MIXED VEGES SALAD

MIXED VEG SALAD

WHAT YOU NEED:


Cucumber 1
Carrot 1
Cabbage 2 leaves
Beetroot 1
Onion 1
Tomatoes 2 
Pepper powder 1/2 tsp
Salt to taste
Lemon Juice of 1/2 lemon

LIKED THIS PHOTOGRAPHY.:))

HOW TO MAKE:


Wash all the veges and cut in small cubes
In a mixing bowl put salt and pepper powder and mix. Add all the veges and mix thoroughly.
Then mix lemon juice and serve as a side dish.

AN EASY PREPARATION...LOVE  SALADS...

A Healthy and Nutritious Salad....

CABBAGE SALAD/KOSUMBARI

CABBAGE SALAD

WHAT YOU NEED :

Cabbage leaves, chopped finely 6-8 (about 1 1/2 cup)

Green chilly 1, finely chopped

Salt to taste

Lemon juice, 1/2 of lemon

Coriander leaves finely chopped 2 tsp

CABBAGE SALAD, SIMPLE  N TASTY

HOW TO MAKE:

In a mixing bowl mix chopped cabbage, salt, chopped green chilly and lemon juice very well.

Garnish with coriander leaves.

A side dish...

PLAIN DOSA AND COCONUT CHUTNEY

DOSA AND CHUTNEY

WHAT YOU NEED:


Udad dal  1/4 cup
Raw/ white rice 1 1/2 cups
Boiled/red/ukdo rice  1/4 cup
Salt to taste


HOW TO MAKE IT:


Wash and Soak Udad dal and rice separately for 3 hours.


Grind Udad dal with little water  to a fine batter.
Transfer this in a big vessel.
Grind rice with little water to a smooth dough.
Transfer this to the same vessel.
Add salt to the dosa batter before you go to bed.


Keep it overnight to ferment.


Next day stir the batter well.


Heat tava on high flame, grease with oil, reduce the flame to medium and pour a ladle full of batter on the tava and spread in circular motion to make a thin dosa. 
Put a little oil or ghee on the dosa's edges to make it more crispy. 
When crisp fold and serve hot with coconut chutney.

HOT YUMMY DOSAS AND CHUTNEY

For the Chutney:


Coconut grated 4 handfuls
Green chillies 3
Hurikadale dal 2 tsp
Curry leaves a few
Salt


Grind all the above ingredients to a fine paste.
Transfer this to a bowl and seasoning of mustard and curry leaves makes the chutney yummy... 

POORI MASALA

POORI MASALA

WHAT YOU NEED:


Potatoes  4 medium
Onions 2 medium
Green chillies 4
Ginger, chopped 1 tsp
Mustard seeds 1 tsp
Turmeric powder 1/4 tsp
Udad dal. 2 tsp
Curry leaves 2 sprigs
Coriander leaves, chopped 2 tsp (optional)

SOUTH INDIAN'S FAV BREAKFAST..

HOW TO MAKE:


Pressure cook the potatoes for 15 minutes.
Peel off the skin and mash them roughly and keep aside.
Chop the onions into big pieces.
Heat 3 tsp oil in kadai, add mustard seeds to it, when mustard starts fluttering add udad dal, ginger, slit green chillies, curry leaves. Saute for a while, then add chopped onions, saute till it becomes translucent.
Add mashed potatoes, salt and some water. Mix well.
Add turmeric powder, mix thoroughly.  Check the water. If you want gravy add water. Some love this dry.
 In the end decorate with coriander leaves. 


The same masala can be prepared for MASALA DOSA.

POORIS AND MASALA, A GOOD COMBO...

FOR THE POORIS:


WHAT YOU NEED:


Wheat flour 2 cups
Salt to taste
Water for kneading
Warm oil 3-4 tsp
Oil to fry


In a big mixing bowl, dissolve salt in some water.
Add wheat flour in the mixing bowl and start mixing it. 
Make a firm dough and knead well, while kneading add warm oil to make it soft, but firm. Poori dough should be little harder than chappati dough.
Keep it covered for half an hour.


Take out the dough and again knead, make small balls. ( smaller than chappatis)
Sprinkle wheat flour  on the balls and roll out as pooris.


Heat the kadahi with enough oil. When the oil is too hot slid a poori in the oil and fry till brown  on both the sides.


These hot pooris and masala makes the best breakfast on week ends here...:))

CHANA/PHOVA

CHANA PHOVA

One of the popular breakfast from South Karnataka. 

CHANA

WHAT YOU NEED:


For Chana:


Chick peas /Chana 1/2 cup
Raw banana  1/2
Coconut Grated 1 tbsp
Red chillies  4
Salt to taste
Mustard seeds 3/4 tsp
Curry leaves  1 sprig

PHOVA

For Phova :


Phova, thin variety  2 cups
Coconut grated  1/2 coconut
Cumin seeds 1 tsp
Coriander seeds 3 tsp
Jaggery, a small piece
Red chillies 2 (fried in little oil)
Salt


Red chilly 1
Mustard seeds 1/2 tsp
Curry leaves 1 sprig


HOW TO MAKE:


Wash and soak chana for at least 8 hours.
Wash banana and cut into small cubes. 
Pressure cook chana and banana together with enough water, for 15 minutes. Let this cool down naturally. This curry is basically little dry.  I make this watery consistency as I like soaking Phova in this gravy and eat. 
Heat a small pan with little oil. Add Mustard seeds to hot oil, when it splutters add broken red chillies. Saute. Then add curry leaves.


Keep chana on the fire and add salt, grated coconuts and pour the seasoning in the curry. Let it boil for few minutes.


This is Chana upkari.

SERVED CHANAPHOVA  WITH BANANA....

Now How to make Phova...


Grind roughly coconut gratings, cumin seeds, coriander seeds, jaggery, red chillies and salt together.


Transfer this masala in a mixing bowl. 
Add Phova and combine well with the masala.


Now again take a small pan with 2-3 tsp oil and heat. Add mustard seeds, broken red chilly and curry leaves.


Pour this on Phova and mix well.


It is a breakfast item... Chana and Phova eaten together 

CHICKPEAS/ CHANA SALAD.

CHICKPEAS SALAD

A healthy and Nutritious salad.


WHAT YOU NEED:


Boiled chickpeas  1/2 cup
Onion 1, finely chopped
Green chillies  2 finely chopped
Lemon, juice of half lemon
Coriander leaves, finely chopped 2 tsp
Salt to taste

CHANA/CHICKPEAS SALAD

HOW TO MAKE:


Mix chickpeas, onion, green chillies, salt in a mixing bowl.
Add lemon juice and mix thoroughly.
Garnish with coriander leaves. 
Serve as a side dish.

APPLE CHUTNEY

APPLE+TOMATO KETCHUP DIP

It is very easy and quick preparation. Surely children will enjoy chappatis with this sweetish chutney.

WHAT YOU NEED:

Apple 1

Tomato ketchup 2 tbsp

Honey 3,4 tsp 

APPLE TOMATO KETCHUP CHUTNEY

HOW TO MAKE:

Wash apple and chop roughly( I did not peel it)

Grind apple and tomato ketchup to a paste.

Transfer this paste in a bowl and mix honey.

Serve this with chappatis or phulkas.