Bele Dosa/Dal Dosa/Mixed Lentils Dosa

Ingredients:
Rice -1cup
Toordal/togaribele-1/2cup
Channadal/kadlebele-1/2cup
Moongdal/hesarubele-1/2cup
Uraddal/uddinabele-1/2cup
Green chillies/dry red chillies-3-4 or to taste
Ginger,chopped-2tsp
Jeera/cumin seeds-1tsp
Salt to taste
Soda bicarbonate-1/2tsp
Sugar-1tsp(optional)


Method:
wash and soak rice and dals together for 6-7 hours.
Grind rice and dals with chillies,jeera and ginger to fine paste.
Add salt to taste,soda and sugar mix well and prepare dosa as usual
no need to ferment.You can prepare dosa's immediatly.
For preparing,heat a tava,take a ladleful of batter on tava,spread evenly 
as thin as possible.
Sprinkle little oil on dosa,cook evenly on both sides.
Fold and serve with chutney or any palya.


Note:Sugar gives nice golden colour to dosa.

Green Lentil and Spinach Soup

Ingredients:


Green lentils-1cup
Spinach,chopped -1cup
Onions,chopped-1
Garlic cloves-2-3
Paprika/Chillipowder-1/2tsp
Cumin powder-1/2tsp
Black pepper powder-1/2tsp
Salt to taste
Olive oil-2tsp
Extra virgin olive oil-2tsp
Reserve 1tbsp of lentils for garnishing

Method:


Wash and boil the lentils  in pressure cooker upto 2-3 whistles.
Heat a olive oil in a pan,add chopped  garlic and onions,saute until
onions become  soft.
Add chopped spinach and fry until the raw odour of the spinach is gone.
Add boiled lentils,chilli powder,cumin powder,black pepper and salt to
taste.Allow to cook on a medium flame for 3-4 minutes and leave to cool.
Then blend all the lentils and spinach mixture in a blender until smooth
and creamy.
Before serving drizzle EVOO on top and sprinkle lentils.
Serve with any crusty bread. 

Paddu/Gundpongalu

Paddu or Gundpongalu or Appe as it is called in Kannada,these are in between version of  dosa and idli',they have a shape of small idli's but  crispy and taste's like dosa.You will forget the count when eating with thick  coconut chutney for sure...:).This  is my mother's recipe,you can also add grated carrots and other veggies to make it more tasty and colourful...ENJOY!

Ingredients:

Rice-2cups

uraddal-1/2cup

Avallaki/riceflakes-fistful

Fenugreek seeds/methi-1tsp

Salt to taste

Soda bicarb-1/2tsp

Onion,finely chopped-1

Green chillies-2 or 3

Coriander,finely chopped

Cumin seeds-1tsp

Mustard-1tsp

Oil-1tsp

Method:

Wash and soak rice and dal seperately for 5-6 hours,soak avallaki only an hour before grinding.

Grind rice, dal and avallaki seperatley into a fine paste and with hands mix nicely and keep 

the batter in the warm place to ferment for 7-8 hours(overnight is better).

Heat a oil in a pan add mustard seeds and cumin seeds wait until it splutters,add this tempering

to the batter along with chopped onions,green chillies,coriander,soda and salt mix well.

Heat a poddu tawa,smear oil in each holes,pour tbsp of batter into each hole,cook on both sides

until golden brown,add little oil if it is sticking.

serve with coconut chutney.

Hurulikalu Rasam

Ingredients:

Toordal/Togaribele-1/4cup

Water-1cup

Tamarind juice-1/4cup

Turmeric-pinch

Rasam powder-2tsp

Red chilli powder to taste

Hurulikaalu pudi/Horsegram powder-1tbsp

Jaggery to taste

Salt to taste

Fresh coriander

For tadka:

Oil/ghee-2tsp

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Curryleaves-1sprig

Method:

Dry roast 1/2 cup of hurulikaalu /horsegram in a pan until brown,cool

and dry grind into fine powder.For this recipe i used only 1tbsp,store

rest for next use.

Cook the dal with 1cup of water and turmeric in a pressure cooker and keep it aside.

