Chana/Raw banana Upkari: (serves 3-4)

          Ingredients:

• 2cup chana(Black)
• 1 plantain banana(Raw)
• 2 tbsp coconut
• 1 tsp mustard seeds
• 2-3 red chillies
• 1-2 Green Chillies
• Some curry leaves
• hing powder
• 2-3 tsp cooking oil
• Salt to taste
  
  Method:
   
• Soak chana overnight and pressure-cook it up to 2-3 whistles.
• Peel the banana skin and chop into small pieces (little bigger than soaked chana size) and soak in the water.
• Heat some oil and add mustard seeds.
• When they start crackling, add red and green chillies, little hing powder, curry leaves and fry for 20 seconds.
• Add banana. When banana is cooked 75%, add cooked chana and salt according to the taste.
• Sprinkle water and cook on a low flame, covered.
• After the chana/banana are done, add coconut and fry for a while.
  
  -- by Vani Baliga

Cucumber Kosumbari (Pachadi): (serves 3-4)

        Ingredients:

• 1/2 cup of moong dal, soaked in water for 2 hrs and then drained.
• 1 tbsp coconut grated
• 1 medium size deseeded and chopped cucumber
• Handful of coriander leaves chopped
• 2 tablespoon lime juice
• Salt to taste
• 3 green chillies, minced finely
  
  For seasoning:
   
• 1 tsp mustard seeds
• 1 sprig curry leaves
• A pinch of hing (asoefetida)
  
  Method:
   
• Mix all the above ingredients, except the seasoning in a big bowl.
• Season with mustard seeds,hing and curry leaves
  
  -- by Vani Baliga

Columbo (Sambar): (serves 3-4)

        Ingredients:

• 2 Cup Tuvar Dal
• 3 Red chilles
• 3 Green Chilles
• 2 tsp sambhar powder
• Curry leaves a few
• Hing a small pinch
• Salt 1 tsp Salt (or to taste)
• Cooking Oil
• 2 tsp Mustard
• 1/2 tsp Turmeric
• 1/4 tsp. Tamarind paste
• Vegetables( Drumstick, Potatoes, Beans, Eggplant, Okra) washed and diced
  
  Method:
   
• Cook Thuvar dhal and turmeric keep it aside.
• Cook vegetables and when it is 3/4th cooked, add cooked dal.
• Mix tamarind paste and sambar powder. And add it to the cooked vegetables.
• Add salt according to the taste.
• Heat some oil in a pan, splutter mustard seeds, then add red chillies, curry leaves, hing.
• Add this to the boiling vegetables.
  
  -- by Vani Baliga

Vegetable Biryani: (serves 3-4)

        Ingredients:

• 1 1/2 cup Basmati Rice
• 1 big Onion
• 3/4 cup Green peas
• 1-2 medium Carrot (cubed)
• 7-8 Nos Beans chop into about 3/4 inch pieces
• 1 1/2 cup Cauliflower florets
  
  Ground Masala:
   
• 2 nos Cloves
• 2 nos Cinnamon(1 inch piece)
• 1 Cardomon
  
  Whole Masala:(Grind the following to a fine paste)
   
• 4 to 5 Green chilies
• A little Coriander leaves
• 1 tsp full Grated coconut
• 1 small Onion
• 1 sprig Mint leaves
• 2 nos Cloves
• 2 nos Cinnamon (1 inch piece)
• 2 Cardamom
• 1 pinch Haldi pwd
• 1 tsp Poppy seeds
• 3/4 inch Ginger
• 8 small cloves Garlic
  
  Method:
   
• Wash and soak the rice for about 10-15 minutes. Drain and keep aside.
• Heat about 6 tbsp oil in a thick bottom pan. Add the whole masala.
• When the cloves swell, add the onions and fry till light brown.
• Add the green masala and fry till oil separates.
• Add the rice and fry for about 1 minute. Add the vegetables and salt.
• Add 2 1/4 to 2 1/2 cups water.
• Cook till the water evaporates completely and the rice is done.
• Serve hot with raita.
  
