Easy Snacks

Instant Rawa Dosa
Ingredients
1/4 kg Rawa (2 cups)
150 gms Curds (1 cup)
1 tbsp. Ginger, Chilli paste
Salt to taste
Method
Mix all above ingredients add little water to make it into thick batter.
Grease non-stick pan & spread a spoonful batter like dosa
Fry on the medium heat on both the sides
Serve hot with chutney & tomato ketchup.

Nutritious Potato Tikki
Ingredients
1/2 kg Potatoes (about 6 medium sized)
100 gms Peas
100 gms Carrot - finely cubed
2-3 slices of bread
2 green chillies
few coriander leaves
Salt to taste
Method
Boil Potatoes in a pressure cooker. Slightly boil peas by adding little water.
Mash potatoes add peas, carrots
Soak bread and squeeze out all the water
Add this bread in the above mixture
Add salt, finely cut green chillies, coriander leaves
Make balls of this mixture and flatten it to make small tikkis
Grease non stick pan & fry this on both the sides
Serve hot with chutney & tomato ketchup

 

Alu Ki Tahari (Potato Pulao)

Ingredients
250 gms Rice
250 gms Potatoes
1 Big Onion
2 Tbsp Ginger Garlic Paste
1 tbsp Dhania pwd
1 tbsp Red Chilli pwd
1 tsp Haldi pwd
2 Tbsp Oil
Method
Soak the rice
Wash, peel & cut potatoes into quarters
Slice onion
Heat Oil & fry onion to goldern brown. Remove & cool
Fry potatoes & remove
Add 3/4th part of onion, dhania pwd, haldi & red chilli pwe and fry. Add ginger garlic paste & cook for few minutes.
Drain rice and add to above fried masala along with the potatoes
Add water enough to be 25 cms (1 inch) above the solids. Add salt
Bring to boil and let it cook slowly
When ready garnish with the 1/4 th part of fried onion & potatoes. Serve hot.

Veg Meal

Today's Menu

Rice
Chappaties
Dal
Cabbage Foogath
Cucumber Raita

         Rice   
         Ingredients

2 cups Rice (approx. 370 gms), the approximate measure per person can be taken     as 60-70 gm. rice per person.

3 1/2 to 4 cups water for 2 cups of Rice. If the rice has been soaked before cooking     then only1 1/2 cups of water per cup of rice.    Method    Wash & soak rice     Bring the water to boil     add rice, salt & simmer, cook till done & water has evaporated     serve hot.     Chappaties      Ingredients 500 gms wheat flour (makes about 15-20 chappaties) 2 Tbsp Oil & Salt to taste Method Add oil & salt mix it well Add water and make a stiff dough sprinkle some water & set aside for at least an hour knead well & divide into small balls Roll out using flour Bake well on both sides on hot tava smear with melted ghee & serve hot Dal Ingredients 200 gms  Tur Dal 2-3 Green Chillies 1 Onion 2 Tbsp Oil 1 pinch Haldi pwd Method Wash Dal & soak for about 1/2 hr. Boil Dal after adding salt & haldi pwd. Slice onion & green chillies & fry in oil. Once dal is cooked, mash and add water if required. Temper with the fried onion  & chillies Cabbage Foogath Ingredients 1/4 kg Cabbage 1 Onion 2-3 Green chillies 2-3 tbsp grated fresh coconut 1 tsp mustard seeds few curry leaves Salt to taste Method Shred cabbage finely. Chop onions & green chillies Heat oil add mustard seeds, once it crackles add chopped onion & curry leaves Fry slightly then add cabbage & salt Cook on slow fire, keep stirring, cover till it is cooked Add grated coconut, stir well Serve hot Cucumber Raita Ingredients 100 gms Cucumber 250 gms Curds few coriander leaves 1 green chilli 1/2 tsp red chilli pwd Method Peel & grate cucumber Beat the curds Add cucumber, green chilli & finely cut coriander leaves Add salt & garnish with red chilli pwd.