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

Vegetable Upma

Ingredients:
Rava - 1 cup
Oil - 1/3 cup
Cooked vegetables - 3/4 cup
Water - 3.5 cup
Green chillies - 3
Grated coconut - 1/2 cup
Lemon extract  -1 tsp
Curry leaves - 5 nos
Coriander leaves - 1/4 cup
Turmeric powder
Salt
Mustard seeds - 1/4 tsp
Uradal  - 1 tsp
Hing
Sugar - 1/2 tsp

Method:
1. In a big bowl start boiling the water
2. Mean while a heavy bottom kadai/wok, add oil, mustard seeds
3. Once it splutters add uradal,curry leaves, hing and green chillies (slit length wise)
4. Add rava to the above wok and roast it till golden brown
5. Reduce the heat to low and add turmeric,salt,sugar,cooked vegetables and mix well
6. By this time water would have boiled. Pour this water to the above wok and mix slowly
7. Since we have roasted the rava in oil, lumps will not form when water added to it.
8. Cover with lid and continue cooking on low heat for 10 min
9. Switch off stove, Add coriander,lemon extract,coconut and mix well

Serves - 2

Aloo gobi ka Tuk

 

Ingredients:

Potatoes - 2 cups (cut into medium sized cubes)
Salt to taste
Oil – 4 tsp
Bay leaves - 2
Ginger paste – ¼ tsp
Garlic paste – ¼ tsp
Cauliflower – 2 cups (cut into medium sized flowerets)
Chilli powder – ¼ tsp
Amchur powder - 1 tsp
Cummin powder – ½ tsp
Turmeric powder - 1/4 tsp
Dhania powder – ½ tsp
Kasuri methi – 1 tsp
Sugar– 1 tsp
Cloves powder (Optional) – ¼ tsp
Chopped coriander - 1/4 cup

Method:

1. Add potatoes, salt in boiling water cook until almost done, but not soft and squishy
    Drain and keep aside
2. Heat oil in a kadai or wok, add bay leaves, ginger paste and garlic paste. Stir-fry until 
   the moisture evaporates
3. Add cauliflower,turmeric,chilli powder and salt
4. Stir well. Lower the heat. Cover and cook till done
5. Increase to medium heat. Add potatoes and stir-fry for five minutes
6. Sprinkle amchur powder, cummin powder, dhania powder, cloves powder and sugar
7. Finally add kasuri methi, coriander leaves and stir well.
8. Serve with chapatis/rotis

Serves - 4

Kumbala Kai Tovve (Pumpkin Sambar)

Ingredients:
Pumpkin- 2 cup (Chopped)
Salt
Coconut - 1/2 cup
Water - 1 cup
Moong dal - 1 cup
Jaggery - small piece
Coriander leaves - 1/2 cup

For Seasoning
Coconut Oil - 4 tsp
Curry leaves - 6
Mustard seeds - 1/4 tsp
Hing
Uradal - 1/4 tsp
Red chillies - 2

Method:
1. Pressure cook moong dal and pumpkin
2. In a pan make seasoning with the above ingredients and transfer
    dal and pumpkin to it
3. Add salt, jaggery, water and cook for 5 min
4. Finely add coconut, coriander and cook for 5 more min
5. Tastes good with rice and chapatis

Tomato Hasi Saaru (Tomato rasam - Raw version)

Ingredients:
Tomato - 1 Big
Salt
Coconut Milk - 1/2 cup
Water - 1/2 cup

For Seasoning
Coconut Oil - 2 tsp
Curry leaves - 4
Mustard seeds - 1/4 tsp
Hing
Uradal - 1/4 tsp
Red chillies - 2

Method:
1. Pressure cook tomato (whole) and once it gets cooled squeeze it nicely
    in a mixing bowl
2. Add coconut milk, salt and water to it
3. Make seasoning using ingredients mentioned above and add it to the
    mixing bowl
4. Serve with rice
Note: This rasam is a raw method and SHOULD NOT be boiled once the ingredients
          are mixed.

Karibevu Anna (Tangy curry leaves rice)

Ingredients:
Cooked rice  -2 cups
Jaggery powder - 1 tsp
Ghee - 1 tsp
Salt
Coconut (Grated) - 1/2 cup

Seasoning Items:
oil - 5tsp
mustard seeds-1/4 tsp
channa dal - 1 tsp
curry leaves -1 strand
hing - pinch off
peanuts - 4 tsp

To Powder:
Tamarind  - small piece
Curry leaves - 1 cup
Red chillies - 3
Hing

Method:
1. In a pan add oil 1 tsp, once heated up add all ingredients under To Powder and shallow fry till
    you get nice aroma from curry leaves.
2. Once it gets cooled, make a coarse powder and set aside
3. In a big pan make seasoning and keep heat in low
4. Now add cooked rice, salt and jaggery to above seasoning pan and mix well
5. Switch off stove and spread powder on rice, add ghee and coconut and mix well
6. Serve hot with curd

Serves for 2

Onion Rava Dosa

 

 

 

 

 

 

 

Ingredients:            

Rava - 2 cups

Rice flour - 1 and 1/2 cup

Chopped Onion - 1 cup

Chopped Coriander - 1/2 cup

Grated ginger - 1tsp

Grated carrot - 1/2 cup

Chopped curry leaves - 2 tsp

Salt

Chopped green chillies - 2 tsp

Water

 

Method:

1. Mix all ingredients (except onions) and add water to adjust batter consistancy to

     slightly thin

2. Heat tawa in medium low, apply 1/2 tsp of oil on tawa and rub with paper towel

     (This avoids dosa sticking to tawa)

3. Spread onions on tawa as shown and then spill thin layer of batter

4. Put oil and once cooked, flip the dosa and cook on other side

5. Serve with Chutney