Beetroot palya

Ingredients:
1 cup grated Beetroot
1 medium size onion
3-4 Green chilly
1 teaspoon mustard
Curry leaves
Coriander leaves
5-6 spoon oil
Salt


Method:
1.Heat oil in pan. Crackle the mustard.
2. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
3. Add grated Beetroot. Fry till carrot become soft.
4. Add salt according to your taste.
5. Garnish with coriander leaves.

Note:
1. If you feel its dry, you can add 1/4 cup of water and 1 spoon sambar powder and cook for 3-4 min. 
2. You can use chopped beetroot instead of grating. But it will take more time to cook.

Avarekalu upittu (upma)

Ingredients:

1 cup roasted Rava

1 medium size chopped onion

1/4 cup cooked Avarekalu

3-4 Green chilly

Curry leaves

Coriander

1/4 cup of grated coconut

1 tea spoon Urd dal(Uddina bele)

1 tea spoon Channa dal (Kadle bele)

1 tea spoon mustard

1/4 cup oil

3 cup water

Salt

Method:

1. In frying pan heat the oil.

2. Add Mustard, urd dal, channa dal and fry till it become little brown.

3. Add chopped onion, green chilly and curry leaves . Cook for 3-4 min till Onion become transparent.

4. Add cooked Avarekalu and Water and let it boil till bubbles come.

5. Add salt according to your taste 

6. Add rava slowly and keep stiring.

7. Add grated coconut and chopped coriander and mix it.

8. Cook for 2 min in low flame.

Note:
1. Cook avarekalu seperately in pressure cooker to reduce time. 

Methi Bath

Ingredients:
1 cup chopped Methi (Fenugreek leaves)
1 cup rice
1 Medium Onion
2-3 Green chilly
1/4 cup Green peas
Ginger paste
Garlic paste
Curry leaves

1 teaspoon Mustard
2-3 Clove

1 Elachi
2-3 Cinnamon(Dalchini)
4-5 spoon of Oil
2 spoon Garam masala
Salt
2 Cup Water

Method:

1. Chop the onion and green chilly.

2. Wash the rice and drain the water.
3. Heat the oil in cooker.
4. Add the mustard seeds.
5. Add clove, elachi, cinnamon.
6. Add ginger and garlic paste. Fry till it becomes golden brown.
7. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
8. Add Green peas, chopped methi. Fry for 5 min till methi becomes soft and water evaporate.
9. Add rice and fry till water evaporate.
10. Add 2 cup water, Salt and garam masala. Mix it well
11. Close the lid and cook for 10 min.

Note:
1. Serve with Coconut chutney or Mosaru bajji

Mosaru bajji / Raita

Ingredients:

Raita:

1 medium size onion

1/4 cup chopped Cucumber

1 small Tomato

Coriander leaves

1-2 Green chilly

1 cup Curd

1/2 cup water

Salt

Tempering:

1 tea spoon Channa dal (Kadle bele)

1 tea spoon Mustard seed

1 spoon oil

Curry leaves

Method:

Tempering:

1. Heat oil in small pan.

2. Crackle the mustard seed.

3. Add kadle bele and fry till it become golden brown.

4. Add curry leaves. Fry till brown spot appear on leaves.

Raita:

1.Finely Chop onion, coriander leaves and tomato.

2. Cut green chilly into large pieces.

3. In mixing bowl, Add onion, tomato, cucumber, coriander leaves, green chilly and curd.

4. Add salt according to your taste.

5. Mix it well.

6. If curd is very thick you can add water.

7. Add the tempering. Smash the curry leaves using finger. Mix it well.

Rava Idli

Ingredients:

1 cup roasted Rava

1 medium size onion

1/4 cup grated Carrot

Curry leaves

Coriander

1 tea spoon Channa dal (Kadle bele)

1 cup Curd

2 cup water for batter

1 teaspoon baking soda

Salt

4-5 Cashew nut

Cooking:

1/4 cup oil

2 cup water 

Method:

