Cauliflower Parata

Cauliflower Parota is an easy dish and we can have them for breakfast, snack or even for dinner
Cauliflower dry curry is filled in chapati dough and rolled as parata. You can have them with curd/yogurt or any type of pickle or chutney. Many like it with tomato ketchup.

Let us see the recipe now:
There will be 2 steps here. The first one is to prepare cauli flower  and then you proceed to prepare parathas.

For Cauliflower dry curry.

To Cook :
Cauliflower : 1 Medium size
To Add : 
Garam Masala : 1/2 Teaspoon
Chilly powder : 1/2 Teaspoon
Cut coriander leaves : 2 Tablespoons
Turmeric powder : A pinch
Salt : To Taste
To Season : 
Cooking  Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon

Method :

1. Wash and dip cauliflower in a big bowl of warm water. Add some salt to water let cauliflower stay in warm water for 10 minutes.
2. Wash it again and cut into small pieces. (Remove the hard stem parts).
3. Wash and cut coriander leaves into thin pieces.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let mustard seeds splutter.
5. Add jeera and fry for 10 seconds. Add cut cauliflower and fry nicely. Add very little water.
6. Cover the lid and cook cauliflower on low flame till they turn soft.
7. Add salt, turmeric powder, garam masala and chilly powder. Stir well.
8. Cook for 2 minutes and remove the ready cauliflower dry curry from the fire.
9. Let it completely cool. Add cut coriander leaves and smash the cooked cauliflower.
10. Take a tablespoon of Cauliflower dry curry and turn them as small ball shape.

Cauliflower Parata:

Things Needed :
Wheat flour : 3 Cups
Cooking Oil : 1 Tablespoon.

Salt : As required
Water : To mix the flour.

Method :

1. Mix little salt, 1 tablespoon of oil and wheat flower with required water and prepare chapati dough and Let it rest for 5 to 10 minutes.
2. Kneed the dough nicely and divide them as small balls.
3. Take a small portion of that chapati dough and spread it a little.
4. Place a tablespoon of cauliflower dry curry and place it in the middle of chapati dough.
5. Now pull the dough from all sides and just pat it.
6. Dip this parata and roll it with a help of chapati roller. Do not put weight while rolling.
7. Keep a pan on the fire and heat. Put a teaspoon of oil on the top of hot tava.
8. Put rolled cauliflower parata on the hot tava. Cook on both sides till it is cooked.
9. Remove it from the pan and serve with a cup of curd and pickle.
10. Repeat the same with remaining dough and the curry.
11. Repeat the same type and prepare the remaining paratas.
12. I have served the parata with onion Raitha.

Note : 

Use very little water to cook. Use of more /less spice is optional. Do not make the dry curry watery. Let all the moisture disappear. Add little besan if the curry turns watery.

Onion Raitha :
 Cut 2 onions, 1 green chilly and 2 table spoons of coriander leaves  into very small pieces. Put this onion mixture into 1 cup of curd ( Yogurt). Add little salt to it. Onion Raita is ready to serve.

Sorekai Kai Huli . (Bottle Gourd- coconut Curry )

Sorekai/Bottle gourd curry is a gravy dish. Bottle gourd is known as one of the best vegetable which has so many healthy properties. I have prepared Curry. Huli as we call it in our Kannada language./Karnataka /India.

.This Sorekai Huli can be served with almost all the main dishes like plain rice, chapatis, rotis, rotti, dosa, idli, poori etc. I have cooked this curry in a traditional way.
I have used Bottle gourd, rasam powder, tamarind and coconut with some spices. No dal is used in this curry.
No Onion or garlic is added in this curry.

Things Needed :

Sorekai : 2 to 3 cups.
Fresh coconut : 1 cup. (grated).
Rasam or Sambar Powder : 2 Tea spoon.
Tamarind Pulp:  1 Table spoon.
Turmeric powder : a pinch.
Ghee : 1 Tea spoon.
Curry leaves : 6 to 8
Salt : to taste

Method :

1. Wash and remove the outer skin of  sorekai  and cut it into small pieces. ( 1/2 of the medium sized sorekai will do).
 2 Cook it with one cup of water till its soft.
3. Grate coconut and grind it with Rasam powder with little water.
4.Soak small ball size of tamarind in hot water and squeeze out the pulp and add it to the boiled Sorekai.
5. Cook for 2 minutes. Add salt and ground coconut mixture to the curry. Add a pinch of turmeric powder.
6. Mix nicely and boil for 3 to 4 minutes. Add curry leaves and a spoon of ghee to the curry.
7. Serve with plain rice/chapati/poori/idli/dosa.

