Rice semiya (Rice Vermicelli)

To serve 3 people:

Ingredients:
• 200gms rice vermicelli
• 2 large onions finely chopped
• ½ cup grated coconut (optional)
• 15 cashew nuts chopped
• 3 tbps oil
• 2 tbps of channa dal
• 1 tbp of urad dal
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2red dry chillies
• 3 green chillies finely chopped
• 5-7 curry leaves
• Salt to taste

Method:
• In a pan add water, very little amount of salt and rice vermicelli. Boil for 15mins. After it is cooked using a strainer drain the water and put it aside.
• In non-stick pan heat oil, add cashew nuts, channa dal, urad dal and fry till they start to turn light brown.
• Add mustard seeds, cumin seeds and dry chillies. When they start to pop up add green chillies, curry leaves and chopped onions. Fry till they cook. Add salt.
• Now add grated coconut and rice vermicelli. Mix it properly and serve hot.

Tip:
• Add running cold water after you drain hot water. This prevents from vermicelli sticking to each other.

Carrot dal (carrot pappu)

To serve 4 people:

Ingredients:
• 140gms of toor dal (kandi pappu)
• 3 large carrots chopped into big cubes
• 5 green chillies
• ½ teaspoon of turmeric
• 4 cups of water (double of dal in 1:2 ratio)
• 4 tbps of tamarind juice
• ½ teaspoon of mustard seeds
• ½ teaspoon of cumin seeds
• 1 tbp of ghee
• 2 red dry chillies
• Asafoetida a pinch
• 5 curry leaves
• 2 tbps of sambar powder (optional)
• Salt to taste
• Coriander to garnish

Method:
• In a pressure cooker add dal, carrots, turmeric, green chillies and water.
• Cook for 3 whistles and put it aside.
• In a small pan add ghee, mustard seeds, cumin seeds, asafoetida, red dry chillies and curry leaves.
• After it starts to pop up add this to the dal.
• Now add tamarind juice, salt, sambar pwd and coriander leaves.
• Add ½ cup of water and cook for about 5mins.
• Serve hot with rice.

Tip:
• Tamarind juice, sambar pwd and ghee adds lot of taste to the dal.

Simple sandwich

To serve 2 people:

Ingredients:
• 8 bread slices
• Butter to toast
• 2 ½ ” inches of cucumber finely chopped
• 1 tomato finely chopped
• 1 small onion finely chopped
• ½ teaspoon of pepper
• ½ teaspoon of oregano
• ½ teaspoon of salt
• Pinch of chilli pwd
• ¼ teaspoon of garam masala (optional)

Method:
• Mix all the chopped vegetables and add pepper pwd, salt, oregano, chilli pwd and garam masala. This will be the stuffing between the bread slices.
• Stuff the bread slices with this mixture.
• Heat a pan and add butter to toast the stuffed bread.

Pasta with Tomato sauce

To serve 2 people:

Ingredients:
• 300gms penne pasta
• 4tbps of olive oil
• 3 big pods of garlic chopped into big cubes
• 2 onions finely chopped
• 3 fresh tomatoes finely chopped
• 4tbps of tomato puree
• 1 teaspoon of dry basilicum
• ½ teaspoon of dry oregano
• ½ tbp of pepper pwd
• 1 teaspoon of vegetable broth(optional)
• Salt to taste
• Grated parmesan cheese

Method:
• In a large bowl add water, salt, 1tbp of oil and boil pasta. After it is boiled drain water and add 1 tbp of olive oil and put it aside.
• In a nonstick pan heat 3tbps of olive oil, add garlic and when it starts to turn light brown in colour add onions. Cook for about 2mins. Don’t overcook onions.
• Add chopped tomatoes, puree and cook for about 3mins. Now add basilicum, oregano, salt, pepper pwd and vegetable broth. Cook for about 3mins. Turn off the heat.
• Now add boiled pasta and mix well.
• Garnish it with parmesan cheese.

Tip:
• Any kind of pasta can be used.

