Rajma Masala/Red kidney beans curry

Ingredients:
Rajma/Red kidney beans-1cup
Onions-2 medium size
Tomatoes-3 medium size
Green chillies-2
Ginger garlic paste-2tsp
Red chilli powder-1 tsp
Coriander powder-1tsp
Turmeric-1/4tsp
Cumin/Jeera powder-1/2tsp
Garam masala-1/2tsp
Kasoori methi-1/2tsp
Bakng soda-pinch(optional)
Oil-1Tbsp
Bayleaf-1
Cumin seeds/Jeera-1/2tsp
Salt to taste
Coriander for garnishing

Method:
1,Wash and soak rajma overnight or 7-8 hours in clean water.
2.Boil rajma in pressure cooker for 4-5 whistles or until fully cooked and soft by
adding pinch soda bicarb.
3,Wash and finely chop onions, tomatoes and slit the green chillies. and keep it aside.
4.Heat oil, add bayleaf and cumin seeds when it begins to pop,add chopped onions and saute till onions are golden brown.
5.Add ginger garlic paste and cook for a minute,then add chilli powder,coriander powder,turmeric,cumin powder stir it on a medium flame.
6.Then add chopped tomatoes and salt, cook till tomatoes are cooked and oil leaves the masala.
7.Add cooked rajma  and lightly mash it then add the stock of cooked rajma and cook on a low flame for 10-15 mnutes, stirring in between.
8.Add garam masala and kasoori methi and cook for further 5 minutes.Garnish with chopped fresh coriander.
9.Serve hot with Steamed rice or rotis.

Note:
1.Baking soda is optonal to cook rajma,if rajma is old stock then its better to use soda.
2.For rich taste add a dollop of butter,it will give silky texture to the gravy and rich taste.
as I didn't add butter because  It was run out of stock in my fridge.

Kantola Subji/ Madahagalakayi Palya/Spiny Gourd Subji

Kantola/Spine gourd is a rare vegetable to see in the vegetable market.This vegetable is called Madahagalakayi(ಮಡಹಾಗಲಕಾಯಿ ) in Kannada.It is not bitter in taste but it tastes more like Ivy gourd. In Karnataka they  grow this vegetable more in Malnad region.This recipe I got it from my mother,she often cooks it. Hope you all like it.

Ingredients:
Kantola/Madahagalakayi-500gms
Onion-1
Tomato-1
Curryleaves-few
Oil-1tsp
Mustard-1/2tsp
Salt to taste
Garam masala-1/2tsp
Coriander for garnishing

For grinding:
Fresh coconut(grated)-1/2 cup
Onion -1
Tomato-2
Khuskhus/Poppy seeds
Garlic-4-5
Ginger-1/2inch piece
Cashewnuts-5-6
Sesame seeds-1tsp
Sambhar powder/Sarina pudi

Method:
1.Wash and chop the kantola into bite size pieces,chopp the onion  tomatoes and
 coriander and keep it aside.
2.In a pan heat little oil and the fry the onion,garlic,ginger,poppyseeds,a nd
cashewnuts until the onion turns to light brown.take out of the flame and
leave it to cool.
3.After the mixture is cooled transfer it to the mixie jar or blender along with
grated coconut,tomato,sesame seeds and sambhar powder and bend them into
a fine paste using little water.
4.Heat a oil in a pan add mustard seeds and let them pop then add chopped
onion fry the until translucent then add chopped tomato and curry leaves fry unti the
tomatoes are softened.
5.Now add chopped kantola fry for 2 seconds then add the grinded masala and
salt to taste cook it on a low flame covering the lid,stirring  occasionally.
6. Add 1/2 cup of water and let it cook until kantola becomes soft.
7. Add garam masala mix well and garnish with chopped coriander.
8.Serve with Chappatis  or rotis.

Note.
1.Choose tender kantola so that it doesn't need removing  of seeds because
seeds will be soft and tender and easily cooked.If the vegetable is nearly
ripen the seeds may be hard so better to remove them.
2.You can chop them as roundels or cubes as I have done.

