All palak or Palak Paneer.

*Alu Palak Sabji*
Ingredients :

1. Palak -.1 bunch
2. Jeera - 1 spoon
3. Potatoes - 2 or Paneer 
4. Turmeric powder
5. Garam masala powder
6. Green chillies - 1 or red chilly powder. 
7. Garlic cloves -2 or 3
8. Ginger grated - 1/2 inch
9. Onion - 1 or small onions -5/6
10. Cream of milk or milk.  

Clean palak and cut into pieces.
In a vessel,  boil water and put the palak leaves and turmeric powder, salt .  Boil till  the stem becomes soft.

Boil potatoes and cut into pieces and keep aside.

In a pan,  fry chopped onions,  chopped garlic,  jeera,  green chilly or use chilly powder, 

Put the fry items in the palak vessel.  If more water, strain it and keep it.  ( you can add little pepper powder and drink as soup)
Use the blender to mash it.

In the pan in stove ,  in little oil,  add jeera, then the blended mixture.Add cut boiled potatoes  or paneer cubes ( fried in ghee or oil) . Check if spicy Else add little red chilly powder and a pinch of Garam masala  powder.  Once it boils for 2secs, the bubbles appear on top. You can put off fire.Yoi can add little cream or little milk at end. 

Make Jeera rice or chapati to have this as side dish.

Beetroot kurma

Ingredients :
1. Beetroot - 3 for 2/3 times.
2.onion - 2
3.red chilly powder
4.Garlic - 5 /6
5.Dhanya powder - 1spoon
6.coconut - 1/4 grated
7.Turmeric
8.Saunf - 1/2 spoon
9. Pattai - 1 inch
10. Lavang/cloves - 2

Method
1. Fry diced onions and Saunf
2. Grind cococunt,  fried onions,  Saunf,  Dhanya powder in mixie with water. 
3. Cut beetroot into slightly bigger pieces, bigger than Palya. 
4. In cooker,  add oil,  add Pattai,  Lavang, curry leaves,  and beetroot and garlic cloves full. 
5.Add turmeric powder,  grinded paste,  red chilly powder -1/2 spoon, and salt and little water   (.1/2 glass) 
6. Close the lid and keep for a whistle and remove from fire. 
7. Open the lid and boil for a second to get the right consistency. 

Note : If mixer is not available,  instead of paste,  fry onion pieces ( small) , Saunf crushed in hand,pattai ,kavach. 
Add beetroot,  garlic cloves,  Danya powder,  salt, red chilly powder. 
At the end,  add grated coconut or add some thick milk. 

Carrot, Turnip fry or Cauliflower,, carrot, peas mixed veg fry

Cut carrot & turnip into slender  thin pieces.

In a pan,  put the vegetables , add turmeric,  add Saunf ( crush in hand & put it)  , Dhaniya powder ( 2spoons for 1/4kg vegetable)  , red chilly powder - 1/2 spoon and salt and water - 1/4 glass. Close the pan with lid and keep in medium heat for the  vegetables to get cooked .
If urgent,  put in cooker and keep just one whistle.
Once the vegetables become soft,  check for salt and spicy.Add 5spoons of oil.  Wait till the water gets dried,  towards the end ,you can add little more oil if needed.

You can mix with rice,  chapathi.

Sabudana kichdi

sabudana upma.. Very simple and easy.  Soak 1glass in water for 1hr. Strain water and soak for 2hrs. You can even keep in fridge and prepare next day. Season oil with mustard,  jeera,  yeah dhal. Fry onion,  green chilly/red chilly,  Add soaked Davidson's and salt. Close with lid for 5mins. If it's dry and uncooked,  sprinkle  1 spoon of water and close the lid again for a min or two.  Now the tasty Davidson's Kuchroo is ready to eat. 

Tomato gojju / kadaisal

Tomato fry

Sambar

Sambar recipe:

Carrot sambar

Toor dhal - 1 glass for 3 times - wash,  cook in cooker either turmeric powder and 1spoon of oil.

Vegetables - any
Onion-1 / small onions - 6 or more
Tomatoes - 1 or 2
Tamarind - 1 gooseberry size,  soak in hot water and take pulp after 5/10 mins.
Sambar powder - 1 & 1/2 spoon
Salt.
Mustard seeds,  hing, oil for seasoning.

Method :
1. Cook dhall and keep aside
2. Extra water,  make Rasam. If no extra water. Add some water and boil it.

3. Cut vegetables & onion.  Tomatoes ( can also blend ) and put in cooker where dhal is present.
Vegetables like turnip,  Carrot , radish can be any
saute vegetables in a pan  with little salt in pan for 1/2 minute and add in dhal  for more taste. You can also add without sauting.
Add Sambar powder,  tamarind water,  salt and water for right consistency and close the cooker lid for a whistle or 2.
4. Once pressure released  , open lid, check for taste, 
Season oil with mustard seeds,  hing,  curry leaves and add to Sambar and heat to boil   for a few secs.
You add a spoon of grated coconut at the end for my rent taste.
Garnish with coriander leaves.
Relish with a spoon of ghee in rice.
 Now the Sambar is ready.

