Roz ki Dal

Ingredients :

1 cup Toovar dal
1 chopped onion
1 chopped tomato
2-3 slit green chillies
1 sprig curry leaves
1 tsp garlic chopped
1 tsp ginger chopped
1 tsp mustard seeds
1/2 tsp hing
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp Oil
Salt to taste
1 tbsp Coriander leaves

Method :

Pressure cook dal, salt, turmeric pd and hing along with water for 3-4 whistles.

Heat a oil in a pan. Add mustard seeds, garlic, ginger, green chillies and onion. Saute till brown. Add curry leaves, tomatoes and cook till oil separates. Add red chilly pd. Stir well.

Transfer the cooked dal into the pan and add salt according to taste. Add little water and simmer for 5 -10 min. Garnish with coriander leaves. 

Serve hot with Rice.

Sprout Moong ki Bhaji

Ingredients :

1 cup Sprouted Green Moong 
1 tsp Mustard seeds
1 tsp cumin seeds
1 cup chopped onion
1 sprig curry leaves
2-3 chopped green chillies
3/4 cup chopped tomatoes
1 tsp coriander pd
1/2 tsp Asafoetida (hing)
1 tsp cumin pd
1 tsp red chilly pd
1 tsp turmeric pd
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp Oil
Salt to taste
Coriander leaves (for garnish)

Method :

Heat oil in a  pan. Add mustard seeds, cumin seeds, garlic, ginger, green chillies, 
curry leaves, hing and onion. Saute till onion turns golden brown. Add tomatoes and cook till oil separates. Add coriander pd, cumin pd, red chilly pd and turmeric pd. Add the sprouted moong, Salt and little water. Cover the lid and cook till done. Garnish with coriander leaves. Serve with Roti.

Bombil Sukkha (Bombay duck fish dry)

Ingredients :

7-8 dried bombil (Bombay duck fish)
1 cup chopped onion
1 cup chopped tomatoes
1 tbsp chopped potato
1 tbsp chopped brinjal
2 chopped green chillies
1 tsp ground peanuts
1 tsp red chilly pd
1 tsp turmeric pd
5-6 Kokam pieces
1 tbsp chopped coriander leaves
1 tbsp Oil
Salt to taste

Method :

Dry roast Bombil pieces in a pan. Heat another oil in a pan. Add onion and green chillies . Saute for few mins. Add tomatoes and cook till oil separates. Then add red chilly pd, turmeric pd, potatoes and brinjal. Add little water and let it cook till done. Add bombil pieces, peanuts and kokam. Add Salt to taste. Simmer it. Add the corriander leaves and serve hot with chapati or Bhakri.

Kori Sukkha (Chicken - Dry)

Ingredients :

500 gms Chicken
2 cups grated coconut
7-8 dried red chillies
1 tbsp coriander seeds
1/2 tsp fenugreek seeds (methi)
1 cup chopped onion
2 sprig curry leaves
1 tbsp poppy seeds
1 tsp black pepper
3-4 garlic flakes
Coriander leaves (for garnish)
Oil
Salt to taste

Method :

Heat oil in a pan and roast cumin seeds, coriander seeds, red chillies, 1/4 tsp methi seeds, black pepper, garlic flakes, poppy seeds till the aroma comes out. Cool it and grind it dry along with coconut.

Boil the chicken and keep it aside.

Heat another oil in a pan. Add 1/4 tsp methi seeds, onion and curry leaves. Saute till onion turns brown. Add the ground paste and cook well. Add the boiled chicken and mix well. Garnish with coriander leaves. 

Bhindi do Pyaza

Ingredients :

250 gms Ladys finger (chopped)
2 medium sized chopped onion
3-4 Kokum leaves
1 cup chopped tomatoes
1 sprig curry leaves
1/2 tsp Asafoetida (hing)
1 tsp cumin seeds
1 tsp red chilly pd
1/2 tsp amchur pd
1 tsp Oil
Salt to taste

Method :

Heat oil in a pan. Add cumin seeds, hing, curry leaves, onion and saute till color changes. Add chopped tomatoes and cook till oil separates. Add the chopped ladysfinger and salt. Add red chilly pd, amchur pd and kokum leaves and cook till done. 

