Cauliflower Kurma 

Ingredients

1 Cauliflower
2 Carrot ( chopped )
1 Potato ( chopped )
1 Onion
1 Tomato
2 Green Chilli
5 Cashewnuts
1 spoon Poppy seeds/KhusKhus
1/2 spoon Turmeric powder
1 spoon Masala powder
1 spoon Ginger - Garlic paste
1 spoon Jeera
2 Clove
1/4 inch Cinnamon stick
Salt
Oil

Method:
Peel the skin of potato and cut into pieces.
Cook in a pressure cooker 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 jeera, ginger - garlic paste, clove, cinnamon stick, chopped onion, green  chillies and cauliflower florets. Saute for 2 minutes and add cooked carrot, potato, masala powder and turmeric powder.
Make a paste of cashewnuts, khus khus  in a mixer jar.
Add paste into the vessel and stir well.
Add salt and 1/4 cup water, cook for 10 minutes on a medium flame.
Cauliflower Kurma  is ready to serve with poori or chapati or roti. 

Puffed Rice Upma

Puffed Rice Upma 

Ingredients:
4 cups Puffed Rice
1 Onion chopped
2 Green Chillies chopped
Curry Leaves chopped
Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Urad dal split
1 spoon Peanuts
1 spoon Lemon Juice
3 spoons Oil
Salt

Method:
Heat oil in a pan on a medium flame, add mustard seeds, urad dal, peanuts and saute well.
Now add onion, chillies, curry leaves, turmeric powder and salt and cook for 2 - 3 minutes.
Soak puffed rice in water, squeeze puffed rice and mix it to the mixture.
Lastly add lemon juice and garnish it with coriander leaves.
Puffed Rice Upma is ready to serve.

Tips:
You can even add grated coconut while serving.

Masala Chaas

Masala Buttermilk/ Chaas

Ingredients 
2 cups  Curd
2 cloves Garlic
1 inch size Ginger
1 Green Chilli
2 spoons Coriander leaves
5 Curry leaves
Salt

Method:
Take a small mixer jar, add garlic, ginger, chilli, coriander leaves and curry leaves.
Blend and make a paste of it.
Now put curd in a bowl and churn it.
Add salt and 1/2 cup water to the buttermilk. Now add paste to it and mix well. Masala buttermilk is ready to serve.

Lobia Sambar

Lobia Sambar ( Black - eyed beans)
Halasandekalu Sambar

Ingredients :

1 Cup Toor dal
1/2 Cup Lobia
1 Tomato
2 cloves Garlic
1/2 inch Ginger
4 Curry leaves
2 spoons Tamarind extract
1/2 Onion ( chopped)
3 spoons Coconut ( grated)
1 spoon Mustard seeds
1 spoon Jeera
1 spoon Turmeric powder
2 spoons Sambar powder
2 spoons Red Chilli powder
1/2 inch Cinnamon
Pinch of Asafoetide
1/2 spoon Jaggery
Salt

Method :
Cook Toor dal and tomato in a pressure cooker for 3 whistles on a medium flame.
Cook lobia separately in a pressure cooker for 1 whistle.
Heat 2 spoons of oil in a vessel on low flame. Add mustard seeds, jeera, ginger and garlic paste, onion, asafoetide, curry leaves, turmeric powder and chilli powder and fry.
In a mixer jar, blend coconut , cinnamon and cooked tomato and make fine paste of it.
Mix toor dal, lobia, sambar powder, paste into the vessel.
Lastly add jaggery, tamarind extract and salt. Mix well and cook for 10 mins.
Sambar is ready to serve with rice, idli or dosa.Lobia Sambar

Mixed Vegetable Sabzi

Mixed Vegetable Sagu/ 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 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.

