Vegetable Rice

Ingredients:
1.5 cups White Rice(Basmathi or Sona Masuri)
20 - 30 Benas
2 medium sized Carrot
1 small Potato
1/2 cup frozen/soaked Green Peas
1 Tomato
1 medium sized Onion
6 - 8 cloves of Garlic
1/2 inch sized Ginger
8 - 10 Curry leaves
4 - 6 strands of Coriander leaves
3 - 4 Green Chillies
1.5 - 2 tsp fresh Lemon Juice
Salt to taste
4 - 5 tsp Ghee
1/2 tsp Cumin seeds
1 tsp Mustard seeds
Pinch of Turmeric powder

Recipe:
Chop beans, carrot, tomato, potato into medium sized thin pieces as shown in the picture below.

Chop coriander leaves into small pieces. Cut the green chillies into two halves. Finely chop the ginger garlic as shown in the picture below(Ginger-Garlic paste can be used). Chop the onion into thin medium sized pieces as shown in the picture below.

Wash rice in water for about 2-3 times, drain the water and keep it aside.
Put 4-5 tsp ghee, mustard seeds, cumin seeds in a pressure cooker and heat. Once it starts spluttering, add chopped ginger garlic and fry them for about 2 mins in medium flame. Add chopped green chillies, curry leaves, turmeric powder, onion, salt and fry them for about 3-4 mins in medium flame. Add washed white rice and fry them for about 1-2 mins. Add chopped coriander leaves and mix them well. Add all chopped vegetables, green peas and fry them for about 1-2 mins. Add 3 cups(It may vary depending upon the rice quality.) of water, salt, mix them well and cook.(3 whistle in pressure cooker.)

Once the pressure goes off, add the fresh lemon juice, mix them well and serve it along with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve around 5 plates of Vegetable Rice.

Southekayi(Yellow Cucumber) Huli Menasina Kodilu(Sambar)

Ingredients:
1 medium sized Ripen Yellow Cucumber
1.5 cups grated Coconut
3 - 4 Red Chillies
1/4 tsp Chilly powder
Grape sized Tamarind
Grape sized Jaggary
1/2 tsp Turmeric powder
1 bunch of Nerugala Soppu(Optional)
Salt to taste
5 - 6 Curry Leaves
1 tsp Mustard seeds
3 - 4 flakes of Garlic
2 tsp Oil

Recipe:

Cut the yellow cucumber, remove the innermost part, seeds. Chop them into large pieces and slit in between as shown in the picture below.

Put chopped cucumber, water, pinch of turmeric powder, chilly powder, jaggary and salt in a vessel and cook them well by covering a lid.

Put grated coconut, tamarind, remaining turmeric powder, red chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) Transfer this ground masala to a vessel containing cooked cucumber. Add required amount of salt, water, nerugala soppu and bring it to boil. Keep it in low flame for about 5 mins.

Remove the outer cover of garlic flakes, mash and add it to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and once they start spluttering, add curry leaves and add the seasoning to Sambar. Mix well before serving. It goes well with Rice/Dosa/Chapathi.