Spinach Rice

Preparation time: 20 minutes

Serves: 4 people

You will need:

1. Spinach:1 bunch - roughly chopped
2. Onion: 1 no. - diced
3. Green chillies: 2-3 nos.
4. Garlic pods: 1 nos.
5. Cumin seeds:  1/2 tsp
6. Cloves:  3-4 nos.
7. Cardomon: 3-4 nos.
8. Black Pepper seeds: 3-4 nos.
9. Cinnamon: 1/2 inch stick
10. Bay leaves: 1 no.
11. Cashews: 3-4 nos. 
12. Dhaniya-Jeera powder: 1/2 tsp
13. Cooking Oil: 1 tsp
14. Salt - according to taste
15. Rice: 1 1/2 cups: washed

Spinach Rice

To cook:

• Heat water in a pan and add the chopped spinach. Once done, keep it aside and let it cool
• In a blender, puree the cooked spinach, green chillies and garlic.
• Heat oil in a pressure cooker and add the cumin seeds and the rest of the spices. 
• Once you get an aroma of the spices, add the diced onions and saute until golden brown.
• Now add the pureed spinach mixture and stir for about 2 minutes.
• Add the washed rice and the dhaniya jeera powder and mix well. 
• Add about 3 cups of water and salt. Close the lid and let it cook until you get a couple of whistles. 
• Serve hot with raita!

Zucchini Stir Fry

Preparation time: 15 minutes

Serves: 3-4 people

You will need:

1. Zucchini: 3 nos - chopped
2. Mustard seeds: 1/2 tsp
3. Cumin seeds: 1/2 tsp
4. Curry powder: 1 tsp
5. Turmeric powder: 1/2 tsp
6. Salt: according to taste

Zucchini Stir Fry

To cook:

1. Heat oil in a skillet and add the mustard and cumin seeds.
2. Once the seeds start to splutter, add the turmeric powder and diced zucchini. 
3. Keep stirring until the zucchini turns soft, then add salt and curry powder. 
4. Mix well and serve it hot with chapatis or rice!

Avial - Vegetable and Coconut Curry

Preparation time: 20 minutes

Serves: 4 people

You will need:

1. Ivy Gourd / Tondekayi: 150 gms - diced into 1/2 inch pieces
2. Carrots: 2 nos - diced into 1/2 inch pieces
3. Green chillies: 3-4 nos.
4. French Beans: 50 gms - diced into 1/2 inch pieces
5. Coconut (wet) - 1/2 cup
6. Cumin seeds: 1 tsp
7. Mustard seeds: 1/2 tsp
8. Yogurt: 2 cups
9. Cooking oil: 1 tsp
10. Salt: according to taste

Avial

To cook:

• Boil the vegetables along with two green chillies and set it aside. 
• In a blender, add the coconut, cumin seeds and the remaining green chillies. Add 1 cup of yogurt and blend well.
• In a pan, add the blended mixture to the boiled vegetables and bring to boil. Add salt according to taste. Add the remaining yogurt and mix well. 
• Temper it with oil and mustard seeds.
• Serve it with hot rice! 

Spinach Curry - Palak Gojju

Preparation time: 15 minutes

Serves: 4 people

You will need:

Spinach:1 bunch - roughly chopped

Onion: 1 no.

Coconut (dry): 1/2 cup

Mustard seeds:  1/2 tsp

Tamarind pulp:  1 tsp

Green chillies: 2-3 nos.

Cooking Oil: 1 tsp

Hing/Asafoetida: 1 pinch
Salt - according to taste

Spinach curry

To cook: 

• Boil water in a pan and add the chopped spinach. Once cooked, drain the water and keep the cooked spinach aside.
• In a blender, add the cooked spinach along with the onion, mustard seeds, green chillies, coconut and tamarind pulp.
• Blend this into a smooth paste, add a little water if the paste becomes too thick.
• Once the paste is done, transfer this to a bowl and add salt and mix well. 
• Temper it with oil, mustard seeds and hing. 
• Goes well with chapatis or rice.  

