Mint Chutney
Mint chutney can be prepared in different ways to  go along with different eatables.For Iddlies Mint chutney is made with coconut and for Pani puri it is made with raw mint leaves and  ginger.What I am about to write is hot spicy and sweet mint chutney. It is served as side dish for Chilly Bajje  in North Karnataka. This chutney can be used as spread for sandwiches and in general to spice up any dish.This chutney can last  up to a month when you keep it in the fridge
Ingredients 

1. Mint leaves                 -------1 cup
2. Coriander leaves        -------1/2 cup 
3. Green chillies              -------10 to 12
4. Onion                         -------2 medium size
5. Garlic                         ------- 6to 8 pods
6. Cumin seeds(Jeera)  ---------1to 2 tsp
7. Oil                             --------2 tsp
8. Turmeric powder       ---------1tsp 
9. Tamarind                    ---------1/2 small lime size
10. Jaggery                     ----------1 lime size
11.  Salt                           ----------2 tsp

 Method
Wash and clean the mint leaves and coriander leaves ,discard the stem and
Cut the onions

Heat the tawa add oil.Then add the cumin seeds add garlic,Saute,
Add onion,saute for a minute

Add tamarind ,jaggery.

Add the mint leaves saute,for a minute,when mint leaves starts wilting switch off then add coriander leaves
and salt. Mix thoroughly.The chutney must have the green colour..

Grind every thing together It is now ready to serve.You can preserve it in the fridge

Note
As we are adding 10 to 12 chillies it is hot and spicy,
Since onion,green chillies,garlic and mint leaves are fried it tastes well.
Turmeric powder  and salt  act as preserving agents.Also no water is added.This adds to the shelf life
You can increase or decrease the chillies ,tamarind or jaggery according to your taste\

Raw Jack fruit gravy

             
                     My sister in law Mrs.Geetha Upadhayaya  is a good cook, cooks tasty traditional dishes.Last 30 years she lived in Udipi  surrounded by Jack fruit ,mango and coconut  trees and we enjoyed her cooking.Among her dishes  raw Jack fruit sambar(kujja Kodale) is my favorite                            
        
   Raw Jack fruit Gravy (using Coconut) 

Ingredients

1. Raw Jack fruit ----  cut pieces  3 cup
2. Coconut          -----Scrapped  pieces 1 cup
3. Tamarind         -----1Tb sp(lime size)
4. Jaggery            -----1Tbsp(lime size)
5. Salt                  -----1Tbsp
6. Coriander seeds ---2tsp
7. Cumin seeds(Jeera)--------2tsp
8. Curry leaves--------2
9. Red dry chilly ------3
10. Green fresh chilly---3
11. Turmeric powder---1tsp
12. For seasoning(coconut oil-1tsp,mustard seeds 1tsp,urad dal 1tsp,pieces of a red chilly and curry leaves)

 Method
Apply oil to your hand as well as to the Knife.Cut the jack fruit into two halves.Remove the skin nearly 1/2 inch.Discard the centre core also.Cut the rest into pieces around 2" inch size

Add 2 cups of water and turmeric powder and cook it in the cooker.It takes more time to cook .You need to cook  it on the  fire at least 1/2 hour'

Grate the coconut Grind together  coconut ,green chilly,red chilly ,coriander seeds,cumin seeds and curry leaves.Grind into fine paste

Soak the Tamarind in water and extract the juice
Take a vessel ,heat add the tamarind juice,salt and jaggery.

Let it boil for few minutes till the raw smell of the tamarind goes.
Add the cooked jack fruit.Make sure it is fully cooked.If it is not soft, cook again separately and add.The Jack fruit pieces become slightly hardened once we put it in the boiling tamarind mixture.Cook it for few minutes

Add the coconut paste mix it thoroughly ,turn off the fire before it starts boiling.Season it.(Take a small thick tawa,,heat it with a tsp of oi,l add mustard seeds,urad dal and small pieces of a red chilly,when the mustard seed splutters add curry leaves and transfer immediately to the gravy)
Preferably cook two hours before serving as we do not add salt while cooking it in the cooker,cooked pieces need time to absorb salt and the pieces are tasty when it is cooked well absorbed all the sour and salt taste
Note
In the raw Jack fruit there will be sticky latex(milk like gum)will be there.It will be sticky.Coat your hand ,knife and the cutting board with oil
onions ,coriander leaves are not used.

