Hyacinth Beans Sabzi/ Avarekalu Palya
Side Dish

Ingredients:
1 cup Hyacinth Beans/ Avarekalu
1/2 spoon Mustard seeds
1/2 inch Ginger crushed
1 Onion chopped
1 Green Chilli chopped
1/4 spoon Turmeric powder
2 spoons Coconut grated
4 Curry Leaves
Coriander Leaves chopped
Salt
Oil

Method:
Cook in a pressure cooker hyacinth Beans for 1 whistle.
Heat 2 spoons oil in a pan  and add mustard seeds, ginger, onion, green chilli and curry leaves on a low flame.
Now add cooked hyacinth beans, turmeric powder, salt, coconut, coriander leaves and mix well and cook for 2 minutes.
Serve hyacinth beans sabzi with rice or chapati.

Drumstick Sambar
Simple and Tasty

Ingredients :
1 cup Toor dal
1 Drumstick
1 Tomato
1/2 Onion
2 cloves Garlic
1 spoon Tamarind extract
Curry leaves
Mustard seeds
Jeera
1/2 spoon jaggery
Asafoetide
Coconut ( grated)
1 spoon Turmeric powder
1 spoon Sambar powder
2 spoons Chilli powder
Salt
Oil

Method :
Cut drumstick into pieces
Cook Toor dal, drumstick and tomato in a pressure cooker on a medium flame for 3 whistles.
After cooking is done, make paste of cooked tomato and coconut in a mixer jar.
For seasoning , heat 2 spoons of oil in a vessel on a low flame.
Add mustard seeds, jeera, garlic, onion, curry leaves and pinch of asafoetida.
Now add cooked dal, drumstick, tomato paste, turmeric powder, sambar powder, chilli powder,  tamarind extract, jaggery,     and salt. Cook for 10 mins on a medium flame and stir well. Sambar is ready to serve with rice.

Beetroot Paratha

Beetroot Paratha

Ingredients
Dough
2 cups Wheat Flour
Salt
Oil

Stuffing
2 Beetroot grated
1/2 inch Ginger crushed
1 spoon Jeera
1/2 spoon Turmeric powder
1 spoon Red Chilli powder
Coriander leaves chopped
Salt

Method:
Take a bowl, mix wheat flour, salt and water.
Knead the dough and add 1 spoon oil while kneading.
Keep it aside for 10 - 15 mins. Dough is ready.
Peel the skin of beetroots and wash and grate .
In a pan, heat 1 spoon oil, add jeera, ginger, beetroot and saute well.
Add  turmeric powder, red chilli powder, coriander leaves and salt to it and mix well and cook for 2 minutes on a low flame.
Now take small portion of dough and make a ball. Roll it into small puri size and fill the beetroot mix into it.
Now roll it gently and cook on roti tawa on a medium flame both sides.
Beetroot parota is ready to serve with ghee or raita.

Note: Stuffing should be dry.

Idli
Tricolor Theme

Ingredients :
2 cups Idli Rice
3/4 cup Urad Dal
1 spoon Methi seeds
1 cup Poha
Cooking Soda
1 cup Carrot grated
1 cup Dill leaves chopped
Salt
Oil

Method:
Soak idli rice in a water separately for 6 - 7 hours. Soak urad dal and methi seeds separately for 6 hours.
Grind urad dal and methi seeds, keep it aside. Now grind idli rice and poha. While grinding add 1/2 cup water. Mix and ferment for 8 hours.
After it is fermented, add salt and pinch of cooking soda.
Add grated carrot to 2 cups of idli batter and Dill leaves to 2 cups of Idli batter separately.
Grease the idli plates with oil and pour idli batter to the plates. Steam cook for 15 minutes on a medium flame.
Serve hot with chutney or sambar.

Chutney Powder

Chutney Powder/ Chutney Pudi

Ingredients:
2 cups Roasted Chana Dal/ Hurikadle
3/4 cup Dry Coconut (copra) grated
2 Red Chillis ( Byadgi Chilli)
8 Curry Leaves
3 Garlic cloves
1/4 inch Tamarind piece
1/4 spoon Jaggery (optional)
Salt

Method:
In a mixer jar, grind roasted chana dal, grated dry coconut , red chillies, garlic, curry leaves, tamarind, jaggery and salt.
Make a fine powder.
Serve chutney pudi with dosa, chapati or rice.

