Squash & Carrot Stir fry

This is a quick side dish......Can be eaten with rice or roll it inside a chapathi for kids lunch box.

Ingredients

Squash sliced-1cup

Carrot sliced-1 cup

Turmeric,hing & Chilly powder-little

Salt to taste

Mustard & Jeera-each -1/4tsp

Oil-1/2tsp

Method

Heat oil temper it.Add the remaining ingredients fry a bit.Sprinkle very little water & cook it till done.

Cabbage Thogayal

Ingredients

Cabbage chopped-1 cup

Chopped spring onion-1/4 cup

Urad dhal-1/2tbsp

Channa dhal-1/2tbsp

Mustard-1/4tsp

Methi-1/4tsp

Coriander seeds-1/2tsp

Hing-1/2tsp

Salt to taste

Green chillies-2

Ginger-1/4''

Tempering (Optional)

Oil-1tsp

Curry leaves

Mustard-1/4tsp

Jeera-1/4tsp

Method

Heat 1tsp of oil fry urad,channa dhal,methi,mustard & coriander seeds till light brown.Keep it aside.In same pan fry other ingredients till slightly cooked.Cool everything & grind it to a smooth paste.Temper it.

Chegodilu (Rice Flour Rings)

Ingredients

Rice flour-2 cups

Boiling water-2 cups

Sesame seeds-1tsp

Ajwain-1/4tsp

Hing-1/2tsp

Butter-1tbsp

Salt & Chilly powder to taste

Soaked yellow moongh dhal-1tbsp

Oil to deep fry

Method

In a bowl mix rice flour,salt,chilly powder,moongh dhal,ajwain,sesame seed & hing.Add boiling water and mix it well .Cover & keep it for 5 minutes.Knead it well so that there are no lumps.Grease your hands & take small ball roll it like a rope ,then join both the ends like a ring(see the picture).Make all the rings & cover it with a wet cloth so that it doesn't dry.Heat oil & deep fry them in batches in medium high flame.Cook it both sides till its brown in colour.Cool & store it in a air tight container.

Note:Deep fry your chegodilu immediately otherwise it will start to drink oil.

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Rava/Semolina/Sooji Ladoo

Ingredients

Rava(Semolina)-4 cups

Powdered Sugar-4 cups

Desiccated coconut-1/4 cup

Cardamom powder-3tsp

Raisins-2tbsp

Fried cashew nuts-3tbsp

Ghee-1 cup

Milk for binding

Method

Heat 1tbsp of ghee & roast the rava till raw smell goes off switch off the gas.Add the coconut & mix it with rava.Cool & grind it to a powder.Add the remaining ingredients & sprinkle milk little by little & make ladoos.

Note:As we are adding milk finish it fast or store it in fridge for shelf life.My mom uses only ghee for binding.As every one is health conscious I have used milk.

Broccoli & Potato Poriyal

Ingredients

Chopped broccoli-1 cup

Chopped potato-1 cup

Chopped onion-1/2

Chopped tomato-1

Ginger & Garlic paste-1tsp

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp

Salt to taste

Tempering

Oil-1tsp

Mustard-1tsp

Jeera-1/2tsp

Curry leaves-little

Method

Heat oil temper it.Add onion,ginger & garlic paste fry till light brown.Add the vegetables & dry masala powders.Sprinkle water cover & cook it till done.Serve it with rice or chapathi.

Parsley Parupu Rasam

Grind to a coarse paste

Chopped parsley-2tbsp

Garlic-4

Pepper-1tsp

Jeera-1/2tsp

Turmeric powder-little

Hing-little

Salt to taste

Green chillies-1

Curry leaves-4

Coriander seeds-1/4tsp

Other ingredients

Masoor dhal-1/4cup

Tomato big-1

Coriander leaves -little

Oil-1tsp

Mustard-1/4tsp

Method

Heat oil in a pressure cooker temper it with mustard.Add the ground paste & fry for 1 minute.Add the tomato & dhal.Pour water & cook it till done.Mash & dilute it. Garnish it with coriander leaves.

Note:You can also drink it like a soup......

Kroketten(croquette)

This is a German style Potato Croquette & served as a starter ......
Ingredients

Boiled & mashed potato-5

Salt & pepper to taste

Chopped spring onions-1/2 cup

Egg -1

(separate the white & yolk)

Bread crumbs-for coating

Grated nutmeg-1/2tsp

Flour-little for dusting

Oil to deep fry

Method

In a bowl mix potato,salt, pepper,spring onion & egg yolk.Make it into small cylindrical shape.Beat the egg white & keep it aside.Take each croquette dust it with flour,dip it in egg white then roll it in bread crumbs.Deep fry it in hot oil till its brown in colour.Serve it with any dip.

Dondakaya Vepudu (Ivy Gourd)

Ingredients

Dondakaya sliced-1 pound

Sliced onion-1/4 cup

Sliced garlic-6

Curry leaves-little

Salt to taste

Turmeric powder-1/2tsp

Tempering

Oil-2tbsp

Mustard-1tsp

Fry in 1/2tsp of oil & make a dry powder

Peanut-2tbsp

Jeera-1tsp

Red chillies-2

Garlic-1

Method

Heat a pan temper it.Now add onion,garlic,curry leaves,salt & turmeric.Fry a bit ,sprinkle very little water,cove & cook it till done.Before removing from fire sprinkle the powder .Serve it with rice or chapathi.

Tips:Do not add too much water otherwise the vegetable will not be crunchy.

Broccoli & Potato Pakoda

Ingredients

Cut Broccoli-1 cup

Cubed Potato-1/2 cup

Chopped spring onions-1/2 cup

Chopped Mint-1/4 cup

Chopped ginger-1 tsp

Ajwain-1tsp

Jeera-1tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Hing-1/4tsp

Besan-5tbsp

Corn flour-1tbsp

Baking soda(optional)-a pinch

Oil-to deep fry

Method

Mix all above ingredients together.Sprinkle very little water & mix it .Heat oil drop small amount of mixture with a spoon .Deep fry it till golden brown.Serve it hot with ketchup or any dip.Your crispy pakodas are ready........

Lettuce & Green Moonghdhal Poriyal

Ingredients
Green moonghdhal-1 cup
(soaked overnight)
Romaine Lettuce chopped-1 bunch
Salt to taste
Turmeric powder-1/2 tsp
Chilly powder-1tsp
Coriander powder-1/2tsp
Chopped onion-1/4
Chopped garlic-4
Tempering
Oil-2tsp
Mustard,Uraddhal,Jeera-little(1/2tsp each)
Method
Pressure cook dhal with salt & turmeric powder till 3/4 cooked.Heat oil in a pan temper it.Add onion,garlic & lettuce leaves fry it till lettuce has reduced.Add all dry powders & dhal along with the water.Cook till its dry.Serve it with rice or chapathi.