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Gojjavalakki / Huli avalakki

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GOJJAVALAKKI is a pangy and little sweet dish prepared using powdered thick poha/ beaten rice/ avalakki ( in kannada).The tangy taste of tamarind coupled with the sweet taste of jaggery and spices like rasam powder,roasted til (sesame seeds) and the crunchy peanutsmakes it delicious dish for breakfast or evening snack. Tastes like puliyogare.

INGREDIENTS:
1 cup thick poha / gatti avalakki / beaten rice
1.5 tblsp tamarind pulp
1tblsp jaggery
2 tsp rasam pdr
1 tblsp sesame / til 
Pinch of turmeric powder
Salt to taste
3 tblsp oil
1 tsp mustard
1 sprig of curry leaves
one red chilli cut into bits
Pinch of hing / asafoetida powder
2 tblsp chana dal
2 tblsp urad dal
2 tblsp peanuts
1/4 cup dry coconut gratings 

PROCEDURE:

Grind poha and make powder  without adding water (rava consistency)Put the powdered poha in a bowl add salt,powdered jaggery,rasam powder and turmeric powder to it and mix wellAdd tamarind pulp and 3/4 cup water to it , mix well and keep covered for 20 minsHeat oil in a pan ,add mustard, o…

Fried rice with Chilli garlic veggies

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INGREDIENTS:
For fried rice:
1 cup bullet rice or sona masoori
4 tsp oil
4 finely chopped garlic cloves
1/2 cup finely chopped veggies like beans,carrot,capsicum
1 onion slices
1 tsp vinegar
1/2 tsp pepper pdr
1/2 tsp ajinamoto (optional) I don't use.
Salt to taste
2 tblsp finely chopped spring onion greens

PROCEDURE:

Wash rice and cook in cooker with salt to taste and 2 cups water. Cook for 3 whistlesOnce cooked spread it on a plate and keep asideHeat oil in a kadai, add chopped garlic and saute for 2 mins, followed by sliced onionsSaute for 2-3 mins on a high flame,add veggies with little salt and cook for 2-3 minsDon't overcook the veggies, it should be crunchy.Now add the cooked rice,vinegar,pepper pdr, and toss wellFinally garnish with chopped spring onion greens and serve hot.INGREDIENTS: 1 cup chopped veggies like carrot, beans,capsicum,baby corn 1 onion (cut into big dices and separate the layers) 1 slit green chilli 1/2 inch ginger finely chopped 6 garlic cloves chopped 4 tsp oil 2 tsp s…

Hariyali Gobi

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INGREDIENTS:
1 cup gobi / cauliflower cut into florets
1 finely chopped onion
1 finely chopped tomato
4 tsp oil
1/2 tsp turmeric powder
Salt to taste
Chopped coriander leaves

FOR THE MASALA PASTE:
3 tblsp chopped coriander leaves
3-4 mint leaves
4-5 blanched palak / spinach leaves
1.2 inch ginger
4 garlic cloves
2 small green chillies
1 tsp jeera/ cumin seeds
Grind the above ingredients into a little coarse paste .

PROCEDURE:

Wash gobi florets and put in salted warm water for 10 mins, Wash again and drain all the waterIn a pan heat oil, saute chopped onions till transparentAdd turmeric powder , chopped tomato,  and cook till it turns pulpyNow add in the masala paste and fry for 5 minsAdd gobi, salt to taste and sprinkle little water and cook with a lid covered, till gobi becomes tender Turn off the flame and garnish with chopped coriander leaves and serve hot with hot phulkas.

Paduvalkayi Kootu / Pudalangai Kootu

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INGREDIENTS:
1 pudalangai / paduvalkayi / snakegourd
1/2 cup moong dal / Split yellow lentil
Salt to taste

FOR THE MASALA PASTE:
3/4 cup fesh coconut gratings
1/2 tsp red chilli powder
1 tsp jeera / cumin seeds
1/2 tsp turmeric / Haldi powder

Grind the above ingredients into a fime paste using little water and keep aside

FOR THE TEMPERING:
2 tsp oil
1 tsp mustard
1 tsp jeera/ cumin seeds
! sprig of curry leaves
1 red chilli cut into bits

PROCEDURE:

Wash moong dal and soak for 30 mins in 1 cup waterPeel snake gourd and cut into cubesCook moong dal with chopped snakegourd and little saltOnce the dal and snakegourd is done, add the ground masala and mix well. Let it cook on a low flame for 5 minsTurn off the flame and temper with the mentioned ingredientsServe kootu with hot rice and rasam or sambar.




Mavinkayi Tambli / Raw Mango Tambuli

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INGREDIENTS:
1/4 cup fresh coconut gratings
2-3 tblsp chopped raw mango
1/2 green chilli
2 tsp white sesame seeds / til
1/2 tsp oil
Salt to taste
1/2 cup buttermilk

For the tempering:
1 tsp oil
1 tsp mustard
Curry leaves
1 red chilli cut into bits

PROCEDURE:

In 1/2 tsp oil fry sesame seeds and green chilli and grind with coconut gratings, salt, chopped raw mango piecesMake a smooth paste adding little waterTransfer the ground paste in a bowl, add buttermilk and water if needed Adjust the consistency according to your tasteAdd the tempring and serve with rice.

Dal Khichdi

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INGREDIENTS:
3/4 cup rice
1/2 cup Moong dal
1 cup chopped veggies like carrot,beans,gobi,cabbage,potato and fresh green peas
4 tsp oil
1 tsp jeera/ cumin seeds
1/2 inch cinnamon/ dalchini
4 pepper corns
2 chopped green chillies
1/2 inch chopped ginger
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1 finely chopped tomato
Salt to taste
Chopped coriander leaves
1 tsp lemon juice

PROCEDURE:

Wash dal, rice 2-3 times and soak in water for 30 minsHeat oil in cooker,put jeera,pepper corns,cinnamon,saute for a secondAdd choped grenn chillies,ginger,and fry for 2 minsPut chopped tomatoes and fry till it turns mushyAdd turmeric and  chilli powders, saute for a while and put chopped veggiesSaute well and add dal and rice, mix well and put 4 cups water, salt to taste Close the lid of the cooker and cook for 3 whistlesOnce the steam is released open the lid, garnish with chopped coriander leaves and lemon juice, mix well and serve hot topped with ghee .

Palak Murukku / Spinach Murukku

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INGREDIENTS:

2 cups rice flour
1/2 cup powdered Roasted daliya / putani / hurigadale
2 tblsp butter
2 tsp jeera/ cumin seeds
3 tsp white til/ sesame seeds
Salt to taste
10-15 palak / spinach leaves
2 tsp red chilli powder
Pinch of hing

PROCEDURE:

Wash palak leaves and blach it, once it becomes cool grind and make a fine pasteTake rice flour,roasted daliya powder,salt,jeera,sesame seeds,hing,red chilli powder in a bowl and mix well with your handsAdd butter and palak puree and make a soft doughAdd water only if required to knead the doughHeat oil and make murukku, deep fry on a medium flame Fry till they turn crispy and transfer them on a tissue paperOnce they come to room temperature store in an airtight containerEnjoy with hot cup of tea or coffee.