Note:
You can store it in a airtight container for 15 days.
You can even slice dry coconut and powder it in a mixer jar.

Obattu Saru

Holige Saru/ Obattu Saru 

Ingredients:
1 Onion sliced
2-3 Garlic cloves
1 spoon Turmeric powder
8 Red Chillis (Byadgi)
1/4 cup Dry Coconut grated
1 Orange size Tamarind
1 spoon Jaggery
Curry Leaves
Asafoetida
1/2 spoon Mustard seeds
 Salt
Oil

Masala Powder:
2 spoons Coriander seeds
2 spoons Jeera/ Cumin seeds
2 spoons Khus khus
2 Clove
1 inch Cinnamon
1 Cardomom

Method:
Water is drained from cooked dal when we prepare puranpoli/ obattu, obattu saru is prepared from that water.
Soak tamarind in water for 1 hour.
First in a pan dry roast all the ingredients for masala powder on a low flame and blend it in a mixer jar to a fine powder.
Put 1/2 spoon oil in a pan and roast onions, garlic and dry coconut on a low flame for 1 minute and turn off the flame.
Make a fine paste of onions, garlic and dry coconut. 
Cook dal water/ bele kattu, tamarind, jaggery and salt until it starts boiling.
 Add onion paste, masala powder to obattu saru and cook until it starts boiling.
Lastly for seasoning, add 2 spoons oil in a tadka pan, put mustard seeds, curry leaves and pinch of asafoetida.
Obattu Saru is ready to serve with rice.


Note:

You can arrange in a plate all the spices to roast and grind. 
Mesaurment given above is for 1 cup toor dal, 1 cup Channa Dal and 1 1/2 cup Jaggery. 

Sprouts Paratha

Sprouts Paratha

Ingredients:
1 cup Wheat Flour
Salt
Oil /Ghee
Stuffing:
1/2 cup Green Gram/ Hesarukalu sprouted
1/2 cup Matki/ Madakikalu sprouted
1/2 inch Ginger
1/2 spoon Red Chilli Powder
 Pinch of Garam Masala Powder (optional)
Salt

Method:
Make a dough by mixing wheat flour, salt and water and add 1/2 spoon oil while kneading the dough.
For Stuffing, pressure cook sprouted green gram and matki for 1 whistle in a pressure cooker.
Drain the water from cooked sprouts.
In a mixer jar, grind cooked sprouts, ginger, red chilli powder, garam masala and salt( Do not add water)
 To make parathas, roll the dough to poori size and stuff the sprouts mix in the centre and cover it.
Roll it to roti size
Heat a roti tawa on a medium flame and cook stuffed parathas both the sides and add 1 spoon oil/ ghee.
Sprouts Parathas are ready to serve with a sabzi.

Tips
You can even steam the sprouts for 10 minutes.

Shavige Payasa

Semiya Payasam/ Shavige Payasa
Diwal Special

Ingredients:
1 cup Semiya/ Vermicelli
3/4 cup Sugar
3/4 cup Milk
1 spoon Ghee
2 Cardamom powdered
Cashewnuts
Raisins

Method:
Dry Roast vermicelli on a low flame in a pan for 1 minute.
In a tadka pan, heat 1 spoon ghee and roast cashew and raisins, keep it aside.
Take a vessel, Boil 3 cups water  and add vermicelli when water starts boiling.
Cook for 2 minutes and drain the water.
Add sugar and 1/2 cup water to vermicelli and cook for 5 minutes on a medium flame.
Add 3/4 cup milk, cardamom and mix well and cook for 2 minutes.
Lastly garnish with roasted cashewnuts and raisins and serve hot.

Note
Here i have used roasted wheat vermicelli from Mtr brand.
Cooking time of vermicelli depends on thickness of vermicelli, thin vermicelli cooks faster.