Note:  

You can add tomatoes and reduce the quantity of tamarind pulp.
You can also add mustard seasoning to the curry to make it more tasty.  I have not done. I just added some ghee and curry leaves. (Optional).
You can also add potatoes with sorekai, curry taste different.
Sorekai must cook till soft. You can also add 1/2 teaspoon of soaked raw rice while grinding coconut and rasam powder. It helps to thickens the curry and mixes well with cooked vegetable. I have used home prepared rasam powder. Use of any branded rasam powder is optional. It might taste differ.
Time : 25 Minutes 
Serves : 3 to 4 People.

Recipe for home prepared Rasam Powder:

Coriander seeds : 2 Tablespoons
Methi seeds/Fenugrik seeds  :1/4 Teaspoon
Byadagi chilly : 5 to 6
Jeera/cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

Dry roast methi seeds till it turns slightly golden brown, add coriander seeds and red chilly/Byadagi chilly and fry for 1 t 2 minutes on low flame. Turn off the gas and add ingh, curry leaves and jeera. Mix it nicely and let it cool. Dry grind and use. ( I time use for 2 to 3 people ).

Capsicum Fry

Capsicum fry is a dry curry and can be eaten with Rice, Chapatis or pooris and even with Buns and Bread too. Can be used as side dish along with main dish also.
Things Needed :
Capsicum : 2 ( big sized).
Red chilly powder : 1/2 spoon.
Green chilly : 1
Curry leaves : 4 to 6
Coriander leaves : 1 Table spoon.
Oil : 1 Table spoon.
Mustard seeds : 1/2 Tea spoon.
Urd Daal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Methi seeds : 6 to 8 seeds.
Salt : to taste.
Turmeric : a pinch.
Ingh : a pinch.
Method :
Wash and cut capsicum  into small pieces. Cut green chillies, coriander leaves and curry leaves.
Keep a pan on the fire. Put oil and heat. Put mustard seeds and urd daal. Let it spurt. Put jeera and methi seeds. Put curry leaves and green chillies, and ingh  and fry for 1 second. Put cut capsicum and fry it nicely on low flame until its soft. add salt and red chilly powder and fry nicely for 2 to 3 minutes and remove from the pan. Add coriander leaves and serve hot Capsicum fry with chapatis or Hot rice.
Note : Must be fried on low flame. Fry till its soft. No need to add water. Can also use sambar powder or Rasam powder along with red chilly powder.( just a 1/2 spoon will do). Can add boiled potatoes also while frying done.
2 serves.

CAULIFLOWER PALYA. ( DRY CURRY )

Cauliflower palya is a dry curry. It can be served as one of the side dish along with other dishes. Cauliflower is used in many types of curries, manchuris, dry curry, pakoda, parota etc etc.

I have used cauliflower, spice powder and some simple spices.
Let us see some benefits of eating " Cauliflower " in our diet.
Cauliflower belongs to the Brassicaceae family and broccoli, Kale and Cabbage also included in the same group. Cauliflower helps to reduce the risk of heart and brain disorders, It helps to give a relief from indigestion. It boost eye health and maintain the hormone balance. Detoxify our body and aids in weight loss. It helps to keep away us from harmful effects of ultraviolet radiation and diabetes. It is filled with antioxidant properties and helps in strengthening the immune system. It helps to balance cholesterol level in our body. Cauliflower is an excellent source of vitamins like, Vitamin C,folate, Vitamin K and E, Vitamin B6, Vitamin B1, B2, B3. Cauliflower contain minerals like, calcium, magnesium, phosphorus, potassium and low amount of unsaturated fat. It does contain omega -3 fatty acids. It has good dietary fiber in it.
Let us see the recipe now "

Things Needed : 

To cook :
Cauliflower : 2 cups. ( 1 medium size cauliflower).
To season : 
Oil : 2 Tablespoons.
Curry leaves : 2 Tablespoons.( cut into small pieces).
Jeera : 1 Teaspoon.
Mustard seeds : 1/2 Teaspoon.
Urd daal: 1/2 Tea spoon.
To Add :
Green chilly : 1
Vanghi baat  powder: 2 Teaspoons.
Salt : to taste.
Turmeric Powder: a pinch.
Coriander leaves: 2 Table spoons.( cut into small pieces).
Coconut : (Optional). : 1 Table spoon. ( grated).

