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.

Idly

Ingredients
-----------------
Urad dal - 1/2 cup
Idli rice - 2 cups
1 tbsp Methi seeds
Salt to taste
1/2 tbsp Sugar(optional)


Method
-------------
Rinse and soak the rice, Methi seeds and dal seperately in water for about 6 hours.
Then grind it adding water in steps to form a thick batter.
Add salt and sugar mix well, keep it aside (to get sour)for 12 hours.
Grease idli plates with a drop of oil in each idli mould and spread the batter over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.

Drumstick curry

Ingredients
------------------
Drumstick(cut into 3 inch size)
Dry red chilli 4
Coriander seeds 1tsp
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Onion 1/2 chopped
Garlic 1 cloves
Little Tamarind
Grated Coconut 1/2 cup
Jaggery 1 inch piece
Salt
Oil 2tsp

Method
----------
Boil the Drumstick in little water with salt & Jaggery.
In a hot pan add 3 drops of oil, add dry red chilli, coriander seeds, cumin seeds, mustard seeds for 2 to 3 minutes.
Then Grind these fried spices, Tamarind, Garlic and Onion with very little water. After fine paste add grated coconut just grind once and remove it.
Then add this masala to the cooked drumstick. Boil these masala until it done.

Tempering
------------
In hot pan oil add mustared seeds, little crushed garlic and curry leaves then fry these things and add to the drumstick curry.

Shrimp Fried Rice

Ingredients
---------------
raw Shrimp 1/4 cup
Jasmine rice 2 cup cooked
Onion 1
garlic powder 1 tbsp
salt
sugar 1 tbsp
1 tbsp soy sauce
1 tbsp dark soy sauce
1/4 cup carrot chopped
1/4 cup celery chopped
2 eggs
Green onion chopped
Coriander leaves chopped
capsicum 1 chopped
oil 1 tbsp

Method
--------
In a hot pan add oil, onion fry till color changes.
Then add carrot, celery, capsicum fry them for 1 minutes.
Add the beaten egg and fry for 1 minuts.
Then add shrimp fry for few mints. then add rice, soy sauce and dark soy sauce. then add salt, sugar and garlic powder and mix well.
finally add green onion and coriander leaves.
serve with lemon.

Okra curry (Bendekai)

Ingredients
----------------
Okra 1 cup
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 5 seeds
Tamarind paste 1 tbsp
Peppercorns 5 seeds
Urad dal 1/2 tbsp
Turmeric powder 1/4 tbsp
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,Urad dal,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 Okra by using tamarind water(soak tamarind in water for 10 minutes)and little salt. After 10 minutes add blended mixture, tomatoe and salt. Mix well.
Close pan by lid and allow it to boil.

For Tempering
-----------------
1 tbsp Oil
1/2 tbsp Mustard Seeds
3 cloves Garlic(crashed)
Little Curry Leaves

Method
----------
In a heat pan pour oil and add mustard seeds, Saute till mustard seeds splutter, then add garlic and curry leaves.
Finally add this to Okra curry and mix well.
Serve hot with Rice.

Moong Curry

Ingredients
----------------
Moong beans 1 cup(Sprouted)
Dry red chilli 5
Mustard seeds 1/2 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Fenugreek seeds 5 seeds
Tamarind paste 1/2 tbsp
Peppercorns 6 seeds
Turmeric powder 1/4 tbsp
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, 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 pressure cooker, add in the Sprouted Moong, blended mixture, tomatoe and salt. Mix well.
Close Cooker and allow it to Whistle one time.
Carefully release the pressure from pressure cooker after 5 minutes by running cold water over the lid(in sink) to avoid over cooking.


For Tempering
-----------------
1 tbsp Oil
1/2 tbsp Mustard Seeds
3 cloves Garlic(crashed)
Little Curry Leaves

Method
----------
In a heat pan pour oil and add mustard seeds, Saute till mustard seeds splutter, then add garlic and curry leaves.
Finally add this to Moong curry and mix well.
Serve hot with Rice or Chapatis.

