Sweet Pumpkin Curry / Kumbalakayi Hulli (Udupi Style Huli)

Recipe Type : Indian                                                                               Yield : 4
Preparation Time : 15 mins                                                                    Cooking Time : 20 mins

Ingredients:
15 pumpkin pieces
3 cups water
4 Byadagi chilies
2 tsp coriander seeds
2 tsp cumin seeds
1/4 tsp fenugreek seeds
10 curry leaves
3 tsp jaggery powder
1/2 cup grated coconut
1 tsp salt
1/2 tsp tamarind paste
3 tsp coconut oil
1 tsp mustard seeds
1 tsp black lentils

Method :
1. Heat a pan. Put 1 tsp of oil. Put each of these ingredients one at a time in this order, giving time for each to roast (add oil as required): Byadagi chilies, black lentils, coriander seeds, cumin seeds, fenugreek seeds, and 5 curry leaves. Switch off gas, and keep aside.
2. In a blender add all roasted ingredients, tamarind paste, 1/4 cup water and coconut. Make a fine paste (or, masala).
3. Heat a pan containing water. Add chopped pumpkin pieces and salt. Allow to cook (10 mins). Keep aside.
4. Heat another pan. Pour remaining oil. Put mustard seeds and remaining curry leaves for tempering.
5. To the tempered ingredients, pour ground masala and remaining water. Cook for 5 mins.
6. Add cooked pumpkin pieces and jaggery powder. Mix well. Cook for 2 more mins. Adjust the gravy thickness.
7. Serve with rice.

Heerekayi Palya (Udupi Style) / Ridge gourd Sukka / Dry Curry

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                          Cooking Time : 25 mins

Ingredients :
2 cups chopped ridge gourd (peeled, deseeded & chopped)
1/4 cup grated coconut
1 tsp mustard seeds
3 tsp coconut oil
1 tsp split Bengal gram (chana dal)
1 tsp black lentil (urad dal)
1 tsp cumin seeds
1/2 tsp chilly powder
6 curry leaves
1/2 cup water
1/2 tsp salt
1 tsp jaggery

Method:
1. In a blender add grated coconut and 1/4 tsp mustard seeds. Grind coarsely.
2. Heat a pan. Pour oil. Add mustard seeds. Once mustard seeds splutter add chana dal and black lentils.
3. Now add cumin seeds and curry leaves for tempering.
4. Put ground masala, chilly powder, chopped ridge gourd, water and salt. Allow to cook.
5. Once ridge gourd is cooked, add jaggery powder. Mix well. Cook for 2 more mins.

Schezwan Tawa Pulav

Preparation Time : 5 mins                                                     Cooking Time : 10 mins

Ingredients :
2 tbsp schezwan sauce (Refer This Post)
1 onion
1 tomato
2 tbsp chopped coriander leaves
2 tbsp butter
2 tbsp Pav bhaji masala
2 cups cooked Basmati rice
salt (to taste)

Method:
1. Heat a pan. Add butter. Put chopped onion. Saute for 3 mins.
2. Add chopped tomato pieces. Fry for 3 mins.
3. Now add schezwan sauce and pav bhaji powder. Cook for another minute.
4. Add cooked Basmati rice and salt. Mix well.
5. Garnish with coriander leaves.

Patra Fritters / Aloo Vadi Pakoda / Patrade Podi

     

                                                         

                                                                 Recipe Type : Indian         
Preparation Time : 5 mins                                                                             Cooking Time : 5 mins

Ingredients :
15 patra / aloo vadi (Refer this post)
1/2 cup chickpea flour / Besan
1/2 tsp chilly powder
1/2 tsp salt
1/4 tsp asafoetida
1/4 tsp turmeric powder
1/4 tsp carom seeds / ajwain
1/4 cup water
1 cup oil

Method :
1. In a bowl add chickpea flour, salt, asafoetida, chilly powder, turmeric powder, carom seeds and water. Mix to form thick batter.
2. Heat a pan containing oil.
3. Now dip each aloo vadi in the batter and deep fry it. Deep fry until it is golden.
4. Enjoy with tomato sauce.

                                                            

Fruits Sweet Curry / Sasam

Recipe Type : Indian                                                                                    Yield : 8
                                                      Preparation Time : 15 mins      

Ingredients:
2 apple
2 bananas
10 grapes (any variety)
2 mangoes
10 pineapple pieces  
5 cherry
1 orange
3/4 cup grated coconut
1/2 tsp salt (to taste)
2 tsp sugar
2 Byadagi chilies
1/4 tsp mustard seeds
1/4 cup water

Method:
1. In a blender add grated coconut, Byadagi chilies, mustard seeds, salt, sugar and water. Grind coarsely.
2. Chop all fruits (discarding the seeds and fruit skins).
3. In a bowl add ground masala and chopped fruits. Mix well.

