Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped coriander
• 2 finely chopped green chilies
• 1 teaspoon chopped ginger
• 1 teaspoon salt
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (maida)
• 1 cup breadcrumbs
• Oil to fry

Method:

• Boiled the potatoes until they are tender.
• Once cooked, drain the water and let the potatoes cool down.
• Peel the skin off and mash the potatoes.
• Steam the chopped mixed vegetables.
• Make sure to squeeze the vegetables to take the excess water out and cutlet dry.
• Mix all the ingredients togather; adjust salt and pepper to your taste.
• Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
• With oiled hands, divide the mixture into 10 equal parts.
• Shape into flat round cutlet about 1/2 inch thick.
• Dip each cutlet in the flour batter, and roll the patty in breadcrumbs and set aside.
• Heat the oil on medium high heat in a frying pan.
• Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
• Fry a few cutlets at a time until they are golden-brown on both sides.
• Repeat this until all the cutlets are done. Serve hot.

Ingredients:

• Elephant yam (Karanai Kizhangu) 500 gm
• Cucumber (Vellarika) 500 gm
• Carrot 100 gm
• Raw banana 1
• Drumstick 2
• Snake gourd (Podalanga) 50 gm
• Salt As required
• Coconut ½ cup
• Shallot 4
• Green chilly 2
• Chilly powder 1 teaspoon
• Turmeric powder ½ teaspoon
• Cumin powder ¼ teaspoon
• Curd 2 tablespoon
• Curry leaves 2 stem
• Coconut oil 1 tablespoon

Method:

• Wash all the vegetables and cut into 2 inch long pieces.
• Add required water and salt and cook.
• Grind ingredients 3 coarsely.
• Add this to the cooked vegetables.
• When cooked properly add curd and curry leaves and mix well.
• Add coconut oil and remove from fire.

Ingredients:

• Spinach – 3 cups
• Toor dal – 1/2 cup
• Red chillies – 4
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1 tsp
• Oil – 2 tsp
• Salt to taste

Method :

• Pressure cook dal
• Boil water and add spinach to it, remove from heat and keep it aside for 2 to 3 mins. You can see the spinach cooked
• Drain water from the spinach
• Heat oil in a kadai and add mustard seeds
• Once they splutter, add cumin seeds, urad dal and channa dal
• Fry them till they become golden brown
• Now add the red chillies
• Add the spinach to it and toss for a few seconds
• Add the cooked dal and some water. Combine them, allow it to boil and remove from heat
• Serve Hot with Rice

Ingredients:

• 2 bunches spinach, chopped
• 2 tbsp oil
• 1/2 tsp fennel seeds
• 1/2 tsp mustard
• 1 med. Onion, chopped
• 2 green chillies, slit lengthwise
• 10-15 garlic cloves, Peeled
• 2 tomatoes, chopped
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt and pepper to taste
• 1/2 cup fresh/frozen coconut

Method:

• Put grated coconut in a blender.
• Add 1/4 cup warm water and grind to a smooth paste. Keep aside.
• Heat oil in a pan. Add mustard and fennel seed. When the mustard seeds splutter, add chopped onions, peeled garlic and green chillies. Saute till the onions turn translucent.
• Add chopped tomatoes, red chilli powder, coriander powder, salt, pepper and cook until tomatoes become soft.
• Add chopped spinach and mix well. Cook until spinach is soft.
• Add ground coconut paste and mix well. Cover and simmer for 10 minutes.
• Add garam masala powder and mix well.
• Serve hot along with any Indian flatbread or as a side dish with rice.

Ingredients:

• ½ cup dal well cooked and diluted
• 2 tomatoes finely chopped
• Lemon size tamarind
• ¼ tsp turmeric powder
• Salt to taste
• Coriander leaves
• 1 tsp ghee
• ½ tsp mustard

For paste:

• 2 tsp coriander seeds
• 1 tsp toor dal
• 3 tsp coconut grated
• ¼ tsp cumin
• ¼ tsp black pepper
• 5 red chilly
• Roast the above items in ghee and grind finely

Method:

• Soak tomatoes in hot water and crush them.
• Extract the tamarind pulp adding worm water and add to the crushed tomatoes.
• Add turmeric powder, salt and finely grounded masala paste.
• Allow the mixture to boil well.
• Add the diluted dal and bring to boil.
• Add coriander leaves and a few pieces of chopped tomatoes, before removing from fire.
• Season with ghee and mustard. Serve hot.

Ingredients:

• Ginger 1 inch piece
• 1 green chilly
• Tamarind gooseberry size
• A pinch fenugreek
• 1 tsp urad dal
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• A pinch asafoetida
• Curry leaves
• ½ tsp turmeric powder
• Salt to taste
• 1 tsp Ghee/Oil

Method:

• Heat Ghee/Oil in a pan; add fenugreek, urad dal, mustard and cumin seeds.
• When dal changes color, add sliced green chilli, asafoetida and curry leaves.
• Then add 5 cups of water, tamarind, turmeric powder and salt.
• Bring to boil and add mashed ginger.
• Close the lid and simmer for a minute.
• Ready to serve.