GINGER TAMBULI.

INGREDIENTS:

1.2 Inch Fresh & Tender Ginger.

2.1 Tsp Jeera.

3.1 Tsp Pepper.

4.4-5 Tbsp Grated Coconut.

5.1 Cup thick Curd.

6.1 Tsp Sugar.

7.Salt To Taste.

METHOD:

1.Fry Jeera,Pepper & Ginger Pieces.

2.Add Coconut also & grind to a smooth paste.

3.Mix all with Curd,sugar & salt.

PS: SAME PROCEDURE CAN BE USED TO MAKE DODDI PATRE,JEERA,PEPPER,ORANGE PEEL,MANGO & BRAMHI LEAVES.

SPONGE CAKE

INGREDIENTS:
1.150 gms Maida(Flour).
2.150 gms Powdered Sugar.
3.150 gms Margarine OR Pure Ghee.
4.3 Eggs OR 150 gms Fresh Cream.
5.1 Tsp Baking Powder.
6.1 Tsp Lemon Essence.
7.Milk & water as required.

METHOD: 
1.Whip margarine& add sugar till light & fluffy.
2.Add essence & beaten eggs / cream,mix thoroughly.
3.Sift the flour with baking powder & fold the flour in creamed mixture.Add milk or water to get pouring consistency.
4.Pour this mixture into the greased & floured mould & bake in pre-heated oven at 180 deg C for 25-30 minutes.
5.Cake is done when toothpick inserted in center comes out clean.
6.If you wish to - can garnish with Whipped cream OR Liquid Chocolate to add the flavor.
Optional can also add dry fruits,chocolate chips or tutty fruity to the batter to create entirely new cakes using the same recipe.

BANANA CAKE

INGREDIENTS:
1.150 gms Maida(flour).
2.150 gms Powdered Sugar.
3.120 gms Margarine OR Pure Ghee.
4.2 Eggs OR 120 gms  Fresh Cream.
5.2 Chopped Bananas.
6.1 Tsp Vanilla OR Banana Essence.
7.1 Tsp Baking Powder.
8.1 Tsp Salt.
9.1 Cup Chopped Walnuts (OPTIONAL).

METHOD:
1.Whip margarine & add the sugar slowly & whip till is light & fluffy.
2.Beat eggs / cream thoroughly & add to the mixture.
3.Sift Flour with baking powder,a pinch of salt,chopped walnuts & chopped bananas.Add this mixture to the batter slowly & fold.
4.Pour this mixture into greased & floured mould & bake in pre-heated oven at 180 deg C for 35-40 minutes.
 5.Cake is done when toothpick inserted in center comes out clean.

WHITE PUMPKIN MAJJIGE HULI (CURD CURRY)

INGREDIENTS:
 1.1Kilo White Pumpkin.
 2.12-15 Green Chilles.
 3.1 Cup Grated Coconut.
 4.4 Tsp Channa Dal (Soaked).
 5.2 Tsps Cumin Seeds (Soaked).
 6.2 Tsps Dhania Seeds (Soaked).
 7.2 inch Ginger.
 8.Hing.
 9.Haldi.
10.Salt to Taste.
11.2-3 Cups Thick Curds.

SEASONING:
1 Tbsp Oil,1 Tsp Mustard Seeds,2 Broken Red Chilles,Hing & Curry Patha.
1.Wash,remove the skin & cut the pumpkin length wise.
2.Pressure cook for 1 whistle or cook directly.
3.Grind the above ingredients from 2-8 to a smooth paste.
4.Mix the grinded paste to the cooked pumpkin.
5.Add Haldi,Salt & Boil nicely by stirring continuously.
6.when it starts boiling add curds, heat for few minutes & take away from fire.
7.Put seasoning & garnish with curry patha.
8.Serve Hot With Rice.

MAJJIGE SAARU (RASAM)

INGREDIENTS:
1.1 Cup Thick Curd.
2.1 Tbsp Besan.
3.Haldi.
4.2-4 Green Chilles.
5.1 Tbsp Oil.
6.1 Tsp Mustard Seeds.
7.1 Tsp Cumin Seeds.
8.Salt to Taste.
9.Coriander Leaves.
10.Curry Patha.
11.1 Tsp Jaggery Powder.

METHOD:
1.Whisk Curds nicely,Mix Besan & Blend Nicely without lump.
2.Add Haldi,Salt,Jaggery & Three Cups of Water.
3.Prepare seasoning & add the Yogurt mixture.
4.Cook on a low flame by stirring nicely till the raw smell of the Besan is gone.
5.Garnish with coriander Leaves & Curry Leaves.
6.Can Drink as a Soup OR Eat with Rice as Rasam.

