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.

Aloo Gobi

Ingredients:

cauliflower (medium) – 1
Potatoes – 4
Cumin seeds – 1 tsp
Ginger-garlic paste – 1 tbsp
Tomato chopped – 3
Red chilly powder – 1 tbsp
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Coriander powder – 1 1/2 tsp
Vegetable oil – 1/4 cup
Salt
Coriander leaves

Preparation:

Boil the potatoes and keep aside.
Heat oil in a kadai. Saute cumin seeds, ginger garlic paste for a while.
Add turmeric powder, chilly powder, coriander powder, garam masala,tomatoes, cauliflower and simmer for about 5 minutes.
Then add boiled potatoes and mix well and cook until the curry gets dry.
Garnish with corainder leaves.

Ladies Finger Curry (Kerala Style)

Ingredients:

Lady’s finger - ½ kg
Onion – 2
Curry leaves – A few
Coconut oil – As needed

Green chilies – 5-6 split lengthwise
Turmeric powder – ¼ tsp
Coriander powder – 1 ½ tsp
Thick coconut milk – 1 cup
Thin coconut milk – 2 cups

Salt – As needed

Proceed :

Fry ladies finger in coconut oil for quite some time, keep it aside.

Add the onions (chopped), green chilies and curry leaves and sauté for another 5 minutes.

Add the turmeric and coriander powder and sauté until the raw smell goes away.

Add the fried ladies finger and thin coconut milk and cook.

Now add thick coconut milk and remove the dish from the flame.

Gasagase (Poppy Seeds) Payasa

Ingredients :

Coconut(grated) - 1 cup
Jaggery - 1 cup
Gasagase (Poppy seeds) -1/4 cup
Cardamom- 4-5
Rice- 1 tsp
Milk-(optional)- 1 cup
Cashew nuts- 1 tsp
Water - 1 cup

Proceed :

Soak the rice in water for half an hour.
Fry the poppy seeds in very little ghee.
Once they cool down, add the fried poppy seeds, soaked and drained rice, and coconut and grind to a smooth paste.
In a thick bottom vessel add water and jaggery and allow it to boil.
Add the paste to the jaggery mixture and bring to boil over medium heat and keep stirring for 10-15 mins.
As the payasa keeps boiling, it becomes more and more thick. At this stage, slowly add the milk and keep stirring.
Once you get the desired consistency for the payasa, add the cardamom powder.

Mutton Saaru (Gowda's style)

Ingredients :

Mutton - 1/4 kg

For Grinding :

Onion : 2
Garlic : 5
Cinnamon : 3 inch
Cloves : 6
Ginger : 2 inch
Coriander : 1 handful
Turmeric : 2 pinch
Red chilly powder : 1 tsp
Corriander powder : 1 tsp
Coconut : 1 cup
Tomato : 2 medium
Oil : 4 tsp
Salt

Proceed :

Wash and clean the mutton.
Place the oil in a pressure cooker and heat it. Throw in the mutton and brown it for a few minutes. 
Grind all the ingredients and add it with the Mutton.
Add 2 glasses of water or according to the thickness required.
Add salt and pressure cook it till the mutton is tender.

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.