Black Eyed beans Cow Peas ( baragudi) carrot curry no onion / garlic

Cow peas / Black eyed peas - 1-1/2 cups (This is dry peas measurement)
Oil - 2 teaspoon
Tomato - 1 heaped cup (1 medium tomato)
Carrot - 2 large size
Green chilli - 4 no's (your little finger sized)
Mustard seeds - 1 teaspoon
Ginger Paste - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Curry leaves - 5 to 6 leaves
Dry Red chilli - 2 no's
Haldi - 2 Chutki
Hing - 2 chutki
Salt - as needed
Water - 2-1/4 cups (Includes for cooking curry only)

Soak the cow peas in a bowl of water above 2 inches of the level of cow peas for 6 hours. After 6 hours they look bulged and raised up. You will get about 3-1/2 heaped cups of Cow peas after soaking.

Boiled these in pressure cooker, remove the boiled water. In a kadhai, add oil and temper the ingredients Mustard seeds, Cumin seeds, Fennel seeds Green chilli, Curry leaves. After well temper, put tomato, Carrot, ginger paste and Haldi with required salt & saute. After few seconds of saute put Hing & dry Red chilli then add boiled Cow Peas seeds and mix well. Wait for 10 - 15 minutes bubbling. For garnishing you can use Grated coconut.

methi pampada photo with recipe

2 chota ( mini ) lizat masala papad (raw)
1 medium totao (chopped)
1 medium onion (chopped)
2-3 garlic (fine chopped)
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 teaspoon dhaniya powder
Salt to taste
1/2 cup water

1 - soak kasturi methi for 10 minutes
2 - Heat oil in pan, add chopped onion in it, and cook it till it becomes transparent. Then add garlic, chilli powder, turmeric powder, dhaniya powder and salt, cook for few seconds.
3 - Add water to it and bring it to boil. Add kasturi methi. Simmer for 5 minutes.
Turn off the heat, and then add raw(uncooked) papad.

Arisha Pita - AAha ki mitha

Ingredients:

• Raw Rice                         2 cups
• Jagerry                              2 cups
• Oil or ghee                      400 ml
• Salt                                  to taste         

How To Make Arisha Pita

Soak the raw rice in about four cups of water and let it stay overnight.
After your rice is sodden, remove it from water, and dry off all the bits of water in it either spreading it on a dry cloth or letting it stay for a few minutes.
Now grind the rice to a coarse powder, remember, to get a perfect Arisha Pitha you should never grind your rice too fine.
In a cooking vessel pour half a cup of water and jagerry. Cook over low flame till the jagerry melts and the syrup starts to bubble, take care to stir continuously.
When your syrup gets a sticky consistency, it's time to start adding the rice powder mixed with salt.
Slowly add your rice powder stirring the mixture continuously as the rice gets mixed in the syrup. Add the rice till you get sticky dough which can be flattened with your hand.
In a deep frying pan heat your oil or ghee and when it gets hot, take a small ball of dough and flatten it slightly into a round shape and fry in the oil.
Deep fry till your Arisha Pitha gets brown on both the sides.
Serve it hot or after cooling. It tastes great the either way.