Churmuri

Ingredients:
Puffed rice (kadle puri in kannada) – 2 cups

Carrot ,grated – ½ cup

Onion,chopped-1/2cup
Cucumber, chopped – ½ cup
Tomato, chopped – ½ cup
Coriander ,chopped – 1 tbsp
Fried peanuts (congress kadlebeeja in kannada)-1tbsp
Coconut , grated- 1tbsp
Oil-1tsp
Sev-1/2cup
Chillipowder-1tsp
Lemon juice-1tbsp
Salt to taste

Method:
In a large bowl mix all the ingredients gently.
Serve immediately.

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.

Ragi Dosa

Ingredients:
Ragi flour – 2 cup
Urad dal – 1 cup
Methi seeds – 1 tsp
Onion – 1
Green chillies – 2
Grated coconut – 2 tbsp
Fresh coriander – 2 tbsp
Soda bicarbonate – ½ tsp
Salt to taste
Oil for making dosas

Method:
1. Soak urad dal and methi seeds for 4 hours, grind to a fine paste.
2. Add ragi flour, salt and soda in urad-methi seeds paste mix well, leave to ferment
overnight.
3. Add finely chopped onion, green chillies, coriander and coconut to the batter, mix well
4. Heat tawa, take a ladle full of batter and spread evenly, sprinkle little oil over dosa.
5. Roast both sides of the dosa, serve with tomato chutney and ghee

Mosaaranna/Curd Rice

Ingredients:
Cooked rice (cooled) – 1 cup
Oil – 1 tbsp
Mustard – ½ tsp
Jeera – ½ tsp
Channa dal – ½ tsp
Urad dal – ½ tsp
Crushed ginger – ½ tsp
Curry leaves – 8 to 10
Green chillies – 2 t o 3
Pomegranate / seedless grapes – ½ cup
Yoghurt – 1cup
Fresh coriander – 2 tbsp
Salt to taste

Method:
1. Prepare the rice and keep aside
2. Heat oil in a kadai, add mustard and jeera
3. When it begins to splutter add dals
4. Add green chillies, crushed ginger and curry leaves, fry but don’t burn
5. Add salt to taste. Leave it to cool
6. Add above seasoning, coriander and yoghurt to the rice, mix well
7. Garnish with pomegranate seeds or grapes.

Serve with pickles.

Neer Dosa

Ingredients:
Rice – 2 cups
Fresh grated coconut – 4 tbps
Salt to taste

Method:
1. Soak rice for 3 – 4 hours.
2. Grind soaked rice along with grated coconut to fine paste.
3. Add water to make thin as buttermilk consistency.
4. Add salt to taste, mix well.No need to ferment.
5. Heat tawa, take a ladle full of batter and sprinkle evenly, sprinkle little oil over dosa.
6. No need to cook both sides of the dosa, serve with vegetable saagu and ghee.

Crispy Vegetables

Ingredients:

Rice flour - 1/2 cup

Corn flour - 1 tbsp

Potatoes (sliced) - 1
Broccoli florets -10

Chaat masala

Chilli powder to taste

Salt to taste

Method:

1. Mix rice flour, corn flour, chilli powder and salt
2. Mix the vegetables with above mixture sprinkle little water
3. Deep fry the vegetables in hot oil
4. remove on paper towel; sprinkle chaat masala on top

Good for tea time snacks

Beetroot Palya

Ingredients:
Beetroot(chopped) - 2 medium
Onion - 1 big
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 10
Oil - 2 tsp
Salt to taste

Method:

1. Heat oil in a frying pan, add mustard when it splutters add dals and fry
2. Add onion, chillies and curry leaves fry until onions become soft
3. Now add chopped beetroot fry for a minute
4. Add salt to taste and sprinkle little water, close the lid and cook in a low flame for 15 mins.
5. Garnish with fresh grated coconut and coriander