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.