BOTTLEGOURD KURMA

required:oil-1 tbsp,cloves-2,green cardamom-1,bay leaf-1,onion-1/2 large finely chopped,green chillies-4 slit,curry leaves-few,ginger&garlic paste-1tsp,bottlegourd-3/4th kg peeled and diced ,turmeric pd-a pinch,coriander pd-1 tsp,coconut milk-1 cup,salt-according to taste,water-1&1/2 cups,raw cashews-6,coriander-little chopped
method
boil the bottlegourd pieces with cashews,turmeric pd,water for 1 whistle in a cooker.meanwhile prepare the gravy in a non stick pan.heat oil in the pan and tip in cloves,cardamom,bayleaf.when they slightly change colour add onion,green chillies,curry leaves,salt.when the onion sweats add ginger&garlic paste,coriander pd.after the paste is fried; add coconut milk,cooked bottlegourd along with water.when the gravy starts bubbling,adjust any salt and turn off.sprinkle some coriander on top

CORIANDER CHUTNEY

required:coriander-1 bunch,garlic clove-1,curd-2 tbsp,green chillies-3,roasted chanadal-1/2 cup,salt-according to taste,cumin seeds-1/2 tsp
for tempering
oil-2 tsp,mustard seeds-1/4 th tsp,uraddal-1tsp,curry leaves-few
method
grind coriander,garlic,curd,green chillies,roasted chanadal,salt,cumin seeds together until smooth.
prepare the tempering and pour on the chutney.mix well.serve with paniyaram,dosa

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SEMOLINA&COCONUT CAKE

required:1&1/2 cups fine semolina,3/4 th cup fine granulated sugar,unsweetened dessicated coconut-3/4th cup,1/2 stick-butter[about 60 g]which is in room temperature,cardamom extract-1 tsp,baking pd-1/2 tsp,baking soda-1/4th tsp,1&1/2 cups-milk[not boiled],dried cranberries-a handful
method
mix rawa,coconut,cranberries well.mix butter,sugar,cardamom extract,milk seperately.now mix both dry and wet ingredients and keep covered for 20 min.tip in baking pd and baking soda.mix well and pour into a baking dish which has been lined with parchment paper.preheat the oven at 356f or 180 c  and bake for 45 to 47 min until the inserted fork comes clean.

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