Ragi Shevai

Ragi Shevai - Preeti Baliga

1) Ragi flour - 2cups
2) Water 5 cups
3) Salt- to taste


Method
In a kadai add water and salt & bring it to a boil.
While the water is heating add a tbsp of ragi flour & blend it well. Let it boils. Keep stirring in between.
When the water begins to boil, lower the flame and add all the ragi flour and cook this mixture on medium heat stirring without forming any lumps, till the water evaporates and the mixture comes together as a thick ball.
Switch off the gas and keep covered for 4-5 minutes.
Heat water in idli steamer and make small balls and Fill the sev press / chakkuli making machine and press directly onto an idli plates. Steam like idli for 7-8 minutes.
You can also sprinkle some coconut gratings before steaming or while serving.

Rulanva khadi

Rulanva khadi - Vinaya Prabhu

Recipe

1 cup rava
1 cup milk
1 cup ghee
2 cups sugar
Elaichi

Dry roast the rava till it is a golden yellow and keep aside.
Powder the elaichi. Grease a thali wd ghee and keep it ready.
Add sugar, milk and ghee to the roasted rava and keep stirring continuously for 20-25 mnts till it starts leaving the sides of the vessel and you can see the ghee separating. Add the elaichi powder, mix well and pour into the greased plate. Cut into desired shape after ten mnts.

Kubbe Sukke

Kubbe Sukke - Sanjay Mallya

1.Heat a pan and dry fry the following-
   1 large onion chopped small,
   3 teaspoons of coriander seeds,
   1 teaspoon of peppercorns and
  10 large garlic cloves.
Allow it to cool. 

2.Then grind it with 1 medium grated coconut ,Tamarind to taste and 15 fried red chillies.This should be coarsely ground. Ensure the masala is firm and not watery
3.Boil 1 kg of khubbo in water for 10mins in a pan with a closed lid. The color of the shell changes from black/ grey to a white / orange Color indicating it has cooked . Also the shells will open .
4.Once it cools, retain the part with meat and throw the other part of shell . Retain half a cup the boiled water in the Pan . Rest of the water can be thrown
5.Add the ground masala to the Khubbo and cook for appx 15 min in the pan over a medium flame .
6.Add one small sized diced onion browned in coconut oil as seasoning.
7.Add salt to taste.
8.Just before serving season with a few drops of coconut oil . Mix well and serve

.

Alambe Panna Upkari

Alambe Panna Upkari  -  Vidya Nayak

Recipe
Fry 1 big chopped onions till golden brown .....add 2tbsp chilli pd... fry well.. ..add haldi pd...2tsp coriander pd....lil hing...2tsp tamarind paste....fry little ...add alambe n salt...no need to add water....cook for 10 minutes.... ( if it becomes dry then add lil water)

Tawshe Hulel

Tawshe Hulel - Vidya Pai

Half Coconut 

2red chilli 

tamarind grind coarse add spoon of mustard and grind lil remove and keep aside ..... 

Peel n chop cucumber4 1" ginger 

chop 3G chilli

chop salt 

Now mix well and to it add ground masala add water if req

This dish has to be had raw n chilled

Raagi Shevai and Garlic Peanut Chutney

Raagi Shevai and Garlic Peanut Chutney - Vidya Pai


Ragi Flour - 1 cup
Store Bought Rice Flour - 1/4 cup
Salt to taste
Water around 2 cups
Gingelly Oil / Indian Sesame Oil - 1 tsp
Method:
Heat water to a boil. Remove it.
Take ragi flour in a kadai and roast it for 5 mins. Add in rice flour and salt to it and mix well.
Pour hot water over it and mix well. Once it starts to come together, cover the bowl with a lid and let it sit for 15 mins.
After 15 mins, add a tsp of oil and Form it into a soft dough.
Now take your string hopper maker and fill it with the dough.
Oil the idli plates as well(if you want)
Spin the string maker so that you will get the dough as threads over it.
Stack the plate and steam it for 8 to 10 mins.
Remove and serve with chutney or tomato curry.

