Cauliflower Pickle

Ingredients

Cauliflower 1/2 k.g

Lemon Juice 1/2 cup

Salt 1 1/2cup

Red chili powder 1 cup 

Mustard seeds powder 1/2 cup

Fenugreek seeds powder 1 tbs

Turmeric powder 1/4 tbs

Oil for seasoning

Asafoetida  a pinch

Green chillies 6 to 8

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Method

Cut the cauliflower into medium size pieces.

Boil the cauliflower pieces into water for 2 mins and drain the water.

Then wipe the pieces with clean and dry cloth.

Let the cauliflower pieces dry for 5 to 6 hours under shade and keep aside.

In a mixing bowl take cauliflower, salt , red chili powder, mustard seeds powder, Fenugreek  seeds powder, turmeric powder , lemon juice and mix well.

Heat oil in kadai and season with asafoetida.

Mix the oil into cauliflower pickle.

Cut the green chillies into length wise and mix into pickle.

Let the Pickle soak for one day.

Then serve with hot ghee rice.

Note: This pickle will lost for 1 month. Can also last for longer if store it in refrigerated.

Tomato Rice

Ingredients
Basmathi Rice 2 cups
Tomatoes 3big
Onions 1 big
Green chillies 3 to 4
Ghee3 to 4 tbs
Cardamoms 2
Bay leaf 1
Cinnamon  1 small
Coriander leaves

Method
Wash and soak rice for 15 minutes.
Boil the tomatoes in water .
Remove from water and peel the skin and grind to smooth paste.
Mix water into tomato paste to measure 4 cups of water.
Cut onions and green chillies lengthwise.
Heat Ghee in rice cooker fry Cardamoms, Cinnamon, Bay leaf.
The add onions and green chillies and fry till onions turn into light brown color.
Add tomato water in rice cooker.
Once water starts boiling then add rice , salt  and mix well.
Cook till  the rice well cooked.
Garnish with coriander leaves.
Serve the tomato rice along with Raitha.

Bread Pakoda

Quick and easy evening time snake.
Ingredients
Bread slices
Besan flour  1/4 cup
Rice flour 3 tsp
Grated onions 1
Salt to taste
Oil enough to fry
Grind together
Green chillies 4
Coriander leaves
Ginger little

Method
Mix ground paste with onions, besan flour, rice flour, salt .
Make into paste with enough water like a pakoda batter.
Cut the bread slices into 4 pieces.
Heat oil in kadai.
Dip the bread slices into batter and the fry into oil till turn into golden yellow.
Serve with mint chutney or tomato sauce.

Kakarakaya stir fry (bitter Ground Stir fry)

  I know many people don't like kakarakaya. But try this recipe definitely  you will change your Opinion.

Ingredients

Bitter ground 1/4 k.g

Tamarind  twist full

Salt to taste

Red chili powder to taste

Oil 

Method

Peel the Bitter ground rounds using peeler.

Then rub the salt on bitter ground and let it marinate for 30 mins.

After that take Bitter ground in a vessel add enough water and tamarind cook for 15 mins.

Drain the remains water and keep aside.

Heat oil in a frying pan then add bitter ground pieces and fry till bitter ground turns brown by continuously stirring.

Once it cook well add salt and red chili powder to taste  and serve with hot ghee rice.

Raw banana Curry with tamarind

Ingredients
Raw banana 2
Dry red chillies 4 to 5
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Garlic 2
Tamarind small
Sal to taste
Coriander leaves
Seasoning
Mustard seeds 1/2 tsp
Channa dal 1tsp
Urad dal 1/2 tsp
Curry leaves

Method
Wash and cut the banana into half.
Soak the tamarind in little water.
Now pressure cook the banana with little salt.
After cooking the let cool. after that peel the banana skin and mash it.
Heat oil in kadai fry dry red chillies, coriander seeds, cumin seeds, garlic.
Then grind the all above fried ingredients first, then add tamarind make into paste.
Now heat oil in kadai add mustard seeds, once it starts splutter add Channa dal , urad dal, curry leaves fry for a while.
Now add grinned paste for 3 to 4 mins.
Then add banana into it.
Cove the  lid and cook for 7 to 10 mins by stirring occasionally.
Now turn off the heat and garnish with coriander leaves.

Channa Bansirava Upma

Ingredients
Bansi rava 1 1/2 cup
Vermicelli 1/2 cup
Channa 3/4 cup
Grated Carrot 1/2 cup
water 4 to 5 cups
Salt to taste
Green chillies 2 to 3
Coriander laves
Seasoning
Oil 2 tbs
Mustard seeds 1/2tbs
Cumin seeds 1/2 tbs
Curry leaves

Method
Soak the channa for 3 to 4 hours.
Heat oil in a Kadai fry mustad seeds once it starts splutter then add cumin seeds,curry laves.
Add green chillies fry it for1 to 2 mins
Then add water to it along with salt.
Add channa to the water and let it boil until Channa cooked well.
Then pour both bansi rava and Vermicelli to it.
Cover the lid cook till the rava cooked well.
Turn off the heat and garnish with coriander leaves.
Serve it with lemon pickel and some curd.

Gongura Pachadi

Ingredients
Gongura 250 gms
Dry red chillies 6 to 7
Coriander seeds 2tbs
Methi seeds 1tbs
Cumin seeds 1 tbs
Urad dal 1 tbs
Channa dal 1 tbs
Oil  3 to 4 tbs
Mustard seeds 1 tbs
Garlic 5 to6

Method
Wash the gongura and separate the leaves.
Heat oil in a Kadai then fry red chillies,Coriander seeds, methi seeds, Urad dal, Channa dal and make powder using mixer.
In the same oil fry Gongura leaves and let it cool down.
Then  grind these Gongura leaves along with grinned powder with salt and garlic.
Seasoned with mustard seeds and asofiated and add to the Gongura Pachadi.
Have with rice along with raw onions .