Stuffed vegetables

This stuffing can be used for different vegetables like Okra, Big Green Chillies (bhajia chillies), Potatoes, Brinjal etc..

Stuffing :
Besan (Kadalamav, Chickpea flour) - 5tbsp
Coconut Grated - 3tbsp
Salt
Turmeric Powder
Chilli powder - 2tsp
Coriander powder - 1 tbsp
Cilantro leaves - 2tbsp
Lime juice - 4tbsp
Asafoetida - 1tsp
Sugar - 2 tsp
Oil - 1tbsp

Mix all the above and stuff the vegetable . Steam well.

Okra need not be steamed.

Splutter Mustard - 1tsp, Jeera - 1tsp , Dried red chilli - 2no:s and a pinch of asafoetida in about 3 tbsp of oil. Fry the steamed vegetables till they brown a bit.

Pasta with lemon

Pasta - 4 cups ; uncooked
Garlic - 10 pods
Tofu - 1 packet
Tomato - 3 large
Mint leaves - 7
Juice of 1 lemon
(opt) lemon rind - 1 tsp
Oregano - 1/2 tsp
Parsley - 1 tsp
Chilli flakes - 1/2 tsp
Pepper corns - 8 - crushed
Salt
Olive oil - 3 tbsp

1.Cook Pasta al dente in plenty of water. Drain . Coat with a tbsp of olive oil and keep aside.
2.Heat the rest of the olive oil and fry 9 garlic pods till golden brown and add half the chilli flakes. Move the garlic aside for garnishing.
3.In the same oil, fry the crumbled tofu and 1 garlic until light brown. Now add the rest of the chilli flakes.
4.Add the tomato to the tofu. Fry for about 3 minutes.
5.Add tofu, spices and  lemon juice to the cooling Pasta and mix well.
   Garnish with fried garlic and mint leaves.

Chole -1

Channa (Chick peas) - 1 cup soaked over night

Tomato - 2 large pureed
Ghee + Oil - 4tbsp
Mustard - 1 tsp

To be ground:
Onion - 1 large
Cloves - 2
Red chillies - 3
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
cardamom - 3
cinnamon stick - 3 pieces of 1 inch
peppercorns - 6
jeera (cumin seeds)- 1 tsp
garlic - 4 pods
ginger - 2 inch piece
opt:
Curry leaf - 4
Coriander (cilantro) leaf - 1/2 cup

Pressure cook the Channa till it is cooked. ( 2 whistles and 10 minutes)
Heat fat in a large pan. Splutter the mustard.
Add the ground paste and saute till the raw smell of onion is gone.
Add the tomato paste and cook till oil floats on the side.
Add the Channa with the water. Add salt to taste.
Add a little more water and cook on low flame till gravy is thick and salt gets absorbed.
Decorate with some onion rings and cilantro.

Pulav

Rice (basmati or any small grain white rice) - 1 1/4 cup
Onion (minced) - 1
Potato - 1
Carrot - 1 large
Beans - 4 long ones
Cauliflower - 3 large flowerets
Peas - 1/2 cup
Ghee - 2tbsp
Salt
Chilli powder - 1/2 tsp
Ginger- garlic paste -1 tbsp

Spices :
Pepper - 6 corns
Cardamom - 2
Jeera - 1 tsp
Cinnamon stick - 1 inch pieces - 3
Cloves - 4
Bayleaf - 1 - broken

Vessel : A flat pan with tight lid.

Wash and soak rice in water for 10 minute.
Cut vegetables into small or big cubes depending on preference.
Heat ghee in the pan.
Add the spices to the hot ghee. Once they splutter, add the rice.
Fry for 2-3 minutes. Add salt and turmeric powder.
Boil 2 cups of water separately and add to the rice. Cover with lid. Reduce flame and cook for exactly 10 minutes. Do not open after turning off the flame. Wait till the vessel cools down.
Transfer to serving bowl.

Heat a little oil. Fry onions till transparent. Add the ginger garlic paste and fry for 2 more minutes. Add to the rice.

Boil the vegetables with a little salt. Once cooked add the chilli powder and boil till all the water has evaporated. Add to the rice.

Mix the onions and vegetables well with the rice.

You may garnish with fried cashew nuts and raisins.

Serve with raitha or mixed vegetable salad.