Keli panna pathrado

Keli panna pathrado - Sandhya Kamath

Soak 1 cup moong and half cup rice together for about 3 hours.Grind with 1 cup grated coconut,15 dry roasted red chillies,hing size of a chana,salt and tamarind.Make a thick paste in mixer.Instead of spreading on pathrade leaves I cut the leaves into tiny bits and mixed in a bowl to the masala.Spread on banana leaves and steam for 1/2 an hour. 

Kuvale Pulikoddela

Kuvale Pulikoddela - Sandhya Kamath

Recipe

Dry roast coriander seeds_2tbsp,

urud dal_2 tspn

raw rice_1 tbsp,

black til 1tsp,

red chillies_10.

Roast grated coconut separately about 1 cup.Grind all together to make a thick masala.

Cook ash gourd ,to this add masala,

add jaggery according to your taste salt and tamarind juice .Boil adding little water.

Leafy Veg Red Pumpkin Wadi

Leafy Veg Red Pumpkin Wadi - Suresh Sawant

Recipe

Pumpkin leaves 6 qty 

Washed and drained.Keep aside.
Jaggery 2 tspoons
Tamarind pulp 2 t spoons
Besan/ Gram Flour 1 cup
Rice flour 1 t spoon
Turmeric Powder little
Red chilly powder 1 / 2 t spoons or as req Seasame seeds 1 t spoon (Til )
Coriander Powder 1 t spoon
Cumin powder half t spoon
Salt as per taste. Mix all above items and make a semithick paste .
Refind oil as required
You can add Ggarlic Paste If liked but it's an optional
Add little water and make a perfect paste
Add little oil in paste and mix well
Now apply the paste on leaf as shown in the picture.Repeat the process and then make a proper tight roll .
If required apply the paste while rolling but allover itself.
Now apply oil to steamer plate and place the roll in it .Steam it for 10 / 15 minutes
Put off the gas. After 5 / 6 minutes remove the cover. Let it be cool
Before removing the stuff from steamer sprinkle little water on cooked stuff
So that it will release freely.
Cut into pieces and shallow fry till become golden coloured and cryspy
You can also add tadaka on the Wadi pcs
Tempering of
Hing rai and turmeric powder and enough oil
Pour over the wadis. Transfer to the serving plate and garnish with fresh grated coconut and green coriander.
Your pumpkin leaves Wadi dish is ready to serve.

Mango Sasam

Mango Sasam - Prasad Naik

Recipe:
Take 5/6 small size Ripen Mangos, peel off the skin and keep them aside. Two Cups of Jaggery to be grated and kept aside in separate dish. Two cups of Grated Coconut, 2 tsp of Rai to be mixed with one cup of water and to be Grounded in mixer to paste and kept aside.

Tadka :
1 tbsp of oil to be heated in a vessel, add 2 tsp of Rai,1/2 tsp of Hing.
In Tadka add Ripen, Skin peeled Mangos sauté for a minute, add grated Jaggery, Red Chilli Powder,Salt and the grounded Coconut/Rai paste. Add 1/2 glass of water or more, as the consistency you require. On a slow gas cook till it boils and all the Tadka, Jaggery and Paste is mixed well.
It gives beautiful Aroma. You may add little Elaichi powder for flavour. Your Ripen Mango Sasam is ready to serve

Cabbage Sanna Khotto in Banana Leaf

Cabbage Sanna Khotto in Banana Leaf - Prathima Pai
Rcp: Bharathi kamath

1cup raw rice, 1 fistful chana dal, I fistful tur dal, 20 red byadgi chillies, lemon sized tamarind, 2 tsp table salt, 2 fist full coconut grated, cabbage n onion in 2:1 proportion.
Soak dals together for 11/2 hour. Now grind coconut , chillies, tamarind n salt. When ground add rice n daal. Make fine rawa. Mix cabbage n onion chopped. Heat steamer. Now apply some coconut oil to banana leaf. Put the batter of vada consistency at the centre Roll on like envelope. Steam for 15 mnts. Serve hot.

