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

OATMEAL DOSA

Ingredients:

Oats – 3 cups
Rice – ½ cup
Curd or buttermilk – just enough to cover the oats
Onions – 1 finely chopped
Green chillies – 2 finely chopped
Coriander leaves – a small bunch chopped finely
Cooking oil – 3 tbsp
Salt to taste

Method:

1. Soak oats and rice in the buttermilk for about half and grind until it reaches a dosai batter consistency.

2. Now add salt, finely chopped onions, green chillies, coriander leaves and mix well.

3. Heat a tawa, pour a lade full of oats dosai batter and spread it. Pour a little oil around the dosai and cover. 

4. Flip the dosai after one or two minute. It takes a little longer to cook. Cook the other side. Do not cover after turning the dosai.

5. Remove from the tawa. Serve hot with any chutney.

OATMEAL PULIHORA

Ingredients

Oatmeal 35 gms (small sachet)

MTR Puliogare mixture – 4 tsp

Water 300 ml (1 ½ cup)

Salt to taste

Cooking oil

Preparation

Soak oatmeal in water and microwave for 3 mins. Add MTR Puliogare powder (heat it in oil) and mix well. Taste it and add salt if required.

Keep aside for few minutes and your Oatmeal Pulihora is ready