Kovakkai Fry /Tindli Fry / Ivy gourd Fry

Ingredients:
Kovakkai /Tindli / Ivy gourd - 1/2 kg
Sambar powder - 3-4 tsps
Madras curry powder - 2-3 tsps
Turmeric powder - 1/4 tsp
Hing - a pinch
Salt - as required
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Oil

Method:
Cut the Kovakkai into lengthy thin slices and wash them nicely before cutting.
Now take a kadai and season with mustard seeds, Urad dal and hing by pouring some oil.
Now put the washed and cut Tindli slices on the seasoning and mix nicely.
Add salt, turmeric powder, sambar powder and Madras curry powder and mix nicely.
Close the kadai with a lid and cover it and cook.
You can open the lid and stir the kovakkais in between adding little more oil if you want.
After the kovakkai is cooked ,remove from fire and transfer it to a vessel.
The curry is hot and ready to be served with sambar or rasam rice or even with chappathis if you like.

Aloo Poha

Ingredients:

Poha ( rice flakes) - 1 medium packet

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Green chillies - 3-4

Onion - 1 (optional)

Potato - 1 medium size

curry leaves - few

turmeric powder - 1/2 tsp

Coriander leaves for garnishing

Small lemon - 2-3

Salt as required

Oil

Hing - 1/4 tsp

Method:

Wash the Rice flakes in a colander and keep it aside.

Take a kadai pour 3 tsps oil and put urad dal and mustard seeds for seasoning.

After the mustard seeds splutter,add curry leaves and small cut green chillies and a pinch of hing.

Now put the turmeric powder and mix with the seasoning and then add the washed poha,salt and mix nicely.

In the mean while cut potatoes into small pieces and precook separately and add to the poha .

now stir the entire aloo poha and mix nicely and cook for some time.

After it is cooked nicely remove from fire and garnish with coriander leaves and squeeze lemon and mix nicely.

Now the aloo poha is ready to be eaten either with some pickle or any chutney.

This can be had as a snack in the evenings or even for breakfast in the morning.

Cauliflower curry

Ingredients ;

Cauliflower -1 Big

Jeera (cumin seeds) -1 1/2 tsps

Sambar powder or Garam masala powder -2 tsps

Salt - as required

Oil

Coriander leaves for garnishing

Method:

Take a big cauliflower and separate into small florets and wash nicely.

Take a kadai season with jeera (cumin seeds) and put the florets and stir fry with salt added.

Now add sambar powder or garam masala powder as you wish and mix nicely.

Allow the cauliflower to cook nicely and let it remain separate and a little crunchy.

After the cauliflower is cooked, remove from fire and garnish with coriander leaves.

This curry can be had with chappathi,roti, or even with any rice dish.