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Fruit Palav

Ingredients:

1. Ginger

2. Poppy seeds

3. Garlic – 8 pieces

4. Cashew nuts – 10 to 15

5. Ghee – 2 to 3 spoons

6. Cloves – 8

7. Cinnamon – 4 pieces

8. Rice – 1 cup

9. Milk – ½ litres

10. Sugar – 1 spoon

11. Fruits: Banana, apple, pomegranate, grapes, pineapple

Method:

1. Grind the ingredients: ginger, cashew, garlic and poppy seeds (optional).

2. Heat ghee in a cooker and add cloves, cinnamon and grinded paste, Fry it.

3. Add rice and fry for 5 minutes.

4. Add sufficient amount of water, salt, milk, sugar (one pinch). Mix them gently and cook for 10 minutes (1 or 2 whistles)

5. Turn off the stove and add fruit pieces – banana, apple, pomegranate, grapes, pineapple.

6. Garnish the rice with fried raisin and cashew in ghee

-www.maddurvada.com

Green gram soup

Ingredients:-

1. Green gram - ½ cup

2. Onion - medium sized 1

3. Tomato - medium sized 1

4. Black pepper powder

5. Coriander leaves

6. Rock salt to taste

7. Ghee- 1 tea Spoon

Method:-

1. Roast the green gram and add water to boil it in pressure cooker, mash the green gram and keep aside.

2. Fry the finely chopped Onion and tomato with ghee in a pan, fry until the raw smell diminishes

3. Add the mashed green gram

4. Then add 2 cups of water.

5. Add black pepper powder, rock salt and little coriander leaves and serve hot.

Uses: Good in case of Indigestion (if you want to skip meals better to have a cup of green gram soup)

-www.maddurvada.com

Lemony Mint – Refreshing drink

Ingredients:-

1. Lemon -2 no’s

2. Mint leaves- 1 fistful

3. Jaggery (Crude sugar) or Sugar

4. Cardamom (optional)

5. Water

Method:-

1. Take 2-3 glass of chilled water add sugar or Jaggery to it allow it to dissolve completely

2. Then add lemon juice to it

3. Blend mint leaves with little water

4. Filter it using a strainer

5. Mix it to the lemon water add cardamom if you want and serve.

Lemony Mint – Refreshing drink acts as instant energizer, Its Refreshing, Relives thirst and tiredness. As Jaggery is rich source of Sucrose and contains more mineral salts than refined sugar. This also helps you in easing acidity.

-www.maddurvada.com

Spring Onion Palya

Spring Onion Palya goes well Chapathi and Rice and can be prepared very quickly.

Spring onions are a very good source of vitamin C, chromium and dietary fiber. They are also a good source of manganese, molybdenum, vitamin B6, and folate, potassium, phosphorous and copper.

Ingredients:-

1. Spring Onion - 6

2. Coconut grated - 2 Table Spoon

3. Green chilly - 1

4. Channa Daal, Urad Daal, mustard, jeera, Turmeric for seasoning

5. Refined oil 3 table spoon

6. Water - 1 Glass

7. Salt to taste

Method:-

1. Heat oil, add 1/2 Tea spoon Channa Daal, 1/4 tea spoon Urad Daal, 1/4 Tea spoon Jeera, 1/4 tea spoon Mustard, Pinch of Turmeric and fry

2. Add Chopped green chili and fry

3. Add finely chopped Spring Onion, pinch of salt and fry it for 3 minutes

4. Add Water to boil. Leave it till water evaporates

5. Add grated coconut and mix. Spring Onion Palya is ready to eat

-www.maddurvada.com

Paneer Aloo Paratha

Ingredients:-

Wheat flour

Cooked potato - ½ kg

Grated paneer - 1 bowl

Green chillies - 7

Onion - 3

Coriander leaves

Kasturi methi

Turmeric

Garam masala - ½ tsp

Red chilli powder - ½ tsp

Oil

Method:

Make semi-soft chapathi dough and keep aside.

Heat oil in a pan; add green chilli and onion fry till onion changes its color. Then add paneer and fry them for a while.

Add garam masala, turmeric, red chilli powder, salt and baked grated potato and fry for them.

Finally add coriander leaves and keep this mixture in a bowl.

Make small balls out of chapathi dough and roll out each ball to small chapathi, apply little oil evenly on the rolled out chapathi. Keep the mixture in the center and close it from all sides and seal it. Then dust this with flour roll it out to a paratha of around 5-6 inch diameter.

