Chatapat peas corn pepper

   Ingredients - Serves around 4 people

 

   peas ( fresh/ frozen) 1 small cup

   American sweet corn 1 small cup

   onion small 1

   capcicum sliced 1/4 cup

    ginger small piece sliced

    zeera 1/4 tsp

    oil 1tsp

    salt to taste

    pepper powder 1/4 tsp

    nimbu juice 1 tsp

    coriander leaves for garnishing

For masala powder

   groundnut seeds 2 tsp

    til white 1/2 tsp

    zeera 1/4 tsp

   grated dry coconut 2 tsp

Procedure

• Prepare masala powder by frying groundnut seeds,til,zeera. Add dry coconut and powder it
• Heat oil in a pan. Add jeera,chopped onion,ginger,chopped capcicum . Fry until crispy.
• Add boiled peas & sweet corn. Add masala powder, pepper powder, salt . Mix well & add lemon juice
• Garnish with coriander leaves & serve hot

Mango Chutney

   Ingredients - Serves around 4 people

   Raw mango 1

   Byadgi or red chillies 4-5

   Fenugreek (methi seeds ) 1/4 tsp

   Grated coconut 1small cup

   Salt to taste

   Jaggery 1-2 small pieces

   For seasoning

   Oil 1tsp

   Mustard seeds 1/2 tsp

   Hing pinch

   Curry leaves

Procedure

• Peel skin of mango & cut it into pieces.
• Fry fenugreek in a pan & keep it aside.
• Fry red chillies in the pan until roasted. Add mango fry for 1-2 min. in low flame remove.
• Add grated coconut, jaggery and salt. Cool it and add fenugreek.
• Grind above in a mixer to make paste (not too smooth ). Add little water if necessary.
• Season it by heating oil. Add mustard seeds. Allow it to splutter. Add hing, curry leaves, fry little add to chutney

Clear Cabbage Soup

This soup is nutritious and good for weight loss.

  
   Ingredients - Serves around 4 people         
   Finely chopped cabbage
   Salt
   Sugar
   Pepper powder
   1 tsp corn floor (make it a paste) for thickness

Procedure

• Mix all the above ingredients except corn floor with water and pressure cook it for 2-3 whistles.
• Cool the soup. Add corn floor and water if necessary to make clear soup
• Boil for 1- 2 minutes.

Puliyogare (Tamarind rice)

   
  Ingredients - Serves around 4 people         

  Rice 1/4 kg
  Puliyogare gojju 5 tsp (can vary as per taste, recipe given below)
  Dry coconut grated 100 grams
  Black sesame powder, freshly ground & good quality, 4tsp. To be fried & powdered
  Salt to taste
  Sugar 1 tsp

  For seasoning
    oil 4-5 tablespoon
    mustard 1 tsp
    curry leaves 10-15 leaves
    red chillies (byadgi) 2
    groundnuts (peanuts) 50 grams
    cashewnuts as per taste
    channa dal 2 tsp

  For puliyogare gojju 
    jaggery 550-600 grams - crush into small pieces
    oil 4-5 tablespoon. 
    tamarind 1 tennis ball sized, good quality
    salt 30-40 grams 
    rasam powder 50-60 grams. Either MTR or as per procedure given here.
    mustard 1 tsp

 
Procedure 

For puliyogare gojju

• Soak tamarind for 1/2 hour in 400-500 ml of water. Squeeze & extract juice. Keep it aside.
• Heat oil in pan and add mustard and allow to splutter. Add tamarind juice. Boil for 5 minutes.
• Add rasam powder, jaggery & salt.
• Slowly stir on low flame for 30-40 minutes till it becomes a paste.
• This puliyogare gojju can be kept outside for months together and can be used as a side dish with dosa, chapati, idli, roti, rice, etc.,  with a little oil or ghee. This is liked by children.

For Puliyogare 

• Prepare rice (with ratio of 1:2.5 water). Cool it. While preparing rice add a little turmeric & a little oil.
• Add gojju  and mix well. Add 1 tsp rasam powder, sugar, black sesame powder, dry coconut powder, salt and oil as required. Mix well. 
• Season it as mentioned below and mix well.
  

Seasoning

• Heat oil in a pan and add mustard. Allow it to splutter.
• Add curry leaves, red chillies, fry a little & add groundnuts, chana dal & fry until golden brown.

Rasam Powder

   
  Ingredients          


  Coriander seeds 4 cups
  Byadgi chillies 150-200 grams or red chillies 100 -125 grams
  Jeera 1 cup
  Methi seeds 1 cup
  Mustard seeds 3/4 cup
  Black pepper 1/2 cup
  Oil 2 tsp

Procedure

• Heat 1 tsp oil. Add pepper. Fry until splutters. Keep aside.
• Heat 1 tsp oil. Add red chillies and fry in a medium flame until lightly roasted. Keep aside.
• Fry remaining ingredients one by one and keep aside.
• After cooling, mix all the ingredients and grind into a powder in a mixer.
• This powder can be used to prepare rasam, puliyogare, gojjus like tomato, bhindi, onion & tomatoes, brinjal, etc. which are dealt with in separate receipes.

