Chakkli

Preparation time: 20 mins

Ingredients:

• Akki hittu/Rice flour - 1 Cup
• Hurigadale pudi/Roasted gram flour - 1/4 cup
• Red chili powder - 1 and 1/2 tsp
• Beli ellu/white til - 1 tsp
• jerige/Jeera - 1sp
• Salt - 1/2 to 3/4 tsp
• Oil - 8tsp
• Water
• Oil - 1 bowl (for deep fry)

Method:

• In a mixing bowl add rice flour, roasted gram flour, Red chili powder, white til, jeera and salt to taste. Heat 8tsp of oil in a small pan, add to above mixture and mix well with the help of spoon. Add required amount of water and knead well to form a chapati like dough as shown below.
• Heat oil in a pan for deep fry.
• Make a ball of small orange size out of  chakkli dough and place it in chakkli mould and press gently to from round shape or irregular shape on a butter sheet. Care should be taken to see that the dough coming out of mould is not placed one above the other, otherwise it will not be cooked properly inside.
• Once oil is hot, carefully transfer the raw chakkli on butter sheet to oil and deep fry till golden brown. Serve hot during evenings and rainy days

Gorikai/Cluster beans sabzi

Preparation time: 30 mins

Ingredients:

• Gorikai/Cluster beans - 500 gms
• Oil -7tsp
• Mustard seed - 1sp
• Curry leaves - 1 twig
• Ginger - 2 inch long
• Garlic - 12-15 pod
• Red chili powder - 1sp
• Coriander seed powder - 1sp
• Dry coconut grated - 1/2 small bowl
• Coriander leaves - to garnish

Method:

• Clean and finely chop gorikai/cluster beans and roast them on a thick bottom pan until they are light brown, transfer them into a bowl.
• Heat 7 tsp of oil in a pan, add mustard seed and curry leaves fry.
• Add the roasted gorikai/cluster beans and mix well on a medium flame.
• Meanwhile in a mixer jar, add chopped ginger, garlic, red chili powder and coriander seed powder and grind them without adding water. Add to pan and mix well.
• Add salt to taste, grated dry coconut and cook for 2 mins.
• Garnish with finely chopped coriander leaves and serve hot.

Paneer and sweetcorn sabzi

Ingredients:

• Paneer - 200 gm
• Onion - 2 (Medium)
• Tomato - 2 (Medium)
• Capsicum - 1
• Sweet corn - 1bowl (cooked with a pinch of salt)
• Cashew - 5
• Green chili - 3 sliced
• Red chili powder - 1/2 sp
• Coriander seed powder - 1/2 sp
• Garam Masala - 1 sp
• Ginger Paste - 1tbsp
• Garlic paste - 1 tb sp
• Butter - 3 sp
• Salt to taste
• Fresh coriander leaves /Kasoori methi.

Method:

• Peel tomato skin and make tomato paste keep it aside (to easily peel tomato skin just put it in boiling water for 3 mins)
• Heat 4 tb sp oil in a thick bottom pan, add sliced onion, cashew pieces and fry until onions are transparent.
• Add ginger garlic paste, finely chopped green chili fry for few mins.
• Add tomato paste and continue to fry.
• Add the pressure cookes sweet corn and saute.
• Add the sliced capsicum and cintinue to saute.
• Add red chili powder, coriander seeds powder, and garam masala saute and allow them to cook well for few mins.
• Paneer cubes are fried in oil to a light brown and added to pan.
• Add butter and garnish with coriander leaves/kasoori methi and serve hot with roti/chapati 
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Tondekai Palya/Sabzi

Preparation time: 30 mins

Ingredients:

• Tondekai - 300 grms
• Onion - 2
• Green chilies - 4
• Oil - 7 tsp
• Mustard seed - 1sp
• Curry leaves - 1 twig
• Grated coconut - 1/2 bowl
• Coriander leaves - to garnish.
• Salt to taste
• Vaangibath powder - 4- 5 sp

Method:

• Clean and cut tondekai into thin slices. A single tondekai can be cut into 4 -5 pieces.
• Heat oil in a pan, add mustartd seeds, curry leaves and green chilie pieces fry well. Add sliced onions and cook until they are transparent.
• Add the tondekai slices and cook covered for few mins with frequent stir.
• Once they are cooked, add salt to taste and 4 tsp of vaangi bath powder mix well 
• Add finely chopped coriander leaves and grated coconut mix well, serve hot with chapati, poori nad also with rice.

Vaangi Bath

Preparation time : 30 min

Ingredients:

• Rice - 1 bowl,
• Oil - 10 sp
• Onion - 2
• Beli badanekai/Brinjal - 2 (cut vertically)
• Capsicum - 1 (cut vertically)
• kobbri/Dry coconut - 1/2 bowl (grated)
• Tamarind - 1 lemon size
• jaggery - 1/2 lemon size
• Uddinabele/Urad dal - 1 sp
• Kadalebele/Channa dal - 1sp
• Lemon - 1 big
• Salt to taste
• Mustard seed - 1sp
• Curry leaves - 1 twig
• Coriander leaves - to garnish.

For Powder:

• Uddina bele/Urad dal - 2sp
• Kadalebele/Channa dal -2sp
• Dhaniya/coriander seed - 2 sp
• Red chilies - 8 to 10
• Jeera - 1sp
• Black pepper - 1/2 sp
• Menthya/fenugreek - 1/4 sp
• Chakke/Cinnamon - 1inch
• Lavanga/Cloves - 7
• Marathi moggu - 2

Method:

To prepare powder:

• Roast Dhaniya/coriander seed and red chilies (byadgi+guntur) for 5 min on medium flame. keep it aside
• Roast jeera, pepper, fenugreek, urad dal, channa dal, cinnamon, cloves and marathi moggu till light brown. 
• First the mix of coriander seed and red chili are nicely powdered as it takes time to make a fine powder.
• The remaining ingredients are added and powdered roughly.

How to proceed further:

• Hunasehannu/tamarind is soaked in water for about 15 mins and thick pulp is extracted in a bowl.
• Heat oil in a pan, add mustard seeds and allow to pop well. Add urad dal/channa dal and fry until light brown.
• Add curry leaves, sliced onion and fry until transparent. Add the lengthwise slit white brinjal, 3-4 sp of water, cover lid and allow to cook for a while.
• Add the capsicum pieces and cook till capsicum are half done.

Type 1:

• Add the tamarind extract, jaggery and allow to boil well.
• Add 4 to 5 tsp of vaangi bath powder we prepared and mix well.
• Add the cooked and cooled to room temperature rice, salt to taste and mix well.
• Garnish with grated dry coconut/kobbari and finely chopped coriander leaves and serve hot.

Type 2:

• If you do not want to use tamarind pulp, then follow the steps until capsicum are half done, later add 4-5 tsp of vaangibath powder, salt to taste and mix well
• Add the cooked rice and mix well. 
• Squeeze in a lemon, add grated dry coconut and finely chopped coriander leaves, mix well and serve.

Ps: The vaangibath powder can also be added for Tondekai palya. 

Cabbage Manchurian

Preparation time: 30 mins

Ingredients:

• Elekosu/Cabbage - 1 medium size
• Onion - 1
• Capsicum - 1
• Spring onion - 1 small bunch
• Ginger - 2 sp(finely chopped)
• Garlic - 2 sp(finely chopped)
• Green chilies - 5
• Tomato sauce - 4tsp
• Soy sauce - 1tsp
• Sugar - 1/2 sp
• Salt to taste
• Ajinomoto - a pinch
• Oil -1 bowl (for deep fry)

To Prepare dip:

• Maida/Plain flour - 1/4 bowl
• Corn flour - 1tsp
• Red chili powder - 1tsp
• Salt - 1/2 tsp
• Water - as per requirement.

Method:

• In a mixing bowl, add all the ingredients for dip and mix well by adding required amount of water to form thick paste. It should be very thick like Uddinavada dough/thick sauce and not watery. leave for around 3-4 hrs.
• Finely chop the cabbage and add to the above prepared dough and mix well. Add small rounds of this mixture in to hot oil and deep fry till they are crisp, keep it aside on a tissue paper to remove excess oil.
• In a thick bottom pan, Add 5 tsp of oil, Add finely chopped ginger, garlic fry until light brown.
• Add finely chopped green chilies, onion capsicum and spring onion fry till they are half cook.
• Add tomato sauce, soy sauce, little bit of water to adjust consistency salt and a pinch of sugar mix well.
• Add the deep fried cabbage balls and mix well. Serve hot with tomato ketchup.