Method :

1.Wash and soak cauliflower in water for at least 30 minutes.
2. Wash it again and put it in salt water. Let the water be hot/warm. Add 2 teaspoons of salt  to water.
3.Soak  cauliflower in it for at elast 10 minutes. Cut it into small pieces. (like flower bud).

4. Grate coconut and keep it aside. Wash green chilly , curry leaves and coriander leaves. Slit green chilly.
5. Keep a pan and heat. Add oil, mustard seeds, urid dal and fy till mustard seeds splutter.
6. Add curry leaves and cut green chilly. Add cauliflower and fry for 2 minutes.
7. Add very little water and cook on low flame till it turn slightly soft. ( Do not over cook).
8.Add salt, turmeric powder and mix it well. Let all the moisture disappear.
9. Add  vanghi baath powder and mix it nicely. Let it be on low flame.
10. Add a teaspoon of oil on the top. Do not mix it as soon as you put the oil.
11. Add grated coconut and mix the whole ingredients slowly. Add cut coriander leaves.
12. Shift the curry to a serving dish and serve as you want to be.

Note : 

Add water if only required. Cauliflower turns soft very quickly. Just frying on the low flame helps the vegetable to be soft. Do not over cook cauliflower. It turns as messy and does not taste good. Adding any spice is your choice. I have added vanghi baat powder and it really taste good. Adding onions or garlic is optional. ( I have not added).
Time : 15 minutes.
Serves : 2 to 3
Style : Karnataka. 

Vanghi baat powder :
 Dry roast channa dal, urid dal, (each 1 teaspoon), coriander seeds (2 teaspoons), and 2 to 3 cloves. Dry roast 5 to 6 red chilly ( Byadagi chilly ). Dry grind when it cools down. Add ingh and curry leaves while frying.

Dry Dates - Nuts - Honey Laddus.

Dates and Nuts Laddus are very nutritious and has no sugar added and YOU can munch them
I have tried these laddu with nuts and dry  dates.(Uttutte as we say). Added Honey to bind all the ingredients well. You can munch these laddus any time of the day. Try and enjoy. These Laddus are good for kids and the elders .

Let us see the recipe now.

Things Needed :

Dates.Uttutte  : 1 cup.
Almonds : 1 Cup
Raisins : 1/2 Cut
Cashew Nuts : 1/2 Cup
Honey : 2 to 3  Tablespoons

Method:

1.Roast Almonds and cashews separately for 2 to 3 minutes and dry grind them for few seconds.
2. Cut dry dates into small pieces and dry grind it. (into powder consistency.
3. Now mix dates and nuts along with raisins nicely in a big bowl.

4. You need to kneed them thoroughly. Now add honey and mix well
5.Take a handful of  this mixture and prepare laddu.
6. Repeat the same with the rest of the mixture.
7. Serve " Dry Dates and Nuts - Honey Laddu at any time of the day.

Note :
Do not add any ghee while dry roasting. Cut the dry dates before dry grind. (It is bit hard to grind the whole dry dates). Adding more/less honey is optional. No need to add any sugar or jaggery to the laddu. No need to dry roast dry dates.
Time : 20 Minutes.
15 Laddus can be prepared.

Easy Tasty Rava Laadu..

Rava Laadu or laddus are sweet item and prepared with using Rava ( Samolina),  ghee , sugar. Laddu  can be eaten at any time of the day...This particular recipe of laddu preparation is very easy but remember can not store them for a long period.

Things needed:
Rava ( medium size) : 2 cups.
Sugar : 1  1/2/cups.
Cardamom : 4 to 6 .
Ghee  : 3/4 cup.
Dry fruits : 3 table spoons(raisins, cashews).
Milk : 1/4  cup.
Coconut : 1/2 cup.

