Zucchini                     : 1

Onion                         : 1 medium size

Chilli pdr                    : 1 tsp

Coriander pdr             : 1tsp

Ginger chopped          : 1/2  tsp

Garlic chopped           : 1 tsp

Coconut milk              : 1/2 cup

Cashews                      : 3 nos

Cumin seeds                : 1/4 tsp

Mustard seeds              : 1 tsp

Turmeric pdr                : 1/8 tsp

Salt to taste

Oil                               : 2 tbsp

Coriander leaves         : chopped 1 tsp

Cut zucchini into cubes.

Chop onion finely.

Heat one tbsp oil in tawa and shallow fry it, keep aside.

Heat the remaining oil in a kadai add mustard seeds and cumin seeds. When it pops up add finely chopped onion and saute it well. Then add the chopped ginger and garlic, saute again.  Then reduce the flame and add the chilli pdr, tirmeric pdr and coriander pdr. Fry for a few seconds and add the fried  zucchini pieces. Mix well and add half cup of water and salt. Cook it for a while and add the coconut milk. Powder the cashews and add it to the curry. Boil for a minute and switch off the stove. Garnish with coriander leaves. 

 

Besan                          : 2 tbsp

Yoghurt                       : 1 cup

Carrot                         : 1

Mix yoghurt and besan together, whisk it and keep aside.

Cut all the vegetabes into medium size cubes.  Cook  the vegetables in a pressure cooker  adding salt, turmeric pdr   and a cup of water.  After one whistle switch off the stove and keep aside.

Heat ghee in a kadai add  mustard seeds, when it pops up break the red chillies and cumin seeds. Add chopped garlic and saute for a few seconds till the raw smell goes.  Reduce the flame and  add the  curry leaves , fenugree powder, asafoetida powder  and chilli pdr, mix well and add the yoghurt mixture to this stir well.  Keep it in a low flame stirring frequently for 6 to 7 minutes and add the cooked vegetables to this. Mix well and check the salt. Cook it again for 2 to 3 minutes and remive from fire. Serve hot!!

Brinjal (Egg plant)                           : 1/2 

Onion                                               : 1

Turmeric pdr                                    : 1/8 tsp

Red chilli pdr                                   : 1 tsp

Salt to taste

Oil                                                    : 2tbsp

Curry leaves                                     : 1 sprig

To grind 

Peanuts                                             : 1/4 cup

Cumin seeds                                     : 1/4 tsp

Garlic                                                : 3 cloves

Ginger                                               : 1" pc 

Grind the peanuts, cumin seeds, garlic and ginger together coarsely and keep aside.
If the egg plant is big half f it will do.  Cut the brinjal into small cubes.
Slice onion thinly. Heat oil in a kadai saute the onion slices till it changes the colour. Then add the ground peanut mixture to this and saute it for one minute. Then add the brinjal pieces to this, add salt, turmeric pdr and chilli pdr, mix well. Sprinkle  a handful of water and close the kadai and cook it till the brinjal is soft and the masala covers the brinjal pieces, add curry leaves.  Its a good side dish for rice or chappathi.

                

Red chillies                    : 3 nos

Grated coconut              : 1/4 cup

Onion                             : 1 sliced

Tomato                           : 1 chopped

Green chilli                    : 1

Ginger                            : 1/4" pc

Salt to taste

Coriander leaves           

chopped                         : 1/4 cup

Curry leaves                  : 1 sprig

Oil                                 : 1 tbsp

Coconut oil                   : 1 tsp

Heat oil in a kadai, add red chillies to that and fry for a few seconds. When it starts changing the colour add sliced onion and saute it till transparent. Then add the grated coconut and  green chilli and fry for a few seconds and add tomato pieces. Saute again for a while and switch off the flame.  Then  add curry leaves, coriander leaves, ginger and salt. Cool it and grind it to a paste, add one tsp of coconut oil and serve with idli, dosa etc.

Ragi                         : 1 cup

Jaggery                    : 1/4 kilo

Roasted gram dal    : 1/4 cup

Sesame seeds          : 1 tbsp

Ghee                       : 1 tsp

soak ragi for 24 hours in water. Drain  it and tie it in a cloth and hang it for at least 24 hours. If the cloth becomes dry just sprinkle some water over the cloth. 

Next day when you opened the cloth you can see white tiny sprouts.

Spread it in a cloth to dry under a fan. Heat a non stick pan and roast the ragi sprouts slightly in a low flame. Cool it  and powder it coarsely in a blender or mixie. 

Roast sesame seeds also in a heated pan and cool it.  Crush the jaggery.

In a blemder put roasted gram dal, sesame seeds and jaggery pieces and blend it , add the ragi flour and blend again till  it  becomes sticky. Take it out from the blender add ghee and start making lemon sized balls.

Its a very nutritious snack!