MUSHROOM ONION FRY

INGREDIENTS

200 grams mushroom

1 table spoon ginger garlic paste

½ table spoon chilli powder

2-3 medium onion chopped

1 tamato puree

1 sprig curry leaves

1 sprig fresh coriander leaves

½ tea spoon garam masala powder

1 table spoon oil

Salt to taste

 

METHOD

1.      Heat oil in a pan, add mustard seeds once they start to splutter, add curry leaves   and ginger garlic paste, saute for  5-10 seconds, until u can smell the aroma. Now add chopped onions and fry for 2-3 minutes.

2.      Add cleaned and cut mushroom and fry for few minutes. Now add tomato puree and salt and let the mushroom cook in tomato puree for few minutes.

3.      Add chilli powder and garam masala powder and mix well  and cook the mushroom in a low flame with closed lid until the mushroom becomes soft and gravy reached desired consistency.

4.      Serve hot with chapathi by garnishing with coriander leaves

KARJIKAI ( HURANADA KARJIKAI) / KADABU

INGREDIENTS

1 cup tur dal

1 cup jaggery

½ cup grated coconut

2-3 cardamom

1 cup maida

A pinch salt

A pinchturmeric powder

Oil for deep frying

METHOD

1.      Cook dal with 3-4 cups water in a simmer till dal becomes tender and Drain the dal.

2.      Combine the drained dal with crushed jaggery and grated coconut in a thick bottom pan.cook the mixture till the turns slightly molten. Now add cardamom powder and mix well. Allow the mixture to cool.

3.      Grind the mixture in a mixie or food processor without adding water into a smooth.this will becomes filling (hurana) for karjikai

4.      In a bowl mix maida,wheat flour, turmeric powder and salt and  knead a dough by adding water like chapathi dough.

5.      Make a small balls of dough and roll them ina puri. Place  a puri on a karjikai maker  and put lemon size hurana on one side partition and wet the edges with water and close it and seal it. Remove the extra portion hanging from mould and keep aside.

Repeat the same process.

6.      Heat oil in kadai, when it becomes hot , deep fry the karjikai till it turns golden colour.

7.      Serve it with ghee.

BLACK EYED BEANS CURRY / ALASANDE KALU SARU

INGREDIENTS

¼ kg black eyed  beans 

5-6 green chillies

1 table spoon cumin seeds

¾ table spoon black pepper

A handful fresh coriander leaves  

Lemon size tamarind

8-10 Garlic cloves

1 medium size onion chopped

2-3 green or red chillies chopped

1 sprig curry leaves

1/2 tea spoon  mustard seeds

1 table spoon oil

salt to taste

METHOD

1.       Cook black eyed beans in water and add salt to it so that it is absorbed into the black eyed beans while it is cooking. cook it till flat beans become soft. Filter the soup from boiled  beans.

2.       Roast the green chillies, soak the tamarind in a  water and squeeze tamarind pulp from it.

3.       Roughly mash cumin seeds, pepper, coriander leaves and garlic with a wooden masher or mixie. Add these to boiled black eyed beans water.

4.       Now mash roasted green chilli, some boiled black eyed beans into boiled black eyed beans water with your hands. add tamarind pulp and stir well.

5.       Heat oil in a Kadai, add mustard seeds when they start to splutter add red chillies and chopped onion and fry for few seconds until onion becomes translucent. now add black eyed beans and mix well. Use the fried black eyed beans as a side dish with this gravy.

6.       Serve this curry and cooked black eyed beans with ragi balls or steamed rice

MANGO RICE \ MAMIDIKAYI ANNAM

INGREDIENTS

11/2cups rice, soaked and drained

½ cup grated raw mango

3 green chilli, finely chopped

2 medium size onion chopped

1 tablespoon oil

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

12 -15 fried spilt groundnuts

1 teaspoon split Bengal gram

1 teaspoon skinless split Black gram

½ teaspoon turmeric powder

2 tablespoon chopped fresh coriander

Salt to taste

METHOD

1.   Drain and cook the soaked rice in six cups of boiling, salted water until almost done.

Drain and set aside

2.      Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add

The asafoetida, curry leaves, split bengal and black gram ground nuts. Sauté till the split Bengal and black gram turn lightly browned.

3.      Add green chilli and onion fry for one minute. Add salt , turmeric powder and grated raw mango. Simmer for two to three minutes. Add the rice and toss to mix.

 4. Serve hot, garnished with fresh coriander

CHAKLI / MURUKU / JANTHIKALU

       3 cups rice  soaked in water for 3-4 hours and dried 
       ½ cup tsp. Urad dal 
       ½ cup tsp. moong dal 
       ½ table spoon  Asafoetida powder 
        salt to taste ( it varies from family to family - apprx. 1/2 tsp to 1 tsp or as per taste)

METHOD

    1.    Mix rice , urdu dal and moongdal  and make it powder.( you can store this flour for 20-30 days)

    2.    Take this flour in a large bowl , add 3-4 spoon melted butter and make a stiff dough by  adding  water little by little. Take one star muruku maker, brush with oil or butter.
    3.Heat oil in kadai,

    4.   Take a small amount of dough and place it inside the maker - the one which has narrow hole in it and press the  maker slowly in any shape on a plastic sheet.
    5.  Slide them gently into hot oil and fry them over Medium-High flame until the bubbles vanish in the oil.
    6. Drain on to a colander to remove excess oil.
    7. Repeat the same process.
    8.Serve them with hot tea and Store them in air tight container.