Paneer Masala

Ingredients :-
Coriander :- 2 spoons
Jeera :- 1 spoon
Ginger :- 1" piece
Chillies Byadgi {long} :- 13
Cashew nuts :- 8
Coconut :-2 tbsp
Cinnamon :-1"
cloves :-5
Turmeric :-1/2 tsp
Garlic :- 10 flakes
Onions :-3
Tomato :- 1
Green peas :-1/2 cup
Lime juice :- 1 spoon
Paneer :- 1 cup
Garnish :-
Fried Capsicum :- 1/2 cup
Coriander leaves :- a handful
Method :-
Soak paneer in warm water , squeeze. Grind to a fine paste the first 10 ingredients. Fry onion till pink add tomato, green peas, ground masala, one by one, fry for a while. Add coconut milk paneer, cook for a while . Lastly add lime juice . Garnish with coriander leaves and fried capsicum.

Pudina chutney

Ingredients :-
Pudina leaves - 10 to 15
Green chilli - 1
Pepper corns -5
Fry the above for a while in little oil till pudina changes its colour.
Red chilli fried - 1
Tamarind - a small piece
coconut - 1 cup
Grind all the above to a fine paste.

Holige

Ingredients :-
Chana Dal - 1 cup
Maida - 1 cup
Jaggery
Turmeric powder - 1/2 tsp
Sesam seeds -1 tsp
oil - 3 tbsp
cardamom -3,4
Method :-
Pressuree cook chana dal for 10 mnts after the whistle. Strain water mix with jaggery cook till they blend well (don't add water ). Grind the mixture with cardamom.
Grind sesam seeds with turmeric powder, add water, maida and make a soft dough..Add oil to make it greasy, knead well, cover, keep aside for 2 hours.
Make balls of chana mixture. Make smaller balls of maida mixture. You can either roll out the maida mixture or spread it on your palm, place the chana dal ball in the middle, cover it from all sides. Roll out as in chapati, fry both sides on a hot tava.

Chana Masala

Ingredients :-
White Chana - 1/2 pav
Tomato - 1 small
Onion - 1 medium
Garam masala powder - 1 teaspoon
Turmeric powder - 1/2 tsp
Masala :-
Onion - 1/2 small
Coconut - 1/2 cup
Red chillies , 2 types -4,5
Pepper - 3,4
Tamarind - a pinch
Cinnamon -1"
clove -1,2
Method :-
Cook chana in a cooker for 10 mnts. Grind masala ingredients to a fine paste. Fry onion in oil add tomato , garam masala, haldi, masala, fry well. Add chana, salt, boil.Add colour if necessary.

Poha chutney

Ingredients :-
Poha - 1 pav or 1 big cup
Coconut :-1/4 of 1 big coconut
Byadgi or ghati red chillies - 2
sesam seeds - 1 teaspoon
Jaggery - small lemon sized ball
Karibevu
Method :-
Season sesam seeds, red chillies and karibevu in oil. Take out red chillies,crush finely with jaggery and little coconut. Add paper poha ,remaining coconut and seasoning to it .Mix well.

Kadai Vegetables

Ingredients :-
Capsicum :- 1
Baby corn :-2
Carrot :-2
Beans:-10
Paneer :-5 ,6 cubes
Potato :- 1
Chilli powder:-1tsp
Turmeric :-1/2 tsp
Coriander powder :-1 tsp
Garam masala :-1/2 tsp
Kasoori methi :-1 tsp
Butter
Tomato :-1
Green chillies :-2
Masala:-
Onions :-2
Tomato :-2 big
Fry the above in butter separately.
Cashew nuts :-10,12 [ soak in warm water for 30 mnts]
Grind to a fine paste.
Method :-
Dice tomato. Cut all vegetables and chillies into long pieces.Cook aloo,carrot and corn, keep aside.Fry in butter green chillies ,capsicum, tomato till soft. Add paneer ,boiled vegetables, powders,salt,masala and kasuri methi.Fry for a while.

