Ingredients

Vermicelli : 1 cup
Curds : 3 cups
_Green chilies : 2-3
Ginger : small piece. All chopped
fine
Coriander leaves : ½ bunch
Salt : To taste

Method

Cook and strain vermicelli.

Cool, add curds and other ingredients. Season it with urad

dal, mustard seeds and cashewnut.
PUNDI / GATTI -in camera
RICE BALLS

Ingredients

Raw rice rava : 2 cups

Grated coconut : 1 ½ cups
Ghee : 1 tsp
Salt : To taste

Method

Boil 4 cups of water in a kadai. Add salt and ghee.

Then slowly add the rice rava, keep stirring to avoid lump
formation. Add coconut scrapings. Allow it to cool a bit.

Make small balls out of the mixture pressing the top a bit
with your finger.

Steam it. Serve hot with ghee and chutney.

HULI AVALAKKI
SEASONED BEATEN RICE

Ingredients

Beaten rice : ½ kg (hard variety)

Tamarind : Lime size
Jaggery : 1 small piece
Sesame (Til) : 25 gms.
Rasam Powder : 2-3 tsp.
Coconut grated : ½
For seasoning : Oil, urad dal, red chilies
and
Curry leaves.

Method

Put the beaten rice in a mixie and make rava.

Soak it in Tamarind water. Add jaggery, salt and rasam

powder.

Keep it for an hour.

Season the soaked beaten rice. Add grated coconut.

Fry til, then powder it. Add it to beaten rice and mix well.
PATHRODEY-in camera
STUFFED COLOCASIA LEAVES

Ingredients

Kesuvina leaves : 20 - 25
(Colocasia)
Rice : ½ Kg
Coconut Grated : ¾ big
Coriander seeds : 6 tsp.
Cumin seeds : 1 tsp.
Red chilies : 10-12
Jaggery crushed : ¼ cup
Tamarind : 1 big lemon sized ball
Salt : To taste.

Method

Soak the rice for 3 hrs. Grind all the ingredients (except
leaves) with rice and make a thick batter.

Wash and clean the leaves. Remove the thick veins if any on
the leaves.

On a flat platform place a leaf reverse side up, spread

batter evenly over it. Now place another leaf over it and
spread the batter over this again repeat 2 more times. Then
fold both sides of the leaves and roll it, making it a
compact roll with no open ends (each roll should have about
4-5 leaves).

Make number of rolls with the rest of the leaves.

Steam them for 30mts. Cool.

Serve with fresh butter or ghee.

OGRANNE-in camera
RICE BATTER COOKED IN LEAVES- SEASONED

Ingredients :

Cooked Pathrodey rolls : 4-5 (cut into small

pieces)
Oil or Ghee : 3-4 tbsp
Coconut grated : ½ big
Jaggery : 250 gms.
For seasoning : Urad dal, Mustard, Curry
leaves
and oil
Salt : To taste

Method

Grind grated coconut and crushed jaggery (without water) so

that the coconut gets mixed well with jaggery.
Heat oil or ghee in a kadai. Season it with Urad dal,
mustard, red chilies and curry leaves.
Add the ground coconut, fry for ½ minute.

Add the cut pathrodey pieces.

Mix well.
PATHRODEY GASHI
STUFFED COLOCASIA LEAVES IN GRAVY

Ingredients

Pathrodey rolls : 3 - 4
Pepper corns : 4 to 5
Turmeric powder : ½ tsp.
Red chilies : 5 to 6
Coriander Seeds : 2 tsp
Coconut grated : 2
Onion : 2
Oil Little

Method

Cut one onion into small pieces, fry it till golden brown.
Grind chilies, coriander seeds, pepper, turmeric and fried
onion with 1 cup grated coconut.

Extract thick milk from the remaining coconut gratings.

Also extract 2-3 cups of thin milk from it.

Fry one more onion and add the thin milk to it. Add the
ground masala.

Cut the Pathrodey rolls into pieces and add. Boil for 10
minutes.

Mix the thick milk to it and cook for 2-3 minutes. Then
serve.

KOSU PATHRODEY
SEASONED CABBAGE BALLS

Ingredients

Cabbage : ¼ kg chopped
Coriander Seeds : 1 tsp
Urad dal : 1 tsp
Fenugreek : 1 tsp
Red chilies : 10
Tamarind : 1 small ball
Jaggery : Small piece
Turmeric : A pinch
Salt : To taste
Coconut grated : 1 cup
Rice soji : 1 ½ cups

Method

Fry Urad dal, fenugreek and red chilies.

Grind coconut, fried masala, coriander seeds, tamarind,
jaggery, turmeric and salt coarsely.
Mix the ground masala with rice soji and chopped cabbage.
Make the mixture into balls and steam it.

Take 4-tbsp oil in a kadai, season with urad dal, mustard,

curry leaves and red chilly.

Break the steamed balls into pieces and add. Mix well.
Serve.
KAIVADAY-in camera
SEASONED RICE PURIS

Ingredients

Rice flour : 2 cups

Grated coconut : 1 cup
Green chilies : 4
Coconut oil to fry :
Salt : to taste
Thin Cloth piece

Method

Grind coconut with chilies adding little water and salt.

Mix it with rice flour and make it into dough.

Make small balls of the dough. Wet the cloth, put the ball
in between two layers of the cloth and press it with a
plate.

