Peas pulav

Ingredients:
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. Fry for 2-3 min.
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.

Upma (Upittu)

Ingredients:

1 cup roasted Rava

1 medium size chopped onion

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, curry leaves. Cook for 3-4 min.

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

5. Add salt according to your taste 

6. Add rava slowly with constant stiring.

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

8. Cook for 2 min in low flame.

Thogari kalu palya

Ingredients:

1 cup Thogarikalu

1 medium size chopped onion

3-4 Green chilly

Ginger paste

Garlic paste

Curry leaves

Coriander

1/4 cup of grated coconut

1 tea spoon mustard

1/4 cup oil

3 cup water

Salt

Method:

1. In cooker heat the oil and add Mustard.
2. Add Ginger and garlic paste. Fry till it become golden brown.

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

4. Add thogalikalu and Water. Close the lid.
5.Cook till 2 whistle come. Wait till the pressure is released.

6. Add salt according to your taste 

7. Add grated coconut  and mix it.

8. Cook for 2 min in low flame.

9. Turn off stove and garnish with chopped coriander

Potato Bajji

Ingredients:
1 cup Kadle hittu (Besan flour)
2 spoon Rice flour
1/2 cup water
2 medium size potato
3-4 spoon Red chilly powder
1 spoon Baking soda
Salt
Oil for deep frying

Method:
1. Peel the skin of potato. Make slices of potato.
2. Heat 2-3 spoon of oil in frying pan.
3. In mixing bowl add kadle hittu and rice flour.
4. Add the heated oil to the mixing bowl.
5. Add baking soda and Red chilly powder.
6. Add Salt according to your taste.
7. Mix it well.
8. Add water little by little to make it soft batter.
9. Heat the remaining oil in frying pan.
10. Now dip the potato slice in batter and put it in oil. 
11. Fry them till they become golden brown.

Hurali kalu Bassaru

Ingredients:

Sambar:
1 cup Huralikalu (Horse gram)

1 medium size chopped onion

Curry leaves

Coriander leaves

1 tea spoon mustard

1/4 cup oil

6 cup water

Salt

Kalu(Palya):
1 Medium size chopped onion
1/4 cup grated coconut

Curry leaves

1 tea spoon mustard

1/4 cup oil
2-3 Green Chilly

Salt

Masala paste:

1 medium chopped Onion

5-6 Garlic clove

1/4 cup of grated coconut

2 Spoon Sambar powder

2 Spoon Red Chilly powder

1 small lemon size Tamarind

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 huralikalu and Water into cooker.

2. Cook for 5 min. 
3. Wait till the pressure of cooker is released.
4. Drain the water into separate vessel. It is called Kattu. It will be used in preparation of sambar(Bassaru). Keep the cooked vegetable and kalu in separate vessel, this is used in preparation of kalu(Palya).

5. Heat oil in pan. Crackle mustard seed. 

6. Add curry leaves and chopped onion. Fry till onion become transparent.

7. Add masala paste, kattu and mix it well. Boil the sambar for 10 mins.
8. Add salt according to your taste.

9. Add chopped coriander leaves.

Kalu (Palya): 

1. Heat oil in pan. Crackle mustard seed. 

2. Add curry leaves and chopped onion. Fry till onion become transparent.

3. Add the cooked vegetable and kalu.

4. Add grated coconut and salt. Mix it well.

5. Cook in low flame for 2 min.

Hesarukalu Kosambari

Ingredients:
1 cup Hesarukalu (Green gram)
1/4 cup grated coconut
Coriander leaves
Curry leaves
1 spoon Oil
1 tea spoon mustard seed
1 Green chilly
1 spoon lemon juice
Salt

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

Hesarubele Cucumber Kosambari (Split green gram - Cucumber)

Ingredients:
1/4 cup Hesarubele 
1 cup chopped Cucumber
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 chopped cucumber.
4. Add grated coconut.
5. Mean while heat oil in small pan.
6. Crackle 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.