SWEET DISHES MADE ON 10/10/2001

I) MYSORE PAAK:

Ingredients:
• Sugar 2 nappy bowls
• Ghee 2 nappy bowls
• Oil 10ml
• Besan 1 nappy bowl
• Cardamom powder 10g

Method:
1) Make sugar syrup to a soft ball consistency.
2) Add the besan and cook.
3) Melt the ghee separately and add gradually. keep on stirring continuously.
4) Remove from fire when it bubbles and forms air gaps(net structures) within.
5) Grease container and pour the mixture in. Level with the spoon but lightly.
6) Cut when hot.

II) KESAR CAKE:

Ingredients:
• Ghee 1 nappy bowl
• Sugar 2 nappy bowls
• Refined flour 1 nappy bowl
• Milk powder 100g
• Saffron to colour

Method:
1) Melt ghee and add the flour. Cook this.
2) Make sugar syrup to a soft ball consistency.
3) Make a mixture of the milk powder and the saffron.
4) Add this mixture to the ghee and flour mixture.
5) Add the sugar syrup gradually to the above mixture while stirring it continuously.
6) Remove when the mixture bubbles and forms air gaps.
7) Check the doneness by dropping it in cold water to form a soft but firm lump.
8) Grease container and pour it in.
9) Cut when hot.

III) Sugian:

Ingredients:
• Chana dal 1 nappy bowl
• Jaggery 1 nappy bowl
• Urad dal 1 cup
• Rice 1 cup
• Fresh Coconut 2 nos.

Method:
1) Wash and soak urad dal and rice.
2) Wash and boil the chana dal.
3) Cool the chana dal and grind with jaggery to a paste.
4) Make small balls out of this.
5) Grate the coconut.
6) Make jaggery syrup.
7) Cook the coconut with the jaggery syrup till it forms a mass (a lump).
8) Make small balls of this.
9) Drain water from the urad dal and rice.
10) Grind them separately to smooth pastes.
11) Mix the two lightly (as the urad dal paste is aerated). This is the batter.
12) Add some salt to this batter to avoid fermentation.
13) Dip the balls in the batter and deep fry.
 HOME STYLE DOSA

Parboiled Rice 2 ½ cups

Black Gram Dal 1 cup
Raw Rice ½ cup
Fenugreek Seeds 1 tsp.
Salt 3 tsp.

METHOD

 Soak parboiled rice and raw rice together, after washing thoroughly,
for at least 6 hrs.

 Soak black gram dal and fenugreek seeds together, after washing
thoroughly, for at least 6 hours in a separate container.

 Grind black gram dal and fenugreek to a smooth paste till gurgling
sound comes.

 Grind rice to a smooth paste

 Mix both the rice and black gram dal together with salt and let
ferment for 6-7 hours.

 After fermentation is over, mix and make dosas on a hot dosa plate.
 IDLI

Parboiled Rice 2 ¾ cups

Urad Dal or Black Gram 1 cup
Fenugreek seeds (optional) 1 tsp.
Salt 3 tsp.
Raw Rice ¼ cup

METHOD

 Soak black gram dal and fenugreek seeds (optional) after washing
thoroughly two times.

 Soak parboiled rice and raw rice separately after washing thoroughly.

 After soaking for 5-6 hours, wash thoroughly and grind rice into a
rough and firm mass adding enough water. Make sure rice is not
ground too smooth.

 Now grind the black gram dal to a smooth paste sprinkling water time
to time. The batter should very soft, very smooth and spongy. The
batter gives a gurgling sound when this stage is reached.

 Remove from grinder and mix with the ground rice paste along with
3-tsp. salt. Mix both the batters thoroughly 6-7 times from bottom to
top.

 Close the container tightly and let the batter ferment for overnight.
(15-18 hours). The batter increases in volume after fermentation. So
use a big vessel to accommodate the increase in volume.

 Next day, after fermentation is over, combine the batter with a ladle

 Cover idli trays with wet clean white clothe. Fill each idli depression
with a ladle of better and steam.

 The steam should have good pressure. Approximately 10 minuets are

needed for the idli to cook well.

 Check the idlis with a thin wooden skewer. If the stick comes out
clean, it means idli is cooked.

