Recipe Summary
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Chicken Vegetable Stew Cucumber Raitha Curd Rice Eggs
Prawn Curry
Badam HalwaVegetarian Carrot Halwa
Fish Fry Rice
Pav Bhaji
Dal Biryani Vegetables
Brinjal Mango Chapala Pulusu
Non-Vegetarian Paneer
Potatoes Tomato SoupFishFlour
Mushroom Chocolate
Bread
Paneer Tikka
Turkey Biryani Roast Corn
Malabar Aviyal
Ingredients:
- Carrots - 30g
- Yam - 30g
- Karamani - 30g
- White pumpkin - 30g
- Raw banana - 30g
- Drumstick - 30g
- Snake guard - 30g
- Coconut - 1 no
- Green chilli - 4 no
- Jeera - 8g
- Coconut oil - 60ml
- Curd - 30g
- Curry leaves - 10g
Directions:
- Peel and cut all the vegetables in to batons and put in water.
- Make a coarse paste of coconut, green chilly and jeera.
- Now cook all the cut vegetables in very less water and cover them.
- In between remove the lid and add coconut oil and cover it.
- Once the vegetables are 3/4th done add the coconut paste, curd and salt and mix it nicely.
- In a separate pan heat coconut oil and temper the curry leave, add to the vegetables.
- Cover for 5 minutes.
- Check for seasoning.
- Garnish with curry leaves and serve hot
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