Amla/ Nellikai Chutney

Ingredients:
5 Medium sized Amla/ Gooseberry/ Nellikai
6 cloves Garlic crushed
2 Cardamom crushed
Few Methi seeds (optional)
1/4 inch Cinnamon crushed
1 Green Chilli
Salt
Oil

Method:
Grate amla in a plate and grind in a mixer jar ( do not add water)
In a pan, heat 2 spoons of oil, add garlic, cardamom, green chilli, cinnamon and methi seeds.
Add amla and saute on a low flame for 15 minutes.
Lastly add salt and cook for 2 minutes.
Amla chutney is ready to serve with chapathi, dosa or rice.

Note:
 You can store amla chutney in a refrigerator for 1 week.

Ragi Mudde

Ragi Mudde/ Finger Millet Ball

Ingredients:
1 cup Ragi Flour/ Finger Millet Flour
Salt

Method:
In a vessel, boil 1 1/2 cups of water and add pinch of salt to the water.
In a small bowl, mix 2 spoons of ragi flour with 1/2 cup water.
When water starts boiling, pour the ragi water mix into it.
On a low flame, stir and mix well.
Add 1 cup ragi flour and let it cook for a minute.
Stir with wooden ladle continously and see that there are no lumps.
Cook for 2 minutes on a low flame.
Make ragi balls and serve hot with sambar and ghee.

Tips:
If you want ragi mudde to be soft then add 1/2 cup more water.

Chapati with Mixed Vegetable Sabzi
Kids Lunch Box

Mixed Vegetable Sabzi

Ingredients :

1 cup Beans chopped

2 Carrot chopped

1/2  cup Peas

1 Potato chopped

1 Capsicum chopped

1 Onion chopped

1 Tomato

2 -3 Green Chilli chopped

1 - 2 spoon Coconut grated (optional)

Coriander leaves

1/2 spoon Turmeric powder

1 spoon Masala powder

1/2 spoon Ginger - Garlic paste

1 spoon Roasted Chana Dal powder

1/4 spoon Mustard seeds

Salt

Oil

Method:

Peel the skin of potato and cut into small pieces.

Cook in a pressure cooker beans, carrot, potato on a medium flame for 1 whistle and keep it aside.

Take a vessel, heat 2 spoons of oil on a low flame.

Add mustard, ginger - garlic paste, chopped onion, and chillies. Saute untill it turns golden brown and add capsicum, cooked beans, carrot, peas, potato, masala powder and turmeric powder.

Make a paste of coconut, roasted chana dal and tomato in a mixer jar.

Add paste into the vessel and stir well.

Add salt and coriander leaves, cook for 10 mins on a medium flame.

Mixed vegetable sagu is ready to serve with poori or chapathi.

Kesaribath

Ingredients:
1 cup Rava/ Semolina/ Sooji (Bansi Rava)
1 cup Sugar
Ghee
Kesar( optional)
5 Cashewnuts
8 Raisins
2 Cardamom powdered

Method:
In a pan, roast sooji with 1/2 spoon ghee on a medium flame untill it turns aromatic and transfer to a plate.
Put 4 spoons  ghee in the pan and roast cashewnuts and raisins.
Add sugar  and 2 1/2 cups water.
When sugar dissolves and water starts boiling, add sooji and stir well.
Add cardamom powder, kesar and mix well.
Cook for 2 minutes untill kesari bath separates from pan.
Kesaribath is ready to serve.

Tips:
You can add more ghee as per your requirement.
 While mixing sooji see that lumps are not formed.

Kara Boondi

Ingredients:
2 cups Besan Flour
2 spoons Red Chilli powder
Pinch of Asafoetida
Pinch of Cooking Soda
Salt
Oil for frying

Method:
In a bowl, mix besan flour, red chilli powder, asafoetida, cooking soda, salt and water. Consistency of batter should not be too thin or too thick.
Heat oil in a kadai, with the help of boondi ladle pour batter on  the ladle slowly.
Fry until golden brown on a medium flame.
Kara Boondi is ready.

Tips:
You can even add fried peanuts to it.

