Misal pav

 

Ingredients:

Sprouted Moth (mutki) 

Potato (optional) - diced

Jeera

Turmeric powder

Red chilli powder

Cilantro (Coriander leaves)

Curry leaves

Jaggery (optional)

Asafetida powder

Onion - chopped

Tomato - chopped

For Cut:

Onion (optional)

Tomato

Ginger

Garlic (optional)

Dry coconut

Turmeric powder

Red chilli powder

Salt

Goda masala or rasam powder or any other masala you like

For serving:

Farsan

Chopped onion

Lemon

Chopped coriander leaves

Pav/bun

Method:

Take a pressure cooker, add some oil, add asafetida powder, jeera, curry leaves, red chilli powder, chopped onion. Once the onion is sauted, add turmeric powder, chopped tomoto, saute for some time. Add diced potatoes, the sprouted mutki. Add salt and little jaggery if you like the sweet taste. Pressure cook for 2 whistles as I like the sprouts as non mushy. Garnish with cilantro (coriander leaves).

This is also called as "usal" and can be side dish with roti/chappati.

For cut:

Make a paste of onion, tomato, ginger, garlic and dry coconut. Take oil in a pan, add red chilli powder, turmeric powder and the paste. Add salt and saute till the masala starts leaving oil. Add some water and boil. Add goda masala or rasam powder or any other masala you prefer. It is usually very spicy, but I don't eat too spicy.

For serving:

In a bowl take the misal, add some cut on top of it, garnish with farsan, chopped onions, coriander leaves and squeeze lemon juice. Enjoy it with pav.

Some people also add poha and eat.

Tomato fry

 Ingredients:

Tomato

Salt

Turmeric powder

Red chilli powder

Sugar (optional)

Mustard seeds

Jeera

Method:

Chop tomato into small pieces. Take a pan, add some oil, add mustard seeds, after it splutters add jeera, red chilli powder, turmeric powder and tomatoes. Once it is cooked, add salt and sugar if you like it little sweet taste.

This goes well as side dish with roti/chapatti. It can also be used as side dish with any molagootal (south indian main dish).

Cabbage Molagootal

Ingredients:

Cabbage
Towar Dal
Fresh grated Coconut - 1/2 cup
Haldi Turmeric powder

Jeera - 1 spoon
Salt
Oil/ghee
Mustard seeds

Method:
Boil towar dal in cooker. Boil or pressure cook chopped cabbage with some salt and turmeric powder and little water. Grind coconut and jeera to a smooth paste. Mix boiled towar dal, cabbage and coconut paste, mix well and boil. Season with mustard seeds.

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.