Green Vs White

This season of spring has really inspired me to prepare this recipe with fresh broccoli and cauliflower.Simple yet a healthy recipe with the richness of tomato base which has added to the unique flavour.This curry can be eaten as it is or with simple rice or roti/pita breads as sides.

Ingredients:
----------
Cauliflower - 1 cup
Broccoli - 1 cup
Onions - 1/2 cup finely chopped
Garlic - 2-3 cloves
salt -1.5 tsp
pepper -1 tsp
Cumin - 1/2 tsp
wheat flour -3 tsp
tomato paste - 3 tsp
tomato diced - 3 tsp
Oil - 1 tsp
paprika powder - 1 tsp



Method:-
-------
1.Take a pan add oil and then add cumin when it splutters add onions and garlic , saute them till it turns transparent.
2.Now add tomato ,continue to stir it.When the tomatoes turn soft add tomato paste and mix properly.
3.Now add wheat flour mixed in cold water to the tomato mixture and keep mixing properly .Season with salt and paprika powder, bring to a boil and simmer and cook for 5 mins adding enough water to make a gravy thick as you like.
4.Now cook the cauliflower and broccoli florets in microwave for 7 mins season with salt and pepper.
5.Now assemble the cauliflower and broccoli florets in a dish and pour the gravy over it and season with salt and freshly ground pepper.You can also bake this for an additional flavour for 10 more mins.I have not baked it.Enjoy....

Spicy Plantain peal palya

This is a easy way to use up even the wastes.It tastes so good that you would prefer the peal rather than the actual fruit.Its nutritious as well as a rich source of fibres and vitamin B also.Has a combination of all tastes in it.Well i had prepared plantain chips and had these peals left out.So i thought why not prepare this spicy yummy dish and here it is in front of your eyes.Well now you can tell i am not a fool to waste such a tasty and nutricious peal and after all i have paid for the whole plantain isnt it..
Ingredients:
----------
Plantain peals- out of 4[unripe]
1tsp - mustard seeds
1/2 tsp - cumin seeds
1/2 tsp - urad dal
2 dry - red chilly
1 string - curry leaves
3-4 - chopped garlic cloves
1 tsp -tamarind pulp water
1 tsp -jaggery grates
1/4 tsp - turmeric powder
1.5 tsp - chilly powder
1.5 tsp - coconut grates[optional]



Method:
------
1.Take a heavy bottomed pan ,ad oil,cumin seeds,mustard seeds,red chilly broken,urad dal and wait till it splutters.
2.Then add curry leaves,fry for 10 secs,then add chopped peal and saute for 1 min.
3.Add turmeric,chilly powder and season with salt and add the tamarind pulp.Then add little water to cook the plantain peal properly and cover and cook for 10 mins with occasional stirring.
4.Add jaggery and mix properly.Then add coconut grates and mix and ad 1/2 tsp of oil and mix properly and cook for another 5 mins.
5.Serve hot with rice at the side.Eat with ghee added the top.

Jeeguje Melara

Hey friends i'm back with my last recipe out of this bread fruit..hmm feel very bad thats its empty now.Will go for breadfruit search very soon.This is typical south karnataka recipe .Its also called majjige huli as we add sour buttermilk to it. Thus the name.It very simple and the best recipe amongst all i feel.This is my hubbys altime favorite.The previous day we had been to temple and we got fresh coconut as prasadam.So prepared this immediately the next day.My mom used to prepare this with freshly grated coconut hmmm...i can smell it now too...the memory is still so fresh.Believe it or not he enjoyed this so much that the whole dish which i had prepared in a 2 litre vessel got empty in the noon itself.Hmm must confess it came out so well all credit goes to the creammy breadfruit.Simple yet a tasty dish .Do give a try friends.

