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Plantain Fritters/Nendra bale podi : Plantain fritters is made with a special type of bananas called nendra bale in Kannada. It is a delicacy throughout the world. Every country has its own way of making fried plantains. They are grilled, deep fried & baked. India is famous for its plantain chips, banana halwa, deep fried raw banana podi.
Sweet, overripe Nendra bananas are coated with gram flour & are deep fried to make delicious fritters/podi. They're served throughout South India as a tea time snack or as a starter for lunch.Nendran variety bananas get super soft and super sweet once they overripe. You need to let them overripe to the extent their peel gets all black. Nendra bale Banana– 2.
Gram flour /Besan - 1/2 cup.
Turmeric powder – 1/4 tsp.
salt to taste.
Oil for deep frying.
Method 💛:.
Chop the banana lenghtwise and keep aside.

In a bowl mix together Besan/gram flour, turmeric powder , salt n water to make a thick batter with a dropping consistency. Mix it well till all lumps are gone.

Dip the slices of banana in the batter and coat it very well with the batter.

Heat oil in a wok/kadai n put the batter coated slices in the hot oil n fry on both sides till crisp & serve.

Ash gourd dessert 🌸This is prepared using Ashgourd, sugar and ghee/butter. Ashgourd dessert/halwa is very tasty and is considered as very healthy
Ingredients:
2 cup grated Ashgourd.
1/4 cup ghee/Butter.
1/2 cup sugar/ 1 block of Jaggery.
A big pinch of cardamom powder.
5 - 6 cashews.
8 raisins & pista. Instructions:
Cut Ashgourd lengthwise, peel the thick skin and remove the inner part of the Ashgourd. Grate it. Transfer the grated ashgourd into a wok and start cooking it then add the sugar/jaggery. Add little water because Ashgourd leaves water while grating so we can use it. Now you get thick sugar syrup like consistency. Cook under medium flame by stirring occasionally until water is dried. First it will become watery and in no time the water will get dried up. Reduce the flame.Parallely heat ghee/butter in a skillet and fry cashews and raisins. And add it into the dried ashgourd mixture. Also add in cardamom powder. Continue stirring under medium flame. After few more minutes of stirring you can see it become a single soft lump. At this stage switch off the stove. It is done.Serve and Enjoy.

Mashed potato yoghurt/curd salad: Here is a recipe which is for a change healthy and light. Potatoes are boiled, not fried! And there is no mayonnaise and instead there is healthy yogurt! This is one of my favorite summer recipes as with a bowl of rice it makes a cooling meal.

Here is a fresh potato salad recipe which is quick and easy to make. Ingredients:. Boiled and mashed potato 1 cup
Yogurt/ curds 2 cups
Finely chopped onion ½ cup.
Red or slit green chilli 2 springs of Chopped coriander leaves. Tempering:. 1 TSP Oil. 1/2 TSP Mustard seeds
1/4 TSP asafoetida. Method:. Mix mashed potato, yogurt/curd, finely chopped onion and chillies in a bowl. Add salt for taste.

Take a little bit of oil in a pan, add mustard seeds to it. When it starts spluttering add the Asafoetida. Turn off the heat and add it to the potato, yogurt mixture. Garnish with freshly chopped coriander leaves.

It really can’t get simpler than this!

Pasta marinara with veggies :Don't let complicated recipes stand in the way of you and carbs. These easy pasta dishes will make dinner stress-free, and are delish enough that you'll be happy to have leftovers.They may seem like an unlikely pair but broccoli, basil leaves and pasta actually work really well together. All you need is some garlic, a pinch of red chilli and a generous amount cheese. A healthy, delicious and easy pasta recipe right at your plate. Ingredients:. 1 cup pasta (I used penne variety). 1 red bell pepper chopped. 3 chopped baby corn. 4-5 garlic cloves. 2 dry red chillies. 2-3 TSP butter. Marinara sauce ( As much u prefer). 1 block of cheese. Salt to taste.
Instructions:.
Add pasta, required salt and a 1/2 tsp of oil.

