Spinach idly

Ingredients	Quantity
Idly batter	1 cup
Grated coconut	2 table spoon
Green chilly	4
Ginger	¼ inch
Cumin seeds	1 table spoon
Spinach	1 cup
Grated carrot	1

Preparation method

1. Add spinach, green chili, grated coconut, ginger, cumin seeds and grind it into smooth paste.
2. Take a bowl, add spinach paste, idly batter, salt and mix it well.
3. Then put the idly stand and apply oil and add grated carrot, then put the idly in the pressure cooker. After 20 minutes idly is ready.
4. This is very tasty and healthy. You can serve with hot idly with ghee and coconut chutney or tomato chutney 

Rajma biryani

Ingredients	Quantity
Rajma beans	1 cup
Chopped carrot	1 cup
Chopped beans	1 cup
Green peas	½ cup
Green chilies	6
Turmeric	Pinch
Red chilly powder	¼ tea spoon
Garam masala	2 table spoon
Whole garam masala	1 table spoon
Ginger garlic paste	1 table spoon
Boil rice	1 glass
Butter	2 table spoon
Oil	2 table spoon
Salt	To taste
Grated coconut	¼ cup
Chopped onion	1

Preparation method

1. Soak the rajma in water 5 to 6 hours. Then cook it rajma keep it aside.
2. Whole garam masala (cloves, cinnamon stick, cardmam,bay leaves)
3. Heat the pan add butter, and oil, when the oil is heated add whole garam masala fry it for 1 minute then add ginger garlic paste, fry it for 1 minute, and then add all vegetables fry it for 5 minutes then add salt, red chili powder, garam masala powder, green chilies fry it for 1 minute, then add rajma beans mix it well and fry it for 3 more minutes. Then boiled rice stir it well and then add grated coconut mix it again.  And switch off the flame.
4. And garnish with coriander leaves and cashews
5. You can serve with hot biryani with raitha. This is very healthy and tasty..

Beans moongdal patoli

Ingredients	Quantity
Chopped beans	1 cup
Soak moong dal	1 cup
Chopped onion	1
Green chilly	6
Cumin seeds	2 table spoon
Ginger	1 /4 inch
Salt	To taste
Oil	4 to 5 table spoon
Curry leaves	Few
Black gram	1 table spoon
Mustard seeds	1 table spoon
Red chilies	4

Preparation method

1. Soak moong dal in water for 2 hours. Then remove the water keep it aside.
2. Put the mixer grinder then add moong dal green chilies, cumin seeds, ginger, salt grind into a coarse paste. Keep it aside.
3. Heat the pan add oil, when the oil is heated add chopped beans fry it for 5 minutes then keep it aside.
4. Heat the pan, add oil when the oil is heated add black gram, mustard seeds, red chilies, cumin seeds, curry leaves fry it for 2 minutes, then add chopped onions salt fry it for 2 minutes then add moong dal paste fry it for 10 minutes and stir it well, and you can use the oil and add 2 table spoon of oil to it. You can fry it dry red color then add fried beans mix to the curry and fry it for 2 more minutes then switch off the flame.
5. You can serve with hot plain rice with ghee or chapatti
6.  

Capcicum (bell pepper) coconut chutney

Ingredients	Quantity
Chopped capsicum	2
Grated coconut	1 cup
Green chilly	4
Black gram	1 table spoon
Mustard seeds	1 tea spoon
Red chilies	5
Tamarind	To taste
Turmeric	Pinch
Salt	To taste
Hinge	Pinch
Oil	2 table spoon
Chana dal	1 table spoon

Preparation method

1. Heat the pan add oil, when the oil is heated add Chana dal until red color add black gram, mustard seeds, red chilies, hinge fry it for 2 minutes and transfer to bowl. In the same pan add oil, when oil is heated add bell pepper fry it for 2 minutes then switch off the flame.
2. Let it cool down. put the  bell pepper, grated coconut, salt, turmeric, tamarind, green chilies, red chilies ,fried half of the seasoning into the grinder and grind  it into a coarse paste. Then add remaining part of the seasoning  into the chutney.
3. You can serve with hot plain rice with oil, or dosa
4. Preparation time 5 minutes
5. Cooking time 10 minutes

Capsicum (bell pepper) majjiga pulusu

Ingredients	Quantity
Bell pepper (grated)	3
Besan flour	1 cup
Rice flour	2 table spoon
Red chili powder	1 table spoon
Salt	To taste
Mustard seeds	1 tea spoon
Fenu greek seeds	1 teaspoon
Red chilly	3
Curd	1 cup
Hinge	Pinch
Turmeric	pinch

Preparation method        

1. Take a bowl and add grated bell pepper, besan flour, rice flour, salt, red chili powder cumin seeds, mix it well.
2. Then heat the pan, add oil when the oil is heated and add make pakodas fry it brown color. Then switch off the flame.
3. Then take a bowl add curd, and ½ cup of water mix  it into smooth and thick butter milk,   and salt, green chili, turmeric, 2 table spoon of besan flour mix it well. Then heat the pan, add mustard seeds, fenugreek seeds, cumin seeds, red chilies, hinge fry it well. Then add curd mix it again, and cook it for 5 minutes.
4. Then put the fried pakodas into the curd and, cook it for 2 minutes then switch off the flame.
5. Garnish with coriander leaves. you can serve with hot plain rice.
6. Preparation time 15 minutes
7. Cooking time 10 to 15 minutes.