Puliyogre

Tamarind Rice / Puliyogre

Ingredients:
3 cups Cooked Rice
1/4 cup Tamarind extract

3 spoons Grated Dry Coconut

1 spoon Jaggery (optional)

1 spoon Mustard Seeds

2 - 3 spoons Groundnuts

Curry Leaves few

Oil

Salt

Pinch of Asafoetida

Puliyogre Powder
2 spoons Chana Dal
2 spoons Urad Dal
1 spoon Coriander seeds
1/4 spoon Methi Seeds
1/4 spoon Pepper
1 spoon Sesame seeds
1 spoon Red Chilli Powder


Method:
First dry roast chana Dal and urad dal for a minute on a low flame and transfer to a plate.
Dry roast coriander seeds, methi seeds, pepper, sesame seeds on a low flame for a minute.
Grind in a mixer jar, chana dal, urad dal, coriander seeds, methi seeds, pepper, sesame seeds and red chilli powder to make a fine powder.
For seasoning, add 3 spoons oil in a pan, add mustard seeds, groundnuts, asafoetida, curry leaves and add tamarind extract and fry.
Add jaggery, ground powder, coconut, 1/2 cup water, salt into the pan and cook for 2 minutes on a low flame.
Now mix cooked rice and puliyogre  paste and serve hot.

Note
You can store puliyogre powder for 3 - 4 days.

You can store Puliyogre paste in refrigerator for 2 to 3 days. 

Peanut Ladoo

Peanut Ladoo/ Kadlekayi Unde
Learnt from my mom

Ingredients:
2 cups Peanuts/ Groundnuts (Roasted)
1/2 cup Roasted Chana Dal/ Hurikadle (Powdered)
2 cups Jaggery (powdered)
1/2 cup Dry Coconut/ Kopra grated
3 Cardamom powdered
2 Clove powdered
1 spoon Khus khus/ Poppy seeds powdered

Method:
Peel the outer seed coat of roasted peanuts and coarsely grind it in a mixer jar.
Sieve roasted chana dal powder and keep it aside.
Take a large mixing bowl, add ground peanuts, powdered roasted chana dal, grated coconut, khus- khus, cardamom and clove, mix well and keep it aside.
In a pan, heat jaggery with 3/4 cup water on a low flame untill the jaggery completely melts.
When jaggery syrup consistency comes to one string, turn off the flame.
Pour the jaggery syrup to the peanut mixture when it is hot and start making ladoos with wet palms and keep it aside for two hours to dry.
Peanut Ladoos are ready to serve.

Note:
You have to make ladoos using hot jaggery syrup only ; don't allow jaggery syrup to cool down.
Filter the jaggery solution with a strainer to remove impurities (optional).

Pour the jaggery syrup in portion. 

Tips
Day 1 - Roast Peanuts and remove the skin.
Day 2 - Grind Coarsely Peanuts and grind dry coconut slices.
Day 3 - Mix all the Ingredients and pour jaggery syrup and make ladoos.

Measurement to prepare more Ladoos

1/2 kg Peanuts

1/4 kg Roasted Gram

1/4 kg Copra

1/2 kg Jagerry

Other ingredients you can add extra. 

Tomato Soup

Tomato Soup

Ingredients:
5 Tomatoes
1/2 spoon Butter/ Ghee
1/2 spoon Pepper powdered
1/4 inch Cinnamon powdered
8 Bread cubes
1/4 spoon Sugar
 Salt

Method:
In a pressure cooker, cook tomatoes for 2 whistles.
Peel the skin of tomatoes and blend it in a mixer jar to make a fine puree.
Add butter in a pan, roast bread cubes until they turn golden brown both sides and transfer them to a plate.
In a pan, add tomato puree, pepper, cinnamon, sugar, salt and 1/2 cup water and cook for 2 minutes on a medium flame.
Serve hot with bread cubes.

Note :
You can add cream also. 

Onion Pakoda

Onion Pakoda

Ingredients:
4 Onions sliced
1 cup Besan Flour
1 spoon Rice Flour
1 Green Chilli chopped

1 spoon Jeera
Coriander leaves chopped
Oil for frying
Salt

Method:
In a large mixing bowl, add onions, green chilli, coriander leaves, besan flour, jeera, rice flour and salt.
Mix well with a little water. Consistency of the batter should be thick.
In a kadai, take small portions of batter and deep fry in the oil on a medium flame.
Serve hot Pakoda with coffee/ tea.

