Macaroni vegetable Bhath

Ingredients

1. Boiled macaroni                     1 cup
2. Ginger-Garlic paste                1 tsp
3. Carrot                                   1 cut
4. Onion                                    1 chopped
5. French beans                         4 cut 
6. Green peas                            handful
7. Cabbage                               1/2 cup
8. Tomato                                 1 cut
9. Turmeric                                1/4 tsp
10. Mint leaves                             little
11. Coriander leaves                    little
12. Green chilly                           2 slit
13. Chilly powder                       1/2 tsp
14. Coriander powder                1 tsp
15. Garam masala                       1/2 tsp
16. Salt                                      1 tsp
17. Oil                                        1 tbsp
18. Bay leaf                                1
19. Cinnamon                             1/4"
20. Cloves                                  2
21. Lemon juice                          1 tsp
22. Mustard seeds                      1/4 tsp
23. Black gram dhal                    1/4 tsp
24. Bengal gram                          1/4 tsp

Method

• Heat oil add mustard, gram, bay leaf, cinnamon and cloves. Fry for a minute.
• Add onion fry and add tomato,ginger-garlic paste.
• Now add vegetables, mint leaves, green chilly, and for 2 or 3 minutes.
• Mix then the turmeric, red chilly powder, coriander, and garam masala.
• After that add salt and boiled macaroni fry well the liquid dries up.
• Garnish with coriander leaves.
• Add lemon juice and serve hot with chutney or raitha.

Lemon pickle

Ingredients

1. Lemon                         10
2. Salt                              3 tsp
3. Chilly powder              3 tsp
4. Turmeric powder         1/4 tsp
5. Oil                               3 tbsp  
6. Mustard seeds             1 tsp  
7. Hing                            1/4 tsp

Method

• In a big vessel take 3/4 of water and boil the whole lemon for 10 minutes.
• Drain the water completely and cool.
• Cut into small pieces and add salt.
• Mix well and keep in a glass bowl for 2 days.
• Now add chilly, turmeric mix.
• Heat oil splutter mustard seeds,hing and add to the lemon.
• Mix well with a wooden spoon and bottle it.          

Cucumber and green gram kosambari

Ingredients

1. Cucumber                        1
2. Split green gram              1/4 cup
3. Coconut grated                1 tbsp
4. Salt                                  1/4 tsp
5. Pepper powder                1/4 tsp
6. Jeera powder                   1/4 tsp
7. Green chilly                    1 
8. Curry leaves                    2
9. Coriander leaves              little
10. Oil                                    2 tsp
11. Mustard seeds                  1/4 tsp
12. Hing                                  a pinch

Method

• Soak the green gram in a cup of water for 2 hours.
• Drain the water and keep it dry.
• Scrape the outer skin and cut into small pieces.
• In a bowl add all the ingredients.
• Heat oil and splutter mustard seeds, curry leaves, green chilly, and hing.
• Add the seasoning. Mix well.

MUSHROOM GRAVY-1

Ingredients

1. Mushroom                              1 packet
2. Onion                                     1 cut
3. Tomato                                  1 cut
4. Chilly powder                         1 tsp
5. Turmeric powder                    1/2 tsp
6. Coriander powder                  2 tsp
7. Salt                                         1 tsp
8. Oil                                          2 tbsps
9. Water                                     2 cups
10. Curry leaves                           5 
11. Coriander leaves                    little

For grinding

1. Coconut grated                       1/2 cup
2. Fennel seeds                           2 tsp
3. Jeera                                       1 tsp
4. Cinnamon                                1"
5. Cloves                                     5
6. Onion                                      1 no
7. Garlic                                      5 
8. Ginger                                     1"
9. Roasted gram                          1 tbsp                                

Method

• Wash and cut mushroom, onion, tomato.
• Heat oil and add seasoning.
• Fry onion, tomato, curry leaves, and mushroom.
• Add turmeric, chilly powder, coriander powder, salt, and ground masala.
• Add water and mix well.
• Cook for 20 minutes or for 1 whistle.
• Garnish with coriander leaves.
• Serve with rice and chapati.

