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KORI AJAINA METHI SWEET ODU DOSA RICE- MANNI
CHUTNEY (MANGALORE BRINJAL (GULLA) CHUTNEY)
Gulla - 1 medium
Green chilles- 7-8 nos
Ginger - 1/2 piece
Tamarind - 1/2 lemon size
Coconut - one 1/2
Garlic - 4 cloves
Salt - to taste
METHOD: Wash the brinjal & cook in a cooker. grind grated coconut ,green chilles, garlic, ginger, salt After sometime add tamarind & grind. when the chutney becomes fine add cooked gulla and grind. Now chutney is ready. this chutney goes well with boiled rice. Cooking time : 45 mins
Chicken - 2kg
Coconut - 1 big sized
Onion - 3 medium sized
Red Chilli - 10-12
Coriander Seed- 1 tsp
Jeera - 1 tsp
Garlic - 8 cloves
Methi Seed- 1/2 tsp
Pepper Corn- 1/2 tsp
Tamarind - 1/4 lemon size
Garam Masala powder- 1/2 tsp
Turmeric Powder- 1/4 tsp
Salt - to taste
METHOD:Clean & cut chicken to medium size pieces & keep it aside. now prepare chilli masala. cut onion & fry with little ghee. when it becomes slightly brown put chillies, corinder seed, pepper methi seeds(10-15 nos) & fry. then grind chilli masala nicely adding tamarind & turmeric powder. This masala should be thick .keep it aside. Now prepare coconut masala. grate the coconutGrind the garlic & jeera nicely then add coconut then grind for 1 min just to mix with garlic & ginger.Coconut should not be coarse. do not put water to this masala. keep this aside.Cut one onion. Put little ghee to a thick bottom vessel & fry onion. put the chicken pieces salt & the chilli masala to the vessel & cook the chicken very less water should be used this chilli masala chicken should be dry. Now add the garam masala powder & the coconut masala powder & coconut masala to this & stir well. let it boil well for 2 mins . Remove from fire. Seasoning fry one onion (small pieces) put remaining methi. When the onion becomes brown remove from fire & put this in the chicken curry. Kori Ajaina is ready
Cooking time: 2 hrs
METHI SWEET (POST NATAL CARE OF NURSING MOTHERS)
Methi - 1/2 kg
Olebella - 24
Coconut - 1
Paper beaten rice- 1/2 kg
Ghee - 1/2 kg
METHOD
Soak the methi seeds overnight. drain the water well without adding water grind roughly. Fry beaten rice & grated coconut till the color becomes light brown. keep it down. Then fry the grounded methi ina kadai (adding ghee) till the methi smell goes. The remaining ghee pour it in a big kadai & put the crushed olebella on fire & keep on stirring.After 15 min. jaggery melts & paka is ready. now add the fried coconut & keep on stirring. After 5 mins add the methi little by little. keep on stirring after 15mins add the fried beaten rice & stir again for around 15 mins when the water dries up. keep it down from fire. when it becomes cold. put it in a box & can be stored for about 1 month it will not get spoiled. good for nursing mothers
Cooking time: 2 hrs
ODU DOSA(EARTHREN TAWA DOSA)
Ingredients :
Rice - 1 cup
Coconut - 1 cup
Salt - 1 cup
METHOD
Fry rice for a minute & soak for half an hour in water. Grind to a fine paste with coconut & salt. heat a earthen tawa & pour the liquid (thinner than urad-dal dosa) you should not move the spatula on time liquid. cover with a lid. when the dosa is done. lift it with a square headed hard spatula. serve with ghee or coconut chuteny or any other gravy. Cooking time : 1 hr
Ingredients:
Rice - 1 cup
Coconut (Grated)- 1 cup
Jaggery - 2 cups
Salt - 1 teaspoon
METHOD
Soak rice for 1/2 to 1 hr. Grind the paste with grated coconut salt & jaggery. Dilute it with 10 cups of water & keep it to boil. keep on stirring till it thickens (for testing whether it has reached required stage, put a little manni to a bowl with water. if the manni does not Spread, then it is time to put off the fire). Transfer the manni to a plate smeared with a little Ghee. when it cools, cut into square or diamond shape.
Cooking time: 1hr