Balekai Palya

Ingredients:

Balekai (raw plantain) – 1, cut into cubes
Onion - 1 medium
Curry leaves - 3 to 4
Turmeric - ¼ Tsp
Coriander - 3 to 4 strands, chopped
Red chilli powder- ½ to ¾ Tsp
Tamarind paste - 2 Tsp
Jaggery - 1 to 1½ Tsp
Mustard - ½ Tsp
Asafetida - A pinch
Oil - 3 Tbsp
Coconut - 2 Tbsp (optional)
Salt - To taste

Proceed :

Heat oil in a pan. 
Add onions and turmeric and sauté till it turns translucent.
Add the cut plantains, curry leaves and cook till it becomes tender but is still crispy.
Add red chili powder, tamarind paste, jaggery, salt, coconut (optional).
Cook for few more minutes until they are nicely mixed and crispy.
Heat 1 tsp oil in seasoning pan. Add mustard seeds, allow it to splutter and add asafetida.
Add this seasoning to cooked palya and garnish with coriander.

Andhra Style Chicken Curry

Ingredients :

To marinate
Chicken - 1 Kg
Chilly powder - 1tsp
Ginger Garlic paste - 3/4 tsp
Turmeric powder a pinch
Curds / Yogurt - 2 tbsp
Salt to taste
For Gravy
Oil - 2-3 tsp
Cardamon - 2
Cloves - 3
Cinnamon - 2"
Onions - 1 big
Tomatoes - 1 & 1/2 medium
Green chilly - 2-3
Poppy seeds - 1 tsp
Cashew - 7-8
Garam Masala - 1 tsp
Coriander leaves - 1/2 cup

Proceed :

In a bowl, take the chicken along with  Chilly powder, ginger n Garlic paste, Turmeric powder, curds and Salt to taste. Mix everything well and marinate for 1hr.
Fry poppy seeds and powder it, keep it aside
Powder cashew nut, keep it aside.
In a big pan add oil, Cardamon, Cloves and Cinnamon.
Then add the chopped onions, green chilly, chopped tomatoes and ginger garlic paste, fry for couple of min.
Add the poppy seed powder and Cashew nut powder and fry for few min.
Add the marinated chicken and a cup of water, cook till tender.
Add garam masala.
Add coriander leaves for garnishing.

Mushroom masala

Ingredients :

Mushrooms - 1 small box
Onion- 1 sliced
Tomato puree - 1/2 small cup
Ginger garlic paste - 1tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 2-3 pinch
Garam masala - 1 tsp
Cashew - 8 powdered
Cinnamon - 1"
Cardamom - 2 pods
Cloves - 2
Coriander leaves - for garnishing
Oil- 1 tbsp
Salt

Proceed :

Slice the mushroom and soak it in salt and turmeric water for 10- 15 min.
Boil the Mushroom in the same water for 15 min, so that its clean.
Take a pan and heat with oil.
Add sliced onion and saute till they become transparent.
Remove from heat and allow it to cool for sometime.
Then make a paste and keep aside.
Then heat the same pan with remaining oil.
Add cinnmon, cardamom and cloves.
When they start to crackle add the onion paste.
Saute for few mins, add tomato puree and again saute for few mins.
Then add ginger garlic paste and saute till the raw smell disappears.
Add chilli powder, coriander powder and turmeric powder, saute for a min.
Now add sliced mushrooms, little quantity of water and required quantity of salt, garam masala powder and cashew powder.
Combine well and cover with a lid.
Cook on low flame till the mushrooms become tender.
Finally garnish with coriander leaves.

Veg Cutlet

Ingredients:


Carrot - 1
French beans chopped - 5
Potatoes - 2
Green peas crushed - 1/2 cup
Onion chopped - 1
Eggs - 2 (optional)
Green chillies finely chopped  - 5 to 6
Ginger garlic paste - 1tsp
Red Chilli Powder - 1tsp
Garam Masala powder - 1/2 tsp
Turmeric - 3 pinch
Cashewnuts,crushed - 10
Salt
Coriander leaves - a small bunch
Oil to fry.
Bread crumbs - 1 cup


Proceed :


Take peas, Finely chop carrots, french beans and whole potatoes. Cook these 3 in the cooker.
Heat two tablespoons of oil in a pan.
Fry chopped onions, chopped green chillies, red chilly powder, garam masalapowder, turmeric and ginger garlic paste.
Then add the cooked peas, carrots and french beans.
Add crushed cashewnuts, chopped coriander, salt to taste. Remove from Flame.
Peel potatoes, mash them and add to this prepared vegetable.
Shape it to cutlets. The trick here is not to use even a drop of water, then we can get it in cutlet shape.

Beat 2 eggs well.

Dip the shaped cutlets in egg and dip them in bread crumbs.

Then Deep fry them in hot oil.

Liver Fry

Ingredients:

Liver - 500 gms
Onions - 2 medium
Ginger garlic paste - 1 & 1/2 tsp
Tomatoes - 1 small
Chili powder - 1 & 1/2 tsp
Turmeric powder a pinch
Coriander powder - 1 tsp
Cloves - 2
Coconut paste - 1 tsp
Salt to taste
Oil - 2 tbsp

 Dry Masala powder

Coriander Seeds - 1 tsp
Pepper - 1/2 tsp
Poppy Seeds - 1 tsp
Clove - 2
Cinnamon - 2"
Cardamon -2

Proceed:

For the Dry Masala powder

Dry roast all the ingredients over sim flame and grind to a smooth powder once its cool. keep it aside.

Then heat the oil, add the clove and cinnamon, then saute the chopped onions. When it turns light pink, add the ginger garlic paste. Fry till its brown.
Add liver pieces, add salt and turmeric powder. Cook on high flame for 5 mins.
Add the tomatoes, chili, coriander powders and Coconut paste. Cover and cook for 15 mins.
Finally when its all cooked, add the powdered masala and stir it all again.
Garnish with coriander leaves.

