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.