Ingredients:-
----------
Bread fruit- 3 cups
Coconut grates- 3/4 cup
Green chillies-3-4
Buttermilk- 3/4 cup
Mustards-1 tsp
Dry chilly -1
Methi seeds- 1/4 tsp
Oil- 1 tsp
Curry leaves-4-5
Jaggery- 1/2 spoon[optional]
Salt


Ingredients:-
------------
1.Blend the coconut and 2 green chillies into a fine paste and keep aside.
2.Cut the bread fruit ,slit 2 chillies lenght wise and season with chilly powder and salt ad cook properly until tender.
3.Then add the smooth paste of coconut to the cooked breadfruit and mix properly.then add 1 cup of sour buttermilk or even curds would do.But beat the curds preoperly before adding.
4.Now season with enough salt and then just when it statrs to boil swith off the heat.[Do not over heat as it will curdle and will not taste thick and tasty otherwise]
5.In a small pan add oil add mustatrd seeds and methi to it and just when it starts to splutter add curry leaves and pinch of chilly powder and add this mixture to the curry.
6.Enjoy with basmathi or sonamasoori rice..

Jeegujje saung

This is my all time favorite dish which i to love a lot.Amongst all my mom's recipe i just love this.It has got a unique flavour and a very nice blend of simple ingredients which altogether work for the excellent taste of this delicious mouth watering recipe.My husband had never tasted this saung before.Once he had it the day i prepared he just could'nt spot licking his hands and paising my cooking well it feel good when your cooking is appretiated is'nt it.....Well all the credit goes to my mom and this lovely creation of god....thats the'' bread fruit.''Its so soft,buttery and rich on its own.Just love it any form.

Ingredients:-
----------
Bread fruit - 2 cups chopped
Onion - 1 large
Coconut grates-3/4 cup
Chillies - 8-10 dry [as per your requirement]
Turmeric - 1/2 tsp
Chilly powder - 1/2 tsp
Coriander - 3 tsp
Jeera - 1 tsp
Hing -1/4 tsp
Garlic - 1 big clove or 2 small
Tamarind pulp-1 spoon
Salt - as per taste
Mustard - 1tsp
Curry leaves - 5-6 fresh leaves
Jaggery - small piece[1/2 tsp]
Oil - 1 tsp


Method:-
--------
1.Cook the bread fruit adding enough water with a pinch of salt,turmeric powder and chilly powder until it becomes soft.
2.Take coconut,cumin,coriander ,chillies ,tamarind ,garlic ,hing , turmeric. Blend adding enough water to form a smooth paste out of it.
3.Take oil in a pan add mustard seeds and curry leaves .wait till it splutters.Then add onions and saute till it turns transparent.
4.Add the smooth paste and saute for a couple of minutes.Then add cooked bread fruit to this mixture and add enough water ,season with slat and jaggery bring to a couple of boils .
5.Enjoy with chapatti's or simple rice...

Bread fruit Sabji

Here is a typical south canara dish which is preparedout of my favorite veggie called bread fruit here.We call it jeegujje.It belongs to same family as jack fruit.Well its very rare here. This week when i went to shop for weekly grosery i just found this and was so happy ...We both love it like any think.I will be happy to share different recipes out of this veggies in comming days.This is soft ,buttery vegetable which most of you might have already tasted.If not i say just run and grab some from your indian stores.There are various intresting dishes what we prepare like pakoda,white curry,sambar....and so the list goes on.For this cold winter i feel this suits well.Spicy ,creamy,chewy...hot..hmmm simply superb.

Ingredients:
---------
Bread fruit - 2 cups
Mustards- 1 tsp
Curry leaves- 5-6
Urad dal- 1/2 tsp
Dries chilly-2
Chilly powder- 1 tsp
Turmeric-1/4 tsp
Salt -1tsp
Oil-1.5 tsp
hing-1 small pinch
Coconut -2tsp


Method:
-------
1.Peal the bread fruit and chop it up thinly.Then keep them immersed in water.
2.Take 1 tsp of oil and add mustards,urad dal ,chillies and curry leaves and wait till it splutters.
3.Then add chopped bread fruits and season with salt ,turmeric and chily powder add about a cup and a half of water and cook it with lid closed for about 5 mins or until it cookes well.
4..Keep stirring occasionlly.Add hing and and garnish with coconut and stir properly.Serve hot with rice or chapathi.
5.I even like to eat it alone just like that.Enjoy...

Dosa kai Curry [Huli Mensina Kudilu]

Here is a typical Dakshina kannada recipe which i would like to share with you all.Me and everyone in our family simply love this recipe.Believe it my friends this tastes so good that once you taste it feel like preparing it often .This is a simple recipe with very few ingredients.This tastes good with rice roti or even dosa idli or such other dishes.

