Kadag Ogare / Mustard Seeds Rice

Ingredients

• Rice - 1 cup
• Red dry Chillies - 4 to 5
• Turmeric powder - 1/2tsp
• Coconut - 1 cup
• Mustard seeds - 1 & 1/2tsp
• Tamarind - 1/2 tsp
• Jaggery - 1/2 tsp
• Oil - 4 to 5 tsp
• Chana dal - 1tsp
• Curry leaves - 1 stalk
• Salt to taste
• Peanuts - 2 tsp

Method

1. Take coconut, chillies, mustard seeds, turmeric, tamarind, jaggery and grind into a thick paste using little bit of water
2. Cook rice in the rice cooker
3. Preheat a Wok on low flame
4. Add oil
5. Add chana dal and peanuts allow it to become brownish
6. Add curry leaves and switch off the hob
7. Add rice
8. Add the ground paste
9. Add salt and mix evenly

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Puliyogare

Prep Time for Gojju - 20 mins

Ingredients

• Arshi / Rice - 1 cup
• Puliyogare Gojj - 2 to 3 tsp
• Yenne / Oil - 1/2 cup
• Karvappale / Curry leaves - 1 stalk
• Rasam Powder / Malaka Pudi - 1 tsp
• Valle Ell / White sesame seeds - 2 tsp
• Kadle Kai / Ground nuts - 2 tsp
• Kadag / Mustard seeds - 1tsp
• Kobri / Desiccated coconut - 2 tsp

Puliyogare Gojju (Tamarind Paste)

Ingredients

• Tamarind - 500 grms
• Jaggery - 200 grms
• Salt to taste

Method for gojju

• Soak Tamarind in water for a day to make it smooth
• Squeeze the smooth tamarind to take out only its juice
• If required use a seive (colander) to take out only the juice and discard any tamarind content
• Heat the tamarind juice on medium flame
• Allow it to boil thoroughly
• Add Jaggery and Salt
• Allow it to boil again
• Allow it to cool before you store it in a refrigerator
• Now the gojju (tamarind paste) is ready for use as and when required

OR
Gojju Easy Way

• Place the Tamarind into a pressure cooker with enough water
• Cook thoroughly wait for cool down the pressure cooker
• Remove and squeeze the tamarind well and take out all the seeds
• Add jaggery and malaka pudi / Rasam powder and salt 
• Bring to boil until it becomes thick and stir occassionaly
• Cool and store it in the glass jar and keep it in a refrigerator
• Now the puliyogare gojju is ready for use as and when required

Method

1. Wash rice thoroughly
2. Add 1/2tsp of turmeric powder, 1 tsp oil and a pinch of salt to the rice
3. Cook the rice in a pressure cooker
4. Preheat a pan (large one - wok)
5. Add Oil
6. Add mustard seeds and allow them to splutter
7. Add peanuts & dried red chillies (whole) to the oil and fry for few minutes until the peanuts are golden brown (Do not overfry and burn them)
8. Take the pan off the hob
9. Add curry leaves and crushed white sesame seeds
10. Now add the cooked Rice, rasam powder / Iyengar malaka pudi and 2 or 3 tbsp tamarind paste Kobri / dessicated coconuts to the pan
11. Add salt to taste
12. Mix them well so that the tamarind paste is evenly mixed with the rice
13. Serve 

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Kadag Puli

Ingredients

• Vegetables ( Beetroot OR Bhendi/Okra OR Sweet Pumkin OR Cucumber)
• Red Chillies - 4/5
• Tamrind / Puli - 1/4 tsp for paste or 2 tbsp juice
• Mustard seeds - 1/2tsp
• Turmeric Powder - a pinch
• Urad dal - 2tsp
• Coconut - 1/4 cup
• Water - 1/4 cup
• Jaggery - 1tsp or a small piece 
• Curry leaves - 1 stalk
• Salt to taste
• Oil - 1tsp

Method

1. Wash Beetroot/Cucumber and chop finely. Cook it in the pot with add little water till done 
2. For bhindi wash and pat dry bhindi/bhendekayi cut into small round then in a pan add 1 tbsp oil fry till done. 
3. Fry urad dal and red chillies one by one 
4. Grind red chillies, urad dal, jaggery, coconut, tamarind, turmeric
5. Take a pan, add oil
6. Add mustard seeds allow to splutter and curry leaves
7. Add cooked veggies, masala, little water and salt
8. Saute, let it boil for few mins

Note : This is bhindi kadag puli. Serve it hot. This will go well with Chapati, Rotis and Rice

