Mogalaya Gobi

Ingredients:

• Cauli flower -  1 small flowerest
• Potato - 2 [ peel and cut in to cubes ]
• Green peas - 1 small cup [ boiled ]
• Fried onion - 1 small cup [ grind in a mixer to a smooth paste ]
• Ginger - a tiny piece
• Onion - 1 [ finely chopped ]
• Ginger garlic paste - 1/2 tsp
• Ghee - 1 tsp
• Salt - as required
• Curd - 2 tbsp [ beaten ]
• Fresh cream - 2 tsp
• Chopped coriander leaves - little

For grinding masala:

• Coriander seeds - 1 tsp
• Cloves - 4 to 5
• Dry red chilies - 4 to 5

 [ Dry roast in a kadai, till nice aroma comes. Then grind in a mixer along with ginger to a smooth paste and keep aside ]

Method:

First cut the flower into medium flowerets and dissolve the same in hot salt water for 10 minutes.  Then take one deep bottom vessel & add ghee to that. When the ghee becomes hot, add chopped onion and fry till it changes into brown in colour. Then add ginger garlic paste and mix well. Then add the vegetables [ flower, potato, and green peas ]. Add the ground masala and fried onion paste along with little water and mix well. Before closing the vessel with a lid, add salt and little sugar.  Allow to boil for 10 minutes. When the subji becomes soft, add beaten curd and fresh cream to that. Then wait for a second and remove from the gas. Garnish with chopped coriander leaves and a spoon of fresh cream.

Vazakkai Puli Kuttu

Ingredients :

• Raw banana- 2 to 3
• [ peel and chop in to cubes and soak  in turmeric water. ]
• Thur dahl - 1/2 cup [ boiled in cooker for 5 whistle and keep aside ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 11/2 tsp
• Tamarind paste - 1/4 tsp
• Grated fresh coconut - 1/2 cup
• Asafoetida - 1/4 tsp
• Ghee - 2 tsp
• Jaggery - small piece
• Curry leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Ghee - 2 tsp
• Curry leaves - little

Method :

First boil the raw banana in a kadai, adding turmeric, salt, sambhar powder and  tamarind paste and required water.  Cook till the raw smell goes and the subji becomes soft. Then add boiled thur dal and mix well.  The subji should be thick don 't add too much of  water while boiling.  Mean time take a small kadai, add ghee to that. When the ghee becomes hot, add seasoning along with grated coconut. Fry the coconut till its change in to  light brown. Mix with the subji and let it be in the gas for 2 minutes. Remove from the gas. Serve it with roti, and as side dish for rasam rice.  

Arbi Roast [ Hydrabadhi style ]

Ingredients :

• Arbi - 250 gms. [ boiled peel and cut in to round pieces ]
• Green chili - 2 [ slit ]
• Oil - enough for frying
• { fry the arbi in the hot oil till it change in to crisp and gloden brown and keep aside in a tishu paper ]
• Salt - as required
• Cumin seeds - 1 tsp
• Turmeric - 1/2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Tamarind paste - 1/4 tsp
• Ghee - 1 tsp

Method :

First fry the arbi in oil and keep aside. then take a pan, add a tsp of ghee  to that, when the ghee  becomes hot, add cumin seeds. Then add all dry masalas along with tamarind paste in the ghee,  mix well.  Then  add  fryed  arbi to that.  Mix  gently till all masalas nicely coated to arbi. Keep in the gas for 2 minutes more. Garnish with coriander leaves.

Simple Brinjal Chutney

Ingredients :

• Brinjal - 4 to 5 [ medium size boil and remove the skin ]
• Onion - 1 big [ chopped ]
• Dry red chilies 4 to 5
• Cumin seeds - 1/2 tsp
•  Grated coconut - 2 tbsp
• Curry leaves - few
• Tamarind paste - 1/2 tsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Oil - 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Urad dahl - 1/2 tsp
• Curry leaves - few
• Oil - 2 tsp

Method :

First take a kadai, add  oil to that, when the oil becomes hot, add cumin seeds, red chiles. When it's crackle add chopped onion and grated coconut also. Fry till it's change in to light brown then keep aside. When it becomes cool grind it in a mixer along with tamarind paste, cooked  brinjal to a smooth paste. Then add salt, turmeric, asafoetida.  Then keep a vessel on the gas. Add oil and wait when the oil becomes hot, add mustard seeds, urad dal, and curry leaves. When the seeds pop, add ground  brinjal  chutney to that. Mix well if need add little water and boil for 2 minutes more. Remove from the gas. Serve with idli, dosa and steamed rice. 

Rasam in 3 minutes

Ingredients :

• Tamarind paste - 1/2 tsp
• Tomato - 1 small
• Green chili - 1 [ slit ]
• Pepper - 1/2 tsp
• Garlic flakes - 1 or 2
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Curry leaves - few
• Cumin seeds - 1 tspTuvar dal - 1 tbsp
• Ghee - 2 tbsp
• Coriander leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Dry red chili - 1 [ broken ]

Method :

First make powder in mixer [ jeera, pepper, dal ] then add tomato garlic, coriander leaves, green chili and make it to smooth paste and keep aside.  Then take a vessel, add ghee and add seasoning wait for a second, and add ground masala along with required water. Add salt,  turmeric,  red chili powder. Mix well and allow to boil for 3 minutes then remove from the gas and  garnish  with coriander leaves. Your tasty and easy rasam is ready.

Tomato Thokku

Ingredients :

• Red tomatoes - 1 k.g.
• Tamarind paste - 1 tbsp
• Salt  as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 2 tbsp
• Asafoetida - 1/4 tsp
• Jaggery - 2 tsp
• Oil  [ seasame ] - 4 tbsp
• Mustard seeds - 2 tbsp
• Methi seeds - 1 tsp

For masala powder:

• Mustard seeds - 1 tsp
• Methi seeds - 1 tsp

[ fry both in the fry pan with out oil till nice aroma comes make it cool and grind it in the mixer to a fine powder. ]

Method :

First cut the tomatoes in to big pieces. Take a big kadai  or pressure pan, add tomatoes, tamarind , jaggery, salt, turmeric, and red chili powder. Mix well and allow to boil till it becomes dry [ don't close with a lid ] when the water completely dryed and the thokku becomes thick  add the mustard methi  powder  remove  from  the  gas.   Make it cool and grind it in the mixer to smooth paste. Keep the same kadai on the gas, add the seasame oil, when the oil becomes hot, add mustard seeds when its pop add asafoetida stir well and add the ground tomato thokku to that, keep the flame low mix nicely and allow to boil for 5 minutes. Switch off the gas your tasty thokku ready  store it in a container.

Lapsi Kesari

Ingredients :

• Lapsi big wheat rawa - 1 cup
• Milk - 1/2 cup
• Sugar  3/4 cup
• Cardamom powder - 1/4 tsp
• Ghee - 4 tbsp
• Chopped mix nuts - 1 tbsp
• Food  kesar  colour -  1/4 tsp

Method :

First take a small cooker, wash lapsi  2 to 3 times and add water and milk together [ if you put 1 cup lapsi then take 4 cups water and milk together ] mix well and close  the cooker and wait for 5 to 6 whistle to come. When the pressure goes, open the cooker, and add sugar and colour, mix well and keep it on the gas  again  and stir well. In between  add  ghee to that. When the sugar completely dissolwed and non sticky from the vessel remove from the gas and   add  cardamom powder and nuts. Your tasty lapsi  kesari  ready  to eat.