Badanekai Ennegai (Spicy Coconut Stuffed Aubergine)

What is Ennegai?


Ingredients
Putta Badanekai (Baby Aubergine): 1 kg
Enne (Oil): 3-4 tbsp


for Roasting & Grinding
Thenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Kothambari Beeja (Coriander Seeds): 1 tsp
Jeerige (Cumin Seeds): 1 tsp
Menthe (Fenugreek Seeds): 1/2 tsp
Huli (Tamarind): a marble-sized piece
Bella (Jaggary): a small piece
Uppu (Salt): to taste
Enne (Oil): 1 tsp



Method
Make 2 slits on the Aubergines such that it has 4 sections with its stalk still holding it intact. In a wide  pan/wok, roast in oil the ingredients in set 2. Grind them and Fill them into the slits made in the Aubergines. Heat oil again in the wide pan/wok and place the aubergines in it. Shallow fry them in a low flame until they are cooked inside and the outer layer has turned a bit crispy. Serve hot with chapati, rotti or rice.

Variation 

• If baby aubergines are not readily available, use the bigger one, chopped. Saute them in oil and add the ground paste at the end. Saute further 5 mins.
• This recipe can be made with Bendekai (Okra), Green Beans, DoNNE Menasu (Capsicum), etc.
• For Hagalkai (Bitter Gourd) version, boil chopped pieces in water, jaggary and tamarind until all the water has evaporated. This removes the bitterness. Grind rest of the ingredients and follow the same recipe.

Jolada Rotti (Corn/Maize Flat Bread)

What is Jolada Rotti?

Ingredients
Jolada Hittu (Corn or Maize Flour): 2 cups
Neeru (Water): as much to make a stiff dough
Uppu (Salt): to taste


Method

In a large bowl, mix all of the above ingredients using as little water as possible to obtain a stiff dough. Make small balls of it and using a rotti press or just your palm, press evenly the ball into a flat shape (1 mm thick approx) on a greased baking paper or a banana leaf. Heat a tawa or flat pan and gently transfer the rotti onto it with the greased baking paper or banana leaf on top. You can peel back the greased baking paper or banana leaf after the rotti has been on tawa for few seconds. Cook the rotti (with/without oil) till both sides are crispy. Serve with butter, chutney, chutney powder, thokku, ennegai, etc.

Variations: Grated or chopped vegetables or greens can be added to the dough. Popular versions are Tomato, Carrot, Moolangi  (Radish), Menthe Soppu (Fenugreek Leaves), Neerulli (Onion), Hasi Menasu (Green Chilli), Jeerige (Cumin Seeds), Thenginakai (Coconut), Karibevu (Curry Leaves), Kottambari Soppu (Coriander Leaves), etc.

P.S: 

• If Corn or Maize Flour is not readily available, use Corn or Maize Meal and Rice or Wheat Flour in 3:1 ratio.  
• Refer to Akki Rotti to see photos of how to make Rotti.

Akki Rotti (Rice Flat Bread)

What is Akki Rotti?

Ingredients
Akki Hittu (Rice Flour): 2 cups
Neerulli (Onion): 1 (chopped)
Hasi Menasu (Green Chilli): 2 (chopped)
Jeerige (Cumin Seeds): 1 tsp
Thenginakai (Coconut): 1 cup (grated)
Karibevu (Curry Leaves): 1 handful (chopped)
Kottambari Soppu (Coriander Leaves): few strands (chopped)
Neeru (Water): as much to make a stiff dough
Uppu (Salt): to taste


Method
In a large bowl, mix all of the above ingredients using as little water as possible to obtain a stiff dough.

Make small balls of it and using a rotti press or just your palm, press evenly the ball into a flat shape (1 mm thick approx) on a greased baking paper or a banana leaf.

Heat a tawa or flat pan and gently transfer the rotti onto it with the greased baking paper or banana leaf on top. 

You can peel back the greased baking paper or banana leaf after the rotti has been on tawa for few seconds.

Cook the rotti (with/without oil) till both sides are crispy.

Serve with butter, chutney, chutney powder, thokku, etc.