Breadfruit Podi (Jegujje Podi)

Ingredients
----------------
1/2 BreadFruit
1/2 cup Besan
little Hing/Asafoetida
1/2 tsp Red chilli powder
Salt as per taste
Pinch of Baking soda(optional)

Method
----------
Peel and wash the breadfruit. Cut into thin slices.
Mix all the ingredients in a bowl adding little water. Make thick paste.
Coat each slice with paste and deep fry them in oil at medium flame till they turn in to golden yellow.
Remove from oil and place them on paper towel to remove excess oil.
Serve them as a side dish with rice or with Tea as a snack. This Podi is Famous in Mangalore.

Karela/Bitter Melon Fry (Kanchala Fry)

Ingredients
---------------
Karela 1
Red chilli powder 3 tsp
Turmeric powder 1/2 tsp
Lime Juice 2 tsp
Salt to taste
Oil for fry 2 tsp

Method
---------
Cut the karela into thin round slices.
In a bowl mix red chilli, turmeric powder, lime juice and salt.
Then add karela and mix well and keep aside for 1 hr.
Finally fry the karela in a pan adding very little oil.
Serve as a side dish with rice.

Strawberry MilkShake

Ingredients
----------------
6 Strawberries
2 small cup cold Milk(Skim or Low fat milk)
4 tsp Sugar(according to ur taste)
1 tsp Lemon Juice(optional)

Method
---------
Mix all these ingredients in a blender.
And serve.

Note:
------
You can also add 1 ripe banana with Strawberries. tastes good.

Potato Fry

Ingredients
----------------
1 Potato
1/2 cup Besan/Chickpea flour
1 tsp Red chilli powder
Little Asafoetida/Hing
little baking soda(optional)
Salt to taste
Oil for deep fry

Method
----------
Cut the potato like thin slice.
Mix all the ingredients with little water like thick batter.
Heat oil in a pan. When oil is ready to fry, dip the potato in a batter and fry it about 5 minutes till color changes.
Serve with rice as a side dish.

Masala Peanuts

Ingredients
----------------
1 cup Peanuts
1/4 cup Besan/Gram flour
2 tsp Rice flour
2 tsp Red chilli powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Amchoor powder(Mango powder)
1 tsp Cumin seeds(Jeera)
little finely chopped curry leaves
1 tsp Salt as per taste
1/4 up water
Oil for deep fry

Method
-------------
In a pan dry roast the peanuts on medium heat for 4 to 5 minutes and let it cool.
Mix well all ingredients together in a bowl.
Add water as needed making sure the spices and flour stick to the peanuts evenly.
Heat oil in a frying pan on medium heat.
Check if the oil is ready.
Drop the peanuts into the oil one by one. Fry the peanuts until they turn light brown, turning them occasionally.
Place them on a paper towel to absorb the extra oil.
let it cool for few minutes then the peanuts should be crispy.
Masala Peanuts can be stored for a month in an airtight container.
This is also famous in Mangalore and my fav too. I used to say to my dad to bring this masala peanuts from shop, whenever he goes for shopping.

Chattambade/ Chana dal Vada

Ingredients
----------------
1 cups Chana dal(soaked in water for about 3 to 4 hrs and drain it)
3 Dry Red chilli
1 Onion Chopped
2 Green chilli chopped
little Curry Leaves
little Chopped Coriander leaves
1 tsp Cumin seeds(Jeera)
1 piece Cinnamon stick
Salt to taste
2 tsp Besan flour
Oil for deep fry

Method
---------
In a blender blend cinnamom, red chilli and cumin and add channa dal and coarsly blend.
Then add chopped onion, green chilli, curry leaves, coriander leaves and salt to taste add little besan flour if the mixture is not bonding.
Make into flat dumplings and deef fry in medium heat till golden color and crispy.

Vegetable Rice Noodle

Ingredients
-----------------
Rice Noodles(soaked in water until soft)
Vegitables(Peas, Caroot)
1 Onion Chopped
1 Tomato Chopped
2 Green chillis Chopped
1/4 tsp Turmeric Powder
1/2 inch Ginger chopped
1/2 tsp Mustard Seeds
1/2 tsp Urad dal
1/2 tsp Chana dal
3 tsp Peanuts
1 tsp Sugar
Little Cashewnuts
1 tsp Lemon Juice
Curry Leaves
Coriander Leaves chopped
Salt to taste
2 tsp Oil

Method
------------
In a pan heat Oil and add mustard seeds,when mustard seeds splutters add turmeric powder, chana dal, urad dal, curry leaves fry for few mintues.
Then add Peanuts and cashewnuts, fry for 2 minutes.
Add the onions and fry till they are transparent. Then add Green chilli, ginger, Tomato, peas and carrots mixture, Fry for about 5 mints.
After that add 2 cups of water, sugar and salt, cover with a lid and let it boil until the peas and carrots are cooked.
When it starts to boil add the vermicilli and let it cook until the water evaporates.
Then add lime juice and mix well. Garnish with coriander leaves and serve hot.

Egg Fry

Ingredients
-----------------
3 Boiled Eggs
4 tsp Besan Flour
1 tsp Rice Flour
1 tsp Red chilli powder
1/4 tsp Turmeric powder
1 tsp Ginger garlic Paste
Pinch of Asafoetida(Hing)
Pinch of cooking soda
Salt to taste
Oil for frying

Method
---------
In a bowl mix besan, rice flour, chilli powder, turmeric powder, ginger garlic paste, hing, cooking soda and salt with little water.
Cut the Eggs in to 4 Pieces.

Heat the Oil on medium heat. Gently Dip the eggs in a batter and fry the eggs in oil until color changes.

Beetroot Sambar

Ingredients
-----------------
2 Beetroot peeled and chopped into cubes
1/4 cup Toor Dal
2 Green chilli
1 Tomato
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder
Tamarind paste little
1 tsp Sambar powder
Jaggery piece 1 inch
Salt to taste
Coriander Leaves

For Tadka
-------------
Oil 1tsp
Mustard seeds 1tsp
Dry red chilli 1
Pinch of Asafoetida(hing)
Curry Leaves


Method
----------
Cook Toor Dal, beetroot, Green chilli, Tomato and Turmeric powder with sufficient water in a pressure cooker till 1 or 2 whistles.
Once the pressure is gone, then remove the lid and add chilli powder, jaggery, sambar powder, tamarind, salt and cook for few minutes.
Heat Oil in a pan add mustard seeds, dry red chilli, asafoetida and curry leaves to it. Add this tadka to the sambar and mix well. Granish with Coriander leaves.
Serve hot with Rice. This also one of my fav sambar. This recipe is from my mom.

Peas Masala Curry

Ingredients
--------------------
1/2 cup Peas(boiled)
2 Potato(boiled & smashed)
1 chopped Onion
2 chopped Tomato
2 Geen chilli chopped
1/4 tbsp Garam masala powder
1 tbsp Red chilli
Coriander leaves chopped
Salt to taste
1 tsp Oil

Method
------------
In a pan add oil, when oil become hot add Onion fry until golden color. then add Green chilli, Red chilli powder, Garam masala powder fry few minutes, add Tomato and little water boil it with lid.
Then add smashed potato, boiled peas and salt to taste. Add little water to make Gravey and boil for few minutes. Finally add Coriander leaves.
Serve with Roti or Rice.

