Cauliflower curry -2

Ingredients:
Cauliflower - 1lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic -6 to 7
Roasted Peanut - 2tbs

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp
Coconut Powder - 2tbs

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Cauliflower.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add garlic, onion once it becomes tender add Cauliflower and fry on Medium flame for 5 to 6min now add water, tomato and salt, cook until it becomes light tender.
Grind roasted chana, coconut, Daniya, Jeera, red chili powder, add ground masala to cooked Cauliflower and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Sprouted Moong / Hesarkaalu Curry

Serving: 4

Ingredients:

Sprouted Moong / Hesarkaalu: 1 cup

Onion: 1

Tomato: 1

Sambar powder: 1tsp

Chopped Coriander: 4 tsp
Turmeric powder: 1 pinch

Garlic: 2

Coconut: 4tsp
Tamarind paste: 3tsp

Salt

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Soak Moong / Hesarkaalu for 6 to 8 hours. then take out water and keep in a airtight box for 10 to 12 hours to get sprout.
In a pan heat oil and add all seasoning ingredients, when mustard seeds stops splutter add finely chopped onion, garlic fry for few min now add Sprouted Moong / Hesarkaalu, salt and water and cook until Sprouted Moong / Hesarkaalu gets soft.

Grind coconut powder, turmeric powder, sambar powder, tamarind paste, chili powder with little water and add to cooked Sprouted Moong / Hesarkaalu, add chopped tomato and boil it for 4 to 6 min.

Garnish curry with chopped coriander leaves

Tomato Curry

Ingredients:
Chopped Onion- 1cup
Chopped Tomato - 2 cup
Garlic - 5

Roasted Chana(Kadle) - 1tsp

Coconut - 2tsp

Turmeric Powder - 1/4tsp
Sambar Powder - 1/2 tsp
Red chilies - 4
Jagary - 1tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add garlic, Onion and fry on Medium flame for 6 to 8 min then add tomato, salt and 1/4cup water and cook until tomato becomes tender.

Grind roasted Channa, Coconut, Sambar Powder, turmeric powder, red chilies, jagary with 1/4 cup water.
Add ground masala to curry and fry for few min.

Garnish with chopped coriander.

Serve hot with Rice / Chapathi

Spring Onion Salad

Ingredients:
Finely Chopped Spring Onion - 1 cup
Roasted Chana Powder - 1tbs
Red Chili Powder - 1/4tsp
Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 1tsp

Method:
Prepare seasoning and Keep it aside.
Add chili powder, salt, roasted chana powder to Spring Onion and Garnish with seasoning.

Serve as a side dish with Rice.

Spring Onion Tomato Curry

Ingredients:
Chopped Spring Onion- 1cup
Chopped Tomato - 1 cup
Garlic - 5

Roasted Chana(Kadle) - 1tsp

Coconut - 2tsp

Turmeric Powder - 1/4tsp
Sambar Powder - 1/2 tsp
Red chilies - 4
Jagary - 1tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add garlic, Spring Onion and fry on Medium flame for 6 to 8 min then add tomato, salt and 1/4cup water and cook until tomato becomes tender.

Grind roasted Channa, Coconut, Sambar Powder, turmeric powder, red chilies, jagary with 1/4 cup water.
Add ground masala to curry and fry for few min.

Garnish with chopped coriander.

Serve hot with Rice / Chapathi

Dal Fry

Ingredients:
Toor Dal - 1 cup
Finely Chopped Onion - 1/2
Garlic - 4
Chopped Tomato - 1small
Green Chili - 2
Turmeric Powder - 1/4tsp
Lime - 1
Chopped Coriander - 2tbs
Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra / Cumin- 1tsp
curry leaves - 6
Oil - 1tsp

Method:
Take toor Dal wash and set aside.
Heat oil in pressure cooker add mustard seeds, cumin, onion and garlic. Fry well on a low heat, add tomato and green chilies now add Toor Dal with a cup of water, add turmeric and salt, Cover and pressure cook.
When pressure cooker gets cool open the lid finish by squeezing a lime and chopped coriander

Serve hot with Rice / Chapathi

Misal / Sprouted Moong and Dal Moth Chat

Ingredients:

Sprouted Moong - 1cup
Sprouted Dal Moth -1cup
Chopped Onion - 1/2cup

Finely Chopped Cucumber -1/4cup(optional)
Grated carrot - 5tbs

Chopped Tomatoes -1/2cup

Chopped coriander - 1/4cup
Chat Masala - 1/2tsp
Chili powder - 1/4tsp
Ginger Garlic paste - 1/8tsp
Tamarind Date Chutney - 1tbs
Cooked and Chopped Potato - 2tbs
Tamarind Date Chutney - 1tbs
Pudina Chutney - 1tsp
Salt to taste
Thin Shev - 2tbs

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 1tsp


Method:
Pressure cook Sprouted Moong and Sprouted Dal Moth.
Prepare seasoning, add 1/4 cup onion to seasoning, when it gets soft add 1/4cup tomato, cooked Sprouted Moong, Sprouted Dal Moth and Salt mix well. Let it cool.

Mix all the remaining ingredients to Sprouted Moong and Dal Moth except coriander and shev.
Garnish with coriander and shev.

Date Tamarind Chutney / Sweet chutney

Ingredients:

Dates - 1/2 cup
Tamarind - 1/4cup
Jagary - 2tbs
Daniya - 1tsp
Jeera - 1/tsp
Salt to taste

Method:

Soak Date and Tamarind for 15 to 30 min then grind all the ingredients and boil it for 10 min.

Date Tamarind Chutney / Sweet chutney is used for preparing chats and also with some snacks.

Sprouted Moong Salad / Kosumbari

Ingredients:
Sprouted Moong - 1 cup
Finely Chopped Cucumber - 1/4 cup
Grated Carrot - 1/4cup
Finely Chopped Green Chili - 1tsp
Lemon Juice - 1tsp
Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs

Method:
Prepare seasoning. Keep it aside.
Add Finely Chopped Cucumber, Grated Carrot, Finely Chopped Green Chili, Lemon Juice, salt to Sprouted Moong and Garnish with seasoning.

