Baingan ka bharta (North Indian style)

Ingredients:

• 1 cup of chopped coal toasted (ranni vairi bhajjaile)Vaingan/Gulla/Egg plant/Dodda basane kai
• 2 finely chopped onions,
• 1 finely chopped tomato,
• 1 finely chopped green chilly,
• 1 teaspoon finely chopped ginger,
• 1 teaspoon finely chopped garlic,
• Salt to taste,
• 1 teaspoon Garam masala,
• half teaspoon pepper powder,
• half teaspoon Turmeric powder,
• 2 teaspoon of cooking oil.

Method:

• Step1: Heat 2 tablespoon of cooking oil in a pan. To this add finely chopped green chilly,ginger and garlic. Fry until they start turning brown. Add chopped onions and tomato.Add Salt to taste(This will cook the onions faster).Fry this until the onions turn trasparent(meaning they are cooked).
• Step 2: Add garam masala, turmeric powder,pepper powderto the fried onions. Fry this for a minute.
• Step 3: Its now time to add chopped coal toasted Brinjal/Egg plant to the masala. Mix well. Close the pan with a lid. Cook for 10 min(As Brinjal/Egg plant are already cooked). Switch of the heat once done .

Serve with  chapathi,roti ,naan etc.

Cauliflower Upkari

Ingredients:

• 2 cups of finely chopped Cauliflower
• 2 teaspoons of scraped coconut(optional for garninshing)
• 2 green chillies cut into halves,
• half teaspoon of turmeric powder (optional)
• 1 teaspoon of mustard seeds.
• 2 teaspoon of cooking oil.
• Salt to taste

Method:

• Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add green chillies and add turmeric powder.
• Step2: Now add the chopped Cauliflower and salt to taste and Sugar(optional) .Simmer and close the pan with a lid until the vegetable is cooked.
• Step4:Garnish with scraped coconut or soyi and switch off the heat.

Cauliflower Upkari is ready to serve. Serve hot with rice and daalithoy.

Mushroom dry curry

Ingredients:

• 1 cup of boiled and chopped mushrooms
• 2 finely chopped onions,
• 1 finely chopped tomato
• 1 teaspoon finely chopped ginger,
• 1 teaspoon finely chopped garlic,
• Salt to taste,
• 1 teaspoon Garam masala,
• half teaspoon pepper powder,
• half teaspoon Turmeric powder,
• 2 teaspoon of cooking oil.

Here is a simple and quick recipe of mushroom dry curry.

Method:

• Step1: Heat 2 tablespoon of cooking oil in a pan. To this add finely chopped ginger and garlic. Fry until they start turning brown. Add chopped onions and tomato.Add Salt to taste(This will cook the onions faster).Fry this until the onions turn trasparent(meaning they are cooked).
• Step 2: Add garam masala, turmeric powder,pepper powderto the fried onions. Fry this for a minute.
• Step 3: Its now time to add chopped mushrooms to the masala. Mix well. Close the pan with a lid. Cook for 10 min(As mushrooms are already boiled and overcooking them will remove chewiness of mushrooms). Switch of the heat once done .

Serve with  chapathi,roti ,naan etc.

Alambe Allen piyavaa Ghashi

Ingredients:

1 cup alambe (button mushrooms)
2 onions roughly chopped
an inch of ginger roughly chopped
3 red chillies
1 cup of grated coconut
Salt to taste
half spoon of turmeric powder
An inch of tamarind
2 tablespoon of oil

Method:

Step 1:Heat oil in a round bottom pan. Add ginger, onions. Fry them until the rawness of ginger and onion goes away.

Step 2: Add 1 cup of grated coconut and fry for another minute. Add turmeric powder, salt to taste, tamarind and red chillies to this and fry for few seconds. Allow the mixture to cool.

Step 3: Meanwhile wash the mushrooms thoroughly. Bring water to lukewarm temperature. Keep the mushrooms in this water for 15 minutes. Now gently wash the musrooms again and throw away the water.(This procedure is common when cleaning mushrooms). Chop them to whatever size you wish to. I prefer to cut them into half.

Step 4: Now grind the mixture prepared in step2 to a smooth paste.

Step 5: Add this to the round bottom pan. Add cut mushrooms. Add a bit of water if you feel that the gravy is too thick.

Step 6: Boil it until the mushrooms are cooked.

