Green Beans Curry

Ingredients

1. Green beans
2. Coriander powder
3. Cumin powder
4. Turmeric powder
5. Pepper
6. Salt
7. Water

Method:

1. 
   
   Blanch beans and keep it aside.
2. 
   
   In a pan add little oil and then add the blanced beans
3. 
   
   Now add all the masala powders along with little water and allow it to boil.
4. 
   
   Let it cook until all the masala blend well with the beans.
5. 
   
   Beans curry ready to taste with chappathi , Coconut rice or curd rice.

Tofu Peas Masala

Ingredients:

1. Tofu - 1 packet
2. Peas - 100 grams
3. Onion - 1
4. Tomato - 3
5. Ginger Garlic Paste
6. Garam Masala
7. Cumin
8. Salt
9. Red chilly Powder
10. Cashew Nut
11. Poppy Seeds (Kasa Kasa)

Method:

• Soak cashew nuts(5) and kasa kasa in warm water atleast for 30 min
• Chop onions and tomatoes and fry them in a pan till the raw smell goes.
• Grind the onion and tomato mixture after it gets cooled
• Take a pan add little oil and when it gets heated, add cumin.
• Then add the ground onion and tomato paste along with the ginger garlic paste.
• Fry until the oil gets to the edge of the ingredients inside the pan
• Now add salt, red chilly powder, garam masala and fry for 2-3 minutes.
• Now add the peas and required amount of water and cook the peas.
• Meanwhile drain the water completely from the tofu and cut them into peices.
• Shallow fry the tofu peices with little oil in a pan.
• Once when the peas is cooked, now add the fried tofu peices and give it a toss until the tofu peices are coated well with the masala.
• Grind the soaked kasa kasa and cashew with water.
• Finally add the cashew n kasa kasa paste and allow it to boil.
• Healthy tofu peas masala ready to serve with chappathi.

Kala Channa Capsicum Fry

Ingredients:

1. Kala channa
2. Green Bell Pepper
3. Onion
4. Coriander Powder
5. Cumin Powder
6. Chilly Powder
7. Salt

Method:

• 
  
  Cook kala channa with salt in pressure cooker.
• 
  
  Add oil in a kadai and add mustard seeds when the oil gets heated.
• 
  
  When the mustard splutters, add chopped onions and fry nicely
• 
  
  When the onion gets translucent, add all the masala powders and fry until the raw smell goes off.
• 
  
  Now add the chopped capsicum along with the salt and fry for 5-10 minutes.
• 
  
  Finally add the cooked kala channa and mix well.
• 
  
  Hot Kala channa Capsicum fry is ready to serve with roti and rice.

Kothamalli (Cilantro) Chutney

Ingredients

1. Cilantro - 1 bunch
2. Red chilly - 3
3. Onion - 1
4. Coconut - 4 to 5 tspn
5. Tamarind - 2 tspn
6. Salt

Method:

• 
  
  Clean and wash cilantro.
• 
  
  Chop the onions.
• 
  
  Add oil in a kadai and fry onions
• 
  
  Add chillies to the onions and then fry for 3-5 minutes
• 
  
  Now add the cilantro and fry until the cilantro becomes soft and it will shrink to half.
• 
  
  Now add the shredded coconut and fry for another 5 minutes.
• 
  
  Allow it to cool and grind with tamarind and salt.
• 
  
  Cilantro chutney goes well with hot idly or dosa

Kathrikka Chutney

Ingredients

1. Kathrika - big one
2. Onion
3. Coconut
4. Green chilly
5. Tamarind
6. Salt
7. Oil

Method:

• Wash the brinjal and fry directly in the stove until its skin gets dried off.
• Allow the brinjal to cool
• Heat oil in a pan, Add onion and saute it until the onion becomes soft and translucent .
• Then add green chillies and saute for 2 min
• Now add the shredded coconut and let it fry for few minutes.
• Peel the skin off from the brinjal.
• Grind the fried ingredients along with the peeled brinjal and little tamarind along with salt and little water
• This chutney goes well with dosai.

Potato Poriyal

Ingredients                                       
 

1. Potato
2. Garlic
3. channa dhal
4. Urad dhal
5. Salt
6. Chilly powder
7. Mustard seeds

• Clean and Cut the potato into cubes
• Heat oil in kadai, add mustard seeds.
• Once when the mustard splutters, add channa dhal and urad dhal
• When the dhal gets fried, add minced garlic
• Add the cubed potatoes
• Fry the potatoes for 5 minutes
• Add chilly powder and salt and let the potato fry until it becomes soft.

Asparagus Fry

Ingredients

1. Asparagus
2. Salt
3. Pepper
4. Oil

• Heat oil in pan
• Place the Asparagus
• Fry it for 2 minutes
• Add Salt and pepper
• Fry until the Asparagus is slightly soft and crisp

Avial

Ingredients

1. Carrot
2. Drumstick
3. Potato
4. Raw Banana
5. Green beans
6. Coconut shredded
7. Green chilly
8. Cumin seeds
9. Urad dhal
10. Saunf
11. Salt 

• Cut vegetables into lengthy peices and boil in water with salt
• Grind the coconut, cumin and green chilly into a fine paste
• Add little oil in a pan and then add mustard seeds, saunf and urad dhal
• Add the boiled vegetables and then the ground paste
• Add little water and allow it to boil for 5 - 7 minutes
• Avial is then ready to server.
• Goes well with any variety rice and with adai.