KARELA( HAGALA KAYEE) CURRY

INGREDIENTS:
1.2 Big Karela .
2.3-4 Green Chilles.
3.1 Cup Grated Coconut.
4.1 Cup Curd.
5.1 Tsp Jeera Seeds (Cumin Seeds).
6.Hing.
7.2 Tbsp Oil.
8.Salt to Taste.
9.1 Tsp Jaggery.
10.Haldi.

METHOD:
1.Wash & chop Karela into small pieces.
2.Apply Haldi & Salt to Karela & soak for 30 minutes.Then wash nicely in running water.
3.Grind Grated Coconut,Chilles,Cumin Seeds,Hing to a smooth paste.
4.Add whisked Curds to the smooth paste & Stir nicely by adding Salt & Jaggery.
5.Shallow Fry Karela till Golden Brown & Drain the Oil.
6.Prepare Seasoning & put it to the mixture.
7.Add Fried Karela to the mixture just before serving.

RIPE MANGO TUMBULI

INGREDIENTS:
1.4 Small Ripe Mangoes.
2.4-6 Slit Green Chilles.
3.1 Cup Grated Coconut.
4.3 Cups Thick Curds.
5.1 Tsp Cumin Seeds(Jeera).
6.1 Tsp Methi Powder.(Fenu Greek).
7.1 Tsp Red Chilli Powder.
8.1 Inch Ginger.
9.2 Tsps Jaggery.
10.Salt to Taste.

SEASONING:
1 Tsp Oil,1Tsp Mustard Seeds,2-4 Broken Red Chilles,Hing,Curry Patha.

METHOD:
1.Wash & De-skin the Mangoes. Boil the Ripe Mangoes with Green Chilles,Hing,Haldi & Chilli Powder till its soft .
2.Cook for 3-4 Minutes & starts boiling.
3.Grind grated Coconut,Jeera,Ginger to a smooth paste.
4.Add grinded paste to it & stir nicely.Add Methi Powder,Salt, Jaggery & mix well.
5.Beat the Curds thoroughly & add with the boiled Mangoes.
6.Prepare seasoning & add to it. Serve Hot With Rice.

CAULIFLOWER TAMBULI

INGREDIENTS:
1.1 Cup Cauliflower stalk.
2.1 Cup Beated Curds.
3.4 Tbsps Grated Coconut.
4.1 Tsp Jeera (Cumin Seeds).
5.1 Tsp Pepper.
6.2 Green Chilles.
7.1 Tsp Jaggery.
8. Salt to Taste.

SEASONING:
1Tsp Oil,1 Tsp Mustard Seeds, 1 Tsp Jeera, Hing,Curry Leaves.

METHOD:
1.Wash nicely & Chop the Stalks into small pieces.
2.Heat a pan,Put Oil & add Jeera,Pepper,Hing,Green Chilles & fry nicely.
3.Add the cut Cauliflower & fry till the colour changes & its half cooked.
4.When cool grind with grated coconut to a smooth paste.
5.Add beaten curds,Salt,Jaggery & stir nicely.
6.Lastly put the seasoning. Serve With Rice.

 PS: SAME PROCEDURE CAN BE USED TO PREPARE WITH FRENCH BEANS ALSO...

RED CUCUMBER RAITA (KODDEL)

INGREDIENTS:
1.1 Big Red Cucumber.
2.3 Cups Water.
3.1 Glass Butter Milk.
4.2 Tbsps Tamarind Juice.
5.1 Tbsp Jaggery Powder.
6.Salt to Taste.

GRINDING MASALA:
1.1 Cup Grated Coconut.
2.1 Tsp Jeera (Cumin Seeds)
3.1 tsp Pepper.
4.7-8 Green Chilles.

SEASONING:
I Tsp Oil,1 Tsp Mustard Seeds,1 Tsp Methi(Fenu Greek Seeds),Hing,2 Red Chilles Broken,Curry Patha.

METHOD: 
1.Wash & Cut the Cucumber into small cube pieces.
2.Cook by adding little Salt, Jaggery & Tamarind Juice.
3.Add the grinded mixture to the cooked vegetable & stir nicely.
4.When it starts boiling add the Butter milk & remove from the fire.
5.Prepare seasoning by adding all the above ingredients & mix well & Serve Hot with Rice.

FRIED BRINJAL RAITA

INGREDIENTS:
1.1 Big Purple Brinjal.
2.1 Cup Curds.
3.4-5 Tsps Grated Coconut.
4.1 Tsp Chilli Powder.
5.Salt To Taste.
6.1 Tsp Jaggery Or Sugar.
7.1 Tsp Cumin Seeds Powder.
8.1 Chopped Onions.
9.Little Chopped Coriander Leaves.
10.5-6 Tsps Oil to Shallow Fry.

