Nuchinunde/ Steamed dal dumplings

Nuchinunde is a traditional dish mostly relished in southern Karnataka. Nuchinunde is usually made with toor dal but I have made with some chana dal and moong dal for some variation in taste. Traditionally, nuchinunde is served with majjige huli ... But it tastes pretty good with any chutney as well!! It is easy to make especially for breakfast or even for kids. With the combination of dals, leafy vegetables that goes into its preparation, and the process of steaming, this surely is a wholesome healthy snack/ dish full of proteins, vitamins and minerals. This is a no fat, no oil and high protein dish.

Ingredients:

1. Soaked Chana dal.
2. Soaked Moong dal.
3. Chopped dill.
4. Chopped onion.
5. Chopped chilies.
6. Chopped cilantro.
7. Chopped curry leaves.
8. Turmeric.
9. Ginger-garlic paste.
10. Salt.

Method:

• Grind the dals together without adding any water. Make sure you grind it to a coarse consistency.
  
• Mix all the chopped ingredients mentioned  add turmeric and salt to taste.
  
• Arrange in the steamer/ idli stand with water and steam for 15 minutes.
  
• Once done turn off and allow it to cool, serve with choice of chutney and it's READY TO EAT :)
  

Palak dhal

Dhal is a staple in most Indian households and pretty much had on a daily basis. There are so many varieties of dhal and so many different ways to make them. Palak dhal is one the nutritious and yummiest gravy which tastes great with both roti and rice. Being a health freak, I include greens in my diet at least 3 times in a week by adding it to parathas or preparing sabjis with greens. This is one of my favorite comfort food and I love to have it with hot steamed rice and ghee. Its is the most simple and timing saving recipe.

Ingredients:

1. Washed palak.
2. Toor dhal.
3. Garlic cloves.
4. Cumin.
5. Ghee.
6. Asafoetida.
7. Mustard seeds.
8. Curry leaves.
9. Green chilies.

Method:

• In a pressure cooker add a cup of washed toor dhal few cloves of garlic green chilies as per taste, washed and chopped spinach with required amount of water and pressure cook for 2-3 whistles until the dhal is completely mashed.
• After the pressure cooker is cool down open the lid carefully and smash the mixture using a masher.
• Add salt as per taste.
• Now for tempering add little ghee on a medium flame add small tbsp of mustard seeds, cumin , few curry leaves and a pinch of asafoetida and allow them to splatter.
•  Mix the tempering check for salt required and serve hot with steamed rice or rotis of choice and it's READY TO EAT :)

Coriander Chicken fry

Coriander chicken fry is prepared with chicken pieces (boneless or with bones) cooked combined with marination of coriander powder, green chilies and other simple spices. Their flavors are subtle, highly aromatic and yummy to eat. The green chilies give the spiciness to the dish. The recipe below is the simplest and yet a yummy one can be done in 25 minutes with minimal spices and less oil. It can be eaten with rice, or any type of breads such as roti, chapatis, dosas., etc.
Ingredients:

1. Chicken pieces.
2. Oil.
3. Curry leaves.
4. Green chilies.
5. Sliced onions.
6. Coriander powder.
7. Ginger-garlic paste.
8. Salt.
9. Turmeric.
10. Garam masala(pinch).
11. Water.
12. Cilantro.

Method:

• Wash the chicken pieces and drain the water completely marinate the chicken with 1 tb sp of ginger-garlic paste, coriander powder, turmeric and pinch of garam masala and add salt to taste.
• Mix well and marinate it for 5-10 minutes or more.
  
• Now in a cooking pan add 2-3 tb sp of oil, once oil is heated add green chilies, and sliced onions and saute them until they are translucent.
  
  
  
• Once they are translucent add the marinated chicken pieces and few curry leaves, mix well, check for salt if needed add little more.
  
• Now pour very little water in marinated bowl to clean all the marination sticking to it, sprinkle that water on to the chicken pieces.
  
• Close the lid and allow it to cook for 15 minutes.
  