Bombay saagu

Preparation time: 30 mins

Ingredients:

• Aloo/potato - 3
• Tomato - 2
• Onion - 2
• Kadale hittu/Besan/Gram flour - 3sp
• Oil -5 sp
• Jeera - 1 sp
• Green chilies - 5
• Arishina/Turmeric powder - 1/8 sp
• Salt to taste
• water 1/2 glass.
• Fresh coriander leaves - to garnish.

Method:

• Pressure cook potatoes, peel off the skin, smash and keep it aside.
• Heat oil in a pan, add jeera, chopped green chilies and sliced onions and saute till they are transparent.
• Add the chopped tomato and cook till they are soft. Add 2 pinch of turmeric, smashed potatoes and mix well.
• Prepare a thin paste of besan and water without forming any lumps and add to the pan, allow to boil well.
• Add salt to taste and garnish with finely chopped coriander leaves, serve hot with rava idly, set dosa and poori. 

Ps: You can add boiled green peas.

      Also you can add red chili powder and garam masala to make it more spicy.

Rava/Semolina Idly

Preparation time: 30 mins

Ingredients:

• Rava/Semolina - 1 bowl
• Oil - 1/2 bowl
• Sasiva/Mustard seed - 1sp
• Uddinabele/Urad dal -1sp
• Kadalebele/Channa dal - 1sp
• Green chilies - 6 (finely chopped)
• Coriander leaves - 1 small bowl "(finely chopped)
• Carrot - 1 (grated)
• Coconut pieces - few (optional)
• Green peas - 1/2 small bowl (boiled and its optional)
• Curd - 2 bowl (to mix)
• Salt to taste
• Cooking soda - 1 pinch

Method:

• Heat 8tsp oil in a pan, add mustard seed, allow to pop well, add urad dal, channa dal, cashew pieces and fry until light brown. Add finely chopped green chilies and fry. Add rava/semolina and fry for a minute. Turn off the flame.
• Add grated carrots, boiled green peas, coconut pieces, finely chopped coriander leaves, salt to taste, a pinch of cooking soda, mix well. Add curd to prepare thick dough. Add 6-7 sp oil to dough and mix well. 
• The above prepared dough are steam cooked in idly moulds/plates for upto 15 mins.
• Serve hot with bombay saagu. 

Ps: You can transfer the dough instantly to idly moulds. There is no need to wait for it to set.

Samiya/Vermicille Idly

Preparation time: 30 mins

Ingredients:

• Samiya/Vermicille - 1 bowl
• Rava/Semolina - 1 bowl
• Mosaru/Curd - 1 bowl
• Carrot - 1 bowl (grated)
• Oil - 1/2 bowl
• Sasive/Mustard seed - 1 sp
• Uddinabele/urad dal - 1 sp
• Kadalebele/Channa dal - 1sp
• Green chilies - 5
• Curry leaves - 1 twig
• Coriander leaves - 1 bowl (finely chopped)
• Cashews - 10
• Cooking soda - 2 pinch
• Salt to taste

Method:

• Heat 3 sp oil in a pan, add samiya/vermicille and roast till light brown, transfer to a bowl. In the same pan add rava/semolina and roast till light brown.
• Add curd to rava and samiya mix and mix well.
• Heat 6-7 sp oil in a pan, add mustard seed and allow to pop well, add urad dal channa dal and fry until light brown. Add finely chopped curry leaves, green chilies, fry and add to the rava, samiya and curd mix.
• Add grated carrot, finely chopped coriander leaves, salt to taste and a pinch of cooking soda, 5-6 sp of cooking oil. Add water if required to make a thick dough like idly. Leave it for an hour to set.
• Coat idly moulds/plates with oil, place cashews in each plate and add above prepared idly dough to it. place it in a pressure cooker and steam cook it for about 15 mins without placing weights.
• Samiya/vermicille idly is ready, serve hot with ghee and coconut chutney.

Ps: By adding few tsp of oil to dough will make idly very soft.

Sabbakki/Sago/Sabodana Upma

Preparation time: 20 mins

Ingredients:

• Sabbakki/Sago/Sabodana - 1 bowl (small size, soaked for 3-4 hrs)
• Oil - 4 sp
• Sasive/Mustard seed - 1 sp
• Karibevu/curry leaves - 1 twig
• Batani/Green peas - 1/2 small bowl
• Uddinabele/Urad dal - 1 sp
• Onion - 1 (medium)
• Tomato - 1 (medium)
• Capsicum - 1 
• Green chilies- 2-3
• Coconut - 1 bowl (grated)
• Coriander leaves - 1/2 bowl (finely chopped)
• Salt to taste

Method:

• Heat oil in a pan, add mustard seed, wait until they pop up well, add curry leaves fry for a while.
• Add urad dal and fry until they are light brown. Add slit green chilies.
• Add green peas and saute well.
• Add sliced onions and cook till they are transparent. Add chopped tomato and cook till they are soft.
• Add capsicum and fry for a while.
• Add the soaked sabbakki/sago/sabodana and salt to taste and mix well.
• Add finely chopped coriander leaves and grated coconut and serve hot.

Ps: Instead of green peas you can also use seasonal togari kalu or avare kalu.

Indian Fried Rice

Preparation time: 30 mins

Ingredients:

• Rice - 1 bowl (cooked)
• Onion - 1 (sliced)
• Green chilies - 4
• Capsicum (red, yellow, green) - 1/2 small bowl (cut lengthwise) 
• Avarekalu - 1/2 bowl
• Carrot, beans - 1/2 bowl (cut lengthwise)
• Daniya/Coriander seed powder - 2 sp
• Jeera powder - 1 sp
• Salt - to taste
• Soy sauce - 1 sp
• Tomato sauce - 4 sp
• Ginger garlic paste - 2sp
• Oil - 5 tsp

Method:

• Pressure cook carrot, beans and avarekalu with a pinch of salt to 1 whistle, drain excess water.
• Cook rice with a 1/2 sp of oil/ghee with 1:2 ratio of water till 3 whistles, allow to cool to room temperature.
• Heat oil in a large pan, add finely chopped green chilies (lengthwise), ginger garlic paste saute for a minute.
• Add the sliced onion and capsicum and cook till they are half done. 
• Add the cooked vegetables, 1sp soy sauce, and 4 sp of tomato sauce, mix well
• Add cooked rice, 2 sp coriander seed powder, 1 sp of jeera powder and salt to taste, mix well.
• Serve hot with tomato ketchup.

Mixed Veg Cutlet

Preparation time: 30 mins

Ingredients:

• Carrot - 1
• Beans - 10
• Potato - 3
• Green peas - 1 small bowl
• Onion - 2
• Green chili paste - 1 sp
• Ginger garlic paste - 1sp
• Maida or Corn flour - 2tsp
• Bread crumbs - 1 bowl
• Garam masala - 1/2 tsp
• Salt to taste
• Oil - 1/2 bowl
• Tomato ketchup

Method:

• Pressure cook the finely chopped carrot, beans and green peas till 1 whistle. drain the excess water and smash them roughly.
• Pressure cook potato, peel off the skin and smash.
• Heat a sp of oil in a pan, add finely chopped onion and saute till transparent, add green chili paste, ginger garlic paste, cooked mixed vegetables, smashed potatoes, a pinch of turmeric powder, 1/2 sp of garam masala and salt to taste and mix well. Prepare small balls/oval shape or any desired shape and keep aside in a plate. 
• In a bowl add 1 sp maida and 1 sp corn flour and little amount of water and prepare dough like dosa.
• Dip the cutlet shapes in maida/cornflour dough, roll over bread crumbs and deep fry or you can roast them on preheated tawa with little oil till both sides are roasted well.
• Serve hot with tomato ketchup or green chutney. 

Mango Pickle

Ingredients:

• Mavinakai/Raw mango - 2
• Salt - 6 tsp
• Sasive/Mustard seed - 1sp
• Methya/Fenugreek - 1 sp
• Red chili powder- 4 to 5sp
• Oil - 1/2 of small bowl
• Red chilies - 5 

Method:

• Slice raw mango into 1 inch equal size dice, add salt and store in a clean, dry glass jar or porcelain jar.It will take 5-6 days for mango to become soft.
• Roast mustard seed and fenugreek seed and powder them roughly.
• Add red chili powder, mustard and fenugreek powder to sliced mangoes and mix well.
• For seasoning heat oil in a pan, Add mustard seed and red chilies which are broken into pieces, Add to the mangoes and mix well.

