Baby Corn Manchurian

Ingredients:

1. Baby corn- 12-15
2. All purpose flour- 4 tblsp
3. Corn flour- 1 tblsp
4. Ginger garlic paste- 1 tsp
5. Red chilli powder- 2 tsp
6. Salt
7. Oil - For deep frying
8. Onion -1 medium size chopped into cubes
9. Capsicum -1 medium size chopped into cubes
10. Cilantro- a bunch
11. Spring onions - 1 bunch
12. Chilli sauce- 1 tsp
13. Soy Sauce - 2 tsp

Method:
1.Wash and pressure cook baby corn for 3 whistles with little salt.Also add 1 tsp corn flour in water in a small cup.
2.Mix cooked baby corn,salt,red chilli powder,ginger garlic paste and the flours with water.
3.The corn should be well coated  with the batter. 
4.Deep fry till golden brown and keep aside in a tissue paper.
5.Heat a pan with oil and add ginger garlic paste followed by onion and fry till onion turns transparent and then add capsicum and fry for 2 minutes.
6.Add salt,chilli and soy sauce.Fry for just a  minute in high flame and add the fried baby corn.
7.Add the finely chopped cilantro leaves.This gives the nice aroma and fresh tatse to the manchurian.Be generous in adding cilantro.
8.Finally add the corn flour dissolved in water and mix well.Do not add a lot of this mixture.Just 2-3 tsp will suffice.
9.Garnish with spring onions and serve hot with fried rice

Paal payasam

Ingredients:

1. Milk  - 4 cups (1 litre) 
2. Basmati Rice - 2 tblsp 
3. Sugar 1/2 cup 
4. Ghee 2 tsp 
5. Saffron  - 10 strands soaked in 2 tsp milk
6. Condensed Milk - 1/2 cup(optional)

Method:
1.Roast basmati rice in a pan with little ghee .Once it cools make a coarse powder in mixie and keep aside.
2.Grease a pressure cooker with few drops of ghee. Put a small spoon in it and add milk.(this will prevent milk from getting burnt)
3.Cover the cooker and cook in low flame for about 10 minutes.Then open and add the powdered rice.
4.Again pressure cook for 1 whistle. After 1 whistle, keep the flame in lowest possible and continue heating for 10 minutes. 
5.After that open the cooker and add sugar and saffron and again keep for one more whistle in low flame for another 10 minutes till you get a thick consistency.
6.You could also add 1/2 cup condensed milk in step 5 and reduce sugar quantity accordingly.Adding condensed milk gives a very rich flavour.
7.Serve hot or chilled.

Carrot Badam Kheer

Ingredients:

1. Carrots -2 (small)
2. Almonds - 15
3. Milk -1/2 litre
4. Sugar -3/4 cup
5. Condensed milk 2 tbsp(optional)
6. Saffron- Few strands soaked in 1 tbsp milk

Method:
1.Soak Almonds in Hot water and peel skin off.
2.Grind it with little milk to a smooth paste
3.Peel skin of carrots and roughly chop it.Pressure cook this adding 1 cup  milk for 4 whistles.
4.Allow it to cool .Grind only the carrots along with sugar in a mixie to a smooth paste.
5.Take the ground badam paste,add 1 cup milk and allow it to boil for 10 minutes in low flame till the raw badam smell goes away.
6.Add the remaining milk to this,add condensed milk if available.
7.Transfer the carrot puree from the blender and allow the mixture to boil in low flame for 15-20 minutes till its thick.
8.Finally garnish with saffron strands and mix well.
9.Serve chilled or hot.Tastes yummy when cold.

Dal Makhani

Ingredients:

1. Whole black Urad dal-1 cup
2. Rajma -handful
3. Chopped onion- 1
4. Tomato - 2
5. Chopped green chillies-2
6. Ginger garlic paste 1 tsp 
7. Red chilli powder 1 tsp
8. coriander/dhania powder 1 1/2 tsp
9. Turmeric powder 1/4 tsp
10. Garam masala powder 1 tsp
11. Milk/Cream As needed
12. Butter -1 tblsp
13. Jeera- 2 tsp
14. Bay leaves- 1
15. Cinnamon-small piece
16. Cloves-2
17. Salt
18. Finely chopped Cilantro-to garnish

Method:

1.Soak urad dal and rajma for minimum 8-10 hours and pressure cook 4-5 whistles till nicely done with enough water.Preserve the water used to pressure cook the dhal.

