Soyabean n dal

Ingredients:

1. Soyabean(soaked over night) - 1 Cup

2. Spinach(chopped) - 1 Cup

3. Dal - 1 cup

4. Tomato - 2

5. Turmeric powder- 1/2 Tea Spoon

6. Chilly powder - 1 Table Spoon

7. Mustard seeds, curry leaves and red chilly

8. Oil - 1 Table Spoon

9. Salt to taste

Method:

To the pressure cooker add soyabean, spinach, dal , tomato, turmeric powder , chilly powder and salt. Add required water and cook till 4 whistles.

Heat oil in a pan and add mustard seeds. When it splutter add red chilly and curry leaves.

Pour this to the contents in the pressuer cooker. Serve hot.

Beans and egg fry


Ingredients:
1. Beans chopped - 1 cup
2. Egg - 1
3. Turmeric powder- 1/4 Tea spoon
4. Chilly Powder - 1/2 Table Spoon
5. Oil - 2 Table spoon
6. Salt to taste
Method:
Cook beans in 1/4 cup water. Now add 2 table spoons of oil, turmeric powder, chilly powder and salt. Fry in low fire for 5 minutes. Now add egg to it and stir continously. Serve hot.

Green peas Masala

Ingreidients:

1. Green Peas(fresh) - 1 cup
2. Onion - 1 chopped
3. Tomato - 1 chopped
4. turmeric powder - 1/4 tea spoon
5. Chilli powder - 1 Table spoon
6. Garam masala - 1 Table spoon
7. Coconut milk - 1 cup
8. Garlic(smashed) - 1 Table Spoon
Method:
Cook green peas in a pressure cooker.
Heat oil in a pan. Add garlic and saute.
Add onion and fry till brown. Now add tomato and fry.
Add turmeric powder, chilly powder and garam masala and fry in low fire for 2 minutes.
Now add cooked green peas and water to it and cookfor another 10 minutes in low fire.
Add coconut milk and cook for 1 minute.

Tomato Sauce

Ingredients:
1. Tomato - 1 Kg
2. Ginger - 100 gms
3. Garlic - 50 gms
4. Small onion - 500 gms
5. Cardamom - 15
6. Cloves - 15
7. Cinnamon - 10
8. Fennel seeds - 1 tea spoon
9. Pepper - 10
10. Sugar - 2 Table spoon
11. Chilly powder- 1 Tablr spoon
12. Vinegar - 4 Table spoon
13. Salt to taste

Method:

Blanch tomatoes in hot water and remove the skin. Grind the tomatoes and pass it through a sieve.

Grind cardamom. cloves, cinnamon, pepper and fennel seeds. Tie it in a clean cloth.

Grind ginger, garlic and small onion. Tie it in another clean cloth.

Now boil the tomato purie in a vessel, keeping both the bags inside this vessel for 15 minutes.
Now remove the bags. Add sugar, chilly powder and salt to the tomato purie and boil for 10 more minutes. Add vineger and bottle

Jelly

Ingredients:

1. Grapes - 1/2 Kg

2. Gelatin -1 1/2 Table spoon

3. Water - 1 cup

4. Sugar - 3/4 Kg

Method:

Dissolve gelatin in water and keep it aside. Boil grapes in water and filter. Add sugar to it and mix with gelatin. Now keep it over fire for just 1 minute. Refrigerate for 1/2 an hour.

Pathiri

Ingredients:
1. Rice Flour - 2 cups
2. Salt - 1/4 Tea spoon
3. Water - 2 cups
4. Oil - 1 Table spoon

Method:

Boil water and add salt. Now add rice flour and mix well with a spoon.

Once it cools, knead it into a soft dough, just like that for chappathi. Add oil to make it soft.

Make small lemon sized balls. Roll it into small round shape(just like that for chappathi). Spread rice flour while rolling. (While rolling, turn it every now and then so that you need to use very little flour.)

Shape the pathiri using a round shaped lid.

Keep a tawa or griddle in medium flame. When it is hot keep pathiri on it . Cook both sides.

Cooked pathiri is white in colour. Brown spots should not come.

Have it with chicken or mutton curry.