Badanekayi Ennegayi/ Stuffed Baby Eggplant Curry/ Ennai Kartirikai /Bharli Vangi

Badanekayi Ennegayi/Stuffed Baby Eggplants is one of the most Tasty and popular vegetable preparation in Karnataka.In Karnataka each household have their own version.In North Karnataka they use Niger seeds(ucchelu) to prepare this curry which is eaten with Jolada Rotti/Sorghum flour rotis.South Karnataka(Bengaluru,Mysore Part)people loves to eat with Akki Rotti/Rice Roti's.For this Preparation you need to choose tender round baby eggplants which is also called as Gundu Badanekayi in Kannada.You can choose green or purple baby eggplants.It is also know as Ennai kartirikai in Tamil nadu and Bharli Vangi in Maharashtra.

Ingredients:

Gundu badanekayi/baby egglants-7-8

To grind:
Coconut(grated)-1/2cup
Peanuts -handful
Sesame seeds-1Tbsp
Ginger-1" piece
Garlic-4-5 cloves
Tomato-1
Onion-1
Jeera-1tsp
Cinnamon -2"stick
Cloves-4-5
Tamarind paste-1tsp
Sarina Pudi/Sambhar Powder-1Tbsp
Salt to taste

For Tempering:
Oil-1Tbsp
Mustard seeds-1tsp
Curry eaves-2sprigs
Dry chillies-2
Onion-1,finely chopped

Method:
1.Wash the eggplants and cut x shape into 4 parts(as shown in the pictures) don't remove the stalks because that will hold the all the 4 parts.
2.Make  sure to check each eggplants so that they are not spoiled or worm infected.

3.Keep the cut eggplants in salted water until you prepare all the masala's,it will prevent egglants to turn brown.
4.In a mixer jar add all the given ingredients above  and grind it into a smooth paste with little water as possible.
5.Stuff the masala into slits of eggplants.keep it aside.
6.Heat a oil in a kadai,add mustard seeds let them pop then add dry red chillies,chopped onions and curry leaves,fry until onions becomes soft.
7.Add stuffed eggplants and fry for 2-3minutes ,cook by closing the lid on a medium flame.
8.When the masala starts sticking to the bottom, add the remaining stuffed masala and 1/2 cup of water.Cook till the eggplants becomes soft by closing the lid on a medium heat.
9.Now it is ready to serve hot with Akki rottis and it also goes well with Chappatis,dosa,Jolada rotti,and idli's.

Note:
1.I like my ennegayi to be semi dry,if you want more gravy you can add water and cook until you get the right consistency.
2.You can also add  green capsicum,it is a great combo with eggplants.
3.This recipe can be prepared with capsicums,skip the stuffing and  the rest of the method.
4.Other Eggplant/Brinjal/Aubergine recipes

Mixed Vegetable Palya/Mishra Tarakari Palya

This Tarakari Palya is a very favourite dish among our family and friends.In our house we prepare this for all occasions including festivals.The speciality of this dish is the aroma of vegetables cooked with minimal spices.you can use any seasonal fresh vegetables along with choice of beans like field beans/vaal beans(avarekalu),Black eye beans(alasande) and Chickpeas to name a few.

Ingredients:
Carrots-2
Potatoes-2
Pigeon peas(Togarikayi)-1cup(I have used frozen)
Brinjal-3
Beans -15-20
Knolkhol-1
Bottleguard-1/2 (chopped)
Curryleaves-1 sprig
Onion-1
Tomatoes-2
Freshly grated coconut-1/2cup
Sarina Pudi/Sambhar pudi-1Tbsp or to taste
Mustard-1tsp
Oil-1Tbsp
Coriander for Garnish
Salt to taste

Method:

1.Wash and chop all the vegetables to bite size pieces,finely chop the onion and tomatoes and keep aside.
2.In a Pressure cooker heat oil, add mustard seeds when it began to splutter, add onion and curryleaves fry until onions become translucent then add tomatoes,cook until it softens.
3.Now add all the chopped vegetables,sarinapudi,grated coconut and salt to taste.
4.Add 1/2cup of water, close the lid and pressure cook for 2-3 whistles.
5.Garnish with coriander
6.Serve hot with Chappatis,poori  and other breads,it goes well with Akki rotti or as a side dish for dosa,idli and rice.