                                                           

Palak - Paneer / Spinach-Cottage Cheese Curry

Recipe Type : Indian                                                                           Yield : 4
Preparation Time : 20 mins                                                                Cooking Time : 25 mins


Ingredients :
500g baby spinach leaves (Palak)
200g cottage cheese (paneer) (cut into cubes)
1 tsp red chilly powder
1/2 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin powder
1 chopped onion
1 tomato
6 chopped garlic cloves
5 juliennes ginger or chopped ginger
4 tbsp butter
1 cup water
2 bay leaves

Method :
1. Boil water. Add baby spinach leaves. Cook for 2 mins.

2. Now sieve all water. Rinse with cold water. Blanching is done.

3. In a blender add blanched spinach leaves. Don't add water. Make a fine paste (puree).

4. In a bowl pour hot water. Put paneer cubes. Keep it aside for 20 mins. This process makes paneer fresh.

5. Heat a pan. Add butter. Now add bay leaves, chopped onion, julienne ginger and chopped garlic. Cook for 3 mins.

6. Add chopped tomato and saute for 3 mins.

7. Sprinkle salt, chilly powder, cumin powder, garam masala, coriander powder and turmeric powder. Saute for a minute.

8. Pour spinach paste (puree) and water. Cook for 5 mins.

9. Place cottage cheese cubes. Mix well. Cook for 10 mins.

10. Serve with Indian bread or rice.

Bitter Gourd Sweet Curry / Karathe Ghasi

Recipe Type : Indian                                                                             Yield : 4
Preparation Time : 10 mins                                                                  Cooking Time : 25 mins

Ingredients:
2 bitter gourd (slice into circular shapes)
2 tsp jaggery powder
1 and 1/2 tsp salt
3 tsp oil
6 garlic cloves (crushed)
1/2 cup grated coconut
4 Byadagi chilies
1/2 tsp tamarind paste
 water (as required)
2 tsp black lentil (urad dal)
2 tsp coriander seeds


Method :
1. In a pressure cooker add bitter gourd, 1/2 tsp salt and water as required. One whistle is required to cook bitter gourd. Keep aside.
2. Heat a sauce pan. Add 1/2 tsp oil. Black lentils, Byadagi chilies and coriander seeds. Fry till black lentils become golden.
3. In a blender jar add fried ingredients, 1/4 cup water, tamarind paste and grated coconut. Make a fine paste.
4. Heat a sauce pan. Pour oil. Add crushed garlic cloves. Fry till garlic becomes golden.
5. Now pour ground masala, salt, jaggery powder, cooked bitter gourd, and water (2 cups). Cook for 8 mins.
6. Serve with rice.

Poha Pulihora / Huli-Sihi Avalakki / Beaten Rice Upma

Recipe Type : Indian                                                                Yield : 4
Preparation Time : 5 mins                                                       Cooking Time : 25 mins

Ingredients :
2 cups thick poha (thick beaten rice; washed in water for 2 mins)
2 Byadagi  chilies
2 tsp jaggery powder
2 tsp tamarind pulp
1 and 1/2 tsp salt
1/4 cup peanuts
10 curry leaves
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp chana dal (split Bengal gram)
1 tsp black lentil
2 tsp sesame seeds (crushed)
1 tsp cumin seeds
1 tsp turmeric powder
2 tsp sambar powder
1 cup water
coriander leaves

Method :
1. Heat a pan. Pour oil. Put mustard seeds. Once mustard seeds splutter, add peanuts. Fry for a minute.
2. Now add split Bengal gram. Fry till they are golden.
3. Put black lentils. Fry for 30 secs.
4. Add cumin seeds, 2 Byadagi chilies, crushed sesame seeds and curry leaves.
5. Pour water. Add tamarind pulp, jaggery powder, salt, sambar powder, and turmeric powder.  
    Cook until 3/4 of water evaporates.

6. Put washed thick beaten rice in the same pan. Mix well. Cook for 2 mins. Switch off gas.

7. Garnish with coriander leaves.

Kesari Bath / Sweet Rice

Recipe Type : Indian                                                                            Yield : 8
Preparation Time : 5 mins      Soaking Time : 20 mins                     Cooking Time : 25 mins


Ingredients :
1 cup Basmati rice (soak rice for 20 mins)
4 cloves
1/2 tsp cardamom powder
10 cashew nuts
10 raisins
1 cup sugar
2 cup water
1/4 cup milk
10 saffron strands  (kesar)
1/2 cup clarified butter (ghee)

Method:
1. Dilute the milk with water and set to boil. Add Saffron strands. Keep aside the boiled milk.
2. Heat a thick bottom pan. Pour ghee.
3. Add cashew nuts, cloves and raisins. Fry till cashew nuts become golden.
4. Now add soaked rice and boiled milk to the pan. Allow to cook.
5. Once rice is cooked pour sugar and cardamom powder. Mix well.
6. Cook for another 4 to 5 minutes.

