Paddu / Gundponglu

Paddu (Kannada: ಪಡ್ಡು) is a popular breakfast recipe of Karnataka, its also called by other names like "Dosa balls" as it is made from the same dosa batter with some additional things. Its also called as "Gundponglu" in Andhra Pradesh & Bellary region.

Ingredients:
2 cup rice
2 tbsp methi
2 tbsp tur dal
1 Onion, Chopped
1 punch dil leaves, chopped
1/2 cup urad dal
Salt to taste

Ragi Dosa / Dose

Ragi (Kannada: ರಾಗಿ) is a widely grown cereal in the southern & parts of central Karnataka. A variety of dishes are prepared  using ragi. Few of the most popular ones are ragi balls with bus saru, ragi dosa, ragi shavige bath, ...

Ragi is very rich in protein and very good for our body. Here I am presenting the recipe for ragi dosa which can be prepared instantly for morning breakfast.

Ingredients:
1 Onion, Chopped
2 cup Ragi flour
1 cup Weat flour
1 tbsp Rice flour
1/2 tbsp small rava
1/2 cup Coriandar leaves, Chopped
Salt to taste

Method :
Mix ragi flour, weat flour, rice flour, rava and make a batter similar to dosa consistency after 5 min add chopped onion, coriander leaves salt. Keep the batter for 10 min.
Heat non-stick thava spread batter on thava cook both sides in high flame .
Serve hot with Coconut Chutney.

Oatmeal Poha / Avalakki

Oats is whole grain food and is very good for our body. It's soluble fibre which reduces bad cholesterol in the blood and also fat. Oat groats are coarsely ground to make oatmeal. Oatmeal is very commonly used for breakfast by boiling it in water with sugar & adding cranberries. Some people may not like this taste, to add masala to oats & make it a little more tastier, here is the recipe I am presenting for oatmeal poha.

Time Required: 20 Minutes
             Serves: 4

Ingredients:
4 Cups Quaker oats
1 Onion, Chopped
2 Green chilli 
2 tbsp Oil
1 tsp Jeera/Cumin Seeds
1 tsp Mustard Seeds
1 tbs Channa dal
½ tsp Haldi/Turmeric Powder
Juice of 1 Lemon
2 tsb Groundnuts
2 tbsp Coriander Leaves
2 tbsp Black neem
Plain Sev (Optional)
2 – 3 tbsp Grated fresh Coconut
Salt to taste

Method:
Heat Oil, deep fry groundnuts until it turns golden brown and keep aside,  now add mustard seeds and when they splutter add black neem, jeera, channa dal, onion and green Chilli. After two minutes add haldi and salt to taste leave for 5 min. Add oats, lemon juice and mix well.
Serve garnished with coriander leaves, coconut and plain Sev.

Akki Rotti or Rice Rotti

Akki rotti (Kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ) is an Indian bread most commonly used in the central & southern parts of Karnataka. Akki means rice and rotti means bread. This bread is prepared by rice flour. There are two different types of akki rotti one is plain akki roti and other is masala akki rotti which is also known as thalipattu.
Here i have prepared plane akki rotti its easy and very tasty  

DrumStick Sambar

Drumstick as popularly called in India is a fruit of Moringa oleifera tree, its named so because it resembles a drumsitck. Its very popularly used as a vegetable in India & in Karnataka its mostly used in Sambar/Saaru. This fruit is highly nutricious with significant source of beta-carotene, vitamin C, protiens, iron & potassium. Its known as Nuggekayee (ನುಗ್ಗೆ ಕಾಯಿ) in Kannada. Below is the recipe for Nuggekayee Saaru.

Time Required: 30 Minutes
Serves: 4
 
Ingredients:
3 DrumSticks
1 Onion
1 Tomato
1 tbsp oil
1 tsp Masala powder
1 tsp Red Chillie powder
1/2 cup Turdal
1/2 tps musturd seeds
1/2 tps cumin seeds
4-5 pices Garlic
1/4 cup Tamrind juice
1/2 cup chopped Coriandar leaves
8-9 Black neem leaves
Salt to taste

Method:
Cook turdal, 1/2 onion and 1/2 tomato together in cooker.
Cook drumsticks saparetly in water and keep aside.
Put mustardseeds in 1 tsp oil and allow it to split. Add blackneem, chopped 1/2 onion, 1/2 tomato, garlic pisces now add tamrind puree fry it for 2 seconds. add masala powder, red chillie powder and salt to taste. Allow it to boil, now add boiled turdal, tomato, onion, drumsticks and fresh coriandar leaves let it boil for 10 mins, remove from fire and serve hot.

Beetroot Palya (Sabzi).

The beetroot, also known as the table beet, garden beet, red beet or informally simply as beet .
As a root vegetable, usually deep-red roots of beetroot are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable.
As a leaf vegetable, The green leafy portion of the beet is also edible. It is most commonly served boiled or steamed in which case it has a taste and texture similar that of spinach.
Below is the recipe for beetroot palya or beetroot sabzi.

