Carrot Palya

Ingredients:

• carrots 4-5
• channa dal 3 tsp
• water
  
• oil 1tsp
• sambar pdr 1/2 tsp
• mustard seeds 1/4 tsp
• curry leaves
• dessicated coconut 1 tsp
• coriander 2 tsp
• salt
  

Method:

• heat 1 tsp of oil in a vessel and add mustard seeds, curry leaves and channa dal and saute.
• add little water just for the channa dal to cook
• when the dal is cooked till soft add the coarsely grated carrot and cook till tender
• now add sambar powder and salt to taste and cook for a minute
• finally add dessicated coconut and coriander and serve with chapatis or roties.

Dapmenasinakaayi ( Capsicum) Chithranna

This is a classic breakfast dish from karnataka mainly in bangalore, mysore, tumkur regions. Dapmenasinakaayi is nothing but Capsicum and has many names depending on the region such as dodmenasinakaayi and donnemenasinakaayi. My hubby loves this dish and i love to make this for him. My mom makes the best chithranna but yes!!!! i have mastered it too. We usually have this with Huruli happala (this is spicy paapad made of horse gram Dal - very authentic paapad)........my dad especially loves this.

This dish is mainly in the form of gojju and can be kept for few days in the refrigerator and can be used with rice.
Ingredients:

• Rice 2 cups
• Capsicum 1 medium size
  
• Onions 3-4 medium size
• Green chillies 5
• Garlic 5-6 cloves
• Ground nuts 3 tsp
• Mustard seeds 1/4 tsp
• Jeera 1/4 tsp
• Channa Dal 1/2 tsp
• Turmeric 1/4 tsp
• Curry leaves
  
• Coriander
  
• Freshly grated or dessicated coconut
• Oil 2 tsp
• Salt
  
• Lemon Juice
  

Method:

Pressure cook the rice in such a way that the grains are not sticky and keep it aside.
Here's how we make the gojju-

• Heat 2 tsp of oil in a vessel and fry the ground nuts until light brown
• Add mustard seeds, jeera, channa Dal, curry leaves and saute
• Add chopped garlic, onions and green chillies and fry until the onions are softened
• Now add chopped capsicum and fry until soft
• Add turmeric and salt
• When everything is mixed well, add a handful of freshly grated or dessicated coconut and coriander and fry on a low flame
• take the vessel off the stove and then add 1 tsp of lemon juice or juice of 1 lemon and mix well
• Once cooled mix the required amount of gojju with the rice and serve

Haalobbattu

Haalobbattu is an authentic south Indian sweet. This is mainly gasagase paayasa with poories in it.........yummmmmm. It is very delicious and very easy as well.

Ingredients:

Gasagase Paayasa

• dessicated coconut - 4 tsp
• gasagase(poppy seeds) - 1 tsp
• hurigadale (roasted gram) - 1/2 tsp
  
• cardamom pods - 3
• sugar - 2 cups
• milk - 2 cups
• ghee 1 tsp
• cashew nuts & raisins 2-3 tsp

Poori

• chiroti rava or plain flour 3 cups
• salt
• oil
  
• water

Method:

Poori dough

• take 3 cups of chiroti rava or plain flour. Add a pinch of salt and 1 tsp of oil. Add water as required to make it into a dough and keep it aside.

Gasagase paayasa

• for grinding take dessicated coconut, gasagase (poppy seeds) and hurigadale (roasted gram) with some water and grind it into a fine paste. place a vessel on low flame and add the paste into it. Add sugar and stir. when the mixture starts to boil, add milk and cardamom powder. Take a tava and add 1 tsp of ghee and fry the cashew nuts and raisins and add it to the paayasa. We can add more milk also depending on the consistency. It should not be too thick.
  

Haalobbattu

• Heat oil to fry the poories in a heavy bottom vessel. Make small balls of the dough mixture.......smear with oil and make the poories. Fry until light brown and put the poories into the paayasa mixture. When they soften..........serve warm or it tastes even better when cold as well.

Hesarubele(Moong dhal) paayasa

Ingredients

Hesarubele(Moong dhal) - 1cup
Dessicated coconut - 4tsp
Gasagase(poppy seeds) - 1tsp
Roasted gram(hurigadale) - 1tsp
Cardamom pods - 4
Bella(jagerry) - 3/4 cup
Sugar - 1/4 cup
Milk - 2 cups
Ghee - 1tsp
Cashew nuts and Raisins - 1tsp each

Method

Firstly take a tava and fry the moong dhal with few drops of ghee on a low flame until light brown and pressure cook it with water and keep it aside. Now for grinding take coconut, roasted gram & poppy seeds with little water and grind it into a fine paste. Now add the paste into the cooked dhal and keep it on a low flame. Now add jaggery and sugar into the mixture and stir well until all the sugar and jaggery are mixed well. Add cardamom powder into the mixture. Heat some ghee in a tava and fry the cashew nuts and raisins and add into the mixture. When the mixture starts to boil, add milk and boil. Now the payasa is ready. Serve it warm.