Pepper Rasam[ diet rasam]

Ingredients

1. Tamarind                             lemon size[soaked]
2. Curry leaves                        10 leaves
3. Red chilies                          2 broken
4. Pepper powder                    1 tsp            
5. Jeera powder                       1/2 tsp
6. Coriander powder                1/2 tsp
7. Garlic                                   5 flakes
8. Salt                                      1 tsp
9. Coriander leaves                  little
10. Asafoetida                           pinch     

Method

• In a bowl take 3/4 of water.
• Add all the ingredients and tamarind water.
• Brake chilies, crush garlic and add.
• Check salt and boil on low heat till it is frothy on top of rasam.
• Serve hot with rice, pickles.

Bansi Rawa Vegetable upma

Ingredients

1. Bansi Rawa                         2 cups
2. Onion                                  2 sliced
3. Green chilies 4 slit
4. Curry leaves                        5 leaves
5. Carrot                                 1 chopped
6. Beans                                  4 cut
7. Green peas                          handful
8. Salt                                     4 tsp
9. Ginger                                 1/4"
10. Garlic                                  2 flakes chop
11. Ghee                                   2 tsp
12. Tomato                               1 chopped
13. Oil                                       4 tbsp
14. Coriander leaves                  handful
15. Water                                  6 cups
16. Lemon                                 1/2

For seasoning

1. Mustard seeds                     1 tsp
2. Urad dhal                             1 tsp
3. Bengal gram                         2 tsp

Method

• Fry Rawa adding ghee till it changes its color.
• Heat oil add seasoning curry leaves, green chilies and ginger-garlic.
• Now add cut vegetables, tomato, and onion together and fry.
• Add water and salt. Boil for 2 or 3 minutes or until the vegetables are cooked.
• Mix Rawa gently. Add lemon juice and close the lid.
• Cook for 15 minutes on a low flame. Mix well.
• Garnish with coriander leaves and serve with chutney and sugar.

Tomato pickle

Ingredients

1. Tomatoes                                 10 cut
2. Garlic                                       12 nos
3. Red chilies 10
4. Tamarind                                  lemon size
5. Oil                                            1/2 cup
6. Salt                                           2 tsp
7. Turmeric                                   1/2 tsp
8. Jeera[cumin]                             1 tsp

For seasoning

1. Mustard seeds                          1/2 tsp
2. Urad dhal                                 1/2 tsp
3. Curry leaves                              10 leaves

Method

• Fry red chilies and jeera seeds adding 1 tsp oil.
• Cool it and powder red chilies, jeera and garlic and keep it aside.
• Heat 2 tsp oil in a Kadai and add cut tomatoes and tamarind to it.
• Cook for 2 minutes remove from fire and cool it.
• Grind tomatoes and tamarind to a paste.
• Heat the remaining oil add seasoning.
• Splutter mustard seeds add urad dhal and curry leaves.
• Add powdered masala and fry for a while.
• Fry well and add tomato paste.
• Add turmeric and salt. Mix well and close a lid cook on a medium flame for 20 minutes.
• Open the lid and cook for another 20 minutes on a low flame.
• Simmer until the oil floats.
• Serve with chapati, dosa or rice.
• This pickle can be preserved for a month.

Pudina pickle

Ingredients

1. Mint leaves                  1 bunch
2. Red chilies                   6 nos
3. Jaggery                         1" piece                                               
4. Salt                                1 tsp
5. Tamarind                        lemon size
6. Oil                                  3 tsp
7. Ginger                            1/4"
8. Coriander seeds             1 tsp

Method

• Heat oil and fry all the ingredients except jaggery.
• Cooldown and grind the above ingredients adding jaggery.
• This pickle can be kept for a month. Serve with curd rice or rasam.

Egg rice

Ingredients

1. Boiled rice                   1 cup
2. Boiled eggs                  4
3. Ginger-garlic paste     1 tsp
4. Onion                           1 sliced
5. Mint leaves                  handful
6. Coriander powder      1 tsp
7. Garam masala             1 tsp
8. Chilly powder              1 tsp
9. Salt                                1 tsp
10. Turmeric powder         1/2 tsp
11. Oil                                  1 tbsp
12. Green chilies                 2 slice

Method

• Heat oil and fry onion, chilies till brown.
• Add ginger-garlic paste, turmeric powder, garam masala, chilly and coriander powder.
• Fry for a minute and add mint leaves, rice and mix them well.
• At last add rice, salt, and mix.
• Add halved eggs and fry well.
• Serve hot.