Pancharangi Dal

Recipe Type : Indian                                                                                  Yield : 8
Preparation Time : 5 mins                                                                         Cooking Time : 25 mins

Ingredients:
1/4 cup Masoor dal (red lentil)
1/4 cup chana dal (spilt Bengal gam)
1/4 cup urad dal (black lentil)
1/4 cup toor dal (pigeon pea)
1/4 cup moong dal (split green gram)
1 tsp chilly powder
2 tomatoes
3/4 cup chopped coriander leaves
1 tbsp kasuri methi (dried fenugreek leaves)
1 tsp turmeric powder
3/4 tsp asafoetida
3 green chilly
1 tbsp clarified butter (ghee)
water (as required)
1 and 1/2 tsp salt
2 tsp chopped ginger
2 tsp mustard seeds
10 curry leaves
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds

Method:
1. Soak in hot water masoor dal, chana dal, urad dal, toor dal, and moong dal for 1 hour.
2. In a pressure cooker pour ghee, mustard seeds, cumin seeds, asafoetida, curry leaves and slit-opened green chillies for tempering.
3. Now add all soaked lentils, chopped tomatoes, chopped ginger, salt, turmeric powder, chilly powder, garam masala, 1/2 cup of chopped coriander leaves, kasuri methi, cumin powder, coriander powder and water (as required).
4. Take out 5 whistles or until dal is fully cooked. Allow to cool down.
5. Garnish with coriander leaves.
6. Serve with Indian bread or rice.

Drumstick leaves-Potato Sabji / Mashinga palle-potato Upkari

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

Ingredients:
3 cups drumstick leaves
1 potato
2 Byadagi chillies
1 green chilly
1 tsp mustard seeds
6 curry leaves
3 tsp oil
1 tsp black lentils (urad dal)
1 tsp salt
1/2 cup water
1 tbsp grated coconut
2 tsp jaggery powder

Method:
1. Heat a pan. Add oil. Put mustard seeds, black lentil, Byadagi chillies, chopped green chilly and curry leaves for tempering.
2. Add drumstick leaves, chopped potato, salt and water. Allow to cook.
3. Finally add grated coconut and jaggery powder. Mix well. Cook for 2 more minutes.

Udid-maida polo / Black lentils and All-purpose flour Pancakes

Recipe Type : Indian                                                                       Yield :10 nos.
Preparation Time : 10 mins       Fermentation Time : 5 hrs       Cooking Time : 3 mins each


Ingredients:
3/4 cup black lentils (urad dal)
1/2 cup all-purpose flour
1 and half cup water (as required)
1 tsp salt
1 tbsp coconut oil

Method:
1. Soak black lentils for 4 hours.
2. Grind to make fine paste. While grinding add water.
3. Ferment the batter for 5 hours.
4. Now add all-purpose flour and mix well.
5. Add salt and mix well. Prepare a thick batter (if required add water).
6. Heat a pancake-pan (tawa).
7. Add little oil. Pour one ladle of batter to make dosa. Cook dosa on both sides.

8. Serve with chutney or sambar.

Mooligai-Cheese Dosa

Recipe Type : Indian                                                                    Yield :10 nos.
Preparation Time : 10 mins                                                         Cooking Time : 3 mins each

Ingredients:
1 cup white rice
1/2 cup Flattened rice / thin poha
3/4 tsp salt
3/4 cup water
1 tbsp coconut oil
mooligai podi / gun powder recipe : http://avanicancook.blogspot.com/2016/06/gunpowdermilagai-podi-mooligai-podi.html
1/2 cup of cheese

Method:
1. Soak white rice for 2 hours.
2. Soak flattened rice in water for 2 mins.
3. Grind all ingredients (white rice, flattened rice, salt, and water) together to make a fine paste.
4. Keep this batter for fermentation for 4 hours.
5. Heat a griddle pan.
6. Apply oil. Pour one ladle of batter and spread it.
7. Sprinkle mooligai podi / powder followed by 2 tsp of cheese.  Cook for 3 mins.

8. Serve with chutney.

Ragda-Patties

Recipe Type : Indian                                                                           Yield : 6
Preparation Time: 15 mins                                                                 Cooking Time : 20 mins

Ingredients:
3 cooked potatoes
1/2 cup whole yellow peas (vataana)(soaked for 8hrs)
1/2 cup whole green peas (soaked for 8 hrs)
2 tbsp chopped coriander leaves
1 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
2 chopped green chilies
1 and half tsp salt
1 chopped onion
1 chopped tomato
1/2 tsp chat masala
1 tsp garam masala
3 tbsp oil
1 tsp chilly powder

200g Indian thin sev
1/2 tsp asafoetida
3 tbsp bread crumbs

Sweet date-tamarind chutney:
In a blender jar add 5 de-seeded dates, 1 tbsp tamarind paste, 1/2 tsp chilly powder, salt, 2 tbsp water and cumin powder. Make a fine paste.