Note:
1.You can use as many varieties of veggies you like ridgegourd, snakegourd or any kinds of beans as you like.
2.If you don't want to use beans then use  1/2cup of soaked channadal,add it when tempering after mustard splutters.
3.If you want gravy, grind one onion,fresh coconut, one tomato and sarina pudi into smooth paste and add to the tempered veggies will makes a excellent vegetable gravy.

Methi Malai Paneer

Methi or Fenugreek is a flavourful leafy veg which goes well with any veggies.
Methi Malai Paneer is a popular Punjabi dish which is very common in restaurants menu's but I love dhabha style which is more richer,rustic and full of flavours a with desi ghee or butter...yumm.This is my take on this classic dish.

Ingredients:

Methi/Fenugreek leaves-1 small bunch

Paneer-200gms

Fresh cream-4 Tbsp

Jeera/ Cumin seeds-1/2tsp

Turmeric-pinch

Oil/Butter-1Tbsp( I have used oil)+ extra oil for frying paneer

Salt to taste

Sugar-2tsp

Garam masala-1/2tsp

For Grinding:

Onion-1 medium

Green chillies-3-4(according to your taste)

Jeera-1tsp

Garlic-4 cloves

Ginger-1"piece

Cashewnuts powder-1Tbsp

Method:

1.Take quarter cup of cashew nuts and grind them into a fine powder,store it in air tight container.You can use this for thickening gravies.I am using only 1Tbsp of powder for this recipe.

2. Grind all the ingredients into fine paste adding little water at a time.

3.Clean methi by removing only the leaves and discard the stalk,Wash the methi leaves in water,drain and chop them roughly.

4.Heat tsp of  Oil in a pan,add jeera,when it begans to splutter,add turmeric and  chopped methi leaves fry until the rawness of the methi vanishes.

5.Meanwhile cut paneer into bite size pieces  and fry them  lightly with little oil  and keep it aside.

6.Add grinded paste to fried methi fry for 2-3minutes then add 1/2cup of water,salt to taste and sugar close the lid and cook for 5minutes.

7.Now add paneer pieces and garam masala, let it cook for 2 more minutes.

8.Reduce the flame and add cream simmer for minute and take out of the flame.

9.Methi Malai Paneer is ready to serve.you can serve hot with any kind of Indian breads.

Note:
1.For healthier option you can use milk instead of fresh cream.
2.If you are not a fan of paneer and for healthier option you can 
add fried potatoes or mushroom.
3.If you don't have fresh methi,instead use kasuri methi.
4. Basically It is a mild curry,if you are spice lover you can add more chillies for 
grinding or chillipowder while frying methi.
5.Don't over cook,this will hardens the paneer.

Bale Hoovina Palya/Banana Flower Stir Fry/Subzi

Hi friends I got lot of request for this recipe,so here it is my tried and tested recipe and please read my post regarding heavy menstruation.The banana flower grows at the end of a bunch of bananas. It is a leafy maroon colored cone with cream colored florets layered inside. These florets need to be cleaned well before they are cooked as a vegetable. The banana flower is rich in vitamins, flavonoids and proteins. The flower has been used in traditional medicine to treat bronchitis, constipation and ulcer problems. It eases menstrual cramps. The extracts of banana flower have antioxidant properties that prevent free radicals and control cell and tissue damage.Source- Medindia.
If you have any doubts regarding this topic please leave your queries in the comment section, I will answer as soon as possible.

