Cardamom powder
• Water as required
• Ghee for frying

How to make Neyyappam:

• Take a pan over low heat and melt jaggery in 1/2 cup water.
• Strain it and set aside.
• Heat ghee in another pan and fry chopped coconut till it is golden brown, set aside.
• In a big bowl, combine rice flour, plain flour and mashed bananas.
• Add jaggery, fried coconut, sesame seeds,salt and cardamom powder, mix well.
• Add water to make a thick consistency mixture.
• Set aside for about 4 to 5 hours.
• Take a wok and heat oil in it.
• Pour the mixture in small quantities into the wok and deep fry until they are dark brown
• Remove Neyyapam from the wok and serve.

Mysore Pagu

Ingredients:

• 1/4 kg Kadala mavu
• 1 Coconut
• 700 gm Sugar
• 175 gm Ghee
• 1 Kesari powder
• 8 Cardamoms
• 70 gm Cashewnuts

How to make Mysore Pagu:

• Shred the coconut, powder the cardamom and break the cashewnuts into small pieces.
• Heat ghee and fry cashewnuts in it, set aside.
• Heat water in a vessel containing 1/4 litre of water and add the sugar.
• After the sugary liquid is no longer thin, combine the coconut and heat it till it turns thick.
• Add the kadala mavu gradually and keep stirring to bring uniformity in the mixture.
• Combine the fried cashewnut, kesari powder and ghee with it, mix well.
• Add the powdered cardamom and mix it thoroughly.
• Remove it from the fire and pour the mixture onto a plate which could accommodate sufficient thickness.
• Cut Mysore Pagu into rectangular pieces while hot.

Morkuzhambu

Ingredients:

• 1/4 Cup okra, chopped into small pieces
• 3 tbsp Toovar dal
• 2 tsp Coconut, shredded
• 2 Cups butter milk
• 1 tsp Mustard seed
• 6 Curry leaves
• 1 Small ball size tamarind
• 3 tbsp Chana dal
• 2 Small piece green chilies
• 2-3 Stalks of coriander leaves
• 1/4 tsp Fenugreek
• 1/2 tsp Cumin seeds
• 1 tsp Oil
• 1 tsp Salt

How to make Morkuzhambu:

• Boil the chopped vegetables and tamarind in water.
• Heat oil and saute toovar dal, chana dal, cumin seeds, fenugreek seeds and green chilies.
• Add coconut and coriander leaves.
• Grind and add this mixture to the boiling vegetables.
• Boil for few minutes and add one tsp salt.
• Remove from the flame and cool. Add buttermilk to it.
• Garnish with curry leaves and fried mustard seeds.

Milk Vada

Ingredients:

• 4 cup Raw Rice
• 1 litre Milk
• 3 cup Urad Dal
• Oil or ghee
• Cardamom Powder
• Salt and sugar to taste

How to make Milk Vada:

• Wash and soak urad dal and rice in water for overnight.
• Make paste of soaked contents in a blender, add salt. Make it like a batter.
• Meanwhile heat sufficient oil in a pan and pour 1 tbsap of the batter in it.
• Deep fry in oil till golden brown.
• Remove the vada and squeeze out excess oil.
• Boil the milk and add cardamom powder and sugar to it.
• Soak the vadas in milk.
• Milk Vada is ready to serve.

Microwave Coconut Rice

Ingredients:

• 4 Cups cooked long grain rice
• 2 Cups grated coconut
• 1 tsp Mustard seeds
• 2 Red chillies broken into bits
• 2 tsp Each of split black gram and split bengal gram
• 1/2 tsp Asafoetida
• 4 Green chillies, chopped
• A few curry leaves
• 4 tbsp Butter
• A handful fried cashewnuts to garnish.
• Salt to taste

How to make Microwave Coconut Rice:

• Place melted butter in a big deep microwave-safe bowl.
• Add mustard seeds, grams, red chilli bits and asafoetida to it.
• Microwave covered on high mode for 3 minutes until the mustard seeds splutter and the grams turn light brown.
• Combine the chopped green chillies, curry leaves and the grated coconut with it and mix well.
• Microwave uncovered over 80 percent power for about 2 minutes, stirring at regular intervals until the coconut is light brown.
• Add the cooked rice and salt to the coconut mixture.
• Microwave covered on high mode for 3 minutes until the rice is flavoured with the coconut mixture.
• Garnish the coconut rice with fried cashewnuts.

Milk Gravy

Ingredients:

• ¼ tsp Black Pepper or White Pepper
• ½ tsp Salt
• 1 tbsp Corn Starch
• 2 tbsp Margarine or Butter
• ½ cup Cold Water
• 1 cup Whole Milk
• 2 Cloves
• 2 Green Chilies, diced
• Cardamom, powdered

How to make Milk Gravy:

• In a small saucepan, heat milk along with butter, salt and pepper.
• Let it simmer over a medium flame for a while.
• Once the milk begins to boil, add slowly cornstarch to the mixture.
• Continuously mix and stir while adding cornstarch, so that it does not become lumpy.
• If the mixture turns out to be lumpy, turn off the flame and continue stirring until cornstarch dissolves completely.
• As the milk thickens, add cardamom powder and continue stirring.
• Let the mixture simmer for around 1 minute.
• Over the milk gravy, sprinkle green chilies for a tinge of spice.
• You can serve this with potato pancakes or biscuits.
• You can also make custom flavors by adding your own variations.

Masala Dosa

Ingredients:

• 2-1/2 cup Uncooked Rice
• 1 cup Urad dal (whole)
• 2 tsp Fenugreek Seeds
• Salt to taste
• 2 tbsp Oil for cooking

For Masala:

• 3 Boiled potatoes (peeled and chopped)
• 1 Onion (chopped)
• 2 Chillies (chopped)
• 1 tsp Tumeric Powder
• 1 tsp Chana dal
• 1/2 tsp Mustard seeds
• Salt to taste

How to make Masala Dosa:

• Wash and soak urad dal, long grain rice and fenugreek seeds separately for at least 6 hours in water.
• Now grind them together by adding requisite amount of water to make a fine paste.
• Add salt and set the mixture aside for fermentation for a day.
• Saute onions, mustard seeds, chana dal and chilli in a pan with oil.
• Add chopped potatoes, tumeric and salt and stir continuously.
• Cook it for a few minutes.
• Pour a ladle of the batter on a non-stick pan and give it a circular shape.
• Drop little oil around it and turn over when bubbling appears.
• Fill in the center of dosa with a spoonful of masala and fold it.
• Masala dosa is ready.
• Serve it hot with sambhar and freshly prepared coconut chutney.

Lemon Rasam

Ingredients:

• 5 tbsp Lemon Juice, freshly squeezed
• 2 Tomatoes, finely chopped
• 1 tbsp Grated Ginger
• 4 Thai Chilles, finely chopped
• A bunch Coriander Leaves, finely chopped
• 1/2 cup Split Mung Beans (without skin, cooked & mashed)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Asafoetiada
• Salt to taste
• 1/4 tsp Sugar, for balance of taste
• 1/2 tsp Black or White Pepper Powder
• 3 cups Warm Water or Warm Veggie Broth

For Tempering

• 1/2 tsp Mustard Seeds
• 5 leaves Curry Leaves
• 1/2 tsp Cumin Seeds
• 1 tbsp Olive Oil

How to make Lemon Rasam:

• Add 2 1/2 cups of water or Veggie broth to the cooked and mashed mung beans.
• Add all the ingredients (except lemon juice & tempering) in the cooked & mashed mung beans mixture and let it boil for at least 10 min..
• Heat the oil in a small pan.
• Add mustard seeds and when they splutter, add Cumin seeds & Curry leaves.
• Add the above seasoning to the rasam.
• Take it out of the stove, allow the rasam to cool for about 10 min.
• Finally, add lemon juice, mix well and check for taste

Karela Aachar

Ingredients:

• 10 Fresh karela
• 1 tbsp Red chilli powder
• Salt to taste
• 1 1/2 Cup sesame oil
• 1 tbsp Mustard seeds
• 1/2 tsp Methi seeds
• 10 Fresh green chilly
• 1 tsp Asafetida powder
• 2 sprigs Curry leaves

How to make Karela Aachar:

• Wash karelas and wipe well with a cotton cloth.
• Split into two equal halves, lengthwise.
• Clean the inside and cut into very thin slices.
• Cut green chili into thin long slices. Mix with karela slices.
• Add 3 tbsp salt and rub into the karela and chilly slices with hand.
• Squeeze the slices till the water gets removed.
• Spread on a clean white cotton cloth and sun dry for a whole day.
• Heat 1 cup oil and fry curry leaves till brown and crispy. Remove and keep aside.
• Splutter mustard in oil and add methi seeds. Fry for a few seconds.
• Before the methi seeds turn brown, add the dried karela and green chillies.
• Fry till the karelas are crispy. Remove from fire.
• Add fried curry leaves, red chilli powder, salt and asafetida powder.
• Mix thoroughly till all the salt is dissolved.
• Pour into clean dry glass jars or bottles.
• Pour the remaining oil on top of the aachar in all the bottles.
• Keep for two days.
• Karela Achar is ready.

Mangalore Bajji

Ingredients:

• 2 Cups maida
• 1 Onion, finely chopped
• Butter milk as required
• 3 Green chilies
• A bunch of coriander leaves, finely chopped
• A pinch soda
• Salt as required
• Oil for deep frying

How to make Mangalore Bajji:

• Combine together the maida, onions, chillies, salt, coriander leaves and baking soda along with buttermilk, mix well.
• Take a pan and heat oil in it.
• Make pakoras and deep fry them.

Mallige Idli

Ingredients:

• 3 Cups of idli rice
• 1-1/2 Cups urad dal
• 1 Handful of cooked white rice
• 1 Handful Poha or puffed rice
• 1 Cup curd
• Salt to taste

How to make Mallige Idli:

• Soak idli rice and urad dal separately for about 4 hours in hot water.
• Grind urad dal into a very soft batter along with little water,set aside.
• Now grind idli rice also into not very soft paste along with cooked rice, poha and sour curd.
• Combine urad dal paste with idli rice mixture.
• Add salt to taste,mix well.
• Place it in a hot place overnight for 10 to 12 hours for fermentation.
• Now pour batter into idli stand and steam cook for about 15 to 20 minutes until done.
• Let the idlis cool for few minutes before taking them out.
• Mallige Idli is ready to serve.

Imli Ki Chutney

Ingredients:

• 1/4 cup Tamarind
• 2 cups Dates
• 1 tsp Chilli powder
• 1 cup Jaggery
• A pinch of Asafoetida
• Salt to taste
• 4 cups Water

How to make Imli Ki Chutney:

• Wash the tamarind and dates.
• Put them in a pan and add asafoetida, jaggery, chilli powder and salt.
• Pour 4 cups of water and boil for about 20 minutes.
• Allow it to cool. Sieve the mixture.
• Imli ki Chutney is ready. Keep it in refrigerator.