Method:
Grate coconut and keep it aside. Powder sugar and cardamom together in a dry grinder.
Keep a pan on the fire and put one spoon of ghee and fry dry fruits until they are brown. Now add  rava  and  2 table spoons of ghee to it  and fry  until  raw smell disappear  from rava. Fry  on low flame so that it does not get burnt. Put off the fire and mix powdered sugar to the roasted rava.  Add grated coconut and Mix well.  Add the rest of the ghee to the mixture and mix thoroughly. Now divide the mixture in to small quantities.  Mix the mixture with a spoonful of milk and  take a handful of mixture, prepare laddus. Repeat the same  for the rest of the mixture and prepare Laddus.
Note : Rava should be fried on low flame . Ghee should be melted before using .  Use the hot milk . You can not store them for a long time.
15 Laddus can be prepared. ( small size)

Moong Daal Laddu

Moong Daal is a healthy pulse and  full of protein. Laddus are sweet dish and its healthy too. You can munch them any time of the day. Moong dal laddus are easy to prepare and you can munch them at any time of the day. This is one of the traditional dish and prepared during Gokulastami.

Moong dal said to be the best dal one should eat especially the vegetarians. It is rich in minerals and vitamins. Though it contain carbohydrates, it helps to boost energy. It is good for people who wants to reduce their weight.
Moong dal laddu is an easy sweet dish and anybody can prepare this laddu. (Thats saying easy to prepare).

Things Needed :

Moong daal: 1 cup.
Coconut : 1 cup.
Jaggery : 3/4 cup.
Cardamom: 4 to 6 .
Cashew Nuts:  1 Table spoons.
Ghee : 2 Table spoons.
Sesame seeds : 3 to 4 Tablespoons
Water : 1/4 cup

Method : 

1. Roast Sesame seeds till they pop. Keep it aside.
2. Roast Moong dal nicely till the raw smell disappear.
3. Grate coconut and keep it aside.
4. Fry cashew nuts with a spoon of ghee.
4. Dry grind sesame seeds and roasted moong dal. Dry grind coconut and cardamom.
Remove from the mixi jar and keep it in a plate.
5. Keep a pan on the fire. Put jaggery and water. Let it completely melt in water. Now drain the jaggery with a siever and use clean jaggery content.
6. Keep a pan on the fire and put jaggery content in it. Let it get string consistency.
7. Add dry ground ingredients one by one and mix it well. Add fried cashew nuts.
8. Once it is mixed well put off the fire and put the ingredients  to a bowl.
9 Add ghee and mix it well. Take a handful of the ingredients and prepare laddu.
10. Laddus should be prepared when the mixture is hot.
11. If you are not able to prepare laddu , sprinkle little hot milk or some more ghee. It becomes easy to prepare laddu.
12. Keep it in a airtight glass or box and use whenever you want it.

Note : 

Fry the ingredients on low flame. If it does not fry nicely the laddu does not taste good. Use of more ghee adds to the taste. But it is not that good to eat that much ghee at a  time.
Use of sugar instead of jaggey is optional.  Use of jaggery is healthy.
Time : 15 minutess
Serves : 20 Small laddus can be prepared.

Sweet - Wheat Dosa..

Sweet  - Wheat Dosa is a simple dish..We can have this Sweet wheat dosa for breakfast/snack. It is simple and quick dosa which is prepared with simple ingredients which are at home.

I have used wheat flour, medium size rava/semolina, jaggery, coconut and banana. It is nice to have with ghee. Kids or any age group will surely love to have this dosa I am sure.
Let us see some benefits of eating jaggery in our diet.
Jaggery is filled minerals and vitamins. It helps to boost immunity and keeps the body warm. helps in treating cold and cough. It helps to prevent constipation and detoxes liver. It is a good blood purifier and helps to increase the count of haemoglobin in the blood. It is rich in antioxidants. It cleanses our body and prevents anemia. It is a good source of energy.
Let us see the recipe now :
Things needed :

Wheat flour : 1 Cups.

Rava ( Sooji  or Samolina): 2 Tablespoons.

Water : 2 cups

Jaggery:  3 Tablespoons.

Coconut : Grated : 2 Tablespoons.

Banana : 1 ( Medium sized and riped).

Ghee or Oil : 2 Tablespoons.

Salt : a pinch

Method : 

1. Mix wheat flour , Samolina , salt and banana nicely . Grate coconut and keep it aside.
2. Add required water , powdered jaggey, grated coconut and mix it nicely and prepare dough. (Dosa consistency)

3. Keep a pan on the fire and heat. Sprinkle very little oil on the tava and clean it with a kitchen tissue.
4. Take a ladle of what dosa dough and spread it nicely on the tava. ( Let the flame be very low while spreading the dough).
5. Add little oil on the top, cover and cook for 2 minutes. ( Low and medium flame).
6. Turn the other side and cook for one minute.

