Cucumber and Onion Raitha

Ingredients:

1. Thick curd – 1 cup
2. Kakidi/keera/cucumber – 3 (grated)
3. Onion – 2 (chopped finely)
4. Tomatoes – 1 big (chopped finely)
5. Sugar – 2 sps
6. Roasted groundnut powder – 2 tbsps
7. Fresh coriander leaves
8. Salt to taste

Method:

1. In a bowl mix cucumber, onion, tomatoes, groundnut powder, sugar and salt.
2. Beat curd into smooth paste and mix with the above mixture.
3. Garnish with fresh coriander leaves and keep it a side for 15 to 20 mins.
4. Goes well with jeera rice/ fried rice/ pulav/biryani (veg/non-veg).

Palak Puri

Ingredients:

1. Palak puree – 1 cup (boil palak in water for 2 to 3mins and blend with salt, ½ sp of jeera and green chilli). Alternatively if you have some palak paneer’s left over gravy, the same can be utilized for the puree. 
2. Wheat flour – 1 ½ cup or a bit more according to ur palak’s paste.
3. Cooking oil for deep fry

Method:

1. Mix palak puree and wheat flour adding 1 or 2 sps of cooking oil. Blend into puri dough. (as shown)
2. Roll them into puri’s and deep fry them. (as shown)
3. That’s it palak puri is ready to serve.

Mango Mixed Vegetable Sambar

Ingredients:

1. Thur dal – 1 cup
2. Green mango – 1 (peeled and sliced)
3. Sweet potato – 6 to 7 pieces
4. Drum stick – 2 (cut as shown)
5. Radish – 1 (peel and cut into round circles of 1 cm) (roast the pieces in ½ sp of oil in a pan)
6. Tomatoes – 2 (cut into cubes)
7. Onion – 2 (sliced)
8. Green chilli – 2 or 3
9. Carrot – 1 (cut into cubes)
10. Karipath leaves – few
11. Red chilli powder – 2 or 3 sps
12. Turmeric powder – 1 sp
13. Daniya powder – 2 or 3 sps
14. Hing – ¼ sp
15. Ginger – 1 sp (grated)
16. For tadka – as shown
17. Fresh coriander leaves for garnishing
18. Cooking oil – 2 tbsps
19. Tamarind juice – ¼ cup

Method:

1. In a pressure cooker (with 2 bowls) cook thurdal, turmeric powder ½ sp and hing in one bowl.
2. And in another bowl, mix roasted radish pieces, onion sliced half the quantity, raw mango pieces, sweet potato pieces, turmeric powder ½ sp, daniya powder, redchilli powder and salt 1 sp.
3. Now pressure cook the above two bowls together. (as shown)
4. For drum sticks, heat oil in a deep pan and add all the tadka material shown.
5. Fry for 1 min and add rest of sliced onions, karipatha, green chilli, salt to taste, grated ginger, tomato pieces, tamarind juice and 1 cup of water.
6. Boil the above drum stick mixture for 10 mins / till the drum sticks are soft.
7. When the drum stick is cooked now add the pressure cooked to bowls to the drum stick mixture.
8. Add salt/tamarind juice/ water as per ur taste. And allow it to boil for 5 to 7 mins.
9. Granish the mouth watering sambar with fresh coriander leaves.
10. Tasty mango sambar is ready to serve now. Serve it with idli/plain rice.

Chicken with Coconut Gravy

Ingredients:

1. Chicken – 1 kg
2. Wet coconut and khuskhus paste – ½ cup
3. Onion sliced – 1 cup
4. Green chilli sliced – 2
5. Karipatha leaves 
6. Cooking oil – 2 tbsps
7. Pudina leaves – ¼ cup (optional)
8. Fresh coriander leaves – ¼ cup chopped for garnishing
9. Tomatoes chopped – ½ cup

For marination of chicken: time 10 mins or more

1. Salt to taste 
2. Ginger and garlic paste – 1 or 2 sps
3. Red chilli powder – 2 to 3 sps
4. Turmeric powder – 1 sp
5. Daniya powder – 2 sps
6. Garam masala powder – ½ sp

Method:

1. Heat oil in pan. Fry the sliced onions, karipatha, pudina leaves and green chilli for 2 to 3 mins.
2. Now add the marinated chicken and fry for 7 to 8 mins.
3. Now add the coconut and khuskhus paste. Fry for more 5 mins.
4. Add chopped tomatoes, fry for more 5 mins.
5. Now add 1 glass of water, close the lid and boil it till the chicken cooks.
6. Garnish with fresh coriander leaves and serve with roti, naan, pulav, plain rice.