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AVIAL (Mixed vegetable dish)
Ingredients:
2 Brinjals, 2 Raw banana, 2 Potato, 2 Carrot, 100 gms French beans, 2 big pieces of Pumpkin, 3 Drumsticks, half a Coconut, 2 cups of Sour curd, 5 Green chillies, tablespoon Turmeric powder, 1/2 tablespoon Cumin seeds, Salt to taste.

Method:
• Clean the vegetables and cut them into 2 inch pieces and parboil them with turmeric powder and salt. • Grate the coconut and grind it with green chillies and cumin seeds to get a smooth paste. • Take the cooked vegetables and add the ground paste, salt and curd and simmer on low flame for some minutes. • Then temper with coconut oil, mustard seeds and curry leaves.

 

SAMBHAR (Lentil and mixed vegetables with a tangy taste)Ingredients:
2 cups of Arhar dal, Mixed vegetables 2 cups of Brinjal, French beans, carrot, etc 2 chopped Onions, 2 tablespoons of Coconut, 2 tablespoons of Coriander leaves a pinch of Fenugreek seeds, a pinch Asfoetida, teaspoon of Turmeric powder, 2 tablespoons of Oil, 1 teaspoon of Mustard seeds, 2 sprigs of Curry leaves, 2 tablespoons, chopped Coriander leaves, lemon sized ball Tamarind, Salt to taste.

Method:
• Cook the dal after cleaning and mash it well. • Chop the mixed vegetables into pieces and add them to the cooked dal. • Add the onions, boil and keep aside. • Roast the asfoetida, fenugreek seeds and coriander seeds in oil and grind it with coconut and tamarind to form a smooth paste. • Add this to the dal mixture and then add turmeric powder, salt and a little water and boil for a minute. • Heat oil and add the mustard seeds and curry leaves and when the mustard crackles add this to the dal. • Serve hot with steaming rice or idli.

 

LEMON RICE
Ingredients:
250 gms Rice, 2 juiced Lemons, teaspoon of Mustard seeds. 1 teaspoon of Urad dal, 1 teaspoon of Chana dal,
4 Red chillies, 100 gms, fried Groundnut 2 sprigs of Curry leaves, 2 Green chillies, 1 inch piece of chopped Ginger, teaspoon of Turmeric powder, teaspoon of Asfoetida, 50 gms of Coriander leaves
50 ml of Oil, Salt to taste.

Method:
• Cook the rice till half done. • Heat the oil and add mustard seeds, urad dal, chana dal, red chillies and curry leaves. • Add the chopped ginger and green chillies and toss. • Add the turmeric powder, asfoetida, salt and rice and toss. • Sprinkle lemon juice over this and cook for a few minutes. • Serve hot garnished with fried groundnuts and chopped coriander leaves.

 

COCONUT RICE
IIngredients:
250 gms of Rice, 1 grated Coconut, 2 chopped Onions, 6 chopped Red chillies, 2 chopped Green chillies, 50 gms chopped Coriander leaves, teaspoon of Mustard seeds, 1 teaspoon of Urad dal, 50 ml of Oil, Salt to taste.

Method:
• Cook the rice till half done. • Heat the oil and temper with the mustard seeds, urad dal, red chillies and curry leaves. • When the mustard crackles add the chopped onions and green chillies and fry till the onions are brown.
• Add grated coconut and stir without allowing the mixture to get brown. • Add the cooked rice, coriander leaves, mix well and remove fire. • Serve hot garnished with grated coconut.

 

FISH MOILEE (Fish curry in coconut milk)
Ingredients:
6 Pomfrets, sliced Onions, 1 inch piece of chopped Ginger, 6, chopped Green chillies, 8 flakes of chopped Garlic, 3 sliced Tomatoes, 1 tablespoon of Lemon juice, teaspoon of Turmeric powder, 1 teaspoon of Mustard seeds,
1 grated Coconut, 2 sprigs of Curry leaves, 2 tablespoons of Coconut oil, Salt to taste.

Method:
• Cut the pomfrets into fillets. • Grind the coconut and take half cup of thick milk, half a cup of second extract and half a cup of third extract. • Heat the oil and add the mustard seeds and when it splutters add the ginger, garlic, green chillies and onion and fry till the onion turns transparent. • Add turmeric powder, the fillets and the third extract of the coconut milk. • Bring to boil and then simmer for 3 minutes, slowly turning the fillets. • Add salt, tomato and the second extract of the milk and simmer for another 3 minutes. • Remove from fire and add the first extract of the milk and bring to a boil over low flame. • Sprinkle lemon juice and mix carefully and serve hot with rice.

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