• Mushroom
• Onions                      1
• Curry leaves         few
• Pepper powder     1 tsp
• Fennel seeds          1 tsp
• Turmeric powder a pinch 
• Chilli powder          1 tsp
• Pepper powder      1 tsp
• Coriander powder

Method:

1. Wash the mushroom in water and squeeze the excess water.
2. In a pan heat oil, add fennel seeds, Garlic pods and onion. Stir them until onion turns golden brown
3. Then add turmeric powder, chilli powder, pepper powder and coriander powder. Mix well with onions and stir them until raw smell of  masala is gone.
4. Then add mushroom and stir well with masala. If its dry, sprinkle some water and then stir. Cover with lid and allow it to cook for 15 to 20 minutes in medium flame.
5. When it is done serve with chappathi or rice. Garnish with some coriander leaves.

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Method:
Heat oil in a pan, add mustard seeds and urad dad. When it sputters add curry leaves and dried red chillis.
Add the grated beetroot with little water and salt. Cover it with lid.
Cook until beetroot is cooked well.
Finally, add grated coconut. Coconut is optional.
Serve with rice as side dish or chappathi.

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Bitter gourd 3
Onion 1
Tomato 1/2
Chilli powder
Turmeric powder
Mustard seeds
Curry leaves
Salt

Method:

Heat oil in a pan and add mustard leaves.
When it splutters add onion and fry for a while with few curry leaves until onion turns brown in colour.
Then add tomato and stir for a while.
Add then add the chopped bitter gourd and mix well.
Then add the turmeric powder, chilli powder and salt. Close with lid and allow it cook for 15 minutes. Then continue stirring every few minutes until the bitter gourd is cooked well.
Serve with rice as side dish.

Note:
To reduce the bitter in bittergourd, soak it in hot salt water for few minutes before cooking. This will reduce the bitterness. [This tip was given by my friend priya.]

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You need:

Carrot  – 5
Milk    – 2 glasses
Cashews, Cardamon.
Sugar.

Method:

Peel and slice the carrots into small pieces and then steam it. When it is cold grind it with little sugar to a liquid state. Then again boil it for 4 to 5 minutes and then add 2 glasses of boiled milk to it. Stir well, continuously. When it is done roast the cashews and cardamon in ghee and add it to the kheer. Now its ready to serve.

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Ingredients:

• Whole Tamarind : lemon sized ball (Soaked in hot water)
• Cumin seeds : 1tbsp
• Whole garlic : 4 to 5 (unpeeled)
• Coriander leaves : 2 tbsp
• Curry leaves : 3 to 4
• Whole Pepper : 8 to 9
• Tomato : 1(chopped)
• Turmeric powder: 1/4 tsp
• Salt to taste

For Seasonings :

• Oil : 1 tbsp
• Cumin seeds : 1 tsp
• Whole red chilies : 2

Method Of Preparation :

• Extract the pulp of tamarind by soaking it in hot water.
• Now grind all the ingredients (toamtoes, garlic, pepper, cumin seeds, corriander leaves, curry leaves) in to a coarse paste. And keep them aside.
• Heat oil in a pan add mustard seeds, after it sputters add the whole red chilies , turmeric powder,and the above ground paste in to it .
• Add almost like 1 to 2 cups of water and salt.
• When its comes to complete boil remove from heat.
• Garnish with little coriander leaves.

Now its ready to serve with rice or can have it as a soup.

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