Carrot - Mushroom Fry

Ingredients:

• Carrots - 3 to 4 - Peeled off and grated
• White Mushrooms - 10 to 15 - Washed with salt water and sliced into small pieces
• Oil - 2 to 3 Tea spoons
• Jeera Seeds - 1/4 Tea spoon
• Onions - 1 - Large - Chopped
• Green Chillies - 3 - Chopped
• Curry Leaves - 1 stem
• Chilli Powder - 1 Tea spoon
• Dhaniya Powder - 1/2 Tea spoon
• Turmeric powder - 1/2 Tea spoon
• Salt - To taste

Procedure:

• Heat oil in a pan and add jeera seeds, curry leaves, chopped onions, green chillies and saute them till the onion pieces become transparent.
• Later on add mushroom pieces, grated carrot, salt, turmeric powder, stir them well and close with a lid. Allow them to cook till they become soft. (Approximately for 10 minutes)
• Later on add chilli powder, dhaniya powder and salt if needed.
• Stir fry the entire mixture well without any moisture and switch off the stove and serve hot

* Very easy to prepare and consumes less time.
* Great combination with chapathi. Can also be served as a side dish for sambar, Dal, etc.,,
* Good for health due to the combination of vegetables we are using. Mushroom and carrot always serves as a great combination of vegetables.

Moong Dal - Masoor Kichidi

Ingredients:

• Moong Dal - 1 cup
• Raw rice - 1 cup - Washed
• Oil - 3 Tea spoons
• Ghee - 2 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud Dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Cloves - 3
• Chakka - As small piece
• Ginger - Small piece - Pounded
• Onions - 2 - Medium - Sliced
• Green chillies - 3 - Sliced
• Curry Leaves - 1 Stem
• Coriander - As required
• Tomatoes - 2 - Medium - Finely chopped
• Turmeric Powder - 1/2 Tea spoon
• Salt - To taste (Minimum of 1 Tea spoon)

Procedure:

• Heat oil and ghee in a pressure cooker bottom or in a vessel to pressure cook. (Based on your choice)
• Add mustard seeds, urud dal, jeera seeds and wait till mustard seeds pops down.
• Now add sliced onions, chillies, pounded ginger, cloves, chakka, curry leaves and saute them, till the onion pieces become transparent.
• Later on add 1 cup of moong dal and fry the mixture till the moong dal turns to light brown.
• Once the color changes, add finely chopped tomatoes, turmeric powder and fry the entire mixture till the tomato pieces turn soft.
• Finally add washed rice, 4 1/2 cups of water, coriander, salt and stir the whole contents well. Now pressure cook for 4 whistles.
• Once done, stir kichidi and serve hot with the pickle of your choice.

Kakarakaya Pulusu

Ingredients:

• Bitter Guard - 1/4 Kg - Washed in salt water, peeled off (due to the nodule kind of structure, we experience bitter taste, so we are peeling off the skin to some extent) and sliced into pieces
• Oil - 3 to 4 Tea spoons
• Mustard Seeds - 1/4 Tea spoon
• Urud dal - 1/4 Tea spoon
• Jeera Seeds - 1/4 Tea spoon
• Onions - 2 - Medium - Finely chopped
• Green chillies - 2 - Sliced
• Garlic - 5 pieces - Pounded
• Tomatoes - 2 - Medium - Finely chopped
• Tamarind - Big Lemon size
• Turmeric powder - 1/2 Tea spoon
• Chilli powder - 1 Tea spoon
• Dhaniya powder - 1/2 Tea spoon
• Salt - To taste
• Methi powder - 1/4 Tea spoon
• Jaggery - 1 small piece

Procedure:

• Soak the tamarind and keep it aside.
• Heat oil in a pan, add mustard seeds, urud dal, jeera seeds and wait till mustard pops down.
• Now add finely chopped onions, green chillies, pounded garlic and saute them till the onion pieces become transparent.
• Later on add sliced bitter guard pieces, methi powder, salt, turmeric and fry them for 5 minutes.
• Now add finely chopped tomatoes and allow the entire mixture to cook, till the bitter guard pieces turn soft.
• Once done, add chilli powder, dhaniya powder and fry the contents for 2 to 3 minutes.
• Finally add squeezed tamarind juice, required water, salt and allow to boil till the curry turns thick.
• Finally add a small piece of jaggery and cook it for 2 more minutes.
• Switch off the stove and serve with hot steamed rice.

Corn Potato Soup

Ingredients:

• Potatoes - 2 - Small
• Sweet Corn - 200 gms
• Onion - 1 - Small - Sliced
• Biryani Leaf - 1
• Melted Butter - 2 to 3 Tea spoons
• Garlic - 4 Pieces
• Salt - To taste
• Pepper Powder - To taste

Procedure:

• Boil the potatoes, peel them off, mash them and keep aside.
• Take sweet corn in a mixie jar and grind into fine paste.
• Now heat butter in a pan, add biryani leaf, onions, garlic and saute them till the onion pieces become transparent.
• Later on add grounded corn paste and stir the whole mixture well.
• Now add required water and stir well for 5 minutes.
• Later on add mashed potato, salt, pepper and stir the whole content. Add water, if u feel the mixture is very thick. Once they got boiled switch off the stove and filter them.
• After filtering, Serve the soup hot preferably with a starter.