Heat a oil or ghee in a vessel, add mustard when they begin to pop up,add

red chillies, hing and curryleaves,saute for a minute and add tamarind juice and

cooked dal with 1 or 2cups of water cook until it begin to boil.

Now add salt,hurulikaalu pudi/horsegram powder,rasam powder,chillipowder

and jaggery cook for 2-3minutes,add coriander.

Serve hot with steaming rice and ghee.

Misal/Usal Pav

This is a Maharastrian street chaat .Misal or Usal as it is called locally,made with sprouts of matki or madikekaalu in kannada.I got this recipe from my friend Rajshri,who's from Pune.If you use sev or farsan it is called misal, for usal emit sev.This is easy! , very healthy and very tasty...,whenever i prepare this dish i love.....it.For healthier option swap pav with brown bread.

Ingredients:

Mixed Sprouts(moongdal/hesarukaalu and matki/madikekaalu)-1 cup

potato,boiled and cubed -1

cumin seeds (jeera)-1 tsp

asafoetida (hing)-1/4tsp

onion,chopped -1big

tomatoes,chopped -2

ginger garlic paste-1tbsp

turmeric powder-1/2 tsp

chilli powder-1tsp

oil-2 tsp

salt to taste

For serving:

coriander,chopped-2 tbsp

onions,chopped-1

lemon wedges-as required

pav bread-as required

Butter-as required(optional)

Sev as required

Method:

1.Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2.Add the onions and sauté till they are translucent,add the tomatoes and saute for another 2 to 3 minutes.

3.Add the ginger garlic paste and cook till the oil separates.

4.Add the sprouts, turmeric,chilli powder and salt and 2cups of water and mix well.

5.Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

6.Add boiled potatoes and leave to cook for 2minutes.

7.For serving,in a plate,garnish with the coriander,chopped onions and sev and a small dollop of butter on top of misal.

8.Serve with lemon wedges and pav.

Pesarattu

Pesarattu is a dosa prepared with whole green gram/haramoong in hindi /hesarukaalu in kannada,which gives it light green colour to dosa."pesaru" means greencolour in telgu.It is a native dish of Andrapradesh.




Whole hara moong/hesarukalu- 1 1/2 cup
Rice-1cup
Ginger - 2 inch piece
Green chillies - 4
Cumin seeds - 1tsp
Salt to taste
Soda bicarbonate-1/2tsp
sugar-1/2tsp(optional)

For Topping

Finely chopped onions -1cup
Finely cut green chillies -2
Finely chopped coriander

Oil for frying


Method:


Soak hesarukalu and rice together for 8hours in water.
Grind with cumin, ginger and green chillies into fine paste.
Add salt,soda and sugar,mixwell.No need to ferment.
Heat a tava,pour ladleful of batter on tava, spread evenly as thin as possible.
Sprinkle tbsp of toppings and oil around the dosa.Cook evenly on both sides.
Fold and serve with coconut chutney or chutney pudi.

Masala Dosa

Masala dosa.. is one of the famous dosa variety which has gain more popularity than compared to other dosa's. Because of its unique taste combined with spice potato filling(allugade palya.. as we call in kannada)and red chutney makes it heavenly tasty.The comination of south indian dosa and north indian aloo bhaji made it famous not only in India but throughout the world.I must say masala dosa is a national integration dish...And it is one of my favourite dosa,here i tried it my way..






Rice-2cups

Urad dal-3/4cup

Toordal-1/4cup

Methi-1tsp

Rava-1/4cup

Plainflour or maida-2tbsp

Soda-1/2tsp

Sugar-1/2tsp

Salt to taste

Ghee or oil for frying


Method:

Wash and soak rice,dals and methi in water for 6-7hours.
Grind the soaked rice and dals into fine paste and
keep the batter to ferment for 7-8hours in warm place.
One hour before preparing dosa mix rava,maida,soda,sugar and salt with hands througly.
Heat a tava pour ladleful of batter over tava and spread it evenly as thin as possible.
Drizzle a tsp of oil or ghee over dosa,apply red chutney on dosa.
No need to turn dosa if it is very thin,when dosa becomes crisp put a tbsp of
alugadde palya and fold the dosa and serve hot with coconut chutney.