7. Hot sweet dosa is ready to serve now.
8. Serve it with a teaspoon of ghee. Prepare remaining dosas with remaining dough.

Note : 

Normally it is eaten with ghee. Side dishes are optional. You can add  little milk while preparing dough. Add ing more / less jaggery is optional. Ghee used dosas are taste good. Ripe bananas give the best result. If you allow the oil to stay on the tava, dosa may not be spread  well. So better to clean the tava with a kitchen tissue and then spread the dough on low flame. Once the spread is done increase the flame to medium. Put some oil on the top and then cook to get tasty dosa.

Time : 20 minutes.

Serves 2.

Ridge Gourd Jeera Huli...

Ridge gourd/Heerekai is one of the best Indian vegetable which is full of fiber, minerals and vitamins. You can prepare so many varieties of dishes using Ridge gourd. I have prepared jeera huli/using cumin seeds and coconut.

Jeera Huli goes well with almost all the main dishes like plain rice, chapatis, rotis, dosa or idli. It is easy to prepare and a quick dish that can be done in 10 minutes. Ridge gourd jeera huli is one of the traditional dish from Udupi./Dakshina Kannada.
No onion OR No garlic is used here.
Let us see the recipe now :

Ingredients :

To Cook:

Ridge gourd : 2 .
Green chilly : 2 to 3
Ginger : 1 Tablespoon.( grated).
Coconut : 1/2 cup.
Jeera : 1/2 Tea spoon.
Salt: To taste.
To season : 
Mustard seeds : 1/2 teaspoon.
Urd daal: 1/2 teaspoon
Curry leaves
Coriander leaves: 1 Tablespoon. ( cut leaves).
Coconut oil .  1 Tablespoon.
To add :
Methi seeds: 6 to 8.
Turmeric powder:  a pinch.
Salt : As required

Method :

1. Wash and peel the edge of ridge gourd and remove the outer layer. (Outer layer can be used for chutney).
2. Cut ridge gourd into small pieces. Wash and cut green chilly and curry leaves. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Grind coconut, ginger, and jeera together adding little water to it.
4. Grind nicely till paste and remove from the jar. Keep it aside.
5. Keep a big pan on the fire. Put oil and heat. Put mustard seeds and urd daal
6. Let the mustard seeds spurt. Add curry leaves and cut green chilly and add cut ridge gourd pieces. 7. Add turmeric powder and fry on low flame. ( 1 to 2 minutes). Add required water and cook on medium flame.
8. Let ridge gourd pieces turn soft. Add required salt and ground coconut mixture. Mix it well and cook for 3 to 4 minutes.
9. Shift the ready curry to a serving dish, add coriander leaves and serve with your choice of main dish.

Note: 

Ridge gourd pieces should be cooked well. Adding a handful of moong dal to ridge gourd makes the curry thick. Taste different.
You can also add other vegetables like carrots, beans etc. No need to add onions or garlic.
The curry consistency should be thick. Adding more coconut makes the curry thick. Adding a spoon of ghee adds to the taste.
Time : 10 Minutes
Serves : 2 to 3 

Dideer Rava Idli

Dhideer means fast ...Rava idlies can be prepared immediately and it is easy to prepare. 
Rava idlis were first invented in Bangalore/Karnataka/India from one of the famous Hotel (Even Now) M.T. R. during 2nd World war. It is said that during war time the rice became scarcity and M. T. R, tried the idli, using Rava/Semolina. Thanks to them and it has come long a way and is world wide famous, healthy and yummy.

 I have used medium size Rava, curd/yogurt, cooking soda and little salt.
It is very easy and energetic, healthy and keeps you full for a long time.
Let us see the recipe now :

 Ingredients :

Medium size Rava ( Samolina): 2 cups.
Curd ( Yogurt) 1 Cup.
Green chilly : 2 ( small);
Coriander leaves : 3 Tablespoons.
To Season :
Oil : 1 Teaspoon.
Mustard seeds : 1/2 Tea spoon
Urd Dall: 1/2 Tea spoon.
Curry Leaves : One handful.
To Add : 
Salt : to taste.
Cooking Soda : 1/2Teaspoon.

Method :

1. Wash and cut curry leaves, coriander leaves, green chilly in to small pieces.
2. Keep a pan on the fire and put a teaspoon of oil. Let it heat. Add mustard seeds and urid dal.
3. Let it splutter. Add curry leaves and green chilly. Add rava and fry for 2 to 3 minutes.
4. Put off the fire and shift the roasted rava to a plate. Let it cool.
5. Take a big pan and add cooled rava, curd, required water, salt and mix it well.