Now, remove it carefully and deep-fry it. It puffs up

beautifully like puris. Serve hot.
ROTTI - GASHI
RICE ROTI IN GRAVY

Ingredients

For Roti : 1 pav Raw rice

For Ghashi : 1 small coconut grated
Red chilies : 15
Coriander seeds : 2 ½ tsp.
Cumin seeds : 2 tsp.
Tamarind : 1 small lemon sized ball
Jaggery : 1 small piece
Salt : To taste

Method

Soak rice for about 2 hrs. Grind to a very nice thin paste
along with little salt. Grease the dosa tava and make thin
dosa (roti).

Roast it on the other side too. Grind coconut with all the
masala to a fine paste.

Boil tamarind water with salt and jaggery until the raw
smell of tamarind goes.

Then put the ground masala and bring it to a boil. Gravy

should neither be too thick or too watery.

Now cut the prepared Rotis to small pieces and put them in
the gashi. After 2- 3 hours, it will be ready to serve.
GOLI BAJEY
REFINED FLOUR DUMPLINGS

Ingredients:

Maida : 1 cup
Curd (Sour) : 1 cup (approx)
Edible Soda : a pinch
_Green Chilies : few
Ginger : small piece chopped
finely
Asafoetida : little
Salt : To taste
Oil to deep fry.

Method

Mix Maida with curds to form a thick batter, which can be

dropped to oil with hand.

Add salt, green chilli, ginger and Asafoetida. Heat oil and
drop little balls of he batter into it.

Fry on low fire. Serve it with chutney.

SAARINA PUDI-in camera
SPECIAL POWDER FOR GRAVY

Ingredients:

Red Chilies : 100 gms

Coriander Seeds : 75 gms
Fenugreek : 25 gms
Curry leaves few
Cumin seed : 25 gms
Coconut Oil : 200 gms
Salt : To taste

Method

Heat oil in a kadai. Separately fry the red chillies first

and then cumin seeds, coriander seeds and finally
fenugreek.

Cool and powder. You can store it for sometime in a bottle.

Note: Add ground chilies with water and cook till dry.
SAARINA PUDI
POWDER FOR GRAVY- ANOTHER STYLE

Ingredients

Red Chilies : 20
Coriander Seeds : 3 tsp
Cumin Seeds : 1 tsp

Curry leaves : 10
Asafoetida Powder : ½ tsp.
Oil : 2 tsp.

Method

Fry all the ingredients together on low fire stirring

constantly till you get the aroma of fried seeds.
Cool and powder. Store in an airtight bottle.
SAMBAR PUDI
MASALA POWDER FOR SAMBAR

Ingredients:

Red Chilies : 20
Fenugreek : ½ tsp.
Coriander Seeds : 2 tb. sp.
Asafoetida Powder : ½ tsp.
Bengal Gram : 1 tbsp.
Black gram : 1 tbsp
Curry leaves : 6
Oil to fry

Method

Fry these in coconut oil and powder.

HULI OR SAMBAR-in camera

Ingredients:

Ash gourd : 1 ½ kg
Green Chilies : 9
Toover dal : 250 gms
Tamarind : 1 Lemon size
Salt : to taste
Crushed jaggery : 1 tbsp.
Turmeric powder : ¼ tsp.

Method

Pressure-cook the dal with turmeric powder.

Cook the ash gourd and add tamarind juice, salt and Jaggery
to it.
Cook for 2 minutes. Then add cooked dal.
Stir and cook for 2 to 3 minutes. Add slit green chilies
and boil for a minute or two.
Season in coconut oil, red chilies, mustard and curry
leaves. Garnish with curry leaves.
Roasted garlic can be added.
Sambar can be prepared with Mangalore cucumber (sauthe) or
pumpkin instead of ash gourd.
BASALE HULI
SPINACH GRAVY

Ingredients:

Spinach Leaves(basale sopu) : 3 bunch

Coconut grated : 1 big
Onion : 1 big
Red chilies : 9 to 10
Mustard Seeds : 1 tsp.
Black gram dal : ½ tsp.
Cumin seeds : ½ tsp.
Coriander seeds : 2 tbsp
Tamarind : 2 lemon size (extract the
juice)
Garlic : 10 flakes
Salt : To taste

Method

Fry Black gram dal, red chilies, coriander seeds, Cumin

seeds and mustard seed in coconut oil and keep aside. When
it cools grind it with coconut and onion.

Cook the basale soppu. Add tamarind juice and salt to it.

Cook for 2 to 3 minutes. Mix the ground masala. Bring it to

boil.

Garnish with fried garlic (Optional). Season with mustard

seeds and red chilies.
MASALA HULI
MANGALORE CUCUMBER SAMBAR

Ingredients:

Mangalore cucumber (sauthe) : 1 Kg

Toover dal : 1/2 cup
Coconut : 1/2
Turmeric Powder : ¼ tsp.
Coriander seeds : 2 tb. sp.
Cumin seeds : 1 tsp.
Fenugreek : ¼ tsp.
Red Chilies : 3 to 4
Curry leaves
Salt to taste
Tamarind : 1 marble size

Method

Pressure-cook the toover dal with a pinch of turmeric

powder. Cook the Vegetable with a pinch of salt. Take the
extracted juice of the tamarind in a vessel. Boil for a
minute and then add the cooked vegetable and boil for 3 to
4 minutes.
Then add the ground masala and salt to taste. Boil for
another 3 to 4 minutes and add the cooked dal.
Bring to boil and garnish with curry leaves and season with
mustard and red chilies.
In a frying pan take little oil, when it is hot add the
coriander seeds, Cumin seeds, fenugreek and red chilies.
Fry till the fenugreek become brown. Grind this fried
masala with the coconut in a mixer adding little water.
Beans, Ash gourd, Potato, cabbage etc., any of
these Vegetables can be used.
KOTHAMBARI JEERRIGEE SARRO-in camera
CORANDER AND CUMIN RASAM

Ingredients:

Coriander seeds : 1 tsp.

