BEETROOT SWEET PACHADI

Needed.
Beetroot - grated -1cup
Chopped fruits ( little) - apple, pomegranate, banana
Elachi powder
Cashew, kismis - little
Sugar

In a pan add little water and cook the beetroot  till soft.
Add sugar.
Let it  dissolve,  then add the fruits and nuts.
Mix well.

CARROT METHI

THIS IS SAME AS ALOO METHI, INSTEAD OF POTATO WE USE CARROT.

NEEDED
carrot - 3- cut medium size
Methi leaves - 1 handful , finely chopped
Tomato - 1 big , chopped
Chilly powder
Salt
Turmeric
Hing
2 tsp oil
Mustard , jeera , urad dal for  tempering.

METHOD
in a wok add oil and temper mustard ,jeera , urad dal .
ADd chopped methileaves  and fry till it shrink.
Add tomato and the carrot .
Add haldi , hing , chilly powder , salt .
Sprinkle some water , close the lid and cook on medium flame .
Check occasionally, remove from flame , when  the carrot is done.
Good with rice , roti ....

RADISH TENDLI CURRY

NEEDED
tendli / kovakai - 1/4 kg - chopped
1 big radish - chopped
Chilly powder
Salt
Hing
Turmeric powder/ haldi
Oil - 3 tsp
Mustard -1/2 tsp , jeera -1/2 tsp
Urad dal - 1 tsp
Curry leaves or corriander

METHOD

• Wash and cut tendli and radish .
• In a wok add 3 tsp oil and temper mustard , jeera , urad dal .
• Add chopped tendli and radish .
• Add hing , haldi, chilly powder, salt .
• Sprinkle little water and close the lid .
• Cook on medium flame .
• Stir occasionally , add curry leaves .
• Open the lid and cook for 2 min and remove.

ONION PARUPUSILLI

HEALTH BENEFITS

1. improves digestive system  .
2. onion increases insulin in the body and also treats diabetes by controlling blood sugar level.
3. bad cholesterol  that causes heart problem can be burnt or removed by consuming onion daily.
4. its an immediate cure for fever , cold , allergies.....

NEEDED;
Big onion - 2 roughly chopped
salt
haldi / turmeric
hing
1 tbsp oil , mustard , urad dal

TO GRIND 
1/2 cup toovar dal
little channa dal (opt)
red chilly
curry leaves

soak the toovar dal , channa dal together for an hr .
drain the water , add curry leaves , red chilly .
grind adding water as reqired . (do not grind smooth, let it be little coarse )

METHOD;

• In a pan add 1 tsp oil and fry the onion (2 min)
• remove and keep aside .
• in the same pan add 1 tbsp oil , temper mustard , urad dal .
• add the toovar paste , cook on medium flame.
• add salt , hing ,  haldi .
• the toovar paste shd get roasted and cooked .
• (c it dosent stick to the bottom )
• now add the fried onion and cook for 2 min and remove .

CAPSICUM BRINJAL SUBZEE

NEEDED
2 capsicum - chopped
2 brinjal - (big) - chopped
1 tomato- chopped
Chilly powder
Salt
Dhanajeera powder
Hing
Turmeric powder
1/2tsp sugar
3 tsp oil,  mustard,  jeera

METHOD:

• in a  wok add oil and temper mustard , jeera.
• Then add the tomato , capsicum,  brinjal and fry for 2 minutes.
• Add salt , chilly powder,  danajerra powder,  hing,  turmeric powder, 1/2tsp sugar.
• Add water as required.
• Close the lid and cook on a medium flame , till soft.
• Remove and garnish with corriander.
• Good with roti. ......

NOTE
U can add groundnut powder  at last if u want. .

SMALL PAVAKAI CURRY

NEEDED
Bitter gourd / pavakai - 1/2 kg
( wash , slit to 2 piece , discard the seeds )
chilly powder
salt
hing
turmeric powder
oil  as required (1 tbsp)
mustard -1 tsp
urad dal - 1 tsp
very small piece jaggery (opt)

METHOD 

• in a wok add add 2 tsp oil , and temper mustard , urad dal .
• add the bitter gourd .
• add salt , chilly powder, turmeric , hing .
• add little oil , sprinkle little water  if required.
• cover with a lid and cook for few min. 
• then remove the lid and  add oil if required.
• add little jaggery , and roast till it is light brown in color ,remove .
• good with curd rice ............

SURAN FRY / YAM FRY

NEEDED
suran/ yam - 1/4 kg - finely chopped
chilly powder
salt
hing
turmeric powder
1 tbsp oil , mustard , urad dal

METHOD 

• in a wok add oil and temper mustard , urad dal .
• add suran .
• add salt , chilly powder, hing , turmeric . 
• keep in low flame and cook till brown and crisp .  

