Nippattu

Ingredients:
2 cups Rice flour / Akki hudi
1 tsp Semolina / Bombay Rava
3-4 tsp Peanuts /Groundnuts / Shenga
2 tsp Dalia Split / Putani
15-20 Curry leaves
1 1/2 tsp Chilly powder
2 tsp Putani Pudi
Pinch of Asafetida powder
Salt to taste
Oil
Recipe:
Add rice flour, salt, chilly powder, bombay rava, putani pudi, asafetida powder, 2-3 tsp hot oil in a vessel. Microwave the curry leaves for few seconds, crush it and add it to the same vessel. Microwave the peanuts for about 1-2 mins and keep them aside for about 10 mins. Crush the fried peanuts, dalia split, add it to the same vessel and mix them well.

Mix them well by adding sufficient amount of water.

Make grape sized ball from the mixture and pat it on plastic sheet as shown in the picture below.
Keep oil in a thick bottommed vessel and heat it. Put patted nippattu in oil and deep fry untill it turns golden in color. Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Carrot Halwa

Ingredients:
3 cups grated Carrot
3 cups Milk
1 1/2 - 2 cups Sugar
3-4 Cardamom / Elachi / Elakki
3-4 tsp Cashewnuts / Gerubeeja
1-2 tsp Raisins / Ona Drakshi
3-4 tsp Ghee / Thuppa
Recipe:

Put the grated carrot in a pressure cooker container and cook it without adding water.(1 whistle)
Put pieces of cashenuts, little bit of ghee, fry it for few mins until it turns golden in color and keep it aside.

Put raisins and 1 tsp ghee in a pan. Fry it for few mins until it puffs and keep it aside.
Once the pressure goes off, pour the cooked carrot in a thick bottommed vessel. Add milk and bring it to boil. Add sugar, keep the halwa in medium flame and stir this mixture once in 2-3 mins until all the milk gets dried up. Add 2-3 tsp ghee and stir the halwa continuously in medium flame until ghee starts separating. Add fried raisins, smashed cardamom, fried cashewnuts and mix well.
Apply little bit of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Ragi Mudde / Millet Balls

Ingredients:

1 cup Millet flour / Ragi Hudi

2 cups Water

2 tsp Oil

Salt to taste

Recipe:

Put 2 cups of water, pinch of salt, oil in a thick bottommed vessel and bring it to boil. Add millet flour gently and mix them well, making sure that it doesn't make any lumps. Stir this mixture continuously over a medium flame for about 5 mins. Keep the raagi mudde in low flame for about 15 mins. Keep stirring the mixture once in 2-3 mins.

Make medium sized balls out of the dough by applying little bit of water on ur palm. Serve hot along with Soppina sambar or any other sambar.

Harive Soppu Sambar

Ingredients:
1 bunch of Amaranth leaves / Harive Soppu
1 medium sized Onion
Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Tamarind
Salt to taste
1/2 cup grated Coconut
6-7 Red Chillies
1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)
1/2 tsp Cumin seeds / Jeera
2 tsp Coriander seeds
Pinch of Asafotida powder
3/4 cup cooked yellow lentils/Thogari bele/Toor dal
3-4 tsp Oil
8-10 Curry leaves
2-3 flakes of Garlic

Recipe:
Wash amaranth leaves properly, separate the leaves from its stem and keep it aside.Chop the leaves into small pieces and stems into 1 inch sized pieces.
Chop the onion into medium thin long pieces. Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, chopped onion, little amount of water and cook them well. (2 whistles) Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days)

Put red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, 1-2 tsp oil in a pan and heat. Once it starts giving nice aroma, add asafetida, 6-7 curry leaves and fry them for about 5-10 seconds.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked amaranth leaves and bring it to boil and stir well. (Add water, salt if required.)
Remove the outer skin of garlic and mash it. Put this mashed garlic, 2 tsp oil in a pan and fry them until it turns golden in color. Add 1/2 tsp mustard seeds and once it starts spluttering, add 2-3 curry leaves and add it to Sambar. It goes well with Rice/Dosas / Ragi Mudde.

Soppina Dose / Green Dosa

Ingredients:

1 cup White Rice

1/4 cup Boiled Rice / Brown Rice / Kucchulakki

8-10 Fenugreek seeds / Methi seeds

6 tsp Blackgram seeds / Uddinabele

2 tsp Bengalgram seeds / Kadlebele

2 tsp Yellow Lentils / Thogaribele

2 tsp Greengram seeds / hesarukaalu

1 medium sized Onion

Salt to taste

1 small Carrot

1/2 bunch Amaranth leaves or Baby Spinach leaves

3-4 Green Chilly

4-5 Coriander leaves

2 tsp grated Coconut

Oil/Ghee

Recipe:

Soak white rice, boiled rice, blackgram seeds, fenugreek seeds, greengram seeds, yellow lentils, bengalgram seeds together in water for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.

