RICE & DALL VADA

INGREDIENTS:
Rice :  1 cup
Toor Dall : 1 tbsp
Shredded coconut : 1 cup
Curry Leaves
Green chillies : 2
Red Chillies :    2
Salt to taste
Oil for frying
METHOD:
Soak rice and dall for half an hour . Grind coarsely into a thick paste adding red chilli, green chilli and salt. Make lemon sized balls, flatten it like vadas and deep fry in oil.

CABBAGE DAL VADAS

INGREDIENTS:
Chana Dall     :    1 cup
Toor Dall       :     1 cup
Moong Dall    :     1 cup
Rice               :      1 tbsp
Red chilli         :      2-3
Green Chilli     :      2-3
Asafoetida      :      1/2 tsp
Salt to taste
Cabbage 100 gms
Onion : 1
Curry Leaves
Coriander Leaves
METHOD:
Soak the dall and rice for one hour.  Grind it coarse adding salt, red chilli, green chilli and hing. The batter should be thick. Chop cabbage and onion finely and add to the batter. Add curry leaves and finely chopped coriander leaves. Mix it well and make lime size balls and flatten it like vadas.  Steam the vadas in the idli mould for 10 minutes.  Transfer it to a plate and allow it cool.  Heat a kadai and shallow fry it in oil till it turns golden brown and crispy.

RAITHA-BANANA STEM

INGREDIENTS:
Banana Stem 1 piece
Curd 1 cup
Coconut 1 tbsp
Green Chilli 2
Mustard: 1/2 tsp
Salt to taste
For Seasoning:
Mustard 1 tsp
Red chilli 1
METHOD:
Cut the banana stem into tiny pieces.  While washing remove the fibre using a fork. Boil it with little water adding salt till it gets tender. Cool it.  Grind coconut, green chilli and mustard to a fine paste.  Beat the curd  and the ground coconut to the cooked banana. Add the salt required for the curd and coconut, and mix it well. Season the mustard and red chilli in 1 tsp oil.

CORN KORMA

Ingredients:
Fresh Corn      1 cup
tomatoes   :       2
Onion:               2
Curd         :       2 tbsp
chilli Powder :    1 tsp
Turmeric Powder: 1/4 tsp
Sugar :                  1/4 tsp
Salt to taste
cardamom:           2-3
Cooking Oil :         2 tsp
For Grinding:
Grated coconut: 2 tbsp
Poppy seeds :     2 tsp
Cashewnut    :     5-6 (soak the cashews and poppy seeds for 10 minutes)
Green chilli:         2
Method:
Chop oinion and tomato fine.
Grind the masala-coconut,poppy seeds, cashewnut and green chill to a fine paste adding little water
Step1-In a bowl pour oil, add cardamon and microvave for 2 mts uncovered.
Step2 - Remove it from oven - add sugar, chilli powder, turmeric and salt.  Mix it well. Microwave it for 3 mts.
Step-3. Add the ground masala, onion and tomato. Microwave it for 5 mts covered.
Step-4 Beat the curd. Add the curd and corn. Microwave it for 7 mts covered.
Garnish with finely chopped coriander leaves.

ALOO AMRITSARI

Ingredients:
Potato      3-4
Tomato     3
Chilli Powder   1 tsp
Dhania Powder 1 tsp
Salt to taste
For seasoning:
Kala Jeera      1 tsp
Fennel(Saunf)  1 tsp
Kalonji             1 tsp
Oil                    1 tbsp
Method:
Boil potatos and peel the skin. Mash the potatos
Boil the tomatos and puree it
Heat oil, add jeera, saunf and kalonji. when it crackles add chilli/dhania powder.  Add the tomato puree quickly. The masala in oil shouldn't get burnt. Fry it for some time till done. Add the mashed potato. add salt. pour half cup water and cook the same till the required consistency.  Garnish with coriander leaves. 
Goes well with rotis and puris

Stuffed Brinjal in gravy

Ingredients

Brinjal                  250 gms
Onion                       2 (medium size)
Tomato                     2 (medium size)
Ginger                       1 piece(2 inch size)
Oil                        2 tbsp
Daniya powder      2 tsp
Chilli Powder         2 tsp
Cumin Powder        1 tsp
Aamchur                  1 tsp
Garam Masala           1 tsp
Salt to taste

Method:

Wash the bringal,slit it into four.  Mix the masalas. fill the same into brinjal. 
For Gravy grind onion,tomato and ginger to a smooth paste. (First grind onion and ginger
for one minute and then add tomato and grind. 
Heat 1 tbsp of oil in a kadai and place the brinjal and stir occasionally.  Remove
it from the kadai.  Add the remaining oil in kadai and when its hot add the ground masala
and out the balance dry masala.  saute the same till oil separates.  Add water and place the
brinjals and cook it till done.  Garnish it with green coriander.  Serve with rotis or biriyani

Arvi Roast

Ingredients:

Arvi            :      500 gms
Mustard      :      1 tsp (you may add half tsp ajwain for taste)
Chilli Powder:   1 tsp
Haldi          :      1/2 tsp
Hing           :      1/4 tsp
Oil              :      1 tbsp
Salt             :       to taste

Method:

Wash arvi thoroughly. pressure cook it without water. When its cool peel it and cut the same.  Add hali, chilli powder, hing and salt. marinate the same for 15 minutes.  Heat oil. Add mustard and ajwain(optional)-when it crackles add the arvi and keep it in slow fire.  Stir it occasionally till it gets brown and crispy.  It can be a side dish for vathakuzhambu,rasam,or morkoottan.