Serve as a side dish with Rice.

Methi Leaves Salad / Kosumbari

Ingredients:
Finely Chopped Fresh Methi leaves - 1 cup
Finely Chopped Onion - 1/4 cup
Roasted Chana Powder - 1tbs
Red Chili Powder - 1/4tsp
Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 1tsp

Method:
Prepare seasoning and Keep it aside.
Add onion, chili powder, salt, roasted chana powder to Methi leaves and Garnish with seasoning.

Serve as a side dish with Rice.

Spinach Salad

Ingredients:
Finely Chopped Spinach - 1 cup
Finely Chopped Onion - 1/4 cup
Roasted Chana Powder - 1tbs
Red Chili Powder - 1/4tsp
Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 1tsp

Method:
Prepare seasoning and Keep it aside.
Add onion, chili powder, salt, roasted chana powder to Spinach and Garnish with seasoning.

Serve as a side dish with Rice.

Fruit Salad with Nuts

Ingredients:

Milk - 2cup
Custard Powder -2tbs
Banana - 1
Orange - 1
Grapes - 1/2 cup
Mango - 1
Cashew Nuts - 2tbs
Ghee - few drops
Sugar - 6tbs(according to taste) / Artificial sweetener - 2tbs

Method:

Mix Custard powder with cold milk and boil milk until custard gets thick, keep mixing for 10 to 12 min, when custard gets thick add sugar and mix until sugar melts.

Refrigerate for 1 to 2 hours.
Chop cashew nuts into small pieces and fry with few drops of ghee until slight golder brown.
Finely Chop all fruits then mix with custard and nuts.

Serve Cool.

Methi Pasta

Serving: 2

Ingredients:

Whole Grain Pasta / Regular Pasta / Spaghetti : 1 cup

Garlic : 5
Chopped Methi leaves - 1cup
Sesame seed / Til - 1tbs
Turmeric - 1 pinch
Curry Masala / Daniya Jeera Powder - 1/4tsp

Red Chili Powder - 1/2tsp
Water: 5 cup

Seasoning:

Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs

Method:

Cook Whole Grain Pasta / Regular Pasta / Spaghetti with 4 of cups water with little salt and oil until it gets soft.
When Pasta gets cool Drain it.

Prepare Seasoning with mustard seeds, jeera and curry leaves, when mustard seeds stops spluttering add til, after a min add chopped garlic, 

 when garlic turns slight brown add methi leaves and fry until methi leaves gets soft Add Cooked Pasta and salt fry for 5 to 6 min. lastly add Curry Masala, salt, red chili powder, turmeric powder and stir well.

Serve Hot with Lemon Pickle.

Indian Vegetable Pasta / Noodles

Serving: 4

Ingredients:

Whole Grain Pasta / Regular Pasta / Spaghetti : 2 cup
Garlic : 5 or Ginger & Garlic paste - 1/2tsp

Carrot: 1/4 lb

French cut Green beans: 1/4 lb

Capsicum: 1/4 lb
Broccoli - 1/4lb
asparagus - 7 to 8 sticks
Garam Masala - 1tsp

Oil: 2tbs

Chili flakes - 1/2tsp
Soy Sauce - 3 to 4 drops

Water: 5 cup

Method:

Cook Whole Grain Pasta / Regular Pasta / Spaghetti with 4 cups water with little salt and oil until it gets soft.
Drain cooked Pasta to takeout water.

Chop onion, green beans, Asparagus, Garlic, Capsicum and carrot into thin length wise (beans french cut style).

Heat up a  pan  with oil, Jeera and Chili flakes after a min add onion and garlic or Ginger & Garlic paste then add all the vegetables and fry for few min. close the lid and let it cook until they become soft.
Add Cooked Pasta/ Noodles, salt and fry for 8 to 10 min. Finally add garam masala, Soy Sauce and stir well.

Serve Hot.

Quinoa Puliyogare / Pulihora

Quinoa is also known as miracle grain Nutritional data about Quinoa

Serving - 4

Ingredients:

Quinoa - 2 cup
Salt to taste
Chopped coriander - 2tbs
Puliyogare Gojju - 2tbs

Seasoning:

Mustard seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1tbp
Chana Dal - 1tbp
curry leaves - 6
Peanut -2tbs
Oil - 2tbs

Method:

Pressure cook Quinoa with 2.5 cup water by one whistle. let it cook for few min. Once the cooker gets cool Open the lid and splutter Quinoa with fork.
Prepare seasoning in a pan when mustard seed stops spluttering add Puliyogare Gojju, salt to cooked quinoa and cook Quinoa on low flame for 5 to 8 min.
Garnish with coriander.

Serve Hot

Peas Rice

Ingredients:

Basmathi Rice - 1 cup
Peas - 1 cup
Water -2 cups
Salt to taste
Butter - 1/2tsp
Chopped Coriander - tbs

Seasoning:

Cumin / Jeera - 1 tsp
ShaJeera - 1/4tsp

Chopped Onion - 1/2
Ginger Garlic Paste - 1/2tsp
Bay Leaves - 2
clove - 2,
Cinnamon- 1'
Chakra moggu/Ananas Hoovu/Star Anise - 1 or 2 petal

Oil: 2 tbs

Method:

Wash and Soak Basmathi rice for 1 hour.

Prepare seasoning with all seasoning ingredient except onion, once they turn slight brown add onion, ginger garlic paste when onion gets soft add peas and fry for 5 to 6 min.

In a pressure cooker / rice cooker start cooking rice with water and Butter, when rice is half cooked add seasoning, salt and mix carefully. Now close the lid and allow it to cook. In pressure cooker 1 or 2 whistle and in the rice cooker until it turns to warm.

