Adige Mane

PALAK AVAREKALU Ingredients: Spinach leaves (ಪಾಲಕ್ ಸೊಪ್ಪು) - 1 bunch, Avarekalu (ಅವರೇಕಾಳು/Hyacinth beans/SurtiPapdi) - 250 gms, Onions - 2 finely chopped and 2 for grinding, Tomato - 2, Garlic - 7 to 8, Green chillies - 3, Ginger - 1 inch, Coriander powder - 1 spoon, Jeera powder - 1 spoon, Garam masala powder - 1 spoon, Red chilli powder if desired, Oil - 2 spoons, Salt as per taste. Preparation Method: Boil the avarekalu in water with little salt and turmeric powder. Heat oil and fry the onions,garlic,green chillies and ginger together. Add the palak leaves and fry little. Add tomato and cook for few seconds. Add all the masala powders and mix well. Allow it to cool and grind this mixture. Heat oil in the same pan and fry the chopped onions. Add the ground mixture and boiled avarekalu and mix. Finally add salt and allow it to boil by closing the lid. Palak Avare is ready to be served with chapati, poori and also with rice. Serves: 5-6.

MILK MITHAI This recipe is easy to make and less ingredients are required. It is very tasty and your guests will start wondering "what it is made from?".......... Ingredients: Milk - 6 cups, Sugar - 2 cups, Ghee - 3 spoons, Elaichi (ಏಲಕ್ಕಿ) powder - 1/2 spoon. Preparation Method:   Boil the milk and put it in a thick based kadai and add sugar to it. Keep on stirring on a medium flame. Approximately after one hour the mixture will start becoming thick. Now add ghee and elaichi powder. Keep on mixing till the mixture starts separating from the kadai and thickens more. Apply little ghee evenly on a flat plate. Pour the mixture on the plate and flatten it well. Allow it to cool for a while and cut it with knife. After it is cooled completely the pieces can be removed and served. Serves: Makes upto 20 pieces.

THALIPITTU Ingredients: Rice flour - 1 cup, Wheat flour - 1/4 cup, Jowar (ಜೋಳ) flour - 1/4 cup, Besan (ಕಡ್ಲೆ ಹಿಟ್ಟು)  - 1/4 cup, Red chilli powder - 2 spoons, Onions - 3 finely chopped, Oil - 10 spoons, Salt to taste. Preparation Method: Mix all the flours, chopped onions, red chilli powder, salt along with water and 2 spoons of oil. Make a dough of chapati dough consistency. Apply little oil on a thick plastic cover and take little dough and start pressing it from your fingers and give it a roti shape and make it as thin as possilble. Heat the tava and add few drops of oil on tava and place the pressed dough on tava carefully by taking it onto your hands.( DO NOT PLACE THE PLASTIC COVER ON TAVA AS IT WILL STICK TO THE HEATED TAVA). Apply oil on both sides while cooking and cook both sides till it becomes brown. Hot thalipittu is ready to be served with coconut chutney or chutney powder and ghee. Serves: Makes upto 6 thalipittu.

BEETROOT  CUTLET Ingredients: Potatoes - 3 medium sized, Beetroot - 1 big sized, Onions - 3, Ginger - 1 inch, Garlic - 8 flakes, Green chillies - 5, Red chilli powder - 1 spoon, Garam masala powder - 1/2 spoon, Dhaniya (Coriander) powder - 1/2 spoon, Saunf ( ಸೋಂಪು) -  1 spoon, Bread powder - 1/4 cup, Oil - 10 spoons, Salt to taste.   Preparation Method: Boil potatoes and beetroot separately. Mash them nicely and mix them together. ( Beetroot can also be grated instead of mashing) Grind the green chillies, ginger and garlic together. Heat 3 spoons oil and add saunf and fry them gently, then add chopped onions and fry till golden brown. Add the ground paste and mix everything properly. Add red chilli powder, dhaniya powder and garam masala powder. Add salt as per taste and mix well. Finally add mashed potatoes and beetroot and mix nicely so tht all ingredients blend well with the mashed vegetables. Make this cutlet mixture into medium sized balls and give them cutl