Carrot grated                 : 1 cup

Coconut grated              : 1/2 cup

Green chillies                : 2 nos

Mustard seeds               : a pinch

Yoghurt                         : 2 tbsp

Salt to taste

For seasoning:

Mustard seeds                : 1/4 tsp

Red chilli                       : 1 break into 2

Curry leaves                  : 1 sprig

Oil                                 : 1tsp

 

Grind coconut with green chillies  together.   Crush the mustard seeds and keep aside.

 Cook carrot adding little water and salt. Then add the ground paste to this  and boil for a minute. Add the yoghurt and mix well. Finally add the crushed mustard seeds to this, switch off the flame. 

Heat the oil in a pan and add the mustard seeds and broken chilli to that. Fry till the mustard seeds till it pops and add the curry leaves to this , pour it over the curry.  Easy and delicious side dish for steamed rice!

Carrot                    : 2 no (medium size)

Butter                    : 1 tbsp

Onion                    : 1 small

Garlic                    : 2 cloves(optional)

Milk                      : 1/4 cup

Maida                    : 1 tbsp

Vegetables stock   : 1 cup

Cream                   : 1/2 cup

Salt & pepper to taste

Chop onion and garlic finely. Cut carrot into cubes.

Heat butter and saute onion and garlic for one minute. Then add the maida to it saute till the raw smell goes. Then add the cubed carrots and vegetable stock and cook for a while till the carrots become tender. Cool it and puree it in a blender and return to heat, reduce the heat, add milk and cream to this. Stir it for a few minutes, add salt and pepper, mix well. Switch off the flame. Serve it hot!!          

Sweet potato                              : 1 big

Turmeric pdr                              : 1/4 tsp

Onion                                         : 1 big

Red chillies                                : 5 nos

Salt to taste

Oil                                             : 2 tbsp

Wash,  peel and cut sweet potato  into cubes. 

Crush chillies and onion and keep aside. 

Take a kadai cook sweet potato adding little water,  salt and turmeric pdr.  Close it with a lid and let it cook and the water get absorbed.  Now add the crushed chilli and onion to this,  drizzle oil from the sides, mix slowly. reduce the flame and fry it for a few minutes.
Switch off the flame and serve it as a side dish for steamed rice. 

Capsicum (red and Green)       : 1/2 chopped finely

Spring onion bulb                    : 2 chopped

Carrot  small                            : 1 chopped finely

Beans                                       : 5 nos chopped

Cabbage  finely chopped         : 2 tbsp

Maida                                      : 2 tbsp

Cornflour                                 : 2 tbsp 

Ginger chopped                       : 1/2tsp

Garlic chopped                        : 1/2 tsp

Pepper powder                         : 1/4tsp

Salt as needed

Oil for frying

Chopped ginger                      : 1 tsp

Chopped Garlic                      : 1tsp

Spring onion chopped            : 2 bulbs

Green chilli                            : 1 chopped

Tomato sauce                         : 2 tbsp

Soya sauce                             : 1 tbsp

Sugar                                      : a pinch

Corn flour                               : 1 tsp

Vegetable oil                          : 1 tbsp

Salt as needed

Spring onion for garnishing

In a bowl combine  maida and cornflour,  all the  chopped vegetables  along with garlic, ginger, pepper powder and salt together.  Sprinkle enough water to this mixture  and make small lemon sized balls. 

 

Heat oil in a frying pan and deep fry these vegetable balls  in a reduced flame till the they become golden brown. Remove it from fire and drain it in a paper towel.

Heat one tablespoon of oil, make it very hot and then add minced garlic, ginger and chopped green chilli fry it for a few seconds add the chopped spring onion, stir fry it for a minute and add the soya sauce and tomato sauce . Reduce the flame, mix 2 tbsp of water with corn flour  and add  this, mix well.  Add salt and sugar to this and finally the fried veg balls, cook for 2 mins and switch off the stove. 

