Carrot Beans Poriyal

Carrot - 1 cup
Beans - 1 cup
Onion - 1 Finely Chopped
Curry leaves few
Chilly powder - 1 Tsp
Grated Coconut - 3 Tbsp
Poriyal Powder - 1 1/2 tsp
Salt and Oil as required.
Little Water

For seasoning
Mustard and urud dhall - 1 Tsp
Red chilly 2 nos

Method:

1.Chop the vegetables and Keep aside. In a Vok, Add oil and season it with mustard urud dhall and chilly when it splutters, add onion and curry leaves to this.
2. When onion is cooked add the carrot and beans and mix well, after 1 min add salt and chilly powder to this and Mix well.
3. Sprinkle some water or pour 1/4 cup of water to this mixture and close the lid of Vok and simmer the flame.
4. After few mins open the flame to see the vegetables are cooked, Make sure to stir them again and wait for the water to evaporate completely.
5. Ones its fully cooked add the grated coconut and Mix again and then add the poriyal powder to this and give it a stir wait for a min and switch of the flame.
6. Serve hot with Rice.

Poriyal powder is optional. Its adds more taste to the poriyal and it can be used in all kinds of poriyal we make. I have already added a post for this.

Cashew Peas Cutlet

Potato boiled - 4-5
Green peas Boiled 1 cup
Cashews broken - 1/2 cup
Onion 1 chopped finely
coriander leaves chopped finely few
Turmeric powder 1/2 tsp
Chilli Powder 1 tsp
Garam masala powder - 1/2 tsp
Jeera Powder - 1 Tsp
Pepper - 1 tsp
Bread crumbs - 1/2 cup
Maida - 2 Tbsp
Oil as required
salt as required

Method :

1. Boil potato and smash it.To this add all above masala powders, salt and coriander leaves and mix it well with your hand.

2. In a pan add oil and chopped onion to this and fry them, next add peas and again fry them well. add little salt for this mixture.

3. To this add cashews and fry again, Now add the potato mixture to this and keep frying until it blends well with peas and cashews. Now switch off flame and cool it.

4. In a plate mix maida with little water and make it a paste. In another plate keep the bread crumbs ready.

5. Take the potato mixture and make them into balls and flatten it to bring in to a cutlet shape.

6. In a Pan add oil to shallow fry the cutlets and heat it.

7. Now take one by one dip it in maida paste and then to the bread crumbs, coat it well.

8. When the oil is ready put them in one by one and shallow fry it.

9. Serve with Tomato sauce.

Note : If you are Non vegetarian you can use egg i the place of Maida Paste.

Tomato Rice

Boiled Rice - 3 cups
Tomato - 3 to 4 numbers
onion - 1 chopped
green chilli - 2 chopped
green Peas - 1 cup
Red chilli powder 1/2 tsp
chilli powder home made - 2 Tbsp
turmeric powder - 1/2 tsp
cashews - 6-7 numbers (optional)
curry leaves few
coriander leaves few
Mustard and urud dhall - 1 Tsp
Salt, water, ghee and oil as required.

Method:

1. Pressure cook rice and cool it.

2. In a Pan add oil and season it with mustard and urud dhall. When it splutters add Onion, curry leaves and green chilli to this and fry them till cooked.

3. Now add tomatoes saute them till raw smell goes and it blends well.

4. Now add peas and Mix it.

5. Add turmeric powder, chilli powder, home made powder and salt to this and sprinkle 1/2 cup of water and close the lid with low flame until it cooks well.

6. Make sure the water evaporates and oil separates out.

7. Now switch off flame and add rice and coriander leaves to this and mix them, check salt.

8. In another pan add little ghee and fry the cashews and add it to the rice and mix again and serve with raita, appalam, vathal or papad.

Note : If you are using it for lunch make sure you add 2-3 Spoons of Gingely oil so the rice remains soft.