SESAME AND DATES LADDU

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required:2 cups white sesame pd,deseeded and ground dates-1&1/2 cups
method
dry roast the sesame until they pop.grind the sesame seeds coarsely.also grind the deseeded dates seperately and make laddu's.

COCONUT WITH CURD CHUTNEY

required:coconut-1 grated,green chillies-3 finely chopped,onions-2 small finely chopped,ginger-1/2" piece finely chopped,salt-according to taste,turmeric pd-1 tsp,curry leaves-1 sprig finely chopped,fresh curd-1&1/2 cups
tempering:oil-2 tsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
nicely mix onions with green chillies,ginger,salt,turmeric pd and curry leaves.to this add grated coconut and mix again.finally add curd and mix.prepare the tempering with the above mentioned ingredients and add to the chutney.serve with medu vada.

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SESAME CHUTNEY

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required:dry roasted and coarsely powdered sesame-2 cups,turmeric pd-2 pinches,garlic cloves-4,cumin seeds-1 tsp,salt-according to taste,tamarind paste-1 tsp,dry red chillies-10,water-1 cup
tempering:oil-1 tsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-1 sprig
method
fry the dry red chillies in little oil and coarsely powder them in a mixie jar.to this add turmeric pd,garlic cloves,cumin seeds,salt,tamarind paste and grind again.next add the sesame powder and water and blend for 2 sec.pour the prepared tempering and mix nicely.
serve with mysore bajji,idli or dosa

EGGS WITH SPECIAL MASALA

required:oil-2 tbsp,boiled and peeled eggs-2,garlic cloves-2,salt-according to taste,red chilli pd-2 tsp,mustard seeds-1/2 tsp,cumin seeds-1/4 th tsp,turmeric pd-a pinch,onion-1big,uraddal-1/2 tsp,curry leaves-1 sprig

method

grind onion,garlic,salt and red chilli pd,cumin seeds to a coarse paste.heat up the oil and prepare the tempering with mustard seeds,uraddal,curry leaves.add the ground paste to this and fry for 2 minutes.turn off before the onions are cooked.make small vertical slits on the eggs with the help of a knife and add them to this mixture.mix nicely.

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MUNAGAKU CHAPATHI

required: tender leaves from the drumstick tree or from the top portion of the branches,salt-to taste,red chilli pd,wheatflour,water,oil or ghee to fry

method

wash the leaves.mix the wheat flour with salt,red chilli pd.also add the leaves and water to make chapathi dough.roll the chapathi's and fry.

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PEPPER RICE

required:chanadal-1/2 tbsp,sonamasoori rice-1&1/4 th cups,water-3&1/2 cups.
melted ghee-2tsp,curry leaves-2 sprigs,dry red chillies-2 broken.
tempering: melted ghee-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig,peanuts-1/2 tbsp,dry coconut-chopped in small pieces-few,cashews-few,pepper pd-2 or 3 tsp,salt-to taste.
method
cook rice and chanadal together with enough water and keep.heat a pan with ghee and  fry curry leaves,dry red chillies until crisp and remove them.to the same pan add more ghee and prepare a tempering with uraddal,chanadal,mustard seeds,curry leaves,peanuts,dry coconut pieces,cashews.lastly add salt,pepper pd,cooked rice to the tempering and mix nicely.turn off.
also lightly crush the fried curry leaves,dry red chillies and add to the rice.

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BITTERGOURD CHIPS

required:bittergourd-1/4 th kg,salt-1/4 th tsp,red chilli pd-1/2 tsp,turmeric pd-1 pinch,cornflour-12 tsp,oil-to deep fry

method

wash the bittergourd and make thin slices.rub these slices with salt,red chilli pd,turmeric pd.dust with cornflour and deepfry.

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PALAK PAKODA

required:palak-1 small bunch,green chillies-5,carom seeds or ajwain-1/4 th tsp,salt-according to taste,hot oil-2 tsp,besan or chick pea flour-1tbsp,riceflour-1&1/2 tbsp,oil- to deep fry
method
wash the palak leaves and chop roughly.now mix riceflour,besan,green chillies,carom seeds,salt,palak leaves and hot oil.now deep fry the pakoda in the oil.

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