Cook pasta until soft yet slightly crunchy enough to bite.Rinse it in running water then drain and set aside. Grind red chillies and garlic into a fine paste. Grate the cheese. And set aside.

In a pan heat oil, add red bell pepper Saute it . Add broccoli, baby corn, mushrooms and saute for 2 mins. Add red chilli & garlic paste mix well and cook for a minute.Then add butter, basil leaves and required salt. Add Marinara sauce and grated cheese.

Add cooked pasta and toss well until the pasta is coated well in sauce. Turn off the flames. Garnish with spring onions and serve hot.

Black peas + sweet potato stir fry with spicy poha (Thin rice flakes or flattened rice )/ kadle bajil. Kadle bajil is a popular breakfast in Mangalore.Kadle is black Peas, Bajil is Poha in Tulu. Tulu is a local language in Mangalore/Dakshina Kannada and Udupi districts of Karnataka. Ingredients:.
Poha/Thin Rice flakes (paper avalakki) – 2 cup
Freshly grated coconut – 1 cup.
Coriander – 1 small bunch chopped
Salt and sugar to taste
To grind –
Coriander – 2 tsp
Cumin – 1/2 tsp
Dry chillies – 6 – 7 no’s (adjust to your taste)
Turmeric powder – 1/4 tsp
Jaggery – 1 marble size ball (optional) or 2 TSP sugar. For tempering –.
Mustard – 1/2 tsp.
Curry leaves – 2 springs.
Asafoetida – 1 pinch. (powdered).
To Prepare kadle genasu upkari or black peas+ sweet potato Stir fry. Black Peas/ kadle– 1 cup (soaked over night). Sweet potato - 1 chopped.
Coconut – 1/4 cup grated.
Jaggery – 1 small block or sugar 1tsp.
For tempering –
Mustard – 1/2 tsp.
Curry leaves – 3 springs.
Chillies– 3 – 4 no’s broken into two pieces.
Asafoetida(hing) – 2 pinch.
Method:
Grind coriander, cumin and chillies in a mixer jar, without adding water.Take a mixing bowl add grated coconut, grounded mixture, salt , sugar, jaggery (grated) toss it well. Add thin rice flakes/ poha into it, mix well with your hands properly until the mixture is coated with the flattened rice properly.Heat 1 tsp of oil in a tadka pan, when it is hot add mustard allow it to sizzle in oil, add curry leaves remove from the flame, allow it to cool.Add prepared tempering to flatten rice, toss it once again, poha absorbs the flavors of spices, becomes soft, rest it for 15 min before you serve. (Add sugar to adjust to you taste, you can also add 1/2 tsp of rasam/sambar powder in preparation). To prepare black peas + sweet potato stir fry – Soak black peas for over night. Rinse soaked black peas in water, drain the water, pressure cook it for 3 to 4 whistles by adding a cup of water ans salt to taste.
Drain the Water in it. Cook chopped sweet potato in a pan with salt & water and set aside. Keep all the ingredients ready as given above. Heat little oil in a pan, when it is hot, add mustard, allow it to splutter, add curry leaves, asafoetida , chillies, saute for a while, add cooked and drained black peas + cooked sweet potato and toss it well.Finally add grated coconut and chopped coriander, toss it once again switch off the flame.Serve with spicy poha. Super combo.

Split Black gram recipe/Urad Dal is a healthy recipe to make for any vegetarian meal as it is loaded with Vitamin B, iron and other essential nutrients. It is a rich source of protein and can be a good substitute for non vegetarian food. Here is how to make everyday urad dal recipe . Urad dal is used throughout the country for making vada, rotis, parathas, dals, salads and snacks.
Urad dal/ slit black gram is rich in calcium, folic acid, magnesium, phosporus and other minerals. It has a lot of fibres and hence easy to digest. Urad Dal also helps reduce cholesterol and is good for health of your heart.
It is also considered a natural aphrodisiac and increases libido. Urad dal is totally gluten free. You can use this dal if you are gluten intolerant. What is Urad Dal called in english?
Urad dal is called Split black gram in english. Ingredients💛
1 cup Dhuli Urad Dal
1/2 tsp Turmeric powder. 1/4 tsp Red chilli powder.
Salt to taste.
1 tbsp Ghee/oil. 5-6 Garlic cloves.
1 tsp Ginger Grated.
Instructions💛.
Wash the dal.And add the dal in a pressure cooker.
Add turmeric powder, salt , Red chilli powder and grated ginger along with 4 cups of water.
Pressure cook until the dal is cooked.
Remove the cooker from heat and let the pressure release. Add more water if required. For tadka/tampering. Heat ghee/oil in a pan.
Once the ghee/oil is hot. Add garlic cloves let it fry till it turns golden brown.
Now add the tadka in the cooked dal and mix well.
Serve the dal hot with roti or chapathi.