2.Grind the tomatoes and make a fine puree and keep aside

3.Heat butter in a thick bottomed vessel.Add Jeera,bay leaves,cinnamom stick,cloves.Then add ginger garlic paste ,green chillies and chopped onion.Saute till onion turns transparent.

4.Add the tomato puree and allow it to boil till oil separates on top and raw tomato smell goes off.

5.Add in all the spices namely garam masala,chilli powder,turmeric,coriander powder and salt.

6.Add little butter and then the water drained from the dhal.Allow it to boil for 5 minutes.

7.Finally add the slightly mashed dhal and mix well.

8.Add cream/milk.But cream is preferred to give it a smooth texture

9.Simmer for 10 minutes and stir inbetween.

10.Garnish with Chopped cilantro and serve hot with Roti/paratha.

Pav Bhaji

Ingredients:

1. Onion(chopped finely) - 1 (big)
2. Tomatoes(chopped finely)- 2
3. Capsicum(chopped finely) -1 
4. Potatoes - 2 (big)
5. Carrot,green peas,cauliflower(all chopped)- 1 cup
6. Green chillies(slit) -2
7. Butter - 2 tbsp
8. Ginger garlic paste - 2 tsp
9. Red Chilli powder  -1 tsp
10. Turmeric powder - 1 tsp
11. Pav Bhaji masala - 3 tsp
12. Salt
13. Fresh lemon
14. Pav Buns
15. Onion and cilantro(chopped)- To garnish

Method:

1.Pressure cook the potatoes and other chopped veggies(carrot,green peas,cauliflower) for upto 3 whistles with little water

2.Once cool,peel skin of potatoes,chop into pieces.

3.Mash the potatoes and other pressure cooked veggies well and set aside

4.Heat a broad pan,add 2 tbsp butter,green chillies,ginger galic paste and onions.Saute till the onions turn transparent.

5.Add the capsicum and saute for 1-2 minutes till they become tender.

6.Toss in the chopped tomatoes and fry till it loses water and turns mushy.Add salt,turmeric,chilli powder,pav bhaji masala.(I used everest pav bhaji masala)

7.Add all the other mashed veggies and mix well.Mash again  to bring in a smooth texture and to avoid lumps

8.Add a blop of butter on top and keep in low flame.The bhaji needs to be hot till you serve.

9.Garnish with cilantro and chopped onion and a hint of lemon when you serve with the Pav.

10.Toast the Pav buns with little butter on a tava and serve hot with Bhaji!!

Paneer Fried Rice

Ingredients:
1.Basmati rice- 2 cups
2.Paneer cubes-1.5 cups
3.Olive oil- 2 tbsp
4.Capsicum(chopped finely)-2
5.Carrot(chopped finely)-2
6.Sugar 3 tsps
7.Spring onions 1 bunch 
8.Pepper - 3 tsps
9.Salt
10.Soy sauce,chilli sauce,tomato ketchup- 1 tsp each

Method:
1.Chop the green part and white part of spring onions separately
2.Soak basmati rice for 30 minutes and cook it with water ratio 1 : 1 & 1/2 in rice cooker.
3.Allow it to cool and separate the grains. Keep aside.
4.Immerse the paneer cubes in hot water for five minutes.Drain the water and crumble well.
5.Heat 2 tbsp olive oil in a wide non stick pan,add white part of spring onion.Keep in high flame.
6.Then add chopped carrot ,sugar and fry for 1-2 minutes.
7.Next add the capsicum and mix well in high flame.Toss all the veggies now and then to give it a nice smoky flavour
8.Add pepper,1 tsp each of chilli sauce,soy sauce and tomato ketchup and stir.
9.Finally toss in the crumbled paneer pieces.
10.You can either crumble panner finely or in medium sized chunks depending on how you wish.
11.Add needed salt and mix.Toss in the green part of spring onions to garnish.
12.Keep in medium flame.Add cooked rice and mix well.Make sure you do not break the rice.Mix gently
13.Serve hot with ketchup or with Gobi manchurian.Tastes heavenly!!

