What you need?
150 gm fresh bhindi
2-tbsp garlic paste
2-tbsp oil
1-tbsp mustard seeds
1-tbsp cumin seeds

For  filling:
5-tbsp besan flour
1-tbsp red chilli powder
1/2-tbsp turmeric powder
3-tbsp lemon juice
2-tbsp cumin+coriander powder
2-tbsp sesame seeds
1-tbsp oil
Salt to taste

Method
* Mix all ingredients for filling.

Method:
Wash the bhindi and dry with towel. Make long slits on the bhindi.
Stuff the bhindi with the besan filling.Arrange the stuffed bhindi in a steamer plate. Arrange the stuffed bhindi in a steamer plate.
Heat the two tbsp oil in a flat pan and add mustard seeds and cumin seeds. When they begin to pop then add garlic paste in it.
After that add stuffed bhindi in it gently.
Turn the flame law and cook smoothly for 10 minutes so they become crispy.
Add reaming filling mater in it. Mix well and cook in law flame.

Cover the pan and turn off the flame after one minute. Place it in serving bowl.
Serve hot with Roti, Rice and Dal.:)

What you need?
Pumpkin(ripe)/(Mathanga) – 2 cups
(cut into pieces)
Red oriental beans / Azuki bean – 1/2 cup
Oil – 2 tbsp
Coconut milk – 1 tbsp
Salt – As required

For grinding:-
Grated coconut – 1 cup
Small onions(Kunjulli) – 1 – 2 nos
Garlic pods – 2 nos
Cumin seeds(Jeerakam) – 1/2 tsp
Turmeric powder – 1/2 tsp
Green chillies – 2 – 3 nos

For Seasoning
Grated Coconut
Dry red chillies- 2 nos
Mustard seeds – 1 tsp
Curry leaves – 2 sprigs

What to do?
Step 1:Cook pumpkin along with enough water and salt.
Step 2:Cook red oriental beans separately and mix it along with the pumpkin.
Step 3:Grind the ingredients to be ground into a coarse form.
Step 4:Add the ground mixture into the cooked mixture.
Step 5:Cook for sometime and keep aside.
Step 6:Add thick coconut milk and mix well.
Step 7:Pour the above into the cooked pumpkin curry and mix well.
Step 8:Heat oil in a pan.
Step 9:Splutter mustard seeds followed by red chillies and curry leaves, finally grated coconut.

Mavadu / Tender Mango – 4 padi ( 2 Kilos)
Rock Salt/ kal Uppu – 1 : 4 ratio
Chili powder – 200 gm
Musturd seeds – 50 gms
Turmeric powder – 2 to 3 tsp
oil – 1 or 2 tbsp

What to do?

Step 1: Wash the mavadu and spread in a cloth and nicely wipe it , it should not be wet.

Step 2: Add Turmeric powder, oil and mix with hands, so that it will coat in each and every mavadu.

Step 3: Add salt to that and mix well.

Step 4: Close it with a lid and keep it aside for 2 to 3 days. Shake the vessel 2 or 3 times in a day .

Step 5: After 2 0r 3 days the salt will melt and leave water.

Step 6: Grind musturd without adding water.

Step 5: Add Chili powder and musturd seeds and transfer to a air tight container. After a week the mavadu will be ready to use. It will absorb the salt, chili powder and it will be great with curd rice.

What you need?
Potatoes – ½ kg
Salt – to taste
Oil – for frying

What to do?

Step 1:Peel the skin and cut them into even sized finger like pieces.
Step 2:Put them into salt water.Then wash twice.
Step 3:Spread over a towel to remove excess of water.
Step 4:Then deep fry in oil till they turn into golden brown colour.
Step 5:Then remove form oil. Drain the excess of oil and sprinkle with salt.
Step 6: French fries are ready. Serve hot with tomato ketchup or sauce.

What you need?

Chick Peas – 2 cups
Salt – According to taste
Mustard Seeds – 1 tsp
Urad Dhal – 1/2 tsp
Green Chillies – 3
Asafoetida – a pinch
Curry Leaves
Oil – 2 tablespoons

What to do?
Step 1: Soak the chick peas one night before in water. Make sure you have enough water because chick peas absorb a lot of water.

Step 2: Pressure cook this in the cooker after cleaning a couple of times and after adding some salt.Filter out the water.

Step 3: Pour 2 tablespoons of oil in a pan and add mustard seeds, urad dhal, green chillies, curry leaves and asafoetida. Add the cooked chick peas and fry for a few minutes with constant stirring.

Step 4: Add some more salt if necessary. Cook for a few more min .сондажиИдея за подаръкикониикониПравославни иконииконописikoni

For the stuffing you need?

2 cups boiled and cubed potatoes
1/4 cup cooked green peas
1/2 tsp Garam Masala
1/2 tsp salt
1/4 tsp Red chili powder
1/4 tsp Ginger paste
1/4 tsp fennel seeds or powder

For the covering you need?

