Haagilkaayi Kaayirasa / Bitter Gourd in Sweet Sauce

This is one of my favourite Bitter Gourd dishes. I learnt this recipe from my mom. Give it a try. Enjoy.
Ingredients:

• 1 cup chopped Bitter Gourd
• pinch of Turmeric powder
  
• 3 tbsp Jaggary
• 1/2 cup grated Coconut
• 1 tsp Channa dal
• 1 tsp Urad dal / Balck gram dal
• 1/2 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 4-5 Red Chilies 
  
• Salt to taste
• 2-3 tsp cooking Oil

for tempering 

• 1 tsp Oil
  
• Pinch of Hing / Asafoitida
  
• 1/2 tsp mustard seeds

 Method:

• Heat the oil in a heavy pan. Add mustard seeds, once they splutter add Turmeric powder and chopped Bitter Gourd. Fry well until Bitter Gourd starts light brown. Then add Jaggery and salt, again cook for 3-4 min.
  
• In the mean while, dry roast except Jaggary , salt and Coconut.
• Then grind the roasted ingriendients and Cocunut with some water.
• Now add the ground paste to the cooked Bitter Gourd and cook for 5-10 min. Add some water if required.
• Temper with mustared seeds and Hing.
• Serve with plain rice.

Water Melon Dose / Crepe

Have you ever tried Water Melon Dosa? If not here is the recipe!!..I learnt this recipe from Sudha Hegde, I had tried Dosa with Water Melon rind before but had never thought of adding pulp and Coconut. It came out really good. Give it a try. Enjoy.
Servings: 4-5

Ingredients:

• 3 cups Rice soaked in water for 3-4 hrs
• 1 cup Water Melon pulp chopped
• 1 cup Water Melon rind chopped (no need to peel the outer green part)
• 1/4 cup grated Coconut
• Salt to taste
• Sugar or Jaggery to taste ( optional)
• Cooking Oil

Method:

• Grind the soaked rice with Water Melon pulp, rind and Coconut. Do not have to add water since the pulp has lots of water. 
• Add salt to taste and Sugar ( optional).
• Allow to ferment for 4-5 hrs or overnight.
• Heat a pan, smear the pan with Oil if required. Then pour a ladle full of batter and spread as thin as possible. Cover and cook for 1-2 mins. Cook both the sides.
• Serve hot with  chutney of your choice or whatever you like!! 

Paddu / Guliyappa/ Spicy Pan cake

One of my favourite Breakfasts. Easy to make If you have Dosa batter ready.  Give it a try. Enjoy.
Servings: 4-5
Ingredients:
For Batter

• 2 cups Rice
• 1/2 cup BlackGram dal / Urid dal
• 1 tsp Channa dal
• 1 tsp Methi Seeds
• 1/4 cup Pressed Rice / Poha / Avalakki
• Salt to taste

Spices

• 1 large finely chopped onion
• 2 spring Curry leaves chopped
• Pinch of hing
• 2-3 Green chilies chopped
• Pinch of Turmeric powder
• Oil as required

Other Requirement:
Paddu / Guliappa pan

Method:

• 1) Soak the Rice and Avalakki togather in water  for 3-4 hours.
• 2 )Soak the Channa dal, Urid dal, Methi togather for 3-4 hours.
• Grind 1 and 2 separately with enough water and mix both. Add salt and mix well.
• Allow to ferment for over night. Consistency should be as of Dosa batter.
  Now add all the spices to the fermented Batter. Mix well. 
• Heat the Paddu pan, smear some oil, pour 1 tbsp of batter ( as required). You can add some oil on top if required.Cover and cook for 1-2 min, turn another side using a fork or sharp stick, again cook until you get a nice light brown colour.
• Serve hot with Chutney.

Ondelaga / Brahmi (Centella asiatica) Chutney

This is one of the well known havyaka recipes. Ondelaga is popularly known as 'Brahmi', and 'Urage' in havyaka kannada. Give it a try. Have fun.

Ingredients:

• 1 cup chopped Ondelaga (Centella asiatica)
• 1 cup grated Coconut
• 1tsp Cumin seeds
• 1/2 tsp Coriander seeds
• 1 tsp Tamarind extract
• Pinch of Hing
• 3-4 Red Chilies
• 1 tsp Oil
• Salt to taste

For Tempering:

• 1 tsp Oil
• 1/2 Mustard seeds
• 1 broken red Chili

Method:

• Heat 1 tsp of Oil in a pan, add Coriander seeds, Cumin seeds, red Chilies and Chopped Ondelaga. Roast for 5 min.
• Grind the roasted ingredients with Coconut, Tamarind extract, Hing,Salt to taste and very little water.
• Then temper with Mustard seeds and red Chili.
• Serve with hot plain rice, pickle and piece of Onion.