Okra Raita - ಬೆಂಡೆಕಾಯಿ ರಾಯಿತಾ

Preparation time: 15 minutes

Serves: 4 people

You will need:

1. Okra / ಬೆಂಡೆಕಾಯಿ: 1 cup - diced into small pieces
2. Green chilies: 2 nos
3. Coriander
4. Curry Leaves: 2 nos
5. Coconut: wet - 1 tbsp
6. Salt: according to taste
7. Yogurt: 4 cups
8. Peanut powder: 2 tbsp - optional
9. Cooking Oil: 1 tbsp 

Okra Raita

 To cook:

• Heat oil in a pan and add the diced okra and saute until they are cooked. Keep this aside.
• In a blender, add green chillies, coriander, curry leaves, coconut and salt and blend into a paste (chutney)
• In a bowl, add yogurt, the above paste and the cooked okra and mix well. Peanut powder can also be added for some extra taste
• Serve it with rice or chapatis!

Cluster Beans Rice - ಗೋರಿಕಾಯಿ ಭಾತ್

 Preparation time: 15-20 minutes

Serves: 4 people

You will need:

1. Cluster Beans / ಗೋರಿಕಾಯಿ: 2 cups - diced into 1 inch pieces
2. Green peas: 1/2 cup
3. Cooked Rice: 4 cups
4. Cooking Oil: 1 tbsp
5. Hing/Asafoetida: 1 pinch
6. Chana Dal: 1/2 tspn
7. Urad Dal: 1/2 tspn
8. Turmeric powder: 1/2 tspn
9. Curry Leaves: 3-4 nos.
10. Sambhar powder: 2 tspn
11. Lime Juice: 1 tbsp
12. Grated coconut: 1/4 cup
13. Salt: according to taste

Gorikayi Bhaath

To cook:

• Heat oil in a pan and ad hing and then splutter the mustard seeds
• Add chana dal, urad dal, curry leaves and turmeric powder
• Now add the cluster beans and green peas and saute until the beans are cooked
• Once the beans are done, add sambhar powder and salt
• Now add the cooked rice, lime juice and the grated coconut and mix well
• Serve it hot with raita!

Corn and Carrot Kosambri

Preparation time: 5 minutes

Serves: 2 people

You will need:

1. Sweet Corn: 1.5 cups
2. Carrot: 1 cup - grated
3. Salt: according to taste
4. Lime Juice
5. Cooking
6. Mustard seeds: 1/2 tsp
7. Curry leaves: 2-3 nos

 Corn Carrot Kosambri

To cook:

• Mix the sweet corn and grated carrot in a bowl
• Add salt and lime juice
• Temper it with mustard seeds and curry leaves
• Goes well as a side dish or salad!

Baby Lentils - Masoor dal

Preparation time: 20 minutes

Serves: 2 people

You will need:

1. Baby Lentils/Whole Masoor dal: 1 cup
2. Tomato: 1 no.
3. Onions: 1 no.
4. Ginger: 1/2 inch - finely chopped
5. Garlic cloves: 2 nos. - finely chopped
6. Garam Masala: 1/2 tspn
7. Coriander/Dhaniya powder:1/2 tspn
8. Cumin/Jeera powder: 1/2 tspn
9. Yogurt: 2-3 tbsp
10. Cooking Oil: 1 tbsp
11. Salt: according to taste

 

To cook:

• Pressure cook the masoor dal for a couple of whistles. Do not overcook, else it will become mushy.
• In a blender, puree the onions and tomatoes and keep the paste aside.
• Heat oil in a pan and add the ginger and garlic and saute until you get a nice aroma.
• Then add the onion-tomato puree and keep stirring until the raw smell disappears. 
• Now add the cooked masoor dal and give it a quick stir.
• To this, add the garam masala and dhaniya-jeera powder.
• Then add about 1 cup of water and salt and bring to boil.
• Turn off the heat and add the yogurt and mix well. Do not boil the gravy once the yogurt is added.
• Garnish with coriander and serve it hot with rice or chapatis!