 When cooked, sprinkle some water round the idli and remove the
tray. Invert the tray and sprinkle some water on the cloth. Now
carefully remove the Idlis and serve.
 Tomato Onion Chutney

Shallots - 200 gms

Red Chillies - 4 nos.
Tomatoes (blanch and remove skin) - 200 GMS
Oil - 50 ml
Asafoetida - small piece
Mustard seeds - 1 tsp.
Curry Leaves - 2 sprigs
Tamarind Extract - marble size
Salt - to taste
Garlic chopped - 5 gms

Method:

 Grind shallots and tomatoes separately

 Grind the red Chillies with shallots

 Heat oil, add Asafoetida – sauté and then crackle mustard. Add black
gram dal and curry leaves

 Add chopped garlic and ground shallots. Sauté, then add ground
tomatoes and tamarind extract.

 Heat and adjust salt

 Rasam Powder

Red Chillies 500 GMS

Seeds Whole 300 GMS

Pepper Corns 50 GMS

Cumin Seeds 40 GMS

Red Gram Dal 50 GMS

Method:

 Broil the ingredients individually

 Combine together and powder

 Sambar Powder

Red Chillies 500 GMS

Coriander Seeds Whole 500 GMS

Bengal Gram Dal 50 GMS

Black Gram Dal 50 GMS

Fenugreek 10 GMS

Asafoetida Block (small piece) 3 GMS

Turmeric Whole 1 piece

Curry leaves (optional) 10 sprigs

Method

 Broil each ingredient individually

 Grind together to fine powder

 Malabar Curry Powder

Coriander Seeds 1 kg

Fennel 200 GMS

Fenugreek 75 GMS

Nutmeg 2 Nos.

Star Anise 15 nos.

Cloves 10 nos.

Cinnamon 10 sticks

Method:

 Broil the ingredients individually

 Grind together to fine powder

Bisibella Bhath Powder

Bengal Gram Dal ½ cup

Coriander Seeds 1 ½ cup

Urad Dal ¼ cup

Bedega Chillies 200 GMS

Cinnamon Sticks 15 sticks

Poppy Seeds 50 GMS

Cardamom 10 Nos.

Nutmeg ¼ no.

Copra 1 No.

Method:

 Broil the ingredients individually

 Grind together to five powder

 Chettinad Powder

Red Chillies 500 GMS

Coriander Seeds 300 GMS

Fenugreek 50 GMS

Annasi Poo (star anise) 25 Nos.

Nigella Seeds 25 GMS

Fennel Seeds 75 GMS

Kalpasi (Pathar Ka Phool) 15 GMS

Cinnamon sticks 20 Nos.

Pepper corn 75 GMS

Cloves 25 Nos.

Bayleaf 10 Nos.

Nutmeg 04 Nos.

Mace 10 Nos.

Maratti Muga 20 nos.

Cardamom green 15 GMS

Method:

 Broil the ingredients individually

 Grind together to fine powder

 Idli Powder

Red Gram Dal 1 cup

Black Gram Dal 1 cup

Red Chilly Whole 2 cups

Asafoetida 1 tsp.

Curry Leaves 4 sprigs

Sesame seeds 50 gms

Salt to taste

Method

 Broil each dal separately to golden color

 Broil red Chillies with little oil

 Broil salt and Asafoetida

 Broil the curry leaves till fry

 Mix all ingredients and powder coarsely

 Serve this powder mixed with gingelly oil as accompaniment for Idli
and dosa.
 Coconut Chutney

Coconut 2 no

Bengal gram dal ¼ cup

Salt 2 tsp.

Green Chillies 7 no

Mustard 1 tsp.

Black gram dal 1 tsp.

Asafoetida small piece

Lime juice 1 no.

or
Tamarind marble size

 Soak Bengal gram dal and grind with coconut, green Chillies and salt

 Heat oil, add Asafoetida, mustard and black gram dal. Temper the
chutney.

 Add lime juice in the end and adjust salt

 If using tamarind, grind with coconut

 Coriander Leaf Chutney

Coriander leaves 1 bunch

Onion 75 GMS

Green Chillies 4 nos.

Grind to
smooth paste
Tamarind marble size

Salt to taste

Coconut ½ no grated

Mustard 1 tsp.
For seasoning
Black gram dal 1 tsp.

Oil for tempering

Method:

 Combine the ingredients together and grind to a smooth consistency.

 Adjust salt

 Temper with mustard and black gram dal

 Curry Leaf Chutney

Coconut oil 50 ml

Mustard 3 GMS

Black gram dal 3 GMS

Shallots- sambar onion 50 GMS

Red Chillies 4 nos.

