MUTTON CURRY / MUTTON PULUSU / MUTTON SARU IN PRESSURE COOKER

INGREDIENTS

½ kg mutton pieces

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 ( optional)

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

6 -8 green chillies

1 tea spoon black pepper

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 mutton pieces, fry for few minutes. now add 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. Add 1 tea spoon of lemon juice and mix well.

5. serve it with chapathi or rice

AVAREKALU UPMA / ANAPAKAYI GINJALU UPMA / HYACINTH BEANS OR FLAT BEANS UPMA

When the season of Avarekai begins, it is very common for south indian (Karnataka) people to prepare anything and everything using avarekai.
My mom makes Avarekalu uppittu, hitkidha avare bele uppittu, hitkidha avare bele pulao, Avarekalina akki rotti  avarekalina sappaniru and the list goes on….

Sometimes a basic Upma can be very boring but adding these avarekalu adds a different taste to the dish.

INGREDIENTS

1 cup bansi rava

1/2 cup avarekalu

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 tomato chopped 

3-5 green chilli cut into length wise

1/2 table spoon lemon juice

2 table spoon oil

1/2 tea spoon jeera

1/4 cup grated coconut

salt to taste

METHOD

1.   Fry the rava in a kadai until it reaches to light golden yellow colour.

2 Cook the flat beans in a cooker for 1 whistles by adding pinch of salt. Filter the water and keep it aside.

3.   Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned.

4.  Add  green chillies and tomato,  fry well. Now add 2cups of water and salt to it  and mix well. When the water started to boil, add coconut , lemon juice and cooked flat beans and rava and cook it with a closed lid in a low flame

5 Lastly add chopped coriander leaves and mix well.

6. Serve hot with ghee.

BENGAL GRAM AND VERMICELLI PAYASAM / KADALE BELE PAYASAM

INGREDIENTS

1/2Cup semiya or vermicelli

1 cup jaggry

¼ cup Bengal gram

2 table spoon ghee

10-15 cashew nuts

10-15 raisins

1 table spoon poppy seeds ( gasa gasalu )

2 table spoon grated coconut

1/2 tea spoon elachi powder

3 cups water


METHOD
     
1 Pressure cook channa dal for 1 whistles with very less water. Dal should not be mushy.

2 Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities


3 In a pan, add one spoon ghee, roast vermicelli  and poppy seeds separately in low flame by constant stirring. They should turn golden color.

4 Bring water to boil in a large bowl, add vermicelli . cook for 6-8 minutes until vermicelli becomes soft.

5 Grind coconut  and poppy seeds until it turns milky. Add it to boiling vermicelli and cook it for 10 minutes.

6 Add jaggry syrup by constant stirring.

7    In a pan , add ghee,  fry the cashews into golden yellow colour. Fry the raisins in  the  ghee until it fluffs up. Add elachi powder fried cashews and raisins to payasam along with ghee, Stir well.

8 Bengal gram payasam is ready to serve.