MASALA AVALAKKI OR MASALA POHA

Ingredients
2 cups of thick rice flakes or thick poha
1 medium size capsicum cut into small pieces
1 big onion cut into small pieces
2 tomatoes cut into small pieces
few curry leaves
2 teaspoons of cut coriander leaves
6 cut green cillis
2 teaspoon refined oil
1/2 teaspoon of mustard seeds
2 tspoons of chana dal and urad dal
salt to taste
1/2 teaspoon garam masala
1 teaspoon red chilli powder
Preparation
Soak rice flakes in 1/2 cup water in a bowl. Place a thick kadai r pan on a lighted stove add oil after it is heated add mustard seeds after it is popped up add chana dal and urad dal to it after it is done add green chillis, onions, capsicum, curry leaves, after few minutes, add tomatoes after it is fried well add the soaked poha (rice flakes) (remove excess water) to it add salt to it and mix it well and after few minutes add garam masala and chilli powder and coriander leaves and stir it well adn serve it hot it will b very tasty.

THICK AVALAKKI(POHA) R RICEFLAKES INSTANT SAJJIGE

Ingredients
1 cup of thick rice flakes
1/2 cup of powdered jaggery
2 teaspoon of ghee
5 cashew nuts
5 dried grapes(kismis)
1 cup of milk
preparation
Soak the rice flakes in milk for few minutes. keep a thick bowl r kadai add ghee and heat it fry cashew and dry grapes pieces for few seconds. after it is completely fried ( golden brown) transfer it to a cup. then in the remaining ghee fry the soaked rice flakes add jaggery for few seconds on low flame put off the stove and garnish it with cashew and dry grapes. it is a tasty dish.

Brahmi soppu or ondalagada soppuina tambooli

Ingredients
1 cup of brahmi soppu
1/2 teaspoon of black pepper
1/2 teaspoon of jeera seeds
salt to taste
1 cup of curds
Preparation
Clean the brahmi leaves in water, put all the ingredients except curds in a mixie jar and grind it to paste with little water and mix this paste to curds. This tambooli r raitham is very good for health and this tastes very nice with rice.

Pundi soppu or gongoora soppina chutny

Ingredients
1 big bunch of pundi soppu
2 to 4 green chillies cut into ,pieces
1/2 teaspoon of fried and powdered menthi or fenugreek seeds
1 teaspoon of red chilli powder
1 teaspoon of refined oil
salt to taste
preparation
cut the gongoora leaves from the stems and wipe it with a wet towel or cloth. Donot wash it in water.keep a thick pan r kadai on stove add oil to it after the oil is heated up add the gonguura leaves. green chillis,add menthi seeds powder,chilli powder and salt and fry it on low flame till it is completely done for abt 5 minutes. remove it from fire. And after it is cooled grind it in chutny jar in mixie.please donot add any water. It becomes nice paste.This a very tasty chutny which can b eaten with hot rice or chapathi r dosas. this can b stored for a week inside refrigerator.

Avalakki Hesarubele Bhath(Rice flakes green dal bisibelebhath)

Ingredients
50 gms of green dal( masoor dal)
250 gms of thick avalakki or pova(Riceflake)
1 lime size tamarind juice
2 to 4 tspoons of tablesalt
1 tspoon of powdered jaggery
MTR bisibele bhath
2 green medium size capsicums cut into pieces
1 or 2 medium size potato cut into pieces
10 to 15 beans cut into pieces
Green peas 1 small cup
1 or 2 tomatoes (optional)
Little curry and coriander leaves
2 tspoons of oil
1 tspoon mustard seeds
1/2 cup of groundnuts
little ssp asafotida powder
Preparation
Cook green gram with 2 cups of water and cut vegetables except tomato pieces(in seperate vessels)in pressure cooker to 2 to 3 whistles
Soak the rice flakes in 2 cups water in a vessel for abt 10 to 15 minutes
After the cooker gets cooled remove the daal and the vegetables and transfer it to another thick bottomed vessel or you can transfer this to cooker itself r any thick pan. add soaked rice flakes, lime juice, add 2 to 3 tspoons of mtr bisibele bhath powder.tomato pieces, jaggery, curry and coriander leaves andsalt stir it well on low flame and bake it well till it boils you can make it to any consistency you want by adding 2 to 4 cups of water.
Heat oil in a seperate pan add mustard seeds groundnuts and assafotida
after everything is split well season this to bisibelebhath. You can also dree this with Khara boondi on top of it and serve.

molake kaalu usuli (mixed grams curry)