              Besan  Laddu
(Bengal gram dal powder Laddu)
                    Basan Laddu is popular sweet in North Karnataka.Easy to prepare,tasty to eat.One need to follow few steps thoroughly to make this sweet
                         Besan Laddu
Ingredients
Besan(bengal gram dal powder) --- 1 cup
Sugar powder                          ----3/4 cup
Ghee                                        ----1/3 cup
Cashew nut pieces                   ----1tsp
Dry grapes                              -----1tsp
Cardamom powder                ------1tsp

Method
1. Sieve the besan and keep it separately

2. Sieve the sugar powder separately

3. Keep a heavy   bottom kadai in the stove,Heat it wth a spoon of ghee add cashew nuts and raisins fry them and put it in a tray

4. Heat the tawa pour all the ghee and then add besan and fry it in medium flame evenly.Fry it evenly without forming lumps till it turns slightly brown.

5. Switch off and add 1tsp(5ml) of milk  and fry thoroughly for a minute.The besan gets back its golden colour.Adding milk is optional, you can skip it
6. Let it cool.When it is warm add the powdered sugar, cardamom powder,cashew nuts and raisins .

7. Mix thoroughly  and pat with hands to make balls.

Note
Laddu is tasty if the flour is fresh
Sieving is important as to prevent lump forming and to remove any granules or  husks in the flour
If your making sugar powder with your own mixer add cardamom also. This is an easier way to do it.
Frying besan is important (evenly  and continuously) and fried basan should have same colour
During summer the laddo may become little soggy(not firm like ball shape).You can add  1 or 2tsp of Dalda
Or you can add 1or  tsp of rawa with the besan. Rawa will bind  and you get good shape

                  Mosuru Avalakki(curds avalakki)
Ingrediants
Avalakki(medium thick)              ----1 cup
Ghee or oil                                -----2tsp
Curds                     ----1to 11/2 cup
Milk                                          -----1/4to 1/2 cup
Green chillies                             -----2or3
Curry leaves                              -----few
Coriander leaves                      ------1tsp(finely cut)
Onion                                     ------2 tsp(finely cut)
For seasoning
 Urad dal                                   -----1tsp
 Rea chilly                                    ----1or2
 Mustard seeds                            ----1tsp

Optional
 Ground nut and cashew nut (1tsp).Grated carrot,cucumber.Pomegranate seeds
Method
Cut onions and chillies.If you are adding carrots and cucumber grate it or finely cut it.
Keep a heavy bottom kadai in the stove ,heat it add ghee mustard seeds, urad dal,and pieces of chilly.(ground nut and cashew nut) can be added.
When the mustard seeds splutters add curry leaves add green chillies and onions,(If you like you can  add cut  cucumber and carrots now)When the onions are fried ,changes colour switch off the stove.
.Take a serving bowl add the curds, If the curd is ready to consume  add little milk,If you are eating after an hour or if the curd is more sour add more milk.Add salt and 3/4 of  the seasonings.
Clean and wash the avalakki with water ,drain the water ,and add the avalakki into the curd mixture(Avalakki should not remain in the water more than 3to5 minutes or the avalakki will absorb more water so it does not absorb curds.
Taste and see.Add add water if the curd is thick and creamy
.If it is sour add more milk.Add curd if it is thick
Rest of the seasonings and the finely cut coriander leaves can be added.
Pomegranate seeds and fresh grapes can be added 
 

 






 

     

             Avalakkl  Upma (Using Tamarind)
Ingrediants 

1. .Jaggery                                 ---2tsp
2. .Medium thick Avalakki         ---1 cup
3. .Tamarind                              ---size of small lime
4. .Salt                                       ---1to 2 tsp
5. .Turmeric  powder                  --1/2tsp
6. .Ground nut                            ---1Tbsp
7. .Curry leaves                          ---few
8. .Coconut(grated)                    ---2Tbsp
9. .For seasoning
1. Mustard seeds          ----  1 sp
2. Urad dal                       --
3. Red chilly (dry)                  ----1or2
10. Cooking oil                            ---2 tsp
11. Red chilly                          ------2

Green chilly(optional)                    ---- 1

Method

Coarsely grind cocoanut, 1/2 tsp mustard seeds,1or2  chillies in a mixie without adding water or use chilly powder(1/2tsp and mustard powder 1/4 tsp) mix with the grated cocoanut..Keep aside.