Transfer it to a serving bowl and garnish with chopped spring onion!! Serve it hot with fried rice or noodles!!

Fresh corn kernels                  : 1 cup

Bajji mix                                 : 1 cup

Onion finely chopped             : 2 tbsp

Green chilli                             : 1

Chopped coriander leaves       : 1 tbsp 

Oil for frying

I used instant bajji mix for making this. Mix the corn kernels, onion and green chilli chopped into this bajji mix. Check the salt, the instant mix already have salt, if needed you can add salt to this. 

Heat oil in a frying pan, take small portions of the corn mix and drop it into hot oil.

Deep fry it and take out when done, drain it in a paper towel.  Serve it with tomato ketch up!

A  nice evening snack!!

Mushroom              : 300gms

Onion                     : 1/2

Garlic                     : 2 cloves

Cream                    :1/2 cup

Pepper powder      : 1/4 tsp

Butter                    : 1 tbsp 

Maida                    : 1 tbsp

Low fat milk         : 1 cup

Salt to taste

Slice mushroom into thin slices.

Heat butter in a pan and saute onion, garlic and mushroom for one minute and add flour to this and saute again till the raw smell goes.

Grind it in a blender and return to fire. Add milk to this and boil it in a low flame.  Finally add the cream to this and mix well, simmer for a minute and switch off the flame.  Sprinkle pepper powder and serve.

Wheat flour                     : 2 cups

Palak or spinach             : 1/2 bunch

Cumin seeds                   : 1/8 tsp

Salt to taste

Chilli pdr                        : 1/4 tsp

Oil                                  : 2 tbsp

Wash the palak leaves and blanch (put it in boiling water for 30 seconds and take out the leaves and put it in cold water for a minute) it. Drain it and make it a puree in a blender.

Take a wide bowl,  add wheat flour, salt, cumin seeds, chilli pdr  and the palak puree to it  and mix well with the hand. Add enough water to make smooth dough. Smear some oil in your hand and knead it well.

The dough is ready.

Make small balls out of it and roll it into a chappathi.

Heat a tawa  put the roti on it when bubbles appear flip it over and cook it , drizzle some oil on both sides.  Remove it from fire when brown spots appear.  Serve it hot with any side dish of your choice!

• 2 Chicken boneless thigh fillets
• 1/2 Onion
• 1/2 Capsicum
• 1/4 tsp of Turmeric powder
• 1/2" piece of Ginger
• 2 cloves Garlic
• 1 tbsp of Yoghurt
• 2 tbsp of Oil
• Salt to tast
• Coriander leaves for garnishing

To roast and grind 

• 1 tsp of Chilli flakes
• 1 tbsp of Coriander seeds
• 1/4 tsp of Cumin seeds
• 1" piece of Cinnamon
• 4 Cloves
• 1/4 tsp of Pepper

•  Dry roast the ingredients under the  "roast and grind"  and  grind it along with onion, ginger and garlic to a smooth paste.
• Slice onion and cut capsicum into  2" thin strips
• Wash and cut chicken into 2" thin strips, add turmeric powder, yoghurt, salt and the ground paste, mix well. Keep it in refrigerator for one hour.

• Heat one spoon of oil in a non stick pan and add  the sliced onion and capsicum, sauté it for one minute.

• Remove from the oil, add the remaining oil  and add the marinated chicken and sauté it well, then close the pan and let the chicken cook, no need to add water.  Stir it in the middle by opening the lid. Remove the lid and add the sautéd onion and capsicum to the chicken and mix well. Switch off the fire when the chicken is cooked and turning brown. Transfer to a bowl and garnish with coriander leaves.

Chana dal                       : 2 cups

Onion                             : 1 big

Green chillies                 : 2 nos

Ginger                            : 1/2"pc

Curry leaves                   : 1 sprig

Salt to taste

Coriander leaves            

chopped                          : 2 tbsp

Oil for frying

Chop onion, ginger and green chillies finely and keep aside.

