Molake Hurali Kaalu Saaru (Gowda's Style)

Ingredients :

Horse Gram - 1 cup

Potatoes - 4 small cut into chunks
Eggplant - 4 tender ones cut into bite sized pieces
Onion - 1
Coconut - 1/4 cup
Tomato - 1
Clove - 8
Cinnamon - 1/4 inch
Red Chilies - 10
Coriander powder - 2 tbsp.
Ginger crushed - 1 tbsp.
Garlic crushed - 1 tbsp.
Turmeric - a pinch
Mustard - 1 teaspoon
Ghee - 1 tbsp.
Butter a few tbsps.
Salt
Proceed :

To sprout the Horse Gram soak it in water over night. The following morning drain
thoroughly and wash a couple of time in running water. Tie it in a damp cloth in a warm
place and sit it for a day. After a day check if the seeds are germinating. If they have
sprouted well, you can use it right away. If not sit it for one more day, just make sure
that the cloth is not dry.
When you have the sprouts ready prepare for the curry. Pressure cook the sprouted horse
gram in plenty of water till tender and keep it aside.
Combine onion, garlic, ginger, clove, Cinnamon, coriander leaves, coconut, poppy seeds and tomato in a blender and grind it into a fine paste.
Heat ghee in a pan, stir in the paste add chilly powder, coriander powder , potatoes and eggplants followed by the cooked horse gram.
Add salt and cook till the vegetables are tender and the curry is fragrant and well combined. Add more water in between if the curry thickens too much.
 

Semiya Upma

 

 

Ingredients:

Semiya - 2 cups

Onion - 1, large, sliced

Curry leaves - 1 strand

Coriander leaves - 4-5

Green chilly - 3

Mustard - 1/2 tbsp

Jeera - 1 tbsp

Oil - 1 tbsp.

Ghee - 1 tbsp.

Water - 3 1/2 cups (hot)

Salt to taste

Proceed:

Roast semiya in 2 tsps ghee on low flame till golden brown

Boil water and add roasted semiya and cook till its become soft, drain the water and keep it aside.

Put a tsp of oil in the semiya so it doesn't stick.

Heat oil, add Mustard, jeera, curry leaves, green chilly, onion, salt and then add cooked semiya.

Garnish it with coriander leaves.

Raagi Doosa

Ingredients:

Ragi flour -2 cups
Green Chillies - 2-3
Onion - 1 Large
Coriander leaves - 8-10
Cumin Seeds - 1/2 tsp
Ghee/Oil
Salt to taste

Proceed:

Chop coriander leaves, green chilly and onion into small pieces.
Add all the chopped ingredients, cumin seeds, salt to a vessel.
Add raagi flour to the same vessel and mix them well by adding sufficient amount of water (like a dosa batter).
 

Pepper Chicken Gray

Ingredients : Chicken pieces - 1/2 kg Ginger paste - 2 tsp Garlic paste - 2tsp Onion large - 1 (finely grinned)

• ½ kg Chicken Pieces • 2 tsp Ginger Paste • 2 tsp Garlic Paste • 1 Onion Large (finely grinned) • 3 Tomato (finely grinned) • 2 tsp Coriander Powder • ½ tsp Chili Powder • Turmeric Powder (as per requirement) • 1tsp Aniseed Powder • 2 tsp Cumin Powder • 2 tsp Pepper Corn • Salt to taste

How to make Pepper Chicken Gravy:

• Heat the pan over a medium heat and pour the oil. Once the oil boils then add the onion paste and stir it golden brown. Add all the other ingredients stir it for seven minutes. • When the cooked mixture emits lovely aroma then add the chicken pieces. Stir it for another seven minutes till all the mixture merges inside the chicken pieces. Seal the vessel tight and lower the heat to cook it tender by allowing it to stand for ten minutes. Open the cover and stir and seal it again and cook it for another six minutes. • Top it with chopped coriander and serve it hot.

Dal Rasam

Ingredients :

Dal - 4 spoon
Tomato - 2
Sambar powder - 1/2 tsp.
Mustard : 1/2 tsp.
Jeera - 1 tsp.
Pepper - 1/2 tsp.
Garlic - 4 pieces
Curry leaves - 1 strand
Coriander leaves - 4 strand
Dry chilly - 2
Oil

Proceed :

Pressure cook dal and tomatoes with salt. smash dal and tomatoes and keep it aside
Heat oil, add mustard, jeera, garlic, pepper, dry chilly and curry leaves .
Add it to the cooked dal
Add sambar powder and coriander leaves and boil for 10 min.