Soyi Bhajjil Ghashi(Cochin masala curry)

Soyi Bhajjil Ghashi(Cochin masala curry) - Alka Shenoy

Coconut 2 cups
Red chillies 8
Coriander 2 tbs
Urid dhal 2tbs
Turmeric pd
Roast all these in a thick kadai till golden brown,the coconut gratings should be crispy. Grind this to a smooth paste.
Pressure cook brown chana which is previously soaked. After that add jeev kadgi pieces n one onion.no need to put the whistle. U can also add cashew nuts(bibbo)..optional ).
Mix the masala add salt and little tamerind water ,bring to boil.season with mustard n curry leaves.

Mando

Mando - Annapoorna Bhandarkar

(For the filling) In a pan gently dry roast 2cups of poha till it turns crisp.Remove it and to the same pan add1 cup of wheat flour along with 3 tbspoon of ghee. Fry until brown in colour.Then put poha in a mixi and make a powder.To this powder add 1andhalf cup of powdered sugar along with elaichi powder and 2tbspoon of roasted white or black til and the wheat flour.

Make a dough by adding maida and water. Make small puris and deep fry in ghee in a low flame.Remove soon before they turn crisp and fill with mixture.

Bangda Loncha or Tikhala ( Mackrell Pickle)

Bangda Loncha or Tikhala ( Mackrell Pickle) - Prasad Naik

Roast 15 Bedgi Mirchi and 1/2 cup of coriander seeds. Keep aside till it cools. Take one full cup of Garlic Pods and 1/2 big onion chopped, 4 pods of Tirphala, 1/2 tsp of Haldi and Lime size Tamarind ball. Place all about ingredients in a grinder and make a Orange Red paste. 
In Kadhai heat up 3 tbsp of oil, saute 1/2 big onion fine chopped till it's brown, add the grounded paste in to it till it's boiled and leaves the aroma of Garlic. Add salt to taste, Add the Bangda pcs into it till fish is cooked. Add 12 seeds of Tirphala. Keep lid for 2 min. Put off the gas and Loncha/ Tikhala is ready. It's very spicy Recipe and Goes well with plain Daal and Rice or just with Rice. It can stay in fridge for a week or 10 days. It's better to eat it next day as Bangda absorbs the Tirphala flavour. It's real yummy

Mangalore Mushroom Gashi

Mangalore Mushroom Gashi - Vidya Nayak Shenoy


250 gms mushroom,wash and cut into 4 pieces.
2 onions , 2 tomatoes chopped.
1tbsp coriander seeds.
1/2 tsp jeera
1/2 tsp methi seeds.
1/2 tsp turmeric powder.
1 tsp garam masala powder.
Curry leaves
Chopped coriander.
Coconut oil
2 tbsp grated coconut.
1 cup coconut milk.
15 red chillies roasted previously.
2tsp ginger garlic paste

In a pan add 1 tsp of coconut oil , on a high flame fry the mushrooms for two minutes. Lastly add salt and remove from fire. Keep aside.Fry in oil, coriander seeds, jeera and methi,now add onions,fry, add tomatoes, fry, add grated coconut, garam masala , fry and remove and Cool it .Then along with red chillies Grind in a mixer till smooth paste.
Now heat a pan , add coconut oil, as per your requirement, add curry leaves, turmeric powder.,ginger garlic paste, fry till the raw smell goes.Now add ground masala. Fry till the oil oozes out.Add now the mushrooms , mix well, add coconut milk, check salt.If you want can add some water too.Lastly Garnish with coriander leaves. Can use other oil also, but coconut oil gives the original flavour.
But I didn't fry the mushroom as in the original recipe..

Karanda Nonche and Green chilli Mix Veg Pickle..

Karanda Nonche and Green chilli Mix Veg Pickle - Shyamala Shenoy

This is my Mom in Laws recp...though she prepares in large qty..i managed to get measurements for small qty..Hope u all find it useful..

Recp...Take 2 cups of karand..Wash n pat it completely dry with clean cloth..Take about 1 1/2 cups of boiled and completely cooled water..To this add a fistful of salt..Mix well..Add karanda to this..Keep in airtight Bharani or glass container for abt 10 days..
For pickle masala..Take lil oil roast 1 tsp methi seeds n then add kabuli chana size hing..Take 1 fistful raw mustard seeds n 1 to 1 n 1/2 cups byadagi chillis , 1/2 inch turmeric..Grind all these along with roasted items..Use brined karand salt water to grind these..Keep excess water aside..Mix masala to brined karand..Mix well..If required only add remaining salt water.. Ur pickle is ready..Wait for a 5_6 days before consuming..Preserve in airtight glass container..

