Coconut Milk Pulao

Coconut Milk Rice	Preperation Time : 60 Mins Serves :4
Ingredients
1" piece  of Ginger 15 Green chillies 8 cloves of Garlic 1 Can Coconut Milk 2 cups Rice 2 medium sized Carrots 10 to 15 Beans ¼ cup Green Peas 2 Cinnamon Few Coriander leaves stems salt to taste 10 tea spoons of Oil/butter		Coconut milk pulao
Method
For Masala : cut ginger chillies and garlic into pieces and then grind. Clean the rice and soak in hot water for 10 to 15 minutes. Heat the cooking oil in a vessel and add the cinnamon, cloves. Now add Vegetables (except peas) and fry for some time. After this add masala paste which you have prepared, salt and cook for some time. Now add green peas and Coriander leaves and cook again. Pour the Coconut milk and add water for the rest. Let the mixture boil. At last add rice and cover the vessel. Set the flame to low and keep it for 20 minutes. Finally open and mix the cooked rice gently. Garnish with coriander leaves. Note : While adding water Rice and Water should be in 1 : 11/2 proportion.

Pav Bhaji (Buns)

Pav Bhaji (Buns)	Preperation Time : 30 Mins Serves :4
Ingredients
butter to shallow fry. 8 pavs (buns) 1 capsicum chopped 2 onions chopped 2 tomatoes chopped 2 1/2 cups chopped vegetables (carrots, beans, cauliflower, pototo etc.) 1/2 cup shelled peas Butter to taste 2 tsp. Pav bhaji readymade masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed 1/2 lemon juice. 1 tbsp. coriander chopped 1 onion chopped		Pav Bhaji
Method
Pressure cook mixed vegetables and peas. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlic, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pav bhaji masala , chilli powder, turmeric, salt, sugar and cook further 2-3 minutes. Bring to boil.  Cook on low flame till gravy is thick, mashing veggies in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter. Now take pavs and cut them horizontally leaving one edge attached. Apply butter and roast till the surface is crisp on both sides. Add some lemon juice and chopped onion to bhaji and server with pav.

Medu Vada

Medu Vada	Preperation Time :30 Mins Serves :4
Ingredients
4 cups urad dal 1 cup ordinary rice 1 tsp. ginger grated 1 tbsp. coconut grated coarsely 8-10 whole pepper corns 1 tsp. cumin seeds salt to taste oil to deep fry		Medu Vada
Method
Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft batter, a fine grain should be felt in it. Do not make the batter thin. It should be thick enough to shape vadas. Add all ingredients and beat well clock wise/ anti clockwise with hand to incorporate air. Heat oil, wet palm and take an idli sized lump on fingers palm side up. Make a hole in the middle with thumb. Put gently into hot oil, repeat the same for more. One can  use a medhu vada press. Fry on medium flame. Serve hot with chutney and sambar. Z9VGARTN8VVQ

Sambar/Pumpkin Curry

Sambar/Pumpkin Curry	Preparation Time : 100 mins Serves : 7
Ingredients
Ingredients: 1 small pumpkin or winter squash (about 3 c. chopped) 1 c. lentils, brown or split red 4 c. water 1 tsp. cayenne pepper 1/2 tsp. ground cumin 1/4 tsp. ground turmeric 1/2 tsp. salt 1/2 c. coconut milk* 1 tbsp. vegetable oil 1/4 tsp. ground fenugreek 1/4 tsp. black mustard seeds 1 large onion, thinly sliced 1 curry leaf (optional)	Sambar
Method
For pumpkin, cut into quarters, scrape out seeds, cut off peel, and chop into 1-inch squares. For squash, first bake whole for 20 minutes on the middle rack of a 400°F oven. Cool, then quarter, scrape out seeds, cut off peel, and chop.  Place lentils in a colander and rinse thoroughly with cold water. Remove any inedible objects from lentils while washing. Put 4 cups of water in a large kettle. Add cayenne pepper, cumin, turmeric, and salt and bring to a boil. Add lentils, cover, and lower heat. Simmer for about 30 minutes, or until lentils are tender. (If you are using split red lentils, they will cook in about 15 to 20 minutes.)  Add pumpkin squares to lentils. Cover and simmer 15 to 20 minutes, or until pumpkin is tender. Add coconut milk to kettle and stir. As soon as mixture begins to boil, remove from heat and set aside. In a skillet, heat oil over medium-high heat. Add fenugreek, mustard seeds, onion slices, and curry leaf and fry for 4 to 5 minutes, or until mixture is brown. Add onion-and-spice mixture to kettle. Cover kettle and let stand 5 Stir