Ingredients:
Banana flower/Bale hoovu-1 medium size
Whole moong dal/green gram/Hesaru kaalu - 1/2cup 
Channa dal - 1tsp
Urad dal- 1tsp
Dry red chilli-1
Mustard Seeds - 1/2tsp
Cumin Seeds - 1/2tsp
Green Chilies – 3
Garlic-2 cloves crushed
Onion-1,finely chopped
Curry Leaves – Few
Red Chili Powder - 1/4tsp
Turmeric Powder - 1/4tsp
Jeera powder-1/2tsp
Salt to Taste
Oil - 1tbsp

Method:

1.Take banana flower remove the red colored outer petals and discard, now you can see small tubular
shaped florets attached to the thicker stem in layers.Remove all the flowers from the stem, now this has stamens and petals which are not edible remove these in all the flowers.Wash them in water and chop them finely and keep it aside.You can see the my post for reference.
2.Pressure cook the whole moong dal and keep it aside.
3.Heat a oil in a pan and splutter mustard seeds and cumin seeds when they begin to pop add channa dal and urad dal fry until golden brown then add splited dry red chillies, crused garlic,chopped onion,turmeric, green chillies and curry leaves, fry everything until onions are light brown in color.
4.Now add chopped flowers  and fry along with onion for a second,then add chill powder,cumin powder and salt.Cook it for 5-6 minutes on a medium heat with out adding any water.If it is sticking  to the bottom,sprinkle little water.
5.After 5 minutes add cooked moong,mix well and cook for further 5-6minutes on a low flame or until it becomes dry.
6.Serve with chappatis or rice as a side dish.

Notes:
1.Before cleaning banana flower apply some coconut or any edible oil to your palm to avoid the sticking and blackening.
2.I f you are preparing this dish for treating heavy menstruation then i would highly suggest to prepare this same recipe without whole moong for faster recovery.
3.If eating for treating heavy menstruation,take it along with yogurt/curds.
4.Some people suggest soaking chopped banana flowers in buttermilk before preparation to remove the astringent taste but if you are preparing for treatment I would suggest not to soak because the astringent property is the one which treats the heavy mentruation problem.

Nuggekayi/Drumstick Palya

Ingredients:
Nuggekayi /drumsticks-4
Onion-1 small,roughly chopped
Dhaniya/coriander seeds-1Tbsp
Dry red chillies-4(I have used 2 milder and 2 hotter variety)
Peppercorn-1tsp
Cumin seeds-1tsp
Sesame seeds-1Tbsp
Freshly grated coconut-1/4cup
Tamarind -thumb size piece
Salt to taste
For tempering
Hing -pinch
Mustard seeds-1/2tsp
Curryleaves-1 sprig
Dry red chillies-2
Oil-1Tbsp

Method:
1.First wash and cut into 2.5inch long pieces,lightly peel the drumsticks and cook them
on a stovetop adding water 1/2 cup of water or in a microwave  for3-4 minutes(I cooked them in
 a microwave with 1/4 cup of water) and keep it aside along with water.
2.Dry roast the dhaniya seeds,dry red chillies,cumin,peppercorns on a medium flame until the
aroma comes,switch off the flame then add sesame seeds and stir it so that it fries in the remaining
 heat of the pan.leave it to cool.
3.In a mixie grind the roasted spices along with freshly grated coocnut and tamarind with little water
into a fine paste.

4.Heat a oil in  a pan,add mustard wait until it crackles add hing,dry red chillies fry for a second, then
add chopped onions and curry leaves,fry until the onions turn brown.
5.Add grinded masala fry for one minute then add 1/4cup of  water and close the lid and allow  to boil
for 2-3 minutes.
6.Open the lid when its boiling add drumstick along with water,add salt to taste.Cook for 3-4 minutes
or until gravy thickens.Nuggekayi palya is ready to serve.
7.It goes well with rice or chappatis or as a side dish.

Note:
1.Don't over peel the drumsticks,my mother says most of the nutrients and flavour of nuggekayi is in the skin.
2.If you want the thick  gravy reduce the water and if you want have thinner gravy for rice add more water
and adjust the salt as per taste.
3.You can also add potatoes along with this.for this you need to boil the chopped potatoes seperatly  just the way you cook drumsticks.
4.When gray begins boiling add potatoes and drumstick together.
5.I told you to retain the water in which drumstick are cooked because it has got more flavour and ofcourse
nutrients.you can retain both potato and drumstick water and use it instead of using plain water.