Apply red chutney and place a tbsp of alugadde palya..



Fold dosa in hotel style..



Now dosa is ready to serve...........

Ingredients:

Red Chutney




Ingredients:

Red chillies -10(byadgi menasinakayi or any mild variety)

Puff channa-2tbsp

Jeera-1tsp

Tamarind

Tandoori colour-1/4tsp(optional)

Garlic cloves-2

Salt to taste

Pepper corns-10

Oil-1sp

Method:

Fry the chillies,peppercorns,jeera and channa with little oil and
grind along with other ingredients into fine paste adding little water.

NOTE:When applying on dosa's add water and make it thinner.


Coconut Chutney



Ingredients:

Coconut,grated -1cup

Greenchillies -3

Puffchanna-1tbsp

Tamarind

Ginger

Coriander

Salt to taste

Method:


Grind all the above ingredients into fine paste.Serve with dosa.



Potato Palya/Alugadde Palya



Ingredients:

Potatoes-4,boiled and mashed

Onion-2

Greenchillies-6

Curryleaves-1sprig

Oil-1tbsp

Mustard-1tsp

Urad dal-1tsp

Channadal-1tsp

Turmeric-1/2tsp

Coriander

Salt to taste

Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry until slightly brown.

Add onion, chillies and curry leaves fry until onions become soft.Add salt to taste.

Now add mashed potatoes fry for a minute and sprinkle little water and

close the lid and cook in a low flame for 5-6 minutes.Garnish with fresh coriander.

Palak soppina thovve

Ingredients:


Palak(spinach)-1bunch

Toordal(togaribele)-1/2cup

Onion-1,big

Greenchillies-6

Ginger-1 inch,crushed

Jeerapowder-1tsp

Curryleaves-1sprig

Lemonjuice-1 lemon

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Ghee-1tbsp


Method:


Cook dal in a pressure cooker with 2cups of water.

In a another vessel cook palak,onion,greenchillies with 1 cup of water.

Mix cooked palak in dal ,add salt cuminpowder and lemon juice cook for 5 minutes.

Heat ghee in a skillet,add mustard when it begains to pop up,add redchillies,crushed ginger

curryleaves and hing,Add this tempering to dal,serve hot with rice.

Avarekaalu uppittu

Ingredients:

Rava or sooji- 1cup

Water- 2 cups

Onion- 1big (sliced)

Green chillies-4

dry red chillies-2

Curry leaves-10

Ginger-1/2inch(crushed)

Avarekaalu (vaalbeans)-1cup

Oil-1tbsp

Mustard seeds-1/2tsp

Cumin seeds-1/2tsp

Channa dal-1tsp

Urad dal-1tsp

Fresh coriander for garnish

Lemon juice-1tbsp

Salt to taste

Method:

First fry the rava until slightly brown and aromatic and keep it aside.
In a pressure cooker, cook avarekaalu(vaalbeans) and keep it aside.
Heat oil in a pan add musturd,cumin seeds when they begin to splutter
add channa and urad dal fry about 2 minutes until light brown now add onion,
curryleaves,green chillies and dry red chillies,fry until onions become soft.
Add boiled avarekaalu,2 cups of water,add salt to taste.
When water begins to boil add rava with continously stirring.
Stir until all the water is gone,Add lemon juice.
Reduce the flame and close the lid for 8 to 10 minutes.
garnish with coriander and serve hot.

Falafel

Ingredients:

1Cup-Dried chickpeas

3Cloves-Garlic

1-Onion,roughly chopped

1Tsp-Baking soda

1/2Tsp-Chilli powder

1/2Tsp-Pepper powder

1/2Tsp-Cumin powder

1/4Cup-Fresh coriander,finely chopped

1/4Cup-Fresh parsley,finely chopped

1/4Cup-Breadcrumbs

Salt to taste

Oil for frying

Method:


Soak chickpeas 6-8 hours in water.put soaked chickpeas,onion,garlic,
half of the parsley and coriander in a blender or food processor,blend into rough paste.
Add little water if needed.In a bowl add chickpea paste,leftover parsley and coriander,cumin powder,breadcrumbs,chilli powder,black pepper powder ,salt and baking soda,mix well.Make round lemon sized balls and press them slightly like vada out of the mixture.Heat a oil in a kadai,fry falafel balls in a medium hot oil until brown colour on all the sides.Takeout and drain the excess oil on the paper towel.Serve hot with salad.