  
  
• Garnish it with cilantro and serve hot with choice of rotis or rice and its READY TO EAT:)
  
  
  
  
  
  

Capsicum Poha

Poha also called as Powa which is all time favorite call it a snack, or a dish for breakfast. Although its a breakfast dish in Maharashtra and many other places.Its quick, yummy and loved by kids as well. Poha can be made with different variations by addition or deletion of ingredients.

Let's see look into the recipe of capscuim/ bell pepper poha.


Ingredients:

1. Thick poha.
2. Chopped onions.
3. Chopped bell pepper(little).
4. Mustard.
5. Cumin.
6. Turmeric.
7. Peanuts.
8. Channa dhal.
9. Curry leaves.
10. Urd dhal.
11. Oil.
12. Salt.
13. Green chillies.
14. Cilantro.

Method:

• Wash the poha and keep it aside for about 2 minutes.(water should just be absorbed and do not soak for long time or else it gets mushy)
• On a medium flame heat the oil in a skillet, once heated the oil is add mustard, cumin, urd dhal, channa dhal, peanuts stir them until the peanuts and other dhals turn slight red.
• Now add green chilies, turmeric, curry leaves, chopped onions and chopped bell pepper.
• Saute until the onions are translucent and bell pepper is soft add salt(a pinch).
• Add the poha(drained) and salt to taste, squeeze lemon juice. 
• Mix everything well and cook on low heat for about 3 minutes.
• Garnish with cilantro and serve hot its READY TO EAT :)
  
   

Dosa

Dosas are very much like pancakes but the texture is very thin and crispy, usually made from rice and urad dhal (split black lentils or black gram). They are a good source of protein and are relatively easy to make and can be stored for at least 5-6 days in refrigerator.

Ingredients:

1. Urad dhal.
2. Rice.
3. Channa dhal.
4. Fenugreek seeds.
5. Salt.
6. Sugar.

Method:

• First take rice and urad dhal in 2:1 ratio,few seeds of fenugreek, handful of channa dhal a wash them and soak for about 6-7 hours.
• Now grind all these into a smooth paste, add salt to taste and a 1/2 tb sp of sugar.
• Ferment it for about 6-7 hours overnight in warm place.
• If air bubbles are seen then take a scoop of batter and pour on medium heated pan in circular motion.
  
• Oil if required and roll it in the plate serve hot and its READY TO EAT:) with a choice of chutney or gravy.

Onion dosa

Dosa is one of the famous breakfast in all homes and loved by one and all. Dosa batter is made and varieties of dosas can be made with variations of flour and ingredients added to it. Onion dosa is one of the yummiest dosa and very simple to prepare and can be eaten with choice of chutney or sabji. 

Ingredients:

1. Chopped onions.
2. Chopped green chillies.
3. Cilantro.
4. Dosa batter.

Method:

• Take a non stick pan on a medium flame pour a scoop of dosa batter into a circular dosa.
  
• Now sprinkle chopped onions, chopped green chillies and cilantro.
  
• Roast for a minute and flip on the other side.
  
• Once done for a minute roll them and serve hot with a small cube of butter on to the plate with a choice of chutney its READY TO EAT :)
  

Jeera rice

Jeera rice is a very simple, easy quick fix flavoured rice  with spices and eaten with any gravy of choice. It can be a substitute for the normal white rice. This jeera rice can be made even more flavourable by variations in the recipe.

Ingredients:

1. Cooked rice.
2. Cumin.
3. Oil.
4. Peas.
5. Curry leaves.
6. Salt.

Method:

• Cook the rice and allow it to cool a little (so that they don't break) by spreading it on to a bigger plate.
• Now on a skillet on a medium flame add 2-3 drops of oil once heated add cumin, curry leaves, peas and also little salt.
• Now mix the rice and garnish with cilantro and eat it with choice of any gravy its READY TO EAT :)
  

Gobi 65

Gobi 65 is one of the most ordered appetizer in restaurants and seems to be loved by almost everyone after gobi manchurian (recipe coming soon). Cauliflower florets marinated with indian spice powders and deep fried in oil . This contains no MSG, no artificial colors (like bright red seen at restaurants), no additives and is completely homemade, hygienic and delicious and must say less time to prepare them.
Ingredients:

1. Cauliflower florets.
2. Maida/ All purpose flour.
3. Corn /rice flour.
4. Ginger-garlic paste.
5. Salt.
6. Chilli powder.
7. Water.
8. Chopped garlic.
9. Green chilies.
10. Chopped spring onions.
11. Cilantro.
12. Ketchup.
13. Chopped onions.
14. Chopped bell pepper.
15. Oil for frying.

