VANGIBATH

INGREDIENTS:

* Purple brinjals - 2-3 cut into small pieces
* Green chilli - 1 chopped finely
* Onion - 1 chopped finely
* Salt - to taste
* Vangibath powder - 1 1/2 tsp
* Cooked rice - 1 cup
* Oil - 2 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.

* Add mustard seeds and cumin seeds.

* After they splutter, add the green chilli, onion and brinjals.

* Add salt, vangibath powder and cooked rice.

* Mix well properly.

* Serve hot.

PEAS RICE

INGREDIENTS:

* Onion - 1 chopped finely
* Peas - 1 1/2 cup soaked overnight
* Ginger garlic paste - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Pulav powder - 1 1/2 tsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp
* Salt - to taste
* Green chilli - chopped finely
* Capsicum - 1 chopped finely
* Rice - 1 cup
* Oil - 2-3 tbsp

METHOD:

* Heat oil in a pressure cooker.
* Add mustard seeds and cumin seeds.
* After they splutter, add the onion, capsicum, ginger-garlic paste, green chilli, green peas.
* Then add the masalas and salt.
* Now add the rice with 3 glass of water.
* Cook till it is done.
* Serve hot.

VEGETABLE SHALLOW FRY

INGREDIENTS:
* Potatoes - 2 cut into small cubes
* Cabbage - cut into small pieces
* Beans - 5-6 cut into small pieces
* Garlic - 4-5 cut into small pieces
* Ginger - 1" cut into small pieces
* Green chillies - 1 chopped finely
* Salt - to taste
* Red chilli powder - to taste
* Turmeric powder - to taste
* Oil - 1 tbsp
* Water - to sprinkle
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp


METHOD:

* Heat oil in a non-stick kadai.

* Put the mustard seeds, cumin seeds.

* After they splutter, add the garlic, ginger, green chilli.

* Now add the potatoes, cabbage, beans.

* Add the red chilli powder, turmeric powder, salt.

* And sprinkle little water to cook.

* Serve hot with rice or chapati.

POTATO FINGER FRY

INGREDIENTS:

* Potatoes - 3 cut into strips

* Garam masala powder - 1/2 tsp

* Red chilli powder - a pinch

* Salt - to taste

* Besan flour - 3-4 tbsp

* Cumin seeds - 1/2 tsp

* Water - to make batter

METHOD:

* In a mixing bowl, add the besan flour, cumin seeds, salt, red chilli powder, garam masala powder and water to make a batter.

* Batter should be little watery not thick.

* Add the potato into it.

* Heat oil in a frying pan.

* Put the potatoes into it and put one by one to the frying pan slowly.

* Fry till they are golden brown.

* Remove and serve hot.

* Its suitable for evening snack.

GOLI BAJJI

INGREDIENTS:

All purpose flour/maida- 1 cup

Sour yogurt/curds- 1/2 cup

Green chillies- 2-3 chopped

Thinly sliced, small cut coconut pieces- 2 tsp (optional)

Curry leaves - few

Cumin seeds - 1/2 tsp

Sugar - a pinch

Salt - to taste

Oil - for frying

METHOD:

* Mix all the above listed ingredients in a bowl until the batter is really smooth.

* Mix well for at least 5 minutes. 

* Allow the batter to ferment for 2-3 hours.

* The consistency of the batter should not be very thick, it should be of dropping consistency.

* Heat Oil in a frying pan.

* Wet your hand in water, so that the batter do not stick to your palm.

* Make small dumplings and drop them in oil and fry it in medium low flame.

* Bajjis will be ready when they turn golden brown. 

PANEER RICE

INGREDIENTS:

* Paneer - cut into small cubes
* Onion - 1 finely chopped
* Green chilli - 1 finely chopped
* Garlic - 4-5 cloves finely chopped
* Giner - 1" finely chopped
* Capsicum - 1 finely chopped
* Garam masala powder - 1/2 tsp
* Pulav powder - 1-2 tsp
* Salt - to taste
* Ginger garlic paste - 1/2 tsp
* Cooked rice - 1 cup
* Oil - 1-2 tbsp
* Onion - 1 for garnishing
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.
* Put the mustard seeds and cumin seeds.
* After they splutter, add the onion, green chilli, garlic, ginger, capsicum, paneer pieces, ginger garlic paste.
* Mix properly.
* Now add the garam masala powder and pulav powder and salt.
* Now add the cooked rice and mix prperly.
* In frying pan, add the chopped onion till they there golden brown.
* Garnish with fried onion and serve hot.