Puri Unde/ Puffed Rice Laddo

Ingredients:
2 cups Puffed Rice/ Murmura
3/4 cup Jaggery powdered
1 Cardamom powdered

Method:
In a pan, heat jaggery and 1/4 cup water on a low flame.
When jaggery dissolves completly, strain it to take out any impurities.
Heat jaggery solution on a low flame untill you get 2 string consistency.
Pour the jaggery syrup into a large mixing bowl and add cardamom powder and puffed rice.
Make ladoos when it is hot by wet hands.
After a minute, again tightly press and keep it aside.
Puffed Rice ladoos are ready.

Note:
You can make Ladoo only when it is hot.

Panipuri

Panipuri

Ingredients for Puri:
1 cup Maida/ Refined Flour
1 cup Rava/ Fine Sooji
Salt
Oil

For Pani
1/2 cup Pudina chopped
1/2 cup Coriander Leaves chopped
1 Green Chilli
2 Pepper
1/4 spoon Jeera
1/4 inch Ginger
2 - 3 spoons Tamarind extract
1 spoon Jagerry powdered
Salt

For Stuffing
2 Potatoes boiled and mashed
1/4 spoon Chaat Masala (optional)
1/2 spoon Red Chilli powder
1 Onion finely chopped
1 Carrot grated
Coriander leaves chopped
Salt

Method :
For Puri
Mix maida, sooji and salt and make a dough and add 1/2 spoon oil for dough.
Keep it aside for 30 minutes.
Roll the dough chapati size and cut into small puri size with any small lid or cap.
Start frying  puris in the oil on a medium flame and puris are ready.

 For Pani
In a mixer jar, blend pudina, coriander leaves, pepper, jeera, ginger and green chilli and transfer it to a bowl.
Mix tamarind extract, jaggery, salt and 1/4 cup water.

For Stuffing
Mix mashed potato, red chilli powder, chaat  masala and salt.

Serve puris with potato stuffing, pani and garnish it with onions, carrot and coriander.

Field Beans Upma/ Avarekalu Upma

 Ingredients:
2 cups Rava/ Sooji ( Bansi)
1 Onion chopped
2- 3 Green Chillies chopped
2- 3 spoons Chana Dal
1 spoon Mustard Seeds
1/2 cup Field Beans
1 Tomato chopped
1/2 inch Ginger crushed
2- 3 spoons Coconut grated
Curry Leaves chopped
Coriander Leaves chopped
Salt
Oil
Method:
Take a kadai, roast rava on a low flame for 5 - 10 minutes.
In a kadai, heat 1/4 cup oil on a medium flame.
Add mustard seeds, chana dal, ginger, onion, green chillies, curry leaves and saute well for 2 minutes.
Add field beans, tomato and mix well.
Add 4 1/2 cups water to the mixture and salt.
When water starts boiling, add rava, coriander leaves and mix well until it doesn't stick to the kadai.
Garnish it with freshly grated coconut and serve hot.

Peanut Holige

Peanut Holige/ Peanut Puranpoli

Ingredients:

For Dough
1 cup Maida
1/2 cup Chiroti Rava/ Semolina fine
Oil

For Stuffing:
1 cup Peanuts roasted
1/2 cup Jaggery powdered
1/2 cup Dry Coconut grated
1 spoon Poppy seeds/ Khuskhus
2 Cardamom powdered
2 Clove powdered


Method:
Make stiff dough by mixing maida, semolina and water in a bowl.
While kneading the dough add 2 drops of oil and keep it aside for 15 minutes.

For Stuffing, remove the skin of roasted peanuts.
In a mixer jar, grind coarsely peanuts, jaggery, dry coconut, poppy seeds, cardamom and clove.
Make small balls of the filling and keep it aside.

Take small portion of dough and fill it with stuffing and cover it.
Roll it gently by dusting flour to small roti size.
Heat tawa on a medium flame and cook puranpoli both sides with 1/4 spoon oil.
Serve hot with ghee.

Note

For one cup peanuts you can prepare 6 to 7 peanut holige.