1. In beat the curd using beater or churner to get smooth texture.

2. Finely chop the onion

3. In mixing bowl add rava, onion, carrot, curry leaves, coriander leaves, channa dal and baking soda.

3. Mix it well.

4. Add curd and water and mix to get smooth batter.

5. Add salt according to your taste 

6. Now In cooker put water and let it boil till bubbles start coming.

7. Grease the idli plates using oil. Pour idli batter into moulds. Place cashew nut on top of batter in moulds.

8. Place the idli stand in cooker and close the lid.

9. Dont put the weight for the cooker lid. Steam for 10 mins.

10. Now take the idli stand from the cooker.

11. Allow to cool for 1-2 min.

12. Take out idli from mould using spoon.

Note:

1. Serve with Ghee and Coconut chutney

Mosambi juice

Ingredients:
1 Mosambi
1/4 cup Sugar
Elachi powder
2 cup water

Method:
1. Cut Mosambi into 2 pieces.
2. Squeeze the Mosambi juice using squeezer .
3. Add sugar and water.
4. Keep stiring till the sugar dissolve
5. Filter in to another cup to remove the seeds.
6. Add elachi powder for flavour.
7. Serve in beautiful glass.

Mix veg dry palya

Ingredients:
1 cup chopped beans
1/2 cup chopped carrot
1/2 cup chopped capsicum
1 medium size onion
3-4 Green chilly
1 teaspoon mustard
Curry leaves
Coriander leaves
5-6 spoon oil
Salt


Method:
1.Heat oil in pan. Crackle the mustard.
2. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
3. Add chopped beans, carrot and capsicum. Fry till vegetables become soft.
4. Add salt according to your taste.
5. Garnish with coriander leaves.

Note:
1. If you feel its dry, you can add 1/4 cup of water and 1 spoon sambar powder and cook for 3-4 min. 
2. To minimise the cooking time beans and carrot can be cooked in pressure cooker and can be added.

Cabbage palya

Ingredients:
1 cup chopped cabbage
1 medium size onion
3-4 Green chilly
1 teaspoon mustard
Curry leaves
Coriander leaves
5-6 spoon oil
Salt


Method:
1.Heat oil in pan. Crackle the mustard.
2. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
3. Add chopped cabbage. Fry till cabbage become soft.
4. Add salt according to your taste.
5. Garnish with coriander leaves.

Note:
1. If you feel its dry, you can add 1/4 cup of water and 1 spoon sambar powder and cook for 3-4 min. 
2. Water can be added and close the lid while cooking cabbage.

Hesarubele carrot Kosambari

Ingredients:
1 cup Hesarubele
1/4 cup grated Carrot
1/4 cup grated coconut
Coriander leaves
Curry leaves
1 spoon Oil
1 tea spoon mustard seed
1 Green chilly
Salt

Method:
1. Soak Hesarubele for 1 hour. Drain the excess water.
2. Add the hesarubele into mixing bowl.
3. Add grated carrot.
4. Add grated coconut.
5. Mean while heat oil in small pan.
6. Crakle mustard seed. 
7. Add curry leaves and green chilly Fry till brown spots appear on green chilly.
8. Now add this to mixing bowl. Smash it using finger.
9. Add chopped coriander leaves and salt according to your taste.
10. Mix it well.

Hurali kalu chutney

Ingredients:

50 gm Hurali kalu (Horse gram)

1 Cup Grated coconut 
3-4 Red chilly
2 Garlic clove 
little Tamarind
Coriander leaves
Curry leaves
Salt

Method:

1. Fry the garlic, green chilly and curry leaves for 1 min
2. Roast Hurali gram in low flame till color changes to little brown.

3. Make powder of roasted hurali kalu in mixer.

4. Add the grated coconut, garlic, Red chilly, curry leaves, tamarind, coriander leaves, salt and water to mixer.

5. Grind it coarsely or fine paste according to your taste.

Masala vade

Ingredients:
1 cup Kadle bele
1 medium size Onion
1/4 cup chopped curry leaves and coriander leaves
4-5 Green chilly
Small piece of Ginger
Salt
Oil for deep fry


Method:
1. Soak kadle bele for 2-3 hour.
2. Drain the excess water.
3. Add green chilly and ginger into mixer. Make fine paste.
4. Put the chilly ginger paste into mixing bowl.
5. Now grind the soaked kadle bele coarsely in small batches. It should not to be grinded into paste.
6. Add into mixing bowl.
7. Finely chop the onion. Add into mixing bowl.
8. Add chopped curry leaves and coriander leaves into mixing bowl.
9. Add salt according to your taste. And mix it well
10. Mean while heat oil in fryiing pan.
11. Make small ball of mixture. 
12. Take each ball, flatten it and put it into oil.
13. Fry on both sides till it become golden brown.