Cumin : 1/2 tsp.
Red Chilies : 4
Coconut : 1 tsp
Tamarind : 1 lime size
Salt : To taste
Jaggery : 1/2 tsp..
Coriander leaves & curry leaves
Water : 3 cups

Method

Grind all the masala ingredients and add 3 cups of water.

Bring it to boil.

Season it with mustard and curry leaves in little ghee. Add

coriander leaves and serve.
MAJIGE SAROO-in camera
SEASONED BUTTERMILK

Ingredients:

Sour buttermilk : 1 glass

Green Chilies : 4
Ginger : 1" piece
Turmeric powder : a pinch
Salt : To taste
Curry leaves
Coriander leaves
Water or Conji water : 3 cups

Method

First take 3 cups of water (or conji water).

Add slit green chilies, ginger, salt, turmeric powder.

Bring to boil Add sour buttermilk, do not boil.

Garnish with seasoning and curry leaves.

OLE MENUSU SAROO
PEPPER RASAM

Ingredients:

Toover dal : ½ cup

Lime : 1 or 2
Cor. Leaves : 2 tbsp. finely chopped
Jaggery : 1 tbsp
Salt : To taste

For the Pepper Saarina Pudi

Pepper corn : 1 tbsp
Cumin : ½ tbsp.
Bengal gram : 1 tsp.
Black gram : 1 tsp.
Asafoetida : ¼ tsp.
Curry leaves : A few

Method

Heat 1-tsp. ghee in a pan and add pepper. When it starts

spluttering, add Bengal gram, Black gram, cumin,
Asafoetida and curry leaves and fry till black gram turns
brown. Cool it and powder it.

Cook the dal. Boil it with 5 cups of water. Add jaggery,

coriander leaves, salt and pepper Saarina pudi, boil for 1
minute Remove and add lime juice to it.

KUKU CHITHRANNA
MANGO CHITHRANNA

Ingredients:
Raw mango : 1 medium size
Rice : 1 cup
Water : 2 cups
Red Chilies : 6
Mustard : 1 tsp
Fenugreek : 1 tsp
Salt : To taste

Method
Cook the rice and spread it to cool. Grate the mangoes. Now
in a kadai, fry the fenugreek seeds without oil.

Powder it with mustard and red chilies. Add this powder to

the grated mango and mix well.

Now add this mixture and salt to the rice. Mix well.

Serve with happala or sandige.

MENTHE SOPPU ANNA
FENUGREEK RICE

Ingredients

Rice : ½ kg
Bengal gram dal : 1 tsp.
Black gram dal : 1 tsp.
Red Chilies : 6 to 8
Coriander seeds : 1 tsp.
White sesame : 3 tsp.
Tamarind : Small lime size
Fenugreek leaves : 2 small bunches (chopped)
Salt : To taste and oil for
seasoning.

Method

Fry Bengal gram dal, Black gram dal, red chilies and
coriander seeds with little oil.

Fry the til without oil. Fry the coconut separately. Powder
them all. Season the fenugreek leaves and sauté for a
while and keep aside.

Now in a kadai, boil the tamarind juice and then add the
powdered masala to it.

Cook for some time. Then add fried fenugreek leaves leaves.
Add this mixture to cooked rice and also salt. Mix well.

Happala is ideal to eat with this rice.

YELLU CHITRANNA
SESAME RICE

Ingredients

Sesame (Til seeds) : 3 tsp.

Black gram dal : 2 tsp.
Pepper : 20
Asafoetida : A pinch
Rice : 1 cup

Method

Cook the rice and keep aside. Fry the remaining ingredients
in a kadai without oil till the till splutters, and then
powder.

Mix the rice with little ghee, salt and the powder.
TAMBALI
SEASONED CURD

Ingredients
Curry leaves : 1 cup
Cumin seeds : 1 tsp.
Curds : 1 cup
Green chilies : 3
Grated coconut : 1 cup
Little oil, Mustard
Urad dal for seasoning.

Method

Fry the leaves with little Cumin seeds and green chilly in
ghee. Add coconut gratings and grind to a smooth paste
using little curds.

Remove and add the rest of the curds.

Season it with mustard seeds, urad dal and red chilly.

BACHANKAI SEEPE PALYA

WATER MELON SKIN CURRY

Ingredients

Skin of 1/2 watermelon

Grated coconut : ½
Cumin seeds : 1 tsp.
Jaggery : 1 tbsp
Red chilies : 3
Pinch of turmeric
Salt : To taste
For seasoning oil, urad dal and mustard.
Method

First peel off the green cover from the watermelon skin.
Wash and cut it into small pieces.

Season with urad dal and mustard seed in a pan and then add
the melon pieces and cook with little water. Add turmeric
salt and jaggery.

Grind coconut with Cumin seeds and red chilies. Put this
masala to cooked watermelon skin. Mix well. Cook for a
minute or two.

Can be served with rice or pooris.

MENTHEY SOPPU PALYA
FENUGREEK LEAVES PREP

Ingredients

Menthey Soppu (fenugreek leaves) : 3 bundles (Chopped)

Gram flour (Kadley hittu) : 1 tbsp.
Wheat flour (Godi hittu) : 1 tbsp.
Chili powder : 1 tsp
Coconut Oil : 3 tsp.
Potatoes small : 3
Lemon : ½
For seasoning : Oil, Mustard, Urad dal &
Red chilies.

Method

Clean and cut the leaves into small pieces keep aside.
Boil, peel and mash the potatoes.