Onion Chutney

Onion Chutney

Ingredients:
3 Onions sliced
3 Garlic cloves
1 Red Chilli
5 Curry Leaves
2 spoons Coriander Seeds
1/4 inch Tamarind
Salt
Oil

Method:
Heat 1/2 spoon oil in a pan, roast onions on a medium flame until it turns light brown and transfer it to a mixer jar.
In the same pan roast coriander seeds until it turns aromatic.
In a mixer jar, grind onions, garlic, curry leaves, coriander seeds, tamarind, red chilli, salt and little water and make a fine paste.
Serve onion chutney with chapati, dosa or idli.

Pigeon Peas Sambar

Pigeon Peas Sambar/ Togarikalu Sambar

Ingredients:
1/2 cup Toor Dal
1 cup Pigeon Peas
1 Tomato
2 Garlic cloves chopped
2 spoons Tamarind extract
2 spoons Coconut grated
1/2 spoon Turmeric powder
1 spoon Sambar powder
1 - 2 spoons Red Chilli powder
1/2 spoon Mustard seeds
!/2 spoon Jeera
Pinch of Asafoetida
Salt
Oil

Method:
Cook toor dal, pigeon peas, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for 2 - 3 whistles.
For seasoning, take tadka pan, heat 1 spoon oil, add mustard seeds, jeera, garlic and asafoetida and turn off the flame.
Now grind coconut and tomato into a fine paste in a mixer jar.
Pour paste, seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.
Sambar is ready to serve with rice.

Methi Pulav

Methi Pulav

Ingredients :
1 cup Rice
2 cups Methi Leaves chopped
1 Onion chopped
3 Green Chillies chopped
1/2 spoon Ginger - Garlic paste
1 Tomato chopped (optional)
1/4 spoon Turmeric powder
1/2 spoon Mustard seeds
3 Cloves
1/4 inch Cinnamon
1 Bay Leaf
Coriander Leaves chopped
Salt
Oil

Method
In a vessel, heat 4 - 5 spoons of oil, add mustard seeds, ginger - garlic paste, cloves, cinnamon, bay leaf, onion, green chillies and saute till it turns golden brown.
Add methi leaves and mix well.
Add 2 1/2 cups water and cook for 10 mins on a medium flame.
Add turmeric powder, tomato, coriander leaves, salt and rice.
Now cook it in pressure cooker for 3 - 4 whistles. Serve methi pulav with raitha.

Tips:
You can use basmati rice for pulav.

Ellu Bella

Sankranti special - Ellu Bella

Ingredients :
1/2 cup  Sesame seeds roasted (white)
1 cup  Groundnuts roasted
1 cup Jaggery
1 cup Dry coconut/ Copra
1 cup Roasted Fried Gram

Method :
Remove the skin of roasted groundnuts.
Scrape and remove the skin of dry coconut and cut into small pieces.
Cut jaggery into small pieces.
Finally mix sesame seeds, groundnuts,dry coconut and roasted fried gram in a bowl.
Ellu Bella is ready.

Sankranti Festival Menu

Peanut Holige, Sweet Potato, Avrekalu Palya and Rice 

Ellu Holige

Sesame seeds Puranpoli/ Ellu Hollige
Sankranti Special

Ingredients:

For Dough
1 cup Maida
1/2 cup Chiroti Rava/ Semolina fine
Oil

For Stuffing:
1 cup  Black Sesame seeds roasted
1 cup Jagerry powdered
1/2 cup Dry Coconut grated
1 spoon Poppy seeds/ Khuskhus
2 Cardamom powdered
2 Clove powdered
Oil

Method:

1. Dough Preparation:

    - Mix Maida, Semolina, and Water in a bowl to form a stiff dough.

    - Add 2 drops of Oil while kneading the dough.

    - Cover and let it rest for 15 minutes.

2. Stuffing Preparation:

    - Grind the roasted Sesame Seeds, Jaggery, Dry Coconut, Poppy Seeds, Cardamom, and Clove in a mixer jar.

    - Make small balls of the filling and keep aside.

3. Cooking:

    - Take a small portion of the dough and fill it with the stuffing.