Tamarind marble size

Curry leaves 20 sprigs

Coconut ½ no

Method

 Heat oil, sauté red chilles, shallots tamarind, curry leaves and coconut

 Grind to a smooth paste

 Temper with mustard and black gram dal

 Sambhar Podi (Chettinad)

Red Chilly whole 3 cups

Coriander Seeds 1 cup

Red Gram Dal ¼ cup

Basmati rice ¼ cup

Cumin 1 tsp.

Pepper Corn 1 tsp.

Method

 Broil the ingredients individually

 Combine together and grind to fine powder

 Pine Apple Rasam
6 portions

Red gram dal ½ cup

Coriander seeds 1 ½ tsp.
Bengal gram dal 2 tsp.
Red Chillies 8 nos.
Ground nut oil 20 ml
Pepper corn 6 nos.
Tamarind 50 GMS (lemon size)
Salt to taste
Asafoetida small piece
Curry leaves 2 spring
Coriander leaves ¼ bunch
Mustard 2 tsp.
Ghee 2 tsp.
Chop pineapple ½ no
Pineapple juice ½ can

Method:

 Cook red gram dal and keep aside, mash with a churner
 Broil coriander seeds, Bengal gram dal, red Chillies and pepper corn
in 2 tsp. oil and powder
 Prepare tamarind extract & strain
 Dissolve salt and Asafoetida into tamarind juice, add turmeric powder
and boil.
 After tamarind is cooked, add cooked dal to reason along with ground
powder
 When rasam boils and foams up, remove from fire
 Add chopped pineapple and pineapple juice
 Make a tempering with mustard. 2 rd Chillies and curry leaves.
Sautéed in ghee.
 Add chopped coriander leaves and serve.
 Pazha Manga Curry

Ripe Mangoes 2 kgs

Grated coconut ½ no
Cumin 1 tsp.
Green chilly 2 nos.
Sambar onion 50 GM
Garlic 10 cloves
Turmeric ¼ tsp.
Chilly powder ½ tsp.
Turmeric powder ¼ tsp.
Slit green chilly 2 nos.
Sambar onion 50 GMS
Red chilly 2 nos.
Mustard 1 tsp.
Jaggery small piece
Coconut oil 30 ml

Method:

 Peal the mango and boil with red chilly powder, turmeric powder and
slit green Chillies

 When ½ done, add the ground paste and boil with small piece jaggery

 When combined well, remove from fire, make tempering with small
onion, red chilly and mustard. Check salt and add.
 Manoli Puli Gajipu
10 portions

Tendli or small gherkins 1 kg

Coconut grated 1 full
Green Chillies 5 nos.
Raw rice 2 tsp.
Tamarind lemon size
Salt 2 tsp.
Curry leaves 3 sprigs
Mustard 1 tsp.
Red Chillies 4 noose
Cumin seeds 1 tsp.
Turmeric powder ½ tsp.

Method:

 Grind coconut, green chillies, raw rice (soaked) and cumin seeds.

 Take tamarind extract and keep aside

 Boil tindli with salt and turmeric powder

 When tindli is ¾ done, add tamarind powder

 When tindli is ¾ done, add tamarind extract and ground masala with
curry leaves

 Cook and combine together

 Temper with curry leaves, mustard and red chillies

 Malabar Chemeen (Prawn) Curry

Prawns medium
Tamarind pulp 2 cups
Coriander leaves 2 cups chopped
Onion 10 nos. chopped
Garlic 20 flakes
Ginger 2 pieces
Coconut grated 2 cup
Red chillies 10 nos.
Green chillies ) 10 nos. Grind to paste
Pepper corns big 2 pieces
Cumin seeds 2 tsp.
Turmeric powder 1 tsp.
Salt 3 tsp.
Coconut oil 2 cup
Curry leaves 4 sprigs
Garam masala whole

Method:

 Grind grated coconut with red chillies, green chillies, pepper corns
and cumin seeds

 Marinate the prawns with the ground mixture for 2 hours and shallow
fry. Keep aside.

 Heat coconut oil (1/2) in a pan; add star anise, cardamom whole and
cinnamon sticks.

 Sauté, then put chop onion. Sauté the light golden and add ginger
and garlic, curry leaves and turmeric powder.