 

Aloo Mutter

Ingredients :

Fresh green peas - 1 cup
Potato - 2 

Juicy tomato - 3

Onion - 1 

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp 
Garam masala powder - 1/2 tsp 
Cumin powder - 1/2 tsp
Corriander powder - 2 tea spoon
Salt – as per taste

Proceed :

Blend tomatoes in a blender.
Make a paste of the onion.
Pressure cook the potatoes and peas with salt.
Heat the oil in a frying pan; add ginger garlic paste and onion paste. Saute until the onions have turned golden brown.
Add turmeric, coriander, garam masala, cumin powder, salt and chilli powder and stir well.
Add tomato puree.
Now add the cooked potatoes and peas and add salt as per taste
Add water if required and cook for 10 min

Double Ka Meetha

Ingredients:

Bread Slices - 5
Milk - 1/2 ltr
Sugar - 1/4 cup or to taste
Khoa - 1 cup
Cardamom powdered - a pinch or two
Saffron - a pinch
MTR Badam Feast powder - 2 tbsp (Optional. I just added it for the badam flavour)
Nuts and raisins roasted in ghee - to garnish
Ghee - to deep fry

Proceed :

Cut out the edges of the bread and fry in butter until it becomes golden brown, keep it aside.
Add sugar, khoa, cardamom, saffron and the badam feast powder in milk and stir well.
The milk mixture is boiled until it becomes thick.
Arrange the bread pieces in the tray.
Pour the prepared milk and top it with nuts.
The pudding is refrigerated and served cold.

Panaka

Ingredients :

Water: 1 cup
Jaggery powdered: 2 tbsp
Musk Melon pieces: 1/4 cup finely chopped(can also mash 2 teaspn of musk melon to mix with the juice)
Elaichi powder: a pinch
lime : 1/2 teaspn(optional)

Proceed :

Stir jaggery powder and water till the jaggery dissolves.
Filter the jaggery water.
Add mashed and chopped pieces of musk melon and give it a stir.
Add some elaichi powder and a dash of lime if required.

Soya Pakora

Ingredients :

Soya Chunks - 15-20     
Capsicum(Big) - 1 
Cornflour - 1 tsp
Soya sauce - 2 tsp
Onions - 1 
Tomatoes - 1 
Besan - 1/2 cup 
Red Chilli Powder  - 1 tsp
Jeera Powder - 1/2 tsp
Garam Masala - 1 tsp
Chaat Masala - tsp
Oil    
Salt

Proceed :

Soak soya chunks in hot water for 10-15 min..
Wash and squeeze out the water.
Add cornflour, salt, soya sauce to the soya chunks and Keep it aside.
Wash and diced tomato and capsicum.
Peal and diced the onion petals.
Make a thick consistency batter of besan by adding salt, red chilli powder, garam masala, chaat masala, jeera powder.
Now take a toothpick. Prick soya chunk, a piece of diced capsicum, a piece of diced onion, diced tomato and soya chunk.
Make other kebabs in the similar way.
Dip these kebabs into the besan batter. Coat well.
Heat the oil in a deep fry pan and fry these pakoras till golden brown.

Sabudane Kheer

Ingredients :

Milk - 1 litre
Sugar - 1 cup
Sago (Sabudana) - 1 cup
Cardamom -  6
Kesar - 2 pinch
Cashew nut - 1 tbsp
Raisins - 1 tbsp
Vanilla essence - 1tsp

Proceed :

Wash and soak Sabudana for 1hr.
When it gets soft drain the water and keep it aside.
Boil milk till it thickens.
Add sugar, kesar, cardamom, vanilla essence and sabudana.
Cook on medium heat stirring continuously, till thick.
Add the cashew nuts and other raisins.
Refrigerate and serve after half an hour.

Kosambari

Ingredients :

Cucumbers - peeled and finely chopped about 1 cups
Moong dhal - 1/2 cup
Carrot - 1 grated (optional)
Juice of 1 lemon
Coriander leaves - 3 tsp
Green chilly - 3 (finely chopped)
Coconut grated - 1/4 cup (optional)
Salt

Proceed :

Soak moong dal for half an hour, drain the water and set aside.
Wash and peel carrot, grate them and keep it aside.
Add the finely chopped cucumber, coriander leaves, grated carrot, lemon juice, green chilly and grated coconut to the moong dal and mix well.

Masala Puri

Ingredients :

Wheat flour - 1 cup
Chilli powder - 1/2 tsp
Pepper powder - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - 1/2 tsp
Salt to taste
Oil to deep fry

Proceed :

Mix all the spices with the flour.
Add the salt and a teaspoon of oil. Knead to firm dough with sufficient water.
Roll into medium sized puris and deep fry in hot oil.