Ingredients:
----------
Dosa kai- 1 medium size
coconut -1/2 cup
Tamarind - 1big rasberry size
Dry chillies-8 or as per taste
Turmeric- 1/2 tsp
Salt-1.5 tsp
Garlic- 5-6 cloves
curry leaves-5-6 leaves
Mustard-1 tsp
Oil-1 tsp
Jaggery-1 tsp[grated/powdered]

Method:-
--------
1.Chop up the dosa kai and add little water and cook with a pinch of salt ,chilly powder and turmeric powder.
2.Take coconut,tamarind,turmeric and dry roasted chillies and make a smooth paste adding enough water.
3.Then add the paste to cooked vegetable and season with salt ,add jaggery , bring to a proper boil.
4.Then in a small paan add oil and roast the garlic till it turns golden brown.
5.Now add mustard and a broken dry chillly and curry leaves and wait till it splutter and then add this to the curry with the garlic and bring to a boil.
6.Serve hot with rice and jackfruit papad at the side .This is really the great combination and the way how my mom used to serve .Hmmm yummy.The combination is mindblowiny .Really try it yourself.

Mixed veggie curry

I always try to prepare something new so was wondering what to prepare.Had most of the vegetables as singles in my frige so thought of preparing something using all the left over veggies.So i call it clean up recipe.This helped me in emptying the the veggies and the dish will be emptied by your family in no time as its tastes great.This is really a combination of all the tastes and nutrition all summed up together.

Ingredients:
-----------
Carrot- 1cup
Red capsicum-1 large
zukkini- 1
Onion- 1 medium sized
spinach- 1/2 cup
Potato- 1 medium sized
cabbage- 1/2 cup
Curds-1.5 cup
Hing- 1-2 pinch
Chilly powder-1 tsp
Garam masala-1 tsp
Cumin-1 tsp
Coriander powder- 1/2 tsp
Pepper powder-1/2 tsp
Besan powder- 2 tsp
Ginger garlic paste- 1tsp
Oil -2 tsp
curry leaf- 2-3


Method:-
--------
1.Take a heavy bottomed pan add tsp of oil and cumin ,just when it splutters add onions and saute till it turns transparent add ginger garlic paste and fry for couple of minutes,then keep it aside.
2.Now take the thick curds and add turmeric,chilly powder ,besan garam masala ,coriander powder and mix all to combine into a uniform mixture.Cook until the raw smell goes off.
3.Saute all the veggies in 1 tsp oil for about 3-4 mins and add to the curd mixture,add enough salt and season with pepper and cover and cook for 8 mins.
4.Then open add enough water to thin the gravy a bit.Add fried onions and ginger garlic paste,curry leaf and bring to a boil.
5.Then serve hot with soft chapatti or basmathi rice .

Jackfruit Sambar

I love most of the veggies but there are some which i love the most.One among such veggie is raw tender jackfruit.It my hubbys favorite too.I prepare a lot of dishes out of it and sambar is the best among them.Hmm it tastes yumm... with rice hooo just so temting.I just cant tell you.

Ingredients:
----------
Jackfruit- 1 Small tin
Sprouted green gram-1 cup
Coconut- 3 tbsp
Coriander seeds-2.5 tsp
Methi seeds-1 tsp
urad dal-1.5 tsp
jeera- 1 tsp
Hing- 1 pinch
Chillies-8 large dry
Tamrind paste-1/2 tsp
Mustard seeds-1 tsp
Curry leaves -5-6
oil-2 tsp
Salt as per taste


Method:
-------
1.Wash the tinned jack fruit properly and cook them with a pinch of salt and chilly powder for 5 mins and keep aside.
2.take a pan add 1 tsp of oil add cumin,coriander seeds,urad dal, methi,chillies and hing and fry till the urad dal turns slightly brown.then add the coconut to it and blend into a smooth paste adding enough water and tamarind
3.Add this mixture to the vessel with jackfruit ,add sprouted green gram and add enough salt and bring a couple of boil .
4.Take a small pan and add mustard seeds curry leaves and broken chilly to it and just when it starts spluttering add it to the curry.
5.Enjoy with basmathi rice ....

