Avocado lettuce salad in honey

Lettuce leaves 5, cut thinly, avocado 1, cut into chunks, salt to taste, honey 1 tbsp.,
crushed pepper a little.
Combine the ingredients, transfer into a serving bowl, decorate with tomato pieces
and red chilly.
Salad lovers can have this as a main meal.

Tomato melody salad with lettuce

Tomato melody 200 gram, inner leaves of lettuce, a handful, chopped, onion small 1,
thinly sliced and dipped in 1 tbsp. lemon juice for half an hour. Add 1 tbsp. sweet
chilly sauce, salt to taste and combine the ingredients.
Serve fresh. Best to have before main meal.

Sausage in coconut milk with potato

Chicken sausage 3, cooked and cut into 2 " pieces. Potato large 1, cooked and smashed,
coconut milk 1 cup, garlic paste 1/2 tsp.,
onion 1, sliced, salt to taste, cooking oil 2 tsp.,
coriander powder and chilly powder 1/2 tsp. each, garam masala & pepper powder 1/4 tsp.
 Heat oil in a pan and sauté the onion till tender.
Add garlic paste, sauté for 30 seconds, followed
by curry powders & salt, sauté again for 30 secs.
Add sausages, mix well, add smashed potato, allow to boil. Simmer flame and add coconut milk, adjust salt and transfer into a serving bowl.
Nice dish for chapatti.

 

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.