Dhokla

Basin powder 2 cups, yogurt 1 cup, water 1 cup, turmeric powder  a pinch, salt to taste.
In a bowl whisk the ingredients in yogurt. Then add little, little water and again whisk
to form a semi thick batter. Allow to ferment for 3 to 4 hours.

Soda powder 1 tsp., oil 2 tsp., green chilly paste 2 tsp.,
Add these ingredients into the batter, whisk well, keep for 20 minutes.
Grease a plate, and steam cook in a idly cooker or a momo maker.
Allow to cool and cut into desirable shape. Serve with green or red chutney.

Vadi

Colocasia leaves  10, cut the stalk, wash, wipe and dry the leaves with kitchen tissue.
Up down the leaves, cut off the thick veins, without breaking the leaves.
For batter
Basin powder 2 cups, ginger garlic paste 3 tsp., turmeric powder 1/2 tsp., chilly powder 2 tsp., coriander powder 2 tsp., asafoetida powder 1/2 tsp., tamarind concentrate 1/2 tsp., cumin
powder 1/2 tsp., salt to taste. Put the ingredients in a bowl, add  warm water, whisk it
thoroughly into a semi thick batter.
Place the leaf facing up, spread the batter through out, put the next leaf in opposite direction,
spread batter, likewise, complete spreading over the leaves. Roll it and tie with banana strings.
Steam cook in a momo maker.
Allow to cool, cut into 1/2 round pieces. Shallow fry or stew it serve along with evening tea.

Sprouted Moong Dal subji

Moong dal  2 cups, soaked for 6 hours, drained and keep it over night to sprout.
Just steam for 5 minutes and keep aside.
Grated coconut 1 1/2 cups, garlic cloves 2, shallots 3. green chilly 2, cumin seeds 1/4 tsp.
Grind these ingredients into a coarse mixture.
Coconut oil 1 tbsp., mustard seeds 1/4 tsp., red chilly 2, broken into 2, curry leaf 1 sprig.
Heat oil in a pan, drop in mustard seeds, allow to pop, add red chilly, followed by curry
leaves, add coconut mix, sauté for 30 seconds, add steamed moong dal, combine well.
Transfer into a serving bowl. Serve with rice, roti and chapatti.

Curd salad

Salad cucumber 2, chopped,
Green chilly 3, cut into rings,
Yogurt 2 cups, salt to taste.
Chopped cilantro 2 tbsp.
Combine the ingredients together and serve.

Carrot rice

Basmati rice 3 cups, cooked in six cups of water, spread and allow to cool.
Carrot 500 gram, beans 100 gram, both chopped, onion 1, chopped, ginger garlic paste
2 tsp., vegetable oil 3 tbsp., salt to taste.

Heat oil in a pan, drop in onion, sauté till light brown, add garlic paste, followed by
carrot and beans, sauté till tender, add salt, mix, add rice, combine well.
Serve with salad and papad.
 

Simple salad

Carrot 2, Salad Cucumber 1, both spirally sliced,
salt to taste, lemon juice 2 tbsp.

Combine the ingredients, salad is ready. Serve after 15 minutes.
Have this salad before main meals to avoid over eating.

Methi Paratha

 Methi leaves a bunch, cleaned and chopped, turmeric powder 1/3 tsp., salt to taste, ginger garlic paste 1 tsp., cooking oil 2 tbsp.
Heat oil in a shallow pan, drop in methi leaves, ginger garlic paste,
sauté for two minutes, add turmeric powder, mix well.

 Potato 2, cooked, peeled and smashed. Add smashed potato into
the methi leaves, combine well and sauté for 2 minutes. Allow to cool.

 Add two cups wheat flour to the mix, add salt to taste. Combine the ingredients and prepare soft dough. Keep for half an hour.

 Divide the dough into lemon shape balls and press into round
parathas. Heat a pan and prepare parathas stewing both sides.

Paratha is ready. Serve with vegetable kurma or chicken curry.