MIXED VEGETABLE CURRY

INGREDIENTS:

1 Medium Tomato
3 Medium Onion
Half cup Coconut
8-10 garlic cloves
1 inch ginger
2 tsp roasted coriander seeds
2 tsp fennel seeds (saunf)
1/2 tsp jeera
2 green chillies
curry leaves few strings
Coriander leaves little for garnishing
1/2 tsp garam masala
2 Potatoes
10 beans
1/4 cauliflower
1/2 cup peas
1 capsicum
2 carrots

3 tblsp oil
Salt to taste

METHOD:

In a mixer add tomato, 1 onion, coconut, garlic cloves, ginger, roasted coriander seeds, fennel seeds, green chillies, little salt and grind it into a paste.

Cut the potatoes into small cubes and keep it in little water.  Cut the cauliflower, carrots, beans, capsicum and keep aside.

In a pan put oil and add jeera, curry leaves and saute it for a 1 minute.  Add the onions and fry it till it become light brown, add the potatoes with water, cauliflower, carrots, beans. Add the paste and salt.  Mix it well.  Then add the peas and capsicum.  Mix and cook it well.  You can add little water while cooking.  Garnish it with coriander leaves.

SPROUTED MATKI USAL CURRY

Matki (Moath beans)

INGREDIENTS:

Sprouted matki 2 cups
Onions 2
Potatoes medium 2
Big tomatoes 2
Garlic cloves 3
Mustard 1 tsp
Jeera  1 tsp
Green chillies slit 1 or 2
curry leaves little
Haldi powder 1/2 tsp
goda masala  1tsp
garam masala  1/2 tsp
red chilli powder 1 tsp
hing little
Oil 2 tblsp
Water 1 cup
Salt to taste

METHOD:

Cook the sprouted matki adding little water in the microwave for 7 mins.  In a pan put oil and add mustard, jeera, slit green chillies , garlic cloves chopped, curry leaves and saute it for a minute.  Add onions and saute it for 2 minutes. Then add potatoes cut into small cubes.  Close it with a lid and let the potatoes cook. Then add the tomatoes (you can beat the tomatoes in a mixer and make it into a puree). Add goda masala, garam masala,  red chilli powder, hing, haldi and very little salt. After 2 minutes add the cooked sprouted matki into the pan. Add 1 cup water and more salt and mix it well.  Simmer the gas and let the matki usal cook for some time.  You can garnish it with coriander leaves.

Have the usal with roti or rice or even with bread.

KADHI

INGREDIENTS:

2 Cups curd (dahi)
3 1/2 tblsp besan (bengal gram flour)
1" ginger and 2 green chillies grind into a paste
5 curry leaves (Kadipatha)
3 tblsp sugar
hing powder one pinch
turmeric powder 1/4 tsp
salt to taste
2 tsps ghee
1/2 tsp mustard seeds
1/2 tsp jeera (cumin seeds)
1 red chilli
coriander leaves little

METHOD:

1) Combine the curds, besan, hing powder, turmeric powder and 3 1/4 cups of water in a deep non-stick pan or kadai and whisk well till no lumps remain.
2) Add the ginger-green chillies paste, sugar and salt, mix well and cook on a low flame stirring continuously till it starts to boil.
3)Heat the ghee in a small pan and add mustard seeds and jeera.
4)When the seeds begin to crackle add curry leaves and red chilli.
5) Add this to the kadhi, mix well and simmer again for 5 mins. on a low flame.
6) Garnish with coriander leaves.

You can have kadhi with roti or rice.

LEMON RICE

INGREDIENTS

Rice 1 cup
Oil  3 tsps
Haldi powder 1/2 tsp
Mustard 1/2 tsp
Urad dal 1/2 tsp
chana dal 1/2 tsp
peanuts little
cashewnuts little(optional)
Green chillies 2 or 3 (cut into small pcs)
Red chillies 1
Kadi patha little(curry leaves)
Hing powder little
Lemon one big or 2 small lemons
Salt to taste

First cook the rice and then spread it in a plate to cool. Add 1 tsp oil so that the rice does not stick to each other.

In a pan put 2 tsps oil and then add mustard, urad dal, chana dal.   When it splutters add peanuts, cashewnuts, cut green chillies, red chillies and kadi patha.  Put haldi powder, hing powder and then add the cooked rice, salt and mix it well.  Put off the gas and then squeeze the lemon juice. Mix it well.  Garnish it with coriander leaves.