Mysuru specialty tea/coffee time spicy mixture. Made out of Avarekai | Avarekalu | Hyacinth Bean | Flat Beans. This is only available during winter season. Prepare this and keep it for months.

Prep Time : 1 day

Cook Time : 30 Mins

Ingredients

• Avarekalu - 4 cups (Surti Lilva, Flat Beans)
• Kobri churu / Dry coconut pieces - 1/2 cup
• Kadlekai / Peanuts - 1/2 cup
• Mensina pudi / Chilli powder - 2 tbsp
• Salt to taste
• Karibehuvu / Curry leaves - few
• Hing / Asafoetida - 1/4 tsp
• Oil (to deep fry) 

Vangibaath is basically a rice dish in Mysuru, Karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). I was surprised I got green eggplant in our nearest Indian market and I had bought lot of tender badnekayi. Made out of our Sunday brunch from our Iyengar dish.

Ingredients

• Green Brinjal / Karthirikayi / Badnekayi - 12 
• Yengai powder - 4 tbsp
• Oil - 1/4 Cup
• White Rice - 2 cups (Cooked)
• Asafoetida/Perungayam - 1/4 tsp
• Karvappale / Curry leaves - 2 stalk
• Kobri / Dry coconut grated - 2 tbsp
• Tamarind paste / Puli Rasu - 2 tbsp(adjust as per your sour taste)
• Jaggery / Vellu - 1 tsp, grated
• Salt to taste
• Groundnuts / Kadlekayi - 2 tbsp
• Mustard seeds / Kadag - 1/2 tsp
• Lime juice / 

Instructions

1. Cook white rice in the pressure cooker. (Use any kind of rice like sona masoori or basmati)
2. Cut karthirikayi/brinjal make into 3 parts and then into length wise into 4 pieces. Place the cut pieces into bowl of water to avoid oxidation(dark color)
3. Take a heavy bottom wide pan. Add oil
4. Heat oil in a low flame add kadag allow to splutter. Add perungayam
5. Add fresh karvappale
6. Drain water and add karthirikayi into oil slowly
7. Stir fry for few mins cook under low flame cover the lid for few mins
8. After few mins stir fry sprinkle water and cover the lid and cook. Repeat the same process 2 more times cook until tender
9. Add puli/tamarind then add velly/jaggery. Sauté 
10. Add yengai pudi 4 tbsp heaped & salt mix the vangi. 
11. Add cooked rice mix the vangi and rice together 
12. Add dry coconut and lime juice
13. Adjust the salt 
14. Take a small pan add a table spoon of oil, the add groundnuts/kadlekayi fry till golden and pour into vangibaath 
15. Mix well vangi baath rice 
16. Serve hot with curds/yogurt

Parppu Kattu is a quick and simple recipe just using yellow dal. I often make this. This can also make this the one sick very good for health. parppu kattu recipe is not thick should be light watery consistency.

 Today's recipe is a rich and refreshing badam milk with a beautiful aroma. This is a very popular Indian milk made out of fresh badam / almond paste with whole milk. 

This is my usual recipe during the hot summer. Sometimes I use both types of almond milk. The almond milk with almond homemade powder is already posted. This is the 2nd method using almond paste. 

This almond milk is always served during festivals or any special functions at my home (my mom & my MIL). Can also be served with hot or cold. It is one of my favorite drinks. 

Follow recipe below : 

Ingredients

• Almonds / Badam - 20 to 25 pieces
• Saffron / Kesari - few strands ( soaked into warm water)
• Cardamom powder / Yleaki pudi - 1/2 tsp
• Whole milk / Full fat milk - 1 ltr
• Sugar  - 6-8 tblspn (adjust as per taste)
• Blanched chopped almonds & Pistachios for garnishing

 I have nostalgia when I'm preparing this recipe. My Amma used to make tomato jam during the tomato season. My sister and I loved it and we used to have it everyday for breakfast from dosa to bread.  One morning I was looking at my Amma's list of recipes and realized that I missed eating tomato jam. In my recipe, I have used brown sugar instead of white sugar. The color varies lightly but the taste will be the same.

