Beetroot Halwa

Ingredients:
3 cups grated Beetroot
3 cups Milk
1 1/2 - 2 cups Sugar
3-4 Cardamom / Elachi / Elakki
2-3 tsp Cashew nuts / Gerubeeja / Godambi
1-2 tsp Raisins / Ona Drakshi
3-4 tsp Ghee / Thuppa


Recipe:

Put the grated beetroot in a pressure cooker container and cook it without adding water.(3 whistles)
Put pieces of cashew nuts, little bit of ghee, fry it for few mins until it turns golden in color and keep it aside.
Put raisins and 1 tsp ghee in a pan. Fry it for few mins until it puffs and keep it aside.

Once the pressure goes off, pour the cooked beetroot in a thick bottomed vessel. Add milk and bring it to boil. Add sugar, keep the halwa in medium flame and stir this mixture once in 2-3 mins until all the milk gets dried up.

Add 2-3 tsp ghee and stir the halwa continuously in medium flame until ghee starts separating. Add fried raisins, smashed cardamom, fried cashew nuts and mix well.

Apply little bit of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

BaaNale Rotti

Ingredients:

3/4 cup White Rice

3/4 cup Boiled Rice / Kucchulakki

4-5 tsp Grated Coconut

2-3 Green Chillies

1/4 inch sized Ginger

1 medium sized Onion

8-10 Curry Leaves

Salt to taste

Ghee

Recipe:

Soak white rice and boiled rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Chop onion, green chillies, curry leaves and ginger into small pieces.

Grind soaked rice, coconut coarsely by adding sufficient amount of water. Add chopped ingredients and grind it for a min. Don't make the batter thin. Add salt and mix it well.

Add 2-3 tsp ghee and spread it over the thick bottomed vessel as shown in the picture below.

Pour little amount of batter to a thick bottomed vessel and spread it over the vessel as shown in the picture below.

Put 1 tsp ghee over it and cook it for about 5-8 mins in low/medium flame by covering the lid.

Cook other side of banale rotti as well for about 5-8 mins in low/medium flame.

It goes well with ghee or any kind of chutney, saambar. The ingredients mentioned above will serve 5-6 Banale Rottis.

Kumbalakayi Dose

Ingredients:
1/8th part of medium sized Ash Pumpkin / Budu Kumbalakayi or 2 cups of chopped Ash Gourd
1 cup White Rice
Salt to taste
Oil/Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.
Peel the ash pumpkin, remove the seeds and chop it into small pieces as shown in the picture.

Grind soaked rice along with sliced ash pumpkin pieces into smooth paste. Add salt and water(if required). (Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 6-8 Kumbalakayi Dosas.

Unde Gasi

Ingredients:

8-10 Rice Balls / Akki Unde

1/2 medium sized Onion

1/2 cup grated Coconut

2-3 Red Chillies

1/4 tsp Coriander seeds

Pinch of Turmeric powder

Small grape sized Tamarind

Grape sized Jaggary

1/2 tsp Mustard seeds

2-3 Curry leaves

2 tsp Oil

Salt to taste

Recipe:

Cut rice balls into medium sized pieces as shown in the picture below.

Add red chilly, coriander seeds, turmeric powder and 1 tsp oil in a pan. Fry them for about 2-3 mins until it gives nice aroma.

Add grated coconut, fried masala,onion in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.)

Put tamarind, little bit of water in a bowl, smash it and keep it aside.

Put this ground masala in a thick bottomed vessel. Add tamarind water, jaggary, salt and mix well. Add chopped rice balls and bring it to boil. Keep the unde gasi in low flame for about 2-3 mins.

Put mustard seeds and oil in a pan. Once it starts spluttering, add 2-3 curry leaves and add it to unde gasi. Serve hot.

Nukolu(Navil Kosu) Sambar

Ingredients:
5 - 6 Cabbage Turnips / Nukolu / Navil Kosu
2 - 3 medium sized Onion
3/4 -1 cup soaked/frozen Green Peas
Grape sized Jaggary
1/4 tsp Chilly powder
1/4 tsp of Turmeric powder
Grape sized Tamarind
Salt to taste
1 - 1.5 cups grated Coconut
4 - 5 Red Chillies
1 tsp Mustard seeds(1/4 tsp for Masala and 3/4 tsp for Seasoning)
1/4 tsp Cumin seeds / Jeera
1/2 tsp White Rice
1/2 tsp Black Gram seeds
1/2 tsp Yellow Lentils / Togari bele / Toor dal
2 Cloves
1/4 inch sized Cinnamon / Chekke
1.5 tsp Coriander seeds
8 -10 Fenugreek seeds
Pinch of Asafetida powder
10 - 12 Curry leaves (5-6 for Masala and remaining for Seasoning)
1/2 cup cooked yellow lentils/Thogari bele/Toor dal
2 - 3 tsp Oil

Recipe:
Peel cabbage turnips and chop them into medium sized pieces as shown in the picture below. Cut the onion into medium sized pieces.

Put chopped cabbage turnips, soaked green peas in a pressure cooker. Add salt, chilly powder, jaggary, little amount of water and cook them well. (2-3 whistles) Once the pressure goes off, add the chopped onion and cook them for about 4-5 mins until onion is cooked.

Add red chillies, cumin seeds, coriander seeds, 1/4 tsp mustard seeds, black gram seeds, yellow lentils, fenugreek seeds, white rice, cloves, cinnamon and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafetida powder, 5-6 curry leaves, turmeric powder and fry them for about 1 min in  low flame.

Add grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked cabbage turnips, add cooked yellow lentils, bring them to boil and stir well. (Add water, salt if required.)

Put 3/4 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 5-6 curry leaves and add it to sambar. It goes well with Rice/Dosas/Chapathi.