CARROT JUICE

Ingredients :
Carrot - 1/4 kg
Badam - 1 fistful
Sugar - according to taste
Method :
Soak badam in hot water for about 10 minutes. Remove the skin.Cook badam and carrot in a pressure cooker till 1 whistle. In a mixer make a fine pasta with sugar without adding water. Can keep this mixture in fridge for a week .To make juice add 1 tablespoon of this mixture to 1 glass of milk.

GREEN BRINJAL (GULLA) UPKARI

Ingredients :

Sesame seeds : 1 teaspoon
Green Chillies - 2
Red chillies -2
Jaggery - small lemon size
Asafoetida - a pinch
Tamarind - a small piece soaked in water
Small green Brinjal - 12 to 15
Method :
Take 2 tablespoons of oil and season with sesame seeds,green chillies,red chillies and asafoetida.
Put brinjals, jaggery and tamarind juice. Cook well with sufficient water till done. Open the lid and fry brinjals on low flame for 10 minutes.

VERNA

Ingredients :
Cooked sprouted Green gram - 1 fistful
Coconut - 2,3 table spoon
Red chilly - 1 or 2
Jeera - 1 teaspoon
Turmeric powder - a pinch
Method :
Make fine paste from all the above ingredients. Add sufficient water to make thin solution. Bring it to boil and season with oil, mustard and curry leaves.
Comment :
Can be used as hot soup or with rice.

PULI KODDEL

Ingredients :

Ashgourd -2 cups

Jaggery - 1 big lemon size

Masala :

Coconut -1 cup

Coriander - 1 table

Black Til - 1 tablespoon

Methi seeds -1/2 spoon

Jeera - 1teaspoon

Chana dal - 1 teaspoon

Dosa rice - t teaspoon

Red chillies - 6 to 8

Tamarind - 1 small lemon size

Method :

Fry all the ingredients of masala to light brown colour.Make fine paste. Add salt and jaggery to cooked ashgourd, boil, then add masala and boil well.

FISH FRY

Ingredients :
Fish - 10 slit on both sides
Thick coconut milk - 1 cup
Onion - 1 big
curry leaves - 1 big bunch
Masala :
Red chillies - 20
Coriander seeds - 11/2 teaspoon
tomato - 1 big
Tamarind
Method : Grind together chillies,raw coriander seeds,tomato or tamarind and salt o a fine paste.Stuff the slit fish.Heat oil in a shallow pan add curry leaves, add onion, fry till the colour changes, add tomato if it is not included in the masala,fry for a while.Put the remaining masala in the pan,arrange fish on the pan, add ghee.After a while turn fish,fry add thick coconut milk.Cover the lid. Open,make sure masala thickens.

ENNEGAYI

Ingredients :
White small Brinjal -1/4 kg
Masala - 1 big onion
Garam masala powder - 1tsp
tamarind - small ball
Garlic - 6 flakes
curry leaves - 1 sprig
Peanuts roasted and husked - 1 handful
Red chillies - 4,5
Coconut - 2 tablespoons
Jaggery - small piece
Coriander leaves - small bunch
Turmeric powder - a pinch
Seasoning - Onion 1 big
Mustard
curry leaves
Method :
Fry 1 big onion till transparent add garlic,curry leaves,red chillies,coconut,haldi and fry for a while. Grind with garam masala powder, tamarind,coriander leaves,salt and jaggery to a fine paste.Make slits in brijal and stuff masala in them.Pour 2tablespoon oil in a cooker fry mustard,curry leaves and 1 big onion. Add stuffed brinjals cook till 1 whistle.
Comment :This curry goes well with Jolada rotti or chapati.

SPICY IDLY

Ingredients :
Dosa Rice - 1 cup
Tuvar dal - 1/4 cup
Red chillies - 15 to 18
Tamarind - small lemon size
Asafoetida - 1/4 spoon
Coconut - 1/2 of a big one
Method :
Soak rice and dal together in water for about 2 hours.Grind coconut,tamarind and red chillies nicely.Add asafoetida,rice,dal,salt and grind coarsely.Put the mixture in small bowls and steam cook in Idli vessel.
Comment :
Use it as a side dish with rice.

LEMON TUMTUM

Ingredients:
Lemon - 1 big
Methi seeds - 1/4 teaspoon
Mustard - 1/2 teaspoon
Chilli powder - 2 teaspoon
Turmeric - 1/4 teaspoon
Asafoetida - a pinch
Jaggery - 1/2 lemon size
Method :
Cut lemon into small pieces, remove seeds. Roast methi and mustard separately.Grind them with chilli powder,hing,turmeric ,jaggery and lastly lemon.