Sabudana Thalipeeth - Maharastrian dish

Ingredients

Sabudhana    : 1 cup
Boiled potato  : 2 nos
Roasted peanuts  : 1/4 cup
Green chillies      ; 3 nos
Coriander leaves
Salt
Oil

Method

Wash and soak sabudana with very little water and keep aside for 1/2 an hour.
Add chopped green chillies,grated potato,coriander leaves,crushed peanuts, salt to the soaked sabudana  and knead well.
Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible. 

Make some holes and put oil in the holes,

Cook on low flame till both sides are golden brown .

Serve hot with any chutney.

Iyengar Bakery Style Sandwich / Masala bread toast / Open masala sandwich

Ingredients

Sandwich bread         : 4 nos
Grated carrot              : 1/2 cup ( 2 small carrots )
Chopped onion           : 2 tbsps ( 1 big)
Chopped tomato         : 2 tbsps ( 1 big )
Red chilly powder      : 1/2 tsp
Green chilly                : 1 
Tomato sauce              ; 1 tsp
Salt
Coriander leaves 
Mustard seeds 
Oil

Method

Heat 1 tsp oil in a pan, add 1/4 tsp mustard seeds and wait till they crack.
Add chopped onion,green chily and fry till the onion turn pink.
Add chopped tomatoes and fry.
Add the grated carrot,salt , red chilly powder  and mix.
Cook in a low flame for 5 minutes, add tomato sauce ,mix well and switch off the flame.
Add coriander leaves and mix.
Heat a tawa , toast the bread with little butter  on both sides, 
Spread 2 tbsps of filling on top of the bread. 
Serve hot.

Aadi Thengai paal / Aadi paal

Ingredients

Grated coconut      : 2 cups
Grated jaggery       : 1/2 cup
Cardamom             : 3
Sliced almonds      : 1 tbsp ( optional0

Method

Grind the coconut ,cardamom with 1 cup water , squeeze and strain in a strainer and keep aside the first coconut milk. 
Again grind with 1 cup of water ,squeeze and strain.
Add grated jaagery to the second milk, and cook on very low flame for just 4 to 5 minutes.
Add almond slices and serve hot.
Enjoy.

Mixed vegetable kathi roll / Vegetable Frankie

Ingredients

Wheat chapatis   : 4
Chopped onion    : 2 tbsps
Chopped carrot    : 3 tbsps
Chopped capsicum  ; 3 tbsps
Chopped tomato      ; 2 tbsps
Grated cabbage         : 2 tbsps
Red chilli powder      : 3/4 tsp
Garam masala powder  : 1/2 tsp
Ginger - garlic paste      : 1tsp
Cumin seeds                   : 1/4 tsp
Tomato sauce                  : 3 tbsps
Salt
Oil
Coriander leaves

Method

Heat 1 tbsp oil in a pan, add cumin seeds as seeds crack ,add chopped onion,ginger - garlic paste and fry on low flame.
Add tomato,carrot,cabbage mix well and stir for 3 minutes.
Add red chilli powder,salt,garam masala powder, coriander leaves and cook on low flame for few minutes.
Filling is ready now and keep aside. 

Assembling the kathi roll 

Take one roti / chapati ,spread a tsp of tomato sauce on it. 
Place a spoonful of the vegetable filling on one side of the chapati.
Roll the chapathi tightly ,cut into halves and serve.
Enjoy.