Paneer Paratha

Ingredients :

For the dough:

2 cups Wheat flour
1 tsp Oil (Optional)
Water as required
Salt to taste
Ghee

For the stuffing :

250 gms Paneer 
1/2 tsp carom seeds (Ajwain)
2 chopped green chillies / red chilly pd
1/2 tsp garam masala pd
1 tbsp coriander leaves
1/2 tsp chaat masala
Salt to taste

Method :

Make a soft dough with flour, water, oil and salt. Keep aside to set it.

In a bowl add the paneer pieces and crumble it. Add the remaining ingredients for the stuffings and mix well. Make round balls out of it.

Knead the dough again and make round balls out of it as well. Roll out the dough balls into medium size and place the paneer balls in center and seal it all together towards the center. Flatten it with hand and roll it out gently into thick parathas.

Heat a Tawa / griddle. Drizzle some ghee on the tawa and place the paratha. Cook on both the sides till brown spots appear. Serve hot with curd/yoghurt or sweet pickles.

Ridge Gourd Uppkari

Ingredients :

2-3 Ridge Gourds
1 broken dried red chilly
1 tsp mustard seeds
1/2 tsp urad dal
1 sprig curry leaves
1/2 tsp Asafoetida (hing)
2-3 crushed garlic
2 tbsp chopped onion
1 tsp grated coconut (for garnish)
Salt to taste
Oil

Method :

Wash and peel ridge gourds. Cut into fine pieces. 
Heat a pan. Add oil to it. Add mustard seeds, urad dal, red chilly, hing, crushed garlic, curry leaves. Saute for few mins. Add onions and stir till color changes. 
Add ridge gourd and salt. Cook till all the water is absorbed. Garnish with grated coconut. Serve with rice.

Tomato Saar

Ingredients :

3-4 chopped ripe tomatoes
2 chopped green chillies
1 sprig curry leaves
3-4 chopped garlic
1 inch chopped ginger
1 cup chopped onion
1 tsp coriander leaves
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric pd
1/2 tsp Asafoetida (Hing)
1 tsp black pepper
Salt to taste
Oil

Method :

Heat oil in a pan. Add mustard seeds, cumin seeds, bl;ack pepper, curry leaves, chillies, onion, hing, ginger and garlic. Saute till onion turns brown. Then add chopped tomatoes and cover the lid. Cook till the raw smell of the tomatoes goes away. Then add turmeric pd and add 2 cups of water. Let it boil. Add Salt to taste. Simmer for few mins and garnish with coriander leaves. Serve with rice.

Kottige / Gunda (Idlis steamed in Jackfruit leaves - Manglorean dish)

Ingredients :

For the batter :

2 cups Raw Rice
1 cup Urad dal
Salt to taste

For the Leaf basket :

20-24 large Jackfruit Leaves
Broomsticks / Wooden Toothpicks (as many as required)

Method :

Wash and soak Rice and Urad dal for 4-5 hrs. First Grind Urad dal to a fine paste. Then grind rice coarsely. Add Salt to taste. Mix well both the batter and let it ferment for 7-8 hrs or overnight by covering the mouth of the vessel with a muslin cloth.

To weave the leaf basket follow this step one by one from the image shown 
below :

1 . Place strategically 2 leaves and pin up together with wooden toothpicks / broomsticks.

2. Place the other 2 leaves and do the same.

3. Pin up together shown below.

4. Ready as shown.

But make sure there should be no space or gaps in between the weaved leaves or else the batter will be leaked.

Finally pour the batter into the weaved baskets till 3/4th and steam for 15-20 mins.

Serve hot with Kori Gassi.

Spicy Poha

Ingredients :

2 cups Thin Poha 
1 chopped onion
1 chopped green chilly
1 tsp red chilly pd
2 tbsp grated coconut
2 tbsp grated jaggery
1 tsp urad dal
1 sprig curry leaves
1 broken red chilly
1 pinch of Salt
1 tbsp Ghee

Method :

In a bowl add chopped onion, green chilly, salt, red chilly pd and mix well. 