Grind soaked ingredients along with 1/2 onion into smooth thick batter by adding sufficient amount of water. Keep it in warm place for fermentation for about 10-12 hrs.

Add salt, required amount of water and mix it well. The consistency of the batter should be that of milkshake. Chop onions, coriander leaves, green chillies, amaranth leaves into very small pieces and add it to a vessel. Grate the carrot and add it to the same vessel. Add grated coconut and mix them well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter spread it over the Tava as shown in the picture below.

Spread chopped mixture all over the dosa and stick it well by using hand as shown in the picture below.

Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for about 1-2 mins in medium flame. Cook other side of the dosa as well for about 1-2 mins. Serve hot with any chutney or sambar. Ingredients mentioned above will serve 6-7 Soppina Dosas.

Baalehannu Dose / Banana Dosa

Ingredients:

2 large Banana / Baalehannu

1 1/2 cup White Rice

2-3 tsp grated Coconut

Lemon sized Jaggary / Bella

Salt to taste

Oil/Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Peel the bananas and chop it into small pieces.

Grind soaked rice along with sliced banana pieces, grated coconut into smooth paste. Add jaggary and grind it for about 1 min. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a medium thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins.

Serve hot with any chutney or sambar.The ingredients mentioned above will serve 8-10 Baalehannu Dosas.

Cucumber Juice

Ingredients:

1 small Tender Cucumber

1-2 Cardamom /Elachi

Sugar

Recipe:

Peel the cucumber and chop it into thin pieces as shown in the picture below. Add sliced cucumber, cardamom, sugar in a mixer/blender and grind it for 1-2 min. Filter this cucumber juice to get rid of the pulp ingredients.Put ice cubes (if required) and serve.

Chikku / Sapota Milkshake

Ingredients:

3-4 Chikku / Sapota / Sapodilla

2 cups cold Milk

Sugar

Recipe:

Remove the outer skin, seeds of sapota and chop it into medium sized pieces as shown in the picture below. Refrigerate for about 2-3 hrs.

Add chopped sapota, milk and sugar in a mixer/blender and grind it for 1 min.

Hesaru Kaalu Saagu

Ingredients:

1 cup Greengram seeds / Hesaru Kaalu

1 Tomato

1 Green Chilly

Small piece of Cinnamon / Daalchini / Chekke

1-2 Cloves / Lavanga

Small piece of Ginger / Shunti

7-8 Cumin seeds / Jeera

6-7 Coriander leaves

Grape sized Jaggary

Pinch of Turmeric powder

Salt to taste

1/2 cup grated Coconut

1 small Onion

1/4 tsp Mustard seeds

2-3 tsp Oil

3-4 Curry leaves

Recipe:

Soak greengram seeds in water for about 8-10 hrs. Wash it properly and keep it aside.

Chop the tomato into small pieces and put it in a pressure cooker. Add soaked greengram seeds, salt, jaggary, water and cook it. (2 whistles)

Put grated coconut, green chilly, cloves, cinnamon, 4-5 coriander leaves, ginger, cumin seeds in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.)

Chop onion into small pieces. Put mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and chopped onion. Fry them in medium flame until it turns golden in color. Add ground masala and fry them for about 4-5 mins in medium flame.

Add cooked greengram seeds and bring it to boil. Keep the saagu in low flame for about 2-3 mins. Add chopped coriander leaves and mix well. It goes well with any kind of Rottis.

Heerekayi Paduvalakayi Palya

Ingredients:

1 Ridge Gourd/Heerekayi

1 Snake Gourd / Paduvalakayi

3-4 tsp Grated Coconut

1/4 tsp Chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp Oil

Recipe:

Chop ridge gourd, snake gourd into longer thin pieces(1 inch sized) as shown in the picture below.(If it is ripen remove the seeds)

Add mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped ridge gourd, snake gourd and fry them for few seconds. Add 1/4 cup of water, chilly powder, turmeric powder and cook them well. Add grated coconut in a mixer for about 1 min by adding little amount of water and keep it aside. Once the water content is almost dried, add ground coconut to palya and mix them well. Keep the palya in low flame for about 2 mins. It goes well with Rice.

