Mandakki / Spicy Puffed rice

Servings: 5-6

Ingredients:

Content	Quantity	Comment
Puffed rice	2-3 cups
Red chilli powder	1 tbsp + 1 tbsp
Turmeric powder	1 tsp
Peanuts	½ cup
Curry leaves	1 sprig
Salt	To taste
Sugar	1 tsp
Oil	1 tbsp + 2 tbsp
Jeera	1 tsp
Dry red chillies	3-4	Broken
Hing	½ tsp

Method:

Mix the puffed rice with a tbsp of oil, 1 tbsp of red chilli powder, salt, sugar and set it aside for 5 minutes. 

Heat oil in a large pan. Add jeera. Once it starts spluttering, add hing, red chillies, curry leaves, peanuts and saute. Add a pinch of salt, turmeric, 1 tbsp of red chilli powder and saute till peanuts turn light brown in color. Add the prepared puffed rice mixture to this tempering. Take it off the stove and mix well.

Serve as it is, with bisi bele bath, curd rice, pulao….

Tip:

1. You can add some copra pieces while frying peanuts for more flavour.
2. While serving as it is, you can add some freshly chopped onions and a tbsp of lime juice.

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Doddapatre soppina Tambli / Coleus aromaticus in yogurt curry

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Doddapatre soppu / Coleus aromaticus	4-5 leaves	Cleaned and pat dry
Salt	To taste
Oil	2 tbsp
Jeera	1 tbsp
Coconut	½ cup	Dessicated
Green chillies	1 big
Curd	1 cup
Water	As required

Method:

Heat a tbsp of oil and fry the green chilli. Grind the doddapatre leaves / Coleus aromaticus, coconut, green chilli, little water to a smooth paste.

Take curd in a bowl and whisk it well. Add water and make thick buttermilk. It should resemble a thin dosa batter. Add the ground mixture, salt and mix well. Temper with jeera.

Serve with rice.

Tip:

You can choose not to add curd. Even that tastes good.

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Semiya Upma / Rice vermicelli upma / Shavige bath

Servings: 4

Ingredients:

Content	Quantity	Comment
Oil	3 tbsp
Jeera	1 tsp
Mustard	1 tsp
Curry leaves	1 sprig
Fresh Green peas	½ cup	If you are using dry ones, then soak it overnight and pressure cook with a pinch of salt before using
Coriander leaves	2-3 tbsp
Coconut	½ cup	Dessicated
Rice vermicelli	2 big cups
Salt	To taste
Green chilli	2 medium	Split
Sugar	½ tsp
Turmeric	¼ tsp
Water	1 cup

Method:

Heat oil in a pan. Add mustard. Once it starts spluttering, add jeera and curry leaves. Add the green peas, turmeric and saute. Add water, salt to taste, sugar and bring it to a boil. Add the rice vermicelli and cook covered till soft. Add the coriander leaves, coconut and mix well. Cook covered for a minute more in low flame.

Serve hot with chutney.

Tip:

You can also add some chopped onions with a pinch of salt and saute till translucent before adding green peas.

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Doddapatre Gojju / Coleus aromaticus Curry

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Doddapatre soppu / Coleus aromaticus	7-8 leaves	Cleaned and pat dry
Salt	To taste
Sugar	¼ tsp
Oil	1 tsp + 2 tbsp
Jeera	1 tbsp
Curry leaves	1 sprig
Tamarind	1/4th a lemon size
Coconut	½ cup	Dessicated
Green chillies	2 medium

Method:

Heat a tsp of oil in a pan. Roast the doddapatre leaves / Coleus aromaticus till light brown. Remove it to a grinder jar. Roast the tamarind in the same pan till light brown. Remove it to the jar. Roast the green chillies and remove it to the jar. Grind the roasted ingredients with coconut. Add salt and sugar. Mix well.

Heat the pan with 2 tbsp of oil. Add jeera and curry leaves. Once the jeera starts popping, add the ground mixture and bring it to a boil. Simmer for a minute more.

Serve with rice.

Tip:

You can also use the cleaned Doddapatre leaves / Coleus aromaticus leaves directly instead of roasting them. It is more healthy and flavourful.

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Corn Masala Dosa

 

Servings: 4 Dosas

Ingredients:

Content	Quantity	Comment
Sweet Corn	1 Cup	Steamed
Carrot	1 medium	Grated
Spring onions	3-4 tbsp
Salt	A pinch
Peanut Chutney powder	8 tbsp	More if you want more spice
Oil / Ghee	For cooking
Set Dosa batter	4-5 ladles

Method:

Mix corn, carrot, spring onion and salt and set aside. Smear some oil on a tawa and heat it on medium flame. Pour a ladle of batter and spread it to make dosa. (Add ½ a ladle more if you want more thick dosa or if you want bigger one). Sprinkle the corn mixture, 1-2 tbsp of chutney powder and oil. Cook covered for a minute.

Serve hot with chutney or as it is.

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