Palak Prawns Curry

Ingredients:

 200-300 gm. prawns (you can use other seafood/fish), fresh or frozen 
 200 gm spinach 
 200 gm. onions (finely choped)
 1 tsp ginger garlic paste . 
 2 tbsp. oil 
 1/2 tsp. turmeric 
 1 tsp. coriander powder 
 1/2 tsp. chilli powder (to taste)   
 Salt to taste 
 1 tsp. Garam Masala

Method:

1. Wash and chop spinach finely. 
2. Heat oil in a pressure cooker. 
3. Add onion and ginger garlic paste mix and fry until dark brown.   
4. Add salt,chilli powder,corriander powder and add prawns and fry for 10-15 seconds. 
5. Add spinach cook for a 2-3 minutes minutes and add water and cook it for 2-3 whisles. 
6. Add garam masala, stir it in and close the lid for the flavours to infuse. 
7. Serve hot & freshly cooked with Chapatties or Boiled Rice.

Semiya Kesari

Ingredients:

Semiya/ Vermiselli 1/2 cup
Water 1 cup
Sugar 1/2 cup
Cardamom Powder  - pinch
Ghee 4-5 tbspn
Cashew Nuts 6-7
Orange Food Colour pinch

Method:

1. In a pan add 2 tsp of ghee and fry the cashew nuts into golden brown.
2. Bring the water to boil in a saucepan.
3. Keep it aside and add the vermicelli | semiya to this. Slowly add the boiled hot water to this and cook the semiya in low flame.
4. Let the semiya gets cooked completely and let all the water gets absorbed and add sugar.
5. After adding sugar, the mixture will be bit watery. This will come to normal texture when you stir for sometime.
6. Add in the fried cashews, ghee and cardamom powder. Let the ghee starts oozing out and switch off the flame.
7. Semiya kesari is ready to serve now.

Baby Corn Pulao

Ingredients:

Basmati rice  1 cup 
baby corn  10-12  
Onion  1 
Coconut milk(thin)  2 cups 
Bay leaf  1 
Turmeric powder  as needed 
Cinnamon  1 inch piece 
Cloves  2 or 3 
Ealchi  2 
Salt  As needed 
Oil/ghee  2-3 tblsp 

To Grind
coriander leaves 1/2 bunch
Garlic,small variety 4-5
Ginger 1/4 inch piece
Green chilli  4
Garam masala powder 1/4 tsp

Method:

1. Soak rice for at least  1/2 hour before preparing any rice dishes like this. The more you soak, the more soft the gains will be and you can use less water ratio for cooking it.
2. Cut onion to length wise and cut baby corn into bite size pieces. Pressure  upto 3 whistles. If you slice them thinly into circles or diagonally, then no need to pressure cook.
3. Grind all the ingredients under "to grind" table to a smooth paste with less water.
4. If you are cooking direct in pressure cooker,heat ghee/oil in the cooker and add the whole spices-bay leaf,cinnamon,elachi and cloves.Then add the onions,fry till pinkish,then add the baby corn,ground masala and fry till raw smell disappears.Add the soaked rice and fry for a minute.
5. Then add coconut milk( I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick or too thin,if its thick then dilute to adjust it to make 2 cups- you can reduce the water quantity to 1 & 1/2 cups.). Addsalt and mix well and cook covered in lowest flame,without pressure regulator for 8-10 minutes.
6. Now pulav is ready and serve hot with onion raita or raita of your choice!

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