Raw Banana curry (Plantain Curry)

Raw banana and Tamarind Juice

Ingredients

Raw Banana 1 medium

Jaggery  powder 3 to 4 tsp

Tamarind Juice 4tbs

Salt to taste

Red Chili Powder to taste

Turmeric powder pinch

Rice flour 2tsp

Oil 4 tbs

Coriander leaves

Seasoning

Dry red chillies 2

Mustard seeds 1/2 tsp

Urad dal  1/4 tsp

Cumin seeds 1/2 tsp

 Asafetida pinch

Curry leave

Method

Boil the Raw banana with little salt.

Peel the skin and make medium size pieces, keep it aside.

In kadai heat oil add dry red chillies , mustard seeds once it splutter add urad dal, Cumin seeds , curry leaves and then asafetida.

Now add the Boiled banana Pieces, Turmeric powder . Fry for 2 to 3 mins.

In a bowel take tamarind juice add chili powder, salt, Jaggery powder,Rice flour mix it all with some water.

Add water to the banana, let it boil for 7 to 10 mins.

Once it comes into medium thick then turn off heat.

Garnish with coriander leaves and serve with hot ghee rice.

Mysore Bonda

Ingredients
Maida 1 cup
Curd 1 cup
Green chillies 7
Ginger 1 inch piece
Cumin seeds 1/2 tbs
Oil for deep fry
 Salt to taste
Soda pinch

Method
Chop green chillies and ginger  to fine pieces.
In a bowel mix all other ingredients to make thick dough.
Beat dough throughly with hands.
Make small balls using wet hands and put in hot oil.
Deep fry till golden brown and serve with chutney.

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Cauliflower and cashew

Ingredients
Cauliflower 1/4 k.g
Tomato 1
Cashews 12 to 15
Cumin seeds
Turmeric powder pinch
 salt to taste
Chili powder to taste
Oil
Coriander leaves

Method
Separate cauliflower into small flowerettes. soak in salted water for 10 minutes.
In grind the cashews to make powder.
In a kadai heat oil and add Cumin seeds.
Add cauliflower pieces and sauté them for a while.
Add chopped tomato pieces and turmeric powder  then cover the lid .
After 3 to 5 mins open the lid, add salt, chili powder.
Fry well for 5 to 7 mins.
Now add cashew powder and water, stir well, and cover the lid.
Stir occasionally Cook until cauliflower becomes soft and well cooked.

Garnish with coriander leaves and serve with hot rice or chappaties.

Palak

Ingredients
Palak 2 bunches(spinach)
Onion 1
Tomato 1
Green chillies 3
Salt to taste
Seasoning
Oil 4 tbs
Mustard seeds 1/2 tbs
Channa dal 3/4 tbs
Urad dal 3/4 tbs
Cumin seeds 1/2 tbs
Curry leaves

Method
Chop the washed Palk and keep aside.
Chop onions,Cut tomato into pieces.
In a Kadai heat oil, add mustard seeds  starts when it splutter add Channa dal urad dal ,Cumin seeds and curry leaves.
Then add Onions ,fry till onions turns into light brown.Add green chillies.
Add palak ,for for 2 to 3 mins and then add tomato pieces.
Cover the kadai , Sauté the palak occasionally and cook till palak becomes soft.
Turn it off and serve the Palak with hot ghee rice.

Cauliflower Cutlets

Ingredients
Cauliflower 1/4 k.g
Bread 4 slices
Bengal gram Dal 1/2 cup
Onions 3/4 cup(chopped)
Bengal gram flour 2 tbs
Cumin seeds 1 tbs
Poppy seeds 1 tbs
Red chillies 3
Coriander leaves (chopped)
Salt to taste
Oil for frying

Method
Cook Bengal gram Dal and keep aside
Wash and cut cauliflower into big  flowerer and then steam it.
Fry poppy seeds and cumin-seeds with little oil.Then grind  along with red chillies.
Then add cooked Dal and cauliflower grind coarsely.
Fry onions in oil,once it turns brown add grounded paste, fry till all the moisture observes.
Dip bread slices in water and squeeze well and combine cauliflower paste.
Add Bengal gram flour, coriander leaves ,salt and mix well.
Then shape into oval and deep fry it.
Serve with tomato sauce.