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Mysore Pak

Ingredients

• Besan / Gram flour - 1 cup
• Sugar - 2 cup
• Ghee - 1 cup 
• Water - 1/2 cup

Method

1. Take a heavy bottom pan preheat first on low flame
2. Take a plate or barfi tray and grease it with a little bit of ghee and keep aside 
3. Sieve flour make sure there are no lumps in the flour. Add gram flour/besan roast it for a few mins. and allow it to cool
4. Heat 1 cup ghee on  a low flame.
5. In a large wide kadai or pan. Add water & sugar mix together then turn on the stove on a medium flame
6. The sugar syrup is one string consistency
7. Then add besan/kadle hittu slowly keep stirring continuously mixture should be non sticky so keep on stirring it well to make sure there are no lumps
8. Add hot ghee one ladle then repeat the ghee process same but continuously mixing the besan mixture until  it comes out clean and frothy 
9. Finely pour the Pak evenly into the greased plate
10. While it is still hot, cut it into any shape as you wish. close and leave the mysore pak to completely cool down before transferring to the different plate otherwise it will break.

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SET DOSA

Ingredients

• Rice - 1 cup
• Urad Dal - 1/4 cup
• Methi seeds - 2tsp
• Poha - 1/2 Cup
• Puffed Rice(Kadle puri) - 1/2 cup
• salt - 1tsp
• Water

Method

1. Wash and soak Rice, Urad dal, Methi Seeds , Poha, and puffed rice for 5hours.
2. Make a smooth thick batter in a mixer (Do not add too much water)
3. Cover and allow the batter to ferment (5hours)
4. Place a tawa add little oil
5. Pour small portion of batter on tawa and spread it
6. Allow to cook on both sides

Serve with coconut chutney or vegetable sagu

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Channa Masala

Ingredients

• Kabuli Chana - 1cup
• Potato - 1 (finely chopped and boiled)
• Tomato - 1 (finely chopped)
• Onion - 1 (finley chopped)
• Turmeric Powder - 1/2tsp
• Chana Masala Powder - 1tsp
• Garam Masala - 1/2tsp
• Red Chilli powder -1/2tsp
• Ginger and Garlic paste - 1tsp
• Coriander leaves - 2tsp
• Oil - 4tsp
• Mustard seeds - 1/2tsp
• Water - 1 cup

Method

1. Soak Chanas overnight or at least for 7 hours.
2. Add a bit of salt and Cook them in pressure cooker
3. Heat oil in a pan on low flame
4. Add mustard seeds allow to splutter
5. Add onions fry it till they become pink
6. Add tomatos and potatos fry it for few mins
7. Add cooked chanas and water
8. Add all the dry powders along with salt
9. Allow to boil for few mins
10. Garnish with coriander leaves

Serve hot with chapathi, poori's




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ALOO PARATHA

Ingredients

• 4 cups - wheat flour
• 6 Potatos
• 2 tsp coriander leaves (Finely chopped)
• 2 to 3 Green chilles (Finely chopped)
• 1/2 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad Dal
• 1tsp Lemon juice
• 2tsp Oil
• Salt to taste
• Water to knead the dough

Method

1. Boil the potatos / Aloo and mash them
2. Place a pan on low flame on and add oil
3. Add Mustard seeds and allow to splutter
4. Add Turmeric powder , urad dal & green chilles
5. Mix that to mashed potatos
6. Add salt and coriander leaves to the mashed potatos
7. Mix them all into a thick smooth paste
8. Mix flour dough with salt and oil
9. Knead the dough
10. Make small portions of the dough
11. Roll the small portions to a small pancake
12. Place a small portion of the mashed potato mixture in it
13. Close all the side edges
14. Roll it out into a slightly thick paratha
15. If necessary, dip the roll in flour for easy rolling
16. Take a Tawa and preheat first on lowflame on a hob
17. Place the paratha and roasted it with little bit of oil for both the sides

Serve hot with pickle

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RAITA (onion & tomato)

Ingredients

• Onion 1
• Tomato 1
• Coriander leaves 2tsp
• Green Chills 2/3
• 2 cups yogurt/ Thick curds
• salt to taste

For Tadka

• 1/2 tsp Mustard seeds
• 1/2 tsp Urad Dal
• 1/2 oil

Method

• Cut onions and tomatos into small pieces
• Mix all the above ingredients and add tadka
• Add yogurt / curds and cool it in the refrigerator
• Garnish with coriander leaves before serving

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Bisibele Baath

Bisibele baath is a traditional kannada dish (Bisi means hot, bele means toor dal, baath means rice dish). It is easily served as breakfast, brunch, lunch & dinner. It is best served with raita, papad/happla/vada or any mixture. 

