Cucumber parippu curry

Ingredients:

Cucumber – 1 cup

Moong dal – ½ cup

Onion – 1 small

Coconut – ½ cup

Curry leaves – 1 twig

Green chili – 1 or 2

Turmeric powder -  ¼ tsp

Red chili powder – ¼ tsp

Asafetida/Hing - a pinch

Oil – 1tbs

Salt as required

Preparation:

Pressure cook the dal, cucumber, onion, green chili, turmeric powder, red chilli powder & salt  with just enough water. Let it cook for 3 whistles.  Meanwhile grind the grated coconut and keep aside. When the steam vends out, open the cooker and pour the  ground coconut paste, mix well. Heat a kadai (pan) adding oil, when it heats up add curry leaves & hing and transfer to the curry.

Serve with  steamed rice. Potato fry will be nice combination for this.

Watermelon Pachadi

Ingredients:

Watermelon (Raw)  - 1 small

Grated coconut – ¼ cup

Yogurt – ½ cup

Ginger – chopped 1 tsp

Mustard seeds – 1 tsp crushed

Green chili – 3 no’s

Salt as required

                                    Fresh watermelon from my garden                                       

Preparation:

Peel the outer part of the watermelon and chop into small pieces. Cook the chopped watermelon with salt and green chili by adding little water till it turns soft. Meanwhile grind the grated coconut with 1/4 cup yogurt.. Add the coconut paste to the cooked watermelon and heat in low flame for a minute or two  Allow to cool and add the rest of the yogurt, chopped ginger and crushed mustard seeds & keep it aside.

Serve with steamed rice.

Peach Pulisery

Source: My sister

Ingredients:
Peach – 3 No’s
Grated coconut - ½ cup
Yogurt – 2 cups
Water - 1 cup
Green chili – 2 No’s
Turmeric powder – ¼ tsp
Red chili powder – ¼ tsp
Curry leaves – 1twig
Mustard seeds – ½ tsp
Cumin - ½ tsp
Salt & oil as required

Preparation:
Wash and peel the outer skin of the peach and cut into chunky pieces, if its small peach then you can just add whole peach.

In a pan add one cup of water and put peach, chili powder, turmeric powder, green chili, salt and cook till peaches are cooked and it becomes little thick. Grind coconut into a fine paste using little water and add to the peach mixture, stir and cook in low flame until it starts to boil, you can see some bubbles in the edges. Blend yogurt & cumin and add in the mixture and simmer for one or two minutes and remove from fire.

Heat oil in a pan and add mustard seeds and when mustard splutters add curry leaves and fry. Add this to the peach gravy and mix well.

Serve with rice. You can have papad, potato fry along with this. It will be a nice combination

Beet leaf thoran

Ingredients:
Beet leaves - 1 bunch
Grated coconut - 2tbs
Turmeric powder -1/4 tsp
Red chili powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 twig
Salt & Oil

Preparation:

Wash the beet leaves nicely and finely chop the leaves along with the stem into small pieces.

Heat oil in a pan, add mustard seeds, when it splutters add the beet leaves red chili, turmeric powder, salt and saute and cover with the lid. Do not add any water. Once the leaves get cooked add grated coconut and curry leaves and mix nicely. After few minutes remove from fire.

Serve with steamed rice.

Pineapple Pachadi

Source: Old Magazine

Ingredients:
Pineapple (Ripe) - 1 cup
Yogurt - 1/2 cup
Coconut - 1/2 cup
Green chillies - 3 No's
Ginger - a small piece
Curry leaves - 1 twig
Turmeric powder - 1/4 tsp
Mustard seed - 1/2 tsp
Oil & salt as required

Preparation:
Peal off the skin and cut pineapple into small pieces. Take some water in a vessel and cook it, add green chillies (slit lengthwise) ginger, turmeric powder and salt.

Meanwhile grind the grated coconut by adding little water to fine paste. When the pineapple is cooked and water gets almost evaporated add the ground coconut paste and allow it get cooked for few minutes. Finally add the yogurt and mix well.

