Ivy Gourd Stir Fry(Microwave)Kovakka Mezhukkupuratty

Kovakka(Ivy Gourd)-250gms
Green Chilly-4
Onion-1(sliced)
Turmeric powder-1/2tsp
Chilly powder-1/2tsp
Salt
Coconut oil-1tbsp

• Cut kovakka into thin long pieces.
• Mix all ingredients together.Keep it aside for an hour.
• Microwave on 100% power for 12-14 minutes.Stir 5-6 times during cooking.
• Serve with Rice

Pulisserry( With out coconut)

Curd(yoghurt)-2cups
Water-1cup
Turmeric powder-1/2tsp
Chilly powder-1/4tsp
Fenugreek powder-1/8tsp
Salt
For seasoning
Coconut oil-2tsp
Mustard seeds-1/2tsp
Cumin seeds-!/2tsp
Chopped garlic-1/2tsp
Chopped pearl onion-1/2tsp
Dried red chilly-2
Curry leaves-2 springs

• Beat curd with water,turmeric powder,chilly powder and salt.
• heat oil in a pan and splutter mustard seeds and cumin seeds.Add red chilly,curry leaves,chopped garlic,onions and fry for 30 seconds.
• Reduce the flame to very low.Add yoghurt mixture.Stir and heat for 1-2 minutes.(Do not over heat.)
• Add fenugreek powder and remove from fire.

Vendakka kichadi(Okra in yoghurt gravy)

Vendakka(Okra/ladies finger)-15-20
Green Chilly-2
Grated coconut-1/2cup
Cumin seeds-1/4tsp
Crushed mustard seeds-1/2tsp
Yoghurt-1 cup
salt
For seasoning:-
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1spring
Dry red chillies -  2 nos

• Cut okra into 0.5cm pieces and deep fry till crisp.

• Grind coconut and cumin seeds into a fine paste.
• Add crushed mustard seeds,green chilly and salt to the ground paste.Microwave high for  2 minutes.
• Mix together beaten curd,fried okra and cooked coconut paste.
• Heat 1tbsp oil and splutter mustard seeds.Add curry leaves and red chilly.Pour it over the kichadi.
• Serve with rice.

Mushroom Roast (Cooking time:5 minutes)

1. Canned mushrooms-1(400gms)
2. Turmeric powder-1/4tsp
    Chilly powder-1tsp
    Pepper powder-1/2tsp
    Coriander powder-1tsp
    Garam masala powder-1/4tsp
3. Onion (sliced)-1big
    Ginger (chopped)-1tsp
    Garlic (chopped)-2
    Green chilly-2
    Curry leaves
4. Coconut oil-2tsp
    Mustard seeds-1tsp


1. Marinate mushrooms with turmeric powder, chilly powder, coriander powder, pepper powder and garam masala.
2. Heat 2tsp oil in a nonstick pan and sputter mustard seeds.
3. Add onion, chilly, ginger, garlic, curry leaves and mushrooms.
4. Cook on high flame for 5-6 minutes and stir well.
5. Serve with rice or bread.