HESARUBELE KOSAMBARI

INGREDIENTS

150 grams Green gram dhal

2 sprig chopped coriander leaves

½ cup Grated Coconut

3-4 chopped Green chillies

1 sprig Curry leaves

½ tea spoon Mustard seeds

1 table spoon Cooking oil

A pinch asafetida

½ tea spoon pepper powder

Salt to taste

METHOD

1.               1.    Clean and Soak the green gram for about half an hour.

2. Mix all  green gram dhal, chillies, coriander leaves , pepper powder,coconut and salt.
3.  Season it with mustard, asafetida and curry leaves.
4. Kosambari is ready to serve.

NATI KOLI SARU \ NATI KODI PULUSU \ DESI CHICKEN CURRY

INGREDIENTS

½ kg medium chicken pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a pressure cooker, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add chicken pieces, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook it for 3-4 whistles.

4. serve it with a chapathi or dosa or idli steamed rice

BEET ROOT FRY / BEET ROOT PALYA

INGREDIENTS :


Beet root : ¼ KG

Onions : 2 medium size chopped finely

Red chilli powder : 1 tea spoon

Oil : 2 table spoon

Groundnut powder : 2 table spoon

Mustard seeds- ¼ tsp

Curry leaves- a few

Coriander leaves- a few chopped finely

Oil : 2 table spoon

METHOD :

1.Cut beet root into small pieces and Pressure cook it with salt for 1 whistle.

2.Heat oil in a pan and add mustard seeds. When it splutters add onions and curry leaves.

3. Saute till the onions become transparent.

4.Add beet root , chillipowder and a small pinch of salt and fry it for 5 minutes.

5.Then add Groundnut powder and fry it for 2 minutes.

6.Finally add coriander leaves.

7.Serve hot as SIDE DISH with rice or chapathi

BROAD BEANS FRY

INGREDIENTS :

Broad beans : ¼ KG

Onions : 2 medium size chopped finely

Red chilli powder : 1 tea spoon

Oil : 2 table spoon

Groundnut powder : 2 table spoon

Mustard seeds- ¼ tsp

Curry leaves- a few

Coriander leaves- a few chopped finely

Oil : 2 table spoon

METHOD :

1.Cut broad beans into small pieces and Pressure cook it with salt for 1 whistle.

2.Heat oil in a pan and add mustard seeds. When it splutters add onions and curry leaves.

3. Saute till the onions become transparent.

4.Add broad beans , chillipowder and a small pinch of salt and fry it for 5 minutes.

5.Then add Groundnut powder and fry it for 2 minutes.

6.Finally add coriander leaves.

7.Serve hot as SIDE DISH with rice.

MASALA CHAAS / BUTTER MILK/ MAJJIGE

Butter milk is more enjoyed in Summer. It is very popular all over India in different variants of the same recipe.

 

INGREDIENTS

2 to3 glasses of butter milk

1 tea spoon mustard seeds

1 table spoon oil

½ table spoon asafetida

2” piece of grated ginger

1 table spoon chopped fresh coriander leaves

1 sprig curry leaves

Salt to taste

METHOD

1. Heat oil in a pan, when it is hot, add mustard seeds, when they start to splutter, add curry leaves and asafetida, fry for few seconds.
2. Add this to the butter milk and also add coriander leaves, grated ginger and salt.Mix well

    

3. Serve it in glasses