Rajma masala / Channa masala

Ingredients :

1. Onion - 1
2. Tomatoes - 2
3. Garlic-3
4. Ginger - 1 inch
5. Turmeric
6. Chilly powder
7. Channa masala powder( it's available in the packed list) 
8. Salt. 
9. Jeera for seasonong
10. Hingb

Method of preparation :

1. Soak Rajma or Channa for 8hrs.  If the climate is cold,  warm the water and soak it. 
2. Precook Rajma or Channa in cooker for 3-5 whistles and keep aside.  If not cooked,  keep in Simmer 
3. If green peas or potato is used,  pre cook them both. 
4. Blend onion,  garlic,  ginger in blender
5. Blend tomatoes separately. 
6. In a pan or cooker,  heat oil and add jeera , hing,  curry leaves. 
7. Add onion paste and saute till brown
8. Add tomato puree and saute well til Raw smell goes. 
9. Add chilly powder,  Channa masala powder,  cooked Rajma or Channa or peas or potatoes cubes. 
10. Add half a glass of water
11. Add salt. 
12. Add little sugar optional. 
13. You can even keep in cooker for a whistle. So that it blends well. 
14. Garnish with parseley leaves.

Serve with chapatis,  bread,  jeera rice.

Coconut Rice and Potato fry

Ingredients :

1. Cook rice ( 3/4 glass) in cooker and keep it separately. 
2. Grate 1/4 of coconut if needed for 1 time. 
3. Mustard seeds for seasoning. 
4. Urad dhal and Channa dhal for seasoning - 1spoon each 
5. Red chilly - 2 or 3 cut in pieces. 
6. Curry leaves - 1 stem if available
7. Cashewnits - 4 broken in pieces if available 

Method of preparation :

1. Keep a  pan in fire ,pour oil 2 spoons. 
2. Once hot,  add mustard seeds, urad dhal,  Channa dha-1spoon each,  2 or 3 red chillies broken in pieces,  then curry leaves if available. 
3. Now add grated coconut and salt.  And saute well till dry for a min. Now slightly sprinkle water,  just 1 spoon of water. Add little sugar. And close with lid for a min   so that coconut becomes soft. 
4. Open the lid and Saute  for 2/3 times.  Put off fire.  Water should not be there. Add a spoon of ghee in top.  
5. Add rice, already cooled spreading in a plate. 
6. Mix well. 

Note :
Relish it with Fried  potato
Fried potatoes
Ingredients :

1. Potatoes - 3or 4
2. Red chilly powder - 3/4 spoon
3.  Turmeric powder - 2 pinch
4. Hing - 1pinch 
5. Salt for taste
6. Oil for fry shallow. 

 Method of preparation 

1. Wash and Cut potatoes in small pieces along with skin ( if dirt is not there)   along with red chilli powder,  turmeric,  hing and salt in the pan, without adding water. 
2. Close the lid for a min or two.
3.   In between open the lid and stir it.
4. Check if the potato is cooked by pressing in hand. 
5. Remove from fire.  

Very tasty.

If you have cashewnuts  , fry pieces and add to coconut rice for additional taste. 😊

Cabbage kootu

If for rice,  add Channa dhal ( kadalai Paruppu looks similar to toor dhal).  Cook dhal first and then add to cabbage,onion ,  add 1 Pattai Lavang / cloves & cinnamon, and grated coconut or little coconut milk  and 1spoon dhania powder, ginger - 1inch,  garlic -2or 3 grinded or even grated .
It will be tasting very nice..cabbage kootu !!
Your favourite earlier..

Beetroot Palya /poriyal..

Beetroot grated Palya.
Ingredients :
1.Onion - 1small cut into small pieces.
2. Oil for fry
3. Mustard seeds for seasoning
4.curry leaves if available.
5. Red chilly powder - 1/4 spoon
6. Salt for taste
7. Turmeric powder - 1 pinch
8. Beetroot - 1/4 kg
(peel off the ski.  Either cut in small pieces or grate it in a grater and keep aside)

Method of preparation :

1. Keep the pan in stove,  pour oil,  season with mustard seeds. 
2. Add chopped onions,  curry leaves. Saute till translucent. 
3. Add beetroot grated or cut pieces. 
4. Add chilly powder,  turmeric and salt. 
5. Close the lid and keep for 8-10mins   ( We can even transfer to a vessel and keep inside the pressure cooker  for a whistle or two) 
6. Once cooked,  keep in fire and see that all water is dried.  You can add chopped parsley leaves and 1spoon grated coconut. 

Note :

1. You can mix with rice and have as beetroot  rice. 
2. You can have with chapati as side dish
3. You can have with rasam rice , curd rice,  Podi rice as side dish. 
4. You can use vegetable like carrot I stead of beetroot. 
5. If beans and carrot is used, use Sambar powder instead of chilly powder. 
6. 
   

Mashed Potato or Podimas

Can be had as side dish for chapathi/ Dosa / Rice items. 

Ingredients :

1. Potato - 4
2. Onion -1
3. Green chilies - 2 
4. Red chilly -1
5. Turmeric powder - 1pinch
6. Salt for taste. 
7. Hing -1pinch
8. Oil - 2 spokns
9. Mustard seeds - 1/4 spoon
10. Jeera - 1/4 spoon
11. Curry leaves & parsley if available - few. 

Method :

1. Cut potatoes into 4 cubes and pressure cook for 3whistles and peel the skin and keep aside. 
2. Chop onions , green chillies ( or red chillies ) .
3. Keep a pan in stove,  pour oil,  add mustard seeds. After it splutters , add hing,  jeera,  curry leaves  ,onion,  chillies , turmeric powder,  few parsley leaves chopped. Saute till onion become translucent. 
4. Now add peeled cooked potatoes and salt. 
5. Break potatoes with spatula and mix well in the pan ,kept on simmer heat. 
6. Once done, garnish with parsley leaves.