Mysore Bonda

Ingredients 

1cups All purpose flour
 ¼ cup Rice flour
1 cup Curd
1/4 cup Water
1 tsp Cumin seeds
1/2 tsp Cooking soda
3-4 Green chillies
2 sprigs Curry leaves
1 tsp Ginger (finely chopped)
1/4 cup chopped Onion
2 tsp Fresh coconut bits
Salt
oil

Directions

Mix curd and water keep it aside.Take maida in a bowl. Add rice flour, finely chopped green chillies, ginger, curry leaves, coconut, cumin seeds, cooking soda ,curd and salt as required and mix well.The batter should not be too thick or too thin.Leave it to ferment for an hour.Heat oil in a pan,wet your hands and Mix the batter again and drop spoonful or with hands.If the bonda is going flat add little more maida and try again.Fry on medium heat till it is golden brown on all sides.Serve hot with coconut chutney.

Sending this dish to the event South-indian-cooking-event.

Semiya Upma

Ingredients

2cupsVermicelli ( Roasted in ghee)

1 Cup Water 
1 finely sliced Onion.
3-4 Green chillis (slit).
1tsp Ginger Sliced
1 Carrots (sliced)
Grated coconut(optional)
½ tsp Bengal gram.
Ghee.
Oil
Salt


Directions

Add vermicelli to the boiling water with salt and cook till soft.Once the vermicelli is cooked(stir occasionally) drain completely and keep under cold running water 15-30 secs not more than that).Heat oil in a pan and add mustard seeds and let it splutter, then add curry leaves, Bengal gram and  green chilies. Add the sliced onions  green chills,ginger,curry leaves saute till onion becomes translucent.Add carrots and saute on medium heat for 4 minutes and little salt.Now, add the cooked semiya,and also grated coconut and combine well.Drizzle ghee on top of it and cook in low-medium flame for 2 minutes.

Meen Upperi(thoran)

Ingredients

1 lb Fish
1 medium sized Onion
3-4 Dried red chillies
1/4 tsp Turmeric powder -
1tbsp Ginger
1 tbsp Garlic
Curry leaves
Mustard seeds
oil
salt

Directions

Cook fish(used tilapia) in little water with kodampuli,turmeric,salt.Once fish is cooked let it cool down (remove bones and kodampuli, shred it.Now quick run all the remaining ingredients in blender(2-3times).Heat oil,add mustard seeds , the blended mixture and sauté well.Then add the fish mixture and stir. Simmer and cook, (stir in between).Add the fish stock if it is too dry.Add grated coconut and cook in low flame for 2-3mins.

NOTE:

It also works without kudampuli.I used tilapia here and you can try with

any other indian fish.

Cranberry Pickle

Garlic chutney

Ingredients

7-10 Dry red chillies
25-30 Garlic cloves
Tamarind pieces (lemon size)
1/2 cup Curry leaves
2tbsp Gingelly oil
Salt

Directions

Heat few drops of oil, fry red chillies,tamarind,curry leaf and keep it aside.In the same pan, fry the garlic cloves until they turns golden brown.Take everything in a mixie jar along with gingelly oil, salt and enough water and grind a bit coarse paste.Serve with Dosa idli or rice.

Sending this dish to the below events:

Healthy vegetarian side dishes 

Dish-it-out-light-dinners 

Strawberry Smoothie

Ingredients

2 cups Yogurt
1-1.5cups Strawberries
2 tbsp Orange juice
1 tbsp Honey

Directions 

Add all the ingredients in a blender with ice cubes  and blend until smooth.Add more honey to taste if desired.Serve immediately.

Curd Rice

Curd rice is a popular South Indian dish. This is truly comfort food, which is served with pickles. 

Ingredients  

1 cup Rice (uncooked)
1 cupThick curd

1/4 cup Milk
1/4 Mustard seeds
1/4 Urad dal
1/2tsp Grated Ginger
2 Dried red chillies
A handful of  fresh coriander leaves or curry leaves.
Grated Vegetables(optional)
Dry fruits( optional)

Directions
Cook rice with salt  and let it cool.Mash the rice and add curd with lil water and  hour.

Then do the thadka.