Ingredients: ( to make 6 servings – 120 ml each)

• Lemon – 1
• Mint leaves – 25
• sugar – 100g

Procedure:

1. Grind mint leaves with a little water in a mixer and filter the juice
2. Extract the juice of lemon and mix with mint juice
3. Add required amount of sugar and water to the juice mix to suit your taste
4. Add ice cubes and serve in a high glass with a slice of lemon/leaf of mint

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:

• Pumpkin (Parangi), Ash gourd (Poosani), Sweet Potato (sarkarai vallikkilangu), Potato, Beans, Brinjal, Raw banana (valaikkai), Broad/Fresh beans (avaraikkai/mochaikkai), Carrot, Colocasia (Seppankilangu), Green peas (pattani) –  each 50 g for four servimgs
• Small onions – 100 g
• Tomato 50 g
• Green chillies – 4 no
• Coriander leaves -finely chopped – half cup
• Curry leaves – half cup
• Red gram dhal (Tuar dhal-thuvaram paruppu) – 100 g
• Asafoedita Powder (Hing – Perungayam) – half tsp
• Red chillies powder – 1 tsp
• Coriander powder one & half tsp
• Turmeric powder – half tsp
• Salt – to taste
• Broken black gram (Urad dhal) – 1 tsp
• Oil & ghee – each 2  tsp

1. Clean and cut all vegetables (1″ square wherever possible)
2. Wash and slit green chillies
3. Wash and drain red gram dhal
4. Pour 6 cups of water in a pressure cooker and bring to boil
5. Add red gram dhal, all vegetables, red chillies powder, coriander powder, turmeric power, half tsp asafoedita, salt and allow it to boil for 5 m.
6. Cover the cooker and pressure cook for 3 whistles and reduce heat to  sim mode for 3 m
7. Remove from heat, release the pressure and open the cooker
8. Heat 3 tsp oil in a kadai, add urad dhal, mustard seeds, curry leaves and half tsp asafoedita. When mustard seeds splutter, add the  sambar and continue to boil for 3 m. If needed add water for required consistency
9. Add 2 tsp ghee and chopped coriander leaves

Ingrdients:

• Rava – 2 cups
• Rice Flour – 1.5 cup
• Maida – 1 cup
• Curd – 1 cup
• Red chilli powder – 1 tsp
• Salt to taste
• Water – 4 cups
• Big Onion – 1 -cut into thin 1″ slices
• Green Chillies -2 -cut into thin round pieces
• Ginger – 1″ – cut into tiny pieces
• Pepper – 2 tsp – crushed coarsely
• Jeera (cumin seeds) – 2 tsp
• Curry leaves – 10 – cut into pieces
• Coriander leaves cut into pieces – 2 tsp
• Ghee / sesame oil

Procedure:

1. Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
2. Add water to the above, mix throughly and keep aside for 1 hour.
3. Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above barter and, if needed, add more water to have a thin consistency so that the barter will flow freely in a hot tava.
4. When tava is hot, stir the barter with a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the barter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the barter.
5. Seve hot with coconut chutney and sambar.

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:

• Pasiparuppu (broken green-gram dhal)-2 tsp
• beans/cabbage-250g-finely chopped
• Green chilli 2 no – finely chopped
• Coconut powder/scrapping – half cup
• mustard 1 tsp
• urad (blackgram) dhall –1tsp
• curry leaves 10
• turmeric powder half tsp
• salt to taste

Method:

1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.

Ingredients:

• Boiled rice 1.5 cup
• raw rice 0.5 cup
• tuar dhal (red gram) 1 cup
• channa dhal (Bengal gram) 0.25 cup
• red chili 6
• red chili powder 1 tsp
• sombu (aniseed) 3 tsp
• hing (asafetida) 1 pinch
• small onion 2 cup-thinly sliced
• ginger 1”-finely sliced
• curry leaves 20 -broken
• oil
• salt to taste

Procedure:

1. Wash both rices and soak in water for 2-3 hr. Wash both dhals and soak in water for 2-3 hr.
2. Grind red chilies, sombu, asafetida, salt into coarse paste. Add soaked rice and grind coarsely. Add soaked dhal and grind again coarsely with adequate water to make a thick batter.
3. Add sliced red chili powder, small onion, ginger, curry leaves, mix well and keep aside for 1 hr.
4. Heat a shallow pan; pour the batter into a thick, round layer, a little loosely by spreading it with a ladle. Add drops of oil and turn it when bottom side turns golden brown. When this side also turns golden brown, remove the adai and serve with jaggery/ sambar/coconut chutney.