Dill leaves and baby corn pulav

Servings: 2

Ingredients:

Content	Quantity	Comment
Dill leaves	1 cup	Chopped
Onion	1 medium	Sliced thinly
Ginger	1 inch piece	Grated
Salt	To taste
Jeera	1 tsp
Mustard	1 tsp
Oil	2 tbsp
Rice	1 cup	Washed and soaked in 1 cup water for 10mins
Water	2 cups
Baby corn	½ cup	Quartered
Green chillies	2-3 large	Cut into small pieces
Lime juice	¼ lemon

Method:

Heat water with a pinch of salt. Add the quartered baby corn and boil it for 2-3 mins. Drain and keep aside.

Heat oil in a pan. Add mustard. Once they start popping, add jeera, curry leaves.

Add onions, ginger, a pinch of salt, green chillies and saute till translucent. 

Add the dill leaves, corn and mix once.

Add the soaked rice and mix.

Add the remaining water,salt to taste and mix well. Cook covered till the rice is soft. Check in between if water is required and the rice doesn't stick to the bottom of pan. Switch off the heat and add 1/4 lemon juice  (you can add more lime juice if you like) and mix. Cover and set aside for 2 mins.

Serve hot.

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Vaal beans curry / Avarekalu palya

Servings: 4

Ingredients:

Content	Quantity	Comment
Vaal beans / Avarekalu	½ cup	Pressure cooked for 2 whistles in salt water
Potato	2 medium	Cooked in salt water and cut into pieces (until 70 percent done)
Gobi / cauliflower	½ cup	Boiled in salt water for 5 mins
Tomato	2 medium	Chopped
Onion	2 medium	Sliced thinly
Coriander leaves	4 tbsp
Curry leaves	1 sprig
Ginger garlic paste	2 tsp
Turmeric	2 pinch
Red chili powder	2 tbsp
Jeera powder	2 tbsp
Coriander powder	2 tbsp
Salt	To taste
Water	To cook
Sabzi masala powder	2 tbsp	Any market available sabzi masala or homemade masala powder or kitchen king masala will also work
Jeera	1 tsp
Oil	2-3 tbsp
Sugar	A pinch

Method:

Heat oil in a pan. Add jeera. Once they start spluttering, add curry leaves. Add onions, ginger garlic paste, turmeric and a pinch of salt, sugar and saute till onions turn translucent. Add chopped tomatoes and cook till soft. Add the cooked vaal beans, potatoes and gobi and mix well. Add red chilli powder, jeera powder, coriander powder, salt (add less as the potatoes, gobi and vaal beans are already cooked in salt water), and some water to cook and mix well. Cook covered till gobi and potatoes are soft and dry masalas smell is gone. Garnish with coriander leaves and serve hot with chapati's, roti's....

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Kadhi / Onion Pakoras in spicy gravy

Servings: 2

Ingredients:

Content	Quantity	Comment
For Pakoras
Besan / gram flour	4 tbsp
Rice flour	1 tbsp
Red chili powder	1 tbsp
Salt	To taste
Onion	1 medium	Sliced thinly
Water	As required
Oil	For frying
For Kadhi
Curd	3 cups	Whisked
Gram flour	2-3 tbsp
Salt	To taste
Red chili powder	1-2 tbsp	Depending on how much spicy you want the kadhi to be
Kasuri methi	A pinch
Oil	2 tbsp
Ghee	1 tsp
Jeera	1 tsp
Curry leaves	1 sprig

Method:

To make Pakoras

Mix besan, salt, chili powder, rice flour and water to a dosa batter consistency.

Mix the sliced onions.

Heat oil in a kadai for frying and drop the besan onion mixture to form small pakoras.

Once the pakoras are cooked or when they turn crisp, remove and drain it on a tissue paper.

To make Kadhi

Mix curd, besan, salt, kasuri methi, chili powder, and set it aside. It should not be too thin. If too thick add a bit water.

Heat oil and ghee in a kadai and add jeera seeds. Once they start popping, add curry leaves.

Add the curd mixture and stir.

Bring it to a boil or until the mixture thickens a bit and the raw smell is gone.

Turn off the heat. Mix the pakoras and serve immediately with rice.

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