Variations: Grated or chopped vegetables or greens can be added to the dough. Popular versions are Tomato, Carrot, Moolangi (Radish), Menthe Soppu (Fenugreek Leaves), etc.

Dosa (Rice and Lentil Pancake)

What is Dosa?

Ingredients
Akki (Rice): 4 cups
Uddina BeLe (Black Gram Lentil): 2 cups
Neeru (Water): enough to make a batter
Uppu (Salt): to taste


Method
Soak the rice and lentil separately in water for 4 hours. Drain and grind each separately into a thick smooth paste using little water. Then mix both batters and salt. Cover and leave to ferment (6-8 hrs). 


Heat non-stick tawa (flat pan) and pour a ladle-full of batter on it, making it round and flat. Cover with a lid and cook for 1-2 minutes. 1 tsp of oil can be smeared on top and the dosa can be roasted on the flip side (optional). Serve hot with chutney, sambar, butter/ghee, chutney powder, etc.


Variations: 

• for Manjal Dosa (Yellow Dosa), add turmeric powder to the batter. This dosa is prepared for breakfast on the 1st day of Diwali, which is also called Makkala Habba (Children's festival). Turmeric is added to make it bright and colourful esp. for kids!
• for Kai Dosa (Coconut Dosa), add grated coconut to the batter or sprinkle it on top of the dosa before it cooks.
• for Neerulli Dose (Onion Dosa), add chopped onion to the batter or sprinkle it on top of the dosa before it cooks.
• for Set Dosa (thick Dosa), just pour the batter on tawa, do not make the dosa flat, add 1 tsp of oil onto the dosa before it cooks.
• for Paper Dosa (thin Dosa), make the dosa as flat as possible, smear 1 tsp of oil onto the dosa after it cooks and roast till it is very crisp.
• for Masala Dosa (stuffed Dosa), once dosa is cooked, fill with desired palya (filling) and fold dosa in half. Popular one is Potato+onion filling.

Idli/Kottige (Rice and Lentil Dumpling)

What is Idli?

Ingredients
Akki (Rice): 4 cups
Uddina BeLe (Black Gram Lentil): 2 cups
Neeru (Water): enough to make a batter
Uppu (Salt): to taste


Method
Soak the rice and lentil separately in water for 4 hours. Drain and grind each separately into a thick smooth paste using little water. Then mix both batters and salt. Cover and leave to ferment (6-8 hrs). 

Pour the batter into Idli mold or any greased bowl and steam for 5-6 minutes. Serve hot with Chutney, Sambhar, Butter/Ghee, Chutney Powder, etc.


Variations: 

• for Kottige/Moode, pour the batter into wrappings of banana or jackfruit leaves or greased steel tumbler and steam.
• for Thatte Idli, use greased plate.
  

Ghee Rice

Ingredients
Basmati Akki (Basmati Rice):  2 cups
Neerulli (Onion): 2 (sliced length-wise)
Gerbeeja (Cashewnut): 10 (or more)
ONa Drakshe (Raisins): 10 (or more)
Badami (Almonds): 10 (or more)
Pistha (Pistachio): 10 (or more)
Chakke (Cinnamon): 1 inch piece
Lavanga (Cloves): 2-3
Elakki (Cardamom): 2
KaaLu Menasu (Pepper): to taste
Bay Leaves: 2
Veg Stock: 2 tsp
Neeru (Water): 4 cups
Thuppa (Ghee): 5 tsp
Uppu (Salt): to taste
Sakkare (Sugar): 1 tsp


Method
In a pestle and mortar, crush the spices. In a big saucepan or pressure cooker, saute the onions, nuts and spices in the ghee. When browned, add rice and saute till it turns brown too. Add salt, sugar, veg stock and water, cover and cook (low heat) for 15 minutes or till all the water is absorbed. Serve hot.

Pulao (Vegetable Pilaf Rice)

What is Pulao?


Vegetables usually used are Potato, Carrot, Green Beans, Green Peas, Radish, Cauliflower, Greens, etc in equal portions.