Heat oil in the kadia. Season with mustard, Red chilies,

Urad dal. Add a leaves and sauthe.

Add kadley hittu, Godi hittu, chilli powder, salt and

mashed potatoes. Mix well.

If necessary put little water and boil. Add 1/2 lemon juice
at the end.

Serve with chapatis or Rice.

SAUTHEYKAI SASMI-in camera
MANGALORE CUCUMBER PREP

Ingredients

Mangalore Cucumber (Sauthey Kai) : ½ No

Mustard : 1 tsp
Grated coconut : ½ cup
Turmeric powder : Pinch
Red Chilies : 6 Nos.
Salt : To taste

Method

Peel and cut the sauthey into small squares. Cook it with
water and little turmeric.

Grind coconut gratings with mustard and red chilies. Add

the ground masala and salt to cooked sauthey.

Temper it with mustard, red chilies and curry leaves.

Instead of cooked sauthey you can use raw small cucumber,

onion or cooked beetroot, banana stem etc.
_SAUTHEY MUNCHI
RED CUCUMBER WITH SEASONINGS

Ingredients

Mangalore cucumber (Sauthey Kai) : Small

Pepper : 8 - 10
Cumin seeds : 1 tsp.
Jaggery crushed : 1 tbsp
Turmeric powder : Little
Salt : To taste
Mustard, Red Chilies and
Curry leaves for seasoning.

Method

Cut the sauthey into two. Peel and remove the seeds and
grate. Powder pepper and Cumin seeds.

Season with urad dal, mustard, red chilies, curry leaves

and to this add grated sauthey, turmeric powder salt to
taste and cook with little water.

Add powdered Cumin seeds and pepper.

Boil for a while.

KEMPU UDINA HITTU

RED URAD POWDER

Ingredients

Urad dhal : ½ cups

Red Chilies : 3
Asafoetida water : 4 drops
Tamarind : Small lime size
Salt : To taste
For seasoning mustard, curry leaves coconut oil.

Method

1. Wash urad dal well and soak it in water for an hour

and drain it. Grind urad dal and other ingredient to a fine
paste.
2. Season and serve.
HURIDA UDINA HITTU
FRIED URAD POWDER

Ingredients

Fried urad dal flour : ½cup

Sour curds : 1 ½ cup
Green chillies : 3
Asafoetida : A pinch
Ginger : ½" long piece
Salt : To taste

For seasoning mustard, curry leaves, coconut oil.

Method

1. Mix flour and curds well.

2. Mince green chillies and ginger.

3. Add chillies, ginger, Asafoetida and salt.

4. Season and serve.

KANCHALA MENASKAI- in camera
BITTER GOURD PREP

Ingredients

Bitter gourd : 2 medium size

Red Chilies : 6
Urad dal : 1 tsp
Coriander seed : 2 tsp
Jaggery crushed : 2 tbsp
Coconut : ½ grated
Til (sesame) : 2 tsp
Tamarind Paste : 1 tbsp
Coconut oil, mustard and curry leaves for seasoning.

Method

Wash and cut the bitter gourds to small pieces. Cook with
tamarind, salt and jaggery.

Roast sesame (till) seeds without oil. Keep aside.

Fry Urad dal, red chilies with little oil on low fire.
Grind all these along with grated coconut to a fine paste.

Add the ground masala to the cooked bitter gourd. Bring it

too boil. Season it with mustard and red chilies.

Menaskai may be prepared with ladies finger. Ripe mango,

pineapple in the same procedure using less Jaggery and
tamarind.
KANCHALA PALYA
BITTER GOURD CURRY

Ingredients

Big Bitter gourd : 1

Tamarind : 1 big lemon size ball (Soaked)
Jaggery : 1 big lemon size ball
Coconut oil : 4 tsp.
Urad dal : 5 tsp
Mustard seed : 1 tsp.
Red chilies : 6 - 7
Fenugreek seeds : ½ tsp.
Coconut grated : 1 big
Curry leaves :
Salt : To taste

Method

Wash and slice the bitter gourd.

Take a kadai, season urad dhal, 1 red chilli, mustard seeds
and curry leaves in coconut oil. Add bitter gourd and saute
for a minute.
Then add tamarind pulp, jaggery, and pinch of turmeric
powder. Cook till it is done (water evaporated) keep it
aside.

Fry Urad dal, fenugreek, and 6 chilies in little oil. Grind

them with coconut without adding water.

Mix to the cooked kanchal.

OMA PALADYA
CARAWAY SEEDS FLAVORED CUCUMBER PREP

Ingredients

Coconut grated : ½ No
Tamarind : 1 lime size ball
Red Chilies : 5
Pepper : 20
Coriander seeds : 4 tsp.
Cumin & mustard seed together : 1 tsp
Oma (Ajwain) : ¼ tsp.
Onion : 2-3 average size
Salt : To taste

Method

Peel and cut the onions into fine pieces. Keep aside.
Grind the rest of the ingredients with coconut grating to a
fine paste.
Mix the onions. Then cook the whole mixture and add salt.
BENDAKAI MOSERGOJJU
LADY'S FINGER IN CURDS

Ingredients

Ladies finger (Bendaykai) : ¼ Kg

Tamarind : 1 marble size ball
Curds : 1 cup
Green chilies : 3
Mustard seed : 1 tsp.
Urad dal : 1 tsp.
Red chilies : 2
Curry leaves few
Coconut oil : 2 tsp.
Salt : To taste

Method

Season with 2-tsp. oil, mustard, urad, red chilies and

curry leaves.
Add ladies finger cut into small pieces and fry for a
while; add tamarind salt and little water.
Cook till done. Let it cool. Add curds, slit green chilies
and garnish with coriander leaves.
PARADI PAYASA-in camera
RICE DUMPLINGS IN COCONUT MILK