    - Cover and roll it gently into a small roti size, dusting with flour as needed.

    - Heat a tawa on medium flame and cook the Puranpoli on both sides.

    - Serve hot with ghee.

Note: The sesame seeds contain oil, so no additional oil is needed for cooking the Puranpoli.

Ragi Vermicelli Upma

Ragi Vermicelli Upma
Breakfast Menu

Ingredients:
2 cups Vermicelli (Ragi/ Finger Millet)
1 Onion chopped
2 Green Chillies chopped
Curry leaves chopped
Coriander leaves chopped
1 spoon Lemon Juice
1/2 spoon Mustard seeds
1 spoon Chana dal
2 spoon Peanuts
1/2 spoon Turmeric powder
Oil
Salt

Method :
For seasoning
In a vessel, heat 3 - 4 spoons of oil.
Add mustard seeds, chana dal, peanuts, onion, chillies and curry leaves.
Cook for 2 minutes on a medium flame.
Lastly add turmeric powder and salt, keep it aside.
Now boil water (4 cups) separately, when water starts boiling add only vermicelli . After 10 minutes it gets cooked. Drain the water when vermicelli is cooked.
Now mix vermicelli into the vessel and garnish it with coriander leaves and lemon juice.
Ragi Vermicelli is ready to serve.

Aloo Tikki
Evening Snacks

Ingredients:
3 Potatoes boiled and  mashed
2 spoons Corn Flour
1/2 cup Green Peas boiled and mashed
1/2 spoon Red Chilli powder
1/2 spoon Jeera
1/2 spoon Ginger and Garlic paste
1 spoon Coriander leaves finely chopped
1/2 spoon Garam Masala (optional)
Salt
Oil

Method:
In a bowl, mix boiled and mashed potatoes, cornflour and salt.
For stuffing, in a separate bowl mix green peas, jeera, red chilli powder, ginger and garlic paste, coriander leaves, garam masala and salt.
Take a small portion of potato mix and stuff it with green peas.
Heat 3 spoons oil in a tawa for shallow frying and cook aloo tikki both sides until it turns golden brown on a medium flame.
Serve Aloo Tikki with coffee/tea.

Note : Do not overcook potatoes.

Hyacinth Beans Dosa

Hyacinth Beans Dosa/ Avrekalu Dosa

Ingredients :
2 cups Dosa Rice
1/4 cup Red Raw Rice (optional)
1/2 cup Urad Dal
1/2 cup Moong Dal
1/2 spoon Methi seeds
1/2 cup Poha ( thin)
Salt

Masala
2 Onions finely chopped
2 Green Chillies chopped
1 cup Dill Leaves finely chopped
2 cups Field Beans (without outer skin/hitikida) 

Method:
Soak dosa rice and red raw rice in a vessel and keep it aside.
Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.
After 7 hours, grind all the ingredients and add poha while grinding.
Dosa batter is ready and it has to be fermented for 8 hours.
After dosa batter is fermented add salt, it is ready to prepare dosa.
Cook field beans in a pressure cooker for 1 whistle.
Take 2 cups of batter, mix onions, green chilli, dill leaves and field beans into the batter.
Heat dosa tawa and pour dosa batter and cook both sides.
Serve dosa with chutney or potato sabzi.

Mirchi Bajji

Mirchi Bajji/ Mensinkayi Bajji

Ingredients:
4 Green Chillis (Bajji Chilli)
2 cups Besan Flour
1 spoon Rice Flour
1 spoon Red Chilli powder
1 spoon Jeera/ Cumin seeds
Pinch of Asofoetida
Pinch of Cooking Soda
Salt
Oil

Method:
Cut green chillies vertically into two pieces.
In a large mixing bowl, add besan flour, rice flour, jeera, red chilli powder, asofoetida, cooking soda and salt.
Mix well by adding water and batter consistency should be thick flowy.
Heat oil in a  kadai for deep frying on a medium flame.
Take green chilli and dip in the batter and drop into the kadai slowly.
Cook both sides until they turn golden brown.
Serve hot Mirchi Bajji.

Note 

If the chillies are spicy, remove seeds and discard.