Bhel...a light dinner....

Bhel mix 3 cups, tomato 1, onion small 1, both chopped, cilantro a little , chopped,
put all the three in a bowl.
Dates 7 to 10, remove seeds, mint leaves and cilantro quarter handful each, tamarind
concentrate 1 tsp., warm water 1/2 cup, grind the ingredients, pour over the first set
 of ingredients in the bowl.
Mix well and serve with a light and kind heart.
The sweet, sour, puffy and crispy nature of the dish will conquer your belly and mind.

Cauliflower dry subji

Cauliflower 1, separate flowers and soak it, in turmeric and salted warm water for 1/2 an hour.
Drain and steam for 10 minutes.
Frozen green peas 1 cup, tomato 2, cubed, onion 1, cubed, dried methi leaves 1/2 tsp., garlic
cloves 3, thinly sliced, salt to taste, vegetable masala 2 tsp., grape seed oil 1 tbsp., curry leaves,
1 sprig.
Heat oil in a shallow pan, drop in onion, saute till tender, add garlic and curry leaves , saute till
 aroma spreads,
add vegetable masala, stir for 30 seconds, add cauliflower and tomato, saute till tender, add
salt and green peas. Cook on low flame till the gravy cover the veggies.. Transfer into a serving bowl. Serve with roti, chapatti
 bread or even with rice.

Moong dal spinach stirfry

Moong dal 1 cup, soaked over night and steam cooked and keep aside.
Sambar cheera ( a type of locally grown spinach ), a bunch, chopped, shallots 6, chopped.
Cooking oil 2 tsp., mustard seed a pinch, dried red chilly 2, broken, salt to taste.
Grated coconut 1/3 cup, turmeric powder a pinch, cumin seeds, 1/4 tsp., green chilly 1,

garlic clove 1,grind coconut and rest of the ingredients to a coarsely texture and keep aside.

Heat oil in a pan, drop in dried chilly, mustard seeds, allow seeds to crackle, add few curry
leaves, add spinach, saute till tender and cooked, add salt, moong dal and coconut mix, mix well, allow to remain on low flame for 3-5 minutes, combine well and serve with rice and yogurt.
to remain in low f

Chick pea curry

Chick pea 1 cup, soak over night, and pressure cooked. coconut oil 2 tsp., onion small 1,
chopped,  garlic cloves 2, finely chopped, dried red chilly 2, broken, mustard seeds a pinch,
 curry leaf 1 sprig, salt to taste, chenna masala 2 tsp., tomato 1, chopped.

Heat oil in a pan, drop in dried chilly and mustard seeds, allow seeds to crackle, add curry

leaves, drop in onion and garlic, saute till tender, add salt and masala, stir for 30 seconds, add
tomato, saute till tender, add chick peas, mix well, reduce flame, allow to cook for 5 minutes, add
coconut milk and allow to bubble. Remove into a serving bowl and serve with naan and roti.
 

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Soy chunk kuruma

 Soy chunk 1/2 lb., soak in warm water for 10 - 15 minutes, squeeze, and keep aside.
Onion small 1, garlic cloves 2, both chopped, green chilly 1, silted, vegetable masala
2 tsp., tomato 1, chopped, salt to taste, cilantro little to garnish, vegetable oil 1 tbsp.,
thin coconut milk 1 cup.
Heat oil in a pan, drop in onion and garlic, saute till tender, add green chilly and tomato,
saute till cooked, add salt and vegetable masala, stir for 30 seconds, add soy chunks,
saute for a minute, allow to get blended for 3-5 minutes, Add coconut milk, allow to
bubble in low flame and remove into a serving bowl. Garnish with cilantro.

Serve with hot dry chapatti.

Simple cucumber salad

Salad cucumber 1, skinned and cut into 1 cm thin slices, lemon juice 2 tsp., black salt 1/2 tsp.,

cilantro required for garnishing.

Arrange cucumber in a plate, sprinkle salt and lemon juice. Garnish with fresh cilantro.

Keep for 10 minutes and have as side dish or main dish.

Excellent dish to loose weight.

Go for a dinner with this delicious healthy salad once in a week.