Recipes for You

  Ingredients  5 lemons cut into half 1 1/2 cups Cooked rice  5-6 green chillies sliced 7-8 peanuts 3 teaspoons mustard  2-3 tablespoons channa dal  2 teaspoons turmeric  4-5 tablespoons oil 1 1/2 tablespoon salt Serves 3  Preparation  Heat oil in a large vessel. Add mustard, channa dal, peanuts and turmeric and fry for 3 mins till channa dal and peanuts turn brown. Switch off the flame. Add salt and squeeze the lemons with a lemon squeezer. Stir once. Add rice. Mix well. Enjoy.

  Ingredients  1 bunch spinach or 1 frozen box spinach 1 tomato  1 onion 3 green chillies  7-10 garlic cloves  1 teaspoon jeera  1/2 tablespoons salt 5-6 tablespoons oil Preparation  Heat oil in pan on medium flame. Add the above and saute for 3-4 minutes on medium flame. Cool down the mixture. In a mixy , add the above mixture and salt. Add 1/4 cup of water. Grind to a smooth paste. Transfer the mixture to a container. Enjoy with rice 

  Ingredients  1 bunch pudina leaves plucked 1 tomato cut 1 onion cut 6-7 garlic  5 green chillies  Small piece ginger 1 cinnamon stick optional Few cloves optional   1 tablespoon salt 1 teaspoon turmeric  1 1/2 cups cooked rice  Serves 3 people  Preparation  Cook rice and keep aside. In a mixer, add tomato, onion, green chillies, garlic, ginger, cloves, cinnamon, pudina leaves, turmeric and salt. Add half a cup of water. Grind well. Heat 4-5 tablespoons of oil in a vessel. Pour the ground mixture. Boil the mixture for few minutes or till the water evaporates. Mix well. Add cooked rice. Mix well. Serve hot or cold. 

  Ingredients  3-4 Radish chopped 1/2 measuring cup toor dal 1 tsp turmeric  2-4 tablespoons spicy sambhar powder MTR 1 tablespoon salt A little bit of hunasahannu Oggarane 2 tablespoons oil 1-2 tablespoons mustard Pinch of hing Preparation  Wash toor dal in a cooker. Add water upto 3/4 of pressure cooker. Add turmeric and radish pieces. Cook for upto 3 whistles. Cool down the cooker. Soak hunasahannu in water. Keep aside. To the cooled cooker, switch on the flame and bring the mixture to a boil. Add salt and sambhar powder and hunasahannu water. Mix well.  In a oggarane vessel, heat oil. Add mustard and hing. When the mustard splutters, switch off the flame. Add the oggarane to the sambhar. Serve hot with rice. 

  Ingredients  Menthya leaves 1-2 bunches 1 1/2 measuring cup rice cooked Turmeric 1-2 teaspoon  Vangi bhath powder 4-5 tablespoons  4-5 tablespoons oil Salt 1 1/4 tablespoons  Serves 3 people  Preparation  Pluck the menthya leaves. Wash them in a drainer. Cut the bunch into pieces  Heat oil in a pan. Add turmeric and saute for a second. Add the menthya leaves and saute for 3-4 minutes till it is fully cooked. Add vangi bhath powder.  Mix. Add hot rice and salt. Mix well. Serve hot.

  Ingredients  For Palya 3 onions chopped  5-6 potatoes  5-6 green chillies  Half cup coriander chopped 1 piece grated ginger 1-2 tablespoons mustard  1-2 tablespoons jeera 2 tablespoons channa dal 2 teaspoons turmeric  1/2 tablespoons salt 1/2 lemon 3-4 tablespoons oil Serves 3 - 5 people  Preparation  Boil potatoes in water in a pressure cooker for upto 4 whistles. Cool and transfer to another vessel full of cold water. Peel the potatoes and keep aside  Heat oil in a vessel. Add mustard, jeera, channa dal. Let it cook for a minute. Add turmeric. Mix well and cook on medium heat till it splutters. Add onion and saute for 3-4 minutes. Add green chillies and saute for a minute. Switch off the flame. Add salt. Smash the boiled potatoes with your hand and add it to the vessel. Add coriander. Mix well. Heat in in low flame for few minutes. Add lemon juice on top. Serve with dose and chutney.

  Ingredients  1/2 avocado  2 bread slices 2 cheese slices 1 teaspoon tabasco or any other sauce  1/4 teaspoon salt Preparation Slice the avocado into long pieces. Toast the bread with oil. To one bread, add the avocado pieces. Sprinkle salt. Add the tabasco. Add the cheese slices. Put another bread on top. Sandwich is ready to eat. 

  Ingredients  6 tomatoes cut 1 capcicum chopped  Cauliflower florets frozen  1-2 potatoes chopped  8 - 10 pieces garlic  2 green chillies  2 tablespoons salt 2 tablespoons red chilli powder  3-4 tablespoons oil Serves 3 people  Preparation  In a vessel of water, add potatoes and cauliflower florets. Boil for 10 mins or till it is soft. Drain and keep aside. In a mixer, add tomatoes, garlic , green chillies and salt. Add half a glass of water. Grind finely.  In a vessel, heat oil. Add capsicum and saute for 3-4 mins. Add the tomato Puree. Mix well Add red chilli powder. Mix well. Add potatoes and cauliflower florets. Mix well. Serve with parota 

  Ingredients  Any number of idlis 1-2 tablespoon ghee Chutney pudi as per needed Preparation  Take an idli. Add ghee over the whole idli. Add chutney pudi as per requirement. Enjoy.