Ingredients:

• Plantain                          : 2 nos 
• Ghee                               : 1 tbsp
• Grated Coconut              : 1 cup
• Cashews                         : 2 tbsp
• Raisins chopped             : 2 tbsp
• Cardamom crushed        : 2 nos
• Sugar                              : 2 tsps
• Oil for frying

Method:

• The banana should not be too ripe or too raw. Steam the banana with skin, cool it and peel the skin, make it halves and remove the black seeds inside it.  Mash it well without any lumps. Make lemon sized balls out of it.

•  Fry  the cashew and raisins in ghee. Chop the cashews and raisins roughly. Mix the grated coconut, cashew and raisins together. Add crushed cardamom to it.
  Take a ball flatten it and place  one spoon of the coconut  mixture   on it roll it in an oval shape.
  
  
  
  
  
  
  • Seal it properly otherwise the stuffing will come out while frying.
  Heat oil in a kadai and fry the stuffed unnakkaya in a low flame till golden brown.
  
  
  
  
  
  • It is a lovely evening snack...

Millet upma is a nutritious breakfast and easy to make. Here I made it with Varagu (Kodo millet) with onion n green chilli, you can add vegetables like carrot, beans etc...

Ingredients:

• Varagu                      : 1/2 cup
• Onion                       : 1
• Green chilli              : 1 long or 2 small
• Ginger chopped       : 1 tsp
• Mustard seeds          : 1/2 tsp
• Urad dal                   : 1/4 tsp
• Red chilli                 : 1 break into 2
• Curry leaves             : 1 sprig
• Oil                            :  2 tsp
• Salt to taste

• Wash the millet, drain and set aside.  
•  Cut the onion, green chillies and ginger  finely.
• In a pressure cooker heat oil, add mustard seeds, urad dal, red chilli, When the mustard seeds splutter add curry leaves, chopped onion, ginger and curry leaves. Saute a while and add the varagu to it,  give a quick mix and add one cup water and salt. Close the lid and pressure cook it  in a low flame for 3 whistles. Cool it, open the cooker and transfer to a serving dish, garnish with badam slices... Serve it hot! 

• You can try the same recipe with Samai rice or Kuthiravali millet etc...

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.