Mixed veg masala curry

Ingredients	Quantity
Boiled potato	1
Boiled carrot	2
Boiled beans	1 cup
Boiled cauli flower	1 cup
Tomato puree	½ cup
Onion paste(1 medium )	½ cup
Ginger garlic paste	1 table spoon
Dania, jeera powder	1 table spoon
Garam masala powder	1 table spoon
Green chilly	3
Salt	To taste
Whole garam masala	1 table spoon
Oil	3 table spoon
Coriander leaves	Few
Turmeric	pinch

Preparation method

1. Whole garam masala (cloves, cardamom s, cinnamon stick. Bay leaves,)
2. Heat the pan add oil , when the oil is heated add whole garam masala fry it for 1 minute ,then add ginger garlic paste, green chilies, fry it for one minute, and add onion paste, salt turmeric fry it for 3 minutes and add tomato puree stir it well and cook it for 2 minutes, and add  all boiled vegetables  1 cup of water and mix it well, and cover the lid 5 minutes, and add dania,jeera powder, garam masala and still cook it for 2 minutes, then switch off the flame.
3. Garnish with coriander leaves

You can serve with hot roti, naan, or chapatti.

Spinach kutoo

Ingredients	Quantity
Palak (spinach)	2 cups
Moong dal  (pesara pappu)	1 cup
Green chilly	5
Ginger	¼ th piece
Grated coconut	½ cup
Dania seeds	1 table spoon
Cumin seeds	2 tea spoon
Garlic cloves	3
Salt	To taste
Oil	2 table spoon
Red chilly	4
Mustard seeds	1 tea spoon
Hinge	Pinch
Turmeric	pinch

Preparation method

1. Wash the spinach and Moong dal, and cook into a pressure pan for 2 whistles.
2. Let it cool down and transfer to a bowl
3. Then put it in the mixer grinder and add green chilies, Dania seeds, 1 tea spoon cumin seeds, ginger, garlic, and add grated coconut grind into a smooth paste.
4. Then take a bowl add spinach dal, and the paste, salt, turmeric and cook it for 10 minutes.
5. Heat the pan add oil, when the oil is heated add mustard seeds, cumin seeds, hinge, red chili, fry it for 1 minute. Then fried seasonings put it into the dal and cook it for 5 more minutes. Then switch off the flame

You can serve with hot plain rice with ghee..

Cauli Flower Aava curry

Ingredients	Quantity
Cauliflower	1
Mustard seeds	1 table spoon
Chana dal (sanaga pappu)	1 tea spoon
Black gram (minapappu)	1 tea spoon
Green chilly	2
Red chilly	3
Curry leaves	Few
Salt	To taste
Oil	2 table spoon
Lemon juice	1 tea spoon
Turmeric	pinch

Preparation method

1. Wash the cauliflower cut into small pieces, and half boiledthem, then remove the water keep it aside.
2. Grind the mustard seeds, red chilies into smooth paste.
3. Heat the pan add oil, when the oil is heated add Chana dal  fry until red color, then add mustard seeds, black gram, turmeric, green chilies, curry leaves, fry it for 2 minutes. Then add boiled cauli flower, salt stir it well. Once the cauli flower is cooked switch off the flame. Then add mustard seeds paste and lemon juice mix it well.
4. You can serve with Hot Plain Rice or roti.

Tomato, coconut,curd chutney

Ingredients	Quantity
Grated coconut	1 cup
Tomatoes	2
Curd	1 cup
Green chilly	3
Red chilly	3
Mustard seeds	1 tea spoon
Fenu greek seeds	6 to 7
Hinge	Pinch
Turmeric	Pinch
Cumin seeds	1 tea spoon
Curry leaves	Few
Coriander leaves	Few
Oil	2 table spoon
Salt	To taste

Preparation method

1. Take a bowl add curd, grated coconut, green chilies, turmeric, curry leaves, salt mix it well and keep it aside.
2. Heat the pan add oil, when the oil is heated add mustard seeds , then add fenugreek seeds, cumin seeds, red chilies, hinge fry them well, and mix it into  the curd.
3. Then heat the same pan add oil, when the oil is heated add tomatoes, , salt, cook it for 5 minutes, then switch off the flame.
4. Let it cool down, add the fried tomatoes into the curd and mix it well. And garnish with coriander leaves.
5. You can serve with plain rice, or paratas

Mixed Veg Curry

Ingredients	Quantity
Boiled potato	1 cup
Boiled raw banana	1 cup
Boiled carrot	1 cup
Onion (small)	1
Green chilly	3
Red chili powder	1 tea spoon
2w42w4Grated ginger	1 tea spoon
Lemon juice	2 table spoons
Salt	To taste
Black gram  (mina pappu)	1 table spoon
Mustard seeds	1 table spoon
Chana dal (sanaga pappu)	1 table spoon
Curry leaves	Few
Oil	2 table spoons
Turmeric	pinch

Preparation method

1. Boil all the vegitables and keep it aside.
2. Wash the onion and green chilli.Cut into small pieces keep it aside.
3. Heat the pan add oil, when the oil is heated add Chana dal, fry until red color then add, mustard seeds, black gram, curry leaves, green chilies, grated ginger, fry it for 2 minutes then add red chili powder fry them well and add onions, turmeric, fry it for 3 minutes then add boiled vegetables, salt mix it well, after 3 minutes switch off the flame. Then add lemon juice stir it well.
4. You can serve with hot plain rice, or chapatti.