Heat another pan add ghee, curry leaves, urad dal and red chilly. Add this seasoning to the above bowl. Mix well and add grated coconut and jaggery and mix well. Finally add Poha and mix. Serve with bananas.

South Indian Sambhar

Ingredients :

1 cup cooked Yellow lentils (Tuvar dal)
1 cup chopped brinjal
1 cup chopped Red Pumpkins
1 cup Drumsticks (cut into pieces)
1 chopped fine onion 
1 chopped tomatoes
1 onion (cut into cubes)
1 chopped green chilly
1 tsp mustard seeds
1 dried broken red chilly
1 tsp Asafoetida (hing)
1 sprig curry leaves
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp chopped corriander leaves
1 lemon juice
1 tbsp jaggery
3 tbsp homemade Sambhar masala  (Recipe below)
Oil
Salt to taste

For Sambhar Masala Recipe :

1 tbsp corriander seeds
1 tsp cumin seeds
1 tsp black pepper
1/2 tsp asafoetida
1 sprig curry leaves
8-10 dried red chillies
1/4 tsp fenugreek seeds (methi seeds)
1/2 tsp chana dal
1/2 tsp raw rice
1/2 tsp urad dal

Dry roast all the ingredients and grind it. You can also store in an air tight container.

Method :

Wash and pressure cook dal. Keep aside.

Heat oil in a pan. Add mustard seeds, red chilly, hing, green chillies, curry leaves, onion chopped and saute till brown. Add the chopped veggies and salt. Stir it. Add red chilly pd, turmeric pd and jaggery. Close the lid and cook. 
Then add sambhar masala. Add 2 cups of water and cooked dal. Stir well. Simmer for few mins and add lemon juice. Garnish with corriander leaves. 

Goes well with Idli, dosa or steamed rice.

Kori Gassi ( Chicken Curry ) - Manglorean Style

Ingredients :

500 gms chicken
2 medium sized chopped onions
1 sprig curry leaves
1 tsp mustard seeds
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp whole garam masala (Bay leaf, cloves, cinamon stick)
1 cup thick coconut milk
1 cup thin coconut milk

For the gravy :

10-12 dried red chillies
1 tbsp corriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
3-4 garlic cloves
1 tsp chopped onion
1 tsp grated coconut
Water as required

Method :

Marinate chicken with salt, turmeric pd, red chilly pd for 1-2 hrs in a refrigerator. 

Dry roast all the ingredients for the gravy by adding water.

Heat oil in a pan. Add whole garam masala, mustard seeds, curry leaves, half the chopped onion. Saute till onion turns translucent. Add the marinated chicken and mix well. Add the remaining onion and cover the lid for few mins. Then add the thin coconut milk and simmer for 5 mins. Then add the ground masalas and mix well. Cook till it boils. In a low flame add the thick coconut milk and off the flame. Serve with Rotti or Rice Pulav. 

Veg Pulav

Ingredients :

2 cups Basmati Rice
1/4 cup chopped french beans
1/4 cup chopped carrots
1/4 cup peas
1 cup chopped onion
1 tsp whole garam masala (Bay leaf, cinamon stick, green and black cardamom, cloves, black pepper)
Ghee / Oil
Salt to taste.

Method :

Wash and soak basmati rice for 30 mins. Cook Rice along with salt till done. Keep aside.

Heat a pan with 3 tbsp of Ghee / oil. Add the whole garam masala, onions and saute till translucent. Add the chopped veggies and stir fry. Then add rice and salt to taste. Mix well. Serve with yoghurt, pickle or papad.