Tomato chutney

Ingredients :-
Tomato :- 2
Coconut :- 1 cup
Red chillies fried :-2,3
Garlic :- 1 flake or hing
Method :-
Cook cut tomatoes in little water. Peel the skin, grind with chillies,coconut and garlic.Use the water used in cooking tomatoes for grinding.You can use hing instead of garlic.
Best with dosas and idlies.

Capsicum,Aloo Masala

Ingredients :-
Aloo :- 1 big
Capsicum :- 1 big
Onion :- 1 small
Tomato :- 1 small
Jeera :- 1 teaspoon
Garlic flakes :-3 or 4
Masala :-
Onion :- 1 small
Cinnamon :- 2 small pieces
Coriander leaves :1/2 cup
Coconut :-1/2 cup
Green chilli :- 1
Red chilli :- 1
Byadgi red chilli :-1
Method :-
Cook 1 onion on direct flame till soft. With other ingredients make a fine paste.Boil, peel potato.In a pan take 2 table spoon oil,fry finely chopped onion ,54 flakes of garlic, jeera,tomato and capsicum.When it is cooked add cubed aloo,salt and masala.Boil.

Capsicum upkari

Ingredients :-
Capsicum :- 3
Onion :- 2
Turmeric powder :- 1/2 teaspoon
Chilli powder :- 1 teaspoon
Jeera :- 1/2 teaspoon
Besan :- 2 teaspoon
Method :-
Fry onion pieces in 2 table spoons of oil. Add turmeric, jeera, chilli powder and capsicum. Fry on low flame till done. Put besan and stir for some more time.

Veg curry

Ingredients :-
Potato :- 1 big
Beans :-100 gms
Carrot :-100 gms
Masala :-
Onion :- ! big
Green chillies :- 2 big
Tomato :- 1 big
Seasoning :-
Sesam seeds, chana dal, urad dal, turmeric, Karibevu.
Garnish with coriander leaves.
Method :-
Cook all the vegetables. Fry onion, green chillies and tomato. Prepare masala from fried things.
Add masala to cooked veg. Season with above ingredients. Garnish with coriander seeds.
Best with chapati.

Horse gram Idli

Ingredients :-
Horse gram :- 1 cup
Urad dal :- 1 cup
Rice :- 2 cups
Method :-
Soak all the above separately overnight. Grind urad dal and horse gram to a fine paste. (separately if you grind in a mixer ).Grind rice till of rava consistency. Mix all 3 to a rather thick batter ,add salt.Make iddlies immediately.
You can use fine rava instead of rice.Here you have to roast rava slightly.
Eat it with coconut chutney.

Capsicum curry

Ingredients :-
Capsicum :- 1 big
Potato :- 1 big
Onions :-2 small
Tomato :- 1
Garlic flakes :-3,4
Masala :-
onion :- 1
Coconut :- 1/2 cup
Green chillies :-2,3
Clove :- 1,2
Cinnamon :-2 small pieces
Coriander leaves :- a few
Method :-
Cook 1 onion in little water.Make fine paste with other masala ingredients.Fry 1 onion and 2,3 garlic flakes in oil. Add cooked and cut potato,capsicum, tomato,fry well.Mix masala ,fry for some more time. Add water,make it thick, bring to boil.

Maida Dosa

Ingredients :-
Maida :- 1 cup
Green chillies :- 2,3
Ginger :- very small piece
coconut :- 1/2 cup
Fine rava :- 1 fistful
Salt
Seasoning :-
Oil
Sesam Seeds :- 1 teaspoon
Jeera :- 1 teaspoon
Karibevu
Method :-
Crush together green chillies, ginger salt last coconut.add this to maida .Make it to a thin consistency (not like pan polo) by adding water . Avoid lumps. Sprinkle on hot tava, fry on both sides.

