Sweet Pumpkin Goddu Kozhambu

Ingredients:

• Sweet pumpkin - 1/2 kg
• Fenugreek (methi seeds) - 1/2 tsp
• Jaggery - 2 tbsp
• Tamarind - lemon sized
• Rasam powder - 1/2 to 1 tsp
• Curry leaves - 2 stalks
• Mustard - 1/4 tsp
• Turmeric - 1/4 tsp
• Hing - less than 1/4 tsp
• Red chili - 1 to 2 depending on taste
• Urad Dhal - 1/2 tsp
• Channa Dhal - 1/2 tsp
• Oil - 1 tbsp
• Salt - to taste
• Coriander leaves - 1 tbsp chopped

Method:

1. Cut sweet pumpkin with skin into big pieces.
2. Cook in a pan with appropriate amount of water and salt till it becomes soft.
3. Dry roast fenugreek seeds and grind into fine powder. Keep it aside.
4. Add oil to a heated frying pan and splutter mustard seeds.
5. Add channa dhal, urad dhal, red chilli, turmeric, hing and curry leaves in the same order to the pan.
6. Add the cooked sweet pumpkin to the pan, and boil for few minutes along with rasam powder.
7. Now add tamarind, jaggery and the ground fenugreek powder to the mixture and continue to boil for another 7 to 10 minutes.
8. Garnish with coriander leaves before serving.

Godi Maavu Unde (Wheat flour sweet laddus)

Ingredients:

• Wheat flour - 2 cups
• Coconut - 1.5 cups
• Jaggery - 2 cups
• Elaichi - 8 to 10 
• Ghee - 3 to 4 tbsp

Method:

1. Roast wheat flour in a kadai in a low flame till it give a nice aroma. Keep it aside.
2. Put two cups of jaggery and one cup of water in a kadai and place on the stove on medium flame.
3. When it melts fully, sieve the liquid to remove any sediments that might be in the jaggery.
4. Continue to boil the mixture, and when it becomes slightly thick, add coconut and elaichi powder. Let it boil for few minutes.
5. Add roasted flour and mix it well.
6. Add ghee and mix once again.
7. Remove from the stove and make medium-sized round balls.

Bisibele Bhaat - A wholesome rice-dhal-vegetable recipe from Karnataka

Ingredients:

• Vegetables - such as carrot, beans, potato, chow-chow, peas, avare-kaayi
• Tomato - 1 to 2
• Toor dhal - 1 cup
• Rice - 1 cup
• Coconut - 3/4 cup
• Tamarind - 1.5 tsp
• Curry leaves - 2 to 3 stalks
• Ghee - 5 to 6 tsp 
• Sambhar Powder - 2.5 tbsp
• Rasam Powder - 1 to 1.5 tsp 
• Salt - to taste

To garnish:

• Mustard - 1 tsp
• Asafoetida - A pinch
• Red chilli - 1
• Ghee or oil - 1 tsp

Method:

1. Cook rice and dhal in separate containers in a cooker (for 4-5 whistles if you are using a pressure cooker). 
• Cut tomatoes into halves and add to dhal to cook, along with turmeric and a few drops of oil or ghee.
• Optional: You can also cook peanuts along with the dhal.
2. Cook vegetables separately with salt.
3. Add dhal and vegetables into a big vessel (with a thick base to avoid charring) with appropriate amount of water, and place on stove.
4. Add rasam powder and let it boil for 5 minutes.
5. Grind sambhar powder with coconut and add to the boiling mixture, along with tamarind, curry leaves and ghee.
6. When it starts to boil, add cooked rice to the mixture.
7. Allow the mixture to book for about 15 to 20 minutes. Keep stirring during the process.
8. Garnish with mustard, red chilli and asafoetida in ghee or oil.
9. Serve hot with a dash of ghee and chips by the side.

Sambhar Powder

Ingredients:

Roast and Dry Grind

• Coriander Seeds - 1/2 cup
• Channa Dhal - 1/4 cup
• Urad Dhal - 1/4 cup
• Red chilli - 3
• Jeera - 1/2 tsp
• Pepper - 1/4 tsp
• Fenugreek - less than 1/2 tsp
• Hing - A pinch (less than 1/4 tsp)
• Cinnamon - 1 inch

Method:

1. Dry roast each ingredient separately and place aside.
2. Grind all roasted ingredients into a powder.
3. You can add more chillies if you like the sambhar to be spicy.