Ingredients:

Boiled rice -2 cup
Toor dhal and channa dhal – 1 1/2 cup
Red chilli – 5
Green chilli – 2-3
Ginger – a small piece
Grated coconut – 1/2 cup
Salt – to taste
Asafoetida – a pinch
Curry and corriander leaves -1/2 cup

Method:

1. Soak the rice, toor and channa dhal for 2 hrs.
2. Now grind the soaked material along with red chilli, green chilli, ginger, coconut, curry and corriander leaves.
3. Add little water and salt and make a fine paste.(a thick paste)
4. Heat a dosa pan, spread little oil and spread the batter in to dosa and allow it to cook.(Do not make thin dosas)

Ingredients :

Beetroot – 2
Basamati rice – 2 tsp
Butter – 2 Tablespoon
water or vegetable stock-2 – 3 cups
Salt – to taste
Pepper – as required

Method :

1. First peel off the skin of the beetroots and grate them.
2. Take a tawa, add the butter and once it starts melting, add the grated beetroot and basmati rice and cook till it is soft and make sure it doesn’t lose its colour.
3. Then add water or the vegetable stock, salt and pepper and boil till rice becomes soft.
4. Ready to serve hot with grated Cheese.

Ingredients:

Maida – 1 cup
Oil – 2 table spoon
Baking soda – a pinch
Salt -to taste
Oil- for frying

For stuffing:

Potato – 3-4(cook and remove the skin)
Green peas – 1/2 cup
Green chilli – 2
Grated ginger – 1/2 tsp
Aamchoor powder(Mango powder) – 1/2 tsp
Garam masala powder – 1/2 tsp
Chopped corriander leaves – 1 table spoon
Cashew, dry grapes – each 1 tsp
Chilli powder – 1 tsp
Salt – to taste
Oil – 2 tsp

Method:

1. Take a bowl, add maida, salt and baking powder and make it into a dough by adding water.(chappathi dough consistency)
2. Take a pan, add oil, potato, peas, green chilli, grated ginger and all the masala items required for the stuffing and cook it.
3. Now, make small chappathis with the prepared maida dough and stuff the vegetables and fold it in the shape of samosa(triangle)
4. Deep fry in oil and serve with sauce.

Note: While folding for samosa, make sure the stuffing doesn’t come out.

Ingredients:

Roasted vermicelli – 1 cup
Water – 1 1/2 cup
boiled milk – 3 cups
Sugar – 1 1/2 – 2 cups
Roasted cashew, badam and cardamom – to garnish

Method:

1. Take a bowl add the water and allow it to boil.
2. Now add the roasted vermicelli and cook well.
3. Add the sugar and stir well.
4. Now add the boiled milk and garnish with roasted cashew, badam and cardamom.
Serve hot.Easy payasam ready.

Ingredients:

For Stock & soup:

Grated sweet corn or sweet corn seeds(available in packs) – 3 cup

Grated carrot – 2 cup

Grated cabbage – 4 cup

Chopped capsicum – 1 cup

Chopped beans -1 cup

Grated turnip – 1 cup

Leaks & celery – 1/4 cup

Water, salt & pepper – as required

For White sauce:

Butter – 100 gms

Maida – 1 cup

Method:

1. Take a bowl, add all the vegetables (except corn) and cook adding sufficient water. Extract the juice which serves as vegetable stock.

2. Now cook the corn separately and keep it.

3. Now take a bowl and add butter, allow it to melt and add maida and stir well. Now add salt and pepper and you get the white sauce.

(Stir continuously and do not leave the maida to form lumps)

4. Now take the vegetable stock, white sauce and cooked corn and mix well, allow to boil for few seconds .

5. Add sufficient salt and pepper and serve hot.

Do not store the vegetable stock as it will loose its nutrition value.