AVIAL

                                          

IINGREDIENTS:                

DRUMSTICK                                          3NOS

BRINJLAL                                            100GM

CARROTS                                            100GM

YAM                                                     100GM

LONG BEANS                                       100GM

YELLOW CUCUMBER                           100GM

WHITE PUMPKIN                                  100GM

GREEN CHILLIES                                 8NOS

RAW BANANA                                       1NO

CURD                                                    1 CUP

FRESH COCONUT                                 1 CUP

CURRY LEAVES                                    1 STALK

COCONUT OIL                                       2TBL SP     

SALT                                                     AS PER REQUIRED

METHOD

• COOK ALL THE VEGETABLES WITH ENOUGH WATER  & SALT, ADD 3 GREEN CHILLIES.
• GRIND  THE COCONUT WITH JEERA ,CHILLY. 
• ADD THE COCONUT AFTER THE VEGETABLES ARE COOKED&   STIR WELL,
•  ADD CURD  ,LET  IT BOIL.
• FINALLY ADD CURRY LEAVES   AND  SPRINKLE   COCOCNUT OIL.  PUT OFF THE FIRE.

OLAN

                                                             

 INGREDIENTS

ASH GOURD                             100GM

GREEN CHILLY                          5NOS

COCONUT MILK                      1CUP (THICK)

WATER                                     1CUP

BLACK EYED PEA                    1 CUP        (KARAMANI)

CURYY LEAVES                       1 STALK

COCONUT OIL                        2TSP

METHOD

SOAK THE KARAMANI FOR 6 HOURS  .

CUT THE ASH GOURD IN TO TINY THIN SLICED.

COOK THEM WITH  GREEN CHILLY

WHEN THEYARE COOKED  ADD THICK COCONUT MILK. LET THEM BOIL FOR FEW MINUTES .

ADD CURRY LEAVES.

 FINALLY SPRINKLE COCONUT OIL   .               

SAMBAR

                                                              

INGREDIENTS:

Dhoor dal          2 cups

Hing                  1 small piece

Sambar powder 3 tble  sp

Tamarind           ball sized  

VEGETABLES:

Drum stick          100gm

Brinjal                 100gm

Tomato                200gm

Onion                   2nos

Ladies finger         100gm

METHOD:

v   Cook the dal with hing, Cut all the vegetables , saute the ladies finger for some time; Cook the  drum stick, brinjal.  Add onions  to them.

v When the vegetables are  are  half cooked, add tomato , ladies finger with 1 tsp chilly powder ,  turmeric powder and  salt.Put off the fire when it is done.

v  Soak the tamarind in the water.

v  When every thing is done add the dal,tamarind extract and sambar powder to the vegetables.

v  Add coriander leaves.

v  Pour 1tsp oil in a pan ,add mustard seed for sputtering.

    Then add curry leaves & onions to it,Then add it to the sambar.

                                     

Chilly Gobi

                            

 Ingredients:

v  Cauliflower florets      1cup

v  Cornf lour                      3tsp

v  Maida                             3 tsp

v  Pepper                           1tsp

v  Chilly powder              1tsp

v  Egg                                  1no

v  Ginger                            1tsp    (chopped)

v  Garlic                             1tsp  (chopped)

v  Onion                             1 chopped

v  Tomatosauce                3tsp

v  Sweet chillysauce       3tsp

v  soya sauce                     3tsp         

v  Oil                                   1 cup

v  Salt                                  to taste

Method:

v  Mix maida,  corn flour, pepper,chilly powder , egg and salt to make a batter.

v  Cook the cauliflower in boiled water  with salt  for 2or 3 minutes and drain the water.

v  Dip the cauliflower in the batter  and fry till it becomes golden brown.

v  Keep another pan, pour 2tsp oil, saute  ginger ,garlic,  onion.  

v  Add soya sauce, tomato sauce, sweet chilly sauce then fried cauliflower  florets and combined well

v  Make sure the florets are coated with sauce.

v  Keep it covered with a lid  in a low flame for 2 minutes.

v  Garnish with coriander leaves and spring onion.