Yellow Squash-Mint-Coconut Milk Curry

Ingredients:

Oil - 3 Tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Curry leaves - 1 sprig

Mint leaves - 7

Onion - 1

Ginger-Garlic paste - 1 Tbsp

Salt - to taste

Turmeric powder - 1/4 tsp

Coriander-Cumin powder - 1 Tbsp

Red Chilly powder - 1 Tbsp

Garam Masala powder - 1 Tbsp

Tomatoes - 3

Yellow squash - 4

Coconut Milk - 3 ladle full

Cilantro - to garnish

Method:

1. Heat oil in a wide pan.
2. Splutter mustard seeds and cumin seeds.
3. Brown fry curry leaves, mint leaves and onion.
4. Add ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chilly powder and garam masala powder and fry for a minute until oil oozes out.
5. Immediately add tomatoes and cook.
6. Then add yellow squash and cook with closed lid until it is done.
7. Now add coconut milk and cook again for a boil.
8. At last garnish with cilantro.

Methi-Mint-Potato Pulav

Ingredients:

Wash and Soak:

Rice - 3 cups

Chop:

Potatoes - 4

Mint leaves - 15

Methi leaves - 3 tbsp

Green Chillies - 3

Ginger - 1 inch piece

Garlic - 7 cloves

Others:

Oil - 5 Tbsp

Cumin seeds - 1 tsp

Red chillies - 3

Garam Masala Powder - 3 tsp

Salt - to taste

Turmeric powder - 1 tsp

Method:

1. Heat oil in a wide pan.
2. When it is hot enough add cumin seeds and splutter.
3. Then add green and red chillies, ginger and garlic and fry.
4. Then add chopped potatoes and fry until it is well cooked and brown in color.
5. Now add mint and methi leaves, turmeric and garam masala powder and salt.
6. Cook until it is done.
7. To this add rice and water and cook until it is done.
8. Serve with any raita.

Mushroom-Soyachunks Pulav

Ingredients:

Fat:

Oil - 3 Tbsp

Ghee - 3 Tbsp

Whole Garam Masala:

Bay leaf - 1

Cinnamon stick - 1

Cloves - 7

Green Whole Cardamom - 3

Chop:

Green Chillies - 5

Onion - 1

Cilantro - 1 bunch

Mint - 25 leaves

Mushrooms - 1 pack

Tomatoes - 3

Paste:

Ginger - 1 inch piece

Garlic - 5 cloves

Cook separately:

Soya Chunks - 30

Masala Powders:

Turmeric powder - 1 tsp

Red Chilly powder - 3 tsp

Coriander-Cumin Powder - 2 tsp

Fennel Powder - 1 tsp

Wash and Soak:

Rice - 3 cups

Others:

Yogurt - 3 Tbsp

Coconut Milk - 1 can

Salt - to taste

Water - 5 cups

Method:

1. Heat a pan.
2. Add fat.
3. Add Whole Garam Masala one by one.
4. Then add green chillies and onion.
5. Fry it.
6. Then add Pastes and Masala powders.
7. Fry it.
8. Now add the remaining chopped items one by one.
9. Cook it.
10. Now add yogurt, coconut milk, salt and soya chunks.
11. Cook it again until everything blends well.
12. Now add rice and water and cook it until it is done.
13. Serve it with Onion-Cucumber Raita.

Brinjal-Groundnuts Masala

Ingredients:

Brinjals - 8

Onion chopped - 5 tbsp - fry and garnish

Dry Coconut powder - 2 tbsp

Tamarind - to taste

Jaggery - to taste

Red chilly powder - 2 tsp

Garam Masala powder - 1 tsp

Turmeric powder - apinch

Salt - to taste

Curry leaves - 1 sprig

Cilantro - 3 tbsp to garnish

Oil - as needed

Fry each separately without oil:

Khuskhus - 1 tbsp

Ground nuts - 2 tbsp

Fry all of these items with one tbsp of oil and keep it aside to cool completely before grinding:

Onion chopped - 5 tbsp

Green Chillies - 1

Ginger chopped - 1 tbsp

Garlic cloves - 2

Cilantro Chopped - 3 tbsp

Mint leaves - 7

Method:

1. Cut brinjals into half and then each half into 3 pieces - lengthwise.
2. Immediately put these pieces into salt water to avoid from turning it into brown color before cooking.
3. In a wide pan add 3 tbsp oil, when oil smokes, add curry leaves and cut brinjals(care must be taken here, drain all the water completely before adding it to oil, otherwise all the fried brinjals forms into one single cooked ball, that is you cannot see each piece separately) and fry.
4. In a separate pan fry the ingredients from 'fry each separately without oil'. Keep it aside.
5. In the same pan fry the ingredients from 'Fry all of these items with one tbsp of oil and keep it aside to cool completely before grinding'. Keep it aside.
6. Now, in a big mixie jar, add fried khuskhus, fried groundnuts, dry coconut powder, red chilly powder, garam masala powder, turmeric powder and salt and grind it to a powder that is without water.
7. To this mixture add fried and completely cooled onion, green chillies, ginger, garlic, cilantro and mint and grind once again with water.
8. Pour this on the top of the fried brinjals.
9. Now add tamarind and jaggery.
10. Add enough water.
11. Mix this and check for the consistency .
12. Bring it to boil, garnish with fried onions and chopped cilantro.