Yellow moong dal dosa

Ingredients 

Yellow moong dal        : 1 cup
Raw rice                        : 1/ 4 cup
Green chillies                : 2 nos
Grated ginger                 : 1/2 tsp
Salt
Oil
Curry leaves

Method

Wash & soak moong dal & rice for 2 hours.
Grind it with chopped green chillies,ginger , salt to a fine batter.
Add curry leaves and mix.
Heat a tawa ,take a ladle of batter , spread it thinly .
Apply oil to the edges and let it cook.
Flip the dosa and let it cook on the other side.
Remove from tawa and serve hot with any chutney of your choice.

Chutney varieties  

Quick Cauliflower & Capsicum curry - side dish for roti / chapathi

Ingredients

Cauliflower : 1 cup ( cut into florets)
Capsicum     : 1
Tomato         : 2 nos
Onion            : 2 nos
Ginger - garlic paste   ; 1 tsp
Red chilly powder      : 1 tsp
Garam masala powder  : 11/2 tsp
Cumin powder              : 1/2 tsp
Kasuri methi                  : 1/4 tsp
Coriander powder          : 1 tsp
Cumin seeds                  : 1 tsp 
Green chillies                 ; 2
Salt
Oil 
Coriander leaves

Method

Clean and put the cauliflower florets into a bowl with warm water .
Chop capsicum and onion  into 1 inch cubes.
Chop the tomatoes finely and spilt the green chillies.
Heat 1 tbsp oil in kadai, add cumin seeds. green chillies and onion.
Fry and add the tomato,ginger - garlic paste, salt and cook for 2 minutes.
Now add the masala powders and mix well.
Now add  the florets , mix .
Add 2 tbsps water,close the lid , lower the flame and let it cook until the cauliflower is soft.
Add coriander leaves, mix and switch off the flame.
Serve hot.

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.

Saravana bhavan style tiffin sambar

Ingredients

Cooked toor dal       : 3/4 cup
Small Onion            : 8 to 10 nos  
Tomato                    : 1 
Carrot                      : 1
Tamarind water       : 1/4 cup 
Red chilly                : 2 nos
Salt
Coriander leaves
Mustard seeds
Curry leaves
Oil

To grind

Coconut    : 1 1/2 tbsp
Tomato     : 1
Fried gram dal   : 1 tbsp
Sambar powder  : 2 tsps 

Method

Chop the onion ,carrot,tomato and keep aside. 
Heat oil in a kadai, add mustard seeds, broken red chilly, curry leaves and fry. 
Add carrot ,tomato and fry for few minutes.
Add salt, sprinkle little water and let the carrot cook until soft.
Grind all the ingredients mentioned under 'to grind' to a fine paste and keep aside.

Add tamarind water ,coconut paste,cooked dal and mix everything well.

Let the sambar boil for 5 to 8 minutes.

Garnish with coriander leaves and serve hot.

Idli fry recipe - Tea time snack

Ingredients

Idli            : 5 nos
Oil

Method

Cut the idlis into 4 pieces.
Deep fry in hot oil.
Fry till golden brown and drain excess oil on paper towels.
Serve hot.

Cabbage Capsicum Tawa Pulao - Quick & easy rice recipe

Ingredients

Cooked rice      : 1 cup
Chopped cabbage   : 1/4 cup
Chopped capsicum  : 1/4 cup
Chopped onion        : 2 tbsps 
Chopped tomato      : 1 tbsp
Ginger - Garlic paste  : 1/4 tsp
Pav bhaji masala        : 1 tbsp
Cumin seeds              :1 /4 tsp
Oil                              : 1 1/2 tbsp
Lemon juice               : 1/2 tsp
Salt
Coriander leaves 

Method

Heat oil in a pan, add cumin seeds and saute.
Add onion and fry till light brown.
Add tomato,ginger garlic paste and fry for few minutes.
Add chopped cabbage,salt ,pav bhaji masala ,mix everything well and cook for 3 to 4 minutes.
Add cooked rice,capsicum,coriander leaves,lemon juice and mix well.
Cook on high flame for few minutes and switch off the flame.
Serve hot .
Enjoy.. 