Serve Hot With Curry.

Vegetable Saagu / Curry

Ingredients:

Mixed chopped Veg - 2 cup
(Green Beans, Peas, Carrot, Potato, Cauliflower)
Chopped Tomato - 1/2 cup
Salt to taste

Masala:

Coriander seeds - 1tsp
Cumin- 1/4tsp
Clove - 2
Cinnamon - 1/2'
Chopped Coriender / Cilantro - 1 and 1/2 cup
Tomato - 1/2
Roasted Peanut - 1tsp
Poppy seeds - 1/2tsp
turmeric powder - 1/4tsp
green chili - 2 (optional)
Garlic - 6
Ginger - 1' cube
Coconut - 2tsp

Seasoning:

Mustered Seeds - 1/2tsp
Cumin / Jeera - 1/2 tsp

Chopped Onion - 1/2
Bay Leaves - 4
Oil: 2 tbs

Method:


Grind all Masala ingredients without / with little water and keep it aside.

Prepare seasoning with all seasoning ingredient except onion, once they turn slight brown add onion, when onion gets soft add mix vegetables and cook until vegetable gets soft now add ground masala and tomato and cook for few min.

Serve hot with Puri / Chapathi.

Vegetable Palav / Pilaf

Ingredients:

Basmathi Rice - 2 cup
Mixed chopped Veg - 2 cup
(Green Beans, Peas, Carrot, Potato, Cauliflower)
Water -2 and 1/2 cups
Coconut milk - 1 and 1/2 cup
Salt to taste
Soy Chunks - 1/2 cup

Masala:

Coriander seeds - 1tsp
Cumin- 1/4tsp
Clove - 2
Cinnamon - 1/2'
Chopped Coriender / Cilantro - 1 and 1/2 cup
Mint / Pudina - 1/2cup (optional)
Poppy seeds - 1/2tsp
turmeric powder - 1/4tsp
green chili - 2 (optional)
Garlic - 6
Ginger - 1' cube
Chopped Onion - 1tbs
Elaichi / Cardamom - 1

Seasoning:

Cumin / Jeera - 1 tsp
ShaJeera - 1/4tsp

Chopped Onion - 1/2
Bay Leaves - 4
Whole Masala (clove - 2, Cinnamon- 1') (optional)

Oil: 2 tbs

Method:

Wash and Soak Basmathi rice for 1 hour.

Grind all Masala ingredients without / with little water and keep it aside.

Prepare seasoning with all seasoning ingredient except onion, once they turn slight brown add onion, when onion gets soft add mix vegetables and ground masala and fry for 5 to 6 min.

Boil Soy chunk with 2 cups water, when it gets soft turn off the flame. when it gets cool take out all water by squeezing with your palm.

In a pressure cooker / rice cooker start cooking rice with water and coconut milk, when the rice is half cooked add seasoning, soy chunks and salt and mix carefully now close the lid and allow it to cook. In pressure cooker 1 or 2 whistle and in the rice cooker until it turns to warm.

Serve Hot With Raitha / Yogurt Salad

Raitha / Yogurt Salad

Curds / Yogurt - 1cup
Grated Carrot - 2tbs
Finely Chopped Onion - 2tbs
Finely Chopped Tomato - 2tbs
Finely Chopped Cucumber - 2tbs
Chopped Green Chili - 1/2tsp(optional)
Salt to taste

Method:

Whisk yogurt and add all the vegetables.

Simple Chavelekai / Gorchikkudukayi / Gavar Fry

Ingredients:

Chavelekai / Gorchikkudukayi / Gavar - 1lb
Onion - 1/2
Garlic - 6
Turmeric Powder - 1/4tsp
Red Chili Powder - 1tsp
Chopped coriander - 1tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Chavelekai / Gorchikkudukayi / Gavar
Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic, onion. When onion gets soft add Chavelekai / Gorchikkudukayi / gavar and close the lid. keep mixing in between until Chavelekai / Gorchikkudukayi / Gavar gets soft. Prepare this fry without adding water.
Now add turmeric powder, red chili powder.
Garnish with chopped coriander.

Serve hot with Jowar Rotti / Rice / Chapathi.

Peppar Rasam

Ingredients:

Pepper Powder - 1 and 1/2 tsp
Jeera Powder - 1 and 1/2 tsp
Daniya Powder - 1/2tsp
Tamarind Paste - 2tsp
Jagary -1tsp
Garlic - 5
Chopped Tomato - 2tbs
Chopped Coriander - 2tbs

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp
Urad Dal - 1tsp

Curry leaves: 6
Red Chili - 2
Asifotida according to taste

Oil: 2 tbs

Method:

Prepare Seasoning, when mustard seed stops sputtering add garlic and after a min add all the powder and fry until u get nice aroma then add 2 cup water, tamarind paste, jagary, tomato and boil for few min.

Garnish with Coriander.

Serve hot with Rice

Meal Maker / Soy Chunks Fry

Ingredients:

Meal Maker / Soya chunks - 1cup
Chopped Onion - 1/2cup
Red chilies - 1/2 tsp
Milk - 1/2 cup
Chopped coriander - 1tbs

Salt to taste

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp
Urad Dal - 1tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Boil Meal Maker / Soy chunks with 2 cup water, when it gets soft turn of the heat.
Wash Meal Maker / Soya chunks in cold water and squeeze and take out water, now chop into small pieces around 4 to 6 pieces.
In a pan heat oil add mustard seed jeera, urad dal curry leaves, Asifotida When mustard seeds stops spluttering add onion fry on Medium flame for 5 to 6min now Meal Maker / Soya chunks, salt and fry for few min, add milk and red chili powder n cook for few min.

Add methi, Jeera, red chili powder to cooked Lima Beans cook for few min.

Garnish with chopped coriander.