Aloo Mutter curry

Preparation time: 30 mins

Ingredients:

• Aloo – 1 bowl (chopped and boiled)
• Batani/mutter – 1 boil (boiled)
• Onion paste – 1 bowl
• Tomato paste – ½ small bowl
• Green chilies – 4
• Ginger garlic paste – 2 sp
• Fresh cream – 1 small bowl
• Cashews paste – 2 sp
• Red chili powder – ½ sp
• Garam masala – ½ sp
• Salt to taste
• Oil – 5 sp
• Sugar – ½ sp
• Turmeric powder – a pinch

Method:

• Aloo and peas are pressure cooked with 1.2 tsp of salt to 3 whistles and allow to cool. Aloo are cut into a size to match with peas.
• Heat oil in a pan; add finely chopped green chilies and sauté
• Add ginger garlic paste and sauté for a while
• Add onion paste and sauté till raw smell goes off.
• Add tomato paste and continue to cook.
• Add cashew paste and mix well
• Add the cooked aloo and mutter, Adjust the consistency. You can use the stock if required.
• Add red chili powder, garam masala, a pinch of turmeric powder, ½ sp sugar and salt to taste and cook till everything mixed well.
• Add fresh cream of 3 sp when you turn off the flame and mix well.
• Garnish with fresh finely chopped coriander leaves and serve hot with chapatti/roti.

Gojju Avalakki/ Beaten rice bath

Preparation time: 30 mins

Ingredients:

• Avalakki/Beaten rice - 1 bowl
• Urad dal - 1tsp
• Channa dal - 1tsp
• Tamarind pulp - 3 tsp (Thick)
• Jaggery - small lemon size
• Black til - 3 tsp
• Curry leaves - 2 twig
• Red chili powder - 2 tsp
• Oil - 5 tsp
• Salt - 1tsp
• Mustard seed - 1/2 tsp
• Coriander leaves- 1/2 bowl (finely chopped)
• Hing - a pinch
• Urad dal and channa dal powder - 2sp (roast them to light brown and roughly powdered)

Method:

• Soak avallakki/beaten rice for a about 10 mins and drain excess water, keep it aside.
• Heat oil in a pan, add mustard seed, hing, urad dal, channa dal and ground nut and fry until light brown.
• Add curry leaves fry until crisp.
• Add thick tamarind pulp and jaggery, allow to boil.
• Add red chili powder and salt to taste, mix well.
• Add the soaked avallakki/beaten rice, roasted and roughly powdered black til powder, urad and channa dal powder and mix well.
• Garnish with finely chopped coriander leaves and serve hot with plain fresh curd.
• Grated dry coconut can also be add to garnish.

Boodhkumbalakai/Kashi/Ash gourd Halwa

Preparation time - 40 mins

Ingredients:

• Boodhkumbalakai/Ash gourd - 2 bowl
• Sakkare/sugar - 2 bowl
• Khova - 100 gms
• Ghee - 1/2 bowl
• Godambi/Cashews - 10
• Ona drakshi/Raisins - 3 to 4 sp
• Ellakki/cardomam - 4 (powdered)

Method:

• Peel of the skin and grate boodhkumbalakai/ash gourd. Gently press grated ash gourd to remove excess water. Now the grated ash gourd is fried in a thick bottom pan till they are cook.
• Add sugar and stir frequently. care should be taken to see that its not stick to the bottom.
• Meanwhile Separately fry cashews and raisins in ghee till cashes are light brown and raisins are puffed well.
• Once sugar dissolved completely, gradually the mixture of grated ash gourd in sugar will began thicken.
• Add ghee and stir well and continue to cook on medium flame. (The quantity of ghee and sugar can be adjusted as per requirement)
• Add khova, mix well and continue to cook, you will see that ghee is separated at edges.   
• Add ellakki/cardamom powder and fried cashews and raisins, mix well and serve.

Idly Manchurian

Preparation time : 30 mins

Ingredients:

• Idly - 6
• Oil - 1 bowl

To prepare dough:

• Maida/plain flour - 1/4 cup
• Corn flour - 1tsp
• Ajinomoto - 1 pinch
• Red chili powder - 1 sp
• Orange food color - a pinch
• Salt - 1/2 sp

To prepare seasoning/Black sauce

• Finely chopped spring onion - 1/2 bowl
• 1/2 inch diced onion - 1/2 bowl
• 1/2 inch diced capsicum - 1/2 bowl
• Ginger garlic paste - 2 tsp
• Finely chopped garlic - 2 tsp
• Tomato sauce - 4 tsp
• Finely chopped green chilies - 5
• Green chili sauce - 1 -2 sp
• Soy sauce - 1tsp
• Salt - 1/4 sp
• Ajinomoto - a pinch

Method:

• Idly is prepared in the usual process. Allow to cool to room temperature. we can also utilize the extra remaining idlies.  Idlies are cut into 4 pieces.
• Add the ingredients for dough and mix well with required quantity of water to make smooth dough. leave it for atleast 3 to 4 hrs.
• Dip the idly pieces in dough and deep fry until they are very crisp.
• Heat 5 tsp oil in a large pan, add 2 tsp ginger garlic paste, finely chopped green chilies and garlic fry well.
• Add diced onion and capsicum, finely chopped spring onion fry well.
• Add 1/4 tsp of salt and a pinch of ajinomoto.
• Add 1 tsp of green chili sauce, 4 sp tomato sauce and 1tsp of soy sauce mix well.
• Add the deep fried idly pieces, mix well, garnish with spring onion and serve hot with tomato sauce and chili sauce. 

Paneer Munchurian

Preparation time:40

Ingredients :

• Paneer - 400 gm
• Maida - 1/4 bowl
• Corn flour - 2sp
• Rice flour - 1sp
• Green chili - 5
• Pepper  - 1 sp
• Ginger garlic paste - 2 sp
• Garlic finely chopped - 2 sp
• Green chili sauce - 3 sp
• Red chili powder - 1sp
• Coriander seed powder - 1/2 sp
• Tomato sauce - 4 sp
• Soy sauce - 1sp
• Spring onion - 1/2 bowl
• Onion - 1
• Capsicum - 1
• Salt to taste
• Ajinomoto  - a pinch
• Orange food color - a pinch
• Oil - 1 bowl 

Method:

• Cut Paneer into 1 inch cubes, sprinkle 1/2 tsp salt and 1 tsp ginger garlic paste mix well and keep it aside.
• Prepare dough of 1/4 bowl maida/plain flour, 1tsp crushed black pepper, 1 tsp corn flour, 1sp rice flour, 2 tsp ginger garlic paste, 1/4 tsp of salt, a pinch of ajinomoto and a pinch of food color. keep it for at least 3 hrs.
• Dip the paneer cubes in the maida dough and deep fry till they are crisp.
• Heat 5 tbp oil in a large pan, add 2tsp ginger garlic paste, 2 tsp finely chopped garlic, saute well.
• Add half inch diced onion, capsicum and half of finely chopped spring onion saute until they are half cooked.
• Add 1/4 tsp satl and a pinch of ajinomoto.
• Add 1tsp green chili sauce, 4 tsp tomato sauce and 3/4 tsp of soy sauce mix well.
• Add the deep fried paneer cubes and mix well.
• Garnish with finely chopped spring onion and serve hot with tomato sauce and chili sauce.

