Patrode upkari

First cut the patrode with knife. In a pan put oil, mustard seeds, urad daal, curry leafe and redchilli. Then add patrode fry a little. Then add shredded coconut. Then fry for few mints. Finally you can add little sugar for taste.

Timare chutney

Ingredients
......................
 Timare bunch of them Dry Red chilli 3 Garlic 1 pod Onion half Tamarind little Salt

 Method
 ...................
Grind them all together to fine paste. Finally add tadka. Oil, mustard seeds, garlic, dry red chilli and curry leaves.

Kadle Manoli Ajadina/ Chana Tindora curry

Ingredients
------------------
1 lb.Tondekai/manoli (tindora)
1/4 cup black/white chickpeas/Chana/kadle(soaked for overnight)
1/2 cup grated coconut
1 small onion
1/4 tsp oil to fry
4 or 5 redchillies
1 tsp coriander seeds
1/2 tsp Mustard seeds
1/2 tsp Jeer/Cumin seeds
Pinch of fenugreek(methi)seeds
2 to 3 garlic pod
1/4 tsp Mango(Amchur)powder or Tamarind

For Tadka
-------------
1 Tablespoon oil
1/2 tsp Mustard seeds
2 Garlic crushed
Little curry leaves
salt to taste.

Method
-----------
In a pan add little oil and fry red chillis, coriander seeds, cumin seeds, mustard seeds and methi till the aroma comes. then grind those masala first, when it become course then add 2 garlic, 1/4 tsp jeera/cumin seeds, 1 small onion and grind it. Then finally add grated coconut and just grind for once(we don't need to make fine paste, just want to mix it with the grinded masala), then keep it aside.
Heat oil in a pan, add mustard seeds, Garlic, curry leaves and onion. Fry the onion till translucent. Add the boiled tondekai and chana/kadle and grinded masala. cook over slow flame, Add salt. If needed, a small volume of water can be added to avoid the vegetable getting burnt.
Finally add the mango powder, mix well and take it out.
It goes well with Rice as a side dish.
This recipe is famous in Mangalore. This dish is tastey and easy to prepare. I have leart this recipe from my mom.

Coconut Chutney

Ingredients
-----------------
Coconut shreded 1/2 cup
Green chilli 3 to 4
Ginger 1 inch
2 tsp bengal gram/chana dal(optional)
Tamarind very little or lemon juice
Salt to taste

For Tadka
------------
Mustard seeds 1/2 tsp
Urad dal 1/4 tsp
Dry red chilli 1
Curry leaves
Oil 1 tsp

Method
------------
Grind the coconut, roasted gram, green chillies, Tamarind/lime and ginger to a fine paste using a little water. Pour the paste/chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (urad dal), red chillies, curry leaves. Fry till the urad dal turns red and pour it on the chutney.
Add salt to the chutney.
Serve it with Idly, dosa or vada.

Chicken Biryani

Ingredients

----------------

Chicken with bones

Basmati Rice 2 cups

Curd 1/2 cup

Whole Garam masala(Cinamon, cloves, bay leaf, black pepper, green cardamom)

Black Cardamom
Javetri/ mace

Black cumin / kala jeera or regular cumin

Red chilli powder 2 tsp

Turmeric 1/4 tsp

Cumin Powder 1/2 tsp

Coriander Powder 1/2 tsp

Green chilli 4 chopped

Ginger garlic paste 1 tsp

Coriander leaves chopped

Mint leaves

Fried Onions

Lime

Safron

Salt

Oil 2tsp

Method

------------

Place the chicken in a bowl, and make a marinate using Curd, whole garam masala, black cardamom, javetri or mace, black cumin, red chilli powder, turmeric, cumin powder, coriander powder, green chilli, ginger garlic paste, coriander leaves, Mint leaves, fried onions, Lime, salt and oil. Mix all of them properly, and keep aside for 1 hrs.

Next soak the rice for about 15 mints. Then in a pan add water, oil and salt to taste. Drain the excess amount of water and add it to the boiling water. Cook the rice till it is half done. then remove immedietly and strain it out. Take a dish which is deeper, put the marinated chicken and level it up. Take a spoon and nog it on the top, to make a nice leavel. Then cook it for about 15 mints with lid. To this take half cooked rice and sprinkle on top and nicely spread the rice. Then add Coriander leaves, mint leaves, fried onion and Safron water on top. Then Put a tight lid. Cook it for 30 mints, 5 mints at high flame, 15 mints at medium, 10 mints in law heat.

Biryani is ready. Serve it with Raita. This is the easiest method to prepare biryani.

I got this recipe from Vah chef.

Daal and Tomato Saar

Ingredients

------------------

Toor Daal 1/2 cup(washed in water)/Moong Daal

Tomato 3 to 4 Chopped

Green chilli 3 to 4

Ginger 1 inch cut into small pieces

Onion 1 small

Turmeric 1/4tsp

Coriander leaves chopped

Sambar powder 2 tsp(optional)

Salt to taste

Oil

For Tadka

----------------

Oil 1 tsp

Mustard seeds 1/2 tsp

Jeera 1/4 tsp

Garlic 2 crushed

Pinch of Hing

Curry leaves little

Method

------------

In a cooker or in a pan add Toor dal , turmeric powder and little oil(1 drop). Presure cook it or boil it.

