Mushroom Fry

Ingredients
Mushroom - 200 gm
Turmeric powder - 1 heaped tsp
Coriander powder - 2 heaped tbsp
Chilly powder - 2 tsp
Coconut powder - 25 gm
Salt - to taste
Onion (chopped) - 1 big
Curry leaves - 2-3 sprigs

Preparation Method
1) Cut the mushrooms into small pieces
2) Mix the mushroom with turmeric, chilly, coriander and coconut powder and cook on medium flame.
3) Water will come out of the mushroom. Keep stirring till the water gets evaporated and the mushroom gets dried well.
4) Meanwhile, saute the onion and curry leaves in another pan.
5) Mix the fried onions with the mushroom for a minute.
This is a very easy recipe and tastes just like mutton or beef fry. A great treat for vegetarians :-)

Kara Kuzhambu

Ingredients
Lady's Finger (Bhindi) - 150gm (Can use Brinjal or Sundakka also)
Bengal gram - 1 tsp
Fenugreek seeds - 1/4 tsp
Black gram - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida powder - 1/4 tsp
Curry leaves - A few
Onion - 1 no medium sized chopped
Garlic - 3 nos crushed
Tomato - 1 no medium sized chopped
Turmeric powder - 1/4 tsp
Sambar powder - 1 1/2 tsp
Chilly powder - 1 tsp
Tamarind extract - 1/2 cup
Coconut milk - 3/4 cup
Oil - 3 tsp (preferably gingelly oil)
Salt - to taste

Preparation Method
1) In a pan, fry the Bengal gram, 1 tsp of black gram and fenugreek seeds until slightly brown.
2) Grind them to a coarse powder and keep it aside.
3) Heat 1 tsp of oil in a pan and saute the lady's finger cut in 1" length until well fried. Keep it aside.
4) Heat oil in a pan and add mustard seeds, 1 tsp of black gram and cumin seeds.
5) Once the seeds splutter, add a little bit of asafotetida powder and curry leaves.
6) Add the sliced onion and crushed garlic and saute for 2 mins.
7) Add the fried lady's finger, tomato, turmeric powder, chilli powder and sambar powder.
8) Once the tomato is cooked well and mashed, add tamarind extract, salt and some water.
10) Let it boil for some time.
11) Finally add salt, the fried powder prepared in step 2 mixed with a little water to avoid lumps and the coconut milk to thicken the gravy.
12) Simmer it for few mins on a low heat till the raw taste of coconut milk goes. (Note: do not use high flame)
13) Serve with rice or chapattis.

Baingan Ka Bartha (Brinjal Curry)

Ingredients
Brinjal / Eggplant (large) - 1 no
Cumin seeds - 1/4 tsp
Onion (finely chopped) - 1 no
Ginger-garlic paste - 1 tsp
Green chillies (finely chopped) - 2 nos
Asafoetida (Kayam) - A pinch
Tomato (blanched and chopped) - 1 no
Garam masala powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Water - 1/4 cup
Lemon juice - 1/2 tsp
Coriander leaves - 1 tbsp
Salt - As reqd
Olive Oil - 2 1/2 tbsp

Preparation Method
1) Prick the surface of the eggplant throroughly with a fork and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides
OR
Microwave or grill and broil the eggplant till it becomes soft and charred.
2) Peel off the burnt skin. Remove seeds if the eggplant has.
3) Mash the eggplant well and keep it aside.
4) Heat oil in a pan.
5) Add cumin seeds and allow it to splutter.
6) Add onions, ginger-garlic paste, green chillies and asafoetida and saute till it is almost cooked.
7) Add the finely chopped tomato which is blanched (put in hot water and skin peeled), garam masala, chilly powder, turmeric, salt, etc and saute for 2-3 mins.
8) Add the mashed eggplants and salt, stir well and add 1/4 cup of water.
9) Cook covered till oil seperates and the curry is golden brown colour.
10) Add lemon juice and stir well.
11) Garnish with chopped coriander.

Instant Rava Idly with Tomato Chutney

Ingredients for Rava Idly
Semolina(Rava) - 1 cup
Sour curd - 1 1/2 cups
(or sour buttermilk - 1 1/4 cups)
Mustard seeds - 1.5 tsp
Bengal gram - 1 tsp
Cashewnuts - 2 tbsp
Oil - 1 tbsp
Coriander leaves - A few
Curry leaves - A few
Baking soda - A pinch
Salt - As reqd
Green chillies - 2 nos
Ginger (finely chopped) - 1 tsp

Preparation Method
1) Roast the semolina till it becomes a light brown color.
2) Add this to the the beaten curd with salt and mix well.
3) Heat oil in a pan.
4) Splutter mustard seeds.
5) Add cashewnuts and bengal gram. (Grated carrots can also be added)
6) Once they get slightly roasted in the oil, mix it with the prepared batter.
7) Mix well and add a pinch of baking soda.
8) Then, add the chopped coriander leaves and curry leaves.
9) Finally add the finely minced green chillies and ginger. The amount of ginger and green chillies can be adjusted based on your spice level.
10) Keep it aside for 10 - 15 mins.
11) Grease the idly plates and then pour the batter into them.
12) Steam it for 15 mins.


Ingredients for Tomato Chutney
Tomato - 2 nos
Onion(big) - 1 no
Bengal gram - 3 tbsp
Dry Red chillies - 3 nos
Mustard seeds - 1 tsp
Black gram (Urad dal) - 2 tsp
Curry leaves - a few
Oil - 1 tbsp
Salt - As reqd

Procedure
1) Roast the bengal gram and red chillies in a pan.
2) Fry the chopped onion, till they become translucent.
3) Fry tomato separately, till they become soft.
4) Once cool, grind together all the fried ingredients in a blender.
5) Heat some oil in a pan and splutter the mustard seeds and then fry the urad dal.
6) Add the curry leaves and the blended mixture.
7) Add salt to taste and mix well.

Bhindi Masala

Ingredients
Bhindi (Lady's Finger) - 500 gms
Cumin seeds - 1/2 tsp
Onion (chopped) - 3 nos
Ginger-Garlic paste - 1 tsp
Green chillies - 1 no

Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Chilly powder - 1 tsp
Garam masala powder -1/4 tsp

Tomato (chopped) - 2 nos
Lime juice - 1 tsp
Coriander leaves - to garnish
Salt - to taste
Oil - 3 tbsp

Preparation Method
1) Cut the lady's finger into 1/2 inch length.
2) In a pan pour 1 tbsp oil and saute the lady's finger with a little salt till the stickiness goes off. Then keep aside.
3) Pour the remaining oil into the pan and add cumin seeds.
4) Once the cumin seeds burst, add the chopped onions with ginger garlic paste and green chillies. Saute till the raw smell goes away and the onion turns a pink colour.
5) Add all the powders and saute till the raw smell goes off.
6) Add the chopped tomatoes with the lady's finger and add required salt.
7) Cook till the tomatoes mash well and get cooked with the ladies finger.
8) Sprinkle the lime juice and garnish with coriander leaves.
9) Serve hot with Chapatis or rice.