Green Pepper / Capsicum Pickle

Ingredients

Green Peppers - 3

Green Chillies chopped - 5

Lemon Juice - 1/4 cup

Oil - 1/4 tsp

Mustard seeds - 1/4 tsp

Curry leaves - 1 sprig finely chopped

Asafoetida - 3 pinches

Salt - to taste

Method

1. Chop green peppers as small as possible or you can use electrical vegetable chopper.

2. To this add lemon juice, salt and green chillies.

3. Now temper with mustard seeds, curry leaves and asafoetida in hot oil.

4. Add this and mix it well and leave it for 6 hours.

5. You can refrigerate it.

6. This stays good for 3 weeks.

7. This goes well with upma, salted oats, white rice, curd rice and curd semiya.

Cauliflower-Potato-Green peas Curry

Ingredients

1. Cauliflower florets - 3 cups
2. Potato chopped - 1 and 1/2 cups
3. Green peas - 3 tbsp
4. Garlic - 3 pods
5. Ginger - 1/4 Inch piece
6. Green chillies - 7
7. Grated coconut- 3 tbsp
8. Cumin seeds - 1/4 tsp
9. Oil - 3 tbsp
10. Mustard seeds - 1/4 tsp
11. Curry leaves - 1 sprig
12. Asafoetida - 3 pinches
13. Cilantro chopped - 3 tbsp
14. Salt - to taste
15. Turmeric powder - a pinch

Method

1. Heat a wide pan, add oil, when oil is hot enough to crackle mustard seeds, add mustard seeds,

curry leaves and asafoetida.

2. Immediately add potatoes, salt and turmeric powder.

3. Fry for 3 minutes, close it with a lid, put the flame to the medium.

4. After 3 more minutes stir it, check whether the potatoes are cooked 3/4th.

5. Now add the chopped cauliflower and green peas, close the lid, cook for another 3 minutes.

6. Make sure that the cauliflower will not get mushy.

7. Meanwhile grind garlic pods, ginger, green chillies, coconut and cumin seeds.

8. Add this ground paste and salt and stir altogether once.

9. Switch of the stove and add the chopped cilantro.

10. This goes well with plain hot white rice with ghee, chapathi, poori, salted oats, raagi ganji, wheat ravva ganji, curd rice and curd semiya.

Pesarattu

Ingredients and method

Wash & soak in water for about 8 hours:

Whole green moong dal - 1 cup

Raw rice - 1/2 cup

Grind:

First grind:

Green chillies - 5

Cumin seeds - 1/2 tsp

Chopped Ginger - 3 tbsp

Chopped raw onion - 5 tbsp

Salt - to taste

Then add and grind to a smooth batter:

soaked dal and rice

Chop these items into very tiny pieces and set aside to sprinkle on top of dosa:

Onion

Ginger

Green chillies and

curry leaves

How to make dosa

Heat dosa pan, pour a ladle full of batter and spread it out in circular motion, sprinkle a tsp of oil and items to sprinkle on top of dosa, once the bottom is done, flip it over and add another tsp of oil and wait for a minute. Again, flip it over and put upma inside and fold it and serve with ginger chutney.