CHORIZO OR MUSHROOM EGG AND CHEESE OMELETTE

Ingredients

100 gms Chorizo or Sausages cut into small rings

4 Eggs beaten well

1/3 cup Milk

Below ingredients same for both types

1/2 Onion chopped

1/4 Chopped Capsicum

1/2 chopped tomato

1 inch ginger chopped

1 green chilli chopped

1 heaped tablespoon Butter

salt and pepper 1/2 tsp each

3 pitted olives sliced

250 gms grated Mozzarella Cheese

1/2 tsp garam masala or Cayenne Pepper

Cilantro (coriander leaves) or Parsley chopped

Mushroom Omelette

100 gms Mushrooms cut into slices

3 Eggs beaten well

Other ingredients (see above)

Method:

Heat a pan and add the butter. Then add the onion and fry for a minute. Then add the capsicum and fry. Now add the ginger, chilli and tomato. Fry for 2 minutes. Now add the Chorizo or Mushroom and fry.

Beat the eggs and add salt and pepper. Now add the milk and mix. Pour this mixture into the pan. Spread the sliced olives. Cook on slow flame for 4 minutes. Now spread 250 gms grated Mozzarella Cheese over the omelette. Sprinkle garam masala or Cayenne Pepper and then sprinkle the chopped cilantro or parsley or both. Cook on slow flame for 4 minutes.

Remove and cut into pizza slices and serve.

IDLI

Ingredients

1 cup of Idli Rice

1/2 Cup of Urid Dhal

2 tsp of Methi or Fenugreek seeds

2 tablespoons of Beaten Rice or Poha

Salt

Method:

Add methi seeds to Urid Dhal. Wash and Soak for 8 to 10 hours. In a separate vessel. Wash and soak for 8 to 10 hours. Soak the beaten rice in little water about 30 mins before grinding. Later grind them separately with water, Urid Dhal, Methi and Beaten Rice first and then Idli Rice. Mix them and add 1.5 tsp salt and water to make a batter of medium consistency. Not too thick or too thin.

Keep it for around 10 to 14 hours or overnight. The batter would have risen by then. You can use the idli tondor (with idli forms on trays) or the traditional tondor. The idli forms , apply oil and pour a ladle of batter to fill the form. The Containers : apply little oil and then pour batter into them, about half the container. Now start steaming the Idlies in a Steamer or Tondor. Add water to the bottom section of the steamer and when it is hot, place the Idli Containers in which the batter has been poured in the top section of the steamer and steam them for 20 minutes.

The forms: take a butter knife and turn around the edges and underneath the idle and remove them. Wash and then repeat.

For the traditional tondor. Prepare a tray adding cold water . After the Idlies are steamed, place the containers in the cold water for it to cool down.

You can now remove the Idlies from the containers. You can do so by either tapping them on your palm, they will come off easily. If not use a butter knife and turn the knife along the edges of the containers to loose the Idlies and then remove them. Wash and repeat the process

Have the hot Idlies with Sambhar, coconut chutney and dry chutney powder (adding little oil).

SAJJIGE BAJJIL OR UPMA AND POHA COMBO

Ingredients

Sajjige or Upma

1 Cup Semolina or Soji or Rava

2 Tablespoons Cashewnuts (optional)

1 tsp mustard seeds

1 tsp of urid dhal

1 medium onion

1 inch ginger chopped

2 green chillies chopped

1 tsp salt

1/2 tsp sugar

2 tblsp scraped coconut

small bunch chopped coriander leaves

3 tablespoons coconut oil or any oil or ghee

Method:

Roast the Rava slightly in a pan

Boil two cups of water. Heat a pan and add oil or Ghee. Fry the cashewnuts lightly and remove. Add mustard seeds, Urid Dhal, Chopped onion, ginger, chillies and fry for a minute. Add roasted rava and fry for two minutes. Add 1 tsp salt, 1/2 tsp sugar and mix well. Add the boiled water and allow to cook. Add the cashewnuts, scraped coconut and coriander leaves. Remove

Bajjil or Poha:

2 cups of thin beaten rice or poha

1 cup of scraped coconut.

