Alva Mande / Taro Root Garlic Roast

Alva Mande / Taro Root Garlic Roast

Alva Mande/Taro root  -4 medium
Garlic -1 bulb 
Red chilly powder- 2 tsp ( Kashmiri ) 
Turmeric powder- 1/4 th tsp 
Oil- 1 tblsp  
Salt to taste .

Method 
Pressure cook Taro roots just for a whistle or two as it shouldnt be mushy n over cooked ... cool, peel n cut into reasonable pieces ... keep aside . 

In a kadai add oil, crushed garlic n saute for sometime till the raw smell goes n ,the color slightly changes  add chilly n turmeric  powders along with salt n then add the cooked chopped Taro  roots  ... n roast well . 

Note : More the oil n garlic .... More tastier will be the dish ;) 

Small Spicy Variety Capsicum sauteed in Coconut Based Dry Masala

Small Spicy Variety Capsicum sauteed in Coconut Based Dry Masala

• Small Spicy Variety Capsicum -8 to 10 

To grind to a semi coarse paste 

• Grated coconut -1/2 cup 
• Onion -  1 ,small or 1/2 of 1 huge , roughly chopped 
• Tomato -1 ,roughly chopped 
• Garlic Flakes - 6 ,peeled 
• Ginger -1/2 inch piece 
• Salt to taste  

Seasoning 

• Oil -2 tsp 
• Mustard seeds-1 tsp
• Cumin seeds -1/2 tsp
• Hing/Asafoetida -2 pinch 
• Methi /Fenugreek seeds- 1/4 th tsp 
• Curry leaves -1 sprig 

Method 
Wash n slice the small spicy variety capsicum  n remove all the seeds . 

Grind grated coconut , chopped onion, tomato, garlic flakes, ginger n salt to a semi coarse masala paste . 

In a kadai add oil , splutter mustard seeds, add cumin , hing , methi seeds n curry leaves n stir for few seconds , then add  semi coarsely ground masala paste  n stir for few mts till the raw smell goes , add the sliced capsicum n stir again for few seconds , add little water n cook till done . 

Stuffed Small Spicy Variety Capsicum with Besan chilly Masala-version 2

Stuffed Small Spicy Variety  Capsicum with Besan chilly Masala .Version 2 

• Small Spicy Variety  Capsicum - 10 
• Oil- 1 tblsp
• Water -1/2 cup 

For the stuffing  

• Besan /Gram flour - 1/2 cup
• Red chilly powder- 1 tsp( i used kashmiri laal ) 
• Hing -Generous pinch 
• Salt to taste

Method
Wash the  Small Spicy Variety capsicum , pat them dry ...

Now slit the capsicum carefully so that it wont cut into two  as it has to be stuffed . Remove all the seeds , 

In a deep bowl, add besan , Hing ,chilly powder , salt n mix well . 

Now fill the above mix inside the slit capsicum .

In a kadai add oil n place the stuffed capsicum one by one n pour the remaining  stuffing over it , cover n cook on low flame for 4 to 5 mts , then add water n cook till done  ..stir in between . 

Instant stuffed small variety spicy Capsicum

 Instant stuffed small variety spicy Capsicum 

• Small variety spicy Capsicum -8/10
• Oil -1 tblsp 
• Cumin Powder - 2 tsp 
• Salt to Taste 

Method 
Wash the capsicum n pat dry 

Slit into four from beneath n remove all the seeds ..(retain the whole shape ) ..

in a plate mix cumin powder n salt n fill this mixture inside the slit capsicum .. 

Add oil in a kadai n gently place the stuffed capsicum side by side  n roast on sim flame till soft .. gently stir in between so that it wont stick to the base n let the crunchiness remain 

Serve with Rottis /Rice . 

Potato Ghee Roast

Potato Ghee Roast 

• Potatoes - 3 medium 
• Byadagi chilles/Kashmiri chilles - 12 to 14  
• Coriander seeds-2 tsp 
• Cumin seeds-1/2 tsp
• Methi Seeds -1/4 th tsp 
• Pepper Corns - 6 
•   Garlic cloves-12 to 14   
• Tamarind -Marble size 
• Turmeric powder -1/4 th tsp 
• Ghee- 3 tblsp, 1 tblsp to roast the cooked potato pieces . 
• Curry Leaves -2 sprigs 
• Salt to taste .

