Spicy cauliflower

Ingredient:

• ½ Medium size cauliflower
• 1 green chilli
• 2 Cloves garlic chopped
• 1 teaspoon chili paste
• 1 tablespoon oil
• Pinch of mustard
• ½ teaspoon cumin seed
• ½ teaspoon fennel
• ¼ teaspoon turmeric
• ½ of large onion
• ½ tomato
• ¼ cup water

Method:

• Clean and cut the cauliflower into small pieces
• Heat the oil add mustard, cumin seed, fennel, garlic and onion
• Now add green chilli, turmeric, salt and cauliflower
• Stir for few minutes and mix the chilli paste
• Now add tomato and water cover it for 8 minutes
• Serve with rice

Yellow Lentil with shallots

Ingredients:

• ¾ cup - Yellow lentils
• ¼ cup - Shallots (small onion)
• ½ - Tomato (Chopped)
• ½ - Onion (Chopped)
• 1 Tablespoon - Ghee
• 1 Pinch of asafoetida
• Coriander leaves for garnishing

For masala

• 4 cloves - Garlic
• 1 - Green chilli
• ½ Teaspoon - Cumin seed
• 1 Teaspoon - Coriander
• Small piece of Ginger

Method:

• Soak the lentils overnight
• Wash and cook the lentil with 2 1/2 cup water
• When half done add small onions and cook for 10 minutes
• Grind the masala ingredients to thick paste and keep it aside
• Heat the ghee in a pan
• Fry the onion till it turns to golden brown
• Add the masala paste and cook for 2 minutes
• Now add cooked lentil, salt and cook for 5 minutes
• Finally add tomato and cook further 5 minutes
• Take the pan from stove and add asafoetida
• Garnish with coriander leaves

This dish is taste with rice, chapathi and string hopper

Tomato Soup

Ingredients:

• 4 nos - Red tomato
• 1 nos - Large onion
• 6 cloves- Garlic
• 1 tablespoon - Corn flour
• 2 teaspoon - Butter
• 2 tablespoon - Tomato sauce
• 3 cup - Water
• Salt and pepper to taste

Method:

• Clean and cut onion, tomato and garlic into small pieces
• Heat the butter and fry the garlic
• Add the onion and fry it
• Now add tomato and salt fry for 1 minute
• Then add water and cook for 10 minutes in slow fire
• Add sauce and corn flour paste, boil for another 5 minutes
• Serve with pepper

Note: If you don't like to eat tomatoes blend and filter the soup before adding sauce and corn flour paste.

Cauliflower manchurian

Ingredients:

• 1 medium cauliflower
• ½ medium onion
• 3 spring onion
• 3 garlic
• 1” piece ginger
• 2 teaspoon chilli powder
• salt to taste
• ½ teaspoon lime juice
• 1 teaspoon cornstarch
• 2/ 3 tablespoon tomato sauce
• 3 dried red chilli
• 1 tablespoon oil

for bater:

• 3 tablespoon corn flour
• 5 tablespoon wheat flour
• ½ teaspoon chilli powder
• salt to taste
• water required amount

Method:

• Prepare the thick batter
• Cut the cauliflower into small pieces
• Dip the cauliflower in batter and fry till golden brown
• Heat the oil in a pan
• Add mustard, onion and fry till golden brown
• Now add ginger, garlic paste, dried chilli mix well
• Then add chilli powder, salt, spring onion and tomato sauce mix well
• Now add fried cauliflower and cornstarch
• Finally add lime juice
• Serve it immediately to maintain the crisp

Yellow lentil curry

ingredients:

• ½ of large onion diced
• 1 cup yellow lentils (Toor dhall)
• 1/2 tablespoon vegetable oil
• 1 teaspoon tamarind paste
• ¼ cup hot water
• ½ teaspoon coriander powder
• 1 pinch mustard
• 1 pinch asafoetida
• ½  tablespoon curry powder
• ½  teaspoon turmeric powder
• ½  teaspoon ground cumin
• ½  tablespoon chili powder
• salt to taste
• ½  teaspoon white sugar
• ½  teaspoon minced garlic
• ½  teaspoon ginger root, minced
• 4 Tablespoon tomato puree

Method:

• Wash the lentils, soak overnight, boil in the water and drain it
• Mix the tamarind paste with hot water and add with curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a bowl.
• Heat the oil in a pan, fry the onion till golden brown
• Add the above mixture to the onions, cook for 2 minutes while stirring
• Now add the tomato puree, cook in low heat for few minutes
• Take from fire and mix the lentils
• Garnish with coriander leaves
• If you want more liquid do not drain the water and cook for 5 minutes after adding to the curry mix

Rava uppuma

Ingredients:

• 1 1/2 cup -  Roasted Semolina (Rava)
• 2 cup - Water
• 1 - Small onion
• 1 clove - Garlic
• 2/3 - Dried chilli
• 1 teaspoon - Ulundhu / Channa dhall
• 6/8 - Peppers
• 4/5 - curry leaves
• 1 pinch - mustard
• 1 pinch - cumin seed
• 1 tablespoon - oil
• Salt to taste

Method:

• Heat the oil in a pan
• Fry mustard, cumin seed, chilli, curry leaves, dhall and pepper
• Add garlic and onion fry till they soften
• Add water and boil it
• Add salt
• Then add semolina little by little and mix
• Take from fire and stir it
• If it is sticky add little more semolina because semolina's stickiness may vary

Chole

Serves for 4 - 5 people

Ingredients:

• ¾ cup chickpea
• 1 ½ large onion
• 2 tomatoes
• 1 inch ginger
• 4 cloves of garlic
• 1 tablespoon tamarind paste
• ¾ teaspoon sugar
• 1 green chili
• ¾ tablespoon chilli powder
• 2 cardamom
• 3 cloves
• ½ inch cinnamon
• 1 tablespoon ghee
• ¼ teaspoon cumin seed

Method:

• Soak the chickpea overnight, cook and drain it
• Blend tomato as a smooth puree
• Grind onion, ginger, garlic, cardamom, cloves, cinnamon for a smooth paste
• Heat the ghee and put the cumin seed
• Then add onion paste and mix till the oil separate from the paste
• Now add tomato paste and mix well
• Now mix salt, chilli powder, tamarind paste, sugar and chick pea
• Cook till it thickens
• Garnish with coriander leaves

This dish is suitable for roti, rice, chappati and bread

Yellow lentils with onion curry

Ingredients:

• ¾ cup -Rred lentils (mysoor dhall)
• ¼ cup - Small onion
• ½ - Tomato (Chopped)
• ½ - Big onion (Chopped)
• 1 Tablespoon - Ghee
• 1 Pinch of asafoetida
• Coriander leaves for garnishing

For masala

• 4 cloves - Garlic
• 1 - Green chilli
• ½ Teaspoon - Cumin seed
• 1 Teaspoon - Coriander
• Small piece of Ginger

Method:

• Cook the dhall with 2 1/2 cup water
• When half done add small onions and cook for 10 minutes
• Grind the masala ingredients to thick paste
• Heat the ghee in a pan
• Add big onion fry till it turns to golden brown
• Add the masala paste and cook for 2 minutes
• Now add cooked dhall and salt, cook for 5 minutes
• Finally add tomato and cook further 5 minutes
• Take the pan from stove and add asafoetida
• Garnish with coriander leaves

This dish is taste with rice, chapatti and string hopper

Bitter melon Salad

Ingredients:

• 1- Bitter melon
• 1 - small Onion chopped
• 1/2 - Tomato chopped
• 1/2 Teaspoon - Lime juice
• Salt and Pepper to taste

( For 2 serving)


Method:

• Clean and cut the bitter melon into thin slices
• Heat the oil in frying pan
• Fry it for light  brown
• Add all ingredients and mix it well

Eat this salad twice a week, it is good for intestine worms and diabetic

Chop Suey

Ingredients:

• 100g - Cabbage
• 100g - Beans
• 100g - Carrot
• 100g - Leeks
• 100g - Boiled corn
• 100g - Green peas
• 100g - Purple cabbage
• 1 - Onion
• 3 cloves - Garlic
• 1 Tablespoon - Corn flour
• 2 Tablespoon - Soy sauce
• 1/2 - Soup cube
• Pinch - Cumin seeds
• 1 Tablespoon - Tomato sauce
• 1 Tablespoon - Oil
• Salt to taste

Method:

• Clean and cut the vegetables
• Soak corn and green peas for 6 hrs and boil it
• Heat the oil in a pan add vegetables and cumin seeds
• Fry for few minutes then add other ingredients one by one, mix well
• Finally add corn and green peas with 1 cup of water cover the pan for 2 minutes
• After that open the lid and stir for 3 minutes in low fire
• Remove from the stove and garnish with mint / coriander leaves

Brinjal curry

Ingredient:

• 500g - Egg plant/ brinjal
• 2 Teaspoon - Maldive fish
• 2 Teaspoon - Grounded chilly
• 1 - Onion
• 1/4 Teaspoon - Mustard
• 5 - Curry leaves
• Oil required amount
• 10 - Cashew nut
• Salt

Method:

• Cut the egg plant and fry it oil
• Heat one tablespoon of oil and fry mustard, curry leaves and onion
• Add salt, chili and maldive fish then stir well
• Add egg plant and mix well
• Add cashew nut, mix well and remove from pan
• Serve with rice

(6 - 7 Serves)