Time Required: 20 Minutes
Serves: 4
 
Ingredients:
2 Beetroot, chopped
1 Onion, chopped
2 Green chillies, chopped
2 tbsp Oil
1 tsp Musturd Seeds
1 tbsp Channadal
1 tsp Masala powder
4 tbsp Oil
8-10 Blackneem leaves
1/2 cup Coriander leaves, chopped
1/2 cup Grated Coconut
1/2 cup water
Salt to taste

Method:
Heat oil, put musturd seeds when it splutter add channadal when it turns golden brown put onion, green chilies, blackneem and then beetroot, stir properly if needed add some water and after 5 mins add masala powder, salt, coriander leaves, coconut and water close the lid and leave until beetroot gets boiled with masala and all inredients.

Capsicum Masala

Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chilli pepper, red or green pepper, or sweet pepper and typically just capsicum in Australia, New Zealand, and Indian English. The large mild form is called bell pepper in the U.S. and Canada. They are called paprika in some other countries  (although paprika can also refer to the powdered spice made from various capsicum fruit).
Below is the recipe for capsicum masala/sabzi/palya

Time Required: 20 Minutes
Serves: 4
 
Ingredients:
3 Capsicum, chopped
1 Onion, chopped
2 Green chillies, chopped
2 tbsp Oil
1 tsp Musturd Seeds
1 tsp Masala powder
4 tbsp Oil
8-10 Blackneem leaves
1/2 cup Coriander leaves, chopped
1/2 cup Grated Coconut
1/2 cup water
Salt to taste

Method:
Heat oil, put musturd seeds when it splutter add onion, green chillies, blackneem after 5 min add capsicum and stir properly until capsicum gets shriked if needed add 2 spoon of water and after 5 mins add masala powder, salt, coriander leaves, coconut and close the lid and leave until capsicum gets boiled with masala and all inredients.

Sabudana Uppittu (Tapioca Upma).

Sabudana (Kannada: ಸಾಬುದಾನಿ ಉಪ್ಪಿಟ್ಟು) also known as Tapioca. By this we can prepare upma/uppittu. This recipe is mildly spiced and groundnuts give it a light crunch. Tapioca upma is great for breakfast or as a snack and it tastes delicious.

Time required: 25 Minutes
Servers: 4

Ingredients:
2 cup Sabodana
2 tbsp oil
1 tsp Mustard seeds
1 tbsp channa dal
1 Onion, Chopped
2 Green chillies, Chopped
1 Lemon pulp
1 cup Groundnuts
1/2 cup Grated coconut
1/2 cup chopped Coriander Leaves
1/2 tsp Termaric Powder(Haldi)
8-10 leaves chopped Black neem
Salt to taste

Method:
Soak sabodana in water for half an hour and drain water, keep it overnight.
Fry groundnuts without oil and make powder. 
In one kadai put oil add mustard seeds when it splutter add channa dal  when it turns golden brown add onion, green chilli stir it for two minutes add lemon pulp, salt to taste and haldi now put dranied sabodana to kadai and mix well with low flame now add groundnut powder and mix well with low flame. 
Put coriander, grated coconut and serve hot.

Carrot Avalakki / Poha Recipe

In South India Poha is popularly known as Avalakki (Kannada: ಅವಲಕ್ಕಿ). Avalakki in one of the regular breakfast for South Indians.

Time Required: 20 Minutes
Serves: 4

Ingredients:
4 Cups thick Poha/Avalakki
1 Carrot
1 Onion, Chopped
3 Green Chilies, Chopped
2 tbsp Oil
1 tsp Jeera/Cumin Seeds
1 tsp Mustard Seeds
1 tbs Channa dal
½ tsp Haldi/Turmeric Powder
Juice of 1 Lemon
2 tsb Groundnuts
2 tbsp Coriander Leaves
2 tbsp Black neem
Plain Sev (Optional)
2 – 3 tbsp Grated fresh Coconut
Salt to taste

Method:
Soak Poha(Avalakki) in water for 10 Minutes.
Heat oil, deep fry groundnuts until it turns golden brown and keep aside now add mustard seeds and when they splutter add black neem, jeera, Channa dal, onion and chilies after 2 mins add carrot and stir for two minutes now add haldi, salt to taste leave for 5 min. Add soaked avalakki, lemon juice and mix well in low flame.
Serve with coriander leaves, Coconut and plain sev.

Shavige Uppittu / Vermicelli Upma Recipe

Vermicelli Upma popularly known as Shavige Uppittu (Kannada: ಶಾವಿಗೆ ಉಪ್ಪಿಟ್ಟು) in South India is a very popular breakfast. Here is the recipe for the same.

Time required: 25 Minutes
Serves: 4

Ingredients:
3 cup Shavige
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Jeera(Cumin Seeds)
1 tbsp Channa dal
1 Onion, Chopped
1/2 Tomato, Chopped
2 Green chillies, Chopped
1/4 cup of Groundnuts
1/4 cup Cashew nuts
1/2 Cup Grated coconut
3-4 leaves of Black neem
3/4 Coriander Leaves
2 tbsp Gee
Salt to taste

Method:
Boil water, add shavige leave for 5 min and then drain all water. Keep aside.
Fry cashew nuts and groundnuts in gee and keep aside.

In one kadai put oil, add mustard seeds when it splutter add channa dal when it turns golden brown add onion, green chilli stir it for two minutes. Now add fried cashew nuts, groundnuts and lemon pulp and salt to taste. Put drained shavige and coriander leaves mix well in low flame, close the lid for 5 min (let shavige absorbs all ingredients).

Put grated coconut and serve hot.

You can add shev mixture for more taste.

Video demo of how to prepare Vermicelli Upma: