Cauliflower curry

INGREDIENTS


Onion - 1/2 big onion
Tomato - 1 big
Cauliflower ( cut into floret )
Grinded coconut
Mustard seeds 1 tspoon
Urad dhal 1 tspoon
Oil
Salt
Water
Curry leaves
Corriander leaves



METHOD


Heat oil in a pan

Add mustard seeds urad dhal and curry leaves

Once it splitters add onion. Saute the onion until it get golden brown in color.

 Add cauliflower florets, and fry for few mins. Now add finely diced cubes of tomatoes.

Now add grinded coconut paste and saute the mixture for 5 more minutes.

Add required amount of water and boil it until the cauliflower get cook.

Garnish the curry with corriander leaves.

Zucchini

METHOD OF PREPARATION

Cut the edges of zucchini.
Peel the skin off.
Cut into small pieces.
Now boil the zucchini in water.
Cook until zucchini gets tender.
Once cooked transfer the cooked zucchuni to a blender and make it to a smooth paste.
No additional water is required as zucchini already contains lots of water content.

Zucchini can be given to the baby from 6 months old.

Rice

INGREDIENTS

Rice 1 cup

Salt as required

Water 3 cups

METHOD

Wash the rice with water.

Take the cup of rice in a pressure cooker.

Add 3 cups of water. Add required amount of salt to it.

Close the lid. Pressure cook it for 3 whistles.

Wait until the pressure releases.

Serve hot with any hot curry.

Chappathi

INGREDIENTS

Wheat flour
Oil
Salt
Warm water

METHOD

Take wheat flour in a large vessel.
Add salt and 2 spoon of oil to the flour and mix it well.
Add enough water to the flour and make the dough. Knead the dough well until it decome very soft ( say 10 mins)
Now take a small ball from the chappathi dough and roll it using the chappathi roller.
Then using chappathi tawa roast chappathi moderately on both sides.
Serve it with Egg masala or the one you wish.

Thakkali Briyani

INGREDIENTS

Big onion 1
Tomato 3( medium size)
Cinnamon
Poppy seeds
Bay leaf
Cardoman
Cashew nut
Rice 2 cups
Ginger Garlic paste ( fresh)
Chilli powder 1 tspoon
Corriander powder 1 tspoon
Jeera powder 1/2 tspoon
Garam masala 1 spoon
Oil
Ghee
Curry leaves
Mint leaves
Corriander leaves
Grind the coconut and filter out the coconut milk by adding required amount of water.


METHOD

Add oil in a preesure cooker. When it get hot add cinnamon, bay leaves, poppyseeds, aniseed, cashew and fry for a while.

Now add onion, and saute, then add freshly prepared ginger garlic paste.

Add tomato dices and add rice then fry for a while.

For 2 cups of rice add 2 cup of water and 1 1/2 cup of coconut milk.

Add the above mentioned powder, garam masala, curry leaves, mint leaves, and corriander.

Pressure cook the rice for 2 whistle.

Then carefully add ghee with out breaking the rice.