Lotus Stem & Radish leaf Kootu

Ingredients
Yellow Moongh dhal-1 cup
Turmeric powder-1/2tsp
Salt to taste
Chopped lotus stem-1/2 cup
Chopped Radish leaf-1/2 bunch
Tomato chopped -1
Grind to a fine paste
Garlic-2
Coconut-3tsp
Jeera-1tsp
Green chillies-3
Tempering
Coconut oil-1tsp
Mustard-1tsp
Uraddhal-1/2tsp
Hing-1/2pinch
Method
Pressure cook dhal,lotus stem,greens,salt & turmeric powder.Mash it well .Add the ground masala & give a boil.Temper it.Serve it hot with rice

Whole Wheat Poori

Ingredients

Whole wheat -1 cup

Maida-1tbsp

Salt to taste

Oil for deep frying

Method

Mix above ingredients together with water.Make a soft dough.Make small balls ,roll it & deep fry them .Serve it with my Channa gravy

Cabbage Pakoda

Ingredients for PakodaShredded cabbage-1/2 cup
Chopped onion-1tbsp
Salt & Chille powder to your taste
Jeera-1tsp
Rice flour-1 tbsp
Besan -3tbsp
(i used only for binding)
Method
Mix all above ingredients in a bowl,make balls( don't worry about the shape) & deep fry them in hot oil.Remove on a kitchen paper to remove excess oil & serve .

Cabbage Pakoda Kurma

Ingredients for Pakoda

Shredded cabbage-1/2 cup

Chopped onion-1tbsp

Salt & Chille powder to your taste

Jeera-1tsp

Rice flour-1 tbsp

Besan -3tbsp

(i used only for binding)

Ingredients for the Kurma

Oil-3tsp

Cinnamon-1,Cloves-2,Cardamom-3,Bay leaf-1

Kastoori methi for garnish

Grind to a fine paste

Onion-1/4

Ginger & Garlic-1tsp

Salt to taste

Chille powder-1/2tsp

Turmeric powder-1/4tsp

Coconut-2tsp

Khuskhus-1tsp

Fennel seeds-1tsp

Tomato-1

Method

Mix the pakoda ingredients with less water,make small balls (don't worry about shape) and fry it in oil .Keep it aside.

Heat oil in a pan add the whole garam masala,now add the ground paste.Fry it till raw smell goes & oil separates the pan.Pour water & cook the gravy till is done.Before serving add the pakodas & garnish it with kastoori methi & serve it my Prawn Pulao.

Oats Chutney

Ingredients
Oats roasted dry-3tbsp
Red chillies-2
Masoor dhal-1tsp
Uraddhal-1/2tsp
Coriander seeds-1/2tsp
Hing-1/4tsp
salt to taste
Coconut roasted brown-1tsp
Tempering

Oil-1tsp
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/4tsp
Method
Dry roast all above ingredients till light brown.Cool & grind it to a smooth paste.Tempering it if you want.This can be served with rice or tiffins.

Corn meal Pongal

Ingredients
Corn meal-1 cup
Yellow moongdhal-1/2cup
Salt to taste
Turmeric powder-1/4tsp
Ginger chopped-1/4''
Water-4 & 1/2cups
Tempering
Ghee-2tbsp
Cashew nut-8
Pepper crushed coarse-1/2tsp
Jeera-1tsp
Curry leaves-little
Method
Roast moongdhal & cornmeal till it gives a good smell.Pour water check for salt & pressure cook it till done.Temper it & mix it well.Serve it with my Tomato chutney.

Olive Raita

Ingredients

Black olives crushed or chopped-10

Curd beaten-1 & 1/2 cup

Salt to taste

Grind to a smooth paste

Coconut-1tsp

Greenchillies-1

Corriander leaves-little

Tempering

Oil-1/2tsp

Mustard-1/2tsp

Uraddhal-1/2tsp

Red chilles slit -1

Hing- a pinch

Method

Mix all above ingredients together & temper it.Serve it cold.

Radish Leaf Pulao

Ingredients

Basmati rice soaked in water for 10 minute-1 cup

Salt to taste

Ghee-1tsp

Oil-3tsp

Green chillies-4

Garlic chopped-4

Onion chopped-1/4

Radish leaves chopped-2 cups

Cinnamon-1,Cloves-2,Cardamom-2,Jeera-1tsp,Pepper-5

Cashew nut-5

Green food colour diluted in 1tsp of lime juice-a pinch(optional)

Water-1 & 1/2 cups

Method

Heat ghee & oil in a pan add the whole garam masala.Fry onion,garlic,green chillies & radish leaves.Fry till greens is cooked.Add rice & water,check for salt,close & cook it till done .Pour food colour on top.Garnish it with cashew nuts.Serve it with my Boondhi raita & Baked potato wedges

Baked Potato wedges

Ingredients
Potato cut into wedges-4
Salt to taste
Kastoori methi-1 tbsp
Chille powder-1tsp
Olive oil-1/2 tbsp
Chat masala-1tsp
Garam masala -a pinch
Method
Pre heat the oven to 375deg. Place a foil on a baking tray.Mix all above ingredients well.Rest for 5 minutes.Arrange it on the baking tray ,bake for 10 minutes or till done.

Prunes Chutney

Ingredients
Prunes chopped-6
Coconut-1tsp
Uraddhal-1 & 1/2tsp
Channadhal-1tsp
Jeera-1/4tsp
Greenchilles-4
Ginger-1/4''
Salt to taste
Hing-1/4tsp
Oil-1tsp
Method
Heat oil in a pan fry above ingredients one by one.Cool & grind to a smooth paste.
Tips
To give extra taste you can also temper it again & pour it on top of chutney.Coconut roasted brown gives extra flavour .