Method 
Wash potatoes n pressure cook them , just till soft as over cooked wont taste good . Cool , peel the skin n chop into bite-able  bigger chunks .  

In a kadai , add 1 tblsp ghee n add in the cooked chopped potatoes n roast on sim flame till slight crisp ... keep aside . 

In a pan add about 2 tsp ghee n  roast dry red chilly ,  coriander seeds, cumin seeds ,Methi seeds , Pepper corns  for few seconds till it changes color on sim flame , cool  n grind it along with garlic flakes n tamarind to a very fine paste . 

In a kadai add the remaining 2 tblsp  Ghee n add curry leaves n roast till aroma oozes . Add  the ground masala  paste n fry till the raw smell goes  n the ghee leaves the edges . Add turmeric powder, salt n ghee roasted boiled potatoes , add  a little water n cook covered till the masala thickens .

Note : Adjust the spice n adding more ghee enhances the taste . 

Mattu Gulla Bolu Huli / Seasonal Udupi Brinjal Gravy

Mattu Gulla Bolu Huli / Seasonal Udupi Brinjal Gravy 

• Mattu Gulla /Seasonal Udupi Brinjal - 2 
• Thur Dhal -1/2 cup 
• Coconut Oil -1 tsp 
• Turmeric Powder - 1/4 th tsp 
• Jaggery - Goose berry size 
• Tamarind - lemon  Size( Soak in 1/2 cup water for 1/2 an hour n extra the thick pulp ) 
• Green chilly slit -3 to 4  
• Curry Leaves - 1 sprig 
• Coriander Leaves - 3 tsp chopped 
• Salt to taste 

Seasoning - 1 

• Coconut Oil -2 to 3 tsp 
• Mustard seeds -1/2 tsp
• Turmeric Powder -1/4 th tsp 
• Hing/Asafoetida  -2 pinch 

Seasoning  2 

• Oil -1 tsp 
• Mustard seeds -1/2 tsp 
• Hing/Asafoetida -1 pinch  

Method 
Wash thur dhal n pressure cook it with oil n turmeric powder . Cool n mash it , 

Wash n chop the mattu gulla to 2 inch bigger chunks . Add in water to avoid discoloration .

In a kadai add oil , splutter mustard seeds , add hing , turmeric powder n  chopped mattu gulla ,cover n cook on sim flame, stir in between to avoid burning ...when 3/4 th done add the tamarind pulp, jaggery , little water n boil for 2 to 4 mts  . Then add cooked thur dhal ,curry leaves,  coriander leaves ,slit green chilly ,salt n boil well for few mts, then give the  2nd seasoning . 

Kadle Manoli Ajadina / White Chickpea n Ivy Gourd Dry Masala (Sukka )

Kadle Manoli Ajadina / White Chickpea n Ivy Gourd Dry Masala (Sukka ) 

• Kadale / Kabuli Chana/ White Chickpea - 1 cup 
• Manoli/Tender Ivy Gourd - 1/4 th kg 
• Salt to taste 

To Roast n Grind to a coarse dry masala 

• Oil - 2 tsp
• Coriander Seeds - 2 tsp heaped 
• Cumin seeds - 1 tsp 
• Roasted Byadagi dry red chilly - 8 to 10 
• Garlic Flakes crushed - 8 to 10 
• Freshly Grated  coconut -2 cup's 
• Onion - 1/2 of 1 huge ,chopped roughly  
• Tamarind - Tamarind seed size 
• Salt to taste 

Seasoning 

• Coconut oil - 2 tsp 
• Mustard seeds -1/2 tsp
• Curry leaves - 1 sprig 

Method 

Wash n soak white chickpeas/ kabuli chana overnight or for 8 hours . 

Pressure cook it till soft n not mushy .Retain the cooked water to prepare rasam /saaru . 

Wash n remove the tips of Ivy Gourd , either chop them round or  slice long .. in little water add salt n cook it till soft but not mushy . 

In a pan add oil n roast crushed garlic flakes till a nice aroma oozes out n it turns brown in color , remove it .

In the same oil roast coriander n cumin seeds ..remove it n allow to cool 

Now Grind around 2 tsp of grated coconut , tamarind , roughly chopped onion pieces n roasted dry red byadagi chilly to a paste . Add the rest of the grated coconut , roasted garlic flakes, coriander n cumin seeds n just  grind for few seconds coarsely. . 