Optional Seosoning: Fry some finely chopped onions and ginger until golden brown. Add this seasoning to the alambe allen piyavaa ghashi.

Alambe allen piyavaa ghashi is ready to serve. 

Dry Fruit Karji Kai (Nevri)

Ingredients for the dough

• 2 cups of Maida or all purpose flour,
• a pinch of Salt,
• 3 teaspoons of chiroti rawa,
• A teaspoon of hot oil

Knead all the above ingredients to get consistency of chapathi dough.


Ingredients for the filling inside

• Half cup of grated and dry roasted dried coconut(Khobre in konkani or Kobbari in kannada)
• some chopped dry fruits(Badam,cashew, pista,raisins)
• 2 teaspoon of white till or bili yellu
• 100 grams of grated jaggery

Mix all the above ingredients well and keep them aside.

Method:

• Step1 : Take a small portion of the dough. Roll it . Keep the dry fruit filling in the middle of the rooled dough.
• Step2 : Fold the rolled dough to form an envelop and twist the edges(See Picture). Be careful not to leave any gap , else the filling will spill out. Repeat this step to make some more Karji kai.
• Step3 : Heat oil or ghee for frying .Do not heat oil too much else the food will get burnt without cooking from within.
• Step4 : Carefully put the filled karji kai in the hot oil(Be careful!!). Fry them in medium heat until they are golden brown.
• Step5 : Place them on a tissue paper to remove extra oil.

Serve during festivities or special occasions or any time you wish.

Vaingana/Gulla Phodi

Ingredients:

• 3 Gulla (a variant of the common green brinjal special available in south canara in India) .If this is not available in your place, use a large voilet Egg plant commonly available in markets.
• 3 teaspoons of green chilly paste,
• half teaspoon of hing or Asafoetida,
• Salt to taste,
• A pinch of baking soda for crispiness,
• 2 cups of chane peet/Kadle hittu/Chana flour/Besan,
• Oil for frying

Method:

• Step1:Cut Gulla or the Egg plant into round peices. If the Egg plant is too large then cut the round pieces into halves. Place the cut pieces into a bowl of water to avoid Egg plant from turning dark.
• Step 2: Take a mixing bowl , add chane peet/Kadle hittu/Chana flour/Besan,Salt to taste, green chilli paste,Asafoetida,baking soda, a teaspoon of hot oil. Mix all the ingredients along with water to make batter of pouri ng consistency.
• Step3: Heat oil for frying. Once the oil is heated to proper temperature, take one piece of gulla/Egg plant , dip it into the batter, put it into the hot oil. repeat the process with 2-3 pieces. Fry until they are golden brown(See picture).

Serve with green chutney/tomato sauce during evenings . Can also be served during ;lunch or dinner along rice and Dalithoy,Tomato Saaru etc.

Gabbe Sukke(Plantain stem sukka)

Ingredients:

• 3 cups of Gabbo/Plantain stem  cut into small cubes,
• 1 cup of grated coconut,
• 5 fried Byadgi red chillies,
• 2 tablespoon coriander seeds,
• 2 teaspoon Urad dal,
• 1 teaspoon sesame seeds,
• A pinch of hing,
• 1 teaspoon mustard seeds,
• 1 inch tamarind,
• 2 teaspoon  jaggery powder,
• Salt to taste.
• 2 tablespoon cooking oil(Preferably coconut oil).

Method:

• Step1-Heat 1 tablesspoon of oil in a pressure cooker, add mustard seeds, sesame seeds, urad dal. When the mustard seeds start spluttering, add cut Gabbo/Plantain stem , Salt to taste , jaggery and two cups of water . Pressure cook (3whistles).
• Step 2 -Heat 1 tablespoon oil in another pan, add coriander seeds,Urad Dal , sesame seeds, Tamarind, red chillies and  fry for 2 minutes .Add grated coconut and fry for another minute.Close the heat and let the mixture cool.
• Step3- Coarsely grind the above mixture along with a little water (remember we are making Sukke or dry curry so a little water will do)in a grinder.
• Step 4- Add the the above, ground mixture to the pressure cooked  Gabbo/Plantain stem pieces. Mix well .Heat this for 10 minutes or until water has evaporated to form a dry curry(see picture).

Serve with Rice and Daalithoy/Saaru or chapathi.

