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.

Cabbage Subzi/Cabbage Upkari

Ingredients
-----------------
Cabbage Shredded
Mustard seeds 1tbsp
Cumin seeds 1/2 tbsp
Garlic chopped
Urad dal 1/4 tbsp
Chana dal 1/4 tbsp
Curry leaves
1/4tbsp Turmeric powder
Oil 2 tbsp
1 Onion Chopped
2 Green chillis
1 Tomato chopped
Salt

Method
-----------
In a hot pan add oil, mustard seeds, cumin seeds, garlic, Urad dal, Chana Dal, curry leaves, turmeric powder.
Then add Onion fry until colors changes. add green chilli fry for few minutes, then add tomato & cabbage. Add very little water. stair it well for 25 mints.

Cauliflower Masala Fry

Ingredients
-----------------
Cauliflower cut into florets
1 big Onion thinly sliced
2 Green chilli thinly sliced
1 tbsp cumin seeds
4 Garlic cloves thinly sliced
1/4 tbsp Ginger garlic paste(optional)
1/4 tbsp turmeric powder
1/2 tbsp Red chilli powder
1/2 tbsp Garam masala
1/4 tbsp Coriander powder
Pinch of Pepper powder
1/2 tbsp Soya Sauce
Coriander leaves chopped
Curry leaves
2 tbsp Oil
Salt to taste

Method
-----------
Boil 2 glass of water. soak Cauliflower in hot water 5 minutes with little salt.
In a pan add oil and cumin seeds, garlic, curry leaves and onion fry until color changes.
Then add green chilli and ginger garlic paste and cauliflower stir it. Add turmeric powder, red chilli, garam masala, coriander powder, pepper powder, salt and soya sauce. Mix well without adding water. Cook until the veggies are tender. Garnish with Coriander leaves. Tastes very good.
Serve with Parata or Rice.

Bendi Subzi

Ingredients
--------------
Bendi chopped
Mustard seeds 1tbsp
Cumin seeds 1/2 tbsp
Garlic chopped
Curry leaves
Pinch of Turmeric powder
Oil 3 tbsp
1 Onion
2 Green chillis
2 Tomato chopped
Salt

Method
-----------
In a hot pan add oil, mustard seeds, cumin seeds, garlic, curry leaves, turmeric powder.
Then add Onion fry until colors changes. add green chilli fry for few minutes, then add tomato & bendi. don't add water to it. stair it well for 20 mints.

Baingan Fry

Ingredients
----------------
Long brinjals 2
Black peppercorns 10
Cumin seeds 1 tbsp
Whole dry red chillies 2
Curry leaves 10
Fennel seeds (saunf) 1 tbsp
Split Bengal gram (chana dal) 1 tbsp
Rice 1 tbsp
Salt to taste
Turmeric powder 1/4 tbsp
Tamarind pulp 1 tbsp
Semolina (rawa/suji) 1 cup
Oil for fry

Method
----------
Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste. Add the paste to the brinjals and mix well.
Heat oil in a pan.
Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and deep fry till golden and crisp. Drain and place them on an absorbent paper.
Serve hot.

Pav Bhaji Masala

Ingredients
------------------
50 grams red chilli
50 grams coriander seeds
25 grams cumin seeds
25 grams black pepper
25 grams cinnamon
25 grams clove
4-5 black cardamom
25 grams dry mango powder
10 grams fennel seeds
1 tbsp turmeric powder

Method
------------
Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and fill in the bottle.