Mixed Vegetable Bhaat/Rice

   
  Ingredients - Serves around 4 people         
   250gm rice
   2 small onions
   2 small tomatoes
   1/2 capsicum
   1 grated carrot
   1/2 cup fresh peas
   3-4 green chilies
   Curry leaves
   1 tbsp Chana Dal
   1 tbsp Urad Dal
   Cashew - optional
   1/2 tsp mustard seeds
   3-4 tbsp oil
   1/4 tsp turmeric powder
   1/4 tsp sugar
   1-2 tsp lemon juice
   Grated coconut for garnishing
   Coriander leaves for garnishing

Procedure

• Pressure cook the rice
• Heat oil in a Kadai and add mustard seeds and heat them till they splutter.
• Add green chillies, curry leaves,Chana Dal, Urad Dal and turmeric in low flame. Fry the ingredients until golden brown.
• Add onion and capsicum and fry until they soften and onion turns goldenish brown.
• Add sliced tomato, grated carrot, cooked peas, little salt and sugar. Fry until cooked.
• Add cooked rice to above and add salt according to taste. Mex well and add lemon juice.
• Garnish with grated coconut and coriander leaves. Serve with ghee.

Raw Mango Gojju

   
  Ingredients 

  Raw mango 1
  Rasam powder 3 tsp
  Mustard 1/2 tsp
  Hing little
  Salt to taste
  Jaggery 2-3 small lemon size (if mango is more sour add more jaggery)
  Oil 2 tsp
  Turmeric powder 1/4 tsp
  Black til 2 tsp (fried & powdered)

Procedure

• Cut mango into medium pieces.
•  Heat oil in cooker.
• Add mustard (until it splutters), hing, turmeric pdr and mango pieces. Fry for 1-2 minutes. Add water untill mango is immersed.
• Cook under pressure in the pressure cooker for 1 whistle. Cool it.
• Add rasam powder, jaggery and salt. Boil until thickened. Add black til powder.
• Serve with roti, chapati, rice, etc. Can be stored in the fridge for several days.

Mixed Veg Upma

   
  Ingredients - Serves around 4 people         

  Rava/soji/semolina 1/4 kg
  Oil 5-6 tablespoon
  Butter 2 tsp (optional, for additional taste)
  Ghee - while serving
  Onion 1 medium size
  Tomato 1 medium size
  Capsicum chopped, little
  Mixed veg (carrot,beans,peas & potato) 1.5 cup
  Hing a pinch
  Curry leaves
  Green chillies 4-5
  Ginger grated small piece
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp
  Jeera 1/4 tsp
  Salt to taste
  Sugar 1/2 tsp
  Coriander leaves
  Grated coconut 50 grams
  Chana dal 1 tsp
  Urd dal 1-1.5 tsp
  Lime juice 1-2 tsp

Procedure

• Heat 1 tbsp oil in kadai. Fry soji till you get a noticable fragrance. Keep it aside.
• Heat remaining oil in a cooker. 
• Add mustard seeds & heat till it splutters. Add jeera, curry leaves and green chillies and fry a little. 
• Add urd & chenna dal, fry until brown. Add ginger, hing and turmeric. Fry for 1/2 minute. 
• Add cut onion and capsicum. Fry a little. 
• Add cut tomato and fry a little.
• Add cut mixed veg and fry a little. 
• Cook in the pressure cooker for 1 whistle with a little water. Cool it.
• Add water to cooker (note- water for soji is 1:2 & for chiroti rava, if available, is 1: 2.5 to 3)
• Add salt, coriander leaves, grated coconut, butter and sugar. Bring it to boil. Add fried soji slowly by continuously stirring and avoid lumps. Allow to cook in low flame. 
• Serve with ghee, chutney or pickle.

Dal

   
   Ingredients - Serves around 4 people         

   Toor dal 1 small cup.
   Chopped onion medium size 1
   Chopped tomato 1
   Green chillies 1
   Ginger 1/4 inch
   Mustard seeds 1/4 tsp
   Jeera 1/4 tsp
   Red chilli powder 1/4 tsp
   Oil 2 tsp
   Coriander leaves
   Nimbu juice 1 tsp
   Salt to taste
   Turmeric powder a pinch
   Hing a pinch

Procedure

• Cook toor dal in pressure cooker by adding little turmeric powder and oil to make dal soft (5-6 whistles).
• Heat oil in a Kadai. Add mustard seeds and allow them to splutter
• Add jeera, green chilies and Hing. Fry a little. 
• Add onion and ginger. Fry for 1-2 min. 
• Add tomato and fry until cooked.
• Add cooked dal, red chilly powder and salt. Mix well. Boil for 1-2 min.
• Add coriander leaves and lemon juice
• Serve with chapati or rice.
 

Bendi fry

   
   Ingredients - Serves around 4 people         
   
   Bendi/Ladies Finger/Okra 1/4 kg  cut into thin round shape.
   Tamarind marble size( soaked in water & squeezed)
   Oil 3 table spoon
   Mustard seeds 1/2 tsp
   Turmeric powder 1/4 tsp
   Curry leaves
   Vangi bath powder 3tsp (Mtr or recipe available in blog)
   Salt to taste
   Grated coconut 2-3 tsp

Procedure

• Heat oil in kadai. Add mustard seeds. Allow to splutter.
• Add turmeric powder, curry leaves and Bende. Fry in low flame for 3-4 min.
• Add tamarind juice (this avoids sticking) and fry until soft.
• Add vangi bath powder, grated coconut and salt to taste. Mix well
• Serve with rice or chapati.
• Variation/Tips: Capsicum and onion can be added while frying before adding Bende.
• Instead of vangi bath powder, red chilli powder & Garam masala powder (1/2 tsp each) can be used.
• Crushed tofu can be mixed to enhance the taste as a healthier option.
• While frying mix 2-3 tsp of curds to avoid okra becoming gummy.
• Before cutting okra wipe water completely with cloth to prevent it from being sticky.