A. Hesarakal Palya (Green gram curry) 1. Roast the gram slightly (till they r burning hot).

Boil the gram in cooker same as rice (1part gram: 2.5part water). Note: Add water to cooker (Level-an inch from bottom). 2. Keep garlic paste ready. Heat oil in pan, add mustard and wait till they pop. Meanwhile, remove the gram from cooker and add about half-a spoon turmeric, salt and garlic paste. 3. Once the tadka is ready, add the above mixture, add red chilli powder, masala powder (ours). In case you are adding huli pudi (spicy), reduce the amount of red chilli powder. 4. Add water according to required consistency and boil. Tip: Boil for longer time only if grams are not well boiled, which u can check by smashing a grain between fingers. 5. Ready to serve B. Aloo palya (Ras Palya) 1. Cut potato (preferably fine pieces to cook quickly), onion and tomato. Place aside. 2. Heat oil in a pan, add jeera, wait till they pop (popping will not be as obvious as mustard). Now add onion first and saut till they are golden brown (do not wait till they turn totally brown). Then add tomato and cook till they become soft and the skin just starts peeling off. 3. Now add potato and saut for a while (2-3 min), add water and cook till potatoes are soft. 4. Add salt, red chilli powder and masala pudi. Cook for a while (3-4 min) to reduce water to required consistency. C. Aloo palya (For dosa) 1. Cut potatoes in two halves without peeling the skin. Boil in cooker (add water just enough to immerse potatoes). Cooking- two whistles when boiling only potatoes, and 3 whistles if cooking along with rice. Note: Add water to cooker (Level-an inch from bottom). 2. Mean while cut onions and green chillies. Clean curry leaves and coriander (if luxury permits). 3. Once boiled peel potatoes and mash. 4. Heat oil in a pan, add mustard, wait till popping, then add urad dal (uddin bele), saut till golden brown. Now add onions and chillies together (careful watch out for chilli seeds popping). Cook until onions are golden brown. Add a pinch of turmeric. 5. Add mashed potatoes and salt, mix well gently; do not make a paste of it. Do not overcook; cook only till its hot. D. Rice and Sambar 1. Take rice and togirebele and rinse two times. Add water (1part rice/togirebele: 2.5parts water, excess water in dal wont harm), turmeric to togirebele, cook till 3 whistles. Note: Add water to cooker (Level-an inch from bottom), check for gasket and whistle, after 3 whistles simmer for 5 min before turning gas off. 2. Cut veggies- following veg combination- beans (1 inch size)-carrot, onion-capsicum, pumpkin only, radish only, potato-onion-tomato (only with our masala pudi). Cook veggies in a separate container. 3. Soak some tamarind. 4. Heat veg stock with veggies, add half-spoon tamarind powder/paste prepared by squashing the soaked tamarind, add a pinch of salt and 1 spoon jaggery . Cook for 2 min,

now add togirebele(smash slightly). Now add masala pudi(ours) or huli pudi (either one). Add water as per required amount and consistency. Taste and add salt and red chilli powder accordingly. Boil for 10 min. Keep aside. 5. Heat 2 tablespoon of oil in a small container for tadka, mustard. After popping, add tadka to sambar. 6. Sambar ready to serve Seems overwhelming its not, just needs some multi-tasking. E. Huggi (khichdi) 1. Preparation directly in cooker. 2. Add 1 part hesarbele to 3 parts rice (serves 4), rinse two times. 3. Heat oil in cooker, add mustard wait for popping. Add rice-bele mixture, salt, 2-3 spoons huggi mix (homemade), turmeric powder. Mix, saut for 2 min; add water (1:2.5 ratio, in this case itll be 4*2.5). 4. Place whistle and cook for 3 whistles followed by 5 min simmer. 5. Ready to serve. F. Rava dosa 1. 1 part rava: wheat flour: rice flour. 2. Roast rava till warm. Mix all flours, add onion, jeera, salt, water for required consistency. 3. Batter ready.