Eggles Parota

Ingredients:

Parotta 2
Onion - 1 small, chopped finely
Tomato - 1, chopped finely
Ginger Garlic paste - 1 tsp
Cumin Seeds - 1/2 tsp
Curry leaves - few
Green Chili - 2, slit lengthwise
Turmeric powder - 1/2 tsp
Red Chili powder - 1 tsp (
Coriander Powder - 1 tsp
Pepper powder - 1/2 tsp
Coriander leaves - 1 tsp chopped finely


Method:

Chop the parottas into small pieces. Keep aside.

Heat oil, add cumin seeds then add add curry leaves, green chilies let it splutter. Then add ginger garlic paste, allow it to brown slightly. Now add onions, saute for 2 minutes.Saute for 2 more minutes and add the tomatoes. Saute  well.. Now add turmeric, chili powder, coriander powder and pepper powder. Add required salt and mix well.

Now add the chopped parottas and mix well with the masalas. Garnish with coriander leaves.

Ragi Roti

Ingredients:

Ragi flour -  2 cups
Mustard seeds - 1 tsp
Onions -2
Grated coconut 2 tblsp
Coriander leaves - a handful
Green chillies - 2
Oil - as required to toast

 Method:

 Saute the ragi flour  in a empty tawa for 5mins, Keep aside.Cut onion into small pieces.
 Heat 3/4 cup water in a pan.Add ragi flour, onion,grated coconut,chopped green chillies,and salt.Mix well.
 The consistency should be thick enough to roll them into balls. Roll them into balls and flatten them on a polythene sheet..
 Heat oil in a pan, carefully place the rotis drizzle little oil along the sides. Turn to other side until it is cooked
.Serve hot with coconut chutney.

Paruppu Thogaiyal

Ingredients:

Toor dal      1/2 cup
Bengalgram dal 1/2 cup
Red chilli           2
Grated coconut  1 tblsp
Pepper               1 tsp
salt and oil          as required

Method:

Take a kadai and add one tblsp of oil.
Fry the dals with red cillies.
Grind adding salt,grated coconut and pepper corn with little water to make a paste.
Add little more wate if required.
Serve it with hot rice topped with ghee or sesame oil.
This thogayal goes well with Jeera Miagu rasam.

Oats Payasam

Ingredients:

Oats 1 cup
Milk 2 cups
cashew nuts 5
Almond 5
Cardamon powder 1 tsp
Powdered jaggery 1 cup
Thin coconut milk 1/2 cup
Thick coconut milk 1/2 cup
Ghee 1 tblsp
water as required


Method:

Dry roast the oats in a pan on medium flame'

Add the jaggery to water and heat it so that the jaggery gets melted. Switch off the flame.

Now filter the melted jaggery to remove any impurities.

Transfer the filtered jaggery to the roasted oats.
Add the thin coconut milk and mix well Allow to boil on medium flame and cook  for 2-3 minutes till oats become soft and gets well combined with the jaggery.

Finally add the thick coconut milk and sprinkle cardamom powder. Stir for a minute and switch off the flame.

Heat 2 tsp ghee in a small pan. Add cashew nuts and fry till they turn golden brown.
Garnish the oats payasam with the fried cashew nuts..

Broccoli Soup

Ingredients:

Broccoli          2 cups (chopped)
Milk                3 cups
Butter              1 tblsp
Maida flour      2 tblsp
Ground pepper 1 tsp
Cheddar cheese for garnishing
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Method:
Wash the Broccoli in running water and chop the same into small pieces.
Take a Kadai.Add one cup of water.
When it starts boiling add chopped broccoli.Allow to boil for sometime.
Heat butter in a saucepan and when it melts add the maida flour.
Stir well until the mixture changes into brown colour.
Lower the flame and pour the milk.
Stir constantly to prevent lumps.
Add broccoli with water.
Add salt and pepper.
Put the grated cheese on top and serve.

SAAGU

Ingredients:

Finely chopped mixed vegetables like Beans,Carrot ,Potato,Peas,cauliflower.etc.
Onion 2
Tomato 2
Lemon -1
Asafoetida powder 1 tsp
Coriander leaves - to garnish ; chopped
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For The Masala:

Grated Coconut - 1 cup
Roasted chana dal  - 2 tbsp
Soaked Poppy seeds / Khus khus- 2 tsp
Coriander seeds  - 1 tsp
Cumin seeds - 1/2 tsp
Cinnamon sticks - 1" stick 3 pieces
Cloves - 3 -4 nos
Morathi Moggu 1
Cardamom / Elaichi -2 no
Ginger - a small piece
Garlic - 3-4 pods
Onion - 2 -3 slice
Green Chillies - 4-6
Pudina /  - a handful
salt and oil as required
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For Tempering :
Oil - 2-4 tsp
Mustard Seeds - 1tsp
Split black gram / urad dal - 1 tsp
Curry leaves - few
Turmeric / Haldi -1/4 tsp
Red chillies -1 ; broken
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Method:
Cook the veggies with some salt and water till done. Ensure that they are cooked just right - neither crunchy nor too mushy.

For the masala, grind all the ingredients mentioned under masala to a smooth paste adding some  water.

Heat oil in a kadai or pan.Temper with mustard seeds and urad dal .When they splutter add broken red chillies,curry leaves and asafoetida powder..Add finely chopped onion .Fry till  brown.Add chopped tomatoes. Fry till mushy
Add cooked veggies and masala paste.Add salt and water.Mix well and allow it to boil well.
When it boils,it thickens a bit. If requied add some more water to get the desired consistency. Switch off. Add chopped coriander leaves and squeeze lemon juice.

Serve hot  with poori,chapathi,dosa,rava idly.

Masal Vadai

Ingredients:

Channa Dal 1 cup
Raw rice 1 tblsp
Fennel 1 tsp
Cinnammon 1 piece
Clove 2 (lavangam)
Ginger 1 inch piece
Green chillies 2
Garlic 2 cloves
Hing 1 tsp
Onion 1
Curry leaves few
Coriander leaves few
salt and oil as required
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Method:

Wash and soak the dal and rice for 3 hours.
Drain the water and set aside.

In a mixie jar take the cinnammon,clove,ginger,green chillies,clove,fennel seeds,slat and grind it well.
Add 3/4 of the drained dal and grind coarsely to a paste.

Take a bowl.
Add the ground paste,remaining channa dal,finely chopped onion,curry leaves,coriander leaves,
Mix well.

Heat oil in a kadai.
Take small balls of vada dough and press it in the centre .
Gently drop it in the oil and fry on both sides till it becomes brown and crispy
Drain on paper towel.

Enjoy with a pipping cup of tea.