Mushrooms & Grind Mix

1. Shittaki Mushroom 2
2. Grinded  Dry Chilli 1 teaspoon
3. Coriander Powder 1 pinch
4. Cummin Seed 1 Pinch
5. Karuvappata peice
6. Gramboo 2
7. Elanchi 1
8. Grinded Thakoolam  1 pinch
9. Pepper Powder 1 pinch
10. Salt
11. Coconut oil 11/2 teaspoon

Cut mushrooms into small pieces.
2 - 10 mix and grind well . Then add with coconut oil. Then mix well it with Mushroom

Masala curry

Ingredients :

Potato                                3 Medium or Big

Carrot                                2

Green Peas (optional)       1/4 Cups (soaked dry green peas or frozen or fresh)

Water 

Salt 

Oil

Ginger                               small piece chopped 

Garlic                                3 cloves chopped 

Curry Leaves                    1 spring 

Chilly                                2 chopped 

Onion                                3 medium thin 

Turmeric                           1 T Spoon

Pepper Powder                  3/4 T spoon

Preparation method :

Cook well potatoes,carrots and Green peas in pressure cooker with 1/2 T spoon Turmeric powder and salt .  

In a pan put oil add ginger, garlic curry leaves, chilly, onion and pinch salt.

when the onion turns to transparent and raw smell of ginger and garlic gone add turmeric and peeper powder . salute till the raw smell of pepper gone.After that add cooked potatoes green peas and carrots and mash well and make it dry .... After that had it with Dosha or Appam or Chapathi or poori ..... Enjoy the taste 

Tomato chutney

Ingredients 

Tomato                     2 medium

Onion                       1 medium

Green Chilly              1-2

Garlic                        2-3 cloves

Dry Red Chilly            4-5

Chilly Powder            1 powder 

Mustard                    1/2 T Spoon

Curry leaves              1 Spring 

Preparation Method

Tomato Fry without oil without cutting ,after make it hot peal off the covering  of tomato

heat a kadai / or pan add oil , onion, green chili, garlic gloves  and salute it till onion get transparent and add add red dry  chilly  for a second (only for make it hot).

Then grind  tomato, onion  well in a mixer and keep it aside

then heat a kadai and add mustard seed and curry leaf and garnish the chutney . Taste it with Dosha !! Idli ....

Paneer Fried Rice

Ingredients
1	Basmati Rice	:	4 Cups
2	Ghee	:	For Fry
3	Lime	:	1 Nos
4	Water	:	7 ½ Cups
5	Onion	:	3 - 4 Vertically & Very Thin
6	Carrot	:	2 - 3 Small Thin Pieces
7	Capsicum	:	1 Big  Small Thin Pieces
8	String Beans	:	¼ Kg Small Thin Pieces
9	Paneer	:	1/2 kg small pieces
10	Soya Sauce	:	3 Table Spoon
11	Pepper	:	To Taste
12	Salt	:	To Taste
13	Coriander Leaves	:	For Garnish
Preparation Method:
1	Wash the rice and keep it for dry.
2	Then take 7 ½ cups of water add salt and lime juice without seed keep it aside.
3	Then heat a pan put ghee add cleaned rice stir it to fry  for 4-5 min.
4	Then add the water to it and put medium flame and close the pan.
5	Then you can see upper water side water completely evaporated, then change to low flame for 2 more min.
6	After 2 minutes check with a knife its completely evaporated or not yes of the flame
7	Close the pan and keep it aside for few min.
Mixture :
1	Take a pan fry 5-9 ingredients in ghee with salt one by one.
2	Then mix all together put 3 spoon pepper and soya sauce mix well.
3	Mix the rice and mixtures  slowly .and garnish it with coriander leaf
Notes
1	Half glass less from double of rice

Moong Dal/ Cherupayar Kootu Curry

Ingredients

Moong Dal/ Cherupayar    1 cup

Pumpkin                          1 cup

Ash Ground                      1/2 cup

For Grinding

Scraped Coconut                1/2 cup

Cumin Seed                       1 Table Spoon

Shallot                              4 No

Coriander Powder              1/2 Table Spoon

Pepper Powder                  1/4 Table Spoon

Garam Masala                    1/2 Table Spoon

Water                                1/2 cup

Salt

For Tempering

Oil

Mustard Seed

Curry Leaves

Dry Red Chilly

Shallot Chopped

Preparation Method

Cook Moong Dal in a pressure cooker well. Then add pumpkin and Ash ground make it cook and keep it aside.

Then take a kadai , heat oil add  coconut , cumin seed,  shallot,and stir it till the coconut will be in light brown color .

Then add coriander powder ,Pepper powder, garam masala, and stir till the raw smell remove.After that wait for 2 minutes for make it cool.then grind it well .

Heat the cooked Moong dal,pumkin,ash ground and add the grinder mix with water and salt .  

Then heat a kadai add Oil and add Mustard Seed,Curry Leaves,Dry Red Chilly,Shallot Chopped one by one , then garnish that garnish the curry with tempering.

Serve it with hot rice or chapati or puttu.

Note :

*Water - Don't make the curry more watery 

Brinjal Fry / Vazhuthanaga Upperi

Ingredients

Brinjal - 5

Turmeric powder - 1/2 spoon

Salt - up to your taste

Oil - 5 tablespoon

Small onion - 15 (cut into small pieces)

Chili powder - 4 (cup to your taste)

Curry leaves

Preparation method

Brinjal cut into small pieces.

Mix turmeric powder & 2 spoon salt with brinjal and keep it a side.

Heat oil in a pan and fry the onion up to reddish color till translucent.

Squeeze the brinjal and remove the water 

Add brinjal with the onion and fry up to 7 minutes.

Add chili powder, salt and curry leaves and flame and mix well up to 2 minutes. 

Remove from fire. 

Serve hot with rice.