1 tsp mustard seeds

1 tsp urid dhal

2 broken red chillies

1 spring curry leaves

1 medium onion chopped.

1 tsp coriander powder

1 tsp cumin seed powder

3/4 tsp red chilli powder

1/2 tsp salt

1 tsp sugar

2 tablespoons coconut oil or any oil.

Method:

Heat a pan and add oil. Add 1 mustard seeds, Urid dhal, chillies, curry leaves. Fry for 30 seconds. Add chopped onion and fry for 2 minutes. Add coriander powder, cumin seed powder, chilli powder and fry.

in a mixing bowl add the thin poha and coconut and mix well. Add add salt and sugar. Add the fried mixture to this and mix well. You have Bajjil or poha.

Serving:

Take a small round bowl or idli or sanna container, fill it with Upma (Sajjige) and drop onto a plate. Take required amount of Poha (Bajjil) and drop onto plate next to Upma. You have Sajjige Bajjil.

MANGALOREAN RICE BHAKRI

Ingredients

3 Cups of Ponni Boiled Rice or any Boiled Rice. Washed and soaked for at least 3 hours or overnight.

2 tsps Salt

2 cups of scraped Coconut

Banana Leaves, washed and wiped to have them dry.

Method:

Grind the soaked rice dry adding little salt. Add scraped coconut to the batter and then spread required quantities onto the banana leaves. Don’t make them too thick. On top of the batter put another banana leaf. Make as many as you can.

Heat a Tawa, When the Tawa is hot, place the banana leaf with the batter in it on the tawa. When the Banana leaf at the bottom slightly burns, turn it over and fry on the other side. Remove the banana leaves and fry the bhakri till you get a slight burnt texture. Remove

Variations and consumption:

The same batter if you add scraped jaggery will become a sweet dish.

You can cut the Bhakri in four or six parts. The Bhakri is a good accompaniment for any thick curry, Pork Sorpotel, Pork Bafat etc.

You can also have this for breakfast or afternoon tea. Cut each part in the middle to make a pocket. Apply Ghee and sugar and eat it. You can also eat it with any syrup or ginger preserve.

upma

Ingredients

One Cup of Semolina or Sojee or Rava

One Onion finely Chopped

Two Green Chillies Finely Chopped

1 inch ginger finely chopped

1 Sprig Curry Leaves

1/2 tsp of Mustard Seeds

1/2 Tsp of Urid Dhal (Black Gram)

Few Cashewnuts for garnishing

Few Coriander Leaves for garnishing

Oil

Salt to taste

Method

Roast the Semolina not burnt it and remove. Add oil and when hot, add Curry Leaves, Mustard and Urid Dhal. When the mustard starts spluttering and Urid Dhal becomes brown add the chopped Onions, ginger and chillies and fry for sometime. When the Onion has lost its rawness, add the roasted Semolina and mix. Fry for sometime. Add little salt (1 Tsp).

Add two cups boiled hot water and mix well. Keep stirring and now add roasted cashewnuts. You may add a spoon of sugar. Put off flame and garnish with chopped coriander leaves

Rice Flour Puttu

Ingredients:

1 Cup Rice Flour ( Lightly Roasted)

Half Scraped Coconut

½ tsp salt

Water

Puttu Steamer

Bananas, Sugar, Ghee

Method:

Mix the Rice flour and salt in a tray. Sprinkle boiled water over it and then using your fingers mix the flour. Keep adding more water till you get a sandy texture of the flour. It should be moist.

Now pour some water in the bottom portion of the puttu steamer and bring to boil. In the top portion drop in some scraped coconut (half a inch) and then the puttu mixture (about two inches) and then repeat the process. At the top you add the scraped coconut. Close the lid and place on top of the bottom portion of steamer.

After about 4 to 5 minutes you will see the steam coming through the perforations on the lid. After a minute take off the stove. Open and with the handle of a spoon or ladle, push through the puttu from the bottom out through the top onto a plate.

How to eat:

Puttu can be had for breakfast, lunch or dinner. It is a South Indian preparation. I have it for breakfast in the following manner:

Sprinkle a spoon of sugar on top of the puttu. 1 tsp ghee and add a cut up banana. Mix them all together by mash them up. Then eat it.