Tomato Piyavaa chutney

Ingredients:

• 2 tomatoes cut into cubes,
• 3 onions cut into cubes,
• 2 green chillies,
• 1 teaspoon mustard seeds,
• half teaspoon of zeera,
• 1 teaspoon chana dal,
• 2 teaspoon rasam powder,
• half teaspoon turmeric powder,
• Salt to taste,
• A pinch of Sugar to subside the sourness of tomatoes.

Method:

• Step1:Coarsely grind onion ,tomatoes,and green chilly in a grinder.
• Step2: Heat oil in a pan , add mustard seeds, when they start to splutter,add zeera, chana dal. When chana dal turns golden brown , add the coarsely ground tomato onion paste, add Salt to taste and pinch of sugar to subside sour taste of tomato. 
• Step3: Fry the above mixture until the tomato onion paste is cooked(ie the oil starts to separate from the paste).Add  turmeric powder and rasam powder to this mixture. Fry for another 5 minutes. Close the heat.

Serve along with neer dosa, chapathi, Masala dosa or anything you wish.

Methi Chapathi

Ingredients:

• Methi leaves - 1 cup , finely chopped
• Wheat flour -3 cups
• Ginger-Garlic paste- 1 teaspoon ,
• chilli paste - 1 teaspoon ,
• Turmeric powder -half teaspoon ,
• chane peet/ chana flour/Kadle hittu- 2 teaspoon ,
• Salt to taste
• Oil - 1 tablespoon.

Method:

• Step 1- In a mixing bowl add chopped methi leaves,ginger-garlic paste, chilli paste, turmeric powder , chane peet/Kadle hittu/chana flour , Salt to taste. Mix well. 
• Step 2 -Now add Wheat flour to this mixture. Make a dough similar to chapathi dough consistency. 
• Step 3-Heat oil and add it to the dough mixture. Keep aside for 2 hours
• Step 4- Make chapathis(By rolling the dough into thin flat circular shapes) out of the methi dough .
• Step 5- Cook the chapathis on a chapathi tawa.Add  a teaspoon of oil on both sides of chapathi . 

Once the chapathi is cooked ,serve hot along with pickel or dahi ka raita(Dhainya pachdi)

Dahi Bhoondhi Raita

Ingredients:

• 2 cups of sweet(unsour) curd/Dahi/Mosaru/Dhainya,
• 1 cup plain bhoondi,
• 1 teaspoon chaat masala,
• 1 onion finely chopped,
• 2 teaspoon of chopped coriander leaves,
• Salt to taste(Chaat masala also contains some sea salt , So be careful while adding salt)
• A pinch of sugar,
• A teaspoon of oil/ghee,
• A teaspoon of Zeera,
• 1 chilli finely chooped.

Method

• Step 1- In a mixing bowl add chopped onions,chaat masala, coriander leaves, Salt to taste, curd/Dahi/Mosaru/Dhainya and a pinch of sugar(to reduce sourness of curd).Mix well. 
• Step 2 -when you are ready to serve , add bhoondi and seasoning (as mentioned below) to the above curd mixture.
• Step 3-Heat oil to smoking point, add Zeera seeds, when they splutter, add chopped green chillies.Close the heat. Add the seasoning to the dish.

Serve along with chapathi, Methi chapathi, Pulav or any other combination you like.

Kadgi ani chane ghashi

Ingredients:

• Black chikpeas (kabuli chana) -1 Cup ,soaked overnight and then pressure  cooked(4 whistles) with a pinch of cooking soda.
• Grated coconut- 1/2 Cup
• Raw Jackfruit /Kathal/Kadgi -1 cup ,cut into square pieces and pressure cooked 
• Rice Flour -1 teaspoon (for thickness)
• Curry leaves 1 strand
• Hing(Asafoetida) a pinch
• Mustard seeds 1 tea spn
• Red chillies 6-7
• Tamarind
• Oil 1 tea spn
• Salt

Method:

• Step 1- Grind together coconut, tamarind, red chillies, hing, rice flour.Grind to a fine paste .
• Step 2 -Now in a vessel pour the ground paste, add the boiled Chana and Raw Jackfruit /Kathal/Kadgi .Add salt to taste and give it a boil for 5 to 7 mins, remove from heat.
• Step 3-Heat oil, add mustard seeds, when they splutter, add cut red chillies and  curry leaves. Add the seasoning to the dish.

