Raagi Semiya

Ingredients

Raagi vermicelli - 200 gm

Onion - 1

Green chilli - 1

Curry leaves - 8

Grated coconut - 1 cup

Mustard seeds - 1/2 tsp

Channa daal - 1/2 tsp

Splitted ulundu daal - 1/2 tsp

Cooking oil - 1 tsp

Salt to taste

Method

1. Take 1 litre of water add raagi vermicelli and salt, and leave it for 3 minutes and drain the excess water. Then cook it in the steam for 5 mins.

2. Let the cooked vermicelli cool in the normal room temperature.

3. Cut the onion and green chilli into small pieces.

4. Heat the pan and add oil, mustard seeds, channa and ulundu daal.

5. Add the onion, green chilli pieces, curry leaves and grated coconut and fry for 3 mins.

6. Add the cooked vermicelli and a little bit of salt. Mix thoroughly and fry it for 5 mins.

Kothumai Dosai

Ingredients

Idli rice - 1 cup
Whole wheat grain - 1 cup
White ulundu daal - 1/2 cup
Fenugreek seeds - 1/2 tsp
Cooking oil

Method

1. Soak idli rice, wheat grain, ulundu daal and fenugreek seeds in water for 8 to 10 hours
2. Grind it in the grinder to fine paste. Add water so that paste is suitable for dosai.
3. Add the salt and leave the Dosai paste for 15 hours, so that it gets fermented.
4. Heat the dosai pan and put the oil and spread the dosai paste. Heat it on both sides. Serve it with tomato or any chutneys.

White Peas Subji

Ingredients

White Peas - 1 cup

Onions - 2

Potatoes - 2

Ginger garlic paste - 1 tsp

Tomato - 1

Curry leaves - 10

Garam masala powder - 1 tsp

Scraped coconut - 1/2 cup

Spices - Pattai, sombu, grambu

Turmeric powder - 1/2 tsp

Cooking oil - 1 tsp

Salt to taste

Method

1. Soak the white peas for 8 to 10 hours.

2. Pressure cook the white peas and potatoes together. Cut the onions and tomato into small pieces. Grind the scraped cocunut with little water.

3. Heat the pan with cooking oil and add the spices and onions and fry it for 2 mins.

4. Add ginger garlic paste and then tomatoes and fry it for a minute.

5. Add cooked white peas and potatoes, finely grind coconut paste, garam masala and turmeric powder and salt. Close the pan with lid and leave it for 10 mins.

6. Garnish with coriandar leaves and serve it hot with chappathis.

Shallow Fried Idli

Ingredients

Left over idlies - 4
Idli podi - 2 tsp
Chilli powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Channa daal - 1/2 tsp
Split while ulundu daal - 1/2 tsp
Curry leaves - 8
Salt to taste
Cooking oil - 1 tsp

Method

1. Cut the idli into 4 pieces
2. Heat the pan with cooking oil. Add mustard seeds, channa and ulundu daals, curry leaves.
3. Add idly pieces and fry for a minute. Add chillie powder, idli powder and salt and mix well and fry for 2 to 3 minutes.

Bread Vegetable Sandwich with Mint Chutney

Ingredients

Bread - 2 slices
Potatos - 2
Carrot - 1
Beat root - 1
Onion - 1
Ginger garlic paste - 1 tsp
Salt - to taste
Garam masala powder - 1 tsp
Butter - to spread in bread
Tomato - 1 (for decoration)
Cooking oil - 1 tsp

Ingredients for Mint Chutney

Mint (Podhina) leaves - 1 bunch
Coriander leaves - 1/2 bunch
Dry chilli - 4
Tomato - 1
Salt - to taste
Cooking oil - 1 tsp

Heat the pan with oil and add all ingredients above and fry it for 3 to 4 mins and grind them.


Method

1. Boil the potatos, peal the skin and mash them.
2. Grate the carrot and beat root. Cut the onion into small pieces.
3. Heat the pan and add some cooking oil. Fry the onions with ginger garlic paste.
4. Add grated carrot and beat root and mashed potatos.
5. Add garam masala and salt and fry them for 2 to 3 mins.Vegetable mixture is now ready for making the sandwich
6. Toast the bread slices with butter on both sides.
7. Apply the Mint Chutney on one side of each bread slice and then put the vegetable mixture in between the bread slices.