Corn Salad

Ingredients
Frozen Corn - 1 cup
Onion - 1/2 chopped
Tomato - 1 chopped
Cucumber - 1/2 chopped
Green Chillies - 1-2
Cilantro for garnishing
Lime juice - 2 tbsp
Salt & Pepper to taste

Method
Wash corn in lukewarm water and drain.
Mix all the ingredients and garnish with chopped cilantro.

Seemebadnekai/Chayote palya

Ingredients
Seemebadnekai - 4
Onion(chopped) - 1
Green chillies - 4-5
Channa dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 2-3 tbsp
Salt to taste
Cilantro - 2-3 sprigs

Method
Peel and cut seemebadnekai into desired size.
In a pan, heat oil and add mustard seeds. After they splutter, add channa dal and fry till they turn golden brown.
Add chopped onion and fry till onions turns golden brown. Add green chillies, salt and turmeric powder and fry for a couple of minutes.
Add semebadnekai and cook covered till done on medium/low heat. Add a little water if necessary.
Garnish with cilantro.

Heser bele/Moong dal paysa

Ingredients
Moong dal - 1 cup
Jaggery - 1 cup
Water - 11/2 cups
Grated Coconut/coconut milk - 1 cup/can
Cardamom - 2-3
Ghee - 2tbsp
Raisins, Cashew nuts - 1/2 cup

Method
In a pan, heat ghee and fry raisin and cashew till it turns golden brown. Strain the dry fruits and keep aside.
In the same pan, roast moong dal till it becomes slightly brown in color.
Add water and pressure cook till done.
If you use grated coconut, blend coconut and cardamom in a mixer to a smooth paste. Do not add a lot of water while blending. And add this to the cooked dal and bring it to boil.
Otherwise, just empty the can of coconut milk into cooked dal and add cardamom.
Now add jaggery and boil it for 5-10 minutes. Keep stirring to make sure lumps are not formed at the bottom of the pan.
You can alter the consistency by adding milk.
Add the fried raisins and cashew nut.

Mosranna/curd rice

Ingredients
Cooked Rice - 1 cup
Yogurt - 11/2 cup
Grapes - 1/4 cup (Optional)
Grated ginger - 1 tsp
Green chillies - 1-2
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 2-3
Oil - 1 tbsp
Salt to taste
Cilantro - 2-3 sprigs

Method
Mix rice and yogurt with salt. Now add grapes, ginger and green chillies.
For seasoning, heat oil in a pan. Add mustard seeds, after they splutter, add urad dal and red chillies and fry till the dal turns golden brown.
Garnish with cilantro.

Tomato chutney

Ingredients
Tomatoes - 2
Grated Coconut - 1/2 cup
Coriander - 1/2 a bunch
Tamarind concentrate - 1/4 tsp
Green chillies - 2
Red chilly - 1
Oil - 1 tbsp
Urad dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste

Method
Grind coconut, tomatoes, coriander, green chillies and tamarind. add salt to this and mix well.
Seasoning:
Heat oil in a pan, add mustard seeds. After they splutter, add urad dal, red chilly and fry till the dal turns golden brown. And mix it with chutney.

Chole

Ingredients
Garbanzo beans(channa) - 1 cup
Onion - 1 (blend in a mixer to a smooth paste)
Tomatoes - 2 (blend in a mixer to a smooth paste)
Ginger garlic paste - 2 tsp
Cumin seeds - 1 tsp
Red Chilly powder - 1 tsp
Coriander powder - 2 tsp
Chole/garam masala powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 2-3 tbsp
Salt to taste
Cilantro for garnishing

Method
Soak channa over night and cook in a pressure cooker till done.
Grind 2 tbsp of cooked channa to a fine paste.
Heat oil in a pan, add cumin seeds.
Fry onion paste for a couple of minutes and add ginger garlic paste. Saute for a minute or two.
Add tomato paste, red chilly powder, coriander powder, turmeric powder and salt.
Cover and cook for 10 minutes.
Add the cooked channa, channa paste and chole masala powder.
Add about half a cup of water and cook for 10 minutes.
Garnish with cilantro.

