BRINJAL CURD BATH

Ingredients

• Brinjals - 4
• Curd - 2 cups
• Rice - 1 1/2 cup
• Salt to taste
• Pepper powder 1 tsp
• Green Chillies - 3
• Jeera - 1/2 tsp
• Oil - 4 tsp
• Coriander leaves - 3
• Cashews - 1/4 cup

Preparation:

Cook rice separately and allow it to cool

Cut Brinjals into long thin slices

Put oil in a pan and heat it. Add pepper, avalu, jeera, dry red chillies as thalimpu

Add brinjals and allow it cook in low heat

After curry is done remove

In the rice, add curd, salt to taste and add this brinjal curry.

Garnish with fried cashews

Garnish with some more brinjal curry on the top

Chana Palak

Ingredients:

• Kabuli Chana - 1 cup
• Palakura - 4 cups
• Onions - 2 cut
• Green Chillies
• Ginger Garlic Paste - 2 tsp
• Jeera - 1 tsp
• Chana Masala Powder - 1 tsp
• Garam masala - 1 tsp
• Curd - 1/2 cup
• Salt to taste
• Oil for frying

Preparation:

Wash and soak Chana in the night

Boil Chana in water next day and keep it aside

Cut Palak and cook them in water as well

In a pan add oil, add Jeera and Onions and fry well

Add Ginger Garlic paste, green chillies - paste, curd and mix well

Add Garam Masala, Palak cooked and fry till the rawness goes away

Add cooked Chana, salt and keep on low heat and cook for a while

Add coriander leaves for garnishing

In a separate pan, heat pil, add chana masala and add to this curry.

BABY CORN FINGERS

Ingredients:

• 10 baby corns
• 1 tsp ginger garlic paste
• 1 tsp green chillie paste
• 1/2 tsp pepper
• 1/2 tsp mustard powder
• 1 egg
• 1/2 cup bread crumbs
• 1 tsp soya sauce

Preparation

• Mix ginger garlic paste, green chilli paste, pepper and mustard powrder and soya sauce
• Marinate baby corns in the above mixture for 30 min
• Deep fry in hot oil
• Serve hot

GREEN CHUTNEY - MINT and CORIANDER

Ingredients

• Fresh mint - 100 grams
• Fresh coriander leaves - 100 grams
• Garlic - 5 cloves
• Ginfer - 1 piece
• Green Chillies - 2
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Lime Juice - 2 teaspon

Preparation

• Clean and cut mint and coriander leaves... close to 1.5 to 2 cups each
• Peel garlic and ginger and cut into small pieces
• Cut green chillies
• Grind all the above ingredients and add salt to taste
• Chill it in freezer

Great to apply over sandwiches

Malai Sandwich

Ingredients:

• Malai from fresh boiled whole milk (full cream milk)
• Bread slices
• Salt

Preparation

• Boil fresh full cream milk. Remove the malai from the top.
• Beat the malai for sometime
• Apply the malai over the bread slice.
• Sprinkly salt slightly
• Put one more bread slice on top and cut into 4 pieces

Eat it fresh after coming back from work/school or can go as snack into lunch box


I simply loved it when I had one piece from my colleague's lunch box.

Tomato Perugu Pachadi

Ingredients

• 2 large red tomatoes – cook in water and salt; peel the skin; mash it
• 1 1/4 cups curd
• salt to taste
• Oil
• Thalimpu

Preparation

Take the 2 large red tomatoes and cook in water and salt. Allow it to cool. Peel the skin and squeeze it well.

In a pan heat oil and add thalimpu, curry leaves, red chillies, turmeric powder, salt and mix well and turn off the heat.

Mix the curd well. Add cooked tomatoes and thalimpu to this and mix well. Garnish with coriander leaves if required. Serve with hot white rice

OATMEAL UPMA

Ingredients

1 cup oats - Fry oats in a pan for few mintues

2 cups water

Onion - chop into small pieces

Green Chillies - 3 (slit vertically)

Garlic - 1 (chop)

Ginger - small (cut)

Vegetables (shredded carrot, cut beans, etc...)

PREPARATIONS

In a pan add oil, put thalimpu, add finely chopped vegetables, and fry for few minutes

Add one cup oats and two cups of water, and salt to taste. Close the lid and bring to boil

Another version of oatmeal with lot of veggies:
http://www.youtube.com/watch?v=TfB0gN09PHk&feature=related