In a kadai add oil, splutter mustard  seeds , add curry leaves n stir for few seconds . Add the coarsely ground masala n stir for few mts , till the raw smell goes   . Add the cooked kabuli chana n Ivy gourd along with salt n little water if the masala is too dry n cook for 5 mts , till all the water evaporates n the masala is dry . 

Terrace Grown Drumstick leaves Sambar. with Ground paste

Terrace Grown Drumstick  leaves Sambar  with Ground paste 

• Drumstick leaves - 1 huge bunch 
• Thur Dhal -3/4 th cup
• Turmeric Powder-1/4 th tsp
• Onion -1, chopped
• Tomato -1,chopped
• Sambar powder - 2 tsp heaped
• Tamarind-Marble size ( soak in little water for 20 mts n extract the thick juice ), add sambar powder to this n mix well . 
• Hing /Asafoetida water - 1/2 tsp  
• Salt to taste

To grind to a paste

• Grated Coconut - 1 tblsp
• Garlic flakes - 3
• Cumin seeds -1/2 tsp
• Green chilly -1 or 2

Seasoning
Ghee/Oil -2 tsp
Mustard seeds -1/2 tsp
Urid dhal -1 tsp
Dry red chilly -2 ,Broken


Method
Wash thur dhal n pressure cook it along with turmeric powder till soft .. Cool n churn it,

Add chopped onion, chopped tomato , drumstick leaves n pressure cook for one whistle .

Grind all the ingredients meant for grinding

In a vessel add all the cooked stuffs , tamarind extract sambar powder  mix , ground paste , hing water ,salt n boil well ... Then give the seasoning. 

Vendakkai Puli Kuzhambu / Terrace Grown Lady’s Finger Cooked in Coconut Masala Gravy

Vendakkai Puli Kuzhambu  / Terrace Grown Lady’s Finger  Cooked in Coconut Masala Gravy 

• Tender Ladies Finger -12 to 14
• Oil -1 tblsp 
• Tamarind -Lemon Size
•  Mustard Seeds- 1/2 tsp
• Urad Dhal – 1 tsp
• Dry Red Chillies – 2
• Curry Leaves-1 sprig
• Shallots/Sambar Onion  – 8 to 10 
• Garlic Flakes – 6 
• Tomato – 1 medium size 
• Jaggery – Marble size 
• Salt to taste

For Roasting & Grinding

• Oil – 2 tsp
• Coriander Seeds – 1 tblsp
• Dry Red Chillies – 4 to 6 
• Grated Coconut -1/2 cup 

Method 
Remove the tips of ladies finger n chop it into  two inch pieces . 

Soak tamarind  in 1/4 th cup of water for 20 mts n extract the thick pulp
  

Peel sambar onion n garlic flakes 

Chop Tomato 

In a pan add  oil, Add in dry red chillies n stir for few seconds till it changes color . Then add  coriander seeds and saute for a min.  Add in coconut and give a quick toss. Allow them to cool n grind to a fine paste . 

In a kadai, add a tsp  oil n add chopped ladies finger n fry for about 4 to 6 mts  n take it out ..

 In the same kadai add 2 tsp of oil  n splutter mustard seeds , then add  urad dhal, curry leaves and broken dry red chilly . Saute for a min.Add in peeled shallots, garlic flakes n stir for few mts . Add chopped  tomato and cook till it turn mushy. Add the ground paste , tamarind pulp , Jaggery ,  water, salt  n cook well . 

Beans Kootu

Beans Kootu 

• Tender Fresh Beans - 100 gms 
• Thur Dhal- 1/2 cup 
• Jaggery - Marble size 
• Salt to taste 

To dry roast n grind 

• Dry Red Chilly - 4 to 5 
• Pepper Corns - 8 to 10
• Urid Dhal - 2 tsp 
• Chana Dhal -2 tsp 
• Coriander seeds- 3 tsp
• Grated coconut -1/4 th cup 
• Tamarind - Lemon size 

Seasoning 

• Ghee -1 tblsp
• Mustard seeds -1/2 tsp 
• Curry leaves - 1 sprig 
• Hing/Asafoetida -1 pinch 
• Turmeric powder -1/2 tsp 
• Groundnuts -1 tblsp 

Method 
Wash n pressure cook thur dhal , cool n churn it .

