Raw vegetable banana fried

This again like coconut, the people of the southern part make the best use of this vegetable. Like potato, raw banana is also full of starch. One can make interesting varieties with this vegetable. And it is definitely not like bitter gourd for anyone to develop taste or some such thing. Anything eaten hot is worth the vegetables' nutritive values. So, one can always try new stuff for the simple reason that one gets wider range to choose from.

Ingredients:

4 raw bananas, 1 tsp jeera powder, 1 tsp dhania powder, ¼ tps haldi, ½ tsp red chilli powder, 1 tsp amchur (dry mango powder), salt to taste, 1 tsp kasuri methi and 3 tbsp oil.

Preparation:

1. Wash, peel and make fine slices or small even sized pieces of each of the banana. 
2. Like brinjal,  cut banana, is to be put in water till used. 
3. Heat oil in a pan, drain off the water and put the vegetable in to the oil and fry a little. 
4. After a while add all the masalas one by one and mix well and place lid. 
5. This vegetable again cooks very fast so let it not get burnt at the bottom.

Once it is done well serve hot with rice or roti.

Torai with jeera masala

This method is further simple and sometimes comes handy after days of heavy menus. With all its vitamins and minerals intact this variation can only enhance the taste. There are actually two varieties of torai and either of them could be used. 

Ingredients:

500g torai, 2 green chillis, 1 tsp jeera, 1 tsp mustard seeds, 2 tsp oil, ½ cup chopped coriander and salt to taste.

Preparation:

1. Wash peel and cut torai into 2 inch long pieces. 
2. Crush hara dhania, green chillis and jeera coarsely in the mixer. 
3. Heat oil in pan, put mustard seeds, torai and crushed masala and mix it well and place the lid. 
4. It will be ready in about 10-12 minutes.

Serve hot with rice or roti.

Torai chutney

 In English torai is called ridge gourd for the simple reason that it has ridges on it but you will also find another variety without them that is with smooth skin and a little dark in color.In Telugu it is called neti beerakai.This is a very simple preparation which also tastes good and different.While peeling only the ridges need to be removed and the rest can stay and for the one with out the ridges it can be cut directly.

Ingredients:

500g torai, 3 green chillis, 3 red chillis, 1 tsp channa dal (Bengal gram), 1 tsp urad dal (black gram), 1 tsp methi seeds ( fenugreek), 1 tsp jeera, 1 tsp mustard seeds, 25g  seedless tamarind, 2 tbsp oil, 2 pinches hing (asafoetida), ½ cup chopped hara dhania (fresh coriander) and salt to taste.

Preparation:

1. Wash, peel and cut torai into even pieces. 
2. Heat oil in a pan and put channa dal, urad dal, methi, jeera, mustard seeds, red chillis and hing and fry till golden brown. 
3. Once the mustard starts spluttering, put hara dhania, green chillis, torai, salt and tamarind. 
4. Mix all the ingredients well and place lid till it is done  a little soft. 
5. It cooks very fast so it is needed to check in between. 
6. After it is done, cool it for a while, in winters it cools down faster and in summers may be one needs to place under the fan. 
7. So when it is cool, put it into the mixer and mix it well for about 1 -2 minutes. 
8. This can be stored in the refrigerator for about 3-4 days comfortably.

Serve with hot rice, roti or sandwich bread. While having with rice, a little of pure ghee is sure to enhance the taste. 

Bottle gourd in tomato gravy

This is another variation of lauki made interesting for having with roti. Lauki is easily digestible and hence most suited for small children, elderly people and also convalescing people.

Ingredients:

500g lauki, 250g tomato or 100g tomato puree, 3 onions, ½ cup chopped hara dhania, ½ tsp garlic paste, ½ tsp ginger paste, ½ tsp dhania powder, ½ tsp jeera powder, ¼ tsp haldi powder, ½ tsp red chilli powder, 2tbsp oil and salt to taste.

Preparation:

1. Wash peel and cut finely the lauki. 
2. Wash and chop finely tomatoes. 
3. And lastly peel and chop onions finely and keep side. 
4. Heat oil in a pan, put chopped onions, ginger paste, garlic paste and fry till golden brown. 
5. To this add jeera powder dhaniya powder, haldi powder, chilli powder and fry a little. 
6. Now add tomatoes and mix well and simmer it till the oil leaves sides. 
7. Finally add lauki and little water and cook till soft and done.

