Ingredients:

• Bread – 2 slices
• Egg 1
• Cucumber – 4 to 5 slices
• Tomato – 4 to 5 slices
• Onions – sliced
• Bell peppers (Capsicum) – sliced
• Potato chips (I like Lays Plain)
• Ketchup (I love Maggi Hot & Sweet)
• Mayonnaise

Procedure:

1. Toast the bread slices with a little butter
2. Make a omelet (omelette) with the egg; add salt and crushed black peppers according to your taste
3. Take one slice of toast and spread mayonnaise on it
4. Start adding layers of the different vegetables, chips, and omelet
5. Spread the ketchup on the other slice of bread and put it on the top
6. Then apply pressure on the top to crush the chips and reduce the sandwich thickness so that it fits the mouth
7. Here is how I make mine:
   • Bread (top)
   • Ketchup
   • Chips
   • Cucumbers
   • Omelet
   • Onions
   • Bell peppers
   • Mayo
   • Bread (bottom)

Ingredients:

• Potatoes – 250 grams (1/2 lb), diced
• Red chili powder – 1 tsp
• Corriander powder – 1 tsp
• Turmeric powder – 1 pinch
• Salt
• Fennel seeds – 1 tsp, crushed
• Onions or Pearl onions- 1 cup, finely chopped
• Tomatoes – 1/4 cup, finely chopped
• Curry leaves
• Cilantro
• Oil – 3 tsp
• Mustard seeds – 1/2 tsp
• Coconut – 3tsp
• Fennel – 1 sp

Method:

1. Grind the coconut and fennel into paste and keep aside
2. Cook the potatoes.
3. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
4. In a pan add 3 tsp oil. Add the mustard seeds, onions and fry till the onions brown
5. Add tomatoes and curry leaves and cook till the curry leaves brown
6. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove
7. Garnish with cilantro

Note:

• Keep stirring so that the potatoes don’t burn
• Add oil if needed to keep the potatoes from burning

Ingredients:

• Potatoes – 250 grams (1/2 lb), diced
• Red chili powder – 3 tsp
• Turmeric powder – 1 pinch
• Salt
• Fennel seeds – 1 tsp, crushed
• Onions – 1 cup, finely chopped

Method:

1. Cook the potatoes.
2. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
3. In a pan add 3 tsp oil. Add the fennel, onions and fry till the onions brown
4. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove

Ingredients:

• One of the following vegetables – 500 grams (1 lb)
  • Cabbage
  • Cluster Beans (Avarakkai)
  • Green Beans
  • Black Eyed Beans (Karamani)
• Green Chilies or Red Chilies- 2
• Oil
• Salt
• Curry leaves
• Coconut – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Cumin (Jeera) – 1 tsp
• Moong Dhal (Pasi Paruppu) or Toor Dhal – 1 cup

Method:

1. Cook the vegetable with salt and a pinch of turmeric and keep aside
2. Cook the dhal and keep aside
3. Grind the coconut, cumin, chilies and keep side
4. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
5. Add the onions and fry till they start to brown
6. Add the cooked vegetables and fry for two minutes
7. Add the coconut paste from step 3 and the cooked dhal from step 2, stir for 2 minutes and turn off the stove

Note:

• If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove

Ingredients:

• One of the following vegetables – 500 grams (1 lb)
  • Cabbage
  • Cluster Beans (Avarakkai)
  • Green Beans
  • Black Eyed Beans (Karamani)
• Onions – 2 tsp, finely chopped
• Green Chilies – 1, finely chopped
• Red chilies – 1, cut in two
• Oil
• Salt
• Curry leaves
• Coconut – 2 tsp, grated
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp

Method:

1. Cook the vegetable with salt and a pinch of turmeric and keep aside
2. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
3. Add the green chilies, red chilies, onions and fry till they start to brown
4. Add the cooked vegetables and fry for two minutes
5. Add the grated coconut, stir and turn off the stove.

Note:

• If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove
• Add a handful of  Moong Dhal (Pasi Paruppu)  to the vegetables & cook

Ingredients:

• Rice flour 4 cup
• Payatham paruppu (Moong dal) 1 cup
• Urad dal 1 cup
• Butter 2 tsp
• Salt
• Omam (carom seeds) 1 tsp
• Crushed red chilies 4 tsp
• Jeera (Cumin) 1 tsp
• Ellu (Gingelly/Sesame seeds) 1tsp
• Coconut milk – enough to make the dough

Procedure:

1. Prep:
   • Roast the moong dal and urad dal separately in pan without oil till it turns light brown.
   • Let both the dal’s cool and then grind them separately into a fine powder
2. Mix the rice flour, moong dal powder, and urad dal powder together. Add salt and butter and mix well
3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame), red chilies to the flour and mix well
4. Add the coconut milk to the flour to make dough
5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star patternin the muruku press (extruder) so that the muruku has a ridges