Rasam

Ingredients :

1 cup chopped tomatoes
1 cup chopped onion
3-4 chopped green chillies
1 sprig curry leaves
1/2 tsp mustard seeds
1 broken dried red chilly
1/2 tsp black pepper
1 tsp chopped garlic
1 tsp chopped ginger
1/4 tsp turmeric pd
1/4 tsp Asafoetida (hing)
1/2 cup boiled Tuvar dal
1/4 cup jaggery
1 tbsp Rasam pd
1 tbsp soaked tamarind pulp
1 tbsp chopped corriander leaves
Oil
Salt to taste

Method :

Heat oil in a pan. Add mustard seeds, red chilly, black pepper, hing, curry leaves, green chillies, ginger and garlic and onion. Saute for few mins. Add tomatoes and cook till oil separates. Add 2 cups of water and let it simmer.

Add tamarind pulp and Rasam pd. Then add tuvar dal and jaggery. Cook till boils. Garnish with corriander leaves. Serve with steamed rice.

Kobi - chana dal ki bhaji

Ingredients :

4 cups chopped cabbage
1 cup Bengal gram dal (chana dal)
1 dried broken red chilly
1/4 tsp urad dal
1 cup chopped onion
1/2 tsp Mustard seeds
1/2 tsp cumin seeds
1/4 tsp Asafoetida (hing)
1/4 tsp Turmeric pd
1 sprig curry leaves
3-4 chopped green chillies
1/4 tsp grated coconut (for garnish)
1 tsp oil
Salt to taste

Method :

Wash and soak chana dal in water for 1 hour. 

Heat oil in a pan. Add mustard seeds, cumin seeds, redchilly, urad dal, curry leaves, green chillies, hing, onion. Saute till colour changes. Add chana dal and turmeric pd. Add little water and cover the lid for 5 min. Then add chopped cabbage and again cover the lid till done. Add salt and garnish with grated coconut.

Instant Healthy Pancake with Tartar dip

Ingredients :

For the batter :

1 cup whole wheat flour
1/4 tbsp gram flour (Besan)
1/4 tbsp rice flour
1/4 tbsp Pearl millet flour (Bajra)
1/4 tbsp Sorghum flour (Jowar)
1/4 tbsp Ragi flour
Salt to taste
Oil

For Tartar sauce :

2 tbsp of Mayonnaise (Eggless)
1 tbsp Mustard sauce
2 tsp chopped cucumbers
2 tsp chopped olives
1 tsp chopped tomato
2 tsp chopped Jalapenos
1 tsp olive oil
1 tsp pepper pd
2 tsp chopped parsley 

Method :

Mix all the flour in a bowl to make a thick batter. Add salt to taste. 

Heat a non stick pan. Grease oil and pour the batter. Serve hot with tartar sauce.

Preparation of tartar sauce :

In a bowl mix all the ingredients above and serve with pancakes. Can be stored in a refrigerator up to 3 days.

Dal Tadka

Ingredients :

1 cup Yellow Lentils (Tuvar Dal)
1/2 cup Red Lentils (Masoor Dal)
2-3 chopped green chillies
1/2 tsp Asafoetida (Hing)
1/2 tsp Turmeric pd
1/2 tsp Red chilly pd
1/2 tsp cumin seeds
1 cup chopped onion
1 chopped tomato
1 sprig curry leaves
5-6 cloves of garlic chopped
1 inch ginger chopped
1 dried Red Chilly
Ghee for tempering
Salt to taste
Corriander leaves (for garnish)

Method :

Wash and Soak Dal for 1 hr or more. Pressure cook both the dal with salt, Turmeric pd, onion, tomato, green chillies, ginger. Cool it and keep aside.

For Tempering : 

Transfer cooked dal to a another vessel and let it simmer. Heat Ghee in a pan. Add cumin seeds, hing, broken dried red chilly, chopped garlic, curry leaves and red chilly pd. Add this on top of the dal and close the lid.
Serve with jeera rice.

Meen Pooli Munchi - Manglorean dish

Ingredients :

6-7 Sardine fish (Bhoothayi in Tulu)
10-12 dried red chilly
100 gms grated coconut
1 tbsp corriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
Golf ball sized lump of tamarind (soak in 2 cups of hot water)
1 tsp black pepper
1/4 tsp fenugreek seeds (methi seeds)
a pinch of carom seeds (Ajwain)
1 tsp chopped green chillies
1 sprig curry leaves
1 chopped onion
3-4 cloves of garlic
1 tsp red chilly pd
1 tsp turmeric pd
1 tsp lime juice
Salt
1 tsp Coconut Oil

Method :

Marinate fish with salt, red chilly pd, lime juice and turmeric pd. Keep aside.

