Brinjal Rice - South Indian

Brinjal: 2 cups (small cube size)
Coconut shredded : 1/2 cup
Coriander seeds : 2 tbsp
Black Pepper : 1/2 tbsp
Fenugreek (Methi seeds) : 1/2 tbsp
Red chillies : 5-6
Mustard : 1 tsp
Bengal Gram : 1 tbsp
Asafoetida : 1/2 tsp
Turmeric 1/2 tsp
Salt to taste
Oil : 2 tbsp
Curry Leaves : few
Cooked Rice
Heat 1 tbsp oil in kadai and fry coriander seeds, methi, red chillies, bengal gram, shredded coconut and black pepper till golden brown.
Powder the same and keep
Heat 1 tbsp oil in the same kadai. Add mustard . when it crackles, add urid dall, bengal gram and fry till golden color. Add curry leaves. Add the chopped brinjal and fry till it gets cooked. Add salt, asafoetida, turmeric powder, saute for about 3-4 minutes. Now add the ground powder and fry for 2-3 minuts.  Mix it with required quantity of cooked rice.

Kaddhu (yellow pumpkin) Aloo Sabzi

INGREDIENTS:
1 Cup of cut pumpkin (small cubes)
1/4 Cup cut aloo
Puree of 2 tomatoes
Ginger Garlic Paste : 1 tsp
Fresh chopped coriander 1 tbsp
1 tsp Black Jeera
1/2 tsp Kalonji
1 tsp chilli powder
1 tsp Coriander Powder
Salt to taste
METHOD:
Heat 1 tbsp cooking oil. Add jeera and kalonji when it crackles add chilli and coriander powder.(shouldn't get burnt). immediately add gingergarlic paste and the tomato puree. saute it nicely. add half cup of water and put the potatoes. cook for 5 minutes and then add the pumpkin. add salt and cook till the vegetables get soft. add water if required. garnish it with chopped coriander

HARA BHARA VEG KABAB

INGREDIENTS:
Spinach: 1 bunch
Peeled peas : 1 cup
Boiled Potato : 4
Fresh Coriander
Fresh Mint
Green Chilli 2-3
Ginger
Garlic
Masala:
jeera
Coriander seeds
Chilli Powder
Salt to taste
 METHOD:
Boil water. Cook spinach for 1-2 minutes. Add the peas and cook for 1 minute. Transfer it to a bowl of cold water and keep it for 5-10 minutes. Then strain and keep it aside
Roast the jeera and coriander and powder
Mash the potatos.
In the mixer put half the qty of boiled potatoes,ginger,garlic, roasted jeera and coriander powder, green chilli
grind it to a fine paste. Add the spinach and peas and grind the same.
Transfer it in a bowl. Add the remaining mashed potatoes,corn flour,1/2 spoon of chilli powder and salt. keep it in fridge for 10 minutes. Make small balls and flatten it like tikkies.
Heat thava with oil and place the kababs on the tava . shallow fry like tikkies.
Serve it with mint chutney or sweet imli-date chutney

BABY CORN GOLDEN FRY

INGREDIENTS
Baby Corn : 10-15
Corn Flour : 3-4 tbsp
Gram Flour : 3-4 tbsp
Chilli Powder :
Turmeric Powder : 
Coriander Powder :
Chat Masala : 
Ginger Garlic Paste :
Salt to taste
Oil For Frying
METHOD:
Boil water in a Vessel. Add the corns and boil it for 5 minutes. Then transfer to a Bowl of Chill water Keep it for 5 minutes.
Drain the water.  Make a paste of chilli powder, coriander powder, amchur powder, a pinch of chat masala, turmeric powder, with cooking oil.  add the same to the corn and mix it.  keep it in the fridge for 10 minutes.
Batter: Mix corn flour, gram flour, with 1 tsp chilli powder , coriander powder, 1 tsp ginger garlic paste and salt adding chilled soda to the required consistency. keep it in fridge for 10 minutes.
Heat oil. When the oil is hot dip the baby corn in the batter and deep fry. Crispy golden baby corn ready. Serve it with sauce or mint chutney

RICE & DALL VADA

INGREDIENTS:
Rice :  1 cup
Toor Dall : 1 tbsp
Shredded coconut : 1 cup
Curry Leaves
Green chillies : 2
Red Chillies :    2
Salt to taste
Oil for frying
METHOD:
Soak rice and dall for half an hour . Grind coarsely into a thick paste adding red chilli, green chilli and salt. Make lemon sized balls, flatten it like vadas and deep fry in oil.

