Masala Bhindi Fry

Ingredients:
Lady's finger/Bhindi/Vendakai - 1/4kg
Onions/Vengayam/Peyaz - 1
Tomatoes/Thekali/Tamatar - 3
Green chilly - 1
Turmeric powder - 1tbs
Coriander powder - 1/2tbs
Jeera powder - 1/4tbs
Red chilly powder - 1/2tbs
Jeera - 1tbs
Garam masala - 1/2tbs
Asafatida - 1/2tbs
Salt
Oil - 2tbs

Method/Vidhiee:
1. Finely chop onions, tomatoes and green chilly.
2. Washa nd cut the ends of lady's finger throw them away.Now cut them into lengthwise.
3. In a pan add oil. When it gets heated up add jeera and splutter them.
4. Add onions and green chilly. Saute them well.
5. Once they turn transparent add tomatoes and saute for 2 mins.
6. Add the dry masalas except salt and garam masala.
7. Stir and add lady's finger.
8. Now add salt and stir well.
9. Sprinkle water on to the top and cover for 7-8 mins
10. You would see that the lady's fingers are done and stir well add garam masala powder.
11. Stir well and serve hot.

Its apt dry gravy for chappatis, phulkas, kulchas and even rice mixtures.

Chou Chou Molakutal

Ingredients:
Chou Chou/ Bengaluru vankaaya/seemae badhnekayi / ishkus/mirliton- 1

Pitamparupu/Green gram dhal/Moongdhal - 1/2cup
Green chilly -1
Ginger - 5gms
Black dry pepper- 4-5
Jeera - 3tbs
Dry Red chilly - 3
Grated coconut - 50gms
Coconut oil - 2tbs
Mustard seeds - 2gms
Jeera - 2gms
Asafatida - 1tps
Salt

Method/Vidhiee:
1. Peel the skin of chou chou. Cut open them and take of the white part of the chou chou.
2. Cut them into small pcs. Do not finely chop them.
3. Slit the green chilly and finely chop ginger.
4. In a pressure cooker add the chou chou, green chilly, ginger, moong dhal .
5. In a mixer add jeera 2tbs,pepper cons, grated coconut and grind them into fine paste.
6. Once the pressure released from cooker open it add salt and the paste.
7. Boil them again for 2min by continously stirring.
8. In a small pan add coconut oil splutter mustard seeds, jeera, dry red chilly, asafatida and curry leaves.
9. Pour the coconut oil tadka on top of the kotu which is prepared.

Serve with rice. Its the best source of fibre and its boiled so less amount of oil in them. Advised to be taken when you have cough and cold.

CARROT PATCHADI

Ingredients:
Carrot - 2
Green chilly -1
Green coriander leaves - 3 strangs
Curd - 2 cups
Salt 1 tbs
Sugar 1tps
Jeera powder a pinch

Method/Vidhiee:
1. Grate the carrots into thin strips.
2. Chop the green chilly and coriander finely.
3. In a bowl add the curd salt and sugar and beat well.
4. Add the carrot, coriander, green chillies and mix it well.
5. Refrigerate and serve chill as side condiment for any rice variety.
Those who do not prefer onion raita can easily go in for it.
Its a extremely cool and high vitamin product.

Aloo & Bread Cutlet with a twist

Ingredients:
Aloo/Potaotes/Urlakazangu - 4
Bread slices - 10
Green chilly - 2
Onions/Vengayam/Peyaz- 2
Green Coriander leaves - 1 bunch
Cashew nuts - 10gms
Kashmiri chilly powder - 2tbs
Amchoor powder - 1tbs
Jeera powder - 1tbs
Garam Masala - 1tbs
Tomato sauce - 2tbs
Salt - 1 tbs
Olive oil - 3tbs
Water - 2cups

Method/Vidhiee:
1. In a bowl boil the potatoes and peel the skin off. Mash them well.
2. Finely chop onions and green chilly, coriander leaves.
3. Cut the sides of bread and keep it in deep fridge so that it can be fried and used for soups.
4. Take the white portion of bread dip them bit in water and squeeze of water.
5. In a mixing bowl add bread, potaotes, onions, green chilly, coriander leaves,kashmiri chilly powder, amchoor powder, garam masala, jeera powder, toamto sauce, salt and mix well.
6. Do not add water.
7. Make balls and flatten them into shapes you want and press a half cashew in middle of the dogh.
8. In a pan add olive oil. Heat them and once they are hot add the flattened cultlets.
9 Turn at intervals so that both sides turn golden brown.
10. Press it so that the onions also get cooked.

11. Drain them on to tissue paper and serve hot.

Tip: This cutlet doesn't requie any condiment like tomato sauce as it has everything inside it :)