6. It should be idli dough consistency. Let it rest for 5 minutes.
7. Wash and grease idli plates with ghee or oil.
8. Add cooking soda to ready idli dough and mix it well.
9. Put some water to idli cooker or pressure cooker and keep it on the fire. Let the water boil.
10. Add a small ladle of rava idli dough in greased idli plates.
11. Arrange them and keep it in pressure cooker and close the lid. Do not put weight.
12. Let it cook for 7 to 8 minutes. Remove the lid and take out the idli plates with idlis.

13. Sprinkle some water (normal temperature) on hot idlis and remove it from the plates.
14. Put it in hot box or a bowl. Serve with your choice of side dishes.

15. It can be served with ghee/butter, pickle, sambar and chutney.

Notes: 

Roast rava on low and medium flame till the raw smell disappear. Let it cool completely to add curd/yogurt. Or rava dough turns as very soft and idli will not taste good. Adding cashews is optional. Adding more green chilly is optional.You can also add grated carrots, capsicum and prepare vegetable idli. Do not add more cooking soda.
Time : 30 Minutes 
Serves : 3 to 4 
Type : South Indian style.

Ridge Gourd Spicy Dosa..

Ridge gourd is full of fiber content vegetable. Using this particular vegetable in your daily diet will help to avoid constipation. Ridge gourd Dosa is easy to prepare and good to eat for breakfast or as evening snack.
Here I am going to use only the outer layer of Ridge gourd. We can also prepare chutney with the skin of Ridge gourd.
Things Needed:
Ridge gourd skin :  1 cup.
Urd daal : 2 Tea spoons.
Red chillies: 4 to 6
Tamarind pulp: 2 Table spoons.
Coriander seeds: 1 tea spoon.
Salt : to taste.
Coconut: 2 Table spoons.
Rava ( Samolina ) : 1 cup.
Wheat flour: 1cup.
Maida ( All purpose flour). : 1/2 cup.
Water: 2 cups.
Curry leaves : 8 to 10
Ingh : a pinch
Oil: 4 to 6 Table spoons.
Method : Wash and feel off the edges of ridge gourd. Now wash again and wipe out the water. Remove the outer layer of ridge gourd  and keep it aside. Now add salt. coriander seeds and  tamarind pulp to and little water to the ridge gourd skin and cook all together in a pressure cooker for 8 to 10 minutes.
Roast  Urd daal  till brown, add ingh, red chilies and curry leaves and roast . Add coconut to this mixture . Leave it for cooling.
Now add cooked  ridge gourd mixture and the coconut mixture in the mixi jar and grind nicely. No need to add much water to grind this mixture. pour this spicy chutney in a big bowl. Now add samolina( medium sized) , wheat flour and maida  with coconut ground masala nicely adding required water. ( The batter consistency should be like neer dosa batter).
keep a dosa pan and heat it. Pour a spoonful of dosa batter and spread it. Sprinkle a spoon of oil on the top and cook till its brown. Turn the other side of dosa and cook for 10 seconds and remove from the pan and serve with Honey or jaggery.  Repeat the same procedure to prepare dosa with remaining batter.
Note : Cook Dosa on medium heat. Can use Ridge gourd chutney with rice or chapatis too. We can make use of left over chutney for this dosa, but surely not the stale chutney. Can use more coconut.
Serves: 3 to 4.

Easy Vangi Bath( Vegetable Masala Baat).

Vangi baat is normally made of Rice, Vegetables and spices.  We can have Vanghi baat for breakfast, lunch or dinner. Vangi baat is usually prepared by using Brinjals. (Vengai means brinjals). Now a days we use other vegetables like carrots, beans, potatoes, capsicum, cabbage and even different kinds of edible leaves too. Here is a recipe for you to prepare Vaangi baat with carrots, capsicum and potatoes.
Things Needed:
Rice :1 Cup.
Carrot: 1
Capsicum : 1
Potato : 1
Beans : 6 to 8.
Vangi baath Powder : 3 Table spoons.
Curry leaves: 8 to 10
Coriander Leaves: 2 Table spoons.
Oil : 3 to 4 Tablespoons
Salt : to taste.
Ingh or Asafoetida : a pinch
Urd Daal : 1 Teaspoon.
Mustard seeds: 1 Teaspoon
Tamarind Pulp : 2 Tablespoons.
Turmeric Powder:  a pinch.
Water: 3 cups.

