Mango Pachadi

Raw Mango - 1, peeled and diced

Sambhar Powder - 1 tsp

Turmeric - a pinch

Salt

Jaggery - 1/2 cup, powdered

Oil - 1 tsp

Mustard - 1/2 tsp

Asafetida - a pinch

Curry leaves

In a heavy bottom pan add the diced Mango along with Sambhar powder, Turmeric, required Salt along with little Water just to cover the Mangoes. Cook in medium flame till the Mangoes are soft.

Mash the cooked Mangoes and add Jaggery powder. Cook till the Jaggery melts and blends well with the Mangoes.

Temper Mustard, Asafetida and Curry Leaves in hot Oil and pour over the Pachadi.

Banana Bread

Banana - 4, ripe mashed

Sour cream - 1/4 cup

Sugar - 1 cup

Butter - 1/2 cup melted or Oil

Egg - 2

Vanilla Extract - 1 tsp

AP Flour - 1 3/4 cup

Pecan - 1 cup, toasted and chopped

Baking Soda - 1 tsp

Cinnamon powder - 1 tsp

Nutmeg - 1/4 tsp

Salt

Preheat oven to 350°F. Spray an 9 x 5 baking pan with cooking spray.

Whisk together mashed Bananas, Sour cream, Sugar, melted Butter, Egg, and Vanilla in a large bowl until well combined.

Stir together Flour, Pecans, Baking Soda, Cinnamon, Nutmeg and Salt in a medium bowl.

Add Flour mixture to Banana mixture, stirring until combined. Pour batter into prepared pan.

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan 5 minutes. Remove from pan, and cool completely on a wire rack.

Vegetable Kuruma

Oil - 1 tbsp.

Whole Garam Masala - (Cinnamon - 1 stick, Clove - 4, Cardamom - 2)

Onion - 1, diced

Green Chilli - 3, slit

Curry Leaves

Ginger Garlic paste - 2 tsp

Tomato - 1, diced

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsp

Mixed Vegetables - 1 cup, (Carrot, Beans, Potato, Cauliflower, Peas)

Coconut - 1/2 cup ground to a fine paste with 1 tbsp Fennel seeds + 1 tbsp. Roasted Channa Dhal + 1 Green Chilli

Salt

Heat Oil in a large pan.

Temper Whole Garam Masala for 30 seconds.

Add Onion, Green Chilli and Curry Leaves; sauté until Onion turns translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli powder and Coriander powder.

Once the raw smell of the masalas goes away add Vegetables along with required salt and 1 cup Water. Cook closed for 10 minutes or until the vegetables are done.

Now add ground Coconut paste and cook closed for another 5 min.

Turn off heat and garnish with Cilantro.

Serve warm with Chapatti or Parotta.