Hitikida Avarekalu Saaru

Ingredients :

Avarekalu/Flat beans - 2 cup
Grated coconut - 2 tbsp
Big onion -1 (chopped)
Tomato - 1
Ginger - 1 inch piece
Garlic cloves - 6 nos
Red chilli powder - 1 tsp
Dhania powder - 1.25 tsp
Turmeric powder - 1/4 tsp
Cinnamon - 1 inch (2 piece)
Clove - 8
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Proceed:
Remove the seeds (avarekalu) and soak it in water over night. Peel the skin by pressing it between ur thumb finger & fore finger.It will come off easily.After removing the skin,wash the seeds & set aside.This is called as Hitikida bele.
Heat a tbsp of oil in a kadai, add 1 piece cinnamon, 4 clove, garlic, grated coconut, onion, tomato, ginger, red chilli powder, dhania powder, turmeric powder and salute till the raw smell leaves. Once its cooled, Grind it into a fine past adding enough water and set aside.
Heat a tbsp of oil in a cooker add 1 piece cinnamon, 4 clove and hitikida avarekalu (peeled seeds), salt and saute till the raw smell leaves.
Now add the fine paste in to the cooker and mix well (add water if required). Cover & pressure cook it in low flame for one whistle.
Heat ghee/oil in a small pan, add mustard seeds & curry leaves
Open the cooker after the steam is released completely and Garnish with the tadka.

Heerekayi Sambar (Maskayii Saaru, Gowda's style)

Ingredients :

Thoor dhal - 1 cup
Onion - 2 (medium size)
Tomato - 2 ( medium size)
Jeera - 1 spoon
Green chilly - 5-6
Garlic - 1 whole
Coconut - 1 cup
Mustard - 1/4 tsp
Curry Leave - 1 strand
Oil - 1 tsp

Proceed :

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 be still be intact.
Now cut the ridge gourd lenghtwise, and chop them into approximately 1/2 inch width pieces. Keep it aside.
In a pressure cooker, add the thoor dhal, whole onions(if too big then cut it to half ), whole tomatoes, garlic, chillies & jeera and pressure cook for 2 whistle.
After the cooker has cooled down, remove the onions, tomatoes, garlic and chillies.
Grind the above along with coconut.
Then add the paste and ridge gourd pieces into the boiled thoor dhal water. Add water according to your consistency.
Add salt and allow it to boil till the ridge gourd is cooked.
Heat ghee/oil in a small pan, add mustard seeds & curry leaves.
Now add this into the sambar.

Beans n Dill Leaves Palya

Ingredients : 

Beans chopped - 1 cup 
toor Dal - 1/2 cup 
Dill Leaves (cleaned) - 1 cup
Oil - 2 tsp
Mustard - 1/4 tsp
Jeera - 1/4 tsp

Onion - 1 

Garlic smashed - 3 cloves

Dry chilly - 4
Grated Coconut (optional) - 1/2 cup
Salt – as per taste

Proceed :

Add Beans and Dal in 2 cup water with salt in a pressure cooker and cook for 1 whistles (Dal shouldn't be mushy) drain the water and Keep aside.
Heat oil in a pan, add Mustard, Jeera, smashed garlic cloves, dry chilly, onion and fry for 2 min.
Add the chopped Dill leaves and saute for 2- 3 min
Now add cooked Beans and dal and mix, continue to fry for 2 min.


 

Green Gram Dal Curry

Ingredients:

Green gram dal (uncooked)- 1 cup
Water - 2 cups
Onions - 1
Chilly powder - 1 tsp
Green chillies - 2
Oil - 4 tbsp
Salt for taste

To grind:

Onions - 1
Tomatoes - 2
Chilly powder - 1 tbsp
Coriander powder - 1/4 tsp
Ginger garlic paste - 2 tbsp

Proceed :

Pressure cook moong dal along with water n salt till its done, keep aside.
Grind all the 'To grind' ingredients to smooth paste and keep aside.
Heat oil in a pan and add chopped onions, ginger garlic paste, green chilly slit lengthwise and fry.
Add chilly powder and saute for a while.
Add the ground paste and saute for 2 min.
Add the cooked moong dal along with the water in which the dal was pressure cooked. Cook for 5 min or till its done.
 

Dal Palak

Ingredients : 

Toor Dal - 1 cup 
chopped spinach - 2 cup
Turmeric powder - 1/4 tsp 

Onion - 1 

Green chilies - 2

Asafoetida/hing - 1/4 tsp
Sambar powder - 1/2 tsp 

Jeera/Cumin - 1/2 tsp
Ghee - 3 tsp
Garlic - 3 clovesSalt – as per taste

Proceed :

Add Dal, turmeric, 2.5 cup water and salt in a pressure cooker and cook for 2-3 whistles. Mash the dal and Keep aside
Heat ghee in a pan, add Jeera, smashed garlic cloves, slit green chilies, onion, Sambar powder, hing and stir well.
Add the chopped spinach and saute for 2 min.
Now add this to the mashed dal and continue to simmer till the palak dal reaches the desired (Add water if required)
 

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.