BOTTLE GOURD CAPSICUM CHUTNEY

Ingredients :
Bottle gourd :1
Tomato :2
Capsicum :1
Red chillies :5
curry leaves a few
hing a pinch
oil :3 tsp
cumin seeds :1/4 tsp
mustard seeds :1/4 tsp
urad dal :1/2 tsp
coriander seeds :1/4 tsp
garlic : 2 cloves 
tamarind paste :1/4 tsp
salt as needed
METHOD :
1.Peel the skin of bottle gourd and chop into small pieces.
2.Heat 2 tsp oil in a pan,add 3 dry red chillies,coriander seeds,cumin,urad dal and add chopped bottle gourd,tomatoes,capsicum and fry for 2 min and cook for 10 min.
3.Let it cool and shift it to the blender and add tamarind paste and salt as needed and blend it to a smooth paste.
4.Now,take a pan add oil,red chillies,cumin,mustard seeds,urad dal,curry leaves, crushed garlic and hing.
5.Add bottle gourd paste to this pan and cook for 2 mins on medium heat and turn off the heat.
6.Bottle gourd chutney is ready to eat.serve with rice,dosa or roti. 
 

OATS UPMA

INGREDIENTS :
Oats      :1 cup 
Onion    :1 
Green chillies :2
cumin seeds  :1/4 tsp
mustard seeds :1/4 tsp
mixed vegetables : 1 cup
(carrot -1,green peas,beans-6,capsicum )
ginger -small piece
curry leaves - a few
salt to taste
water 2 cup
METHOD :
1.Dry roast oats for 5 minutes.
2. Heat oil in a pan,add cumin,mustard seeds,green chillies,chopped onion,ginger and fry for 5 min.
3.Add mixed vegetables a little salt and fry for 5 min.
4.Add water and bring to boil,adjust salt according to taste.
5.Add dry roasted oats and cook for 5 min and turn off heat.
6.Serve warm with any pickle.
7.Tasty and healthy breakfast.  

 

EASY TOMATO RASAM

INGREDIENTS :

Red chilli :1
tomato      :1 
onion small    :1
cumin seeds   :1/4 tsp
curry leaves  : a few
coriander leaves  :a few
tamarind paste  :1/4 tsp
salt                :as needed
oil                 : 1 tsp

METHOD  :
Heat oil in a pan,add cumin seeds,red chilli,curry leaves,finely chopped onion and fry for 2 min.
Make a tomato puree or add very  finely chopped tomato to the pan and cover it with a lid for 5 min until the raw smell is gone.
Add tamarind paste,little water to the pan and let it boil for 5 min.
Add coriander leaves to the rasam,adjust salt  and cover it with lid for 2 min.
Serve hot with rice.

STUFFED OKRA (BHINDI MASALA)

INGREDIENTS  :

Okra      : 250 gms
salt         :1 tsp
turmeric powder  :1/4 tsp
red chilli powder  :1 tsp
garam masala       :1/2 tsp
oil                         :3 tsp

METHOD  :

Wash and wipe the okra with a dry cloth,cut the top and keep a side.
Cut the okra length wise without removing  the end.
Take a bowl,add salt,turmeric powder,chilli powder,garam masala,1/2 tsp oil and mix it well.
Add the above masala to the slit okra.
Heat oil in a pan,add the suffed okra to the pan and fry for 15 to 20 min on medium heat both sides.
serve with roti or rice.

ROASTED CHANA DAL CHUTNEY(Putnalu pappu chutney)

Ingredients:
Putnala pappu (roasted chana dal) - 1 cup
Green chillies - 2
Coconut fresh or frozen- 1/4 cup Chopped
Salt
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds  - 1/4  tsp
Urad dal  - 1/4 tsp
Curry leaves- 4
Red chillies - 2 (Break them into pieces)
Oil - 2- 3 tsp

Method:
Heat a tsp oil in a pan and add green chillies (cut into half) to the oil and fry for a min and let them cool.
Take Putnala pappu (roasted chana dal) in a blender.
Add green chillies, grated coconut, salt . Grind them all by adding little amount of water.
In a pan heat oil add mustard seeds when they splutter add cumin seeds, urad dal, curry leaves and dry chillies.
Add this tadka to the chutney.
Putnala chutney is ready to serve with idli  or dosa.

BEERAKAYA CHUTNEY(RIDGE GOURD CHUTNEY)

INGREDIENTS :                                 
 beerakaya   :2
tamarind paste  :1 tsp                                     
green chillies    :4
cumin                :1/2 tsp
garlic                :1
dry red chillies  :2                                     
mustard seeds    :1/2 tsp
hing                   :a pinch
coriander seeds  :1 tsp
curry leaves       :a few
turmeric powder  :a pinch
salt                      : to taste
chana dal             :1/2 tsp
urad dal               :1/2 tsp
oil                        :2 tsp
METHOD  :
Peel beerakaya(ridge gourd) and cut into small pieces.
Heat oil in a pan add green chillies,coriander seeds,chopped ridge gourd,crushed garlic,turmeric powder and let it cook for 10 min on low flame.
Let them cool and add it to the blender.
Add tamarind paste,salt to the blender and grind all together into a thick paste.
Heat oil in a pan add cumin,mustard seeds,red chillies,chana dal,urad dal,curry leaves,hing and turn off the heat.
Add this tadka to the blended ridge gourd.
Ridge gourd chutney is ready.
Serve with rice.

CUCUMBER DAL (DOSAKAYA PAPPU)

INGREDIENTS  :
Toor dal   :1 small cup
cucumber   :1
onion           :1
dry red chillies  :2
salt                :to taste
cumin            :1/2 tsp
mustard         :1/2 tsp
hing               :a pinch
oil                  :3 tsp
garlic  pods         :2 
curry leaves        :a few
 chilli powder  : 1 tsp

METHOD  :
In a pressure cooker add dal,water to it.
 Add peeled and chopped cucumber pieces,onion and place that bowl in a pressure cooker with dal, turn on heat and let it cook upto 4 or 5 whistles.
Heat oil in a pan add cumin,mustard seeds,red chillies,curry leaves,garlic,hing and then add this tadka to the cooked dal.
Add chilli powder,salt to it and let it cook for 5  to 10 min and turn off the heat.
Serve hot with rice .