Baby corn manchurian

Preparation time: 40 mins

Ingredients:

• Baby corn - 15 -20
• Corn flour - 2 sp
• Maida/Plain flour- 1/4 cup
• Salt - 1 sp
• Cooking soda - a pinch
• Orange food color - a pinch
• Onion - 1
• Capsicum - 1
• Ginger - 2sp (finely chopped)
• Garlic - 2sp (finely chopped)
• Spring onion - 1 small bunch
• Green chili sauce - 2 sp
• Tomato sauce - 4 sp
• Soy sauce - 1sp

Method:

• Clean and cut baby corn lengthwise. boil water in a saucepan, add a tsp of salt and the cut baby corn, leave it for around 3 - 4 mins, drain the excess water and pat dry the baby corn.
• In a bowl, add maida, corn flour, 1/4 sp salt, 1/2 sp red chili powder, a pinch of cooking soda and a pinch of orange food color, add required quantity of water to make smooth dough like dosa dough (It should not be too thick nor too thin). This dough need to be set for at least 4 hrs.
• Heat oil in a pan for deep fry. Dip the half boiled baby corn in maida dough to get a neat coat of it and deep fry. spread on a tissue to remove excess oil.
• Heat 5 sp oil in a pan, add finely chopped ginger, garlic and green chilies, mix well.
• Add diced onion and capsicum, half of finely chopped spring onions and cook till its half done.
• Sprinkle 1/4 sp of salt.
• Add green chili sauce (2tsp), tomato sauce(4 tsp) and 1 tsp of soy sauce mix well. 
• Add the deep fried baby corns and mix well, garnish with finely chopped spring onions.
• Serve hot with tomato sauce, chili sauce and fresh round pieces of cucumber.

Karjora/Khajor Rolls

Preparation time: 25 min

Ingredients:

• Karjora/Khajor - 1 bowl
• Mixed dry fruits - 1 bowl
• Condensed milk - 1/2 bowl
• Ghee - 1 bowl
• Icing sugar - 3-4 sp
• Ellakki/cardamom - 3
• Beli ellu/white till - 3 sp
• Butter sheet - 1

Method:

• Take the deseeded Khajor and break them coarsely.
• Heat condensed milk in a kadai, add 4 -5 sp of ghee and then Khajor. Cook on low flame and stir continuously. Care should be taken not to allow to stick to the bottom
• Add icing sugar and mix well.
• It takes a while for khajor to be cooked, add another 5 sp ghee and mixed dry fruits, mix well, mixed dry fruits includes cashews, almonds, pista and raisins, except raisins others are cut into small pieces.
• when it leaves the kadai, add ellakki/cardamom powder and mix well. Sprinkle white til on butter sheet and place these khajor chunks over til.
• Grease hands and roll over to form big roll so that khajor roll gets a neat coat of til.
• It will be very soft, neatly cover the butter sheet and at the edge you seal it like a chocolate and keep in freezer to set for around 30 - 40 mins.
• Later Cut into slices and serve.    

Ps: You can also use desiccated coconut for rolling instead of white til.

Mixed Veg Manchurian

Preparation time: 40 mins

Ingredients:

• Mixed vegetable - 1 big bowl (Carrot, beans, green peas, potato, cabbage, cauli)
• Maida - 1/4 cup
• Corn flour - 2sp
• Bread crumbs - 1/ 4 bowl
• Green chilies - 5
• Onion - 1 medium
• Capsicum - 1 small
• Spring onion - 1 small bunch
• Salt to taste
• Red chili powder- 1/2 sp
• Baking soda - a pinch
• Soy sauce - 1 sp
• Green chili sauce - 4 sp
• Tomato sauce - 4 sp
• Orange food color - a pinch

Method:

• Mixed vegetables are finely chopped and pressure cooked till 2 whistles. Drain the excess water and transfer to a bowl. Add 1 sp corn flour, 1/2 sp salt, 1/2 sp red chili powder and bread crumbs and mix well. roll out small balls and keep it aside.
• In a bowl, add maida, corn flour, 1/4 sp salt, 1/2 sp red chili powder, a pinch of cooking soda and a pinch of orange food color, add required quantity of water to make smooth dough like dosa dough (It should not be too thick nor too thin). This dough need to be set for atleast 4 hrs.

• Heat oil in a pan for deep fry, dip each veg balls in maida dough to get a clean coat of it and deep fry.
• For seasoning, heat oil in a pan, add finely chopped green chilies, ginger and garlic, half of finely chopped spring onion and fry for a while.
• Add 1 inch diced onion and capsicum, onion and capsicum should be half cooked.
• Add green chili sauce(to made more spicier), tomato sauce and soy sauce, stir well.
• Add the deep fried veg balls and mix well.
• Sprinkle salt, it does not need much it may take around 1/4 sp. 2 sp of vinegar can also be added.
• Garnish with finely chopped spring onion and serve hot with tomato sauce and chili sauce.

Gobi manchurian

Preparation time : 40 mins

Ingredients:

• Gobi/Cauliflower - 1 medium
• Onion - 1 medium
• Capsicum - 1 small
• Spring onions - 1 small bunch
• Ginger - 2sp (finely chopped)
• Garlic - 2 sp (finely chopped)
• Green chilies - 4 (finely chopped)
• Oil - 1 bowl (for deep fry)
• Maida/Plain flour - 1/4 cup
• Corn flour - 1sp
• Red chili powder - 1/2 sp
• Salt - to taste
• Tomato sauce
• Green chili sauce
• Soy sauce - 3/4 sp
• Orange food color - a pinch
• Cooking soda - a pinch
• Vinegar - 2 sp (optional)

Method:

• Bring water to boil in a sauce pan, meanwhile gobi/caulifower is cleaned and broken into big florettes. Once water starts to boil add 1/2 sp of salt and the florettes, allow for 3 -4 mins drain excess water and pat dry the florettes.
• In a bowl, add maida, corn flour, 1/4 sp salt, 1/2 sp red chili powder, a pinch of cooking soda and a pinch of orange food color, add required quantity of water to make smooth dough like dosa dough (It should not be too thick nor too thin). This dough need to be set for atleast 4 hrs.
• Heat oil in a pan for deep fry, dip each florette in maida dough to get a clean coat of it and deep fry.
• For seasoning, heat oil in a pan, add finely chopped green chilies, ginger and garlic, half of finely chopped spring onion,fry for a while.
• Add 1 inch diced onion and capsicum, onion and capsicum should be half cooked.
• Add salt to taste.
• Add green chili sauce(to made more spicier), tomato sauce and soy sauce, stir well.(Vinegar can also be added).
• Add the deep fried florettes and mix well.
• Garnish with finely chopped spring onion and serve hot with tomato sauce and chili sauce.

Ragi Rotti/Finger Millet Roti

Preparation time: 30 mins

Ingredients:

• Ragi flour/Finger millet flour  - 1 bowl
• Water -3/4 cup
• Onion - 2
• Green chilies - 5
• Jeera - 1 sp
• Curry leaves - 2 twig
• Coriander leaves - 1 bowl (finely chopped)
• Salt - 1sp
• Oil - 1/2 small bowl
• Roasted roughly broken peanuts - 4sp (Optional)
• White Til - 1 sp (Optional)

Method:

• Boil water in a sauce pan, add salt.
• Take ragi hittu/finger millet flour in bowl, add boiling water and mix with spoon.
• Add finely chopped onion, green chilies, coriander leaves, curry leaves, jeera and knead well softly to make chapathi like dough.
• Roll out big lemon size balls of dough and spread into thin round.
• Place it on preheated griddle, apply a spoon of oil turn to other side, add oil and roast well on both sides.
• Serve hot with ghee and coconut chutney

Akki Rotti

Preparation time: 30 mins

Ingredients:

• Akki hittu/Rice flour - 1 bowl
• Onion - 2
• Green chilies - 7
• Curry leaves - 2 twig
• Jeera - 1 sp
• Beli ellu/White til - 3 sp
• Kadalebeja/Ground nut - 1/2 small bowl
• Grated coconut - 1/2 small bowl
• Grated carrot - 1/2 bowl
• Finely chopped coriander leaves - 1/2 small bowl
• Salt - 1sp
• Oil - 1/2 bowl
• Ghee - 3sp
• Water - 1 cup
• Hing - a pinch

Method:

• Roast kadalebeja/ground nuts, remove its skin, and roughly crush them.
• Boil water in a saucepan, add salt and a pinch of hing.
• Take akki hittu/rice flour in a shallow pan, add boiling water and mix well with out forming lumps.
• Add finely chopped onions, green chilies, curry leaves, coriander leaves, jeera, ellu/white til, crushed ground nuts, grated coconut and grated carrot and knead well softly like chapati dough.
• Roll out big lemon size ball out of it and roll out to chapati size.
• Roast it well on both sides on a preheated griddle by applying oil.
• Serve hot with ghee and coconut chutney.