VALAIPOO CURRY

   

NEEDED
Valaipuu / plantain flower - discard the center stem. Chopped
grated coconut - little
turmeric powder
salt
hing
little jaggery
1 tsp oil, mustard ,1 red chilly

METHOD

• Add turmeric powder to the valaipuu and pressure cook adding water as required.
• Take a wok temper mustard,  red chilly and add the cooked valaipuu.
• Add salt , hing  and little jaggery.
• At last add the coconut,  fry for 2 minutes and remove.

ARBI TUK

NEEDED;
Arbi - 1/4 kg
salt
chilly powder
chat masala
oil - for frying

METHOD;

• wash the arbi  twice or thrice  and pressure cook adding water as required.(2 whistle)
• remove and peel the skin . slice the bigger ones with a knife.
• heat oil in a pan . 
• deep fry the arbi in hot oil , just until it becomes soft from inside.
• drain in an absorbent paper, pat it gently to remove excess oil.
• transfer it to a bowl .
• add salt , chilly powder  and toss well .
• sprinkle some chat masala on top   and serve.
• good with dal rice...........

TOMATO KURMA

NEEDED
Tomato - big 2 - chopped
onion - big 2 - chopped
sambar powder - 1/2 tsp
hing
turmeric powder
salt
2 tsp oil, mustard , jeera

TO GRIND 
coconut - 2 tbsp
garlic flakes - 3
dalchini / pattai - small piece - opt
green chilly -1

add water as required and grind to a paste.

METHOD 

• in a wok add oil and temper mustard , jeera .
• add onion and fry till light brown .
• add the tomato .
• add salt and sambar powder, hing turmeric powder .
• then add the ground coconut paste. 
• add water if required , cook for few minutes and remove .
• good with roti ,    curd rice ...

ALOO BINDI

NEEDED
potato/ aloo  - 2 big - peel skin - diced small
onion -1 - chopped (opt)
ladies finger / bindi - 12 - chopped
hing
turmeric powder
salt
chilly powder
oil 3 tsp , nustard , jeera , drad dal

METHOD 

• in a wok add oil and temper , jeera , urad dal . 
• then add the onion and fry for a min. 
• then add potato bindi .
• add salt, chilly powder, turmeric , hing .
• add little oil .
• (can also sprinkle little water )
• close the lid and cook on a low flame .
• cook till its cooked . 
• good with rice ,, roti , ..........                

ALOO METHI

NEEDED
potato / aloo - 2 big- chopped
1 small tomato - chopped
Methi leaves - chopped - 1 cup
chilly powder
salt
hing
Turmeric powder
2 - 3 tsp oil , mustard , jeera

METHOD
in a wok temper mustard,  jeera and the methi .
Cook for few minutes , it will shrink and get reduced.
add the potato, tomato .
add hing,  turmeric powder,  chilly powder,  salt.
Sprinkle little water , close the lid and cook  till soft.
Good with roti,  curd rice.....

POTATO BRINJAL MASHED SUBJEE

NEEDED
2 potatoes- peel skin and diced
brinjal 3 - small cut
1 tomato - chopped
Salt
Chilly powder
Hing
Turmeric powder
Garam masala powder
little corriander
1 tsp oil,  mustard , jeera

METHOD

• Take a small cooker, and add the potato brinjal, and the tomato.
• add water as required  .
• add hing,  turmeric powder,  chilly powder,  salt,  garam masala.
• Colse the lid and leave 2 whistle.
• Remove and keep aside.
• In a wok temper mustard,  jeera and add the cooked potato brinjal.
• Then using a masher,  mash the vegetables.
• Add 1/ 2 tsp sugar and cook for few minutes.
• Remove and garnish with corriander.
• Tastes good with roti. .....

BABY POTATO FRY

NEEDED:

baby potato
Hing
Turmeric powder
Chilly powder
Salt
Oil
Mustard -  1 tsp
Urad dal -1 tsp
Garam masala( opt)

METHOD

• Pressure cook the potatoes adding water as required. 
• Then remove and drain the water.
• Peel the skin.
• In a wok add oil,  temper mustard ,urad dal and add the potatoes. 
• Add hing, turmeric, chilly powder, salt. 
• Stir well  and roast till golden brown.

BRUSSEL SPROUT FRY (BABY CABBAGE )

  
BRUSSEL SPROUT BELONGG TO THE CABBAGE FAMILY, and r LOADED  WITH VITAMIN C, K , B and FOLIC ACID.
                         
      

NEEDED:

Brussel sprouts(Baby cabbage) - wash and keep aside.
3 tsp -oil
Mustard - 1 tsp
Urad dal- 1 tsp
Sambar powder
Hing
Turmeric powder
Salt
Little chilly powder

METHOD

• In a wok temper mustard,  urad dal.
• Pressure cook the baby cabbage adding little water  or steam the cabbage. ( do not over cook)
• In a wok add 3 tsp oil and temper mustard, urad dal .
• add the cooked cabbage. And hing, turmeric powder,  sambar powder,  salt and chilly powder.  
• Stir well and fry for few minutes.  ( shd be dry)
• Garnish with corriander and remove.  
• Good with any rice...

