Menthiya soppina/Methi/Fenugreek leaves Chitranna

Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch

Oil-1tbsp

Mustard seeds-1tsp

Kadlebele/channadal-2tsp

Uddinabele/uraddal-2tsp

Karibevu/curryleaves-2sprigs

Juice of 1/2lemon

Salt to taste

Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated

CUmin seeds-1/2tsp

Greenchillies-4

Ginger-1inch

Garlic-2cloves

Cinnamon stick-1inch

Cloves-2-3

Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.

2.Wash the mentiya soppu and chop them finely and keep it aside.

3.Grind the above ingredients into fine paste using little water.

4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until

they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.

5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.

6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.

Ghee Rice With Vegetable Kurma

Ingredients:

Rice-2cups
Coconutmilk-1cup
Water-3cups
Cardamom-4
Cinnamon-2 one inch sticks
Cloves-5
Black cardamom-1
Javitri/mace-1
Bayleaf-1
Cashewnuts-fistful
Onions-2 big,sliced
Sugar-pinch
Salt to taste
Garam masala powder-1/2tsp
Ghee-1tbsp
Oil-1tbsp

Method:

1.Wash and soak rice in water for 30minutes.heat a ghee and oil in a thick bottom vessel,add whole garam masala and fry until they begin to pop,then add cashewnuts and fry until lightly golden brown,add sliced onions and pinch sugar and fry until golden brown.Now add coconut milk,garm masala powder and water,allow the water to boil.

2.Drain the soaked rice and add to the boiling water and cook until all the water evaporates.Close the lid tightly and keep on alow flame for 10 minutes.Serve hot with vegetable kurma.

Vegetable Kurma

Ingredients:

Onion-1big
Garlic-2cloves
Ginger-1'piece
Poppyseeds(gasgase)-1tsp
Cashewnuts-2tbsp
Fresh grated coconut-1cup
Fresh coriander-2tbsp
Coriander powder-2tsp
Chilli powder-2tsp
Cinnamon stick-2 inch stick
Cloves-6-7
Carrot,-100gms
Green peas-100gms
Beans-100gms
Ghee-2tsp

Method:

1.Fry,grated coconut,ginger,garlic,poppyseeds,onion,cashewnuts,cinnamon and cloves
to golden brown,grind everything along with fresh coriander using water into fine paste.

2.Cut and cook vegetables until tender,add coriander powder,chillipowder,grind paste and
salt,cook for 5-10minutes on a medium flame,add water if necessary.

3.Sprinkle ghee on top,serve hot with ghee rice.

Zunka

Ingredients:

Besan/kadlehittu-2tbsp
Onion,finely chopped-2
Tomato-1
Green chillies-4-5
Coriander,chopped-1tbsp
Salt to taste
Curryleaves-1sprig
Oil-1tbsp
Mustard-1/2tsp
Jeera/cumin-1/2tsp
Turmeric-pinch

Method:

1.Mix besan with sufficient water to a buttermilk conistency.

2.Heat a oil in a kadai add mustardseeds and cuminseeds,when they begin to
pop up,add onions,green chillies,turmeric and curryleaves fry until golden brown,add
tomatoes and salt saute until tomatoes are soft,now add besan mixture cook for 5-6minutes
till it slightly thickens,add little water if necessary.

3.Garnish with coriander and serve hot with chappatis or jolada rotti.

Hurulikalu Rasam

Ingredients:

Toordal/Togaribele-1/4cup

Water-1cup

Tamarind juice-1/4cup

Turmeric-pinch

Rasam powder-2tsp

Red chilli powder to taste

Hurulikaalu pudi/Horsegram powder-1tbsp

Jaggery to taste

Salt to taste

Fresh coriander

For tadka:

Oil/ghee-2tsp

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Curryleaves-1sprig

Method:

Dry roast 1/2 cup of hurulikaalu /horsegram in a pan until brown,cool

and dry grind into fine powder.For this recipe i used only 1tbsp,store

rest for next use.

Cook the dal with 1cup of water and turmeric in a pressure cooker and keep it aside.

Heat a oil or ghee in a vessel, add mustard when they begin to pop up,add

red chillies, hing and curryleaves,saute for a minute and add tamarind juice and

cooked dal with 1 or 2cups of water cook until it begin to boil.

Now add salt,hurulikaalu pudi/horsegram powder,rasam powder,chillipowder

and jaggery cook for 2-3minutes,add coriander.

Serve hot with steaming rice and ghee.

Potato Wedges Indian Style

Ingredients:

Big Potatoes-3

Oil-1tbsp

Blackpepper to taste

Amchoorpowder-1/2tsp

Chaatmasala-1/2tsp

salt to taste

Method:

1.Wash and cut potatoes into medium sized wedges,coat the wedges in oil and bake for 20-25

minutes in preheated oven at 200'C until golden brown.

2.Remove from the oven toss with blackpepper,amchoorpowder,chaatmasala and salt.

3.Serve hot with lemon wedges.

Misal/Usal Pav

This is a Maharastrian street chaat .Misal or Usal as it is called locally,made with sprouts of matki or madikekaalu in kannada.I got this recipe from my friend Rajshri,who's from Pune.If you use sev or farsan it is called misal, for usal emit sev.This is easy! , very healthy and very tasty...,whenever i prepare this dish i love.....it.For healthier option swap pav with brown bread.

Ingredients:

Mixed Sprouts(moongdal/hesarukaalu and matki/madikekaalu)-1 cup

potato,boiled and cubed -1

cumin seeds (jeera)-1 tsp

asafoetida (hing)-1/4tsp

onion,chopped -1big

tomatoes,chopped -2

ginger garlic paste-1tbsp

turmeric powder-1/2 tsp

chilli powder-1tsp

oil-2 tsp

salt to taste

For serving:

coriander,chopped-2 tbsp

onions,chopped-1

lemon wedges-as required

pav bread-as required

Butter-as required(optional)

Sev as required

Method:

1.Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2.Add the onions and sauté till they are translucent,add the tomatoes and saute for another 2 to 3 minutes.

3.Add the ginger garlic paste and cook till the oil separates.

4.Add the sprouts, turmeric,chilli powder and salt and 2cups of water and mix well.

5.Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

6.Add boiled potatoes and leave to cook for 2minutes.

7.For serving,in a plate,garnish with the coriander,chopped onions and sev and a small dollop of butter on top of misal.

8.Serve with lemon wedges and pav.