Wash n chop beans to 1/2 inch pieces n boil it in little water till cooked , but not mushy .

In a kadai dry roast dry red chilly , pepper corns , urid dhal , chana dhal , coriander seeds  ... cool n grind it to a smooth paste with grated coconut n tamarind 

In a kadai , melt ghee n splutter mustard seeds, add hing , curry leaves n stir for few seconds . Add groundnuts n roast till crisp .Add turmeric powder , cooked dhal ,Ground paste, jaggery n little water for consistency n  boil well .

Capsicum Cooked in Vangibaath Masala Powder .

Capsicum Cooked in Vangibaath Masala Powder .

• Capsicum ...2 ( chopped ) 
• Oil..1 tbsp
• Mustard seeds ..1 tsp
• Cumin Seeds -1/2 tsp 
• Hing/Asafoetida ..2 pinch
• Curry Leaves -1 sprig 
• Onion..1 ( chopped )
• Garlic Flakes -4 to 5 ( removed skin n chopped ) 
• Tomato..2 ( chopped ) 
• Green Chilly -2 chopped 
• Vangibaath Powder..2 tsp 
• Coriander leaves chopped ..2 tsp 
• Grated coconut - 3 tsp heaped . 
• Salt to taste .

Method 
Wash n chop capsicum to 2 inch pieces 
. In a kadai add oil n  splutter mustard seeds , add cumin seeds n hing  n stir for few seconds.  then add curry leaves ,chopped green chilly n stir for few seconds  . Add chopped onion n fry till transparent, add chopped garlic flakes n stir again till brown , then add  chopped tomatoes n cook till mushy ..add chopped capsicum n stir for few mts n add little water n cook ..when half done add vangibaath powder n salt n cook till soft .switch off and garnish with  grated coconut n chopped coriander leaves .n mix well

Terrace Grown Double Beans Onion Masala .

Terrace Grown Double Beans Onion Masala .

• Fresh Double Beans -1/4 th kg 
• Onion Chopped -1/2 cup ( to cook along with gravy ) 
• Salt to taste .

To roast n grind to a fine paste 

• Grated Coconut -1 cup
• Oil-1 tsp 
• Dry red chilly -4 
• Coriander seeds- 2 tsp 
• Cloves /Lavanga - 4 
• Turmeric Powder-1/4 th tsp 
• Tamarind - Tamarind Seed size 
• Salt to taste . 

Seasoning

• Oil - 2 tsp 
• Onion -1 chopped 

Garnishing 

• Coriander leaves chopped -2 tsp 

Method 
Wash n pressure  cook fresh double beans with little salt for 1 whistle till soft but not mushy .

In a pan , add oil n roast coriander seeds, dry red chilly n cloves   ... Take it out , cool n grind along with grated coconut , turmeric powder n  tamarind to a fine paste .

Add oil in a kadai , add the chopped onion n saute till pinkish red . Add the ground masala paste n stir for few mts . Add water ( 1 cup ) , chopped onion n cooked double beans n boil well adding salt .Once done garnish with chopped coriander leaves . 

Note : If fresh double beans is not available as its only during season , can use dried ones ..but make sure to soak overnight or atleast for 8 hours n pressure cook for 6 to 7 whistle . 

Mangalore Yellow Cucucmber Sambar

Mangalore Yellow Cucumber Sambar

• Mangalore Yellow Cucumber - 2 cup's chopped with skin 
• Thur Dhal -1/2 cup 
• Oil-1 tsp
• Turmeric Powder- 1/2 tsp 
• Grated Coconut -1 tblsp 
• Tomato -2 medium 
• Sambar Powder - 2 tsp heaped 
• Red chilly powder-1/2 tsp 
• Coriander leaves - 1./2 fist 
• Salt to taste 

Seasoning

• Oil-2 tsp 
• Mustard seeds -1/2 tsp 
• Hing-2 pinch 
• Curry leaves -1 sprig 
• Dry red chilly -1 broken 
• Onion chopped - 1 tblsp 

Method 
Pressure cook thur dhal with oil n turmeric powder , cool n mash it . To it add chopped tomatoes n chopped Mangalore cucumber pieces n cook for 1 or 2 whistle . Allow it to cool . 

