Ingredients
Parotta : 4
Chopped onion : 1/2 cup
Chopped Tomato : 1/4 cup
Chopped carrot : 1/4 cup
Chopped Capsicum : 1/4 cup
Green peas : 1/4 cup
Tomato sauce : 1 tbsp
Green chillies : 3
Ginger - Garlic paste : 1 tsp
Salt
Oil
Coriander leaves
Method
Roll the Parottas & cut them into pieces and keep aside.
Heat oil in a pan,add the onions,fry well.
Add ginger - garlic paste,tomatoes and stir.
Add slitted green chilles and salt to it.
Now put vegetables and cover for few minutes.
Add tomato sauce and chopped parotta pieces now,cook on high flame for 2 minutes.
Garnish with coriander leaves and serve Hot...
Ingredients
Sliced onions : 1 cup
Besan flour : 3/4 cup
Rice flour : 2 tbsps
Baking soda : a pinch
Red chilly powder : 1 tsp
Chopped green chillies : 1 tsp
Curry leaves : few
Salt
Oil
Method
Mix onion, curry leaves,salt, green chillies well.
In another bowl add besan flour,rice flour,baking soda,red chilly powder,mix well and now add the onion mixture to it,sprinkle some water and mix well again.
Heat oil and deep fry till it is golden brown.
Ingredients
Macaroni : 1 cup ( cooked according to the instructions & keep aside.)
Chopped carrot : 1/4 cup
Chopped capsicum : 1/4 cup
Chopped beans : 1 tbsp
Chopped onion : 1 tbsp
Soya sauce : 1 tsp
Chilly sauce : 1 tsp
Pepper powder : 1/2 tsp
Chopped Garlic : 1/2 tsp
Salt
Oil
Method
Heat oil in a large pan,add chopped garlic and fry for few minutes.
Add onion and fry.
Add the vegetables ,sprinkle some salt and saute for few minutes.
Add chilly sauce,soya sauce and mix.
Put the cooked macaroni to the vegetables,salt and mix everything well.
Finally add pepper powder and coriander leaves and mix.
Turn the stove off and serve hot with tomato ketch up.
Enjoy..:)
Ingredients
Yam ( Senai kizhangu) : 1 cup ( chopped)
Grated coconut : 4 tbsps + 2 tbsps
Pepper : 1 tsp
Red chilly : 1
Cumin seeds : 1/2 tsp
Curry leaves
Salt
Coconut oil
Method
Pressure cook yam with turmeric powder & salt till 2 whistles and keep aside.
Grind 4 tbsps coconut, pepper, jeera to a very smooth paste.
Add the coconut paste to the yam,add little salt and let the mixture boil for few minutes.
Heat coconut oil in a frying pan,temper with mustard seeds and curry leaves.
Add the remaining 2 tbsps coconut to it and fry till golden brown cocour.
Put the tempering to the eriserry and mix everything well.
Serve Hot.
:)