Avarekalu aloo sagu/Indian beans potato curry

Preparation time - 40 mins

Ingredients:

• Hitk Avare - 1/2 kg
• Potato - 1/4 kg
• Onion - 2
• Jeera- 1sp
• Oil -7 sp
• Mustard - 1sp
• Coconut - 1/2 bowl (grated)
• Gasgase/Poppy seed - 2sp
• Tomato - 2
• Ginger - 1 inch
• Curry leaves - 2 twig
• Red chili powder - 2 sp
• Coriander seed powder- 4 sp
• Coriander leaves - 1 small bowl
• Salt to taste

Method:

We need to prepare two types of paste for this:

First:

• Heat oil in a pan, Add jeera, curry leaves and finely sliced onion and fry well till transparent.
• In a mixer jar add above fried onions, ginger, red chili powder, coriander seed powder, tomato pieces, half of coriander leaves and add required quantity of water and grind well till thick paste.

Second:

• Roast the gasgase/poppy seed till you get nice aroma.
• In a mixer jar add grated coconut, roasted gasgase/poppy seeds and required quantity of water to make fine paste.

How to proceed: 

• Heat oil in a pan, add mustard seeds after crackles add curry leaves fry till leaves are crisp.
• Add hitk avare and cook covered for few mins on medium flame with frequent stir.
• Add the chopped potato and continue to cook, the size of potato pieces should match avarekalu.
• Once they are 80% cooked add the khara masala prepared in step first.
• Once it start to boil add the coconut and poppy seed paste and continue to cook well.The consistency should be of thick curry.
• Add salt and garnish with finely chopped coriander leaves. Goes well with chapati/roti/poori

Ps: Hitk avare is avarekalu with its skin removed. To peel off its skin easily need to soak avarekalu for atleat 6-7 hrs.

Avarekalu Usli/Sabzi

Preparation time: 20 mins

Ingredients:

• Avarekalu - 1/2 kg
• Onion - 2
• Green chilies - 6
• Curry leaves - few
• Oil - 5sp
• Mustard - 1sp
• Ginger garlic paste - 1sp
• Coconut - 1/2 bowl (grated)
• Coriander leaves - 1/2 small bowl (finely chopped)
• Salt to taste

Method:

• Pressure cook avarakalu till 3 whistles with 1/2 sp salt, drain the excess water.
• Heat oil in a pan, add mustard seed allow to pop well. add slit green chilies and curry leaves fry well.
• Add finely chopped onions and fry until transparent.
• Add ginger-garlic paste fry for few mins.
• Add the boiled avarekalu and salt if required mix well.
• Garnish with grated coconut and finely chopped coriander leaves. 

Bendekai/Bhendi playa - 2

Preparation time: 30 mins

Ingredients:

• Bendekai/bhendi - 400 gms
• Onion - 2
• Green chilies - 5
• Curry leaves - few
• Oil - 5 sp
• Mustard seed - 1sp
• Grated coconut - 1/2 small bowl
• Coriander leaves - 1/2 small bowl
• Salt to taste

Method:

• Wash bendekai/bhendi and pat them dry, Cut inti 1/2 inch pieces and roast well till sticky liquid evaporates.
• Heat oil in a pan, add mustard seed, allow to pop well.
• Add curry leaves and slit green chilies fry for a while.
• Add finely chopped onion and fry till transparent.
• Add the roasted bhendi, salt to taste, mix well.
• Garnish with grated coconut and finely chopped coriander leaves and serve.

Bendekai/Bhendi playa - 1

Preparation time : 30 mins

Ingredients:

• Bendekai/Bhendi - 400 gms
• Onion - 2
• Garlic - 10 clove
• Uddinabele/Urad dal - 1 sp
• Kadalebele - 1sp
• Curry leaves - few
• Red chili powder - 1sp
• Garam masla- 1sp
• Jeerige/Jeera powder - 1/2 sp
• Salt to taste
• Kobbri/dry coconut - 1/2 bowl (grated)
• Coriander leaves - 1/2 bowl (finely chopped)
• Oil - 7 sp
• Mustard seed - 1/2 sp

Method:

• Wash bendekai/bhendi and pat them dry, cut into 1/2 inch pieces.
• Roast the bendekai/Bhendi pieces in a thick bottom pan till the sticky liquid evaporates.
• Heat oil in a pan, add mustard seed, allow to pop well.
• Add crushed garlic and fry until they are brown.
• Add uddinabele/urad dal, kadalebele/channa dal, fry well
• Add curry leaves and fry until they are crisp.
• Add finely chopped onions and fry till transparent.
• Add the roasted bendekai/bhendi, salt to taste, red chili powder, jeera powder mix well, cook for few mins.
• Add garam masala and mix well.
• Garnish with grated dry coconut and finely chopped coriander leaves and serve 

Bendekai/Bhendi/Okra/Ladies finger masala - 2

Preparation time - 30 mins

Ingredients:

• Bendekai/Bhendi/Okra - 250 gms
• Onion - 2
• Jeera - 1sp
• Fresh Curd - 1 bowl
• Red chili powder - 1 sp
• Garam masala - 1sp
• Kitchen king - 1/2 sp
• Arishina/Turmeric powder- 1/4 sp
• Salt to taste
• Oil - 1 bowl (for deep fry)
• Khova - 2sp
• Fresh Coriander leaves/Cilantro - To garnish

Method:

• Wash Bhendi/Okra well and pat them dry in a clean cloth.Cut them into 2 inch pieces.
• Heat oil in a pan for deep fry, the Bhendi/Okra pieces are deep fried until they shrink, when u remove bhendi from oil it will be very crisp.tranfer them on tissue paper to remove excess oil. 
• Heat 4 sp oil in a pan, add Jeera and then finely chopped Onions, fry till transparent.
• Meanwhile in a mixing bowl add fresh Curd, Turmeric powder, Red Chili Powder, Garam masala and kitchen king and mix well. add this mixture in to pan and cook for few mins
• Add khova and saute till it mixed well with Curd.
• Add Salt to taste and deep fried bhendi/okra.
• Garnish with finely chopped coriander leaves serve with chapati or poori.

Ps: The crisp deep fried bhendi can make a good evening snack by tossing it with Salt, Red Chili powder and fresh finely chopped coriander leaves. 

Bendekai/Bhendi/Okra/Ladies finger masala - 1

Preparation time: 30 mins

Ingredients:

• Bhendi/Okra - 250 gms
• Grated Coconut - 1/2 small bowl
• Onion - 2 
• Curry leaves -  few
• Jeerige/Jeera - 1 sp
• Red chili powder - 1 sp
• Coriander seed powder - 2sp
• Mustard - 1 sp
• Tomato - 2
• Oil - 5 sp
• Hurigadale/Roasted gram - 3 -4 sp
• Coriander leaves - 1 small bowl (Finely chopped)
• Salt to taste

Method:

• Clean and chop bhendi/Okra in to 1 inch pieces, roast them in a thick bottom pan until the sticky liquid evaporates. Otherwise you can deep fry bhendi pieces and collect them on a kitchen towel. 
• Heat 2 sp Oil in a pan, add Jeera, Curry leaves and then one finely sliced Onions, fry until transparent. 
• In a mixer jar, add fried Onions, Grated Coconut, Roasted gram, Red Chili Powder, Coriander seed powder, half of fresh Coriander leaves/Cilantro and Tomato Slices, grind to a thick paste by adding required amount of water.
• Heat remaining Oil in a pan, add Mustard seed, Curry leaves fry.
• Add finely chopped Onion and fry till nice brown.
• Add the Roasted/Deep fried Bhendi/okra and fry for a while.
• Add above prepared masala/Gravy, Salt to taste and allow to boil on medium flame with frequent stir.
• Garnish with finely chopped Coriander leaves.Cilantro and serve with chapati or rice  

Bread with Tomato Carrot Topping

Preparation time: 20 mins

Ingredients:

• Bread - 8 slices
• Carrot - 2
• Tomato - 2
• Onion - 2
• Green chilies - 6
• Uddina bele/Urad dal - 1 sp
• Oil - 4 sp
• Butter - 5sp
• Mustard seed - 1/2 sp
• Salt t o taste 
• Coriander leaves - 1/2 small bowl

Method:

• Heat oil in a pan, add mustard seed allow to pop well, add uddinabele/urad dal and fry until light brown.
• Add finely chopped green chilies and onion fry until transparent.
• Add tomatoes and cook till its soft, add grated carrots and cook for around 5 mins
• Add salt to taste, mix well and garnish with finely chopped coriander leaves and allow to cool.
• Apply butter on bread slices and roast them on griddle or using oven.
• The above prepared topping is spread over roasted bread and serve along with tomato ketchup.

