Green Peas Masala

Ingredients:
2 cups tender Green Peas
1 medium sized Potato
1.5 cups chopped Beans
1 medium sized Carrot
1 large and 1 small Onion
3 medium sized Tomatoes
3 - 4 Green Chillies
6 - 8 strands of Coriander leaves
3 - 4 strands of Mint Leaves / Pudina
2 flakes of Garlic
1/4 inch sized Ginger
1 Cardamom / Elakki
1/2 inch sized Cinnamon / Chekke
1 Cinnamon Leaf / Chekke Ele
3 - 4 Cloves / Lavanga
5 - 6 Pepper
3 - 4 tsp Cashew nuts
8 - 10 Almonds / Badami
1 tsp dried Fenugreek Leavs / Kasuri Methi
2 tsp Rice
1.5 tsp Poppy seeds / Gase Gase
Salt to taste
1/2 tsp Sugar
3 - 4 tsp Oil
1/4 cup Heavy Whipped Cream

Recipe:
Peel the potato, carrot and chop them into medium sized pieces as shown in the picture below Chop beans into medium sized pieces as shown in the picture below.  Put green peas, chopped vegetables  in a pressure cooker, add little amount of water, salt and pressure cook. (1-2 whistles)

Chop small onion, one tomato, green chillies, 2-3 strands of coriander leaves into small pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add mashed ginger, garlic and fry them for 1-2 mins.  Add mashed almonds, other dry masala ingredients and fry them in low/medium flame for about 3-4 mins until they give nice aroma.

Add chopped green chillies, onion and fry them for about 2 mins. Add mint leaves, coriander leaves and fry them for about 1-2 mins. Add chopped tomato and fry them for about 2-3 mins in low/medium flame.

Grind the fried masala by adding required amount of water into smooth paste as shown in the picture below.

Chop remaining onion, tomato into small pieces as shown in the picture below.

Put 2 tsp oil in a heavy bottomed vessel and heat. Add chopped onion and fry them for about 2-3 mins in a low/medium flame. Add chopped tomato and fry them for about 3-4 mins until the oil oozes out.

Add ground masala and fry them for about 2-3 mins in low flame.

Add cooked vegetables, add sugar, required amount of water, salt and bring it to boil.

Add heavy whipped cream and mix them well. (This can be prepared at home by putting milk, cream of milk in a mixer and grind it for few seconds)

Add chopped coriander leaves and keep the curry in low flame for about 2-3 mins.

Server hot. It goes well with chapathi/poori.

Tender Green Chickpeas Chutney Type - 2

Ingredients:
1/2 cup tender Chickpeas / Ele Kadle
1/2 cup grated Coconut
6 - 7 strands of Mint Leavs / Pudina
1/2 tsp fresh Lime Juice
Salt to taste
5 - 6 Green Chillies
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 broken Red Chillies
5 - 6 Curry leaves
1 tsp Oil

Recipe:
Remove the outer cover of tender Chickpeas, wash them and keep them aside as shown in the picture below.

Put grated coconut, salt, green chillies, chickpeas, mint leaves 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 fresh lime juice and mix them well.

Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosas,Chapathis, Rice, etc.

Tender Green Chickpeas Chutney Type 1

Ingredients:
1/2 cup tender Chickpeas / Ele Kadle
1/2 cup grated Coconut
4 - 5 strands of Coriander leaves
4 - 5 pieces of Mango or Grape sized Tamarind
Salt to taste
5 - 6 Green Chillies
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 broken Red Chillies
5 - 6 Curry leaves
1 tsp Oil

Recipe:
Remove the outer cover of tender Chickpeas, wash them and keep them aside as shown in the picture below.

Put grated coconut, mango pieces or tamarind, salt, green chillies, chickpeas, coriander leaves 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 mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosas,Chapathis, Rice, etc.

Mulangi Avarekayi Sambar

Ingredients:

Ingredients for Masala:

3-4 Red Chillies
1.5 tsp Coriander seeds / Kottambari beeja
1/3 tsp Fenugreek seeds / Methi seeds
1.5 tsp Yellow Lentils / Toor dal / Togari bele
1/4 tsp Cumin seeds
1 tsp White Rice
1 Clove / Lavanga
1/4 tsp Mustard seeds / Saasive
1/4 tsp Asafetida powder / Hing
1/4 tsp Turmeric powder / Small piece of dried Turmeric
3/4 cup grated Coconut
5 -6 Curry leaves
Pinch of Turmeric powder
1 medium sized Tomato
1 tsp Oil

Ingredients for Sambar:

3 medium sized Radish / Mulangi
2-3 Drum sticks
1-2 medium sized Onions
2-3 medium sized Tomatoes
1 medium sized Potato
1 cup cooked Flat Beans / Avarekalu
1/2 cups cooked Yellow Lentils / Toor dal / Togari bele
Grape sized Tamarind
Large grape sized Jaggary
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Turmeric powder
1/4 tsp Chilly powder
5-6 Curry leaves
1 tsp Oil

Recipe:

Put 1 tsp oil in a pan and add all the masala ingredients and fry them in low/medium flame for about 4-5 mins until they give nice aroma and turns into golden in color.

Put this fried masala, coconut, tamarind in blender and grind them to smooth paste by adding little amount of water.

Cut all the vegetables into medium sized pieces as shown in the picture bellow.

Put chopped vegetables in a vessel, add salt, jaggary, turmeric powder,  chilly powder, required  amount of water and cook them well.

Once the vegetables are cooked, add cooked flat bean seeds, yellow lentils and bring them to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 3-4 days)

Put ground masala, required amount of water, salt and bring them to boil.

Add chopped coriander leaves, mix and keep the Sambar in low flame for about 2-3 mins.

Put mustard seeds, cumin seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and add it to Sambar. Mix well before serving. It goes well with Rice/Dosa/Idli.