Cauliflower Masala

Cauliflower - 1

Onion - 1 big

Tomato - 1

Garlic - 2 cloves

Oil - 4Tsp

Garam masala - 1/4tsp

Coriander powder - 1tsp

Turmeric - 1tsp

Curry leaves - 1 stem

Coriander leaves - few stems

Red chilly - 4 Nos

Cut cauliflower wash well and sink it in a bowl of water mixed with turmeric powder for 30 minutes. Heat oil in a large pan. Sputter few mustard seeds, add onion and saute well. Mix garlic, curry leaves, coriander powder and garam masala in the pan. When the masala is fried, add chopped tomato and salt, mix well and cover the pan for 2 minutes on medium heat. Meanwhile, drain the water from Cauliflower and microwave it for 2 minutes. Now add this semi cooked flower to the masala and mix well. Keep the lid closed for 2 minute on medium heat. Mix again and keep few more minutes until cooked to your taste. Don't forget to mix with coriander leaves towards the end. Better not over cook the flower (I like to hear the 'KaruMura' sound when I chew the flower!). I like this with steamed rise, laban and little ginger pickle. That will make your 1/2Hr dinner!

Cashew Mutter (Green Peas)

Green peas (fresh) - 1 cup

Cashew nuts - 5 Nos
Clove - 5 Nos
Onion - 1 small
Ginger - 1 pinch chopped
Garlic - 2 Nos
Tomato paste - 1Tsp
Soya sauce - 1tsp
Corn Oil - 2Tsp
Turmeric powder - 1/4tsp
Chilly powder - 1/4tsp

Another bachelor dish! Boil cook green peas with turmeric, chilly powder and salt with enough water. Once cooked, drain water. Heat oil in a seperate pan, saute onion, stir fry ginger, garlic, cloves and Cashew nuts. When you get flavour, add tomato paste and soya sauce. Stir well for 1 minute and now add the cooked green peas to the pan. Mix well and close the lid for 2-3 minutes on med-low heat. When steam comes out, stir again and keep another minute. Open the lid and let the moisture reduce. There you go... It is very good with chappathi/Roti. (Hint: always use fresh green peas and try to keep its natural colour while cooking). ENJOY!

Beans Thuvaran

Beans - 250g

Mustard - 1/4tsp

Oil - 1Tsp

Curry leaf - 1 stem

Sambar Onion - 5 Nos.

Ginger - 2mm long

Garlic - 2 Nos

Green Chilly - 2 Nos

Grated Coconut - 1/2 cup

Turmeric - 1/4tsp

Salt - as you wish

Hot water - 1/4 cup

It is very simple to make and very delicious. Mince fresh tender beans with hand. Sputter few mustard seeds in coconut oil and  saute sambar onion followed by chopped ginger, garlic, curry leaves and chopped chillies. Once you get the flavour, add grated coconut, turmeric, salt and stir on low heat for about 2 minutes. Now add beans, mix well and add hot water. Mix well and close the lid for 2 minutes on low heat. When steam come out, stir again and close the lid for another 3 minutes. Again stir well and keep it open for another 2 minute. Yes your Beans Thuvaran is ready! (Hint: Try not to loose the beans colour and taste by overcooking).