Pumpkin leaf pakodas

Method

Wash medium size 4 to5 pumpkin leaves 

Wash and chop in to fine pieces 

Add 1/4 cup basin 1/4 cup rice flour 1/4 cup fine rava 

A few chopped coriander leaves ,and small chopped onion

Salt to taste 

Mix all the ingredients adding little water to make small flattened balls 

 Heat sufficient oil in a Kadai 

Deep  Fry 3 to 4 flattened balls (on both sides)

When they turn in to brown colour remove from the oil relish as snacks with tea 

Pumpkin leaves fritters (Duddhi leaf bajjiyas)

Red Amaranth leaves ( dry dish )

 Method
1 big bunch of leaves
 Remove the leaves from the stems
 wash thoroughly and chop in to fine pieces
Heat 3 tb spn oil in a kadai
 splutter 1 tspn mustard , 4 to 5 mashed garlic pods
 and 3 to 4 redchilli bits
 when the mustard splutters add red chilli bits and mashed garlic . when the garlic turns red in colour add the chopped red leaves . add salt to taste , stirr well
close with a lid and cook on the flame till it is done . relish with dhal

Gram Flour dry dish( Besan junka Lingayat dish )

Gram flour dry dish ( Lingayat besan  Junka )
1 cup besan ( gram flour)
1 bunch spring onion wash clean and chop in to small pieces
chop one medium size onion
Blend coarsely 10 green chillies and and 5 flakes of garlic and keep aside
 Heat 3 to 4 tbspn oil in a flat bottom kadai
 Splutter 1 tspn cumin seeds
Add chopped onion
stirr till it is transulant
 add the the blended green chilly paste
  chopped spring oinion
 add 1/4 cup  chopped coriander leaves
 Stir tiil the green onion is cooked

 stirr for a while
 add 2 cups of water
add salt to taste
 when the water is boiling, sprinkle the besan evenly in the water stirring constantly ( see there should not be lumpswhile stirring )
 close with a lid and keep this on a medium flame . stirr this frequently  till it becomes dry
 serve with mot usal fr  roties . 

Tomato chutney

Method
1 kg  ripe tomatoes  chop in to big pieces and keep aside
Heat 2tbspn oil in a Kadai
Add 2 tspn urad dhal
2 tspn coriander seeds
2 tspn chana dhal
When the above ingredients turn light brown
Add 1 tspn mustard , 1 tspn methi seeds
Few curry leaves
When the mustard splutters add 1/2 tspn asafoetida powder
Add 1/4 cup chopped onion , 4 flakes garlic ,2 " ginger chopped
Stir for a while
 Then add the chopped tomatoes, salt to taste
 When tomatoes get mushy, blend this in the mixer to a smooth chutney
If tomatoes r not sour , add little tamarind pulp 
Also little sugar can be added
 Mix well and store in a glass bottle refrigerate
 Use this for dosas , idles , chapaties

Chicken Biriyani

'Method
1 pound chicken with bones .
clean and wash thoroughly applying turmeric powder
4  cups basmati rice( long grain )
 wash 4 to 5 times . Add 1:1/2 cup of water
 ie for 4 cups rice add 6 cups of water
Add 2 , 3 tbspn oil , bay leaves, 2 tspn salt and cook on the fire closing the vessel with a lid.
When water evaporates remove from the stove.
Masala - 2 large onions + two large tomatoes cut in to big pieces
In a kadai heat1 tbspn oil
  add 8 cloves , 2 " cinnamon
4 cardomoms
fry the onion tomatoes along with  these   spices for a while
Grind this in to paste adding one bunch of clean coriander leaves, 1 " ginger and chilly powder to your taste (2 to 3 tbspn)
Salt to taste
Add this maala to the chicken pieces and cook  till the chicken is done and the masala thickens

 In a flat bottom kadai add 3 tbsns of oil and 3 tbspns  ghee.
Cut 2 onions length wise and add to the hot oil ,fry till the onion becomes dark brown.
Keep 3/4 of this aside.
Add one layer of masala chicken over the one layer of fried onion
Then add one layer of rice and one layer of fried onion.
Alternately pour  little kesar milk over this(optional)
Close the vessel tightly with a lid and keep it on the low flame  for 10 minutes
 then  turn off the gas.
 While serving mix this biryani thoroughly . Relish with onion raita.

Home made sambar powder

Method

1cup coriander seeds

1/2 cup urad dhal

1/4 cupthuvar dhal

1/4 cup chana dhal

1/4 cup cumin seeds (jeera)

 2 tbspn mustard 

 1 tspn methi seeds 

1/2 tspn turmeric powder 

1tbspn asafetida powder 

2 cups red chillies  (preferably badging chillies )or 

1 cup kashmeeri chillies 

  Roast all the ingredients separately without oil . Urad dhal should be light brown after roasting .

  first powder red chillies 

Then powder all the ingredients together along with the powdered chillies  

Sambar powder is ready . 

Besan Papdi Chutney

 Chatni -Method -
 Fry 10 to 15 green chillies  ( according to ur spice tolerence)in little oil till they turn their colour
 Remove frm the fire and add 1 /2 tspn turmeric powder in the same oil and stirr fr 1/2 second
 Take 1/2 cup of raw peanuts in a kadai and roast .
Grind all these ingredients with one lemon size tamarind ball
(Tamarind should be made soft by adding little water and heating in the microvave) fr a few seconds

when the mixture becomes a paste add some coriander leaves and pudina leaves, grind fr a few seconds .
Add salt to taste
 dip the papdi in the chatni and Relish . This chatni can be used fr chapaties too .