Adige Mane

MASALA MENTHYA ANNA Ingredients: Cooked rice - 3 cups, Oil - 5 spoons, Mustard seeds - 1/2 spoon, Black gram dal (ಉದ್ದಿನ ಬೇಳೆ) - 1 1/2 spoons, Pea nuts (ಕಡಲೆ ಬೀಜ) - 2 spoons, Curry leaves - 6 spoons, Onions - 3, Menthya Soppu ( methi or fenugreek leaves) - 2 Bowls chopped, Salt to taste, Lemon juice - 3 spoons. Masala powder: Bengal gram dal (ಕಡಲೆ ಬೇಳೆ) - 1 spoons, Black gram dal (ಉದ್ದಿನ ಬೇಳೆ) - 2 spoons, Coriander seeds(ಧನಿಯ) - 3 spoons, Red chillies(ಬ್ಯಾಡಗಿ ಮೆಣಸು) - 8 to 10, Curry leaves(ಕರಿ ಬೇವು) - 8 to 10, Asafoetida(ಇಂಗು) - 2 pinch. Preparation Method: In one spoon of oil, slightly roast all the ingredients of masala and grind it into fine powder. Heat oil in a pan and add mustard seeds and allow it to crackle. Add black gram dal n roast them til light brown, add peanuts and fry them. Add curry leaves and when they get fried add onions and fry them till golden brown. Add menthya soppu and cook them nicely. Add the powdered masala, salt as per taste and lemon juice and mi

BENDEKAYI HULI Ingredients: Bendekayi (Ladies finger) - 10 to 15, Tamarind - 1 small lump soaked in water, Jaggery (ಬೆಲ್ಲ ) - 1 spoon, Half grated coconut. Masala items: Jeera - 1/2 spoon, Coriander seeds - 3 spoons, Tur dal ( ತೊಗರಿ ಬೇಳೆ ) - 1 spoon, Bengal gram ( ಕಡಲೆ ಬೇಳೆ ) - 2 spoons, Black gram dal ( ಉದ್ದಿನ ಬೇಳೆ ) - 2 spoons, Fenugreek seeds (ಮೆಂತ್ಯ ) - 1/4 spoon, Curry leaves - 8 to 10 leaves, Red chillies (ಬ್ಯಾಡಗಿ ಮೆಣಸು) - 6 to 8, Oil - 1 spoon. Preparation Method:   Fry the bendekayi with a little oil, and boil them in water. Mash the tamarind soaked in water and strain the liquid. Heat oil and slightly fry all the masala items and after it cools grind it with the coconut to a smooth paste. Add salt , tamarind and jaggery to the bendekayi mixture. After the bendekayi is boiled properly add the masala paste and desired amount of water and finally add salt to taste. Bring to boil and serve it hot with rice. Serves : 6 - 7.

PAV BHAJI Ingredients: Pav - 5 to 6, Onions -  4,Garlic paste - 1 spoon, Tomatoes -  5, Potatoes - 2, Capsicum - 1, Oil - 3 spoons, Pav bhaji masala - 3 spoons, Red chilli powder - 1 spoon, Butter 5-6 spoons, Chopped coriander  - 2 spoons, Salt to taste. Preparation Method:   Cook the potatoes and mash it well. Heat oil and add garlic paste ans saute it. Add onions and fry it till golden brown, now add capsicum and cook them. Add tomatoes, salt, pav bhaji masala and red chilli powder. then add little water and close the lid and cook it well. Finally add boiled potatoes and mash the mixture so that asll the vegetables blend well. Cook for 10 mins. Add chopped coriander and keep the bhaji aside. Before serving, cut the pav buns into half. Slightly roast the buns on a hot tava by adding butter. Serve the buns with the bhaji with lemon and onions if desired. Serves: 5 - 6

VADA PAV also known as "Indian Burger" is very popular food of Mumbai. Ingredients : Pav - 7. Vada : 6 Potatoes - boiled and mashed, Oil - 2spoons, Mustard seeds - 1 spoon,  Hing (asafoetida) - 1/4 spoon, turmeric leaves - 1/4 spoon, Salt to taste. Crush together : 4 green chillies, 1inch piece of ginger, 8-10 garlic. Batter : 3/4 cup bangal gram flour(besan or kadale hittu), 1/4 spoon turmeric powder, 1/2 cup water, 1 spoon oil, salt to taste. Garlic chutney : Garlic 10-12, 5-8 red chillies (byadagi menasu or guntur menasu), coriander seeds (dhaniya) - 1 spoon, Jeera - 1 spoon, 1 spoon oil, salt & sugar to taste. Lemon juice - 2 spoons. Meetha chutney (Sweet chutney): Tamarind - 1/2 cup, Jaggery - 3/4 cup, 1/2 spoon red chilli powder, 1/2 spoon ginger finely chopped ginger, salt to taste. Preparation Method for Vada: Using mortar & pestle crush the chillies, ginger and garlic finely. Heat the oil in a pan and add mustard seeds, when they start crackilg

TANGY MINTY SOUTEKAYI (CUCUMBER) JUICE Ingredients: Soutekayi (Cucumber) - 1, Pudina leaves - 6 to 8, Lemon - 2, Sugar-Salt-Pepper - as per taste. Preparation Method: Peel the cucumber's skin and cut into few pieces and crush little in mixie. Add rest of the ingredients to the cucumber mix along with 2 glasses of water and run the mixie for few mins. Strain the juice and extract all the juice. Cucumber juice with mint and lemon is ready to serve as a welcome drink. Serves - 4

I hope all my South Indian friends would've tasted UPPU TUPPA ANNA. Ho ho ho..... stop going back to your childhood.... I'm putting a new recipe for refined version of uppu tuppa anna today. I"ve tried this and its really wonderfull. Yellaru try madi, enjoy madi...... GHEE RICE (UPPU TUPPA ANNA) Ingredients: Rice - 4 cups, Green chilli - 2, Onions - 5, Cinnamon(Chakke) - 3 inch long, Cloves(Lavanga) - 6, Elaichi( Yelakki) - 2, Salt, Ghee - 6 spoons. Preparation method: Wash rice twice, drain the water and keep it aside. Heat ghee in a cooker, add chillies and fry for few seconds. Add sliced onions and fry till it turns golden. Now add cinnamon, elaichi, cloves and salt. Fry for couple of minutes. Add rice and fry. Add 10 cups of water and bring it to boil, taste the water and make sure all flavours are perfect.  Close the cooker lid, cook it for 20 mins on sim flame without putting the cooker whistle. Hot and healthy ghee rice is ready. Serve it with dal or any

TASTY POTATO RINGS Ingredients: 2-3 potatoes,2 tomatoes,salt-red chilli powder as per taste,honey,vinegar,tomato ketchup,2 spoons ghee,oil for frying,1 spoon sesame. Preparation method: Boil water and cook potatoes till its half cooked. Peel its skin and cut it as chips. Fry them in oil. Grind tomatoes to make a paste. Heat ghee in a pan, add sesame and fry it till turns golden brown. Add tomato paste,salt,chilli powder and mix. Later add vinegar, honey n mix. Finally add fried potatoes n serve. Serves-3.