Vegetable Pulav

Ingredients

Rice                             2 cups

Chopped Vegetables   ½ cup (beans, carrots or cauliflower, peas etc)

Ginger garlic paste      1 tbspn

Green chillies              3-4

Turmeric                      ½  tspn

Tomatoes                     1 large size

Garam masala              1 tspn

Mint leaves                  2-3 stems

Coriander leaves         handful

Bay leaves                   1

Cardamom                  2

Cinnamon                    1 small piece

Clove                           2

Vanaspathi/Dalda       3 tbspn

Method

Heat 3 tbspn vanaspati/dalda in cooking pot/pressure cooker

Add 2 each of cardamom and cloves, cinnamon stick and bay leaf

Now put the strained rice into the pot and stir until the rice turns white

Now add the chopped vegetables, slit green chillies and stir with a little salt and garam masala

Add 4 cups of boiling water adjust salt and stir well

Add chopped tomatoes and chopped mint and coriander leaves and cook with lid covered.

Serve vegetable pulav with raita, bhagara bhaingan/ mirchi ka salan

Fenugreek Methi Chicken

Chicken pieces            250 gms

Fenugreek leaves         2 bunches destemmed

Tomatoes                     3- 4 medium size

Onions (chopped)       1 small size

Ginger garlic paste      1/2 tbspn

Red chilly powder      1 ½  tbspn

Turmeric powder         ½ tspn

Salt                              As per requirement

1 ½  tbspn oil

Method

Marinate chicken with 2 tbspn of curd, ginger garlic paste and salt for an hour

Heat oil in kadai/wok and add chopped onions and saute

Add ginger garlic paste and saute, now add turmeric and chilli powder

Add the washed leaves and saute

Now add the marinated chicken pieces and saute until oil leaves

Now add chopped tomatoes and salt

Stir well and cook with lid cover (pressure cook if needed)

Adjust salt and consistency of gravy (evoprate excess water for thicker gravy)

Serve with bread, rice, chapatis, rotis, puris and rice dishes

Cluster Beans Curry Kothavvara Varuthada

Ingredients

Chopped beans           2 cups

Ginger garlic paste      1 tbspn

Garlic                          4-5 slightly crushed

Tomatoes                     2-3 medium size

Garam masala              1 tspn

Red chilly powder      1 tbspn

Salt                              as per requirement

Seasoning

Mustard seeds             ½ tspn

Cumin seeds( Jeera )   ½ tspn

Curry leaves                1 stalk

1 tbspn oil

Method

Heat oil in kadai/wok and add seasoning ingredients

Add ginger garlic paste along with crushed garlic and saute

Now add chopped tomatoes and cook until half cooked

Add turmeric and chilly powder and saute

Now add the chooped beans and salt

Add half cup of water and cook with closed lid (may pressure cook)

Sprinkle garam masala and stir well

Serve with rotis, puris, plain rice

Amranthus Fry Cheera Varuthada

Ingredients

Amranthus                  4-5 bunches

Onions                         1 medium size

Green chillies              5-6

Grated coconut           handful

Turmeric powder         ½ tspn

Salt                              as per requirment

Seasoning

Mustard seeds             ½ tspn

Cumin seeds( Jeera )   ½ tspn

Redchilly                     1

Urad dal                      1 tspn

Channa dal                  ½ tspn

Curry leaves                1 stalk

1 tbspn oil

Method

Heat oil in kadai/wok and add seasoning ingredients

Mix the chopped leaves with chopped onions, slit green chillies and ½ tspn salt and transfer into kadai

Stir the seasoning into the chopped amranthus and cook with lid covered

Adjust the salt since the content reduces to half

Evoporate any excess water by cooking without lid

Garnish with grated coconut

Can be served with hot rice

Fenugreek leaves in Tomato gravy Methi tomato curry

Ingredients

Fenugreek leaves         1 small bowl (3 bunches destemmed)

Tomatoes                     4-5 medium size

Onions (chopped)       1 small size

Red chilly powder      1 ½  tbspn

Turmeric powder         ½ tspn

Salt                              As per requirement

                                             

Seasoning

Mustard seeds             ½ tspn

Curry leaves                1 stalk

1 tbspn oil

Method

Heat oil in kadai/wok and add seasoning ingredients

Now add chopped onions and saute

Add the washed leaves and saute

Now add tomatoes along with turmeric, chilli powder and chopped tomatoes

Add salt and stir well and cook with lid cover

Adjust salt and consistency of gravy (evoprate excess water for thicker gravy)

Serve with rice, chapatis, rotis and puris

Flattened Rice Poha Upma Avil

Ingredients

Flattened rice(Poha)    2 cups

Onions (chopped)       1 small szie

Finely chopped ginger ½ tspn

Green chillies              5-6

Turmeric powder         ½ tspn

Lemon juice  (optional)

Seasoning

Mustard seeds             ½ tspn

Redchilly                     1-2

Urad dal                      1 tspn

Channa dal                  ½ tspn

Ground nuts/cashewnuts few (optional)

Curry leaves                1 stalk

2 tbspn oil

Method

Saok the clean flattened rice in turmeric water mixed with rquired amount of salt

Strain and keep sepeartely

Heat oil in kadai/wok and add seasoning ingredients

Add chopped onions, chopped ginger and slit green chillies and saute

Now add the stained flattened rice, stir well and cook with lid covered for 3-4 minutes

Serve hot 

Tea Cake

Ingredients

Maida(Refined flour)  2 cups

Sugar                           2 cups

Butter                          2 cups

Eggs                            5 eggs

Vanilla essence            ½ tspn

Sunset yellow color     a pinch

Baking powder           1/3 tspn

Method

Powder the sugar and sieve it 2-3 times to aerate it

Similarly sieve Maida with the baking powder 2-3 times separately

Break the 5 eggs and empty the contents into a bowl

In the mean time preheat the oven to 180 degrees for 15 minutes

Beat the butter using a hand or electric blender to a creamy consistency

Add powdered sugar slowly into the butter continuing to blend to the same creamy consistency

Now slowly add the egg one by one and continue to blend

Slowly fold the aerated maida into the mixture and blend for a minute

Now add the vanilla essence and the color and blend the color uniformly

Grease the bake tray with butter/oil lined with a butter paper and empty the cake mix into it

Bake at 180 degrees for 45-50 minutes

Cake can be served with or without icing