Ingredients
Basmati Akki (Basmati Rice):  2 cups
Tharakari (Vegetables): 2 cups (chopped)
Chakke (Cinnamon): 1 inch piece
Lavanga (Cloves): 2-3
Elakki (Cardamom): 2
KaaLu Menasu (Pepper): few
Veg Stock: 2 tsp
Neeru (Water): 4 cups
Enne (Oil): 5 tsp
Uppu (Salt): to taste


Method
In a big saucepan or pressure cooker, saute the vegetables and spices in the oil.When browned, add rice and saute till it turns brown too. Add salt, veg stock and water, cover and cook (low heat) for 15 minutes or till all the water is absorbed. Serve hot with salad and raita.

Mosaranna (Spicy Yogurt Rice)

Ingredients
Anna (cooked Rice): 2 cups
Mosaru (Yogurt): 2 cups
Southekai (Cucumber): 1 (chopped)
Carrot: 1 (grated)
Tomato: 2 (chopped)
Apple: 1 (chopped)
Drakshe (Grapes): 1 small bunch (halved)
DaaLimbe (Pomegranate): 1/2 (seeds)
Shunti (Ginger): 1 inch piece (grated)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Hasi Menasu (Green Chilli): 1 (finely chopped)
Nimbe Rasa (Lemon Juice): of 1/2
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Ona Menasu (Dried Red Chillies):  1-2
Karibevu (Curry Leaves): 4-5
Enne (Oil): 2 tsp


Method
In a large bowl, mix together all the ingredients. In a small pan, heat oil and add oggarane ingredients to it. Pour this over the Mosaranna.

Puliyogare (Tamarind Rice)

What is Puliyogare?

Ingredients
Anna (cooked Rice):  2 cups
HuLi (Tamarind): a tennis ball sized piece
Bella (Jaggary): a lemon sized piece
Karibevu (Curry Leaves): 5-6
Kadalekai (Ground Nut): 1 handful
Saasive (Mustard Seeds): 1 tsp
Yellu (Sesame Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp 
Neeru (Water): 1 cup
Enne (Oil): 1/2 cup
Uppu (Salt): to taste

for Roasting and Powdering
Yellu (Sesame Seeds): 4 tsp
Jeerige (Cumin Seeds): 2 tsp
Saasive (Mustard Seeds): 2 tsp
Kothambari Beeja (Coriander Seeds): 2 tsp
Ona Menasu (Dried Red Chillies):  3-4
Kobbari (Dried Coconut): 1 cup (grated)
Uddina BeLe (Black Gram Lentil): 1 tsp
Kadale BeLe (Bengal Gram Lentil): 1 tsp


Method
Roast (one by one) and powder (together) the ingredients in set 2. In a saucepan/wok, heat oil and add mustard seeds, sesame seeds, lentil, curry leaves, groundnut, and saute till they are golden. Add water, tamarind, jaggary, salt and boil. When dissolved, add the powder and boil till it reduces to a paste. This paste can be stored in a air-tight container for a long time. 

When required, mix some of the paste with the rice and serve hot or cold.

Variation: for an exotic version, add roasted cashewnuts!

Mavinakai Chitranna (Mango Rice)

What is Chitranna?

Ingredients
Anna (cooked Rice): 2 cups
Salt: to taste


for Frying and Grinding
Mavinakai (unripe Mango):1 (deseeded)
Thenginakai (Coconut): 1/2 cup
Hasi Menasu (Green Chillies): 2
Enne (Oil): 1 tsp


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Arashina (Turmeric Powder): 1 tsp
Hingu (Asafoetida): a small pinch
Kadalekai (Groundnuts): 1 handful
Enne (Oil): 4 tsp


Method
In a wok or wide pan, fry the ingredients for grinding in oil. Grind it to a smooth paste. In the same pan/wok, add the remaining oil and add the oggarane ingredients to it. When they splutter, add the ground paste. Saute for a few minutes. Now add the rice and salt and mix well. Serve hot.

Tharakari Bhaath (Spicy Vegetable Rice)

What is Bhaath?


