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 .

Bread sandwich coriander chutney

2 bunches of coriander leaves

10 green chillies 

Wash and grind in the mixer adding little water 

Heat 2tbspn oil in a Kadai

Add 1/2 cup finely chopped onion 

Fry till translucent 

Add the coriander paste 

Stir the paste till dry 

Add salt to taste 

Keep in the frig 

When ever necessary add this fr the bread sandwich

Cabbage salad

 Two cups of thinly cut white cabbage and1cup of thinly cut purple cabbage (optional)

1 big onion thinly cut lengthwise 

Salt to taste and two tspn lemon juice .mix thoroughly and serve .

Potatoe/Pease sabji( curry)

Method
1/2 kg potatoes 
Cook in the pressure cooker
Skin and chop in to cubes
Heat 5 to6,tbspn  oil in a kadai
Chop one big onion
Add 1tspn mustard seeds
1/2 tspn cumin seeds
When mustard splutters
Add 1 tspn red chilli powder
1tspn turmeric powder
1/2 tspn garam masala powder
1tspn amchur powder
Mix and add chopped onion
Fry for a while
Add 1/2 cup green pease ( frozen or fresh)
Add little water and salt and close with a lid.
When it is cooked add the cooked chopped potstoes
Mix well adding salt to taste
Add chopped coriander leaves and.mix thoroughly
Keep some time on fire stirring frequently.
Relish with roties.

Red channa rasam and subzi

Method -
1 cup red chana
Soak in water overnight
 Next day wash and pressure cook it with 4 cups of water with 4 to 5 whistles
Drain the cooked chana water in a vessel
Heat 6 tbspn oil
Splutter 2 tspn mustard seeds +4 to5 red chilli bits +few curry leaves and 1 tspn asafoetida
when done add half of this to chana water and 1./2 to the cooked chana and mix well.
Add  salt to taste to both chana and the sar and simmer fr a few minutes
. To make the sar thicker, paste one fistful of chana in the grinder and add to the sar and simmer .
Add 1 fistful of grated coconut to the cooked chana . Mix well
Relish with rice .

Green beans thoran

Method
1/2 kg green beans
Wash and chop in to tiny thin pieces
Heat 3 tbspoon oil in a flat bottom kadai
Add1tspn mustard  when it splutters
1/2tspn black gram dhal;when it becomes light brown color
Add  1/2 tsp cumin seeds ;
a few curry leaves; 1tspn asafoetida.
Add the chopped onion
Fry till trsnsulent
Add the chopped beans
Add salt to taste
Mix well
Close it with a lid adding little water
When done serve with dhal and rice