Serve hot with Rice

Lemon Rasam

Ingredients:

Toor Dal - 1/2cup
Chopped Beans /Cabbage - 1/2cup
Turmeric Powder -1/4tsp
Garlic - 6
Lemon Juice - 2tbs
Chopped coriander - 1tbs
Grated Coconut - 1tbs
Salt to taste

Seasoning:

Mustard seeds -1/2 tsp

Jeera -1/2 tsp

Curry leaves - 6
Green Chili - 2
Oil: 2 tb

Method:

Pressure cook Dal and beans / cabbage with 2 cup water. when it gets cool mash lightly.

Prepare seasoning, when mustard seed stops spluttering add chopped garlic, when garlic turns slight brown add Dal, turmeric powder and salt and lemon juice. let it boil for few min.

Garnish with chopped coriander.

Serve hot with Rice.

Spinach Dal Rasam

Ingredients:

Spinach - 1 bunch
Toor Dal - 1/2cup
Green Chili - 2
Turmeric Powder -1/4tsp
Garlic - 6
Lemon Juice - 2tsp

Seasoning:

Mustard seeds -1/2 tsp

Jeera -1/2 tsp

Curry leaves - 6
Red Chili - 2
Oil: 2 tb

Method:

Pressure cook Dal, green chili and and chopped Spinach with 2 cup water. when it gets cool Grind Dal and spinach with 1 cup water.

Prepare seasoning, when mustard seed stops spluttering add chopped garlic, when garlic turns slight brown add spinach Dal puree, turmeric powder, lemon juice and salt let it boil for few min.

Serve hot with Rice.

Tomato Rasam - 2

Ingredients:

Tomato - 2
Toor Dal - 1/2cup
Rasam Powder - 1tsp
Turmeric Powder -1/4tsp
Red Chili Powder - 1/4tsp
Garlic - 6
Chopped coriander - tbs

Seasoning:

Mustard seeds -1/2 tsp

Jeera -1/2 tsp

Curry leaves - 6
Red Chili - 2
Oil: 2 tb

Method:

Pressure cook Dal and whole Tomato with 2 cup water. when it gets cool Grind Dal and tomato with 1 cup water.

Prepare seasoning, when mustard seed stops spluttering add chopped garlic, when garlic turns slight brown add tomato Dal puree, chili powder, rasam powder, turmeric powder and salt let it boil for few min.

Garnish with chopped coriander.

Serve hot with Rice.

Chikkudukayi / Chapradavarekai fry

Ingredients:

Chikkudukayi / Chapradavarekai - 1lb
Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 8 to 10

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Chikkudukayi / Chapradavarekai. Pressure cook with one whistle. Let the cooker gets cool.
Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic.
Squeeze Chikkudukayi / Chapradavarekai using your palm, try to take out all water and then add to the seasoning and fry on Medium flame for 3 to 5 min.

Powder Roasted Chana, Coconut, 1 Garlic, turmeric powder, red chilies.
Add ground powder to Chikkudukayi / Chapradavarekai and cook for few min.

Garnish with chopped coriander.

Serve hot with Jowar Rotti / Rice.

Bhel Puri

Ingredients:

Puffed Rice / Mandakki / Borugulu - 2 cup
Chopped Onion - 1/4cup

Finely Chopped Cucumber -1/4cup(optional)
Grated carrot - 5tbs

Chopped Tomatoes -1/4cup

Chopped coriander - 1/4cup
Chat Masala - 1/2tsp
Chili powder - 1/4tsp
Ginger Garlic paste - 1/8tsp

Cooked and Chopped Potato - 2tbs
Tamarind Date Chutney - 1tbs
Pudina Chutney - 1tsp
Salt to taste
Thin Shev - 2tbs

Method:
Mix all the ingredients except coriander and shev.
Garnish with coriander and shev.

Pongal

Ingredients:
Rice - 1 and 1/2cup
Moong Dal - 1cup
Chopped ginger - 1tsp
green chili - 4
Pepper powder - 1/4 tsp
Milk - 1cup
Water -6 -7 cup
Butter - 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Onion - 2tbs
Cashew nut - 2tbs

Whole pepper - 1/4 tsp

Oil: 2 tb

Method:

Wash Rice and Moong dal.
In a non stick pan fry washed Rice and moong dal, Chopped ginger, green chilies for 6 to 8 min. Then pressure cook adding 4 cups of water.

Prepare seasoning, add one cup milk n 1/2 cup water then add cooked Rice and moong dal. boil it on low flame for 5 to 8 min.

Serve hot with Onion Gojju. or coconut chutney or Moong Dal Sambar / Baby Carrot Sambar.

Moong Dal Sambar / Baby Carrot Sambar for Pongal

Ingredients:

Moong Dal / Hesaru Bele / Pesaru Pappu - 3/4cup
Chopped Onion - 1/2
Chopped tomato - 1tbs
Chopped Baby Carrot - 1/2 cup
Chopped Potato - 1/2 cup
Turmaric Powder - 1/4tsp
water - 3 cup
Chopped coriander - 1tsp

For Masala:

Daniya - 2tsp
Red Chili - 5
Toor Dal - 2tsp
Chana Dal - 2tsp
Methi Seeds - 1tsp

Seasoning:

Mustard seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Asafoetida - 1/4 pinch
Oil - 1tsp

Method:
Wash and pressure cook Moong dal with 2 cup water.

Dry Fry all masala Ingredients and make powder.

Prepare seasoning with mustard seeds, jeera, red chilies, curry leaves, Asifotida and add onion, when it gets soft add Tomato, Baby Carrots, Potatoes, salt.

Now add mixture of cooked dal and ground masala and cook for a while, add water if required.
Garnish with Chopped coriander.

Serve hot with Rice/ Wheat Pongal.

