Bitter melon fry

This is one of my  favourite lunch time sides. Simple and quick to prepare.
Good for health as well.

Ingredients:

• Bitter melon ½ sliced
• Oil 2-3 tsp
• Salt

                                        

Preparation:

• Heat oil in a pan, add sliced bitter melon, pinch of salt and fry it.
• Wait until they becomes light brown.

                                       

Coriander leaves chutney

Ingredients:

• Coriander leaves ½ -1cup
• Coconut grated 1cup
• Green chilli 1-2
• Salt

 For Tempering (optional):

• Oil 1tsp
• Mustard seeds
• Red chilli
• Split black gram

Preparation:

• Mix coriander leaves, coconut, green chilli, salt and grind it.
• Tempering 
• Heat oil in a pan with medium flame, add split black gram. Wait for a minute.
• Add mustard seeds, wait till it flutters.
• Now,add red chilli.  Wait for one more minute.
• Add this to the Chutney.
• Consume this with dosa, idli or paddu.

Bombay Aloo

Well, name says "Bombay" Aloo, but I am not sure if its really a Maharastrian .
I like this curry right from my school days. My sister used to cook this really well. 
I tried cooking this myself very recently for the first time. Guess what, it was really
tasty.Right, I too can cook Bombay Aloo.

Ingredients:

• Potato 2 chopped &boiled
• tomato puree 2tsp
• onion1 sliced
• tomato 1/2 chopped
• red chilli powder 2-4tsp
• turmuric pinch
• salt
• masala powder 2 tsp
• coriander leaves for garnishing
• Paste of chopped  tomato, garlic, ginger, almond, coconut and cashew nut. 4 ladle
• oil 2-3tsp

Preparation:

•  Heat oil in a pan, now add onion wait till it becomes light brown, now add red chilli powder, turmeric, masala  powder, tomato puree. Keep this boiling.
• Now add 4ladles of the paste (Paste of chopped  tomato, garlic, ginger, almond, coconut and cashew nut).
• Now add salt, chopped tomato and add boiled potato.
• Boil it for 10 minutes. Now add coriander leaves.
• This is a very tasty side dish for Puri,Nan,Chapati etc.

Pudina/mint rice bath

Ingredients:

• 1cup pudina
• 1Onion sliced
• ½ cup coconut grated
• 1-2 green chillies
• Ginger
• 5-6     Garlic cloves
• 3-4 cloves/lavanga
• 2cup rice
• salt

Preparation:

• Mix  pudina, coconut, green chillies, ginger, garlic, cloves and grind it to thick paste.
• Heat the cooker, add oil, cumin seeds wait till its flutters,then add onion(fry until they becomes light brown), then add the ground paste, rice, 4cups of  water and salt as per taste.
• Close the cooker and cook this for 10-15minutes(2whistles).
• Have this with coconut chutney or yogurt.

Mysore Masala Dose

 Ingredients:

• 2 cup rice
• 1 cup black gram (split)/uddina bele
• 3-4 spoons Bengal gram/kadale bele
• 1 spoon fenugreek seeds/mente kalu
• Salt

Preparation:

• Soak rice, black gram, Bengal gram, fenugreek seeds in water for about 5-6 hours. Wash soaked rice and keep it a side.
• Grind the soaked rice  into smooth paste.
• Add the sufficient amount of water ground mixture (not too thick).
• Add salt and mix it well.
• Leave it over night to ferment.
• Heat the tava take a spoon full of batter and thinly spread on the hot tava. 
• Cover the tava with a lid and cook it for minute in a medium flame.
• Apply oil and chutney pudi(or any masala will do).
• Have this with putani chutney  and potato playa.

Stuffed Chilli Fritters

 

Ingredients:

• Potato 1-2 boiled and mashed
• Onion ½ chopped
• Coriander leaves
• Lemon juice 1tsp
• Green fritter chilli 10 medium sized
• Gram flour(kadle hittu) 1cup
• Soda ¼ tsp
• Salt
• Cumin seeds(jeerige) 1tsp
• Carom seeds(oma kalu) ½ tsp
• Turmeric pinch
• Asafoetida
• Red chilli powder 1tsp
• Oil for deep frying

Preparation:

• Take a bowl, add gram flour, carom seeds, cumin seeds, red chilli powder, turmeric, soda, salt, asafoetida and make smooth paste.keep it aside.
• Slit green chillies in the middle.
• Take bowl, add  mashed potato, coriander leaves, onion, lemon juice, salt and mix it well.
• Stuff slit chillies with the mashed potato mixture.
• Heat oil in a  frying  fan.
• Take  ½ tsp of oil to the gram flour paste and mix it well.
• Now dip the stuffed chillies in the  gram flour paste and deep fry it.
• Serve this  fritters with  mint chutney.                                      

Masala dosa

Ingredients:

• 2 cup rice
• 1 cup black gram (split)/uddina bele
• 3-4 spoons Bengal gram/kadale bele
• 1 spoon fenugreek seeds/mente kalu
• Salt

Preparation:

• Soak rice, black gram, Bengal gram, fenugreek seeds in water for about 5-6 hours. 
• Wash soaked ingredients.
• Grind the soaked ingredients  into smooth batter.
• Leave the batter overnight to ferment.
• Add salt and stir the batter well. Add water if required to make a smooth paste.  
• Heat the tava. Take a spoon full of batter and thinly spread it on the hot tava. 
• Cover the tava with a lid and cook it for a minute in  medium flame.
• Have this with putani chutney and potato palya(potato stir fry).

Methi paratha

Ingredients:

• Chopped Fenugreak leaves/methi 1cup
• Wheat flour 2cup
• Salt
• Oil
• Coriander and cumin powder/kutumbari,jeerige powder 1 spoon
• Green chillies 2 fine chopped
• Onion 1/2chopped

Preparation:

• Mix wheat flour, methi, salt to taste, green chilli,onion,coriander & cumin powder(oil and water required) make a smooth dough(chapatti dough) and knead it well.
• Roll the dough into parathas.
• Heat the tava  and roast the parathas on hot tava (both sides to be roasted).
• Apply oil (if required) while roasting.
• Consume this with yogurt.

Goli baje(Mangalore bonda)

Ingredients:

• Plain flour 1 cup
• Rice flour 1/4cup
• Yogurt ½ cup
• Onion 1chopped
• Green chillies 2chopped
• Ginger chopped
• Salt
• Soda ¼ tsp
• Cumin seeds
• Oil

Preparation:

• Take a bowl, add plain flour(maida), Rice flour(akki hittu), yogurt, onion, green chillies, ginger, salt, soda, cumin seeds and mix it well.
• Heat oil in a pan. 
• Wet your hands with water, take small amounts of batter and drop it into  oil.
• Deep fry with medium flame for 5minutes. 
• Thats it, Goli baje is ready. It tastes delicious with coconut&mint chutney.

Rice flour vada (Akki Vade)

Here is Akki Vade. One of the Karnataka traditional recipes.
Passed on to me by my granny. Try it out!!!


To read it in Kannada, click here

Ingredients:

• Rice flour 1cup
• Cucumber ¼ cup grated/coconut grated
•  Salt
• Turmeric ½ tsp
• Cumin seeds 1tsp
• Oil

Preparation:

• Take bowl, add rice flour, cucumber, salt, turmeric, cumin seeds, add boiling water and knead it well.
• Heat oil in heavy bottomed pan, take lemon sized dough, roll and deep fry it.

Aloo Gobi

Ingredients:

• Potato 1bowl chopped
• Cauliflower 1bowl chopped
• Tomato ½ chopped
• Onion ½ chopped
• Ginger and Garlic paste 1tsp
• Coriander leaves
• Green chilli 1chopped
• Salt
• Oil 2tsp for tempering
• Turmeric ¼ tsp
• Red chilli powder 1tsp
• Coriander powder 1tsp
• Cumin powder 1tsp
• Cumin seeds ½ tsp
• Mustard seeds ½ tsp

Preparation:

• Boil potato and cauliflower (use pressure cooker or microwave).
• Prepare tempering mixture by heating the oil in heavy bottomed pan, adding mustard seeds and cumin seeds. When it starts fluttering add ginger and garlic paste, Add onion. When it turns light brown, add green chilli and tomato. Fry this tempering mixture for a minute.
• Now take ½ a cup of water add turmeric powder, cumin powder, coriander powder, red chilli powder and stir it. Add this syrup to the tempering mixture. 
• Finally add  boiled potato and cauliflower, coriander leaves and salt. Mix it well. Boil it for 5 minutes.
• Serve hot with chapatti or poori.