Pesarattu(Green gram dhal dosa)

Ingredients:
1.Green gram dhal- 1 cup
2.Rice-1/2 cup
3.Green chillies-3 or 4(depending on your spice level)
4.Ginger - a small piece
5.Onion- 1.5( 1 for grinding and 1/2 chopped for garnishing)
6.Jeera- 1 tsp
7.Salt
8.Curry leaves
9.Oil- 1tbsp


Method:
1.Wash and then soak rice & green gram dhal together in water for over 9-10 hours.
2.Drain the water,grind the rice & green gram dhal with onion,ginger,green chillies and salt.Sprinkle some curry leaves.
3.Add water as needed.The consistency of the batter should not be very smooth like dosa batter.It should be little coarse.
4.The pesarattu batter need not ferment.You can make them as soon as the batter is ready.
5.Heat a tawa ,keep in low-medium flame.Once its hot,evenly spread the batter like a thin round layer like dosa.Sprinkle some onion.
6.Drizzle oil around the edges and also a little in the middle so that all sides get evenly cooked and is crispy.
7.Flip side and cook on the other side too.
8.Serve with chutney.I made morkozhambu as a side today and its a very good combination for pesarattu.

Cracked Wheat Kichdi

Cracked wheat is a very healthy food for growing toddlers.It carries a great amount of nutrition and fiber.

Ingredients:
Cracked Wheat (Daliya) – 1/2 cup (Wash and rinse using a colander to remove any impurities)
Moong Dhal – 1/2 cup, rinse well and drain the water
Ghee  – 2 tsp
Grated ginger – 1/4 tsp
Minced Garlic – 1/4 tsp
Veggies of your choice(Peas/carrots/beans/potatoes/broccoli) – 1 cup all together
Turmeric Powder 
Asafoetida (Hing)
Water – 3 cups
Salt

Method:
1. Heat ghee in a heavy bottomed vessel.
2. Once the ghee warms up,add the cracked Wheat (Daliya) and saute for 2 minutes until you get a nice aroma.
3. Add the moong dhal,water,veggies(I added beans,Peas and Carrots),garlic,ginger,salt,pinch of turmeric and asafoetida.Add little chopped cilantro to give a nice fresh taste and flavour.
4. Mix well and transfer it to a pressure cooker.Cook for 4 whistles, turn off stove and allow the pressure to go down by itself completely.
5. Serve with plain yogurt or top it with a little ghee.

Gujarati Thepla

Ingredients:(Makes 12 theplas)

1. Wheat Flour– 3 cups
2. Dried Kasoori methi/Fresh fenugreek Leaves – 2 tbsp
3. Oil – 1 tbsp
4. Thick Curd – 1 cup
5. Salt – 2 tsp
6. Red Chilli Powder – 1/2 tsp
7. Turmeric Powder – 1/2 tsp
8. Minced Garlic – 1 tbsp
9. Coriander/cumin Powder – 1 tsp
10. Chopped cilantro – 1/4 cup, packed
11. Warm Water – 1/4 cup

Method:

1. In a mixing bowl, mix wheat Flour and oil and mix it well together
2. In another bowl, mix the following ingredients: 
Curd,Fenugreek/methi Leaves, Cilantro.turmeric Powder, salt,Red Chilli Powder and minced Garlic.Taste it to check salt.If needed add more as per your taste
3. Add the above mixture into the flour and slowly knead.
4. Add additional Warm Water if needed little by little. 
5.Knead to form a ball of dough.Check if the bowl and hands are dry and not sticky.If so,you have made the dough right!!
6. Drizzle a few drops of Oil, smear on the dough, cover it with a lid and allow to rest for 30 minutes.
7. Heat a tawa on medium flame.
8. Make balls of the dough and start rolling just like you do for roti. Whenever needed use dry flour to dust.Do not use too much dry flour which will make the thepla hard
9. Place on the hot Tawa and cook.
10. Once it starts to change color, flip and cook for a couple of minutes on the other side.
11. Drizzle a drop of oil and smear and flip once again.
12. Press gently with a spatula and allow to cook till you see few bubbles.
13. Take off the tawa and serve hot with pickle/raita.

