Moonga ambat

2 cups sprouted moong (washed nicely to remove the skin)

1/2 cup bamboo shoots(keerlu) chopped chunky

1/2 cup small potato cut into half

1 cup fresh/frozen coconut

1 tea spn coriander seeds

A pinch asafoetida(hingu)

5-6 red chillies

1/2 tea spn tamarind pulp

1 tea spn mastard seeds

4-5 curry leaves

Oil

Salt

Method:

Heat oil and fry coriander seeds & red chilies. Grind with coconut, tamarind and Salt.

Cook moong and vegetable(any one of the vegetable should be used). Add the ground masala & bring it to boil.

Heat oil fry mastard & curry leaves. Add this tadka to the above dish & close the lid.

HINGA CHUTNEY

Ingredients:

2 fistful of grated coconut

2-3 bland or 1 spicy green chilly fried in coco oil

tamarind ( 1 finger length)

Small piece of Hogplum ( Bimbal)

Mustard, curry leaves for tadka

Hing ( roasted in tadka coco oil )

1tsp salt

Gring together till coarse. Give tadka.

Enjoy with Idly, Dosa.

G H A N D H O R L I ( God Pole) / SWEET DOSA

GHANDHORLI ( PLAIN)

Ingredients:

2 cups rice ( thicker, moto)

1/2 coconut grated

1 handful of Beaten rice (phoa)

1/2 tsp. Fenugreek seeds ( menthe)

Lesser than 1/4 kg Jaggery ( subjected to taste)

Cardamon taste wise.

The day before making the dish, at noon soak washed rice, fenugreek seeds together for 2 hours. Take off the water. Then Grind Rice+ fenugreeek+ grated coconut till half done. Add washed beaten rice to this paste and grind till coarse. (kaskasi). Add jaggery acc. to taste and cardamon and mix.

Keep the mixture aside with closed lid till next morning.

Add 1/2 tsp salt , mix and take Dosas over a pan.

Variant-1

GHANDHORLI ( MAGGE'S):

with following alterations:

1 cup Magge

1 fistful of grated coconut

1/4 tsp fenugreek ( keep it less)

1 fistful of jaggery ( acc. to taste)

prepare the dish in the similar manner.

Variant-2

MAGGE APPE :

Take appe making pan. Heat it over a medium flame. Put oil in every part, take the same above mixture and make appe.

Jeer mirea kadi

1 cup fresh/frozen coconut
1 tea spn cumin seeds(jeera)
1 tea spn coriander seeds
6-7 peppercorns
3-4 red chillies
1/4 tea spn tamarind extract or 1-2 pieces of normal tamarind
1-2 tea spns finely chopped garlic
Oil
Salt

Method:
Heat oil and fry cumin, coriander seeds, pepper and red chillies. Grind with coconut, tamarind and salt. Heat the ground masala with sufficient water for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala.

White Kurma

Ingredients:
1.Carrots - 4
2.Beans - 5 to 6
3.Potato - 1
4.Onion - 1 ( medium)
5.Green chillies - 6
6.Ginger garlic paste - 1/2 tbsp
7.Whole garam masala - (cinnamon,cloves,bay leaves)
8.Coconut - 3 to 4 pieces
9.Cashews - 6 to 7 ( optional )
10.Cilantro
11. Tamarind

Method:
* Wash and cut all the vegetables into cubes.

* In a pan add some oil and splutter whole garam masalas and add the onion.
* When the onion gets sauted, add the remaining green chillies.
* Add the ginger garlic paste and saute, till it looses its raw smell.
* Dump in all the vegetables and saute it, till it becomes soft.
* Now add the grinded coconut mixture into the pan .
* Bring it to a boil

Rice PhaNa

Oil, Mustard, Urdid,Kari-patta, Green Chill,Hing, toop,

Salt, Rice, Coconut

banana flower subzi

Banana flower(kel phool) 1
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Split green gram skinless (dhuli moong dal) 1/2 cup
Asafoetida a pinch
Curry leaves 5-6
Green chillies 2
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Coconut, scraped 1/4 cup
Fresh coriander leaves 2 tablespoons
METHODRemove outer part of banana flower, separate the inner white stalks/flowers and use these flowers for bhaji. Chop the thin white flowers, wash and keep aside. Soak moong dal for 30 minutes. Remove stems from green chillies and chop fine. Heat oil in a vessel, add cumin seeds. When slightly brown, add curry leaves, asafoetida and green chilllies. Stir well. Add moong dal and sauté for a few seconds. Add khelphool, mix well and then add red chilli powder, turmeric powder and salt. Cook till khelphool is well cooked. Serve hot garnished with coriander leaves and scraped coconut.