Recipes.docx

1. Baby Brinjal Curry Ingredients Brinjal (BabyBrinjal)

-

1.5 kg

Coriander

-

100 gms

Green Chilli

-

8

Ginger

-

Small piece

Salt

-

As needed

Oil

-

As needed

Preparation Firstly, clean the baby brinjals properly and cut off the stem end with a knife. Cut the brinjals from top till 3/4th depth (Don’t cut it till end), repeat the same horizontally. Add the washed Coriander, Green Chilli and peeled Ginger and salt to the mixi jar and grind it. Stuff this into the earlier cut brinjal pieces. Switch on the stove with oil in the pan. Once the oil is heated, add the stuffed brinjals. Sauté the brinjals slowly and carefully without breaking them, till all the brinjals are covered with oil. Add some water into the mixi jar which was used previously and pour the water into pan. Sauté the curry once and close the lid. Cook till the brinjals are soft. Once the brinjals are cooked, transfer the contents into a serving bowl and serve with rice or roti.

7. Ridge Gourd Peel Chutney We should not waste any thing. The peel of vegetables contains rich fiber which is essentially required for the body. Usually we remove the outer peel and throw it in the dustbin and use only the inner part of vegetables for cooking. Vitamins are required in lesser quantities for the body nutrition. But their deficiency causes many diseases and hence we suffer. If we go to the doctor, they look into which vitamin we are deficient in and prescribe the medicines accordingly. We need Vitamins like vitamin A, B ( B Complex B1, B2, B6, B12 etc), C, D, E, K and many more for a healthy body. Food prepared from the peel of vegetables tastes great and is healthy for body. We can use it effectively without wasting. Now, let’s look into preparing of ridge gourd peel chutney. Ingredients for Ridge gourd peel chutney: Ridge gourd peel - 1/2 kg Mustard seeds - 2 Tea spoons

Urad dal - 6 Tea spoons Fenugreek seeds - 1 Tea spoon Dried red chilies - 6 Green Chillies - 3 Salt - As required Oil - As required Now, let’s now learn the preparation: Pour a little oil in a pan and place it on the stove. Add mustard seeds, urad dal, fenugreek seeds, dried red chilly, green chilly and let it fry some time. Once the dal is fried, add ridge gourd peel and salt as per taste. Once the peel is cooked, switch off the stove. Once it cools down, grind it and delicious ridge gourd peel chutney is ready. You can have this with rice, roti or it is also a great combination with idli, dosa.

8. Ridge Gourd Curry

Patients with digestive problems, pregnant women too can have this curry and it is good for health. For the benefit of all, this can be prepared easily.

Ingredients Ridge Gourd Mustard Seeds

-

1.5 kg

-

2 Tea Spoons

Urad Dal

-

3-4 Tea Spoons

Cumin Seeds

-

1 Tea Spoon

Dry Chilly

-

5

Hing/Asafoetida

-

As required

Curry Leaves

-

As required

Oil

-

As required

Salt

-

As required

Now, let’s learn how to prepare the Ridge Gourd Curry: Firstly, clean the Ridge Gourds properly and peel off the outer skin. Cut the ridge gourd into 2-inch pieces. Switch on the stove and place a pan with little oil in it. Add mustard seeds, urad dal, cumin seeds, dried red chillies, hing, curry leaves. Once they are fried, add ridge gourd pieces. Add salt and mix the mixture, place lid and allow it to cook. Tasty Ridge gourd is ready! Transfer the contents to a serving bowl and enjoy with rice, chapathi which will taste delicious.

9. Aloo Gobi Fry/Potato Cauliflower Fry

Everyone likes Potatoes, Cauliflower(Gobi). They contain high nutrients. When you mix Potato and Cauliflower and make fry, the taste actually doubles. Now, lets learn how to prepare the tasty potato-gobi fry.