Garnish with hara dhania and serve hot with rice or roti. 

Lauki kofta curry

This is another variation of lauki preparation. Unlike the other preparations which are less spicy, this one can take a little extra spice.

Ingredients:

500g lauki, 100g tomato puree', 2 onions, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp jeera powder, 1 tsp dhania powder, 1 tbsp kasuri methi (dried herbs of fenugreek), ½ tsp haldi (turmeric), 1 tsp red chilli powder, 2 tbsp corn flour, 3 tbsp oil, separate oil for deep frying koftas, salt to taste and hara dhania for garnishing.

Preparation:

1. Wash, Peel and grate lauki and squeeze off and discard the water. 
2. To this add a little salt, haldi, red chilli powder and corn flour. 
3. Heat oil in deep frying pan, make small balls of grated lauki mixture and fry till golden brown and set aside.
4. Peel and chop the onions finely. 
5. For the gravy, heat oil in a pan, put the chopped onions, ginger paste, garlic paste and fry till golden brown, to this add jeera powder, dhaniya powder, haldi, mirchi, salt and kasoori methi and fry a little. 
6. Now add tomato puree and fry till the gravy leaves sides. 
7. Put the kofta balls into this and also a little water and cook for 2-3 minutes.

Garnish with fresh coriander and serve hot with roti or rice. 

Bottle gourd with coconut

The use of coconut is predominant in the southern states, especially Kerala. Coconut gives a sweet taste to the dish. Its fibre content is also good for the system. Anything in moderation will not harm the system at all.

Ingredients:

½ kg bottle gourd, ½ cup grated fresh coconut

For  seasoning:

 ½ tsp black gram, ½ tsp jeera, ½ tsp mustard seeds, 1 twig curry leaves, 2 red chillis, 2 tsp oil and salt to taste.

Preparation:

1. Peel and cut lauki into small pieces. 
2. Heat oil in a pan and add the dal and spices. 
3. Fry till golden brown and add the lauki and ½ cup water and cover with the lid. 
4. Once it is done soft, fold in the coconut to the vegetable and remove from fire.

Serve hot with rice or roti.

Bottle gourd with Masoor Dal

Another variety of dal which can be combined with lauki is masoor dal which is orange in colour but after cooking it turns yellow. This is called mysore dal in south india.

Ingredients:

½ kg lauki, 100g masoor dal

For  tempering:
 ½ tsp jeera, ½ tsp mustard seeds, 2 red chillis, 1 twig curry leaves, 2 tsp oil, a pinch of asafetida, one fresh lime and salt to taste.

Preparation:

1. Peel and cut lauki into 1 ½ inch cubes.
2. In a small pressure cooker put dal and lauki with enough water and salt and give maximum 2 whistles.
3. When the dal is done soft,  in oil, fry  jeera, mustard, curry leaves, hing (asafoetida) and red chillis and put in the dal.
4. Finally sqeeze one fresh lime in to the dal.

Serve with rice or roti.

Bottle gourd with moong dal (green gram)

Bottle gourd is available during the summer months generally. But these days many of the vegetables are seen throughout the year for a little extra price. This vegetable has a soothing effect.  Also medicinal value, when had its juice first thing in the morning.

Ingredients:

½ kg bottle gourd (lauki), 50g moong dal,salt to taste.

For tempering:

 ½ tsp urad dal, ¼ tsp jeera, ¼ tsp mustard seeds, 1 twig curry leaves, 2 red chillis, 2 tsp oil.

Preparation:

1. Soak moong dal in little water. 
2. Peel and cut lauki into small pieces. 
3. Heat oil in a pan, put the tempering ingredients and fry a little, to this add the vegetable and soaked dal and salt.  Put ½ cup water and place the lid. 
4. The vegetable will be done in 10 to 12 mins.

Serve with plain rice or roti.

Grated coconut Rice

Ingredients:

 2 cups rice, 1 grated coconut and salt to taste.