Dry roast red chillies, corriander seeds, cumin seeds, mustard seeds, black pepper, methi seeds, carom seeds. 

Squeeze the soaked tamarind well to release all the pulp from it. Discard the pith and seeds from the tamarind.

Grind all the above roasted ingredients along with grated coconut and little water. The paste should be very fine.

Heat a oil in a pan add the chopped onion, green chillies and curry leaves. Then add the ground paste and let it boil. Add marinated fish to it. Simmer for few more mins till the gravy has come to the boiling point. If stirring, do so very gently to avoid breaking the pieces of fish. 

In a small pan heat 1 tsp coconut oil. Crush the garlic and add to it. Then add this to the above pooli munchi. Serve hot with rice or kappa rotti.

P.S : The pooli munchi tastes fabulous the next day as the fish marinates in the curry for long.

Kappa Rotti - Manglorean dish

Ingredients :

1 cup Raw Rice

1/2 grated coconut

1/2 boiled rice

1 tbsp Fenugreek seeds (Methi seeds)

Salt

Oil / Ghee

Method :

Wash and soak rice for 30 mins. Soak fenugreek seeds (Methi seeds) for 30 mins in warm water. Grind all the ingredients and then add salt. Allow it to ferment for 6-7 hrs. Heat griddle / pan / mud cooking vessel with 1 tsp oil / ghee. Pour the batter into it and cover the lid for 5 mins. After 5 mins, flip the Rotti and smear ghee and serve hot with chutney or Pooli Munchi / fish gravy.

The recipe of Pooli Munchi shall be published later. 

I had used mud cooking vessel for this Rotti. Below is the image.

I had bought this specially from Manglore. Food cooked in a mud vessel is not only healthier but is tastier also. When we use the mud utensils they give their micro-nutrients like potassium, calcium and many others in the food which makes the food healthy.

Munchi Dosa (Spicy Dosa - Manglorean dish)

Ingredients :

1 cup Raw Rice
50 gms grated coconut
5-6 dried red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric pd
1 chopped onion
1 tbsp Carom seeds (Ajwain)
1 tbsp chopped spinach (Optional to make it more healthy)
Salt
Oil

Method :

Wash and soak rice for 30 mins. Grind all the ingredients except spinach and Carom seeds by adding water. The consistency should be watery like neer dosa.
Then add carom seeds and spinach chopped. Adjust salt. Heat Dosa pan. Smear oil on base and pour the batter in a pan.  Serve hot. No need of chutney or anything else.

Kudu - Basale Soppu Sambar (Indian Spinach Curry) - Manglorean dish

Ingredients :

1 bunch Indian Spinach (Basale soppu)
50 gms Yellow lentil (Tuvar dal)
50 gms Horse gram (Kudu in tulu) (Kulith dal in marathi)
1 chopped onion
1 tbsp coriander seeds
5-6 dried red chillies
1 tsp cumin seeds
3 tbsp grated coconut
1 tsp turmeric pd
1 tsp mustard seeds
1 sprig curry leaves
1 broken dried red chilly
Oil
Salt to taste

Method :

Wash and separate leaves from the twig. Chop the leaves. Cut the stem portion of the size of 3 inch. Dry roast Horse gram and cool it and grind coarsely. Pressure cook Tuvar dal, basale leaves, the stem portion, horse gram along with salt for 2-3 whistles. Keep aside.

Dry roast coriander seeds, cumin seeds, dried red chillies and turmeric pd. Cool it and grind it along with coconut and onion by adding little water. 

Add the ground masala to the above dal mixture and simmer for few mins.

Heat oil in another pan. Add mustard seeds, broken dried red chilly and curry leaves. Pour this to the gravy and cover the lid. Serve with rice.

