Pacha kurumulagu pickle( Fresh raw pepper pickle)

Fresh pepper pickle (Raw pepper)

Ingredients

Fresh pepper  -  10 strings
Ginger a  small piece
Lime juice  - extracted from 5 lemons.
Salt to taste

Method of Preparation

Wash and use a clean kitchen towel to dry fresh pepper.  Cut ginger into small pieces. Extract juice from lemon and remove seeds using a  strainer.  In a glass jar add pepper, ginger, lime juice and adjust salt.  Mix well.

If you want you can add freshly chopped lemon pieces.  Make sure you pluck very tender raw pepper as it will be less spicy.  

Dum aloo gravy

Dum aloo is made with tiny soft potatoes. It's taste great with poori, roti or rice.  I have tried to make it as a semi gravy.

Ingredients

Baby aloo -  1 kg
Fresh peas a small cup
Tomato -  2
Onion -  2
Green chili - 2
Ginger a small piece
Jeera one tsp
Coriander whole one tsp
Dry red chilli -  2
Garam masala a pinch
Ghee one tsp
Peanut oil a tsp

Method of preparation

* wash and cook baby potatoes for three whistle. Once cooked remove potatoes from cooker peel the skin and cut into halves.  Use a fork to poke the potatoes.

*chop one tomato and one onion into small pieces.

*grind one tomato,  onion, green chili, ginger, red chili to a smooth paste.

In a thick bottom heated  pan pour oil. Add chopped onion and tomato, sauté for 2 minutes,  add tomato and onion paste. Mix well allow the paste to cook in medium flame till oil separates from the pan.  Add turmeric powder and baby potatoes.  Coat aloo with onion gravy. Add fresh shelled peas.  Mix all the ingredients gently.  Reduce flame adjust salt.  Allow the aloo to slowly absorb all the masala. Add a teaspoon of Ghee. After about 10 minutes add a cup of hot water.  Mix the dum aloo gravy and further cook it for about 5 minutes. Add garam masala mix gently now dum aloo will release fresh aroma of garam masala.   Off stove add chopped coriander leaves and  serve hot with freshly made phulka or poori.  

Vegetable rice savai with coriander chutney

Vegetable rice savai and coriander chutney

Ingredients

Rice sevai -  cooked two cups
Vegetables like  beans,  green peas, carrot,  cabbage and capsicum chopped - one cup

Onion, garlic, green chili and ginger chopped finely.

In a heated pan pour oil and  add a little jeera.  Once jeera splutter add onion, garlic, green chili and ginger.  Sauté for 2 minutes.  Add rest of the vegetables and cook for about minutes adjust salt.  Add cooked sevai to it and mix well.  Add chopped coriander leaves and a dash of crushed pepper.  Mix well and serve hot with coriander chutney or sambar.  This can be packed as lunch for school going children.  Enjoy vegetable sevai as breakfast or lunch.  

Vegetable rice paper roll

A quick and healthy evening snack for children.

Vegetable rice paper roll

Ingredients

Cabbage-one cup
Tomato- 1 large
Green pepper 1/2
Ginger a thin slice
Green  chilli -  1

Method of Preparation

Wash and  chop the vegetables into thin slices. Add a little salt and mix well.  Take one sheet rice paper,  quickly run water in it.  Spread in a flat surface or plate. Fill prepared vegetables salad and roll into desired shape.  Enjoy the quick and healthy snack with sweet and sour sauce.

Variation : you can try this roll with left over vegetable noodles.

If you like to fill cooked vegetables try sauté the salad in a little olive oil,  add a little crushed pepper.  Try this if you find raw cabbage pungent.