Flattened Rice Recipe/Medium poha Usli(semi thelu Avalakki Usli) This breakfast item made from Poha or semi thelu avalakki or Flattened rice is a very healthy option for morning breakfast. For fitness freaks this is ideal snack. Ingredients:.
3 cups of flattened Rice /semi thelu Avalakki.
1 cup grated coconut.
1 tsp of mustard seeds.
7-8 curry leaves.
2 Slit green chillies or 2 red chilli.
2 tsp of cooking oil.
2 tsp Sugar(optional).
Salt to taste.
Method:.
Step 1: Wash Flattened Rice/semi thelu Avalakki with water for 1 min and drain the water using strainer immediately.
Step 2: Heat cooking oil in a pan. Add mustard seeds, curry leaves and green chillies. Step 3: After the mustard seeds start spluttering add the Flattened rice/semi thelu Avalakki prepared in step1 and 2 .Mix well on a low flame.
Step 4: Now add the grated coconut , salt and mix well.
Serve hot with a nice cup of tea !! ☕

Malabar spinach/vine spinach/Basale soppu is loaded with vitamins, minerals, B complex. These Iron rich and calcium rich greens are very beneficial for kids and pregnant women. To have a balanced diet we have to include leafy green vegetables in our diet at least 3 to 4 times a week.
When you have mouth ulcers this is the one to chew on. This is the healing herb for the mouth ulcers. This spinach/Soppu has cooling effect on the body.
Here is the recipe to very delicious Malbar Spinach curry. Ingredients:
1/2 to ¾ cup toor dal
little turmeric powder
½ tsp oil
1.5 tsp salt or salt to taste. 1 bundle of chopped Malabar spinach/vine spinach/ basle soppu.
1 onion (optional).
4 to 5 cup water.
Small key lime size tamarind.
For Masala:
6 to 8 byadagi red chillies.
2 tbsp coriander seeds/dania.
½ tsp jeera.
¼ tsp fenugreek seeds/menthya.
1/4 tsp oil.
Little more than 1 cup grated coconut
For seasoning:
2 to 3 tsp oil.
½ tsp mustard seeds. Curry leaves 5-6
Method: Wash and chop the basale soppu. If the stems are tender you can use that too.
1/2 to 3/4 cup toor dal – wash and pressure cook in 1.5 cup water along with 1/4 tsp turmeric powder, add chopped basale, add chopped onion and tomato. Cook it until the leaves becomes tender on medium heat for 1 to 2 whistle. Set aside.
Heat 1/2 tsp oil in a pan on medium heat, add Jeera, methi and red chillies
fry it until it turns golden brown, add coconut, tamarind mix it and turn off the heat. Transfer these ingredients to a mixer or blender.
Grind masala to coarse paste adding enough water.
Once the leaves and dal are cooked, add masala paste, salt and mix it and allow it to boil for 5 to 6 minutes on medium heat. Add enough water to get the right consistency. I have used around 3.5 cups of water altogether including the water used to cook the dal.
let it boil for 8 to 10 minutes turn off the heat.
Seasoning for the Malabar spinach curry/Basale saaru:
Heat the oil in a ladle for seasoning, once hot add mustard seeds, after it sputters add curry leaves and turn off the heat.
Pour it on the curry/saaru. Malabar spinach curry/Basale saaru is ready to serve with rice…