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.

Scrambled egg dal

• Ingredients
• Moong dal
• 3 tbsp oil
• 2 cloves garlic, minced
• Onion - 1/2
• black pepper
• Salt for taste
• Ginger chopped
• Tomato
• Red chili powder: 2 tsp
• Turmeric powder
• Cumin seed
• Eggs: 2
• Coriander leaves

• Direction 

• Wash and drain the Moong Dal
• On medium heat in a cooker, heat the Oil and Allow them to sizzle with
• Cumin Seeds
• Turmeric Powder
• Garlic
• Ginger
• Red Chillies 
• Onion
• pilled Tomato
•  Pour in the drained Moong Dal, water, pepper and Salt 
• Pressure cook on medium to high flame for 2 whistles. when the pressure slightly settles down on its own, remove the lid. gently mix the curry by garnishing with
• Lemon
• chopped coriander leaves
• Egg

• Final Snapshots.

Pasta With Spinach

• Ingredients
• 3 tbsp butter
• uncooked pasta (I used Penne regate)
• 2 cloves garlic, minced
• Chopped baby spinach
• black pepper
• Salt for taste
• grated Parmesan cheese
• Milk

• Direction 

• Make Cream Sauce for Pasta
• Melt butter over low heat in wide sauce pan
• Stir in all flour and mix with a wooden spoon until blended. 
• Add garlic
• Add milk, stir & let it boil
• Add chopped spinach (Or other vegetables like corn, red peper etc..)
• Add salt & papper. 

•  
• Perfectly cook pasta (Note:- Pasta should cook in boiling water only & if you undercook or overcook spoils the recipe )


• Use deep vessel & more water is better.
• 
• Boil the water
• For boiling water add salt  & never mix oil (I have seen many blogs recommend to add oil which is not required & will spoil the taste)
• Add Penne regate pasta.  

• Stir and check every now and then by eating until it's firm & cooked correctly.

•  
• Then switch off the stove & drain the hot water. Then pour pasta into cold water so that further cooking of pasta in hot water is stopped.  


•  
•  Add pasta into cream sauce. Garnish with cheese and serve immediately.

• Final Snapshots.