Vendakka moru curry

Ingredients:

Ladies finger - 2
Curd - 1/2 cup
Chana dal - 1tsp
Asafoetida(Kayam) - a pinch
Green chillies - 2
Coconut (grated) - 2tbsp
Fenugreek - 1/2tsp
left over rice - 1tbsp
Oil - 1tsp
Turmeric powder - a pinch
Mustard seeds - 1tsp
Dry red chillies - 3
Urad dal - 1/2tsp
Coriander leaves (chopped)
Salt to taste


Method:

• Cut the ladies finger lengthwise
• fry it and keep it aside
  
• Grind together coconut, asafoetida, green chillies, chana dal , rice, salt, turmeric powder into a fine paste
• Mix curd in it and keep aside
• Heat oil in a pan and add mustard seeds, urad dal, red chillies, curry leaves
  
• Stir in the curd mixture and boil
• Add fried ladies finger, chopped coriander leaves and remove from fire
  

Ada

Ingredients:

Raw Rice - 4 cups
Coconut grated - 1.5 cups
Sugar - 1/2 cup.
Salt to taste.
Banana leaves or aluminium foil cut into squares of 20 cms.

Method:

• Mix the grated coconut and sugar and keep it aside.
• Soak the rice in water for 6 hours and grind it. Alternately you can also use puttu podi.
• Knead the dough in warm water adding salt to it.
• rub a little oil in the banana leaf or aluminium foil.
• roll into small balls and flatten them over the banana leaf or aluminium foil
• put some coconut-sugar mixture over the flattened dough.
• fold the dough along with the banana leaf and steam it.
• After it is cooked take out the ada from the banana leaf and serve.

Banana Puri

Ingredients:
Banana - 1
Wheat flour - 1 cup
Bran flakes - 2tbsp
Sugar to taste
cardamom powder - 1/4tsp

Method:

• Mix all the ingredients.
• Knead the dough and make small puri. This is a very good tea time snack
  

Rajma Masala

Serves- 10

Ingredients:

Ginger - 1 inch piece
Garlic - 12 small cloves
Vegetable oil- ½ cup
Red chillies - 3
Large onions(chopped) - 2
Large tomatoes(chopped) - 3
Red chilli powder - 1 tbsp
Salt - to taste
Rajma - 2 ½ cups( soaked in hot water for 2hrs)
Water- 4 ½ cups
Garam masala powder - 1 tsp

• Grind together ginger and garlic into a paste.
• Heat oil in cooker. Add chillies, onions and fry till golden brown. Add ginger garlic paste. Stir a few seconds. Add tomatoes, chilli powder and salt. Stir a few seconds. Add rajma and water to it.
  
• Close cooker and bring to full pressure on high heat. Reduce heat and cook 20 minutes.
• remove cooker from heat. Allow to cool naturally.
• Mash rajma. Add garam masala powder.Cook till the gravy becomes thick. Sprinkle coriander leaves and serve hot with chapathi/paratha.