Mavinakayi Chitranna / Mango Rice

Ingredients:
2 - 3 cups cooked White Rice (Preferred: Basmathi or Sona Masuri)
3/4 - 1 cup grated Raw Mango
2 - 3 tsp grated Coconut
2 - 3 Green Chillies
7 - 8 Coriander leaves
8 - 10 Curry leaves
3 tsp Peanuts / Shenga / Nelagadale
2 tsp Bengal Gram seeds / Kadle bele
1 tsp Black Gram seeds
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 broken Red Chillies
1/2 - 3/4 tsp Turmeric powder
Pinch of Asafoetida powder
Salt to taste

2 - 3 tsp Oil

Recipe:
Cook the rice and keep it aside.

Wash the mango and grate it as shown in the picture below. Cut green chillies into 2 pieces. Chop coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, black gram seeds, cumin seeds, peanuts, bengal gram seeds, broken red chillies, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add asafoetida powder, cut green chillies, curry leaves, chopped coriander leaves, grated mango, salt, turmeric powder and fry them for about 3-4 mins in medium flame.

Add cooked rice and mix well.

Add grated coconut and mix well. Keep the chitranna in low flame for about 2-3 mins and serve hot.

Taro Root Curry

Ingredients:
4 medium sized Taro Roots / Beenu Kesavu / Kesavina Gadde
1/2 cup Black Eyed Beans / Alasande Beeja
1 medium sized Onion
2 - 3 tsp Sambar powder
Pinch of Turmeric powder
Small grape sized Tamarind
Large grape sized Jaggary
4 - 5 Coriander leaves
7 - 8 Curry leaves
3/4 tsp Mustard seeds
1/4 tsp Cumin seeds
4 - 5 Fenugreek seeds
Pinch of Asafetida powder
3 - 4 Garlic pods
Salt to taste
2 tsp Oil

Recipe:
Soak the black eyed beans in water for about 4 hrs. 



Wash the taro roots and cook them in a pressure cooker by adding sufficient amount of water(1 whistle). Once the pressure goes off, remove the skin and chop them into medium sized pieces as shown in the picture below.
Wash the soaked black eyed beans and cook them in a pressure cooker by adding little amount of water.(1 whistle)

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

Put tamarind and little amount of water in a bowl. Squeeze it and keep it aside.

Put 1 tsp oil in a thick bottomed vessel and heat. Add asafetida powder, chopped onion and turmeric powder. Fry them for few minutes in medium flame, until onion turns light golden in color. Add cooked black eyed beans, taro roots, salt, jaggary, tamarind water, sambar powder and mix them well. Add sufficient amount of water and bring them to boil. Add chopped coriander leaves and mix them well. Keep the curry in low flame for about 2-3 mins.

Remove the outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 1 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds, cumin seeds, fenugreek seeds and fry. As soon as it starts spluttering, add curry leaves and then add it to curry. It goes well with Rotti/Chapathis.

Maddur Vada

Ingredients:
2 cups Rice flour
3/4 cup Semolina / Bombay Rava / Sanna Sajjige
1/2 cup All Purpose flour
6 - 7 Green Chillies
1 - 2 medium sized Onion
15 - 20 Curry leaves
3/4 - 1 tsp Chilly powder
Big pinch of Asafoetida powder
1/3 cup of crushed roasted Peanuts
Oil

Recipe:
Dry roast the semolina in medium high flame for about 5 mins until it starts giving nice aroma. Keep it aside for about 30 mins.

Chop green chillies, curry leaves and onion into small pieces as shown in the picture below.

Add roasted semolina, rice flour, all purpose flour, salt, chilly powder, crushed roasted peanuts and asafoetida powder in a vessel. Add 2-3 tsp hot oil and mix them well. Add chopped green chillies, curry leaves, onion and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one thick plastic sheet, put 1 tsp of oil and spread it over the sheet. Take little amount of dough and make a lemon sized ball as shown in the picture below.

Pat it over the sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Take each patted Maddur Vada and slowly drop it into oil. Fry both the sides of Maddur Vada till it turns light golden in colour.

Serve hot along with coconut chutney. The above mentioned ingredients will serve around 15 Maddur Vadas.

Kanchu Sattu Tambli

Ingredients:
2 pieces of preserved ripen raw Grapefruit / Kanchu Sattu
3/4 - 1 cup Grated Coconut
2 Red Chillies
1.5 - 2 cups Buttermilk / Majjige / Curd / Yogurt
Salt to taste
1/2 tsp Mustard Seeds
3 - 4 Garlic pods
2 - 3 Curry leaves
1 tsp Oil

Recipe:

Put 1/2 tsp oil and red chillies in a pan and fry them for about 1 min in medium flame.

Grind fried red chillies, preserved grapefruit and coconut in a mixer into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and bring it to boil. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)

Remove the outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.

Note: To preserve the grapefruits, wash and keep them aside.(Use ripen raw Grapefruits(Kanchu Huli).) Remove the water content from each grapefruit using a clean cotton cloth. Cut them into medium sized pieces and remove the seeds. Put the cut grapefruits and salt(Use around 1/2 cup of salt for 1.5 cups of Grapefruit pieces) in a porcelain or glass jar. Start using this after 15 days once they become soft. This can be preserved for 3-4 years.