Veg Kurma

Ingredients:

Carrot - 1
Beans - 7-8
Peas - 100grm
Potato - 1
onion - 1
Clove - 3
Cinnamon - 2 small stick
Coconut milk
Green chilly - 3
Ginger paste - 1tsp
Garlic paste - 1tsp
Chilly powder -1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 2 pinch
Salt
Coriander leaves
Oil -2 tsp

Proceed:

Wash and cut the vegetables. 
Cook green peas, carrot, beans and potato along with the salt and water until it is almost done. 
Heat oil in a pan and add Cloves and cinnamon, garlic ginger paste and green chillies to it. 
Combine onions with it and sauté until golden brown. 
Combine all the powders with it and sauté for a while. 
Add a little salt and all the cooked vegetables to it. 
Pour coconut milk and when the bubbles start coming,
Sprinkle garam masala powder. 
coriander leaves to garnish.

Methi Pulav / Menthya Bath

Ingredients:

 

Oil - 5 -6 Tblspns
Ghee - 2 Tblspn
Cloves - 5
Cinnamon - 2 small
Cardamom - 2
Tomato - 1
Onion - 1
Garic - 3 cloves
Pudina - 5 sticks
Methi - 1 bunch
Rice - 1 1/2 cup
Peas - 1 cup (optional)
Salt

 

To grind(Masala):

 

Onion - 1
Green chillies -8
Pudina leaves - 6 sticks
Garlic cloves - 7 cloves
Cinnamon stick - 1"
Cardamom - 3
Ginger - 1"
Coriander(Dhania) powder - 1 tblspn
Fresh coriander - 10 sticks
Coconut(optional) - 3 tblspns
Turmeric powder - 2 pinches

 

Proceed:

 

Grind all the ingredients listed in the masala section to a smooth paste.
Wash and soak the rice in water for 1 hour.
Heat the oil.
Add the spices-cloves, cinnamon, cardamom and fry until you get a nice aroma.
Add the garlic followed by sliced onions and fry.
Add the tomato and greens(pudina and Methi). fry for 1 minute .
Lower the heat ,add the masala and fry till you get rid of the raw smell.
Now drain the water from the rice and add the rice along with the peas and fry for a while.
Add the required amount of boiling water to cook the rice. Add the salt to taste.
Serve hot with a onion and tomato raita.

 

Soppina Saru (Gowda's Style) - First method

Ingredients :

Greens (Palak, Fenugreek leaves; Dill leaves)– 3 small bunches
Thoor dal – ¼ cup
Onions - 2 medium
Tomato - 2
Garlic – 1 whole peeled
Chilies - 6-7
Cumin (Jeera) - 1tsp
Coconut- 1/4 cup
Mustard seeds- ¼ tsp
Curry leaves - 8-9
Salt ( as per taste)
Oil - 1tsp

Proceed:

In a pressure cooker, add the thoor dal, whole onions(if too big then cut it to half ), whole tomatoes, garlic, chilies & all greens.
Add jeera on top and pressure cook for 2 whistle.
After the cooker has cooled down, remove the boiled greens, onions, tomatoes, garlic and chilies.
Grind the above along with coconut.
Add the paste to the boiled thoor dal water along with salt.
Heat ghee/oil in a small pan, add mustard & curry leaves once it splutters add it to the Soppina saaru and boil for few minutes.

Koli Saaru /Chicken Curry (Gowda's style)

Ingredients :

Chicken - 1 lb cut into 1cubes
Peanut oil       3 tsp
Salt to taste

For the masala paste:
Garlic - 3 cloves
Ginger - 1" piece
Cloves - 3
Cinnamon - 1/2" piece
Poppy seeds - 2 tbsp
Chilly powder -  3 tsp
Dhania powder - 2 tsp
Coconut - 1/4 cup grated
Onion - 1

Proceed :

Heat a pan. Toast the poppy seeds in the pan till fragrant. Remove from heat and crush coarsely. Set it aside.
In the same hot pan, toast chopped onion till golden in colour.
Combine the toasted onion, poppy seeds and all the other ingredients for the masala paste and grind till smooth.
Heat oil, Drop the chicken cubes and cook.
Pour over the masala paste and enough water to cover the chicken very well. 
Cover and simmer till the chicken is cooked through and the masala is well cooked. 
Adjust salt.
Fresh coriander on top of the curry if desired.

Chicken Gravy

Ingredients:

Chicken - 1kg
Juice of 1 lime
Red chilli powder - 1tsp
cloves (Lavanga) - 6
peppercorns (kari Menasu) - 8
cinnamon (chekke) - 2 small piece
Cashew 8-10
Cardamom (Yalakki)- 3-4 pods
Yoghurt - 1 cup
Oil - 3 tbsp
Onions - 2
Ginger and Garlic paste - tbsp each
Coriander Powder - 2 tsps
Cumin powder (jeerege) - 1 tsp
Turmeric powder - 1/4 tsp
Tomatoes (smooth paste)
Kasuri methi - 2tbsps
Salt to taste
Coriander leaves to garnish

Proceed :

Heat a flat, roast  cloves, peppercorns, cinnamon, bay leaves and cashew till they darken slightly and add the cardamom seeds. Now grind into a coarse powder.
Mix the chicken, lime juice, salt and red chilli powder, Yoghurt, and above spice powder, coriander, cumin and turmeric powders and allow to marinate for 1 hour.
Heat the oil, add the onions and then add the ginger and garlic pastes.
Add only the chicken and cook.
Add the tomato paste and Kasuri methi.
Cook till the chicken is tender.
Garnish with coriander leaves.