Akki Sihi Appa(Paddu)

Ingredients:
1 cup White Rice(Sona Masuri preferred)
1 - 11/4 cup grated Coconut
1 - 11/4 cup Jaggary
Salt to taste
Ghee

Recipe:
Soak rice in water for about 3-4 hours. Wash the rice in water for about 2-3 times. Grind the soaked rice, grated coconut into medium smooth paste by adding little amount of water. Add jaggary, salt and grind them for about 1 min. The consistency of the batter should be like that of medium thick milkshake.

Heat the Tava(Tava with depressions). Add around 1-2 tsp ghee on each depression as shown in the picture below and heat it. (No need to add the ghee each time)

Pour the batter into each depression as shown in the picture below. Cook them for about 3-4 mins in medium flame by covering a lid.

Cook other side of the guli appa as well in medium flame as shown in the picture below.

Take them from tava and serve hot. Ingredients mentioned above will serve 20-25 Akki Sihi Appas.

Capsicum Rice Using MTR Vangibath Powder

Ingredients:
1 cup White Rice(Sona Masuri / Basmathi preferred)
2 - 3 medium sized Capsicum
12-15 strands of Coriander leaves
2 - 3 tsp MTR Vangibath powder
5-6 Curry leaves
1 tsp Bengal Gram seeds
1/2 tsp Black Gram seeds
1 tsp Mustard seeds
2 tsp OIl

Recipe:

Cook the rice and keep it aside.

Chop capsicum into medium sized thin pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put oil, bengal gram seeds, black gram seeds, mustard seeds in a thick bottomed vessel/pan and heat it. Once it starts spluttering, add curry leaves, chopped capsicum and fry them for about 4-5 mins medium flame. Add vangibath powder, coriander leaves and fry them  for about 1-2 mins.

Add rice and mix well. Keep the capsicum rice in low flame for about 2-3 mins.

Serve hot along with any raita.

Southekayi Tomato Boluhuli

Ingredients:
1 medium sized Raw Yellow Cucumber / Bannada Southekayi / Mangalore Southekayi
2 - 3 medium sized Tomatoes
1 - 2 Green Chillies
Pinch of Turmeric powder
Pinch of Chilly powder
Large grape sized Jaggary
Salt to taste
1 tsp Mustard seeds
Pinch of Asafetida powder
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Cut the yellow cucumber, remove seeds and innermost part of the cucumber and wash it. Chop it into medium sized pieces as shown in the picture below. Cut the tomatoes into medium sized pieces as shown in the picture below. Cut the green chillies into 2 pieces.

Put chopped cucumber, tomatoes, green chillies in a pressure cooker container. Add turmeric powder, salt, jaggary, little amount of water and cook them well.(1-2 whistles) Once the pressure goes off, adjust the ingredients(salt, jaggary, water) and bring them to boil.

Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves, keep them for few seconds and then add it to boluhuli. Mix well before serving. It goes well with rice.

Stuffed Capsicum Bajji(Bonda)

Ingredients:
6 - 7 small Capsicums
2 medium size Potatoes
1/4 cup frozen Green Peas
1 Green Chilly
18-20 strands of Coriander leaves (12-15 for Masala and remaining for serving)
1/2 tsp Ginger Garlic Paste
2 - 3 tsp Chat Masala (3/4 tsp for spreading inside the Capsicum, 1/2 tsp for Masala and 1 tsp for serving)
1/2 tsp Chilly powder (1/4 tsp for Masala and 1/4 tsp for Batter)
1/4 tsp Garam Masala
1/4 tsp Coriander seed powder
1/4 tsp Cumin seed powder
1/4 tsp Mango powder / Amchoor powder
1/2 cup Bengal Gram flour
1/2 cup Rice flour
Big pinch of Asafetida powder
10-15 Cumin seeds
10-15 Carom seeds / Ajwain seeds
Pinch of Baking Soda
1 small Onion
4-5 strands of Coriander leaves
1/2 tsp Chat Masala
1/2 tsp Lemon Juice
Salt to taste
Oil

Recipe:
Wash the capsicums and keep them aside.