Ingredients
25 gms of horsegram(huruli kaalu)
25 gms of alasandi gram(alasandi kaalu)
25 gms of bengalgram(kadle kaalu)
50 gms of greengram ( hesaru kaalu)
1 or 2 teaspoons of red chilli powder
1 teaspoon of garam masala
1 medium size onion
1 to 2 teaspoons of oil
one pint of asafotida
salt to taste
litle curry leaves
grated coconut to taste(optional)

preparation
Soak all the above grams in water in a big vessel overnight and remove the water by draining and transfer it to a flat plate and leave it to dry on the plate till it is sprouted for about 24hrs or 48m hrs. keep a pan or kadai on the stove add 1 teaspoon of refined oil to get heated up and then add 1/2 spoon of mustard seeds and little asafoteda and after the seeds is popped up add these sprouted grams add salt, chillipowder, garam masala, and coconut curry leaves abd fry it for few seconds and the usuli is ready.
You can keep these sprouted grams in fridge and whenever u want you can season it and have it with chapati and pooris

SPICY RICE BHAAT

Ingredients

200 GMS of sona masoori raw rice
1/2 tspoon black pepper
1/2 spoon jeera
1/2 spoon coriander seeds ( dania)
1/2 spoon of mustard seeds
1/4 spoon menthi seeds
1/2 spoon of chana dal for seasoning
1/2 spoon urad dal for seasoning
1/2 spoon mustard seeds for seasoning
1 tablespoon of ground nuts
3 to 4 green chillis
1 spoon of soaked tamarind pulp
1/2 cup of grated coconut
2 tspoon of oil
little curry leaves
coriander leaves
salt to taste

Preparation

Cook 200 gms of rice in a pressure cooker by adding water ( double the quantity of rice) for 1 cup add 2 cups of water. cook it for 2 whistles in cooker. Meanwhile take a mixie add pepper,dania,jeera,mustard seeds,and menthi seeds and powder it. Add green chillies,grated coconut, tamarind and pulp add little water and grind it (along with the spices powder) to a paste.Let the paste be like a thick chutny. Take a thick pan or kadai add oil to it . On a low flame Heat oil and add mustard seeds to pop then add urad dal, chana dal, groundnuts, curry leaves after it is fried well. put off the stove. Now add cooled cooked rice to this add the chutny and salt as per your raste and mix it well withhand or with a table spoon. Garnish this with coriander leaves .This tastes very delicious and hot.

Cashew badam burfi

Ingredients
1/2cup of powdered Cashew nuts
1/2 cup powdered Almond nuts
1 Cup of pure ghee
2 cups of sugar
1 cup of chiroti rava (small rava)
1 cup of milk
Greased plate r tray with 1/2 spoon of ghee

Preparation

Powder cashew and almond nuts dry in mixie to fine powder.This powder of both cashew and badam should b 1 cup measure. Take a thick pan or kadai transfer this cashew and badam powder to it add sugar, milk, ghee, and rava and mix it well and keep this mixture aside to soak exactly for half an hour.After half an hour keep this mixture on a stove on low flame and keep stirring continously for half an hour till the mixture becomes thick and leaves the sides of the pan. Transfer the entire mixture to the greased plate r tray and spread it and after 10 minutes. cut it into diamond shaped or square shaped pieces. This tastes yummy and wonderful.

Menthi leaves uduru palya (dry curry)

Ingredients
2 bunches of fresh menthi leaves (cut the leaves seperately and clean it in water thoriughly)
1 cup or 125 gms of toor dal
salt to taste
1 tspoon of mustard seeds
1 pint of SSP asafoetida powder
1 or 2 tspoons of chilli powder
2 or 3 cups of water
2 teaspoons of medium or upama rava
Little oil

Preparation

First cook 1 cup of toordal in water in a thick kadai or pan or vessel directly on stove on low flame. Keep adding water as and when required so that the dal must not get burnt.Donot cook in pressure cooker. Keep stirring. Donot boil the dal completely. After the dal is cooked to 3/4th consistency that is the toor dal should be felt in hands.Add chillipowder, rava and salt and mix it and keep it aside. Add oil in a thick vessel r kadai after heating, add mustard seeds to pop,asafoetida powder, add menthi cut leaves, and stir it and fry it without water for 5 minutes. after it is finely fried add the dal mixture to it and stir it. This tastes delicious with rice, chapati, and rotis.

Tomato instant pickle

Ingredients
4 to 5 medium size tomatoes cut into small pieces
salt to taste( 1/2 to 1 tspoon)
1/4 spoon turmeric powder
1/2 spoon fried mustard seeds powder
1/4 spoon fried menthi seeds powder
1 teaspoon of red chilli powder
little jagery powder
1 pint of ssp asafoetida powder
1 teaspoon of refined oil
1/2 spoon mustard seeds
2 spoons of tamarind juice
little water
preparation
Place a thick kadai r small vessel on the stove on low flame add oil after heating add mustard seeds to pop add turmeric powder, hing r asafoetida add tomatoe pieces add tamarind juice,salt, chilli powder, mustard seeds powder, menthi powder,jaggery powder and water. Boil it for 5 minutes on low flame to thick paste. This pickle is very tasty and can b eaten with chapati, dosas, pooris, rotis and also rice.This will stay for 2 days if kept in fridge.

