Red and yellow onion palya

• Ingredients
• 2 tbsp oil
• Salt for taste
• 2 chilies
• Coconut
• Cumin seeds
• Mustard (pinch)
• coriander leaves
• Curry leaves
• Garlic
• Red and yellow onion, chopped
• Tamarind juice
• Sambar powder

• Direction 

• Heat 2 to 3 tbsp oil in a pan and saute the cumin seeds, Mustard,garlic and onion.


• Then add cocunut.


• Add tamarind juice, sambar powder and salt (as per taste) with water and stir well.

• Mix it very well. Add cook properly
• Garish with coriander leaves


• After palya is ready  serve with chapathi. 
•  My previous post as steps how to make chapathi (http://adugeprayoga.blogspot.com/2015/09/honey-bread-chapathi-spinach-curry.html)

• Final Snapshots.

potata kohl rubs

• Ingredients
• 2 tbsp oil
• kohlrabi
• Potatoes
• Salt for taste
• 2 chilies
• Coconut
• Cumin seeds
• coriander leaves (cilantro)
• Asafoetida (pinch)
• coriander leaves
• Garlic
• Ginger
• Onion
• Tomatoes

• Direction 

• Grind together the ingredients Cocunut,Ginger,chilies,pelled Tomatoes with some water to make a paste.

• Heat 2 to 3 tbsp oil in a pan and saute the cumin seeds, Asafoetida,garlic and onion.



• Then add paste prepared earlier.



• Add potata, kohl rubs, water.

• Mix it very well. Add salt. and cook properly
• Garish with coriander leaves



• After curry is ready  serve with chapathi. 
•  My previous post as steps how to make chapathi (http://adugeprayoga.blogspot.com/2015/09/honey-bread-chapathi-spinach-curry.html)

• Final Snapshots.

Asparagus curry

• Ingredients
• 2 tbsp oil
• Asparagus Chopped
• Salt for taste
• Urad dal
• 2 Red chilies
• Coconut
• Cumin seeds
• coriander leaves (cilantro)
• Asafoetida (pinch)
• coriander leaves
• Garlic
• Ginger
• Onion
• Tomatoes

• Direction 

• Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. So asparagus automatically breaks where it is fresh.
• Heat 2 to 3 tbsp oil in a pan and saute the cumin seeds, Asafoetida, urad dal,garlic,ginger , red chilli.

• Then add sliced onions, grated cocunut & mix it.



• After a while before turning brown add chopped asparagus.

• Mix it very well. Add salt, masala powder.



• After asparagus are cooked Add pealed & chopped tomatoes.

• After curry is ready  serve with rice. 

• Garnish with coriander leaves
•  My previous post as steps how to make rice (http://adugeprayoga.blogspot.com/2015/09/cereal-ras-dosa-rice.html)

• Final Snapshots.

Avocado Chutney

• Ingredients
• 1/2 tbsp oil
• Avocado
• Salt for taste
• 2 Green chilies
• Coconut
• Mustard seeds
• Urad Dal
• coriander leaves (cilantro)
• Asafoetida (pinch)
• coriander leaves
• Lemon

• Direction 

• Grind together the ingredients Cocunut,Avocado,chilies,coriander leaves with some water & lemon to make a chutney texture paste.

• In a seasoning pan, heat the oil and temper with Mustard seeds, Urad dal & Asafetida. 

• Then add the paste prepared earlier & salt if needed.

• Serve with chapathi. My previous post as steps how to make chapathi (http://adugeprayoga.blogspot.com/2015/09/honey-bread-chapathi-spinach-curry.html)

• Final Snapshots.

Fresh Fruit Plate with honey

• Ingredients
• Honey (Optional)
• Papaya
• Banana
• Mosambi
• Kiwi Fruit

• Direction 

• Mosambi :- Pull off the skins  using your finger then separate the segments. If find difficult to seperate chop it off.
• Papaya
•  Wash it
• Cut off the top plus bottom end of the papaya.  The skin of the papaya is not edible remove it using knife.
• Slice the papaya in half lengthwise, Scoop out the seeds from both halves of the papaya.
• Then cut the Papaya
• Banana
• Pinch just at the tip to tear the skin
• Peel downwards towards the stem
•  Then cut the banana.
• Kiwi Fruit :- Knife to cut edges and then Peel with spoon so it does not doesn't have prickly hairs into fruits.
• In a large plate, combine all cut fruits and honey 