Bread Delight

Preparation time: 20 min

Ingredients:

• Bread – 8 slices
• Potato – 1/4 kilo
• Green peas – ½ bowl (boiled)
• Onion – 1 medium (finely chopped)
• Coriander seed powder – ½ sp
• Green chutney -3 sp
•  Tomato – 1
• Salt to taste
• Chat masala – 1 sp
• Khara Boondi – 1 bowl
• Coriander leaves -1/2 bowl
• Curd – 1 bowl
• Salt to taste

Method:

• Pressure cook potatoes, peel off skin smash and transfer to a big bowl.
• Add 2 - 3 sp of boiled peas into it.
• Add coriander seed powder, green chutney, chopped raw onion and salt to taste, mix all of them gently using hand.
• Roast the bread slices till its crisp(using oven or griddle)
• Arrange this roasted bread in a serving plate.
• Place thoroughly the above prepared potato stuffing to cover the bread slices
• Add finely chopped raw tomatoes over the stuffing.
• Sprinkle chat masala and Khara boondi  on all over the stuffing
• Add a spoon of curd over each slice of bread and garnish with finely chopped coriander leaves, Serve.

Avare kalu Uppittu/Upma

Preparation time : 30 mins

Ingredients:

• Rava/Semolina - 1 measure
• Water - 3 measure
• Green chilies - 7
• Curry leaves - few
• Onion - 1 medium
• Avarekalu - 1 bowl
• Grated coconut - 1/2 bowl
• Coriander leaves - finely chopped, 1/2 bowl 
• Ghee - 3sp
• Oil - 1/2 bowl
• Mustard seed - 1sp
• Salt - 2sp

Method:

• Roast rava/semolina till nice light brown.Transfer to a bowl.
• Pressure cook hasi avrekalu till 2 whistles, or if its skin is removed you can fry in oil, it will take less time to cook similar to aloo.I prefer to fry averekalu.
• Make thin slices of onion, slit Green chilies, finely chop Coriander leaves/Cilantro, Grate the Fresh coconut, these are some pre-preparation required.
• Heat oil in a pan, add mustard seed and allow them  to pop well.
• Add the slit Green chilies, Curry leaves fry well.
• Add finely sliced onion and fry until transparent.
• Add the de-skinned Averekalu and cook on low flame till 3-4 mins with constant stir.
• Meanwhile boil water in a saucepan.
• Add the roasted rava/semolina to the frying pan and fry for 2 mins.
• Add Salt to taste and mix well.
• Carefully, slowly add the boiling water with constant stir and cook covered for 2 mins.
• Garnish with finely chopped coriander leaves and grated coconut.
• Serve hot along with ghee. 

Aloo Paratha

Preparation time:30 min

Ingredients:

• Potato - 500 gms
• Wheat flour - 1 cup
• Red chili powder - 1sp
• Coriander seed powder - 1 sp
• Amchur Powder - 1/4 sp
• Chat masala - 1/4sp
• Oil - 3 sp
• Ghee
• Green chilies - 3
• Coriander Leaves
• Salt to taste

Method:

• Take Wheat flour, Salt in a bowl, Knead well with required quantity of water to make chapati dough keep it covered for at least 30 mins
• Pressure cook potatoes till 3 whistles let it cool to room temperature.Peel off the skin and smash well.
• In a bowl take smashed potato, add red chili powder, coriander seed powder, amchur powder and chat masala, salt to taste and finely chopped coriander leaves mix well.
• Add sliced green chilies to make it more spicy, may be avoided for kids.
• Make small balls(big lemon size) of aloo stuffing.
• Roll out small balls out of dough and roll it further like poori. Aplly oil on the surface and cover allo stuffing completely without leaving any space so that stuffing can be seen.
• Next spread stuffed chapati dough with bit sprinkle of wheat flour gently to make small round of approx 8 dia.
• Place the paratha on preheated griddle, roast well to nice brown on both sides. Apply oil to each side only when its slightly roasted (because if you try to apply oil or try to turn to other side in hurry there are chances that paratha will get damaged as they will be very soft). when its done, just before taking it off from griddle place a piece of butter and serve hot with fresh curd.
• For curds you can sprinkle it with red chili powder and dahi chat to make it even spicier

Puliyogre

Preparation :40 mins


Ingredients:

• Kadale bele/Channa dal - 4 sp
• Uddina bele/Urad dal -  4sp
• Jeerige/Jeera - 4sp
• Methya/fenugreek - 1sp
• Dhaniya/Coriander seeds / 4sp
• Menasina kai/Red chilies - around 20 (say if its 20 = 15 byadgi + 5 guntur)
• Kappu ellu/Black til - 4 -5 sp
• Bella/Jaggery - Lemon size
• Hunase hannu/Tamarind  - 2 lemon size
• Kobbari/ Dry coconut - 1 small bowl (grated)
• Oil - 1 small bowl
• Engu/Hing - A pinch
• Kadale beeja enne/ellenne/Ground nut oil/til oil - 3 sp (Taste enhancer)
• Rice - 1 bowl (cooked)

For Seasoning

• Mustard seed - 1 sp
• Kadale beeja/Groundnut - 1/2 small bowl
• Oil - 6 sp
• Curry leaves - few
• Kadalebele/Channa dal - 1sp
• Uddina bele/Urad dal - 1 sp
• Byadgi menasina kai/red chilies - 4 (cut into pieces)

Method:

1. To Prepare powder

• Heat thick bottom pan on medium flame. Roast uddina bele/urad dal, kadalebele/channa dal, jeerige/jeera, ellu/til, menthya/fengreek, dhaniya/coriander seeds, red chilies on low flame till they are very light brown. All ingredients must be roasted separately.
• Urad and channa can be roughly powdered.
• Jeera, fenugreek, coriander seeds and red chilies are finely powdered and mixed with urad and channa powder.
• Ellu/til is roughly crushed and keep it separately.

     2. To Prepare gojju

• Hunase hannu/tamarind is soaked in water and prepare thick pulp of it up to 2 bowl.
• In a thick bottom pan heat the hunase hannu rasa/tamarind pulp till it boils well.
• Add Bella/jaggery and continue to boil, it should be of thin sauce in consistency.
• Add salt to taste and above prepared puliyogre powder and mix well without forming lumps.
• Add oil, mix well and allow to cook for few mins. It should be of thick sauce in consistency, when gojju is cooked completely you can see that oil separated at the edges. 
• Puliyogre gojju is ready, you can store this in a clean glass/porcelain jar and can add seasoning when you need to mix with rice.

     3. For Seasoning:

• Heat around 8 - 10 sp of oil in a pan
• Add mustard seed and allow them to pop well, add a pinch of hing.
• Add Kadalebele/channa dal, uddinabele/urad dal, kadalebeeja/ground nut and fry well on low flame till nice light brown.
• Add red chili pieces and curry leaves and fry till leaves are crisp.
• Add puliyogre gojju to seasoning and saute well.
• In a big bowl add well cooked rice(grains should be separate), add the required quantity of seasoned poliyogre gojju, kobbari/grated dry coconut, ellu pudi/roughly crushed black til powder, and 3 -4 sp of groundnut oil/til oil, mix well.
• Serve along with fresh curd 

Besi Bele Bath

Preparation time : 40 min


Ingredients:




To Prepare Powder:

• Channa dal - 1 tsp
• Urad dal - 1tsp
• Jeera - 1tsp
• Dhaniya/coriander seed - 3tsp
• Red chili - 10 - 12  (combination of Byadgi and Guntur)
• Cinnamon - 2inch
• Clove - 6-7
• Cardamom - 1
• Fenugreek seed - a pinch (1/8tsp)

Ingredients:

• Rice - 1 measure
• Togari bele/Toor dal - 1 measure
• Carrot - 1 medium
• Green peas- 1 small bowl
• Green beans - 10
• Potato -1 small (Optional)
• Capsicum - Small (Optional
• Cauliflower - 1/2 bowl (Optional)
• Cashews - 15
• Onion - 1 medium
• Tomato - 1 medium
• Bella/Jaggery - Small lemon size
• Salt - around 4 sp
• Besibelebath Powder - 4-5 sp

For Seasoning:

• Oil - 6-7 sp
• Sasive/Mustard seed - 1tsp
• Curry leaves - around 10
• Red Chilies - 4 (broken into pieces)

To Garnish or while serving

• Coriander leaves/Cilantro - 1/2 small bowl
• Ghee - 3 sp
• Khara boondi & potato chips
• Dry Coconut - 1/2 small bowl (Grated)

Method:


To Prepare Besibelebath powder:

• Fry all the ingredients listed for preparing powder separately on low flame.  Using small jar prepare powder. You can store this powder in a air tight container once its cooled to room temperature.  

