Carrot Beans Poriyal

  

Ingredients: 


French beans - 1 cup (stringed and chopped)

Carrot - 1 cup  (peeled and chopped)

Green chilies - 2 nos (slitted)

Turmeric powder - 1 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Coconut - 2 tbs(shreded)


Curry leaves -  a few

Oil as you need

salt to taste


Method:



In a pan boil the chopped carrot and the beans in a cup of water  with salt and turmeric powder.

Drain the water and keep aside. 

Heat oil in a pan , add mustard seeds to splutter and add the cumin seeds 

Add the green chili, boiled french beans and carrots and mix.  

Cook for 7-8 mts on low flame.


Adjust salt if required and add the grated coconut. 

Mix and cook for 2 mts and turn off heat. 

Serve with hot sambar  rice... 

Muttai Kulambu

Ingredients: 

Eggs - 5 Nos

Big onion - 1 no (chopped) 

Small onions - 15 nos

Tomatoes - 2 nos

Ginger - 1 tsp 

Garlic - 10 pods 

Chilly powder -1 tsp 

Coconut - 4 tbs (shreded)

Coriander powder - 1 tbs 

Garam masala powder - 1 tsp 

Curry leaves - A handfull 

Coriander leaves - A handfull 

Salt to taste 

Oil - as you need




Method:


Grind the coconut with small onions and tomatoes.

Crush the ginger and garlic 

In a pan heat oil add the crushed ginger and garlic. 

Add the chopped onion, 

Now add the chili powder, garam masala and coriander powder. Mix well. 

Be careful that the powder doesn’t get burned. 

Now mix the grounded coconut in a cup of water and add the salt needed. to the curry. 

Cook for 5 minutes. When the masala get boiled , 

put the flame in sim position , broke the egg and pour into the masala carefully.

Do all the eggs like this and close with a lid. 

Finally garnish with fresh curry and coriander leaves...

After 5 minutes take the eggs carefully as shown in the image.

Beetroot Pickle

Ingredients:


Beetroot (big size) - 1(chopped)

Fenugreek seeds – 1/2 teaspoon

Mustard seeds – ½ teaspoon

Asafoetida – 4 pinches

Chilli powder - one teaspoon

Oil – 2 tablespoons 

Lemon juice - 2 tablespoons

Salt –  as per taste


Method: 


Wash and remove the skin from the beetroot.  Cut it into small pieces. 

Sprinkle salt and mix welland  Keep aside.

Put little oil in a kadai and fry asafetida and fenugreek seeds slightly. 

Allow them to cool and grind it to a powder. 

Add chilli powder with the above powder and mix well.

Heat oil in a kadai and add mustard. 

When it pops up, switch off the stove. 

Put the prepared powder in the oil. 

Add the beetroot pieces, lemon juice and mix well.

Store it in a clean jar. Goes well with curd rice.


Instead of lemon juice, you can add 1/4 cup vinegar also.

Vegetable Omlete

  

Ingredients:  

Milk - 2 Tsp

Oil - 1/4 Tsp

Carrot, Capsicum, Tomato - 1 cup (Finely chopped)

Onion - Cut into small small Ring Shaped

Bean Sprouts  -  Crushed 

 .
Chilly Powder  -  a Pinch(optional) 

Pepper Powder - 1 tsp

Salt-1/2 Tsp

Sugar -  a Pinch

Egg -1 no


Method :  


Take the Egg and beat it and Put it in a bowl 

Add  Milk, Chilly Powder, pepper powder ,  Salt, Sugar, Bean Sprouts crushed and

a little bit of water and whisk it well.

In a Pan at medium flame  heat  Oil  ,  Pour Egg Mixture .  

Once it is half cooked then Add Veggies 

If it is cooked well  then slowly  turn it  to the other side and let it cook 

The veggie Omlete is ready to serve....
 

Methi Leaves Pakoras

 Ingredients


 Besan Flour – 2 cups

 Onion  – 1  (medium size, chopped)

 Fenugreek leaves (methi)  – 1 cup (chopped)

 Turmeric powder – ¼ tsp

 Chilli powder – 2 tsp

 Salt – to taste

 Ginger – 2 tsp (grated)

 Oil – for frying


Method:


Mix the besan flour in a bowl .

Add  the onions, fenugreek leaves, turmeric  powder,  chilli powder , salt & ginger .

Mix a little bit of water to make a thick paste without any lumps but not too liquidy .

Deep fry it in oil in shapes of pakoras  & serve hot .

LeftOver Idly Upma

 Ingredients:


  Leftover Idlies - 3 nos

 Onion - 1 no (Big size, Chopped)

 Green chillies -  2 nos (Chopped)

 Chana Dal - 1 Tbs

 Mustard seed - 1 tsp

 Cumin seed - 1/2 tsp

 Turmeric powder - 1 tsp

 Curry leaves - a few

 Coriander leaves - a handfull

 Salt - as you need 

 Oil - as you need


  Method:

                     Refrigerate  the leftover idlies atleast 6 hours in a closed container.

                                      Cut into 4 or 5  pieces and put into the mixie jar

                                                               Give 3 or 4 gentle stirs 

                In a pan heat oil and splutter the mustard , cumin seeds and fry the chana dal

                              Add the chopped onion , green chillies, turmeric powder , 

                                                             salt  and  curry leaves

                      Finally add the grinded idlies and stir well till it mix with the masala.


                                        Garnish with Fresh chopped coriander leaves.

Carrot Upma

   

Ingredients

Rava - 1 cup

Onion - 1 (Medium size, chopped)

     Carrot  - 2 nos (peeled , washed and shreded)

Green chillies  -  2 nos (chopped)

Mustard seed - 1 tsp

Channa dal - 1 Tbs

Salt - as you need

Oil - as you need

Ghee - 2 Tbs

 Curry leaves - a few

Coriander leaves a few

Method

 Roast the rava with ghee 

Chop the onion , green chillies, and shred the carrots

Boil 2 cups of water in a separate bowl

in a pan at medium heat put oil and 

splutter the mustard seed and add the channa dal

  

  

Then add the chopped onion , green chillies, and the shreded carrot

Put the hot water into the onion mixture and adjust salt.

Then add the roasted rava little by little 

 Stir well

Put the flame in sim condition and close the pan with a lid.

After 5 minutes add the remain ghee and fresh curry and coriander leaves.

Now the delicious and healthy carrot upma is ready to serve...