Fenugreek curry

Moolangi soppina palya

Finely chopped Raddish leaves - 2 cups

Onion - 1 finely chopped 

Sambar Powder - 6 tsp

Dry Grated coconut - 0.5 cup

Tamarind - 2 small groundnut size

Tempering

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Oil - 3 TbSp

Urad dal - 1 tsp

Mustard - 1 tsp

Curry leaves

1)  Add oil and give a tempering of urad dal and mustard seeds. 

Add curry leaves and a pinch of turmeric 

2) Add onion and saute it till translucent

3) Add chopped Raddish leaves and give a good mix.

4)Close the lid and allow to cook

5)Take a dry mixi jar, add 6 tsp sambar Powder and 1/2 bowl dry coconut. Add 2 groundnut size tamarind.

Grind it to a fine powder without adding water

6) Check if Raddish leaves are cooked.

If not sprinkle little water and allow it to cook

7) Once cooked, add salt and 1 tsp jaggery.

8)Mix well. Add grinded masala powder and give a good mix.

9) Add 2 tsp oil on top, so that the bottom doesn't get burnt with masala Powder.

10) Close the lid and allow to cook on low flame for 5 min 

11) Garnish with freshly grated coconut.

Dose kayi haali

2 cup rice

1 cup urad dal

2 cup grated coconut

1/2 cup jaggery

4 cardamom

Govekai kadubu

Rice - 1 cup (250 gm)

Jaggery - 1 cup (500 gm)

Chopped pumpkin - 3 cup (500 gm)

Cardomom - 8

Grated coconut - 0.5 cup

Salt - 2 tsp

1) Soak rice in water for 4 hrs

2) wash it thoroughly and grind it to fine paste along with cardomom

3) This rice paste should NOT be fermented. For some reason after grinding the rice, if we cannot proceed with making the sweet, it should be kept in refrigerator

5)Pour the rice paste into a large kadai

6)Add 1 cup jaggery and mix rice paste with jaggery on very low flame

7)Once rice and jaggery have mixed well add chopped pumpkin.

8)Keep stirring on low flame

9)Add 2 TSP salt 

10) Lump keeps forming.

Take the lumps on side and pinch it with spatula and keep striring.

11) After stirring continuously for about 30 - 40 min, it starts accumulating as one big dough.

12) Now wet your hand and touch the dough. The dough should not stick to your hand.

13) Switch off the flame and allow this dough to cool

14) Take some banana leaves and put on low flame so that later folding becomes easy

15)Wipe the banana leaf with water. Wet your hands and take fistful of pumpkin dough and apply it in the middle part of the leaf evenly in a rectangle shape.

16) Garnish it with grated coconut 

17) Fold it on all 4 sides.

18)In a cooker place some good amount of water ( 4 cup water) so that we can steam it for 1 hr.

19)Put a small vessel and then a big plate on top of it

20) Now place a banana leaf and on top of that pumpkin packets.

21)Steam this for 1 hr.

Around 7 kadubu gets made from this measurement

Orange peel chutney/kittale sippe chutney

Orange peel chopped into small pieces - 1/2 bowl

Coconut - 1 bowl

Urad dal -  1 tsp

Til - 1.5  tsp

Byadag chilly - 5 medium sized 

Tamarind - small gooseberry size

Jaggery - 2 tbsp

1) Add around 1/2 to 3/4 bowl of water to chopped orange peel and keep it for boilbij a medium flame.

2) After around 10 min just check orange peel with fingers. If you are able to pierce through it, then it's cooked. Switch off the gas 

3)While orange peel is cooking prepare the masala 

4)Add 2 tb sp of oil.

5) Then add 1 tsp of urad dal.

6) Immediately add 4-5 byadagu chilli.

7)once urad dal turns little yellow add 1.5 TSP til.

Turn off the gas 

8)Now take the cooked orange peel. add above masala.

Add 1 cup grated coconut. 1 small gooseberry sized tamarind.

Add around 1 cup of water and grind it to a coarse chutney like texture.

Don't use the water that was used to cook orange peel.

9)Take the grinded paste into a kadai 

Clean the mixi with water and add the water to the kadai.

10) Add salt as per taste.

Add 2 Tbsp of jaggery and bring this mixture to a boil.

You can add another 1/2 tbsp of jaggery if you need more sweet

11) let this cook on low flame for around 10- 15 min.

