Cabbage Coconut Sabji

Ingredients:
2 tblsp oil 1 large onion,
chopped 1 clove garlic,
crushed 1/2 tsp
ground mustard 1/4 tsp
ground cumin 1/4 tsp
ground turmeric 10
cabbage leaves, thinly sliced 2
fresh green chillies,
chopped and seeds removed 2
curry leaves 2 tblsp
desiccated coconut

How to make Cabbage In Coconut:

• Heat oil in frying pan and saute onion until tender.
• Add garlic, mustard, cumin, turmeric, cabbage, chillies, curry leaves and coconut.
• Cover and cook over low heat 5 minutes.
• Remove lid, stir over heat for 10 minutes or until cabbage is tender.

Anapakaya(Sorakaya) Kura

Ingredients:
Sorakaya (bottle gourd)– 1 medium,
peeled and cubed Onion – 1
small Tomato puree – 2 tbsp
Green chilies – 3
Besan – 3 tsp
Milk – ¼ cup
Water – 1 cup
Garam masala – 1 tsp
Red chili powder – ½ tsp
Mustard seeds – ½ tsp
Cumin seeds - ½ tsp
Curry leaves – 5
Salt – to taste
Method:

• Heat 2 tsp oil in a pan, add the seeds and curry leaves, after the seeds splutter, add onions, turmeric and sauté till lightly browned.
• Add sorakaya pieces and green chilies, cover and cook till tender.
• When the gourd is tender, add tomato puree and cook for 1 minute.
• Mix besan with milk into a smooth paste without lumps. Add this to the veggies with water and red chili powder. Cover and cook for 5 minutes on low flame.
• Add garam masala and salt, cover and cook for another 2 minutes.

Vankaya Chikkudukaya Kura

Ingredients: Brinjals (small eggplants-green or purple) – 10,
chopped Indian broad beans – 2 cups,
chopped Green chilies – 6,
chopped Ginger – 1” piece,
chopped fine Red chilies – 2
Curry leaves - 4
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Salt – to taste


Method:

• Heat 1tbsp of oil in a pan on medium-low flame, add cumin and mustard seeds, red chilies and curry leaves. Fry till the seeds splutter.
• Add green chilies and ginger, fry for 1 minute.
• Add chopped brinjal and broad beans, mix well, cook covered until the veggies are tender for about 10-12 minutes.
• Season with salt, cook for another 2 minutes. Serve with rice.

Aratikaya-Pesara Pappu (moongdaal)Curry

Ingredients:
arati kayalu -3
pesara pappu-8 tbs
turmeric powder
chilli powder
for seasoning:
onions -1garlic-2 cloves
ginger-small piece
jeeramusterd seedsred
chillis -2
curry leaves
oil.

Procedure

1. take a small cooker or vessel to boil the aratikaya and pesarapappu.
2. if u use cooker put them for only one pressure.
3. take a pan ,pour 4 tbs of oil and put on the stove ,add seasoning ingradiants in that fry until onions become thin(complete brown).
4. then add these aratikaya and pesara pappu ,salt,turmeric powder,chilli powder
5. stir it for two times. after 10 mins take off from the stove.
6. if u have home made masala powder ,u can add it when u r adding salt and chilli powder.
7. curry will be ready to serve.

Brinjal Fry

Ingredients:

1. Brinjal- 500 gm
2. Onions- 2
3. Garlic- 20 flakes
4. Ginger pieces- 1 spoon
5. Cumin seeds- 1 tsp.
6. Mustard- ½ spoon
7. Black gram dal- 2 tsp.
8. Red chilly – 3
9. Turmeric powder- ½ tsp
10. Chilly powder- 1 tsp
11. Oil- 4 spoons
12. Salt as per taste.

Method:
1. Chop the brinjal into vertical pieces and keep them in water.
2. Take pan and add oil.
3. Add mustard,cumin seeds,chopped onions,ginger,garlic,red chilly and fry well.
4. Add chopped brinjal and add salt and turmeric and chilly powder
5. Cover the dish and let it cook on low flame.
6. When the brinjal is cooked well, remove the cover
7. Sauté well till the brinjal is fried thoroughly.
8. Serve hot.

panasapottu kura

ingredients:
565 g young jackfruit
¹/₂ tsp turmeric
little saltset2
3 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
2 tsp chana dhal
1 tsp urad dhal
5 no. red chillies (split )
5 no. green chillies (slit )
1 inch ginger (chopped finely)
a few curry leaves
pinch asafoetida ( hing )set3
1¹/₂ tsp mustard seeds
¹/₂ no. big size lemon
method: Remove young jackfruit from the tin discarding water, keep the fruit in the blender and blend it until chopped finely. keep this in preesure cooker bowl, to that add little handful of water, turmeric and salt. and pressure cook for 1 whistle. remove excess water when it is cooked.keep aside. set3- Take mustard seeds in pestle and pound it in to powder, to that add lemon juice, cover and keep aside. set2- Take a kadhai, heat oil, add one by one from set 2. Do poppu thingi. add now set1 and fry until water is evaporated or less. switch off the flame and add salt to taste ( remember you already added little salt before),add set3 paste and mix well. serve with hot rice and yougart rasam

Vegetable stew

Ingredients:

225g (8oz) Tin Chopped Tomatoes
225g (8oz) Mushrooms
225g (8oz) Green Beans
235ml (8floz) Vegetable Stock
2 Onions
2 Carrots
2 Red Peppers
2 Celery Sticks
1-2 Garlic Cloves
1 Courgette
1 tbsp Tomato Puree
1-2 tsp Worcestershire or Soy Sauce
1 tsp Sugar
Chilli Flakes [Optional]
Oil
Salt and Pepper, to taste

Method:

Peel and slice the onions and carrots. Brush and slice the mushrooms.
Remove the 'strings' from the beans and cut into bite sized pieces.
Quarter the peppers, remove the seeds and pith, then slice Wash and chop the celery.
Wash and slice the courgette. Finely chop or crush the garlic.
Place some oil into a large saucepan and gently fry the onions until transparent.
Add the garlic, mushrooms, carrots, beans, pepper, celery and courgette.
Continue cooking for a few minutes. Add the stock, tomato puree, Worcestershire sauce, sugar, chilli flakes (if used) and season to taste. Stir well and bring to the boil.
Reduce to a simmer, cover and cook for 15-20 minutes or until the vegetables are cooked.

Dahi Alu Matter

Ingredients

1 cup Fresh Green Peas
1 medium size Boiled Potato cut into cubes
Asafoetida 1/4 teaspoon
1 cup Water
1/2 cup Dahi
1 tsp Coriander powder
1 tsp Jeera
Chilli Powder to taste
pinch of Turmeric powder
freshly chopped Corriander leaves
1 table spoon Cooking Oil

Method:

1. Heat the cooking oil in a kadai (wok) and when the oil is hot add jeera. When jeera is fried add asafoetida, coriander powder, chilli powder & turmeric and add water, fresh peas salt to taste.
2. Allow the peas to cook in water and when it is cooked add boiled and cut potato cubes and allow it to boil for a few minutes. Do not allow the mixture to go thick. Add little more water if it goes thick and boil.
3. Put the fire off and add dahi (butter milk). Add coriander leaves.
4. Serve hot with Puri or Chappatti etc.