Simple Beans Poriyal

Ingredients:
Green Beans - 1/4 kg (cut into small pieces)
Coconut grated - 1 tsp
Mustard seeds - 2 pinch
Ulundhu - 2 pinch
Cumin seeds - 2 pinch
Whole red chilli dried - 2
Salt
Oil

Method:
Heat oil in the kadai .
When the oil is hot, add mustard seeds, ulundhu, cumin seeds.
Then add whole red chilli and fry.
Now add the cut beans, and stir for 1 minute.
Add salt and little water .
When the beans is done add grated coconut and stir.
Remove from stove.

1. Before cooking

2. A sample after cooking

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Mini Toasted Burgers With Mashed Vegetables Curry (Pav Bhaji)

Ingredients:
Potato - 3 (peel the skin and cut into cubes)
Carrot - 1/4 cup (cut into small pieces)
Cauliflower - 1/4 cup(florets)
Green peas - 1/4 cup
Green beans - 1/4 cup(small pieces)
Onion - 1
Ginger - 2 tsp (paste)
Garlic - 2 tsp (paste)
Tomatoes - 3 (cut into small pieces)
Pav bhaji masala - 3 tbsp
Paprika - 1 tsp
Dhania powder - 2 tsp
Salt
Salted Butter - 4 tsp
Pav - 10

Garnishing:
Onion pieces - 4 tsp
Coriander chopped - 4tsp

Method:
Pressure cook all the vegetables with little bit salt.
Heat 2 tsp of butter in a kadai.
To the butter add onion and stir.
When the onion is light brown add ginger & garlic paste. Stir.
Now add the tomato pieces and saute.
Meanwhile mash the vegetables in the pressure cooker. When the tomatoes are boiled add the mashed vegetables.
Now add salt, pav bhaji masala, paprika, dhania powder and stir. Simmer it for 4 to 6 minutes.
Add the remaining 2 tsp butter and remove from the stove.
Garnish with onion and coriander leaves.

Pav:
Cut the pav into two.
Spread butter on both sides.
Roast the pav on a pan.

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Beetroot Halwa

Ingredients:
Beet root (grated) - 1 cup
Milk -1/2 cup
Sugar -1/2 cup
Cardamom powder - 2 pinch
Sweetened condensed milk - 2 teaspoons
Ghee -3 tsps
Almond(cut into slices)-2

Method:
In a thick kadai, add 1tsp ghee and add the grated beetroot and saute for 2 minutes.
Add milk and stir occasionally. Cook in medium flame.
After milk and beetroot gets thickened add sugar and stir.
When the mixture thickens add 2 tsp ghee, 2 pinch cardamom powder, sweetened condensed milk and stir well.
Remove from stove. Garnish with Almond slices.

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Chow chow milagu kootu (chayote squash kootu)

Ingredients:
Chow chow - 1 ( peel off the skin and cut them into pieces. )
Tuvar dal - 1/2 cup ( soak for 30 mts)
Channa dal - 1/4 cup (soak for 30 mts)
Ulundhu -1 tsp
Corainder seeds-1 tsp
Black pepper- 1/2 tsp
Whole red chilli-2
Grated coconut- 2 tablespoon
Salt
Oil
Mustard seeds - 1/2 teaspoon
Cumin seeds, - 1/2 teaspoon
Curry leaves - 10 foliages
Asafoetida - 2 pinches

Method:
Pressure cook the dhals.
Cook the chow chow separately with little bit salt.
In a small kadai add 1 tsp oil.
To the oil add ulundhu, pepper, coriander seeds, whole red chilli and fry till golden colour. Remove from stove and now add the grated coconut to this spices and fry . Let this mix get cold, then powder them (in mixie small jar).
In a kadai add the dals, boiled chow chow, powder, salt, turmeric powder.
Take another small kadai add little bit oil. To the oil add mustard seeds, cumin seeds, asafoetida and curry leaves. Add these to the dhal and chow chow mixture. Now kootu is ready.

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Instant Mango pickle

Ingredients:
Raw mango: 100 gms ( cut into tiny pieces)
Chilli powder - 1/2 tsp
Fenugreek seeds - 2 pinch
Mustard seeds - 1/4 tsp
Cumin seed - 3 pinch
Asofoetida - 2 pinch
Gingelly oil - 1/2 tsp
Turmeric pwdr - 1 pinch
Salt - As per your taste.

Method:
Add oil to a small kadai.
Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds.
When mustard seeds start to splutter, Then add chilli powder, turmeric powder and salt. Remove from stove.
Mix mango pieces.
Note:consume the pickle same day.

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Meen Kozhambu

Ingredients:
Red snapper - 3 fillets (wash & cut into pieces)
Tamarind - lime size (soak in warm water for 30 mts)
onion -1 ( cut in to long thin slices)
Garlic - 6 cloves ( crushed )
tomato - 1/2 ( cut into small pieces)
Mango - 6 cut pieces
green chilli _ 2 (slit)
chilli powder -1& 1/2 tsp
coriander pwdr- 1 tsp
turmeric pwdr- 2 pinch
mustard seeds - 1/4 tsp
fenugreek seeds- 1/4 tsp
cumin seed - 1/4 tsp
pepper - 1/4 ( crushed coarsely)
curry leaves - 8 leaves
salt to taste
gingely oil

Method:


Add oil to the kadai or whatever cooking vessel for kozhambu. To the oil add mustard seeds, fenugreek seed, cumin seed, crushed pepper. When the mustard seeds starts to splutter add crushed garlic and stir . Fry it till the garlic becomes light golden colour. Add onion and stir.

When onion changes colour , add tomato and add little bit salt.
When tomato is cooked add chilli pwdr, coriander pwdr, turmeric pwdr and stir.
Now extract the pulp from tamarind and pour into this mixture and let it boil.
Already we have added little salt.
So now add some salt carefully in the kozhambu.
When the kozhambu reduces to half, add fish pieces, mango pieces, curry leaves and cover it.
Cook in a small flame. When fish is cooked, remove the vessel from stove.

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