Baingan Bartha

I and my hubby both love Eggplant a lot.So i usually prepare this veggie atleast once a week in differnt ways.One amongst the best recipe is baingan bartha.I just love the fleshy eggplant with the richness of potatoes and the spicy chilly with varoius other spices blended together in this dish.This goes well with various dosa,chapathi,parata or even simple rice too.

Ingredients:
-----------
Egg plant- 1 large
Potato- 2 medium sized
Tomato- 1 large
Chillies-3 large
cumin- 1tsp
Kitchen king masala-1 tsp
garam masala-1/2 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Ginger garlic paste-1 tsp
Onion- 1large
Oil- 2tsp
Coriander leaves for garnishing




Method:-
---------
1.Smear oil to the eggplant and make small slits all over the egg plant and then roast it in a grill over the burner or electric coil.
2.Cook the eggplant till they turn soft and look burnt all over by turning allover to get uniform cooking. remove the burnt skin and mash the pulp and keep aside.Roughly mash the poataoes after removing the skin and keep ready.
3.Cook 2 medium sized potato and keep aside.Chop up a big onion and keep aside.
4.Now take a heavy bottomed pan ,add oil and cumin seeds and wait till it just splutters,then add onions and saute till it turns slightly brown,then add ginger garlic paste and fry till the raw smell goes off.Then add tomato and saute for 3-4 mins
5.Add the eggplant pulp to the onions add enough water,and stir it.Then add all the seasoning one by one and constantly stir it.
6.add enough water to get it to required consistancy.
7.Then remove it from fire garnish with freshly chopped coriander leaves and serve hot with rice or roties.

Potato Saung

I am a real lover of konkani style cooking.Almost all of their dishes are my favorites especially those like patrade,spicy idle etc.One among them is potato saung.As i have already said my hubby enjoys anything prepared out of potato, well this one is my favorite too.This is a yummy dish with rich taste of potato going on with the blend of spicy dry chillies and tangyness of tamarind.Simple and a easy dish as most of my dishes here.

Ingredients:
----------
Potaoes -3 large [cooked]
Onion -1 large
Tamarind pulp-1.5 tsp
Dry chillies -8-9
turmeric powder-1/2 tsp
cumin -1 tsp
oil - 2 tsp
water -3 cups
salt -as per taste
hing powder -1/2 tsp
fresh coriander- 1 tsp


Method:
-------
1.Soak the dry chillies in warm water and keep aside for 30 mins atleast.[This gives a wonderful color as well as makes the dish more pulpy and add up to the flavour].
2.Now break down the cooked potatoes into tiny chunks and keep aside.
3.Puree the soaked chillies,tamarind and a little water into a smooth paste .
4.Take a pan add 2 tap of oil add 1 tsp of cumin and just when it starts splutters add onion and fry till they turn transparent.Then add potatoes and add the paste of tamarind and chilly to it and add enough water and season with salt and pepper and bring to a boil and simmer and cook for 10 mins.
5.Garnish with freshly chopped coriander leaves and serve hot with parata's ,simple rotis or even with rice served withn curds at the side.

spicy carrot cabbage masala

This is a tasty recipe out of the combination of the vegetables.There are certain vegetables which everyone can stock up in the fridge for a long periods.Then lasts fresh for days together.Cabbage and carrot are 2 among them.So i thought of preparing some dish out of it as i had only these type of vegetables left over in my refrigerator.Believe me friends this has turned out so good that i thought of sharing it with you.So here i am with this wonderful combination dish.

Ingredients:
----------
Cabbage - 1 cup
carrot - 1 cup
capsicum - 1/2 cup
Onion -1 cup
Onion puree -1/2 cup
Tomato puree -1 cup
Ginger garlic paste-1 tsp
Green chillies - 1 large
Chilly powder -1/2 tsp
Paprika powder-1 tsp
Pepper powder -1/2 tsp
Turmeric powder -1/2 tsp
Kitchen king masala-1/2 tsp
Oil -2 tsp
Milk -1/2 cup
water -1 cup
peanuts/cashews soaked in milk-2 tsp
cumin -1 tsp
salt -1.5 tsp

Method:
_________
1.Make puree out of ginger garlic,onion and tomatoes and cashews and keep aside.
2.Take oil in a pan add cumin to it and then add onions when it splutters.Fry till it turns transparent.
3.Then add the puree and saute till all the raw smell goes of say for about 5-8 mins.Then add milk and saute for about 3 mins.Add all the masala for seasoning and then add salt and mix properly.
4.Then adda grated carrots , finely chopped cabbage and thinly sliced capsicum.
5.Cook with water added and lid closed for 8 mins.
6.Serve hot with chapathis or curd rice.

