Snowpeas and asparagus with onions

Snow peas a lb., asparagus a handful, onion 1, all sliced, garlic cloves 5, thinly sliced, salt to taste. Cook the ingredients in a little water.
Coconut oil 2 tbsp., lemon juice 2 tsp.
Heat oil, drop in cooked veggies and lemon juice, combine well, allow to become dry. Serve with hot rice and yogurt.

Prawns with carrot and potato

Prawn large 2 lbs., carrot 4, potato 1, onion 1, ginger 1 inch, garlic cloves 4,all sliced, salt to taste. Cook all ingredients in a little water.
Coconut oil 2 tbsp., Kashmiri chilli powder 1 tsp., tomato sauce 1 tbsp., scallions a stalk, chopped.
Heat oil in a pan, add chilli powder, sauté for 30 seconds, add tomato sauce followed by cooked prawn and veggies, sauté till masala cover the mix. Adjust salt, add scallions and combine well. Transfer into a serving bowl. Serve with hot rice. Kids will sure love this dish.

Pumpkin curry (mathanga moloshyam)

 Toordal (Red gram) 1/2 cup, pumpkin 1/2 kilo, peeled and cubed, shallots 2, turmeric powder 1/2 tsp., green chilli 2, silted, curry leaf a sprig, salt to taste.
Pressure cook all the ingredients. Combine all with a ladle, adjust salt and pour 2 tsps. of coconut oil over the curry and serve with hot rice, papadum and mango pickle.

 

Mushrooms in Fishsauce

Button mushroom 250 grams, thinly sliced, shallots 10, thinly sliced, ginger garlic paste 1tsp., salt to taste, fish sauce 1tbsp., red chilly 1, rice bran oil 1tbsp.
Heat oil in a pan, drop in shallots, sauté for 2 minutes, add mushroom and salt. Sauté for a while. Allow to cook in low flame.
Add ginger garlic paste, red chilli and fish sauce. Combine the ingredients and let it be on low flame for another five minutes. Serve with rice or roti.