Mysore Dosa

Mysore Dosa

Boiled rice - 400 gm
Urad dal - 100 gm
Urad dal ( broken ) - 1/4 cup
Red chilli - 8
Asafoetida - a pinch
Copra ( dried coconut ) - 1/2 cup
Tamarind extract ( thin ) - 1/2 cup
Curry leaves - a few
Salt - as needed
Oil - as needed

Shunti Tambli Recipe

Ingredients:

• 3 Tbsp  shredded coconut (fresh/frozen)
•  1 inch ginger (cleaned and skin removed)
•  1 tsp jeera/cumin seeds (roasted lightly in little oil)
•  2-3 green chillies
•  2 cups buttermilk/yogurt/dahi/curd (buttermilk is preferred)
•  salt

Vermicelli (Semiya) Upma/ Shavige Uppittu

Ingredients:

• 2 cups  vermicelli/ semiya/ shavige ( I use this Bambino variety)
• ½ cup onion (finely chopped)
• ¼ cup peas (shelled)
• ¼ cup carrot (chopped finely)
• ¼ cup potato (peeled and chopped finely)
• 2-3 green chillies ( finely chopped )
• 4-5 curry leaves
• 1 tsp mustard seeds
• 1 tsp urad daal
• Juice of a lemon
• Cilantro (for garnish)
• 1/4 cup broken cashew (optional)
• ¼ cup shredded coconut (optional)
• 1 Tbsp Oil
• Salt

Murmura Upma/Puffed Rice Snack

Ingredients: 

• 4 cups puffed rice/ murmura (chirmure/kadle puri/ mamra/ muri/ pori)
• 1 onion (chopped)
• 5-7 curry leaves
• 3-4 green chillies (chopped)
• Asafetida/hing a pinch
• 2 tsp urad daal (optional)
• 2 Tbsp peanuts
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4  tsp turmeric powder
• Juice of a lemon
• 1 tsp Sugar (optional)
• Oil
• salt 

Aloo Bonda /Batata Vada

Ingredients for the potato stuffing: 

• 3 big potatoes ( boiled, peeled and mashed)
• 3-4 curry leaves
• 1Tbsp ( green chilli+ garlic+ ginger ) coarse paste
• 3-4 strands coriander leaves
• ½ tsp turmeric
• 1 Tbsp oil
• Juice of a lemon
• Salt to taste 

Method: 

• Wash the potatoes, chop them into halves and pressure cook them along with the skin.
• After it has cooled, peel the skin, mash it in a plate and keep aside. It is alright if there are some lumps in the cooked potato.
• Take a pan and heat oil. Add the curry leaves and the coarse green chilli garlic paste and cook until the garlic turns light brown.
• Add the mashed potato, turmeric powder, salt and cook until everything is mixed.
• Cover with lid and let it cook on simmer. Add the chopped coriander leaves and lemon juice, stir well. Keep aside.

Batter/ coating for the vada: 

• 1/2 cup gram flour (besan)
• 1 Tbsp rice flour
• 1tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp baking soda
• Salt to taste

 Method: 

• Take a bowl and mix all the above ingredients well. The gram flour may have some lumps, so be sure to break them apart.
• Add water to this mixture in intervals and mixing it well until it becomes a smooth paste.
• Note: The consistency of the batter is important, so make sure that it is not too thick or thin. Keep aside.

 Making Vada/Bonda: 

• Heat sufficient oil in a pan for deep frying.
• In the meanwhile make small balls ( 2-3 inch diameter) from the stuffing that was made before.
• After the oil is hot, take a stuffing ball; dip the ball into the batter and drop it into the hot oil. Fry it and then turn it around until it gets light golden brown color.
• Transfer it to a paper towel. Continue the process with the remaining stuffing and make the Aloo Bondas. 

Serve hot (very) with Tomato ketchup or Green chutney or Tamarind Chutney or as is or as Vada Paav (recipe coming up next!).

Drumstick Sambhar

Sambar is one of the most loved lentil based dish in the South Indian cuisine. This versatile recipe of sambhar is  mom’s  and is one of her well loved recipes.

This sambhar does not use the store bought powder instead the masala is made from scratch. Lentils, spices etc are roasted and then ground along with coconut and tamarind. Drumstick is the main vegetable in this, but you can substitute with other vegetables like brinjal, radish, carrots, beans etc. 

Serves well with plain rice, idli, dosas or vadas. 

Ingredients: 

• 1 cup Tur dal
• 2-3 medium drumsticks ( cleaned and cut into 3 inch pieces)
• 2 tsp Chana Dal           
• 1 ½ tsp urad dal
• 1 tsp coriander seeds
• 3-4 Black Pepper corn
•  ½ tsp Jeera/cumin seeds       
• ¼ tsp Mustard seeds    
•  ¼ tsp Fenugreek seeds  
• ¼ tsp Turmeric Powder      
• ½” piece Cinnamon                
• 2 Cloves
• 1 tsp jaggery               
• Tamarind  Lemon size (soaked in water)
• ¼ cup Coconut scraped      
• Curry leaves
• 3-4 Red Chillies
• Asafetida a pinch         
• Salt to taste
• Oil  for seasoning 

Procedure: 

• Boil the Tur dal in a pressure cooker along with Drum sticks in enough water. Switch off the gas and keep aside.
• Add 2 Tbsp of oil in a pan, add the chana dal, urad dal, coriander seeds, jeera, black pepper,  red chillies, cloves, cinnamon and sauté it until it turns light brown. Let this cool.
• Grind the above mix along with scraped coconut, tamarind, sufficient water to a smooth paste.
• Heat a saucepan and add the boiled tur daal along with drumsticks. Next put the above ground paste in the boiled tur dal.
• Add turmeric powder, salt, jaggery and boil it thoroughly.
• Seasoning: In a small pan put 2 tsp oil and heat it. Add mustard seeds, asafetida, curry leaves and let it splutter.
• Add the seasoning to the boiled sambar, cover with lid. Serves well with plain rice, idli, dosas or vadas.

Bengalore Pav Bhaji

Pav Bhaji

Ingredients:

1 capsicum finely chopped
2 onions finely chopped
2 tomatoes finely chopped
3 potatoes boiled and mashed
2 green chillies,slit length wise
1/3 cup beans
1/2 cup carrot
1/2 cup cabbage
1 cup cauliflower
1 cup green peas
1/2 tsp ginger garlic paste
2 tbsp. butter
2 tsp. pav bhaji masala
2 tsp. red chilli powder
1/4 tsp. turmeric powder
1 tbsp lemon juice
salt to taste
1/3 cup coriander leaves
8 Pav buns

Preparation :

How to make Pav Bhaji :

• Method:
  
  For the Pav:
  
  1) Slit Pav in half horizontally and lightly coat it with
  butter.
  
  2) Roast them on hot griddle
  
  
  For Bhaji:
  
  1) Boil cauliflower,peas, carrot, beans till they are
  soft.
  
  2) After boiling drain excess water and mash boiled
  vegetables.
  
  3) Heat oil in a pan, add green chillies, onion, capsicum
  and saute for 4 mins.
  
  4) Add garlic-ginger paste and saute for another 3 mins.
  
  3) Add chilli powder, turmeric powder, pav bhaji masala
  and mix it properly. Add tomatoes and cook until it
  turns soft.
  
  4) Now add potatoes, mashed vegetables ,little water
  and cook and mash thoroughly until it become thicker.
  
  5) Add butter, lemon juice and combine well.
  
  6) Garnish Bhaji with coriander leaves, onions and a thin
  wedge of lemon.