Methi Parata

Ingredients:
1/2 bunch of Fenugreek leaves / Methi leaves
1 1/2 cup Wheat flour
1-2 Green Chilly
6-7 Coriander leaves
Salt to taste
Pinch of Pepper powder
Pinch of Turmeric powder
Butter / Ghee / Oil

Recipe:
Wash fenugreek leaves, coriander leaves and keep it aside for about 5 mins to dry. Finely chop fenugreek leaves, coriander leaves and green chillies. Add this chopped leaves in a pan/vessel and fry it for few seconds. Add salt, turmeric powder, pepper powder to the same vessel and fry it for around 3-4 mins in low flame.
Mix wheat flour, 1-2 tsp hot oil/ghee, salt, fried fenugreek leaves masala and knead the dough by adding sufficient amount of warm water.
Take little amount of dough and make a round ball. Roll the ball like chapathi by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the Parata by putting butter/ghee/oil on both the sides of Parata. Serve hot along with any Palya or curry.
The above mentioned ingredients will serve 6-7 Methi Paratas.

Gobi Curry / Gobi Sambar

Ingredients:
5-6 flakes of Cauliflower /Gobi
1 small Onion
Salt to taste
Pinch of Turmeric powder
1/4 tsp Chilly Powder
1-2 tsp Sambar powder
Pinch of Pepper powder
1 1/2 cup cooked Yellow Lentils / Toor dal / Togaribele
3-4 Coriander leaves
2-3 tsp oil

Recipe:
Chop cauliflower into medium sized pieces as shown in the picture below.

Keep the finely chopped onion aside.
Add finely chopped onion, oil, turmeric powder, salt, chilly powder and pepper powder in a thick bottommed vessel/pan. Fry it for few minutes in medium flame, untill onion becomes golden in color. Add chopped cauliflower and fry it for 2-3 mins. Add cooked yellow lentils and fry it for few seconds. Add salt if required. Add sufficient water, sambar powder and cook it well for about 5-10 mins. Keep stirring the curry once in 2-3 mins. Add chopped coriander leaves and mix it well. Keep the curry in low flame for about 2-3 mins.
It goes well with Rice/Chapathis/Paratas.

Majjige Neeru / Masala Majjige

Ingredients:

1 cup Buttermilk/Yogurt/Curd/Majjige

Small piece of Ginger

1 Green Chilly

3-4 Curry leaves

3-4 Coriander leaves

Salt to taste

1/4 tsp Mustard Seeds

Pinch of Asafotida powder

1 tsp Oil

3-4 cups Water

Recipe:

Add butter milk, water and salt in a vessel. (If it is yogurt/curd put it in a mixer for few seconds)

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and add it to majjige neeru.

Add smashed ginger, grenn chilly, chopped coriander leaves to the same vessel and mix well.

Chapparada Avare / Flat Beans Palya

Ingredients:

20-25 Flat Beans/Chapparada Avare

2-3 tsp Grated Coconut

1/4 tsp chilly powder

Pinch of Turmeric powder

Salt to taste

1/2 tsp Blackgram Seeds

1/4 tsp Mustard Seeds

2-3 Curry leaves

1 tsp oil

Recipe:

Chop flat beans into small pieces and put it in a cooker container. Add chilly powder, turmeric powder, salt, little bit of water and cook it. (one whistle is sufficient). Once all the pressure goes off, remove the container and pour it in a thick bottemed vessel/pan. After almost all the water content is dried up, add grated coconut and mix it well and keep it in low flame for about 5 mins.

Add blackgram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on Palya. Mix well before serving. It goes well with Rice/Chapathi.

Avocado / Butterfruit Milkshake

Ingredients:

1 small Avocado/Butter fruit/Benne hannu

3 cups cold Milk

Sugar

Recipe:

Cut Avocado into two pieces and remove the seed and outer cover.

Add avocado, milk(Cold milk), and sugar in a mixer/blender and grind it for 1 min.