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!!