PLUM PACHADI

NEEDED

plum  - 2 if very big - cut to small piece and discard the seed.

Jaggery - 2 tbsp ( add to ur taste)

 Little salt 

Chilly powder - 1/4 tsp

1tsp oil

Panch form( mustard , jeera, kalonji, saunf,methiseed)

METHOD

• In a pan add 1 tsp oil and temper panchform .
• Then add the plum pieces and add 1/4 cup water.
• Add salt and chilly powder.
• Add jaggery and cook for few min.(let it be little thick )
• Remove and allow it to cool.

ARBI MASALA

NEEDED
arbi // taro / colocasia - 12
1/2 tsp ajwain / omam
turmeric powder
red chilly powder
garam masala - 1/2 tsp
1/4 tsp sugar
2 tbsp oil
water as required
salt
fresh cream - 2 tsp (opt)
some mint/ pudina and corriander - for garnishing

TO GRIND
2 big tomatoes
1 green chilly
small piece ginger
1 tsp jeera
grind the above said items  to a paste.

METHOD

• pressure cook the arbi , remove and peel skin .
• (if  the arbi is big cut to 2 pieces  ) and keep aside.
• in a wok add oil , temper ajwain and add the ground tomato paste.
• add turmeric , salt , garam masala , chilly powder.
• add 1/4 tsp sugar .
• cook till oil seperates , and add the arbi . 
• add water as required for the gravy .
• cook for few minutes. 
• add fresh cream , mix well . 
• remove and garnish with corriander, mint leaves.

RED PUMPKIN CURRY

NEEDED
red pumpkin ( use light yellow color , the orange ones will be very sweet )- diced small
peas -(cooked)
red chilly powder
hing
turmeric powder/ haldi
garam masala
salt
3 tsp oil , mustard , jeera , urad dal

METHOD

• in a wok add oil and temper mustard , jeera , urad dal .
• add  the pumpkin , cooked peas.
• add salt , hing , haldi , chilly powder , garam masala. 
• sprinkle some water and cook on medium flame , till pumpkin gets cooked.
• good with roti , any rice.............

NUKOOL KUTTU

    

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NEEDED:

Nukool - 3 peel the skin and  cubed.
toovar dal  - 1 tbsp
hing
salt
q/2 tsp sugar
2 tsp oil, mustard , urad dal
curry leaves  or corriander

TO GRIND:
1 - 1 1/2 tbsp grated coconut
green chilly
1/2 tsp jeera
grind to a paste adding water as req.

METHOD:

• pressure cook toovar dal  and nukool tog.(toovar dal below , above nukool , pour water)
• in 2 tsp oil temper mustard , urad dal .
• then add the cooked nukool toovar  with water.
• add the ground coconut paste.
• add salt, hing, 1/2 tsp sugar.
• cook for few min , add corriander leaves  and remove.

NOTE:
 if the kuttu is too watery, ( add  1 tsp rice flour  mixed in little water )add to the kuttu.
cook for few min .

CAPSICUM PARUPUSILLI

NEEDED:
capsicum  - 3 big - chopped
haldi
salt
tempering - 3 tsp oil, 1 tsp mustard, 1 tsp urad dal.

TO GRIND;
1 /2 cup toovar dal ( soak  in water for 1/2 hr)
curry leaves 5 -10
red chilly
hing
drain the water from toovar  dal. add  salt & grind all the above said, adding very little  water if req .
this need not be smooth . make this toovar paste little spicy.

METHOD:
in a kadai add 1 tsp oil & fry the capsicum,  add very  little salt ,sprinkle water, close the lid & cook till soft.
remove & keep aside.
now in the same kadai add 3 tsp oil, temper mustard, urad dal.
add the toovar paste & cook in medium flame.
stir well ,so that it doesnt stick to the bottom.
the dampness shd go & will get a golden grainy texture.
now add the capsicum , stir well .
keep in low flame & cook for 2 min . add  curry leaves & remove .
good with rice ............................