Grind grated coconut, cooked tomatoes, about  2 to 3 tsp of cooked thur dhal, sambar powder, chilly powder n coriander leaves to a fine paste . 

Add this ground  paste to the cooked dhal n Yellow cucumber ,add salt n boil well . 

In a pan add oil n splutter mustard seeds, add hing , curry leaves n broken dry red chilly n stir for few seconds .Add chopped onion n fry till reddish brown . Add this seasoning to the cooked gravy n mix well . 

Terrace Grown Tri Variety Brinjal Garlic Masala Gravy .

Terrace Grown Tri Variety  Brinjal Garlic Masala Gravy .

• Brinjal's-Any variety ( i used 3 variety that was home grown ) 8 in numbers 

To grind 

• Grated coconut -1/4 th cup 
• Garlic flakes -4,peeled 
• Dry red chilly - 3 
• Cumin Seeds - 1 tsp 
• Salt to taste

Seasoning  

• Oil -2 tsp 
• Mustard seeds -1/2 tsp
• Urid Dhal- 1 tsp 
• Hing -1 pinch 
• Curry leaves - 1 sprig 

Method 
Was the Brinjal's n chop them to pieces . Dip in water to prevent discoloration 

Grind Grated coconut ,peeled garlic flakes , dry red chilly n cumin seeds to a fine paste . 

In a kadai add oil, splutter mustard seeds ,add urid dhal n stir till it changes color , add hing n curry leaves ..stir for few seconds . Add the ground paste n saute till  raw smell goes , add the chopped brinjal's n stir for  few second's . Add water as required n cook till brinjal's turn soft but not mushy . 

Double Beans Kootu

Double Beans Kootu

• Fresh Double Beans peeled - 1 cup 
• Chana dhal- 1/2 cup
• Onion -1/2 of 1 , chopped 
• Garlic flakes-3
• Turmeric Powder-1/4 th tsp
• Tamarind-Tamarind seed size 
• Cumin seeds-1/2 tsp
• Grated coconut-1/2 cup
• Dry red chilly -3 or according to the spice 
• Curry leaves -1 sprig 
• Pepper corns-4 to 5 seeds 
• Salt to taste 

Seasoning 

• Oil-2 tsp
• Mustard seeds-1/2 tsp
• Curry leaves -1 sprig  

Method 
Soak Chana Dhal in water for 20 mts n pressure cook it ..  

Pressure cook double beans for 1 whistle till soft but not mushy .

Grind grated coconut, garlic flakes,turmeric powder, cumin seeds, onion , tamarind, dry red chilly  , pepper corns ,curry leaves to a fine paste.

In a kadai add oil , splutter mustard seeds n add curry leaves ,stir for a while n then add the ground masala n stir till the raw smell goes for few mts . Add the cooked chana dhal , cooked double beans ,salt n cook for sometime . 

Bitter Gourd / Hagalkayi Mosaru Gojju

Bitter Gourd / Hagalkayi Mosaru Gojju 

• Bitter Gourd - 1 
• Onion -1  
• Grated Coconut-1/4 th cup 
• Red chilly powder- 1-1/2 tsp
• Rasam Powder- 1-1/2 tsp
• Coriander powder- 2 tsp
• Turmeric Powder - 1/4 th tsp 
• Curds - 1/4 th liter 
• Jaggery - lemon size, crushed  
• Oil - 1 tblsp 
• Water , 1/2 to 3/4 th cup 
• Salt to taste 

Seasoning 

• Oil -2 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Hing/Asafoetida - generous pinch 
• Curry leaves - 1 sprig 
• Dry red chilly -2 broken 

Garnishing 

• Chopped coriander leaves - 2 tsp 

Method 
Wash the bitter gourd  n roughly scrap the skin . Chop into very small  pieces , apply salt n set aside for 1/2 an hour n later squeeze them well . 

Chop onions finely .

In a pressure cooker add oil n add finely chopped onion n saute till reddish brown, add the finely chopped bitter gourd n saute well .till soft . Add grated coconut , red chilly powder, turmeric powder, rasam powder , jaggery crushed  ... salt , water n pressure cook for 1 whistle . Allow it to cool completely . Churn the curds n add to the cooled cooked mixture .  then season n garnish .