 Sauté and add tamarind extract and simmer for 10 minutes

 Add prawns and salt along with chopped coriander leaves

 Make a tempering with shallots, curry leaves and coconut oil

 Manga Pulliseri

Turmeric powder ½ tsp.

Chandrakaran Mangoes 10 nos.

Curd 5 cups
Grated coconut 2 ½ cups
Cumin seeds 2-½ tsp.
Green chilli paste 2 tsp.
Salt 1 tsp.
Jaggery small piece

Seasoning

Coconut oil 30 ml
Red chillies, broken 4 nos.
Curry leaves 4 nos.
Mustard seeds 1 tsp.

Method:

 Boil mangoes with little turmeric powder and small piece jaggery

 Grind coconut, cumin seeds and green chillies to smooth paste

 Combine ground paste and curd together nicely and add to boiling
mangoes. Add salt.

 Cook on slow fire and remove when the mixture foams up

 Temper with mustard, red chillies and curry leaves

 Venn Pongal

Rice 1 cup
Moong dal ½ cup
Pepper corns 1 ½ tsp.
Cumin seeds 1 ½ tsp.
Cashew nuts 50 GMS
Ginger 50 GMS chop
Salt 1 tsp.
Ghee 1/3 cup
Asafoetida ¼ tsp.
Curry leaves 3 sprigs
Green chillies 2 nos.

Method:

 Broil moong dal and rice separately. Wash and put for cooking in
cooker or boiler along with salt, ginger and green chillies.

 Heat kadai add jeera, broil separate. Then broil peppercorn, curry
leaves, and powder them.

 Heat ghee, sauté cashewnuts to golden colour and keep aside

 Heat ghee, add jeera, peppercorn, little Asafoetida powder, curry

leaves and combine the cooked rice and dal.

 Add the cashewnuts and powdered cumin, pepper corn and curry
leaves

 Top with a teaspoon of ghee and combine.

 Coconut Chutney

Coconut 1 no

Bengal gram dal ¼ cup

Salt 2 tsp.

Green Chillies 7 nos.

Mustard 1 tsp.

Black gram dal 1 tsp.

Asafoetida powder 1/10 tsp.

Lime juice 2 nos.

or
Tamarind marble size

Method:

 Sauté grated coconut with Bengal gram dal

 Grind coconut with Bengal gram dal, green Chillies and tamarind or
lime juice

 Make a tempering with mustard, Asafoetida and black gram dal

 Adjust salt
 Mysore Dosa

Raw Rice 2 cups

Parboil rice 1 cup

Black gram dal 1 cup

Chana dal ¼ cup

Fenugreek 2 tsp.

Salt 2 tsp.

Oil for dosa

Method:

 Soak raw rice, parboil rice, black gram dal, chana dal and fenugreek
for 7-8 hours after washing

 Grind to a smooth paste

 Let ferment for 6-7 hours at room temperature

 Add salt and mix thoroughly

 Sprinkle some oil on a hot dosa tawa and then sprinkle water wipe
with a cloth.

 Put dosa batter and spread it then on the tawa.

 Moar Kozhambu

Butter milk 2 cups

Salt 1 ½ tsp.
Coriander leaves 1/6 bunch
Curry leaves 2 sprigs
Coconut
Bengal gram dal 1 tsp.
Rice ½ tsp.
Green chillies 4
Cumin seeds ¼ tsp.
Gingelly oil 2 tsp.
Mustard 1 tsp.
Red chillies 2
Okra 250 GMS cut 1” size
Fenugreek ¼ tsp.

Method:

 Soak dal and rice for 5 minutes

 Grind to very smooth paste along with coconut, green chillies, cumin
seeds and curry leaves

 Churn curd and make butter milk. Add the ground paste and salt. Mix
together

 Bring to boil slowly by stirring constantly

 Boil okra with some turmeric and add to the buttermilk.

 Temper with fenugreek, red chillies, mustard and curry leaves.

 Vathal Kozhambu

Tamarind lime size

Salt to taste

Sambar powder 2-½ tsp.

Mustard ½ tsp.

Fenugreek ½ tsp.

Red Gram Dal ½ tsp.

Red Chillies 2 Nos.

Asafoetida

Curry Leaves

Gingelly oil

Vathal

Method:

 Heat oil in a heavy bottom vessel

 Crackle mustard, add Asafoetida, fenugreek, red Chillies and red

gram dal

 Add curry leaves and fry vathal

 Now add extract of tamarind. Adjust salt and reduce.

