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