Carrot Paruppu usili

Ingredients

Toor dal     -  2 cups
Carrot         - 1  cup
Green chillies    - 5
Red chillies      - 2
Salt
Asafotida
Oil
Mustard
Curry leaves 
Turmeric powder 

Method

Soak toor dal for 1 hour.
Drain and grind coarsely with green chillies and salt.
Steam cook the ground dal or microwave it for 5 mins and crumble it with hands without any lumps.
Wash & finely chop the carrot and microwave it for 5 minutes with little salt .
Heat oil in a kadai then put mustard ,curry leaves, red chillies and asafoetida.
Then add crumbled dal and cooked carrot combine well.
Add salt if required.  
Serve hot . 
Enjoy

Lettuce ,Cucumber ,Apple Sandwich

Ingredients

Bread slices        :  2 nos
Lettuce                : 2 pieces
Cucumber           : 4 (sliced):
Tomato                : 1 no (sliced)
Apple                   : 1 piece
Pepper powder     : a pinch
Salt

Method

Take a bread slice & put Lettuce,cucumber slices, tomato slice,apple.
Sprinkle pepper powder,salt .
Apply mayonnaise on other bread slice and put this on top of vegetable bread and toast it for 3 to 4 minutes .
Serve hot...

Spinach & Carrot Paratha - School lunch box recipes

Ingredients

Wheat flour         : 1 cup
Spinach               :  1/2 cup 
Carrot                  : 2 nos
Cumin seeds        : 1/4 tsp
Grated  ginger      : 1/2 pinch 
Salt
Oil for cooking

Method

Wash and finely chop the spinach.
Grate the carrot. 
Combine all the ingredients in a bowl and knead into a soft dough using water.
Keep the dough aside for 10 minutes.
Divide the dough into 8 equal portions and roll out each portion into a circle.

Dust little wheat flour to prevent sticking while rolling. 

Heat a pan,drizzle little oil, cook the parathas both sides in medium flame till golden brown.

Serve hot with any sidedish..

Enjoy....

Oats & Wheat flour dosa

Ingredients

Oats             : 1 cup
Wheat flour  : 1 cup
Rice flour       : 1/4 cup
Cumin seeds   : 1 tsp
Whole pepper  : 1 tsp
Curry leaves
Salt
Oil

Method

Dry roast oats for few minutes , let it cool and powder it.
Mix oats flour,wheat flour,rice flour,cumin seeds, peeper,curry leaves , salt with required water and make dosa batter .
Keep aside for 5 minutes.
Heat a non stick pan, rub some oil , drizzle a ladle of batter on to the hot tawa.

 Pour some oil around the corners, let it cook till the edges turn brown.
Flip over and let the other side cook.

Serve hot with any chutney...

Potato Kofta - Side dish for roti / chapati

Ingredients for  kofta

Boiled potato           : 3 nos
Bread slices             : 2 nos
Red chilly powder   : 1 tsp
Garam masala powder  : 1 tsp
Coriander leaves           : 2 tbsps
Grated ginger                : 1/4 tsp
salt 

In a wide bowl,add the mashed potato,bread pieces,red chilly powder,garam maslala powder, rated ginger,salt , mix together well,make small balls, fry in hot oil and keep aside. 

Ingredients For the gravy

Onion             : 2 nos
Tomato           : 2 nos
Ginger - garlic paste   : 1 tbsp
Red chilly powder      : 1 tbsp
Garam masala powder   : 1 tbsp
Coriander powder          : 1 tbsp
Cahsewnuts                    : 2 tbsps
Khus khus                      : 1/2 tsp
Milk                               : 1/4 cup
Oil                                   : 1 1/2 tbsps 
Salt

Method

Soak casewnuts,khus khus in warm water for 15 minutes.
Grind onion,ginger garlic paste,tomato ,soaked cashewnuts + khuskhus  to a smooth paste.
Heat oil in a frying pan , add the above pureed mixture , cook for 10 minutes on low flame till oil separates. 
Add salt,red chilly powder, coriander powder, garam masala powder and mix well.
Add 1/2 cup water ,milk ,mix well and cook for 2 minutes ,remove from fire.
At the time of serving,heat the gravy,and add the koftas.
Garnish with coriander leaves and serve hot.
Enjoy..