Wheat Quesadillas

Ingredients:

Wheat Flour - 1cup
Chopped Onion - 4tsp
Chopped Tomato - 4tsp
Chopped Green chili - 1tsp(optional)
Salt Pepper according to taste
Grated Cheese - 1cup

Method:

Take whole-wheat flour in a bowl add salt and sufficient water and knead into a dough. Cover and set aside for fifteen minutes.
Divide the dough into four equal portions. Roll into balls. Roll the balls in dry flour and roll out into thin Chapathis.
Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook less on the other side.
Reduce heat to low. On fully cooked side spread cheese on half portion and also spread 1tsp onion, 1tsp tomato, chili and salt and pepper powder and close the other half of the chapathi and cook until cheese melts.

Serve hot with Tomato ketchup.

Gestational Diabetes: Each Wheat Quesadilla has around 25 carbs.

Wheat Palak talipittu / Rotti / Thalipeeth / Talipattu

Ingredients:

Wheat flour - 1 cup
Chopped Onion - 1/4 large

Jeera - 1tsp
Chopped Palak / Spinach leaves - 3/4 cup
Soaked moong Dal - 2tbs

Chopped Green chilies - 2tsp(optional)
Water - 1/2 cup(as required)

Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Wheat flour well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand.

Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipattu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

I use cigar cover paper / plastic banana leaf to make talipittu / Rotti / Thalipeeth / Talipattu

For Gestational Diabetes: Add more vegetables and less flour.

Jeera Gojju

Ingredients:

Tamarind paste - 2tsp
Asafoetida - 1/4 pinch
Chili powder - 1/2 tsp
water - 1/4 cup
Chopped coriander - 1tsp
Jeera - 1tbs

Urad Dal - 1tsp

Coconut - 1tsp

Roasted Chana Powder - 1tsp

Oil - 1tsp

Seasoning

Mustard seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6

Method:

Dry roast Jeera and urad dal, and make powder.

Prepare seasoning with mustard seeds, jeera, red chilies, curry leaves, Asifotida. when mustard seeds starts spluttering add tamarind water, salt, chili powder, ground powder, coconut powder, roasted chana powder. when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with rice.

Radish / Moolangi Gojju

Ingredients:

Mustered seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Chopped Onion - 1/2
Chopped Green Chili - 1/2tsp

Grated Radish - 1cup

Tamarind paste - 2tsp
Asafoetida - 1/4 pinch
Chili powder - 1/2 tsp
water - 1/4 cup
Chopped coriander - 1tsp
Oil - 1tsp

Method:
Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida. when Mustered seed starts spluttering add onion, green chili when it gets soft add radish and fry for few min. then add water tamarind water, salt, chili powder . when the water starts boiling turn off the flame.
Garnish with Chopped coriander.

Serve hot with rice.

Peanut Sambar

Ingredients:

Toor Dal - 1/2cup
Fresh / Dry Peanut - 1/2cup
Chopped Onion - 1/2
Chopped tomato - 1tbs
Sambar Powder - 1tsp
Red Chili Powder - 1/2tsp
Turmaric Powder - 1/4tsp
Tamarind Paste - 1tsp
Coconut - 2tsp
Poppy seeds - 1/2tsp
water - 3 cup
Chopped coriander - 1tsp

Seasoning:

Mustard seeds - 1 tsp
Jerra - 1tsp
Red chillies - 2
curry leaves - 6
Asafoetida - 1/4 pinch
Oil - 1tsp

Method:Wash and pressure cook toor dal and peanut with 2 cup water.
Grind Sambar Powder, Red Chili Powder, Turmaric Powder, Tamarind Paste, Coconut, Poppy seeds with little water and keep it aside.
Prepare seasoning with mustard seeds, jeera, red chilies, curry leaves, Asifotida and add onion, when it gets soft add Tomato, salt and ground masala and cook for a while.
Now add mixture of cooked dal and peanut add water if required.
Garnish with Chopped coriander.

Serve hot with Rice / Chapathi.

Carrot Coconut Laddu / Halwa

Ingredients:

Grated Carrot - 2 cup
Grated fresh Coconut - 1 and 1/2 cup
Sugar - 1 and 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 1/4cup
Khoya - 1/2 cup / Milk Powder - 1cup
Sugar - 1/2 cup
Elaichi Powder - 1/4tsp
Ghee - 2tbs

Method:

In a pan take 1tbs ghee and fry cashew nut, raisin, almond separately and keep it aside.

Fry Carrot with 1tbs ghee until it becomes tender, keep mixing in between.
when carrot becomes tender add coconut, sugar.
Mix khoya / milk powder in milk and keep it aside.
When sugars melts completely add khoya / milk powder mix well.
keep mixing until water evaporates completely then andd nuts, raising and elaichi mix nicely.
when it gets cool make laddu.

Coconut Chutney / Powder

Ingredients:

Grated Fresh Coconut - 1 cup
Garlic - 1
Coriander leaves - 2tbs
Jeera - 1/2tsp
Green Chili - 2
Salt to taste

Method:
Mix all the ingredients and make chutney in food processor without adding water. Chutney should be course.

Serve Coconut Chutney with Chapathi / Thalipattu.

Carrot Chutney / Powder

Ingredients:

Carrot - 3
Garlic - 1
Coriander leaves - 2tbs
Jeera - 1/2tsp
Green Chili - 2
Salt to taste

Method:
Peel carrot and chop into big pieces. Mix all the ingredients and make chutney in food processor without adding water. Carrot should be course.

Serve Carrot Chutney with Chapathi / Thalipattu.

Methi / Menthe Soppu / Menthaku Fry

Ingredients:

Methi leaves - 1 bunch

Garlic - 6
Besan - 2tbs

Turmeric Powder - 1/4tsp
Red chili Powder - 1tsp
Daniya Jeera Powder / Curry Masala - 1/2 tsp

Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Dry Fry Besan and keep it aside. Chop Methi leaves.

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add Garlic and Methi leaves and fry on Medium flame for 10 min. cook until it becomes tender.

Add Besan, turmeric powder, red chili powder, Daniya Jeera Powder / Curry Masala and fry for few min.


