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Baked Vegetables

Ingredients:

Potatoes-                   4 to 5 (Medium size)
(Boil, peel & mash well)
Onion-                             1 (Medium size)
(chopped finely)
Green peas-                      1 cup
(Boil, peel & mash lightly)
Paneer-                                      1 cup
(grated)
Green chilies-                   3 nos
(finely chop)

Coriander leaves-            1/2 cup
(finely chop)

Cheese-                        4 to 5 cubes.
(grate it)

Butter-                               2 tsp

Curd(Thick &creamy)-    1/2 cup.
Cream 1/2 cup

Lemon juice-                  1 tbsp.
Salt- to taste

Method:

1. Take a oven-safe container(borosil type). Grease the container with butter.
2. Mix the mashed potatoes, little coriander, little chopped green chilies and some salt
3. Spread a layer of this mashed potatoes.
4. Mix the mashed peas, little coriander, little chopped green chilies, little lemon juice and some salt.
5. Spread a layer of this mashed peas above the potatoes.
6. Mix the grated paneer, chopped onions, little chopped chilies and some salt.
7. Spread this above the peas layer.
8. In a bowl mix an equal layer of cream and curd.
9. Spread this above the paneer layer.
10. Add a layer of grated cheese above this.
11. Bake it till its done.

Avarekal Saaru

Ingredients:

Avarekai - 1/2 kilo (pressure cook adding water and salt)

Tamarind - 1 small lemon size

2 tsp rasam powder

1/2 coconut grated

1 small onion (chopped)

1 tsp jeera

4 grains pepper

1 tsp coriander seeds

3/4 cloves of garlic(optional)

Jaggery-1 tbsp

Salt to taste

Method:

1. Roast : chopped onions, jeera, pepper, coriander seeds and garlic.
2. Cook the avarekai in a pressure cooker/microwave.
3. Soak the tamarind and make a pulp of the same.
4. Grind the roasted ingredients with the grated coconut with l a little of the cooked avarekai(approx 1 1/2 tbsp),
5. Now take big, thick bottom vessel. Add the tamarind pulp, salt, rasam powder, jaggery and little haldi and boil well.
6. Add ground masala. Mix well.
7. Then add the remaining cooked avarekai.
8. Add water if necessary.
9. For vogarane, heat ghee/oil put rai(mustard seeds) hing kadi pattha...add it to saaru.

This tastes good with raagi mudde and hot steaming rice.