Method:

For making Gobi florets:

• In a large bowl add maida (2 cups), rice flour (3 tb sp), ginger-garlic paste (1 tb sp), chilli powder, salt to taste and add water and make thick batter.
• Now on a frying pan add oil for frying and turn on medium flame once the oil is heated dip the cauliflower florets in batter and drop in oil for frying.
• Wait until they turn reddish golden in colour and let the flame be medium and remove them once done on a tissue paper so that they soak the residual oil.

Making the Sauce:

• Take a skillet on a medium flame add 1-2 tb sp of oil once heated throw chopped garlic, chopped bell pepper, chopped spring onions and finely chopped green chillies.
• Add 2-3 spoons of ketchup and saute all them by adding the fried florets.
• Toss them so that it completely covers and garnish with cilantro serve hot its READY TO EAT:)
  
  
  
  
  
  
  
  
  

Methi Chakolya

This is most yummiest and quick Maharashtrian dish which is like done in no time.Made up of wheat and fresh green methi leaves. Methi leaves are the most healthy green vegetable.

Ingredients:

1. Fresh chopped methi leaves.
2. Chopped onion.
3. Cumin.
4. Wheat dough.
5. Chopped garlic.
6. chopped tomato.
7. Oil.
8. Water.
9. Chilli powder.
10. Salt.
11. Coriander powder.
12. Cilantro(garnish).

Method:

• Take a cooking pot on a medium flame pour around 2 tb sp of oil, once heated add cumin, finely chopped garlic, fresh methi leaves and chopped onions, saute them till transparent.
• Now add chopped tomato, coriander powder, chilli powder, salt to taste.
  
• Mix well and now add water like 4-5 cups and allow it to boil.
  
• Now take a ball of wheat dough and roll them into rotis/ chapatis and cut them into pieces as shown in picture below.
  
• Once water start boiling add the cut pieces into the boiling pot and allow it to boil together for about 20 minutes, serve it hot with a dash of ghee on top and its READY TO EAT :)
  

Stuffed Brinjal / Bharun Vangi

Stuffed baby egg plants or normally called as brinjals is an authentic Maharashtrian made with small brinjals stuffed and cooked with some spices. This stuffed brinjal curry can be eaten well with breads, any rotis and rice.
The eggplant reduces the chance of cardiovascular diseases and strokes an abundant source of Vitamin C as well.

Ingredients:

1. Small eggplants.
2. Chopped Onion.
3. Tamarind.
4. Peanuts.(Fistful)
5. Ginger- garlic cloves.
6. Green chillies.
7. Garam masala(whole or powdered).
8. Sliced coconut.
9. Cilantro.
10. Salt.
11. Turmeric.
12. Coriander powder.
13. Water.
14. Oil.

Method:

• Take a skillet add 2-3 tb sp of oil on a medium flame, once oil heated add whole garam masala,garlic -ginger cloves/paste is also okay around 1 tb sp, peanuts, chillies and roast for 1 minute.
  
• Now add chopped onions and coconut roast until they turn little brown, saute well by adding coriander powder, turmeric, salt to taste, little garam masala, an inch of tamarind (washed) and cilantro.
  
• Allow it to cool and blend it well by adding little water so that it doesn't make thin watery paste.Make it smooth masala paste.
  
• Now wash the brinjals and slit them as shown.
  
• Stuff the masala into brinjal openings. 
  
  
  
• Take a cooking pot add little oil like about 2 tb sp and drop in all the stuffed brinjals and add all the masala remaining into the pot. 
  
• Add water for required consistency, salt if required.
  