Pizza

To serve 2 people:

Ingredients:
• 300gms of pizza flour
• 1 egg
• 1 teaspoon of sugar
• ½ teaspoon of salt
• 200ml of luke warm water
• 150ml of tomato puree
• ½ teaspoon of salt
• 1 teaspoon of dry basilicum leaves
• ½ teaspoon of oregano
• 1 teaspoon of vegetable broth (optional)
• ½ tbp of olive oil
• 250gms of mozzarella
• 2 fresh tomatoes cut in circles
• Hand full of spring onions

Method:
• In a large bowl add pizza flour, egg, sugar, ½ teaspoon of salt and luke warm water. Knead it into a tight dough. Add some more water if needed. Cover it with a foil. Let it sit for about 4-5 hrs. The dough will become double in size. Now mix it again after 5hrs and add some plain flour if needed.
• Roll the pizza dough into the desired shape.
• In a small bowl add tomato puree, ½ teaspoon of salt, basilicum leaves, oregano and vegetable broth. Mix it well by adding olive oil. This will be the basic tomato sauce.
• Pre heat the oven for about 10mins.
• On a baking tray put baking paper and put the rolled pizza dough on it. Spread the tomato sauce. Arrange chopped tomatoes, mozzarella and spring onions.
• Back it for about 15-20mins in 200-220C

Tip:
• If pizza flour is not available you can also use all purpose flour.
• Combine 50ml of warm water and 1 ½ teaspoon of yeast in a small bowl and stir to dissolve.
• Combine 3 cups flour with salt, sugar and egg in a bowl. Add yeast mixture, 2 tbp of olive oil, remaining water and mix for about 5min. Knead it into a tight dough. Rest follow the above method.

Avial (mixed vegetable curry)

Ingredients:
• 2 medium size potatoes chopped into big cubes
• 2 big carrots chopped into small cubes
• 20 cauliflower florets
• Hand full of kidney beans and flat white beans soaked over night (optional)
• 1 small cup of green peas (I used frozen once)
• 1 small cup of beans chopped in 1” inch length
• 200ml of water
• 100gms of grated coconut (I used desiccated coconut)
• 7-8 green chillies
• 1 tbp of cumin seeds
• 1 tbp of ghee
• ½ tbp of cumin seeds
• Asafoetida a pinch
• Salt to taste
• Coriander leaves to garnish

Method:
• In a pressure cooker add all the vegetables including soaked beans, water, salt and cook for 2 whistles and put it aside to cool down.
• Coarsely grind coconut, green chillies and 1 tbp of cumin seeds.
• In a small pan heat ghee and add ½ tbp of cumin seeds and asafoetida. This will be the tadaka.
• Now add the grinded paste, tadaka and coriander leaves to the boiled vegetables and mix it well.
• On medium flame cook for about 10mins. Serve hot with rice or roti.

Tip:
• Don’t add more than 200ml of water as the vegetables itself contains water which will be sufficient for them to cook.

Methi dal (menthi kura pappu)

To serve 4-6 people:

Ingredients:
• 300gms chopped methi
• 240gms of moong dal
• Salt to taste
• 1tbp of ghee
• 1 tbp of urad dal
• 1 teaspoon of cumin seeds
• Asafoetida a pinch
• 1 teaspoon of coarsely grinded red dry chillies
• 5 curry leaves

Method:
• In a pressure cooker add dal, chopped methi, salt and 600ml of water. Cook for 3 whistles and put it aside.
• In a small pan heat ghee and add urad dal, cumin seeds, asafoetida, coarsely grinded red dry chillies and curry leaves. Fry till they start to pop up.
• Now add this to the cooked dal and serve hot with rice.

Tip:
• Coarsely grinded red chillies can also be replaced by 4 red dry chillies. But the grinded one will add lot of taste.

7 cups sweet

Ingredients:
• 120gms gram flour (besan)
• 100gms grated coconut
• 480gms of sugar
• 200ml of milk
• 200ml of ghee
• A pinch of saffron(optional)
• A pinch of cardamom pwd(optional)

Method:
• In a nonstick pan add all ingredients together and mix it well.
• On medium heat keep string continuously.
• When it starts to become thick reduce the flame. This will take approximately 15-20mins.
• Grease a plate with ghee and transfer the above mixture and spread it around.
• Cut it into desired shape when it’s hot.

