Avalakki(Poha) Mixture

Ingredients:
1.5 cups thick Beaten Rice / Poha / Mixture Avalakki / Dappa Avalakki
1 - 1.5 cups Flat Bean seeds / Avarekalu
2 - 3 tsp Groundnut /  Peanuts
2 - 3 tsp Dalia Split / Putani
3/4 tsp Black Gram seeds
3/4 tsp Mustard seeds
1/2 tsp Turmeric powder
1 tsp Chilly powder
8 - 10 Curry leaves
4 - 5 broken Red Chillies
1/8 tsp Asafetida powder
Small piece of Dry Coconut / Koppara
Salt to taste
Oil

Recipe:

Separate the seeds from fresh flat beans.

Soak the flat bean seeds in water for about 4-5 hrs. Press each soaked seed and remove the outer layer. Put them in a tissue paper to remove the water content.

Keep oil in a thick bottomed vessel and heat it. Put flat bean seeds in oil and fry them until they turn golden in color. Take them from the oil and put them in a kitchen paper towel to absorb the oil content.

Similarly fry the beaten rice in batches and put them in a kitchen paper towel to absorb the oil content.

Cut the dry coconut into thin long pieces as shown in the picture below.

Put peanuts, dry coconut pieces, 2-3 tsp oil in a pan and fry them in medium flame. Once they turn light golden in color, add curry leaves, red chilly pieces, mustard seeds, black gram seeds, dalia split and fry them in medium flame for about 1-2 mins. Add turmeric powder, asafetida powder, salt and fry them for about 30 seconds. Add red chilly powder and fry them for about 15 seconds.

Add fried flat bean seeds, fried beaten rice and mix them well. Switch off the flame and keep it aside. Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Aloo Rajma

Ingredients:
1 cup Kidney Beans / Rajma
1 medium sized Potato
1 small Onion
2 medium sized Tomatoes
2 - 3 Garlic pods
Grape sized Jaggary
1.5 - 2 tsp MTR Pav Bhaji Masala
1/4 - 1/2 cup Whipping Cream / thick Milk
1 tsp Yogurt / Curd
Salt to taste
1 tsp Kasuri Methi leaves
3 - 4 strands of Coriander leaves
2 tsp Oil

Recipe:
Soak the kidney beans in water for about 6-7 hrs. Wash them properly in water for about 2-3 times and keep them aside. Peel the potato as shown in the picture below.

Put this soaked kidney beans, potato in a pressure cooker and cook them well by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, mash the potatoes and some of the kidney beans.

Chop the onion, tomato into small pieces as shown in the picture below. Remove the outer cover of garlic and mash them as shown in the picture below.

Put oil in a heavy bottomed pan and heat it. Add garlic and fry them for about 2-3 mins until they turn light golden in color. Add chopped onion and fry them for about 3-4 mins in medium flame until onion turns golden in color. Add chopped tomato, salt and fry them for about 3-4 mins in medium flame.

Add cooked kidney beans,potatoes, jaggary, salt, pav bhaji masala and bring them to boil. Mash the kasuri methi leaves and add it to the curry. Add whipping cream, mix them well and bring them to boil. Add yogurt and bring them to boil. Keep the curry in low flame for about 4-5 mins.

Garnish with coriander leaves and serve hot. It goes well with Chapathis.