Wash the avalakki with water and drain the water.  

Take a heavy bottom  kadai ,heat it add oil mustard seeds ,urad dal ,pieces of chilly and ground nut.When the mustard seed splutters add curry leaves and a a green chilly(cut into2).Then put the grind ed  cocoanut mix it properly in a slow flame(2or1minute) and transfer everything in a plate and again keep the kadai in the stove again

Put tamarind extract(soak the tamarind in water and get the juice),jaggery,salt and turmeric powder.Let it boil.Boil till it thickens and the raw smell goes,just sufficient to coat the avalakki.

Put the avalakki ,mix properly,and then add the seasoned cocoanut, mix it properly for a minute or2 and switch it off.Or

After the avalakki is mixed you can switch it off and then you can add the cocoanut.
Note
Hing and coriander leaves are optional.

Avalakki(beaten rice) Poha Upma

Aval akki  upma can be prepared in 2 methods. One with tamarind(south canara type)and another with onion and lime juice.

Medium  thick  variety  aval is preferred

          Avalakki Upma( using lime and onion)

Ingredients

Avalakki                        -1 cup

Onion                            - 1or2 (medium size)

Green chilies               - 2or 3

Lime juice                     - 1tsp

Mustard seed              -1tsp

Urad dal                      --1tsp

Red chili                      - -1

Curry leaves                 -Few

Groundnut                      -2 tsp

Cooking oil                     1Tbs

Turmeric powder         -1/2 tsp

Salt                                   -1tsp(according to taste)

Sugar                               -1tsp

Method

1.Cut onions and chilies

2.Clean and wash the avalakki with water ,drain the water. Add salt, sugar  and lime juice. Mix gently.

3.Take heavy bottom kadai ,heat it.Add oil and turmeric powder and season it(put mustard seeds,urad dal and pieces  of red chilly and ground nut. When the mustard seed splutters) ,add curry leaves and cut onions  and green chillies

4.Saute onions

5.When the onions are fried add the avalakki mix it and fry for few minutes in slow flame and remove from the fire
6.Grated cocoanut and finely cut coriander leaves can be added

Note

1.Washed avalakki should be cooked within15 minutes.If there is more water or if the avalakki soaked for longer time aval akki becomes soggy

2.You can add cucumber,carrot.fresh peas capcicum and tomato either one or all can be added while you are adding onion

3.As the avalakki is already cooked it does not take much time to prepare.

                                    Vermiceli(semiya) upma
Ingredients
Vermicelli              -1 up
Onion                  - 2 medium size

Salt                      - 1tsp(according to taste)
Green chillies        - 2 or 3
Lime juice             - 1tsp
sugar                     - 1tsp
 Oil                       -  1Tbs
Red chilly                1
Mmustard  seed        1tsp
Urad dal                  1 tsp
Turmeric powder      1/4 tsp
Optional                  While seasoning ground nut ,cashew nut and Channa can be added(1 tsp)

Method
Excess starch which generates while cooking vermicelli has to be discarded otherwise upma becomes sticky.
Cut onions and chillies
Take a tawa add 1 tsp of oil and fry the vermicelli in medium flame evenly
Take a big vessel  add 3 cups of water and heat it and let it start boiling.When it is about to boil add the fried vermicelli
and cook for 2or3 minutes.When it becomes soft like cooked rice,switch it off and drain the water and keep aside.The semiya should not be over cooked, It is better  after switching off strain the vermicelli in a strainer while  the running water is falling on the vermicelli so the cooked vermicelli comes back to room temperature immediately.Otherwise you can add more water to the cooked vermicelli so that it comes to room temperature quickly.Drain all the water
Make sure the vermicelli is not over cooked.

 Now add salt,sugar and lime juice ,mix properly
Take a tawa,heat it add oil or ghee.season it( put mustard seed,urad dal and red chilly. When the mustard seed spulters and urad dal turns slightly brown ,you can add ground nut or cashew-nut )add the cut onions and chillies  Shallow fry it till onion turns golden color, add curry leaves(while adding onion you can add finely cut  carrots and beans,can add fresh peas too).
Add the cooked vermicelli mix it and switch off,.
Add finely cut coriander leaves and cocoanut scrapings .
Now it is ready to eat