4. Dill leaves chana vada/ kadle bele vade

Chana vada is a wonderful snack for tea time, easy to prepare..

Method 
1.Soak the chana dal (kadlebele) at-least for 3 hours, drain the soaked chana dal and grind to a rough paste. ( little granular coarse paste as shown in the image), please don't add water. chana dal measurement upto you. 

2. Ingredients

3 spicy green chilly 

2 table spoon cumin seeds 

salt to taste 

2 tbsp of ginger paste / 1" length fresh ginger

dill leaves

curry leaves 

coriander leaves 

onions optional ( if u want add fresh onions chop oni

3. Take a  mixer jar, add green chilly,  cumin seeds, little salt and ginger, grind fine paste. (don't add water)

4. take this paste into a bowl add grinded chana dal paste, add chopped curry leaves,  coriander leaves, and dill leaves,  mix well. leave this vada batter for 5 minutes.

5. Heat oil in a deep pan until medium heat, when oil is heat take a vada batter make a small ball and flatten slightly on your palm then slide it into hot oil carefully, slide 4 to 5 vadas or pan capacity, fry them both sides  until golden brown. spread vadas on a paper towel or a tissue, let it absorb little oil content . 

then serve this vada with tea or cofee... :) 

Mixed Batter 

slide 4 to 5 vadas 

Golden brown color vadas 

3.Puffed rice/ Mandakki oggarani/ puribath/ Borugulu

Puffed rice is one of my favorite and even arvind favorite too, easy to prepare best for snacks and breakfast.

Ingredients  (served for 4)
8 tea cups puffed rice
1 medium red onion
1 medium tomato
5/6 spicy green chilly
shredded coconut
coriander and curry leaves
mustard seeds
and oil and salt
Turmeric powder ( 1/2 tea spoon)

Method 
1.Heat 2 tbsp of oil in a pan, add little mustard seeds, curry leaves, chopped green chilly, chopped onion, let it cook for 3 minutes and then add finally chopped tomato, and mean while add little salt and turmeric powder. fry till they turn red on medium heat. and keep it aside after 5 minutes.

2. soak puffed rice in water for 6 to 7 minutes, if its too watery squeeze puffed rice. add these puffed rice into the spiced batter which we prepared and add salt and shredded fresh coconut.

2. Brinjal Curry / gutti vankaya koora (telugu) / Yengai saaru (kannada)

fresh  purple brinjal 

 Brinjal  Curry / gutti vankaya koora / stuffed brinjal curry is one of my favorite curry. I Borrowed this recipe from my grand ma, she makes ultimate curry out of green brinjals, the dish can be made out of small purple brinjals. The one i am posting today is made with the small purple brinjals.

Stuffed brinjal curry can be made with a variety of stuffing's, the one i am posting today is one my favorite and its very easy to make.

you don't need to use pressure cooker, brinjals will cook well on steam in a cooking vessel.

Ingredients  (served for 6)

10-12 fresh small purple brinjals (vankaayi)

2 medium size onions (sliced )

4 flakes garlic

2 tbsp of chilli powder ( according to your spice)

1tbsp of ginger paste ( if its fresh slice add 1 inch-  ginger)

garam masala powder ( 2cloves, 2 cinnamon, 2 cardamom)

3 tbsp shredded fresh coconut

1 medium size tomato 

salt

oil 

curry leaves 

mustard seeds 

Prepare the stuffing first:---

1. heat 1/2 table spoon of oil in a pan and add the (one) onions and fry on medium heat 5-6 minutes. remove from fire and cool. 

  2.  take a mixer jar, add fried onions, 1/2 tomato, garam masala, garlic, ginger, coconut, little salt and 2 tbsp of chilli powder. Grind  to a paste ( adding little water - if its required).

3. Now take each brinjal and cut from the base end (opposite side of stem) and make a slit towards stem side but not all the way through, slit each brinjal into 4 or 6 sections lengthwise without cutting of the crown, now brinjals are ready for stuffing.

4. add liitle oil to the paste mix well, and now take a each brinjal separate the slits gently and fill the stuffing inside slowly without breaking the brinjal. Stuff all the brinjals, keep aside the remaining paste.

stuffed brinjal 

5. Heat 1 1/2 tbsp oil in a cooking dish, add curry leaves, mustard seeds let them splutter and add the onions (remained 1 onion) and tomato (remained 1/2 tomato)and fry for 2 minutes.

6. Now slowly place the each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle a small tea cup of water and cook for 15-20 minutes on slow heat add little salt if its requied.

7. Do check in between to stir the brinjals without  breaking them, the brinjals are 3/4 the cooked add a small tea cup of water. add salt if its required.

8. cover with lid and cook further for another 15-20 minutes or till the brinjals are well cooked, garnish with chopped coriander leaves.

Brinjal curry  tastes wonderful with roti and hot rice. 

Brinjal curry 

1.Aloo Gobi masala

Aloo Gobi, a classic North Indian dry Subzi , its one of my favorite too!! This was my First experiment, i learnt it from vahchef , and it came as a surprise, it was delicious!! :) This is simple and easy recipe, it was done about 25 minutes, perfect for quick dinner, and it will go with chapatis or rotis :) 

lets look into the Ingredients. 

Ingredients  (served for 4)

finally chopped (one) green chilli, little onion pieces and 1/2 tomato

2 large potatoes (peeled and cubed)

2 cups cauliflower cut into florets 

1/2 tbsp of cumin seeds 

1tsp of grated  Ginger ( according to your taste)

1tsp of Garlic ( paste or 2-3 fresh garlic)

1tsp of red chilli powder 

1/2 tbsp of turmeric powder

1/2 tbsp of coriander powder 

garam masala powder ( 1 cloves, 1 cinnamon, 1 cardamom)

1 tomato (medium size or amchur or dry mango powder) 

 salt to taste 

coriander leaves for garnish 

cooking oil ( according to your proportion ) 

a pinch hinguva or hing optional  ( usually i dont like hing ) 

1. Heat oil on a vessel, add little cumin seeds, finally chopped green chillies, onions and tomatoes saute till the ends turn brown, it shouldn't take more than a minute.
2. now add ginger garlic paste, turmeric powder,(hing if u r using ), chilli powder, coriander powder, salt , and 3tbsp of water and saute for 20 to 30 seconds.
3. add the potato and blanched gobi,(add  little water ) ,  cover with lid and cook on medium flame4-5mnts.
4. add garam masala powder, place lid and cook for 10 minutes. (combine in between every  3-4 minutes.)
5. Garnish  with coriander leaves and place lid and let it rest for a few minutes before serving.  serve hot aloo gobi with chapatis, puris, phulkas or paranthas.