Seemebadnekai Sippe (Chayote Skin) Chutney

Ingredients:

1. Seemebadnekai Sippe( Peeled Chayote Skin) - 1/2 cup
2. Fresh grated coconut - 1 and 1/2 cup
3. Greeen chillies - 4-5 nos
4. Tamarind extract - 4 tsp
5. Jagery - 1/2 tsp or small peice
6. Salt
7. Oil - 1 tsp
8. For seasoning - Mustard seeds - 1/4 tsp, curry leaves, uradal - 1/2 tsp, hing

Method:

1. In a frying pan add 1 tsp of oil, put peeled choyote skin and fry for 2 mins
2. Add tamarind juice, salt,jagery and continu boiling in a low flame till it becomes soft
3. Now add chopped green chillies, grated coconut and switch off stove
4. Once it gets cooled grind it to smooth paste by adding little water
5. In a kadai, put 1 tsp of oil, add mustard seends, once it splutter add hing,uradal,curry leaves
6. Pour this seasoning on top of the chutney and mix well before serving

Kashmiri Pulao

Ingredients:

1. Basmati rice - 2 cups
2. Chopped fruits - 1 cup (Apple, Pineapple)
3. Ghee - 4 tsp
4. Onion paste - 1/2 cup
5. Vegetables (Chopped) - 1 cup (Beans,Carrot,peas)
6. Coriander leaves - to garnish

Masala Paste - 1

1. Coconut - 1/4 cup
2. Green chillies - 4
3. Ginger and garlic - small peice
4. Black pepper - 1/4 tsp
5. Mint leaves - 4 nos

Masala Paste - 2

1. Coconut - 1/4 cup
2. Red chillies - 4
3. Cashews - 1/4 cup

Method:

1. Soak basmati rice for 1/2 hr
2. In pressure cooker add ghee, onion paste, fry for few seconds then add masala paste 1 and vegetables
3. Drain out soaked rice and add to above masala, fry for 2 mins
4. Add 3 cups of water, salt and pressure cook the rice
5. Take frying pan, add little ghee then add masala paste 2 and fry for 2 mins
6. Now add cooked rice to the pan, mix well
7. Switch off stove, add chopped coriander, fruits
8. Serve with raita

Servings - 3

Tindora subzi (Tondekai palya)

Ingredients:

1. Chopped Tindora(Tondekai) - 2 cups
2. Curry leaves
3. Turmeric powder  -1/4 tsp
4. Jagery - 1 tsp
5. Salt
6. For seasoning - Oil - 2 tsp, mustard seeds, uradal - 1/2 tsp, hing

For masala -

1. Coconut - 3/4 cup
2. mustard seeds - 1/4 tsp
3. Red chillies - 4

Method:

1. Chop tindora vertically and Pressure cook (Do not add water)
2. Grind all ingredients for masala to fine paste (Note: first grind mustard seeds and red chillies, later add coconut)
3. In a frying pan add oil , mustard seeds, once it splutters add uradal, hing, curry leaves,turmeric
4. Add grinded masal paste and fry for 3 mins
5. Now add cooked tindora, salt, jagery and continue frying for 3 more mins
6. tastes good with chapathi and rice

Servings - 2