Thepa is tasty by itself because of the masalas added in the dough.Usually eaten as a snack.Doesn't need a special sidedish.

Bhindi Masala gravy

Ingredients:
1.Lady's Finger/Okra- 15
2.Tomatoes- 4 (medium size chopped lengthwise)
3.Yogurt/curd- 2 tbsp
4.Chopped green chillies-2
5.Grated ginger- 2 tsp
6.Garam masala- 2 tsp
7.Turmeric powder- 1 tsp
8.Hing
9.Red chilli powder- 2 tsp
10.Salt
11.Oil- 5 tbsp
12.Cilantro
13.Jeera/cumin seeds- 2 tsps

To dry roast and grind to a fine powder:
1. Fenugreek seeds- 1 tsp
2.Fennel seeds- 2 tsp
3.Coriander seeds/dhania- 3 tsp

Method:
1.Cut each lady's finger into 2 inch pieces.Make a small slit in each and fry in 4 tbsp oil. Allow it to fry for 10 minutes till they turn light brown and lose the bright green colour.
2.Dry roast the above listed 3 items till they turn golden brown and burst and grind in mixie without adding water.
3.In a pan add 1 tbsp oil,jeera,green chillies and ginger.Slowly toss in the chopped tomatoes.
4.Add salt,turmeric,hing,chilli powder and garam masala.Allow the tomatoes to cook well for 6-8 minutes.
5.Keep stove in low,add the curd.Slowly you will notice that oil separates.Now add the ground powder and mix well.Remember to keep in low flame while adding and after adding curd, else the curd would disintegrate into the gravy.
6.Finally add the fried lady's finger/okra after draining the oil to the gravy.
7.Garnish with cilantro.
8.Don't keep mixing after adding the bhindi pieces as they would break.
9.Serve with roti/paratha of your choice.

Carrot thayir pachadi(Carrot in seasoned yogurt)

Ingredients:
1.Grated carrot-1
2.Thick curd/yogurt- 1 cup
3.Green chilly- 1 small
4.Salt
5.Oil- 2 tsp
6.Cilantro
7.Mustard seeds- 1 tsp
8.Asafoetida- a pinch

Method:
1.Add the grated carrot to the curd.
2.Add salt and asafoetida and mix.
3.Heat oil,add mustard seeds and chopped green chilly.Add to curd+carrot mix once mustard splutters.
4.Garnish with Cilantro
5.You can also grind little coconut+1 green chilly with little water in mixie and add to give extra taste.
6.Replace cucumber instead of carrot for cucumber thayir pachadi.

Carrot Rice (Chettinad style)

Ingredients:
1.Grated carrot- 2(1 cup)
2.Basmati Rice- 1 cup
3.Chopped onion-1/2 
4.Cloves-2
5.Cinnamon- 1 small stick
6.Jeera/Saunf- 1 tsp
7.Oil/Butter- 2 tbsp
8.Cilantro- handful
9.Green chilly-1
10.Salt
11.Turmeric powder- 1/4 tsp

To grind without adding water:
1.Chopped tomato-1
2.Red chillies- 1-2(as per taste)
3.Grated coconut- 2 tbsp
4.Chopped onion-1/2

Method:
1.Soak basmati rice in water for 20 minutes
2.Cook with 1.5 cups of water in rice cooker. Do not overcook rice.
3.Heat oil in a pan, add jeera/saunf,cloves,cinnamom,green chilly and when jeera splutters add chopped onion and saute till they become golden brown.
4.Toss in the grated carrots,add little butter,salt and turmeric and cook for 5-8 minutes in low-medium flame sauteing now and then so that the carrots don't get burnt.
5.Set aside the carrot+onion mixture.
6.Add oil/butter to the same pan and empty the ground paste to it. Cook for 10 minutes in medium flame sauteing inbetween till the raw smell of onion fades away.
7.Add the carrot+onion mixture,mix,sprinkle little water and cook for 5 minutes.
8.Add this to the cooked basmati rice and  mix gently without mashing the rice.
9.Garnish with cilantro
10.Serve with raita

P.S:For people who don't like the flavour of clove/cinnamon,skip that or you can add a clove and cinnamon stick while cooking rice to get the masala flavour and remove it while mixing so that you don't bite into it.Or use a pinch on any garam masala when you saute carrots+onions.

