Beans Coconut Mix

Ingredients:

• 500 gm french beans
• 2 tbs grated coconut
• 2 tbs oil
• 1 tsp. mustard seeds
• 1 tsp jeera
• 1 tsp. urad dal
• 1 tsp. chana dal
• 1 red chilli
• 1/2 tsp. asafoetida
• 2 tbsp. water
• salt to taste , curry leaves
  

METHOD:

Cut the beans in small pieces. Grate the coconut (fresh or dry). Heat the oil in a pan . Put mustard seeds, when they splutter, put urad dal and chana dal, let them get golden brown. Now put jeera, pieces of
red chilli and curry leaves. Finally add beans , salt & 2 tbsp. water in it. Cover the pan with a lid. Cook on a low flame till it turns soft. Now put grated coconut and mix it well. Serve hot.

Stuffed Tomatoes

Ingredients:

• 8 tomatoes ( ripe & firm )
• 150 gm. paneer
• 250 gm. peas
• 100 gm. carrot
• 2 onion
• 100 gm. oil
• pepper & salt to taste
• coriander leaves

Method:

Cut tomatoes from the top and scoop out the pulp carefully. Turn down all of them for a while. Dice carrots. Now boil the carrots and green peas for 5 minutes. Chop onions (finely). Heat a spoonful of oil in a pan. Put the scooped tomato pulp and saute till it gets dry. Now add the boiled pieces of carrot and peas, paneer & pepper and saute for few minutes. Let it cool down. Finally, stuff this mixture in tomatoes. Heat the fry pan and put 2-3 tsp. of oil. Now arrange all the tomatoes in a pan. Cover and cook on a low flame for 5 to 10 minutes. Garnish with coriander leaves. Serve hot .

Instant Rava Cake

Ingredients:

• 3 cups rava slightly roasted

• 1 & an half cup sugar

• 1/2 cup curd

• 1 cup of milk

• 2 tsp. ghee

• 1/2 tsp. soda bicarb

• a few drops of pineapple essence; cashew nuts ; a pinch of salt .

METHOD:

Add sugar and ghee to milk and mix well. Then add rava, salt, curd, essence and half of the nuts. Beat well. Dissolve soda bicarb in a little water (1 tsp.) and to the mixture. Again beat well. Pour the mixture in a greased tray . Decorate with the remaining nuts on the top. Steam in a pressure cooker for 15 to 20 minutes.

Potato Kilanju Masala Curry

Ingredients:

• 500 gm. potatoes
• 2 tsps. coriander powder
• 1 tsp. turmeric powder
• 1 tsp. red chilli powder
• 1 cup tamarind pulp
• 25mm, 1 piece of ginger (finely chopped)
• 25mm, piece of coconut (finely grated)
• 1 tsp. urad dal (black gram)
  
• 1/2 tsp. chana dal (split chick peas)
  
• 1 tsp. mustard seeds
• 3-4 whole red chillies
• curry leaves
• 3-4 green chillies, cut lengthwise
• 2 big tsps. oil for frying potatoes

Method:

Peel all the potatoes and fry. Heat 2 big spoon of oil in a heavy vessel and put mustard seeds, chana dal and urad dal. When this mixture gets light brown in colour, put pieces of whole red chillies, ginger paste and curry leaves. At last add coriander powder, turmeric powder, green chillies and tamarind pulp. Add a cup of water and let it boil for a while. Then add the fried potatoes. Garnish the dish with coconut.

This curry can be relished with rice, puree or dosa.