In Other pan add Tomato, green chilli, ginger, onion , salt boil this with little water. When this started to boil add cooked Toor dal.

Then add Sambar powder and Mix well. Let it boil. Add Coriander leaves.

Finally add tadka.

This Goes very well with Rice, Idly and dosa. I got this recipe from my Mother in law.

Beetroot Subzi

Ingredients
-----------------
Beetroot 2 (Peeled and Finely chopped)
Onion 1 small chopped
Tomato 1 big chopped
Green chilli 3
Mustard Seeds 1/2 tsp
Cumin seeds 1/4 tsp
Chana dal 1/4 tsp
Garlic cloves 3 chopped
Curry leaves few
Oil 1 tsp
Salt to taste

Method
-----------
In a pan add oil, mustard seeds, cumin seeds, chana dal, garlic, curry leaves.
Then add onion fry for few mints, add green chilli, tomato let it boil for few mints. Then add beetroot and mix well. Add little water and salt. Let them boil.
Serve it with Rice or Chapathi.

Spinach subzi/ Padpe Upkari

Ingredients

------------------

Spinach 1 bunch(wash and cut into small size)

Onion 1 small choped

Dry red chilli 1

Green chilli 2

Tomato 1 big

Mastard seeds 1/2 tsp

Cumin seeds 1/4 tsp

Garlic cloves 2 chopped

Curry leaves little

Oil 1 tsp

Salt to Taste

Method

---------------

In a Pan add oil, mustard seeds, cumin seeds, garlic, dry red chilli and curry leaves.

Then add onion fry for few mints add green chilli , Tomato and salt, fry for few more mints like 3 mints. Finally add chopped spinach and mix well. Do not add water for this. let it boil. Spinach cooks very fast.

Serve Hot with Rice or Chapathi.

Green Chilli Baje/Pakoda

Ingredients
----------------
1 cup Besan(gram) flour
1 tbsp Red chilli powder
1/4 tbsp coriander and cumin powder/dhania jeera powder(optional)
Pinch of Garam masala
Baking soda little
Salt to taste
Oil for deep fry
10 Green chilli(I have taken chillies which is not at all hot)

For Batter
--------------
In a bowl put besan, red chilli powder, coriander and cumin powder, Pinch of Garam masala, salt taste, pinch of baking soda and very little water, mix it well. Make a thick consistancy.
Dip the Chilli to this batter and deep fry it.
If the chillies are hot, then you have to take out all the seeds.
Serve it with Rice as a side dish and sprinkle chat masala to the chilli pakoda.

Moong and Potato curry

I have posted Moong curry recipe here before. For this recipe you can add potato with moong. Thats it. All the ingredients and method is same as moong curry. For this you have to add potato cut into 2 inch cube size.
check that recipe in curry labels.
Serve it with rice or chapathi.

Carrot Salad

Ingredients
-----------------
1 Carrot(grated)
1 Tomato chopped
2 Green chilli chopped
1 small onion(optional)chopped
curd 1/2 cup
salt to taste

Method
---------
In a bowl mix all the above Ingredients. You can add little water. Mix well.
Serve this with Pulav or Rice.

Manoli Ajadina/ Dry Tindora

Ingredients
------------------
1 lb.Tondekai/manoli (tindora)
1/4 cup grated coconut
1 small onion
4 or 5 redchillies
1 tsp coriander seeds
1/4 tsp fenugreek(methi)seeds
2 garlic pod
1/4 tsp Mango(Amchur)powder
1 Tablespoon oil
1 tablespoon ghee
1/2 tsp Mustard seeds
Little curry leaves
salt to taste.

Method
-----------
Chop the onion & tondekai into fine pieces.
Heat oil in a pan, add mustard seeds, curry leaves and onion. Fry the onion till translucent.
Add the tondekai pieces and cook over slow flame, Add salt. If needed, a small volume of water can be added to avoid the vegetable getting burnt.
Roast the grated coconut in ghee, add the red chillies, coriander and methi seeds. Grind this with garlic to a mixture.
Add the ground mixture to the tindora after it is cooked.
Finally add the mango powder, mix well and take it out.
It goes well with Rice as a side dish.
This recipe is famous in Mangalore. For this dish we can add chana/kadle. It goes well together. This dish is tastey and easy to prepare.



Note:
------
1.While frying the onion, add cashew pieces. It can be added to enhance the taste.
2 If you don't have Amchur powder. then you can add Tamarind paste to grind the masala.

Fried bittergourd chutney/Kanchala Chutney

Ingredients
-------------------
Half coconut grated
3 dry red chillies.
Small lemon sized tamarind.
One small bittergourd.
One small onion(cut into very small pieces).
2 tsp Oil to fry
Salt to taste

Method
-------------
Clean the bittergourd and cut into very small pieces. Fry in oil till it turns brown. Then add onions, fry it for 2 mints.
Grind grated coconut, roasted red chillies, tamarind, salt with very little water to make chutney. Mix the fried bittergourd pieces and onion with the chutney and serve with rice. Tastes very good. I never thought that this recipe rocks, My Hubby liked this chutney a lot.....

Quick Tomato saar

Ingredients
-----------------
Tomato 3
Onion 1 small
Ginger 1/2 inch
Green chilli 3
Coriander leaves little

Tadka
--------
Mustard seeds
1 Dry red chilli
Curry leaves
2 Garlic crushed

Method
----------
Cut and grind all these Ingredients to course. not too fine.
Then boil these grinded masala. I added very little sambar powder, which is prepared at home. bring it to boil. Then add chopped Coriander leaves.
Finally add tadka.

Gobi Fry

Ingredients For Batter
---------------------------
1 cup All purpose flour
1/4 cup Corn flour
1/2 tbsp Red chilli
1 tbsp Rice Flour
Red color(optional)
Salt to taste
Water

Method
-------------
Cut the cauliflower in to medium size.
In a bowl mix all Ingredients for batter and make little thick batter.
In a pan and add oil to deep fry the cauliflower. Take these gobi and dip them in to the batter and deep fry them untill they are crispy and keep them aside.
It can be eaten as a side dish to the rice. or else snack with tea.

Potato Peas Curry/ Batate batani kajipu

Ingredients
---------------
Potato 2 small(cleaned and cut in to cube size)
Peas/batani 1/4 cup(cleaned and soaked overnight)
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 3 seeds
Tamarind/Tamarind paste 1/2 tbsp
Peppercorns 3 seeds
1 inch Cinnamon stick
2 cloves
curry leaves 1 string(optional)
Turmeric powder 1/4 tbsp(optional)
Asafoetida/hing pinch
Onion 1 small chopped
2 Garlic cloves
Tomatoes 1 big
Shredded Coconut 1/2 cup
Water 2 cups
Salt to taste
oil 1 tbsp

Method
----------
Heat 1 tbsp Oil in a pan.
Add mustard seeds, coriander seeds, dry red chiilis, cumin seeds, Fenugreek seeds, pepper corns, cinnamon stick, cloves, curry leaves, asafoetida.
Constantly stir and cook till the spices give out a nice aroma like 2 to 3 minutes.
Then fry shredded coconut for 2 mints.
Put all the above in a blender, and then add onion, garlic, turmeric powder, tamarind paste and salt to blender.
Blend these by adding little water at a time to make a smooth paste.
In a pan boil potato and peas using water and little salt. After potato and peas are boiled, then add blended mixture, tomatoe and salt. Mix well.
Close pan by lid and stir once a while. Then allow it to boil.
Serve it with rice, poori or Chapathi.

Kosambari

Ingredients
----------------
1/2 cup yellow Moong dal
1/2 cup carrot grated
2 tbsp fresh grated coconut(optional)
1tsp lemon juice
coriander leaves small bunch chopped
Salt as per taste
1 Nos Mango - Raw Finely minced (optional)
1 green chilli chopped

Seasoning
-------------
1 tbsp Coconut/Vegetable Oil
1/2 tsp mustard seeds
1 red chilly
1 stand curry leafs
pinch of hing

Method
-------------
Soak moong dal in water for 3 hour.
Drain the dal, mix to it finely cut cucumber, grated carrots, lemon juice, salt, green chilli, shreded coconut, coriander leaves.
For seasoning heat oil in a small kadai, add mustard, dry red chillies, hing, curry leaves.
Mix the seasoning to the salad, Now Kosambari is ready to serve.
This salad was my dad's fav. He used to prepare for us when we are small. We miss him a lot...

Turai Uppukari/Ridge Gourd/Peere uppukari

Ingredients
-----------------
Ridge Gourd 2(clean and cut into small pieces)/Chinese Okra/peere
1 Onion chopped
3 green chillis
2 tsp shreded coconut
1 tsp Mustard seeds
3 garlic crushed
Curry leaves little
2 tsp oil
Salt to taste

Method
----------
In a pan, heat oil add mustard seeds, garlic and curry leaves.
Then add onion fry until color changes. add green chilli, Ridge gourd/turai and salt.
Mix well and add little water, bring it to boil.
Finally add coconut.
Serve with Rice as a side dish.
This is My Fav uppukari. I like to eat with ganji/rice.

Orange Juice

Ingredients
----------------
Orange 2
Sugar 2 tsp
Cold Water 1/2 cup

Method
---------
Mix all the Ingredients in blender.
Serve immediately. Enjoy...

Bendekai Huli

Ingredients
---------------
Bendi/Ladiesfinger(cut into 2inch size)
1/2 Onion chopped
4 Green chilli
Tamarind juice 5tsp(Tamarind extract)
Salt

For the seasoning
-------------------
Oil 1 tsp
Mustard seeds
Garlic crushed
1 dry red chilli
Curry leaves

Method
------------
In a pan Boil 1 cup water, add tamarind juice, bendi, green chilli, onion and salt.
Boil this till bendi is tender.
Finally add seasoning. Serve hot with rice.