SPICY VEGETABLE RICE

Ingredients:

Cooked rice        - 1 cup
Onion                  - 1
Tomato                - 1
Vegetables            - 1 cup cubed
(Carrots,beans,green peas,potatos)
Whole garam masala - each one
Chilly powder            - 1 spoon
Garam masala powder- 1 spoon
coriander powder       - 1 spoon
Turmeric powder        - 1/2 spoon
Ginger garlic paste       - 1/2 spoon
Salt                             - 1 spoon
Oil                               - 3 spoons
Coriander leaves          - for garnishing.

Procedure:

In a pan add oil , and whole garam masala.
Add chopped onion and tomato.
Add ginger garlic paste,coriander powder,chilly powder,turmeric powder and salt.
Add cubed vegetables.
Add some water and cover with lid.cook for 7 to 8 minutes.
When the gravy consistency comes out add cooked rice and garnish with coriander leaves.

BAJJI MILAGAI PACHADI

Ingredients:

Bajji milagai  -   3
Tamarind       -   small ball
Jaggery        -   1 spoon
Oil            -   2 spoons
Channa dal     -   1 spoon
Mustard seed   -   1 spoon
Curry leaves   -   4 to 5
chilly powder  -   1/2 spoon

Procedure:

Heat the pan then add oil,mustard seed,curryleaves and channa dal.

Then add finely chopped bajji milagai,fry until the skin of chilly is shrinkled.
Add thick tamarind water, chilly powder and jaggery.
Allow it to cook for 5 minutes.
Serve it with curd rice.

STRAWBERRY MILKSHAKE

Ingredients:

Milk  -  1 cup (200 ml)
Straw berry - 4
Sugar       - 3 1/2 spoons

Procedure:

Boil and cool the milk.
Add sugar and washed strawberries in a mixie jar
and grind it smoothly with little water.
Add milk with these paste and shake it well.
Refrigerate it for 20 minutes.
Serve cool.

GONGURA/PULICHA KEERAI CHUTNEY

Ingredients:

Gongura                      -   1 BUNCH
Dry red chilly               - 10
Bengal gram dal           - 3 spoons
Urad dal                      -  2 spoons
Mustard seeds             - 1 spoon
Oil                               - 2 spoons
Salt                              - to taste
Asafotida                     - 1 small piece (rock type)

Procedure:

Wash gongura and dry it with tissue paper without water.
Dry roast the gongura leaves. the leaves  shrunk and the colour of the leaf also changed.then keep it aside to cool it.
in a pan add oil and rest of the ingredients. roast it well.
Cool all those things and then grind it smoothly in mixie with enough water.
Don't add too much of water.
It is very tasty with dosa ,chapathi and curd rice.
We may use it until 1 week if we refrigerate it.

GREEN GRAM SUNDAL

Ingredients:

Green gram    -  1 cup
Coconut       -  3 spoons
Red chilly dry - 2
Salt           - to taste
Oil            - 1 spoon
Mustard seeds  - 1 spoon
Ginger         - 1/2 spoon (shredded)

Procedure:

If your green gram is dried type soak it for 3 hours.(i use fresh green gram)
Pressure cook green gram with salt for 2 whistles.
In a pan add oil , mustard seeds, red chillies,and ginger.
Add cooked green gram after 3 minutes add shredded coconut with it.
Off the flame after 2 minutes.
Tasty and healthy sundal for kids.

GREEN GRAM VADA

Ingredients:

Green gram dal   -   1 cup
Onion                 -   1 medium size
Ginger                 -   1 inch piece
Green chilly         -   2
Rice flour             -   1 tbsp
Oil                       -   1 cup
Salt                      -   to taste

Procedure:

Soak green gram for 4 hours and pressure cook it  for 3 whistles.
Cut onions into small pieces.
Grind ginger,cooked green gram,salt and green chilly.
Add onions and rice flour to the dough.
Make small vadas between your palms.
Heat oil and deep fry green gram vadas.

Note:

You may also use fresh green grams for this vada

BANANA CUSTARD

Ingredients:

vanilla custard powder  -   1 1/2 spoons
Green bananas              -   2
Chocolate bar               -   1
Milk                              -   2 cups

Procedure:

Mix vanilla with little warm water without lumps.
boil milk and add custard mixer to milk.
Stir continuously without lumps and dosa batter consistency comes out.
keep it aside until it comes to room temperature and store it in fridge for 2 hours.
In a serving bowl order cubed banana.
Pour custard on top of banana.
Melt chocolate with little water and make chocolate sauce.
pour it on custard.