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Ingredients: - 1 shredded coconut, 100 grams
pumpkin, 100 grams beans, 100 grams carrot, 100 grams potato, 100 grams
peas, 2 drumsticks, 100 grams avarakai( tea pods), 100 grams snake gourd,
750ml sour curd, 8 green chillies, 3 teaspoons cumin seeds, few curry leaves,
4 teaspoons mustard, 1 tablespoon oil and salt to taste. Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE: - Take a blender and put the coconut, cumin seeds, few curry leaves and the green chillies and make a paste. Add a little water while blending but the paste should not be watery. Cut all the vegetables into long pieces. Take a pressure cooker and put in all the vegetable. Add 3 tablespoons of curd and salt to taste and cook for five minutes or two whistles. Now take a frying pan and pour the oil and bring to heat. Once the oil is well heated add the mustard and let it crackle and follow it with the curry leaves sauté them while they crackle or else the curry leaves will burn. Now add the boiled vegetables and sauté for 30 seconds. Add the coconut paste and cook for 3 minutes. While stirring continuously add the curd and cook on a low flame for ten minutes. Garnish with coriander and serve. 
Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE : -Take some half a coconut and grate it. Now put it in a blender and whip it twice. Now pour a cup of water in it. Take a big strainer and strain all the water. Squeeze the grated coconut to get the coconut milk. Slit the green chilly in the centre and keep it aside. Take the zucchini and cut it into nice thin slices. Take a pan and pour a little water in it. Now add the zucchini, slit green chilly and salt and cook till the zucchini has softened. Add the coconut milk and stir well. Simmer and cook for five minutes. Garnish with a little coconut oil on top and serve. Ingredients : - :- 2 medium sized carrots, 100 grams cauliflower, 100 grams green beans, 1 big green bell pepper, 1/2 cup green peas, 2 medium sized onion, 1 small tomato, 8 cashews, 7 almonds, 2 inches ginger, 3 garlic flakes, 1 teaspoon cumin seeds, 1 tablespoon red chilly powder, 1 tablespoon coriander powder, 1 tablespoon lemon juice, 2 tablespoons oil and salt to taste. Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE :-Dice the vegetables into pieces about 1 inch long. Now fined chop one onion into slices and grate the other and keep it aside. Make a paste of the ginger and garlic and keep it aside. Make a paste of the cashew and almonds and keep it aside. Now take a pan and pour the oil and bring to heat. Once it’s hot add the cumin seeds and sauté till they are golden brown. Add the grated onions and cook well. It will take a minute for the raw smell to leave then add the ginger garlic paste, lemon juice, red chilly powder and coriander powder. Cook briefly till the raw smell leaves and then add the almond cashew paste. Cook it till the oil leaves the edges of the pan, keep stirring. Add the carrots, cauliflower and green beans and add a little water and cook it for four minutes. Next put in the green bell pepper, sliced onions, tomato and the green peas. Stir well and simmer and cook till the vegetable are cooked. Add the salt and cook for a minute and remove from flame. Garnish with coriander and serve. ADD THIS TO YOUR SOCIAL BOOKMARKS
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