Tip:
• You can notice it when it’s done. When ghee starts to separate stop it and put it a side.
• The name 7 cups means 1 cup of besan, 1cup of coconut, 1 cup of milk, 1 cup of ghee and 3 cups of sugar. So you can use a cup to measure the ingredients.

Tomato chutney

To serve 6 people:

Ingredients:
• 600gms tomatoes
• Half lemon size of tamarind
• 2tbps of oil
• 1 ½ tbp of urad dal
• ¾ tbp of mustard seeds
• ¼ tbp of methi seeds
• Asafoetida a pinch
• 4 dry red chillies
• 5 green chillies
• 3 tbps of corinder leaves

Method:
• Heat oil in a pan and add methi seeds, urad dal, mustard seeds, asafoetida and dry red chillies. Fry for about 2mins and grind it to a smooth paste.
• In the same oil fry chopped tomatoes, tamarind and green chillies.
• Fry till the water evaporates and it starts to become thicker.
• Let it cool down and mix the above grinded powder with coriander leaves, tomato paste and salt.
• Now grind them all together. Serve hot with rice, roti or dosa.

Tip:
• While grinding the seasoning try to drain oil as much as u can else it will not be grinded properly.
• Tamarind adds taste to the chutney.
• You can also add 50 ml of tomato puree when u r frying the tomatoes.

Kattu pongal

To serve 4 people:

Ingredients:
• 300gms of rice
• 175gms of moong dal
• 350ml of water
• Salt to taste
• 50ml of milk
• 2 tbp of ghee
• 15 cashew nuts chopped
• 1 tbp of urad dal
• ½ teaspoon of cumin seeds
• ¼ teaspoon of mustard seeds
• Asafoetida a pinch
• 5-7 curry leaves
• 3 dry red chillies
• ½ teaspoon of black pepper pwd

Method:
• In a pressure cooker add rice, moong dal, salt and water. Cook for three whistles and put it aside. Let it cool.
• In a small pan heat ghee and add cashew nuts, urad dal and fry till it starts to turn brown in colour. Add cumin seeds, mustard seeds, asafoetida, dry chillies, curry leaves and fry.
• Turn off the heat and add black pepper pwd.
• Now add the seasoning and milk to the rice.
• Mix it well and serve hot.

Tip:
• Ghee and milk adds lot of taste.
• If you like to add more of moong dal u can reduce the quantity of rice. But if it is in 1: ½ (rice : moong dal) ratio it tastes better.
• A pinch of turmeric can be added in the cooker for a nice colour.

Tomato dal (Tomato pappu)

To serve 4 people:

Ingredients:
• 120gms of toor dal (kandi pappu)
• 4 large tomatoes chopped into big cubes
• 5 green chillies
• ½ teaspoon of turmeric
• 4 cups of water (double of dal in 1:2 ratio)
• 4 tbps of tamarind juice
• ½ teaspoon of mustard seeds
• ½ teaspoon of cumin seeds
• 1 tbp of ghee
• 2 red dry chillies
• Asafoetida a pinch
• 5 curry leaves
• Salt to taste
• Coriander to garnish

Method:
• In a pressure cooker add dal, tomatoes, turmeric, green chillies and water.
• Cook for 3 whistles and put it aside.
• In a small pan add ghee, mustard seeds, cumin seeds, asafoetida, red dry chillies and curry leaves.
• After it starts to pop up add this to the dal.
• Now add tamarind juice, salt and coriander leaves.
• Serve hot with rice.

Tip:
• Tamarind juice and ghee adds lot of taste to the dal.

Broccoli soup

To serve 4 people:

Ingredients:
• 300gms of broccoli
• 1 large tomato
• 1 green chilli (optional)
• ¼ teaspoon pepper
• 1 tbp of vegetable broth
• ½ teaspoon of salt
• 600ml of water
• 1 tbp of honey
• 1 tbp of lemon juice
• 4 tbps of fresh cream
• 1 teaspoon of corn flour

Method:
• In a cooking vessel add water and boil the florets of broccoli, diced tomato, green chilli, vegetable broth, pepper and salt.
• Let it cook for about 20-25mins. After the broccoli becomes soft strain the water and put it aside.
• Grind the mixture into smooth paste by adding corn flour and 60ml of strained water.
• Add the smooth paste to the remaining water and boil it again.
• Add honey, lemon juice and stir continuously.
• Add some plain water if necessary and boil till it reaches the desired consistency.
• Add fresh cream and serve hot.

