Puliyogare (Tamarind rice)

   
  Ingredients - Serves around 4 people         

  Rice 1/4 kg
  Puliyogare gojju 5 tsp (can vary as per taste, recipe given below)
  Dry coconut grated 100 grams
  Black sesame powder, freshly ground & good quality, 4tsp. To be fried & powdered
  Salt to taste
  Sugar 1 tsp

  For seasoning
    oil 4-5 tablespoon
    mustard 1 tsp
    curry leaves 10-15 leaves
    red chillies (byadgi) 2
    groundnuts (peanuts) 50 grams
    cashewnuts as per taste
    channa dal 2 tsp

  For puliyogare gojju 
    jaggery 550-600 grams - crush into small pieces
    oil 4-5 tablespoon. 
    tamarind 1 tennis ball sized, good quality
    salt 30-40 grams 
    rasam powder 50-60 grams. Either MTR or as per procedure given here.
    mustard 1 tsp

 
Procedure 

For puliyogare gojju

• Soak tamarind for 1/2 hour in 400-500 ml of water. Squeeze & extract juice. Keep it aside.
• Heat oil in pan and add mustard and allow to splutter. Add tamarind juice. Boil for 5 minutes.
• Add rasam powder, jaggery & salt.
• Slowly stir on low flame for 30-40 minutes till it becomes a paste.
• This puliyogare gojju can be kept outside for months together and can be used as a side dish with dosa, chapati, idli, roti, rice, etc.,  with a little oil or ghee. This is liked by children.

For Puliyogare 

• Prepare rice (with ratio of 1:2.5 water). Cool it. While preparing rice add a little turmeric & a little oil.
• Add gojju  and mix well. Add 1 tsp rasam powder, sugar, black sesame powder, dry coconut powder, salt and oil as required. Mix well. 
• Season it as mentioned below and mix well.
  

Seasoning

• Heat oil in a pan and add mustard. Allow it to splutter.
• Add curry leaves, red chillies, fry a little & add groundnuts, chana dal & fry until golden brown.

Rasam Powder

   
  Ingredients          


  Coriander seeds 4 cups
  Byadgi chillies 150-200 grams or red chillies 100 -125 grams
  Jeera 1 cup
  Methi seeds 1 cup
  Mustard seeds 3/4 cup
  Black pepper 1/2 cup
  Oil 2 tsp

Procedure

• Heat 1 tsp oil. Add pepper. Fry until splutters. Keep aside.
• Heat 1 tsp oil. Add red chillies and fry in a medium flame until lightly roasted. Keep aside.
• Fry remaining ingredients one by one and keep aside.
• After cooling, mix all the ingredients and grind into a powder in a mixer.
• This powder can be used to prepare rasam, puliyogare, gojjus like tomato, bhindi, onion & tomatoes, brinjal, etc. which are dealt with in separate receipes.

Mixed Vegetable Bhaat/Rice

   
  Ingredients - Serves around 4 people         
   250gm rice
   2 small onions
   2 small tomatoes
   1/2 capsicum
   1 grated carrot
   1/2 cup fresh peas
   3-4 green chilies
   Curry leaves
   1 tbsp Chana Dal
   1 tbsp Urad Dal
   Cashew - optional
   1/2 tsp mustard seeds
   3-4 tbsp oil
   1/4 tsp turmeric powder
   1/4 tsp sugar
   1-2 tsp lemon juice
   Grated coconut for garnishing
   Coriander leaves for garnishing

Procedure

• Pressure cook the rice
• Heat oil in a Kadai and add mustard seeds and heat them till they splutter.
• Add green chillies, curry leaves,Chana Dal, Urad Dal and turmeric in low flame. Fry the ingredients until golden brown.
• Add onion and capsicum and fry until they soften and onion turns goldenish brown.
• Add sliced tomato, grated carrot, cooked peas, little salt and sugar. Fry until cooked.
• Add cooked rice to above and add salt according to taste. Mex well and add lemon juice.
• Garnish with grated coconut and coriander leaves. Serve with ghee.

Raw Mango Gojju

   
  Ingredients 

  Raw mango 1
  Rasam powder 3 tsp
  Mustard 1/2 tsp
  Hing little
  Salt to taste
  Jaggery 2-3 small lemon size (if mango is more sour add more jaggery)
  Oil 2 tsp
  Turmeric powder 1/4 tsp
  Black til 2 tsp (fried & powdered)

Procedure

• Cut mango into medium pieces.
•  Heat oil in cooker.
• Add mustard (until it splutters), hing, turmeric pdr and mango pieces. Fry for 1-2 minutes. Add water untill mango is immersed.
• Cook under pressure in the pressure cooker for 1 whistle. Cool it.
• Add rasam powder, jaggery and salt. Boil until thickened. Add black til powder.
• Serve with roti, chapati, rice, etc. Can be stored in the fridge for several days.

Mixed Veg Upma

   
  Ingredients - Serves around 4 people         

  Rava/soji/semolina 1/4 kg
  Oil 5-6 tablespoon
  Butter 2 tsp (optional, for additional taste)
  Ghee - while serving
  Onion 1 medium size
  Tomato 1 medium size
  Capsicum chopped, little
  Mixed veg (carrot,beans,peas & potato) 1.5 cup
  Hing a pinch
  Curry leaves
  Green chillies 4-5
  Ginger grated small piece
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp
  Jeera 1/4 tsp
  Salt to taste
  Sugar 1/2 tsp
  Coriander leaves
  Grated coconut 50 grams
  Chana dal 1 tsp
  Urd dal 1-1.5 tsp
  Lime juice 1-2 tsp

Procedure

• Heat 1 tbsp oil in kadai. Fry soji till you get a noticable fragrance. Keep it aside.
• Heat remaining oil in a cooker. 
• Add mustard seeds & heat till it splutters. Add jeera, curry leaves and green chillies and fry a little. 
• Add urd & chenna dal, fry until brown. Add ginger, hing and turmeric. Fry for 1/2 minute. 
• Add cut onion and capsicum. Fry a little. 
• Add cut tomato and fry a little.
• Add cut mixed veg and fry a little. 
• Cook in the pressure cooker for 1 whistle with a little water. Cool it.
• Add water to cooker (note- water for soji is 1:2 & for chiroti rava, if available, is 1: 2.5 to 3)
• Add salt, coriander leaves, grated coconut, butter and sugar. Bring it to boil. Add fried soji slowly by continuously stirring and avoid lumps. Allow to cook in low flame. 
• Serve with ghee, chutney or pickle.