Mullangi(Radish) saaru

Ingredients:
                     Mullangi(Radish): 2 (Peeled and cut into round )
                     Toor dal: 1/2 cup
                     Onion(medium): 1/2 (cut it lengthwise)
                     Tomato: 1(finely chopped)
                     Tamarind extract:1 tbspn
                     Sambar powder: 2 tbspn
                     Tumeric powder: pinch
                     Coriander leaves to garnish

Tempering:
                    Oil: 2-3 tbpsn
                    Mustard seeds:1/4 tspn
                    Jeera:1/4 tspn
                    Asafoetida(hing): pinch
                    Curry leaves: 1 sprig

Method:
                1. Wash toor dal and add 4-5 cups of water, turmeric, tomato and radish. Pressure cook for 1-2 whistles. Allow it to cool.
2. Heat oil in a pan and add mustard seeds, jeera, Asafoetida(hing) and curry leaves.
3. Add onion and saute it for 2-3 mins till soft.
4. Add the pressure cooked dal mixture.
5. Add tamarind extract and sambar powder. Boil for 5 mins.
6. Garnish with coriander leaves.

Bendekai Palya ( Bhendi subzi)- type 1

Ingredients: 
                    Bhendi(Okra): 15-20
                    Onion(medium): 1/2 ( finely chopped)
                    Tomato(medium): 1/2 (finely chopped)
                    Tamarind extract: 1 tbspn
                    Sambar Powder: 1 tspn
                    Coconut Powder: 1 tbspn
                    Coriander Leaves to garnish
                    Salt to taste


Tempering:
                    Oil: 2-3 tbspn
                    Mustard seeds: 1/2 tsp
                    Curry Leaves: 1 sprig
                   
  Method:
                   1. Wash the Bhendi and allow it to dry. Chop it to your desired shape.
                   2. Heat oil in a pan, add mustard and allow it to crackle. Add curry leaves, onion and salt. Saute it for 2-3 mins.
                   3. Add tomato and fry for sometime.
                   4. Add chopped bhendi and tamarind extract. Cover and cook for few mins.
                   5. Now add sambar powder and cook until done. 
                   6. Add coconut powder and garnish with coriander leaves.
                                    

Gojju Avalakki

 Ingredients:
                      Avalakki(Poha): 2 cups
                      Sambar Powder: 1 tbspn
                      Tamarind extract: 3-4 tbspn
                      Jaggery(grated): 2-3 tbpsn
                      Water: 1/2 cup
                      Coriander leaves to garnish
                      Salt to taste

 Tempering:
                    Oil: 2-3 tbspn
                    Mustard seeds: 1/4 tsp
                    Peanuts: 2 tbpsn
                    Red chilli: 2-3
                    Curry leaves: 1 sprig
                    Asafoetida(hing): pinch
Method:
                 1. Coarsely powder the Avalakki( make sure not to powder it finely).

       
           2. In a bowl, add water, tamarind liquid, jaggery and sambar powder. mix well and add this to poha. This water should be enough to wet the poha. Soak it for 10 min.
                

 
         3. Heat oil in a pan, add mustard seeds, curry leaves and red chilli. Now add peanuts and fry until it turns light brown in colour.
         4. Add Asafoetida and poha mixture. Add salt and mix well.
         5. Cook for 3-4 min.
         6. Garnish with coriander leaves.              

Vegetable Lemon Rice

Ingredients:
                     Cooked Rice: 1cup
                     Onion (medium):1 ( cut it lengthwise)
                     Vegetables: 1/2 cup (finely chopped beans,carrot and peas)
                     Lemon: 1
                     Turmeric: 1/4 tsp
                     Oil: 6-7 tbspn
                     Mustard seeds: 1/4 tsp
                     Cumin seeds(Jeera): 1/4 tsp
                     Curry leaves: 1 sprig
                     Green chilli: 2-3
                     Coconut powder: 2 tbspn
                     Coriander leaves to garnish
                     Salt to taste
                    
Method:
                1. Heat oil in a pan. Add mustard seeds and  curry leaves.
                2. Add onion, green chilli, jeera, salt and turmeric powder. Saute for 3-4 min.
                3. Now add mixed vegetables and cook till done.
                4. Switch off the flame. Add lemon juice and Coconut powder.
                5. Garnish with coriander leaves.
                    

                6. Gently mix with cooked rice.   

Palak tambli

                   

Ingredients:
                    Palak: 1/2 bunch
                    Yogurt (curd): 3 cups
                    Coconut powder: 1/2 cup
                    Black pepper: 3-4
                    Cumin seeds( jeera) : 5-6
                    Red chilli: 2-3
                    Coriander leaves: 3-4 sprig
                    Turmeric powder: pinch
                    Salt to taste

Tempering:
                    Oil- 4 tbpsn
                    Mustard seeds: 1/4 tsp
                    Curry leaves: 1 sprig
                    Red chilli: 2
                    Asafoetida(hing): pinch

Method:
               1. Heat 2 tbspn oil in a pan . Add black pepper, cumin, 2 red chilli and palak leaves and turmeric powder.
2. Cook for 3-4 mins.
3. Grind coconut powder, above mixture and coriander leaves with enough water.

4. Lightly whisk Yogurt and add the grinded mixture. Mix well.
5. Heat remaining oil in the same pan . Add mustard, hing, curry leaves and red chilli
5. Add this to tambli.
6. Serve with rice.
                
                   
                 

Cauliflower Palya

Ingredients:
                    Cauliflower Florets : 2cups (finely chopped)
                    Onion(medium): 1/2 cup (finely chopped)
                    Tomato(medium): 3/4 (finely chopped)
                    Sambar Powder: 1/2 tbspn
                    Turmeric Powder:1/4 tspn
                    Coconut Powder: 1 tbspn
                    Oil: 2 tbspn
                    Mustard seeds: 1/4 tspn
                    Jeera: 1/4 tspn
                    Curry leaves: 1 sprig
                    Salt to taste

Method:

1. Heat oil in a pan. Add mustard seeds, jeera and  curry leaves.
2. Add onion, salt and turmeric and Saute for 2-3 min.
3. Add tomato and fry for sometime.
4. Add sambar powder and finely chopped cauliflower florets.

 5. Cook till done.
 6. Add coconut powder.
 7. Serve with chapathi, Parathas or Roti.
                

Egg Bhurji ( Egg Scramble)

Ingredients:
                      Eggs: 4 (well beaten)
                      Onion(medium): 1/2 (finely chopped)
                      Tomato(medium): 1/2 ( finely chopped)
                      Oil- 2tbspn
                      Turmeric: 1/4 tsp
                      Green chilli: 1-2 ( finely chopped)
                      Coriander leaves: 4-5 sprigs(finely chopped)
                      Coriander Powder: 1/4 tsp
                      Red chilli Powder: 1/4 tsp
                      Cumin Powder:1/4 tsp
                      Garam Masala : 1/4 tsp
                      Curry leaves: 1 sprig
                      Mustard: 1/4 tsp
                      Salt to taste

Method:
               1. Beat the eggs well.
               2. Heat oil in a pan. Once hot add mustard and curry leaves.
               3. Add onion, green chilli, salt and turmeric. Cook for 2-3 min.
               4. Add Tomato and fry for 2-3 min.
               5. Add in Coriander powder, Cumin powder, Red chilli powder and Garam masala.
               6. Now add beaten eggs into the pan.
               7. Stir constantly and cook till eggs dry up the desired consistency.
               8. Garnish with coriander leaves.
               9.Serve hot with Chapathi, Phulkas or Parathas.