  -- by Anjana Prabhu

Tendle Bibbe Upkari: (Gerkin/cashew)

        Ingredients:

• 1 lb Tendle
• 1 cup Cashew (Dry or Raw)
• 2 tbsp coconut
• 1 tsp mustard seeds
• 2-3 red chillies
• 1-2 Green Chillies
• Some curry leaves
• 2-3 tsp cooking oil
• Salt to taste
  
  Method:
   
• Cut the Tendle into lengthwise pieces and set aside.
• If you are using dry cashew nuts soak it over night.
• Heat some oil and add the mustard seeds.
• When they start crackling, add the red and green chillies, curry leaves and fry for 20 seconds.
• Add the tendle sprinkle water and cook on a low flame, covered.
• And once it is half cooked add soaked cashew nuts and salt.
• The tendle will take about 15-20 minutes to cook.
• After the tendle/bibbo are done, add the coconut and fry for a while.
  
  -- by Vani Baliga

Beans Upkari

        Ingredients:

• 1 lb green beans
• 2 tbsp coconut
• 1 tsp mustard seeds
• 2-3 red chillies
• 1-2 Green Chillies
• Some curry leaves
• 2-3 tsp cooking oil
• Salt to taste
  
  Method:
   
• Cut the beans into small pieces and set aside.
• Heat some oil and add the mustard seeds.
• When they start crackling, add the red and green chillies, curry leaves and fry for 20 seconds.
• Add the beans and salt.
• Sprinkle water and cook on a low flame, covered.
• The beans will take about 10-12 minutes to cook.
• After the beans are done, add the coconut and fry for a while.
• Note: If you are using frozen French cut beans then don't add water.
  
  -- by Vani Baliga

Chane Gashi (Chickpeas curry)

        Ingredients:

• 1cup Chana (chickpeas), 1 tin Kadgi (raw Jackfruit) (From Indian/Chinese Shop)
• 1 1/2 cup grated Coconut, 5-8 Red chilies (Roasted), and a small piece of Tamarind.
  
  For seasoning:
   
• 2 tbsp Oil, 1/2 tbsp Mustard, 6-8 curry leaves.
  
  Method:
   
• Soak Chickpeas overnight and next day pressure-cook it for up to 3 whistles.
• After Chickpeas is boiled add Jackfruit and boil it for about 8-10 minutes.
• Grind together coconut, red chilies and tamarind.
• Add this ground paste into Chana + Jackfruit, add salt according to taste and boil it for 5-8 minutes.
• In a pan fry the ingredients for seasoning with little oil, when they start spluttering add the seasoning to the boiled Gashi and mix well.
  
  -- by Vani Baliga

Vali Ambat (Spinach Curry)

        Ingredients:

•  Bunch of Spinach with stem (dento), 1 small raw papaya (optional)
• 1 big onion, small piece of Jaggery.
  
  Grind together:
   
• 1 cup grated coconut, 6-8 Dry red chilies (roasted), small piece of tamarind
  
  For seasoning:
   
• 1/2 onion finally chopped, 2 tbsp oil, Salt according to taste.
  
  Method:
   
• Separate spinach leaves from the stems and cut the stems into 2 inch pieces.
• Boil water and add stems and onion.
• Boil it for about 7-8 minutes, and then add Spinach leaves and chopped Papaya (without skin).
• Once everything gets cooked add salt and small piece of Jaggery.
• Add ground masala (coconut + chilies + tamarind).
• Mix it well, add water if necessary since the curry should be in gravy consistency.
• Lower the flame and allow it to cook for a few minutes.
• In a pan fry the onions in little oil till brown and add this to the boiled ambat and mix well.
  
  -- by Vani Baliga

Batata Vaag

        Ingredients:
 

• 5 medium size potatoes
• 1 pinch mustard seeds
• 3 medium size tomatoes
• 2 tbsp. oil
• 15 red chillies (long variety)
• 1 sprig curry leaves
• 1 tbsp. coconut gratings
• salt to taste
• 1 sprig curry leaves
• 2 tsp. coriander seeds
  
  Method:
   
• Boil potatoes.
• Peel and cut into small cubes.
• Chop tomatoes into pieces of the same size.
• Fry red chillies and coriander seeds in a litle oil and keep aside.
• Grind grated coconut with the roasted red chillies and coriander seeds to a fine paste.
• Keep aside water used for washing the grinder.
• Prepare seasoning in a frying pan with mustard seeds and curry leaves in oil.
• Add the ground masala, tomato pieces and a little water.
• Bring to a boil, add the potato pieces and salt to taste.
• Simmer for a few minutes.
• When the curry becomes semi-solid, remove from flame and serve.
  
  -- by Dipti Bhandarkar