Sambar

Ingredients
-----------------
Toor dal 1/2 cup
Onion 1 small
Tomato 1 big
Green chilli 3
Vegitables(carrot,beans,drumsticks,potato,brinjal,tindora)
1/2 lime sized Tamarind(soaked in water)
Coriander leaves
Pinch of Termaric powder
Sambar powder 2 tbsp
Oil
Salt to taste

For Tempering
----------------
1 tbsp Oil
Mustard seeds
little cumin seeds
1 red chilli
2 chopped garlic
curry leaves
1/2 tsp of urad dal
Little hing(asafoetida)
little Fenugreek seeds

Method
----------
In a presure cooker Toor dal, all vegitables, tomato, green chillis, Tamarind and turmeric powder, presure cook it.
In a hot pan 1tbsp oil and chopped onion fry this onion until golden brown color, and keep aside.
In a pan add cooked vegitables and dal in a medium heat. Add tamarind paste,sambar powder and salt. bring it to boil. Then add fried onion.
Finally add the Tempering to it.

Mangalore Buns

Ingredients
--------------------
All purpose flour/Maida
3 to 4 banana
1 tbsp Cumin seeds
5 tbsp Sugar
5 tbsp Curd
Salt to taste
Baking soda

Method
-------------
Mix all these ingredients in a bowl to make a dough. Do not add water while preparing the dough.
Cover the dough and let it sit overnight at room temperature or for 24 hrs.
From the dough make small ball size dough, using the chapati rollers roll in such a way that thicker than the poori, but same size as poori.
Deep fry this in a pan until it golden brown color.
These buns will keep for about 1-2 days and need not be refridgerated.
Serve buns with Chutney.

Vegetable Spring Roll

Ingredients
------------------
All purpose flour (Maida)
1 Egg
Salt
Water to make batter
(These above ingredients are to prepare spring roll wrapper)
Or else you can buy Spring Roll wrappers in supermarket.

Filling
-----------
2- 3 Carrots (thinly sliced or Grated)
1 cup leeks(spring Onion) chopped and well washed (white section only) (optional)
1 Red pepper thinly sliced
1 tsp Ginger Minced
1 tsp Garlic Minced
Rice noodles(soaked in water)
Cabbage Shredded
Mushrooms Chopped
Sprouted Beans
3 Green Chilies Chopped
Salt to taste
1 tbsp oyster sauce
1 tbsp Soya Sauce
1/2 tbsp White or black Pepper Powder
1 tbsp Sugar(optional)
Aginamoto

Method
-------------
To the flour and add salt, egg and water and make a smooth batter.
Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
To make the filling heat 2-3 tbsp oil in a wok, add ginger , garlic and mushrooms, stir fry for 2-3 minutes.
Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage, red pepper and cook tossing the vegetables until they are crisp-tender.
Add the bean sprouts, rice noodles, salt, sugar, pepper and soya sauce, oyster sauce, aginamoto cook stirring for 3 minutes. Set aside the filling to cool.
To make the spring rolls place 2-3 tbsp of the filling in the center of each pancake. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.

Deep fry in hot oil until golden.
Serve the spring roll hot with chilli Garlic paste.

Pav Bhaji

Ingredients
------------------
2 Large Potato(boiled)
1 Coliflower(boiled)
1/2 cup Mutter(boiled)
2 Carrot(boiled)
2 tbsp Oil
Salt to taste
Butter 2 tbsp
Hing
1 tbsp Cumin Seeds
1/2 tbsp Turmeric powder
1 tbsp Red chilli powder
2 Green chilli
2 Tomato
2 Onion
2 tbsp Ginger Garlic Paste
4 tbsp Pav Bhaji Masala
1 tbsp Coriander powder
1 Capsicum
2 tbsp Lime juice
Coriander leaves finely chopped
Pav or Bread

Method
------------
Add oil in a hot pan, add butter, cumin seeds, hing, chopped Onion, turmeric powder cook for sometime.
Then add salt, ginger garlic paste, green chilli, tomato, capsicum, red chilli powder and cook for few mints, then add pav bhaji masala, coriander powder, boiled potato, Coliflower, green peas, Carrot and smash the whole mixture. add little water and cook it.
Finally add Lemon juice. Garnish with Coriander leaves and little chopped Onion.