Vegetable Pulav (Tharakari masale Anna)

Ingredients

1 cup rice (Akki)

1 large onion (Eruli)

1 potato (Aloogade)

2 carrots (gejjari)

15 green beans

Masala

1/3 cup fresh or frozen shredded coconut (kobbari thuri)

1/2 Onion (eruli)
1-1 1/2' inch ginger (shunty)
8 to 10 green hot chillies
(kharada menasinakayee)
1/2 tsp cumin seeds (jeerige)

Seasoning

1 tbsp oil (enne)

1tsp mustard seeds (sasuve)
2 tsp chopped garlic(belluli)
1 stalk curry leaves (karibevu)
2-4 cloves (Lavanga)
2'inch cinnamon stick (chakke)
5-6 black pepper (kalu menasu)
1 cardamom (elakki)
Salt to taste

Method
Wash the rice then put  it aside.Slice the onion, potato, carrots and beans put it aside. In a grinding bowl add coconut(kayee thuri), hot green chillies(hsi menasu), ginger(shunty),cumin(jeera) and a little water.Now grind the masala ingredients in the grinding bowl. Pour oil in the pressure cooker pan. Place the pressure cooker on the stove when the oil heats up add mustard seeds,curry leaves, cloves, cinnamon stick, black pepper, and cardamom. After few seconds add sliced onion and garlic, fry till pinkish brown,then add sliced potato, carrots, beans and washed rice. Fry for little while,now add grounded masala, again fry for few seconds. Now add 2 to2 1/2 cups water and cover the pressure cooker, after 1 to 2 whistles turn of the stove. After pressure goes down your pulav is ready to eat. Pulav  goes well with raitha.
Serving size; 4 to 6

Eggplant and Green Pepper Curry(Dappa menasinakayee,Badanekayee Palya)

Ingredients

1 large eggplant(Badanekayee)

1 medium green pepper

(dappa menasinakayee)

2 small onions(erulli)

2 tsp red chillie powder

(kharadapudi)

1/2 tsp turmeric powder

(Arishina)

1tsp madras curry powder(Sambarpudi)

1tsp tamarind paste or liquid(Hunisehuli)

1tsp brown sugar or jaggry(Bella)

Salt to taste

Coriander leaves for garnish

Seasoning

1tbsp oil(enne)

1tsp mustard seeds(sasuve)

1stalk curry leaves(Karibevu)

2 pinches of asafetida(ingu)

Method
First wash the vegetables. Then slice Them into 1' inch cube size. Now take pot or pan pour oil and place it on the stove. When oil heats up add mustard seeds. Mustard seeds starts to pop up, add curry leaves and asafetida or ingu then add onion and fry until golden brown, now add eggplant (Badanekayee)fry for a little while then add green pepper (Dappa menasinakayee)  fry for few seconds. If required add little water and cook until vegetables get soften. Then start adding red chillie powder, curry powder,turmeric powder, tamarind paste or liquid (Hunisehuli) brown sugar, jaggery (Bella) and salt. Bring it to boil. Then take out from top of the stove. Garnish with coriander leaves.Your curry is ready to eat.
It goes well with Roti, Chapathi ,Rice.
Serving size;2 to 4

Beetroot Halva

Ingredients
1 large beetroot
1/2(half) cup sugar(sakkare)
1cup heavy whipping cream
(gatti halu)
2 tsp rava or sooji(rave)
3-4 tsp ghee(thuppa)
Cashew nuts to garnish

Method
First shred the beetroot.Take a pan, and when it heats up add rava fry until the aroma comes (don't burn).Then add the beetroot and heavy whipping cream. When it starts to boil stir the mixture, keep stirring it until  the heavy cream evaporates and then the mixture will become thick. Now add the sugar and stir it, after few minuets add the ghee and mix it.Then take off from the stove.place the halva to the bowl and garnish with cashew nuts. Beetroot halva is ready to eat. Serve  hot or cold.
Serving size; 6 to 8

Menthe Chutney

Ingredients
1 cup shredded fresh coconut or
frozen shredded coconut (thengina thuri)
1 tbsp roasted gram or daliya(hurgadale)
3 tsp fenugreec powder or methi powder(menthe pudi)
1or2 clove garlic(belluli)
10 to 12 red chillies(ona menasinakayee)
1/4 tsp jaggery or brown sugar(bella)
1 stalk curry leaves(karibevu)
salt to taste