Ingredients

Coconut : 1 big (grated)

Jaggery : ½ Kg
Maida or Rice flour : 2 cups
Cardamom for flavouring

Method

Extract the coconut milk thrice. Keep the 1st and 2nd thick
milk separately. In the third watery milk boil the jaggery.
Make a batter (as thick as Dosa batter) with the flour and
water.
Into the boiling jaggery water, leave small balls of this
batter by passing it through a sieved ladle. Cook for a few
minutes.
Keep stirring. See that they do not form lumps.
Add the 2nd and then the 1st milk and cardamom powder.
Boil for a minute. Serve hot.
HALASINAKAI GATTI
JACK FRUIT PREP - STEAMED IN LEAVES

Ingredients

Jackfruit (peeled and cut into pieces): 3 cups

Raw rice : 1 ½ cups
Jaggery : 1 cup
Coconut grated : ½
Plantain leaf : few

Method

Soak rice for an hour and drain of the water completely

from the rice. Keep aside for 5-10 mts.
Powder the rice coarse(not too fine).
Grind the Jackfruit with coconut and jaggery then add the
rice powder to it.
Mix well to form a thick batter.
Cut banana leaf into small pieces. Scald the leaves over
fire to make it very pliable.
Place the batter with a ladle in the centre of each leaf
piece and fold it.
Steam it for 20 mts. Cool. Serve with ghee or fresh butter..

ATHIRASA-in camera
SWEET RICE CHAPATHIS

Ingredients

Rice : 1 cup
Jaggery Powder : 1 cup
Pepper : 6
Cardamom : Few
Dalda or ghee to deep fry
Khuskhus : ½ cup

Method

Soak rice for at least 10 hours, wash and drain the water.
Spread the rice on cloth for 10 minutes. Then powder with
cardamom and pepper. Sieve the flour and keep it aside.
Heat Jaggery and ½ cup water in a pan.
To find out if the jaggery syrup in ready, test by putting
a few drops of syrup in a plate of water and it forms ball
it is ready.

Add the rice powder to the syrup stir for a minute allow it
to cool.

Then small balls of this mixture and flatten it over

polythene paper on which khuskhus is sprinkled.

Then deep-fry them each separately on low fire.

2nd Method
Ingredients

Rice : 3 cups
Jaggery : 3 cups
Coconut scraping : ½ cup
Little khuskhus and cardamom for flavour.

Method

1. Wash and soak rice for 3 hrs. Then dry for a while
(do not dry completely), while it is little moist, powder
it.

2. Make thick syrup of jaggery, add finely ground

coconut, rice powder, cardamom and khuskhus mix well. Allow
it to cool.

3. Make small balls of it and flatten each one over wet

cloth (muslin) then fry each one separately on low fire.

4. You can store the mix in fridge for quite sometime.

KUKKU RASAYAN
MANGO PULP DRINK

Ingredients

Ripe Mango : 6
Coconut grated : 1 big
Jaggery : 300 gms
Salt : 1 pinch
Cardamom Powder for flavour

Method

Peel the mangoes, crush the pulp add a pinch of salt add
crushed jaggery. Keep aside.

Extract coconut milk. Use only the thick milk. Mix it to

the pulp, add cardamom powder. Serve chilled.
HOLIGEY-in camera
SWEET STUFFED CHAPATHIS

a) Sajjige Holigey
b) Kadley Holigey
c) Kai Holigey

Outer covering and general methods of preparation is the

same only the inner fillings are different.

1. For all types of Holigey

Maida : 1Cup
Oil : ½ cup
Colour : a pinch
Salt : ¼ tsp.

Method

Mix maida, salt a pinch of colour and make a soft dough

(softer than chapati dough) . Cover with moist cloth and
keep aside.

Making the Holigey

Divide the Maida dough into small balls.

Take a ball, flatten it in hand. Place an inner-filling
ball over it, cover it over with the dough to make it a
ball.
Then dip in rice flour and roll out into thin chapathi.
Roast in tava on low fire without oil. Serve with ghee.
Inner filling

Sajjige Holigey
Ingredients:
Fine rava : 1 cup
Sugar : 1 ¼ cup
Ghee : ½ cup
Cardamom : 5 -6

Method

1. Fry the rava in ghee in low fire. Boil two cups of

water and add to the rava and cook.

2. When cooked add sugar and colour powder. When sugar is

completely dissolved and mixes with the rava; add cardamom.
Keep it aside. When cooled make small balls of it.

b) Kadley Holigey.

Ingredients:

Bengal gram dal (Channa dal) : 1 cup

Sugar : 1 cup
Cardamom : few for flavour

Method

1. Cook the channa dal with sufficient water (not in

cooker) Drain the extra water. Add sugar, boil the chana
dal for 5-10 mts.
2. Then grind into a fine paste. Add cardamom . Cool.
3. Make small balls and keep aside for filling.

Kai Holigey

Ingredients:

Coconut grated : 1 big

Jaggery crushed : 2 cups
Cardamon : for flavour

Method:

Grind the coconut little just to make it little fine and

even. Add jaggery.
Heat in a thick-bottomed vessel till jaggery dissolves and
mixes well with coconut. Cool.
Add cardamom. Make small balls for filling.
CHURMI LADOO
WHEATFLOUR TEA-TIME SNACK

Ingredients:

Wheat flour (sieved) : ¼ Kg

Sugar (powdered) : ¼ Kg
Ghee : 150 gms
Cardamom (powder) : 1 tsp.
Cloves (powder) : ½ tsp.
Cashew nut pieces : 1 tbsp

Method

Fry the flour till brown without ghee.

