Seemebadane Kai Palya (Chayote curry)

Ingredients:

1. Chayote – 1
2. Red chillies – 4
3. Grated coconut – ½ cup
4. Coriander leaves
5. Fried gram – 2 tsp
6. Salt
7. Garlic – small piece
8. For Seasoning – oil - 2 tsp, mustard seeds – ¼ tsp, hing, channa dal – ½ tsp

Method:

1. Peel off the skin of chayote, cut it lengthwise and pressure cook it.
2. For masala, grind coconut, salt, fried gram, garlic, red chillies to coarse powder.
3. In a frying pan, add oil, mustard seeds, once it splutters, add hing, channa dal
4. When channa dal turns brown, add cooked chayote and sauté it for few seconds
5. Now add grounded masala and sauté it for 5 more min
6. Garnish with coriander leaves
7. Tastes good with chapathi, rice-rasam

Holige

Ingredients:

• Maida/All purpose flour – 2 cups
• Toor dal – 1 cup
• Channa dal – ½ cup
• Jaggery (Small pieces) – 1 and ¼ cup
• Oil – 1/4 cup
• Water for mixing dough
• Salt - pinch
• Turmeric – ¼ tsp
• Cardamom – 4 nos

Method:

• For making dough/Kanaka, take a mixing bowl, add maida, pinch of salt, turmeric powder, 4 tsp of oil, mix well. Then add little water and make dough slightly softer than chapati dough. Apply 1 tsp of oil over dough, cover bowl with plate and set it aside for 2 hrs.
• For making hoorana(Stuffing part) , pressure cook dal together and once it gets cooled drain out water from dal. In a pan add jaggery and dal, keep stirring till entire mixture becomes soft and jaggery melts completely.
• Take out pan from the stove and allow it to cool
• Now grind this dal and jaggery mixture without adding water to a smooth paste (consistency should be thick enough to make balls) add cardamom while grinding.
• Tip: If grinding becomes difficult, add little milk and later microwave the grinded paste for about 20 min and set it aside to get cooled. This helps in maintaining the consistency of hoorana.
• Once Hoorana is ready, make small lemon size balls.
• For making Holige, first knead the dough thoroughly, Greece palm with oil, take a  small lemon size dough, spread it slightly and place hoorana ball over it, cover hoorana with dough (similar to how stuffed parathas are made)
• Dip stuffed dough in maida and roll it like chapatti, Heat the tawa and cook holige on both side
• Serve hot with ghee or sugar syrup

Makes – 8 Holiges

Vegetable kofta Curry

Ingredients:

For Kofta:

• Cooked Vegetables - 1 cup (Peas, beans, carrot)
• Boiled potato - 1 (Medium size potato)
• Chilli powder - 1 tsp
• Dhania powder/Coriander powder - 1 tsp
• Salt
• Besan – 2 tsp
• Wheat flour - 1/2 cup
• Oil for deep fry

For Gravy:

• Tomato – 2
• Onion paste – ½ cup
• Chilli powder - 2 tsp
• Dhania powder/Coriander powder - 2 tsp
• Salt
• Turmeric powder – ½ tsp
• Coriander leaves to garnish
• Cinnamon – small piece
• Ginger – small piece
• Cloves – 2
• Ghee – 4 tsp
• Water – 1/2 cup
• Bay leaf - 1

Method:

• In a mixing bowl mash boiled potato, add cooked vegetables, chilli powder, dhania powder, besan, salt and mix well
• Make small balls of the above mixture and slightly roll it over wheat flour (This helps in giving good binding to the vegetable mixture) and deep fry them till golden brown
• Now Koftas are ready, set them aside
• Grind tomatoes, ginger, cinnamon to fine paste
• Take a pan, add ghee, once it’s heated add cloves, bay leaf and fry for 1 mins
• Add onion paste and keep stirring till it turns brown
• Now add tomato paste, turmeric powder and continue stirring for few more minutes
• Add chilli powder, dhania powder, salt , water and boil for 10 min. Stir occasionally
• Just before serving, heat the gravy, add koftas to the gravy, mix it slightly and garnish with coriander leaves
• Tastes good with Chapatis/Rotis

Servings – For 2 people

Majjige Huli (Buttermilk Sambar)

