Welcome to Malini’s kitchen

 Ingredients: Avarekayi (val whole), roasted rava, green chillies, black pepper, jeera, coconut, curry leaves, cillantro, salt Method: 1. Dry roast 1 tsp of jeera and 1 tsp of black pepper and make powder using dry mixer 2. Heat 4 tbsp of oil in a large pan. Add little bit of mustard and jeera. Once mustard splutters, add  5-6 chopped green chillies, curry leaves, 1.5 cups of avarekayi, and salt.  Mix well and add the powder from step 1 3. Add 3 cups of water to it and let it boil for few minutes so that the avarekayi is cooked. 4. Add about 1.5 cups of roasted rava to the boiling mixture, mix,  and close lid. After 2-3 minutes, add 2 tbsp of coconut, chopped cillantro and ghee.

 Ingredients: Toor daal, cucumber (southekayi), lemon, green chillies, curry leaves, cillantro, jeera Method: 1. Cook 1 cup of toor daal in pressure cooker. Leave it for couple of whistles so that the daal is thoroughly cooked. Once cooked, whisk it using a hand whisk. 2. Peel cucumber skin and cut into pieces. Cook cucumber in microwave or stove but don't make it too soft 3. In medium heat, mix the cooked daal and cooked cucumber. Add salt. Let it boil. Add water if needed to bring to correct consistency 4. Heat 1 tbsp of oil, add 1 tsp jeera, 5-6 chopped green chillies and curry leaves; roast for few minutes and add to the daal 5. Add 2 tbsp of cocunut, 2 tbsp of chopped cillantro, and squeeze one full lemon to the daal. Turn off the stove

 Ingredients: 1 Semebadnekayi or seekumbalakayi (small red pumpkin), yogurt & buttermilk or home-made curd, red chillies, coconut, hing, mustard, turmeric, tamarind, jaggery Method: 1. Heat oil and put mustard. Once it splutters, add small-cut vegetables, turmeric, and salt. Mix it well for a minute and add half cup water for the vegetable to cook 2. Grind these into a smooth mixture with water: 3-4 tbsp coconut, 1/2 tsp mustard, pinch of turmeric, hing, 5 red pepper, a very small amount of tamarind (like 1/8 of spoon - just for the tangy taste but don't use it if you are using home-made curd that is already sour), and 1 tsp of jaggery 3. Add the paste to the cooked vegetables and mix it with medium heat for few minutes and turn off the stove 4. Once the mixture comes to room temperature, add yogurt and buttermilk (or home made curd) till it comes to the right consistency - 1.5 cups would be needed approximately

 Ingredients: split channa daal (kadale bele), rice flour, red chilli powder, hing, salt, coconut, ginger, cillantro, curry leaves, mint leaves (pudina) Method : 1. Soak 2 cups of split channa daal for 2 hours and grind to coarse consistency. don’t use water to grind 2 Add the following to the daal: 1 cup grated coconut, 2 tsp rice flour, 1/2 tsp hing, 2 tsp red chilli powder, 1 tsp grated ginger, salt, 3 tbsp finely chopped curry leaves, 3 tbsp finely chopped cilantro, 5 tbsp finely chopped mint leaves. Mix well 3. Heat oil in a frying pan. Make small balls of the mixture and flatten each ball with your thumb. Fry it in medium heat till it becomes golden brown 

 Ingredients:  Plain yogurt and buttermilk (or home-made curd), green chilies, ginger, jeera, coriander seeds, cillantro (coriander leaves), coconut, split channa daal (kadale bele), turmeric, hing, mustard, salt , and any one of the vegetables: cucumber ( southe kayi) , pumpkin ( boodhkumbulakayi) Method: 1. Soak handful of split channa daal in water for one hour and then drain  2. Heat 1 tbsp oil and put mustard. Once it splutters add the cut vegetable, pinch of turmeric , and salt. Add little bit of water to cook the vegetable. 3. Grind these ingredients to a paste ( chutney like consistency ): soaked daal, 2tbsp coconut, 5 green chilies, 1 tsp jeera, 1 tsp coriander seeds, 1 tsp grated ginger, pinch of hing, pinch of turmeric, couple of strands of cilantro 4. Add the paste to cooked vegetable and mix well for two minutes with medium heat till some water evaporates.  5. Add yogurt and buttermilk or home-made curds to it and mix well. Bring it to just one boil and ...

 Ingredients:  Thondekayi, red chilies, cashews, coconut, turmeric, tamarind, methi seeds, mustard, jaggery, hing, salt Method: 1. Cut thondekayi into thin long pieces ( about 3 cups) 2. Heat 2 tbsp oil, put mustard and after it splutters, add handful of cashews and roast. Then add thondekayi, turmeric, salt, and roast for 2 mins 3. Add very little water to the above and cook for few mins till the vegetable becomes soft (but not too soft) 4. Grind these ingredients with little bit of water and make a paste  : 1/4 cup coconut, 5 red chilies, 1 tsp mustard , 1/2 tsp turmeric, 1/4 tsp hing, and 1/4 tsp methi seed powder ( roast methi seeds in medium heat and powder it in dry mixer ), very little tamarind ( like 1/4 tsp ) and 1/2 tsp jaggery 5. Add the paste into cooked thondekayi and mix with medium heat till the paste is well coated into the vegetable and has thick consistency  6. Garnish with cilantro