Corn peas sandwich

Ingredients:

Corn kernels

Peas

Bread

Mayo 

Butter

Ketchup

Green bell peppers (optional)

Cheese slice (optional)

Method:

Take a pan, add some butter, saute the corn kernels and peas. If the corn kernels and peas are not tender than boil it in microwave and drain all water. If you like green bell peppers then add finely diced green peppers also and saute it along with corn and peas. Keep this mixture aside. Take a griddle and heat it, apply some butter on it, put 2 slices of bread. Spread the mix on 1 slice. On the other side you can spread mayo, ketchup and add cheese slice if you like it. Put the bread slice with mayo on the other slice. Roast it for some time. 

Kids love this sandwich as lunch option for school.

If you like other vegetables then you can add those as well.

Vatha Kulambu

Ingredients:

Towar dal

Tamarind pulp (lemon sized tamarind, soaked in hot water and squeezed the pulp)

Turmeric

Salt

For tempering:

Ghee

Mustard seeds

Curry leaves

Grated coconut

Marthangali vathal (optional)

Method:

Pressure cook the towar dal. Take a pan, add tamarind pulp and salt and turmeric and let it boil and thicken nicely. Once cooked, add boiled towar dal and boil till it is all mixed well. Now take some ghee in a pan, add mustard seeds, once it splutters add curry leaves and power over the dal. In the same pan add grated coconut and roast it till slightly brown. Add this to the dal. In the same pan add some ghee and fry the marthangali vathal and add it to the dal.

Beans and carrot Poduthuval (stir fry)

Flat beans (Avarakkai) poduthuval. 

Beetroot poduthuval

Ingredients:

Green beans

Carrot

Grated fresh coconut

Mustard seeds

Asafetida powder (optional)

Urad dal (optional)

Chana dal (optional)

Salt

Turmeric powder

Method:

Dice the green beans and carrot into small pieces. Take a pan, add oil, add asafetida powder if you like, add mustard seeds, when it splutters add urad dal and chana dal if you like. Let it roast a little. Now add turmeric powder and the green beans and carrot. Cover and cook till desired softness.  Add salt, mix well. Add grated coconut. If you like it spicy you can add green chillies.

Goes well with Sambhar or Rasam.

You can use the same method to make cabbage, long beans, flat beans, only carrot or only beans or beetroot poduthuval.

Olan (Red pumpkin, white pumpkin, black eyed peas)

Ingredients:

Red pumpkin

White pumpkin

Black eyed peas

Salt

Coconut milk

Coconut oil

Green chilli slit in between

Jaggery (optional)

Method:

Cut thin slices of red pumpkin and white pumpkin. Mix it in a pan and add some water. Add black eyed pea in another pan with some water. Pressure cook the pumpkin and black eyed pea. Drain out water. Take a pan, mix the boiled pumpkin and black eyed peas together, add salt, add green chilli, add coconut milk. Add little jaggery if you like sweet. Mix well and boil slightly. Add little coconut oil. 

Goes well with sambhar or any curry with tamarind in it.

Enchilada

 Ingredients:

4 tortilla

Black bean 1 can

1 onion chopped length wise

1 green pepper chopped length wise

Taco seasoning

Shredded Mexican cheese

Oil

Red or green enchilada sauce

Salt

For decoration:

1 avacado diced

jalopenos (optional)

chopped cilantro

Method:

Take some oil in a pan. Saute onions till slightly brown. Now add peppers and saute it. Add taco seasoning and salt. Keep it aside. Take the water our of the canned black bean, wash it and add it to the pan. Mush it with spatula, add taco seasoning and salt and saute for 2 minutes. NTake a tortilla, spread enchilada sauce, add some beans, add the veggies, add cheese, wrap the tortilla. Prepare the remaining tortilla the same way. Now take a baking pan, spray with oil. Spread the layer of enchilada sauce, add the prepared tortilla wrap side by side, layer it with enchilada sauce and cheese. Bake it at 350 loosely covered with foil for 20 minutes. Add additional 5 minutes uncovered. Decorate it with diced avacado, cilantro and jalapeno's.

Malai kofta

Ingredients:

For Kofta

1 pack paneer

2 boiled potatoes

1tsp crushed black pepper

Cilantro chopped

Corn flour 

Salt

For Gravy:

1tsp jeera

1piece cinnamon

tej patta - 2-3

3-4 green cardamom

1 black cardamom

3-4 cloves

2-4 garlic

1/2 inch ginger

2 green chilli

 onion 1 big or 2 small, roughly chopped

4-5 small tomatoes roughly chopped

Salt

Cashews 1/2 cup

Whipped cream 2-4 tbsp 

Ghee - 2tsp

1/2 tsp red chilli powder

1/2 tsp Kashmiri chilli powder

1tsp haldi

1tsp garam masala

1tsp coriander powder

1tsp sugar

Method:

Kofta:

Grate paneer, grate boiled potato’s, add crushed black pepper, cilantro, salt, corn flour..mix everything make balls..air fryer spray 350 for 4 minutes, 400 for 4–8 minutes ..turning every 2 minutes until golden brown

Alternatively you can deep fry, try 1, if it brakes in oil add more corn flour for binding.

Gravy:

Take oil, add jeera, cinnamon, tej patta,3-4 green cardamom, 1 black cardamom, 3-4 cloves, garlic, ginger, green chilli, sauté for a minute, now add roughly chopped onion 1 big or 2 small, sauté till it is slightly brown. Add 4-5 small tomatoes roughly chopped, add salt and cook till tomatoes are cooked. Let the mixture cool. Remove all the whole spices and discard it. Soak cashews in water. Grind the mixture to paste. Keep it aside. Once we use it, add water to jar and then Grind cashews to paste. 1/2 tsp red chilli powder, 1/2 tsp Kashmiri chilli powder, 1tsp haldi, 1tsp garam masala, 1tsp coriander powder. Take ghee in the same pan, add the dry masala powder, sauté and add 1/2 cup water so it doesn’t burn. Now add the ground masala paste, add water in jar. Grind cashews and add it. Add some more water. Add kasturi methi. Let it cook for 8 minutes. Now add chopped cilantro. Add whipped cream and cook for 2 minutes. Adjust salt accordingly. If you like sweet taste add some sugar. Gravy is ready. Add the kofta to the gravy just before serving.

Parapu thogayal (Moong dal chutney)

 This is one of the best combination with any curry that has tamarind.

Ingredients:

Moong dal - 1/2 cup

Grated coconut (fresh or frozen) - 1/2 cup

Green chillies - 2

Salt

Coconut oil - 1tsp

Method:

Dry roast moong dal. Soak it in water for 1 hour. Drain water and grind moong dal, coconut (if frozen just microwave for 30 secs), green chilli and salt to smooth texture by adding very little water if required for grinding. Add coconut oil and mix. Thogayal is ready to eat.