Bittergourd/Karela/Hagalakayi Gojju

Hi friends I am back after a long break...hope to stay and never take a break  again.. I am starting with bittergourd dish.. Hagalakayi  as you all know bitter in taste hence the name bitter gourd.It is not a favourite vegetable to all especially kids.As a kid even I used to hate it too but as I get older I used to like the taste of it. All the credit goes to my Grand mother and my mother because they used to make it so tasty.As the elders used to say all good things doesn't taste good but it is good for you likewise it is good for health.It regulates blood sugar level,purifies blood,antiviral  when it is included in regular diet.It is good for diabetic people so friends i want to share my family recipe of Hagalakayi gojju with you.Enjoy...

  

Ingredients:
Hagalakayi/Karela-1/2kg
Onion-1 big
Tomato-2
Fresh coconut-1/4cup
Sambhar powder-2tsp
Tamarind juice-1tbsp
Jaggery-2tsp or to taste
Salt to taste
Curry leaves-few
Turmeric-1/4tsp
Mustard-1/2tsp
Oil-1tbsp

Method:
1.Wash and Hagalakayi into roundels,remove pith and seeds from the middle.
2.Fry them with little oil and turmeric until golden brown and raw smell of the hagalakayi is gone.
3.Chop the onions and tomatoes roughly and reserve 1tbsp of onions for tempering.
4.Grind coconut,onion,one tomato and sambhar powder into fine paste adding little water.
5.Heat oil in a pan add mustard seeds,when they began to pop add reserved onions and fry until golden brown,add curry leaves and chopped tomatoes,fry until tomatoes becomes soft.
6.Now add fried hagalakayi and masala paste with a cup of water and salt to taste close the lid and leave it to cook on low medium heat.
7.When hagalakayi becomes soft and gravy thickens, add tamarind juice and jaggery mix well allow to cook for 5 minutes.Add water if need.
Serve hot with Chappatis or rice,it goes very well with akki rotti.

Note:

To extract tamarind juice,take lemon sized portion of tamarind.
wash once in clean water and in a microwave safe bowl add 1/4
cup of water add tamarind in a bowl and microwave it for 1 minute
and leave it to cool and squeeze the pulp of  tamarind nicely with hand
and separate the pulp and discard,reserve the juice.

Mullangi/Radish Palya and Raitha

Ingredients:
Mullangi/Mooli/Radish- 2 medium,finely chopped
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few or one sprig
Oil - 2 tsp
Salt to taste

Method:

1.Heat oil in a frying pan, add mustard when it splutters add dals and fry
2.Add onion, chillies and curry leaves fry until onions become soft
3.Now add chopped radish fry for a minute
4.Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.
5.Garnish with fresh grated coconut and coriander
Serve with chappatis or as side dish with rice.

Mullangi Raitha

 Ingredients:
Mullangi/Mooli/Radish-1 medium,finely grated
Carrot-1 small,finely grated(optional just to add color)
Onion-1 small,finely chopped
Green chillies-1,finely chopped
Salt to taste
Coriander-1tbsp
Yoghurt-1cup

For Tempering
Oil-1tsp
Mustard-1/2tsp
Cumin seeds-1/4tsp

Method:
1.In a bowl add yoghurt,grated radish,carrot,onion,chilli,salt and coriander, mix well.
2.In a small pan heat oil and add mustard  and cumin allow to pop and take out
of the flame allow to cool.
3.Add the cooled tempering to the yoghurt mixture and mix well.
Serve with Chappatis or with any dish.

Sending to Sowmya's and Sangeetha's

and to Priya's

Mushroom and bell pepper Stir Fry With Green Chutney

Ingredient:

Mushroom-1cup,chopped

Mix colour bellpeppers-1cup,sliced

Onion-1,sliced

Green chutney-2tbsp or to taste

Gingergarlic paste-1tsp

Salt to taste

Ghee-2tsp

Jeera-1tsp
Coriander to garnish

Method:

1. Heat a ghee in pan,add Jeera when it begin to pop add onions when they become translucent 

add gingergarlic paste and bell peppers fry  for minute  and add mushrooms fry  them for a minute and 

allow to cook on low flame by closing the lid.