Recp of Green chilli Mix veg pickle..Take 1 n 1/2 cups chopped vegetables like carrots, tendle, gobhi ,raw mango.Add 2 tbsp salt ,mix well..n keep aside for a day.. Roast 1tsp methi seeds n chana size hing in lil oil n keep aside..Now in same pan roast 5 chopped green chillis n 5 bajiya mirchis. Grind all these along with 2 tblespn raw mustard seeds by adding boiled n cooled water..Mix masala to the vegetables.. Pickle is ready to serve..Keep this in refrigerator n consume within 15 days...

Batata n Garlic Humman

Batata n Garlic Humman - Purushthama Prabhu

Ingriedients: -
Potato medium Size -2nos, 

Udad dal 1spn, 

Oil 2 tspn,

Mustard seeds 1 smal spn.

Turmeric powder, Red chilli powder 2 tspn ful, 

Hing, 

Curry Leaves, 

Tamarind Chickpea size/or add 1 tomato chopped, 

Salt to taste, 

water 1glass 

Preparation:-

Heat Oil and add Mustard seeds,when mustard seeds splutters add Urad Dal, add curry leaves,add Chopped Potato and stir for 3 minutes, add turmeric powder, Red chilli Powder, Hing,and mix well add 1 glass of water , salt to taste cover and cook for 5 minutes (5 - 10 mins) 

(1)Batata n Mandey and Tomato Humman 

(2)Batata n Tomato Humman

(3)Mandey Humman / Batata n Mandey Fry or with out fry kornu Humman, preparation same 

Note :- you can add Tomato instead of Tamarind your choice

Amchi Vaali Saarupkari

Amchi Vaali Saarupkari - Vinaya Prabhu

Recipe

Wash and chop the Vaali along with the tender stems.
Deskin sooran, cut into cubes n wash under running water.
Pressure cook both together with one glass of water n salt to just one whistle. Heat 2 tbsps coconut oil. Add crushed garlic. When it turns a golden brown add a few dry red chillies and toss.
Season the vaali saarupkari, adjust salt n boil it for a minute.

Gulla Bhajji

Gulla Bhajji - Shamala Bhat

Recipe

1 big brinjal
1 medium onion ( option ) instead of onion u can use hing. One of these.
3 green chillies
4-5 tablespoons of oil
3 tablespoons of chopped fresh coriander
3 tablespoons of grated coconut
2 tablespoons of tamarind
Salt to taste
Preparation Method:
Wash the brinjal. Do not remove the stem portion as it comes in handy while roasting the brinjal on the gas flame.
Wipe the brinjal dry, coat it with a thin layer of oil.
Keep a mesh on a medium flame and keep the brinjal on it. Roast it uniformly on all sides by turning it, rotating it every now and then until its cooked through on all sides.
Use a mesh to hold the brinjal on the flame, because the brinjal collapses as it cooks. You can get your hands free while your brinjal sits on the mesh and gets roasted. Or else you need to hold the brinjal with your hands throughout the roasting process.
Once cooked keep the brinjal closed in a bowl. This resting period helps it cook on the inside.
Meanwhile soak tamarind in 1/4 cup water.
Once the brinjals cooled completely, peel the brinjal. If the carbon particles stick to the outer portion of the eggplant, give it a wash.
Smash the peeled eggplant in a bowl. Smash the tamarind in the water it was soaked so that it gives out its pulp.
In another bowl add green chillies, salt and smash them a little.
Add the tamarind water, grated coconut, smashed brinjal, chopped fresh coriander, coconut oil and mix well and serve..

Kultha Chutney Puddi

Kultha Chutney Puddi - Anu Nayak
1 cup horsegram
1cup dry copra/coconut
little curry leaves
Hing
chilly powder
Tamarind
Salt

Method
Take horsegram and roast in low flame...roast copra too the same way...later fry curry leaves and hing as well...in that add salt,tamarind and chilly powder...put it in the blender and make a fine powder...store it in a air tight container.