ALOO METHI ROTI

INGREDIENTS :

• Wheat flour - 2 cups
• Potatoes - 3 or 4
• Methi leaves - 2 bunches
• Fresh peas - 1/4 cup
• Salt - 2 tspns
• Red Chilli pwdr - 1 tspn
• Oil - frying

METHOD :

• Pressure cook potatoes. Peel mash into fine paste, when it is still warm.
• Cook peas and crush it.
• Chop methi leaves and mix everything to the flour along with the salt and chilli powder.
• Sprinkle little water or milk and knead into a thick dough.
• Pat and Knead several times.
• Roll out into thick rotis and fry on hot tawa without using oil.
• Ater removing from heat apply little ghee or oil on top. Serve hot.

GREEN GRAM DHALL KOOTU

INGREDIENTS :

• Green Gram Dhall - 1/4 cup
• Snake gourd - 1 cup
• Salt - as per taste
• Turmeric powder - 1/4 tsp

GRIND TOGETHER :

• Grated fresh coconut - 2 tbspns
• Green chillies - 3
• Cumin Seeds - 1/2 tsp

FOR SEASONING :

• Oil - 2 tspns
• Mustard seeds - 1/4 tsp.

METHOD :

• Wash dhall , add vegetable and enough water.
• Cook till Dhall and vegetables becomes tender.
• Add ground paste, salt, turmeric powder and boil for few minutes.
• Add seasonings and curry leaves just before removing from fire.

OLAN

INGREDIENTS :

• Yellow Pumpkin or White Pumpkin (chopped) - 2 cups
• Green chillies (Slit Lenghth wise) - 2 0r 3
• Grated fresh coconut - 1 cup
• Curry leaves - little
• Coconut oil - 1 tblspn
• Salt - as required

METHOD :

• Add water to coconut and grind it in a mixie.
• Strain and squeeze to get the first coconut extract.
• Do it twice more to get the second and third extract.
• Boil the vegetable in third extract till it is cooked well.
• Add green chillies, second extract, salt and cook again for a few minutes.
• Add first thick extract, allow it to come to boil and remove from fire immediately.
• Add curry leaves, raw coconut oil and close with lid.

KADAI VEGETABLES

INGREDIENTS :

• Beans - 10 -12
• Carrots - 2
• Capsicums - 2
• Cauliflower - 1/4 flower
• Tomatoes - 3 Large sized
• Coriander Seeds - 1 tbspn
• Cumin Seeds - 1 tspn
• Dried Red Chillies - 4 - 5
• Garlic - 12 -15
• Green Chillies - 3 - 4
• Ginger - 2" piece
• Coriander Leaves - 1/4 cup
• Oil - 4 tbspns
• Green Peas - 1/4 cup
• Turmeric Powder - 1/2 tspn
• Coriander Powder - 1 tbspn
• Red Chilli Powder - 1 tspn
• Salt - As per Taste
• Garam Masala Powder - 1 tspn

METHOD :

• String the beans, Peel the Carrots. Halve the Capsicums and deseed the capsicum. cut all the Veggies into 1/4 " cubes. Separate the Cauliflower into small florets.
• Wash tomatoes and chop them. Peel onions and slice them. Peel and wash ginger.
• Grind Coriander and cumin seeds and red chillies coarsely.
• Grind Garlic green chillies and half ginger to a paste. Make Julliene of the rest of the ginger. Finely Chop the coriander leaves.
• Heat oil in a Pan. Add the coarsely ground masala. Add sliced onions and saute till golden brown. Add Ginger garlic green chilli paste and saute for one minute. Add the vegetables except capsicum and stir. Cookcovered on low heat till carrots are almost done. Sprinkle a little water id necessary.
• Add turmeric powder, coriander powder and red chilli powder. Stir continously. Add tomatoes, Salt and half cup of water and cook till the vegetables are cooked and the water has dried up.
• Add Capsicum and salt cook for 4 -5 minutes on a low flame, Sprinkle Garam masala Powder.
• Serve hot Garnished with Ginger julienne and chopped coriander leaves.

BEANS MILAGOOTAL

INGREDIENTS :

• Urad dhall - 4 tbspns
• Red chillies - 2 - 3
• Jeera - 1/4 tbspn
• Coconut - 1/2 cup
• Oil - 1 tbspn
• Asafoetida - a pinch
• Toor dhall - 1/2 cup
• Beans - 250 gms
• Haldi - 1/4 tsp

METHOD :

• Heat a tablespoon of oil and fry urad dhall, red chillies and jeera.
• Add coconut at the end of frying (urad dhall, red chillies and jeera) and grind it with a little water.
• Cook the dhall in the pressure cooker and boil the beans in a sauce pan separately till cooked.
• Once the beans is cooked add the toor dhall, ground paste, Haldi and salt.
• Let it boil for a few minutes, finally splutter mustard , urad dhall and curry leaves and asafoetida.
• Serve hot with rice or rotis.

INSTANT SOOJI UTHAPPAM

INGREDIENTS :

• 1.5 Cups Sooji (Rawa)
• 1.5 Cups Sour curd
• 3/4 cup water
• 1/4 tsp soda bi carb
• 1 tsp salt
• 1 tsp red chilli powder
• 1/2 tsp Garam masala ( Mixed Spices)

TOPPING

• 2 Tomatoes - Finely Chopped
• 2 Onions - Finely Chopped
• 2 tbspn Chopped Coriander
• 1 Green chilli - Finely Chopped
• 1/2 Tsp Salt to Taste

PROCEDURE

• Sift Sooji. Add Curd, Salt, Red chilli powder and Garam masala. Beat well.
• Add enough Water to get a smooth thick batter. Add soda bi carb and beat thoroughly for 3 - 4 minutes.
• Mix all ingredients of the topping and keep aside.
• Heat a Non Stick Pan. Spread 1 tsp oil in the centre. Pour 1/4 of the batter in the pan. Spread but see that it does not become too thin, otherwise it will break when you turn it.
• Cook on Low flame. when the upper side is slightly cooked sprinkle some topping on it. Press. Pour 2 tsp poil on the sides and the top.
• Turn only when the underside gets crisp and brown, otherwise the uthapam might break while turning.
• Continue to cook on low flame till the onions turn light brown. Remove from the pan and serve hot with Chutney and Sambhar.

VEGETABLE FRIED RICE

INGREDIENTS :

• 1.5 Cups of Rice
• 12 french beans Sliced
• 1 Carrot Finely Chopped
• 1 Medium green Capsicum Finely chopped
• 4 Tablespoons Oil
• 3 - 4 Garlic Cloves
• Salt to taste
• 1 tsp Light SoySauce
• 1/4 tsp MSG
• 1/2 tsp White Pepper Powder
• 1/2 tbspn White Vinegar
• 2 Spring Onion greens

METHOD :

• Soak rice in 4 -5 cups of water for one hour. Cook in five cups of water until just cooked. Drain and spread on a plate to cool.
• Heat oil in a wok; add garlic and stir fry for one minute. Add french beans, Carrot, green capsicum and cabbage and stir fry for two minutes.
• Add Cooked rice and salt and cook for one minute, stirring continously. Add soy Sauce, MSG, and white pepper Powder and mix thoroughly.
• Stir in Vinegar. Garnish with spring onion Greens and serve Hot.