The Writer's Blog

itslife.com Mysore Masala Dose Kannada Cuisine / South Indian Recipe MY RATING - 9.8/10 Ingredients For the Masala: 3 cups boiled and slightly mashed potatoes 2 cups chopped onions 1/2 cup boiled peas 3-4 finely chopped green chillies 1/4 inch piece of ginger (finely minced) 2 cloves of garlic (crushed finely) 3 tbsp. olive oil 1 tsp. mustard seeds 1 pinch asafoetida 4-5 curry leaves salt to taste 1 tsp. turmeric powder 1 tsp. cumin powder chopped coriander 1/2 cup grated fresh coconut For Dosa Mix: 1/2 cup urad dal 1/2 cup tuvar (arhar) dal 1/2 cup chana dal 4 cups rice salt to taste For the Chutney: 2 cups fresh grated coconut 3/4 cup chopped green chillies 1 cup roasted bengal gram (daalia) 8-10 curry leaves lemon juice salt METHOD For the Dosa Mix:   Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix in the

Kukku Rasayana Condensed Mango Kheer/Payasam Tulu Cuisine / Udupi recipe Indian Cuisine MY RATING - 9.4/10 Source - www.adipil.blogspot.com     nsushma.blogspot.com   Ingredients   Fruit Jaggery Grated Coconut Salt Method Peel out the fruit.  Squeeze out the Pulp.  Add Jaggery.  Add a Pinch of Salt.  Grate Coconut.  Grind it along with a few cardamoms and take out the milk.  Mix this along with the Fruit-Jaggery mix.  Mix it well.  Serve it cold with a few Fruit pieces cut into small pieces.

Travancore Sambaar/Sambhar (Kerala Lentil Curry) South Indian Cuisine Recipe Sambhar Recipe MY RATING - 9/10 Source - travancorefood.blogspot.com   youdesaia.com Ingredients 1 Cup Pigeon Peas (tuvar dal) 1/4 Tsp Turmeric Powder 1 Tsp Sambar Powder 4 Nos Red Chillies dried 50 gms Shallots 1/2 Tsp Mustard Seeds 2 Tbsp Coconut Oil 1/2 Tsp Asafoetida (Hing) 3 Nos Drumsticks 2 Nos Potatoes 2 Nos Tomatoes 1 No Cucumber Salt to taste 1 tbsp Tamarind paste 1 Sprig Curry Leaves Method - Wash and pressure cook the lentils along with turmeric powder - Transfer the cooked lentils to a stock pot or container - Add the cut vegetables to this and cook over medium flame with some added water - Add tamarind paste and salt per taste - Bring this mixture to boil and add sambar powder and hing - In a seperate pan heat the coconut oil, add musard seeds, shallots, dry red chillies and curry leaves - Pour this mixture of spluttered mustard,shallots,chillies over the boiling

Udipi Sambaar (Udupi Sambhar/Lentil Curry) Dakshina Kannada (Southern Canara) Cuisine Recipe MY RATING - 9.6/10 Source - www.udupifood.blogspot.com Ingredients : 1/2 Cup Toor Dal 1/2 Tsp Fenugreek seeds 1 Tsp Urad Dal 6 Nos Red Chillies 2 Tsps Corriander seeds 5 sprigs Curry Leaves 1 cup coconut (Grated) 30 nos Shallots 1 tsp Mustard Seeds 1 pinch asafoetida 2 Nos Green chillies 2 cups cut chunks of vegetables (brinjals, carrots, french beans, pumpkin, yam) 2 Tsp tamarind paste: Salt to taste 2 Tsps Jaggery/Salt Oil as per need Method: - Cook the tuvar dal till tender then mash. - Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too. - Add the red chilli and coriander seeds. - Add a 3 sprigs of curry leaves and the grated coconut and roast. - They should all turn light brown and aromatic. - Cool and grind to a fine paste with a little water. - Heat 1 tblsp

Kadala Curry (Kerala Chana Masala/Gram Curry) Kerala (Malayalee) Cuisine Recipe Spicy MY RATING - 9/10 Ingredients:- Black ChickPeas (Kadala) – 1 cup Sliced Onion – 1 medium Sliced Green Chillies – 2 Sliced Tomato – 1/2 Ginger-Garlic Paste – 1 tbsp Curry Leaves – a few Grated coconut – 1 tbsp Chopped Coriander Leaves – 1 tbsp Red Chilly Powder – 1/2 tsp Coriander powder – 1 and 1/2 tsp Turmeric powder -1/4 tsp Mustard Seeds -1/2 tsp Method:- Soak chickpeas overnight .Cook it in a pressure cooker adding enough water,salt ,green chillies,half of ginger-garlic paste and half of sliced onion.Heat little oil in a pan and add grated coconut into it.Fry till light brown and remove it from the pan and clean it well.Keep aside to cool.When it is cooled ,grind it along with 2 tsp of cooked chickpeas and coriander leaves.Again add oil into the same pan and add mustard seeds into it.When they pop,add the curry leaves and the rest of onion and ginger-garl

Kosambari (Lentil/Moong Dal Salad) Kannada/Tulu (Udupi) Cuisine Recipe MY RATING - 9.8/10 Source - wikipedia.com & maneadige.blogspot.com Image - nandyala.org Kosambari or Koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada).  These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Ingredients: 2 cups split moong dal (soaked in water overnight) 1 cup Grated cocunut 1 tsp Lime juice salt to taste For seasoning:   1 tsp Mustard seeds 1Green chilli, chopped A pinch Hing 3-4 Curry leaves 2 tsp Oil Method: Mix all the ingredients in a mixing bowl. For seasoning, heat oil and add mustard seeds. Once the seeds splutter, add the green chillis, hing and curry leaves. Add the seasoning to the other ingredients and mix well.  This is a very nutritious preparation that d