Carrot-Beans Thoran

Carrots(grated)-2
French Beans(chopped)-1/2 cup
Coconut fresh or dessicated-2 to 3 tbsp
Green chillies-2
Haldi-1tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Rice-1 tsp
curry leaves
Salt
Oil

Method:-
 
Heat oil in a kadai,crackle mustard seeds,urad dal,curry leaves and rice.
Add carrots and beans,saute well.Cover and cook for 2 min.
Remove the lid,add haldi,chillies and salt.Cook for another 5 min.
Atlast when the veggies are cooked add coconut,mix well and remove from fire.

Appam

Rice - 2cups

Urad dal - a handfull

 Cooked rice -1 cup

Shredded Coconut - half(coconut)

Salt - as per taste

Sugar- 2 tsp
Dry Yeast - 1 1/2tsp
Water

Method:-

Soak rice and urad dal for 2-3 hrs or overnight.

Grind them together using enough water to make a thin battar.

Grind Cooked rice and coconut also and  mix to the battar.

Add salt ,sugar and yeast,mix well.

Keep aside till it ferments.

Take a deep bottomed spoon,fill it with the batter and pour it in a Appam-chatti(as shown in the pic) or U-shaped small kadai.
Put the lid and cook for 5 min.Take it out when the sides are crispy.

Serve it hot with Egg Curry(dry) or Kala chana or Potato stew or Chicken stew.

Egg Curry(Dry)

Boiled Eggs-2

Garlic-3

Onions-2 medium(sliced)

Tomato-1 big(sliced)

Coriander Leaves

Haldi-1/2tsp
Salt
Garam Masala-1tsp
Coriander powder-2tsp
Jeera powder-1/2tsp
Mustard Seeds
Oil

Method:-

Boil eggs and cut into half.

In a kadai,heat oil,crackle mustard seeds,add chopped garlic and onions.Cook till light brown in color.
Then add all the masalas,cook for 2 min.Later add the tomatoes.
Cook till the tomatoes are soft.
Remove from stove and add the eggs.

Garnish with coriander leaves and ghee(1tsp)/butter.

Serve hot with Chappati or Appam.

Bhindi Masala- my Style

Ladysfinger-250 gm
Onion(sliced)- 1 big
Salt
Haldi-1/2tsp
Red chilli powder-1 tsp
Garam Masala-1 tsp
Coriander powder-1 tsp
Mustard seeds
Oil

Method:-

Cut bhindi into small logs,as shown in d picture.
Heat Oil in a kadai,add mustard seeds and onions.When onions are light pink in color add bhindi and little salt.Mix properly and cook till bhindi leaves its stickiness.
Later add haldi and other masalas,mix well and cook covered for 5-10 min.

Serve with roti or puri.

Cabbage Thoran

Cabbage-half(chopped or shredded-ur choice)
Green chillies-3(chopped)
oil
salt
haldi-1tsp
mustard seeds-1tsp
urad dal-1/2tsp
rice-1/2tsp
curry leaves
dessicated coconut/fresh shredded coconut-1/2cup

Method:-


prepare tempering using oil,mustard seeds,urad dal,rice and curry leaves.Add green chillies and then cabbage.Saute well for 5 min.s
Later add haldi and salt.Mix well.
Cover and cook for another 5 min.


Remove the lid ,add coconut and mix properly.Cook for 2 min.


nb:- Same way you can prepare Carrot thoran,beetroot thoran and carrot-french beans thoran,just grate carrot/beetroot-rest procedure is the same as above.

Baigan bhartha(Smokey Brinjal) - My Style

Six years back wen i got married,i hardly knew anythg to cook.It was becoz i never spent time with my mom in d kitchen.But nw things hav changed..am not an expert i must say but not that bad as a cook.
After wedding the first few dishes that i learnt from my MIL ,this is one of them.only change was that she taught me steamed version of this recipe.