CUCUMBER SUBJI

NEEDED:

3 cucumber - peel skin and cut medium size
1 carrot (big)- cut small
1 Capsicum- ( big) - cut medium
1 tomato - chopped
Salt
Chilly powder
Hing
Turmeric powder
1/ 2 tsp sugar
2 tsp oil , mustard,
jeera- 1 tsp

METHOD

• In a wok add 2 tsp oil and temper mustard, jeera.  
• Then add the carrot and fry for few minutes. 
• Then add water as required and close the lid . 
• Cook on medium flame for few minutes.  
• Remove the lid and add cucumber,  tomato,  capsicum . 
• Add hing,  turmeric powder,  salt,  chilly powder.  
• Add 1/2 tsp sugar. 
• Again close the lid and cook for few minutes, till carrot and cucumber is done. 
• Remove the lid . ( if  its watery , cook for few more minutes. )
• Add curry leaves and remove.  
• Good with roti ......

CHANNA SUBJI

THIS IS A EASY CHANNA SUBJI ,WHICH TASTES GOOD EVEN WITHOUT ANY MASALA.

NEEDED:

1/2 cup channa
carom seeds/ ajwain - 1/2 tsp
1 big onion - finely chopped
tamarind water 1 cup
little jaggery
salt
sambar powder
coconut milk powder - 2 tsp  (or grind little coconut and add )
corriander.

METHOD:

• soak channa overnight.
•  add 1/2 tsp ajwain  and pressure cook the channa ,adding water as req.
• leave 5 to 6 whistle.remove , drain the water and keep aside .
• in a pan add 3 tsp oil , add the onion.
• saute till golden brown .then add the tamarind water, sambar powder, salt .
• cook for few min ,add little jaggery.
• add the coconut powder , cook for few min.
• add corriander and remove.

Note:
if u r using tamarind  paste, add 1tsp paste +water.

SWEET POTATO CURRY

BENEFITS OF SWEET POTATO:

1.  They are high in vitamin B6.  Vitamin B6 helps reduce the chemical homocysteine in our bodies.  Homocysteine has been linked with degenerative diseases, including the prevention of heart attacks.

2. They are a good source of vitamin C.  Which plays an important role in bone and tooth formation, digestion, and blood cell formation.
It helps accelerate wound healing.

3.  They contain Vitamin D which  plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland.

4.  Sweet potatoes contain iron. we need the mineral iron to have adequate energy, but iron plays other important roles in our body, including red and white blood cell production, resistance to stress, proper im­mune functioning, and the metabolizing of protein, among other things.

5.  Sweet potatoes are a good source of mag­nesium, which is the relaxation and anti-stress mineral.

NEEDED:

sweet potato - wash nicely , peel skin and cubed .salt
hing
haldi/ turmeric
curry leaves
oil, mustard , jeera

TO ROAST and GRIND:
channa dal 3 tsp
dhaniya - 1 tsp
red chilly
( this measurement is just an approx, depends on the qty of the vegetables.)
roast and grind the above said items to a powder. let this powder b very spicy.

METHOD;

• Temper mustard jeera in 2 tsp oil.
• then add the vegetable , sprinkle some water , add haldi, hing.
• close the lid  and  cook for few min .
• then remove the lid , add salt  and cook till the sweetpotato is done.
• then add the ground powder, mix well , cook for 2 min .
• garnish with corriander and remove.

BARBATI CARROT SUBZI

NEEDED:
Barbati / thatakai - chopped -1 cup
1 carrot - chopped
Little lauki / bottlegourd - chopped (opt )
Chilly powder
Salt
Hing
Turmeric powder
1/2 tsp - sugar
Dhana jeera powder - 1 tsp
Garam masala
2 tsp oil,mustard,jeera,kalonji 1/2 tsp

TO GRIND:

1 big tomato
Little ginger

METHOD:

• In  a wok add 2 tsp oil .
• Temper mustard, jeera, kalonji and add the tomato ginger paste.
• Fry for 2 minutes and add the vegetables.  
• Add salt, chilly powder, danajerra powder, garam masala, and 1/2 tsp sugar.
• Add water as required and close the lid.
• ( can even pressure cook -2 whistle)
• Cook till vegetables are soft. 

NOTE: can even add soya chunks to this.
Dont make it too watery.

CORN METHI CURRY

NEEDED:

sweet corn
methi leaves - 1 cup chopped
1 tomato
cabbage - little - finely chopped(opt)
chilly powder
hing
 haldi
salt
1 tsp dhana jeera powder
2 tsp oil, mustard , jeera

METHOD:

• in 2 tsp oil temper mustard , jeera, and add the methi.
• cook for few min . the methi will shrink, then add the cabbage , corn .
• add hing , haldi , chilly powder, dhana jeera powder, salt.
• sprinkle some water, close the lid .
• cook till the corn is done.

NOTE:
can pressure cook the corn & add .