Ingredients

• Rice - 1 cup
• Toor Dal - 1 cup
• Tomato - 1
• Tamrind Water - 5tsp
• Jaggery - 2tsp (adjust as per taste)
• Vegetables : Beans, Potato, Carrot (Optional)
• Salt to taste
• Rasam Powder -1 tsp

For Tadka

• 1/2 cup Oil
• 4/5 Kari leaves
• 2/3 Red chillis
• 1/2 mustard seeds

To Make the Powder ingredients :

• Chana Dal - 25grm
• Urad Dal - 2tsp
• Dhaniya / Coriander Seeds - 1tsp
• Red Chillis - 4/5 (Adjust as per taste)
• Whole Cloves - 2/3
• Cinnamon sticks - 2/3
• Grated  fresh coconut- 1 cup

Fry all the dry powder ingredients except coconut. Make powder of all the fried ingredients in a Mixer and add coconut and cooked tomato with a little bit of water and make it into a smooth paste.

Method:

• Cook Rice, Dal &Tomato in different containers in a Pressure Cooker.
• Take heavy bottom Pan and set it on low flame on the hob
• Add tamarind water and jaggery and let it boil
• Add ground paste to the pan let it boil for 10mins, keep stirring on low flame
• Add salt to the masala keep stirring
• Add 1 tsp Rasam Powder keep stirring
• Add dal  stir then add rice slowly saute well. Lastly add veggies (optional)
• Mix well on low flame..
• For Tadka take small pan add oil and heat it and add all tadka items pour it on bisibele bath.

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Methi Thepla / Methi Paratha

Ingredients

• 2 cups wheat flour / atta
• 1 tsp oil
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• A pinch of turmeric powder
• Salt to taste
• 1 cup fenugreek (methi leaves) cleaned & finely chopped
• Water to knead

Method

1. Mix all ingredients
2. Add water and knead the dough to a big lump
3. Make small lumps and roll it as a round thin pancake
4. Take a frying pan and heat it on low flame
5. Smear some oil on the frying pan and fry the pancake

Serve hot with some pickle and curds

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KAJU HALWA/CASHEW HALWA

Ingredients

• Cashews - 1 cup
• Sugar - 1 cup
• Ghee - 4tsp

Method

1. Soak the cashews for an hour
2. Drain and grind into a thick smooth paste adding minimum water
3. In a heavy bottom pan mix sugar and 1/4 cup water and heat
4. When the sugar is completely melted
5. Add this paste and cook this for five minutes
6. Add ghee and remove from fire
7. Pour it on a bowel/plate

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PUDINA PULAO

Ingredients

• Basamati Rice - 2cups
• Green Peas - 1/2 cup
• Onion - 1
• Ghee - 3 tsp
• Garlic paste - 1 tsp
• Fresh ginger - 1/4tsp grated
• Green Chillies - 4
• Mint/pudina - 1/2 bunch
• Cilantro/Coriander leaves - 1/4 bunch
• Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)
• Fresh grated Coconut - 1/2 cup
• Cashews - 1tsp
• Salt to taste

Method

1. Saute the garam masala in ghee for about 3 minutes & let it cool.
2. Grind ingredients in a mixer until smooth.
3. Cook the rice so that each grain is separate.
4. In a heavy bottomed pan, add ghee & saute the onion for few minutes.
5. Add the masala & the peas to the rice alternatively.
6. Garnish with roasted cahews & mint leaves.
   
   Serves : 4-6 persons

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Capsicum Masala | Mirchi ka Salan

(MIRCHI KA SALAN (HYDERABADI STYLE)
Ingredients

• Green peppers / Capsicum - 250 grms or 4 no
• 1 stalk curry leaves
• Oil - 1 tbsp
• Turmeric powder1/2 tsp
• Dhania (coriander seed) powder1/2 tsp
• Cumin seeds 1tsp
• Salt to taste
• Tamarind concentrated paste - 1/4 tsp or fresh tamarind juice - 4 tbsp (adjust as per taste)
• 2-3 pinches asafoetida

Roast and grind to a powder

• 1 tbsp. peanuts
• 1 tbsp. sesame seeds
• 1 tsp. cumin seeds
• Red chillies - 2 no

Grind to a fine paste

• 1 large onion
• 1 large tomato
• 1 tsp. garlic grated
• 1 tsp. ginger
• Grated½ cup dessicated coconut

Method: 

1. Deseed and remove stalk of capsicum. Cut into big pieces
2. Heat oil in a large frying pan.
3. Add Capsicum, fry for 1 minutes, remove. Keep aside.
4. Add cumin seeds, hing, curry leaves. 
5. Add Masala paste cook for few mins
6. Add masala powder, coriander powder,tumeric powder. Cook in the  simmer till oil seperates.
7. Add salt and tamarind water, and 1/4 cup water. (adjust as per taste)
8. Add Capsicum, boil till gravy is thickened and oil floats on top. 
9. Serve hot with chapathis, parathas.
   
   Making time:30 minutes

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