NOTE:Falafel can be served stuffed inside pita bread(pocket) along with tahinisauce and salad as a sandwich.

Onion uttapam/ Eruli dose

Ingredients:

2Cup- Par boiled rice
2Cup-Raw rice
1/2Cup- Urad dal (uddinabele)
1/4Cup-Toordal(togaribele)
1/2Tsp Methi seeds
1/4Cup-Avalakki(rice flakes)
Salt to taste
1/4 Tsp- Cooking soda

For toppings:

2 Big-onions,finely chopped
1-Tomato,finely chopped
4-Green chillies,finely chopped
1Tsp-Jeera
1 Sprig-Curryleaves,finely chopped

Oil for cooking as required

Method:

Wash and soak rice,dals and methiseeds for 6-8hours in water.

Soak avalakki seperatly for 1hour before grinding.

Grind rice, dals and avalakki into fine paste.Add salt and soda bicarbonate mixwell.

Leave it overnight to ferment in a warm place.

Mix chopped onions,tomato,chillies,jeera and curryleaves in a bowl.

Heat tava,take a ladleful of dosa batter,spread evenly to your desired size,but slightly thicker.

Sprinkle onion mixture over the dosa,drizzle 1tsp oil over dosa.

Turn and cook well on the another side. Serve hot with any chutney or palya.

Chutney Pudi(powder)

Ingredients:

Channadal(kadlebele)-1/2cup

Moongdal(hesarubele)-1/4cup

Drycoconut-1/2cup

Redchillies-7-8

Jeera-1tsp

Blackpepper-10

Tamarind-small gooseberry size

Jaggery-small gooseberry size

Garlic-1clove

Curryleaves-8-10leaves

Hing-pinch

Salt to taste

Method:

Dry roast dals and spices seperately,leave to cool.Dry grind the mixture into fine powder,store it in a clean dry jar.

Serve with dosa's,idli's,chappati's or bread.

HUMMUS

Ingredients:

Chickpeas – 1 can, drained and rinsed
Yogurt-1/4 Cup
Garlic – 2-3 cloves, crushed
Tahini (Sesame Seed Paste) –3 Tbsp or more
Salt – 1/2tsp or to taste
Lemon Juice – 2 Tbsp
Water – 2tbsp
Olive Oil – 2 Tbsp
Chilli flakes, Cayenne Pepper or Paprika -1tsp
Fresh parsley or coriander(i used coriander)

Method:

Blend all the ingredients into smooth thick paste in a blender or food processer.
Transfer the paste into a bowl,spread the mixture evenly and drizzle olive oil,
sprinkle chopped parsley or coriander.Serve with pita bread and salad.

NOTE:It can be used as spread over the toasts instead of butter as a healthy option.

BASSAARU

Bas saaru is a very authentic dish of mandya and mysore. It is very popular in villages.
As I am from mandya district It is a regular dish in my mothers place. It is non oily and very healthy dish to eat,loaded with lot of leaf greens ,pulses,dals and vegetables .it is a good combination to raagi mudde.

The South Karnataka or old Mysore region also known as Bayaluseeme or the plains including the present day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara is more often then not synonymous with Karnataka cuisine though culinary traditions else where in Karnataka can be significantly different from this one. Ragi and Rice are the most important staple grains, Jowar and Bajra are also cultivated and consumed in the drier parts of the region. The first meal of the day is the break fast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour,a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt. Optional accompaniments include a salad called Kosambari, vegetable side dish called Palya and assorted pickles.