Harive Majjige Huli

Ingredients:
1 bunch of Tender Amaranth leaves / Ele Harive Soppu
1 - 1.5 cup grated Coconut
2 Green Chillies
1/2 - 3/4 cup Buttermilk / Yogurt /Curd
Pinch of Turmeric powder
Pinch of Chilly powder
Salt to taste
1/2 Red Chilly
1/2 tsp Mustard Seeds
1 tsp Oil

Recipe:
Clean amaranth leaves and chop it into small pieces as shown in the picture below. Cut the green chilly into two pieces.
Add chopped amaranth leaves, turmeric powder, salt, chilly powder, little bit of water in a vessel and cook them well. Grind grated coconut and one green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked amaranth leaves and mix them well. Add buttermilk to the same vessel, mix them well and bring it to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)
Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering add it to majjige huli. It goes well with rice.

Chinikayi Sambar

Ingredients:
1/2 Sweet Pumpkin / Chinikayi
1/4 cup of cooked Yellow Lentils / Thogari bele / Toor dal
1/4 tsp Chilly powder
2 tsp Sambar powder
Pinch of Turmeric powder
Pinch of Tamarind powder
Salt to taste
1/2 cup grated Coconut
2-3 Coriander leaves
1/2 tsp Mustard seeds
1 tsp Oil
2 Curry leaves

Recipe:
Remove the innermost part of pumpkin, chop it into medium sized pieces and put it in a vessel. Add turmeric powder, tamarind powder, salt, chilly powder, water and cook them well.
Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days)
Add grated coconut, samabr powder in a mixer and grind to a fine paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Add this masala into the vessel containing cooked pumpkin and bring it to boil and stir well. (Add water, salt if required.) Add chopped coriander leaves and mix well.
Add Mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to saambar. It goes well with Rice.

Chinikayi Palya

Ingredients:
1/4 Sweet Pumpkin / Chinikayi
Pinch of Turmeric powder
1/4-1/2 tsp Chilly powder
2-3 tsp grated Coconut
4-5 Curry Leaves
1/2 tsp Blackgram seeds
1/4 tsp Mustard seeds
1-2 tsp Oil

Recipe:
Cut the pumpkin, remove the seeds and innermost part of the pumpkin. Chop it into medium sized thin pieces as shown in the picture below.

Put mustard seeds, blackgram seeds and oil in a thick bottomed vessel. Once it starts spluttering add curry leaves, chopped pumpkin. Add turmeric powder, chilly powder, little bit of water and cook them well by covering a lid. Keep stirring the palya onece in 2 mins. Once it is cooked add grated coconut and keep the palya in low flame for about 3-4 mins. Serve hot. It goes well with Rice.

Chinikayi Kalasu

Ingredients:
1 small Sweet Pumpkin / Chinikayi (Preferred: Tender one)
1/2 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
Lemon sized Jaggary
1 cup grated Coconut
1/4 tsp Cumin seeds / Jeera
1 tsp Mustard seeds
1-2 broken Red Chillies
1 tsp Oil
5-6 Curry leaves

Recipe:
Cut the pumpkin and remove the seeds. Chop it into medium sized pieces as shown in the picture below.

Put chopped pumpkin, chilly powder, salt, turmeric powder, jaggary, little amount of water in a vessel and cook them well.

Put grated coconut in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add cumin seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked pumpkin and bring it to boil.(Add water, salt if required.) Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to Kalasu. It goes well with Rice.
Note (Optional): Add 3-4 tsp of finely grated coconut in a pan and fry it in low flame until it turns golden in color. Add this fried coconut to Kalasu and mix well.

Basale Kutu

Ingredients:

1 bunch of Malbar Spinach / Basale

Grape sized Jaggary

1/4 tsp Chilly powder

Pinch of Turmeric powder

Grape sized Tamarind

Salt to taste

3/4 cup grated Coconut

6-7 Red Chillies

1-2 flakes of Garlic

1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)

1/2 tsp Cumin seeds / Jeera

2 tsp Coriander seeds

3/4 cup cooked yellow lentils/Thogari bele/Toor dal

1/2 medium sized Onion

3-4 tsp Oil

2-3 Curry leaves

Recipe:

Put tamarind, little bit of water in a bowl, smash it and keep it aside.

Wash malabar spinach properly, separate the leaves from its stem and keep it aside.

Chop the leaves into small pieces and stems into 1 inch sized pieces. Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, tamarind water, little bit of water and cook them well. (2 whistles) Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days)

Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, garlic, and 1-2 tsp oil in a pan. Fry them for few mins in medium flame until mustard seeds start spluttering.

Add grated coconut, fried sambar masala in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked malabar spinach and bring it to boil and stir well. (Add water, salt if required.)

Chop onion into small pieces. Put this chopped onion and 2 tsp oil in a pan. fry it until it turns golden in color. Add this fried onion to Kutu.

Add 1/2 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 2-3 curry leaves and add it to Kutu. It goes well with Rice/Dosas / Ragi Mudde.