Mango Banana Smoothie

Ingredients

Mango         : 1 ( ripen)
Banana        : 1 ( big)
Honey         : 2 tbsps
Milk            : 1/4 cup 
Ice cubes     : 5 nos 

Method 

Remove the Mango skin and cut into pieces.
Chop the banana into pieces.
In a blender add the mango pieces, banana pieces,honey , milk and ice cubes and blend into smooth puree.
Serve immediately.
Enjoy.  

Karuveppilai podi / Curryleaves powder

Ingredients

Curry leaves       : 2 cups
Black pepper      : 2 tsps
Toordal              : 2 tbsps
Urad dal             : 2 tbsps
Red chillies        : 5 nos
Salt

Method

Wash and dry the curry leaves for 1/2 an hour.
Dry roast toor dal,urad dal , pepper separately until they turn golden brown and let it cool.
Dry roast red chillies on low flame and keep aside.
You can dry roast curry leaves in a kadhai, or in  microwave oven till crisp & allow it to cool.

First grind the dal,pepper , then add curry leaves ,salt .

Grind it to a smooth powder.

Let it cool and store it in an air tight container. 

Vegetable Aval / Poha upma

Ingredients

Aval / poha             : 1 cup
Chopped carrot       : 2 tbsps
Chopped onion       : 2 tbsps
Sprouted green gram   : 2 tbsps
Green chilly                 : 3 nos 
Red chilly                    : 1
Chopped ginger           : 1/4 tsp
Mustard seeds              : 1/4 tsp 
Lemon juice                 : 1/4 tsp
Curry leaves
Salt
Oil

Method


Wash and soak poha in water for 5 minutes till it turns soft.
Heat oil in a pan, add mustards seeds and allow it to splutter.
Add the chopped green chillies,ginger,curry leaves, broken red chilly and fry.
Add the chopped onion now and fry till they turn translucent.
Add carrot,sprout,salt and mix.
Sprinkle little water and cook the vegetables on low flame.
Add the poha now and mix everything well. 
Cook for few minutes, switch off the flame, add lemon juice and mix well.
Serve hot and enjoy...

Soaked Poha / Aval nanachathu - Quick snack

Ingredients

Poha / Aval            : 1/2 cup
Milk                       : 1/4 cup
Sugar                      : 2 tsps 
Grated coconut       : 1 tbsp

Method

Wash the poha and drain it completely.
Add it to the bowl,add milk,coconut,sugar and mix well.
Let it soak for 5 minutes and serve.
Enjoy.. 

Babycorn Potato kurma

Ingredients

Babycorn                      : 10 nos
Boiled & peeled potato   : 2 nos
Chopped onion                : 1/2 cup ( 1 big onion)
Chopped tomato              : 1 (1 big size)
Green chillies                   : 3 nos
Grated coconut                 : 2 tbsp
Cashewnut                        : 1 tsp
Khuskhus                          : 1/2 tsp
Cardamom                         : 2 nos
Ginger - garlic paste          : 1 tbsp
Salt
Oil
Coriander leaves

Method

Soak khuskhus, cashewnuts and cardamom for 1/2 an hour .Cook babycorn in water with turmeric powder and salt for about 5 minutes.

Drain and keep aside.

Grind Coconut, 2 green chillies with soaked cashew mixture to a very smooth paste. 

Heat oil in a kadai ,add cinnamon, cloves, chopped 1 green chilly, onions and stir well.

Then add tomato ,ginger-garlic paste, salt and fry for sometimes.
Now add the ground coconut mixture and chopped boiled potato pieces, babycorn and let it boil for few minutes on low flame. 

Garnish with coriander leaves. 

Serve with chapathi or poori ..

Enjoy....