Hesarukalu Chutney (Greengram chutney)

Ingredients:

50 gm Hesaru kalu (Green gram)
1 Cup Grated coconut 
3-4 Green 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 Green gram in low flame till color changes to little brown.

3. Make powder of roasted green gram in mixer.

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

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

Kesaribath

Ingredients:
1 cup chiroti rava
1/4 cup Ghee
3 cup Water
1/4 cup sugar
Little grated dry coconut(Kobari)
3-4 Clove
10-15 Raisin
10-15 Cashew nut 
Elachi powder



Method:
1. Heat pan. Add rava and 2 spoon ghee.
2. Roast the rava in low flame for 5 min. 
3. In pan, melt 2-3 spoon of ghee. 
4. In low flame fry the raisin, cashewnut and clove till cashew become light golden brown.
5. In another utensil add water and sugar to make syrup.
6. Boil for 5 min. Add the remaining ghee.
7. Add the kobari. Boil till bubbles come.
8. Now slowly add roasted rava by stiring continuously.
9. Add roasted raisin, cashewnut and clove. Keep on stiring till it become to Halwa consistency.
10. Now switch of flame and add Elachi powder. Mix it well.

Beans Hesarukalu Bassaru (Beans Greengram Bassaru / Huralikayi Hesarukalu Bassaru)

Ingredients:

Sambar:
1 cup Toor dal (Thogaribele)
1 Cup Hesaru kalu (Green gram)

1 cup chopped Beans (Huralikayi)

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 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 toor dal, Hesaru kalu, chopped beans 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.

Onion bonda

Ingredients:
1 cup Kadle hittu (Besan flour)
2 spoon Rice flour
1/2 cup water
1 chopped Onion
1/4 cup finely chopped curry leaves and coriander leaves
2-3 finely chopped green chilly
1 spoon Baking soda
SaltOil for frying

Method:
1. Heat 2-3 spoon of oil in frying pan.
2. In bowl add kadle hittu and rice flour.
3. Add the heated oil to the bowl.
4. Add chopped onion, curry leaves, coriander leaves, green chilly.
5. Add baking soda.
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 place the little by little batter into oil using finger. 
11. Fry them till they become golden brown.

Masala Akki Roti

Ingredients:
1 cup Rice 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 rice flour. Mix it well
3. Boil for 2-3 min. Till the bubbles start coming.
4. Add remaining rice 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 rice 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.

Akki Roti

Ingredients:
1 cup Rice 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 rice flour. Mix it well
3. Boil for 2-3 min. Till the bubbles start coming.
4. Add remaining rice 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 rice 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.

Raddish (Moolangi) sambar

Ingredients:

Sambar:
1 cup Toor dal

1 cup chopped Raddish

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, raddish, 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.