Saggige Roti

About the dish:
This dish is made with rava/ bansi rava. Tastes good since this is fried in a tava. Only few ingredients are required. Time taken to cook this will be little more.

Ingredients:
1. Bansi Ravi/ Saggige- 1 cup
2. Curry leaves - 10 leaves
3. Onion - 1 big
4. Wheat powder - handfull
5. Green chillies - 4
6. Salt
7. Corriander leaves- handfull

Method of Preparation:
1. Cut onions, curry leaves, corriander leaves and green chillies finely.
2. Mix the above ingredients with rava and little wheat powder.
3. Add water while mixing. Ensure that the water added while mixing is enough to make hard balls.
4. Make small balls of this mix, and apply on a cloth. You can also use banana leaf.
5. Flip this cloth on the frying pan, once it is heated.
6. Apply oil/ghee on both the sides and fry it.
7.Best combination is with chutney.
Note: Pictures will be loaded soon.

seemedadye

Coming soon...

Patradye

About the Dish:

This dish is made with the leaf which grows during monsoon season. Our hands tend to itch, while cutting these. But the taste of this is very good. Preparation time is more, but its ok since we don't get to eat this whenever we want. So out of all the hard work we get a very nutritious food to eat.

Ingredients:

1. Thev Leaves(10nos) as shown below.

2.Rice - 1/2 Kg

3. Urad dal- 50gm

4.Green gram- 50gm

5.Tamrind

6.Red chilli

7.Salt

8.Banana leaf for applying the paste

For the masala:

1. Coriander seeds- 1 tbsp

2. Cumin seeds- 1/2 tbsp

3. Grated coconut

4. Red chilli

5.Garlic

6 Turmeric - For quantities see below

7.Onion

Method of Preparation:

1. Wash the leaves with water and cut the leaves finely. Note : Your hands will start itiching while cutting the leaves.

2. Soak rice, urad dal and green gram in water for about 4 hrs and grind to a thick paste as shown below. 3.After some time add tamrind, red chillies and salt while grinding.
4.Add the cut leaves after this while grinding.
5. Remove this paste from the grinder as shown below and add grated coconut and keep aside

6. Make small  balls of this paste and apply this on a banana leaf.

7. Keep the idli vessel as it is done for idli. We need to cook this in steam.

8. Fold the banana leaf and keep it inside the idli vessel once the steam is generated. Keep this for some time till it is cooked.

6. Now for the masala:
 Grind coriander seeds, red chill, onion, coconut, cumin seeds as shown below.

7. Keep this masala for boiling. While it is boiling add some more onion.
8. Once the adye is cooked in the idli vessel, remove the banana leaf and cut it into pieces and add it to the masala kept for boiling.
9. Cook till it starts boiling.
10. Finally add thadka with onion and garlic.

Kori sukka

About the dish:

Chicken sukka also called Kori sukka in Kudla, is one of the most delicious and mouth watering dish.

Easy to cook and less cooking work compared to other recepie's with kori.

Ingredients:

1. Chicken - 1Kg

2. Grated coconut- 1 full

3. Red chilli

4. Turmeric

5. Coriander seeds -1 tbsp

6. Cumin seeds-1/2 tbsp

7. Methi seeds- 1/4 tbsp or less

8. Pepper seeds- 5 nos

9. Onion

10. Garlic- 4 cloves

11.Coriander leaves

Method of cooking:

1. Fry grated coconut and onion with ghee till it turns light brown.

2. Nicely clean and cut the chicken to pieces and keep it for boiling adding salt.

3. Fry and grind the ingredients given above except coriander leaves.

4. When the chicken is cooked add this masala to this, with very little water.

5.Once this is done, garnish with coriander leaves.

Poombe palya

Bambe/ Banana Stem

Bambe/ Banana Stem Gravy:

About the dish:

This is a south Indian dish made of banana stem. Its said that, this should be eaten atleast once in a year, since it acts as good fibrous food and iron. As every part of the coconut is used, the same holds good for banana plantain also. Every part of this can be used as a kalpavraksha. 

Ingredients:

1. Banana stem. 

2. Coriander seeds - 4 tbsp

3.Cumin seeds - 2 tbsp

4. Coconut-1

5. Tamarind juice - as required

6.Mustard- 1/2 tbsp

7. Onion.- 1

8.Garlic- 4 cloves

9.Turmeric

10. Red chilli- 7 to 8

11.Jagerry

Method of preparation:

1. Cutting banana stem is a tedious job. Firstly, you need to remove the outer layers of the stem, until it stop peeling. Or till only one round is left at last.

2. Then you need to cut into pieces. While cutting it, u need to keep removing the thread like structure which keeps coming.

3. Immediately once you cut this, soak it in water. This is to prevent the blackening of the cut pieces.

4. Boil this in water along with salt.

5. For the masala: Fry coriander seeds, cumin seeds, red chilli,  mustard.

6.Grind the above along with grated coconut, onion, garlic.

7. Once the stem is boiled add the above masala.

8. Add jaggery to this and add tamarind juice if required.

9. For the thadka: Take a khadai: Add oil, mustard seeds, curry leaves, onion and garlic.

10. Add this to the cooked stem.

11.Granish with coriander leaves

Masala items

Masala paste

Sweet stuffed chapati

About the dish:

This is a sweet dish. Usually taken during evening tea time.Easy to prepare and less time is required.

