Dal Makani

                              

Ingredients:

250 grams Black grams
60 grams butter
1 tbsp coriander pdr
1 cup cream
1 tsp cumin
1 tsp garam masala whole or pdr
2 tbsp Ginger garlic paste
50 grams Kidney beans
1 tbsp oil
10 grams Red chilli powder
1 to taste Salt
5 number tomatoes pureed
1 piece turmeric optional

Method:

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about few hours . and cook till dal is cooked to mashable consistency.
2. Heat oil in a heavy bottom pan.
3. add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
4. Add ginger-garlic paste ,turmeric and add tomato puree and cook well for 10 min in medium flame covered.
5. Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
6. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
7. Add the remaining butter and cream and cook for 10 minutes.

Red Bell Pepper Chutney

Ingredients:

Onion - 1/3 cup
Green chilli -1
Garlic cloves - 2-3
Ginger -1/2 inch piece
Red Bell pepper - 1 cup chopped
Tomato -3/4 cup chopped
Coriander leaves -2 tbsp
Oil - 1 tbsp
Cumin seeds/jeera seeds - 1 tsp
Bengal gram/channa dal - 2 tsp
Urad dal -1 tbsp
Red chillies -2

For the seasoning :

Oil - 1 tsp
Urad dal -1 tsp
Curry leaves - few

Method 

1. Heat oil in a pan/kadai, add cumins seeds, when it splutters, add bengal gram, urad dal, red chillies and saute until dal turns golden brown. Remove from pan.
2. In the same pan, add onions, garlic, ginger, green chilli and saute until onions turn transparent.Then add chopped tomatoes, bell pepper and cook until it becomes soft.
3. Add coriander leaves and switch off the flame. Let it cool.
4. First grind the dal mixture to a smooth paste, then add the bell pepper + tomato mix and grind it to a smooth paste.
5. Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal ,curry leaves, saute for a few seconds and pour it over the chutney.

Delicious and tasty chutney is ready to be served with idly and dosa.

Kodiguddu Mullakada Kura / Egg Drumstick Curry

Ingredients:

3 boiled eggs, make small slits lengthwise along the egg
1 drumstick, cut into 2 inch pieces
2 onions, finely chopped
1 large tomato, finely chopped
1 tsp red chilli pwd (adjust)
1/2 tsp coriander pwd
salt to taste
coriander leaves for garnish
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp jeera
14-15 fresh curry leaves

Method:

1.  Drizzle oil in a cooking vessel, once hot and roast the boiled eggs on medium heat, tossing them for 1-2 mts. Sprinkle a pinch of turmeric pwd and toss again. Remove and keep aside.
2. In the same vessel, add some oil and add mustard seeds, jeera and curry leaves Once they start spluttering add onions
3. Saute the onions till they turn transparent. Add the chilli pwd, coriander pwd and salt, combine.
4. Now add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
5. Add the boiled and roasted eggs and combine. Cook on low heat covered for two minutes.
6. Add two cups of water, increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms a thickish gravy, approx 10-12 mts.
7. Garnish with fresh coriander leaves and serve with hot steamed rice.

Rice Rawa Upma

Ingredients:

2 cups rice ravva
1 finely sliced onion
3-4 slit green chillis
1″ ginger finely chopped
1 1/2 tbsp ghee
8-10 cashewnuts or roasted peanuts(optional)
5 cups water
salt
1 tbsp lemon juice (optional)

For seasoning:
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp bengal gram
1 tbsp black gram dal
2 dry red chillies (optional)
1 sprig curry leaves

Method:

1. Heat oil or ghee in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin, bengal gram, black gram, cashewnuts and curry leaves and saute them till the dals turn slightly brown and a nice aroma emanates the kitchen.
2. Add the sliced onions, green chillis and ginger and saute for 2 mts.
3. Add salt and water and bring to a boil and let the vegetables cook in the water for 3-4 mts before adding the rice ravva.
4. Now, reduce heat and slowly add the rice ravva to the water and mix it continuously so that lumps don’t form and it combines well with the water.
5. Combine well till it forms a gooey paste.
6. Reduce heat and cover with lid and let it cook for 10-12 mts. Turn off heat and mix in the lemon juice.
7. Serve hot with chutney or pickle of your choice.