Vegetables usually used are Potato, Carrot, Green Beans, Green Peas, Radish,Cauliflower, Greens, etc in equal portions.


Ingredients
Basmati Akki (Basmati Rice):  2 cups
Tharakari (Vegetables): 2 cups (chopped)
Neeru (Water): 4 cups
Enne (Oil): 5 tsp
Uppu (Salt): to taste


for Grinding
Thenginakai (Coconut): 1/2 cup (grated)
Neerulli (Onion): 1
Bellulli (Garlic): 4-5 cloves
Shunti (Ginger): 2 inch piece
Hasi Menasu (Green Chillies): 2
Kothambari Beeja (Coriander Seeds): 1 tsp
Chakke (Cinnamon): 1 inch piece
Lavanga (Cloves): 2-3
Elakki (Cardamom): 2
Kothambari Soppu (Coriander Leaves): 1 small bunch
Pudina (Mint Leaves): 1 small bunch


Method
Grind the ingredients in set 2 to a smooth paste using very little water. In a big saucepan or pressure cooker, saute the vegetables in the oil.When browned, add rice and saute till it turns brown too. Add the ground paste and saute till the raw smell vanishes. Add salt and water, cover and cook (low heat) for 15 minutes or till all the water is absorbed. Serve hot with salad and raita.

Aloo Raita (Potato & Yogurt Sauce)

What is Raita?

Ingredients
Aloogadde (Potatoes): 2 (cooked and mashed)
Mosaru (Yogurt): 1 cup 
Neerulli (Onion): 1 (chopped)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Uppu (Salt): to taste

Oggarane/Tempering

Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Ona Menasu (Dried Red Chillies): 1 (broken into bits)
Arashina (Turmeric Powder): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Take oil in a saucepan and add oggarane ingredients to it. Then add mashed potato, yogurt, onion, coriander leaves, salt and mix well. Serve hot or cold.


Variation: Use cumin seeds instead of mustard seeds and lentils for tempering.

Usli (Sprouts Salad)

Ingredients
MoLake banda KaaLugalu (Mixed Sprouts) or BeLe (Lentils): 2 cups (soaked in water overnight)
Neerulli (Onion): 1 (chopped)
Tomato: 1 (chopped)
Shunti (Ginger): 1 tsp (grated)
Jeerige (Cumin Seeds): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Ona Menasu (Dried Red Chillies): 1 (broken into bits)
Arashina (Turmeric Powder): 1 tsp
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Thenginakai (Coconut): 1/4 cup (grated)
Nimbe Rasa (Lemon Juice): 2 tsp

Enne (Oil): 1 tsp
Uppu (Salt): to taste

Method
Boil the sprouts and drain. Heat oil in a wide pan and add cumin seeds, (green or dried red) chillies, turmeric powder, ginger and onion to it. When onion turns pink, add sprouts, tomato, grated coconut, lemon juice, coriander leaves, salt and mix well. Serve hot or cold.

Variation: Usli can be made of individual sprouts or lentils too.

Kosambari (Salad)

What is Kosambari?

Ingredients
Hesaru/Kadale BeLe (Green Gram/Bengal Gram Lentil): 1/4 cup(soaked in water for 1 hr and drained)
Southekai (Cucumber): 1 (peeled and finely chopped)
Thenginakai (Coconut): 1/4 cup (grated)
Kothambari Soppu (Coriander Leaves): few strands (chopped)
Nimbe Rasa (Lemon Juice): 1 tsp
Shunti (Ginger): 1 tsp (grated)
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Ona Menasu (Dried Red Chillies): 1 (broken into bits)
Hingu (Asafoetida): a pinch
Enne (Oil): 1 tsp


Method
Mix the above ingredients in a bowl. Heat oil in a small pan and add the oggarane ingredients to it. Pour this over the Kosambari and mix well. Serve cold.

Variation: grated Carrot can be added instead of Cucumber.

Palya (vegetables/greens/legumes dry side-dish)

What is Palya?