Melt the Ghee and keep aside.
Take a big thali and mix all the ingredients and prepare
laddoos (make small balls) while the mixture is still hot .
More Ghee can be added if desired.

KESARI BHATH
SWEET SEMOLINA GRUEL_PRIVATE __

Ingredients:

Rava : 4 cups
Ghee : 3 cups
Nutmeg : 1/4
a little kesar colour
Raisins : 25 GM
Sugar : 8 cups
Cardamom : 10 pods
Kesar (saffron) : 1 gram
Cashew nuts : 10

Method:

1. Roast the rava in a little ghee over a low flame. Cook

in 8 cups of water.
2. Add the sugar and stir when the rava is well cooked.

3. Then stir adding the ghee.

4. The whole mass leaves the bottom of the vessel and

renders off the extra ghee.

5. It should not stick to the fingers.

6. Crush the kesar in milk.

7. Add the kesar (saffron), cardamom powder, raisins,

nutmeg powder, colouring and stir, put into a vessel.

8. Can be cut into shapes if desired.

MYSORE PAAK
BENGAL GRAM TOFFEES

Ingredients:

Besan (Bengal gram flour) : 4 cups

Ghee : 1 cup
Sugar : 2 cups
Cardamom : 5 pods

Method:

1. Heat the sugar with a little water until the syrup can
be drawn in fine thread (should not be overdone).

2. Sieve the besan to obtain a fine powder without lumps.

3. Put in the besan into the sugar syrup slowly stirring

all the while and then add the heated ghee.

4. The whole mixture will become porous and rise.

5. Add the cardamom powder and pour over a plate quickly

and shake slowly for an even spread.

6. Cut into bits while still hot.

7. If cooled it will break into bits.

8. The cooled pieces can be stored in airtight tins.

KASI HALVA
ASHGOURD SWEET
Ingredients:

Grated or scraped ash-gourd : 4 cups

Sugar : 2 cups
Cardamom : 6 pods
Ghee : 1/2 cup
Kesari colouring.

Method:

1. The ash-ground should be cut into large slices and the

seeds removed.

2. Scrap on a scraper and discard the hard part of the

skin.

3. Cook the scraped gourd until all the water evaporates.

(Do not add extra water).

4. Add sugar and keep stirring till the pulp become a

little crusty.

5. Add ghee and stir.

6. When cooked well, add the colouring and cardamom

powder.

7. Keep in a separate vessel.

8. Can be used instead of Jam.

CHIROTI
DESSERT WITH CHIROTI SEMOLINA

Ingredients:

Chiroti rava : 4 cups

Lumps of butter or solid ghee : 2 lime sized
Ghee or dalda : 3 cups
Milk : 2 cups
Bura sugar : 100 GMS
Sugar : 4 tsp.
Almond powder : 2 tsp.

Method:

1. Mix the rava with butter and a little water and make
it into a dough.

The dough is sometimes beaten with a thick stick (used for

beating rice) to make it as elastic as possible.
Flatten out a little dough into a chapathi shape, apply
solid ghee over the surface and place another chapathi
shaped dough over it, Place 5-7 chapathis in this manner.
Pull on both sides to make it a bit long and then roll the
whole. If many chirotis are to be prepared, cover the roll
with a damp cloth.
Place the ghee over the stove and heat. Pull out I" piece
of dough flatten it with the hand over a piece of plantain
lead smeared with ghee.
Remove from the leaf and put into the heated ghee. The
heated ghee should be continuously poured with a ladle over
the cooking chiroti.
When the colour turns to yellow, turn over and then remove
it. Only one chiroti can be cooked at a time.
While serving sprinkle bura sugar over the top; or milk
with sugar may be served; or warm milk with sugar and
almond powder can also be served.

13. Chirotis can be prepared with maida also.

14. Maida dough can be flattened like chapatis.

PADARU FEINI
LAYERED FLAKY CHAPATHIS

Ingredients:

Maida : 4 cups
sugar : 5 cups
Ghee : 2 cups
Kesari colouring.

Method:

1. Keep away 1/2-cup maida.

2. With the remaining maida, prepare a dough mixing 4

spoons of ghee and a little colouring.

3. Roll a little dough into very thin chapathis.

4. Apply ghee on the top of a chapathi and place another

over it.

5. Repeat with 5 to 7 chapathis.

6. Roll the whole and cut into I" pieces.

7. Roll each piece again and deep fry in ghee until crisp.

8. Drop into the sugar syrup and remove after 5 mins.

9. The feini appears like a rose.

RAVA LADDOO

Ingredients:

Rava (Semolina) : 4 small cup

sugar : 4 cups
Ghee : 3/4 cup
Raisins : 60 GMS
Cardamom : 10 Nos.
Cashew nuts : 10 Nos.
A pinch of kesar colouring.

Method:

1. Sauté the rava in ghee over a low flame until the

colour changes or a sweet flavour obtained.

2. Prepare stringy syrup of sugar with one cup water.

3. Remove from the stove and mix well cardamom powder,

cashew nuts, raisins and the roasted rava.