Veg Macaroni (Indian Style)

Ingredients
Macaroni 1 cup
Onions 2
Tomato 2
Carrot ,Potato pieces 1/2 cup
Broccoli 3/4 cup
Ginger garlic paste 1 tsp
Salt to taste
Chili Powder to taste
Coriander powder 1 tsp

Lemon juice (optional)

Method
Cook macaroni In water.Once it cooked well drain the water  and keep it aside.
 Heat oil in pan. add onion, ginger garlic, pate. Fry  until onion is transparent.
Add all the vegetables and let it cook until all vegetables cooked.
Add chopped tomato, salt, Coriander powder, red chilli powder,  Cook for 4-5 minutes on medium-low heat.
Add cooked macaroni  and mix well. Cook for another 2 minutes on high heat and stir occasionally. 
Sprinkle some lemon juice and serve.

Sprouts & Pomegranate Salad

In a Mixing bowel  take 1 cup of sprouts , 1 cup of Pomegranate seeds.
Before serving, combine salt ,pepper pwd,Little sugar and lemon juice and combine well.

Broccoli and Carrot

Ingredients

Broccoli

Carrot

Salt to taste

Pepper powder(optional)

Method

Steam broccoli and carrot.

Once it cooks well take it out and  add some salt to it.

Sorakaya Magiga (Bottle ground In Buttermilk)

Ingredients
Sorakaya 1/4 kg
Butter milk  3cups
Tomato 1
Green chillies 3
Chopped ginger 1 tsp
Channa powder
Turmeric powder
Salt to taste
Coriander leaves
To make powder
Channa dal 1 tsp
Cumin seeds 1/2 tsp
Coriander seed 1 tsp
Seasoning
Oil
Dry red chillies 1
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method

Boil peeled peices of sorakaya and keep aside.
With little oil fry the powdered ingredients ,make powder in grinder.
Take a cooking vessel add butter milk, boiled sorakaya,Tomato,ginger,green chili pieces,salt turmeric powder, grinded  powder,Channa paste.
Let it boil for 12 to 15 mins and turn off heat.
In small kadai heat oil and add dry red chillies,Mustard seeds once it splutter add cumin seeds and curry leaves.
Add this to sorakaya mixer and garnish with coriander leaves.
Serve with hot rice.

Spinach and lemon

Ingredients

Spinach(chopped) 1 1/2 cup

Toor dal 3/4 cup

Lemon juice 4 to 5 tsp(as per taste)

Green chillies 4

Turmeric Powder pich

Cooking soda Pinch

Salt to taste

Seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1 tsp

Oil 3 tsp

Method

Presser cook the washed toordal and keep aside.

Chop spinach,Paste the green chillies in Mixer.

Take kadai  heat oil,once oil heated add Mustard seeds,when it starts pooping add Jerra and fry.

Add greenchili paste and fry 2 sec.

Now add chopped spinach and pinch of soda(AddingSoda makes doesn't change the color of spinach)

Fry well till all spinach come together.

Add cooked toor dal, turmeric powder,salt and cook well.

once it cook well then turn off the heat and add lemon .

Serve with hot ghee rice .

Ridge ground in peanut sauce

Ingredients
Ridge ground 1
Tomato 1
Green chillies 3
Peanuts 1/4 cup
Salt to taste
Tumeric powder
Seasoning 
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/2 tsp
Urad dal 1/4 tsp
Cumin seeds 1 /2 tsp
Curry leaves
Coriander leaves

Method
With little oil fry the peanuts, make powder in mixer and keep aside
Peel Ridge ground skin and make medium size chunks.
Chop the tomatoes.
In a kadai heat oil ,add mustard seeds when it popup add all other seasoning ingredients.fry it.
add ridge ground ,fry for 4 mins.
 then add turmeric powder,tomatoes,salt and cover the kadai , fry till ridge ground becomes soft and well cooked.Stir it ocationally.
Now add the peanut paste,stir well,let it cook for another 5 mins
Take off from kadai,Garnish with coriander leaves.
Serve with hot ghee rice.

Tomato Balls

Ingredients
Tomato 2
Onion 1
Rice flour 1/2 cup
Jerra 1 tsp
Salt to taste
Red chili  powder to taste
Oil enough  to fry

Method
Chop the tomato and onions
In a bowl mash chopped tomato,then add onions,riceflour,jerra,salt and chili powder.
Mix well and make smooth dough.
Make round size balls and deep fry in hot oil till crisp.
Serve hot with green chutney.

