Baby Onion Dry Gravy

Ingredients:

• Baby onions: ¼ kilos.
• Kasuri Methi: 1 table spoons
• Red chilli powder: ½ table spoon
• Jeera : ½ table spoon
• Garlic 2-3 cloves: cut into small pieces
• Turmeric powder: ¼ tea spoon.
• Garam masala powder:1/2 table spoon.
• Oil for frying and salt for taste.

How to make it:

•  Cook baby onions separately drain the excess water.
• Take little oil in kadai, add jeera, kasuri methi, garlic, red chilli powder, turmeric powder, garam masala powder and mix well. 
• After 2 min add onions and add salt.
• Leave it on sim for few minutes until onion mixes well.
• Serve with chapathies.

Green gram pakodies

Ingredients:
Soak green gram dal overnight: about 1and1/2 cups which serves 3-4
Green chillies-2, Ginger paste 1/2 tsp, coriander leaves chopped about 1/4 cup, and salt for taste,
Oil for frying.

How to make it:
Grind soaked green gram dal after draining the water, to the medium ( do not add water if it is not required, and do not grind it to paste) add all the ingredients to it and grind it.

Make small round balls and fry, serve it with chutney.

Garlic Rice with Nigar seeds

Normally, nigar seeds is used to preapre a powder in North Karnataka with Jower Roties.

Serves 2-3
Ingridents:
long grain rice: 1/4 Kg cooked with less water.
Garlic cloves: 3-4
Nigar seeds: 1 tea spoon.
Curry patta: few
Cumin seeds: 1/2 tsp
Red chillies: 1-2
Salt and oil

How to make it:

Keep the cooked rice to cool a bit,.
Take oil or ghee in a kadai, add cumin seeds, garlic smash it or paste of garlic, add red chillies, curry patta and nigar seed powder.

Finally, add rice and mix it well serve hot.

Talwa Parantha

Ingredients:
400 gms of wheat flour, 2 cups of chilli flakes, 1tsp of desi ghee, 1 1/2 tsp of cumin seeds, 1 cup of fresh green peas, oil for frying, salt, and water.

To make it:
Mix wheat flour, chilli flakes, and salt and knead a dough, keep it aside.
For the stuffing:
Heat desi ghee, and cumin seeds, green peas, salt and red chilli powder, when cooked keep it aside to cool and with the help pf knife coarsely chop them, make small cups with the dough, fill with stuffing and roll gently to make paranthas.  fry them in ghee in a kadai not tawa and serve hot.

Onion seeds parata

Ingredients:
100 gms of wheat flour and maida
4 tsp of kalonji (black onion seeds)
1 table spoon of desi ghee
Salt as required.
Water as required.

Method;
Make a dough with wheat flour, maidasalt, black onion seeds, desi ghee, and water.
Take small balls and roll to make paranthas. Apply butter and cook on the tawa. serve hot.

Gavaar ki sabzzi

Ingredients:
For the penut chutney:
2 tsp dessicated dry coconut
4 pods of garlic
12 red chillies
5 tsp of roasted peanuts
2 tsp of sesame seeds
2 small pieces of tamriend
salt to taste

Method:

Grind coconut, garlic, redchillies, roasted peanuts,roasted sesame seeds, salt and tamariend. sheng dane ki chutney is ready.

For the main dish:
2tsp of oil
1 tsp of mustard seeds
1/2 tsp of asafoetida
1/2 bowl chopped onion
1/2 tsp of turmeric powder
1 tsp of red chilli powder
1tsp of cumin powder
1tsp of coriender powder
1 bowl chopped duster beans
1 tsp of salt
2 cups of water.
1 tsp of goda masala or garam masala
1 tsp of jaggery
2 slit green chillies
2 tsp of crushed peanut

Method:
For the main dish:
Heal oil in a pan. Add mustard seeds, asafoetida and chopped onions. saute till the onions turn translucent. Add turmeric, red chilli powder, cumin powder and coriander powder mix well.
Add beans, salt, water, goda masala, jaggery, slit green chillies and peanut powder.
Mix well and cook on a low flame for five minutes.
Garnish with coriander leaves.

Chutney

Ingredients:
10 spring onions:
1 piece of ginger, coarsely chpped.
3 green chillies.
1/2 cup of tamarind pulp
1/2 tsp of black rock salt.
Salt to taste.

Method:

Chop the green stems of the spring onions. peel ans halve the bulbs.

Blend chopped ginger, spring onion bulbs, green chillies, tamariend pulp, chopped green stems .black rock salt and salt to make the chutney.
serve chilled.