Cook the potatoes in pressure cooker by adding sufficient amount of water.(2 whistles). As soon as the pressure goes off, remove the cooked potatoes from the water and keep them aside for about 10-15 mins. Remove the outer cover of cooked potatoes and mash them as shown in the picture below. Chop the coriander leaves, green chillies into small pieces as shown in the picture below.

Put 1 tsp oil and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped coriander leaves, green chillies, frozen green peas, pinch of salt and fry them for about 3-4 mins in medium flame. Add mashed potatoes, cumin seed powder, coriander seed powder, garam masala, 3/4-1 tsp chat masala,1/4 tsp chilly powder, mango powder, salt and mix them well. Fry them for about 2-3 mins in medium/low flame.

Chop onion, 4-5 strands of coriander leaves into small pieces. Add salt, 3/4 tsp chat masala,1/2 tsp lemon juice and mix them well.

Cut the capsicums as shown in the picture below. Remove the stem and seeds from each capsicum. Apply little amount of chat masala inside each capsicum as shown in the picture below.

Take little amount of prepared masala and stuff each capsicum with masala as shown in the picture below.

Cap each stuffed capsicum with the cut capsicum pieces as shown in the picture below.

Add rice flour, bengal gram flour, asafetida, cumin seeds, carom seeds, salt, 1/4 tsp chilly powder, baking powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take each capsicum, dip it in batter and deep fry it in oil.

Remove the capsicum bajji from oil and keep it in a kitchen paper towel.

Cut the capsicum bajji into medium sized pieces, garnish with the prepared onion masala and serve hot.

Cooked Sweet Potatoes(Genasu)

Ingredients
2 - 3 medium sized Sweet Potatoes / Sihi Genasu
1/4 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
Salt to taste
1/4 - 1/3 cup of Water

Recipe:
Peel the sweet potatoes, wash them and cut them into medium sized pieces as shown in the picture below.

Put 1/3 cup of water, salt, jaggary, chilly powder, turmeric powder in a pressure cooker and mix them well. Add diced sweet potatoes, mix them well and pressure cook. (1 whistle). Once the pressure goes off, keep them in low flame until all the water content gets evaporated. Transfer this two a serving plate and serve hot.

Sabudana(Sabbakki) Dose

Ingredients:
1.5 cups Sago / Sabudana / Sabbakki
1.5 cups Rice flour
1.5 cups Curd / Yogurt
2 - 3 Green Chillies
8 - 10 Curry leaves
10 - 12 strands of Coriander leaves
2 tsp grated Carrot
1 tsp grated Coconut
Salt to taste
Oil / Ghee

Recipe:
Soak sago in water for about 3-4 hrs. Wash them properly in water for about 2-3 times, drain the water and keep it aside.
Chop onion, coriander leaves, curry leaves and green chillies into small pieces as shown in the picture below.

Put soaked sago, rice flour, yogurt, salt in a vessel and mix them well. Add all other ingredients and mix them well. Add required amount of water and mix them well. The consistency of the batter should be like that of thick milk.

Heat the Tava(Iron Tava preferred). Stir the batter and take a spoonful of batter and splash it over the tava as shown in the picture below.

Add 1 tsp of oil/ghee on top of the dosa, cover it in a lid and cook it for a minute in medium flame. Roast other side of the dosa for about 2-3 mins in medium/low flame. Serve hot along with any chutney or sambar. The ingredients mentioned above will serve around 10 dosas. I tried this recipe from itslife. Thanks Nirupama for the recipe.