Ashoka Halwa

Ingredients:
Use the same CUP for all measurements.

1. Moong dhal- 1 cup
2. Wheat flour- 1 cup
3. Sugar- 2 cups
4. Cardamom powder- 2 tsp
5. Cashews- 10-15
6. Saffron strands soaked in milk
7. Kesari powder/food color- a pinch( optional)
8. Ghee- 8 tbsp

Method:

1.Dry fry the moong dhal till it turns golden brown.

2.Pressure cook it well for 5-6 whistles with little water.Once it cools,mash it well to a thick paste after draining out all the water.You can also pressure cook the dhal directly.But frying a little will give us a nice aroma and also to get rid of the raw smell of dhal.

3.Heat 2 tsp ghee in a non stick pan.Roast the cashews till golden brown.Set aside.

4.In the same pan add the wheat flour and fry till golden brown.Keep aside

5.Making Sugar syrup: Add 1/2 cup water and then 2 cups sugar.Keep stirring till you get a string like consistency.This would take about 7-10 minutes.

6.Slowly add the wheat flour and keep stirring. 

7.In 3 minutes add the mashed moong dhal paste and keep stirring without any lumps.Add 3 tbsp ghee.

8.The main thing to remember is never stop stirring and keep the stove on medium flame.

9.Add the kesari powder & saffron with milk.Whenever you feel the halwa sticks to the vessel,add ghee and continue to stir.

10.The halwa will take around 15-20 minutes to cook.Wait till the ghee oozes out and you are able to get a nice ball like consistency.

11.Add the cashews and the remaining ghee.

12. The yummy halwa is ready to serve:)

Thiruvadhirai Kali and 7 veg kootu

Thiruvadhirai Kali

Ingredients:
Please use the SAME cup for all measurements

1. Raw Rice - 3/4 cup 
2. Chana dhal- 1/4 cup
3. Moong Dhal - 2 tbsp
4. Grated Coconut - 1 cup
5. Grated Jaggery - 1 1/2 Cups 
6. Water - 2 1/2 Cups 
7. Cardamom powder - 1 tbsp
8. Cashewnuts roasted in ghee - handful
9. Ghee - 1/2 cup

Method:
1.Fry the raw rice,moong dhal,chana dhal in a kadaai until they become golden brown.
2.Once it cools down,grind to a coarse powder(rava consistency).Dont grind it to a fine powder.Keep aside.
3.Boil 2 1/2 cups water,once it boils add the grated jaggery.Cover with a lid and allow to boil for 5 minutes.
4.Once the jaggery mixture begins to boil and you see bubbles,add the grated coconut,cardamom powder and 2 tbsp ghee.
5.Add the powdered rice slowly like how we do for rava upma, cover with a lid and cook in a low flame.
6.Stir now and then to avoid lumps. 
7.After around 15-20 minutes,see if the mixture is cooked well and water is absorbed.
8.Add the remaining ghee and roasted cashew nuts.
9.Switch off stove and remove the kadaai from the stove.
10.Cover with lid even after setting it aside and stir 2-3 times to get a fine upma like consistency.
11.The kali is ready to be served.

Thiruvadhirai 7 vegetable kootu

Ingredients:

1. Carrot-1(cut into 1 " cubes)
2. Chayote/Chow chow- 1(cut into 1 " cubes)
3. Raw banana-1 (cut into 1 " cubes)
4. Potato-1 (cut into 1 " cubes)
5. Pumpkin-1/4 cup (cut into 1 " cubes)
6. Beans-10
7. Broad beans/avarakkai- 10 
8. Curry leaves
9. Mustard seeds
10. Oil- 1 tbsp 
11. Tamarind
12. Salt
13. Hing- a pinch

To roast and grind to form a fine powder:

1. Raw Rice - 2 tsp
2. Red Chillies - 6
3. Thoor dhal - 1 tbsp
4. Grated Coconut - 1/2 cup

Method:
1. Soak the tamarind in the water,extract the juice and keep it separately.
2.Heat little oil and roast the above 4 ingredinets .Once the dhal turns golden brown add the grated coconut and fry for a minute.Switch off.Grind to a powder once it cools.
3.Pressure cook all the vegetables adding little salt and turmeric
4.Add tamarind water to the cooked vegetables and allow it to cook for 10 minutes.
5.Finally add the ground powder,salt and hing and allow it to boil for a while till you get the desired thickness and aroma.
6.Seasoning: Oil+Mustard seeds+lots of curry leaves.
7.The kootu is ready to be served with the kali.

 

Carrot Poricha Kootu

Kootu can be made with any veggies  Normally we use chow chow(chayote), carrot,snake gourd & pumpkin to make kootu.The method of preparation is the same with any vegetable.This time i made using chayote and carrot.

Ingredients: 
1.Chayote-1
2.Carrot-1
3.Yellow moong dhal-1/2 cup
4.Salt
5.Turmeric-1/2 tsp
6.Curry Leaves
7.Coconut oil- 2 tsp
8.Mustard seeds-1 tsp

To fry,grind and make a paste:
1.Grated coconut-1/4 cup
2.Jeera/cumin seeds- 2 tsp
3.Red chillies- 2-3
5.Urad Dhal- 3 tsp

Method:
1.Soak the yellow moongdal in water.Pressure cook it along with the chopped vegetables adding little salt and turmeric powder.
2.In a kadai, saute the urad dal and redchillies till golden brown. Don't fry for long till it turns dark brown/black.
3.Grind along with jeera and coconut adding little water to a smooth paste.
4.Heat a kadai,empty the pressure cooked vegs+dhal mixture and the ground paste to it.Mix well.
5.Add salt as per taste.
6.Seasoning: Coconut oil+curry leaves+mustard seeds
7.Serve with rice.

Quick Tip!!-Second method-Directly grind 2 green chillies, 2 tsp jeera, 2 tsp black pepper and 1/4 cup grated coconut with little water and add to the veg+dhal mixture too.(No prior sauting needed)

Malai paneer(Paneer in cream and cashew gravy)

Ingredients:

1.Red tomatoes-4
2.Chopped onion-1
3.Paneer -250 g(cut into 1" cubes,soak in warm water with a pinch of salt for 3 minutes )
4.Cashewnuts- handful(15)
5.Cream (1/2 cup)
6.Ginger garlic paste- 2 tsp
7.Garam masala- 2 tsp
8.Red chilli powder- 2 tsp
9.Oil-2 tbsp
10.Dried methi leaves-2 tbsp
11.Green chillies-3
12.Jeera/Cumin seeds- 1 tsp
13.Chopped cilantro
14.Salt
15.Butter- 2 tsp
16.Sugar- 2 tsp

Method:

1.Heat 2 tsp oil,add chopped onions & green chillies,saute till it turns transparent.Toss in the chopped tomatoes and let it cook for 10 min. Stir now and then.Once the tomatoes have lost all the water,switch off stove.Let it cool.
2.Grind the above in a mixer(add 1/2 cup water) with the cashews to form a smooth paste.
3.Heat oil/butter in a pan,add jeera,let it crackle.
4.Add the ginger garlic paste,stir.Empty the onion-tomato paste. Add 1/2 cup water and let the gravy simmer for 10 minutes.
5.Add all the spices(chilli powder,garam masala,salt,crushed methi leaves)
6.Quick Tip!!: For the garam masala,u can either get the readymade ones or can make at home.Roast the cinnamon stick,cardamon,cloves and coriander seeds.Grind it to a fine powder and store.
7.Add whipped cream,1 tsp sugar and paneer cubes and cook for 5 minutes.
8.Quick tip!!-If you don't have whipped cream ,use milk(preferably whole milk)
9.Switch off.Garnish with cilantro and serve with rotis/naan.