Ingredients

• Ripe vine Tomatoes - 1 dozen
• Brown sugar or White sugar - 1 cup (adjust as per taste)
• Ghee / Clarified butter - 1 tbsp

1. Coarsely chopped the tomatoes( I have used food chopper )
2. In a big bottom pan add coarsely chopped tomatoes cook on a low flame. Stirring often
3. Once lightly cooked add sugar. Stirring occasionally. Until mixture has consistency of jam. 
4. Lastly add table spoon of ghee and stir. Turn off the flame and then cool transfer into glass jar  refrigerate. 
5. Tomato jam is ready to use.  

 Mango Mastani easy dessert. This is very popular dessert in Pune (Maharashtra State). Mango milkshake mixed with vanilla ice cream, on top of nuts, tutti frutti and cherry. Yum absolutely delicious.  I had it this long time back when i was in Mumbai. Reminds me on those days used to have a lots of street food and desserts 😔

Ingredients

• Mango milkshake - 4 cups , Chilled
• Chopped nuts - Almonds, Pistachios
• Tutti Frutti - Candy
• Cherries(Maraschino Cherry)
• Vanilla ice cream 

 Mango juice home made used Alphonso Mangoes. As I mentioned in my Instagram post mango recipe is mandatory in my kitchen.  Made fresh tropical mango juice tastes like Frooti. Refrigerate upto 2 weeks.  This week I made two recipes the other one is Mango Mastani. Absolutely delicious recipes. 

Ingredients

• Ripe Sweet Mangoes - 3 cups
• Green sour Mangoes - 1 cup
• Sugar - 1 cup (adjust as per taste)

1. Rinse the mangoes and remove outer skin and take out all fruits.
2. Rinse and remove seed and skin. Finely chopped or grated green mangoes 
3. Heat 2 cups of water add both the mangoes cook on a low flame until green mangoes becomes soft. Add sugar and stir again cook for few mins 
4. Remove and keep aside for cool down
5. In a juicer or blender mix. Blend into smooth puree
6. Strain the juice if it is too thick then if required add 1 or 2 cups of hot water mix. (Should be juice consistency)
7. Transfer into a jar and refrigerate and serve.

 Karnataka special wholesome protein mixed sprouts sambar. Deliciously healthy sambar made with whole green moong, black channa, horse gram & double beans. This sambar makes two verities one is with or without grinding masala.  Best to have with steamed white hot rice along with ghee.  Also side dish for Ragi Mudde. 

 Today made a very simple dish called Beetroot curry. Palya is a kannada word and karimdbh is Iyengar word for curry. This recipe is perfect for plain hot white rice or rasam rice and also for chapati too. Beetroot is good for health Perfect for weekday meals.

 Iced coffee the perfect for hot summer season. Personally I don't like cold coffee. But made for my family. It requires just homemade ingredients. Very simple and easy recipe. Do try it!

Ingredients

• Hot Coffee Decoction  - 1 cup 
• Sugar - 1 tsp (Adjust as per taste)
• Half and Half milk - 1/2 cup
• Ice cubes 

 In my city Mysore's famous churmuri gadi, Sautekayi slices. I used to have it lot when I was young. The gadiwala makes amazing sautekayi/cucumber slices on top that sprinkle salt+chilli powder, lime juice and dash of  kadlepuri/puffed rice and congress kadlekai. This was an amazing evening snacks also we used to have it school recess break.  

 Thandai is a North Indian drink. Specially prepared in Holi festive. This recipe made with mixture of nuts like almonds, cashews, pistachios, fennel seeds, poppy seeds, cardamom, peppercorns, melon seeds and few rose petals. 

*This is a non-Iyengar recipe. 

Ingredients for Thandai Powder

• Almonds / Badam - 1/2 cup
• Cashews / Kaju - 1/2 cup
• Pistachios / Pista - 1/2 cup
• Melon seeds / magaz 0- 1/2 cup
• Black Peppercorns / Kalimirch - 10 no
• Poppyseeds / Khaskhas - 2 tsp
• Cardamom / ilaayachi pods  - 4 tsp

• Saffron milk - 2 tbsp
• Rose water - 1 tsp (optional) i have not used here
• Whole milk / Doodh - 1/2 ltr
• Sugar/ Sakkar - 5 tbsp (adjust as per taste)

Method for Powder

1. Mix all powder ingredients and make a powder. Add 2 tbsp sugar into mixer (it gives nice texture)
2. Store into glass jar and refrigerate up to 3 months 

Ottu Shavige or Idiyappam is a traditional breakfast/tiffin recipe from the states of  Karnataka, Tamil Nadu, Kerala.  This is basically a simple steamed rice noodles and best eaten with any gravy. Today I made Salna for this recipe. Idiyappam/Ottu Shavige recipe also made of Ragi flour(Finger Millet Flour). 

