Cauliflower Fried Rice

Ingredients:
Rice - 1 cup
Cauliflower - 1
Peas - 1 Cup
Onion - 1
Green chillies - 2
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam masala powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Bay leaf - 1
Salt - to taste

Preparation:
1. Chop the cauliflower, onion and green chillies.
2. Wash the rice and soak in water for 30 min.
3. Heat oil in a cooker and add bay leaves. Then add onions, green chillies and turmeric and fry till the onions are tender. Add ginger garlic paste and fry for a few minutes.
4. Add cauliflower and peas and cook them for a few minutes.
5. Now add salt, chilli powder, garam masala and coriander powder.
6. Add rice and sufficient quantity of water.
7. Cook it for 2 whistles.
8. Finally garnish it with coriander.

Cauliflower Curry

Ingredients:
Cauliflower - 1
Peas - 1 cup
Onion - 1
Tomato - 1
Red chilli - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Green chillies - 2
Curry leaves
Turmeric powder
Chilli powder - 2 tsp
Salt - to taste
Coriander leaves

Preparation:
1. Chop cauliflower, onion, tomato and green chillies
2. Heat oil in a pan and add red chillies, urad dal, chana dal, cumin seeds and mustard seeds.
3. When mustard seeds starts spluttering, add onion, green chillies, curry leaves and turmeric and fry till the onions are tender.
4. Now add cauliflower and peas add cook closed by adding some water.
5. When the cauliflower is half-cooked add the chopped tomato, salt and chilli powder and cook by stirring in between till the cauliflower is done.
6. Finally garnish with coriander and serve hot with rice or roti.

Sugar Snap Peas Curry

Ingredients:
Sugar Snap Peas - 4 cups
Onion - 1
Tomato - 2
Green chillies - 4
Curry leaves - 5
Red chillies - 2
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chilli powder - 2 tsp
Salt
Oil
water - 2 cups

Preparation:
1. Cut sugar snap peas and onions.
2. Heat oil and add Red chillies, Urad dal, Chana Dal, mustard seeds, cumin seeds and let the mustard seeds splitter.
3. Add onions, green chillies and curry leaves and fry till onions are transculent.
4. Add sugar snap peas and cook for a few minutes.
5. Add tomatoes, salt, chilli powder and water and cook till the peas are done.
6. Garnish with coriander and serve hot with roti.

Vankaya (Eggplant) Curry

Ingredients:
Eggplant - 1
Peas - 1 cup
Onion - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Red chilli - 2
Green Chilli - 2
Curry leaves
Turmeric - 1/4 tsp
Tomato - 1
Salt
chilli powder - 1 tsp
coriander leaves - chopped

Preparation:
1. Cut eggpalant and onion into pieces.
2. Take oil in a pan and add red chilli, chana dal, urad dal, mustard seeds, cumin seeds.
3. When mustard seeds start to crackle add green chilli, curry leaves, onions and turmeric and fry till the onions are tender.
4. Add eggplant and peas and cook covered till tender.
5. Add tomato, salt and chilli powder and cook covered on medium heat stirring occasionally.
6. Finally garnish with coriander leaves and serve hot with rice or chapathi

Semiya (Vermicelli) Upma

Ingredients:
Vermicelli - 2 cups
Red chilli - 1
Chana Dal - l tsp
Urad Dal - 1 tsp
Mustard Seeds - 1/4 tsp
Cashewnuts - 2tsp
Onion - 1 (small)
Green Chillies - 2
curry leaves
Turmeric - 1/4tsp
Carrot - 1
Peas - 1/4 cup
Tomato - 1
Water - 4 cups
salt to taste

Preparation:
1. Fry vermicelli until it turns golden brown in color and keep it aside
2. Chop the onion, green chillies, carrot, tomato into small pieces
3. Heat oil and add Red chilli, chana dal, Urad Dal, Mustard Seeds. When Mustard seeds start to crackle add cashwenuts.
4. Add curry leaves, green chillies, onions and turmeric and fry till the onions are tender.
5. Add carrots and peas and fry them for 1-2 minutes.
6. Add 4 cups of water and let the water boil. Add salt.
7. Add vermicelli and let it cook until the water evaporates.