Vegetable noodles

Noodles 250 gram, cook the noodles in boiling water. Strain, and keep aside.
Care should be taken not to over cook.
Carrot 4, capsicum 1,  onion 1, garlic cloves 4, ginger 1 inch piece, all thinly sliced.
Steam the vegetables for 3 minutes.
Vegetable oil 1 tbsp., tomato sauce 3 tbsp., chilly sauce 2 tsp., soy sauce 2 tsp., salt
to taste, celery 1 stalk, chopped.
Heat oil in a wok, drop in the steamed vegetables, sauté till cooked, add sauces, noodles,
 combine well, add celery, adjust salt.
Transfer into a serving bowl.

Tomato coconut curry

Tomato 3, sliced, onion 1, thinly sliced, garlic 3 cloves, thinly sliced, green chilly 3, silted,
Cook the ingredients with salt to taste.
Grated coconut 1/2 cup, chilly powder 1/2 tsp., turmeric powder a little, asafoetida powder
1/4 tsp. Grind coconut to a fine paste and add the powders.
Mix with cooked tomato, allow to bubble.
 Mustard a little, fenugreek a pinch, dried chilly 1, broken into 2,curry leaf a sprig, coconut oil
2 tsp.
Heat oil in a pan, drop in the ingredients, allow the seeds to splatter and garnish the curry.

Baked chicken for kids

Chicken with bone 10 pieces,
lemon juice 1 tbsp., black pepper powder 1/2 tsp., turmeric powder a pinch, ginger garlic paste 1 tsp.,
salt to taste, onion powder 1 tsp.
Mix the ingredients together, rub the mix on the chicken pieces, refrigerate for 3-4 hours.
Bake the chicken on a 375 degree preheated oven for 30 minutes.
Kids love this dish. For a party don't worry......easy to prepare and delicious too....

Cauliflower mutter stew

 Cauliflower small 1, flowers separated, soak in salted light turmeric luke warm water for 10 minutes. Drain and marinate with lemon juice and salt to taste. Keep for half an hour. Microwave for 5 minutes and keep aside.
Frozen green peas 1/2 cup, onion 1,thinly sliced,
garlic cloves 2, ginger 1/2 inch piece, both finely chopped, coconut milk 1/2 cup, turmeric 1/6 tsp., coriander powder 1/2 tsp., cumin powder 1/4tsp.,
black pepper powder 1/4 tsp., garam masala 1/4 tsp., salt to taste, cooking oil 1/2 tbsp.
Heat oil in a shallow pan, drop in onion, sauté till transparent, add garlic and ginger, sauté till light brown, add curry powders, salt, add cauliflower, mix well, allow to cook in low flame, add green peas, sauté for 2 minutes, add coconut milk, allow to remain in low flame till, gravy thickens. Transfer into a serving bowl and serve with bread.
Good for a light dinner.

Carrot Upma

 Carrot 1/2 lb., grated, fried coarse semolina 2 cups, onion small 1,
chopped, ginger 1 inch piece chopped, green chilly 1, chopped,
curry leaf 1 sprig, cooking oil 1 tbsp., salt to taste, dried red chilly 2, mustard seeds 1/4 tsp.
Heat oil in a shallow pan, add dried chilly followed by mustard seeds, allow seeds to crackle, add curry leaves, onion and ginger, saute till tender, add green chilly, carrot salt, saute till tender, add semolina, combine well, then add 3 cups boiling water, mix well,
simmer flame, close with a lid and allow to cook for 3 minutes.

Remove lid, combine well, transfer into a serving bowl. Garnish with chopped cilantro.

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.