Pavakka-Parippu Thoran

Ingredients:

Bittergourd/Pavakka chopped: 1cup

Toor dhal: 1/4 cup

Turmeric powder: 1tsp

Green chili chopped: 2-3 nos

Salt: to taste

Sliced shallots: 4-5 nos

Curry leaves: few

Grated coconut: 1/2 cup

Oil – 2 tbsp

Method:

Cook dhal with water, 1/2 turmeric powder and salt, keep it aside. Combine bittergourd, 1/2 tsp tumeric powder, green chilli and grated coconut with your hands. Heat oil in a pan, splutter mustard seeds, add curry leaves and shallots, saute well . Add the preapred bittergourd mix, saute well. Cover and cook for 5 minutes. Remove lid and add the cooked dhal, Saute well and cook for another 2-3 minutes. Serve with rice.

Pasta

Ingredients:

Farfalle Pasta: 3 cups

Chicken minced :2 cups

Green peas: 1/2 cup

Carrot: 2 medium

Cabbage: 1/2 cup

Onion: 1 big

Chicken cube: 1 no

Salt: to taste

pepper powder: 1/2 tbsp

Red chilli: 2 nos

Garlic: 2-3 nos

Soya sauce: 1 tbsp

Tomato sauce: 1 tbsp

Italian pasta sauce: 1-2 tbsp

Mozrella cheese: 1-2 tbsp

Butter: 1 tbsp

Method:

Boil pasta when it is done drain in cold water and keep it aside. Saute chicken in a saucepan for 5-6 minutes and keep it aside. Heat oil in a pan, add garlic when it turns golden brown add red chilli flakes and onion, saute till it turns soft. Add carrot, cabage and green peas, saute for 2-3 minutes. Add the chicken cube and pepper powder. Then add prepared chicken to this and saute for 2 minutes. Add pasta and soya sauce. Cover and cook for 5 minutes, remove from fire.

Take a glass bowl. Pour pasta sauce and tomato sauce, spread well. Add pasta over the sauce. Add mozrella cheese on the top of the pasta. Pre heat oven in 160 degree c. Bake for 10-15 minutes. Serve hot

Green Apple Pachadi

Ingredients:

Apple Chopped: 1no

Coconut Grated: 1/2 cup 

Shallots chopped: 3-4 pcs

Green chilli chopped: 3 pcs

Curd beaten: 2-3 tbsp

Mustard seeds: 1 tsp

Salt: to taste

Curry leaves: 1 spring

Ginger: chopped 1 tsp

Red chilli flakes: 1-2 pcs

Cumin seeds: 1 tsp 

Turmeric powder: 1 tsp 

Oil:

Method:

Combine apple, ginger, small onion, turmeric powder and green chilli. Heat oil in a pan splutter mustard seeds, add red chilli flakes and curry leaves. Add the prepared mixture. Cover and cook for 5 minutes. Grind coconut along cumin seeds, 1 green chilli, 2-3 nos small onion and 1/2 cup water to a smooth paste. Add this to the cooked apple. Cook for another 2-3 minutes. Remove from fire. Allow the curry to cool, add beaten curd and mix well. Serve with rice

Mango Pudding

Ingredients
Milk: 500 ml
Mango chopped: 11/2 cup
Condensed milk:1 cup
China grass powder: 3 tbsp
Sugar: 1+2 tbsp
Vanila essence: 1 tsp
Water: 3-4 tbsp

Method:

Cook mango with 2 tbsp sugar in a pan untill soft. Take a glass dish and arrange mango in the bottom, keep in fridge for 15 minutes. Soak china grass in water. In a heavy bottom pan, Mix the milk with condensed milk and 1 tbsp sugar, boil well. Remove from fire, allow the milk to cool. Add soaked china grass to the milk and again transfer to stove, stir continously till the china grass dissolves completely. Remove from fire. Add vanila essence to the milk. Pour the milk over the mango pieces. Keep it in the refrigerator for 1/2 n hour or till set.