Ingredients:
1. Chopped Ash gourd (Boodh Kumbala kai)- 2 cups
2. Butter milk - 2 cups
3. Fresh grated coconut - 1/2 cup
4. Curry leaves
5. Channa dal - 2 tsp
6. Ginger - small piece
7. Red chillies or Green chillies - 4
8. Salt
9. Turmeric powder - 1/4 tsp
10.Jeera - 1 tsp
11. Jagery - small piece
12. For seasoning - Oil -2 tsp, mustard seeds - 1/4 tsp, hing, uradal - 1/4 tsp

Method:
1. Soak channa dal for 30 mins
2. Grind coconut, chillies, soaked channa dal, ginger, jeera with little water
3. Chop Ash gourd into cubes and boil with little water, turmeric, salt
4. Once Ash gourd becomes soft, add grinded masala, curry leaves , jagery and continue boiling for 10 mins
5. Now add butter milk, keep the flame low, continue boiling for 5 more mins
6. Finally add seasoning  - Take small frying pan, add oil, mustard seeds, once it splutters, add uradal, hing
7. Serve with rice

Servings - For 2 people

Seemebadnekai Sippe (Chayote Skin) Chutney

Ingredients:

1. Seemebadnekai Sippe( Peeled Chayote Skin) - 1/2 cup
2. Fresh grated coconut - 1 and 1/2 cup
3. Greeen chillies - 4-5 nos
4. Tamarind extract - 4 tsp
5. Jagery - 1/2 tsp or small peice
6. Salt
7. Oil - 1 tsp
8. For seasoning - Mustard seeds - 1/4 tsp, curry leaves, uradal - 1/2 tsp, hing

Method:

1. In a frying pan add 1 tsp of oil, put peeled choyote skin and fry for 2 mins
2. Add tamarind juice, salt,jagery and continu boiling in a low flame till it becomes soft
3. Now add chopped green chillies, grated coconut and switch off stove
4. Once it gets cooled grind it to smooth paste by adding little water
5. In a kadai, put 1 tsp of oil, add mustard seends, once it splutter add hing,uradal,curry leaves
6. Pour this seasoning on top of the chutney and mix well before serving

Kashmiri Pulao

Ingredients:

1. Basmati rice - 2 cups
2. Chopped fruits - 1 cup (Apple, Pineapple)
3. Ghee - 4 tsp
4. Onion paste - 1/2 cup
5. Vegetables (Chopped) - 1 cup (Beans,Carrot,peas)
6. Coriander leaves - to garnish

Masala Paste - 1

1. Coconut - 1/4 cup
2. Green chillies - 4
3. Ginger and garlic - small peice
4. Black pepper - 1/4 tsp
5. Mint leaves - 4 nos

Masala Paste - 2

1. Coconut - 1/4 cup
2. Red chillies - 4
3. Cashews - 1/4 cup

Method:

1. Soak basmati rice for 1/2 hr
2. In pressure cooker add ghee, onion paste, fry for few seconds then add masala paste 1 and vegetables
3. Drain out soaked rice and add to above masala, fry for 2 mins
4. Add 3 cups of water, salt and pressure cook the rice
5. Take frying pan, add little ghee then add masala paste 2 and fry for 2 mins
6. Now add cooked rice to the pan, mix well
7. Switch off stove, add chopped coriander, fruits
8. Serve with raita

Servings - 3

Tindora subzi (Tondekai palya)

Ingredients:

1. Chopped Tindora(Tondekai) - 2 cups
2. Curry leaves
3. Turmeric powder  -1/4 tsp
4. Jagery - 1 tsp
5. Salt
6. For seasoning - Oil - 2 tsp, mustard seeds, uradal - 1/2 tsp, hing

For masala -

1. Coconut - 3/4 cup
2. mustard seeds - 1/4 tsp
3. Red chillies - 4

Method:

1. Chop tindora vertically and Pressure cook (Do not add water)
2. Grind all ingredients for masala to fine paste (Note: first grind mustard seeds and red chillies, later add coconut)
3. In a frying pan add oil , mustard seeds, once it splutters add uradal, hing, curry leaves,turmeric
4. Add grinded masal paste and fry for 3 mins
5. Now add cooked tindora, salt, jagery and continue frying for 3 more mins
6. tastes good with chapathi and rice

Servings - 2