Bottle Gourd Moong Dal Curry

  Preparation Time: 20 minutes

  Cook Time: 30 minutes

   Ingredients:

   2 cups of diced Bottle gourd (slice them to small pieces)

   1/2 cup of soaked Moong dal

   1/2 cup of onions

   4 green chilies

   Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of mustard seeds, 

   3 curry leaves, pinch of hing.

   1/2 teaspoon of Turmeric

   Peanut oil as needed

   Salt as needed

    Steps to Prepare:

• In a pan, put oil and once oil is warm add all the tempering ingredients
• Add Onions and sauté well. Add Green chilies.
• Add slices of bottle gourd and sauté.
• Now, add Moong dal.
• Add Turmeric powder
• On a low flame, cook Bottle gourd and Moong dal together. we should do this approximately for 20 minutes
• In between, if needed add some water.
• Add Salt.
• Make sure Bottle gourd is well cooked. 
• Bottle Gourd Moong dal curry is ready for serving.
• Serve hot with Hot rice.

                                                                     

Mango Pappu

 Preparation Time: 5 minutes

 Cook Time: 35 minutes

 Ingredients:

 1 cup Toor dal

 1 cup of diced raw mango

 Tempering: 1/2 teaspoon of Jeera, 1/2 teaspoon of Mustard seeds, 4 curry leaves, pinch of hinge

 4 green chilies

 1/2 teaspoon of turmeric

 Oil as needed

 salt as needed

 Steps to prepare:

•   Pressure cook or use instant pot to cook Toor dal. For 1 cup of Toor dal we would need to add 2  cups of water. 
•  Now, Keep the cooked toor dal aside.
•  In the same pan, put oil and add all the tempering ingredients
•  Add Green chilies (Adding onions at this point is optional. I generally don't add any onions)
•  Add sliced mango slices. Fry for 2 minutes
•  Now, add cooked Toor dal 
•  Add Turmeric powder and salt
•  Now, Pressure cook or do it in instant pot(Rice Option)
•  Mango Pappu is ready to serve. Serve hot with Rice and papad/vadiyam

                                                        

Coconut Chutney

 Preparation Time: 5 mins

 Cook Time: 5 mins

 Ingredients:

 1 cup of chopped coconut 

 4 garlic pods

 2 pods of tamarind

 3 green chilies

 salt as needed

Tempering: 2 red chilies, 1 teaspoon of Jeera, 1 teaspoon of mustard seeds, 3 curry leaves, Hing, 1 teaspoon of chana dal, 1 teaspoon of urad dal.

 oil as needed.

 Steps to prepare:

•  In grinder, put all the coconut slices, tamarind, chilies, garlic pods and grind well. If needed, add some water. DONOT add too much of water as it would change the taste.
•  Take the grinded mixture out and add salt. Mix well.
•  Heat oil in a pan, add all the tempering ingredients.
•  Sauté well
•  Add that to grinded coconut mixture.
•  Serve it with any of your favorite south Indian tiffins like Dosa, Idly, Uthappam, Pongal.

                                                              

 

 

Broccoli and Carrot Soup

   Preparation Time: 10 minutes

   Cook Time: 30 minutes

   Ingredients:

   1 cup of Broccoli florets

   1 cup of sliced carrots or grated carrot

   1/2 cup of chopped celery

   1 Onion Chopped

   1 cup of milk

   2 cup of chicken broth

   1 cube of Margarine or regular butter

   Salt and Pepper to taste

   3 teaspoons of all-purpose flour

   Steps to Prepare:

• In a saucepan, bring the chicken broth to a boil. Add carrot, celery and Broccoli. Cook until vegetables are little tender.
• In a separate saucepan on medium high heat, sauté the onions in the butter or margarine. Add all-purpose flour and salt and pepper. Mix the ingredients. Now, Add the milk and keep stirring until mixture is thick.
• Now, Mix both Milk mixture and vegetable broth mixture. Stir until both the mixtures are blended
• Now, add cheese and serve hot with breadcrumbs.             