Potato Cutlets

Ingredients
Potato 1/4 Kg
Bread 6 slices
Chopped green chillies 1 1/2tsp
Chopped Coriander and Mint Leaves 2tsp
Garam masala powder 1/2tsp
Dhania powder 1tsp
Tumeric powder 1/4 tsp
Rice flour 3tsp
Amchur powder 1/2tsp
Salt to taste
Oil enough to fry.

Method
Pressure cook Potatoes.Peel and mash thoroughly when it is still warm.
Soak bread slices one by one in water and lift out immediately.
Squeeze  moisture and add to mashed potatoes with all other ingredients.
Make balls and shape into rounds.
Deep fry in hot oil till crisp and brown.
Serve hot with sauce or green chutney.

Sorakaya Curry (Bottle ground curry)

Ingredients
Sorakaya 1/4 k.g(Bottle ground)
Onions 1
Tomato 1
Tamarind juice 4 to 5 tsp
Jaggery  small piece

Rice flour 2 tsp
Green chillies 3
Seasoning

oil -3tbs

Dry red chillies 2

curry leaves 
Mustard seeds 1/2 tbs
urad dal - 1tsp

cumin seeds 1/2 tbs

Method

peel sorakaya .In Pan cooker take pieces of sorakaya,onions,tomato in to medium size pieces.Green chillies.
Pour little water in to cooker and let cook for 3 weights.
Once presser gone from cooker,place cooker on heat add salt,tamarind juice,jaggery, turmeric powder let it boil for a while.To make thickness into the curry add rice flour ,let cook till curry come medium thick.
Garnish with coriander leaves and serve with hot rice along with plain dhal.

Coconut Rasam

Ingredients
Coconut Half shell
Tomato 2
Rasam powder 1 tsp (optional)
Salt to taste
Red Chili Powder to taste

Seasoning
oil -3tbs
curry leaves 
Mustard seeds 1/2 tbs
Coconut Milk
remove the coconut shell,make pieces.
Grind the coconut along with some water.
Over  a large bowl place a cloth,pour the grinned coconut liquid.
Lift the cloth,pull the edges together and squeeze out the coconut milk.

Keep it aside.

Method
Heat Oil in pan add mustard seeds and wait to splutter,Then add curry leaves.
Add Tomato pieces Saute  till they soft.
Add diluted  coconut milk cook for 3min,stirring it occasionally.
Add rasam powder, salt and red chili powder.
Cook till the rasam boil well.
Add coriander leaves.Serve with rice.

Carrot Halwa

Ingredients
Carrot 3 big
sugar 1 cup (increase or decrease as per your taste)
Milk 3cups
ghee 3 tsp
cashew nuts
Cardamom powder 1/4 tea spn

Method
Peel the carrot skin and great it.
In a  pan heat the ghee , add greated carrot and fry till raw smell goes.
Add the milk ,cover the pan and cook for 3 Whistles. 
In a small kadai heat  ghee, fry the cashew nuts and keep it aside.
Make cinnamon powder, keep  aside.
After presser gone from the pan cooker remove the lid  add sugar, cook till the halwa becomes thick
add cashew nuts and Cardamom powder .
Garnish with cashew nuts and serve.

Capsicum Curry

Ingredients
Capsicum 2 (big)
Tomato 1 (big)
Onion  1
Channa Flour 3 tsp
Salt to taste

Red chili powder to taste
Coriander leaves
Seasoning
oil -3tbs
Dry red chillies 2
curry leaves 
Mustard seeds 1/2 tbs
urad dal - 1tsp
cumin seeds 1/2 tbs

Method
Chop the onions
Cut the capsicum and tomato in to medium size pieces.
Heat oil in kadai add dry red chillies.
add mustard seeds and wait to splutter Then add urad Dal, cumin seeds and curry leaves fry for 30secs.
Add chopped onions ,fry onions turn to lite brown.
Add Capsicum pieces ,fry to couple of seconds.
Add Tomato pieces , turmeric powder stir well and fry for 3 minutes.
Add salt ,chili powder to taste and fry till capsicum turn soft and well cooked.
Don't add any water,let it cook with own moisture from vegetables.
when capsicum turns soft sprinkle Channa powder mix well. Fry till Channa powder cooks well. this take approximate 1 to 2 mins.
Garnish with coriander leaves and serve with hot rice.