Undiya

Recipe Type: Indian                                                               Yield: 8
Preparation time: 30 mins                                                     Cooking Time: 30 to 40 mins

Ingredients:

5 small eggplants or brinjal
8 pieces of potato
1/2 cup of fresh pigeon peas
1 cup fresh vaal (surti papdi)
Pinch of baking soda
10 pieces of purple yam
1/2 cup chopped fenugreek leaves
1 tsp turmeric powder
1 tsp chilly powder
3 green chilies
3/4 cup chopped coriander leaves
3 1/2 tsp salt
2 tsp lemon juice
3 tsp coriander powder
3 tsp jeera powder
1 tsp carom seeds (ajwain)
3/4 cup water
1 1/2 cup canola oil
1/2 tsp asafoetida
2 tsp wheat flour
4 tsp sugar
2 tsp of ginger and garlic paste
3/4 cup of fresh grated coconut
1 cooking plantain (raw banana)
1 1/4 tsp of chilly powder
1/4 cup of fresh peanuts (optional)

Method:

Chop the fresh vaal. Add 1/2 tsp of salt, pinch of baking powder, pinch of red chilly powder, and pinch of carom seeds. Mix well and keep aside for half an hour.

To prepare muthiya:
1. In a bowl add chopped fenugreek leaves, 1/2 tsp salt, pinch of haldi powder, 1/2 cup of chickpea flour, 2 tsp of wheat flour, 1 tsp of sugar, 3 tsp of oil, 1 chopped green chilly and 3 tsp of water. Mix well.

3. Prepare round balls. Tap to make little flat.

4. Heat a thick bottom sauce pan. Add 3/4 cup of oil.
5. As oil boils, put muthiya balls and deep fry them.

To prepare stuffing masala:  In a bowl add chopped coriander leaves, 1 tsp red chilly powder, 2 crushed green chilies, 2 1/2 tsp of coriander powder, 2 1/2 tsp of cumin powder, 11/2 tsp of salt, 2 tsp of lemon juice, 2 tsp of sugar, 2 tsp of ginger garlic paste and grated coconut. Mix well.

Note: Taste the stuffing to adjust salt.

1. Cut the eggplant into 4 slits.

2. Stuff the masala into the eggplant openings (slits).

3. Now cut cooking plantain into 3 pieces.
4. Cut each plantain piece into 4 slits.

5. Stuff the masala into the plantain openings (slits).

To cooking: 
1. Heat a thick bottom pan. Add 3/4 cup of oil. Add 3/4 tsp of carom seeds, and 1/2 tsp asafoetida.

2. Put fresh vaal, stuffed eggplant, fresh pigeon peas, potato, stuffed plantain, fresh peanuts (optional) and purple yam.

3. Now put remaining masala.

4. In a small bowl add 3/4 cup of water, 1/2 tsp of turmeric powder, 1 tsp salt, 1 tsp of sugar, 1/2 tsp cumin powder and 1/2 tsp coriander powder. Mix well.

5. Now pour this masala water into cooking vessel. Allow to cook for 20 mins. Occasionally stir.

6. As it almost cooks, add deep fried muthiya and mix well. Cook for another 5 to 6 mins.

Note: Cook on a low flame.

Black- eyed pea sabji

Recipe Type : Indian                                                      Yield: 4
Preparation Time: 5 mins                                              Cooking Time: 20 mins

Ingredients:
4 Byadagi chilies
3/4 cup grated coconut
1 tsp salt
1 tsp mustard seeds
1 tbsp oil
2 cups water
2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp tamarind pulp

1 cup fresh black- eyed pea 

1/2 tsp asafoetida (hing)

1 tsp jaggery powder

Method:

For masala: Grind grated coconut, Byadagi chillies, tamarind pulp, cumin seeds, coriander seeds and little water. Grind masala coarsely.

1. Heat a pan. Add oil. Now add mustard seeds, asafoetida and curry leaves for tempering.

2. Now put ground masala, fry it for one to 2 mins.

3. Now add salt, water and fresh black-eyed pea. Cook for 20 mins.

4. Finally add jaggery powder for taste. Mix well.

Spiny gourd (Phagila) Podi

Recipe Type: Indian                                                                     Yield: 4
Preparation Time: 10 mins                                                          Cooking Time: 20 mins

Ingredients:
10 kantola or spiny gourd (phagil)
3/4 tsp of chilly powder
1/2 tsp of salt
1/4 tsp of cumin powder
1/4 tsp of coriander powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 cup of semolina (rawa or suji)
2 tsp of oil
3 tsp of rice flour
1/2 tsp asafoetida
1/4 cup of water

Method:
1. Cut kantola or spiny gourd into long flat pieces.