2.Mushroom leaves water so no need to add water,open the lid and cook by turning occasionally until all the

 water is evaporated from the mixture on a medium flame.

3.Now add green chutney and salt to taste,cook for another 2 -3minutes and remove from the flame,now it is ready to serve,garnish with coriander.Serve with Chappatis or rice as a side dish.

Note:

1. you can also use any other vegetable to make this simple stir fry.

2. Serve as a roll or wrap with tortilla's or leftover chappati's or even pitta bread

3.Suitable for grown ups and  kids lunch box.

Masala Stuffed Pepper Fry

Ingredients:
Banana peppers-4
Roasted peanuts-1cup(roughly chopped)
Salt to taste
Turmeric powder-1/4tsp
Coriander powder-1tsp
Dry mango powder/Amchur-1tsp
Red chilli powder to taste
Lemon juice-1tsp
Oil-1tbsp

Method:
1.Wash,wipe the whole peppers and make a slit in the middle,remove the seeds.
2.In a bowl mix all the ingredients except oil,stuff spoonful of mixture to
peppers through slits.
3.In a pan heat a little oil,place all the peppers on tawa shallow fry stuffed peppers on both sides until it gets char-grilled colour.
Serve as side dish with rice and dal or rasam.
Note:If you like to eat very hot and spicy,use hot variety chillies.

Mirch Ka Salan

Ingredients:
Pepper(mild or hot variety)-10-15
Onion-1
Roasted peanuts-1/2cup
Toasted sesame seeds-1/4cup
Tamarind concentrate-1tsp
Ginger-1" piece
Garlic- 3cloves
Salt to taste
Red chilli powder-1tsp
Jaggery to taste
Cloves-2
Dry red chilli-1
Cinnamon-1"stick
Cumin seeds-1tsp
Coriander seeds-1tsp
Oil-2tsp

Method:
1.Dry roast cloves,redchillies,cinnamon,cumin seeds and coriander seeds.
2.In a same pan add 1tsp of oil,add onions and fry until golden brown and take out.
3.In a blender,add fried onions,roasted spices,sesame seeds,ginger, garlic,tamarind paste toasted peanuts and 1 cup of water little at a time.
4.For preparing pepper,take whole chillies or pepper make slit in the middle,if you  don't want hot remove the seeds in hot varierties.
4.In a same pan add little oil and fry the  peppers until brown,add blended paste and little water,turmeric,salt,red chilli powder and jaggery mix well,cover the lid and cook on a  low flame 10 -12minutes.
Serve hot with biryani,pulao,any rice varieties,chappatis or rotis.
Note:This gravy may burn or stick to the bottom of the vessel very quickly due to addition of peanuts and sesame paste so make sure that to cook on a low flame.

Dal Makhani

Dal Makhni is a punjabi dish which is nutritious and high in protein.This rich creamy textured dal is slow cooked for hours on charcoal or tandoor.Here is my version of this wonderful dish,is one of the favourite of my family...so enjoy.

Ingredients:
Whole Urad dal-1cup
Rajma/red kidney beans-1/4cup
Ginger garlic paste-2tsp
Cumin seeds-1/2tsp
Bayleaf-1
Turmeric powder-1/4tsp
Cumin powder-1/2tsp
Chillipowder-1tsp
Dhaniyapowder-2tsp
Garammasala-1/2tsp
Salt to taste
Kasoori methi powder-1tsp
Onion-1,finely chopped
Tomatoes-3,finely chopped or grinded
(or you can use ready tomato puree-1/2cup)
Butter-1tbsp
Oil-1tbsp
Fresh cream-4tbsp or to taste
Fresh coriander for garnishing

Method:
1.Wash and soak dals in clean water for 5-6hrs.
2.Cook the dals in pressure cooker for 3-4 whistles.
3.Heat a oil in a pan,add cumin and bay leaf,when they begi to splutter
add onions and cook until golden brown,now add gingergarlic paste cook for
2-3 minutes,then add chopped tomatoes or tomato puree and cook for 2-3 minutes.
4.Add all powders,butter,salt and cooked dals and cook on a medium low flame for
20-30minutes.
5.Now add cream cook for 2 minutes and garnish with fresh coriander.
6.Serve hot with chappati,naan or rice.