Soak chana dal for 2 hours. Drain it completely and just crush it ( put it in a mixie and run for 2 seconds, make sure it is not a smooth paste. Then add the salt, chopped onion, chilli and ginger just turn the mixie once more. Then add the curry leaves and chopped coriander leaves mix well.

Heat oil in a frying pan on a high flame. Take a small portion of the dal mixture and make it a ball shape  and gently flatten it with your palm and slowly add this to the hot oil,  reduce the flame before adding the vada.  You can fry 4 or 5 vadas in each batch.  Fry it till golden brown in clolour and drain it in a paper towel. Hot vadas are very tasty snack with evening tea!

Broken wheat                : 1 cup

Onion                            : 1

Carrot                            : 1/2

Beans                            : 4 nos

Ginger                           : 1/2"pc

Green chillies               : 2nos

Curry leaves                 : 1 sprig

Turmeric pdr                : 1/8tsp

Mustard seeds              : 1 tsp

Urad dal                       : 1tsp

Oil                                : 2 tbsp

Salt to taste

Wash and drain the broken wheat and keep aside.

Cut onion, carrots, beans, green chillies and ginger finely.

In a kadai heat oil and add mustard seeds and urad dal. When it pops up add curry leaves and the finely chopped onion, green chillies and ginger. Saute for a while and add the finely cut carrot and beans. Add  2 cups of water and salt, let the vegetables cook for 3 minutes. Now add the broken wheat to this cook on a low flame,  stir in between till the water evaporated.  Transfer into serving bowl, have it with coconut chutney!

 

Chena (yam)                                 : 1/4 kg

Vellappayar (black eyed beans)    : 1/2 cup

Onion                                            : 1

Turmeric pdr                                 : 1/8 tsp

Chilli pdr                                       : 1 tsp

Salt to taste

Oil                                                 : 1 tbsp

Curry leaves                                  : 1 sprig

Soak vellappayar for 10 mins. Then cook it in a pressure cooker till it become soft, drain the excess water and keep aside.

Cut chena into small cubes. Wash it and cook it adding little salt, turmeric pdr  and water.

Chop onion into small pieces.

Heat oil in  a kadai add chopped onions and saute it for a minute, add curry leaves, chilli pdr and fry for a few seconds and add the cooked chena and vellappayar to that mix well. Check for salt. add if necessary and fry for 2 or 3 minutes. Switch  off the flame. Transfer to a serving bowl. Have it with steamed rice as a side dish.

Vazhakka                      : 1

Carrot                           : 1/2

Onion                           : 1small

Garlic                           : 2 cloves

Ginger                          : 1/2 "pc

Chilli pdr                     : 1 tsp

Turmeric pdr               : 1/4 tsp

Coriander pdr              : 1 tsp

Egg                              : 1

Bread                           : 1 pc

Tomato                        : 2 nos

Cream                         : 1/4 cup

Salt to taste

Oil for frying

Coriander leaves for garnishing

Boil water in a pan, put banana into it and cook it for 2 mins.

Remove from water and peel the skin of the banana, grate it and keep aside.

Chop onion and tomato finely and keep aside.

Grate the carrot also.  Make a paste of ginger and garlic.

Take the bread and grind it coarsely. Separate the  white from the egg.

Mix the grated carrot, grated banana, half of the ginger garlic paste, salt , egg white and bread crumbs together  and make it into even sized balls.

      Heat oil,  fry the koftas and  keep aside.

Heat one tablespoon of oil in a kadai,  add chopped onion  and saute for a minute, then add the ginger  garlic paste and saute again for one more min. Then  add chilli pdr, coriander pdr and turmeric pdr to this and saute it in reduced flame till the raw smell goes. Then add the  tomato puree and salt to this and boil for a minute. 




Add  the cream to this and mix well, simmer it for a minute and add the fried koftas.  Garnish with coriander leaves. Goes well with rotis, chappathi, paratha etc..