Sabudana Khichdi (Fasting Recipe)

Ingredients :

2 cups Sago (Sabudana)
2 boiled and chopped potatoes
2-3 chopped green chillies
2 tbsp roasted peanut
1 sprig curry leaves
1 tsp asafoetida
1 tsp cumin seeds
Corriander leaves (for garnish)
11 tsp Oil
Salt

Method :

Soak Sabudana overnight. Coarsely grind peanut and keep aside. Heat oil in a pan. Add cumin seeds, green chillies, asafoetida and peanut. Saute for 2 mins. Add boiled potatoes and saute. Then add soaked sabudana and salt. Cover the lid for 5 mins. Cook on low flame. After 5 mins, remove the lid and mix well so that it won't stick. Again cover the lid for 5 more mins. Garnish with coriander leaves and serve hot.

Prawns Biryani

Ingredients :

500 gms shelled, deveined Prawns
1 kg Basmati Rice
4 medium sized chopped onion
2 chopped tomatoes
1 tsp ginger and garlic paste
1 tbsp corriander leaves
1 tbsp Pudina leaves
1 tbsp yoghurt
1 tsp red chilly pd
1 tsp turmeric pd
1 tsp lime juice
1 tsp garam masala pd
1 tsp cumin seeds
1 tsp whole garam masala (Cinamon, Cardamom, Cloves)
Oil
Salt to taste

Method :

Marinate Prawns with salt, red chilly pd, turmeric pd, yoghurt, ginger - garlic paste and lime juice. Refrigerate for 2 hrs or more.

Wash and soak Basmati Rice for 30 mins. Cook Rice with whole garam masalas (Cinamon stick, cloves, Green cardamom)till almost done. Drain the rice and keep aside. 

Heat a pan with oil. Add chopped onion and saute till golden brown. Add chopped tomatoes and cook till soft. Add red chilly pd, turmeric pd, garam masala pd and pudina leaves. Add the marinated prawns to it and mix well. Add 1 tsp of yoghurt again and then salt. Then add the cooked rice and mix well. Garnish with coriander leaves.

Babycorn Cigar

Ingredients :

15-20 Babycorn
1 tbsp cornflour
1 tsp red chilly pd
1 tsp ginger - garlic paste
1 tbsp Maida (flour)
1 tsp Black Pepper pd
1 tsp Chaat masala pd
1 tsp chopped corriander leaves
Salt
Oil for deep fry

For Chilli - Garlic Sauce :

5-6 cloves of garlic
1 tsp of oil
1 tbsp Tomato puree
1 tsp vinegar
1 tbsp Tomato Ketchup
1 tsp Red chilly pd
Salt

Method :

Marinate babycorn with salt, red chilly pd, ginger - garlic paste and chaat masala pd for 15-20 mins. In a bowl add cornflour, maida, black pepper pd and corriander leaves. Add water and whisk to make a thick paste. Deep fry babycorn dipping into the batter one by one. Serve hot with chilli - garlic sauce.

For Chilli - Garlic Sauce preparation :

Heat 1 tsp of oil in a pan. Crush the garlic and add to it. Add tomato puree and ketchup, Vinegar, Red chilly pd and salt. Remove from heat.

Pundi (Rice Dumpling - Manglorean dish)

Ingredients :

2 cups Boiled (Raw) Rice
1 cup grated coconut
Salt

Method :

Wash and soak the rice for 4-5 hrs. Grind the rice along with grated coconut to a coarse paste. The consistency should be not so watery like neer dosa. Make round dumplings and steam this for 30 -40 mins. Serve with chutney or goes well with fish / chicken curry.

Solkadi

Ingredients :

5-6 Kokum Petals
2 green chillies
2 garlic cloves
1 tsp chopped corriander leaves
50 ml coconut milk
Salt to taste
Ice cubes
Water

Method :

Soak 5-6 Kokum Petal in warm water. Grind 2-3 Kokum petals, green chillies, garlic and water into paste and squeeze the mixture from it. Add coconut milk and water.Mix it. Add ice cubes and salt. Garnish with chopped corriander leaves. Serve chilled and enjoy alone after lunch/dinner as its considered good for digestion.