Vegetable Stew

Ingredients:

Onion	2 Medium
Veggies	1 Bowl
Coconut milk	2 cups
Green chilli	5-7
Bay leaf	1
Cloves	2
Ginger Paste	¼ Tsp
Salt	As Needed
Oil	1 Tsp
Curry Leaf	Few

 Method:

• Microwave the veggies along with salt as needed. Keep aside.

• Heat a pan and add oil to it. Then add the bay leaf, cloves and ginger paste. Fry it for few seconds.

• Then add the sliced onion, green chilli and fry it. Don’t allow to change it’s colour. Once it’s add the cooked veggies, curry leaf and mix it. Then add the coconut milk and mix it. Add water if the consistency is thick. Allow it to come to a boiling point and switch of the flame.

• Serve hot with appam.

 

Note:

• I used frozen mixed vegetables. Otherwise you can use veggies like carrot, beans, potato.

• Use thick coconut milk. Otherwise it will be too watery.

Ven Pongal

Ingredients:

Rice	1 Cup
Moong dhal	½ Cup
Salt	As Needed
Water	4 ½ Cup

Tempering:

Ghee	2 Tbs
Jeera	1 Tsp
Whole Pepper	10 -15
Curry Leaf	4
Cashew	5-7
Asafetida	A pinch

 Method:

• Heat a pan and add moong dhal. Dry fry it until it turns lighe brown. Then add the rice and fry it for few seconds. Once it’s done wash it and transfer them to cooker. Add 4 ½ Cups of water along with salt and pressure cook it 5 mins in high flame. Then reduce the flame to medium and cook it for 10- 12 mins. Take it out of the flame.

•  Once the pressures are down open the cooker and mix it using a potato masher. Add water if needed.

• In a tawa add ghee and heat it. Then add the cashew and fry it until golden brown. Pour them to the pongal and mix it.

• Heat the same tawa and add the remaining ghee to it. Then add the jeera, asafetida, Pepper corns, curry leaf. Stir it for few seconds. Pour them to the pongal and mix it.

Serve them hot with chutney or sambar.

Note:

I dint add ginger to it. If you want you can add the grated ginger at the time of adding the pepper corns.

Rava/ Sooji Kichadi

Ingredients:

Rava/Sooji	1 ½ Cup
Onion	½
Carrot	1
Beans	7-10
Potato	1 medium
Tomato	1
Green chilli	3
Turmeric	½ Tsp
Salt	As Needed

Tempering:

Oil	1 Tbs
Ghee	2 Tsp
Mustard seeds	½ Tsp
Curry leaf	5
Channa dhal	1 Tbs
Split dhal	½ Tbs
Red chilli	3

Method:

• Heat a pan and add the rava/ sooji. Dry roast it until it turns light brown colour. Remove and keep aside.

• Finely chop all the veggies.

• Heat a kadai and add oil to it. Add mustard seeds and allow it to sputter. Then add the channa dhal, split dhal, asafetida, curry leaf, red chilli and green chilli sauté it. Add the onion, turmeric, salt and sauté until translucent.

• Then add all the veggies to it. Fry it for few seconds. Then add the tomato and sauté it. Add 4 ½ cup of water and close the lid. Cook it in medium flame until the veggies are done.

• Once the veggies are done add the roasted rava/sooji little by little. Make sure no lumps are formed. Keep stirring it continuously until it’s cooked and becomes thicker. (Add water if needed according to your consistency)

• Remove from heat and add ghee on top of it.  Serve hot with chopped cilantro .

Note:

• Adding ghee is optional.

• Dry roasting the rava/sooji helps it to cook faster.

Serves-3

INDIAN BEANS WITH TOOR DAL CURRY

Some times we like to cook dishes which doesn't involve lots of work or more standing time in kitchen.this receipe is one of such kind, very leisurely ,relaxed and  yummy  yummy tasty dish will be at your dinning table. you can cut the indian beans roughly .

Indian Beans	100gms
Toor dal	2 tsp
Red chilli	3-4
Turmeric powder	1 tsp
Salt	As per taste
Mustard seeds	1 tsp
Curry leaves	4
Oil	3 -4 tsp
Coconut	1 tsp

Method              

Cut the indian beans into ¼ th size .take out the edges  .

Now in a kadai add oil , when hot  add  mustard seeds .

Once splutters add red chilli and curry leaves to it.

Now add indian beans and sauté well  and add toor dal and enough water till the veggie is covered.

Now add salt and turmeric powder and stir it , and close the kadai  with lid,not fully closed slightly open.

Cook in medium flame  stirring in between .

Cook till veggie is done and water is also dried.

Now add a tsp of coconut to it and mix well

Serve with rice and sambhar.

KEERAI MASIYAL/SPINACH MASIYAL

Keerai masiyal---Simple dish ,Healthy dish and very tasty one.

Ingridents:

Spinach	1 bunch
Jeera	2 tsp
Salt	As per taste
Mustard seeds	1 tsp
Urad dal	1tsp
Red chilli	3
Hing	1 tsp
Rice flour	1 tbls
Oil	2 tsp

Method:

Chop the spinach into pieces,wash it under water .

Take a pan add spinach and water(it must half of the spinach , since spinach also leaces water) ,

Add jeera and salt to it and boil it  for 15 mins.

Take a potato smasher and smash it manually , low the flame and do it.

Now in a small bowl  add a tbls of rice flour ,dilute in water and add it to spinach.

Boil it for 2-3  mins, spinach will get thick.

Now in a separate kadai add a tsp of oil ,when hot add mustard seeds .

Once it splutters add urad dal and red chilli  and curry leaves .

Switch off the stove and add hing to it and pour it to the  top of spinach  and mix well.

Switch of the flame and serve it.

Best with curd rice .

GINGER RASAM

Best for digestion.specially after a heavy meal.

Ingredients:

Oil	2 tsp
Mustard seeds	1 tsp
Red chilli	4
Ginger	½ cup(chopped finely)
Tamrind water	1 cup
Salt	As per taste
Turmeric powder	1 tsp
Jaggery ,curry leaves	½ tsp & 4

METHOD:           

• Take a vessel add oil ,add mustard seeds .
• When splutters  add red chilli  to it , once it become red  add the chopped ginger and curry leaves to it.
• Sauté for 2 mins and add  tamrind water (dissolve the tamrind pulp in water) .
• Add salt and turmeric powder and bring it to boil in medium flame.
• Once it starts to boil completely  add jaggery to it and switch off the flame.
• Garnish with coriander leaves.