Butter milk Idli

Ingredients :-
Rice :- 1cup
Coconut :- 1/2 cup
Poha :- 2 fistful
Baking soda :- 1/2 spoon
Buttermilk :- 1 glass
Jagger :- According to taste
Method :-
Soak rice in water for 2 hours. Remove water and soak in buttermilk for an hour.Grind with coconut and soaked poha.Use buttermilk used in soaking the rice.Make fine batter to a thick consistency .Add jaggery according to your taste and little salt also.Keep the batter overnight.Next morning add soda, make idlies.You can make sada idlies without adding jaggery ,only salt.
Eat with butter or ghee.

Pan Polo

Ingredients :-
Rice :- 1 cup
Coconut :- 1 cup
Cooked Rice : - 1 fistful ( optional )
Method :-
Soak rice overnight.Grind with coconut, cooked rice to a very fine paste .Add sufficient water to make the batter thin.Sprinkle on a hot tava, apply oil to sides,cover it.

Wheat and Rice Dosa

Ingredients :-
Wheat :- 1cup
Rice :- 1 cup
Method :-
Soak rice and wheat together overnight.Grind to a fine batter,add enough water to make it thin consistency.Sprinkle on hot tava, cover it.Flip it and roast.
Eat with coconut chutney.
,

Wheat Dosa

Ingredients :-
wheat :- 1 cup
Coconut :-1/2 cup
Method :-
Soak wheat overnight,grind with coconut to a smooth batter, not watery but little thick consistency.Make thin dosas by spreading the batter. Eat it with coconut chutney.

Dal Fry

Ingredients :-
Tuvar Dal :- 1 cup
Coriander leaves
Seasoning :-
Jeera :- 1 spoon
Green chillies :- 3,4
Sesam seeds
Garam masala Powder :- 1/2 spoon
Turmeric :- 1/4 teaspoon
Kasoori methi :- 1/2 teaspoon
Method :-
Cook Tuvar dal in a cooker.Transfer to a vessel to a thick consistency. Season it with all the above ingredients. Garnish with coriander leaves.

Bittergourd Pickle

Ingredients :
Bittergourd :-2
Ambado: 2
Bamboo shoots tender (keerlu) :-3,4 pieces
Green chilly :- 1
Jaggery :- size of a lemon
Masala :-
Byadgi red chillies :- 15
Coriander seeds :-2 tablespoon
Methi seeds :-1/2 teaspoon
Urad dal :-2spoons
Hing :-1/2 spoon
Seasoning :-
Sesam seeds :- 1 spoon
Karibevu
Method :-
Cook bamboo shoots in a cooker.In a vessel cook cut bittergaurd pieces and ambado with little water.Fry all the ingredients for masala and make a fine paste.Add salt and sugar to cooked bittergaurd,after a while add masala boil. Season it with sesam seeds and karibevu.

Shavayi

Ingredients :
Idli or paraboiled rice : 1cup
Boiled rice : 1 cup
Dosa rice : 1 cup
Coconut : 1/2 -1 of 2 halves
Method :
Soak 3 types of rice together for at least 6 hours.Grind to a fine paste with coconut. Take in a vessel to a thick consistency.Keep it on medium flame, keep stirring till it thickens.After some time when it cools, make balls of the batter.Steam cook for 20 minutes and press in Shevaye machine.
Eat with pickle and coonut oil.

Appo

Ingredients:
Urad dal - 1 cup
Dosa rice - 2 cups

Method :
Soak the above separately for about 6 hours.Grind them fine,separate and mix well.Ferment for ,8 hours.You can make dosa or appe by using appe mould.
Eat with chutney.

Urad rava/maida dosa

Ingredients:
Urad dal -1 cup
Fine rava/all purpose flour-2 cups

Method :
Soak urad dal overnight (2 hours is enough ) grind to a fine thick batter.Mix rava little by little to avoid lumps, adding required amount of water.In a sauce pan put some oil,add 1/4 spoon mustard seeds,when it starts to flutter put 1 ladle ful batter.Flip it,make it crisp.Same method if you use all purpose flour instead of raava.
Eat with any kind of chutney.