Apply a tsp of oil on tawa and then place a paratha on it and roast it on medium flame by putting oil on both sides. Repeat the procedure for the rest of the parathas.

Serve hot with curd or pickle.

-www.maddurvada.com

Chana Vada – Kadle Bele vade

Ingradients:-

Chana dal - ½ kg

Onion minced - 5 medium sized

Garlic paste - 2 tea spoon

Ginger paste - 2 spoon

Coriander leaves - ½ a bunch

Fresh dill leaves (sabsige) - 1 bunch

Curry leaves - 2 strands

Salt to taste

Green chilli paste - 2 tea spoon

Method:

Soak the chana dal (kadlebele) overnight or at least for 3 hours. Drain the soaked Chana dal and grind to a rough (granular, coarse) paste. Don’t add water.

Take this paste into a big bowl and add minced onion, garlic paste, ginger paste, coriander leaves, dill leaves, chopped curry leaves, green chilli paste and salt and mix them altogether thoroughly. Leave this vada batter for 10 minutes.

Heat oil in a deep pan until medium hot, when the oil is hot, take vada batter, make a small balls and flatten slightly on your palm then slide it into hot oil carefully. Slide 4 to 5 vadas or pan capacity. Fry them both sides until golden brown and crisp.

Serve these crispy Vadas with Coffee or Tea or with some coconut chutney.

-www.maddurvada.com

Heerekai (Ridge Gourd/luffa) Tambli is easy to make and it has cooling effect on the body. This is mostly made in the summer time. Little sugar can be added to make the children love this tambli.

Heerekai Tambli can be mixed with rice or can be used as a health drink.

Ingredients:-

1. Ridge gourd - 1

2. Vegitable/Refined Oil - 2 Tea spoon

3. Urad Daal - 1/2 Tea Spoon

4. Jeera - 1/2 Tea Spoon

5. Mustard - 1/2 Tea spoon

6. Red chillies - 2

7. Curry leaves - 4

8. Coconut - 1/2 cup

9. Buttermilk - 1/2 cup

10. Sugar/Jaggery (Optional)

11. Salt

Method:

1. Cut Ridge Gourd , take out all the seed and cut it into small pieces.

2. Boil it in water till it becomes soft

3. Cool the boiled Ridge gourd and grind it with the coconut, pour it to a container.

4. Add Butter Milk /Yogurt. Normally Butter milk is added.

5. For Seasoning – Heat the oil, Add Urad Daal, Jeera, Mustard, red chilles and Curry leaves fry it, add it to the container.

6. Add salt and mix well.

7. Sugar can be added if required. Its is optional.

8. Tambli is ready to eat.

-www.maddurvada.com

Maddurvada.com provides a guide to the food of India and every Indian recipe will have it's speciality and inspire you.

Children to elders, everyone likes peanuts (very much known as Kadkekai/shenga). This is prepared in North Karnataka and used in few side dishes. This has been all time favorite of my family. My mother is an expert in this and her grand children call her to prepare this Shenga chutney pudi before visiting her.

Groundnut/Peanut chutney powder can be mixed with Curd/Ghee, tastes good with Dosa/Chapathi/Akki rotti/Jowhar rotti. Apply it on Idli or Bread roast and enjoy the taste.

Ingredients:-

1. roundnut - 200gms

2. Red chili Powder - 2 Tea Spoon

3. Garlic - 4 pieces

4. Tamarind - 2 pieces (Optional)

5. Salt

Method:-

1. Dry fry groundnut/peanut and remove the covering.

2. Put Red chili powder, Garlic, salt and pealed Ground nut to the Mix Jar.

3. Grind it till becomes powder.

4. Mix it well and preserve it in air tight Jar.

5. Stays for 3 months.

-www.maddurvada.com

Green Plantain (Balekai) Palya

Normally Green Plantain/Balekai Palya is spicy. This palya gives you a taste of sweet and spicy.