    How to proceed further:

• All vegetables(Carrot, Beans, Potato(Optional), Green Capsicum, Cauliflower(optional)) are cleaned and cut into 2 inch strips.
• If we are using frozen peas, they are soaked overnight. If fresh Green Peas Can be used directly.
• In a pressure cooker add, Togari Bale/Toor dal, Green peas, Vegetables, Cashews, Rice and required amount of water (3 measure) and pressure cook till one whistle.Allow the pressure to ease, meanwhile boil 2 cups of water in a sauce pan.
• Once pressure goes off, add chopped Tomatoes. Add hot water to adjust cosistency, it should not be too thick nor thin, it should be of semi liquid. Cook on low flame with frequent stir. care should be taken to see that its not overcooked at bottom.
• Add Salt to taste and Jaggery, cook for few more mins.  
• Add 3-4 sp of besi bele bath powder (prepared as per instructions provided from above) or MTR Besibele bath powder, mix well. Cook on low flame with continuous stir.  

 For Seasoning:

•  Heat Oil in a pan, add Mustard seed, allow them to pop up well.
• Add 4-5 Bydgi Menasinakai/Red chilies and Curry leaves fry until chilies puffed.
• Add to besi bele bath and mix well.

While serving add finely chopped Coriander leaves/Cilantro, Dry Coconut(Grated) and Ghee. serve hot with khara bundi and Aalo chips.

Simple Dal

Preparation time : 15 min

Ingredients:

• Hesaru bele/Moong dal - 1 measure
• Water - 3 measure
• Onion - 1 medium
• Mustard- 1/2 sp
• Jeera- 1/2 sp
• Oil   - 4 sp
• Green Chilies- 5
• Curry leaves - few
• Coriander leaves- few
• Salt to taste
• Turmeric/Arishina - a pinch
• Ghee - 1 sp

Method:

• Pressure cook Hesaru bele/Moong dal with 3 measures of water till 2 whistles, allow pressure to ease.
• Meanwhile heat Oil in a pan, Add Mustard seeds allow to pop well, add Jeera, Curry leaves and slited Green Chilies fry for a while.
• Add finely chopped Onion and fry till transparent.
• Add a pinch of Turmeric/Arishina and saute.
• Add the cooked dal, Salt to taste, adjust the consistency by adding water and allow to cook well.
• Add ghee, garnish with finely chopped Coriander leaves/Cilantro and serve hot with chapati/roti along with Onion Cucumber and Tomato salad.

Ps: 

1. A tomato can be finely chopped and added after onions and cook till soft.
2. Half lemon is squeezed into it while serving.

Namkeen/Tea time biscut

Preparation time:15 min

Ingredients:

• Maida/plain flour - 1 bowl
• Oil - 1 bowl
• Salt - 1/2 sp
• Water

Method:

• Heat 3 sp of oil in a pan
• Take maida/plain flour in a bowl
• Add the hot oil and salt to taste mix well using a spoon.
• Add required quantity of water and knead well like chapati dough, it should be quite hard compared to chapati dough. leave it for 5 mins
• Heat oil a pan for deep fry
• Roll out small balls(big lemon size) out of maida/plain flour dough and press it like a thin sheet of chapati
• Cut into 1/2 inch ribbons and then cross cut to get diamond shapes or you can cut into any of your desired shapes
• Deep fry them in oil till nice brown.
• Tastes well with hot tea.

Khara biscut

Preparation time:20 mins

Ingredients:

• Maida/plain flour - 1 cup
• Green chilies - 5 (finely chopped)
• Jeera/Om kaalu/Tymol seeds - 1/2 sp
• Curry leaves - 10
• Coriander leaves - 2 big sp (finely chopped)
• Salt - 1 sp
• Red chili powder- 1/2 sp
• Oil - 1 bowl
• Water - 1 glass

Method:

• Take maida/plain flour in a bowl, add finely chopped green chilies, curry leaves, coriander leaves, jeera/om kaalu, red chili powder and salt to taste. mix well.
• Heat 3 sp oil in a small pan and add to above mixture, mix well using spoon.
• Add required quantity of water and knead well to form soft dough. it should be quite hard compared to chapati dough.leave aside for 5 mins
• Meanwhile heat oil in a pan for deep fry.
• Roll out lemon size balls out of dough and prepare quite thin chapatis
• Cut in to required shape and deep fry in oil until brown.
• Really makes a nice evening snacks.
• Ps: To make it healthy for kids, spinach/palak is cleaned and cooked. once it is cooled make paste of it and add to maida/plain flour, mix well, later you can add water if required. Quantity of chilies and red chili powder is reduced for kids. Rest of the ingredients and process remains same.   

Quick Bajji

Preparation time :10 mins

Ingredients:

• Maida/Plain flour – 2 measure
• Rice flour – 1 measure
• Coconut pieces – ½ small bowl
• Green chilies – 5-6
• Curd – 1 bowl
• Ginger – 1 inch
• Salt to taste
• Oil - 1 big bowl
• Baking soda – a pinch
• Black pepper (crushed) – optional

Method:

• In a mixing bowl, add maida/plain flour, rice flour, finely chopped green chilies, ginger, salt to taste, baking soda and coconut pieces. Mix well,
• Add roughly crushed black pepper.
• Add curd in small quantity with continues stir as to avoid forming of lumps. Consistency should be very thick like uddina vada hittu/dough.
• Heat oil in a pan for deep fry. Add the above prepared dough to hot oil in small lemon size balls and fry until nice brown.
• Serve hot with green chutney.

Stuffed Mirchi Bajji

Preparation time: 30 mins


Ingredients:

• Mirchi - 5
• Potato - 2 
• Green chilies- 3
• Red chili powder - 1 sp
• Jeera powder - 1/4 sp
• Amchur powder - 1/4 sp
• Coriander seed powder - 1/2 sp
• Salt to taste
• Kadale hittu/Besan flour - 1 bowl
• Cooking soda - a pinch 
• Om kaalu/Tymol - a pinch
• Coriander leaves - 1/2 small bowl
• Oil - For deep fry

Method:

• Pressure cook potatoes till 3 whistles, allow it to cool, peel-off  potato skin smash and keep it aside.
• In a big mixing bowl take the smashed potatoes, add finely chopped green chilies, 1/2 sp red chili powder, coriander seed powder, jeera powder, amchur powder and salt to taste. Also add finely chopped coriander leaves and mix well. our stuffing is ready.
• In another bowl, add kadale hittu/besan flour, 1/2 sp red chili powder, om kaalu/tymol seeds salt to taste and a pinch of cooking soda mix well by adding required quantity of water idly dough like consistency. care should be taken to not to form lumps.
• Slit the Bajji mirchi, remove the seeds and fill in the above prepared potato stuffing.
• Meanwhile heat oil in a pan for deep fry.
• The stuffed mirchi is dipped in besan dough to get neat coat of it and deep fried in oil till golder brown.
• Serve hot with Tomato ketchup or green chutney. It will be a treat to have on rainy days.

Carrot Halwa

Preparation time - 40 mins

Ingredients:

• Grated carrot - 1 bowl
• Sugar -1 bowl
• Milk - 1/2 cup
• Khova - 1 small bowl
• Ghee - 1 small bowl
• Cashews - 10
• Dry grapes/Raisins - 2sp
• Cardamom - 2 

Method:

• Fry the grated carrot in thick bottom pan for around 10 mins
• Add milk and allow carrots to cook well.
• Add Sugar and saute frequently, cook with lid covered, soon you will see that sugar dissolved completely and carrot will be cook in sugar syrup on medium flame.
• Meanwhile cashews and raisins are separately fried in ghee and keep it aside.
• Once sugar syrup will be thick add khova and mix well, cook for few mins. Care should be taken to see that its not over cooked.
• Add ghee and cook for few more mins till it leaves the vessel.
• Turnoff the flame, add cardamom powder and fried cashews and raisins and serve.

