Dry fruits Kalakand

Ingredients :

Milk : 2 ltrs
Lemon Juice : 2 tbsp.
Sugar : 4 - 5 tbsp.
Milkmaid : 3 tbsp.
Cardamom powder : 3 pinch
Ghee : 2 tsp.
Pistachio : few
Badam : few
Cashew : few.

Procedure :

Add 1 ltr of milk in a vessel and once this reaches the boiling consistency just keep the flame in low add milkmaid and Sugar, allow the milk to reduce into 1 to 1.
Meanwhile boil the remaining 1 ltr of milk in a vessel and once when it comes to boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.
Now you can see the water start separating.
switch off the flame to avoid over coking and drain with a clean muslin cloth.
Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
Chop and fry the dry fruits in ghee and keep it aside.
Add this Paneer to the boiling milk and mix well, keep the flame low.
Add cardamom powder and dry fruits to this and mix well.
Saute this nicely without getting burnt, till the moisture leaves and this become a whole mass.
Grease a plate with ghee and keep aside.
Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.
Keep this in the refrigerator for half an hour.
After that, cut them into squares.

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