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.