Method :
Wash rice and keep it aside. Cut carrot, beans, capsicum and potatoes according to your wish.
Now keep a pan on the fire and heat. Put oil and mustard seeds and urd daal and let it spurt. Add curry leaves and Ingh to it. Add cut vegetables and fry them for 4 to 5 minutes. Add washed rice to it and fry them for 2 minutes. Add vangibaath powder and turmeric powder to it and put off the gas. Now put all the fried rice mixture to the pressure cooker or rice cooker. Add water and salt to it and cook . ( Using the rice cooker will be better. Its switched off automatically after the rice is cooked).  Mix  well the baat after its cooked, spread coriander leaves on the top and serve with cup of curd.
Note: Do not fry the rice for long time.  Vangi baath powder can be prepared and kept previously . ( Roast 2 tea spoons of coriander leaves, 1 spoon of channa daal, 1 tea spoon of urd daal and 4 to 5 cloves one by one until its brown and then roast 6 to 8 red chillies , powder them when they are cool to get the vangibaat powder. ). You can also use 2 tablespoons fresh coconut to get the better taste. Can use a table spoon of ghee  also.

Serves    

Kocchige Gidde.( Rice Cake).

Kocchige Gidde means  a kind of idlis made with  boiled and raw rice.  Kocchige means boiled rice. Gidde is made of  two types of rice. Boiled and raw rice in equal quantity. You can have this food for breakfast or dinner. It is a healthy food.

Things needed:

Raw Rice : 1 cup.

Boiled Rice.: 1 cup.
Fresh coconut : 1 cup.
Salt : to taste.
Water : as required.
Oil or Ghee : 1 Tea spoon.

Method :

1. Wash and soak boiled and raw rice together for 6 to 8 hours and grind using little water.

2. Add fresh coconut while grinding.  Grind to rava consistency  and remove from the mixi jar.
3. The consistency should be like idli batter. Add Salt and mix it well

4. Now apply oil to idli plates and put the ground batter and cook for 20 to 30 minutes in a Idli cooker .

5.Prick a knife edge to see that giidde is cooked nicely. If its cooked it does not stick to the sides.

6.Serve hot giddes with coconut chutney or pickle and jaggery.
7.Put a spoon of coconut oil on the top of gidde before serving.

Note : Must cook properly . You can extend the cooking for 40 minutes too.You can do this giddes using only boiled rice. You can also add more coconut if you wish . It gives a better taste.

Serves 3 to 4 people.
Time : 1 Hour : 40 Minutes.
Soaking time Extra 

Seeme Badane Kai (Chayote squash) Gasi......

Seeme Badane kai  Gasi is a thick curry and can be eaten with rice, Chapati, poori or even with Doda or Idlies..

Things needed :
Seeme Badane kai :1
Fresh grated Coconut: 3 Table spoons.
Green chillies : 3 to 4
Ginger : small pieces.
Jeera : 1/2 Tea spoon.
Turmeric powder: a pinch.
Salt : as required.
Oil or ghee : 1 Tea spoon.
Mustard seeds: 1/2 spoon.
Urd Daal: 1/2 Tea spoon.
Curry leaves: 6 to 8.
Coriander leaves.
Method:
Wash and remove the outer skin of Seeme Badane kai, cut into small pieces and cook them until they are very soft. Grind grated coconut, green chilly, jeera and ginger with little water. Grind till paste, remove from the mixi jar and keep it in a small bowl. Cut coriander leaves and keep it aside.
Now keep a pan on the fire. Add ghee or oil and heat.
Add mustard seeds and urd daal. Let the mustard seeds spurt. Add asafortida and curry leaves to it. Add cooked Seeme badane kai pieces and ground coconut mixture. Put salt and a pinch of turmeric powder. Add little water if required.
Boil for 3 to 4 minutes and put off the gas. Now  add cut coriander leaves and serve Seeme badane kai Gasi with Hot rice and a spoon of fresh ghee on the top.
Note : Must cook the vegetable till its soft.  You can also use beans carrots and potatoes along with Seeme badane kai. No tomato or tamarind should be added to this curry.
Serves : 2 to 3.

