Dumroot (Pumpkin/ Butternut squash Halwa)

Ingredients:
1. Pumpkin/Butternut Squash - 2 cups (Grated)
2. Sugar - 1 cup
3. Milk - 1 cup
4. Ghee - 1 cup
5. Cashews - 1/4 cup
6. Khova - 2 tsp (Milk powder of 2tsp can be replaced for Khova)
7. Cardamom powder - 1/4 tsp

Method:
1. Take heavy pan, add ghee and cashews. Once it turns light brown in colour
    add grated Pumpkin/Butternut squash and fry for 2 min
2. Add milk and let pumpkin cook in milk
3. Once pumpkin becomes soft, add sugar and keep stiring inbetween so that pumpkin
    don't get burnt
4. Once pumpkin thickens in consistancy, add Khova, cardamom powder and mix well
5. Switch off stove and allow it to cool

Serves: 2

Poori - Vegetable Saagu

 

 

Ingredients:

• Cooked vegetables - 2 cups (Carrot,beans,peas,choyote(seeme badnekayi) ,potato)
• Tomato - 1
• Salt
• For Seasoning - oil -3-4 tsp,mustard seeds,hing,termeric powder 
• Sugar - 1/4 tsp
• Curry leaves 
 

For Masala Grinding:

1. Onion - 1
2. Dhania - 1 tsp
3. Jeera - 1 tsp
4. Coconut - 1/2 cup
5. Garlic - small piece
6. Fried gram - 1 tsp
7. Poppy seeds - 1 tsp
8. Green chillies - 5 nos
9. Cinnamon - small piece
 

Method for Poori:

1. Mix Wheat flour (1 cup), salt,sugar(1 tsp),Oil (2 tsp)
2. Add water and make a dough (Dough Should harder than chapati dough)
3. Take a small portion of dough and roll evenly using rolling pin  (Dust with maida while rolling)
4. Deep fry in oil
 

Method for Saagu:

1. Grind masala ingrediaents and set aside
2. In a frying pan, add oil,mustard seeds, hing, once it splutters add chopped tomato, termeric powder, curry leaves and fry till tomatoes becomes soft
3. Add cooked vegetables, grounded masala, salt, sugar and continue boiling till raw smell of masala goes off.
4. Serve with poori/chapatis

Servings - 4

Nipattu

Ingredients:

Maida/ All purpose flour - 1 cup
Rice flour - 1/2 cup
Powdered fried gram(Hurigadale) - 1/4 cup
Grated coconut - 1/2 cup
Curry leaves - 1 strand
Ground nuts - 5 tsp
Fried gram - 2 tsp
Cumin seeds - 1/4 tsp
Salt
Red chillies - 5 no
Oil - for deep fry
Hot oil - 3 tsp (For mixing)
Hing
2 transparent plastic (small square) sheets for rolling the dough

Method:
1. Crush ground nuts and fried gram seperately (DONOT powder this, Just pulse it 2 times using 
    Pulse button in blender/mixer) and set aside
2. Now make fine powder of fried gram and set aside
3. Make paste by grinding coconut, jeera, red chillies and curry leaves
4. Take a mixing bowl, add maida, rice flour,fried gram powder,salt,hing and mix well
5. Now add crushed ground nuts, fried gram, hot oil and grounded paste (from step 3)
6. Mix well to make a dough (Add required amount of water and consistancy should be harder than
    to chapati dough )
7. Take small portion of dough and roll it between palm to make ball shape and place it at center
    between plastic sheets, then roll it to circle shape using rolling pin (Reason for using plastic   
    sheet is just to avoid dough sticking to rolling pin)
8. Slowly take it out from sheet and deep fry till golden brown

Veg Grill

 

Ingredients:

Sandwich Bread slice

Cucumber slice

Tomato slice

Onion slice

Capsicum slice

Butter - 1/2 cup

Garam masala (Optional) - 1/2 tsp

Salt

Pudina paste - Together grind pudina, green chillies, jeera, coriander

Method:

1. Spread butter on bread slice

2. Apply pudina paste and place vegetable slice one by one

3. Sprinkle some garam masala, salt

4. Place another bread slice on top of this

5. Spread butter on top of bread slice and grill it for 3 min or as per settings in your grill

6. Cut the grilled bread diagnolly and serve hot with ketchup

Bhindi Subzi

Ingredients:
Bhindi/Okra/Ladies finger - 15
Onion - 1 (Small)
Tomato - 1 (Big)
Curd - 1/2 cup
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Dhania powder - 1tsp
Jeera powder - 1 tsp
Kasuri methi - 1/2 tsp
Salt
Sugar - 1/2 tsp
Oil - 7 tsp
Mustard seeds - 1/4 tsp
Bay leaf - 1
Coriander leaves (Chopped) - 1/2 cup

Method:
1. Wash and dry okra using clean cloth
2. Cut okra to medium size and with 2 tsp of oil fry till light brown and set aside
3. Take wok/kadai, add oil, mustard seeds, bay leaf
4. Once it splutters, add chopped onions and fry for 2 min
5. Now add Chopped tomatoes and saute till raw smell goes off
6. Add salt, sugar,dhania,jeera,chilli, turmeric powders
7. Add beaten curd, okra and mix well and bring it to one boil
8. Switch off stove, garnish with coriander leaves and kasuri methi
9. Taste good with chapati/rotis

Serves - 3

FriedGram Chutney (Hurigadale chutney)

Ingredients:
Grated coconut - 2 cup
Fried gram - 1 cup
Tamarind pulp - 1/2 tsp
Ginger - small piece
Green chillies - 6
Salt

For seasoning:
Curry leaves
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Hing

Method:
1.Grind all ingredients to smooth paste
2. make seasoning and add it to chutney

Coriander Chutney (Kottambari chutney)

Ingredients:
Coriander leaves - 1 cup
Grated coconut - 2 cup
Fried gram - 2 tsp
Green chillies - 4
Salt

For seasoning:
Curry leaves
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Hing

Method:
1.Grind all ingredients to smooth paste
2. make seasoning and add it to chutney