CABBAGE DAL VADAS

INGREDIENTS:
Chana Dall     :    1 cup
Toor Dall       :     1 cup
Moong Dall    :     1 cup
Rice               :      1 tbsp
Red chilli         :      2-3
Green Chilli     :      2-3
Asafoetida      :      1/2 tsp
Salt to taste
Cabbage 100 gms
Onion : 1
Curry Leaves
Coriander Leaves
METHOD:
Soak the dall and rice for one hour.  Grind it coarse adding salt, red chilli, green chilli and hing. The batter should be thick. Chop cabbage and onion finely and add to the batter. Add curry leaves and finely chopped coriander leaves. Mix it well and make lime size balls and flatten it like vadas.  Steam the vadas in the idli mould for 10 minutes.  Transfer it to a plate and allow it cool.  Heat a kadai and shallow fry it in oil till it turns golden brown and crispy.

RAITHA-BANANA STEM

INGREDIENTS:
Banana Stem 1 piece
Curd 1 cup
Coconut 1 tbsp
Green Chilli 2
Mustard: 1/2 tsp
Salt to taste
For Seasoning:
Mustard 1 tsp
Red chilli 1
METHOD:
Cut the banana stem into tiny pieces.  While washing remove the fibre using a fork. Boil it with little water adding salt till it gets tender. Cool it.  Grind coconut, green chilli and mustard to a fine paste.  Beat the curd  and the ground coconut to the cooked banana. Add the salt required for the curd and coconut, and mix it well. Season the mustard and red chilli in 1 tsp oil.

CORN KORMA

Ingredients:
Fresh Corn      1 cup
tomatoes   :       2
Onion:               2
Curd         :       2 tbsp
chilli Powder :    1 tsp
Turmeric Powder: 1/4 tsp
Sugar :                  1/4 tsp
Salt to taste
cardamom:           2-3
Cooking Oil :         2 tsp
For Grinding:
Grated coconut: 2 tbsp
Poppy seeds :     2 tsp
Cashewnut    :     5-6 (soak the cashews and poppy seeds for 10 minutes)
Green chilli:         2
Method:
Chop oinion and tomato fine.
Grind the masala-coconut,poppy seeds, cashewnut and green chill to a fine paste adding little water
Step1-In a bowl pour oil, add cardamon and microvave for 2 mts uncovered.
Step2 - Remove it from oven - add sugar, chilli powder, turmeric and salt.  Mix it well. Microwave it for 3 mts.
Step-3. Add the ground masala, onion and tomato. Microwave it for 5 mts covered.
Step-4 Beat the curd. Add the curd and corn. Microwave it for 7 mts covered.
Garnish with finely chopped coriander leaves.

ALOO AMRITSARI

Ingredients:
Potato      3-4
Tomato     3
Chilli Powder   1 tsp
Dhania Powder 1 tsp
Salt to taste
For seasoning:
Kala Jeera      1 tsp
Fennel(Saunf)  1 tsp
Kalonji             1 tsp
Oil                    1 tbsp
Method:
Boil potatos and peel the skin. Mash the potatos
Boil the tomatos and puree it
Heat oil, add jeera, saunf and kalonji. when it crackles add chilli/dhania powder.  Add the tomato puree quickly. The masala in oil shouldn't get burnt. Fry it for some time till done. Add the mashed potato. add salt. pour half cup water and cook the same till the required consistency.  Garnish with coriander leaves. 
Goes well with rotis and puris

Stuffed Brinjal in gravy

Ingredients

Brinjal                  250 gms
Onion                       2 (medium size)
Tomato                     2 (medium size)
Ginger                       1 piece(2 inch size)
Oil                        2 tbsp
Daniya powder      2 tsp
Chilli Powder         2 tsp
Cumin Powder        1 tsp
Aamchur                  1 tsp
Garam Masala           1 tsp
Salt to taste

Method:

Wash the bringal,slit it into four.  Mix the masalas. fill the same into brinjal. 
For Gravy grind onion,tomato and ginger to a smooth paste. (First grind onion and ginger
for one minute and then add tomato and grind. 
Heat 1 tbsp of oil in a kadai and place the brinjal and stir occasionally.  Remove
it from the kadai.  Add the remaining oil in kadai and when its hot add the ground masala
and out the balance dry masala.  saute the same till oil separates.  Add water and place the
brinjals and cook it till done.  Garnish it with green coriander.  Serve with rotis or biriyani

Arvi Roast

Ingredients:

Arvi            :      500 gms
Mustard      :      1 tsp (you may add half tsp ajwain for taste)
Chilli Powder:   1 tsp
Haldi          :      1/2 tsp
Hing           :      1/4 tsp
Oil              :      1 tbsp
Salt             :       to taste

Method:

Wash arvi thoroughly. pressure cook it without water. When its cool peel it and cut the same.  Add hali, chilli powder, hing and salt. marinate the same for 15 minutes.  Heat oil. Add mustard and ajwain(optional)-when it crackles add the arvi and keep it in slow fire.  Stir it occasionally till it gets brown and crispy.  It can be a side dish for vathakuzhambu,rasam,or morkoottan.

