Methi Roti

Ingredients:

Wheat Flour - 2 Cups

Methi Leaves - 1 Cup

Ajwain - 1 Tblspn

Curd - 2 Tblspn

Salt - According to taste

Oil - 1 Tblspn

Method:

Mix all the ingredients with water into a soft dough.

Keep the dough to stand for one hour.

Make small balls and roll it into thin rotis.

Fry on tava and serve hot.

Coconut Burfi

Ingredients:

Coconut (grated) - 2 Cups

Sugar - 1 Cup

Milk - 1 Cup

Ghee - 1 Tblspn

For Garnishing:

Cashewnuts

Raisins

Elaichi

Method:

Mix Sugar and Milk in a bowl and keep for one hour.

Take a kadai and put this mixture and keep on medium flame.

Keep stirring till you get sticky consistency.

Now add coconut.

Keep stirring till the mixture does not stick to kadai.

Add cashewnuts, raisins and elaichi and mix well.

Take a plate and grease it with ghee.

Put the mixture on the plate and spread it.

Cut into desired shape and serve.

Sweetcorn Gravy

Ingredients:

Sweetcorn - 2 Cups

Tomato puree - 2 Cups

Ginger - 1 inch piece

Garlic - 1 pod

Green Chilli - 1

Cashewnut paste - 2 Tblspn

Dhania powder - 1 Teaspn

Jeera powder - 1 Teaspn

Garam Masala - 1 Teaspn

Salt - According to taste

Jeera - 1 Teaspn

Oil - 2 Tblspn

Corinder leaves - For Garnishing

Method:

Cut Ginger, Garlic and Green Chill finely.

Heat oil in a kadai. Add jeera, ginger, garlic, green chilli.

Fry for few seconds. Add tomato puree and Cashewnut paste.

Add little water if required. Boil nicely till the raw smell goes.

Add all the powders one by one. Add salt and Sweet Corn.

Close the lid and boil for 5 min.

Garnish with coriander leaves and serve hot.

Channa Masala

Ingredients:

Boiled Channa - 2 Cups

Tomato - 3

Onion - 1

Ginger - 1 inch piece

Garlic - 2 pods

Green chilli - 1

Turmeric powder - 1 Teaspn

Red Chilli Powder - 1 Teaspn
Dhania Powder - 1 Teaspn
Jeera Powder - 1 Teaspn
Channa masala Powder - 1 Teaspn
Salt - According to taste
Oil - 3 Tblspn
Jeera - 2 Teaspn
Coriander Leaves - for garnishing

Method:

Grind together onion, ginger, garlic, green chilli and tomato.

Heat oil in a kadai. Add jeera and ground paste.

Boil nicely till the raw smell goes. Add little water if needed.

Add all the powders one by one. Boil nicely.

Add salt and then add boiled channa and mix nicely.

Close the lid of the kadai and heat on the low flame for 10 min.

Remove from heat and garnish with coriander leaves.

Serve hot.

Simple Fried Rice

Ingredients:

Rice - 2 Cups

Vegetables (cut lengthwise) - 1 Cup

(Carrot, Beans, Cabbage, Capsicum, Onion)

Peas - 1/4 Cup

Ginger Garlic Paste - 1 Teaspn

Green Chilles - 3

Tomato Sauce - 2 Tblspn

Soya Sauce - 1 Tblspn

Pepper powder - 1 Teaspn

Salt - According to taste

Oil - 2 Tblspn

Jeera - 1 Teaspn

Method:

Wash and soak the rice in enough water for 10-15 min and drain.

Boil water, add rice and little salt.

Cook uncovered on low heat till rice is tender.

Each grain of rice should be separate.

When rice is done, drain and add some cold water and drain again.

Heat oil in a kadai, add jeera, ginger garlic paste, green chilles and all the vegetables.

Add half boiled peas.

Cook for 4 to 5 min till all the vegetables are crisp.

Add salt and pepper according to taste.

Add cooked rice and mix well.

Add Soya Sauce and Tomato Sauce to it.

Cook for 2 to 3 min and serve hot.

Avarekaalu Upma

Ingredients:
Rava - 1 Cup
Oil - 2 Tblspn
Mustard seeds - 1 Teaspn
Urad Dal - 1 Teaspn
Chana Dal - 1 Teaspn
Green Chillies - 2
Ginger - 1 inch piece
Curry Leaves - few
Coconut - 1/4 Cup
Avarekaalu - 1/4 Cup
Salt - to taste
Coriander - For Garnishing
Method:
Roast rava on a medium flame till nice aroma comes and keep aside.
Boil avarekaalu and keep aside.
Heat oil in a pan. Add Mustard seeds, Urad Dal, Chana Dal,

Green Chillies,Ginger, Curry Leaves.
Add avarekaalu and coconut.
Add 2 Cups of water and salt. Bring it to boil.
Then add rava slowly by mixing it. Leave for 5 min.
Garnish with coriander and serve hot.

Sweet Pongal

Ingredients:

Rice - 3/4 Cup
Moong Dal - 1/4 Cup

Jaggery (grated) - 2 Cups

Coconut (grated) - 1/4 Cup

Milk - 3 Cups

Ghee - 1/4 Cup

For Garnishing:

Cashewnuts, Raisins, Elaichi and Cloves

Method:

Roast moong dal till golden brown. Cook rice and dal together with milk.

Heat jaggery in 1 cup water till it becomes sticky.

Add cooked rice and dal to the jaggery and cook well.

Add coconut, ghee, elaichi and cloves.

Roast cashewnuts and raisins in ghee and mix it.

Serve hot.