Avarekalu Methi bath

Ingredients:
1/2 cup Avarekalu
1 cup Methi (Fenugreek leaves)
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 Methi and fry till methi become soft.
9. Add Avarekalu. Fry for 5 min.
10. Add rice and fry till water evaporate.
11. Add 2 cup water, Salt and garam masala. Mix it well
12. Close the lid and cook for 10 min.

Note:

1. Serve with Pudina chutney or Coconut chutney.

Brocolli Soup

Ingredients:
200 gm Broccoli
1 medium Potato
1 medium Onion
7-8 Garlic clove
1 spoon Pepper powder
Salt
1 cup Water
1/4 cup Olive oil


Method:
1. Wash brocolli and make small pieces.
2. Peel the skin of potato. Cut into 4 pieces.
3. Add broccoli, potato and water into pressure cooker. 
4. Cook till 2 whistle come. turn off stove. Wait till pressure of cooker is released.
5. Meanwhile fry onion and garlic in olive oil till onion become transparent.
6. Add onion and garlic into mixer jar. Make fine paste.
7. Now hat pan. Add onion and garlic paste. Keep cooking in low flame.
8. Make fine paste of potato and add to pan.
9. Make coarse paste of Broccoli and add to pan.
10. Add water if required. Cook for 2 min in low flame.
11. Add pepper powder and salt. Cook for 5 min in low flame.
12. Serve hot.

Hesarukalu Congress Masala (Greengram - Split roasted masala groundnut )

Ingredients:
1 Cup soaked Greengram (Hesarukalu)
1/4 cup grated Carrot
1/4 cup finely chopped Onion
1/4 cup finely chopped Tomato
3-4 finely chopped Green Chilly
1 Spoon Meetha (Tamarind Dates Chutney)
1 Spoon Mint chutney
1/4 cup Sev
1/2 cup Congress Kadlebeeja (Split Masala Peanut)
1/2 cup chopped Coriander leaves
1 spoon Lemon juice
Salt

Method:
1. In Mixing bowl add grated coconut, finely chopped onion and tomato, green chilly, meetha, mint chutney and salt. Mix it well.
2. Add hesarukalu, 1/4 cup congress kadlebeeja, 1/4 cup sev and coriander leaves and mix well.
3. Add lemon juice, salt according to your taste and mix well.
4. Transfer the mixture into serving plates.
5. Spread the remaining congress kadlebeeja and sev on the top.
6. Serve it immedately.

Onion Bajji

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

Method:
1. Remove the skin of Onion. Make slices of Onion.
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 Onion slice in batter and put it in oil. 
11. Fry them till they become golden brown.

Special Kadle Thombittu

Ingredients:
2 cup Kadle (Hurikadle / Roasted gram / Putani)
100 gm Jaggery
50 ml water
Elachi powder
1/4 cup roasted split groundnut
3 spoon Roasted gram(Kadle)
1/4 cup grated kobari
1 spoon roasted Sesame( ellu)


Method:
1. Make powder of Kadle
2. Separate any lumps in powder using sieve. Transfer to mixing bowl.
3. Add Elachi powder, groundnut, kadle, kobari and ellu. Mix well.
4. Meanwhile heat jaggery in a pan by adding water. Jaggery starts melting.
5. Keep stiring for 6-7 mins in low flame. 
6. Now add the jaggery syrup to the mixing bowl and knead well using hand.
7. Take small portions of mixture and make round balls.

Instant Majjige Saru

Ingredients:
1 cup curd
5-6 spoon oil
7-8 Curry Leaves
1 small chopped onion
3-4 Green Chilly
1 teaspoon Mustard Seed
1/2 teaspoon Turmeric powder
1 spoon Besan (gram flour)
1/2 cup Water
Salt


Method:
1. Beat the curd using churner or whipper for 1 min.
2. Heat the oil in pan.
3. Crackle mustard seed.
4. Add Onion, curry leaves and Green chilly. Fry till onion become translucent.
5. Add beaten curd and water.
6. Add turmeric powder and salt.
7. Add besan and mix well.
8. Boil for 4-5 Mins.

Avarekalu halasinakayi sambar (Avarekalu & raw-jackfruit Sambar)

Ingredients:

Sambar:

1 cup Avarekalu

1 medium size chopped onion

2 cup roughly chopped unripened jackfruit

1 cup chopped Beans

1/2 cup chopped Carrot

1 small Tomato

Coriander

3 cup water

Salt

Tempering:

1 tea spoon mustard

1/4 cup oil

Curry leaves

Masala:

1/4 medium size Onion
1/4 cup of grated coconut

2 Spoon Sambar powder

2 Spoon Chilly powder

1 tea spoon Roasted gram(Kadle)
1 tea spoon Gasagase (Poppy seed)

Method:

Masala:
1. Add grated coconut, sambar powder, chilly powder, kadle, gasagase, 1/4 chopped onion and little water in to mixer. Make fine paste.

Tempering:
1. In a small pan, heat the oil.
2. Crackle the mustard seed. 
3. Then add curry leaves.

Sambar:

1. Add Avarekalu, chopped onion, beans, carrot, tomato and Water into cooker.

2. Cook for 10 min till 2 whistles come. 

3. Turn off the stove. Wait till the pressure is released.

4. Add chopped jackfruit to cooker. Cook for 10 min till jackfruit is cooked.
5. Add masala paste to cooked avarekalu and vegetables. Mix it well. Boil the sambar for 10 mins with stirring in between.

6. Add the tempering.

7. Add chopped coriander.