Vegetable khurma

This is a spicy recipe which i prepare which is my hubby's all time favorite.This can be prepared will all little left off vegetables .All little left of vegetables is really a headache for most of us .So here is a very nice recipe to prepare with all types of left back veggies.

Ingredients:
____________
Carrot- 1 large
Potato- 1 large
Tomato-1 large
Onion - 1/2 large
Peas - 1 cup
Cauliflower- 1cup
coriander leaves- 1/2 bunch
Garlic - 2-3 pearl
Pepper corns-4-5
Cloves -4
cinnamon - 1/2 stick
Green chillies -2 large
Chilly powder- 1/2 tsp
Kitchen king masala-1/2 tsp
Salt as per taste
Oil-1 tsp
jaggery-1/2 tsp[optional]
Cumin-1 tsp

Method:
________
1.Cook chopped carrots,potatoes in microwave for 4 mins and keep aside.
2.Take oil in a pan add cumin and wait till it splutters and add onions and fry till they turn transparent.
3.Take garlic,coriander,pepper,cloves,green chillies and cinnamon and make a paste out of it using enough water.
4.Now add chopped tomatoes to the onions.fry them till they turn soft .
5.Then add carrots,potaoes and add the peas and add the paste and little water.Bring it to a boil and them add salt ,chilly powder,jaggeryand kitchen king masala.Bring it to a boil and simmer and allowit to cook for 10 mins
6.Serve hot with plain rice ,hot poori's or simple chapathiand enjoy.

Ridge gaurd dal makhani

This is a delicious healthy recipe .Quick and easy to prepare and a realt treat to the tastebuds and stomach.This is vegetable which people try to avoid most of the time.But i will be comming up with many different flavoured recipes out of this single vegetable.This is one among them.

Ingredients:
____________
Tuvar dal - 1 cup
Ridge gaurd - 1 large
Mustard - 1 tsp
Chilly powder -1/2 tsp
Turmeric powder -1/2 tsp
Salt -1.5 tsp
Green chillies -2
cumin -1 tsp
Pepper corn -1/2 tsp
Ghee -1 tsp
Hing -2 pinch
Lemon juice - 1/2 tsp
Dry chillies - 2
Urad dal -1/2 tsp
Curry leaves - 5-6


Method:
_________
1.Pressure cook the dal with enough water and drop of oil,chilly powder,turmeric powder and salt and keep aside.
2.Chop the ridge gaurd into tiny chunks,add little water to it and cook them with little salt ,chilly powder for about 6-8 mins
3.To the cooked vegetable add the cooked dal ,green chillies ,hingand bring to a boil then reduce the heat
4.Take a spoon of ghee to it add mustards ,urad dal,cumin dry chillies and and when it splutters add curry leaves and add it to the curry.add lime juice and bring to a boil.
5.Serve with hot fresh rotis or rice.

Bittergaurd Curry

Here is a healthy recipe to satisfy your taste buds.Its a recipe with the comination of all the tastes together.

Ingredients:
____________
Bittergaurd -2 small
Garlic - 7-8 pearls
Tamarind - 3 tsp
Dried mango pulp- 3 inch piece[optional]
Chilly powder -2 tsp
turmericpowder-1/2 tsp
Jaggery -2 tsp [powdered]
pepper - 1 tsp
oil - 1tsp
Mustard - 1 tsp
DryChillies - 2
Curry leaves -4-5

Method:
_______
1.clean and chop the bittergaurd into tiny chunks.
2.Then add 2 cups of water and season with salt ,turmeric,chillypowder,mango pulp dried and tamarind and cook with the lid closed.
3.Now add jagerry,Salt pepper and bring to abil.
4.take oil in a pan ,add mustard and chilly to it just when it splutters add curry leaves and give a toss then pour it to the bittergaurd mixture.
5.Now take little oil in the pan add garlic and fry till golden brown then add it to the mixture.Heat the mixture in high for about 5 mins and bring a proper boil.
6.Serve hot with rice and serve pappads as sides.

