Bottle gourd/ ghia thoku

bottle gourd peeled & cut into small pieces 1/2 kg         onion 2 big cut fine

tomatoes 2 big cut fine      green chilies 3-4        fresh coriander leaves

salt     oil 2 tbsp       turmeric pdr 1/2 tsp

to grind-

poppy seeds  3 tbsp       coriander seeds 2 tbsp          cumin seeds 2 tsp

garlic pearls 6           ginger 1"    red chilies 3-4          

Method

1) In a heavy pan, add oil, once it is hot, add onion & wee bit of salt  & fry till transparent.

2) add bottle gourd pieces & 2 tbsp water, cover & cook till it is 3/4 done.

3) in the mean time, roast poppy seeds, powder it with coriander seeds & cumin fine, then add garlic & ginger grind with little water with red chilies fine.

4) when bottle gourd is 3/4 done, add the ground paste & chopped tomatoes, salt to taste with some water & cook covered, stirring  in between for about 10 minutes till the raw smell of garlic goes & the gravy gets thick.serve garnished with fresh coriander leaves chopped fine.

this goes well with hot rice, paranthas.

Broccoli parantha

 Parantha: Grate 1 broccoli and mix with 2 chopped onions, 2tsp grated ginger, 1tsp chopped pudina (mint), 2 chopped green chillies, 1tsp garam masala, 1.2 tsp red chilli powder and salt to taste. Knead atta as you would for rotis; roll out, put a portion of filling in the centre and close potli-style. Roll out the parantha; cook on a tawa using oil. 

Baked Broccoli

Bake: Prepare one packet mushroom soup as directed on the packet; keep aside. Saute 2 chopped garlic cloves and 2 finely chopped onions; fry until translucent. Add 2 cups chopped broccoli florets, 1 chopped carrot, 1 cup chopped mushrooms and 1 deseeded and chopped red bell pepper; saute for a few minutes. Add the mushroom soup; season and bring it to a boil. Boil 11.2 cups fusilli (corkscrew) pasta; drain and mix with the vegetable sauce. Pour the contents into an oven-proof dish; top with breadcrumbs and a few blobs of butter. Bake in a preheated oven at 160.C for about 20 minutes until it is golden on top. Serves 4.

Broccoli soup

 Soup: Saute 3 chopped garlic cloves and 2 chopped onions in tsp olive oil. Add 1 chopped potato, carrot and celery stalk; fry till done. Add 3 cups broccoli florets. Crush 1tsp dried basil; stir in. Pour 2 cups of stock. Season; simmer until veggies are cooked through. Cool; blend until it is smooth. Bring it to a boil. Garnish with a swirl of cream. Serves 2.

Sandwiched corn

Sandwiched corn

Wash sweet corns and steam them. Add chaat masala, chilli powder, finely chopped onion, chopped tomatoes, salt and coriander leaves. Mix everything together. Spoon the mixture between slices of wholewheat bread and toast in a sandwich toaster. Serve with coriander or mint chutney. Works great as an evening snack .

Corn pulao

Corn pulao

This is very easy to prepare and tastes great! First half-cook the rice and leave it to cool. Steam some sweet corn. Heat some olive oil in a pan, add cumin seeds, diced onions and salt (to taste). Add the rice and corn to the pan. Cook for five minutes, stirring occasionally. Garnish with finely chopped coriander leaves and a little garam masala.

Corn spinach

Corn spinach

Chop spinach and onions, grate some garlic too. Boil some corn kernels and keep aside. Heat someolive oil in a non-stick pan, put in the onion, saute until pink. Next add the garlic and spinach. Mix in the corn kernels and season according to  choice and taste. Cook for five minutes. Serve as side dish or use as sandwich filling.

Rice bonda

rice 1 cup soak for about 15 minutes & cook slightly, drain.
sour curd about 1 cup           salt    green chilies 3-4         ginger 1"           onion chopped 1 cup
curry leaves           coriander leaves     oil

Method
grind the rice without adding water with sour curd thick with salt, ginger, chilies to taste. Add about 1 tbsp oil to it, add about 1 cup of finely chopped onion, curry leaves & fresh coriander leaves, mix well.
Heat oil, once the oil is hot, make small balls or you may flatten it as you like & fry till golden color. Drain & serve hot with any chutney of your choice.

curry leaves powder

curry leaves powder 

mustard seeds 1 cup       jeera 3/4 cup          pepper 1/2 cup

dry ginger 4 big pieces    hing  1/2 tsp       Omam 2 tbsp or coriander seeds 2 tbsp

curry leaves 8-10 cups or more     salt

dry roast each ingredient separately well. dry the curry leaves in the sun. lightly roast the leaves, or you can dry it in the microwave too. Then powder the ingredients, first better to powder dry ginger, pepper, then the others, it will be easier, last curry leaves adding salt to taste.

 This powder is good for stomach, especially if one has stomach upset. Curry leaves being a good source of Vitamin E, is good for hair growth & skin ! pepper & ginger are good to dry the phlegm.