Ingredients:

1. Wheat flour

2. Coconut

3. Jaggery

4. Salt

5.Ghee

Method of Preparation:

1. Mix wheat flour with water, with the same proportion as required to make chapati.

2. Make small  balls of this and roll to make flat small chapati.

3. Grate coconut and jaggery and mix it well.

4. Spread this mixture on one side of the small chapati made.

5.Fold it and seal the edges with your fingertips.

6. Fry this on a tava, similarly as chapati. Apply oil/ghee.

Coconut and jaggery mix

Sweet neeru dosa

About the dish:

Neeru dosa has always been  a favorite for all Mangloreans. This is what my mom used to do, when   neeru dosa prepared for the breakfast used to remain. When we used to return from school in the evening she used to do this sweet dish. As kids we always like sweets, there would be no extra effort for mom's side to make us eat this. We loved eating it. Time required for cooking is very less.

Ingredients:

1. Neru dosa.

2. Coconut -  1 full

3. Jaggery -  as required 

4. Salt

5. Oil

Method of Preparation:

1. Make neeru dosa and keep it ready. For Preparation of neeru dosa, you can refer can Mangalore recepies. Its quite famous.

2. Grate coconut and jaggery. And mix well.

3. Apply this on  one side of the dosa.

4. Roll the dosa as shown below.

5. This is ready to be eaten with honey or ghee.

Rice Rotti

About the dish:

This is made from rice flour and can be taken for breakfast or dinner along with chutney.

Ingredients:

1. Rice flour -2 cups

2. Carrot - 1

3. Cucumber -1

4. Green chillies - 4 to 5

5. Cumin seeds -  2 tbsp

6. Om seeds - 1 tbsp

7.Curry leaves - 1 stem

8. Onion - 1

9. Salt

10. Ginger - small piece

11. Oil/Ghee

12. Pepper powder - 1 tbsp

13. Coriander leaves

Method of cooking:

1. Grate carrot and cucumber.

2. Finely chop onion, chilli & ginger.

3. Mix rice flour with salt.

4. Mix all the above cut vegetables with water.

5. The mix should be as shown below.

6.Make small balls of this paste and apply on a cloth.

7. Ensure that it is thin.

8. Flip this over the pan and fry even on both sides.

Ragi Manni

About the dish:

This dish is a sweet dish made from ragi. 

Ingredients:

1. Ragi grains - 2 cups

2. Jaggery

3. Salt

4. Ghee

5. Cardamom

Method of Preparation:

1. Soak ragi seeds in water for about 2 hrs.

2. Grind ragi to a fine paste. Add water as required

3. Drain this to remove the peel

4. Now turn on the gas, and keep this for heating. Stir continuously to avoid burning.

5. Add jaggery.

6. Keep stirring, untill it becomes hard.

7. Line  a plate with ghee.

8. Pour the mixture on this and allow to cool and become hard.

9. Garnish with cardamom .

10. Cut it to pieces.

Tharaida Gangi

Tharaida Gangi( Coconut gangi):

This dish is made with the combination of rice , coconut and methi seeds. The specialty of this dish is that, this is made in Kudla only during Atti amavasya( Ashada) day. This come during monsoon season . Along with this a special medicine made from the bark of a tree is taken. It is believed that this should be taken during this day, to prevent any kind of ill health during monsoon season. This can be taken along with pickle.

Ingredients:

1. Rice - 2 cups

2. Methi seeds.- 5 tbsp

3. Coconut - 1 full

4. Salt

5. Jaggery - 4 cubes

Method of Preparation:

1.Soak rice in water and keep it for boiling with water.

2.Add methi seeds along with rice.

3.Grate coconut and grind it to make a fine paste. ( as shown below)

4. Once the rice is boiled add the coconut paste and keep stirring

5. Add salt to taste and add jaggery.
6.Mix it for some time.
7. The dish is ready to be consumed as shown below.

This is the medicine that is taken along with this.( Kashaya)

Arepadya

Details coming soon

Gatti

Details coming soon.

Nochhi

details coming soon

Ragi Rotti

About the Dish: 
This dish is best meant for people who don't like to eat ragi as ragi balls or other forms. Ragi mixed with other vegetables fried with little oil, gives a good taste. Can be taken during tea time and also for dinner. 


Ingredients:
1. Ragi powder -2 cups
2. Carrot - 1
3. Cucumber -1
4. Green chillies - 4 to 5
5. Bengal Gram flour - 1/4 cup
6. Rice flour - 1/4 cup
7.Curry leaves - 1 stem
8. Onion - 1
9. Salt
10. Ginger - small piece
11. Oil/Ghee

Method of cooking:
1. Grate carrot and cucumber.
2. Finely chop onion, chilli & ginger.
3. Mix ragi, rice and bengal gram flour with salt.
4. Mix all the above cut vegetables with water.
5. The mix should be as shown below.

6.Make small balls of this paste and apply on a cloth.

7. Ensure that it is thin

8. Lift this and turn this over the frying pan, once it is heated, as shown below.

9. Apply oil while frying.

10. Heat both the sides evenly.

11.This is ready to be eaten now. The best combination would be chutney and curd.