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


Tomato Upma Semolina




Ingredients
Roasted Semolina       1 cups
Onions (chopped)       1 small szie
Tomatoes                     1 medium size
Finely chopped ginger ½ tspn
Green chillies              2-3
Red chilly powder      ½ tspn
Turmeric powder         ½ tspn
Coriander leaves         handful
Salt                              As per requirement
Seasoning
Mustard seeds             ½ tspn
Cumin seeds( Jeera )   ½ tspn
Redchilly                     1
Urad dal                      1 tspn
Channa dal                  ½ tspn
Ground nuts/cashewnuts few (optional)
Curry leaves                1 stalk
1 tbspn oil

Method
Heat oil in kadai/wok and add seasoning ingredients
Add chopped onions, chopped ginger and slit green chillies and saute
Now add chopped tomatoes, red chilly and turmeric powder and saute until oil seperates
Now add 4 cups of boiling water and add salt
Now slowly add the roasted semolina constantly stirring
Cook with lid close for 3-4 minutes until done
Garnish with chopped corinader and serve

Coconut onion Choganzha chutney



Ingredients

Grated coconut           2 cups
Red small  onions        2-3
Red chillies                 2
Red chilli powder       1 tspn
Tamarind pulp             ½ tbspn
Salt                              as per requirement

Seasoning
Mustard seeds ½ tspn
Urad dal-1 tspn
Channa dal ½ tspn
Curry leaves
1 tbspn oil

Method
Coarsely blend coconut, red chillies, chopped onions, red chilli powder, salt, tamarind pulp with ¼  cup of water
Separate into a serving bowl
Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma
Allow the seasoning to cool before adding it to the coconut chutney
Can be served with all varieties of dosas and idlis