Spinach egg scramble

Spinach 1 lb., eggs 2, chilly flakes 1 tsp., shallots 6, garlic cloves 3, both chopped,
coconut oil 2 tbsp., salt to taste.
Heat oil in a pan, drop in shallots and garlic, sauté till tender, add spinach and chilly, sauté till cooked, add salt, eggs and scramble till cooked. Serve with rice.

Sauteed Baby Spinach

Easy to prepare and good for health.
Baby Spinach a lb., onion 1, garlic cloves 3, both chopped, paprika powder 1/2 tsp., salt to taste,
coconut oil 1 tbsp.
Heat oil in a pan, drop in onion and garlic, sauté till tender, add salt, paprika and spinach,
sauté till cooked. Serve with rice.

Jicama Salad

Jicama 1, sliced into 4 cm lengthy pieces, rice vinegar 1 tbsp., chilly flakes soaked in rice vinegar,
salt to taste, chopped cilantro little.
Combine all the ingredients and have it before mail meal.
Sambal paste can be used instead of vinegar and chilly flakes.

Malabar spinach with Dal

 Malabar spinach is a creeper found in homesteads of Kerala.
Once grown and established it will survive throughout even if not
cared. This contains lot of vitamins, minerals and fibre which is
good for health.
Leaves and tender shoots are good for cooking.
Chena Dal 1 cup, pressure cook and keep aside.
Chop the leaves along with shoots.
Onion 1, garlic cloves 2, both finely chopped, grated coconut 1 cup,
turmeric powder 1/2 tsp., cumin powder 1/2 tsp., salt to taste, coconut oil 2 tbsp., mustard seeds 1/4 tsp.

Heat oil in pan, drop in mustard seeds, allow to splatter, add onion and garlic, sauté till tender, add spinach, salt, turmeric and cumin,
mix well and sauté till cooked. Add grated coconut, followed by
cooked Dal, combine well, adjust salt and transfer into a serving bowl.
Serve with rice and chapatti.

Egg plant masala puree

Egg plant 2, cut into cubes, sprinkle with salt and steam cook.
Onion 1. sliced, garlic cloves 2, sliced, coconut oil 2 tbsp., vegetable masala 2 tsp.,
tomato 1, chopped, salt to taste, palm sugar powder 1 tbsp.
Heat oil in pan, drop in onion and garlic, sauté till tender, add masala, sauté for 20 seconds,
add salt and tomatoes, sauté till well cooked, add cooked egg plant, combine well.
Transfer into a serving bowl. Serve with chapatti or rice.

Rajma salad

Cooked rajma 1 cup, onion small 1, chopped and immersed in 2 tbsp. lemon juice,
green chilly 1,( optional) cut into pieces, chopped cilantro 1 tbsp., tomato small 1, chopped,
salt to taste, coconut oil 1 tbsp.
Combine the ingredients together and enjoy the great salad.

Sweet Sour and crunchy salad

Salad mix ( spring spinach ) a bowl, peach 1, sliced, cooked chick peas 1/4 cup,
 cooked quinoa 3 tbsp., cooked sausage cut into a cm rings 8, cooked egg plant in
salt, black pepper powder and turmeric.
Lemon juice 2 tbsp., salt to taste. Except peaches mix ingredients together.
Arrange your plate of salad as you like. A perfect lunch.

Tomato rasam

Tomatoes 4, boil for 20 minutes, allow to cool, peel off skin and pureed.
Rasam powder 1 tbsp., tamarind concentrate 1/4 tsp., pepper powder 1/2 tsp.,
 palm sugar powder 1 tbsp., water 2 cups, salt to taste.
Boil thoroughly all the ingredients together.
Coconut oil 2 tsp., mustard seeds 1/2 tsp., red chilly 1, curry leaf a sprig, chopped cilantro 1 tbsp.
Heat oil, drop in mustard seeds, allow to splatter, drop in broken red chilly followed by curry leaf.
Pour rasam into the seasoned mix. Transfer into a bowl and add cilantro.
Serve with rice or drink after a heavy meal.

Long beans and little gourd in olive oil

Long beans a handful, break into 3 cm length, little gourd a handful, sliced lengthwise into 4, sprinkle salt to taste and steam for five minutes.
Shallots a handful, thinly sliced, olive oil 1 tbsp., curry leaf a sprig
Heat oil in a pan, drop in curry leaves and shallots, sauté till tender, add steamed veggies, sauté till
tender. Adjust salt. Serve with rice, yogurt and mango pickle.