Serve hot along with rice or chapathi.

Kadgi Chakko(Raw Jackfruit Sukka)

Ingredients:

3 cups of Raw Jackfruit /Kathal/Kadgi cut into small cubes,
1 cup of grated coconut,
5 fried Byadgi red chillies,
2 tablespoon coriander seeds,
2 teaspoon Urad dal,
1 teaspoon sesame seeds,
A pinch of hing,
1 teaspoon mustard seeds,
1 inch tamarind,
2 teaspoon  jaggery powder,
Salt to taste.
2 tablespoon cooking oil(Preferably coconut oil).

Method:

• Step1-Heat 1 tablesspoon of oil in a pressure cooker, add mustard seeds, sesame seeds, urad dal. When the mustard seeds start spluttering, add cut Kadgi/ raw jackfruit pieces, Salt to taste , jaggery and two cups of water . Pressure cook (3whistles).
• Step 2 -Heat 1 tablespoon oil in another pan, add coriander seeds,Urad Dal , sesame seeds, Tamarind, red chillies and  fry for 2 minutes .Add grated coconut and fry for another minute.Close the heat and let the mixture cool.
• Step3- Coarsely grind the above mixture along with a little water (remember we are making Sukke or dry curry so a little water will do)in a grinder.
• Step 4- Add the the above, ground mixture to the pressure cooked  Kadgi/ raw jackfruit pieces. Mix well .Heat this for 5 minutes or until water has evaporated to form a dry curry(see picture).

Serve with Rice and Daalithoy/Saaru

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Paneer Pakoda

Ingredients

200g fresh paneer sliced into cubes
1 full garlic pod
2 inch ginger
4 green chillies
1 teaspoon red chilli powder
half teaspoon of turmeric powder
2 tablespoon rice flour,
4 tablespoon gram flour(Chane Peeth)
Oil for deep frying.
Salt to taste

Method:
Grind together  garlic, ginger, green chilles to a fine paste.
Empty the contents to a mixing bowl
add rice flour and gram flour.
Make a thick batter
Heat oil in a pan for frying.
When the oil is ready,dip one piece of paneer in the batter and put it into the oil
Fry until golden brown.
Serve as it is or with sauce and green chutney.

Cabbage Upkari

Ingredients:
2 cups of finely chopped Kobi or Cabbage
2 teaspoons of scraped coconut(optional for garninshing)
2 green chillies cut into halves,
half teaspoon of turmeric powder (optional)
4 cloves of garlic crushed
1 teaspoon of mustard seeds.
2 teaspoon of cooking oil.

Method:
Step1:Heat a round bottom pan or Kayli. Add cooking oil, add mustard seeds , once they splutter,add green chillies and garlic,

optionally add turmeric powder.
Step2: Now add the chopped Cabbage and salt to taste  .Simmer and close the pan with a lid until the vegetable is cooked.
Step4:Garnish with scraped coconut or soyi and switch off the heat.

Cabbage Upkari is ready to serve
Serve hot with rice and daalithoy.

Bhel Puri

Ingredients:
4 cups of puffed rice(Kurmuro/Kurmura/Mandakki/Churmuri/KadlePuri)
2 finely chopped onions,
2 tomatoes finely chopped,
1 boiled potato cut into small cubes
half a cucumber finely chopped
some coriander leaves
some mint leaves
an inch of tamarind
1 teaspoon of sugar
2 cloves of garlic
1 green chilly(or more if you want the dish to be spicy)
Sev for garninshing
salt to taste
1 teaspoon of red chilly powder
half teaspoon of turmeric powder
chat masala powder
1 teaspoon of oil

Method

Heat a teaspoon of oil in a round bottom pan,add red chilly powder and turmeric powder.Add puffed rice to this and fry for

some time till the rice becomes crisp.
Make some green chutney- In a grinder add chopped coriander leaves(Kothambari Soppu),mint leaves(Pudina),green chilli,

some salt to taste ,tamarind , sugar, ginger and garlic.Make a fine paste
Empty the the ground mixture(Green chutney) and the roasted puffed rice into a mixing bowl, add chopped onions , tomatoes,

cucumber,potatoes and Salt to taste(please check if the salt is sufficient by tasting first).Mix all the ingredients really well
Serve on a plate .Garnish with yellow sev.Sprinkle some chaat masala over the chaat.