2. In a bowl add salt, chilly powder, garam masala, asafoetida, coriander powder, cumin powder and rice flour.

3. Add little water. Mix well. Put the kantola pieces into the bowl. Mix well. Keep this bowl aside for       5 mins.

4. In a plate add rawa, pinch of salt and 1/4 tsp of chilly powder.

5. Dip the kantola on both sides in the rawa mixture.

6. Heat a nonstick pan. Pour 2 tsp of oil and put kantola.

7. Cover pan with a lid. Cook for 5 mins.

8. Now sprinkle some water. Fry on both sides (7 mins each side).

Spiny Gourd Flitters.

Recipe Type: Indian                                 Yield: 4
Preparation Time: 15 mins                      Cooking Time: 15 mins

Ingredients:
12 spiny gourd slices (kantola)
1/2 tsp of chilly powder
1 cup of chickpea flour (besan)
1/2 tsp of asafoetida
1/4 salt
1/2 cup of water
1/4 turmeric powder
1 cup of oil

Method:
1. In a bowl add chickpea flour, salt, asafoetida, chilly powder, and water. Mix well. Make thick paste.

2. Now dip the spiny goud slices in the chickpea batter.
3. Heat oil in a sauce pan. Deep fry the coated spiny gourd on both sides. It will take 5 mins to cook.

Mushroom - Onion Sanna Polo

Recipe Type:                                                                          Yield: 4 in no.
Preparation Time: 10 mins                                                   Cooking Time: 7 mins

Ingredients:
3/4 cup grated coconut
8 Byadagi chilies
1/2 tsp asafoetida
1 onion
5 mushrooms
1/2 tamarind paste
1/2 cup soaked white rice
1/2 tsp salt
2 tsp oil

Method:
1. Grind soaked white rice, Byadagi chilies, tamarind paste, grated coconut, asafoetida, and salt. Make a fine paste.
2. Put the ground masala in a bowl. Add chopped onion and chopped mushroom.

3. Heat a pan. Pour little oil. Pour one laddle of batter. Cook dosa on both sides.

Broccolini Curry (Broccolini Ambat)

Recipe Type: Indian                                                         Yield: 4
Preparation Time: 10 mins                                              Cooking Time: 20 mins   

Ingredients
3/4 cup of grated coconut
1/2 cup cooked pigeon pea (dal)
1 onion
6 Byadagi Chilies
1 bunch of broccolini
3 cups of water
3/4 tsp salt
2 tsp oil
1/4 tsp tamarind paste

Method:
1. Grind grated coconut, Byadagi chilies, tamarind paste and little water. Make a fine paste.

2. Heat a sauce pan. Add oil and chopped onion. Fry till onion becomes light brown in color.

3. Now pour ground masala, salt and water. Cook for 5 mins.

4. Put chopped broccolini and cooked half cup of pigeon pea (dal). Cook for 10 more mins.

Chutney Powder

Recipe Type: Indian                                                         Yield: 3/4 cup of chutney powder
Preparation Time: 5 mins                                                Cooking Time: 10 mins    

Ingredients:
2 tsp coriander seeds
1/4 cup of dry grated coconut (copra)
2 garlic cloves
15 Byadagi chillies
1/2 tsp salt
3 tsp channa seeda (puttu kadale or hurikadale)   
20 curry leaves
1/2 tsp tamarind paste

Method:

1. Dry roast all ingredients separately. Allow to cool. Powder each ingredients separately.
2. Now mix all powdered ingredients together and add salt. Grind again. Don't add water.
                

Spiny Gourd Flitters

Recipe Type: Indian                            Yield: 4
Preparation Time: 10 mins                 Cooking Time: 20 mins

Ingredients:
10 kantola or spiny gourd (phagil)
3/4 tsp of chilly powder
1/2 tsp of salt
1/4 tsp of cumin powder
1/4 tsp of coriander powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 cup of semolina (rawa or suji)
1/2 cup of oil
3 tsp of rice flour
1/2 tsp asafoetida
1/4 cup of water

Method:
1. Cut kantola or spiny gourd into long flat pieces.

2. In a bowl add salt, chilly powder, garam masala, asafoetida, coriander powder, cumin powder and rice flour.

3. Add little water. Mix well. Put the kantola pieces into the bowl. Mix well. Keep this bowl aside for 5 mins.

4. In a plate add rawa, pinch of salt and 1/4 tsp of chilly powder.
5. Dip the kantola on both sides in the rawa mixture.

6. Heat a sauce pan. Pour oil of oil and put kantola. Deep fry them.