AVAREKALINA RICE

INGREDIENTS:

* Avarekalu - 1 cup boiled
* Onion - 2 finely chopped
* Garlic - 4-5 finely chopped
* Green chillies - 2 finely chopped
* Rice - 1 cup cooked
* Salt - to taste
* Oil - 2-3 tbsp
* Garam masala powder - 1/2 tsp
* Vangibath powder - 1/2 tsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp


METHOD:

* Heat oil in a non-stick kadi.
* Add mustard seeds and cumin seeds.
* After they splutter, add the onions, garlic, green chillies, garam masala powder, salt, vangibath powder and mix well.
* Now add the cooked rice and mix properly.
* Serve hot.

CABBAGE RICE

INGREDIENTS:

* Rice - 1 1/2 cup cooked
* Cabbage - 1 small finely chopped
* Onion - 2 finely chopped
* Green chilli - 1 finely chopped
* Garlic - 5-6 cloves finely chopped
* Ginger - 1" piece finely chopped
* Salt - to taste
* Garam masala powder - 1/2 tsp
* Vangibath powder - 1/2 tsp
* Oil - 2-3 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.
* Put mustard seeds and cumin seeds.
* After they splutter, add the onions, green chilli, ginger, garlic and fry for a minute.
* Now add the cabbage, salt, garam masala powder, vangibath powder and mix well.
* Now add the cooked rice and mix properly.
* Serve hot.

CORIANDER LEAVES CHUTNEY

INGREDIENTS:

* Coriander leaves - 1 bundle
* coconut gratings - 1 tbsp
* Tamarind - small marble size
* Green chillies - 1-2 number
* Salt to taste

SEASONING:

* Mustard - 1/4 tsp
* Oil - 1 tsp

METHOD:
* Clean and wash coriander leaves and green chillies.
* Grind all the ingredients together.
* Season with mustard seeds.

CURRY LEAVES CHUTNEY

INGREDIENTS:

* Curry leaves - 1 bundle
* Onion - 1 medium size
* Fenugreek (menthe) - few seeds
* Red chillies - 3-4 numbers
* Tamarind - big marble size
* Salt to taste
* Oil - 2 tsp

METHOD:

* Roast red chillies and fenugreek seeds.
* Wash curry leaves and onion and chop.
* Grind curry leaves, onion, fenugreek seeds, red chillies, salt and tamarind together.
* Heat oil and add the ground paste.
* Fry for 5 minutes and remove from fire.
* Cool and serve.

BESAN TOAST

INGREDIENTS:

* Bread - 2 slices
* Besan flour (gram flour) - 2 tbsp
* Red chilli powder - 1/4 tsp
* Salt to taste
* Jeera powder - 1/4 tsp
* Water - for the batter
* Oil - 1-2 tbsp

METHOD:

* In a bowl, add besan, add chilli powder, salt and jeera powder.
* Mix well.
* Add water to the flour and make a thick batter.
* Cut the bread slices into halves.
* Heat an iron tava and brush it with oil.
* When the tava is hot, dip the bread piece in the batter and place it on the tava.
* Pour oil all-a-round the bread and shallow fry both sides on a low flame till it is golden brown.
* Serve hot with tomato sauce.

RAVA PORRIDGE

INGREDIENTS:
* Rava - 1 cup
* Milk - 1 big glass
* Sugar - 1 cup
* Water - 1 big glass
* Cardamom powder - a pinch

METHOD:
* Clean and roast the rava till it gives out a fine aroma.
* Boil water, add roasted rava, stirring constantly and cook till it is soft and translucent.
* Add milk, sugar and cardamom powder.
* Cook for a minute, remove from fire.

