Cabbage Sukke

Ingredients:
                          

1 cup finely chopped cabbage
1/4 cup finely chopped onions
3-4 curry leaves
1 tbsp raw coriander seeds
6-7 red chilies
1/2 cup grated coconut
1 tsp haldi
1 tsp mustard seeds
1 tbsp urad dal
1 tsp tamarind extract
2 tbsp oil

Method:

Heat oil & fry 1 tbsp urad dal & keep it aside.
Grind coconut, raw coriander seeds, red chilies, tamarind extract, fried urad dal, haldi & salt to a fine paste.
Heat oil in a kadai add mustard seeds, urad dal, curry leaves then add onions & fry till its golden brown. Then add cabbage & fry for 5 mins.
Add the ground mixture to the cabbage & sprinkle some water & close the lid for about 10 mins.
Fry till all the water is evaporated & serve it as side dish.

Tomato Chicken

Ingredients:

500 gms chicken
1 big onion
4 medium tomatoes
1 capsicum
1 tbsp ginger garlic paste
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp garam masala powder
4 tbsp oil
1 tspn cumin seeds
1 tbsp coriander leaves
Salt

Method:

Heat oil add cumin seeds, onion & fry till the onions are transparent.
Then add ginger garlic paste fry till raw flavor is gone. Add all the powders mentioned above.
Fry well then add capsicum & tomatoes together & fry it atleast for 10mins in the medium flame.
When tomatoes get the gravy consistency add chicken & cook it for 20 mins.
Add salt & garnish it with coriander leaves.

PS: Do not add any water during entire cooking process.

Chicken Biryani

Ingredients:

1 lb Chicken (cut into med pieces)
2 cups Basmati rice
1 onion thinly sliced
1 tsp ginger garlic paste
1/2 cup yogurt
1tsp red chili pwd                                                            
1 tsp dhania pwd
3-4 green chillies (sliced)
1/2 tsp geera pwd.
1/2 tsp haldi pwd
1 bunch cilantro/coriander leaves (finely chopped)
1 bunch mint leaves (finely chopped)
3-4 tsp oil/ghee

Whole Garam Masala:

1 to 2 inch cinnamon
1 tsp cloves, cinnamon and elaichi
1 tsp kalajeera or shahjeera
4 to 5 bay leaves

Biryani Pwd Ingredients:

1 tsp kalajeera
1 tsp elaichi
1 tsp cloves
1 tsp cinnamon
Grind the above to a nice powder. DO NOT add water.

Method:

Soak rice for at least 30mins.
Marinate chicken with all the above powders, mint, cilantro,green chillies
ginger garlic paste and yogurt. Keep it in fridge for 45 mins to an hour.
You can use 3 tsp of biryani powder for marination.

In a pot boil 5 cups of water.
Add a little oil and salt.
Once the water is boiling, add rice.
Cook for 5 to 6 mins.
The rice should be half or little more than half done.
Never cook the rice fully it gets mushy.
Drain the water and spread it on a plate.

Heat oil, add whole garam masalas then add onions and fry till golden brown.
Add the marinated chicken.
Cook the chicken totally covering the lid.
You get a nice thick gravy.
Now add the rice and close the lid.
Do not mix them.Allow it to cook in sim (very sim) for 30mins.
If you feel the gravy is very thick, add just 1/2 cup water.
Close the lid tightly and close the hole of the lid with inserting paper.
Once totally done, you mix them very gently.

Beans Upkari / Fry

Ingredients:

1lb Beans (thinly cut)
3-4 Red chillies
1/4tsp mustard seeds
1/4 tsp urd dal
1-2 strings curry leaves
1/4 cup fresh coconut
2 tsp oil

Method:

Cut the beans as desired ( I like finely chopped)
Heat oil in a pan, season with mustard, urd dal and curry leaves.
Once the mustard splutters,add red chiiles and beans.
Add little water just enough for it to steam.
Cover the lid and simmer for 15 mins.Pls don't over cook them.
Add salt and grated coconut.

Veggie Cheese Omelette

Ingredients :
             

2 Eggs per serving
1 cup finely chopped onions
1 cup finely chopped capsicum
4 finely chopped green chilies
1 tbsp pepper
1 tbsp milk per serving
1 cup grated cheese
1 tbsp butter/oil
Salt

Method:

Heat butter/oil, add chopped green chilies, onion & capsicum fry till they are golden brown, add pinch of salt & 1/2 tbsp pepper.
Take 2 eggs beat them with pinch of salt,1 tspn pepper & milk.
Heat the pan & fry the omelette on both sides, then when its closer to getting cooked completely add the fried veggies on top & spread the grated cheese. Melt the cheese & serve it hot :)

Mangalore Buns

Ingredients:  
                                                                       
2 cup maida
3 tbsp curd
1 cup sugar
1 tspn baking soda
1 tspn salt
1 tbsp wheat flour
Oil for deep frying

Method:

In a mix bowl add curd & add 50 ml water (only if the curd is too thick) add sugar , baking soda & salt. Mix it well till sugar gets dissolved.
Add maida, wheat flour & 1 tbsp oil. Make it into a nice dough (similar to a poori dough)
Keep it out over night. (atleast takes 8-10 hours to ferment)
Heat oil in a deep frying pan. Take around lemon sized dough & roll it. Make sure that the flat dough is a little thick.
Deep fry till it turns golden brown on both sides & serve it hot for breakfast.

PS: Few prefer to add Bananas while making buns. Gives it a different taste & color. If adding banana reduce the sugar quantity & add smash bananas to the dough. I prefer without the bananas. :)

Kadgi Chakko

Ingredients:

1 cup Kadgi

6-7 red chilies
1/2 cup coconut
1 tspn haldi
1 tspn mustard seed
1 tbsp coriander seeds
2 tspn urad dal
1 tspn methi seeds
Small piece of jaggery
1 tspn tamarind paste
4-5 curry leaves
2 tbsp oil
Salt as per taste

Method:

Heat 1/2 tbsp oil fry coriander seeds, methi seeds, urad dal, red chilies.
Grind coconut, fried ingredients, tamarind, jaggery, haldi,salt. Grind into coarse paste.
Beat kadgi with a stone or rolling pin ( if using tinned kadgi squeeze the water out properly & smash it with hand)
Heat remaining oil, add mustard seeds, curry leaves, then add kadgi fry for about 2 mins, add ground masala mix it well, sprinkle some water & close lid for around 15 mins. Serve it hot as a side dish. Goes best with dhali thoy & rice :)