In another pan heat some oil, add mustard seeds, when it splutters add curry leaves and pour into it. Serve with steamed rice. You can have potato fry along with this. It will be a nice combination.

Broccoli Thoran

Ingredients:
Broccoli
Garlic - 4 flakes
Green chilly -2 slit length wise
Curry leaves - 1 twig
Grated coconut - 2 tbs
Urad dal -1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil or frying and salt to taste

Preparation:
Wash Broccoli nicely and cut into small pieces.Addturmeric powder and salt mix well and keep aside. Heat oil in a non-stick or thick bottomed pan. Add mustard seeds & urad dal when the mustard seed splutters add garlic,green chillies and curry leaves & saute for sometime. Then add Broccoli and stir well and 1/4 cup of water,cover with lid and allow it to cook on low flame. Keep stirring in between. When the water evaporates and stars becoming dry add grated coconut mix well after 1 or 2minutes minutes remove from fire.

Serve with steamed rice.

Watermelon Morukari

Ingredients:
Watermelon – ¼ piece small of watermelon
Yogurt (Curd) – ¾ cup
Garlic – 4 or 5 flakes
Ginger – small piece
Green chili - 2
Red chill - 3
Curry leaves - few
Mustard – 1tsp
Asafetida – ¼ tsp
Turmeric powder – ¼ tsp
Salt to taste
Oil for seasoning


Preparation:
Scrape the bottom part of the water melon and keep aside. Grind ¾ of the scraped watermelon and green chili. Chop the remaining into small pieces. Beat yogurt in a blender adding little water. Heat oil in a pan, add mustard seeds & asafetida, when mustard seed splutters add red chili & curry leaves and sauté for few seconds. Then add ginger & garlic and sauté until raw smell goes away.

Add the ground watermelon into it and allow it to boil, when it starts boiling nicely & starts becoming thick add the chopped watermelon pieces, mix well, allow it to boil for few minutes. Finally add yogurt mix well and remove from fire.

Note: This recipe has a taste of sweet & sour. Those who like the taste of sweet & sour, will surely enjoy this.

Potato Poori masala

Potato poori masala is a simple recipe which is prepared in every house either for breakfast or dinner.

Fresh Potatoes from my garden

Ingredients:
Potato - medium size 5 or 6
Onion – 2 medium size
Tomato – 1 small
Green chili – 3 No’s
Curry leaves - few
Red chili powder – ½ tsp
Turmeric powder – ½ tsp
Mustard seeds – few
Salt to taste & oil for sautéing

Preparation:
Boil potatoes, peel off the skin, and dice into small pieces and keep aside. Heat oil in a pan add mustard seeds, when it splutters add onion and sauté for sometime,when it starts changing color add tomatoes & green chilli sauté for 2 to 3 mins. Then add the potatoes mix well,add water as needed to adjust the dish to the consistency you like let it boil for 10 minutes. When done serve with hot poori.

Papaya Curry

Ingredients:
Raw Papaya - 1 cup
Turdal - 1/2 cup
Coconut - 1/2 cup, grated
Onion - 1 medium size
Tomato - 1 small
Green Chilli - 1or 2
Garlic - 2 flakes
Turmeric powder - 1/2 tsp
Curry leaves - Few
Red chilli - 3
Oil to saute & seasoning
Salt to taste

Preparation:
Cut papaya, onion & tomato. Add 1 tsp oil in pressure cooker and saute onion, tomato, garlic and green chilli for few seconds. Then add the cut papaya, turdal, turmeric powder, salt and pressure cook it on medium flame until 3 whistle. Meanwhile grind the coconut into a fine paste. When its cooked mix the coconut paste and allow it to boil for 5 mins on low flame.

In another pan heat some oil & add mustard seeds, when it splutters add red chilli and curry leaves. Transfer the papaya curry into this and stir nicely.

Serve hot with steamed rice.