Egg - 4 nos (well beaten with little salt)
Toor dal - 1/4 cup (pressure cooked with little turmeric powder)
Salt to taste
Shallots - 10 nos (chopped)
Tomato - 1 no (chopped)
Mustard seeds - 1/4 tsp
Curry leaves
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Heat oil in a pan, add mustard seeds, curry leaves, after spluttering, add the shallots and cook till soft. Stir in turmeric powder, chilly powder, salt then add tomato and cook for 5 minutes. Now pour the beaten eggs and using a wooden spoon, stir constantly for 3 minutes or so, or till they appear scrambled. Remove from pan and stir in the pressure cooked dal and mix well. Serve Hot.
Sprouts - 1 cup
Coconut (grated) - 1/2 cup
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt to taste
Red chilly - 2 nos
Pepper powder - 1/2 tsp
Curry leaves
Pressure cook the sprouts till fully cooked, drain and keep aside. Heat oil in pan, add mustard seeds, curry leaves, cumin seeds, red chilly. After spluttering, add the sprouts, salt and mix well. Now add the pepper powder, grated coconut and stir well till well blend. Serve hot.
Bread slices - 2 nos
Butter - 1 tsp
Pepper powder - 1/2 tsp
Salt to taste
Onion - 1 no(chopped)
Egg - 1 (well beaten with little salt)
Peanut - 1 tsp
Tomato - 2 slices
Heat oil in pan, add onion, saute till it becomes soft, add the beaten egg and keep stirring till it becomes scrambled. now add little salt, pepper powder and mix well. Add the peanuts and mix well. Now spread butter in both the bread slices, stuff in the mixture with the 2 slices of tomato in between two breads and toast it in the sandwich toaster. Serve hot.
Tindora (Kovakkai) - 1/2 kg (chopped)
Pepper powder - 1 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Onion - 1 no (chopped)
Heat oil in pan, add the mustard seeds, when they start to pop, add onions and saute till it becomes soft. Add the kovakkai, salt and saute for 2 minutes, sprinkle some water, simmer and close it with a lid, when the vegetable appears cooked, sprinkle the pepper powder, saute for a while. Serve hot.
Beans - 1/2 kg (chopped)
Mustard seeds - 1/4 tsp
Curry leaves
Fennel seeds - 1/4 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Heat oil in pan, add mustard seeds, curry leaves. After spluttering, add the beans, salt, red chilly powder, sprinkle some water, simmer and close it with a lid. Saute at regular intervals till the beans appears fully cooked. Serve hot.
Chickpea - 1 cup (soaked overnight)
Onion - 1 no (chopped)
Tomato - 2 nos (chopped)
Tomato puree - 3 tsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Green chillies - 2 nos
Garam masala - 1/2 tsp
Salt to taste
Coconut Milk - 1 cup
Ginger - 1 inch (finely chopped)
Garlic - 2 pods (finely chopped)
Coriander leaves - to garnish
Heat oil in pan, add mustard seeds, fennel seeds. After spluttering, add the ginger, garlic, green chillies and saute for few seconds. Now add onion and saute till it becomes soft. Now add the tomato puree, tomatoes and saute till it turns soft again. Now add the turmeric powder, chilly powder, garam masala powder, salt, little water and let it boil for sometime. Now add the chick pea and stir once. After 3-4 minutes, when the chickpea appears cooked and the raw smell goes off, add the coconut milk, simmer for 5 minutes and take off the stove. Garnish with coriander leaves and serve hot.
Beetroot - 2 nos (chopped)
Green chillies - 2 nos (vertically cut)
Salt to taste
Mustard seeds - 1/4 tsp
Heat oil in pan, add the mustard seeds, after spluttering, add green chillies and saute for few seconds. Now add the beetroot, sprinkle some water, add salt, simmer and close it with a lid. Saute at regular intervals till the vegetable appears soft and cooked. Serve hot.
Vermicelli - 2 cups
Onion - 1 no (chopped)
Tomato - 1 no (chopped)
Green chillies - 2 nos (chopped)
Ginger - 1 inch (chopped)
Turmeric powder - 1/4 tsp
Salt to taste
Ghee - 1 tsp
Beans - 2(chopped)
Carrot - 1(chopped)
Lime juice - 1 tsp
For Seasoning:
Mustard seeds - 1/4 tsp
Bengal gram - 1/2 tsp
Cashew - 1 tsp
Cumin seeds - 1/2 tsp
Fry the vermicelli in 1 tsp of ghee in a pan till it becomes brown, keep aside. Now heat 6-7 cups of water with a pinch of salt, 1 tsp oil and turmeric powder. When the water boils, add the vermicelli and keep stirring till it appears soft and cooked. Now drain the water, sprinkle some cold water on the cooked vermicelli, so that it does not stick.
Heat oil in pan, add the seasonings, now add onion, ginger, green chillies and saute till it becomes soft, add the vegetables and saute till it appears cooked, now add tomato and saute till it becomes soft. Now add the cooked vermicelli with some salt, keep stirring with some oil or ghee till mixed thoroughly. At last squeeze one lemon and stir. Serve hot.
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