1 cup plain flour
1/2 tsp salt
1 tbsp oil
Water to form dough
Oil for deep frying

What next?

Step 1: Mix flour, salt and 1tbsp oil
Step 2: Add water little by little, form tight dough and keep aside
Step 3: Mix all the stuffing ingredients together in a bowl
Step 4: Take a lime sized ball of dough and roll out in a circle of about 6? diameter on a rolling board using a rolling pin
Step 5: Cut the round into half, each half makes one Samosa
Step 6: Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully. Press the edges together to seal.
Step 7: Form all the Samosas in the same way
Step 8: Heat oil for frying and keep it on medium heat
Step 9: Add the Samosas into the hot oil and fry on both sides till they are golden brown
Step 10:Remove and drain well

What you need?
Raw Rice(Pachari) – 4 cups
Black gram(Uzhunnu) – 1 cup
Salt – 1 tsp
Oil – As required

What next?
Step 1: Wash and soak rice and dal separately for few hours.
Step 2: Grind rice and dal separately, adding required quantity of water.
Step 3: Mix rice, dal and salt. Add little water and stir well to form a loose batter.
Step 4: Keep it overnight to ferment.
Step 5: Pour one spoon full of batter on a greased frying pan as thin as possible.
Step 6: Pour 1 tsp of oil on its edges.When the base is golden brown, turn the side and cook well.

Karela (Bitter gourd) – 6 (small ones about 2 1/2 inches)
Lemon – 1
Turmeric Powder
Salt
Red chilli Powder – 2 table spoons
Jeera Powder/garam masala (optional) – 1 table spoon

What to do?

Step 1: Cut Karela into thin round pieces.
Step 2: Put the cut pieces in a bowl and add lemon juice, turmeric powder and salt.
Step 3: Set aside for 15-20 minutes.
Step 4: Wash pieces under running water and squeeze water from the pieces.
Step 5: Remove as much water as possible.
Step 6: Take a pan,add some oil and heat it.
Step 7: When the oil is hot add bitter gourd pieces and sprinkle little salt.
Step 8: Cover and keep stirring occasionally.
Step 9: Fry till crispy brown. Add jeera powder/garam masala to it(optional).
Step 10: Finally add redchilli power and switch off the stove.

For the kofta:
1 lauki / bottlegourd- grated
½ cup besan (chickpea flour)
½ tsp cumin seeds
Salt to taste
Oil for deep-frying

For the gravy:
2 onions – Ground into a paste
2 tomatoes – grated
½ tsp ginger-garlic paste
½ tsp turmeric
½ tsp red chilli powder
½ tsp garam masala
½ tsp coriander powder
Salt to taste
3 tsp oil
3 tsp fresh coriander leaves – chopped

What to do?

For kofta:

Step 1: Add besan to the grated lauki.
Step 2: Mix in the cumin seeds and salt.
Step 3: Knead this mixture without adding water.
Step 4: Roll into lemon-sized balls.
Step 5: Heat oil in a wok and fry these koftas and keep aside.

For gravy:

Step 6: Heat oil in a wok and fry onions till light brown.
Step 7: Add ginger-garlic paste and all the powdered spices and sauté for a minute.
Step 8: Tip in the tomatoes and fry till tomatoes turn glossy.
Step 9: Now add 2 cups of water and cook for 10-15 minutes till the gravy turns becomes thick.
Step 10:Add the koftas into the gravy and cook till the koftas absorb the flavour.
Step 11: Garnish with coriander leaves and serve with rice or parathas.

1 cup channa dal
2 1/2 cup water.
1 small lauki or bottle gourd
1/2 tsp. turmeric powder.
Salt to taste.
2 tbs. ghee or cooking oil.
1 tsp. cumin seeds.
A pinch of asafoetida powder.
1/2 tsp. chilli powder

Optional:
1 onion chopped.

1 large tomato, chopped.

1 tsp masala powder
A handful of coriander leaves, cleaned, washed and chopped.

What to do?

Step 1: Wash and soak chana dal while preparing other things.

Step 2: Boil water in a pressure cooker. Add dal, turmeric, salt and lauki to the water, close lid and cook under full pressure for 3-4 minutes or 2 ‘whistles’. Open pressure cooker only when cool.

Step 3: If you do not have a pressure cooker, boil briskly in a pan, until the dal is cooked. If the dal seems too thick, you will need to add extra ‘boiling’ water. The dal should be the consistency of a casserole. Grains should be soft but not mushy.

Step 4: Keep aside.

Step 5: for Tempering

Step 6:Heat oil in a pan.

Step 7:Add cumin seeds and asafoetida powder and let the seeds splutter, not burn.

Step 8:Add whole chillies, chilli powder and quickly add to dal, placing the lid on immediately.

Step 9:If optional ingredients are used, add onions after cumin seeds splutter, fry until lightly brown. Add tomatoes and fry for 5 minutes and then add masala powder. You will not need to add chilli powder. Cook until oil separates. Add to the dal and mix. Garnish with coriander leaves.

Step 10:Serve hot with Roti.