Aval Uppuma :
Ingredients:
Aval (Rice Flakes) – 200 gms
oil – 4 tsps
mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Black pepper – 1/2 tsp
cumin seeds – 1/2 tsp
salt to taste
Method:
Soak aval in water for 1/2 hour.Heat little oil in a pan, add mustard seeds.
When it pops, add urud dal, whole black pepper, cumin seeds and salt. Drain the water from the aval and add it to the pan and fry.
You can mix curd with soaked aval if you like.
Vegetable Cutlets
Ingredients:
Serves about 12 cutlets
1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
garlic – 1 small piece
Fennel seeds 2-3
Green chilies 2-3
Coriander leaves little bit
One medium sized onion finely cut
Method:
To dip:
Take 2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)
Powder:
Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)
Finely cut all the above said vegetables. Wash & Pressure-cook with little bit of water, turmeric powder &salt.Smash them & keep it aside (if there is any excess waterin the cookedvegetables just drain).Heat one tablespoon of oil.Fry onions till it turns into brown & add the grounded paste.
Just fry for a few seconds.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.Then make them into small balls and dip it in the above said maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
Once everything is over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the tava.
Vegetable Kurma(Korma)
Ingredients:
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 teaspoon Coriander powder
1 – 1 1/2 teaspoon Salt
one pinch Turmeric powder
1/ 2″ Cinnamon stick
2 Cloves
2 Cardamom
2 tablespoons Coconut powder
1 teaspoon Khus-Khus (poppy seeds)
1/ 4 teaspoon (3 cloves) Garlic
1 A small piece of Ginger
Method:
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic & ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables and turmeric powder cook.
Add coconut paste, khus-khus, salt and wait until cooked. Cook on low heat.
Vegetable Curry
Ingredients:
1 cup Vegetables
1/ 2 teaspoon Coriander powder
1/4 teaspoon Chili powder
1/ 4 teaspoon Garlic powder
1 teaspoon Salt
1 large Onion
1/ 2 teaspoon Mustard seeds
1/4 teaspoon Urad Dal
2 cups Tomatoes-crushed
Method:
Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10- 15 min.)
Okra (Bhindi)- Ladies Finger curry :
Ingredients:
• 1/2 Kg okra
• 2 small Onions
• 2 small Tomatoes
• 1/ 4 tsp Turmeric
• Salt to taste
• Red pepper (optional)
• Oil for frying
Method:
Wash the okra and dry it thoroughly. Cut the heads and cut into small circles. Chop the onions and tomatoes separately.
Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 F for 15 minutes or cook in a pressure cooker for about half an hour.