Avarekalu thalipeeth (Avarekalu Rotti)

Makes 10 Thalipeeth
Preparation time - 20min

Ingredients:
Rice Flour - 1/2 cup
Besan (Gram flour) - 1/2 cup
Ragi flour - 1/2 cup
Jowar Flour - 1/2 cup
Wheat flour - 1/2 cup
Bajra flour - 1/2 cup
Green Chilly - 3 medium spicy
Onion - 2 big sized
Avarekalu - 3 cups
Asafoetida - 1/2 tsp 
Grated fresh coconut
Jeera seeds
Sesame seeds Cilantro
Oil to roast the rottis
Salt to taste
Aluminum Foil to make the thalipeeth


Method:

1. Pressure cook the avarekalu (flat beans), with some water and salt.
2. Once the pressure goes off, mash half of them and keep aside.
3. Chop cilantro leaves, onion and green chilly and keep aside.
4. Take all the ingredients in a bowl along with all the flour.
5. Now add salt, Jeera, sesame seeds and mix well.
6. Then add water and make a dough. not very thin.
7. Take an aluminum foil, put some oil on it and put a ball of the dough and spread into a round pan cake.
8. Heat a tawa and put the thalipeeth on it.
9. Apply some oil on both sides and cook well.
10. Serve with curd, butter or dry fresh coconut chutney. 

Avarekalu upma

Serves 4 people
Preparation time - 20min

Ingredients:
Upma rawa - 1 & 1/2 cup
Besibele bhat masala - 1 &1/2 tsp
Avarekalu - 3/4 cup
Kadipatta - 6 leaves
Mustard seeds - 1 tsp 
Jeera seeds - 2 tsp
Turmeric powder - 1/2 tsp
Onion - 1 big
Ghee - 2 tsp
Cilantro  
Sugar to taste
Asafoetida - 1/2tsp
Salt to taste
Water
Oil


Method:

1. Roast Rawa in some ghee (1tsp) till little light brown color. Keep it aside.
2. Boil the avarekalu in water for 10min. Drain and keep aside.
3. In the same kadhai, heat oil. When hot add asafoetida, turmeric powder, jeera and mustard. Allow to splutter.
4. Then add kadipatta.
5. Now add onion and fry till golden brown.
6. Then add the boiled avarekalu and roast for sometime.
7. Then add water to the kadhai. The proportion will be 1 rawa : 2 water.
8. Add little sugar, besibele bhat masala, salt and cilantro. Allow the water to boil.
9. Add rawa while mixing continuously.
10. Close the kadhai with lid and allow it on low flame for 5min.
11. Now add 2 tsp of ghee and mix well.
12. Serve hot garnished with fresh grated coconut and Chopped cilantro.

White Sauce Pasta

Serves 2 persons
Making time - 20min
Preparation time - 20min

Ingredients:
Wheat Penne Pasta - 2 cups
Green chillies - 3 small
Garlic - 10 cloves

Vegetables and other ingredients ready

Onion - 2 medium
Carrot - 1 medium 
Sweet corn - 1/4 cup
Black Olives -  10
Beans - 10
Olive Oil - 2 Tbsp 
Maid - 3 Tbsp
Milk - 3 Cups
Dry Oregano
Dry Parsley
Grated Cheese
Salt to taste

Wheat penne pasta packet and boiled pasta

Method:

1. Chop Carrot in julienne and beans.
2. Boil carrots, beans, sweet corn and Olives with little salt. Keep aside.
3. Boil the pasta with little salt and oil. Boil in sufficient amount of  water. Drain the water (store the water to add to the sauce) and keep aside.
4. Heat 2 Tbsp Olive oil in a kadhai.

   

   White sauce in making

5. When the oil is hot, add finely chopped Chilly and garlic.
6. After a 1min of saute, add chopped onion and saute till the onion is golden brown.
7. Now add Maida and roast for sometime.
8. Then add Milk and bring to boil.
9. Now add some salt to taste.
10. Mix well. Then add the boiled pasta and boiled vegetables to it and mix it. Allow to cook for few minutes.
11. Add dry Oregano and parsley and mix well.
12. Serve hot topped with grated cheese.

Rice Paratha

Makes 5-6 parathas 
Preparation time: 15-20minutes

Ingredients:

Left over rice - 2 cups
Methi leaves - 1 bunch
Coriander leaves - 1/2 bunch
Garam masala - 1 tsp
Chat masala - 1sp
Salt to taste
Red chilly powder
Jeera powder
Dhaniya powder
Asafoetida - 1/2tsp
Kneaded chapati dough for 5-6 parathas


Method:

1. Take the rice in a large bowl.
2. Add chopped methi and coriander leaves.
3. Add Salt, Garam masala, Chat masala, red chilly powder, Jeera powder, Dhaniya powder and Asafoetida.
4. Mix all this well.
5. Put the ingredients into the mixer and coarsely grind it.
6. Divide into equal sizes and make a balls and keep aside.
7. Roll the chapati dough into medium size circle.
8. Put in one rice ball and close the chapati.
9. Now flatten the ball and roll the chapati into a bigger circle.
10. Sprinkle some oil in the tawa.
11. Put in the rolled paratha and cook both the sides with some oil, until it is crisp.
12. Serve hot with Dahi or raita and yummy pickle.

Mixed Vegetables in Palak Gravy

Mixed Vegetables in Palak Gravy

Ingredients:

For Gravy

Ingredients for the gravy

Palak - 2 bunches
Tomato - 2 Medium sized
Green chillies - 3 Medium Spiced
Ginger garlic paste - 3 tsp
Onion - 2 medium sized
Red chilly powder - 1 tsp
Garam masala - 2 tsp
Jeera - 3 tsp
Salt to taste
Sugar
Asafoetida
Oil





Vegetables
Cubed French beans - 1 cup
Cubed Carrot - 1 cup
Chopped Cauliflower - 1 cup
Peas - 3/4 cup
Sweet corn - 3/4 cup
Cubed potato - 3/4 cup

Vegetables Flower ready

 Method:

1. Pressure cook Palak, green chillies and tomato with little water.
2. Pressure cook the chopped vegetables separately not in the gravy.
3. Once cooled, make a paste of the Palak, green chillies and tomato.
4. Heat a kadai and add some oil to fry the ginger-garlic and onion.
5. Add ginger-garlic paste and saute for sometime.
6. Then add chopped onion and fry till golden brown.
7. Now add the paste and allow to boil.
8. Then add the pressure cooked vegetables and mix.
9. Now add garam masala, salt, little sugar, red chilly powder and mix well.
10. Bring to a boil.
11. If fond of more rich flavor or guests expected, we can add cream and serve hot.