Vegetable Sagu.

                                         

Ingredients: 

• 100 g Potatoes 
• 100 g Carrots
• 100 g Beans
• 100 g Peas
• 100 g mixed peppers 
• 2 tbsp Coriander seeds 
• 1 tsp Poppy seeds
• 3-4 Red Chillies
• 3-4 Cloves
• 3-4 Cardamom
• 1tsp roasted Channa dhal
• 1 inch Cinamon stick
• 2 tbsp Fresh Coconut.
• Pinch of asafoetida
• 0.5 tsp Turmeric powder
• 2 tsp oil
• 8-10 curry leaves.

                                                                               

Preparation Method:

1. Wash and chop all the vegetables.
2. Boil them slightly with water.
3. In a non stick pan, heat oil and fry coriander seeds, cinnamon, cardamom, poppy seeds, roasted channa, red chillies,cloves and coconut until golden in colour.
4. Add them to the half cooked vegetables.
5. The vegetables should be crunchy, do not over cook it.
6. Add turmeric powder,curry leaves and salt. 
7. Cook for 5 more minutes.
8. Serve hot with Puris, Rotis, Rice and Dosas.
9. You can garnish it with chopped coriander seeds.

Bon Appétit.

Roasted Aloo.

                          

 Preperation time :20-25 minutes.







Ingredients:
500 gms - Potatoes
1 tsp Mustard
1 tsp Cumin 2-3 tbsp oil
 8-10- Curry leaves
Pinch of asafoetida
0.5 tsp Turmeric powder
0.5 tsp chilli powder or paprika powder.
1 tsp of chopped corriander leaves
2.5 tsp lemon juice.

Preperation Method:

1. Wash and cut potatoes into big chunks.
2. Heat oil in a pan and add the mustard seeds, cumin, turmeric and asfoetida.
3. wait until the spices crackle.
4. Add curry leaves fry for 1 minute.
5. Now add the potatoes, mix well.
6. close and cook it for 10- 12 minutes.
7. Keep mixing it from time to time, so that it does not get butnt.
8. Add salt and chilli powder and mix well.
9. Add lemon juice. mix well
10. cook for another 8-10 minutes until golden.
11. Garnish with chopped coriander leaves.
12. Serve ot with Rotis or Puris.

Puris.

                                                   




      
      Preperation Time: 20-25 minutes.











Ingredients:
!.5 cups of wheat flour
 salt to taste
water to mix the dough.
Oil for frying

Method:

1. In a bowl add the wheat flour and salt and mix well
2. Add water little at a time and mix the flour to a tight dough.
3. Knead well.
4. Make it into small balls
5. In the mean time heat the oil in a pan.
6. With a rolling pin roll each ball into flat puris and fry them until golden.
7. When you put the puri in the oil press it down softly with a spoon so that it fluffs up.
8. Drain it well.
9. Keep it on a kitchen paper  so the oil is absorbed by the paper.
10. Serve hot with roasted aloo or Vegetable Sagu.

Healthy Salad

  Preparation time: 20 mins

                                                                                 

Ingredients: 

• 1 cup sprouted moong.
• 2 tomatoes
• 1 cucumber
• half red pepper
• half green pepper
• 4 tbsp of pomogrenate fruit
• salt and pepper /paprika to taste
• 1.5 tsp of lemon juice.
• 2 tsp of corriander chopped
• optional 2-3 tsp of dil leaves chopped.

                                                                               

Preparation Method:

1. Soak the whole mung in water for 4-6 hours, drain the water and tie it in a cloth tightly and keep something heavy on top of it.
2. It might take 1 or 2 days for the mung to sprout.
3. wash and cut the cucumber finely.
4. wash and cut the tomatoes finely
5. wash and cut the peppers finely.
6. Put all the cut vegetables in a big bowl and add salt and pepper and lemon juice .
7. Mix well.
8. Garnish with coriander leaves and dil leaves. 

Bon Appétit.

Pepper Rasam/porusatimadi/parchatimd.