Palya is a dry vegetables/greens/legumes side-dish. It can be made with different  vegetables/greens/legumes. Popular ones are: Greeen Beans, Alasande (Long Beans), Aloogadde (Potato), Bendekai (Okra), BaLekai (unripe Plantain), Cabbage, Beetroot, Badanekai (Aubergines), Mangalore Southekai, Nuggekai (Drumsticks), Soppu (Greens), KaaLu (Legumes)


Ingredients
Tharakari/KaLu (Vegetables/Legumes): 2 cups
or Soppu (Greens): 4 cups
Thenginakai (Coconut): 1/4 cup (grated)
Neeru (Water): 1 cup
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp
Kadale BeLe ( Bengal Gram Lentil): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit) or Menasina Pudi (Chilli Powder): 1 tsp or Ona Menasu (Dried Red Chillies)
Arashina (Turmeric Powder): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 2 tsp


Method
Take oil in a wok or a wide pan and add the oggarane ingredients to it. Add vegetables/greens/legumes, water, salt and cook till the water evaporates. Garnish with grated coconut.


Variation: just 1 tsp of cumin seeds, 1 tsp turmeric powder, 1 tsp chilli powder can be used instead of the above Oggarane. Garnish with chopped Coriander Leaves.

Pachadi/Thambli (Vegetables in Coconut sauce)

Pachadi/Thambli is very similar to Pashingiri, except the gravy is not boiled and 1 raw chopped onion and few strands of chopped coriander leaves are added to it. No garlic used for Oggarane/Tempering.

Munchi Kajipu (Vegetables in Chilli and Coconut Gravy)

Munchi Kajipu literally means Chilli Gravy in Tulu Language. This can be made with different vegetables.

Ingredients:
Tharakari (Vegetable): 1 cup (chopped)
Channa (ChickPeas): 1 cup
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Jeerige (Cumin Seeds): 1 tsp
Aarashina (Turmeric Powder): 1/2 tsp

for Oggarane/Tempering
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces, chickpeas and salt in a saucepan of water for 10 minutes. Grind the ingredients in set 2 and add it to the Munchi Kajipu and simmer for 10 mins. Heat oil in a small pan and add oggarane ingredients to it. Pour this over the Munchi Kajipu just before serving.

Bendhi (Greens in Onion and Coconut Gravy)

Bendhi is Greens stewed in Onion and Coconut gravy. Bendhi is very similar to Bol Saaru, difference is, add a pinch of menthe (Fenugreek Seeds) when cooking greens with salt, tamarind. Add bellulli (garlic) to oggarane. It can be made with almost any soppu (greens) or with beetroot.

Thovve (Ginger-Lentil Soup)

Thovve is a very tasty, nutritious and slightly spicy Lentil Soup. Thovve can be made from Togari BeLe or Hesaru BeLe or Kempu BeLe (Yellow or Green Gram or Red Lentils).

Ingredients
BeLe (Lentil): 1 cup
Hasi Menasu (Green Chillis): 2 (slit)
Shunti (Ginger): 1 inch piece (chopped)
Neerulli (Onion): 1 (chopped)
Coconut Milk or (grated & ground): 1/4 cup (optional) 
Arashina (Turmeric Powder): 1 tsp
Neeru (Water): 1 cup
Uppu (Salt): to taste


for Oggarane/Tempering
Saasive (Mustard): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp


Method
Cook the Lentils in a pressure cooker (3-4 whistles) or in a saucepan (for 30 mins) along with onion, ginger, green chillies, turmeric powder and water. Once the Lentils are cooked well, mash it and add salt and coconut milk/paste (optional). Heat the oil in a small pan and add oggarane ingredients to it. Pour this over the Thovve and serve hot.

Kolambu (Vegetables in Pepper and Coconut Gravy)

Kolumbu is very similar to Sambar, difference is that fry the coconut before grinding. Also, use less chillies/sambar powder and add 1 tsp of pepper while grinding. It can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Bendekai (Okra), Potato + Tomato, Marrow, Pumpkin, Aubergine, Carrot, Moolangi (Radish), Nuggekai + Bedanekai (Drumsticks + Aubergine), BaLekai (unripe Plantain), etc.