Chapathi Egg Rolls

Ingredients

1 cup wheat flour
2 eggs
1 onion (finely chopped)
1 tsp grees peas
2 tsp carrots (finely chopped)
1 tsp tomatoes (finely chopped)
1 capsicum (finely chopped)
1 tbsp tomato ketchup
1/4  tsp red chillie powder
Grated cheese (optional)
salt to taste
oil

Method


In a bowl add wheat flour, salt and mix it with water and make a  soft dough.
Make chapathi, Cook both the sides sightly and keep aside.

Heat oil in a pan and add onion saute for a minute.
Add carrots, capsicum peas and saute for 2 minutes.
Finally add tomatoes, red chillie powder and salt,
mix it well, cook for a minute .
Transfer this vegetable mix in a plate.

Take two eggs and a pinch of salt in a bowl and beet it.

Heat pan, Pour the egg mixture on it and just spread it,
also add some oil.
Top it up with the above vegetable mix.
Add grated cheese, keep the chapati, slightly press and turn it to other side.
Transfer it to a plate and roll it.  Serve hot with sauce.
( you can also roll it in a  foil paper or butter paper )

Sambar Powder

Ingredients

250 grams dhaniya (Coriander seeds)
50 grams Red chillies
50 grams fenugreek
Some dry curry leaves (optional)

Method

Dry roast each ingredient separately.
Cool it and make powder.
Sambar powder is ready.
You can also use this for sabzi.

Tip : Use only dry curry leaves or else you can avoid this.

          Reduce or increase red chillies according to your need.

Dry Curry Leaf Powder

Vazhakka Puttu ( Raw Banana )

Vazhakka  Puttu ( Method II)

Ingredients

2 Vazhakka
¼  tsp mustard
1 tbsp gram dhal
A pinch asafetida
A pinch turmeric powder
Few curry & coriander leaves
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 green chillie & 1 red chillie
2 tsp oil
Salt to taste

Method

Boil vazhakka with skin in a pan. ( or steam it)
Let it cool and remove the skin and grate it.
Now heat oil in a pan, add mustard when it starts spluttering add channa dhal, red chillie,
green chillie, ginger, garlic, curry leaves and sauté.
Add grated vazhakka slat and cook for 5 minutes in low flame.
Finally add coriander leaves and mix well.
Ready to serve vazhakka kara puttu.

Mumbai Mast Tomato Pulao

Ingredients

2 cups rice
4 cups water
2 onions
4 tomatoes
1 small capsicum
2 tbsp green  peas(boiled)
1 tbsp tomato ketchup
Few coriander, mint leaves
Garam masala (2 Cloves, cinnamon, bay leaves, elaichi, fennel)
1 tbsp ghee
1 tbsp oil
1 tsp ginger, garlic paste
¼ tsp turmeric powder
¼ tsp red chillie powder
½ tsp Pavabaji masala powder
salt to taste

Method

Pressure cook rice with 4 cups of water and set aside.

Heat pan, add ghee and oil.
Add garam masala just fry, add ginger and garlic paste.
Add onions, capsicum and fry for few minutes.
Add finely chopped tomatoes and fry till it is cooked.
Add turmeric powder, red chillie powder, pav baji masala powder,
tomato ketchup, peas,  salt mix well and cook for five minutes.
Add mint and coriander leaves mix well.

Now combine this with cooked rice and mix gently.
Cover and cook it in a low flame for two minutes.
Ready to serve Mumbai Mast Tomato Pulao.
Serve hot with potato chips or any raitha.

Drumstick Rasam

Ingredients

4 or 5 Drumsticks
¼ cup boiled toor dhal 

1 tsp finely chopped ginger
1 tsp finely chopped garlic
Few coriander leaves
A pinch turmeric powder
¼ tsp ghee /butter/ oil
¼ tsp pepper powder
1 lemon
Salt to taste

Method

Boil toor dhal with water and turmeric powder.
Mash well add two cups of water and set aside.
Boil drumstick with salt and water.
Heat butter in a pan, add garlic, ginger and saute.
Add drumstick along with it's water and turmeric powder.
Boil for 2 minutes, add dhal water, salt and cook for 5 minutes.
Add pepper powder and coriander leaves.
Switch off the gas,
Finally squeeze the lemon juice.
Drumstick rasam is ready.
You can serve this as soup also.

Health benefits

Drumsticks contain high amounts of calcium, iron and
vitamins that help in strengthening bones
High in vitamin C,  good supply of dietary fiber,
magnesium, potassium and manganese.

Amla and Coriander Chutney

Ingredients

15 to 20 big amlas
2 bunches coriander leaves
8 or 9 chopped green chillies
¼ tsp turmeric powder
salt to taste
4 tbsp gingelly oil

Method

Boil amla with water, turmeric powder and remove seeds.
Wash and clean the coriander leaves and roughly chop them.
Heat 1 tbsp of oil in a pan.
Add amla and green chillies saute for 3  minutes.
Add coriander leaves saute for 3 more minutes.
Once it came to room temperature grind it to a paste. (without water)

Heat remaining oil in a pan add the above paste and salt.
Cook for 2 more minutes and switch off the gas.
You can store this in an air tight container more then a month.
Goes well with hot rice / Idly / dosa.
Tip : Same method you can do with mint leaves also.

Health benifits of Amla

Amla is rich vitamin C and iron which helps boosting
the immunity system.
It helps the hairs to look healthy and shiny.

Beetroot Rasam

Ingredients

1 small beetroot (boiled with 2 glass of water and filtered)
2 Ripe tomatoes (finely chopped )
1 tsp rasam powder
A pinch asafoetida
¼ tsp mustard
¼ tsp jeera
¼ tsp ghee / oil
Few garlic (optional)
Few coriander & curry leaves
1 Lemon
Salt to taste.

Method

Heat ghee in a pan add mustard, when it starts spluttering add jeera,garlic, asafoetida,and curry leaves.
Add tomatoes and saute for 2 minutes,
Add beetroot water, rasam powder, salt and allow to boil well.
Add some more water,cook until it's frothy and switch off the gas.
Finally add coriander and squeeze the leamon juice.
serve hot with rice.

Health benefits of Beetroot

Beetroots are high in folic acid, manganese and vitamin C.
They are high in fibers and low in calories.
Helps to lower blood pressure.

Masal Vada

Ingredients

1 cup gram dhal
1 red chillie
1 green chillie
Few curry leaves
1 Onion ( finely chopped)
¼ tsp saunf (fennel)
Small piece of ginge(optional)
Oil for deep frying
Salt to taste

Method

Soak gram dhal for 2 hours, drain water completely.
Grind gram dhal coarsly, with chillies, ginger and curry leaves.
Dont add too much of water while grinding,
just sprinkle one spoon if necessary.
Add salt, sounf, onions and curry leaves mix well.
Make equal sized balls of the above dough.

Heat oil in a pan, Shape each ball to flat patties.(vada shape)
Deep fry in medium heat till golden color and crispy.
Ready to serve hot Masal vada.