SHAVIGE BATH

Ingredients:
Bambino Vermicelli 200 gms
2 medium chopped onions
6 to 8 chopped green chillies
1 tsp channa dal
1 tsp mustard seeds
curry leaves
salt
chopped coriander leaves 1 cup

Method:
Roast vermicelli in 2 tbsp ghee till it gets light golden brown colour. Heat 3 tbsp of oil or ghee in a kadai. Add mustard seeds, curry leaves. when they start spluttering add channa dal and green chillies. fry for 2 mins. Add chopped onions and fry for 4 mins. Add 3 cups of water to the kadai. when boiling add roasted vermicilli to it. Add chopped coriander leaves, grated fresh coconut to the kadai.Mix thoroughly.



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RAW CARROT PALYA

Raw carrot palya

Ingredients:
Grated carrot 2 cup
Sliced onion 1/2 cup
chopped coriander 1 cup
Salt
pepper powder

Method:
Mix all the above ingredients. Add salt and pepper powder according to taste. Serve with chapati or as a evening snack.


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TOMATO RASAM

Ingredients:

Ripe Tomatoes 3
Cumin seeds 1/2 tbsp
Black pepper 1/2 tbsp
Garlic flakes 7 to8
Coriander leaves a little
Curry leaves little
Tamarind 1/2 a lemon size
Red chilli powder 1/2 tbsp
Turmeric
Salt



METHOD:
Grind cumin seeds, black pepper, garlic flakes, coriander leaves, curry leaves, tamarind finely. Grind tomatoes with this paste.You can add water for grinding. Heat 2 tbsp oil or Ghee in a vessel. Add mustard seeds.when they start spluttering add curry leaves,Red chilli powder and the grinded paste. Add salt, turmeric and a pinch of jaggery to the mixture. Now add required quantity of water and cook till the rasam starts boiling. cook on a medium flame.Do not overcook. Serve Tomato Rasam with rice.


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MIXED VEGETABLE CURRY

MIXED VEGETABLE CURRY

Ingredients:

Beans chopped 1 cup

carrot chopped 1/2 cup

cabbage chopped 1/2 cup

Brinjal chopped 1/2 cup

lauki 1 cup

Tomato 2 cups

Onion chopped 1 cup

Red chilli powder 2 tbsp

salt

Turmeric 1/2 tsp

Garam masala powder 1/4 tsp

coconut 1/2 cup

Method:

Wash all vegetables throughly and chop. Heat 3 tbsp oil in a deep kadai. fry onions in oil, Now add all chopped vegetables one by one. fry this in oil. Add Salt, chopped tamotoes, Leave for 2 mins. Add Red chilli powder and turmeric, garam masala powder. close the lid and cook for 10 mins. keep stirring once in a while. Add 1 cup of water to the curry. Grind fresh coconut and mix in the curry. Cook till the vegetables are done. Serve the curry with hot chappatis.

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ALOO FRY

Ingredients:

Potato(medium size) 3
salt
Red chilli powder 1 tbsp
Turmeric 1/2 tsp

Method
Wash potatoes and cut into long slices. Drain water completely.Heat 4tbsp oil in a pan.Add potatoes slices and fry for 6 minutes in oil.Add salt,red chilli powder(or pepper powder choice is ours), turmeric.Fry potatoes till they turn golden brown.
Serve with Tomato Sauce.OR with chapati.

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AVREKALU (HYACINTH BEANS) CURRY

Ingredients:
Avrekalu 1 cup
Fresh coconut 1/2 cup
Medium size Garlic 1
Ginger 2 inch
cinnamon sticks 2 to 3 medium size
cloves 2
Pineapple flower 2
Coriander leaves
Onion 2
Tomato 2
Red chilli powder 2 tbsp
Salt
Turmeric 1tsp

Method:
Peel off the skin of hyacinth beans. Soak the beans in cold water for 3 hrs. Peel the outer skin of beans. Now the beans are ready for cooking.
Fry onion, garlic, ginger, cinnamon, cloves, pineapple flower with oil till it turns golden brown.Grind this with fresh coconut and coriander leaves.Add water to make a fine paste.
Grind tomatoes to make puree. Heat 2 tbsp oil in a deep utensil.You can add methi leaves(your choice) OR Avrekalu. fry for 2 min in oil.Add the grind ed paste and tomato puree. Add red chilli powder, salt,turmeric.allow it to cook for 5 mins.Now add required quantity of water preferring your choice to make it curry or sambar. cook for 15 mins stirring once in 4 mins.Be careful while stirring,or the beans tends to broke very easily.Do not overcook otherwise it looses its taste.
Serve the curry with paratha or chapati.
This curry goes very well with Dosa.
The above photo shows Avrekalu Curry with Aloo methi paratha.
For Recipe of Aloo methi paratha visit my earlier posts.

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ALOO METHI PARATHA

Ingredients:
Methi leaves 3 bunch
Boiled & Mashed Potato 2
Red chilli powder 2 tbsp
Salt
Turmeric 1 tsp
Garam masala powder 1 tsp
ova seeds or cumin seeds 1/2 tsp

Method:
Mix all the above ingredients to 2 cups of wheat flour. Knead it into hard dough. Roll like chappati and add 1 tbsp of oil on each sides while on tava.
Serve Hot Parathas with Pickle or curds.

Add chat masala or cumin seeds powder(jeera powder)and salt to Curds to make it more delecious.

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