 Avial

Coconut ½ nos.
Grind to smooth paste
Cumin seeds 1 tsp.

Snake gourd
Slender beans
Drumstick
Plantain 300 to 350 GMS cooked
Beans vegetables all put together
Carrots
Ashgourd
Yam
Potatoes

Green Mango 1 no

Mangalore cucumber

Green Chillies 4 nos.

Raw rice 1 tsp.

Coconut oil 30 ml

Curd- little sour 2 cups

Curry leaves 2 sprigs

Method:

 Cut vegetables into batons and boil separately each one.

 Grate coconut; grind into a paste with cumin seeds, green Chillies and
rice.

 Mix ground paste with curd and combine with the cooked vegetables

 Check salt and adjust

 After combining everything well, heat some coconut oil along with
curry leaves
 Rava Dosa

Semolina 3 handful

Rice flour 3 handful

Coconut – chopped ¼ no

Curry leaves 3 sprigs

Chopped green Chillies 3 nos.

Chopped ginger small piece

Chopped coriander leaves 1/6 bunch

Gingelly seeds ½ tsp.

Salt to taste

Cumin seeds 1 tsp.

Onion chopped 2 nos.

Ghee or oil

Method:

 Mix semolina, rice flour, coconut, curry leaves, chopped green

Chillies, chopped ginger, chopped coriander leaves, gingelly seeds,
salt and cumin seeds together with water. Keep aside for 10 min.

 Put chopped onion on the dosa plate. Sauté

 Pour the mixed mixture and make rava dosa

 Sprinkle ghee or oil on top and cook evenly

 Amsol

Fish pomfret or ladyfish 2 nos.

Salt 3/4 tsp.

Onion chopped 2-nos. medium size

Garlic crushed 8 buds

Cumin seeds-crushed ½ tsp.

Turmeric powder ½ tsp.

Tamarind extract lemon size

Dry red Chillies 2

Coriander leaves ¼ bunch chopped

Method;

 Cut and clean fish, rub with salt and keep aside before cutting the fish

 Heat oil. Add chopped onion and sweat it. Then add the crushed garlic
and cumin seeds

 All turmeric powder. Sauté and then add tamarind extract. Boil

 Add 2 pinched red Chillies and salt, boil

 Add the fish now and cook

 Finish with chopped coriander leaves

 Amotik

Fish or squids 200 GMS

Salt 1 tsp.
Red Chillies 10 nos.
Cloves 3 nos.
Cinnamon 1 no
Cumin seeds ½ tsp. Grind to smooth paste
Ginger small piece
Pepper corn 4 nos.
Tamarind lemon size
Garlic 6 buds
Refined oil
Onion chopped 1 big
Green Chillies 1 no
Tomato dice 1 no
Toddy vinegar 2 tsp.

Method:

 Cut and clean seafood. Mix some salt and set aside

 Heat oil and add chopped onion. Sauté till light golden colour

 Add green chilli and dice tomatoes. Sauté

 Add the ground paste and cook

 Mix the seafood (fish or squid) and cook. Add 2 tsp. toddy vinegar

 Adjust salt and finish

 Chicken Vindaloo

Chicken curry cut 1 no

Turmeric powder ½ tsp.

Cumin seeds ½ tsp.

Cloves 8 nos.

Red chilly 6 nos.

Garlic 5 buds

Cinnamon sticks 2 nos.

Ginger small piece

Toddy vinegar 2 tsp.

Refined oil 100 ml

Onion chopped 2 nos.

Garlic chopped 5 buds

Sugar 1 tsp.

Tomato ketch up 3 tsp.

Salt 1 ½ tsp.

Method:

 Clean chicken cut into curry cut pieces. Add salt and marinate the
chicken.
 Heat oil. Add chopped onion and sauté till light golden
 Add chopped garlic, sauté and add dice tomatoes
 Add the ground masala (A) and toddy vinegar. Cook the masala nicely
and add sugar. Cook
 Add the chicken pieces and cook
 Add tomato ketch up and salt, to taste.
 Remove from fire after chicken is cooked.
 Balchao

Dry prawns 250 GMS

Fresh prawns 500 GMS
Chopped onion 5 nos.
Chopped tomatoes 9 nos. big
Cinnamon 4
Clover 5
Pepper corn 15
Garlic 10 buds
Green Chillies 2
Red Chillies 8
Ginger chop small piece
Cumin seeds 1 tsp.
Calbo chapatti ½ no (dry small prawns compressed
into a small thick chapatti form and
sold in markets)
Sugar 2 tsp.
Refined oil 100 ml
Salt to taste

Method:

 Heat oil and ad chopped onions (fine and sauté. Swet the onion and
add the chop tomatoes. Cook and add salt.

