Peas Pilaf

Ingredients

1.Basmati Rice-1 cup

2.Ghee-1 tbsp

3.Bay leaves-2 Medium Sized

4.Cashew-4 to 5 Pieces

5.Peas-1/2 Cup

6.Onion-1 Medium Sized

7.Briyani Masala Powder-1 tsp

 8.Water-3 Cups

9.Cinnomon stick-1 to 2 pieces

10.Clove-3 to 4 pieces

11.dry grapes-4 to 5 pieces

12.Salt-as per your taste 

13.Jeera-1tbsp

 

Method

1. Wash the peas and add it to the dry pan and add 1 cup of water and allow it to cook Completely.

2.Wash the Basmati rice,in a heavy bottomed vessel add the basmati rice and add 2cups of water and allow it to cook completely in a Medium flame(make sure the rice is not burnt /half cooked).

3.In a mean while in a dry pan add Ghee and allow it to get heated,add Cashews,dry grapes roast it till it turns brown.

4.Chop the Onions into small sized pieces

5.Then add cloves,Bay leaves,Jeera,Cloves,Cinnomon stick to pan containing roasted Cashews,dry grapes and stir it for a minute and add Chopped Onions,pinch of Salt to the pan and stir it well till onion is shallow fried.

6.Now add Cooked peas,Briyani Masala and salt to the Pan Containing fried onions and roasted spices.

7.Wait for 15 to 30 mins till the rice is cooled down.Then add the Pan Contents to the heavy bottomed vessel containing cooked briyani rice and mix it well(If the Rice is not Cooled ,while mixing the rice will get broken down).

8.Peas Pilaf is ready to serve.

It can be served with Raita/daal

 

Payathamparupu Payasam/Mung dal Payasam

Ingredients

1.Mung dal-1 cup

2.Ghee-1 tbsp

3.Jaggery-1 cup

4.Cashew-4 to 5 Pieces

5.Coconut-1 tsp

6.Cardomom powder-1 tsp

7.Milk-1/4 cup
8.Water-1/4 Cup

Method

1.Wash and pressure cook Mung dal for  3 whistles.

2.In a dry pan add jaggery and 2 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

3.Then add coconut,Mungdal ,Cardomom Powder to the pan containing Jaggery and allow it to cook for 5 to 7 mins in the medium flame.

4.Meanwhile  add ghee in a dry pan and allow it to get heated,and then add cashews and roast it till it turns brown,then transfer it to a dry bowl.

5.Now Boil the milk in a separate vessel.

6.Before you serve Add the milk to the Pan containing Payasam(Payasam will become thick a time progresses,to loosen it add milk).

7.Now garnish the Payasam with Cashews.

8.Payathamparupu Payasam/Mung dal Payasam is ready to serve.

Vegetable Poha Cutlet

Ingredients

1.Beans-2 to 3 medium sized

2.Carrot-1/2 Medium sized

3.oil-for shallow frying
4.Red chilly Powder-1 tsp
 5.Salt-as per your taste
6.Onion-1 Medium Sized
7.Tomato-1/2 Medium Sized
8.Jeera-1/2 tsp
9.Water-1 Cup
10. Green chilly-2 Medium Sized
11.Coriander Leaves-1 tsp
12.Curry Leaves-1 tsp
13.Paprika-1/4 Medium Sized
14.Peas-8 to 10 pieces
15.Potato-2 Medium Sized
16.Poha-1 1/2 Cups
17.Turmeric Powder-1/2 tsp
18.Hing- a pinch

Method

 1.Soak the Poha in water for about 15 mins.

2.In the Meanwhile Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).

3.Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.
4.Smash the potatoes and keep it in a bowl.

5.Now Chop beans,Carrot,Paprika,Onion,Tomatoes,Coriander Leaves into medium Sized pieces.

6.After 15 mins drain the water from poha completely and then smash it well.

7.Now add smashed potatoes,Chopped Vegetables,Peas,Curry leaves,Coriander leaves,Turmeric Powder,Red chilly Powder,hing,salt,Jeera to the drained and smashed poha and mix it well.

8.Now make it into a small round shape balls and flatten it,so as to make patties

9. In a dry pan add oil for shallow frying and allow it to get heated.

10.Then add the patties to the pan and shallow fry it on both the sides.

11.Vegetable Poha Cutlet is ready to serve.

Vegetable Rava Upma

Ingredients

1.Beans-1/4 Cup

2.Carrot-1/4 Cup

3.Ghee-1tsp
4.Cashew-4 to 5 pieces
5.Salt-as per your taste
6.Onion-1 Medium Sized
7.Tomato-1 Medium Sized
8.Mustard Seeds-1/2 tsp
9.Water-3 cups
10. Green chilly-2 Medium Sized
11.Coriander Leaves-1 tsp
12.Curry Leaves-1 tsp
13.Rava-1 Cup
14.Peas-8 to 10 pieces
15.Potato-1 Medium Sized

Method

1.In a dry pan roast the rava for 1 to 2 mins in a medium flame.Make sure the Ravashould not turn brown while roasting.

2. Transfer the roasted rava to a dry plate.

3. Now chop Onion,beans,carrot,Potato,tomato into medium sized pieces.

4. In a dry pan add ghee and allow it to get heated and then add cashews and roast it till it turns brown,then transfer it to a dry bowl

5. Now add mustard seeds,greenchilly ,curry leaves ,Chopped Onions,pinch of Salt to the pan and stir it well till onion is shallow fried.