ALOO METHI

INGREDIENTS:
* Potatoes - 4 cut into cubes
* Methi (menthe soppu) leaves - 1 bunch finely chopped
* Salt to taste
* Garam masala powder - 1/2 tsp
* Black pepper powder - 1/2 tsp
* Green chilli - 1 chopped finely
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Oil - 1 tbsp for shallow frying
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:
* In a non-stick pan, heat oil.
* Add mustard seeds and cumin seeds.
* After they splutter, add the potatoes and methi leaves.
* Now add the masalas, green chilli, salt.
* Mix well till they are tender or till they are golden brown.
* Serve hot with rice or roti.

COCONUT LEMON RICE

INGREDIENTS:
* Grated coconut - 1 cup
* Mustard seeds - 1 tsp
* Urad Dhal - 1 tsp
* Groundnuts - Few
* Green chilli - 1 slit into half
* Dry red chilli - 2-3
* Cooked rice - 2 cups
* Oil - 2-3 tbsp
* Curry leaves - 1 sprig
* Coriander leaves - for garnishing
* Salt - to taste
* Red chilli powder (optional) - a pinch
* Turmeric powder - 1/2 tsp
* Lemon - 1/2 squeezed

METHOD:
* In a non-stick kadai, add oil.
* Then add mustard. Let it splutter.
* After that, add urad dhal, groundnuts, green chilli, dry red chilli, curry leaves and fry for few minutes.
* Then add rice, salt, turmeric powder, red chilli powder (optional), lemon and grated coconut.
* Mix well.
* Garnish with coriander leaves.

UDINNA BELE CHUTNEY

INGREDIENTS:
* Grated coconut - 1/2 cup
* Urad dhal - 3 tbsp
* Salt - to taste
* Red chilli - 1 or 2
* Tamarind - small gooseberry size
* Asafoetida (hing) - a pinch
* Oil - 1 tsp
* Curry leaves - a sprig (optional)

METHOD:
* Heat 1 tsp oil in a pan and urad dhal, red chilli and tamarind till they are golden brown.
* Add curry leaves as well.
* Blend everything together with a little water
* Now add grated coconut and salt and blend well to a thick paste.
* Serve with idli or dosa.

UDINNA VADA

INGREDIENTS:
* Urad dhal - 1 cup
* Ginger - 1" piece chopped
* Green chilli - 1 finely chopped
* Curry leaves - 1 string finely chopped
* Salt - to taste
* Oil for deep frying

METHOD:
* Keep urad dhal in water for 1 hour.
* Drain the water.
* In a mixie, add soaked urad dhal, curry leaves, green chilli, salt, ginger without water to a fine paste.
* In a kadai, add oil.
* Take small balls from spoon and put it in the pan.
* Fry till it is golden brown.
* Serve hot with tomato ketchup.

LEFTOVER IDLI FRY

INGREDIENTS:
* Left over idli - 4
* Oil for deep frying
* Tomato ketchup

METHOD:
* In a kadai, add oil.

* Cut the idli into four pieces.

* Put it into the oil and deep fry till it is golden brown.

* Remove and put it into the absorbent paper to remove the excess oil.

* Serve hot with tomato ketchup.

MAVINAKAI LEMON RICE

INGREDIENTS:
* Mavinakai - 1 small piece finely chopped
* Capsicum - 1 finely chopped
* Onion - 1 finely chopped
* Groundnuts - few
* Oil - 2-3 tbsp
* Mustard seeds - 1 tsp
* Urad dhal - 1/2 tsp
* Dry red chilli - 1 cut into pieces
* Salt - to taste
* Green chillies - 1 finely chopped
* Rice - 2 cups
* Turmeric powder - a pinch
* Lemon (half) - squeezed
* Coriander leaves for garnishing

METHOD:
* Cook the rice in a pressure cooker and keep aside.
* In a kadi, add oil.
* After that add mustard seeds.
* After it splutters, add urad dhal.
* Then add, green chillies, mavinakai pieces, onion, capsicum, groundnuts, dry red chilli.
* Fry for few minutes.
* Add turmeric and rice.
* Then add salt and lemon squeezed.
* Garnish with coriander leaves.
* Serve hot.