Spicy pumpkin with channa.

Ingredients:
___________
Pumpkin - 1 lb
Black channa-1 cup [cooked]
Coconut - 2 tsp
Coriander -2 tsp
Methi seeds -1/2 tsp
Mustard -1 tsp
Urad dal -1/2 tsp
Cumin -1/2 tsp
Hing - 1 pinch
Dry chillies -7-8
Chilly powder-1/2 tsp
Salt -as per taste
Oil -1 tsp
Curry leaves


Method:
_______
1.Chop the butter squash/pumpkin into bigger chunks and add 1.5 cup of water,salt ,chilly powder about 1/2 tsp and cook properly until tender.
2.add channa to the pumpkin and cook for additional5 mins.
3.Take a pan add all the spices and chillies and fry them in low heat till the urad dal turn slightly brown.
4.Then grind all the ingredients and make a paste out of it using enough water.
5.Add this paste to the pumpkin and bring it to a boil.
6.Take mustard and 1/2 tsp oil in the pan and just when it stars to splutters add curry leaves and saute and add this to the pumpkin curry.Serve hot.
7.Relish this with rice .

Methi Chutny

Here is a spicy recipe which you can prepare out of methi.Its a good combination with any paratas or simple rotis .Mouthwatering dish with bright red colour and very few ingredients.You can even preserve this for about 2 months by storing it in an airtight conainer and refrigerating it.


Ingredients:
_____________
Methi leaves - 1 bunch
Tomatoes - 3 large
Garlic - 7-8 large
mustard - 1tsp
Cumin - 1tsp
Chilly powder-2 tsp
turmeric powder-1tsp
Salt -1.5 tsp
Water -2 cup
Oil - 2 tsp
Curry leaves -6-7



Method:
_________
1. Wash ,clean and chop the fenugreek leaves[methi]
2.Then finely chop the tomatoes .
3.Take a pan and add 2 tsp of oil and cumin to it ,when it starts to splutter add chopped methi leaves,saute for about 5 mins
4.Add chopped tomatoes, garlic and saute for about 5 more mins.
5.Then when the tomatoes become soft add 2 cups of water,turmeric powder,salt chilly powder and cook by covering the lid for 10 mins.
6.Then take 1/2 tsp of oil in a small pan add curryleaves and mustard to it.Just when the mustards starts to splutters ad it to the cooked methi and saute properly.
7.Allow it to cool and then fill in a dry clean airtight bottle and this is now ready to be preserved.

Bagara Baingan

This is a recipe from South India ,more famous in Andraparadesh.Its a spicy dish with the richness of peanut and creamy coconut blended with a bunch of different spices.A mouthwatering curry which all will love to have.Its also called as Enne Gai in our place.

Ingredients:
___________

Small Eggplant - 15[ slit into four till 2/3 lenght]
Onion - 1.5 cups
Red chillies - 8-9
Coriander - 2 tsp
Methi seeds -3/4 tsp
Cumin - 2 tsp
Black sesame - 1 tsp
Coconut -2 tsp
Cinnamon - 1 stick
Clove - 3-4
Pepper corn -3-4
Oil - 2/3 cup
curry leaves - 6-7
Turmeric powder-1 tsp
Chilly powder - 1 tsp
Tamarind - 1/2 tsp
Jaggery - 1/2 tsp
Salt as per taste




Method:
________
1.Wash clean and slit open the eggplants.
2.In a plate mix salt,turmeric and red chilly powder.Then using finger & smear this mixture to the innersurface of the egg plants and keep aside.
3.Now in a pan take 4 tsp of oil and add cumin to it.When it starts to splutter add onion and fry till it turns slightly brown.
4.Then add egg plant and add 1 tsp of oil and saute so that each egg plant is coated with oil.Then cook in medium flame for about 10 min with closed lid.
5.Occasionally saute it.Then when the eggplant becomes soft ,remove from the stoveand keep aside .
6.Now in a pan take coriander seeds, 2 tsp of oil,sesame seeds,methi seeds,cinnamon,clove,peppercorns,dry chilliesand fry for about 2 mins
7.Then remove it and add 3tsp of peanuts after removing the peal/skin and fry till it turns slightly brown.Now blend all the friedspices with groundnuts and coconut ,adding enough water to form a smooth paste.
8.Now add all the eggplants and the paste together in the pan and add turmeric powder about 1/2 tsp , jaggery ,salt as pertaste,curryleaves and simmer and cook for 10 mins .Saute occasionally.This is ready to be served.Enjoy this dish with
Paratas or Makki ki roti.

