BREAD FRUIT PAKODA

Bread fruit -- 1/2 (peeled and sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup (optional)

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours, salt and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Dip the bread fruit slices in the batter to make a nice batter coating on it.
Now drop them into hot oil and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.
Other vegetables like potato, raw banana, capsicum etc. can be used to make pakoda.

ONION PAKODA

Onions -- 5-6 (sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 1/2 cup
Rice flour -- 2-3 tablespoons (optional)
Carom seeds -- 1/2 teaspoon

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours , salt, Carom seeds and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Add the onion slices into the batter and mix nicely.

Now drop them into hot oil with a spoon and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.

KANNEKUDI KATNE (CHUTNEY)

KANNEKUDI

This herb is known as kannekudi in my native place.(in the western ghat region of karnataka) (i am sorry i do not know the botanical name, or any other name for that matter.)
It is widely used for cooking purpose. Today i am writing an authentic havyaka recipe using this herb.





Kannekudi -- 1 smal bowl

Coconut -- 1/2 cup (grated)
Coconut oil/ghee -- 1 tablespoon
Peppercorns (white) -- 6-8
Cumin seeds -- 1/2 teaspoon
Amchur -- 1 teaspoon

Oil -- 2 tablespoons
Mustard seeds -- 1/2 teaspoon
Garlic -- 5-6 pods (peeled)
Salt to taste

Clean and wash the kannekudi. cook it ith little waterwith salt and amchur , on low flame until it wilts and turns mushy.

Heat oil/ghee in a small pan and fry cumin seeds and peppercorns in it. grind it with the coconut and the cooked kannekudi to a smooth paste.

Heat oil in a small wok. Add mustard and garlic. when the garlic is cooked add the ground paste.

Add salt(if necessary) and bring the katne to boil.
Serve hot with rice.

MOSARU AMBODE

Rava (sooji) -- 1 cup
Yogurt(curd)(thick) -- 3/4 to 1 cup

Green Chilli -- 2- 3(chopped)
Coriander leaves -- 3-4 tablespoons (chopped)
Ginger -- 1 teaspoon (chopped)
Curry leaves -- few (chopped)
Coconut gratings -- 2-3 tablespoons (optional)
Salt to taste

Oil for deep frying


Mix all the above ingredients except oil, to make a thick batter. (if it becomes too watery then the ambode will be too oily.) Don't let the batter stand. It has to be fried immediately.

Heat oil and drop in a teaspoonful of batter in to the hot oil. Fry it until it becomes golden brown. Take it out on a paper towel.

Serve hot with chutney or tomato sauce.

MANGO RASAYANA

Ripe mangoes -- 2 (big)
Coconut -- 1/2 cup(freshly grated)
Milk -- 1/4 cup(optional)
Sugar -- 1/4 cup
Cardamom -- 1/4 teaspoon (powdered)


Peel and chop mangoes into small cubes.

Grind coconut to a smooth paste.

Mix all the ingredients together and serve. (Can be chilled before serving)

KUTTAVALAKKI

BEATEN RICE SNACK

Beaten rice(poha) -- 1 cup

Coriander seeds -- 1 teaspoon
Cumin seeds -- 1/2 teaspoon
Green chilli -- 1

Coconut oil -- 1 teaspoon
Onion -- 1 (chopped)
Coriander leaves -- 2 tablespoons (chopped)
Coconut -- 1/4 cup (freshly grated)
Salt -- to taste


Powder Coriander seeds, cumin seeds and green chillies in a blender. Add beaten rice to it and powder coarsely.

Take the powder on a bowl. Add all other ingredients to and mix nicely.
Serve at tea time.

HERINDI

RAW MANGO CHUTNEY (PICKLE STYLE)

Raw mango -- 1 (medium)

Jaggery -- 1 cup
Red chilli powder -- 2 tablespoon (or to taste)
Fenugreek seeds -- 1 teaspoon
Cumin seeds -- 2 teaspoon
Mustard seeds -- 2 teaspoons
Asafoetida -- 1/8 teaspoons

Coconut oil -- 2 tablespoons

Salt to taste


Peel and grate mango.

Dry roast cumin seeds on low flame. When it starts crackling add mustard seeds and asafoetida. Roast till mustard seeds start crackling. Turn off the heat and let it cool.

Powder the roasted seeds in a blender. Add the grated mango to this powder and run it again until the mango is a smooth paste. Add salt, chilli powder and jaggery to it and run it again until all the ingredients are nicely mixed.


Heat oil in a thick pan and add fenugreek seeds to it. When it starts crackling add the ground chutney paste to it and roast it on a low flame until it becomes thick. (Keep stirring it or it will burn.)
Cool it and store it in an airtight bottle. Can be refrigerated upto one year.

Goes well with dosa,chapati or rice.

I am entering this recipe to NIVEDITA'S and JAGRUTI'S COMPLETE MY THALI EVENT

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SWEET CORN CHAT

Sweet corn kernels -- 1 cup

Butter -- 1 teaspoon
Lemon juice -- 2 teaspoons
Chat masala -- 1/2 teaspoon(optional)
Pepper powder -- 1/4 teaspoon
Salt -- if required


Cook fresh sweet corn kernels.

Add butter, chat masala, pepper powder and lemon juice. Mix all the ingredients nicely.

Add salt only if required, as the chat masala already has black salt.

Serve hot.

BALEHANNU SUKKELI

SUN DRIED BANANAS

Bananas

Chop ripe bananas in to any shape and dry it in sunlight for a week/or until dry. Ready to eat.

BISI BELE GOJJU

Toor dal -- 3 tablespoons
Coriander seeds -- 2 teaspoons
Red chillies -- 5-6
Sesame seeds -- 1 1/2 teaspoons
Coconut oil -- 1 teaspoon

Tamarind pulp -- 1 1/2 tablespoons
coconut -- 3/4 cup (freshly grated)

Onion -- 2 large
Jaggery -- 1/2 teaspoon
salt to taste

Fry dal and spices in coconut oil.(Put them in to the pan in the same order as listed)

Grind the coconut with the fried spices, dal and tamarind pulp.

Slice onion and cook it in a vessel. Once the onion is cooked add the ground masala and cook it on low flame. Add water as required.

Add the salt and jaggery and bring the gojju to boil. (make it medium thick)


Serve hot with rice.

CABBAGE DOSA

Dosa batter

for filling

Cabbage -- 1 small

Oil -- 4 tablespoons
Split black gram (urad dal)-- 1 teaspoon
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Onion -- 2 medium (optional)
Green chili /red chili -- 3
Lemon juice -- 2 tablespoons
Sugar -- 1/2 teaspoon

Salt to taste

Ghee/oil -- for greasing and cooking

Wash and chop the cabbage finely.

Heat oil in a pan and add urad dal. When the dal turns reddish add mustard seeds.

When Mustard seeds start crackling add turmeric powder, curry leaves, slit green chilies OR broken red chili and curry leaves. Stir for 1 minute.

Put in onion and fry until it turns brownish.

Put the chopped cabbage now and stir. Cover and cook on low flame until the cabbage is cooked but still crispy.

Sprinkle sugar, salt and lemon juice and cover and cook for a couple of minutes more.
Keep it aside.

Take dosa batter and make thin dosas on hot tawa. Cover abd cook for a minute.

Now remove the cover and spread the cabbage filling on the dosa. Sprinkle ghee or oil on top of it and fold it in the center.

Serve hot with coconut chutney.