Spicy Rava Vaanghi Baath

Spicy Rava Vaanghi baath is made of Samolina ( Rava or Sooji ) and its stomach filling and can be eaten at break fast, lunch or dinner.

Things Needed :
Rava ( Samolina ) Medium size : 1 cup
Carrtot : 1
Casicum : 1
Peas : 1/2 cup
Green Chilly :2
Masala Powder : 2 Table spoon
Salt : to taste
Oil : 1/4 cup
Ghee : 2 Table spoon
Mustard seeds : 1/2 Tea spoon
Urd daal : 1/2 tea spoon
Curry Leaves : 2 to 3 sticks

Things Needed for Vanghibaath Masaala powder :
Channa Daal : 2 table spoon
Urd Daal : 2 table spoon
Red chillies : 6 to 8
Coriander seeds : 1 Table spoon
Cloves : 3 to 4
Curry leaves : 6 to 8
Asafotodia : a pinch
Coconut : 2 Table spoon
Lemon juice " 1 Tea spoon
Water : 2 cups.

Method : Roast all the ingredients one by one till golden brown , add coconut and dry grind to get masaala powder.

Method : Rava Vaanghi Bhaath

Cut all the vegetables into small and boil for 2 minutes and keep it aside. Boil water and keep it aside. Keep a pan on the fire . Heat oil and put mustard and urd daal . Let it sprut. Add curry leaves and green chillies and Rava. fry for 5 minutes. ( Until raw smell goes off). Add boiled vegetables and fry for 2 minutes. Add boiled water and stir until everything mixes well. Add salt and masaala powder and mix well . Now add coconut and ghee to the mixture and stir well . Cook on the low flame for 2 minutes. Add lemon and cut coriander leaves and serve Rava vaanghi baath with cup of yogurt or coconut chutney.

Note : You can add cut capsicum and carrot to the fried rava mixture directly . Cook on the medium heat. Can add beans along with carrot. Masaala powder will be available in the market.
Remember that always better use home made masaala powder to get better taste. Can add turmeric powder while adding water. Brinjal can be used instead of other vegetables.

Serves: 2 to 3

Vegetable Jal Friz

Vegetable Jal Fryiz is a side dish and we can have this with Pooris , Parathas Chapatis and with bread also.
Ingredients :
Carrot :1
Capsicum :1
Onion : 1
Tomato :1
Beans : 8 to 10
Green chilly : 2 to 3
Ginger : a small piece
Coriander leaves : 2 to 3 sticks
Salt : to taste
Sugar : 2 Tea spoons.
Tomato ketch up : 1 Table spoon
Turmeric powder : a Pinch
Jeera : 1/4 tea spoon

Method :
Cut all the vegetables thin and slightly longer. Cut ginger, green chillies and coriander leaves into small . Boil cut carrot and beans for 2 to 3 minutes and keep it aside.
Keep a pan on the fire . Heat and put oil . Add ginger, green chilly and jeera . Add onion and fry until it is slightly brown. Now add tomato , carrot , capsicum and beans . Fry for 2 to 3 minutes. Add garam masaala powder and fry . Add salt and sugar. Add ketch up at the end and mix it well. Add curry leaves and put off the fire. Vegetable Jal friz is ready to serve.

Note: Fry all the vegetables on low flame ..but let it fry nicely..to get good taste.

Serving : 2

Jat Pat Peas and Capsicum Curry.

Peas and capsicum curry can be prepared with in 5 minutes, and can be eaten with Chapatis , Parota, Pooris and with Bread also.

Things Needed :
Frozen Peas : 1 cup
Capsicum : 1
Tomato : 1
Garam Masala powder : 1/2 Tea spoon
Red chilly powder : 1/4 Tea spoon
Coriander leaves : 2 sticks
Ginger : a small piece.
Curd (Yogurt ) 1/2 cup
Milk powder : 1 Tea spoon.
Oil : 1 Tea spoon
Jeera ( cumin seeds) 1/4 tea spoon.
Water : 1/2 cup.
Salt : to taste

Method :
Cut capsicum, ginger, tomato and coriander leaves into small pieces.
Keep a pan on the fire . Put oil and heat for 10 seconds. Add cumin seeds and ginger. Fry for 10 seconds. Add tomato, capsicum and frozen peas and fry for 10 seconds . Add garam masaala powder and chilly powder and fry. Add water and a pinch of haladi( turmeric powder ). Add salt and yogurt. Stir well . Let it cook for 2 to 3 minutes. Add milk powder and stir well. Add cut coriander leaves and put off the fire. Pease and capsicum curry is ready to serve.

Note : Must do it on medium heat. Can add 1 /2 tea spoon of butter to get delicious taste. While serving with bread ..toast bread on both side. Apply little butter on the bread before toasting.

Serves. 2

Awalakki( Beaten Rice ) Chat

Awalakki ( Povva in gujarati, awal in tamil ) chat is a kind of snack..and you can enjoy this dish in the evening with Tea.

Things Needed:
Thin Awalakki : 1 cup
Onion : 1 big
Green chillies : 2
Cucumber : 1
Carrot : 1 ( Medium )
Salt : to taste
Coriander leaves : 4 sticks
Lemon juice : 1 tea spoon ( Squeeze 1/2 lemon )
Sev : ( Fried item) : 1/2 cup
Nuts ( Roasted ) ( Cashew and Pea nuts and dry raisins ) : 2 Table spoon.
Chat Masaala Powder: 1/2 tea spoon.
Oil : 1 Table spoon
Tomato : 1 ( medium)

Method:
Grate carrot and cut onion , cucumber, green chillies and coriander leaves. Keep separately
Now keep a pan on the fire and put oil. Heat for a minute and add cut onion fry them for 1 to 2 minutes. Add green chillies and Awalakki ( Povva ) to the onion mixture. Fry for 1 to 2 minutes.
Add little salt and mix well. Remove from the pan put it on the flat plate. Now keep cut cucumber on the top and spread . Like wise keep tomatoes and grated carrots .Sprinkle little salt on the top. Sprinkle lemon juice on the top. Put Sev and roasted nuts and spread well. Put coriander leaves and sprinkle chaat masaala and serve yemmy Awalakki chat.