UDINA METHE DOSA

INGREDIENTS:

* Urad dhal - 1/2 cup
* Raw rice - 1 cup
* Methi seeds - 1 tsp
* Salt - to taste
* Oil / ghee

METHOD:
* In a bowl, add raw rice, urad dhal and methi seeds soaked in water for 4hrs.
* Grind it in a mixie to make a fine paste.
* Keep it overnight outside the fridge to get the fermentation.
* In a non-stick tava, add a drop of oil.
* Then add the dosa batter to the tava and spread it roundly.
* Add ghee/oil to it.
* Cook till it is slightly brown downwards and flip it on the other side and cook till it is slightly brown.
* Remove from the tava.
* Serve hot with your any favourite chutney.

CAPSICUM SWEET CORN AND BABY CORN PULAV

INGREDIENTS:
* Rice - 2 cups
* Capsicum - 1 chopped
* Onion - 1 chopped
* Sweet corn - a few
* Baby corn - 3 - 4 pieces chopped
* Mustard seeds - 1/2 tsp (seasoning)
* Ginger garlic paste - 1/2 tsp
* Pulav powder (MTR) - 1 1/2 tsp
* Oil 2-3 tbsp
* Coriander leaves - for garnishing
METHOD:
* Cook the rice and set aside.
* Heat oil in a pan.
* Add mustard seeds.
* After they splutter, add onions and fry till translucent.
* Add ginger garlic paste.
* Add capsium, sweet corn and baby corn and fry for few minutes.
* Add salt.
* Then add cooked rice.
* Then add pulav powder.
* Mix well.
* Garnish with coriander leaves.

IDLI MANCHURIAN

INGREDIENTS:
* Leftover idlis - 4-5 pieces cut into four pieces
* Onion - 1 finely chopped
* Oil - for frying idlis & for frying other ingredients
* Capsicum - 1 finely chopped
* Soya sauce - 1 tbsp
* Green chilli sauce - to taste (1/2 tsp)
* Tomato ketchup - to taste (1/2 tsp)
* Salt to taste

METHOD:
* In a small kadai, heat oil to fry idlis.
* Fry till it is golden brown. Keep aside in an absorbent paper.
* In another pan, add oil.
* Add onion and fry till it is golden brown.
* Then add capsicum and fry for few minutes.
* After that, add salt, soya sauce, green chilli sauce, tomato ketchup and mix well.
* Later add the fried idlis to that mixture.
* Mix well.
* Serve hot with tomato ketchup.

GREEN CHILLI CHUTNEY

INGREDIENTS:
* Green chilli - 1 or 2 cut into half
* Grated coconut - 1 cup
* Ginger - small piece
* Water - as per required
* Salt - to taste

METHOD:
* In  a mixe, put grated coconut, green chilli, ginger, salt and water.
* Grind to a paste.
* Serve with you choice.

VEGETABLE GRAVY

INGREDIENTS:
* Fresh green peas - 1 cup
* Capsicum - 1 cut into cubes
* Baby corn - 4-6 pieces finely chopped
* Onion - 1 finely chopped
* Mushroom - 5-6 pieces chopped
* Garam masala - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Salt - to taste
* Oil - 1-2 tbsp

For Grinding:
* Onion - 1 cut into cubes
* Tomato - 2 cut into big pieces

METHOD:

* In a mixie grind the onion and tomato to a puree.
* In a non-stick kadai, add oil.
* Fry the onion, peas, capsicum, baby corn and mushrooms till they are tender or crispy.
* Now add the puree mixture to the kadai and mix properly.
* Add the salt, garam masala, cumin powder, coriander powder and mix well.
* You can add little water if you want it like gravy.
* Serve hot with roti or dosa.

CABBAGE CARROT PALYA

INGREDIENTS:

·        Cabbage – 1 shredded into small pieces

·        Carrot – 2 peeled and grated

·        Onions – 2 medium finely chopped

·        Capsicum – 1 big finely chopped

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Green chillies – 2 cut into halves

·        Salt – to taste

·        Red chilli powder – ½ tsp

·        Turmeric powder – ½ tsp

·        Water – as required

·        Grated coconut – ½ cup

·        Coriander leaves – for garnishing

METHOD:

·        Heat oil in a non-stick kadai.

