Dried peas curry!!

This is a simple yet healthy, tasty option when vegetables cost hit the roof...!

Ingredients:

Green peas dry 1 cup
Tomato 1
green chilli 3/4
ginger 1/2 an inch
Rai jeera for thadukka
salt to taste and coriander leaves for seasoning.

Method:

1. Soak the peas over night and keep
2. Pressure cook the peas, after whistle simmer for 5 minutes, it cooks well, not a hard pulse needing long cooking time.
3. Crush green chilly and ginger and keep.
4. On a kadai, heat oil, add rai and jeera, then the crushed spices and finely cut tomatoes
5. Add salt and as the tomato softens transfer the peas on to the kadai and let it boil. 
6. Simmer for ten minutes and add coriander leaves when you switch off the gas
7. Water should be used according to your gravy consistency choice.

This goes well with rotis, pavs, breads, dosas and even with rice.

Not only a lunch option, but also snack time item too. With toasted bread it serves as  a good snack.

Now its for you to try and tell me whether you enjoyed.

Mango Burfy / Mango Vady

The most simplest procedure for a sweet!

Ingredients:
 mango pulp 3 cups
milk 1 litre
Sugar 1/2 or 1 cup as per the sweetness of mango
Ghee 1 tbsp

Method:

• Reduce milk on a gas top and heat mango pulp on another simultaneously.
• Add the sugar to the pulp and keep stirring.
• Let the milk reduce to at least half.
• Then mix both regular and let it dehydrate slowly.
• As the mix comes to halwa consistency add ghee little by little.
• The halwa will keep getting thicker and leave the vessel.
• When you feel enough water is left, spread it on a greased plate and let it cool
• Then cut to pieces and serve.

Soya chunks spicy curry

Ingredients:

Soya chunks 2 cups
tomato one big sized or 2 small sized
red chilly powder 1 tsp
dhaniya jeera powder 2 tsp
sounf powder 1 tsp
salt to taste and coriander for seasoning

For seasoning:

Rai & heeng

Method:

• Soak the soya chunks in boiled water and keep aside for 10 minutes. Let all the soya soak completely.
• After 10 minutes drain the water and squeeze out extra water from the chunks and keep.
• Now heat the kadai with oil, add rai and after it breaks add heeng and before it overcooks add the tomato, let it become soft.
• Then add salt and the other spices one by one. 
• Once the raw smell goes off, add the soya chunks and stir well.
• Simmer for 5 to 7 minutes for the soya to absorb the gravy nicely. 
• Meantime add the finely chopped coriander.

This semi gravy curry goes well with chappathi as well as rice, or even to munch simply it is a good dish.

Mint Coriander Chutney the Southy style...

Ingredients:


Mint one bunch
Coriander half bunch

Coconut half (shredded)
Tamarind a little bit
Red chillies 5 or 7 according to the hotness of it

For seasoning:

Urid dhal
Rai
Heeng
Oil

Salt to taste

Method:

Roast the red chilly and tamarind on oil and keep aside

Then roast the coconut and the green leaves and keep aside

Now grind all of them in the mixer till fine. Can add water if need be, but not too much.

Then give seasoning with the said ingredients and put in the mixie and give one small grind.

Here is your mint coriander chutney.