Louki ki Sabzi (Bottle gourd)

Ingredients:

Louki            :      1 small size
Onion            :      2
Tomato         :        2
Green Chilli   :      2-3
Ginger            :      1 piece (1 inch size)
Curd               :       1 tbsp
Oil                  :        1 tbsp
Haldi               :        1/4 spoon
Chilli Powder   :       1 tsp
Salt to taste
Cummin Seeds :        1 tsp

Method:

Wash Louki. Peel the skin and cut in into small cubes (1 cm). Cut onion and tomato fine. Cut the green chilli and giinger fine.

Heat oil in kadai.  Add cummin seeds and wait it to crackle. Add oinion and saute it till transparent, add chilli powder, add tomato and saute it, then add curd and saute it till the oil separates. add the louki, haldi, salt and saute it for a while. add green chilli and ginger. Add little water and transfer to a pressure cooker and cook. Garnish with coriander leaves. Serve it with rotis.

Beetroot Leaf with Potato Fry

Ingredients:

Beetroot Leaf                  :      1 Bunch
Potato                              :      3-4 Medium Size
Cummin Seeds                :      1 tsp
Oil                                   :      1 tbsp
Haldi   (turmeric)             :      1/2 tsp
Chilli Powder                  :      1 tsp
Salt to taste

Method:

Boil the potatos. Peel it and cut it into big cubes.
Wash the beetroot leaves. drain the water and chop it fine.
Heat oil in kadai. Add the cummin seeds.  When it crackles
add the potato. Add haldi, salt.  When its half cooked add chilli
powder and fry it for 2-3 minutes. Then add the beetroot leaves
and cook till done.

Karela and Potato

Ingredients:
Karela : 250 gms
Potato : 100 gms ( a big size potato)
Curd : 2 tbsp
Chilli Powder according to spice tolerence
Turmeric Powder
Salt to taste
Oil : 1 tbsp
Jerra : 1/2 tsp

Halve the karela, scoope out the seeds and cut it into thin slices.  Peel the skin on potata and cut it into small cubes.  Wash the karela in running water. drain and keep.

Heat 1 tbsp oil in a kadai and saute the karela for 5 minutes.  Mix the curd, chilli powder and salt to karela and keep it aside.  Heat 1 tbsp of oil. Add jeera. when it crackles add potato, haldi, salt and chilli powder when the potato is done almost. add the karela with curd. Cook in slow fire till it turns to golden brown.

Karela

Ingredients:
Karela  ..  250 gms
Oinion  ..  1
Cashew nuts chopped : 1 tbsp
Anardhana or amchur powder : 1/2 tsp
chilli powder : 1 tsp
Turmeric powder: 1/4 tsp
Cooking Oil 1 tbsp
salt to taste.
Halve the karela and scoope out the seeds. cut it into thin pieces.  marinate it adding salt for about 10 mnutes. Wash the karela in running water and drain.
Heat oil in kadai add 1 tsp of jeera. when it crackles add chopped onion saute it till it is transparent. Add the maalas. saute it for 1 minute. then add karela. add salt and haldi. cook it in slow fire stirring occasionally.  Take it out when it turns brown. can be had with roti

Ginger Chutney

Ingredients:
Ginger - 2 large pieces.
Mustard Seed: 2 spoons
Urad dal: 1 tablespoon
Dried red Chillies: 4-5
Tamarind: small piece
Jaggary: 1 spoon (according to taste)
Salt to taste.
Method:
Add oil (2tbsp) in a pan and heat. Add mustard, and when it starts popping, add urad dal, ginger and the red chillies. Fry till dal turns pink. Remove from fire. Cool, and grind with tamarind, salt and jaggery in a blender.

Morkootan

Ingredients for the gravy:
Curd      :     2 cups
Salt        :      to taste
Green chilli:   5-6 (according to the spice tolerance)
Grated coconut:  1 cup
For seasoning:
Cooking Oil  :  1 tsp
Mustatard     :   1 tsp
Fenugreek(Methi seeds) : 1/4 tsp
Red chilli(whole)  :  2
curry leaves : 8-9
Vegetables which can be used :
White Pumpkin
Red pumpkin
Yam
Arvi
Fresh methi
Bhindi
freshly made dal vadas.
Method:
If it is pumpkin  - 1 cup cut into big cubes. Boil it in water with haldi and salt.
Yam/Arvi : Boil it in cooker. Yam skin to be peeled before cooking.
Beat the curd and keep. Grind coconut with green chilli to a fine paste adding the beaten curd.
Add enough buttermilk (beaten curd) to the required consistency.  Add the cooked vegetables into the gravy and boil it in slow fire till it starts frothing.  Remove it from fire. Add curry leaves.  Season it with mustard,methi seeds and red chilli.
For Vada. Soak 1 cup toor dall, 1/2 cup chana dal, 1 tbsp urid dall and little rice.  grind it coarse with salt, green chilli/red chilli and asafoetida.  Make small lime size balls, flatten it and deep fry.