• Allow it to cook for about 20 -25 minutes by closing the lid, gently mix in between  without breaking brinjals until they get soft and serve with rotis/ breads or rice its READY TO EAT :)

Kosambir / Cucumber-moong salad

This is a cucumber salad with combination of yellow split moong dhal seasoned with mustard seeds. Most of the people prefer it as a snack or part of the main course in most of the houses of Karnataka. It is nutritious, beneficial and tummy filling.

Ingredients:

1. Cucumber.
2. Soaked yellow-split moong dal
3. Oil.
4. Mustard seeds.
5. Cumin.
6. Green chilies.
7. Curry leaves.
8. Cilantro.
9. Salt.
10. Grated coconut.
11. Asafoetida.

Method:

• Soak the split moong dhal like for 30 minutes in water.
• Take a skillet on a medium flame for tadaka,  add very little oil once the oil is heated add mustard seeds, cumin, asafoetida, green chilies, curry leaves mix well and turn off the flame.
  

• In a mixing bowl chop cucumber into small pieces and add the drained yellow split moong dhal, salt to taste.

Now add the tadaka into the mixing bowl and mix well by adding some grated coconut and cilantro and serve its READY TO EAT :)

Kande Poha

Poha can be made in different varieties and 'kanda' means onions in marathi language. This poha is mostly made by people of north Karnataka, Maharashtra and it is commonly called as Kanda poha. This is one of the fast making dish and requires less ingredients but tastes yummy.

Ingredients: 

1. Thick poha.
2. Chopped onions.
3. Green chilies.
4. Turmeric.
5. Grated coconut.
6. Salt.
7. Mustard seeds.
8. Cumin.
9. Curry leaves.
10. Cilantro.
11. Lemon slice.
12. Sugar.

Method:

• Wash the poha and keep it aside for about 2 minutes.(water should just be absorbed and do not soak for long time or else it gets mushy)
• On a medium flame on a skillet pour 2-3 tb sp of oil once heated add mustard seeds, cumin, green chilies, curry leaves.
• Saute and now add chopped onions, turmeric check until the onions are transparent, add soaked poha, salt to taste and a pinch of sugar then mix well. 
• Close the lid for a minute and add grated coconut and cilantro and serve hot with a dash of lemon slice its READY TO EAT :)
  

Black channa / Sundal snack

Black channa or commonly called as sundal in kannada is a good source of fiber and protein. As it is rich in protein, it keeps you fuller for a long time and thereby aids in weight loss.This can be taken as a tea time snack and can also made less spicy for kids.

Ingredients:

1. Soaked black channa(5-6 hrs).
2. Water.
3. Chopped onions.
4. Grated coconut.
5. Oil.
6. Hing/Asafoetida
7. Curry leaves.
8. Mustard.
9. Green chilies.
10. Cilantro.

Method:

• Pressure cook the soaked black channa with sufficient water for 1-2 whistles and remove the excess water by straining it.
• Now place skillet on a medium flame add 1-2 tb sp of oil allow to heat add mustard, cumin, hing, green chilies, curry leaves and chopped onions.
• Saute til golden brown add the strained channa , salt to taste and mix well.
• Garnish with grated coconut and cilantro and its READY TO EAT :)
  

Bhindi / Okra sabji

Okra /bhindi are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.they also contain good source of folates, B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid and Vitamin K which is a cofactor for blood clotting enzymes and is required for strengthening of bones.The pods are also good source of many important minerals such as iron, calcium, manganese and magnesium.Okra is delicious and many dishes can be made out of it.

Ingredients:

1. Okra/bhindi.
2. Chopped onion.
3. Chopped tomato.
4. Cumin.
5. Cilantro.
6. Salt.
7. Oil.
8. Chili powder.
9. Coriander powder. 

Method:

• Wash bhindi and wipe with tissue or a dry towel and cut them into small pieces,
• On a medium flame with very little oil roast them until all the sticky texture disappears.
  
• Now transfer the roasted bhindi on a plate and pour 2-3 small tb sp of oil on a medium flame once oil is heated ad small tb sp of cumin, chopped onions and saute until they are golden transparent.
• Now add chopped tomato , salt and chili powder as per taste.
• close the lid and allow to cook for 2-4 min and serve with rotis its READY TO EAT :)