 Clean the dry prawns by removing the head and legs. Wash and add
to the tomato onion mixture. Cook

 Grind to a smooth paste cinnamon, cloves, peppercorn, garlic, green

Chillies, red Chillies, ginger and cumin seeds. Add this paste to the
tomato onion mixture and cook.

 Now take the small prawns, fresh, clean and add tot he gravy.

 Break the calbo chapathi and add ½ chapatti to the gravy, cook

 Add sugar and turmeric powder. Cook & adjust salt.

 Crab Xeq Xeq

Cinnamon sticks 2 nos.

Peppercorn 6 nos.
Coriander seeds 1 tsp.
Cumin seeds ½ tsp. Ground paste A
Garlic chopped 5 buds
Ginger chopped small piece

Onion slice 1 no
Turmeric powder ½ tsp. Ground paste B
Green chilly 2 nos.
Tamarind marble size

Coconut grated ½ no ------------- Ground paste C

Refined oil 100 ml
Tomatoes chopped 150 gms
Turmeric powder ½ tsp.
Crab fresh 6-nos. medium size
Salt to taste

Method:

 Heat oil, add chopped onion and sauté till light golden.

 Add chopped tomatoes and sauté. Add turmeric powder.

 Add the ground paste A+ B+C and sauté.

 Clean the fresh crabs, cut and add to the gravy.

 Adjust salt and cook till done.

 Bottle Gourd Kootu - Mysore Style.

Curry leaves 2 sprigs

Bottle gourd 1 kg
Coconut ½ nos
Green Chillies 4 nos
Peppercorn 6 nos
Cumin seeds 1 tsp
Onion chopped 1 no medium size
Garlic chop 8 buds
Coriander seeds 2 tsp broiled
Tomatoes 125 gms
Black channa 200 gms
Turmeric powder ½ tsp
Tamarind marble size.

Method

1. Boil black channa separately.

2 Cut bottle gourd in to thick dices and boil with channa; add turmeric powder.

3 Add tamarind juice and cook with chana and bottle gourd.

4 Add tomatoes and curry leaves.

5 Add salt and ground paste cook.

6 Put coriander leaves and remove from fire.

7 Temper with mustard, red Chillies, chana dal, urad dal and curry leaves.
 Drumstick Sambar

Sambar onion 1 kg

Tomatoes 1/2kg

Mangalore Tamarind 50gms-extract juice after soaking

Red gram dal. 250 GMS

Drumstick 6 nos.

Sambar Powder 2tbsp

Refined Oil 75ml

Mustard 4gms

Cumin seeds 3gms

Garlic chop 3gms

Turmeric powder 2gms

Asafoetida small piece

Salt 5gms

Chillies 10nos

Coriander leaves 1/4th bunch

Method:

1. Heat oil and crackle mustard. Add cumin seeds, garlic and red Chillies. If using
Asafoetida powder add now along with sambar onion, and curry leaves. If Asafoetida
blocks are used then sauté them in hot oil before crackling mustard.

2 Sweat onions add turmeric powder and sambar powder along with the vegetables used.
(Drumstick).
3 Sauté and then add tamarind extract. Boil for 15-20 minutes till vegetables are cooked.

4 Add the cooked red gram dal with mashed ashgourd.

5 Adjust salt, combine well and mix chopped coriander leaves adding a small piece of
jaggery is optional.
 Mysore Chutney

Bengal gram dal 75gms.

Ripe tomatoes 4nos
Coconut grated 1/2no
Red Chillies 8nos
Mustard 2gms
Curry leaves 2 sprigs
Black gram dal 2 GMS
Asafoetida very small piece
Salt 1 tsp.
Tamarind 20gms.take extract after soaking
Coconut oil 30 ml

 Broil Bengal gram dal till golden next broil red Chillies

 Blanch tomatoes and remove skin

 Broil grated coconut to very light golden colour and grind to smooth paste with Bengal
gram dal, tomatoes and red Chillies

 Heat oil add small piece of Asafoetida and sauté, add mustard seeds and crackle, then
put black gram dal, sauté till golden, add curry leaves

 Add tamarind extract and ground paste, stir continuously and cook till oil oozes out.