Mixed Vegetable Curry

Ingredients:
1/2 cup soaked Black Eyed beans / Alasande beeja
3/4 cup chopped Potato
1/4 cup chopped carrot
1/2 cup chopped Tindora / Thondekayi
1/2 cup chopped Long Beans / Alasande
1/4 cup chopped Beans
1 cup grated Coconut
2 - 3 Red Chillies
Pinch of Asafetida powder
Small grape sized Jaggary
Small grape sized Tamarind
1/2 tsp Mustard seeds
2 - 3 Curry leaves
1 tsp Oil

Recipe:
Soak the black eyed beans in water for about 5-6 hrs. Wash it properly in water for about 2-3 times and keep it aside. Peel the potato and chop it into small pieces as shown in the picture below. Chop long beans, beans, tindora, carrot into small pieces as shown in the picture below.

Put all chopped vegetables and soaked black eyed beans in a pressure cooker container. Add salt, jaggary, little amount of water and cook them well.(2 whistles)

Put red chillies, 1/2 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add asafetida powder and fry them for about 20-30 seconds. Put fried red chillies, grated coconut, tamarind in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground masala to the vessel containing cooked vegetables and bring them to boil. (Add water, salt if required.)

Put mustard seeds, 1/2 tsp oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to curry. It goes well with Rice, Chapathis, Rottis.

Mandakki Uppittu(Usli)

Ingredients:
7 - 8 cups Puffed Rice / Mandakki
1 large Onion
2 medium sized Tomatoes
3 - 4 tsp frozen Green Peas
Salt to taste
2 - 3 Green Chillies
Pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 strands of Coriander leaves
1 - 2 tsp Oil
4 - 5 Curry leaves

Recipe:

Chop onion, tomato into medium sized thin pieces, cut green chilly into two pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add green chillies, curry leaves, chopped onion, frozen green peas. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomatoes, salt and fry them for about 4-5 mins in medium flame.

Put puffed rice, around 7-8 cups of water in a vessel. Mix them well and remove the puffed rice from water.

Add soaked puffed rice and mix well. Keep the masala in low flame for about 1-2 mins.

Garnish with chopped coriander leaves and serve hot.

Nugge Soppu(Drumstick Leaves) Vade

Ingredients:
2 cups Drumstick leaves / Ele Nugge Soppu
1/4 cup Yellow Lentils / Thogari bele
1/4 cup Black Gram seeds / Uddina bele
1/4 cup White Rice
3/4 cup Bengal Gram seeds / Kadle bele
Small grape sized Tamarind
8 - 10 Curry leaves
4 - 5 Green Chillies
2 - 3 Red Chillies
1 large Onion
10 - 12 strands of Coriander leaves
2 tsp Rice flour
1/4 tsp Asafetida powder
Salt to taste
Oil

Recipe:
Soak bengal gram seeds, rice, yellow lentils, black grams seeds together in water for about 3-4 hrs. Wash them properly in water for about 2-3 times, drain the water content and keep them aside.

Grind green chillies, red chillies, curry leaves, tamarind, little amount of soaked ingredients into smooth paste without adding water. Grind remaining soaked ingredients coarsely without adding water.
Clean and wash the drumstick leaves and keep it aside.

Chop onion, drumstick leaves and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients, salt to the vada batter and mix well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas.

Mixed Vegetable Soup

Ingredients:

Small piece of Carrot
2 florets of Broccoli
2 - 3 tsp Corn Kernels
2 - 3 tsp Frozen Green Peas
3 tsp Corn flour
Pinch of Pepper powder
Salt to taste
3 cups of Water

Recipe:

Chop the carrot into one inch long thin pieces as shown in the picture below. Cut the broccoli into medium sized pieces as shown in the picture below.

Take little amount of water in a bowl and add the corn flour. Mix them well and keep aside.

Put 3 cups of water in a vessel. Add all the vegetables, salt and bring them to boil. Keep this in medium flame for about 2-3 mins. Add corn flour water and bring them to boil. Add pepper powder and keep the soup in medium flame for about 1 min.

Transfer this to a soup bowl and serve hot.