Alu Sagoo, an all time favorite

Potato sagoo is the easiest and tastiest thing I made till date. This one with MTR sagoo mix is so easy. I hardly keep my kitchen and fridge with more than 2 vegetables.

All you need is:
- 3 pototoes
- 1 lime
- 1 -2 green chillies
- 1 Tea spoon salt
- 1 Table spoon of bengal gram (optional)
- 1 Table spoon coriander leaves and curry leaves.
- 1 Tea spoon mustard

To Do is the simplest:
- Bake the potatoes, peel and mash them.
- fry the mustard seeds in oil and add the bengal gram and curry leaves to it. To this add 3 tea spoons of MTR sagoo mix and squeeze half a small lime and add a tea spoon salt.
- This should look like a good paste. Just add the mashed potatoes and mix well. You could add some water if the mass becomes too hard.
- Garnish with coriander leaves

Ready to serve

Huli Avalakki

How long: 20 mins

What you need:
200 gms of Avalakki/ beaten rice/ poha
50 gms hunase gojju/ tamarind paste *
water
mustard seeds ~20 grains
curry leaves 5-6
peanuts ~15
1 tablespoon oil

* To make Hunase gojju
I found this cool link 

What to do:
>> mix the hunase gojju in 400 ml water
>> powder the avalakki in a mixer and add to the mixture of hunase gojju and water. Leave for 15 mins
>> heat the oil for a minute and add the mustard seeds and curry leaves. After they heat up well, add the peanuts and fry. Turn off the flame in a few seconds.
>> drain out the liquid from the soaked mixture of avalakki.
>> add the mustard leaves mixture to the avalakki.


Serve!

Bele Saaru, Bengaluru style

How long: 30-45 min

What you need:
100 gm/ half cup dal/ togari bele
2 tomatoes
1 table spoon saaru/rasam powder
a pinch of haldi
half table spoon salt
5-10 gms of tamarind
a pinch of mustard / sasve
1 tablespoon oil
10 curry leaves

What to do:
> Use 1:3 proportion of dal:water. Chop the tomatos into 4 pieces and mix along with the dal. Add a pinch of haldi to this and bake/boil in a cooker.
> Mix the tamarind with water and squeeze to a paste. Use tamarind paste alternatively.
> Once baked, add this mixture into a vessel and start to boil. Add rasam powder, salt and the tamarind mixture. Boil for 5 mins.
> Heat the oil in a pan and add mustard to it. Add curry leaves within a minute and remove the pan within 1 minute. Add this mixture to the saaru mixture.

Taste it. Feel free to add more salt of tamarind juice or rasam powder before serving!

MOST IMPORTANT: THE 3 INGREDIENTS OF TASTY FOOD ARE UPPU (SALT), HULI (SOUR), KHARA (SPICE).

Bendekai Palya

This one was so easy when my grand-mom told me, I almost rolled over thinking I will be a winner. And ofcourse, it made me a winner - to make a healthy dish and to make it so simple and tasty. Serving for 2

How long: 12- 15 min

What you need:
6 okra / lady's finger / bendekai
a few grains of mustard / sasve
a few grains of kadle bele
1 table spoon oil
1 pinch of haldi
1 pinch if hing

What you do:
Wash the okra and chop off the head and tail.
Microwave it for 1 minute. Let it cool for 5-6 minutes. Once dry, chop them into your preferred size.
Toast them in a pan for 2-3 minutes. You can use a few drops of oil if you like. Keep it aside.
Heat the oil. Mix the mustard, hing, haldi and kadle bele.
Add the toasted okra and stir till deep fry., upto 5 minutes. Turn off the flame and let it settle for a few minutes.

That's it. Serve!

ರವ ಇಡ್ಲಿ

The stuff you need:
1 big cup of rava/semolina/Manna gryan. 1 big cup of yoghurt.
some mustard seeds, chopped green chillies, ginger. 2 grated carrots, few cashew nuts, 1-2 table spoon of oil, Little salt and some soda.
Put the mustard seeds in a pan having heated oil. Add the green chilles and cashews. Now add this vaggarne to rava and mix well. (if u use thuppa instead of oil, it tastes better) . Now add yoghurt, carrots ,salt and little soda and mix well.
Then gently greece the idly paatre and pour the batter prepared onto it.


Now place the idly paathre into the cooker. And steam it for about 15 min. It is not necessary that the cooker blows a whistle. Serve them hot with cocunut chutney and potato saagu. Make sure that that idlys and the holes on the idly plate or below one and another as seen inbetween 1st and 2nd plate from top.


Bon Apetite