·        Add mustard seeds.

·        After it splutters, add cumin seeds.

·        Now add onions with pinch of salt to cook faster till they are translucent.

·        Add green chillies, cabbage, carrot, capsicum and fry for some time.

·        In between add little by little water to cook.

·        Add salt, red chilli powder and turmeric powder.

·        Cook till they are tender.

·        Garnish with grated coconut and coriander leaves.

·        Serve hot with rice or chapatti.

POTATO BHAJJI

INGREDIENTS:

·        Potato – 3 peeled and cut in rounds

·        Besan flour – 4-5 tbsp

·        Cumin seeds – ½ tsp

·        Red chilli powder – to taste

·        Salt – to taste

·        Water – to make batter

·        Oil – for deep frying

METHOD:

·        In a mixing bowl, add the besan flour, cumin seeds, salt, red chilli powder and water.

·        In a frying pan, add oil.

·        Now add the potatoes to the batter.

·        When the frying pan is hot, mix the potatoes thoroughly in the batter.

·        Add one by one to the frying pan.

·        Fry till they are golden brown.

·        Remove it and put it in the absorbent paper.

·        Serve hot with tomato ketchup or any chutney.

CHANNA PULAV

INGREDIENTS:

·        White channa – 1 cup soaked overnight

·        Onions – 2 finely chopped

·        Capsicum – 1 finely chopped

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Salt – to taste

·        Pulav powder – 1-2 tbsp

·        Garam masala powder – ½ tsp

·        Coriander powder – ½ tsp

·        Cumin powder – ½ tsp

·        Rice – 2 cups

·        Coriander leaves – for garnish

·        Peas – soaked overnight

·        Oil – 2 tbsp

METHOD:

·        Cook the rice and keep aside.

·        In a pressure cooker, cook the channa and peas till it is cooked for 3-4 whistles.

·        In a non-stick pan, add oil and add mustard seeds.

·        After it splutters, add cumin seeds, onions.

·        Fry onion till translucent by adding a pinch of salt so that it cooks faster.

·        Later add capsicum, boiled channa, boiled peas and add salt to taste.

·        Then add the coriander powder, garam masala powder, pulav powder, cumin powder.

·        Now add the cooked rice, coriander leaves and mix well.

·        Serve hot.

AKKI ROTI

INGREDIENTS:

·        Rice flour – 4-5 tbsp

·        Ragi flour – 2-3 tbsp

·        Onions – 2 finely chopped

·        Cumin seeds – ½ tsp

·        Salt – to taste

·        Curry leaves – few

·        Garam masala – to taste

·        Water – to make a dough

·        Oil – for frying

METHOD:

·        In a bowl, put all the ingredients.

·        Put water little by little and make a soft dough.

·        Make small balls

·        In a plastic sheet, put little oil.

·        Put the small ball and make it round on the sheet by patting it on the fingers.

·        In a pan, add little oil.

·        Put the sheet on the pan and remove it.

·        Put oil on both sides till light brown.

·        Remove from the stove.

·        Repeat all the balls as above.

·        Serve hot with any chutney.

KHARA PONGAL

INGREDIENTS:

·        Moong dhal – 1 cup

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Peppercorns – 4-5

·        Ginger – a small piece finely chopped

·        Cashews – 4-5 pieces cut into halves

·        Ghee – 2 tbsp

·        Salt – to taste

·        Green chillies – 2 finely chopped

·        Rice – 1 cup washed

·        Water – 6-8 cups

·        Coriander leaves – for garnishing

·        Turmeric powder – ½ tsp

METHOD:

·        In a pressure cooker, add ghee.

·        Add moong dhal and fry till light brown and till aroma comes.

·        Then add mustard seeds, cumin seeds, green chillies, cashews, peppercorns, rice, turmeric powder and salt.

·        Now add water and coriander leaves.

·        Cook till they are done.

·        Serve hot with ginger chutney.