Vegetable roll

Ingredients :

• Mashed potatoes - 1 cup
• Boiled cauli flower - small cup [ mashed ]
• Grated carrot - 1
• Boiled green peas - 2 tbsp
• Green chilli - 2 [ finely chopped ]
• Salt - as required
• Conflour - 2 tbsp
• Chopped coriander leaves - little
• Bread grumps - 2 tbsp
• Oil - enough for frying

Method :

Take one bowl add all ingredients. Mix well don't add more water.  Shape like roll and keep aside.  Mean time keep enough oil in the kadai.  When the oil becomes hot, add it to the oil. Fry till it change in to golden brown in colour. Remove from the oil and keep in tissue  paper to remove excess oil.  Enjoy your roll with hot tea. Serve with tomato ketchup or chutney.

Easy besan cake

Ingredients :

• Besan - 1 cup
• Sugar - 1 cup
• Water - 1/4 cup
• Ghee - 1/8 cup [ less than 1/4 cup ]
• Cooker -  small

Method :

Take one kadai, add  besan and fry till nice aroma comes then keep aside. Mean time take a small cooker, add sugar, and water mix well and close the cooker. wait for 6 whistle to come. Then open the cooker add besan to that along with ghee. Whisk without lumps. When it becomes thick and leaves side pour it to the greesed plate.  After 5 minutes cut it to squre pieces.

Ginger Rsam

Ingredients :

• Tender ginger -  1 big piece [ peel and chopped ]
• Tomatoes - 2 [ big ]
• Thur dal - 1/4 cup [ boiled and mashed ]
• Turmeric powder - 1/2 tsp
• Lemon - 1 [ juice ]
• Curry leaves - little 
• Coriander leaves - little
• Green chilli - 2 [ slit ]
• Salt - as required
• Mustard seeds - 1 tsp
• Ghee - 1 tbsp

Method :

First boiled and mashed  the thur dal and make it watery. Then in that dal, add salt, turmeric, slit green chilli, and one chopped tomato.  Allow to boil this for 10  minutes. Mean time grind chopped ginger and 1 tomato in a mixer to a smooth paste, and add this to the boiling rasam.  Add required water and boiled for 10 minutes more in low flame.  When the raw smell goes and the rasam gets ready remove from the gas and add the lemon juice to that. Garnish with curry and coriander leaves.  Season mustard seeds in ghee and add it to the rasam.  Your yummy ginger  rasam is ready. Serve with hot steamed rice and roasted curry.

Red pumpkin Payasam [ keer ]

Ingredients :

• Red pumpkin - 11/2 cups [ grated ]
• Cashewnuts - 7 to 8
• Full cream milk - 1 litre
• Milk maid - 1 cup
• Sugar - 1/2 cup
• Cardamom powder - 1/2 tsp
• Grated badam - 2 tbsp
• Raisins - 10 numbers
• Ghee - 1 tbsp

Method :

First cook pumpkin, cashewnuts along with 1/2 glass milk.  When its become cool grind in mixer to a smooth paste. Then keep a  heavy bottom vessel in a gas. Add whole milk to the vessel along with milk maid.  Mix well and allow to boil in low flame.  Then add the pumpkin paste to the milk, and mix well. Then add sugar, cardamom powder and cook till sugar dissolves and consistency is achieved.  Remove from the gas   Fry grated badam pieces and raisins in ghee and add it to the keer. Serve hot or keep  it in the  fridge and serve chill.  Your  yummy  payasam  is  ready.

Vegetable Cutlet

Ingredients :

• Mashed potatoes - 3 to 4
• Boiled carrot - 2 
• Boiled green peas - 1/4 cup
• Finely chopped onion - 2 tbsp
• Finely chopped green chillies -  2
• Finely chopped ginger - 1 tsp
• Finely chopped coriander  - 1 tsp
• Salt - as required
• Red chillie powder - 11/2 tsp
• Amchur powder - 1/2 tsp
• Gram masala powder - 1tsp
• Mint leaves - 1 tsp [ chopped ]
• Oil - enough for deep frying
• Bread grumps - 1/2 cup
• Conflour - 2 tbsp

Method :

Take a bowl mix all ingredients and mash well. If required add little water, then make vadas [ cutlets ]  and keep aside. Then keep oil in a kadai.  When the oil becomes hot add the cutlets in to the oil. When its trun in to golden brown in colour remove from the oil. Serve with tomato ketchup.

Vazakkai Kootu [ hotel style ]

Ingredients :

• Vazakkai - 4 no [ cut in to cubes ]
• Bengal gram dal - 1/2 cup
• Small onions - 8 to 10 [ chopped ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Asafoetida - a pinch
• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Oil - 1 tsp
• Curry leaves - little
• Coriander leaves - few

Grind to gether :

• Fresh grated coconut - 3 tbsp
• Red chillies - 5 to 6
• Small onions - 5 to 6
• Cumin seeds - 1 tsp

[ grind all together to a smooth paste ]

Method :

First pressure cook raw banana,  dhal along with turmeric, small onions, asafoetida, and 1 tsp of oil for one whistle and keep aside. [ do not over cook ] After the pressure  goes, open the cooker.  Then heat oil in a kadai, add mustard seeds, urad dal, curry leaves and saute for a minute and  add to the banana along  with ground masala. Mix well and allow to boil for 5 minutes more in low flame. Finely add curry leaves and coriander leaves. Serve hot with rice, sambhar and rasam . It will be a good side dish for roti  too.

Ginger Thogayal

Ingredients :

• Ginger - 3 to 4 table spoon [ chopped ]
• Urad dal - 1 tbsp
• Tamaraind paste - 1/2 tsp
• Red dry chillies - 2 to 3
• Curry leaves - - little
• Salt - as required
• Jaggery - little
• Oil - 2 tsp
• Grated coconut - 2 tbsp
• Asafoetida - a pinch

Method :

Take a pan, add a tsp of oil and add urad dal, red chillies. Fry till the dal change in to golden in colour. Then add tamarind paste, curry leaves, chopped ginger, jaggery,  asafoetida and salt. Finely add grated coconut and  mix well. After it  becomes  cool grind in a mixer to a smooth paste. [ while grinding don't add much water. ] Serve with hot rice, idli and dosa.