Aanapakaya majjiga pulusu(Bottle gourd cooked in butter milk)

Ingredients:

• 1 medium sized bottle gourd (cubed)(can use vegetables like drumsticks,ladyfingers ,carrots along with bottle gourd.
• 2 cups thick curd(little sour)
• Channa Dal-3tsp
• Coriander seeds-2tsp
• Red chillies-6
• 1/2 inch piece of ginger
• Turmeric-1/4 tsp
• Salt to taste
• Oil
• Mustard seeds-1 tsp
• Cumin seeds-1tsp
• Fenugreek seeds-1/4tsp
• Asafoetida(hing)-a pinch
• Curry leaves- a hand full
• Coriander leaves for garnishing.

Method:

• Soak coriander seeds, Dal , ginger and 4 red chillies in a cup of water.
• Let it soak for half an hour. make a paste of these soaked ingredients.
• Beat the curd well adding water to it(better if whipped in a blender).
• Combine the blended mixture with the beaten curd and keep it aside.Add salt to it.
• Add water to the bottle gourd pieces ,add turmeric and cook till they are soft .
• Heat oil in a pan,add mustard seeds.After they crackle ,add cumin seeds and methi seeds, a pinch of asafoetida(hing),curry leaves, red chillies.Fry for a minute and add the cooked bottle gourd pieces.
• Saute for 3 minutes and add the mixture of curd.
• Add some more salt if needed and cook till it thickens a bit and the vegetables absorb the flavors.simmer for few minutes and pour into a serving dish.
• Cut some fresh coriander leaves and garnish it before serving.
• Serve with rice.It tastes good even if its refrigerated or served hot.

Spinach and Cabbage Parantha

Ingredients

• 1 bunch spinach(shredded)
• 1/4 medium Cabbage shredded
• 2 cups of Whole wheat flour (atta)
• 1/2 cup Gram flour (besan)
• 2-3,Green chillies (chopped)
• Red chilli powder 1 teaspoon
• Carom seeds (ajwain) 1/2 teaspoon
• Salt to taste Milk-1/4 cup
• Oil

Method

• Place whole wheat flour atta and gram flour in a bowl.
• Add salt, red chilli powder, carom seeds, green chillies, cabbage, spinach, three teaspoons of oil and mix well.
• Mix milk with three fourth cup of water and add to the flour and knead into a soft dough.
• Cover the dough and set aside for 10 minutes.
• Divide into eight equal portions and roll out into thick paranthas of five to six inches in diameter.
• Heat a tawa, place a parantha on it and cook on one side for half a minute.
• Flip and add half teaspoon oil all around the parantha and cook.
• Flip again and add half teaspoon of oil all around again.
• Cook till both sides are evenly done.
• Serve hot with pickles, raita, chutney of your choice.

Palak Poori

This is very easy to make.Its just like any poori made of whole wheat flour but with spinach added to it. Every mom is worried about kids not eating palak, so this could be one way atleast to make them have spinach..try it out!!!
Ingredients:

• Spinach - 2 bunches
• Wheat flour - 500 gm
• Ajwain (carom seeds)- 1/2 tbs
• Salt to taste
• Water
• Oil for deep fry

Method:

• Chop the stems of the palak(spinach).Take only the fresh leaves.
• Put water to boil in apan and when the water starts boiling add the spinach leaves.
• After it boils ,let it cool.
• Blend to make a soft puree.
• Add spinach puree,salt,ajwain and water to wheat flour and prepare a dough..
• Divide the dough into small equal portions.
• Roll them to make small pooris.
• Fry them in hot oil in akadhai .
• Serve hot.

Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.It is used as a digestive aid.

Idli

Ingredients:

• Rice -2 cups
• Urad Daal (white) -1 cup
• Salt - 1 1/2 tbsp
• A pinch of Baking Soda
• Oil for greasing

Method:

• Wash and soak the daal overnight or for 8 hours.
• Wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idli holder or pan well and fill each of them with batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife or spoon to remove the idlis.
• Serve hot with coconut chutney or sambhar.

Tomato rice

Ingredients :

• Rice -2 cups    
• Tomatoes (chopped,medium size ) - 4
• Onion (Small ) - 1
• Ginger (finely chopped) - 1 " inch piece
• Salt To Taste
• Chilli Powder - 1 tsp
• Dhania Powder - 2 tsp
• Jeera Powder - 1 tsp
• Tumeric - 1/2 tsp
• Garam Masala Powder -1 tsp
• Whole garam masala(3 cloves,3 cardamom,small stick of cinnamon,a bay leaf)
• Oil - 3 tbsp
• Fresh Coriander for Garnishing
• Cumin seeds for Seasoning

Method:

• Cook the Rice and let it Cool.
• Heat the Oil in the Pan and add cumin seeds and whole garam masala.
• When it starts spluttering add Onions , fry till translucent.
• Add ginger ,tomatoes , salt,tumeric and keep stirring.When Everything is mixed together add all the dry masala powders.
• Let it cook; keep stirring frequently.
• When the tomatoes are cooked add the Rice and combine.
• Garnish with Fresh Coriander leaves.
  

Ginger Shikanji

Ingredients:

• Mint leaves - 12
• Ginger - 1 piece
• Sugar - 3 tsp
• Juice of one Lemon
• Chaat masala-a pinch
• One bottle soda

Method:

• Crush mint leaves, ginger and sugar.
• Put this mixture in aserving glass.Add lemon juice,chaat masala and soda to it.
• Its just refreshing on a hot summer day.