Chilly onion chutney

                          

          

Ingredients:

Small onion/ chinna vengayam 8
Red chilli  8 
Garlic 1 flake
Curry leaves 1 sprig
Salt  As needed

To temper:

Oil 2 tsp

Mustard 3/4 tsp
Urad dal  1 tsp

Method:

1. Peel onion, garlic and place all the ingredients in the mixer. Grind it to a slightly coarse paste with 3 tblsp of water.
2. In a kadai, heat oil and temper with the items given under ‘To temper’ table and pour the ground chutney. Stir for just a minute and transfer to serving bowl.

Mix veg kurma

                         

Ingredients:

 Potato - 2 medium, cut into small cubes

 Carrot - 2 medium, cut into small cubes

 Green beans - 1/2 cup, cut into 1/2" length pieces

 Cauliflower - 1 cup, cut into small florets

 Green peas - 1/2 cup

 Ginger-garlic paste - 1 tsp

 Onion - 2 medium, finely chopped

 Tomato - 2 medium, finely chopped

 Turmeric powder - 1/4 tsp

 Red chilly powder- 2 tsp

 Coriander powder - 2 tsp

 Sambar masala - 1/2 tsp

 Salt - to taste

 Oil - 2 tbsp

 Coriander leaves - to garnish

 yogurt - 1/2 cup

Method:

1. Heat oil. Add onions, ginger-garlic paste, little salt and fry till the onions turn golden.
2. Add tomatoes and cook them till they are soft. Add turmeric powder, red chilly powder, coriander powder and mix well. Fry for 4-5 minutes.
3. Add potatoes, cauliflower, carrots, beans and green peas. Mix well. Then keep it in the pressure for 2 whisles
4. Add sambar masala and yougurt and mix well. Simmer for 2-3 minutes. Garnish with coriander leaves.
5. Serve hot with chapathi/poori or rice.

Mokkajonna Talimpu....Seasoned Corn

Ingredients :

 Corn Kernels : 1 cup
 Onion : 1
 Green Chillies : 1 or 2
 Dry red chilli : 1
 Mustard seeds : 1/2 tsp
 Cumin seeds : 1/2 tsp
 Urad dal : 1/2 tsp
 Oil : 2 tsp
 Few curry leaves
 Salt to taste
 A pinch of Turmeric powder

Method :

1. Put the corn, salt and half cup of water in a pressure cooker. Cook till 3 or 4 whistles. Turn off the flame and wait until the pressure go off.
2. Remove and strain the corn and keep aside. Peel and chop the onion into strips and slit the green chillies.
3. Heat oil in a vessel and add mustard seeds, urad dal and cumin seeds and fry them. When they start to splutter add the red chillies, curry leaves and stir for few seconds.
4. Now add the chopped onions, green chillies and turmeric.  Fry the onions till it gets light brown color.
5. Now add the boiled corn and let it cook for 3 to 4 minutes. Adjust the salt and turn off the flame. Serve as a evening snack.

Curry Leaf Rice /Karvepaku Rice

Ingredients:

3 cups cooked and cooled white rice (each grain should be seperate)
3 strings fresh curry leaves
3-4 green chillies
1 tbsp split gram dal
1/2 tbsp bengal gram
2 tsps oil
salt to taste

to grind
1 cup curry leaf
4-5 chillies

Method:

1. Heat a tsp of oil in a heavy bottomed vessel and add the dals and add green chillies and curry leafs and toss then add grinded curry leaf paste and add salt
2. Add the cooked rice to the tempering, sprinkle salt  and combine till well blended.
3. switch off the flame and serve hot