Ingredients Potato

-

1.5 kg

Cauliflower

-

1 big one

Oil

-

As required

Mustard Seeds

-

2 Tea Spoons

Cumin Seeds

-

5 Tea Spoon

Urad Dal

-

3-4 Tea spoons

Dry Chilly

-

5

Hing/Asafoetida

-

A pinch

Curry Leaves

-

As required

Turmeric

-

A pinch

Salt

-

As required

Now, let’s learn how to prepare! Firstly, clean the potatoes and cauliflower properly. Cut the potatoes into two, cook them and keep them aside. Remove the cauliflower florets from the cauliflower head as a whole (smaller pieces of cauliflower) and boil them in a large bowl. Pour oil in a pan and add mustard Seeds, cumin seeds, red chilli, curry leaves, asafoetida, turmeric. Once the spices are roasted, add in the boiled potatoes, cauliflower florets and sprinkle salt over it. Close the lid and let it cook. Once, it is cooked, transfer the contents into a serving bowl. You can also add boiled green peas, carrot, beans in this fry. Then, it becomes a mixed vegetable fry!

Recipe 10 Lady’s Finger/Okra Fry Our ancestors usually say Lady’s finger is good for brain. This Lady’s finger which has got name from slender lady’s fingers, is also upfront when it comes to taste. One of the most easiest and quickest recipe is Lady’s finger fry. Let’s learn how to prepare this. Ingredients: Fresh Lady’s finger - 1/2 kg Oil - As required Mustard seeds - 1 Tea spoon Cumin seeds - 1Tea spoon Urad Dal - 3 Tea spoon Dried Red Chilly- 5 Asofoetida - As required Curry Leaves - As required Salt - As required Let’s learn the preparation: Firstly, wash the lady’s fingers properly and wipe them properly with a cloth and keep them ready. Cut a single lady’s finger into 3 pieces. Switch on the stove, keep a pan and pour a little oil. Add mustard seeds, cumin seeds, urad dal, red chili, asafoetida, curry leaves and fry them. Once they are fried, add the Lady’s finger pieces. Add salt as required, close the lid and allow it to cook sometime. Now and then, remove the lid and keep frying until they become soft. Switch off the stove and transfer the contents to a serving bowl. A nice and tasty Lady’s finger fry is ready. This goes well with rice, sambar, dal, rasam as a side dish. Recipe 11 Carrot Fry If we boil the vegetable pieces, remove the water and fry the vegetable pieces in hot oil and add masala on these fried pieces, tasty mouth watering vegetable Fry dishes are ready. But without adding any masala items, let’s learn to prepare simple carrot fry. Ingredients: Carrot - 1/2kg Oil - As required Mustard seeds- 1Tea Spoon Cumin seeds/Jeera - 1 Tea Spoon Urad Dal - 5 Tea Spoons Dry red chili- 5 Asafoetida - As required Turmeric - As required Salt - As required Curry leaves - As required Now let’s learn how to prepare: Firstly, wash the carrots and keep them aside. Then, cut the carrots into small pieces. Switch on the stove and boil the carrot pieces in a pressure cooker for 3 whistles. Later, take a pan and add oil, mustard seeds, jeera, urad dal, dry chili, asafoetida, turmeric, curry leaves. Once they are fried, add carrot pieces. Add salt now and close the lid. Allow it to cook in sim mode. After the content is properly fried after 5minutes, transfer it to a bowl.

Tasty, healthy carrot fry is ready! Recipe 12 Bengal Gram – Bitter Gourd Curry In Pyramid Spiritual Societies Movement, along with right meditation, having tasty medium-quantity food is another part. The moment someone says bitter gourd, what one recollects is the bitterness. But that bitterness is very good for a healthy body. But, during May we only remember fresh green whole Bengal gram, Puran poli (a sweet dish made from split Bengal gram, famous in Andhra Pradesh) which are very tasty. However, lets learn to mix bengal gram, bitter gourd and make a curry which is tasty and without bitterness.