Cucumber Instant Pickle

Ingredients
1 small size mangalore cucumber(yellowand green colord)
little thick tamarind juice
1/2 tspoon salt
1 tspoon of chilli powder
1/2 tspoon of fried mustard seeds powder
1/4 tspoon of fried menthi seeds powder
1/4 cup of water
little jaggery powder(optional)
1 tspoon of refined oil
1/2 tspoon mustard seeds
1 pint of asafoetida
preparation
Remove the skin of the cucumber and cut into small pieces do not cut the seeds portion. Place a nonstick kadai r a thick bottom vessel on stove put the oil after the oil is heated add mustard seeds till it is split. Add asafoetida and add cucumber pieces add salt and tamarind juice and little water,and also jaggery powder(optional) add chilli powder, menthi powder, mustard seeds powder and after mixing it well, let the mixture boil for few minutes. Add salt as per your taste.make the entire process on low flame. it should b in semi liquid consistency. Now the aroma pickle is ready.you can eat this with chapati rotis or rice or dosas.

Rice Flakes upama

Ingredients
3 cups of thick rice flakes or Poha in hindi approx (200 gms)
1 cup of water
1 tsp of salt ( salt to taste)
50 gms of powdered fried gram dal
1 small cup of grated cucumber (half small size cucumber)
4 grated green chillis
1 medium size capsicum(optional)cut into small pieces
1 tablespoon of green peas (optional)
little coriander leaves and curry leaves
2 tsp of oil
1 tsp of gram dal (bengal dal)
1 tsp of urad dal
1 tsp of mustard seeds
1 lemon juice
1 cup of grated coconut
preparation
soak rice flakes in water for 10 minutes, remove excess water, add powdered fried gram floor, salt, grated cucumber, coriander leaves and lime juice and mix it well keep this aside.
keep a thick vessel r kadai r pan on the stove on low flame add oil to it after heating add mustardseeds, gram dal and urad dal after splitting, add chilli paste curry leaves and capsicum pieces and green peas mix well.Let the mixture b on the flame for 5 minutes till capsicum gets cooked. Put off the stove. Add the rice flake mixture already prepared to it mix it well again. Reheat the whole mixture on low flame add grated coconut to this and mix well and put off the stove. Now the upama is ready. serve it hot. it tastes delicious.

MANGO INSTANT TOKKU

Ingredients
1 cup of grated medium sized raw mango
2 to 3 spoons of guntur chilli powder
1/2 teaspoon of fried mustard seeds powder
1/2 teaspoon of fried menthi seeds powder
1 teaspoon of powdered iodised salt
1 teaspoon of groundnut oil
1/2 spoon mustard seeds and 1/4 spoon asafoetida powder.
Mix all the the ingredient and season it with groundnut oil, mustard seeds and asafoetida (hing) and mix it well and eat it with cooked rice it also tastes very good with chapathi and dosas. This you can prepare more quantity and store in a bottle for almost 6 months in the refrigerator.

SHAALYANNA (SWEETRECIPE)

Ingredients
1 cup of raw sona masoori rice
2 and 1/4 cup of water
1 cup of grated coconut
2 cups of powdered jaggery
2 elachi powder
Preparation
cook 1 cup of rice with 2&1/4 cup of water in a pressure cooker, transfer the cooked rice into a thick pan or vessel add grated coconut, jaggery Mix it well and fry it for 5 to 10 minutes.Add elachi powder and mix it.you can also add fried cashewnuts to it.Serve after 10 minutes.

HAALU BAAYI PAYASAM

INGREDIENTS
50 GM SONA MASSORI RAW RICE (SOAKED IN WATER FOR 1 TO 2 HRS)
1 BIG BOWL OF GRATED COCONUT (HALF PIECE OF ONE BIG COCONUT)
250GMS OF POWDERED JAGGERY
2 R 3 ELACHI
8 TO 10 CASHEW PIECES
2 SPOONS OF GHEE
PREPARATION
GRIND SAOKED RICE, GRATED COCONUT AND ELACHI IN MIXIE WITH 2 TO 4 CUPS OF WATER TO A FINE PASTE.
TRANSFER THE PASTE TO A THICK COPPER QUOTED KADAI OR THICK STEEL VESSEL PLACE IT ON SIM FLAME ADD POWDERED JAGGERY AND KEEP ON STIRRING CONTINUOSLY ON A SIM FLAME TILL THE BATTER BECOMES SEMI SOLID. IF THE BATTER IS THICK ADD 1 OR 2 CUPS OF WATER AND ALSO 1 OR 2 SPOONS OF GHEE.IF U NEED MORE SWEET ADD SOME MORE POWDERED JAGGERY. LET THE PAYASAM B SEMI LIQUID AS IT BECOMES THICK AFTER 1 HOUR. REMOVE FROM FLAME AND LET IT COOL ADD FRIED CASHEW NUTS.

About Me

Halo everybody. I am here to make u to learn some recipes from south Karnataka and Bellary style recipes.