6.Now add Chopped beans,carrot,potato,peas,tomato,1 cup of water,salt to the pan containing shallow fried onion  and allow it to cook completely.

7. Then add 2 cups of water to the pan containing cooked vegetables and wait until water comes to boil,then add the roasted rava to the pan and keep it in the low flame and allow the rava to cook completely.

8.Now chop the coriander leaves.

9.Garnish the vegetable rava upma with roasted cashews and chopped coriander leaves.

10.Vegetable Rava Upma is ready to serve

 

 

Murungai keerai/Drum Stick leaves Kootu

Ingredients

1.Murungai Keerai/Drumstick leaves-1/4 Cup

2.Mung dal-1/4 Cup

3.Turmeric Powder-1tsp
4.Red Chilly Powder-1tsp
5.Salt-as per your taste
6.Onion-1 Medium Sized
7.oil-1 tsp
8.Mustard Seeds-1/2 tsp
9.Water-1 cup

Method

1.Clean and wash the Murungai Keerai/Drumstick leaves in water and chop it well and transfer it into the large bowl.

2.Chop Onion and add it to bowl containing chopped Murungai Keerai/Drumstick leaves.

3.Now add mung dal,Turmeric powder,red chilly powder,a pinch of salt to the bowl containing chopped Murungai Keerai/Drumstick leaves and onion.

4.In a pressure cooker add water and place the bowl containing the Murungai Keerai/Drumstick leaves ,mungdal and onion.

5.Allow it to cook in the medium flame for 3 whistles.

6.Wait till the steam subsides and open the pressure cooker.

7.Mean while in a dry pan add oil, wait till the oil gets heated then add mustard seeds and transfer the bowl contents to the pan and add salt and stir it for a minute till it gets mixed well.

8. Murungai keerai/Drum Stick leaves Kootu is ready to serve

Vegetable Vadai

Ingredients

1.Beans - 1/4 Cup

2.Carrot-1/4 Cup

3.Peas-1/4 Cup
4.Onion-1 Medium Sized
5.Tomato-1/4 Cup
6.Curry leaves-1tsp
7.Red Chilly-2 Medium sized
8.Urad dal-1 cup
9.Water-11/4 Cup
10.Salt-as per your taste
11.Oil-for frying
12.Coriander leaves-1 tsp
13.Green chilly-2 Medium Sized

Method

1.Soak Urad dal in adequate water for an hour.

2.In the Meanwhile Now chop beans,carrot into medium sized pieces.

3.In a dry pan add the chopped vegetables,Peas ,add 1 cup of water and allow the vegetables to cook(Care should be taken such that it should be cooked and not burnt),If needed add some more water and allow it to cook. 

4. After an hour drain the water from urad dal and grind the urad dal ,red chilly,salt in the mixer till it is finely grinded(if needed add small amount of water) .Transfer it to the dry large vessel/large bowl.

5.Then Chop the onions,Greenchilly,Coriander leaves and add it to the bowl containing the mixer of grinded urad dal.

6.Then add the Cooked Vegetables,Curry leaves to the bowl containing the mixer of grinded urad dal and mix it well.

7.In a dry pan add oil and allow it to get heated.

8. Now wet your hand well with water and make a small ball shaped vadas and drop it into the oil to the oil and wait until it is fried and cooked completely.

9. Vegetable Vadai is ready to serve.

 

 

Vegetable Kurma

Ingredients

1.Beans - 1/4 Cup

2.Carrot-1 Medium Sized

3.Peas-1/4 Cup

4.Yogurt-1 tsp

5.Cocoa Beans-1/4 Cup

6.Potato-2 Medium sized

7.Cloves-2 Medium sized

8.Bay leaves-2 Medium sized 

9.Green chilly-2 Medium Sized

10.Grated Coconut-1/4 Cup

11.Onion-1 Medium Sized

12.Tomato-1 Medium Sized

13.Red Chilly Powder-1 tsp

14.Oil-1 tsp

15.Jeera-1/2 tsp

16.Turmeric Powder-1/4 tsp

17.Garam Masala Powder-1 tsp

18.Salt-as per your taste

19.Water-1 1/2 Cups 

20.Coriander Leaves-1 tsp

Method

1.Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).

2.In the Meanwhile Now chop beans,carrot,cocoa beans into medium sized pieces.

3.In a dry pan add the chopped vegetables,Peas , add 1 cup of water and allow the vegetables to cook(Care should be taken such that it should be cooked and not burnt),If needed add somemore water and allow it to cook.

4. Now add grated Coconut,Green chilly,Cloves,1/4 Cup of water  to the mixer and grind it well.

5.Now finely Chop onions and tomatoes.

6.In a drypan in a medium flame ,add oil,Jeera,Finely Chopped Onions,Tumeric powder,Red chilly Powder,Garam Masala Powder ,bay leaves ,Pinch of salt .Allow it to cook well for 3 to 5 mins till onion is shallow fried. 

7.Now add the Chopped tomatoes,1/4 cup of water,salt  to the dry pan containing shallow fried Onions and allow it to cook for 3 to 5 mins in a medium flame

8.Now add the Grinded mixer to the Pan containing the onion tomato curry and allow it to mix well and cook for 3 mins in a medium flame.Then yogurt to the Pan  containing the mixer

9.In the Meanwhile Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.

10.Smash the potatoes and keep it in a bowl.

11.Now add all the Boiled vegetables (beans,carrot,potato,peas,cocoa beans) into the pan containing the mixture.Allow it to mix well for 2 to 3 mins  in a medium flame.

12.Vegetable Kurma is ready and decorate it with Coriander leaves.