Note:
1. Water should not be used while grinding or mixing.

Chole Masala (Channa Masla)

Ingredients:

1 cup soaked chole
1 medium size onion

1/4 cup chopped Beans, Carrot, Capsicum

1 small potato

1 Tomato
Ginger paste
Garlic paste
Curry leaves
1 teaspoon Mustard
4-5 spoon of Oil

1 spoon Garam masala
2 spoon Chole masala
2 Spoon Red chilly powder
Coriander leaves
Salt
2 Cup Water

Method:

1. Add the soaked chole, Potato, Beans, Carrot, Capsicum and water into cooker. Cook till 2 whistle come. Wait till the pressure is released.

2. Peel the skin of Potato. 

3. Smash the Potato.

4. Heat the oil in pan
5. Crackle the mustard seeds.

6. Add ginger and garlic paste. Fry till it becomes golden brown.
7. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
8. Add chopped tomato. Fry till tomato become soft. 
9. Mean while add smashed potato.

10. Add boiled chole, beans, carrot and capsicum into pan and mix it well
11. Add Chole masala, Garam masala and red chilly powder.
12. Add Salt according to your taste.
13. Garnish with Coriander leaves.

Note:
1. Soak the chole overnight.

Lemon Juice

Ingredients:
1 medium Lemon
1/4 cup Sugar
Elachi powder
2 cup water

Method:
1. Cut lemon into 2 pieces.
2. Squeeze the lemon juice into cup .
3. Add sugar and water.
4. Keep stiring till the sugar dissolve
5. Filter in to another cup to remove the lemon seeds.
6. Add elachi powder for flavour.

Tomato Juice

Ingredients:
2 Tomato
1/4 cup Sugar
Elachi powder
2 cup water

Method:
1. Cut tomato into pieces.
2. Add tomato and sugar into mixer.
3. Grind it to make fine paste.
4. Add water to paste and mix it well.
5. Filter in to cup.
6. Add elachi powder for flavour.

Carrot palya

Ingredients:
1 cup grated carrot
1 medium size onion
3-4 Green chilly
1 teaspoon mustard
Curry leaves
Coriander leaves
5-6 spoon oil
Salt


Method:
1.Heat oil in pan. Crackle the mustard.
2. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
3. Add grated carrot. Fry till carrot become soft.
4. Add salt according to your taste.
5. Garnish with coriander leaves.

Note:
1. If you feel its dry, you can add 1/4 cup of water and 1 spoon sambar powder and cook for 3-4 min. 

Vegetable Fried Rice

Ingredients:

1 cup Rice
1 medium size onion

1/4 cup chopped Beans, Carrot, Capsicum

1/4 cup Green peas
3-4 Green chilly
Ginger paste
Garlic paste
Curry leaves
1 teaspoon Mustard

9-10 spoon of Oil
2-3 Spoon Tomato sauce
2-3 spoon Soya sauce
Salt

Method:

1. Prepare Rice separately.
2. Heat the oil in pan. crackle the mustard seeds
3. Add ginger and garlic paste. Fry till it becomes golden brown.
4. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
5. Add Green peas, Beans, carrot and potato. Fry for 2-3 min.
6. Add Salt, tomato sauce and soya sauce. Mix it well.
7. Add rice and mix it well. Cook for 2 min in low flame.

Bisibelebath

Ingredients:
1 cup Rice
1 cup Toor dal

1/2 cup chopped Beans, Carrot, Potato
1/4 cup Green peas

1 medium size chopped onion

1 small Tomato

Curry leaves

Coriander

1 tea spoon mustard

1/4 cup oil

3 cup water

Salt

1/4 cup of powdered dry coconut (Kobari)

2 Spoon Bisibelebath powder

2 Spoon Chilly powder
3-4 spoon Tamarind juice

Method:

1. Add Beans, carrot, potato, toor dal and Water into cooker.

2. Cook for 5 min till 2 whistle comes. 
3. Wait till the pressure of cooker is released.

3. Heat oil in pan. Crackle mustard seed. 
4. Add curry leaves.
5. Add chopped onion and green peas. Fry till onion become transparent.
6. Add Tomato. fry till tomato become soft.