Serve hot with Rice.

Radish Fry

Ingredients:

Radish - 1/2lb

Besan - 2tbs

Coconut - 2tsp

Turmeric Powder - 1/4tsp
Red chili Powder - 1tsp
Daniya Jeera Powder - 1/2 tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Grate Radish.

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add grated radish and fry on Medium flame for 10 min. cook until it becomes tender.

Add Besan, Coconut, turmeric powder, red chili powder, Daniya Jeera Powder and fry for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Wheat Dosa / Wheat Pan Cake

Serving: 4

Ingredients:

Wheat Flour : 2 cup
Besan : 2tsp
Jeera / Cumin - 1/2tsp

Salt: 1/4tsp (according to taste)

Water: 2 cup

Method:

Mix all the ingredients, add more water if needed. Batter is ready to prepare Dosa.
Heat pan or griddle with little Butter.
Spread the mix on pan in circular motion to make thin Dosa / Pan Cake and cook both the side with 1tsp oil

This can be served with coconut chutney.

For Gestational Diabetes: 1/4 cup wheat has 20 carbs.

Thondekai / Dhondakai / Tindora Curry

Ingredients:

Thondekai / Dhondakai /Tindora - 1 / 1lb

Roasted Peanut - 2tsp

Coconut - 2tsp

Jeera Powder -1/2 tsp
Curry Masala - 1/2tsp
Garlic - 1

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Jagary - 1tsp

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add Chopped Thondekai / Dhondakai /Tindora and fry for few min then add 1/2 cup water.

Powder Coconut, Curry Masala, Jeera, garlic, turmeric powder, red chilies, jagary.
Add ground Powder to the curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Sorekai / Sorakaya / Bottle guard Curry - 2

Ingredients:

Sorekai / Sorakaya / Bottle guard - 1 / 1lb

Roasted Peanut - 2tsp

Coconut - 2tsp

Jeera Powder -1/2 tsp
Curry Masala - 1/2tsp
Garlic - 1

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Jagary - 1tsp

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add Peeled(optional) and Chopped Sorekai / Sorakaya / Bottle guard and fry for few min then add 1/2 cup water.

Powder Coconut, Curry Masala, Jeera, garlic, turmeric powder, red chilies, jagary.
Add ground Powder to the curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Rice Rava and Poha / Avalakki / Atukulu Talipattu / Rotti

Ingredients:

Rice Rava - 1 cup

Poha / Avalakki / Atukulu - 1 cup
Chopped Onion - 3/4 cup

Jeera - 1tsp

Curds - 1cup

Chopped Green chilies - 2tsp(optional)

Chopped coriander - 3/4 cup

Water - as required
Salt to taste

Oil - 4tbs

Method:

Soak any type of Poha / Avalakki / Atukulu in curds for 1/2 hours.

Mix all the ingredients to Poha / Avalakki / Atukulu, mix well to a soft dough add water if required except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Sabbakki / Sabudaana Vada

Ingredients:

Sabbakki / Sabudaana - 1/2 cup
Curds - 3/4 cup
Rice flour - 3 to 4tsp
Cumin / Jeera - 1tsp
Chopped Onion - 1/2 cup
Red Chili powder - 1/2tsp
Salt to taste
Oil for deep fry

Method:

Wash and soak Sabbakki / Sabudaana in curds for 3 hours.
Add rice flour, cumin, chopped onion, red chili powder, salt to soaked Sabbakki / Sabudaana mix well(add little water if required).
In a deer fry pan heat oil, when its ready to fry drop one spoon of Sabbakki / Sabudaana mixture in oil, fry until it gets slight brown.

Serve hot.

Shavige Uppittu / Semiya Upma

Serving - 4

Ingredients:

Shavige / Semiya - 2 cup
Onion - 1 small

Finely Chopped ginger - 1tsp

Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Green chillies - 4
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs

Seasoning:

Mustard seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1tsp
Chana Dal - 1tsp
curry leaves - 6
Oil - 2tbs

Method:

Roast Shavige / Semiya with or without 1tsp oil until light brown.
Prepare seasoning in a pan, when mustard seed stops spluttering add chopped onion, ginger and green chilies, when onion becomes soft add Green beans, carrot, peas fry it until vegetables becomes soft now add 2.5 cup water, when water starts boiling add Shavige / Semiya, Salt, cook it on medium flame for 5 to 8 min.
Garnish with coriander and coconut and serve hot.

Tomato Rasam 1

Ingredients:

Tomato - 2
Rasam Powder - 1tsp
Turmeric Powder -1/4tsp
Red Chili Powder - 1/4tsp
Garlic - 6
Roasted Chana Powder - 1/2tsp
Grated coconut - 1tbs
Chopped coriander - tbs

Seasoning:

Mustard seeds -1/2 tsp

Jeera -1/2 tsp

Curry leaves - 6
Red Chili - 2
Oil: 2 tb

Method:

Boil whole Tomato with 2 cup water, when if gets soft turn off flame. when it gets cool take out skin. Grind tomato with 1 cup water.

Prepare seasoning, when mustard seed stops spluttering add chopped garlic, when garlic turns slight brown add tomato puree, chili powder, rasam powder, turmeric powder, salt, roasted chana powder, let it boil for few min.

Garnish with grated coconut, chopped coriander.

Serve hot with Rice / Upma.

Mint chutney

Ingredients:

Mint leaves - 1 cup
Cilantro / coriander leaves - 1cup
Chopped onion - 2tbs
Green Chili - 2
lemon juice - 1tsp
Salt to taste

Method:

Grind all the ingredients with little water.