TADKA :  1 Tsp Oil,1Tsp Jeera,Hing,Curry Patha.

METHOD: 
1.Wash nicely & Cut Brinjal into thin slices.
2.Apply Salt,Chilly Powder,Sugar & Keep it aside.
3.Shallow Fry the Soaked Brinjals.
4.Lay the fried slices in a Flat Serving Dish & Spread the Curds on it.
5.Garnish with Grated Coconut,Coriander Leaves & Fried Onions.
6.Sprinkle Jeera Powder on Top.
 

KERALA AVIAL

INGREDIENTS:

1.3 Cups of Mixed Vegetables Nicely Chopped Length Wise.

   (French Beans,Carrots,Raw Banana,Yam,White Pumpkin,Green Peas,Drum Stick,) Raw Mango Optional.

2.2 Cups Sour Curds.

3.1 Tsp Haldi.

4.Salt to Taste.

To Grind:

1.2 Cups Grated Coconut.

2.2 Tsps Cumin Seeds (Jeera).

3.2 Tsps Raw Rice.

4.6-8 Green Chilles.

5.3-4 Tbsp Coriander Leaves.

SEASONING:

2 Tsps Pure Coconut Oil, 2Tsps Jeera, Curry Patha,4-6 Pieces Red Chilli Pieces.

METHOD:

1.Wash & Pressure Cook the vegetables for 1-2 whistle.

2.Grind all the above ingredients to a smooth paste.

3.Add the Grinded Paste to the cooked vegetables & stir nicely.

4.Add Haldi & Required Salt & Keep stirring occasionally.

5.Whisk & Add Curds to the Mixture & Boil for 3-4 minutes.

6.Put Tadka with above Ingredients & Mix Well.

7.Before Serving Add 2-4 Tsps Coconut Oil for Nice Flavour & Serve Hot  With Rice.

DRUM STICK CURD CURRY

INGREDIENTS:

1.2-3 Tender Drumstick Cut Length Wise.

2.2 Cups Curds.

3.1 Tsp Haldi.

4.Salt to Taste.

For Grinding :

1.1 Cup Grated Coconut.

2.4 Tsp Soaked Toor Dal.

3.2 Tsps Coriander seeds.(Dhania)

4.1 Inch Ginger,

5.1 Tsp Jeera (Cumin Seeds).

6.5-6 Green Chilles.

Tempering:

1Tsp Oil, Hing,1 Tsp Mustard Seeds,1 TSP Methi, 2 Dry Red Chilles, Curry Patha.

METHOD:

1.Heat the Kadai,Prepare Seasoning Add Cut Drum Stick.

2.Mix the Grinded Paste & Stir Nicely.

3.Add Haldi & salt as required.

4.Add Water as Required.

5.Boil by stirring till it becomes little thick.

6.Whisk the Curds Nicely & add it & boil for 2-3 minutes.

7.Garnish with seasoning & Curry Patha.

PS: THIS CAN BE PREPARED WITH ANY DESIRED VEGETABLES ALSO.

METHOD IS THE SAME.

IT WILL BE NICE TO RELISH HOT WITH RICE & PAPAD.

WHITE PUMPKIN RAITA

INGREDIENTS:

 1.1Cup White Pumpkin.(Boodu Kumbala Kayee)(Cut Length Wise)

 2.1Cup Curd.

 3.1Cup Grated Coconut.

 4.5-6 Green Or Red Chillies.

 5.1Tsp Jeera (Cumin Seeds).

 6.1Tsp Methi.(Fenu Greek Seeds).

 7.Half Tsp Haldi (Turmeric Powder).

 8.Half Tsp Hing (Asafoetida).

 9.Salt to Taste.

10.OPTIONAL : can put 4-5 Tsps of Chutney dal while grinding for thickness.

TADKA:

    1Tsp Oil,1Tsp Mustard Seeds, Little Hing,Curry Patha.

METHOD:

1.Boil Cut Pumpkins with little Water & Keep it aside.

2.Grind Grated Coconut,Chillies,Hing & Chutney Dal.

3.Prepare Tadka with Oil,Methi,Mustard Seeds,Hing & Curry Patha.

4.Add Boiled Pumpkin & Stir Nicely by adding Required Salt.

5.Add Grinded Mixture & Curd.Mix nicely & Don't Boil.

PS: THIS CAN BE PREPARED WITH YAM(SUVARNA GEDDE),SWEET PUMPKIN(SIHI KUMBALA KAYEE,SNAKE GOURD(PADAVALA KAYEE,RAW BANANA(BAALE KAYEE),MANGALORE CUCUMBER(BANNADA SOUTHE KAYEE).