HOTCHULHA

Ingredients: 

• Whole wheat Penni Pasta  – 1 Cup
• Garbanzo Beans Cooked   – 3/4 Cup 
• Red Beans Cooked    – 3/4 Cup
• Garlic    –    One clove – Paste   
• Onion – 1 big
• Carrot – 1
• Celery – 2 Stems
• Tomato Sauce – 1 can(14 oz)
• Bay Leaf – 1
• Salt, Pepper
• Red Chillies Powder    – 1/2 Spoon
• Olive Oil

 Method:

1. First Cut the Carrot, Celery, Onion into small pieces and then fry them in Olive Oil. Put the bay leaf  Salt & Pepper and Garlic
2. After it cooks for some time(tender), put 3 cups of water and add the Pasta, Garbanzo, Red Beans, Red Chillies Powder and Tomato Puree
3. Let all the above cook for 15 minutes.
4. Now let it simmer on low heat for 30 minutes.
5. You can serve it  hot with garlic bread(store bought).

Ingredients:

• Sugar                          1 cup
• Flour                            2 cups
• Bananas                       3 riped
• Almonds                       1 cup (coarsely)
• Raisins                         half cup
• Oil                              3/4 cup
• Eggs                             2
• baking powder            1/2 tea spoon
• Baking soda                1 1/2 tea spoon
• Vanilla essence          2 tea spoons
• Black poppy seeds – 2 table spoons
• Salt                          1/2 tea spoon 

Method:

1. Pre-heat the oven for 325 degrees.
2. Grind all the wet things first then put the dry ones.
3. Beat the eggs first,then put the sugar then put the oil and then slowly put all the dry ones and beat it well.
4. Grease the pan before pouring the mix.
5. Bake on 325 degree for 60 – 70 minutes.

Ingredients: 

• Haleem Wheat    – 1/2 Cup
• Jaggery    – 1 Cup
• Milk    – 1 Cup
• Ghee to fry  – 3 Table Spoons
• Cashew and Raisins – 20 Each
• Coconut    – 1/4 cup(raw)
• Cardamon Powder – 1/8 Tea Spoon

Method:

1. Wash the Wheat and pressure cook it with 2 cups of water for 2 whistles.
2. Once the pressure is off,  put the Jaggery, Shredded raw coconut, cardmon powder and cook it for 10 minutes.
3. Fry the Raisins & Cashews with Ghee.
4. Now put the milk(take the cooker off the stove)

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Ingredients: 

• Tomatoes – 3
• Tamarind – 1/2 Lemon Size
• Green Chillies – 10
• Jeera – 1/8 tea spoon
• Garlic – 1 clove
• Peanuts – 1/2 cup – Rosted
• Salt to taste
• Oil to fry
• Curry leaves – 10
• Tadka Seeds – 1 tea spoon

1. Cut the Tomatos and put them in a vessel along with  tamarind & put some water then cook it and keep it aside.
2. Roast peanuts and keep aside
3. Fry green chillies, zeera & garlic
4. First grind peanuts, green chillies, zeera, garlic & salt and then put tomatoes, tamarind stuff grind it very fine and then put the tadka. 

Ingredients: 

• Cabbage
• Tamarind
• Jeera
• Green Chillie
• Salt to taste
• Oil to Fry
• Garlic cloves – 2
• Tadka 

Method:

1. First cut the Cabbage and cook it and keep it aside
2. Then fry the green chillies, Jeera, tamarind.
3. In a grinder, first grind the fried stuff then add the garlic in it then the cooked cabbage with the salt.
4. Then put the tadka
5. Grind it very fine. 

Ingredients:

• Sorakaya or Birakaya – cut into pieces
• Onion    – one Big
• Curry Powder    – 1 spoon
• Turmeric Powder    – Pinch
• Bagardane(Pop seed)    – 1 Spoon
• Salt
• Zeera -1/4 spoon
• Oil
• Green tamarind Paste(optional) – Grind it
• Curry Leaves  -10
• Coriander Leaves -Handfull 

Method:

1. Cut Sorakaya into pieces and boil that with salt and Turmeric and keep it  aside
2. Grind onion, zeera and chillies powder(coarsely)
3. In a frying pan put the oil and then the pop seeds & curry leaves and then put the Sorakaya pieces and let it fry for a minute and then put the grind onion paste and fry(at this point if you want green tamarind paste you can add it along onion stuff) and fry the paste till the raw smell goes off and put salt if you need.
4. Cook it for few minutes and then put the coriander leaves.

Tip: You can replace Sorakaya with Birakaya