7. Add cooked vegetable and mix it well. Cook for 2-3 mins.
8. Add tamarind juice, coconut powder, bisibelebath powder and chilly powder. Cook for 5 min till bubbles come.
9. Add salt according to your taste. 
10. Now add rice and cook for 5 min till it mix very well. 

11. Garnish with chopped coriander.


Note:
1. Cook rice seperately and then add it.
2. Groundnut can be added when mustard is crackled. This has to be roasted in low flame. It will give good taste.
3. Serve it with Ghee. It will add good flavour.

Masala Ragi Roti

Ingredients:
1 cup Ragi flour
1 spoon salt
1/2 cup water
1 finely chopped Onion
1/4 cup Grated carrot
1/4 cup finely chopped curry leaves and coriander leaves
2-3 finely chopped green chilly
1 spoon Jeera
2 spoon Kadle bele

Method:
Make Dough:
1.Boil 1/4 cup of water in pan.
2. Add salt and 2 spoon of ragi flour. Mix it well
3. Boil for 2-3 min. Till the bubbles start coming.
4. Add remaining ragi flour and mix it well. 
5. Switch off the flame.
6.Allow it to cool.
7. Add onion, carrot, curry leaves, coriander leaves, jeera, kadle bele and green chilly
Add little by little water and knead it.


Make Roti:
1.Make 4 small balls of dough for size of large lemon.
2. Take 1 ball of dough, coat it with ragi flour.
3. On lightly floured surface, place the flour coated dough ball.
4. Use rolling pin to roll out the ball of dough into a uniform, thin circle. Dust if in middle whenever necessary.
5. Heat the non-stick pan.
6. Place this roti on the non-stick pan. Keep the high flame for 1 min.
7. Apply water to the upper surface by using small piece of cloth. Leave it for 30 sec.
8. Flip it with the help of ladle.
9. Cook by flipping the roti till the brown spots appear on the both surface.
10. Serve it with chutney or palya. Even Ghee gives flavour to eat.

Ragi Roti

Ingredients:
1 cup Ragi flour
1 spoon salt
1/2 cup water

Method:
Make Dough:
1.Boil 1/4 cup of water in pan.
2. Add salt and 2 spoon of ragi flour. Mix it well
3. Boil for 2-3 min. Till the bubbles start coming.
4. Add remaining ragi flour and mix it well. 
5. Switch off the flame.
6. Allow it to cool.
7. Add little by little water and knead it.


Make Roti:
1.Make 4 small balls of dough for size of large lemon.
2. Take 1 ball of dough, coat it with ragi flour.
3. On lightly floured surface, place the flour coated dough ball.
4. Use rolling pin to roll out the ball of dough into a uniform, thin circle. Dust if in middle whenever necessary.
5. Heat the non-stick pan.
6. Place this roti on the non-stick pan. Keep the high flame for 1 min.
7. Apply water to the upper surface by using small piece of cloth. Leave it for 30 sec.
8. Flip it with the help of ladle.
9. Cook by flipping the roti till the brown spots appear on the both surface.
10. Serve it with chutney or palya. Even Ghee gives flavour to eat.

Mix vegetable Sambar

Ingredients:

Sambar:
1 cup Toor dal

1 cup chopped Beans, Carrot, Radish

1 medium size chopped onion

1 small Tomato

Curry leaves

Coriander

1 tea spoon mustard

1/4 cup oil

3 cup water

Salt

Masala paste:

1/4 cup of grated coconut

2 Spoon Sambar powder

2 Spoon Chilly powder

1 tea spoon Roasted gram(Kadle)
Water

Method:

Masala paste:
1. Add grated coconut, sambar powder, chilly powder, kadle  in to mixer. 
2. Add little water and Make fine paste.

Sambar:

1. Add chopped onion, Beans, carrot, radish, tomato, toor dal and Water into cooker.

2. Cook for 5 min. 
3. Wait till the pressure of cooker is released.

3. Heat oil in pan. Crackle mustard seed. 
4. Add curry leaves.

4. Add masala paste, cooked vegetable and mix it well. Boil the sambar for 10 mins.
5. Add salt according to your taste.

6. Add chopped coriander.