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.

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.