Method
Place all the ingredients (mentioned above) in the grinder.Add half cup of water then grind it.Place the chutney    in the bowl. your menthe chutney is ready to eat.
Serving size;4 to 6

Wheat Flour Kadbu (Godi Kadbu)

Ingredients

1-11/2 cups wheat flour

3/4 th cups rice flour

3 tsp methi powder

1/4 cup black gram powder(urad or uddina hittu)

1/2 tsp salt and 2 cups water

Method
Take a big bowl and place all the ingredients mentioned above except water in it. Then take a pot, pour two cups of water into the pot and bring to a boil. Once the water begins to boil immediately pour it on the flour ( making it dough) after the water cools a

little. Then kneed the dough (like chapathi dough) Put the dough aside for 20 to 30 minutes. Then take ping pong ball sized dough, shape it like small bowl. Make 12 to 14 of these bowls at a time, and steam it in vegetables steamer or pasta steamer. your wheat flour kadubu (godi kadubu) is ready to eat.

Serving size; 4 to 6
Serve with Menthe Chutney and Ghee

Malabar Spinach Curry/ Basale Soppina Palya

Malabar Spinach Curry/ Basale soppina palya

Ingredients

½ cup green gram dal (hesarbele)

1 bunch Malabar spinach (basale soppu)

2 medium size onion (erulli)

½ tsp turmeric powder (arishin

Seasoning

½ tsp mustard seeds (sasuve)

1 tsp cumin seeds (jeerige)

7-8 red chilies (ona menasinakayi)

2-3 big cloves or 1½ tsp minced garlic (belluli)

1 inch finely chopped ginger (shunty)

1 stalk curry leaves (karibevu)

½ lime (nimbe hannu)

½ tsp sugar (sakkare)

salt to teste 

Method 

First wash greengram dal. Next wash Malabar spinach and keep some Malabar spinach leaves aside. Chop the remaining Malabar spinach into small pieces. Next chop onion. Put greengram dal, spinach, onion and turmeric along with 3/4 cup of water and cook it in a cooker. Switch off the stove after one whistle and let it cool.

Place a pan on the stove and pour some oil. When it heats up, put mustard seed, cumin seed, curry leaves and cut red chilies. After the mustard seeds starts popping, put ginger and garlic. After 10-15 seconds, add the Malabar spinach that was set aside in to the pan. Fry it for another 10-15 seconds. Add the cooked greengram dal, spinach, onion and turmeric (from cooker).put salt and sugar. When it starts to boil, add coriander leaves and lemon juice and mix it well.

Malabar spinach curry/Basale soppina palya is ready to eat. It goes well with Chapathi, Roti and Rice.

Serving size;4 to 6

Butter Peas Curry (Avarekalu Palya)

Ingredients
2 cups frozen butter peas (avarekalu)
2 medium size onions (erulli)
7-8 green chillies (hasimenasinakayee)
1-2 tsp tamarind paste or liquid (hunisehuli)
1 tsp brown sugar or lemon size jagery (bella)
1/2 tsp turmeric powder (arishina)
1 tsp curry powder (sambar pudi)
Salt to taste
Seasoning
4 to5 tsp oil (enne)
1 tsp mustard seeds (sasuve)
1 stalk curry leaves (karibevu)
1 pinch asafetida (ingu)

Method

First cook the butter peas(avarekalu) in the pressure cooker with 1or2 cups of water.Let it cool.Then cut the onion and green chillies.Heat oil in a pot or pan on the stove. When it heats up add the mustard seeds,curry leaves and asafetida (ingu).Add the sliced onion and  green chillies after the mustard seeds begin to pop.cook for till pinkish brown.Now add cooked butter peas (avarekalu),turmeric powder,curry powder (sambar pudi),brown sugar (bella), tamarind paste and salt how much it requires.If you want thin (gravy or rasa) add little water and bring it to boil then turn off the stove. Your butter peas curry is ready to eat.It goes well with Roti ,Chapathi and Rice too.

Serving Size: 4 to 6