Green chutney
In a blender jar add chopped coriander leaves, 2 green chilies, salt, 6 mint leaves and 2 tbsp water. Make a fine paste.

Method:
Ragda Recipe:
1. Cook soaked yellow and green peas adding little salt and turmeric powder. Keep aside.
2. Heat a sauce pan. Add oil.
3. Now add 1 and half chopped onions. Fry till onion form golden color.
4. Add 1 and half chopped tomato. Cook for 3 mins.
5. Now add 1/2 tsp turmeric powder, 1 tsp salt, cumin powder, 1/2 chilly powder, 1 tsp coriander powder, green chilies and 1/2 tsp garam masala, chaat masala. Fry for 3 mins.
6. Now add cooked yellow and green peas.
7. Add one cup of water. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.

Patties Recipe:
1. In a bowl add mashed 3 potatoes. Add salt, chilly powder, bread crumbs, coriander powder, and cumin powder. Mix well.

2. Prepare round shape balls.
3. Flatten the balls to form patties.
4. Heat a pan. Add little oil. Fry patties on both sides.

Serving Method:
In a plate arrange patties. Pour ragda (curry), add sweet date- tamarind chutney, green chutney, and chopped onion.

Muskmelon Juice

Recipe Type : Indian                                                                                      Yield: 2 cups
                                                         Preparation Time : 5 mins          

Ingredients:
40 chopped muskmelon/ cantaloupe pieces
2 tbsp honey (optional)
5 cardamom seeds (optional)

Method :
In a blender add muskmelon slices, cardamom seeds and honey. Make a fine paste.
Juice is ready.

Drumstick Leaves Fritters / Mashinga Palle Dangar

Recipe : Indian                                                                               Yield : 10 no.s
Preparation Time : 10 mins                                                          Cooking Time : 5 mins


Ingredients:
1 cup drumstick leaves
1/4 cup white rice
10 Byadagi chilies
1/4 tsp coriander seeds
1/4 tsp asafoetida
1 tsp salt (to taste)
2 tbsp grated coconut
3/4 cup split Bengal gram (chanadal)
1/2 tsp tamarind paste
1 cup coconut oil

Method :
1. Soak white rice and chanadal in two different bowls of water for 2 hours.
2. Grind white rice to make a paste.
3. Now grind Byadagi chilies, coriander seeds, tamarind paste, asafoetida, salt, grated coconut, and chanadal. Grind coarsely. Don't add water.
4. In bowl add all ground masala and drumstick leaves. Mixture is ready.
5. Heat a pan containing oil.
6. Prepare small balls from the mixture. Flatten each ball and deep fry on a low flame.
7. Serve with chutney.

Masala chaat/ Ragda chaat/Papdi chaat

Recipe Type : Indian                                                                           Yield : 6
Preparation Time: 15 mins                                                                 Cooking Time : 20 mins

Ingredients:
1/2 cup whole yellow peas (vataana)(soaked for 8hrs)
1/2 cup whole green peas (soaked for 8 hrs)
2 tbsp chopped coriander leaves
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 chopped green chilies
1 tsp salt
2 chopped onions
2 chopped tomato
1/2 tsp chat masala
1/2 tsp garam masala
2 tbsp oil
1/2 tsp chilly powder

200g flat puris
200g Indian thin sev
1 tbsp sweet curd

Sweet date-tamarind chutney:
In a blender jar add 5 de-seeded dates, 1 tbsp tamarind paste, 1/2 tsp chilly powder, salt, 2 tbsp water and cumin powder. Make a fine paste.

Green chutney
In a blender jar add chopped coriander leaves, 2 green chilies, salt, 6 mint leaves and 2 tbsp water. Make a fine paste.

Method:
1. Cook soaked yellow and green peas adding little salt and turmeric powder. Keep aside.
2. Heat a sauce pan. Add oil.
3. Now add 1 and half chopped onions. Fry till onion form golden color.
4. Add 1 and half chopped tomato. Cook for 3 mins.
5. Now add turmeric powder, salt, cumin powder, chilly powder, coriander powder, green chilies and chaat masala. Fry for 3 mins.
6. Now add cooked yellow and green peas.
7. Add one cup of water. Mix well. Cook for 5 more mins.
8. Garnish with coriander leaves.

Serving method:
1. In a bowl add crushed flat puris, followed by ragda, copped onion, chopped tomato, 2 tsp of green chutney and 2 tsp of sweet date-tamarind chutney, curd, little chilly powder, coriander powder, garam masala, cumin powder,  Indian thin sev and coriander leaves.