Vermicelli Upma (Semia Upma)

Serves 4 Persons

Ingredients
Vermicelli 2 Cups
Mustard Seeds 1 tsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Green chilli 3
Ginger 1 inch
Peas 1 cup
Potato 1 medium
Onion 1
Carrot 2
Beans 100g
Salt
Curry leaves Handful
Oil or ghee
Cashew nut 5

Method:
Cut all the vegetables in small cubes. Break the Cashewnuts in small peices.
Roast the vermicelli in 1tsp Ghee or oil till it is light brown. Keep aside.
Take a big pan. Add 2-3 tbsp of oil, add mustard seeds and allow it to splatter.
Add urad dal and chana dal to it and saute till it is light brown. Add ginger, chilli, curry leaves and cashew nuts and fry for sometime.
Add onions and saute till brown.
Add the other vegetables and saute for 3 minutes.
Add 5 cups of water and salt.(1 cup vermicelli:2 1/2 cup water).
Boil the vegetables till  soft. Add the vermicelli and keep stirring till it becomes semisolid.
The vermicelli separates from eachother after few minutes when removed from heat.
Serve with lemon pickle.

Cauliflower curry

Serves 4

Ingredients:
Caulfilower florets 250g
Ginger 1 inch
Mustard seeds 1 tsp
Urad dal 1 tsp
Turmeric powder 1 tsp
Sambhar powder 1 tsp
Salt
Oil
grated Coconut 1 tbsp
Asaofoetida 1/2 tsp
Curry leaves 1 strand

Method
Remove the florets of cauliflower.
Take a pan. Add 1 tbsp Oil to it. Add mustard seeds and allow it to splatter.
 Add urad dal to it and wait till it turns light brown .
Add turmeric powder, asafoetida to it.
Add the sliced ginger, florets, curry leaves and mix well. Add sambhar powder, salt and mix well.
Add half cup water and cook well.
Add coconut at the end and mix well.
Serve hot with roti or rice.

Navratan Korma

Serves 4 persons

Ingredients:
Potatoes 2
Beans 100g
Cauliflower 100g
Carrot 2
Onion 2
Ginger 1 inch
Garlic 2 pearls
Pineapple 100g
Cream 3 tbsp
Raisins 2 tbsp
Cashewnut 10
Almonds 10
Green chilli 4
Bay leaf 1
Garam masala 1 tbsp
Coriander powder 1 tbsp
Coriander leaves
Oil
Salt
Saffron Milk
Fried Paneer

Method:
Cube the vegetables. Boil potatoes, beans and carrots.Add Salt. When half done add cauliflower and cook together till the vegetables are well cooked.Filter the excess water and  keep aside;
Cut the onions. Take the onions, half the cashewnuts in a small vessel and add half cup water and cook till cashewnuts are soft. Grind it into a paste.
Grate the Garlic and ginger.
Soak few strands of Saffron in milk for 30 mintues.
Fry the paneer cubes and keep aside.
Fry the rest of the Cashew nut, Almonds and Raisins and keep aside.
Take  a pan. Add oil to it Add the ground paste and saute till onion paste turns brown.
Add ginger garlic paste to it and cook well. Add the green chillies and saute for 2 minutes.
Add garam masala and coriander powder to it and saute for 2 mintues.Add little water, salt  and cook for a minute.
Add the cooked vegeatbles to it.
Add cream, Saffron milk and cubed pineapples and mix well.
Add the cooked vegetable stock (water filtered from boiling the vegetables) and add it to the curry to get the gravy consistency.
Add the fried nuts to it.
Garnish with coriander leaves and serve hot with rice or roti.