MINT PULAO

NEEDED
Cooked rice - 2 cups
1 big onion - roughly chopped
1 big tomato - chopped
turmeric powder
salt
1 Tbsp oil , dalchini / pattai , cloves

TO GRIND
pudina - 1 cup
Green chilly
ginger- small piece

Grind this adding water asrequired.

METHOD

•  add 1 tsp til oil ,very little salt to the cooked rice , fluff the rice , and keep aside .
• in a pan add  oil and dalchini, cloves. 
• add the onion and saute till light brown .
• add the tomato , haldi . salt  add cook for few minutes.
• now add the pudina paste and cook till oil seperates.
• remove and add to the cooked rice , mix well .
• serve with raita....

TENDLI IN ONION MASALA

NEEDED:

tendli / ivy gourd - 1/4  kg
1 - 2 onion - chopped
jeera 1  tsp
red chilly
haldi
salt

METHOD:

• wash tendli well  and cut the end portions.
• vertically cut the tendli , take care not to cut till end.
• cut  the other side also  the same way.
• (tendli is cut on both sides without seperation.)
•  in a pan add 2 tsp oil , add the tendli.
• sprinkle some water, add little salt  , close the lid  and cook till soft.
• then remove the lid  and roast till light brown .
• meanwhile prepare onion spice masala.
• dry roast jeera  and red chilly. then grind to a coarse powder.
• remove this, and grind the onion . ( just turn a second)
• when the tendli is cooked add this onion , jeera chilly powder, haldi and salt.
• stir well and cook for few min.
• when its completely done , remove.
• good with rice.........,roti...........

NOTE:
 let the masala b spicy.

TENDLI CHUTNEY

NEEDED:

tendli- 1/4 kg
green chilly-4-5  or to ur taste
tamarind - 1/2 lemon size
hing
salt
corriander - 1 hand ful
dhaniya-1/2 tsp
jeera 1tsp
coconut- 2-3 tbsp

METHOD

• fry tendli in little oil( 2tsp ) till brown & soft.then add tamarind,hing,salt.
• remove & allow it to cool
• then grind tendli adding coconut, jeera, dhaniya, corriander.
• add water if req & grind to a smooth paste.

KADAPA (Instant sambar)

METHOD 1:
To grind:
 3 tomato ,
1 tsp poppy seeds,
 small piece ginger,
 1/2 tsp saunf ,
2 garlic flakes,
 dalchini /pattai small piece,
 green chilly ,
2 tbsp grated coconut,
3 tbsp porikadalai/chutneydal

• temper mustard,curry leaves & add vegetable. (can add any veg....small onion or brinjal or cauliflower or pumpkin  etc)
• i used  cauliflower.then add haldi,hing,salt. then add the paste & wateer as req.
• cook for 5 -7 min & remove.
• note: c that the veg gets cooked .or par boil & add.

METHOD 2:
To grind:

• no garlic & green chilly . rest the same  ing as said above.
• preparation is also the same . in addition u are adding sambar podi along with hing, haldi.