Tomato rice

Serves - 2

Ingredients needed

Basmati Rice - 1 cup
Onion - 2
Ginger and garlic paste- 1 tsp
tomatoes - 4 (medium size)

Carrot chopped- 1/2 cup

Beans chopped- 1/2 cup
Green chillies - 2 slit (small ones)
Turmeric powder -1/4 tsp
Chilli Powder - 3/4 tsp
Garam masala powder -1/2 tsp (optional)
Mint leaves - handful chopped finely
Coriander leaves - 2 tbsp finely chopped
Salt as needed

For the seasoning

Oil - 3 tbsp
Bay leaf -1
Cloves -2
Cardamom -1
Cinnamon - 1 inch piece

Method:

Soak basmati rice for 20 minutes, drain the water completely and keep it aside.

Chop tomatoes and cut onions lengthwise.


Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamom. Fry for a few seconds and then add thinly sliced onions.

Sauté till onions become slightly golden brown; add ginger garlic paste and sauté for a few more minutes.

Then add chopped tomatoes, carrot, beans, turmeric powder, chilli powder, green chillies, mint leaves, half of coriander leaves, salt (approximately 2 tsp and little more) needed and garam masala powder. Cook till tomatoes become mushy.

Add the drained rice, 2 cups of hot water,(check for salt now by tasting the water) and transfer it to a container and pressure cook for 3 whistles. When the pressure subsides, open it and fluff it with a fork. Garnish with the remaining coriander leaves.

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Palak Dal

Ingredients

•	Spinach, finely chopped	15-20 leaves
•	Split green gram skinless (dhuli moong dal)	3/4 cup
•	Turmeric powder	1/2 teaspoon
•	Asafoetida	a pinch
•	Oil	2 tablespoons
•	Cumin seeds	1 teaspoon
•	Garlic,chopped	6-8 cloves
•	Ginger,chopped	1 inch piece
•	Green chillies,seeded and chopped	2
•	Onion ,chopped	1 medium
•	Salt	to taste
•	Lemon juice	1 teaspoon

Method
Cook moong dal with half the turmeric powder and asafoetida till soft. Heat oil (or ghee) in a pan. Add cumin seeds, garlic, ginger, green chillies and sauté for one minute. Add onion and continue to sauté till onion gets lightly browned. Add spinach and sauté for half a minute. Add the remaining turmeric powder and stir. Add dal and mix well. Add one cup water and salt and stir. Add lemon juice just before serving.

For garnishing:

Heat ½ tsp of oil in a pan adds 1-2 whole red chill. Pour this over the palak dal. 

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Helathy - Oats Idly

Ingredients:

Oats -3/4 cup
Rava/Sooji - 1/2 cup
Curd - 1 cup

Eco (fruit salt)- 1/2 tsp
Salt as required

For the seasoning

Oil -2 tsp
Mustard -1 tsp
Jeera/cumin seeds -3/4 tsp
Urad dal - 1/2 tsp
Hing - a  pinch
Whole black pepper (crushed) -1/4 tsp
Ginger - 1 inch piece (finely chopped)
Green chilli - 1 (finely chopped)
Carrot -1 grated
Coriander leaves -little (finely chopped)
Curry leaves - few

Method:
Dry roast oats till it becomes slightly hot to touch. Powder it and keep it aside.

Dry roast rava also till it becomes slightly hot.

Heat 2 tsp of oil, add mustard seeds, when it splutters, add the rest of the ingredients mentioned under seasoning. Fry till the raw smell of the carrot goes.

In a bowl, mix powdered oats, rava, curd, salt,baking soda, the seasoning and needed water to make a batter similar to idli batter. Let it sit for 15 minutes.
(The batter should neither be thick nor thin but should be of dripping consistency.)

Bring water to boil, grease idli moulds with oil and pour a small ladle of batter into the idly mould. Steam for 15-20 minutes and serve hot with any chutney or sambar of your choice.

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Corn meal dosa and cabbage chutney

Corn meal Dosa

Ingredients:

• ¼ cup rice flour
• 1 green chilli chopped finely
• 1 cup  cornmeal
• ¼ cup sooji/rava/semolina
• Turmeric (a pinch)
• 1-2 tsp chopped coriander leaves (optional)
• Salt to taste  

Seasoning 

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• 1/4 tsp cumin seeds/ Jeera
• ¼ tsp mustard seeds
• 4-5 curry leaves chopped
• oil

Method:

• In a bowl mix together the cornmeal, turmeric, semolina, rice flour, salt, chopped green chilles and coriander leaves.
• Add water and make a smooth paste. The batter should be thin (unlike a regular dosa).
• Heat little oil in a pan, and then do a tadka/seasoning of add jeera, mustard seeds, curry leaves.
• Add this to the batter, stir and keep aside for 20-30 minutes.
• Heat a dosa tava/non-stick pan and grease it lightly.
• Mix the batter again well and add more water if needed.
• Take a ladle full of batter and pour starting from the center and then towards the edges. You will not be able to spread the batter like a regular dosa and also this dosa will not be round.
• Spread oil around the edges and through the holes. Cook until the bottom part gets lightly browned and then flip it over and cook on the other side. Spread little more oil.
• Fold the dosa and serve hot along with chutney.

Cabbage Chutney

Ingredients
Chopped purple cabbage – 2 Cups(loosely packed)
Pearl Onions – 1/3 Cup
Peanuts – 1/3 Cup
Green Chilies – 4 to 5 or to taste
Tamarind – 1 inch piece
Salt – 1 Tsp or to taste
Coconut Oil – 1 Tbsp
Mustard Seeds – 1 Tsp
Split Urad Dal – 1 Tbsp
Asafoetida – small pieces

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Method
1) Heat a pan and once hot add the coconut oil. Once the oil is warm add the peanuts and saute till they are slightly brown and remove them from the heat. Now in the same oil, add the mustard seeds and asafoetida piece. . After the mustard seeds stop spluttering add the urad dal and the tarmarind piece.
2) After the urad dal slightly browns , remove the tamarind piece along with some urad dal and mustard seeds. Add the green chilies(chopped) and pearl onions and saute till the onion turns translucent.
3) Now add the chopped cabbage and saute for 5-7 minutes on high heat and switch off. Let this cool for some time.
4) Now transfer the contents to a food processor, add the tamarind piece,salt, roasted peanuts and little bit of water and blend till a smooth paste. Add the reserved mustard seeds and urad dal back to this stir and serve along with Idli or Dosai.

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