Mutton Curry (Gowda style)

Ingredients :

Mutton : 1/2 kg
Ghee : 2 tsp
Onion : 1 medium
Green chillies  : 15
Garlic : 7 cloves
Ginger : 1/5"
Cloves : 6-10
Cinnamon : 1" piece
Coconut grated : 1 cup
Cardamon : 2
Coriander : 1 bunch
Mint : 1 small
Salt 
Lemon juice for serving

Proceed :

Wash and clean the mutton in several changes of water and set it aside.
Place the ghee in a pressure cooker and heat it. Throw in the mutton and brown it for a few minutes. 
Meantime, combine the rest of the ingredients except the  lemon juice and salt in a blender and pulse till the mixture is smooth. Add a little water if necessary.
Pour the spice mixture into the browning mutton, add more water and cover. Cook till the mutton is tender about 2-3 whistles.
Remove from heat adjust salt, throw in the lemon juice.

Curd Rice with Pomegranate

 

 

Ingredients :

 

Cooked rice, slightly mushy and cool- 1 cup

Yogurt/Curd - 3/4 cup or more

Green chillies, chopped - 2

Curry leaves - 4-5

Udad dal - 2 tsp

Mustard seeds - 1 tsp

Jeera/Cumin seeds - 1 tsp

Hing/Asafoetida - a generous pinch

Grated ginger - 1 tsp

Pomegranate - 1/2 cup

Coriander leaves - a little, chopped

Milk - 1/4 -1/2 cup ( if needed)

Salt - to taste

Oil

 

Proceed :

 

In a small pan, heat a tbsp of oil and add mustard seeds, when they begin to crackle, add the udad dal, cumin seeds, hing and when slightly browned, add the green chillies, ginger & curry leaves. Pour this mixture on top of the rice.

Add salt, pomegranate, coriander leaves and the yogurt to the rice and mix everything evenly. Add more yogurt (and milk) if necessary.

Ready to serve, but let it rest for about 30 mins and its even better.

Avarekalu Akki Roti

Ingredients :

Rice flour -2 cups
Flat Bean seeds (Avarekalu) - 1 1/2 cup
Green Chillies - 2-3
Grated Coconut - 2-3 tsp
Onion - 1 Large
Coriander leaves - 8-10
Cumin Seeds - 1/2 tsp
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax paper

Proceed :

Put flat bean seeds, salt, water in a pressure cooker and cook.(4-5 whistles) Once the pressure goes off, smash them little bit.
Chop coriander leaves, green chilly and onion into small pieces.
Add all the chopped ingredients, smashed flat beans seeds, cumin seeds, salt and grated coconut to a vessel.
Add rice flour to the same vessel and mix them well by adding sufficient amount of hot water. Don't make the dough too thin.
Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil .
Heat the Tava(Iron Tava preferred) put the rotti upside down.
Cook it for a minute by covering the lid.
Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti, cook other side of the rotti for about 1-2 min in medium/low flame.

Bisi Bele Bath

Ingredients: 

Toor Dal - 3/4 cup
Rice - 1 cup
Finely chopped Beans - 1/2 cups
Finely chopped carrot - 1/2 cup
Soaked Green Peas - 1/2 cup
Tomato - 1 medium sized
MTR Bisi Bele Bath powder - 3 - 4 tsp
Salt to taste
Mustard seeds - 1 tsp
Bengal Gram seeds - 1.5 tsp
Broken Cashew Nuts - 2 tsp
Curry leaves - 5 - 6
Coriander leaves - 4 - 5 strands
Ghee - 3-4 tsp

Proceed :

Chop beans, carrot and tomato into small pieces as shown in the picture below.
Put Toor dal, chopped vegetables, green peas, around 3 cups of water to the same vessel and cook.(3 whistles)
Prepare Rice and keep it aside.
Heat Ghee and put mustard seeds, bengal gram seeds, cashew nuts, tomato. Once it starts spluttering, add curry leaves and fry them together for few seconds.
Add cooked Toor dal mixture, bisi bele bath paste/powder, salt, cooked rice, required amount of water and bring them to boil. 
Add tamarind water.
Add 2 tsp ghee, mix them well and keep the bisi bele bath in low flame for about 2-3 mins.
Add chopped coriander leaves and mix them well.

Brinjal curry - Ennegayi

Ingredients:

Coconut - 3/4 cup
Brinjal pieces - 4
Tamarind - 1/2 tea spn
Onion - 1
Cloves 4
Cinnamon 2″ piece
Red chilies 3-4
Pepper corns 3-4
Coriander seeds 1/2 tea spn
Oil 1 tbl spn
Salt

Proceed :

Cut brinjal into big pieces and leave them in water for around 15mins.
Heat 1 tea spn oil and fry cloves, cinnamon, pepper, coriander seeds and red chilies.
Add 1/2 onion and fry till they turn translucent.
Add coconut and fry for around 4-5mins on low flame.
Cool to room temperature and grind to a smooth paste along with tamarind.
Heat remaining oil and fry onion till they turn translucent.
Drain the water from brinjals and add them to the onion. Fry for 2-3mins.
Add 1/2 cup water and cook the brinjals.
Add the ground masala, salt and cook.

Masala Vada

Ingredients :

Channa dal / Kadale bele /Kadalai paruppu - 1/2 cup

Green Chilies - 3 no finely chopped

Onion - 1 very finely chopped

Ginger - 1" Piece grated

Fennel Seeds (sombu)- 1 tsp

Curry leaves

Pudina leaves

Dill leaves (Sabsige soppu)

Oil

Salt to taste

Proceed :

Soak Channa dal (kadalai paruppu) in water for 2 hours.

Drain the water completely. Keep 1 tbsp of channa dal aside.

Grind rest of the channa dal without adding water coarsely.

Add finely chopped onions, soaked and drained channa dal (1 tbsp which we kept aside), finely chopped green chillies, ginger, finely chopped Curry leaves, Pudina leaves,  and Dill leaves (Sabsige soppu) to the above mix.

Take a small lemon sized ball of the mix, flatten it with your hands and gently slip it into the oil.

Keep in medium heat and fry the vadas both sides till golden brown and crisp.

Fish Curry

Ingredients :

Fish -  250 gms
Onion - 1
Green Chilly - 4
Red chilly powder - 1 tsp
Coriander Powder - 1 tsp
Ginger - 1 inch
Coconut - 2 cups
Curry leaves - 1 strand
Edible Coconut oil
Salt

Proceed :

Marinate the fish in salt, turmeric powder and red chilly powder for 15 minutes.
Grind the coconut, green chilly, Onion, coriander powder, Red chilly powder and ginger.
Heat oil, add curry leaves and  masala paste.
Add about 1 cup water if required.
Add the fish slices and cook.
Add salt to taste.