Avial

Servings
4

Ingredients

3 cups (approx.) mixed vegetables, cut into 1 1/2" long pieces or 1 packet avial mix
1/4 tsp turmeric powder
1 cup slightly sour thick yogurt
1/2 cup coconut, grated
7-8 small onions
1 tsp cumin seeds
4 green chillies (or according to taste)
salt to taste
1 tsp mustard seeds
2 tbsp coconut oil
2 sprigs curry leaves


Method

1) Grind the coconut, cumin seeds, onion and green chillies into a fine paste.
2) Whisk the yogurt till smooth
3) Pressure cook the vegetables with turmeric powder and 1 tsp salt.
4) Add cocounut paste.
5) Lower heat, add yogurt and mix well.
6) When the mixture just starts to bubble, take off the heat. Do not over boil.
8) Heat coconut oil, add mustard seeds and curry leaves. Add to avial
9) Serve after an hour or two, you can heat in microwave for a min or two before serving, don't overheat

Serve with hot rice and pickle

Nutritional Info

Calories : 350
Fat : 15 gms
Protein : 6 gms

Adai

Ingredients

3 cup idly rice
3/4 chana dal (kadle parp)
3/4 tuvar dal
4 spoon urad dal

Method

1)Soak for half an hour.
2)Grind into coarse paste.
3)Add salt as per taste.
3)Pour batter into heated tawa and oil to edges and let cook
4)You can garnish with onions/tomatoes when pouring the batter

Chole dilli style

Ingredients

2.5 Cups Chole
1 Big Onion chopped
3/4 cup tomato puree

3 Cloves
1 inch long Cinnammon Stick
3 bada elaichi
1 tsp cumin seeds
1 tsp cumin powder
3 tsp coriander powder
1 tsp Anardana
2 red chillis
1 bay leaf
1.5 tsp ginger garlic paste
1 pinch turmeric powder
1 tsp garam masala
1 tbsp chana masala
Lime juice
3-4 green chillies
Coriander leaves

Method

1. Soak Chole overnight
2. Pressure cook with salt for 3-4 whistles
3. Dry Roast Cloves, Cinnamon, bada elaichi , red chilli, cumin , coriander and anardana. Cool and grind with tomatoes.
4. Heat oil, add a pinch of hing, bay leaf and ginger garlic paster and stir.
5. Add chopped Onion and fry 10 mins.
6. Add tomato spice mixture and turmeric, bhuno(fry) for 15m ins more till oil separates.
7. Add the green chillis.
8. Stir for some time
9. Remove Green Chilli.
10. Add to chole, adjust salt and chilli , simmer till as thick as u want
11. Garnish with lime juice and corriander

Lobia Spinach

Ingredients

2 cups black-eyed peas (lobhia)
Onions -2 medium
1 large tomato, chopped
1 tsp ginger-garlic paste
Coriander powder - 2 tsp
Cumin powder - 1 tsp
1 tbsp amchur
1 tsp chili powder
salt
chopped corriander
2 cups spinach, chopped
Garam masala - 1/2 tsp
Cumin seeds - 1 tsp

Method

Cook the beans in a pressure cooker (one whistle only).
Heat oil, add the onions and fry them till they start turning brown.
Add the ginger-garlic paste and cook for another minute.
Add the cumin-coriander powder,Chilli powder cook for another minute.
Add the tomatoes and bhuno.
Remove from the pan and cool. Blend to a smooth paste.
Add the remaining 1/2 tbsp oil and put in the cumin seeds. When they change colour, add the fried tomato onion paste and saute for half a minute.
Add the amchur, beans, spinach, and salt.
Let it simmer
add garam masala , simmer for one more minute and remove
Garnish with chopped coriander.