Close the kadai with lid while it's cooking.Else small bubbles from boiling mixture will make the gas stove dirty

Fo this chutney no need of adding turmeric 

Chakke palaja

Chopped raw jackfruit - 3 Bowl

Jackfruit seeds - 1 bowl

Green chilli - 4

Turmeric - 1/2 tsp

Lemon - 1/2

Mustard - 1/2 tsp

Hing

Curry leaves

1) Add water to chopped Jackfruit and keep it for boil

2) Finely chop green chilly and add it to t

kannekudi katne

Pepper - 50

Jeera - 2 tsp

Kannekudi leaves - 1.5 first

Grated coconut - 1.5 first

Tamarind - 1/2 small lemon size 

Turmeric -1/4 tsp

Garlic - 10 cloves

Mustard - 1/2 tsp

1) Add oil and roast pepper kernels till it splutters

2) once pepper splutters add jeera.

3) Then add leaves and roast it until it changes colour

4) Turn off the gas and add turmeric and grated coconut and tamarind 

5) Add salt as per taste and grind it to a coarse chutney like texture.

6) Add little water and bring it to boil

7) Once it boils give a tempering.

8) For tempering add oil, then mustard and then crushed garlic.

capsicum masala curry

Small capsicum - 10

Dry red chilli 6-8

Dal - 1/2 cup

Urad dal - 1/8 cup

Coriander seeds - 2 TSP

Jeera - 2 tsp

Cloves - 1 optional

Aamchur powder - 2 tsp

Haldi -1/2 tsp

Curry leaves - 10

Sugar - 1 tsp

Salt - 2 tsp

Grated coconut - 1 cup

1) Heat kadai, switch off the gas. Spread one cup of freshly grated coconut, so that it gets little dried.

Alternatively we can use 1 cup of grated dry kobbari

2) Add 2 Tsp oil, then add 1/2 cup chana dal, 1/8 cup urad dal, 2 tsp dhania, 2 tsp jeera, 1 or 2 cloves and roast them till you get a nice aroma

3)Add little  haldi,2 tsp salt, 2 tsp aamchur powder, 1 tsp sugar.

4)Allow it to cool.

5)Once cooled, put it in a dry mixi and make a coarse powder.

6)Then add 1 cup of dried grated  coconut and again grind it with the above powder.

7)Take the washed and dried capsicum,and cut it vertically. Fill the above masala, in all capsicums as shown below

8)In a large kadai add around 5-6 Tbsp oil.

9) Give a tadka of mustard seeds and urad dal, and little hing.

10) Then place all the filled capsicum and cook them in medium flame by covering a lid

11) Keep turning around the capsicum, so that all the capsicum are cooked well at all sides.

12) Once all the capsicum are cooked, add remaining powder, close the lid and cook it again.

Haalu kumbalakai sippe chutney

Bottle gourd skin chopped into small pieces - 1 cup

Grated coconut -0.5 cup

Green chilli - 2-3

Urad dal - 0.5 TSP

Til - 1.5 tsp

Tamarind - 0.5 TSP

Oil - 2 tbsp

Salt as per taste

1) Heat oil in a kadai.

2) Add urad dal.

3) Once it turns little brown add green chilli.

4) Once green chilli is fried add 1.5 TSP til

5) Immediately add chopped bottle gourd skin.

6)Add little salt.

7)Close the kadai and cook for a while.

Bottle gourd skin should cook slightly. Don't make it brown.

8)Once it's cooked, allow it to cool.

9)Then mix grated coconut, tamarind and grind it to a coarse chutney

Hittina unde

Ghee - 1 cup

Wheat flour - 1 cup

Besan - 1 cup

Sugar - 2 cup

Water - 1/2 to 3/4 cup

Cardamom - 5

Clove - 1

Cashew - 10 made into pieces

Raisin - 10

1) Add 0.5 cup of ghee and roast wheat flour till it turns lightly brown. Keep it aside 

2) Add another 0.5 cup of ghee and roast besan till it turns golden brown.keep it aside.

3) Mix sugar and water. Heat until it forms syrup.

4)Make a powder of cardamom and clove. Add this powder to the above and mix well.

By dry roasting cardomom and clove lightly, making powder becomes easy.

5)Roast cashew and raisin ghee and mix it to the above mixture.

6)Mix sugar syrup to roasted flour.

Syrup should be slightly hot, neither too hot nor too cold.

Mix well. 

6)Make loddoos when slightly hot

Kaayirasa

1 cup grated coconut

Dry red chilli -  9-10

Chana dal - 6 TSP

Coriander - 1 TSP

Jeera - 3 TSP

Mustard - 1.5 TSP

Til - 1 tsp