Ottu Shavige / Idiyappam makes chakli presser using thenkol (small) hole plate. For steaming I have used idli stand or banana leaves or tatte idli stand or bamboo plates. Enjoy the delicious meal.

 Today i made North Indian Kadhi Pakora curry. This is basically onion pakora/fritters dunked in dahi/yogurt gravy. Different varieties of pakora used in this gravy like methi/fenugreek leaves or palak /spinach leaves or onion also can be used left over pakora. The only thing to do is prepare the gravy and dunked into gravy. In each state in India has its own version of Kadhi, and each one is unique and different flavor and consistency. 

*This is a non-Iyengar recipe. 

Ingredients for Kadhi

• Yogurt/Curds/Mosaru - 1 cup
• Gramflour/Besan/Kadlehittu - 1/2 cup
• Redchilli powder/Lalmirchipowder/Mensinapudi - 2 tbsp (adjust as per taste)
• Salt to taste
• Ginger + Garlic Paste - 1 tbsp
• Red onions/Eerulli - 1 cup (sliced)
• Turmeric/Arishina pudi - 1/2 tsp
• Oil/ Yenne - 2 tbsp
• Fenugreek seeds/Methi / Menthya seeds - 1/2 tsp
• Cumin/Jeera seeds - 1/2 tsp
• Red chillies / Byadgi chillies - 2
• Coriander/Dhanya seeds - 1 tsp (crushed)

1. Maida hittu / All Purpose flour - 1-1/2 cup
2. Sugar - 1 tsp / Sakare  (for golden in color)
3. Akki hittu / Rice flour - 2 tbsp (for crispiness) 
4. Ghee / Thuppa - 2 tbsp , Melted
5. Salt a pinch
6. Badam / Almond milk - 1/2 cup (adjust as per kneading)
7. Lavang / Clove - few 
8. Baking powder / Adige soda - 1/4 tsp

1. In a mixing bowl add maid, riceflour, baking powder, sugar and pinch of salt strain 
2. Add ghee mix well sieve well
3. Add almond milk little by little slowly mix with hands just like chapati dough. Do not knead too much the dough should be soft and smooth
4. Grease ghee and cover and rest for 15 mins until then prepare sugar syrup

1. Sugar  / Sakkare - 1-1/4 cup (adjust as per taste) 
2. Water / Neeru - 3/4 cup
3. Few saffron strands / Kesari dhalla 
4. Cardamom powder / Yelakki pudi - 1/2 tsp
5. Lime juice / Nibehuli - 1/2 tsp

Method for sugar syrup

1. In a large wide pan add sugar and water. Add saffron few strands
2. Stir until the sugar dissolve. Bring into boil stir occasionally. 
3. Boil until sugar syrup comes 1 string consistency.
4. Then add few lime juice and cardamom powder.
5. Mix well, cover and keep sugar syrup aside

Puri Preparations

1. Knead the dough and make into small puri size balls. Cover and keep aside
2. Take each dough roll into a thin puri and fold one half and another half get into a triangle shape and roll again gently. Stick with clove
3. Repeat the same process rest of the dough balls. 
4. Deep fry all the above puri's in a medium flame. The oil temperature should be medium.
5. Remove and immersed badam puri in sugar syrup for few mins then remove and arrange them in a plate.

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 Traditionally cappuccino makes in the Espresso machine. But this recipe easily prepared at home only 3 steps  : 1. Prepare the coffee foam. 2 Prepare the frothy milk. 3. Mix both and enjoy the coffee just like café taste.