Long beans coconut gravy

This is recipe very famous in South India.This contains long beans , yogurt and little of coconut with greenchillies adding spiciness to it.

Ingredients:
____________
Long beans - 1 pound
Coconut -2.5 tbsp
Greenchillies-2 large
Methiseeds -1/4 tsp
Mustard - 1 tsp
red chilly dry-2
chilly powder-1/2 tsp
turmeric - 1/4 tsp
curry leaf - 4-5 fresh
Oil -1/2 tsp
Yogurt - 1/3cup
jaggery - 1 tsp




Method:
_______
1.wash ,clean and cut the long beans at both the ends .
2.Now chop them into 1 inch pieces.
3.Add about 1.5 cup water in a vessel, then add chopped long beans and season with turmeric powder ,redchilly powder and salt and cook till tender.
4.Now make a fine paste out of coconut and green chillies
5.Add this paste into the cooked longbeans vessel ,add yogurt and jaggery ,salt
6. bring to a boil and keep aside.
7.Take oil in a small pan add mustard,methi seeds ,dryred chilly and curry leaves and when the mustards starts spluttering add it to the curry and gently give it a stir.
8.Serve with plain rice.

Spicy Wintermelon

This is a very spicy tasty recipe from south India .Then winter melon is rich in iron and vitamin A.This is a lowfat diet and requires very little ingredients & time to prepare also.

Ingredients:
____________
Wintermelon - 3 cups diced ( 1 pound)
Garlic - 6-7 cloves
coconut grates-2 tsp
Coriander -2 tsp
Methi seeds - 1/2 tsp
Urad dal -3/4 tsp
cumin -1/2 tsp
Hing - 1 pinch
Red chillies -7-8
Mustard - 1 tsp
Curry leaves - 7-8
Oil - 2tsp
Chilly powder - 1/2 tsp
Turmeric - 1/2 tsp
Jaggery - 1/2 tsp{grated}

Method:
_______
1.Cut melon and put 1/2 tsp of turmeric and chilly powder each and 1 tsp of salt and cook it .
2.Now take a samll pan and fry cumin ,coriander,methi, hing ,urad dal and red chillies with 1.5tsp of oil untill urad dal turns slightly brown .
3.Then add 2 tsp of fresh cococnut grates to this and blend into a coarse paste.
4.Now add this paste to the cooked wintermelon and add salt as per taste.Add jaggery and bring to a boil.
5.Now take the garlic in the pan and roast till brown and add it to the curry.
6.Take the mustard ,1 red chilly and the curry leaf and 1/2 tsp of oil and add this to the curry and bring another boil.
7.Serve hot with rice and papads as sides.

Sarson ka saag

This is typical punjabi recipe which is very healthy and rich in iron content and cuts down the fat.Its a lovely looking green curry which you will love to eat.

Ingredients:
__________
2 bunches- green mustard(sarson)
1 bunch - Spinach
1.5 inch - finely chopped and minced ginger
3-4 cloves - garlic
4 -green chillies
1 tsp - cumin
1 tsp -red chilly powder
1 tsp - garam masala
1/2 tsp - turmeric
salt -as per taste
1tsp - powdered jaggery
2tsp - oil

Method:
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1.Wash ,clean and chop both the greens.
2.Add 1 cup of water and steam cook these greens with 1 tsp salt ,turmeric ,chilly powder,ginger ,garlic,2greenchillies,garam masala.
3.This will be done within 15-20 mins.Nowadd jaggery and remove and let it cool.
4.Coarsely blend it into a paste and cook in a vessel till all the raw smell goes off .
5.Add jeera and then in a samll pan take 2 tsp of oil ,add 1 tsp of finely chopped garlic and 2 green chillies and fry them till the ginger turns brown.
6.Now add this to the saag and slightly saute them and cook for an additional 5 mins.
7.Serve with makki ki parata and onions in the sides.