Ingredients: Bitter Gourd

- ½ KG

Bengal Gram

- 250gms

Mustard Seeds - 1 T-Spoon Urad Dal

- 4 T-Spoons

Cumin Seeds

- 1 T-Spoon

Dried Chilli

-5

Turmeric

- A pinch

Asafoetida

- A pinch

Salt

- As required

Procedure: Firstly, wash the bitter gourds properly. Take a knife and cut the bitter gourd length-wise, long and thin. Soak the bengal gram 3-4 hours before. Pressure cook the Bengal gram in a cooker for 4-5 whistles. Later, pressure cook the bitter gourd pieces in a cooker for 3 whistles. Take a pan and pour little oil, add mustard seeds, urad dal, cumin seeds, red chilli, turmeric, asafoetida and roast them. Once done, add the cooked Bengal gram and saute. Add the bitter gourd pieces and saute once more. Sprinkle salt as required and once cooked, transfer the contents to a serving bowl.

Tasty delicious curry is ready!

Recipe 13 Mango Dal

Everyone uses Toor Dal, urad dal and Bengal gram. Among them, toor dal is used often. Dal is a pulse-family food. Since pulses are healthy food, dal also contains the same rich nutrients. Once the summer begins, what we remember the first is mangoes and everyone’s house is full of mangoes. We make different types of recipes with mangoes. Likewise, if we mix mango with dal it will be delicious. Let’s learn!

Ingredients: Mangoes

- 2 big ones

Toor Gram

- 1/2gms

Oil

- As required

Mustard Seeds

- 2 T-Spoons

Urad Dal

- 3 T-Spoons

Fenugreek Seeds

- ½ T-Spoon

Dried Chilli

-5

Curry Leaves

- As required

Green Chilli

-2

Ginger paste

- As required

Turmeric

- A pinch

Asafoetida

- A pinch

Salt

- As required

Procedure: Firstly, wash the toor dal and cut the mangoes into small pieces and keep them ready. Switch on the stove and pressure cook the toor dal in a cooker for 3 whistles. Add the mango pieces in a bowl, pour water and cook them. Once the mango pieces are cooked, add the cooked dal and mix well. Add turmeric and salt. Take a pan, pour little oil, and once it is heated up, add mustard seeds, urad dal, fenugreek seeds, red chilli, asafoetida, green chillies (cut into small pieces), curry leaves and roast them. Once done, transfer the contents to dal mixture. For a nice aroma, add a little ginger paste, and add a little chilli powder based on mango sourness. Once the dal is more collected and thick, switch off the stove. Tasty tangy mango dal is ready! (Toor Dal and mango pieces must be mixed and cooked. But, few varieties of dal doesn’t cook properly when mixed, hence you can cook them separately.)

Recipe 14 Tomato Rice Along with pyramid meditation, cooking is also a part. Hence, pyramid society has come forward to teach how to prepare tomato rice without adding masalas. Let’s learn how to prepare.

Ingredients: Tomatoes

- 1/4 Kg

Oil

- As required

Mustard Seeds

- 1 1/2 T-Spoon

Cumin Seeds

- 1 T-Spoon

Urad Dal

- 4 T-Spoons

Cashew Nuts

- 10

Mint

- 15 leaves

Green Chilli

- As required

Salt

- As required

Rice

- ½ Kg

Procedure: Firstly, wash the tomatoes, mint leaves properly and keep them ready. Cut the tomatoes into 4 parts. Cut the green chillies into small pieces. Switch on the stove and place the cooker and pour little oil, and once it is heated up, add mustard seeds, cumin seeds, urad dal, cashew nuts, green chilli, cut tomatoes, mint leaves, salt and allow it to cook for sometime. Later, add washed rice and after 5 minutes add required quantity of water. Check the salt as per taste. Cover the cooker lid. Switch off after 3 whistles That’s all! Hot tomato rice is ready!