Cauliflower and Moong Dal Curry/ Fry

Ingredients:

Mustard seeds - 1/2 tsp
Jerra - 1/2tsp

curry leaves - 6
Moong Dal - 1/2cup
Chopped Cauliflower - 3 cup
Chopped Garlic - 1tbs
Curry Masala - 1/4 tsp
Asafoetida - 1/4 pinch
Red Chili Powder - 1/2tsp
water - 2 cup
Coconut Powder - 2tsp
Oil - 1tsp

Method:
            Wash and cook moong dal with 2 cups water, drain excess water when Moong Dal is cooked and keep it aside.

Prepare seasoning with mustard seeds, jeera,  curry leaves, Asifotida, garlic add Chopped Cauliflower when mustard seeds starts spluttering, keep frying until Cauliflower gets soft, add cooked Dal, coconut powder, red chili powder, salt, Curry Masala and mix well.


Serve hot with Rice / Chapathi.

Fresh Peanut Curry for Dosa

Ingredients:

Fresh Peanuts - 1 cup

Red chillies-10

Dhania-2sp

Pepper-1/4 sp

Cinamon- small piece

Clove-4

Garlic-2 cloves

Onion-1/2

Cocunut powder-5sp

Poppy seeds-1sp

Tamarind juice - 3tap

Chopped Tomatoes - 1

Seasoning:

Mustard seeds: 1/4 tsp

Jeera / cumin seeds: 1/4tsp

Curry leaves: 1 stem
Oil: 2tsp 

Method:  

Pressure cook Fresh Peanut with one or 2 whistle. 

Fry red chillies, dhania, pepper cinnamon, clove,  garlic, onion, separately, adding little oil. Grind all the fried ingredients with 1/2 cup water, when it is done add coconut, poppy seeds and grind it again.

 Heat oil in a pan and add mustard, cumin  and add ground masala and fry for few min, then add  cooked Peanut, tamarind juice, chopped tomato and cook for 10 to 15 min.

serve with dosa or Akki Rotti or rice.

Blackeye Bean /Halasandikalu Curry for Dosa

Ingredients:

Blackeye beans - 1 cup

Red chillies-10

Dhania-2sp

Pepper-1/4 sp

Cinamon- small piece

Clove-4

Garlic-2 cloves

Onion-1/2

Cocunut powder-5sp

Poppy seeds-1sp

Tamarind juice - 3tap

Chopped Tomatoes - 1

Seasoning:

Mustard seeds: 1/4 tsp

Jeera / cumin seeds: 1/4tsp

Curry leaves: 1 stem
Oil: 2tsp 

Method:  

Soak Black eye bean for an hour and pressure cook with one or 2 whistle. 

Fry red chillies, dhania, pepper cinnamon, clove,  garlic, onion, separately, adding little oil. Grind all the fried ingredients with 1/2 cup water, when it is done add coconut, poppy seeds and grind it again.

 Heat oil in a pan and add mustard, cumin  and add ground masala and fry for few min, then add  cooked Blackeye Bean /Halasandikalu, tamarind juice, chopped tomato and cook for 10 to 15 min.

Serve with dosa or Akki Rotti or rice.

Rava Idli

Ingredients:

Sooji Rava: 2 cup

Grated Carrot: 1/2cup

Chopped Coriander: 1/4 cup

Yogurt / curds: 1 cup

Salt

Baking Soda: 1/8 tsp

Cashew nut: 20

oil: 5tbs

Seasoning:

Mustard seeds: 1/4 tsp

Jeera / cumin seeds: 1/4tsp

Channa dal: 3/4 tsp

Urad dal: 3/4 tsp

Curry leaves: 1 stem
Oil: 2tsp

Method:

Mix Sooji Rava(Bombay rava), oil and let it soak for overnight or 5 to 6 hours

Prepare seasoning in a pan adding 2 tbs oil and all seasoning ingredients, when Channa dal and urad dal gets slight brown add to  rava.

Add carrot, coriander, salt, baking soda, 1/2 cup water and yogurt(beat yogurt before adding) to rava, mix and let the Rava idli batter settle for 5 to 10 min. If needed add some water until the batter gets regular idly batter consistency.

Grease idly plate with oil and put one split cashew nut in each idli bowl then add batter and steam it for 10 - 12 min. after switching off the gas let it cool for 5 min, then idlies are ready to serve.

Rava Idli can be served with coconut chutney / potato saagu.

Asparagus Fry

Ingredients:

Asparagus  - 1lb

Coconut Powder - 2tbs

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

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Urad Dal - 1tsp

Red Chillies: 2

Oil: 2 tbs

Method:

Take out the bottom of each Asparagus for 1/2 inch and Chop Asparagus into 1/2 inch.

Prepare seasoning then add chopped Asparagus and fry on low flame for 8 to 10 min cook until it becomes tender.

Add coconut powder, turmeric powder, chili powder and cook for a min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice.

Spinach with Moong Dal

Ingredients:

Mustard seeds - 1/2 tsp
Jerra - 1/2tsp

curry leaves - 6
Moong Dal - 1/2cup
Chopped Spinach- 3 cup
Chopped Garlic - 1tbs
Curry Masala - 1/4 tsp
Asafoetida - 1/4 pinch
Red Chili Powder - 1/2tsp
water - 2 cup
Coconut Powder - 2tsp
Oil - 1tsp

Method:
            Wash and cook moong dal with 2 cups water, drain excess water when Moon Dal is cooked and keep it aside.
Prepare seasoning with mustard seeds, jeera,  curry leaves, Asifotida, garlic add Chopped Spinach when mustard seeds starts spluttering, keep frying until spinach gets soft, add cooked Dal, coconut powder, red chili powder, salt, Curry Masala and mix well.


Serve hot with Rice / Chapathi.