Cabbage carrot raw mango curry

Ingredients:
Cabbage 1 finely chopped
Carrot 1 big size grated
mango 1 half grated
Coconut optional
salt optional
oil optional
Pappula podi ( powder of dry roasted peanuts, chana dhal, uradh dhal)
or senagapappu karam ( the one we used to eat with idlis) Optional
Curd optional
Chillies (as per your tastebuds)
seasoning optional


Procedure:

The reason why I mentioned some of the ingredients as optional is because they are not necessary and you can fine me making the curry with out all this.
But if you are much concerned about the taste add all these optional ingredients.
Some people dont like cabbage. I fall in the same category till the time Iw ent to hostel. After entering into the hostel life I used to love all the vegetables and learned the importance of moms dishes.
Cabbage, Cauliflower, plantain, beetroot, carrot what not all the veggies are my favorites. I will stop my boring explanation here :)

1. heat the pan and add oil 1 tbsp and season with mustard seeds and cumin.
2. Add chana dhal, uradh dhal, green chillies, curry leaves and close the lid and make them cook for 30 sec.
3. Add cabbage and close the lid. Stir in the middle.

4. Cook it soft untill the cabbage smell goes away. If you dont like the cabbage smell at all add some curd at this time along with salt.
5. Add carrot and mango and make it cook for few more seconds.
6. Add coconut, pappula podi and turn off the flame.
6. Serve it hot with Roti.

Thepala chekka or serva pindi

This dish is dedicated to those who love indian snacking :)

INGREDIENTS:
Channa dal cup 1/2 soak in water for minimum 30min
curry leaves bunch Chopped
ginger garlic paste 1tsp
Green chillies 3 or as per the tastebuds
Oil As needed
onion number 1 chopped fine
red chilli powder tsp 1
Rice flour 250Grams
salt as needed
sesame seeds 1 tbsp
water As needed



Procedure:
1.Mix all the ingredients by adding water as needed. make soft dough.



2. add 1-2 tsp of oil to a non stick saute pan and keep the dough on the pan and spread it evenly. (tip: apply oil to your hand before spreading)
3. spread the dough evenly and make holes with your finger. Pour a drop of oil in each hole.

4. Cover it with a lid and cook on low-meedium heat untill the water in the dough evapourates and top surface appeared to be cooked.
5. You can turn the chekka or serva pindi if you want.

6. Serve it hot.


Note: Cook on slow flame. So that the bottom does not get burned.

kalakanda

Chole

Gobi Manchuria/ Cauliflower manchuria

Ingredients:
1 small sized cauliflower.
Washed and florets cuts into small pieces
Soak them in warm water with salt added.
Chillies cut into small diagnol pieces
onions 1 cut into small pieces
onions cut into thin, lengthwise pieces
capcicum thin lengthwise pieces( optional)
green onion cut into small diagnol cuts
Tomato Ketchup or tomatoes
soya sauce
white pepper
Red chillie paste
garlic and ginger minced
oil for deep fry
For batter:
All purpose flour 1 cup means
corn flour 2 tbsp or less
pepper powder
salt



Procedure:
Heat oil on one stove in a frying pan.
On the other stove heat a spoon of oil and start frying the onions till they are soft add green chillies fry well
add minced ginger and garlic fry
add tomato ketup or tomatoes (tomatoes take more time)
add soya sauce, pepper powder, red chillie paste.
stir well or it will get burnt. add some water if necessary.
when the oil is heated well. Mix the batter with batter ingredients the batter should not be too thick or too liquid it should be medium where the coat on the floret should make a nice thin cover
immerse the floret into the batter and then into oil and fry till golden colour
take out place on a papper towel
Make sure that the mixture we made should be sufficient for all the florets
and mix well , add green onions, capcicum, shredded carrot, what not any vegitable you want.
Serve when it is hot.

Note: I did not keep the emasurements for sauce and flor because it depends on the size of the cauliflower.
the more the corn flour the more the crisp. Dont add toomuch it will spoil the dish.

Dates and peanuts laddu

Ingredients:
Peanuts: 1 cup ( Rice Cup)
wet dates: 20 ( according to your taste)
You can also use any other dry nuts

Procedure:
Dry roast the peanuts on a slow flame till they are roasted equally and cooked.
Allow them to cool down

Now add them to mixer and blend into coarse powder
remove the powder and add Dates to the mixer and blend it
Now add the powder to the mixer and blend it they are done.
Make small balls with this mixture.
Tasty and healthy snack is ready .

Note: If the mixture is not binding to make ladoo powder more dates and mix with poder.

Ground Turkey Curry Indian Style

Ingredients:
2 pounds ground Turkey or Ground Chicken.

1 bunch Cilantro (washed and chopped)
Garam masala powder (optional) 1 spoon
Chillies (according to your taste buds) I used more than 15 small chillies (diced)
Onion big 2 ( diced)
Turmeric 2 pinches
salt
red chillie powder 1 spoon (Optional)
Ginger and garlic paste 2 spoons or I tbl spoon
Whole Garam Masala:
7 Cloves
2 one inch Cinnamon
2 cardamom

Procedure:
1.Heat a wide pan with 2 spoons of oil
2.Fry the whole garam masala

3.Add onions and chillies fry till the onions are soft
Add ginger garlic paste and fry untill the raw smell goes

4.Now add some turmeric and fry
5.cut the ground chicken or turkey packs and add to the pan and mix well with onion mixture and close the lid

6.After 5-10 minutes remove the lid and mix it well and fry untill the water evaporated and meat is cooked well.

7.Add salt and garam masala and chilli pwd and fry well

8.Turn off the heat now add the chopped cillantro.

Serve with hot rice or roti or lettuce leaves.