4. Make into round shapes after it has cooled.

5. The same kind of laddoos can be prepared with wheat

flour.
ATIRASA
SWEET RICE PURIS
Ingredients:
Raw rice : 1 kg
Jaggery : 1 kg
Coconut oil : 1 LIT
Cardamom : 10 grains
Black pepper : 1 1/2 spoons
Roasted gingelly : 4 spoons
Coconut : 1/2
Method:
1. Wash the rice and spread it out to dry on a cloth.
2. Powder the rice before it is fully dry, sieve to
remove lumps if any and set aside.
3. Powder the cardamom and pepper.
4. Grind the coconut without adding water to a rough
paste.
5. Add 1 cup of water to the jaggery and prepare syrup.
6. When it can be drawn into strings, add the coconut and
stir. 7.Take some water in a cup and drop one of the syrup
to the water.
8. If the drop can be pulled into a thin wick, the syrup
is ready.
9. Remove from the stove mix in the roasted gingelly and
rice flour.
10. Mix well and set-aside after pouring 1/2 cup of
coconut oil over the dough.
11. After it has cooled, make pellets the size of limes
flatten on a plantain leaf or polythene paper (there should
not be cracks on them).
Fry in hot oil.
13. When one side puffs up, turnover and remove from the
oil.
14. Should be fired one at a time and can be kept for a
week.
15. The age-old method to preserve Atirasa is to keep them
in a new earthen pot. The pot will absorb the extra
oil in them.
KAI GENASALE
STUFFED RICE PANCAKES WITH COCONUTS

Ingredients:

Raw rice : 1/2 KG

Coconuts : 2
Jaggery : 1/4 kg
Salt : To Taste
Butter : To Taste

Method:

1. Soak the rice and grind to a smooth batter of dosai

consistency.

2. Keep ready the coconut shreds mixed with the jaggery

and a little salt for filing.

3. Cut the plantain leaves of length 9" - 10" soften them

over a flame or by pouring warm water over them.

4. Mix the rice batter with butter. Spread a little of

this in a circular shape over a piece of the leaf. Spread a
little of the coconut jaggery filling over halt of the
circle and cover it with the other half of the leaf to get
semicircular shaped Genasales.

These should be steam cooked placing them in an idli vessel

or cooked. Should be cooked soon after they are folded
otherwise the jaggery will start melting.
Ripe jack fruit cut into very small bits, mixed with
coconut jaggery filling and cooked in the same manner as
above also becomes a tasty dish.

VARIETIES OF DOSAIS (PANCAKES)

BALE HANNINA DOSAI
BANANA PANCAKES

Ingredients:

Raw rice : 1/2 KG

Bananas : 15
Coconut : 1
Salt : To Taste
Ghee or Butter : A little
Method:

1. Soak the rice, wash, peel the bananas, shred the

coconut and grind all these to a smooth paste.

2. Add the salt.

3. Heat the dosai pan, apply a little grease (oil of

ghee), take a ladle of the batter and spread thin on the
pan.

4. Turn over when one side gets cooked and remove when
the dosai becomes yellowish.

5. Jaggery may be added to the batter, but then the

batter and the dosai should be made thicker.
HALASINA HANNINA DOSE
RIPE JACK FRUIT PANCAKE

Ingredients:

Cleaned Plumps of ripe jackfruit : 1 litre

Raw rice : 1/2 kg
Coconut : 1/2
Ghee : A little

Method:

1. Clean and soak the rice, grind together with the

coconut, jackfruit and salt to a smooth batter.

2. Prepare dosai.

3. Very tasty when eaten with a little ghee smeared on

the dosai.
MENTHI HULI
FENUGREEK SAMBAR

Ingredients:

Coconut : 1
Fenugreek : 3 spoons
Dry chillies : 8
Salt : 4 spoons
Jaggery : 200 grams
Tamarind : Twice the size of marble
Mustard : 1/2 spoon
Coconut oil : 3 spoons

Method:

1. Sauté the fenugreek and chillies in a little oil.

2. When the fenugreek starts splintering and there is

aroma, remove from the stove.

3. Grind together the coconut, fenugreek and chillies to

smooth paste.

4. Soak the tamarind in water and remove the rind.

5. Add the tamarind juice and salt and jaggery to some

water and boil well.

6. Then add the coconut paste, add water if necessary for

`sambar' consistency.

7. Boil well.

For seasoning use the mustard and a few grains fenugreek

and coconut oil should be sweeter than other sambar.
RAVA IDLI
STEAMED SEMOLINA CAKES

Ingredients:

Rava : 1 volume

Curds : 1/2 volume

Oil : 3/4 spoon
Green chillies : 4
Ginger : 1 piece
Curry leaves : 2 strings
Ghee : A little

Method:

1. Sauté the rava in the ghee until the colour changes to

light brown.

2. Mince the green chillies, ginger and curry leaves.

3. Mix together all these ingredients with the curds and

salt, add water to bring the mixture to idli consistency.

4. Season the batter with mustard black gram dal, Bengal

gram dal, and 1 dry chilli in ghee.

5. Grind the idli moulds with oil, then ladle in the

batter and cook in steam.
PULIYOGERE
TAMARIND RICE
Ingredients:

Shredded (dried coconut) shredded : 1/2 Copra

Green chillies : 15
Coriander : 2 tablespoons
Cumin seeds : 1 teaspoons
Black pepper : 1 teaspoons
Mustard : 2 teaspoons
Fenugreek : 1 teaspoon
Peanuts : 2 tablespoons
Asafoetida : The size of a peanut
Springs curry leaves : 6
White gingelly seeds : 2 teaspoons
Black gram dal : 1 teaspoon
Tamarind : The size of a medium
orange
Jaggery powdered : 5 teaspoons
Salt : 4 teaspoons
Oil : 2 tablespoons
Turmeric powder : 1 teaspoon
Method:
1. The following 11 ingredients should be roasted
separately coriander, cumin seeds, pepper, mustard,
fenugreek, and Bengal gram, peanuts, asafoetida, curry
leaves and white gingelly.