• 
  
  

    

     

Soy Granules Nutrela curry

 Preparation Time: 20 minutes

 Cook Time: 30 minutes

 Ingredients:

 Soak Soy Granules in water and squeeze all the water and keep it aside

 1 cup of diced onion

 1 cup of diced Tomato

 1 teaspoon of ginger

 1 teaspoon of garlic

 1 teaspoon of chopped green chilies

 1/2 teaspoon of Turmeric powder

 1 teaspoon of garam masala

 1/2 teaspoon of chili powder. Adjust according to your spice levels.

 Tempering: 1 teaspoon of Jeera, 1 teaspoon of mustard seeds, 3 curry leaves

 Salt as needed 

 Oil as needed

 Steps to Prepare:

•  In a pan, put some oil add all the tempering ingredients
•  Add Onion and Sauté well
•  Add Ginger garlic paste and Sauté well.
•  Add Tomato and Sauté well
•  Now add Turmeric powder
•  Now add chili powder
•  Now add squeezed soy granules and mix well.
•  Fry the granules for some time. 
•  Add some water and pressure cook for few minutes
•  Add salt as needed

                            

Rajma Masala (Red Kidney Beans curry)

 Preparation Time: 6-7 hours

 Cook Time: 30 minutes

 Ingredients:

Cooked Rajma 2 cups

1 cup of onion

1 cup of sliced tomato

1 teaspoon of grated ginger

1 teaspoon of grated garlic

1 teaspoon of chopped green chilies

1 teaspoon of amchur powder

1 teaspoon of Kasuri Methi

Tempering: 1 teaspoon of Jeera powder, 1 teaspoon of mustard seeds, 3 curry leaves

1/2 teaspoon of turmeric powder

Salt as needed

oil as needed

Steps to Prepare:

• In a pan, put oil and add all the ingredients specified under Tempering section
• Add Onions and sauté until Onions looks transparent.
• Add Tomatoes and sauté until Tomatoes are well cooked
• Add Ginger garlic paste.
• Now, add green chilies
• Now, add Amchur powder
• Add Kasuri Methi
• Add Turmeric powder and mix well.
• Allow, the masala to cook well. It gives very good flavor to cooked Rajma
• Add, cooked Rajma and mix well.
• Add, some water to get that gravy consistency.
• Add salt
• Serve hot with rice or chapati

                                                     

                                            

   

Cauliflower manchurian

  Preparation Time: 10 minutes

  Cook Time: 45 minutes

  Serves: 2-4 people as appetizer

  Ingredients:

  1 whole cauliflower diced into small pieces

  1 cup of all-purpose flour

  2 teaspoons of Rice

  1 teaspoon of ginger garlic paste

  1 teaspoon of grated chili

  Salt as needed

  1 cup of capsicum cubes

  3 pods of crushed garlic

  2 teaspoons of soy sauce

  3 teaspoons of sriracha paste

  1 teaspoon of Vinegar

  Oil for frying (If we are using air fryer, we don't need more oil)

  Steps to prepare:

• In a large bowl, put all-purpose flour, rice flour, 1 teaspoon of ginger garlic paste, salt and grated chili. Mix well. Add some water to get batter consistency.  
• In a deep-frying pan, heat oil and test it with little batter
• In small batches, fry all the cauliflower florets in oil and keep them aside.

• Now, in a pan add oil and fry crushed garlic.
• Now, add capsicum cubes. Fry until capsicum is soft.
• Add soy sauce, sriracha red chili paste, vinegar and mix well.
• Add little sugar and salt. Adjust spice levels according to taste.
• Now, add all the fried cauliflower florets to the sauce and mix well.
• Cauliflower Manchurian is ready for serving. Serve it with Noodles or fried rice. or just enjoy it as appetizer.