Brinjal/Eggplant-2 big
Onion(thinly sliced)-2 medium
Tomato (thinly sliced)- 1 big
Garlic-4
Coriander Leaves-1tbsp
Haldi-1tsp
Salt
Red chilli powder-1tsp
Garam Masala-1.5tsp
Coriander powder-1tbsp
Mustard seeds-1tsp
oil 

Method:-

Wash n clean brinjals,apply little oil on them and roast on medium flame over a stove.
Keep turning the sides every 2 min.
When the skin turns black and starts peeling off,remove from stove.Keep aside to cool.
With the help of a knife remove the skin,and take out all the flesh in a plate and mash it lightly with a spoon or spatula.

Now,in a kadai heat oil ,put mustard seeds.
Add garlic-saute,then add the onions.Mix well and cook till light brown in color.
Later add all the masalas.Add tomatoes,mix properly and put the lid.cook for 5 min
When the tomatoes are soft add brinjal,mix well.Cook for another 5-10 min.

Garnish with fresh coriander leaves and Serve hot with Chapatis.

Nb:- this Sabji taste yummy with bread slices too.Those people who don't have time to stand and roast brinjals,they can cut the brinjals into cubes and steam it-rest process remains the same.

Pav Bhaji- My Style

For Bhaji

Boiled and Mashed(2-Potato,1-Cauliflower,2-Carrots,1/2 cup-peas)
Onion(chopped)- 1 big
Tomato(chopped)- 2 medium
Coriander leaves
Garlic(crushed)- 4
Haldi- 1tsp
Salt
Red Chilli Powder or green chilly-1.5tsp
Pav Bhaji Masala- 2 tsp
Hing-1tsp
Mustard Seeds-1tsp
Butter/ghee- for cooking

Method:-

Heat butter/ghee in a pan,add mustard seeds and hing.Later add garlic followed by onions.Cook till onions are light brown in color.
Then add all the masalas and tomatoes.mix properly and cook till tomatoes are soft.
Now add all the boiled veggies,mix well.Cook for 5-10 min.Garnish with coriander leaves and butter.
Serve hot with Pav/bread.

Easy Sambar Serves-4

Tuvar dal-1 handsfull(washed properly)
Vegetables-cut into cubes(1-Potato,2-Carrot,1-brinjal,Tomato-2,onion-1)
Beans- a few(cut into medium sized logs)
Peas- a few
Sambar Masala-2 tsp
Salt
Tamarind pulp-1/2 cup(optional)

Tempering
Oil
Small onion-1(chopped)
Dry red chiilies-3
Hing-1 tsp
mustard seeds
coriander leaves
curry leaves


Method:-
In a cooker put washed tuvar dal n vegetables,add enough water to cover the vegetables.Pressure cook for 15 minutes or 2 whistles.
Later add tamarind pulp,salt and sambar masala.
Boil for 5-10 min.s
Prepare tempering and pour over the sambar.Mix well and garnish with fresh coriander leaves.
nb:-those who don't like Tamarind,they can add 4 tomatoes instead of 2.

Ghee Rice Serves - 2

Ghee - 2 tbsp
Rice - 2 cups
lemon - 1
Cinnamon - 2 (small sticks)
Cloves - 3-4
Bay leaf - 1
Cardamom - 3-4
Cashew nuts - fried( for garnish)
Onion - 1 medium (sliced and fried)
Salt
Water

Method:-

Heat ghee in a cooker,add all the whole spices.
Fry the washed rice till crispy.
Add salt ,lemon juice and water.Pressure cook till 2 whistles.


Garnish with fried onions and cashewnuts.

Ada Dosa(instant dosa) - Kottayam Style

Rice - 2cups
Urad dal - 1 cup
Chana dal - 1 cup
Salt
Dry red chillies-5
Hing - 2 tsp
Black Pepper- 2 pinches
Curry leaves

Method:-

Soak Rice n dals seperately for 2hrs or overnight.
Grind them together,adding little water and other ingredients.
Do not make the battar too watery.
Make dosas' instantly using little oil.
Remember that, this dosa takes more time to cook(compared to normal rice dosa).Cook till crispy brown colour.
Serve hot with Sambar or Gud(jaggery).