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.

Fish in grated coconut with scallion

Barramundi fillets 500 grams, cut into 2 inch cubes, ginger 2 inch, garlic cloves 6, onion 1, all chopped, green chilly 4, silted, salt to taste, gamboge 4 cloves, turmeric powder 1/2 tsp.
 Except fish combine all other ingredients in a cup of water in an earthen wok. Allow to boil, add fish pieces, allow to cook well, Add a cup of grated coconut, combine well, and allow to remain in low flame for another 5 minutes.
Scallions 4 stalks, chopped. Garnish the fish mix and close with a lid. Combine well while serving with rice.

Vegetable rice

Basmati rice 3 cups, cooked in six cups of water with salt to taste.
Frozen veggie pack 1 kg, (cauliflower, carrot, snow peas, green peas)
Onion 1, ginger 2 inch piece, both chopped, bay leaf 4, coconut oil 1/4 cup, crushed pepper 1 tbsp., cardamom 3, cloves 4, salt to taste.

Heat oil in a pan, drop in bay leaves, cloves and cardamom, allow the aroma to spread out, add onion and ginger, sauté till tender, add veggies, salt and crushed pepper, mix well, allow to cook in low flame, add cooked rice, combine well, adjust salt. Rice ready.
Serve with, yogurt, papadum and pickle.

Sprouted lentils and spinach

Sprouted green lentils 2 cups, steam cooked.
Spinach a bundle, chopped.
Grated coconut 1 cup, shallots 3, garlic cloves 3, both chopped.
Coconut oil 2tbsp., salt to taste, cumin seeds 1/2 tsp.
Heat oil in a pan, drop in cumin seeds, allow to brown, add shallots and garlic, sauté till tender, add spinach and salt, sauté till cooked, add coconut and cooked lentils, combine well.
Serve with rice.