Dill Leaves Poori

Ingredients:

Dill Leaves - 1/2 cup (Finely chopped)
Ajwayen - 1/4 tbsp
Whole Wheat Flour - 1 cup
Salt - as needed
Oil - For frying

Method:

1) Mix all the ingredients with enough water.
2) Make small balls and spread it into thin circles.
3) Fry Poori in oil and enjoy.

Dill Leaves Poori is ready to be served with coconut chutney or Potato Sagu.

Girmit / Masala Puffed Rice

Ingredients:

Oil - 4 tsp 
Mustard -1 tsp 
Cumin - 1/2 tsp 
Curry leaves - Few
Onion -  1 (finely chopped)
Green chilli - 2 (finely chopped)
Turmeric - 1/2 tsp
Salt - As Required
Putani powder / roasted gram powder - 4 tsp
Tamarind extract - 1/2 Cup
Jaggery - 1/2 tsp
Churumuri / mandakki / puffed rice - 2 Cups
Tomato - 1  (finely chopped)
Coriander leaves - 2 tsp
Sev / mixture - Handful

Method: 

1) In a kadai, add oil. Once hot  add mustard, jeera and curry leaves. allow to splutter.
2) Now keep 2 tsp onion aside and add onion, green chilli to kadai. saute well.
3) Add turmeric, salt. saute for a minute.
4) Add tamarind extract, jaggery and boil for 3 minutes.
5) Once boiled add 1 tsp putani powder and mix well. Turn off flame and Masala is ready.
6) In a mixing Bowl, add churumuri, girmit masala, 2 tbsp onions, 2 tbsp tomato and 3 tsp putani powder. Mix well.


Garnish Girmit with few coriander leaves and handful of sev / mixture.

Bisi Bele Bath - Version 3 (Easy and Quick)

Ingredients:

Toor Dal - 1/2 cup
Tomato - 2 medium
Potato - 1/2 cup chopped
Sambhar Onion / Small Onion - around 6 
Carrot - 1/2 cup chopped
Peas - 1/2 cup
Beans - 1/2 cup chopped
Bisi bele bath powder - 4 tbsp
Salt - as required
Tamarind pulp - 1 cup
Oil - 1 tbsp
Curry leaves - 8 
Ghee - 2 tbsp
Mustard - 1/4 tbsp
Hing - 1/4 tbsp
Byadgi chilli / strong color chilli - 2 (For tempering)
Shredded Coconut - 1/4 cup
Coriander leaves - 1/2 cup chopped
Rice - 1 cup

Method: 

1) Pressure cook Toor dal with 1/4 tbsp of turmeric for 2 whistle.
2) Cook rice in a cooker / rice cooker and keep it aside.
3) Pressure Cook all the vegetables except tomato with lot of water (Must be more than vegetables).
4) In a mixie jar, add coconut and Bisibelebath powder and grind into fine paste.
5) In a kadai, add tamarind pulp, toor dal, Vegetables along with Chopped Tomato and give a good mix.
6) After one boil, add Grinded masala paste, and salt. Boil for 2mins.
7) Now add Cooked Rice and mix well. Add water to adjust consistency. 
8) In another pan, add Ghee, mustard. Wait until it splutters. Add Curry leaves, hing and Red chilli.
10) Add this seasoning to the cooked bisi bele bath and Mix well. Garnish this with coriander leaves. Turn off flame after 2 mins.

Delicious Bisi bele bath is ready to eat. Serve hot with Boondi / Potato chips / Papadam.

Note:

1) Make sure the consistency is watery. Serve hot with topping of ghee.

2) Peas can be substituted with Double beans.
3) Chayote, Regular onion can also be added.

Peralam Cashew Vadai

Ingredients:

Cashews - 1 cup

Ginger - 1 Inch

green chilies - 3

Salt - As Required

Raw rice - 2 tbsp

Method:

1) Soak cashew and rice for 30 mins and grind into fine paste with out adding any water.

2) To this add sufficient Salt and mix well.

3) Take some of the mixture and flatten with a hole same like vada and fry until golden brown.

Peralam Cashew Vada is ready to be served with Sauce or Coriander Chutney.

Greengram Thalimpu charu / Green Gram Curry and Rasam

Ingredients:

Green Gram -1 1/4  cup
Onion - 2 medium
Garlic cloves - 2 to 3
Red chillies - 3
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Hing - 1/2 tbsp
Salt  - As required
Tamarind pulp - 1/4 cup
Curry leaves - few
Coconut Oil  - 4 tbsp
Fresh coconut - 1/2 cup
Rasam / Sambhar powder - 1 tbsp
Cilantro leaves - 1/2 cup

Method:

1) Wash the Green Gram  at least twice and let it soak for a minimum of 8 hours in 5 cups of water or until it completely sinks.
2) After 8 hours, do not discard the water used for soaking.
3) Pressure cook the soaked Green Gram  along with the water used for soaking for two  whistles. (Or until the lentils are completely cooked).
4) Grind 1/4 cup of cooked Green Gram into a fine paste along with fresh Coconut and  sambhar powder and keep it aside.
5) Separate water from cooked Green Gram. 
6) Mix the grinded paste with separated water. Add tamarind pulp, salt and allow it to boil for few minutes.
7) Add cilantro leaves, seasoning and turn off the flame.
8) In a pan, add oil. When the oil is hot, add the mustard seeds, cumin seeds, hing, curry leaves and red chilies. Break the red chilies into small pieces before adding.
9) Fry for a minute and then add the chopped onion and garlic. Fry until its completely done.
10) Now add cooked Green Gram, salt, cilantro leaves, grated coconut and let it cook for 2 mins.


