Tomato gravy curry

Ingrediants
Tomatos-5
Red chillies-5-6
Onion-1
Coriander seeds-1tsp
Zeera-1tbsp
Garlic-6cloves
Salt to taste
Sugar-1tsp


For tempering
Curry leaves-6
Zeera,mustered-1/2 tea spoon each
Red chilli -1
Chopped coriander leaves(optional)
Oil-1tbsp


Instruction
In a pan take 2tbsp oil and heat it
Fry red chillies with coriander seeds lightly and transfer to plate and keep aside
Take tomato pieces,onion pieces,garlic and zeera in the same pan and add one glass of water and close with lid over medium flame for 2-3 minutes
All these with fried red chillies,corianderr seeds,salt and sugar and grind it
In another pan heat oil and add mustered,zeera,curry leaves,red chilli pieces and chopped corriander leaves and saute it and finally add grinded mixture to this stir it over for a minute
Tomato gravy is ready. serve with biryani,chapati,roti...etc

Cabbage pakoda

Ingrediants
Cabbage pices-1cup
Gram flour(shanaga pindi)-3/4cup
Mint leaves,coriander leaves,curry leaves(5-6)-chopped
Salt to taste
Oil for fry
Red chilli powder-1teaspoon or green chillies-5-6(paste)
Zeera or vaamu-1/2 tea spoon(optional)




Instruction
Add gram floor,salt,chilli powder or paste,chopped coriander leaves,curry leaves,mint leaves and zeera to cabbage
Add little water to make medium thick batter and keep aside
Heat oil in a pan
Now take batter into small amounts in hot oil and fry both sides until it turns thick golden colour and seperate with oil and serve hot

Kesaribath

Ingrediants
Ravva-1cup
Sugar-3/4 cup
Cardamm-3(powder it)
Lavangam-3-4(optional)
Cashew-how much u want
Banana-1 or pineapple-1 slice(make small pieces)
Raisons(optional)
Ghee-5-6 table spoons
Saffron-2-3 threads




Preparation
Heat 2table spoons of ghee and roast cashew in a low flame and keep aside
In that same pan roast ravva with lavangam until light golden colour and keep aside
In a pan take 2cups of water and boil it with 2-3 threads of saffron
Now add ravva to this boiling water and stir well and add banana pieces(or pineapple pieces) and stir it  in a medium flame until the mixture is thick
and now add sugar and cardamm powder and stir well for some time  and add remaining ghee and cashew and stir it in a low flame for a minute
kesaribath is ready(if u want colour add kesari colour at the time of water bioling)

Mysoorpak

Ingrediants
Shanaga pindi-1cup
Sugar-2cups
Ghee-1cup
Water-1cup


Preparation
In a pan take 2 cups of sugar with 1 cup of water and stir it over high flame until sugar syrup is thick
Add shanagapindi to this and stir well until lumps are disapper in a medium flame over 1-2 minutes
Add 1 cup of ghee to this mixture and stir it over medium to low flame(use hot ghee)
If u want dry fruits and nuts add now
Grease a tray with ghee and pour the mixture and cut with knife whatever shape you wish
Mysoorpak is ready

Mamidikaya pachadi

Ingrediants
Mango pieces without skin-1cup
Salt
Oil-3-4table spoons
Red chilli powder-2spoons
Garlic-10cloves(smashed)
Red chilli-1
Mustered,zeera-1/2 tea spoon
Curry leaves-6
Turmeric-1/2 tea spoon
Sugar-1/2 tea spoon

2table spoons mustered, 2table spoons menthulu,1table spoon zeera-rost lightly and make it powder

Make mango pieces grind lightly and keep aside

Preparation
Heat oil in a pan and add mustered,zeera,curry leaves,smashed garlic and red chilli pieces and saute over medium flame for half minute
make stove to low flame and add grinded powder,red chilli powder,turmeric,salt and sugar stir well over a minute
add grinded mango paste and stir it for 1-2 minutes
mamidikaya pachadi is ready.it is storable for a week

Kobbari pachadi(coconut chutney)

Ingrediants
Fresh coconut pieces-1 cup
Tomato-1
Onion -1
Red chillies or green chillies-6-7
Salt to taste
Garlic-8cloves
Curry leaves-8
Red chilli-1 for tempering
Mustered,zeera-1/2 tea spoon each
Urad dal-3tea spoons
Chopped corriander leaves koddiga
Sugar-1 tea spoon
Oil-3table spoons



Preparation
In a pantake 1 spoon of oil and add 2 spoons of urad dal,red chillies,onion pieces and saute for half minute
Add coconut pieces and saute for 2 minutes and transfer it  to a plate and let it cool
In the same pan take tomato pieces and fry for 2 minutes
Grind all the cooled sauteed mix and fried tomato pieces with salt and sugar without water

Heat oil in another pan and add red chilli pieces,mustered,zeera, urad dal, smashed garlic,curry leaves and chopped coriander leaves and saute until garlic and urad dal make light golden colour

Add chutney to this and stir for 1/2 minute in a medium flame
Coconut(kobbari) chutney is ready

Menthikura pappu

Ingrediants
Menthi leaves-1bunch(clean and chopped)
Tomatos-2
Toor dal-1 cup(kandi pappu)
Tamarind-small piece
Red chilli powder-1 tea spoon or green chillies-8-9
Salt
Oil-2table spoons
Garlic-8 cloves (smashed)
Onion-1
Curry leaves-10
Chopped coriander leaves-small bunch
Red chilli-1
Mustered,zeera-1/2 tea spoon
Turmeric powder-1/4 tea spoon



Preparation
Take dal,chopped menthi leaves,red chilli powder,turmeric powder,tamarind, tomato,chopped onion(half onion)pieces and salt in cooker and add 3 cups water and closed with lid and cook it until 3-4 wistles and keep it cool for some time and remove the lid and keep it aside
Heat oil in a pan and add mustered, zeera,chopped coriander leaves,curry leaves,red chilli pieces and onion pieces and fry until onions and garlic golden colour
Add this to cooked pappu and close it for 30 seconds
Menthikura pappu is ready