Ragi Thalipet

Ragi Thalipeth/ Roti 
Finger Millet

Ingredients :
2 cups Ragi Flour
1 Onion chopped
2 Green Chillies chopped
8 Groundnuts (optional)
1 spoon Jeera
Curry leaves
Coriander leaves
1/2 cup Coconut (grated)
Salt
Oil

Method :
Boil 2 cups of water on a medium flame. Add ragi flour when water starts boiling, mix it and keep it aside.
Now add all the ingredients, chopped onion, chillies, curry leaves, coriander leaves, jeera, coconut, coarsely ground groundnuts and salt.
Add little water while mixing, make  dough and keep it aside for 10 - 15 mins.
Now make rotis on plastic sheet/ banana leaf, cook rotis on medium flame on roti tawa. Add 1 spoon oil while cooking and cook both the sides for 2 minutes.
Ragi talipeth is ready to serve with chutney.

Tips:
You can add grated carrot or chopped dill leaves to the dough.

Millet Dosa

Millets Dosa ( Foxtail Millet/Navane) 

Ingredients :
1 cup Foxtail Millet Flour
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)
Oil
Salt


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.
Mix foxtail millet flour to dosa batter.
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.
Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon oil.
Serve dosa with chutney or potato sabzi.

Note:
Red raw rice is optional, I have used as it is healthy and gives good taste.
You can grind foxtail millet, if you don't get millet flour. 

Thin Khara Sev

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.
Make soft dough by mixing well.
Heat oil in a kadai, with the help of chakli maker, use a plate of chakli maker which has small size holes.
Put the dough into the chakli maker and press directly into the oil.
Fry until golden brown on a low flame.
Thin Sev is ready and store it in an airtight container. 

Note:
Thin Sev gets fried quickly, fry on a low flame.
Apply oil, if the dough is sticky. 

Drumstick Leaves Sambar


Ingredients:
1 cup Toor Dal
1/2 cup Green Gram/ Hesarukalu
1 cup Drumstick Leaves
1 Tomato
1/2 Onion chopped
2 cloves Garlic chopped
2 spoons Coconut grated
2 spoons Sambar powder
2 spoons Red Chilli powder
1 spoon Turmeric powder
1/2 spoon Mustard seeds
1/2 spoon Jeera
2 spoons Tamarind extract
Curry Leaves
Pinch of Asafoetida
Salt
Oil

Method:
In a pressure cooker, cook toor dal, green gram,drumstick leaves, tomato and 2 drops oil in a vessel for  3 whistles on a medium flame.
Now in a mixer jar grind coconut and cooked tomato and make a fine paste.
For seasoning, in a tadka pan, heat 2 spoons oil add mustard seeds, jeera, garlic, onion, curry leaves, asafoetida, turmeric powder and red chilli powder.
Now in a pan pour cooked toor dal, add coconut paste, tamarind extract, sambar powder, seasoned mixture and salt and mix well.Cook for 5 minutes untill it starts boiling on a low flame.
Drumstick leaves Sambar is ready to serve with rice or ragi ball. 

Moongdal Payasa

Moongdal Payasa/ Hesarabele Payasa

Ingredients :
1 cup Moong Dal
1 cup Sugar
2 spoons Coconut ( grated )
1 spoon Khus - Khus ( poppy seeds)
1 Elaichi ( cardamom ) powdered
1/2 cup Milk
1 spoon Ghee
5 Cashewnuts
5 Dry Grapes
5 Badam ( Almonds )

Method:
Dry roast moong dal on a medium flame untill it turns golden brown.
Cook moong dal in a pressure cooker for 1 whistle.
Make a paste of coconut, khus - khus and cardamom in a mixer jar.
In a vessel,  heat 1 spoon ghee on a low flame and fry cashews, dry grapes and badam.
Pour cooked moong dal into vessel and add sugar. Cook for 10 mins on a medium flame.
Now add coconut paste and cook for 5 - 10 mins. Lastly add milk, stir in between and cook for 5 mins.
Moongdal payasam is ready to serve.

Tips
You can add jaggery instead of sugar.