• Final Snapshots

Fresh Fruit Bowl with honey

• Ingredients
• Honey
• Peeled papaya
• Bananna
• Apple
• Orange

• Direction 

• In a large bowl, combine all cut fruits and honey 

• Final Snapshots

Coconut Mixed Vegetable Curry

• Ingredients
• 3 tbsp oil
• Onion
• Salt for taste
• Minced garlic gloves 4
• ginger
• 3 Red chilies
• Coconut
• Mustard seeds
• cumin seeds
• curry leaves
• coriander leaves (cilantro)
• Sambar Powder
• Asafoetida 
• Tomatoes
• Vegetables
• carrots
• Potatoes
• Green peas soaked for 5 hrs
• Add other favorite vegetables like broccoli, cauliflower, beans...

• Direction 

• Soak the dry Green peas with water.
• Make a paste of pealed Tomatoes, Coconut,Ginger

• Heat 2 to 3 tbsp oil in a pressure cooker and saute the cumin seeds,Mustard seed, garlic,  then add thinly sliced onions. a pinch of asafoetida/hing, red chilli. Continue to saute until the onions are soft and transparent.
• Add all the veggies 
• carrots
• Potatoes
• Green peas



• Add the paste prepared earlier to the cooker. Stir until the paste has mixed in with the vegetables, Add water & Sambar Powder & create a slightly thick sauce. 

• Add salt for taste.
• pressure cook on medium to high flame for 1 whistles. when the pressure settles down on its own, remove the lid. gently mix the sambar.  
• Garnish with termeric leaves 
• Serve with chapathi. My previous post as steps how to make chapathi (http://adugeprayoga.blogspot.com/2015/09/honey-bread-chapathi-spinach-curry.html)

• Final Snapshots.

Mullangi (Raddish) Sambhar

• Ingredients
• 3 tbsp oil
• Onion
• Salt for taste
• Minced garlic gloves 4
• Tamarind
• 3 Red chilies
• Radish
• Mustard seeds
• cumin seeds
• curry leaves
• coriander leaves
• Sambar Powder
• Asafoetida 
• Toor dal

• Direction 

• Extract the tamarind juice and soak cut radish in a tamarind extract

• Heat 2 to 3 tbsp oil in a pressure cooker and saute the cumin seeds,Mustard seed, garlic,  then add thinly sliced onions. a pinch of asafoetida/hing, red chilli.

• Cook Toor dal and keep it ready.(But i add to thadaka directly (not preffered))
• Add radish along with  tamarind extract



• pour 4 cups water.
• Add salt for taste.
• pressure cook on medium to high flame for 2 whistles. when the pressure settles down on its own, remove the lid. gently mix the sambar.  
• Garnish with termeric leaves 

•  

• Final Snapshots.

Avalakki

• Ingredients
• 3 tbsp oil
• Onion
• Salt for taste
• Thick poha (Avalakki)
• Turmeric powder
• 3 green chilies
• Roasted Peanuts
• potato chopped small pieces
• Mustard seeds
• cumin seeds
• curry leaves
• coriander leaves
• grated coconut (Optonal)

• Direction 

• Rinse the poha in clean running water till it become soft with drain kind of vessel
• Gentle mix by sprinkle the turmeric powder and salt in the poha.

•  keep aside potatoes by sauting in medium hot oil till light golden and crisp

• In the same pan add 
• Mustard seeds
• cumin seeds
• curry leaves
• Onion till becomes brom & then add
• green chili 
• roasted peanuts 

• fried potatoes
• Finally poha & mix gently
• Saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between.
• Garnish the poha with chopped coriander leaves and grated coconut.
• Final Snapshots.

Pasta with Squash

• Ingredients
• 3 tbsp butter
• uncooked pasta (I used Penne regate)
• 2 cloves garlic, minced
• Onion
• black pepper
• Salt for taste
• Tomatoes
• peeled & cubed squash

• Direction 

• Remove the skin of tomatoes by dipping into boiling water
• Grind  pilled tomato, Long Squash, chilli powder.

•  Melt butter over low heat in wide sauce pan

• Add garlic
• add the onions and saute them till golden.
• Add cubed squash
• 
• Add the paste prepared earlier.
• Add salt & papper. 
• saute gently on a low flame, so that the squash gets well coated with the butter.

• Perfectly cook pasta refer my earlier post section2 at   http://adugeprayoga.blogspot.com/2015/09/pasta-with-spinach.html
•  Add pasta into sauce. Garnish with cheese if required and serve immediately.

• Final Snapshots.