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.

MASALA PEANUTS WITHOUT OIL

INGREDIENTS

250 grams peanuts

1 table spoon red chilli powder

½ table spoon coriander powder

A pinch turmeric powder

Salt to taste

METHOD

1.      In a small bowl mix chilli powder, coriander powder, turmeric and salt by adding water in to paste , keep aside.

2.      Fry peanuts in a kadai, until they become crispy.

3.      Now add masala paste and mix well until the masala sticks to peanuts . Turn off the stove.serve hot or cold.

4.      When it cooled , store it in a air tight container.

VANGI POHA / POHA VANGIBATH

INGREDIENTS

1 cup poha / flattened rice

2 medium size tender brinjals

1 table spoon bengal gram

2 table spoon vangibath powder [ i used MTR vangibath powder]

½ table spoon tamarind paste

3-4 green chillies slit length wise

1 onion chopped

2-3 dry red chillies for tampering

A  pinch turmeric powder

A pinch asafoetida

1 tea spoon mustard seeds

3 table spoon oil

A sprig of curry leaves

1 sprig fresh coriander leaves

Salt to taste

METHOD

1.      Wash and soak the poha by sprinking few drops of water for 10 minutes.

2.      Wash and slit brinjals lengthwise and reserve in a bowl of water to prevent decoloration.

3.      Heat oil in a pan, add mustard seeds, when they started to splutter, add curry leaves, asafoetida , turmeric powder, red chillies and  bengal gram, saute until bengal gram turns golden yellow colour. Now add green chillies, onion and  drained brinjals and sauté  in a medium heat 6-8 minutes by adding salt .

4.       Now add vangibath powder and tamarind paste and cook it covered for 3 mintues until brinjals need to cook.

5.      Now add the soaked poha and mix well and cook covered in a low flame for 2 minutes. Add coriander leaves and mix well.

6.      Serve hot .

KODU BALE [ A CRUNCY SNACK]

Kodubale is of the traditional snack of Karnataka, which we love a lot for the crunchiness.

INGREDIENTS

2 cups rice flour

1/4 cup roasted channa gram/ hurigadle/chutney dal / kadale pappu1

¼ cup urdu dal

6-8 dry red chillies (adjust according to your spice tolerance)

1/2 Tsp asafoetida

Salt to taste

1 table spoon cooking oil to mix the dough

2 cups of oil to deep fry

water to mix into a soft dough

METHOD

  1.heat oil in a pan , fry chutney dal, urdu dal and red chillies for few minutes. When it cools make a powder in mixer.

2. Take rice flour in a wide bowl, add  1 table spoon oil, salt, , urdu dal , chutney dal and red chilli powder.  mix well.

3. Add water slowly to the mixture and bring it to a single soft mass. Heat the oil on medium heat for deep frying .

4.take a small portion of the dough and knead slightly. Take a lemon sized ball and roll a stick out of it. Use oil to smear your hands with, if itfeels sticky.

 5. Now close the rolled stick into a circle, to form a small sized bangle. Repeat the same with rest of the dough.

6.Deep Fry this circles in a hot oil by turning couple of times.

7. Remove from oil, and drain oil on a tissue paper and serve hot or cold.

PEPPER AND CORIANDER EGG MASALA

INGREDIENTS

3-4 boiled  eggs

 1 sprig of curry leaves.

2 table spoon oil

Salt to taste

MASALA TO GRIND

½ cup fresh coriander leaves

2 medium sized onion

1” ginger

2 garlic pods

1 medium size tomato

½ tea spoon turmeric powder

5-6 green chillies

1/2 table spoon coriander powder

½ table spoon pepper

4 cloves

½” cinnamon

METHOD

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

2.       Remove the shell of boiled eggs and keep aside.

3.      Heat oil in a pan, add mustard seeds when they started to splutter, add  curry leaves and sliced onions, fry the onions until they become transparent. Now add the ground masala, fry the masala for few minutes.

4.      Add salt and water, cook the gravy until the gravy reaches desired consistency. Lower the flame to medium, add the boiled eggs . Cook the eggs  with a closed lid in a medium flame for five minutes.

4.      Serve hot with rice or chapathi.