Cabbage Sabzi

Cabbage Sabzi
Easy and Quick recipe

Ingredients :
2 cups Cabbage ( grated/ finely chopped) 
1 Onion ( chopped )
2 Green Chillies
1 spoon Chana Dal
1 spoon Turmeric powder
1 spoon Masala powder
Curry leaves
Coriander leaves
1/2 spoon Mustard seeds
Oil
Salt

Method :
 Heat 2 spoons of oil in a vessel.
Add mustard seeds, chana dal, onion, chillies and curry leaves and saute well. Now add grated cabbage and stir in between for 15 mins.
Lastly add turmeric powder, masala powder, salt, coriander leaves and cook for 5 mins.
Sabzi is ready to serve as side dish with  chapathi or rice.

Tips
You can even add 2 spoons grated coconut. 

Sabudana Upma

Sabudana Upma
Breakfast Recipe

Ingredients :
2 cups Sabudana
1/4 cup Peanuts ( roasted)
1/4 cup Oil
1 Onion chopped
2 Green Chillis chopped
1 spoon Chana dal
1/2 spoon Mustard seeds
1/2 spoon Turmeric powder
4 Curry Leaves chopped
1 spoon Coriander leaves finely chopped
1 spoon Lemon juice
Salt

Method :
Soak sabudana in water overnight or 6 - 8 hours.
Grind coarsely roasted peanuts and keep it aside.
For seasoning, heat oil in a pan and add mustard seeds, chana dal, onion, green chillies, curry leaves and saute untill it gets cooked.
Now add coriander leaves, turmeric powder and salt.
Drain water from soaked sabudana and mix well in the pan.
Lastly add peanuts and mix it and reheat on a low flame.
Garnish it with lemon juice and it is ready to serve.

Bitter Gourd Sabzi

Bitter Gourd Sabzi
Healthy recipe

Ingredients :
2 cups Bitter Gourd sliced
1 Onion chopped
2 Green chillies chopped
1 lemon sized Tamarind (soaked)
1 spoon Jaggery
2 spoons Coconut ( grated)
1 spoon Masala powder ( optional )
Curry leaves
Coriander leaves
1 spoon Mustard seeds
Oil
Salt

Method:
Take a pan and fry bitter gourd slices with 1/2 spoon oil on a medium flame for 5 minutes.
Now heat 2 spoons of oil in a pan and add mustard seeds, onion, chillies and cook for 2 mins on a medium flame.
Now add  bitter gourd and saute well.
Add tamarind extract, jaggery, masala powder, coconut,curry leaves, coriander leaves, salt and 1/4 cup water, cook for 5 - 10  mins.
It is ready to serve with chapathis.

Bread Toast
Kids Snacks Recipe

Ingredients :
4 Slices Bread
1 Onion finely chopped
1 Green Chilli chopped
1 Tomato finely chopped
1 Carrot grated
Curry leaves
2 -3 spoons Oil
2 spoons Ghee/ Butter
1 spoon Mustard seeds
1 spoon Urad dal (split)
Salt

Method:
Heat 2-3 spoons of oil in a pan, add mustard seeds, urad dal, onion, green chillies, curry leaves, tomato, carrot and saute well. Add salt and mix it.
Now toast bread slices on a tawa and spread 1/2 spoon ghee on both sides of bread.
Cook on a medium flame untill it turns golden brown.
Lastly transfer cooked vegetables over  bread slices. It is ready to serve.

Pongal

Pongal
Breakfast Recipe

Ingredients :
1/2 cup Rice
1/2 cup Moong Dal
1 spoon Jeera
1 spoon Pepper (powdered)
1 - 2 cloves Garlic (crushed)
1 Tomato ( chopped)
Curry leaves
2 spoons Ghee
Salt

Method :
Cook rice and moong dal with 2 1/2 cups of water in a pressure cooker for 4 whistles and keep it aside.
Now heat 2 spoons of ghee in a pan, add jeera, garlic,pepper, tomato and curry leaves and  pour it to cooked rice.
Lastly add 1/2 cup water to it and salt, cook for 5 mins on a low flame and mix well. Serve it hot.

