Cabbage Curry

Chopped Cabbage – 2 cups
Green chilli – 2 sliced
Oil – 2 tsp
coconut scrapings – 3 tsp
Salt – to taste
Mustard – 1 tsp
Urad dhal – 1 tsp
Turmeric powder – a pinch

Method:

1. Wash and chop the cabbage finely to 2 cups.
2. Take a tawa, add oil and mustard.
3. After mustard pops out, add urad dhal and sliced green chilli.
4. Now add the chopped cabbage and add turmeric powder.
5. Add little water and allow it to cook.
6. Add salt and mix well.
7. Finally add grated coconut and mix well.
8. Garnish with curry leaves and serve.

Ingredients:

Bread -4 nos
Maida -1 cup
Pepper -1/2 tsp
Fried and powdered fenugreek -1/2 tsp
Cabbage and carrot -1 cup (Chop to thin slice)
Tomato -1
Onion – 1
Green chilli-2
Ginger-a small piece
Salt- to taste
Oil- to fry

Stuffing Preparation:

1. Grind onion, tomato, ginger and green chillies and add salt.
2. Keep a pan on the stove, add little oil, chopped cabbage & carrot and cook for a minute.
3. Now add the grinded tomato paste and cook it to thick paste(stuffing consistency)

Method:

1. Finely grind the bread, pepper and fenugreek powder.
2. Take a bowl, add the powdered bread and maida, mix it to get a dough by adding little water. (Chappathi dough consistency)
3. Make the dough into small balls and spread into small chappathis.
4. Keep the vegetable stuffing into the chappathis and tightly roll it and deep fry in oil.

Pepper-Fenugreek Veg Roll

5. Vegetable roll ready to be served with tomato sauce.

Ingredients:

Chopped Onion – 2 cups
Basin powder( gram flour) – 1 cup
Salt – to taste
Red chilli powder – 1 tsp
Green chilli – 1 chopped
Coriander and curry leaves – 1/2 cup
water – to mix
oil- to fry

Method:

1. Take a bowl, add the basin powder, chopped onion, salt, red chilli powder, green chilli and corriander and curry leaves.
2. Mix it thoroughly such that the flour gets wet with the water in the onion, chilli and curry & corriander leaves.
3. Boil 1 tablespoon oil and mix it with the mixture so that you can get crispy pakodas.
4. If needed slightly sprinple water and mix well.
5. Now heat the pan with oil and sprinkle the mixed flour and deep fry it.
6. Remove it when they turn golden brown and serve hot with tomato sauce.

Ingredients:

Coconut Milk – 1 full coconut (Extract the juice)
Basmati Rice – 2 cups
Onion – 2 Chopped
Green chilli -4
Cinnamon sticks – 1 or 2
Cloves – 2
Corriander leaves – to garnish
Salt to taste
Oil- 3 tsp
ghee – 2 tsp
water

Method:

1. Grind the coconut and extract the juice by adding water and keep separately.
2. Now keep a pan on the stove, add oil and ghee.
3. Now add cinnamom sticks, clove, chopped onion and sliced green chilli.
4. Make up the coconut juice to 4 cups by adding water and add it to the cooking pan.
5. Once the coconut milk starts to heat, add salt and rice to it.
6. Stir well and allow it to cook for 2 whistles.]
7. Garnish with corriander leaves.

Lemon Rice

Ingredients:

Boiled rice -  1 cup
Lemon  -  1 to  2
Oil – 1 tsp
Mustard  – 1/2 tsp
Urad dhal -  1/2 tsp
Channa dhal – 1/2 tsp
Peanuts – 1/4 cup
Salt – to taste
Turmeric powder – a pinch
Curry & corriander leaves

Method:

1.  Take a tawa, add oil, mustard, urad and channa dhal.
2.  Allow them to become golden brown.
3.  Add the lemon juice, turmeric and immediately turn off the stove.
4.  Add salt and cooked rice to it.
5.  Mix well and add the roasted peanuts (Can add few cashews for richness)
6.  Allow the lemon essence to mix well with rice for few mins.
7.  Garnish with curry and corriander leaves.