Couscous with green peas and red cabbage

Couscous 1 cup, cooked.
Red cabbage chopped 1 cup, frozen green peas 1/2 cup, onion chopped 1 tbsp., garlic
clove 1, finely chopped, olive oil 2 tsp., salt to taste, lemon juice 1 tsp., black pepper
powder 1/2 tsp.
Heat oil in a pan, drop in onion, saute till translucent, add garlic, saute till fragrant,
add cabbage saute and allow to become tender in low flame, add salt, pepper powder
and green peas, saute till cooked. Add lemon juice, combine well, and transfer into
a serving bowl. Serve with chilly sauce.

Prawn fried rice for kids

Basmati rice 1 cup, peeled and frozen small prawns 1 cup, green peas carrot mix 1 cup,
baby corn 2 tbsp., salt to taste, tomato sauce 2 tbsp., cooking oil 1 tbsp., onion small 1,
chopped, garlic cloves 2, finely chopped.
Steam cook corn for 5 minutes and green peas carrot for 3 minutes and keep aside.
Cook rice and prawn in 2 cups water adding salt to taste.
Heat oil in a pan, drop in onion and garlic, saute till tender and aroma spreads add green peas
 carrot mix and corn, saute for 3 minutes, add tomato sauce and cooked rice with prawns,
combine well, adjust salt and serve.
My toddler grandson loves this yummy dish.

Prawn green peas masala

Prawns small peeled 1/2 lb., frozen green peas 2 cups, onion small 1, chopped, garlic cloves
3, chopped, tomato 1, chopped, curry leaf a sprig, fish masala 2 tsp., cooking oil 1 tbsp., salt
to taste.
Heat oil in a pan, drop in onion and garlic, saute till aroma spreads, add prawns, saute and cook
for 4 minutes, add half curry leaves and tomato, cook for 2 minutes, add green peas, fish masala
 and  salt. saute for a minute, if required add a little water, allow to cook in low flame till gravy
thickens. Transfer into a serving bowl and garnish with balance curry leaf.

 

Sun dried cauliflower subji

 Cauliflower 1,flowers separated, washed, drained ,Marinate cauliflower in red chilly sauce,
half tsp. pepper powder and salt to taste. Sun dry for 4 hours before preparation.
Onion 1, chopped , garlic clove 4, finely chopped, cooking oil 1 tbsp., red colour a pinch,
tomato sauce 2 tbsp.

 Heat oil in a pan, drop in onion and garlic, saute till tender, add cauliflower, saute for
4 minutes, add 1/2 cup of water, allow to cook in low heat, when cooked dry, add sauce,
salt to taste, combine well. Transfer into a serving bowl. Excellent with chapatti.

Spicy prawn fried rice

Basmati rice 1 cup, cooked in 2 cups water. Peeled frozen small prawns 1 cups, onion small 1,
chopped ,garlic cloves 3, finely chopped, frozen green peas carrot mix 1 cup, frozen corn 1/2cup,
tomato sauce 2 tbsp., chilly sauce 2 tbsp., red chilly flakes 2 tsp., grape seed oil 2 tbsp., cooking
oil 2 tbsp. Steam frozen corn for 5 minutes and green peas carrot mix for 3 minutes and keep aside.
Heat oil a skillet, drop in onion, saute till tender, add garlic, saute till aroma spread, add prawns ,saute
for 3 minutes, add green peas carrot mix and corn, saute for a minute, add chilly flakes, saute for
a minute ,add sauces, mix well, add rice, combine well, adjust salt.

Garlic lemon chicken curry

Boneless chicken 1 lb., cubed, onion 1,sliced, garlic cloves 7, chopped, green chilly 2,
silted, cilantro chopped 2 tbsp., chicken masala 1 tsp., garam masala 1/4tsp., salt to taste,
lemon juice 1 tbsp., potato 1, cubed.
Pressure cook the ingredients in a cup of water for 2 whistles. Combine well, adjust salt
and transfer into a serving bowl.
Excellent with plain rice, chapatti and bread.
Good dish for non vegetarians even during flu or cold.

Prawns and ridge gourd

Small prawns 300gm,peeled, deveined, and cleaned.
Toordal 100 gram, ridge gourd 300 gram, tomato 1,both chopped.
Onion small 1,garlic cloves 2, both chopped, cumin powder 1/4 tsp., turmeric powder a pinch,
pepper powder 1/3tsp.,salt to taste, curry leaf 1 sprig.
Pressure cook toordal in a cup of water, add all others ingredients with the toordal, pressure
cook for a whistle or two.
Coconut oil 2 tsp., curry leaf 1/2 sprig, cilantro chopped 1 tbsp.
 Add coconut oil, mix well, transfer to a serving bowl, garnish with
cilantro and curry leaves.
This traditional dish good for rice and chapatti.