Ingredients:

Hara moong (Hesarukalu)-1cup

Toordal(togaribele)-1/2cup

Garlic-1 whole big(1/2 for roasting and 1/2required as raw)

Onion-1big(same as above)

Tamarind-lemon size

Coconut freshly grated-1/2cup

Curryleaves(karibevu)-2sprig

Sarinapudi-1tbsp



For tadka:

Ghee/oil-2tsp

Onions finely chopped-2tsp

Garlic cloves-4-5(as many as you wish)

Mustard-1tsp

Method:

First cook dal and moong in a cooker with sufficiant water for 2 whistles,then leaveit to cool. Now roast 1/2 onion and 1/2 garlic along with skin, in a open flame on a hob with skewers.After roasting remove the skin and chop roughly.Now grind coconut,tamarind,1/2raw onion and garlic,1/2roasted onion and garlic,1tbsp of cooked dal and moong, sarinapudi into a fine paste by adding little water.Separate the water from cooked dal and moong and keep aside.Now put tadka of ghee, mustard, onion ,garlic untill little black, then add grind masala to tadka and fry for 2 minutes, then add curryleaves along with stem(this gives nice aroma to saaru).After 2 minutes add dalwater and allow to boil for 10minutes in sim flame, add salt to taste. Boil for 2minutes(don't over boil)now it is ready to enjoy with ragimudde or rice.

For cooked dal and moong mixture put tadka of oil, mustard, red chillies,little onion and fresh coconut,serve as a side dish to bas saaru.



You can prepare bassaaru with different combinations of vegetables,dals and pulses.

Some are listed below:

1. Cabbage and toordal

2. Hurulikalu(horsegram)only

3. Beans (hurulikayi) and toordal

4. Vaalbeans (avarekalu)

5. leafgreens like dantinasoppu and toordal

6. Dill greens ,beans and toordal

7. Blackeyebeans and toordal

BISIBELE BATH

Bisibele bath is one of the famous dish of karnataka.This is 2 in 1dish which is great for picnics and outdoors.

Bisi bele bhaath (Kannada: ಬಿಸಿ ಬೇಳೆ ಭಾತ್) is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a form of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala to be used for Bisi bele bath is now available off the shelf in grocery stores of India. Ready-to-eat satchets of Bisi bele bath can also be found. A restaurant famous for this dish in Bangalore is the Mavalli Tiffin Room.


Ingredients:

Rice -2cup
Toor dal - 1 cup
Water-approx 7-8cups
Green peas/avarekaalu(vaalbeans) – 1cup
Peanuts – 1/2 cup
Carrots - 1cup
Beans - 1cup
Potatoes -1cup
Onion - 1 large
Tamarind – lemon size
Dry coconut grated - 1 cup
Salt to taste

To Make powder

Red chillies -10
Coriander seeds –1tbsp
Bengal gram dhal – 1tbsp
Urad dhal -1tbsp
Cinnamon sticks - 3
Cloves – 4
peppercorns-1/2 tsp

For tempering

Oil-1bsp
Ghee- 2 tbsp
Curry leaves-2sprigs
Mustard-1tsp
Red chillies-2
Hing-1/4tsp
Cashewnuts(optional)



Method:

Dry roast the above ingredients and grind in to fine powder.
Cook the rice in a separate container.Cook toor dal and vegetables in a pressure cooker.
Mix rice and dal mixture, now add salt and Tamarind juice and allow it to cook well for about 10 to 15 mins. Add the powder and cook well for 20 minutes.Add grated copra.

For Tadka:

Heat oil, add mustard seeds,hing chillies and curry leaves until splutter. Now add to the rice and mix well. Pour ghee and fried cashew nuts on top.

Serve hot with potato chips.

Chakli

Ingredients:
Rice flour – 2 cup
Urad dal – ½ cup
Jeera – 2 tsp
Butter – 2 tbsp
Salt to taste
Chilli powder to taste

Method:
1. Pressure cook the dal and leave it to cool
2. Mix butter and rice flour until they turn to bread crumbs
3. Add chilli powder, jeera and salt , mix well
4. Add cooked urad dal to the rice flour
5. Heat 2 tbsp of hot oil and add to above mixture, mix everything in to soft dough.
6. Take a handful of dough and insert into chakli presser, gently press into Spiral round and round chaklis.
7. Deep fry in medium hot oil.