                              Preparation time: 25-30mins

Ingredients: 

• 1 cup Thur dhal 
• 10-12 Curry leaves.
• 2-3 tsp of Corriander Seeds
• 2 tsp of Urad dhal
• 1.5 tsp of pepper corns
• 2-3 spoons of grated coconut.
• salt to taste
• 1tsp of Ghee
• 0.5 tsp of Urad dhal
• 0.5 tsp of Turmeric
• Pinch of asafoetida

                                                                               

Preparation Method:

1. Pressure cook Thur dhal.
2. .Dry roast Urad dhal, corriander seeds and pepper seperately., until golden in colour and until you get a good aroma.
3. powder them in a dry grinder.
4. You can even wet grind in a mixer with 2-3 tsp of dessicated coconut.
5. But if you make in large quantity you can store it in a jar and keep using it whenever necessary.
6. In a pan add the cooked dhal and the dry ground powder,half a tsp of turmeric, curry leaves and boil it with water.
7. add grated coconut and boil for another 5 minutes.
8. You can fry urad dhal in 1 spoon of ghee and  asafoetida and add to the rasam.
9. Option: People who like garlic can roast 2-3 cloves of garlic and add it to the rest of the ingredients and grind it. 
10. This rasam can be mixed with rice and eaten or you can drink it as a soup.
11. It is very good when you have  cold.

Bon Appétit.

Garlic and red chillies chutney.

  Cooking time: 5min.

Ingredients: 

• 4-5 red chillies
• roasted chana dhal
•  3-5 tbsp grated coconut
• 4-5 cloves of garlic
• 1 spoon lemon juice
• salt to taste

                                                                               

Preparation Method:

1. Grind all the ingredients with a little water to a fine paste.
2. Add a spoon of sugar (optional).
3. Good with samosas and doklas

Bon Appétit.

Suji/Semole Doklas.

Preparation time: 5 mins.

Cooking time: 10mins.

                                                                                 

Ingredients: 

• 1 cup Suji/semole
• 1 cup Yoghurt
• 1tsp soda bi carb 
• 0.5 tsp Eno Fruitsalt,
• 1 tsp Sugar 
• 2 tsp oil
• salt to taste
• 1 tbsp Mustard seed 
• Pinch of Asafoetida
• 2tsp cut Corriander 
• 1 small carrot grated
• 1 inch ginger and 2 green chilly ground.

                                                                               

Preparation Method:

1. In a pressure cooker add 3-4 cups of water and boil it.
2. In the mean while, add semole yoghurt, salt, sugar, ground ginger chilli paste and oil and mix well.
3. when the water is steaming  quickly add the sodabicarb and eno fruit salt to the semole mixture, mix well and pour it in a greased plate and steam it for 10 minutes.
4. Let the mould be half filled only as the mixture will raise.
5. Allow it to cool and ttransfer it to a plate cut them into square pieces.
6. In a small pan add 1 tsp oil and crackle mustard and asafoetida.
7. Pour it on the Dokla.
8. Garnish it with chopped coriander, grated coconut and grated carrots.
9. Serve it with green chutney or garlic chutney.

Bon Appétit.

Goose berry pachadi(Nalli chettu)

                              Preparation time: 10 - mins

Ingredients: 

• 4-5 goose berries
• 1.5 tsp of cumin
• 1-5 tsp of pepper or 2 green chillies
• 2tbsp fresh grated coconut.
• 1 cup plain yoghurt
• salt to taste
• Pinch of asafoetida
• 1 tsp oil or ghee.

                                                                               

Preparation Method:

1. Wash the gooseberries and chop them.
2. In a pan add oil or ghee and add cumin pepper an asafoetida and fry until they crackle ,
3. add the  chopped gooseberries and fry for 2-3 minutes.
4. add the coconut and fry for few seconds.
5. Grind them in a mixer.
6. Add salt and mix it with the yoghurt.
7. Pople who like green chillies can use green chillies and coriander leaves instead of pepper.

Bon Appétit.

Gooseberry Pickle

                             Preparation time: 30-35 minutes.

Ingredients: 

• 15-20 goose berries.
• 2 tsp mustard
• 7-8 dry red chillies(to taste)
• Lemon juice of 5-6 lemons. 
• 5-6 tbsp of salt
• 2 tsp turmeric
• pinch of asafoetida. 

                                                                               

Preparation Method:

1. Wash and wipe the gooseberries dry and cut them into half or one third pieces and add salt on them.
2. wash the lemons and squeeze the juice.
3. Grind mustard, red chillies, turmeric and asafoetida.
4. In a bowl mix the gooseberries, ground mixture and the lemon juice, mix well.
5. Fill it up in a clean  dry jar.

Bon Appétit.