SABUDANA KHICHIDI

Sabudana -1cup ( soak in 1 cup of water for 2hrs)
Whole cumin seeds (jeera)- 1 tspn
Peanuts-1tbspn
Ghee-1tbsn
Potato-1medium
Salt-To taste
Turmeric (haldi) powder-1/4tspn



Method-
Heat ghee in a wok, add jeera. Let it change colour ; add peanuts and potato , salt to taste and turmeric powder.Mix well. Cover it with a lid so that the potatoes are cooked well. Now drain the water from the sabudana and add it to the wok. Mix well and serve hot .You can use it as a snack or as breakfast. Enjoy!!

VEGETABLE HAKKA NOODLES

Ingredients-

1 packet of Hakka noodles ( Roughly 200gms)-
 Boil it  acoording to the instructions in the packet
Oil-  1tbspn
Vegetables of your choice -  1cup
( I have  taken capsicum, carrots and mushrooms )
Onion -1medium  (sliced)
Soya sauce -   1tbspn
Chilli sauce-  1tbspn
Vinegar -      1tbspn
Salt -        To taste
Garlic pods -   2   crushed
Pepper powder  -   To taste
Spring onions -     1/4cup for garnishing

Method-
Heat oil in a pan , add onion, crushed garlic and saute for a minute . Add the vegetables and saute for 2-3 minutes. In a bowl mix salt, soya sauce ,chilli sauce and vinegar with 1 tbspn of water and keep aside. In the meanwhile add the boiled noodles to the pan. Add  2 tbspn of the sauce just prepared and mix well with the vegetables and noodles. Now you can taste the noodles and add more sauce if required. Add pepper powder to taste and garnish it with spring onions. Serve hot.

MATAR MUSHROOM ALOO

Ingredients:

Mushroom-1cup
Peas-  1/2cup
Potato-  1medium
Onion-   1big (chopped)
Tomato puree-    1cup
Green chilli-   1(chopped)
Sambar powder-  1tbspn
Salt-              To taste
Turmeric( haldi) powder-  to taste
Garam Masala powder-     1tspn
Oil-       2tbspn

Method-
Heat oil in a pan; add chopped onion, sauté till done.  Add green chilly and the potatoes. Add salt to taste and haldi powder. Add 1/2cup of water and cover the lid .  After 5minutes ,check the potatoes; if they are done,  add mushroom and peas. Sauté for 2-3 minutes;  add tomato puree and add 1cup of water. Cover the lid till the vegetables are cooked properly. Add sambar powder and garam masala powder. Mix well .Serve hot with phulka or butter naan.

MIXED VEGETABLE PAKODA

Ingredients-



Mixed vegetables
( cauliflower, beans, potato, capsicum)-  1cup
Onion-1small    (chopped and optional :D)
Ajwain -          A pinch
Salt-                to taste
Green chilies -  2   (Chopped)
Haldi powder -    A pinch
Oil-                For deep frying
Kala namak -   To taste
Hing ----------   A pinch
Besan -            2 cups
Water -To make the batter

Method-
Slice the vegetables into small pieces. Add onion, salt  to taste and haldi powder.Mix well and keep aside for 5-6 minutes so that the vegetables absorb salt and haldi powder. Add besan , chopped green chillies ,hing,  ajwain , kala namak and add water to make a smooth pate. (If you want you can add a pinch of soda. I do not add ) Heat oil in a frying pan, simmer the flame and start frying the pakodas .It should be uniform in color from all sides. Serve hot with chutney or sauce of your choice. Perfect snacks with a cup of tea on a raining day. 
Enjoy!!!

PALAK PANEER WITHOUT ONION

Ingredients-

Paneer -200 gms
Garlic-4-5 pods ( chopped)
Tomato -2 medium or 1big (paste)
Oil-1tbspn
Cumin-1tspn
Palak (Spinach)-  2  bunch (Pureed)
Garam masala powder-  1  tspn
Cream -    1/2 cup



Method-
Sauté the paneer pieces in a pan in 1 tspn of oil till golden brown.  Add salt to taste . Keep aside.
In another wok add oil, jeera and chopped garlic . Saute for 2 minutes. Add the pureed palak and the tomato puree ;  cook for 5  minutes or till done. Add the paneer peices . Add salt to taste ,
haldi powder ,garam masla powder and cream . Mix well . Serve it hot with steamed rice or plain naan. Enjoy!

MOONG SALAD

This is the first time I am giving an oilfree recipe. It is  easy to make and, at the same time, very tasty apart from being high on nutritive content..

Ingredients-
Green moong (green gram) - 2cups
Cucumber- 2  (chopped)
Onion-1cup  (chopped)
Carrot-1/2cup  (chopped)
Lemon -2   (Extract the juice)
Boiled peas-    A handful
Salt-To taste
Pepper powder-To taste


Method-
Soak the green moong dal in enough water for 4-5 hrs.It will become tender .You can eat it raw, no need to boil it.
Mix together all the ingredients and serve cold with lunch or dinner.The diet conscious people can even have it as a meal.  Enjoy!!

IDLI; SAMBAR & CHUTNEY

Ingredients for idili-
Rice-2cups
Urad dal-1cup
Methi seeds-1/2tspn
Salt-To taste
Oil-To apply on the idli cases


Method-

Soak rice and urad dal separately with enough water for 7-8 hrs. Grind them and mix together to form a batter .Leave the batter in room temerature for fermentation overnight. On the next day, add salt to taste and grease the idili cases with oil. Pour the batter on to the cases and steam them for 15 minutes or till done. Serve hot with chutney and sambar. Enjoy!

Ingredients for Sambar
Toor dal or arhar dal (boiled with salt and haldi powder)-  1cup
Vegetables( brinjal, bhindi, radish)-  1/2cup
Onion-1 chopped
Garlic-2 pods (chopped)
Curry leaves- A few
Asafoetida-  A pinch
Oil- 1 tbspn
Tomato-1large (chopped)
Mustard seeds-1tspn
Sambar powder-1tbspn
Water-1cup

Method-   Heat oil in a pan. Add asafoetida, mustard seeds and curry leaves. Saute for 1 minute, add garlic and onion and then saute for a minute or so. Then add vegetables. Saute for 2-3 minutes or till the vegetables are done. Add the boiled toor dal, mix well. Add sambar powder and 1cup water. Close the lid and let it simmer. Let Sambar have  the right consistency. Garnish with dhaniya patta and serve hot.

Ingredients for chutney:

Coconut-1cup(grated)
Fried gram dal-1/2cup
Garlic pods-2(chopped)
Green chilli-2
Water-1/2cup
For tampering
Oil-1tspn
Mustard seeds-1tspn
Salt-To taste

Method-  Grind together fried channa dal, coconut with 1/2 cup water. Tamper it with oil  & mustard seed. Add salt to taste. Enjoy with Idli.