 Adjust salt and remove from fire

 This chutney should be applied on Mysore masala dosa, then the potato masala is added
in the centre and then folded

 If using Asafoetida powder add only after curry leaves, adding a small piece of jaggery
is optional.
 Mysore Chutney-1

Garlic chop 10 GMS

Onion chop 250 GMS.
Ripe tomatoes 250 GMS (diced)
Coconut grated 1/2 no
Red Chillies 8nos
Mustard 2gms
Curry leaves 2sprigs
Black gram dal 2 GMS
Salt 1tsp
Tamarind 20gms
Coconut oil 50ml

Method:

 Heat oil and sauté chopped garlic.

 Add onion and sweat, now put grated coconut and red Chillies, sauté till light golden

 Add tomatoes after blanching and removing skin

 Grind garlic, onion, red Chillies, and tomatoes into smooth paste.

 Heat oil add Asafoetida piece and sauté .add mustard seeds and crackle .put black gram
dal and sauté till golden. Add curry leaves

 Put the ground paste along with the tamarind extract and sauté till oil oozes out

 Adjust salt and remove from fire

 This chutney should be applied on the dosa for the Mysore masala orders.

 Adding of jaggery is optional.

 Potato Bhaji for Poori

Potatoes boiled 1kg

Mustard 2gms
Refined oil 25 ml
Bengal gram dal 2 GMS
Black gram dal 2 GMS
Ginger chop 3 GMS
Green chilies chop 3 GMS
Turmeric powder 2 tsp.
Curry leaves 2 sprigs
Salt 1 ½ tsp.
Coriander leaves 1/6th bunch

Method

 Heat oil and mustard, when it crackles add Bengal gram dal, sauté till golden brown.

 Add black gram dal. Sauté till golden.

 Now add chopped ginger and green Chillies.

 Add curry leaves and turmeric powder, sauté and add crumbled potatoes

 Add 4 cups of water and let it cook

 Add salt and coriander leaves.

 Chettinad Paste

Sambhar Onion 3 KGS

Red Chillies 500 GMS

Coriander Seeds 300 GMS

Fenugreek 50 GMS

Annasi Poo (star anise) 25 Nos.

Nigella Seeds (onion seeds) 25 GMS

Fennel Seeds (saunph) 75 GMS

Kalpasi (Pathar Ka Phool) 15 GMS

Cinnamon sticks 20 Nos.

Pepper corn 75 GMS

Cloves 25 Nos.

Bayleaf 10 Nos.

Nutmeg 04 Nos.

Mace (javethri) 10 Nos.

Maratti Muga 20 nos.

Coconut grated 5 nos

Method:

 Broil the ingredients individually

 Grind together to fine paste

 Sambar Paste

Sambar Onion 2 kg

Red Chillies 500 GMS

Coriander Seeds Whole 500 GMS

Bengal Gram Dal 75 GMS

Black Gram Dal 75 GMS

Cumin 60 GMS

Fenugreek 40 GMS

Pepper Corn 60 GMS

Asafoetida Block (small piece) 5 GMS

Turmeric Whole 1 piece

Curry leaves (optional) 10 sprigs

Coconut grated 3 nos

Method

 Broil each ingredient individually

 Grind together to fine paste

 Sambar

Red Pumpkin ½ kg

Sambar onion whole ½ kg

Sambhar onion slice 100 gms

Tomatoes ½ kg

Mangalore Tamarind 75 gms-extract juice after soaking

Red gram dal. 500 GMS

Drumstick 3 nos.

Sambar Paste 100 gms

Refined Oil 75ml

Mustard 4gms

Garlic chop 3gms

Turmeric powder 2gms

Asafoetida small piece

Salt 5gms

Ash gourd ½ kg

Coriander leaves 1/4th bunch

Method:

1. Boil the sambar dal with ash gourd till mashed.

2. Heat oil and add sambhar onion. Sauté and swet the onion. Then add chopped garlic

3. Now add the tamarind extract and vegetables along with some turmeric powder

4. Once the vegetables are ¾ done add the boiled sambar dal along with the sambar paste
sprinkle asafoetida powder.

5. Simmer the sambar till all the vegetables are cooked and the sambar paste has combined
well.

6. Adjust salt at this stage and temper with mustard, curry leaves and sliced shallots.