Nellikaayi chutney(gooseberry chutney)..

Ingredients :

Fresh chopped Indian gooseberry - 1 table spoon
Fresh Chopped ginger - 1/2 teaspoon
Chopped Green chilly - 1/4 teaspoon (increase if you eat spicy )
Salt - 1/2 teaspoon
Fresh grated coconut - 1/2 cup

Tempering :
1/4 teaspoon coconut oil
1/8 teaspoon mustard seeds

Method:

In small saute pan roast green chilly and ginger with little oil for 30 seconds.

In a mixer jar add all the ingredients except tempering. Make a chutney using little water.

Transfer to bowl and add tempering. ( Heat oil,add in mustard seeds wait till it splutters then add it to chutney)

Serve immediately with dosa or rice.

Beetroot dose..

Wash and  Soak 1/2 cup urad dal + 1 and 1/4 cup dosa rice + 1 spoon methi/fenugreek seeds in water for 4 hours.

Grind till smooth and keep it to ferment for 6-7 hours or whole night.

While making dose : In small mixie jar add small chopped raw beetroot 1/2 cup + 1 green chilli + 1 inch ginger + 10 curry leaves + 1 tbsp salt. Grind it without adding any water

Mix this veggie paste to dosa batter mix well and make dosa, while cooking , close dose with lid for first side, next add ghee to dose and flip and cook without lid. Serve hot..

Milk powder and pistachios burfi ..

Ingredients :

Unsweetned Milk powder : 200gm
Sugar : 1 cup
Water : 1/4 cup
Crushed pistachios : 1 tablespoon
Ghee : 1 tablespoon + 1/4 teaspoon for greasing the tray

Method : 

In a 2 litre pressure cooker, add in sugar + water. Mix it once, close the lid with weight.

On 900 (induction stove heat setting) , 6 whistles, release the pressure immediately add in milk powder,ghee mix it very quickly and pour it to greased tray.

Level the burfi and sprinkle pistachios.

Mark the burfis into desired shapes.
Let it sit for 10 minutes then serve!

This sugar syrup is from opos version, and opos is a new technique in cooking which is introduced by Ramakrishna sir.

Jackfruit burfi..

Ingredients :

Fresh ripe jackfruit puree(blend one cup jackfruit flesh without adding water) : 1 cup
Fresh grated coconut : 2 cup
Sugar : 1/2 cup ( increase incase jackfruit is not sweet )
Salt : 1/8 tea spoon
Ghee : 1/4 cup + 1/2 teaspoon to grease the tray

Method :

* In a kadai add jackfruit puree, sugar and salt. Saute for 5 minutes in medium flame.

* Add coconut and ghee , continuously stirr till the ghee seperates and the mixture starts to look a honeycomb texture. ( This step will take around 12-15 minutes in medium flame)

* Transfer the mixture to greased tray and set aside for 10 minutes then mark the burfi into desired shape. Let it cool completely / keep in refrigerator for 45 minutes to set the burfi.

Oposed Grape juice concentrate !

Ingridients :

1/2 kg black grapes (I used seeded Bangalore grapes)
200 gm sugar
2 spoon ginger grated
Pinch of salt

Method :

In 5 LTR pressure cooker add grapes , mash slightly so that it release water.

Add sugar,ginger and pinch of salt don't mix it.

Close lid with weight.

In medium heat or induction at 900 cook for 20 minutes.

Switch off the stove at 20 minutes
Wait till pressure settle.

Open, let it cool and then in strainer, strain it, add little(2 spoon for one batch) boiled water, extract juice discard the peel and seeds.

Let the concentrate come to room temperature then transfer it to  air tight bottle.

Store in refrigerator.

How to make juice from concentrate :

Add 1/4 of concentrate and add 3/4 cup of water mix well and serve !

Notes :

You can increase sugar if you like more sweetness in juice!

Opos technique courtesy : Ramakrishnan sir.

Oposed vermicelli chitranna..

It's a common dish in kannadiga's home.. Used rice vermicelli..
And also I used sprouted black chana ,carrot and beans..

Equipment needed : 2 LTR pressure cooker

Heat level/setting : 900 in induction or medium high on gas burner

Layers :

L1: 1/4 cup water + 1/2 teaspoon coconut oil
L2: 1 cup mixed vegetables and sprouts
L3: 1/2 cup rice vermicelli (MTR brand)
L4: pinch of turmeric

Pour 1/2 cup water from sides without disturbing layers.

On high, 3 whistles, release pressure add chitranna tadka,salt,pinch of sugar and lemon juice..

Chitranna tadka : Heat 1 tablespoon of coconut oil, add urad dal,chana dal,mustard seeds,hing, curry leaves, green chillies wait until it splutters, add in chopped cilantro,grated coconut and switch off.

Mix well, close the lid and open after 5 minutes..

Technique courtesy : Ramakrishnan sir.

Just follow recipe and don't change anything !

Oposed peas potato ghee roast - 4 minutes recipe !!

Equipment needed : 2 LTR pressure cooker Heat setting : 1100 in induction stove / high on gas burner 

Layer 1: 1 table spoon ghee + 2 table spoon water 

Layer 2 : 20 fresh curry leaves 

Layer 3 : one cup of chopped onions (evenly spread it ) 

Layer 4 : 200 gm of cubed potatoes Layer 5 : 50 gm of fresh peas 

Layer 6 : grinded masala powder (See the notes below)

 Layer 7 : 1 table spoon of grated coconut, 1/2 table spoon salt, pinch of turmeric.

From sides add 1 spoon of melted ghee. 

Don't mix or disturb the layers. 

Keep on induction stove at 1100, cook for 3 whistles , switch off and using fork immediately release pressure and open the lid and add 1/2 tea spoon of fresh lemon juice. 

Mix gently. 

You can replace potatoes with paneer .. 

Masala powder : in kadai add 2 table spoon of coriander seeds, 1 table spoon of cumin seeds, 1/2 table spoon of fennel seeds, small gooseberry sized tamarind, 2 byadagi chilli,2 garlic pod's, roast this until you get nice aroma, switch off the stove and add small piece of jaggery. and wait till it comes to room temperature. In a mixi make a powder of this.

 Technique courtesy : Ramakrishnan sir

Oposed Mixed fruit jam..

Method courtesy : Ramakrishnan sir Cooking equipment : 5 litre pressure cooker Heat source : induction stove at 700 

temp Cooking time : 15 minutes

 Layer 1: 1 tspn water

 Layer 2 : 1 cup peeled deseeded grapes along with the grape water you get while peeling skin 

Layer 3: one cup peeled and chopped apple 

Layer 4: 1/2 cup guava chopped without peel and seeds

 Layer 5: grated ginger 1 spoon, 1 spoon fresh lemon juice, 1 cup sugar .

Close lid with weight , on 700 in induction stove or medium low in gas stove , cook for 15 minutes. 

No need to count for whistles, go with exact timing. Let the pressure settle, open and stirr well nicely and close the lid and keep the jam inside cooker for 4-5 hours or overnight if you cook in evening. Morning it will be ready to serve. 

Don't forget to add apple and lemon juice these are main ingredients .. Follow the steps..