Pathrade

Ingredients:
Patrade leaves - 12 to 15

Masala:
Coconut- 1 cup
Red chillies - 15
Tamarind - a small lemon size
Dosa rice - 1 cup
Tuvar dal - 1 cup
Hing - 1/2 teaspoon

Seasoning:
Oil
Sesame seeds
Methi seeds - 1 teaspoon

Method:
Soak rice and dal together for 5,6 hours.Grind coconut,red chillies and tamarind to a fine paste.
Add hing ,grind for a while.Add rice,dal to make a fine paste.Remove,add little water,make thick batter.Give the tadka.Mix properly salt.Spread the clean pathrode leaf on a board,apply masala evenly on it. Place another leaf on it ,continue the procedure for another 2,3 leaves. Start rolling the bed of leaves tightly from 1 side.Cut the roll into 3 to 4 equal parts.When you are done with the masala and leaves cook it in a idli vessel or a pressure cooker for 20 minutes.
Use Bimul,if available,instead of tamarind.

Poha chutney

Ingredients:
Red chillies-8,9
Coconut -1cup
coriander seeds -1 fistful
Jeera- 3 teaspoon
Jaggery -lemon size
salt
Poha

Method:
Grind all the above except poha to a fine paste adding very little water.You can keep this mixture
for a few days.Take 2 tablespoon of this mixture add little coconut scraping,mix it well with hands.Add a handful of poha again knead it well with your hand to make it soft.
Goes well with black chana upkari.
Give a tadka of oil,mustard seeds and curry leaves to make it more tastier.

Stew

Ingredients:
Potato -4
Onion-4 (both medium size)
Green chillies
Ginger - small piece
Coconut milk- 2 cups

Method:
Cut both potatoes and onions into small cubes,cook them with slit green chillies.Once cooked add salt and coconut milk.Add water if required,don't make it watery.Put ginger scrapes.
Best with mushti dosa.

Mushti Dosa

Ingredients:
Rice -1 cup
Urad dal - 1 fistful
Poha - 2 fistful
Methi seeds - 1 tsp

Method:
Soak all the ingredients together in the morning.Grind to a fine paste in the afternoon.Add enough water to make batter of thick consistency.Keep it overnight to ferment.
Best with stew or chutney.

Semolina Dosa

Ingredients :
Fine semolina - 3/4 cup
Coarse rawa - 11/4 cup
Green chillies -3
Ginger - small piece
Jaggery -small lemon size
Coconut- 1 cup
Method:
Crush green chilies,ginger,jaggery and salt.Mix both semolina's add crushed things,coconut,make a thick batter.Heat tawa take some batter and spread it to a thin dosa with your hand.Flip it,fry both the sides.Can use sugar instead of jaggery.
Best with butter

Urad dal, Moong dal dosa

Ingredients :
Urad dal -1 cup
Moong dal-1 cup
Green chillies -3
Ginger-small piece

Method :
soak both dals overnight.Grind with green chillies and ginger to a fine paste adding minimum water.No need to ferment the batter which should be of thick consistency.
Eat with butter,chutney or molaga pudi.

Rava Dosa

Ingredients:
All purpose flour -1 cup
Fine semolina -1 cup
Rice flour -1 cup
Green chillies -3
Ginger -small piece
Cumin seeds - 1 spoon
Coriander leaves -handful

Method :
Finely chop ginger,green chillies and coriander leaves.Mix it with all the flours.Add sufficient water and salt to make it thin liquid.You can add a little hing,soda and pepper powder if you
like it.
Eat with butter,chutney or molaga pudi.

Phanna Upkari

Ingredients:
Fish -1/2 kg
Red chillies long+short -12 to 14
Coconut -2 tablespoon
Tamarind -a little bit
Onion -2 medium
Tomato -1 big
Masala :
Make fine paste from coconut,red chillies and tamarind.
Method:
Fry 1 onion add masala 1 more onion and tomato. Fry for another 5 minutes.Add water bring to boil for sometime.Add fish,bring it to boil ,turn off the heat quickly.