Gobi Manchurian

Ingredients:
Gobi/Huvukosu/Cauliflower-1 small
Maida/all purpose flour-1/2cup
Cornstarch-3tbsp
Salt-1/4tsp
Pepper powder-1/2tsp
Oil for deep frying
Water to make batter


For sauce
Oil-1tbsp
Onion-1medium,finely chopped
Garlic-3large cloves,finely chopped
Green chillies-1,finely chopped
Tomato ketchup-2tbsp
Red chilli sauce to taste
Vinegar-1tsp
Soy sauce-2tsp
Water-4tbsp
Cornstarch-2tsp
Salt to taste
Spring onions-1 stalks,finely chopped for garnishing


Method:
1.Wash and cut gobi into bite size florets,pat the florets dry with paper towel.
2.In a bowl mix flour,cornstarch,salt and pepper with water into not so thick
or not so thin batter(it should be like dosa batter)
3.Heat oil in a kadai,dip the florets in the batter and deep fry them until golden
brown and crisp and keep it aside.

For sauce
1.Heat oil in a pan, add chopped garlic and onion and fry until they become translucent.
2.Add green chillies and fry,now add tomato ketchup,chilli sauce,vinegar and soy sauce
add cornstarch mixture(mix corntarch with cold water) and salt to taste.
3. Allow the sauce to become little thick,now add fried gobi florets and mix until all the florets are coated nicely with the sauce on high flame for 2minutes.
4.Take out of the flame and garnish with chopped spring onions,serve hot with any chinese
preparation or simply with fried noodles..enjoy

Balekaayi Palya/Plantain

Ingredients:
Balekaayi/Plantain-3
Onion-1,finely chopped
Tomato-1,chopped
Curry leaves-1sprig
Tamarind juice-2tbsp or to taste
Salt to taste
Oil-2tsp
Mustard seeds-1/2tsp
Fresh coriander to garnish


For grinding:
Fresh coconut-1/2 cup
Onion -1,roughly chopped
Tomato-1, roughly chopped
Sambhar powder-2tsp
(you can substitute sambhar powder with chillipowder,dhaniyapowder and turmeric.)


Method:
1.Wash and peel the plantain and cut them into bite size pieces
and soak them in clean water with little salt so they don't turn into
black colour.
2.Grind coconut,onion,tomato and sambhar powder into fine paste.
3.Heat a oil in a pan add mustard,when they started to splutter.add onions
and fry until translucent.Now add tomatoes,curry leaves and salt saute for
minute.
4.When tomatoes becomes soft add chopped plantain saute for second and add grinded masala paste,tamarind juice with 1/2cup water,close the lid of a pan and allow to cook on a low flame until plantain are soft.

5.Take out of the heat,garnish with coriander.
This goes well with Chappati,Akki roti,rice and dosa's.

Thondekaayi/Ivygourd Palya

Ivygourd

Ingredients:
Thondekaayi/Ivygourd-250g
Onion-1 medium
Curryleaves-1 sprig
Turmeric-1/4tsp
Oil-2tsp
Mustard-1/2tsp
For masala powder:
Dry red chillies-3
Whole coriander seeds-1tsp
Garlic-2cloves
Dry coconut(kobari)-fistful
Puff channa/hurugadale-1tbsp


Method:
1.Wash and cut ivegourd into bite size pieces.
2.Dry grind all the ingredients above for masala into fine powder.
3.Heat oil in a pan add mustard seeds and when they begin to splutter add
onions,curryleaves and turmeric and fry until onions are soft.
4.Add ivegourd and salt fry for 2 minutes and let them cook on a medium low flame

by covering the lid(Do not add water)until they are soft.
5.Add above masala to cooked ivygourd and mix well.Serve hot with rice as a sidedish or with chappatis.