Simple Broccoli Soup

Ingredients
Broccoli(chopped) - 2 cups
Chicken/Vegetable Stock - 1 cup
Yogurt/milk - 1 cup
Garlic - 1 clove
Ginger - 1''
Salt & Pepper to taste

Method
In a microwave safe container mix broccoli, ginger, garlic, milk/yogurt and chicken stock and microwave for 10 minutes.
Blend the broccoli mixture to a smooth consistency and add salt and pepper.

Obattu/Holige

Ingredients
Toor Dal - 13/4 cups
Channa dal - 1/4 cup
Jaggery - 2 cups
Grated Coconut - 1/2 cup
Maida - 11/2 cups
Rava - 2 tbsp
Turmeric - a pinch
Salt - a pinch
Cardamom - 4-5
Oil - 1/2 cup

Method
Mix maida, rava, turmeric, salt and 1 tablespoon oil in a bowl. Add water and knead the dough to chapathi consistency. Coat the dough with 1 table spoon of oil and set aside for 2 hours.
Cook toor dal and channa dal till done.
Separate water from dal using a strainer. This water can be used to make obattu saaru.
Heat a pan, add the boiled dal, jaggery and coconut and bring it to boil. Keep stirring till all the moisture evaporates and the mixture becomes thick. Now add cardamom.
Grind the mixture to a smooth paste. Do not add water while grinding. After it cools, make lemon sized balls and set aside 1 of these for obattu saaru.
Take a small sized ball of the maida dough and pat to the size of a small puri.
Place the dal filling in the center and seal the sides. Pat this on a plastic paper smeared with oil to make a small paratha.
Fry it on a hot tava. Smear a little oil while frying obattu.
Obattu tastes best when served with ghee.

Obattu Saaru
Bring the strained dal water to boil.
Add salt, the dal-jaggery mixute that you had saved and 1 teaspoon of red chilly powder and quater teaspoon of tamarind paste.
Season with mustard, red chilly, asofotedia and curry leaves.

Karnataka Chicken Curry

Ingredients
Chicken - 250 gm
Ginger - 2'' piece
Garlic - 1 pod
Onions - 2
Cinnamon - 1'' stick
Cloves - 3 to 4
Tomato - 1
Grated coconut - 1/2 cup
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Coriander leaves - Quarter of a bunch
Oil - 2 tbsp
Salt to taste

Method
Grind one onion, garlic, ginger, cloves, cinnamon, tomato with red chilly and coriander powder in a mixer to a fine paste. Add a little water if necessary.
Grind coconut separately.
In a cooker, heat 2 oil. Fry the other chopped onion till golden brown and add chicken to this.
Add salt and turmeric powder and fry till almost all the water dries up.
Now add the ground paste and fry for 5 min.
Add coconut paste and add water till you get the desired consistency and bring to boil.
Put on the weight and turn the heat off after a whistle.
Garnish with chopped coriander leaves.
It is usually served with ragi mudde.

Chicken Pulao

Ingredients
Rice - 2 cups
Chicken - 100 gm
Onions(Chopped) - 2
Tomato - 1
Garlic - 1 pod
Ginger - 2''
Cloves - 3 to 4
Cinnamon - 1''
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Oil - 3 to 4 tbsp
Water - 3 cups
Fresh Coriander
Salt to taste

Method
Grind one onion, garlic, ginger, cloves, cinnamon, tomato with red chilly and coriander powder in a mixer to a fine paste. Add a little water if necessary.
Heat oil in a pressure cooker, fry onion till golden brown and add chicken.
Add salt and turmeric powder and cook till chicken is tender.
Add the ground paste and cook for 5 minutes.
Now add water and bring it to boil. Add rice and put the weight.
Turn off the heat after a whistle.
Garnish with fresh coriander.