Vegetable Fried Rice

Ingredients: 

1/2 cup peas

1 finely chopped carrot

Few finely chopped beans
1 Chopped bell pepper 
1 Cup cooked basmati rice. 
2 tb spoon soya sauce
2 tb spoon red chilli sauce
2 tb spoon ching's All-in-one sauce   

Salt to taste

Recipe

Cook the rice and keep it aside.

Take a pan/vessel and put 3 tb spoon oil(or ghee).

Once the oil is hot enough add all the chopped vegetables.

(Do not close the lid).
Allow the vegetables to cook over the low heat for 10-15 minutes.
Once the vegetables are cooked. 
Add 2tb spoon red chilli sauce, 2tb spoon soya sauce and 2tb spoon ching's All-in-one sauce.
And mix it well. 
Now cook for 3-4 minutes so that the vegetables gets all the sauce in them.
Now add the cooked rice and mix well for 2-3 mins.
Hot fried vegetable rice is ready to serve.
 

Bevu Bella

Bevu Bella specially made during Ugadi. The festival marks the new year day for people between Vindyas and Kaveri river who follow the South Indian lunar claendar.

Ingredients: 

1 cup roasted gram(Hurigadale / Putani)

1/2 cup Jaggery 

2-3 bevu flower(neem flowers)

Recipe: 

    
      At first grind the roasted gram/putani and when putani is almost grinded,  add jaggery and grind again.

 Then to the grinded mixture add bevu(neem) flower. We can add dry fruits to it as well. 

 Bevu bella is ready to serve. 

Holige/Bele Obbattu Sambar

Ingredients:  

2-3 cup of  water of cooked toor dal.(bele baysidha neeru)
1 chopped onion
3-4 curry leaves 
1 teaspoon cumin seeds
3-4 table spoon coriander seeds
1-2 garlic 
2-3 star anise(do not put the entire star anise, just put 2-3 of its petal)
1/4 cinnamon(chakke)
2 tablespoon chilli powder
1 tablespoon sambar powder
1 cup grated coconut 
Salt to taste

For seasoning 

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1-2 garlic

1-2 red chillies

1-2 curry leaf

2 table spoon oil

 

Recipe: 

Fry chopped onion, curry leaves, cumin seeds, coriander seeds, garlic, star anise and cinnamon(chakke) in a pan with little oil for about 5 mins over medium heat.

After 5 mins grind all the ingredients along with grated coconut.

The sambar paste is ready. 

Keep the cooked toor dal water to boil.(bele baysidha neeru) To this add the sambar paste prepared.

For seasoning, in a pan add 2 table spoon oil and heat it. Once the oil is hot add mustard seeds. Once the mustard seeds start to splutter add cumin seeds, curry leaf,red chillies and garlic.

Once the garlic turns light brown turn off the stove and add this to sambar. Sambar is ready to serve. It is well served with rice.

Holige/Bele Obbattu(Toor dal Obbattu)

Ingredients:  

For filling 

1 Cup toor dal (togaribele)
1/2 Cup jaggery(bella)

For covering 

1 cup maida
1/2 cup water
4-5 table spoon oil

Recipe: 

For filling 

In a vessel add toor dal and water and bring it to boil.

When the toor dal gets cooked as show below, turn off the stove. Completely drain the toor dal water to another vessel. The toor dal water can be later used to make Holige sambar/Bele Obbattu Sambar - http://allaboutcookingfood.blogspot.com/2012/03/holigebele-obbattu-sambar.html .

To the cooked toor dal add jaggery and again cook it.(Make sure this does not contain any water)

Once the jaggery dissolves completely then turn off the stove. Allow it to cool down for about 5-10mins. Then grind it as shown. We are done with the filling for holige/obbattu.

For covering


Add 1/2 cup water to 1 cup maida and make soft dough. To this add 4-5 table spoon of maida. 

Preparation of Holige/Bele Obbattu


Make the round balls from the filling and cover it the covering as show. 

With the help of the chapati roller flatten the dough over a plastic sheet(so that the dough doesn't get stuck) as shown. 

Heat a pan and grease it with oil. And slowly place the dough over the pan. 

Cook it on both sides. Holige/Bele obattu is ready to serve. It is well served with mango extract and milk or banana,sugar and milk mix. 

Southekayi Kosambari(Cucumber Salad)

Ingredients: 

1 Southekayi/ Cucumber
1/2 Cup Hesarubele/ Green Gram Split
1/2 Cup chopped coriander leaf
Lemon juice

Salt to taste

Recipe:


Peel off the cucumber skin.

Finely chop the cucumber as show. 

Soak 1/2 Cup Hesarubele/ Green Gram Split in water for 4-5hrs. 

Mix all the ingredients shown.

Southekayi kosambari(cucumber salad) is ready to serve. 

Variations:

We can add finely chopped onion and grated coconut to southekayi kosambari(Cucumber salad).

Kadlebele Vade/Ambode(Gram Dal Vada)

Ingredients: 

1 Cup soaked gram dal
3-4 Chopped green chillies 

Salt to Taste

Chopped coriander leaf

Chopped fresh dill

1 Finely Chopped onion

Recipe:

Soak 1 cup gram dal for about 5-6hrs.

Grind 1 cup soaked gram dal, 3-4 green chillies and salt to taste. Don't grind it completely.

To this add finely chopped onion, coriander leaf and fresh dill leaf.

Make small flat ball of it as show.

Fry these over a medium heat. Kadlebele vade is ready to serve.

Heerekai Kaayi Sippe Chutney (Ridge Gourd Skin's Chutney)

Ingredients:

2 large ridge gourd skin(Heerekai sippay)

3-4 green chillies
Salt to taste
2 table spoon oil
1 table spoon mustard seeds
4-5 curry leaf

Recipe:

Fry the ridge gourd skin with 1 table spoon oil for about 10mins over medium heat.

Grind all three ingredients.

Now in a small pan add 1 table spoon oil and heat over medium heat.
Once the oil is hot, add mustard seeds. 
Once the mustard seeds starts to spluttering then add curry leaf.

Add this to the chutney. Chutney is ready to serve. It is well served with dosa, idli and chapathi.

Neer Dose(Water Dosa)

Ingredients:

1 cup dosa/idli rice.

1/4 cup grated coconut.
2 cup water

Recipe:

Soak 1 cup dosa/idli rice for about 5-6hrs.

Grind the soaked rice along with 1/4 cup grated coconut.

The batter should be as thin as butter milk.

Now heat a dosa pan. Pour the batter in one hand and with another hand hold the handle of the pan and move the pan so that the batter spreads over the pan.

Neer Dosa is cooked on only one side with a lid on it.

Neer Dosa is ready to serve. It is well served with coconut chutney.