Easy Mutton Gravy

Ingredients:

Mutton - 250 grams
Onion - 1 big
Tomatoes - 2 medium
Garlic - 4 clove
Black Pepper - 4 -5
Turmeric - 1 pinch
Red chilly powder - 1 tsp
Garam Masala - 2 pinch
Salt

Proceed:

Wash mutton properly with salt and turmeric, and keep it aside.
Chop Onions n tomatoes, smash garlic clove and black pepper and keep it aside.
Now add the washed mutton, onion, tomatoes, garlic, black pepper, chilly powder, garam masala, little watter and salt.
Now pressure cook it untill the mutton is cooked.

Kerala Puttu

Ingredients :

Rava/Puttu Podi – 2 cups
Salt – to taste
Warm Water – 1 cup (for mixing)
Coconut scrapes – 1 cup
Sugar – 1 tsp (optional)

Proceed :

Mix grated coconut with sugar and keep aside.
Dry Roast the rava on medium low heat.
Remove the Rava/Puttu Podi from heat when it starts changing color lightly. Allow it to cool.
Add salt to the roasted Rava/Puttu Podi. Sprinkle little water and start mixing it using your hand.
Keep on adding warm water little by little and mixing till the rava becomes wet fully and resembles bread crumbs. I used around 1 cup of water for 2 cups of rava.
Add 2 tbsps of coconut sugar mix to the bottom of a Puttu Kuti (mould for making Puttu). Then add Rava/Puttu Podi mixture till the middle of the Puttu Kutti, followed by coconut. Continue adding Rava and finally some coconut on the top.
Take water in a Puttu Kudam (Vessel for making Puttu) and allow it to boil. Place the Puttu Kuti on top of the Puttu Kudam and allow it to steam.
Cook for 7-8 minutes after steam starts coming out of the Puttu Kutti.

Alasande Kalu Huli (Gowda's Style)

Ingredients:

Alasandekalu/Black eyed peas - 2cups (presoaked in water for 30mins)
Brinjal - 1 Large
Potato-1 Large
Tomato-1 Large
Pressure cook black eyes peas with a pinch of turmeric and 1tsp salt

For Huli Paste :

Saarina Pudi - 1tbsp
Fresh/Dry Coconut - 1/2
Onion-1 Large
Chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Tamarind- 1 lemon size
Salt and little jaggery(jaggery is optional)
Grind everything to make a smooth paste with little water.

Proceed :

Fry potatoes and brinjal with a pinch of salt, keep it aside.
Heat 1tsp of oil in a vessel.
Add mustard seeds, Curry leaves and a big pinch of hing/asafoetida.
Pour in the masala paste and boil for 2 min.  Pour in cooked peas and fried potatoes and brinjal and mix everything.
Add salt for taste.

Chole Masala

Ingredients:

Channa - 100 grams
Onion - 1 big
Tomatoes - 2 medium
Oil - 2 tsp
Red chilly powder - 1 tsp
Corriander powder - 1 tsp
Channa Masala - 1tsp
Chat Masala - 1/2 tsp

Green Chilly - 1

salt

Proceed:

Soak Channa over night, pressure cook it and keep it aside.
Heat oil, fry onions till they turn transclucent.

Add 1 tsp chilly power, 1 tsp corriander powder, 1 tsp Channa masala powder fry in low flam for 3 min.
Add tomatoe puree, salt to taste and cooked channa.
Add chat masala and bring this to boil.

Bussaaru (Gowda's style)

Ingredients:

Ridge Gourd.- 1
Toor Dal - 1/4 cup
Turmeric powder - Pinch
water - 4 cups

For the Masala:

Oil - 1Tblspn
Onion - 1/2
Garlic cloves - 4
Curry Leaves - 3-4
Jeera - 2 tspn
Pepper - 1/4 tspn
Coriander - 3-4 sticks
Tomato- 1
Sambhar Powder (I use MTR) - 1 Tblspn
Tamarind - 1 inch
Coconut grated - 1/2 cup

For Vagarne:

Musturd seeds - 1/2 tspn
Curry leaves.
Asafoetida(hing) - pinch
For the vegetable Palya(vegetable side dish):
1/2 tspn mustard seeds.
1/2 Large Onion chopped.
5-6 green chillies slit lengthwise/ 5-6 Red chillies split once
few Curry leaves.
Grated coconut for garnishing.
1Tblspn chopped Coriander for garnishing.

Procedure:

Peel the ridge of the Ridge gourd. Make sure you do not overdo this. Just the ridge part must be removed. The rest of the peel should still be intact.
Now cut the Ridge Gourd lengthwise. and chop them into approximately1/2 inch width pieces.
Cook the Ridge gourd and Toor Dal in about 4 cups of water in a pressure cooker with a pinch of turmeric for 1 whistle.
Drain and preserve both the vegetable and broth(the water in which the vegetable is cooked) seperately.
In a pan fry the onions with the curry leaves and jeera in 1tblspn of oil until the onions turn transclucent. If you want to avoid the smell of raw garlic , you could add this also for frying.
Grind the above along the rest of the ingredients mentioned in the Masala section. Grind to a fine paste.
Now add this masala to the broth , add salt to taste and bring this to a boil. Add more water if required to give a soup consistency.Continue to boil for 4-5 mins.Put off heat.This is the 'Saaru'.

Vagarne(tadka):

In a seperate pan(kadai) add 1 tblspn oil, Once hot, add 1/2 tspn mustard seeds.Once they splutter, put off the heat. when still hot add curry leaves and a pinch of asafoetida(Hing) powder.
Now add this into the "Saaru'
Palya(side dish):
In a pan, heat about 2-3 tblspns of oil. Add the mustard seeds and once they splutter add curry leaves, green chillies and onion. Cook till the Onions turn transclucent.
Now add the drained Ridge gourd and toor dal. Add salt and stir . Keep covered in low heat for 2-3 minutes or until hot uniformly.
Remove lid , transfer to a serving bowl , and garnish with chopped coriander and grated coconut.