Raw banana curry, brinjal-apple gourd sabji and avocado-cucumber salad

Raw banana curry:
Recipe Type: Indian                                                               Yield: 4
Preparation Time: 10 mins                                                    Cooking Time: 25 mins

Ingredients:
1/2 cup of grated coconut
4 byadagi chilies
4 crushed garlic cloves
2 tsp of oil
2 raw bananas
salt
water
1/4 tsp of tamarind paste


Method: 
1. Grind grated coconut, Byadagi chilies, and tamarind paste with 1/2 cup of water. Make a fine paste.
2. Heat a sauce pan. Add oil, and crushed garlic cloves. Cook for 2 mins.
3. Now add chopped raw banana (peeled) and water. Cook for 15 mins.
4. Add ground masala, and salt. Mix well. Cook for 10 more minutes.
5. Serve with rice.


Brinjal-Apple gourd sabji
Ingredients:
1/2kg brinjal
2 apple gourd(thinde)
1/4 tsp tamarind paste
salt
2 tsp oil
1/2 tsp mustard seeds
5 curry leaves
1 tbsp sambar powder
water

Method :
1. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
2. Add chopped brinjal, tamarind paste, apple gourd, salt, water and sambar powder.
3. Cook until it's done.

Salad
Ingredients:
1cucumber
salt
1 tsp lemon juice
1 avocado
1 tbsp chopped coriander leaves

Method :
1. In a bowl add chopped avocado, cucumber, salt, coriander leaves and lemon juice. Mix well.

Sprouted green gram-Avocado Salad

Recipe Type : Indian                                                                      Yield : 2
Preparation Time : 10 mins                                                            


Ingredients :
1/2 cup sprouted green gram
1/4 cup pomograte seeds
1 chopped avocado
1 chopped tomato
1 small cucumber
1 tsp lemon juice
salt
1 finely chopped green chilly

Method:
In a bowl add all ingredients. Mix well.

Black chickpeas-Avocado salad

Recipe Type : Indian                                                                           Yield : 2
Preparation Time : 12 mins                                                                Cooking Time : 15 mins

Ingredients : 
1 avocado
1 tomato
1 onion
2 green chilies
salt
1/2 cup black chickpeas (soaked for 6 hrs)
2 tsp lemon juice
water
2 tbsp chopped coriander leaves

Method :
1. In a pressure cooker pour water, soaked black chickpeas and little salt. Cook for 3 whistles. Sieve out water and allow to cool.
2. In a bowl add cooked black chickpeas, chopped onion, chopped tomato, finely chopped green chilies, and chopped avocado.
3. Sprinkle lemon juice. Mix well.
4. Garnish with coriander leaves.

Finger millet Salad

Recipe Type : Indian                                                                            Yield : 2
Preparation Time : 10 mins                                                                 Cooking Time : 15 mins

Ingredients:
1/4 cup finger millet (raagi)
1 and 1/2 cups water
3/4 cup chopped spinach
1/2 cup avocado
10 grape tomatoes
salt to taste
1 tbsp tomato ketchup (optional)
1 tsp honey
1 tsp lemon juice
1 cup sliced mushrooms
1/2 cup zucchini
1/2 tsp red pepper flakes
1/4 tsp thyme leaves
1 tsp chia seeds (optional)

Method:
1. Heat a pan add sliced mushrooms and zucchini. Fry for few mins. Allow to cool.
2. Sprinkle salt and thyme leaves. Mix well.
3. Heat a sauce pan. Pour water and finger millet. Allow to cook until done.
4. Once finger millet is cooked, allow to cool.
5. In bowl add all remaining ingredients. Mix well.

Broccolini Salad

   

                                                                      Yield : 6

Preparation Time : 7 mins                                                         Cooking Time : 10 mins

Ingredients :

3 garlic cloves

1 orange

1 green bell pepper 

1 red bell pepper

1 bunch of broccolini 

1 tbsp honey

1/2 tbsp balsamic vinegar

1/4 tsp salt

1/4 tsp black pepper powder

2 tsp dijon mustard paste

2 tbsp olive oil

2 tsp oil

5 cups water

Method: 

1. Heat a sauce pan. Add water. Bring to boil.

2. Add chopped broccolini. Cook for 2 mins. Sieve water and keep aside.

3. Heat a pan. Add oil. Add chopped garlic. Fry for 2 mins.

4. Now add sliced red and green bell peppers. Fry for 2 mins. Keep aside

5. Salad Dressing: In a bowl add balsamic vinegar, honey, salt, black pepper powder, olive oil, and dijon mustard paste. Mix well. 

6. In another bowl put cooked bell pepper, broccolini, and peeled and sliced orange. Pour salad dressing. Mix well.

Carrot Salad or Kosambari

Recipe Type: Indian                                                               Yield: 4
Preparation Time: 10 mins   Soaking time: 1 hour             Cooking Time: 5 mins

Ingredients:
2 carrots
1/4 cup of moong dal (optional)
1/2 tsp of mustard seeds
2 tsp of oil
1 tsp of black lentil (urad dal)
5 curry leaves
1 green chilly
1 cup of water
1/4 tsp of salt
1 tbsp of chopped coriander leaves

Method:
1. Soak moong dal in water for one hour.
2. Into an empty bowl add grated carrots, chopped green chilly, salt, soaked moong dal (optional) and coriander leaves.
3. Now heat a sauce pan. Add oil, mustard seeds, black lentil and curry leaves for tempering.
4.  Add this tempered substance into the bowl. Mix well.