Rava Bread Toast (Teatime Snack)

Ingredients:

• Sooji Rava - 1 1/2 cup
• Curd - 1 cup
• Salt - As required
• Medium size Onion - 1 (finely chopped)
• Coriander leaves - 1 hand full
• Green chilli - 1 (finely chopped)
• Carrot - 1 (grated)
• Moong sprouts - 1/4 cup
• Chilli flakes - 1 tsp
• Brown bread slices - As required

Method:

• Take a bowl & add rava to that.
• Then mix curd to that along with salt & mix well.
• Add 1 tbsp of water to smoothen it.
• Then mix chilli flakes, onion, carrot, green chilli, moong sprouts & mix well.
• Then take brown bread slices & cut it into round shape (Press a small steel bowl on the bread & remove the shape).
• Take a circle slice, spread the prepared mixture, on one side evenly.
• Then heat the tava, add butter or oil. 
• Place the stuffed side of the bread on the pan & press it.
• Cook for 3 mins on medium heat.
• Toast both sides & serve with tomato sauce or green chutney.

Saravana Bhavan Style Veg Kurma

Ingredients:

Vegetables to be added:

• Flower - 1/2 cup [ cut into smal pieces ]
• Carrot - 1 [ peel and cut in to small cubes ]
• Potato - 2 [ peel and cut in to small cubes ]
• Green peas - 1/4 cup
• Onion - 1 big [ cut in to thin slices ]
• Tomato 2 small [ cut into small pieces ]
• Ginger garlic paste - 1/4 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Salt - as required
• Curd [ beaten ] - 2 tbsp
• Milk - 1/4 cup
• Turmeric - 1/2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Dhaniya powder - 1/2 tsp

For seasoning:

• Cinnamon - small piece
• Cloves - 2
• Cardamom -2
• Bay leaf - 1
• Green chili - 1 [ slit ]

For grinding masala:

• Cashews - 5 to 6
• Kasa kasa - 1/4 tsp
• Grated coconut - 1 1/2 tbsp

 [ grind all together in a mixer to a smooth paste and keep aside ]


Method:

• Boil the vegetables in a cooker & wait for 2 whistles to come.
• Take a nonstick kadai, add ghee & oil together.
• When it becomes hot, add the seasoning.
• Then add sliced onions along with ginger garlic paste.
• Fry for 2 mins till the raw smell goes.
• Add chopped tomatoes & mix well. 
• Add the grind masala, beaten curd.
• Then add all the dry masalas, one by one. Mix well.
• Then add all the boiled vegetables along with water.
• Check the salt & allow to boil for 5 mins in low flame.
• Finally add the milk to that & mix well. 
• Your kuruma is ready. When it becomes thick, garnish with coriander leaves

Serve with roti, parathas & rice.

Wheat Laddu (Salted)

Ingredients:

• Channa dal - 1 hand full
• Jeera - 1 tsp
• Wheat rawa - 1 cup
• Salt - As required
• Grated coconut - 2 tbsp
• Curry leaves - little
• Ghee - 1 tbsp

Method:

• Take non-stick pan & add ghee to that.
• When the ghee becomes hot, add cumin seeds.
• When it pops, add the soaked & drained channa dal.
• Fry for a second & add 1/2 cup of water along with salt & coconut.
• When it starts boiling, add wheat rawa, mix well & close with a lid.
• When its completely cooked & becomes cool, make laddus & steam cook (idli cooker) for 10 mins.

Serve with chutney & sambhar.

Bombay Sambhar

Ingredients:

• Besan - 1/4 cup
• Onion - 1 (chopped)
• Tomato - 1 (chopped)
• Green chilli - 2 (slit)
• Boiled & mashed tuvar dal - 1 cup
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Jeera -1/2 tsp
• Salt - As required 
• Turmeric - 1/2 tsp
• Sambhar powder - 1 tsp
• Coriander leaves - little
• Curry leaves - little

Method:

• Take a kadai & add oil.
• When the oil becomes hot, add the seasoning & curry leaves.
• Then add onion, tomato & fry well till the mixture becomes soft.
• Then add the mashed tuvar dal along with required level of water & besan water.
• Add salt, turmeric, sambhar powder & mix well.
• Allow to boil for 5 mins. Add coriander leaves.

Serve with idli, dosa, roti & rice.

Green Moong Dosa

Ingredients:

• Green moong (Pachai Paruppu) - 1 cup
• Raw rice - 1/2 cup
• Dry red chilli - 2-3
• Green chilli - 2
• Cumin seeds - 1/4 tsp
• Small onion - 6-7
• Grated coconut - 2 tbsp
• Ginger - small piece
• Coriander leaves - little
• Curry leaves - little
• Salt - as required

Method:

• Soak both rice & dal for 4 hours.
• Then grind in a mixer to a smooth paste (course) like adai.
• Mix salt in that & keep for 5 hours.
• Then grind small onion, ginger, jeera, green chilli, red chilli & coconut to a smooth paste.
• Then add it to the batter.
• Add coriander leaves & curry leaves to that & mix well.
• Make the dosa.

Capsicum Thokku

Ingredients :

• Capsicum - 1/4 kg [ finely chopped ]
• Lemon juice - 1/4 cup
• Red chili powder - 1 tsp
• Methi powder - 1/2 tsp [ roast dry and make powder ]
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Salt - as required

For seasoning :

• Mustard seeds - 1 tsp
• Seasame oil - 2 tbsp

Method :

Cut capsicum and remove seeds. Chop  finely and keep aside. Then take a bowl add lemon juice, salt, methi power, turmeric, chili powder, asafoetida  mix well and grind in a mixer to a smooth paste. Then take a kadai, add oil to that. When the oil becomes hot, add seasoing. When the seeds pop, add chopped capsicum fry till the capsicum becomes soft. Now add the ground masala and stir nicely and closed with a lid. Keep the flame low. Cook for 5 minutes when the oil leaves  sides  remove from the gas.  Serve with roti, dosa and  curd rice.

Coriander seeds chutney

Ingredients:

• Grated coconut - 1/2 cup
• Coriander seeds - 1 hand full
• Urad dal - 1 hand full
• Channa dal - 1 hand full
• Tamarind paste - 1/s tsp
• Dry red chillies - 3 to 4
• Salt - As required

For seasoning:

• Seasame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - little

Method:

• Take one kadai, keep on the gas & dry roast coriander seeds, urad dal & channa dal.
• Then add red chilli, tamarind paste, grated coconut, fry for 3 mins & keep aside.
• When it becomes cool, add salt & grind in the mixer to a smooth paste. 
• Then keep one small kadai & add seasame oil. When it becomes hot, add mustard seeds & curry leaves.
• Then add it to the chutney.
• Have it with idli or dosa.