Stuffed Capsicum

Ingredients:
6 medium sized or small Capsicum
1 medium sized Onion
1 medium sized carrot
Small piece of Cabbage
3 medium sized Potatoes
1/4 cup frozen / fresh green peas
3/4 tsp Ginger Garlic paste
2 Green Chillies
10-12 strands of Coriander leaves
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
3/4 tsp Mango powder
3/4 tsp Garam Masala
3/4 tsp Chilly powder
Pinch of Turmeric powder
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
1/4 cup Bread Crumbs
Salt to taste
3 - 4 tsp Oil

Recipe:
Cut the upper part of each capsicum and remove the stem, seeds as shown in the picture below.

Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and mash them properly as shown in the picture below. Grate the carrot and finely chop the onion, cabbage, green chillies, coriander leaves and the removed edges of capsicum as shown in the picture below.

Put 2 tsp oil, cumin seeds, mustard seeds in a thick bottomed vessel/pan and heat. Once it starts spluttering, add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add chopped coriander leaves, onion, green chillies, turmeric powder, pinch of salt and fry them for about 3-4 mins in medium flame until onion turns light golden in color. Add cabbage, carrot, green peas, capsicum and fry them for about 4-5 mins in medium flame. Add cumin seed powder, coriander seed powder, garam masala, chilly powder, mango powder and fry them for about 1 min in low flame. Add mashed potato, salt and mix them well. Fry them for about 2-3 mins in medium/low flame.

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

Dip the stuffed side of capsicum in bread crumbs as shown in the picture below.

Take a non stick pan/tava and put 2-3 tsp oil and heat. Place the stuffed capsicum upside down as shown on the picture below. Cover it with a lid and cook them in low flame for about 3-4 mins.

Similarly shallow fry all the sides of capsicum by turning them around as shown in the picture below.

Serve hot along with Chapathis.

Baale Hannu (Banana) Chapathi

Ingredients:
3 - 3.5 cups Wheat flour / Godhi hudi
2 large Banana / Baale Hannu
Salt to taste
Ghee

Recipe:

Remove the outer cover of bananas and squeeze/mash them properly in a vessel. Add salt, wheat flour and mix them well. Knead the dough properly by adding sufficient amount of warm water.

Take little amount of dough and make a round ball.

Dip the ball in wheat flour. Roll this dipped ball to a medium thin using sufficient amount of dry wheat flour as shown in the picture below. Apply little amount of ghee over the rolled dough as shown in the picture below.

Fold the rolled dough as shown in the picture below. Apply little amount of ghee over the folded dough as shown in the picture below.

Fold it again into a cone shape as shown in the picture below.

Roll this folded cone again into a medium thin round shape by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the chapathi by putting ghee/oil on both the sides of chapathi.

Serve hot along with any palya/subji/curry. The above mentioned ingredients will serve 18-20 chapathis.

Shreekhanda

Ingredients:
10 cups thick yogurt / Curd
2.5 cups Sugar
3 Cloves / Lavanga
1 Nutmeg flower / Jayikayi Hu
1/4 tsp Saffron / Kesari
2 Cardamoms / Elakki / Elachi
2 tsp crushed Nuts (cashew, pistacho, almonds)

Recipe:

Transfer this thick yogurt to a clean cotton cloth and hang this for about 8 - 10 hrs to drain the water content as shown in the picture below.

Once the water content is drained, transfer this to a vessel. Add sugar and mix them well.

Mash the cloves, cardamom seeds, nutmeg flower, saffron and add to the vessel containing drained yogurt. Mix them well and refrigerate.

Garnish with crushed nuts and serve. It also goes well with pooris.

Heerekayi Bendi / Ridge Gourd Curry

Ingredients:
3 medium sized Ridge Gourd / Heerekayi
1 - 1 1/4 cup grated Coconut

3 - 4 Red Chillies

Grape sized Tamarind
1/2 tsp Cumin seeds

Pinch of Turmeric powder

Salt to taste
1 cup cooked Yellow Lentils / Toor dal / Thogaribele
1 tsp Mustard seeds
3 - 4 Garlic pods
4 - 5 Curry leaves
2 tsp Oil

Recipe:
Peel the ridge gourds and chop them into medium sized pieces as shown in the picture below.

Put the chopped ridge gourds, salt, turmeric powder, little amount of water and cook them well by covering a lid. Add the cooked yellow lentils and bring them to boil.

Dry roast the red chillies in microwave for few seconds and keep them aside for about 1-2 mins. Put dry roasted red chillies, grated coconut, tamarind, cumin seeds 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 ridge gourd and bring them to boil. (Add water, salt if required.) Remove the outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves and then add it to curry. It goes well with Rice/Chapathis/Rottis.

Cabbage Khara Dose

Ingredients:
2 cups White Rice
1.5 cups grated Coconut
5 cups finely chopped Cabbage
3/4 - 1 tsp Coriander seeds
1/4 tsp Asafetida powder
5 - 6 Curry leaves
5 - 6 Red Chillies
1 medium sized Onion
10 - 12 Coriander leaves
2 cups Yogurt / Curd
Salt to taste
Oil / Ghee

Recipe:
Soak white rice in water for about 4- 5 hrs. Wash the soaked rice 2-3 times in water and keep it aside.
Grind soaked rice along with red chillies, grated coconut, salt, curry leaves, coriander seeds, asafetida powder coarsely by adding little amount of water.

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

Add the chopped onion, cabbage, yogurt to the vessel containing rice batter and mix them well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the flat spoon as shown in the picture below. Immediately spread the little amount of chopped coriander leaves over the dosa as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 2 - 3 mins in medium flame. Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 12 cabbage dosas. I tried this recipe from ETV Saviruchi. Thanks for the recipe.