Carrot yummy spicy soup

Ingredients

1. carrot              2 nos[medium]
2. big onion         2 nos
3. cinnamon        1 inch
4. cloves              5
5. garlic               3 pods
6. ginger              1/4"
7. jeera                 1/2 tsp
8. pepper              5
9. salt                   1 tsp
10. oil or butter      1 tbsp
11. water               1 liter

Method

• Heat oil in a pressure cooker.
• Add jeera, cinnamon, cloves and pepper and fry.
• Now add cut onion, carrot, ginger, and garlic.
• Fry well until good aroma comes.
• Add water and salt.
• Cook for 3 whistles.
• Cool and strain the water and grind it to a smooth paste.
• Mix the broth and again strain and bring to boil.
• Serve with bread crumbs or fresh cream.
• It tastes good.

Mixed dhal vada sambar

Ingredients

1. Thur dhal                   1/4 cup
2. Split green gram        1/4 cup
3. Bengal gram              1/4 cup
4. Tomatoes                   4 nos
5. Onion big                   2 nos
6. Small onion              10 nos
7. Pumpkin                   10 piece
8. Carrot                        2 nos chop
9. Beans                        4 cut each to 1"
10. Salt                            2 tsp
11. Jaggery                      1" piece
12. Coriander leaves        handful
13. Coriander powder      1 tbsp
14. Curry powder             1 tbsp
15. Chilly powder            1 tsp
16. Roasted gram dhal     1 tbsp 
17. Turmeric                    1/2 tsp
18. Coconut                       2 tbsp
19. Ginger-garlic paste      1tsp

For seasoning

1. Oil or ghee          2 tbsp
2. Red chilies 4
3. Curry leaves        handful
4. Mustard seeds   1/2 tsp
5. Urad dhal             1/2tsp
6. Asafoetida           a pinch

Method

• Boil dhals and tomatoes in a pressure cooker for 3 whistles. 
• Mash them and add chilly powder, turmeric powder.
• Grind coconut, curry masala, coriander powder and roasted gram dhal
• Add vegetables, onions,ginger-garlic and grounded masala to dhal.
• Add salt, jaggery, and sufficient water.
• Cook for 1 or 2 whistles.
• Check salt and add seasoning.
• Fry some urad vadas and add to sambar.
  
• Garnish with coriander leaves and serve with small idlis and dosa.

Tomato gravy

Ingredients

1. Tomatoes                         2 chopped
2. Onion                                1 chopped 
3. Ginger- garlic                   1 tsp
4. Chilly powder                   1 tsp
5. Turmeric powder              1/2 tsp
6. Dhania powder                 1 tsp
7. Garam masala                  1 tsp
8. Roasted gram powder      1tbsp
9. Salt                                    1 tsp
10. Water                                1 cup

For seasoning

1. Oil                                      1 tbsp
2. Mustard seeds                   1/2 tsp
3. Urad dhal                          1/2 tsp
4. Bengal gram                     1/2 tsp
5. Cloves                                5
6. Cinnamon                         1"
7. Star anise                          1 piece
8. Curry leaves                     10
9. Coriander leaves              handful

Method

• Heat oil in a pressure pan, add seasoning, and splutter mustard seeds.
• Add spices,ginger-garlic, onion and curry leaves.
• Add tomatoes, chilly, dhania,garam masala, turmeric powder.
• Fry well and add salt, roasted gram powder.
• Mix well and add water and cook for 3 whistles.
• Mash well and add coriander leaves.
• Serve with rice and chapatis.

mola keerai gojju

Ingredients

1. Mola keerai                   2 bunch
2. Garlic flakes                  15
3. Small onion                   10
4. Chilly powder                1 tsp
5. Turmeric powder           1/2 tsp
6. Salt                                 1/2 tsp
7. Oil                                  1 tbsp

For Seasoning

1. Mustard seeds                1/2 tsp
2. Urad dhal                       1/2 tsp
3. Bengal gram dhal           1 tsp
4. Asafoetida                     a pinch

Method

• Clean and wash green leaves.
• Heat oil in a pressure cooker, add seasoning.
• Splutter mustard seeds and add onion, garlic.
• Add turmeric, chilly powder and salt.
• Close the lid and cook for 1 whistle.
• Open and mash little. Serve with chappatis.