Ingredients

• Milk - 2 cups (I used 2% milk)
• Instant coffee powder - 2 tbsp. (I used Bru (Indian brand) Coffee powder)
• Sugar - 1 tsp
• Warm Water - 1/4 cup

 The best vegetable Lasagna. This is non south Indian or Indian dish. This recipe was due from a long time. When you make it at home it feels fresh and tastes fresh too. Its quite easy to preparation. This is classic vegetarian recipe and completely my own version.  Trust me really flavorful lasagna. Some of the ingredients I have used outside market like sauce & cheese. Add any vegetables that easily available in the market/pantry.

Ingredients 

1. Olive + Garlic mixed oil - 2 tbsp
2. Carrots : 1/2 cup chopped
3. Bell peppers - Red & Green 1/2 cup, chopped
4. Onion - 1 cup, chopped
5. Broccoli - 1/2 cup
6. Salt - 1/2 tsp
7. Black Pepper - 1 tsp
8. Italian spice mix
9. Marinara sauce ( i have used traders joe brand)
10. Basil Pesto sauce ( i have used traders joe brand)
11. Mozzarella cheese shredded
12. Mozzarella cheese slices
13. Lasagna sheets ( no boil )
14. Lasagna dish pan

This one is quick sweet recipe.  Poha / Avalakki are very  good for health. Since everyone knows about these I will directly head to the recipe. I made it for this year's Gokulashtami festival and it came out very nice. 

Check the recipe below. 

 Ingredients

• Avalakki | Beaten rice | Poha - 2 cups
• Sugar powder - 1 cup
• Vankobri | Dry coconut - 1/4 cup (grated)
• Nuts ( Cashews pieces + Raisins ) - 2 tbsp 
• Yelakki pudi | Cardamom powder - 1/2 tsp
• Thuppa | Ghee - 4 tbsp (warm)

1. Heat pan in a low flame stir fry avalakki/poha for few mins. Transfer into a plate
2. In a same pan add 1 tsp ghee fry cashews and raisins until golden in color then transfer into a cup and keep aside
3. In a mixer fried avalakki / poha and dry coconut make in to a fine powder and transfer into a plate
4. Blend sugar make into a fine powder 
5. In a large bowl add poha powder , sugar, cashews + raisins & cardamom powder
6. Add melted warm ghee into that and mix well make a laddu shape 

Tips : if laddu mixtures too dry add warm milk little bit (for binding )

Ingredients

• Mango puree - 1/4 cup (fresh fruit sweet mango puree)
• Homemade paneer - 1-1/2 cup
• Sugar  - 3/4 cup
• Nuts - Almonds & Pistachios
• Saffron milk - 2 tbsp
• Cardamom powder - 1/4 tsp

 Mavinakayi / Manga Gojju (In Manga is a tamil word and Mavinakayi is a kannada word). I have already posted various types of veggie/fruits gojju recipes here. This can be made ususally totapuri available in karnataka. Because it is very sour taste good for gojju. This can be store  for one week in the refrigerator. My amma expert to prepare all types of gojjus. She used to pack it for our school lunchboxes. I have followed her recipes it's very simple and minimal ingredients. 

Best to have with steamed white hot rice along with ghee. Yum! spicy, tangy & sweet gojju.

Ingredients

• Totapuri or sour raw mango -  4 cups
• Malaka Pudi / Sarina Pudi / Rasam Powder - 2 tbsp
• Vellu / Bella / Jaggery - a medium size(adjust as per taste)
• Sea Salt to taste
• Puli / Huli / Tamarind paste - 1/4 tsp ( if you are using concentrated paste use a less than 1/4 tsp) or (if using a soaked tamarind pulp water add 1 tbsp) (adjust as per taste)
• Warm water 
• Table spoon of rice flour + Water 

1. Wash and pat dry peel out the skin. Dice them into small pieces
2. Heat oil in a pan, add mustard seeds, when they begin to splutter 
3. Add curry leaves, hing and red chillies
4. Add immediately chopped mangoes and sauté for few mins until becomes soft
5. Add tamarind and jaggery. Add 1 cup of warm water and bring to boil
6. Cook on low flame
7. Add salt and rasam powder mix well. Add another cup of water bring to boil. Boil until oil leaves. 
8. To become the thickness : In a cup add a table spoon of rice flour mixed with water and pour into the gojju while stirring. So gojju becomes thickness.
9. Check the taste and add more salt, jaggery or tamarind according to your taste. 
10. Serve it with hot  rice or chapati etc.,