Tips
You can even add Cashewnuts. 

Ridge gourd Bajji/ Hirekayi bajji 
Evening snacks Recipe

Ingredients :
2 Medium sized Ridge Gourd ( sliced )
2 cups Besan Flour ( Gram flour )
2 spoons Rice Flour
1 spoon Jeera
1 - 2 spoons Red Chilli powder
1/2 spoon Asofoetida
1 spoon Ajwain
Pinch of Cooking Soda
Salt
Oil for frying

Method :
Take a bowl, put besan flour, rice flour, jeera, red chilli powder, asofoetida, cooking soda, ajwain and salt. Add water and mix well.
Now dip ridge gourd in the batter and start deep frying in a kadai on a medium flame.
Fry till it turns golden brown. Tasty ridge gourd bajji is ready to serve.

Note:
Slices of ridge gourd should not be too thick or too thin.

Brinjal Sabji

Brinjal Sabji 
Side Dish Recipe

Ingredients:
3 medium sized Brinjal chopped
1 Onion chopped
2 Green Chillies chopped
1 Tomato chopped
Coriander leaves chopped
2- 3 spoons Oil
1 spoon Mustard seeds
1 spoon Masala powder
1 spoon Coconut grated (optional)
Salt

Method:
Take a pan and heat oil, add mustard seeds, onion, green chillies, tomato and saute well.
Add brinjal, coriander leaves, masala powder and 1/2 cup water and cook for 10 - 15 mins on a medium flame.
Lastly add salt and coconut, mix well and cook for 10 mins.
Serve it with chapathi or dosa.

Lady's Finger Chutney

Lady's Finger Chutney
Side Dish Recipe

Ingredients:
5 Lady's finger chopped
1 spoon Red Chilli Powder
1 spoon Jeera
1 inch Ginger
2 cloves Garlic
1/2 spoon Jaggery
Curry Leaves
Salt
Oil

Method:
Heat 1 spoon oil in a pan, saute lady's finger on a medium flame for 10 mins.
In a mixer jar, grind lady's finger, jeera, ginger, garlic, curry leaves, red chilli powder, jaggery and salt.
Make a fine paste and do not add water while grinding.
Now it is ready to serve with chapathi.

GreenLeafy Vegetables Sabzi / Soppina Palya
Side Dish Recipe

Ingredients:
1 cup Palak chopped
1 cup Methi Leaves chopped
1 cup Amaranth Leaves/ Dantina Soppu chopped
1 cup Dill Leaves/ Sabbasige Soppu chopped
1/4 cup Toor Dal
1/4 cup Chana Dal
1/4 cup Green Gram/ Moong
2 Green Chillies chopped
3 cloves Garlic crushed
1 spoon Mustard seeds
1 Tomato chopped
1 spoon Jeera
1 spoon Tamarind extract
2 spoons Coconut grated( optional)
2 spoon Oil
Salt

Method ;
 Cook in a pressure cooker palak, methi leaves, amaranth leaves, dill leaves, toor dal, chana dal, green gram and 1 cup water for 4 whistles on a medium flame.
Now in a pan heat 2 spoons oil and add mustard seeds, jeera, garlic, green chilli and saute well.
Now pour cooked leafy vegetables into the pan and mix well.
Lastly add tamarind extract, coconut, tomato and salt and cook for 10 - 15 mins on a medium flame.
Serve it with rotis or rice.

Spicy Murmura

Spicy Murmura/ Oggarane Mandakki
Evening Snacks Recipe

Ingredients:
8 cups Murmura/ Puffed Rice/ Mandakki
1 Onion chopped
2 Green Chillies chopped
Curry Leaves chopped
Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Urad dal split
1 spoon Peanuts
2 - 3 spoons Roasted Chana dal powder
1 spoon Lemon Juice
3 spoons Oil
Salt

Method:
Heat oil in a pan on a medium flame, add mustard seeds, urad dal, peanuts and saute well.
Now add onion, green chillies, curry leaves, turmeric powder, salt and cook for 2 - 3 minutes and turn off the flame.
Add puffed rice and roasted chana dal powder and mix well.
Lastly garnish it with lemon juice and coriander leaves.
Serve with mirchi bajji or hot tea/ coffee.

