Stuffed pointed gourd/parwals:

Stuffed pointed gourd/parwal:

Ingredients:

Deep fried parwals/pointed gourd-5

Onions-1 cup

Green chillies-3

Curry leaves

Salt to taste

Red chillies powder-1/4sp

Sugar-1/4sp

For stuffing:

Onions-1/2cup

Gingergarlic paste-1/4sp

Garam masala-pinch

Salt to taste

Red chilli powder-pinch

Coriander chopped (option)

Direction:

In a grinder add onions, ginger garlic paste, garam masala, salt and red chilli powder. Now grind into fine paste. Parwals cut like + shape like in the image. Now stuff the grinded paste. And keep aside. In a pan add oil, green chillies, curry leaves, onions and fry till onions comes into golden brown now add the stuffed parwals and cover it for 5 minutes in low flame. After 5 minutes if require add little (1/4cup) water and cover it for 5 minutes. Turn off the stove and add coriander leaves chopped if require. Serve hot with rice.

Paneer Do pyaaza

Paneer do pyaaza:

Ingredients:

Fried paneer pieces-2cups

Onions chopped -1 cup

Green chillies-4

Curry leaves

Red chilli powder-1/4 sp

Salt to taste

Garam masala powder-1/4sp

Paneer masala powder -1/4sp

Coriander leaves chopped

Oil-4sp

Direction:

Heat the pan with 4 sp oil add mustard seeds, green chillies, curry leaves, onions chopped, fry well for 5 minutes, and add paneer pieces, red chillies powder, salt to taste, garam masala powder, paneer masala powder. Add little water and Fry for 2 minutes. Turn off the stove and add coriander leaves. Serve hot with rice or roti.

Mushroom chilli

Mushroom chilli:

Ingredients:

Mashrooms-3cups

Onions-1 cup

Greenchilies-4

Curry leaves-2sp

Garam masala-1/4sp

Ginger garlic paste-1/2sp

Turmeric powder-pinch

Mustard seeds

Cumin seeds-1/4sp

Oil-4sp

Directions:

Heat pan with 4sp oil, add mustard seeds, cumin seeds, green chillies, curry leaves, fry well now add onions, ginger garlic paste, mushrooms salt and turmeric powder fry and cover it. On low flame leave it for 5 minutes. After boil the mushrooms add garam masala and coriander leaves. turn off the stove and serve hot.

Onions papad pagodas

Onions and papads pagoda:

Ingredients:
1cup- onions
1cup- papads crushed
½ cup coriander leaves
½ cup tomato chopped
¼ cup- besan
3sp- corn flour
2tsp- rice flour
2tsp- ginger garlic paste
1 tsp cumin seeds
5- green chillies
Curry leaves
Salt to taste
Pinch of turmeric
2cups oil for deep fry
3sp water

Procedure:

In a bowl add all above ingredients with adding requiring water. (Excluding oil). Heats the pan with, 2 cups of oil, And make the consistency as pagodas in low flame. Now the pagodas are ready to serve with tomato sauce.

Rice Roti

Rice roti is a traditionally famous breakfast item of Karnataka homes.

Ingredients:

4 Cups Rice Flour
1 Cup Onions Chopped
6 Green Chilies
¼ Cup grated carrot & capsicum
1 tsp ginger garlic paste
¼ tsp garam masala powder
¼ tsp chopped coriander leaves
3 tsp Cumin seeds
salt to taste
1 cup water (or enough for kneading the dough)
8 tsp Ghee or oil

Direction:

Mix all the above ingredients except the Rice flour, ghee and water in a mixing bowl. Allow the mixture to sit for 5 minutes. Then add the Rice Flour and mix well. Add enough water to bind all the ingredients together to form one whole mass (like Chapatti dough). Grease a frying pan with 2 tsp oil. Take a big ball of the mixture and place it in the middle of the greased frying pan. Flatten the mixture on the pan with your fingers until it is round and flat. Spread a little oil on it. Cover the frying pan with a lid and cook it on medium low flame until it is cooked (color changes to cream). Remove the lid and roast it for 3 minutes. Turn it and roast it on the other side for a few more minutes or until golden brown. Serve hot with Chutney, or Sambar.