Vegetable Salad

Ingredients:

10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste

Method:

* Take big plate and arrange salad leaves.
* Add shredded cabbage, onions, carrot, cucumber, and radish.
* Now arrange tomato, banana, apples, and guavas.
* Sprinkle salt and chaat masala. Pour lemon juice.

Cabbage Raita Food Dish

Ingredients:

2 cups yogurt (dahi)
a few cabbage leaves
1 tsp cumin powder (jeera) roasted
2 green chillies
1" ginger (adrak)
1 tsp sugar (cheeni)
a few coriander leaves
1/2 tsp red chilli (lal mirch) powder
salt (namak) to taste


Method:

* Wash the cabbage leaves and chop them finely.
* Wash and grind the green chillies.
* Peel and grind the ginger.
* Clean, wash and cut the coriander leaves.
* Mix all the above ingredients with the yogurt.
* Serve chilled.

Brinjal Rice Food Dish

Ingredients:

3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups eggplant (brinjals)
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

Method:

* Boil rice and keep aside.
* In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
* Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

Spinach-Soup Food Dish

Ingredients :


2 tbsp. Butter
2 cups. Spinach, chopped
1 no. Onion, chopped
2 cups Milk
1 1/2 tbsp. Maida
1 tbsp. Oil
To taste. Salt & pepper

Method :

* Blanch spinach in hot water. Remove and refresh in cold water.
* Heat oil in a kadhai, add chopped onions and sauté. Add crushed garlic, salt and pepper.
* Puree together with boiled spinach.
* Make a thin white sauce by melting butter in a kadhai. Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
* Add the spinach puree to this and bring it to a boil. Add a little water if required.
* Correct seasonings and serve spinach soup hot.

Pea Soup Food Dish

Ingredients :

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2tbsp chopped coriander leaves
Salt to taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Method :

* Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
* Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
* Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
* Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
* Add a cup of water and cook till it dry's.
* Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
* Add 1 cup of water and bring to boil and reduce the flame.
* Simmer for 10 minutes.
* Garnish pea soup with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Carrot Dosa Food Dish

Ingredients:

arrot 1 medium (chopped)
Curry leaves 1 sprig
Pottukadala 1 cup
Small onions 10
Pepper ¼ tspn
Salt as per taste
Butter ½ tspn

Method:

Grind all ingredients except butter to get a coarse paste adding little water.

Heat a nonstick griddle and apply butter.

Take 4 tbsn of batter and spread into a 4 inch thick circle.

Cook covered on both sides till browned.

Serve hot.

With chutney.

Palak Dosa Food Dish

Ingredients:

Palak 3 cups
Besan 1/2 cup
Rice flour 1/2 cup
Water 1 cup(more if required)
Small onion 10
Ginger 1 inch piece
Green chilly 3-4
Asafoetida 1/4 tspn
Salt As per taste

Method:

Mix rice flour and besan with water,salt and asephoetida.

to get a batter like the normal dosa batter.

Put all other ingredients in a food processor and chop well.

Add this to the batter and mix well.

Heat a griddle and apply little oil on it.

Pour about 4 tbsn each of batter on to the thava and make dosas.

Serve hot with coconut chuntney.

Cabbage Idli Food Dish

Ingredients:

Rice soaked for 3 hrs- 250gms
Grated cabbage - 150gms
Chilli powder- 3 tsp
Turmeric powder- 1/4tsp
Hing- 2tsp
Salt- 2tsp

Method:

Coarsly grind all the ingredients except cabbage adding 1 cup water.

The batter must be thicker than that of idli batter.

Add the grated cabbage into the batter and mix well.

Make idlis of this batter and cook for 15mns on simmer in an idli cooker.

Pour a spoon of coconut oil over the idlis and serve hot with pickle or chutney.

Aval Uppma Food Dish

Ingredients:

Aval 2 cups
Red chillies 4
Mustard 1/4 t-spoon
Urad dhall 1 t-spoon
Channa dhall 1 t-spoon
Asefoetida - 1/4 tsp
Curry leaves a few
Salt - to taste
Oil

Method:

Soak aval and salt in little water.

Fry mustard, hing, red chillies, channa dhall, urad dhall, and curry leaves in oil.

Add 1 cup of water, little salt, to the above and let it boil for a few minutes.

Now add the soaked aval to this and simmer the stove, and mix well.

Daal Paratha Recipe

Ingredients:

1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

Method:

* Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
* Soak moong dal for one hour. Wash and drain all the water.
* Cook the moong dal 1 cup of water.
* Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
* Cook until the dal mixture is dry. Let it cool.
* Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
* Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
* Serve daal paratha hot with curry.

Channa Dal Payasam

Ingredients:


1/2 cup Split Bengal Gram (Chana)
1 cup grated Coconut
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp Coconut cut into cubes
5 Cashewnut (Kaju)

Method:

* Wash and soak the gram.
* melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.
* In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
* Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.
* Boil the gram in a sauteuse with just sufficient water to cook the gram.
* When the gram is cooked add the jaggery and the coconut milk.
* Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency.).
* Add the remaining ghee and the cardamoms. mix thoroughly.
* Serve garnished with the fried coconut pieces and the cashew nuts.

Arhar Dal Recipe

Ingredients:


1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste

Method:

* Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.
* Add half of the ginger to the dal along with the cumin powder.
* When the dal is cooked and thick remove from the fire.
* Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).
* When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.