Tips:
You can even add grated coconut while serving.

Wheat Dosa
Instant Dosa Recipe

Ingredients:
1 cup Wheat Flour
1/2 cup Carrot grated
Salt
Oil/ Ghee

Method:
Take a bowl put wheat flour, grated carrot, salt and  water.
Mix well to the consistency of dosa batter and see that there are no lumps.
Heat dosa tawa and spread dosa batter on tawa  on a medium flame, add 1 spoon oil and cook for 2 mins both the sides.
Dosa is ready to serve with chutney.

Tips:
You can even add chopped dill leaves or methi leaves to the dosa batter.

Methi Leaves Sambar

Methi Leaves Sambar
Lunch Menu (Rice, Sambar and Beans Carrot Stir Fry)

Ingredients:
1/2 cup Toor Dal
1 cup Methi Leaves chopped
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, methi leaves,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.

Beetroot Sabzi

Ingredients:
2 medium sized Beetroots
1 Onion chopped
2- 3 Green Chillies chopped
1 Tomato chopped
2 spoons Coconut grated
1 spoon Mustard seeds
1 spoon Chana dal
1 clove Garlic crushed
1 spoon Turmeric powder
1/2 spoon Masala Powder
2- 3 spoons Oil
Salt

Method:
Take beetroots and peel the skin and cut it into four halves.
Now cook in a pressure cooker beetroots for 3- 4 whistles on a medium flame. Cut cooked beetroots into small pieces and keep it aside.
Heat 2- 3 spoons of oil in a pan and add mustard seeds, chana dal, garlic, onion, green chillies, tomato and saute well.
Now add cooked beetroot into the pan and mix well.
 Add turmeric powder, masala powder, coconut,salt and 1/2 cup water. Cook for 10 - 15 mins on medium flame.
It is ready to serve with rotis or rice.

Bili Holige

Bili Holige/ White Puran Poli

Ingredients
1 cup Maida( Refined Flour)
1 cup Chiroti Rava/ Fine Sooji/ Semolina
1 cup Rice Flour
Oil
Salt

Method:
Dough:
In a bowl, put maida, chiroti rava, salt and water. Mix well and make dough as soft as chapathi dough.
Add 1 spoon oil and knead the dough and keep it aside for 30 minutes.

Stuffing:
In a vessel, heat 1 cup water with pinch of salt and when water starts boiling add rice flour to it. Stir for 2 minutes and turn off the flame.
Mix well and divide into small balls.

Now take small portion of dough and stuff rice flour stuffing into it. Then  roll the dough to chapathi size on a plastic sheet and while rolling put 1/2 spoon oil.
Heat tawa on a medium flame and cook both sides with 1 spoon oil.
Bili Holige is ready to serve with brinjal curry.

Broccoli Stir Fry

Broccoli Stir Fry

Ingredients:
2 cups Broccoli florets
1/2 spoon Red Chilli powder
1/4 spoon Turmeric powder
1 spoon Oil
Salt

Method
Soak broccoli florets in salt water for 5 minutes.
Heat oil in a pan, add broccoli and saute well for 2 minutes.
Add red chilli powder, turmeric powder and salt and cook for 5 minutes on a low flame.
Serve hot as a side dish or evening tea time snack. 

Mavinkayi Chitranna

Mango Rice/Mavinkayi Chitranna 

Ingredients:
2 cups Cooked Rice
1 Onion chopped
2 Green Chillies chopped
1 cup Grated Raw Mango
Curry Leaves chopped
Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Urad dal split
1 spoon Peanuts
3 spoons Oil
Salt

Method:
Heat oil in a pan on a medium flame, add mustard seeds, urad dal, peanuts and saute well.
Now add onion, chillies, curry leaves, turmeric powder and salt and cook for 2 - 3 minutes.
Mix cooked rice to the mixture,  add grated mango and garnish with coriander leaves.
Mango rice is ready to serve.