Palak Paneer

Preparation time: 30 min

Ingredients:

• Paneer - 100 gms
• Palak/Spinach - 1 bunch
• Onion - 2
• Tomato Puree - 1 cup
• Jeera - 1/2 sp
• Grated Paneer - 1 sp(to garnish)
• Garam Masala - 1sp
• Cinnamon - 1 small piece
• Cloves - 4
• Cashew paste - 1 sp
• Green chilies - 4
• Red Chili powder - 1/2 sp
• Butter - 4sp
• Salt to taste

Method:

• Clean and wash Palak, pressure cook for 1 whistle without adding any water.Allow it to cool and prepare Paste of it.
• Melt Butter oil in a pan, add Jeera allow to crackle.Add Cinnamon, Clove and fry
• Add finely chopped Onions fry well.
• Add the sliced Green chilies and Cashew Paste sauté well
• Add the Tomato Puree and fry until oil separates.
• Meanwhile boil water in saucepan, add diced paneer leave it for few mins and drain excess water. Otherwise you can also fry paneer cubes in oil until light brown. Paneer cubes must be of 1 inch cubes.
• Add the palak paste and cook for 2 mins.
• Add Red Chili Powder, 1/2 sp Jeera Powder and Salt to taste mix well
• Add the Paneer cubes to gravy and allow for few mins to mix well with gravy.
• Garnish with grated Paneer and serve

Beetroot Playa/Sabzi

Preparation time:20 mins

Ingredients:

• Beetroot - 3 
• Oil/ghee - 4sp
• Channa dal - 1/2 sp
• Urad dal - 1/2 sp
• Garlic - around 
• Curry leaves - 5
• Green chilies - 5
• Mustard seed - 1/2 sp
• Coriander leaves - few
• Salt to taste

Method:

• Heat oil/ghee in a pan, add mustard seed, followed by crushed garlic fry until light brown.
• Add Urad dal, channa dal fry for a while, add green chilies and curry leaves fry for a while.
• Add finely chopped beetroot and salt to taste, mix well and pressure cook until 3 whistles on medium flame.
• Garnish with finely chopped coriander leaves and serve.

Pav Bhaji

Ingredients:

• Green peas - 1 small bowl
• Potato - 2 medium
• Capsicum - 1 small
• Onion - 2 medium
• Mixed vegetable - 1cup (Carrot, Beans, Cauliflower) - Optional
• Butter
• Ghee - 3 sp
• Tomato - 2
• Sugar - 1/4 sp
• Salt - To taste
• Lemon - 1
• Red chili powder - 1/2 sp
• Pav Bhaji masala - 1sp
• Coriander leaves - 1 small bowl (Finely Chopped)
• Pav - 4-5

Method :

• Finely chop Onion and Capsicum.
• In a pressure cooker, add finely chopped Vegetables of your choice, Potato and Soaked Peas, required quantity of water and cook until 2 whistles. Allow pressure to ease. You can roughly crush the cooked veg in a mixer or can even smashed well at later stage but make sure that vegetables are cooked well.
• In a thick bottom large pan, add approx 1sp of Butter and 2 sp of Oil. Add finely chopped onions and fry well until they are transparent.
• Now add finely chopped Tomatoes and fry until Tomatoes are soft.
• Add finely chopped Capsicum and fry for a minute or two.
• Add Red Chili powder and Pav Bhaji Masala, mix well.
• Add Roughly crushed vegetables, 1/4th cup of water to adjust consistency, Salt as per taste and 1/4sp of Sugar and allow to cook well.
• Add finely chopped Coriander leaves/Cilantro and turn off the flame.
• Cut Pav and roast well on pre-heated griddle with butter.
• Serve Pav Bhaji along with butter, finely chopped onions, 1/2 sp of Cilantro, a dash of fresh lemon juice.

Capsicum Paneer Fry

Preparation time:30

Ingredients:

• Paneer - 100 gms
• Onions - 2 medium sliced
• Tomato - 2 medium
• Capsicum - Sliced (1 small bowl)
• Ginger Paste – 1tb sp
• Garlic paste – 1tb sp
• Green chilies - 2 Sliced
• Turmeric powder – ¼ sp
• Cashews - 15
• Lemon juice – 1sp
• Red chili powder – ½ tb sp
• Coriander seed powder – ½ tb sp
• Garam masala – ½ tb sp
• Oil – 4 tb sp
• Salt
• Fresh cream - 5 sp
• Coriander leaves/Kasoori methi– (to garnish)

Method:

• Heat oil in a kadhai, Add sliced onion and sauté till its transparent.
• Add ginger and garlic paste.
• Add sliced tomatoes and sauté until it’s soft.
• Add finely chopped green chilies.
• Add cashew paste and cook well
• Add turmeric powder,chili powder, coriander seeds powder, and garam masala and let them cook covered for few mins in low flame.
• Add capsicum/peppers (It is added in the last because we don’t want to cook them too much,they taste best when they are half cooked)
• Meanwhile boil water in a saucepan, add 1inch cubes of paneer leave for 1-2 min with flame turned off, drain the excess water, now hot and sift paneer is ready to be used in your dish otherwise heat 4-5 sp oil in a pan, fry paneer cubes for 3-4 mins and add to the pan.
• Add salt to taste
• Add fresh cream when u turnoff flame.
• Add lime juice
•  Garnish with chopped coriander leaves/kasoori methi  and grated paneer.

Stuffed Capsicum Masala

Preparation time: 30 Mins

Ingredients:

• Capsicum - 4
• Onion - 1 
• Jeera - 1 sp
• Curry leaves - 10
• Red Chili powder - 1sp
• Coriander seed powder - 1sp
• Grated Coconut - 1/2 small bowl
• Chopped Coriander leaves - 1small bowl
• Hurigadale/Roasted gram - 1/2 bowl
• Tomato - 1
• Tamarind - a pinch
• Salt to taste
• Oil - 5sp
• Mustard seed - 1/2 sp

Method :

• Heat a sp of Oil in a pan, add Jeera, followed by Curry leaves then sliced onions, fry well for around 7 mins, allow it to cool to room temperature.
• In a mixer jar, add grated Coconut, Roasted gram/Hurigadale, fried onion mixture from step 1, Tomato slices, pinch of Tamarind, 1/2 bowl of chopped Coriander leaves?Cilantro, 1/2 sp of salt and little quantity of water, grind to form thick paste(If its not thick, it can not be stuffed properly)
• Just slit capsicum and fill in the above prepared masala.(care should be taken not to cut, you actually slit them into four parts). Capsicum should look whole even after stuffing.
• Heat remaining oil in a pan, add Mustard seed, then Curry leaves and then Masala Stuffed Capsicum, cook well until they are soft with lid covered. It will take around 10-15 mins to cook. 
• Add the remaining masala into pan, you can add water to adjust it to the gravy consistency, add salt if required, cook well until oil separates.
• Garnish with rest of the Coriander leaves/Cilantro serve hot with roti or chapati

Pineapple Gojju

Preparation time: 25 mins

Ingredients:

•       Pineapple – 1 bowl (chopped)
•      Urad dal/White Lenthils – 1 sp
•      Channa dal/Bengal Gram – 1 sp
•      Grated Coconut – ½ small bowl
•      Red Chilies – 7 to 8
•      Mustard seed – ½ sp
•      Jeera – ½ sp
•      Jaggery – ½ lemon size
•      Tamarind pulp – 1and 1/2 sp
•      Oil – 3sp
•      Curry leaves - 5
•      Hing – a pinch
•      Finely chopped Coriander leaves/Cilantro - to garnish

Method:

• Heat oil in a pan; add Mustard seeds allow them to splutter, add Curry leaves and Hing.
• Add chopped Pineapple(1inch Cubes) and cook until they are soft.
• Meanwhile dry fry Channa dal/Bengal Gram, Urad dal/White Lenthils, Jeera, Red Chilies and powder them roughly.
• Add grated Coconut, above prepared powder to mixer jar, add required quantity of water and grind to prepare smooth paste.
• Add above prepared Paste/Gravy to pan, also add Jaggery, Tamarind pulp and salt to taste, cover the lid and cook for few mins till all of them mix well.
• Turnoff the flame, garnish with finely chopped Coriander leaves/Cilantro and serve. Goes well with chapatti too.