The chillies should be roasted with a sprinkling of oil.

Keep aside one spoon of mustard before roasting. Powder all
the ingredients together.
Keep aside 1 spoon Bengal gram dal, 1 spoon gingelly, 1
spoon peanuts. Mix the turmeric powder with the powdered
spices.

Crush the desiccated copra shreds.

Soak the tamarind in water for a short time. Then squeeze

well with your fingers and discard the fibrous part. Keep
ready 1 cup of thick tamarind juice.

Make ready for seasoning in a deep vessel. When the oil is

heated add the mustard, black gram dal, Bengal gram dal,
peanuts gingelly. When the mustard sputters, put in the
tamarind juice, salt and jaggery powder and keep stirring
until the gravy become thick.
Then add the copra shreds and spice powder and keep on
stirring until you obtain thick chutney. This can be used
upto a month of if kept in airtight bottles.

To make the puliogere rice, mix 2 ladles of cooked rice

with 3 spoons of the puliyogere mix and 2 spoons of ghee
and warm the rice.

Sprinkle the mix with the rice, flaking carefully so that

the grains do not break. If the rice is not cooked enough
with 2 cups of water and cook again for 2 minutes.

VAANGI BAATH- in camera

BRINJAL RICE

Ingredients:

Brinjals : 2 No. of the thin long

variety,
Broken rice : 1 cup
Ghee : 1/2 cup
Sour buttermilk : 1/2 cup
Black pepper : 4 grains
Cloves : 4
Cinnamon : A bit of
Coriander : 1 spoon
Cumin seeds : 1/4 spoon
Dry chillies : 4
Green chillies : 2
Turmeric powder : 1/4 spoon
Salt : 1 spoon
Black gram dal : 1 spoon
Mustard : 1/2 spoon

Method:

All the six ingredients mentioned above should be sautéed

with I teaspoon oil and powder the spices.
Heat the kadai pour ghee. Prepare the seasoning with
mustard seeds black gram dal, Bengal gram dal, dry chillies.
Add the brinjal pieces and sprinkle table salt and sour
buttermilk.
When it starts to boil, add the broken rice. Add enough
water for cooking the rice. Sprinkle little salt and
turmeric powder, mix green chillies also.
Finally add the masala powder.
Stir with little ghee (if necessary) and remove from the
fire.
Aromatic smell of masala is enough to tackle ones appetite.
BISI BELE BAATH- in camera
RICE PREP WITH VEGETABLES AND LENTILS
Ingredients:

Toover dal : 1 cup

Raw rice : 2 cups
Minced beans : 1 cup
Dried chillies : 6
Coriander seeds
Pepper : 2 teaspoons
Cumin seeds : 1/2 teaspoon
Fenugreek : 1/8 spoon
Soon Black gram dal : 1/8
Bengal Gram dal : 4 teaspoons
Cloves : 2 teaspoons
Cinnamon : 4 bits
Copra shreds : 1/2 cups
Tamarind : Marble sized
Turmeric powder : 1/8 spoon

For seasoning:

Oil : 4 tablespoons
Green chillies : 4
Mustard : 1 teaspoon
Bengal gram dal : 1 teaspoon
Black gram dal : 1 teaspoon
Curry leaves : 4-5 springs
Cashewnut bits : 1/4 cup
Salt : 1 teaspoon

Method:

Cook the toover dal in plenty of water. Add a spoonful of

ghee and turmeric powder to the dal.
When the dal is nearly cooked add the rice and 3 cups of
water. Add tamarind juice to the rice and dal.
When the rice is nearly cooked, add the salt and minced
beans and keep covered.
Roast the 10 spices separately on a low flame and crush to
a fine powder. Add the powder and copra shreds with the
dal.
If the rice is not cooked sprinkle some water and stir. Mix
well.
Prepare a seasoning, add to the bath and mix well. Green
chillies should be roasted in a little oil.
BISCUITAMBADE
BLACK GRAM DUMPLINGS

Ingredients:

Black gram dal : 1/4 kg

Green chillies : 6
Asafoetida : A bit
Coconut oil : 2 cups
Method:

Soak the black gram dal for an hour and grind to a hard
batter. Keep adding a little water. While grinding add
salt, asafoetida and minced green chillies and ginger.
Take a lime sized round lump and fry in oil. Fry as many as
will hold in the oil. Keep moving the Ambode in the oil
until they are reddish brown.
Can be eaten with potato and onion sambar or chutney.
The Ambodes can be immersed in curds, which has been
seasoned with mustard (half an hour).
The same Ambode dough can be made a little rough and more
solid.
Take a handful, flatten on a greased plantain leaf, make a
hole with your finger and deep fry. These are ambodes
can also be made into curds Ambodes.

MADDUR VADE
FRYUM FROM MADHUR

Ingredients:
Chiroti Rava : 50 GMS.
Refined flour : 2 cups
Rice flour : 100 GMS.
Roast dal : 100 GMS.
Small cabbage : 1
Coconut grated : ½ No
Onions : 6
Salt : To Taste
Green chillies : 6
Oil : Deep-frying.
Dalda : 75 GMS
Coriander leaves : ½ bunch chopped

Method:

Chop the cabbage and onions. Mix the cabbage, onion and
coconut shreds together with chopped green chillies and
salt.
Make a hard dough with the rice flour, refined flour, roast
dal, chiroti Rava, Dalda, salt, coriander leaves and the
mix chopped vegetables. Let it rest for 30 min.
Take a polythene paper or banana leaf and apply some oil on
the surface. Make lemon size balls and flatten them on the
banana leaf or polythene paper to a round shape.
Deep fry to a dark red colour.