Tips:
You can even add grated coconut while serving.

Coconut Puranpoli/ Kayi Holige

Coconut Puranpoli/ Kayi Holige

Ingredients:
Dough
1/2 cup Maida/ Refined Flour
1/2 cup Chiroti Rava/ Fine Semolina/ Sooji
1 spoon Oil

Stuffing:
1 cup Coconut ( freshly grated)
1/2 cup Jaggery (powdered)
1 - 2 Cardamom (powdered)
1 spoon Poppy seeds/ Khus Khus
2 spoons Chiroti Rava/ Fine Sooji

Method:
Take a bowl, put maida, chiroti rava and water. Make a stiff dough and while kneading add 1 spoon oil, keep it aside for 30 minutes.
Now for stuffing, grind coconut, khus- khus and cardamom powder in a mixer jar coarsely and do not add water.
Heat a pan, put jaggery and 1/4 water, cook untill jaggery dissolves and you get one string consistency.
Now add coconut mixture and fine sooji into the pan and stir continously for
15 - 20 minutes on a medium flame.
Let it cool and later make balls for stuffing.
Now to make puran poli, take small portion of dough on your palm, flatten a bit ,place the coconut mixture in the centre and wrap it.
Roll on a plastic sheet, while rolling add 2- 3 drops of oil.
Heat a tawa on a medium flame, transfer the puran poli on tawa, add 1/2 spoon oil and cook both the sides untill it turns golden brown.
Coconut Puran Poli is ready to serve.

Cucumber Kosambari

Cucumber Kosambari 
Cucumber Salad

Ingredients :
1 Cucumber
1/4 cup Moong dal
1/4 cup Coconut (grated)
Coriander leaves ( finely chopped)
Salt

Method:
Cut cucumber into small pieces.
Soak moong dal for 1 hour separately.
Mix cucumber pieces, soaked dal, grated coconut, coriander leaves and salt in a bowl.
Ready to serve as part of a meal.

Tips
Lemon juice and green chilli can be added.

Roasted Cashewnuts 

Ingredients:
1 cup Cashewnuts
1/2 spoon Ghee
Pinch of Red Chilli powder
Salt

Method
In a pan, heat 1/2 spoon ghee and roast cashewnuts on a medium flame for 2 minutes until they turn golden brown.
Turn off the flame and sprinkle salt and red chilli powder on roasted cashewnuts.
Store it in an airtight container when it cools down.

Tips
You can add pepper powder instead of red chilli powder. 

Drumstick Leaves Stir Fry 

Ingredients:
1/2 cup Green Gram/ Moong
1/2 cup Toor Dal
3/4 cup Drumstick Leaves
1 Onion chopped
2 Garlic cloves crushed
1 - 2 Green Chillies chopped
1 spoon Mustard seeds
1 spoon Turmeric powder
1 spoon Jeera
Coriander leaves chopped
2 spoons Coconut grated( optional)
Salt
Oil

Method:
In a pressure cooker, cook green gram, toor dal and drumstick leaves with 2 drops of oil for 3- 4 whistles.
Drain the water and keep it aside.
For seasoning, heat 2 spoons oil in a pan, add mustard seeds ,jeera, garlic, onion, green chillies and saute well.
Add cooked green gram dal mix to it and mix well.
Lastly add turmeric powder,  salt, coconut and coriander leaves and cook for 1 minute.
Serve drumstick leaves stir fry with rice or roti.

Note:
Water which is drained is used for making rasam.

Butter Dosa with Coconut Chutney

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)
1 spoon Sugar
Pinch of Cooking soda
Butter as required
Salt


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, sugar and pinch of cooking soda, it is ready to prepare dosa.
Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon butter.
Serve dosa with chutney or potato sabzi.