Mushroom Curry

Ingredients
-----------------
1 tbsp oil
1 chopped onion
1/2 tbsp cumin seeds
1 pinch garam masala whole(cloves,cinammon,cardamon,bay leaf)or powder(optional)
4 piece garlic chopped
1 tbsp ginger garlic paste
1 pound mushroom
1 pinch pepper powder
1/2 tbsp red chilli
1/2 tbsp coriander pdr
1/2 tbsp cumin pdr
Salt to taste
1 green chilli chopped
1 tomato chopped
1 pinch turmeric powder
Chopped coriander leaves

Method
----------
Heat oil in a pan, add garam masala, cumin seeds, chopped garlic, chopped onion, turmeric and salt. Fry for few mints. then add ginger garlic paste, curry leaves and green chilli, Tomato and cook for few mints.
Then add Mushroom, Cumin powder, coriander powder, red chilli powder and pepper powder. Cook till the moisture evaporates and dry, then garnish with coriander leaves.

Capsicum Bajji

Ingredients
----------------
Capsicum 1 (cut like cube size)
Coriander leaves chopped
Oil 1 tbsp
Cumin seeds 1 tbsp
Dry red chilli 4
Onion 1 small
Turmeric powder 1/4 tbsp
Red chilli powder 2 tbsp
Jagary 1 tbsp
Salt to taste

Method
-----------
In a hot pan add oil and all the above ingredients except capsicum and coriander leaves. fry these for few mints and grind these ingredients to fine paste.
Then In a hot pan add oil, 1 tbsp cumin seeds and Capsicum fry for few mints, add grinded masala and boil it. finally add capsicum leaves.
Serve with Chapati, Naan or rice.

Spicy Potato Masala

Ingredients
----------------
2 Potato(boil and smash)
1/2 tbsp mustard seeds
curry leaves little
2 big Onion chopped
2 Green chilli chopped
1 small tomato chopped
3-4 tbsp Red chilli powder
1/2 tbsp of turmeric powder
1/4 tbsp of garam masala(optional)
1 tbsp ginger garlic paste(optional)
2 tbsp Oil
Salt to taste

Method
------------
In a hot pan add oil, mustard seeds, curry leaves and Onion fry until color changes.
Add green chilli and turmeric powder, ginger garlic paste, tomato, red chilli powder, garam masala and salt fry for few mints.
Then add boiled and smashed potato and mix well and boil it by adding very little water.

Onion Chutney

Ingredients
----------------
1 tsp Cumin seeds
Curry leaves
1 tsp Mustard seeds
Oil to fry
5 Red chilli
1 Small Onion chopped
1/4 cup Tamarind juice
1 tsp Urad dal
Salt to taste

Method
----------
Pour oil in a pan. Put the onion and fry it for 2 min.
Then put the red chili and fry it.
Grind the onion, red chili, cumin seeds, tamarind, Salt.
Pour oil in a pan and add mustard seeds & urad dal, after popped put curry leaves.
Then pour the grinded mixture into it. Cook for five min.
Serve with Idli, Dosa.

Rava Dosa

Ingredients
------------------
1 cup sooji/rava/semolina/cream of wheat
pinch chopped ginger
1 green chilli finely chopped
1 chopped onion
1 tbsp cumin seeds
Ghee,butter or oil
1/4 cup maida
1/2tbsp black pepper crushed
1 cup rice flour
Pinch of hing
salt to taste

Method
-----------
mix all ingredients as shown add water (or buttermilk) and make thin batter and sprinke over hot griddle if it is not a non stick pan , spray non-stick spray ,wipe clean and sprinkle the batter and apply butter or oil serve hot with pickle, chutney.

Dosa

Serve it with Chutney or Ghee and sugar.

Ingredients
-----------------
Rice 2 cups
Urad dal 1/2 cup
Methi seeds 1 tbsp
Cooked rice 1/4 cup (optional)

Method
-------------
Soak all these ingredients for 5 hrs, Except Cooked rice.
Then grind these ingredients by adding little water,cooked rice and salt. add half tbsp of sugar, pinch of east and then mix well. Keep aside for 7 to 8 hrs at night in warm place for fermentation. Heat pan or Griddle with Little Ghee or oil. Spread the mix on pan in circular motion to make thin dosa.

Dosa batter after fermentation.