Ingredients:-

1. Green Plantain - 1

2. Jaggery - 1 Tea Spoon

3. Vegitable/Refined Oil - 2 Tea spoon

4. Channa Daal - 1/2 Tea Spoon

5. Urad Daal - 1/2 Tea Spoon

6. Jeera - 1/2 Tea Spoon

7. Mustard - 1/2 Tea spoon

8. Green Chillies - 1

9. Curry leaves - 3

10. Coconut - 2 Tea Spoon

11. Turmeric - 1/4 Tea spoon

12. Salt to taste

Method:-

1. Peel of the skin (Green color), Finely Chop Green Plantain and Boil it in water

2. Add Jaggery and Salt While boiling

3. Heat oil in Kadai, add Channa Daal, Urad Daal, Jeera, Mustard and fry it.

4. Add chopped green chilles and Curry leaves fry it.

5. Add pinch of Turmeric.

6. Add Boiled Green Plaintain, add salt if required and mix it well

7. Add coconut

8. Palya is ready to eat.

--www.maddurvada.com

Akki Rotti is one more simple dish. It is used on the daily basis in many houses of southern karnataka. Here is one variation of Akki Rotti. This one goes well with ground nut chutney, coconut chutney, sambaar, chicken curry.

Ingredients:-

Avarekalu - 1 cup

Rice flour - 4 cups

Grated Coconut - 1/2 cup

Jeera (Cumin Seeds) - 1 tbsp

Butter Milk - 1/2 cup

Green Chilly - 2 - 3

Onion - 1

Oil, Salt & Water

Method:-

Boil the avarekalu with a pinch of salt.

Drain and reserve the drained water.

Chop the onion and green chilly and mix them in a bowl.

Add rice flour and all the other ingredients and mix it with buttermilk.

If the mixture is dry, add the reserved water.

The steadiness should be like soft chapatti dough.

Now smear this with oil and keep it aside for 15 mins.

Take a non stick pan, smear your hands with oil, take a small piece of the dough and using your fingers spread it around the pan.

On a medium, flame cook the Rotti till brown spots appear.

Smear it with ghee or butter and serve.

from-

www.maddurvada.com

Methi rice – menthya soppina baath

Methi rice or menthya soppina bath or pulav is a healthy, aromatic, spicy and delicious dish. Here is a Delicious recipefrom South India.

Ingredients:-

1. Methi leaves - 1 or 2 bunches

2. Rice - 2 cups

3. Grated coconut - ¼ cup

4. Onion - 1

5. Garlic paste - 1tsp

6. Garam masala powder - ½ tsp

7. Coriander leaves - few

8. Green chili - 3 to 4

9. Salt as per taste

Method:-

Chop the methi leaves and keep separately.

Grind the grated coconut, garam masala powder, onion, green chili and coriander leaves nicely.

Heat the oil in a cooker and pour the grinded materials, methi leaves and rice.

Add the salt and cover the lid. Let it cook (1 or 2 whistles)

Once the cooker steam is out, mix the methi bath properly.

Serve it hot.

Methi is rich in Iron and Calcium and is good for diabetic patients and pregnant women.

FROM:- www.maddurvada.com

Ingradients:-

Chicken 1KG

Spring Onion - 1 bunch

Methi Leaves - 2 bunch

Onion 4 Sliced

Tomato 3 Sliced

Garlic 2

Green Chilly 4

Ginger (Grated)

Pudina & Coriander Leaves

Half Grated Coconut

Ghee, Haldi (Turmeric), Salt

Meothds:-

Heat 3 spoons Ghee, add sliced onions, garlic cut into small cubes, sliced green chillies and grated ginger. Fry for a minute.

Add Chicken to it. Sprinkle a table spoon of Rock Salt and Haldi (turmeric powder) and spoon of red chilly powder. Mix it well and let it cook for 10 minutes.

Add the sliced Tomatoes and stir it. Don’t add any water to it. Let it cook for another 5-6 minutes, do stir occasionally

Once you feel Chicken is cooked enough add one bunch of chopped spring onions, 2 bunches chopped methi leaves , fist full of chopped pudina and fist full coriander leaves.

Mix it well, and let it cook for 4-5 minutes. Add the grated coconut, mix well… and your methi & spring onion Chicken is ready to serve

U can find more recipes in www.maddurvada.com

Badnekai Yennegai – mouth watering dish will go well with Akki rotti, Dose, Chapathi or rice. I prefer it with akki rotti and dose. And the left over yennegai with cold rice with a slice of onion. Its famous in Mandya, Mysore and Hassan side. I don’t if its also prepared else where. And i need to thank my wife for this special dish.

Avare Kaalu Rotti is prominent in South India especially in Karnataka made from rice flour and studded with Avarekalu. In winter months the market is flooded with Avarekalu, which is also called as Indian filed Beans or Surti Papdi Lilva. People will be negotiating over the tons to get the best price. You can find some yummy recipes of Avarekalu Upama, Avrekaalu Saru/sambaru/curry, Avare Kalu Rotti, Avarekalu Payasa which are very famous in South Karnataka.

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