Vegetable Fried Rice

1. Soak 4 cups of Basmathi rice for 1 hour
2. Drain the water and spread it on towel
3. Heat two tbl spoons of butter, add cloves(4), cardamom(2), cinnamon stick(1/4 inch), sajeera (1/2 tbl spoon), jeera(1/2 tbl spoon), bay leaves(2), aniseed (1/2) and fry the rice
4. Add 6 cups of water to rice and turn on Rice Cooker
5. Dice Potato(1), Carrot(1), Green beans(10), Cauliflower(half), Onion(1), Tomato(2), Green Chilli(4)
6. Heat 5 tbl spoons of oil and add onion, green chilli and ginger garlic paste
7. When the onion is cooked add all the vegetables and cook on medium flame
8. When the rice is 3/4th cooked, add sauted vegetables and mix with rice
9. When the rice cooker goes into Warm setting, mix the rice once again and turn off the rice cooker.

Idli

Idli Rice - 4 cups
Urad Dhal - 1.5 cups
Methi seeds - 1 tbl spoon
1. Wash and soak all the above for 5 hours in warm water
2. Grind them together with 1 tbl spoon of cooked rice and 2 tbl spoons of salt till very soft. Consistency should not be too thick.
3. Warm the oven and keep the dough for 18 to 24 hours  or until it ferments(raises)
4. Coat the idli plates lightly with oil and fill with dough
5. Cook for 12 minutes

Potato Cauliflower Gravy Curry

1. Peel the skin and cut big potatos (2-organic)
2. Cut cauliflower(1/2) into pieces
3. Heat oil  and add mustard, jeera, red chilli, methi powder, turmeric in pressure cooker
4. Add onion(1), ginger and garlic paste(1 tbl spoon)
5. When the onion is cooked, add potato and cauliflower and fry for 5 minutes in low flame
6. Add tomato(1-wine riped), salt, red chilli powder, garam masala and let it cook till juice comes out of tamato
7. Add powdered cashews(10), dry coconut powder( 3-tbl spoons), 4 cups of water and close the lid of the pressure cooker (without vigil/weight)
8. Cook on low flame for 20 minutes.

Thotakura (Amaranth) Fry

1. Cut the end parts of thotakura and peel of excess fiber
2. Heat oil, add mustard, jeera, methi powder, turmeric powder, green chillies
3. When the mustard starts sputtering, add onion and fry
4. When onion is cooked add diced thotakura, reduce the flame, stir and close the lid
5. Every 5 minutes, stir and close the lid, continue 4 times

Vankaya (Eggplant) Stuffed Curry

1. Make two slits on the top for the eggplants( count: 10)
2. Bake them in oven at 400degrees for 15 minutes
3. Rotate and continue baking for 15 more minutes
4. Dry roast 1/4 cup of sesame seeds, 1/2 cup of peanuts
5. Dry roast  1 tea spoon of jeera powder, a few cloves, cardamom,  1 tea spoon of coriander seeds
6. Grind the above dry roasts with 3 tbl spoons of dry coconut powder
7. Heat oil, add mustard, jeera, methi powder
8. When mustard starts sputtering add onion, ginger and garlic paste
9. When the onion is cooked add tomato, salt and red chilli powder
10. When the tomato is fully cooked add 3 cups of water and let it boil thoroughly
11. Add cooked egg plants, tamarind paste, little bellam(gud), dry roast powder and let it boil on low flame until oil starts surfacing (usually 15 to 20 minutes)

Sorakaya (Bottle Guard) Plain

1. Peel skin and dice sorakya into small peices
2. Heat oil, add mustard, jeera, channa dhal, urad dhal, methi powder, heeng powder, turmeric and green chillies
3. When the mustard starts sputtering, add sorakya pieces, salt, reduce the flame, stir and close the lid. Do not add water.
4. Stir after every 5 minutes and it will be cooked in 15 minutes.

Beerakaya (Chinese Okra) with Channa Dhal

1. Soak 1 cup of channa dhal for a couple of hours
2. Peel and dice beerakaya, onion, tomato into small pieces
3. Heat oil, add mustard, jeera, urad dhal, methi powder in pressure cooker
4. When the mustard starts sputtering, add onion pieces, reduce the flame, stir and close the lid
5. When the onion is cooked add beerakaya, soaked channa dhal, tomato, coriander powder, garam masala powder, salt, chilli powder, dry coconut powder and stir
6. Add one cup of water and cook on low flame for one whistle.