Green Gram Thalimpu charu / Green Gram curry and rasam is ready to be served with steaming Rice.

Note:

1) You can make sambhar with out separating the water and Green Gram.
2) Other lentils can also be used using same procedure
3) Crush garlic before frying it for nice flavor.

Semiya bath

Ingredients:

Semiya - 1 cup
Green chilies - 3
Mustard seeds - 1/4 tbsp 
Jeera - 1/4 tbsp 
Chana dal - 1/4 tbsp 
Urad dal - 1/4 tbsp 
Hing / Asafoetida - 1/4 tbsp 
Curry leaves - few
Oil - 2 tbsp
Turmeric - 1/4 tbsp
Salt - As required
Onion - 1 medium
Water - 2 cups
Vegetables of choice - 1 cup
Lemon juice - 1 tbsp
Shredded coconut - 2 tbsp
Finely chopped cilantro / coriander - 2 tbsp

Method:

1)  Heat the oil in a pan and add the urad dal and mustard seeds.
2) When the seeds crackle, add jeera, asafoetida, curry leaves, green chilies, and onions and saute on a medium flame until soft.
3) Meanwhile, in another pan, add the Semiya and saute on a medium flame till light brown in color.
4) Add chopped vegetables one by one separately and fry until done.
5) Add all powders, salt, and mix for a min.
6) Add water and let it boil. Once the water starts boiling, add roasted Semiya slowly and stir well when adding.
7) Cook until all the water evaporates and Semiya is cooked.
8) Add coriander leaves, coconut and mix well.
9) Add lemon juice and mix well. Turn off heat.

Semiya Bath is ready to be served with pickle or coconut chutney.

Cashew Upma

Ingredients:

Semolina / Rava - 1 cup
Green chilies - 3
Mustard seeds - 1/4 tbsp 
Jeera - 1/4 tbsp 
Chana dal - 1/4 tbsp 
Urad dal - 1/4 tbsp 
Hing / Asafoetida - 1/4 tbsp 
Curry leaves - few
Oil - 2 tbsp
Turmeric - 1/4 tbsp
Salt - As required
Onion - 1 medium
Water - 2 cups
Vegetables of choice - 1 cup
Lemon juice - 1 tbsp
Shredded coconut - 2 tbsp
Finely chopped cilantro / coriander - 2 tbsp
Cashews - 1/4 Cup

Method:

1)  Heat the oil in a pan and add the urad dal and mustard seeds.
2) When the seeds crackle, add jeera, asafoetida, curry leaves, green chilies, and onions and saute on a medium flame until soft.
3) Meanwhile, in another pan, add the semolina and saute on a medium flame till light brown in color.
4) Add chopped vegetables one by one separately and fry until done.
5) Add all powders, salt, and mix for a min.
6) Add water and let it boil. Once the water starts boiling, add roasted rava slowly and stir well when adding.
7) Cook until all the water evaporates and rava is cooked.
8) Add coriander leaves, coconut and mix well.
9) Add lemon juice and mix well. Turn off heat.
10) Fry Cashews in oil and sprinkle on top of upma.

Cashew Upma is ready to be served with pickle or coconut chutney.

Green Beans Palya

Ingredients:

Green Beans - 1 Cup (Finely Chopped)
Coconut - 1/4 cup
Salt - As required
Red chilly powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Coconut Oil - 2 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few

Method:

1) Wash and cut vegetables.
2) In a pan, add oil, mustard, jeera, chana dal, Urad dal, hing and curry leaves.
3) Add Green Beans to the pan and fry until it is 3/4 roasted.
4) Add all the powders and coconut and mix well.

Green Beans Palya is ready to be served with Rasam Rice or Sambhar Rice

Note:

1) Lemon juice can also be added.
2) Onion can be added too.
3) Spices can be adjusted according to taste. I prefer to just add to coat the vegetable.
4) Vegetable can also be soft. I prefer to be crisp.
5) Coriander leaves can also be added.
6) Dry coconut powder is preferable. Tastes good with fresh coconut too.
7) Any color and variety of beans can be used.

Flat Beans Palya

Ingredients:

Flat Beans - 1 Cup (Finely Chopped)
Coconut - 1/4 Cup
Salt - As required
Red chilly powder - 1/4 tbsp
Turmeric Powder - 1/4 tbsp
Coconut Oil - 2 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - few

Method:

1) Wash and cut vegetable.
2) In a pan, add oil, mustard, jeera, chana dal, Urad dal, hing and curry leaves.
3) Add flat Beans to the pan and fry until it is 3/4 roasted.
4) Add all the powders and coconut and mix well.

Flat Beans Palya is ready to be served with Rasam Rice or Sambhar Rice

Note:

1) Lemon juice can also be added.
2) Onion can be added too.
3) Spices can be adjusted according to taste. I prefer to just add to coat the vegetable.
4) Vegetable can also be soft. I prefer to be crisp.
5) Coriander leaves can also be added.
6) Dry coconut powder is preferable. Tastes good with fresh coconut too.
7) Any color or variety of beans can be used.