Mango Lassi

 

Ingredients :

1 cup plain yogurt

1/2 cup milk

1 cup mango (peeled and stone removed)

4 teaspoons sugar, to taste

A dash of ground cardamom (optional)

Proceed :

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Butter Chicken

Ingredients :   Natural yoghurt - 125ml (1/2 cup)
Lemon juice - 1 tbs
Turmeric - 1 tsp
Garam masala - 2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Fresh ginger garlic paste -2 tsp
Chicken breast fillets - 1kg
Cashews - 125g
Unsalted butter - 60g
Sunflower oil - 1 tbs
Onion - 1 finely chopped
Cardamom powder - 1 tsp
Cinnamon stick - 1
Bay leaf - 1
sweet paprika - 2 tsp
Tomato puree - 425g
Chicken stock - 150ml
Thickened cream - 250ml

Proceed :

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Reserve half the cashews and place remaining cashews in a food processor. Process until finely paste and keep it aside.
Heat the oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Grind it and make it a fine paste and keep it aside.
Heat the butter over medium heat, then add chicken and marinade, paprika, onion paste, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish Butter chicken with cashews, chopped coriander.

Jeera Rice

Ingredients :

Basmati rice/any rice - 3cups
Cloves - 3
Cinnamon stick - 1
Cardamom - 2
Bay leaf - 2
Finely chopped green chili - 2
Ginger garlic paste - 1tbsp
Cumin seeds - 1tbsp
Pudina leaves - 1 bunch
Coriander leaves - 10 springs chopped
Carrot finely chopped - 1/4cup(Optional, I added just for color)
Oil - 2tbsp
Salt to taste

Proceed :

Soak rice for 10- 15min
Heat 2tbsp of oil in a pan and add cumin, cinnamon, cardamon, bay leaf and clove. Saute them for 1min under medium flame 
Add ginger garlic paste, green chili, carrot and saute till carrot are half done.
Add pudina and coriander leaves. When mint leaves are done turnoff the stove and add this mixture to the rice soaked and mix well. Turn on the rice cooker and cook like a normal rice.

Lemon Rice

 

Ingredients :

 

Raw rice-1 cup

Lemon / Lime juice - 1/3 cup

Salt To Taste

Green Chilli- 4-5 no.slit lengthwise(adjust as per taste)

Roasted peanuts- 1tbsp

Mustard Seeds-1tsp

Split Urad Dhal- 1tsp

Turmeric Powder-1tsp

Pudina leaves - little

Raw Mango - 1/2 crated (optional)

Curry leaves- Few spring

Oil-1tbsp

Proceed :

Prepare rice and keep it aside.

Heat a fry pan with oil. Add mustard seeds, when it starts to splutter add urad dhal, green chilli, curry leaves, pudina leaves, turmeric powder, crated raw mango.

Pour this seasoning over the rice. Add in the lemon juice. Mix everything together and garnish with roasted peanuts.
Check for salt and add if required.

Chana Daal Pulao

Ingredients :

Basumati Rice - 1 cup

Ghee - 4 tsp

Cinnamon - 2 inch
Cloves - 4
Cardamon - 2

Bay leaves - 2

Cumin seeds - 1 tspPudina - a little

Onion - 1/2 cup chopped

Chana daal - 1/4 cup soaked

Red chilli powder - 2 tsp

Dhaniya powder - 1tsp

Turmeric powder - 1/4 tsp

Garam Masala – ½ tsp

Salt

Proceed :

 

Soak chana daal over night. Drain it and keep it aside.

Heat ghee in a pan, put whole garam masala. Add onions and saute until it turns light brown in color.

Add chilli powder, haldi powder, dhaniya powder and salt in it. Cook for few seconds and then add chana daal in it.

Once ghee separates from sides, add mint leaves
Add the required amount of boiling water to cook the rice. Add the salt to taste.

Uppu saaru (Gowda's Style)

Ingredients :

Toordal/Avarekaai/Whole Moong - 1/2cup
Greenchilli - 2-3
Coriander - 1/2bunch
Peppercorns - 5
Cumin Seeds(Jeera) - 1tsp
Garlic - 3cloves
Tamarind - small lemon size
salt to taste

Procedure :

Pressure cook the dal with chillies and salt.
Drain the stock to another bowl and remove the chillies.
Grind all the ingredients above with 1tbsp of cooked dal into a fine paste.
Mix this paste to the drained stock in a vessel and allow to boil for 5mins, dont over boil, if required add salt.
Give normal tadka of mustard, red chillies,onion to dal mixture but don’t put tadka for saaru.