Cabbage & Carrot Palya and Spicy Rice.

Cabbage and Carrot Palya is a dry palya and you can have them with plain rice, chapati, poori and rotis. Also you can prepare Spicy Rice.
Good and tasty Palya and Spicy Rice will be liked by  all the age group.
Ingredients :
Cabbage : 1 Cup ( 1/2 of I  Cabbage will do ).
Carrots : 3 ( Medium sized ).
Green chilly : 2 .
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Salt : as required.
Oil : 1 Table spoon.
Mustard Seeds : 1/2 Tea spoon.
Urd Dal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Coconut : 2 Table spoons.

Method : 

1 .Wash and cut vegetables in to small pieces, cut coriander leaves and green chillies.  Grate coconut and keep it aside.
2. Now keep a pan on the fire and heat. Add oil, mustard seeds, urd dal. Let it spurt. Add jeera, curry leaves and green chillies and fry.
3. Add cut cabbage and carrots and fry for 3 to 4 minutes. Add little water and cook on low flame till soft and the water disappear.
4 Add salt and mix it thoroughly.  Add grated coconut and coriander leaves and mix it nicely and serve with hot rice or chapatis.
Note : Cook Palya on low flame and stir in between. You can add ginger to the palya.  Add some green chilliy to get it little more spicy.
Serves : 2 to 3 .
Time : 10 Minutes.
                                               Cabbage and Carrot Spicy Rice.
Things Needed :
Cooked Raw Rice : 1 Cup. ( Sona Masoori ).
Ready Palya : 1 Cup.
Cashew or Ground Nuts : 1 Table spoon.
Ghee : 1 Table spoon.
Lemon juice : 1 Table spoon.
Salt : to taste.
Green chilly : 2 .
Ginger : 1 Tea spoon .( an inch ).
Coconut : 2 Table spoons. ( Fresh and grated ).

Method : 
1. Keep a pan on the fire. Put 1 tea spoon of ghee and heat. Put cashew or ground nuts and cut green chilly and fry for 2 seconds.
2. Add cooked rice and ready palya and required salt. Add grated ginger. Mix it nicely. Add remained ghee, fresh grated coconut, lemon juice and mix it again slowly.
4. Put it in a serving bowl and serve with cup of curd and papad.

Note : Rice should not be over cooked. Can add more cashew nuts to the rice. You can add 1 more spoon of ghee.
2 to 3 Serve.
Time: 5 minutes. 

Methi leaves & Vegetable Jeera Huli (Curry ).

Happy Independence Day to All the Indians. Dedicated to Tri colours of  Our National Flag . 

Methi leaves ( Mentyada soppu ) and Vegetables ( Bottle gourd and Carrots )  Jeera Curry  is a gravy  and you can have them with Rice , Chapati, Poori, Idly or Dosas too.
It is also a healthy dish and all age group surely enjoy. It is also a healthy dish  since not much of spice in it.

Things Needed : 
Carrots : 2 ( Medium sized ).
Bottle Gourd :  1 ( Small sized , Or  1/2 of medium sized ).
Methi Leaves : 1 Big bundled .
Coconut : 3 to 4 Table spoons.( Fresh and grated ).
Green chilly : 2
Jeera ( Cumin Seeds ) : 1/2 Tea spoon.
Tamarind pulp or Curd : 1 Table spoon.
Salt : Required amount.
Oil : 1 Tea spoon.
Mustard seeds : 1/4 Tea spoon.
Curry leaves : 5 to 6.
Method :
Wash and cut Methi leaves , bottle gourd and carrots  and boil them with required water ( 5 to 8 minutes ) and keep it aside.
Soak small ball size tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
Grind grated coconut, green chilly and jeera together till paste and put it a small bowl.

Now keep a big pan on the fire and heat. Put oil and mustard seeds. Let it spurt. Add curry leaves and cooked vegetables. Add ground coconut mixture and tamarind pulp. Add required salt. Mix it nicely . Add little water if necessary. Cook for 3 to 4 minutes. Stir in between so that it does not get burnt at the bottom of the pan. Serve Hot Bottle gourd, carrot and Methi leaves jeera curry with Hot Rice or Chapti

Note : I added tamarind pulp here. You can also add curd ( 1 Table spoon ) instead of tamarind pulp. Add curd when you are about to serve the curry. Do not add curd when the curry is boiling. Curd curdles in very hot temperature and the curry looks weird . Can add French beans to the curry along with carrots.  Do not add any other spices to the curry since the taste differ.  Not to use much of oil also.
Serves 4 to 5