Corn capsicum subzi

Ingredients: 

1. Green/Red capsicum - 1( chopped lengthwise)
2. Frozen corn Kernels - 1 cup(Microwave the corn in water for 1 minute)
3. Chopped green chillies - 2
4. Onion - 1(chopped lengthwise into thin pieces)
5. Chopped tomatoes - 2
6. Turmeric Powder -1/2 tsp
7. Chilli powder - 1 tsp
8. Ginger/garlic paste - 2 tsp
9. Coriander powder - 2 tsp
10. Jeera/Cumin seeds- 1 tsp
11. Garam Masala - 2 tsp
12. Salt
13. Oil - 3 tbsp
14. Cilantro  

Method: 

1.Heat little oil,add jeera,chopped onion.Saute till golden brown.

2.Add the ginger garlic paste and stir for a minute.

3.Next toss in the tomatoes & green chillies.Cook in medium heat for 5-8 minutes till the tomatoes lose the raw smell and gets mashed up.

4.Add garam masala,salt,turmeric ,chilli powder,coriander powder and mix.

5.Add the chopped capsicum & corn kernels

6.Close the kadai with a lid and cook well for 10 minutes in low-medium heat. Saute now and then to avoid burning.

7.Garnish with cilantro and serve with rotis.

Mor Keerai(Spinach in curd)

This is an unusual tasty combination of spinach and curd(yogurt).You can use any spinach for this preparation.

Ingredients:
1.Spinach- large bunch(washed and chopped well)
2.Moong dhal- 3 tbsp
3.Curd/Yogurt- 1 cup
4.Coconut oil- 2 tsp
5.Mustard- 1 tsp

To grind:
1.Green chillies: 3
2.Soaked chana dhal- 1 tbsp
3.Shredded coconut- 2 tbsp
4.Jeera/cumin- 2 tsp

Method:

1.Pressure cook the spinach and moong dhal with little salt adding 2-3 cups of water for 2 whistles.
2.Transfer it to a vessel,mash well and cook again for 5 minutes.
3.Grind the above listed items to a fine paste with curd.
4.Add it to the spinach.Simmer for 5 minutes till it thickens a bit.
5.Quick tip!!:If its watery,you can add little rice flour to improve consistency.
6.Seasoning: Coconut oil+mustard
7.Serve with rice and papad.

Brinjal Thogayal

Ingredients:

1.Whole brinjal/eggplant-1 (medium size)[not the regular ones we get]
2.Urad Dhal - 2 tbsp
3.Red chillies - 4
4.Tamarind - (Small seed size)
5.Asafoetida
6.Salt
7.Mustard
8.Oil-1 tbsp
9.Curry Leaves

Method:

1.Heat 2 tsp oil,fry the urad dhal,tamarind,red chillies till it turns light brown.Keep aside.
2.Apply oil all over on the brinjal and roast it on direct fire in stove till the skin turns black.Keep rolling it so that all the sides gets cooked evenly.Allow it to cool.
3.The skin will off easily.Remove the skin completely.Cut the stem.
4.In the mixer,add the brinjal(cut pieces)and the sauted ingredients in step 1. Grind it to a slightly coarse paste adding salt and asafoetida.
5.Seasoning: Oil+Mustard+curry leaves
6.Serve with rice.                       

Carrot Halwa(Gajar Ka Halwa)

Ingredients:

1.Carrots- 4 (peeled,washed and shredded)
2.Ghee-6 Tbsp
3.Milk-1 cup
4.Sugar-1/2 cup
5.Cardamon Powder- 1 tsp
6.Cashews,raisins, cut almonds (to garnish)

Method:

1.Boil the milk in a thick vessel for about 8-10 minutes in low-medium flame.Stir now and then.Set aside
2.In the meantime ,roast the nuts and raisins in ghee till golden brown and keep aside
3.In the same kadai,put 2 tbsp ghee,add the shredded carrots and saute until the colour changes.(This will make the carrot lose the raw smell) Do not skip this step.
4.Add the milk and cook till the milk gets well absorbed into the carrots. Time taken( 10 minutes).Make sure you don't mash the carrots with the milk & make it a soggy paste.
5.Next add the sugar,cardamom powder,remaining ghee and stir-fry for 3 minutes
6.Garnish with the nuts.
7.Serve hot or cold.It tastes delicious either way :)