Aloo Gobi subzi ( Potatoe cauliflower dish)

Method.

one medium size gobi. Cut in to small flowerets

One medium size potato peel and cut in to small cubes

Wash both potatoe cauliflower flowrets

Chop one large onion in to fine pieces

Heat 4tbspn oil in a Kadai

Add 1tspn cumin seeds
1 tspn mustard 

Add chopped onion +4 to 5 slit green chillies ( according to ur spice tolerence )

Fry till it becomes translucent

Add  1 cup finely chopped tomatoes 

Fry till tomatoes become mushy

 1 tbspn coriander powder , 1 tspn cumin powder 

1 tspn garam masala powder +1 tsp red chillipowder  

1 tspn haldi powder
mix the above ingredients in some water in a bowl
add this mixture to the onion tomatoe and stirr well

 add 1tspn crushed Kasuri methi powder

Chopped coriander leaves
add cauliflower florets and chopped potatoes 

, add salt to taste and mix well .

Keep on the flame stirring frequently 

 Close with a Lid til it is done

Serve hot with roties 

Palak thoran

Method-

Wash two bundles of Palak and cut in to big pieces 

Heat two tbspn oil  in a flat Kadai

Splutter 1tspn mustard 

Add 4 to5 slit green chillies

Add 4 to5 cloves of mashed garlic and 1" mashed ginger 

Stir fr a while 

 Drain the palak from the water and add to the above seasoning

Add salt to taste and mx well 

Close with alid on medium flame 

 Keep stirring frequently 

 When fully cooked remove from the flame. Serve with rice and dhal

Baigan bhartha

Method

1 big brinjal 

Apply oil and roast it on the fire ,turning all sides( OR u can cook the brinjal in the pressure cooker with  few whistels , when it is cool remove the skin )

When it is fully roasted ,keep it in the cold water to cool 

Remove the skin and mash it 

Heat oil 

Fry 1/2 cup chopped onion 

Add  1 tbspn garlic ginger paste 

Fry till the onion becomes translucent 

Add 1 big tomato chopped + 3 to 4 slit green chillies ( according to ur spice tolerence)

 Fry till the tomatoe becomes mushy and leave the sides 

Add the mashed brinjal ,1 tspn cumin powder,1tspn turmeric powder ,1tbspn coriander powder 

 and salt to taste  

Stir and mix well for 5 minutes 

Add chopped coriander leaves 

 Serve with roties

Sprouted moong coconut based curry

-Method-

Soak 1 cup whole green moong  in water previous night 

Next day drain water and close it tight with a lid for two days,until it is sprouted

Add water , crush the moong in the water  with ur hands and remove the skin 

Throw away the skin after crushing it several times in the water 

Cook the skinned out moong in water 

 Add a few skinned out potatoe cubes 

Add salt to taste 

 Masala----

1/2 cup grated coconut 

1/2 chillipowder 

1/4tspn tamarind paste 

Grind smoothly in the blender 

Add this masala to the cooked moong 

Simmer it for a few minutes adding sufficient water 

Heat 3 tbspn oil in a small Kadai 

 Add 1/2 cup chopped onion 

 Fry till golden brown 

Add this seasoning to the moong masala and mix well . Serve hot with rice 

 Instead of onion seasoning u can season this with curry leaves and mustard ,

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.