A PINCH OF HING

  This vegetable kurma tastes best when the vegetables are crunchy and not over cooked and is well balanced with mild flavors from spices and fresh coconut.  In almost every notable South Indian hotel and restaurant in the city, this vegetable kurma is served as a side dish with puris, chapati, and parotta, and with iddiyapam, apam, for breakfast and dinner. Try this once..... Ingredients... 2 onions 2-3 green chillies 1 tsp ginger garlic paste 3 cups mixed small cut 9 types of vegetables  1/2 cup milk 2 tbsp yogurt optional 2 tsp coriander powder / malli podi 1/2 tsp cumin / jeera 1/2 tsp black mustard seeds 1/4 tsp fennel seeds  2 string curry leaves 1 tbsp oil 2 tsp ghee Salt to taste For paste..... 4 cloves 2 ″ cinnamon stick 2 cardamom pods 5-6 cashew nuts 2 green chillies 1/4 cup grated coconut Preparations...... Add the ingredients under the list “to grind” into a small mixie jar or spice grinder. Grind to a smooth paste with water. I added about 1/2 cup water...

  Amba Nadiya palua thikiri Ingredients .... 1 Cup Arrowroot powder 1 Cup Mango pulp ¼ Cardamom powder ½ Cup grated tender smooth coconut Sugar if needed ½ Cup Milk 1 pinch Salt Desi ghee for grease the tray Preparations...... Grease the tray and keep this tray on refrigerator. Take a bowl add arrowroot powder and add water mix well, cover and keep aside for 2 hours to settle down. After 2 hours remove the lid stir once and keep it for just 2 minutes more, slowly drain the water. Now take another mixing bowl add everything mix nicely to make like batter. Take a saucepan add spoon full of water, swrill it and then pour all liquid mixer cook on low flame and keep stirring continuously. When it becomes thick , switch off the flame, stir once to evaporate the heat and then pour on a greased tray.  After it comes to room temperature cut into your choice of pieces. Before that apply some ghee on knife. If you want you coat sugar powder. But I prefer like this. Serv...

  Ingredients..... Radish greens 1 radish cut into small cubes 1 Onion chopped  1 tblsp of Garlic chopped  2 dry red chillies into 4 pieces ½ tsp cumin seeds ½ tsp mustard seeds Mustard oil Salt to taste  Preparations........ Wash properly leafy vegetables along with it's soft tender stems. Remove in a colander, when all water drains shred into thin and fine. Keep aside. Heat one cup of water with little salt add shredded saag cover and cook until dry and done. No need add more water, we need a dry fry side dish. Heat kadhai, add oil when it comes to smoking point add chopped garlic stir well fry until light brown, now add chopped onions fry till brown, spread these make a hollow add red chillies, Mustard, cumin, when spluttering mix every thing, now add boiled saag to this tempering mix nicely fry on high flame until it's done perfectly. Serve as side dish with rice or roti.

  Whole moong dalma  Ingredients..... ½ Cup Moong Hing 1tsp crushed ginger garlic 1 tsp Red chilli powder 1 tsp Turmeric powder 1 tsp fried red chilli & cumin powder 1 tsp panch futana  Mix Vegetables 1 Cup Plantain, Parwal, Potato, Brinjal, Taro, Pumpkin and Raw Papaya.  Cut into small cubes. Ghee Salt to taste  Preparations...... Wash moong well drain water and fry with ghee and then soak for 2 hours.  In a pot add moong along with it's water, turmeric and salt, when half   cooked add all vegetables, stir well, cover and cook until fully done. Heat ghee in a separate pan, add panch futana, hing,  crushed ginger garlic, red chilli powder saute nicely then add little water pour this on top of moong dal, stir well sprinkle cumin red chilli powder on top, cover the lid, stir on the time you serve.  Enjoy this with steam rice or roti.