Paneer Pakoda / Paneer Bajji

Ingredients

Paneer slice - 1' by 2' 20pieces
Besan – 1 cups
Rice Flour – 2 tbsps
Red chilli powder -1 tsp
Daniya Jeera powder - 1/2tsp
Ginger Garlic paste - 1/4 tsp
Baking a pinch
Oil for deep fry
Salt to taste

Mint chutney:

Mint leaves - 1 cup
Cilantro / coriander leaves - 1cup
Chopped onion - 2tbs
Green Chili - 2
lemon juice - 1tsp
Salt to taste

Grind all the ingredients with little water.

Method:

Take 1/2 tsp mint chutney apply on a Paneer slice, place one more slice on top of mint chutney, repeat this to all other paneer slice keep it aside.

Take a bowl and mix Besan, rice flour, red chilli powder, Daniya Jeera powder, ginger garlic paste, salt, soda using water into a smooth thick paste for bajji.

Dip Panner slice(sandwich) in the bajji batter (it should coat the Paneer slice fully) and drop immediately in the hot oil.

Deep fry until it turns into golden brown color. Remove and keep it in the tissue paper to drain any excess oil and cut into 2 pieces.

Serve hot.

Gestational Diabetes: Paneer Bajji is on of the best snack.

serving 1

Besan 1 oz / little less than 1/4cup has 16gm carb, fiber 3gm, protein 6gm

all other ingredients has very very less carb.

Lima Beans Fry

Ingredients:

Lima Beans - 1lb
Chopped Onion - 1/2cup
Garlic - 6 to 8

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Jeera powder - 1/4tsp
Roasted Methi seeds powder - 1/4tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp
Urad Dal - 1tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

In a pan heat oil add mustard seed jeera, urad dal curry leaves, Asifotida. When mustard seeds stops spluttering add chopped garlic, onion fry on Medium flame for 5 to 6min now add Lima Beans, salt and water, cook until it becomes tender and all the water evaporates.

Add methi, Jeera, red chili powder to cooked Lima Beans cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Paneer Burji

Ingredients:

Grated Paneer - 1cup
Finely Chopped Onion - 1/2cup
Finely Chopped Tomato - 1/2 cup
Ginger Garlic paste - 1/2tsp
Turmeric Powder - 1/4tsp

Daniya Jeera powder - 1/2tsp

Red Chili powder - 1/2tsp
Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

In a pan heat oil add jeera, curry leaves, Asifotida When Mustard seeds stops spluttering add Onion, ginger garlic paste and fry on Medium flame until it become tender now add tomato and salt and Paneer, cook until tomato cooks completely on low flame.

Add Daniya, Jeera, red chili powder and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice / Poori

Egg Burji

Ingredients:

Egg - 3
Finely Chopped Onion - 1/2cup
Finely Chopped Tomato - 1/2 cup
Turmeric Powder - 1/4tsp

Daniya Jeera powder - 1/2tsp

Red Chili powder - 1/2tsp
Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When Mustard seeds stops spluttering add Onion and fry on Medium flame until it become tender now add tomato and salt and egg(break and pour directly), cook until egg cooks completely on low flame.

Add Daniya, Jeera, red chili powder and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Cauliflower Curry

Ingredients:

Cauliflower - 1lb
Chopped Onion - 1/2cup
Chopped Tomato - 1 cup
Ginger Garlic paste -1/2 tsp

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Cauliflower.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add Ginger garlic paste, onion once it becomes tender add Cauliflower and fry on Medium flame for 5 to 6min now add tomato and salt, cook until it becomes tender and all the water evaporates.

Add Daniya, Jeera, red chili powder to cooked Cauliflower and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Cauliflower / Peas Fry / Curry

Ingredients:

Cauliflower - 1lb
Green Peas - 1cup
Ginger Garlic paste - 1/2tsp

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Cauliflower.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add Ginger garlic paste then add Cauliflower and fry on Medium flame for 5 to 6min now add peas and salt, cook until it becomes tender.

Add Daniya, Jeera, red chili powder to cooked Cauliflower and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Potato Peas Fry / Curry

Ingredients:

Potato- 1lb
Green Peas - 1cup

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Potatoes into cubes.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add Ginger garlic paste then add Potato and fry on Medium flame for 5 to 6min now add peas and salt, cook until it becomes tender.

Add Daniya, Jeera, red chili powder to cooked Potato and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Bitter Gourd / Haagalkai / Kakarkai Curry

Ingredients:

Bitter Gourd / Haagalkai / Kakarkai- 1lb
Chopped Onion - 1/4 cup
Roasted Peanut - 2tsp

Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 8 to 10

Turmeric Powder - 1/4tsp
Sambar Powder - 1/2 tsp
Red chilies - 4

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Bitter Gourd / Haagalkai / Kakarkai take out the seeds.

Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic, Onion Bitter Gourd / Haagalkai / Kakarkai, salt and cook on Medium flame for 6 to 8 min.

Grind Peanut, Roasted Channa, Coconut, Sambar Powder, turmeric powder, red chilies with 1/4 cup water.
Add ground masala to Bitter Gourd / Haagalkai / Kakarkai and fry for few min. now add 1/2 cup water and cook until it becomes tender.


Garnish with chopped coriander.

Serve hot with Rice

Broccoli and Carrot Fry

Ingredients:

Broccoli- 1/2lb
Carrot - 1/2lb
Turmeric Powder - 1/4tsp
Red Chili powder - 1/2 tsp
Chopped coriander - 1tbs

Salt to taste

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Channa Dal - 1tsp
Urad Dal - 1tsp
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Broccoli and Carrot.

Prepare seasoning with mustered seeds, jeera, curry leaves, Channa Dal, Urad Dal, Asifotida When Mustered seed stops spluttering add Broccoli and Carrot and fry on Medium flame for 10 min. cook until it becomes tender.
Add red chilies powder, turmeric powder, Salt and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Bitter Gourd / Haagalkai / Kakarkai Fry

Ingredients:

Bitter Gourd / Haagalkai / Kakarkai- 1lb

Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 8 to 10

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Bitter Gourd / Haagalkai / Kakarkai take out the seeds. In a bowl add salt to chopped Bitter Gourd / Haagalkai / Kakarkai and keep it aside for 1 hour.

Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic.
Squeeze Bitter Gourd / Haagalkai / Kakarkai try to take out some water(bitter) and then add to the seasoning and fry on Medium flame for 10 min. cook until it becomes tender.

Powder Roasted Chana, Coconut, 1 Garlic, turmeric powder, red chilies.
Add ground powder to cooked Bitter Gourd / Haagalkai / Kakarkai and cook for few min.

Garnish with chopped coriander.

Serve hot with Rice

Potato Fry

Ingredients:

Potato- 1lb

Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 8 to 10

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Potatoes.

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add garlic then add Potato and fry on Medium flame for 10 min. cook until it becomes tender.

Powder Roasted Chana, Coconut, 1 Garlic, turmeric powder, red chilies.
Add ground powder to cooked Potato and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Zucchini Squash Fry

Ingredients:

Zucchini Squash- 1lb

Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 6 to 8

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Chop Zucchini Squash.

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida. When Mustard seed stops spluttering add garlic then add Zucchini Squash fry on Medium flame for 10 min. cook until it becomes tender.

Powder Roasted Chana, Coconut, 1 Garlic, turmeric powder, red chilies.
Add ground powder to cooked Zucchini Squash and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Coyote Squash / Seemebadanekai / Seemvankai Fry

Ingredients:

Coyote Squash / Seemebadanekai / Seemvankai- 1lb

Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 6 to 8

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustered seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Peal and Chop Coyote Squash / Seemebadanekai / Seemvankai.

Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering and add garlic then add Coyote Squash / Seemebadanekai / Seemvankai and fry on high flame for 10 min, if needed close lid, cook until it becomes tender.

Powder Roasted Chana, Coconut, 1 Garlic, turmeric powder, red chilies.
Add ground powder to cooked Coyote Squash / Seemebadanekai / Seemvankai and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Okra / Bendekai / Bendakai Fry

Ingredients:

Okra / Bendekai / Bendakai- 1lb

Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 6 to 8

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustered seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Wash and dry Okra / Bendekai / Bendakai then Chop Okra / Bendekai / Bendakai.

Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic then add Okra / Bendekai / Bendakai and fry on low flame for 10 min, if needed close lid, cook until it becomes tender.

Powder Roasted Chana, Coconut, Garlic, turmeric powder, red chilies.
Add ground powder to cooked Okra / Bendekai / Bendakai and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Sorekai / Sorekaya / Bottle guard Fry

Ingredients:

Sorekai / Sorekaya / Bottle guard- 1 / 1lb

Roasted Peanut - 2tbs

Coconut - 2tsp

Sambar Powder -1/2tsp
Garlic - 6 to 8

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustered seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Chop Sorekai / Sorekaya / Bottle guard into cubes.

Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic then add Sorekai / Sorekaya / Bottle guard and fry on low flame for 10 min, if needed close lid, cook until it becomes tender.

Powder Peanut, Coconut, Sambar powder, turmeric powder, red chilies.
Add ground powder to cooked Sorekai / Sorekaya / Bottle guard and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Rajma / Kidney Beans Curry

Ingredients:

Rajmah - 200 gm / 1/2lb
Chopped onion - 1/2 cup
Chopped tomato - 1 and 1/2 cup
Garlic paste - 1 tbsp.
Ginger paste - 1 tbsp.
Red chili powder - 1 tbsp.
Coriander powder - 1 tbsp.
Cumin powder - 1 tsp.
Cumin - 1tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1 tsp.
Chopped green coriander - 1 tbsp
Bay leaf - 3
Oil - 3 tbsp.
Salt As per taste

Method:

Soak Rajmah for 6 to 8 hours.

Heat oil in a pressure cooker, add bay leaves, Jeera, chopped onion and sauté’ onion till golden brown in color. Add Ginger Paste and Garlic Paste. Cook for a minute then add Tomato, when the oil starts getting separate Add red chili powder, Coriander powder, Cumin powder, Soaked Rajmah, Salt and pressure cook. When the cooker gets cool remove the lid and mash Rajmah slightly for thickening the gravy and boil Rajmah curry for few min and add garam masala.
Transfer Rajmah curry to a serving dish and garnish with chopped fresh coriander.

Serve hot with steamed rice / Naan

Thondekai / Dhondakai / Tindora Fry

Ingredients:

Thondekai / Dhondakai /Tindora - 1lb

Roasted Peanut - 2tbs

Coconut - 2tsp

Sambar Powder -1/2tsp

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustered seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Chop Thondekai / Dhondakai /Tindora into lengthwise.

Prepare seasoning then add Thondekai / Dhondakai /Tindora and fry on low flame for 10 min, if needed close lid, cook until it becomes tender.

Powder Peanut, Coconut, Sambar powder, turmeric powder, red chilies.
Add ground powder to cooked Thondekai / Dhondakai /Tindora and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Sorekai / Sorekaya / Bottle guard Curry

Ingredients:

Sorekai / Sorekaya / Bottle guard - 1 / 1lb

Roasted Peanut - 2tsp

Coconut - 2tsp

Daniya Jeera Powder /Curry Masala - 1/2tsp

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning then add Peeled(optional) and Chopped Sorekai / Sorekaya / Bottle guard and fry for few min then add 1/2 cup water.

Grind Peanut, Coconut, Curry Masala, turmeric powder, red chilies with 1/4 cup water.
Add ground masala to the curry and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Idli with Sona Masoori rice

Ingredients:

Sona masoori rice - 3 cup
Urad Dal - 1 cup
Cooked rice - 1 cup
Methi seed - 1/2tsp

Method:
Soak Sona Masoori rice, Urad Dal, methi seed for 4 to 5 hours. Grind all Soaked ingredients with cooked rice.
Ferment the batter for 10 to 12 hours.

After ferment prepare Idli. (add Baking soda if required)