Avarekalu Pulav

Ingredients:
1/2 cup Avarekalu
2 cup rice
1 Medium Onion
2-3 Green chilly
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
5 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 Avarekalu. Fry for 5 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.

Note:

1. Serve with Pudina chutney or Coconut chutney.

Brinjal Ennegayi (Aubergine / Badhanekayi )

Ingredients:

Curry:
250 gm Brinjal
1 Medium size Onion
2 Medium size Tomato
Ginger paste
Garlic Paste
Coriander Leaves
Curry Leaves
1/2 Cup Oil
1 spoon Mustard seed
1 cup water
Salt

Stuffing:
200 gm Groudnut
2 spoon Red Chilly powder
1 teaspoon Turmeric powder
1 Spoon Yellu (Sesame Seed)
2 spoon Uchellu (Niger Seed)
1 Spoon Tamarind juice
Small piece Jaggery
1 spoon Garam Masala

Method:

Stuffing:
1. Dry roast the Groundnut in low flame. Allow it to cool. 
2. Make powder of roasted Groudnut, Red Chilly powder, Turmeric powder, Yellu, Uchellu, Jaggery, Garam Masala and Tamarind juice.

Curry:
1. Make cut in Brinjal to make + shape.
2. Fill the stuffing into + cut in Brinjal.
3. Heat the oil in Pan.
4. Crackle the Mustard seed.
5. Add ginger and garlic paste. Fry till it becomes golden brown.
6. Add chopped onion and curry leaves. Cook for 3-4 min till onion become transparent.

7. Add chopped tomato. Fry till tomato become soft.

8. Add the Brinjal into pan. Slowly turn the brinjal till brown spots appear.

9. Add the remaining stuffing and 1/2 cup water. Mix it well. 

10. Keep cooking for 10-15 min by stirring in pan, so that it will not stick to the base of pan.  Add Little by little water if required.

11. Turn off the stove.

12. Add chopped Coriander leaves.

Note:

1.Serve it with Jowar roti.

2. It can also make good combination with Akki roti and Chapathi.

Avarekalu - Vegetable palya

Ingredients:

1 cup Avarekalu

1 cup chopped beans

1/2 cup chopped carrot

1/2 cup chopped capsicum

1 medium size chopped onion
1 medium size chopped Tomato

3-4 Green chilly

Curry leaves

Coriander

1 tea spoon mustard

1/4 cup oil

2 cup water

Salt

Masala:
1/4 cup of grated coconut
Water for grinding
1 spoon kadle
1/2 spoon Gasagase (Poppy seed)

Method:

1. In cooker heat the oil and add Mustard.
2. Add chopped onion, green chilly, curry leaves. Cook for 3-4 min till onion become transparent.

3. Add chopped tomato. Fry till tomato become soft.

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

6. Meanwhile grind the grated coconut, kadle, gasagase to make fine paste.
7. Add the grinded masala paste into cooker.
8. Add salt according to your taste 

9.Cook for 2 min in low flame.

10. Turn off stove and garnish with chopped coriander.

Note:
1. Red chilly powder can be used instead of green chilly.

Hesarukalu Cucumber Kosambari (Green gram - Cucumber Kosambari)

Ingredients:
1/2 cup Hesarukalu (Green gram)
1/2 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 Hesarukalu overnight. Drain the excess water.
2. Add the hesarukalu 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.

Methi Fried Rice

Ingredients:

1 cup Rice
1 medium size onion

1/4 cup Methi

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

9-10 spoon of Oil
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, Methi. Fry for 5 min till methi becomes soft.
6. Add Salt. Mix it well.
7. Add rice and mix it well. Cook for 2 min in low flame.

Stuffed Chilly bajji

Ingredients:
1 cup Kadle hittu (Besan flour)
2 spoon Rice flour
1/2 cup water
10-15 Long Chilly
3-4 spoon Red chilly powder
1 spoon Baking soda
Salt
Oil for deep frying

Stuffing:
1 Spoon Jeera powder
1 spoon Ajwain(om kalu)
1 Spoon Chat Masala Powder

Method:

1. Mix jeera powder, ajwain, chat masala powder in small bowl.
2. Make cut in chilly.
3. Fill the stuffing into chilly.
4. Mean while Heat 2-3 spoon of oil in frying pan.
5. In mixing bowl add kadle hittu and rice flour.
6. Add the heated oil to the mixing bowl.
7. Add baking soda and Red chilly powder.
8. Add Salt according to your taste.
9. Mix it well.
10. Add water little by little to make it soft batter.
11. Heat the remaining oil in frying pan.
12. Now dip the Chilly with stuffing in batter and put it in oil. 
13. Fry them till they become golden brown.

Mirchi bajji | Chilly Bajji | Menasina kayi Bajji Recipe

Ingredients:
1 cup Kadle hittu (Besan flour)
2 spoon Rice flour
1/2 cup water
10-15 Long Chilly Mirchi
3-4 spoon Red chilly powder
1 spoon Baking soda
Salt
Oil for deep frying

Method:

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

Optionally you can add Ajwain for taste enhancement