Ingredients:

Cooked Rice – 2 cups

Coconut – 1 cup

Green Chilli – 2

Roasted groundnut – 1/2 cup

mustard – 1/2 tsp

salt – to taste

oil – 2 tsp

urad and channa dhal – 1 tsp

Method:

1. Take a tawa, heat oil and add mustard seeds.

2. Allow it to pop and add urad and channa dhal and fry till golden brown.

3. Now add green chilli and saute.

4. Add the coconut, salt and little sugar for taste.

5. Fry for 2 mins and add the rice and mix well.

6. Finally add the roasted groundnuts and serve.

Garnish with curry leaves. Serve with appalam or vadaam. Best lunch box recipe.

Ingredients:

Soya balls – 30

Toor dhal – 1/2 cup

Channa dhal – 1/2 cup

Boiled rice – 1/2 cup

Finely chopped drumstick leaves or methi leaves – 1 cup

Finely chopped small onion – 1 cup

Coconut milk – 1 cup

Red chilli – 10

Ginger – a small piece

Saunf or sombu – 1 tsp

Jeera – 1 tsp

Salt, oil – as required.

Method:

1. Soak the soya balls in hot water and squeeze off the water and keep aside.

2. Soak rice and the dhals for 2 hours and grind them along with soya balls, red chilli, salt, ginger, sombu and jeera.

3. Add the finely chopped onion, drumstick leaves and coconut milk to the batter and mix well.

4. Prepare dosas and serve.

Note: Do not make the batter too watery as coconut milk is also added.

Ingredients:

Mint leaves – 2 cups

Tamarind- a small piece

Green chilli – 1

Red chilli- 2

Coconut- 2 tsp(optional)

Urad dhal – 3 tsp

Asafoetida- a pinch

Ginger- a small piece

Oil – 2 tsp

Method:

1. Take a pan, add 1 tsp oil and fry the mint leaves along with green chilli and keep them aside.

2. Now take the pan, add 1 tsp oil and fry urad dhal, tamarind, red chilli, ginger.

3. Allow it cool and grind all the fried material along with coconut, asafoetida and salt.

4. Add little water and make a fine paste.
This thuvayal can be had with hot cooked rice by adding little oil.

Ingredients:

Roasted rava- 1 1/2 cups

Cooked moong dhal- 1/2 cup

salt- to taste

oil-2 tsp

Ghee-1 tsp

Pepper and jeera powder-1 tsp

Roasted cashews to garnish

Water – 2 cups

Method:

1. Cook the moong dhal by adding water and keep it aside.

2. Take a pan, add 2 cups of water allow it to boil.

3. Now add the rava, cooked moong dhal and salt, mix well and allow the rava to cook.

4. Take a separate pan add oil and roast the pepper and jeera powder  and add it to the pongal.

5. Add ghee, curry leaves and roasted cashew and serve hot.

Ingredients:

Gram flour – 1/2 cup

Bread slice – 2 (make it to fine powder)

Mashed potato – 2 cup

Ginger- garlic paste – 1 table spoon

Mint leaves – 1/4 cup(finely chopped)

Chilli powder – 2 tsp

Garam masala -2 tsp

Salt – to taste

Oil – 1 cup

Sliced capsicum, tomato – to garnish

Method:

1. Take a bowl, add gram flour, mashed potato, ginger- garlic paste, mint leaves, chilli powder, garam masala and salt. Mix well.

2. Now make elongated balls with the mixture.

3. Now dip the balls in bread powder and deep fry in oil.

4. Take a stick and arrange using the sliced vegetables along with the kabab.

Serve with tomato sauce.