GHEE RICE

Ingredients

Long grained rice 2 cups

Onion 1

Cardamom 2

Cinnamon 1/2 stick

Cloves 2

Ginger garlic paste 2 tsp

Bay leaf 1

Ghee 5 tbsp

Salt to taste

Preparation

1. To a pan add ghee and rice. Fry the rice and keep aside.

2. To a pressure cooker add ghee, cloves, cinnamon, cardamom, bayleaf, ginger garlic paste and finely sliced onion. Fry well till the colour of the onion turns golden brown.

3. Now add rice and 3 cups of water and salt.

4. Cover it and after one whistle turn off the heat.

5. Serve it with chicken curry.

TAMARIND RICE

Ingredients

Boiled rice 2 cups

Tamarind lemon size

Channa dal 2 tsp

Red chilli 3

Turmeric power 1/2 tsp

Sesame oil 3 tsp

Curry leaves 5 leaves

Mustard seeds 1 tsp

Peanuts 3 tsp

Salt to taste

Hing pinch

Preparation

1. Extract the juice from tamarind.

2. To a pan add mustard seeds, after it crackle add channa dal, red chilli, curry leaves and peanuts. Fry well.

3. To this add tamarind juice, turmeric powder and hing.

4. Stir well till the amount reduces to half.

5. Turn off the heat when you see an oil layer around the edges.

6. Mix it with rice.

POTATO PEAS CURRY

Ingredients

Potato 2 large

Green peas 1/2 cup

Onion 1

Tomato 1

Ginger garlic paste 2 tsp

Green chilli 2

Coconut milk 1 cup

Red chilli powder 1/2 tsp

Masala powder 1 tsp

Cinnamon 1/2 stick

Cloves 2

Coriander leaves

Salt to taste

Oil 3 tsp

Preparation

1. Heat a cooker and add to it oil, cinnamon, cloves, chopped green chillies and chopped onion. Fry well till it turns golden brown.

2. Add ginger garlic paste and chopped tomatoes and fry.

3. Now add chopped potatoes and green peas.

4. Cover it and allow it to cook. After 3 whistle turn off the heat.

5. After 10 mts open the cooker and turn on the heat. To the contents, add coconut milk, red chilli powder and masala powder.

6. Mix well and after 5 mts turn off the heat and garnish with coriander leaves.

7. Serve it with rice or chapati.

CABBAGE CURRY

Ingredients

Chopped cabbage 2 cups

Chopped onion 1/2 cup

Coconut 1/2 cup

Cumin seeds 1 tsp

Garlic 2 cloves

Red chilli powder 1 tsp

Turmeric powder pinch

Curry leaves 5 leaves

Mustard seeds 1 tsp

Urad dal 1 tsp

Salt to taste

Oil 3 tsp

Preparation

1. To a pan add cabbage, salt, turmeric powder and small amount of water. Cover it and cook the cabbage.

2. Grind coconut, cumin seeds, garlic, red chilli powder coarsely.

3. Heat oil in a pan add mustard seeds, urad dal, curry leaves and chopped onion. Fry till the colour of the onion turns slight brown.

4. Now add cooked cabbage and grinded coconut and salt. Mix well.

5. After 3 mts turn off the heat.

6. Serve it with rice.

GOBI PARATHA

Ingredients

Shreded gobi 2 cups

Wheat flour 2 cups

Green chilli 2

Chopped coriander leaves 3 tsp

Red chilli powder 1/2tsp

Salt to taste

Oil

Preparation

1. Make chapati dough and divide it into 8 equal parts.

2. Squeeze out extra moisture in the shreded gobi.

3. To a bowl add shreded gobi, coriander leaves, chopped green chilli, red chilli powder and salt mix well.

4. Roll the balls with the help of dry flour and put 2 tsp of gobi in the centre and cover it.

5. Place the close part on the top and roll it very slowly.

6. Heat thava put the paratha wait till paratha changes colour.

7. Now turn the paratha apply oil along its edges.

8. When both sides turn brown colour take out the paratha.

9. Serve gobi paratha with tomato chutney.

SPINACH DAL CURRY

Ingredients

Spinach 1 bunch

Moong dal 1/2 cup

Onion 1

Tomato 1

Coconut 1/2 cup

Cumin seeds 1 tsp

Red chilli powder 1 tsp

Garlic 1 clove

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt to taste

Oil 3 tsp

Preparation

1. Cook moong dal and keep aside.

2. Grind coconut, cumin seeds, garlic and chilli powder finely.

3. To a pan add oil, mustard seeds, curry leaves and onion. Fry well.

4. Now add tomato and fry well.

5. Add spinach and cook.

6. Add cooked moong dal and grinded coconut and mix well.

7. After 5 mts turn off the heat.

8. Serve it with rice.

AVIYAL

Ingredients

Brinjal 1

Cucumber 1/2

Raw banana 1

Drumstick 2

Yam 5 pieces

Snake gourd 1/4

Mango 2 piece

Green chilli 2

Cumin powder 1 tsp

Turmeric powder 1/2 tsp

Freshly grated coconut 1/2 cup

Coconut oil 2 tsp

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt

Preparation

1. Cut all vegetables into lengthwise.

2. Grind green chillies.

3. Heat a pan add oil, mustard seeds, curry leaves, all vegetables, salt and grinded green chillies. Mix well.

4. Add little water and cover it and cook.

5. After the vegetables are cooked add grated coconut, cumin powder and coconut oil.

6. Mix well and turn off the heat.

7. Serve it with rice.