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.