Padavala kai Tirulina Chutney .( Snake gourd Pulp chutney)

Snake gourd is called Padavala in Kannada and tirulu means the inner tender part of Padavala. ( The seed also should be tender). This chutney is a side dish and goes well with Rice, Chapatis and Idlis.
Things Needed:
Padavala kai Tirulu:  1 cup.
Urd daal : 1 Table spoon.
Red Chilly : 5 to 6
Fresh Grated coconut: 4 to 5 Table spoons.
Ingh : a pinch
Salt: as required.
Tamarind pulp : 1 Table spoon.
Turmeric Powder: a pinch.
Curry leaves : 4 to 5
Coriander seeds : 1/2 Tea spoon.
Oil.: 1 Tea spoon.
Method:
Remove the soft part inside Padavalakai( Snake gourd) and keep it aside. ( Remember the seed should not be ripe or hard, Remove the seeds if it is hard or ripe). Cook this with tamarind pulp, salt and coriander seeds. Leave it for cooling. Now grate or cut fresh coconut and keep it aside. Keep a pan on the fire. Heat and put oil. Put urs daal and fry. Add red chillies and fry until urd daal is brown.( on the low flame). Then add curry leaves and ingh to it. Put off the gas and add coconut and mix well. Leave this for cooling. Now add the cooked Padavala pulp and roasted mixture of daal and coconut and grind with required salt till paste adding required water little by little. Remove from the Mixi jar and put it to the serving bowl.  Serve this Padavala chutney with hot rice and a spoonful of ghee on the top of hot rice.  Serving a piece of raw onion along with chutney with rice.
Note : One must not use the ripe padavala seeds along with its pulp. ( soft inner part of snake gourd). Fry daal on lower heat.  Can also add spurt mustard to this chutney will  definitely give a better taste.
Serves 2 to 3  

Neer Dosa or Bari Akki Dosa

Neer Dosa or Bari Akki dosa is a famous South Canara dish. Dosa is prepared using only rice. So it it called as bari (only) akki ( rice) dosa. So it is prepared only with Raw rice . This dosa can be prepared for break fast, as snack or even for dinner. We call it as Neer (water) dosa since the dough consistency is like water.

Neer dosa is eaten with jaggery, jaggery coconut, fruit rasayanas like mango, banana even coconut milk and jaagery combined Kai haalu. Even we eat Neer dosa with Moong dal payasam. It is one of the favourite dish of many.

Raw rice is soaked for 2 to 3 hours and ground nicely to paste with little water. Then more water is added to thinner the dough. It is better to use non stick dosa pan since dosa do not stick on that. Back at home in villages they use traditional pans.

Things Needed :

Raw Rice ( Dosa Rice ) : 2 cups.
Tender coconut : 2 to 3 Table spoons
Salt : As required.
Salt : as required.
Oil : 5 Table spoons.
Ghee : 2 to 3 Table spoons.
Water : 2 to 3 cups.
Oil : 2 to 3 Table spoons

Method :

1. Wash and soak raw (dosa) rice for 2 to 3 hours.
2. Grate coconut and grind soaked raw rice with fresh coconut with little water.
3. Grind till the dough turn into nice paste.
4. Remove from the mixi jar to a big bowl
5. Add required water and make the dough consistency in to thinner. ( I cup rice = 2 to 2 1/2 cup water).
6. Add required salt and mix it well.

7. Now keep a pan on the fire and heat. Sprinkle oil and put a full ladle of dough. Spread the dough by holding the dough.

8. Cover it and cook for 1 minute. Now remove the cover and take out the dosa and keep it aside in a plate.

9. Each time you need to mix the dough just before pouring on the pan since the consistency is thin, the rice part goes down.
10 Repeat the same and prepare the rest of the dosas. Serve with the side dish you prepared.

Note : 

You can use 1/2 cup of hot water just before you prepare dosa. It helps the dosa to be soft. Remember do not add boiling water. Just hot water will do.Using coconut or tender coconut pulp adds to the taste and it is optional. You can prepare nice dosas without coconut also. You must mix the dough each time you prepare dosa. (Since the consistency of the dough is watery, the water part comes up quickly and the rice dough goes down the bowl. So you need to mix it each time. Using ghee instead of oil is optional. It also adds to the taste. You must cover the dosa quickly as soon as you spread the dough on the pan or dosa turns white as if it is not cooked.
Preparation time : 30 minutes + Soaking time 3 hours.

Serves 3 to 4.