Tip:
• Be very careful while adding salt as the vegetable broth also contains some salt.

Mixed vegetable curry

To serve 6 people:

Ingredients:
• 4 tbps of oil
• 1 teaspoon of shajeera
• 2 large onions
• 150gms of tomato puree or 3 medium size tomatoes
• 1 tbp of ginger and garlic paste
• 15 cashew nuts
• 15 almonds
• ¾ tbp of garam masala
• 1 tbp of kitchen king masala
• ½ teaspoon of turmeric
• 1 tbp of chilli pwd
• 1 large size potato chopped into small cubes
• 1 carrot chopped into small cubes
• 1 bell pepper or capsicum chopped into large cubes
• Hand full of corn cornels (optional)
• 1 small cup of green peas (I used frozen once)
• 1 small cup of beans chopped in 1” inch length
• Salt to taste
• Coriander leaves to garnish

To grind:
• Grind onions into a smooth paste and put it aside.
• Grind tomatoes into a smooth paste and put it aside.
• Grind cashew nuts and almonds into a smooth paste by adding 5 tbps of water.

Method:
• Heat oil in a nonstick pan. Add shajeera , onion paste and ginger garlic paste. Cook until oil starts separating.
• Add tomato puree and cook until oil starts separating.
• Add garam masala, kitchen king masala, turmeric, chilli pwd and mix it well.
• Add cashew nut and almond paste, salt and cook for about 2mins.
• Now add all the vegetables and add about 3 cups of water.
• Cook for about 20-25mins till the vegetables become soft. Keep stirring every now and then.
• Garnish with coriander leaves and serve hot with roti, nann or with hot rice.

Tip:
• Shajeera can be replaced with cumin seeds.
• I prefer to use tomato puree as it adds nice color to the dish.
• Different kinds of vegetables can be used.
• Better to cook in a pan than in a pressure cooker. This adds lot of taste as the vegetables are softly cooked in the gravy.

Green Raw Mango rice(mamidikaya pulihora)

To serve 2 people:

Ingredients:
• 1 small raw mango finely chopped or grated
• 250gms cooked rice
• 3tbps of oil
• 1 tbp channa dal
• 1 tbp urad dal
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• Asafoetida a pinch
• 2 red dry chillies
• 5 green chillies
• ½ teaspoon turmeric pwd
• 4-5 curry leaves
• Salt to taste

Method:
• Heat oil in a nonstick pan. Add channa dal, urad dal and when they start to turn brown in color add cumin seeds, mustard seeds, asafoetida, red dry chillies, green chillies and curry leaves.
• Let it fry till they start to pop up. Add chopped or grated mango and turmeric pwd. Let it cook for about 2-3mins.
• Now add cooked rice, salt and mix it properly.

Tip:
• You can also add fried peanuts or cashew nuts. They add lot of taste to it.

Methi Rice

To serve 4 people:

Ingredients:
• 350gms chopped methi
• 400gms rice (soaked for 15mins)
• 1” ½ inch ginger
• 4 pods garlic
• 8 green chillies
• 1 teaspoon shajeera
• 5 tbps of oil
• 10-15 cashew nuts broken into half
• Salt to taste

To grind:
• Make a paste of ginger, garlic and green chillies.

Method:
• Cook rice and put it aside.
• Heat oil in a nonstick pan. Add cashew nuts and fry till they turn light brown in color. Remove and put them a side to garnish later.
• Using the same oil add shajeera and fry for about half a minute. Add the grinded paste and fry.
• Add methi and fry for about 5mins. Add salt.
• Now add the cooked rice and mix for about 2-3mins.
• Garnish with cashew nuts.

Tip:
• This consumes more oil. So add 5tbps of oil.
• Instead of shajeera you can also add cumin seeds.
• Don’t fry methi for too long. Eat health.