Avrekalu Hurgalu

Avarekalu Hurgalu
Evening Snacks

Ingredients
2 Cups Hyacinth Beans/Hitkida Avrekalu ( See in the picture)
1/4 cup Groundnuts
1/4 cup Roasted Gram
4 Curry Leaves
I/4 spoon Red Chilli Powder
Salt
Oil for Frying

Method
Spread hyacinth beans on a dry cloth for 30 minutes.
Heat sufficient oil in a kadai for deep frying.
Now take handful of hyacinth beans, drop into the kadai gently and fry until the beans start floating on medium flame.
Fry hyacinth beans and keep it aside.
Fry groundnuts, roasted gram, curry leaves and mix to fried hyacinth beans.
Sprinkle salt and red chilli powder and mix well.
Avrekalu Hurgalu is ready and store in an airtight container.

Note
Be careful while dropping hyacinth beans to hot oil, keep in a low flame.

Pudina Paratha, Gobi Capsicum Sabzi and Dates.

Recipe Link for Pudina Paratha
https://palateobypushpa.blogspot.com/2018/12/pudina-paratha-ingredients-1-cup-wheat.html 

Gobi Capsicum Sabzi

Ingredients:

2 cups Gobi Florets

2 cups Capsicum diced

1 cup Fresh Green Peas

1 Onion chopped

1/4 inch Ginger chopped

3 Garlic crushed

2 -3 Green Chillies chopped

1 Tomato chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Roasted Gram Powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Heat oil in a pan on a medium flame, add mustard seeds, ginger, garlic, onion, green chilli and saute well.

Add gobi, capsicum, green peas to the pan and mix it to the mixture.

Add chopped tomato, turmeric powder, masala powder, roasted gram powder, coconut, salt, half cup water, mix well and cook for 5 - 10 minutes on a medium flame.

Serve Gobi Capsicum Sabzi with chapati or rice.

Jowar Thalipet

Jowar Thalipet

Jowar is a millet and it is also called as Sorghum.

Ingredients:

2 cups Jowar Flour

1 Onion finely chopped

4 Green Chillies chopped

1 /2 cup Coconut grated (optional)

1 spoon Jeera/ Cumin seeds

1/2 cup Dill Leaves chopped

1/2 cup Carrot grated

4 Curry leaves chopped

Coriander leaves chopped

Salt

Oil

Method:

In a mixing bowl, add jowar flour, onion, dill leaves, carrot, coconut, curry leaves, coriander leaves, jeera and green chillies.

Add salt and little water and mix well to make a soft dough.

On a banana leaf / plastic sheet take a small ball of dough, make rotis by patting with wet palms.

Heat  tawa and cook rotis both sides with 1 spoon oil and cook until it turns golden brown on a medium flame.

Jowar thalipet is ready to serve with chutney, butter or curd.

Note

You can even add ragi flour, wheat flour or rice flour.
If you are a beginner, make small size thalipet.

Lunch Menu
Rice, Lobia Sambar, Peanut Chutney Powder, Ladies Finger Sabzi and Curd.

Recipe Link for Lobia Sambar
https://palateobypushpa.blogspot.com/2018/03/lobia-sambar-black-eyed-beans.html

Here I added fresly shelled raw lobia with toor dal to sambar.

Recipe Link for Peanut Chutney Powder
https://palateobypushpa.blogspot.com/2018/06/peanut-chutney-powder-ingredients-250.html 

Recipe Link for Lady's Finger Sabzi
https://palateobypushpa.blogspot.com/2019/02/lunch-menu-chapathi-ladys-finger-sabzi.html

Lobia Sabzi

Lobia Sabzi/ Alasandekalina Palya
Side Dish

Ingredients:

2 cup Lobia (Raw) 

1 Onion chopped

1/4 inch Ginger chopped

2 -3 Green Chillies chopped

1 Tomato chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Pressure cook lobia in a pressure cooker for 1 whistle and keep it aside.

Heat oil in a pan on a medium flame, add mustard seeds, ginger, onion, green chilli and saute well.

Add  curry leaves, turmeric powder, masala powder.

Transfer cooked lobia to the pan and mix it to the mixture.

Add chopped tomato, roasted gram powder, coconut, salt, half cup water  and coriander leaves and cook for 5 minutes on a medium flame.

Serve Lobia Sabzi with chapati, rice or jowar roti.

Note

You can even grind tomato, coconut and roasted gram powder into a fine paste.

Corn with pepper

Corn with Pepper

Evening Snacks

Ingredients

2 Corn

Pinch of Pepper powdered

Salt

Method

In a pressure cooker, cook corn for 4 whistles with salt.

Drain the water once it cools down.

Sprinkle pepper over corn and serve hot .

Tips

You can add red chilli powder or chaat masala to the boiled corn.

Vegetable Kurma

Vegetable Kurma
Side Dish

Ingredients

8 Beans chopped

2 Carrot chopped 

1 Potato peeled and chopped 

1 Onion sliced

1 Tomato chopped

1 - 2 Green Chilli chopped

10 Cashewnuts

1/4 spoon Turmeric powder

1/2 spoon Masala powder

1/2 spoon Ginger - Garlic paste

1 spoon Jeera

1 Cardamom

2  Cloves

Salt

Oil

Method:

Cook in a pressure cooker beans, carrot, potato on a medium flame for 2 whistles and keep it aside.

In a vessel, heat 2 spoons  oil on a low flame.

Add jeera, ginger - garlic paste, clove, cardamom, green chilli and  Saute for 1 minute on a low flame.

Grind onion and 5 cashew into a paste, transfer it to vessel.

Add cooked carrot, beans, potato, 4 cashew, masala powder and turmeric powder.

Make  tomato puree by grinding chopped tomato in a mixer jar.

Add paste into the vessel and stir well.

Add salt and 1/4 cup water, cook for 5 minutes on a medium flame.

Vegetable Kurma  is ready to serve with poori, chapati or roti. 

Note

You can even add cauliflower, peas, capsicum, panner to kurma.