For tempering:
 2 tbsp oil, 1 tsp chana dal 1 tsp urad dal, ½ tsp jeera, ½ tsp mustard seeds, ½ tsp black pepper corns, 4 red chillis, 2 green chillis, 2 twigs curry leaves.

Preparation:

1. Boil the rice with enough water and keep aside. 
2. Break the coconut and grate the kernels. 
3. Heat oil in a pan put dals and other spices. 
4. After frying till golden brown put off the flame and fold in the cooked rice and  grated coconut, mix well.

Can be had plain and also with mixed vegetable korma.

Coconut rice

This can be made in two different ways. One is made with coconut milk and the other with grated coconut. The latter one can be had plain but the one with coconut milk need be eaten with gravy vegetable or korma. Coconut milk can be extracted from the fresh coconut or can be bought readymade.

Ingredients:

2 cups basmati rice or any small grain rice, 1 coconut, 1 onion, 3 green chillis, 5 elaichi (cardamom), 5 laung (cloves), ½ tsp black pepper corns, tej patta, 2 tbsp oil and salt to taste.

Preparation:

1. Break the coconut , take out the coconut pieces put in the mixer with water and grind it. 
2. Stain the stuff for milk and discard the coconut roughage. 
3. Wash the rice and keep ready for use. 
4. Slice the onion finely. 
5. Heat oil in a pan put the spices and sliced onion, fry a little, add the rice, salt and coconut milk. the ratio is 2:3, that is 2 rice and 3 coconut milk. 
6. Transfer the ingredients into the rice cooker and cook till done. 

Serve hot with mixed vegetable korma

Vegetable Biryani

This one is made in almost every household and very simple to make and also loved by all. This can take sumptuous vegetables and becomes a wholesome meal.

Ingredients:

2 cups basmati rice, ¼ kg french beans, 2 carrots, 2 potatoes, 2 onions, 2 tbsp khus khus, 3 green chillis, 1 inch ginger piece, 6 cloves, 1 inch cinnamon piece, 3 green elaichi (cardamom), 1 pinch grated jaiphal, 3 bits javitri, 3 tbsp oil and salt to taste.

Preparation:

1. Soak khus khus in a little water along with 7/8garlic cloves, green chillies and ginger. 
2. Wash the rice and keep aside. 
3. Peel the potatoes and carrots. 
4. Slice onions finely and cut all vegetables into even size so that they get cooked uniformly. 
5. Grind khus khus with the other spices into a fine paste. 
6. Heat oil in a  big heavy bottomed kadhai/ pan, put tej patta/bay leaf, cinnamon, cloves, elaichi, javitri, jaiphal and fry, to this add sliced onion , fry till brown, add the vegetables and stir fry a little and add the washed rice, stir for a while and put off the gas. 
7. Take a small pan and heat a little oil, add the khus khus paste and fry well. 
8. Once the oil starts leaving the sices add this to rice and vegetable mix. 
9. Heat 31/2 cups of water in the electric rice cooker and to this add the prepared rice and vegetable mix.

Cook till  done and  serve hot with bagara baingan and raita. 

Spicy rice

This recipe is very simple and goes well with continental menu. In Chinese  menu we have fried rice likewise spicy rice can be made for continental menu. It is encouraging for the rice eaters.

Ingredients:

2 cups rice,4 cups tomato puree, 2 onions, 2 capsicums, 1 tsp garlic paste, ½  cup chopped parsley, 2 tbsp olive oil,2 pinches of grated jaiphal (nutmeg) 1 tsp of red chilli powder 100 g cheddar cheese and salt to taste.

Preparation:

1. Boil rice till soft and keep aside. 
2. Finely chop onions and capsicum keep ready for use. 
3. Heat oil in a pan, put chopped onions and fry till golden brown. 
4. To this add garlic paste and fry a little, now add  capsicum and tomato puree and keep stirring. 
5. After cooking for a while, add jaiphal, chilli powder, salt and parsley. 
6. Once the gravy starts leaving sides fold in the soft boiled rice to the gravy. 
7. Transfer the rice into a microwave dish, cover it up with grated cheese and heat it for 8 minutes or till the cheese melts.

Serve hot!!