Note:
Red raw rice is optional, I have used as it is healthy and gives good taste. 

Thank you Archana's Kitchen team for publishing my recipe on your website. 

Majige Huli

Majige Huli
Summer Dish
It is a side dish prepared by using butter milk and spices.

Ingredients :
2 cups Buttermilk
1 spoon Mustard seeds
Pinch of Asafoetida
2 spoons Chana Dal soaked
1/4 cup Coconut grated
1 Onion sliced
1 Green Chilli
1 spoon Jeera
1 spoon Pepper
2 Garlic cloves
10 Curry Leaves
Coriander leaves
1/2 spoon Turmeric powder
Salt
Oil

Method:
Soak chana dal in water for 4 hours.
Grind soaked chana dal, coconut, 4 curry leaves, onion, green chilli, garlic, pepper, Jeera, coriander leaves and water in a mixer jar into a fine paste.
Transfer the mixture to buttermilk, add turmeric powder, salt and cook for 2 minutes.
For seasoning, in a tadka pan, heat 2 spoons oil, add mustard seeds, curry leaves and asafoetida, pour it to buttermilk.
Majige Huli is ready to serve with rice.

Note:
Buttermilk should be of thick consistency.
You can add cooked cucumber or pumpkin pieces to majige huli.

Orange Popsicles 

Ingredients :
2 Oranges pulp
5 - 6 spoons Sugar

Method:
Blend orange pulp in a juicer mixer jar and strain it with the help of strainer.
Add sugar and 1/2 cup water to orange juice and mix well.
Pour into popsicle moulds and freeze it for 4 - 5 hours.
After it is frozen, to remove popsicles hold the mould under running water for 1 minute or keep it aside for 5 minutes.

Note:
Add sugar as per your taste.

Sprouted Moth Bean Sabzi

Sprouted Moth Bean Sabzi/Matki Sabzi

Ingredients:
2 cups Sprouted Moth bean/ Matki
1 Onion chopped
1 spoon Ginger and garlic paste (optional)
2 Green Chillies chopped
1 Tomato chopped
6 Curry Leaves chopped
2 spoons Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Masala powder
1 spoon Grated Coconut
3 spoons Oil
Salt

Method:
Pressure cook sprouted moth bean in a pressure cooker for 1 whistle.
Heat oil in a pan on a medium flame, add mustard seeds, ginger and garlic paste, onion, green chilli and saute well.
Add  curry leaves, turmeric powder, masala powder.
Transfer cooked moth bean to the pan and mix it to the mixture and cook for 2 minutes.
Add tomato, coconut, salt, half cup water  and coriander leaves and cook for 2 - 3 minutes on a medium flame.
Serve Sprouted Moth Bean Sabzi with Chapati,  rice or jowar roti.

Tips
For sprouting, Soak moth bean/ matki/ madki kalu in water for 6 - 8 hours or overnight, drain water and leave it for another 6 hours to sprout.

Poori with Kheer

Ingredients :
Poori:
1 cup Maida/All Purpose Flour
2 cups Fine Sooji/ Chiroti Rava
1/2 cup Milk
Salt
Oil for frying

Kheer:
2 cups Milk
1/4 cup Sugar
1 - 2 spoon Coconut grated
1 spoon Poppy seeds
1/2 spoon Chiroti Rava/ Fine Sooji
2 Cardamom
2 Cashew
2 Almonds


Method:
Poori
Take a bowl, mix Maida, fine Sooji,  milk,  salt and water.
Knead the dough and add 1 spoon oil. Keep it aside for 10 - 15 mins.
Divide dough into small balls and roll them into small thin circles. Fry them on a medium flame. Pooris are ready to serve.

Kheer
Grind grated coconut, poppy seeds, cardamom, cashew and almonds to a fine paste in a mixer jar.
Transfer the paste into a vessel, add milk, fine sooji,  sugar and 1/2 cup water.
Cook until it starts boiling on low flame.
Serve kheer with poori.

Note:
Poori should be crisp.