Method:

Method:

• Wash the potatoes to remove dirt  and cook it in a pressure cooker for just 2 whistles.  Care should be taken while cooking, the inside of the potatoes should cook retaining its shape.
•  Just crush the shallots, garlic along with spice powders & salt.
• Cool the potatoes and remove skin and keep aside.
• Add oil in a kadai, add cumin seeds, curry leaves and add the crushed masala,  fry for a few seconds and finally  add the cooked potatoes.
• Mix well and fry for a few minutes to cover the masala over the potatoes.
• Its a good side dish for curd rice, sambhar rice etc.  

Hummus is a dip, which is smooth and creamy...it is a middle eastern dish. It goes well with lebanese roti, or with fresh veggies like carrots, cucumber or  celeries etc.... even we can have it with chips!!

Ingredients:

• Chickpeas                     : 1 cup

• White sesame seeds      :  1 tsp

• Garlic cloves                 : 3 nos

• Lemon juice                  : 1 tsp

• Olive oil                        : 1 tbsp

• Salt

Method:

• Soak the chick peas and sesame seeds separately for minimum 6 hours. 
• Cook the chick peas in a pressure cooker, I recommend to overcook the chickpeas, then it will be easy to grind to a smooth paste.
• Then cool the chick peas and grind all the ingredients together to make a smooth paste.
• Add cold water little by little while grinding  to make a smooth paste.
• Transfer to a dish and drizzle one spoon of olive oil over it. This is a good dip for rotis, vegetables etc.

Ingredients:

• Rolled oats                              : 1 cup
• Fine sooji/Rava                       : 1/2 cup
• Fresh curd                               : 1/2 cup
• Baking soda                            : 1/8 tsp 
• Water as required
• Salt to taste
• Chopped coriander leaves     : 1tsp

For tempering: 

• Mustard seeds                       : 1/2 tsp
• Urad dal                                : 1/4 tsp
• Cumin seeds                         : a pinch
• Asafoetida                            : a pinch
• Green chilli chopped            : 1 tsp
• Oil                                        : 1 tsp

Method: 

• Grind the oats to a fine flour.

• Heat a tawa , roast the sooji for 2 mins.  Now add the oats flour to this roast for 4 mins, keep stirring.

• Let it cool completely. Then add the curd and mix well. Now add required amount of water to make a medium consistency  batter.  Cover it for 5 mins.

• Now add salt to this batter and mix well.

• Fry mustard seeds, urad dal, cumin seeds, asafoetida and green chilli in a spoon of oil and add this ti the batter.

• Finally add the baking soda and stir it immediately.

• Grease a idli mould and pour a ladle full batter to idli mould and steam it for 5 mins. Check it with a knife dipped in water. If it comes out clean then the idli is cooked.

• Serve it hot with coconut chutney or sambhar.

• Coconut oil                       : 2 tbsp

Ingredients:

• Wheat flour                  : 1 cup

• Salt to taste

• Ghee                           : 1 tsp

• Water as required

 

• Onion                                          : 2 nos

• Tomatoes                                    : 3 nos

• Ginger/garlic paste                     : 1 tsp

• Green chilies                              : 2 nos

• Coriander pdr                             : 1 tsp

• Red chilli pdr                             : 1/2 tsp

• Chole masala pdr                       : 2 tbsp

• Turmeric pdr                              : 1/2 tsp

• Ghee for seasoning

• Tea bags                                     : 2nos

• Oil                                              : 3 tbsp

• Cinnamon                                  : 1/2"pc

•  Cloves                                       : 4 nos

• Turmeric pdr                   : 1/4 tsp

• Red chilli pdr                  : 1 tsp

• Ghee                               : 1 tbsp

• Cloves                             : 3 nos

• Cinnamon                       : 1/2" pc

•  Cashews                         : 5 nos

Ingredients:

Method:

• Shell the peas and keep aside.

• Cut carrot beans and onion finely.  Soak rice for 20 mins.

• Heat oil & butter and fry cinnamon, cloves and bay leaf.  Then add the chopped onion and saute. Now add the ginger garlic paste. Saute it till the raw smell goes. Then add the chopped veggies and saute for a few seconds and add one and a half cups of water to this let it boil. 

• Drain the rice and add this to the boiled water. Let it cook till the water got absorbed.

• Let it rest for 5 mins.  Then transfer it to a serving dish, garnish with chopped coriander leaves.

• Serve it with any desired vegetable gravy.