Note : You are supposed to serve this chat immedietly. Otherwise the vegetables become too soft and the taste will be different.

Serves :2

Chitrana ( Huli anna-)

Chitrana or Huli anna is made of rice and can have it during break fast , lunch or dinner.

Things Needed:
Cooked Rice : 1 Cup
Tam rind pulp : 1 Table spoon.
Jagari : 2 Table spoon
Salt :to taste
Mustard : 1 tea spoon
urd daal : 1/2 tea spoon
Curry leaves : 5 to 6
Red chillies : 3 to4
Coconut : 2 table spoon ( grated )
Oil : 2 table spoon
Coriander leaves : 2 to 3 sticks.
Asafotodia : a pinch
Turmeric powder : a pinch

Method :
Soak ball size tam rind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
Cut coriander leaves into small pieces and keep it aside
Dry grind coconut, 1/2 tea spoon mustard seeds, red chillies and asfotodia .
Now keep a pan on the fire and put oil heat for 10 seconds . Add remaining mustard seeds and urd daal. Let it spurt . Add curry leaves. mix well Now add tam rind pulp , salt , turmeric powder and jagary. let it boil for a few minutes. Add ground coconut mixture and stir. Cook on low flame for 2 minutes and remove from the pan . Take a big bowl. Put cooked rice and the cooked coconut mixture to the bowl. Mix it thoroughly. Add coriander leaves and serve Huli anna with any kind of chips or cup of curd.

Note : You can add sesame seeds to this rice . Roast 1 table spoon of sesame seeds for 2 to 3 minutes and dry grind separately and add it to the rice along with coconut mixture. Roasted ground nuts aslo can be added. ( Roast ground nuts separately and add it to the rice mixture).

2 Servings.

Bombay Bread Toast

Bombay Bread Toast is a snack and U can have them any time of the day.

Things Needed;
Bread Slices : 4 to 6
Besan Or Channa daal powder : 1/2 cup
Onion : 2
Green Chilly : 2 to 3
Coriander leaves : 5 to 6 Sticks.
Salt : to taste.
Jeera pr cumin seeds : 1/2 tea spoon.
Oil or Ghee : 2 to 3 table spoon
Water : Required quantity

Method :
Cut onions , green chillies and coriander leaves in to small pieces. Take a big bowl. Put besan , salt and cumin ( Jeera ) seeds. Put required quantity of water and mix well. The dough should be loose (like idli dough ) . Now add cut onions , green chillies and coriander leaves. Mix thoroughly and keep it aside.

Take a pan and heat it. Sprinkle oil on the pan . Cut bread according to your wish ( Triangle shape looks better) dip it in the besan mixture and cook both sides on the low flame . Use 1 tea spoon of oil for each bread. Serve with ketchup or any kind of chutney.

Note : Cut onions in to small pieces . So that it cooks faster. Can add grated carrot or beetroot to the mixture. Can use ghee instead of oil. Can use black pepper instead of green chillies.

Serves : 2

CRISPY ONION PAKODA

Crispy Onion Pakodas are tasty bites and You can have them during your tea time.

Things Needed :
Onion : 2 to 3 ( Medium size )
Besan or Channa Powder : 1 Cup
Rice Powder : 1/4 cup
Green chilly : 3 to 4
Jeera or cumin seeds : 1/4 tea spoon'
Curry leaves : 6 to 8 leaves.
Salt : to taste.
Oil : 1 cup

Cut onions , green chillies and curry leaves in to small pieces. Take a big bowl and mix cut onions, green chillies , curry leaves, besan , rice powder, salt and cumin seeds. Mix thoroughly . No need of adding any oil or water. Keep it aside.

Now keep a frying pan on the fire and pour oil and heat. Leave small balls of onion mixture to the hot oil and fry on medium flame. Your crispy pakodas ready to eat.

Note : Mix onion , besan and rice powder thoroughly to get proper pakodas. Eat it when it is hot. Serves : 2 to 3

Pav Baaji

Pav is bread and baaji is curry which can be eaten with bread.
( Round Fluffy bread should be used to enjoy this particular bhaji) Burger bread is also ideal.

Ingredients for Baaji
Carrot : 1
Potatoes : 2 ( Medium sized)
Beans : 1/4 cup ( Fresh or frozen )
Capsicum : 1
Tomato: 2
Onion : 1 (Big)
Salt to taste
Ginger : Small piece
Coriander leaves : 4 to 5 sticks
Pav baaji Masaala powder : 1 Teaspoon
Butter : 2 to 3 Table spoon
Oil : 1 Table spoon

Cut carrot, beans capsicum in to small pieces. Now pressure cook peas and cut vegetables for 5 minutes. Cut tomatoes and onion into small pieces and keep it separately. Keep a pan on the fire and heat. Put oil and heat for 10 seconds. Put cut ginger and all the boiled vegetables and stir. Cook for 2 minutes and add tomatoes. Add Pav baaji Masala and salt. Add a pinch of turmeric powder. cook for another 3 minutes. Mix thoroughly. Let the baaji become little thick . Then add coriander leaves. Add 1 table spoon of butter to the curry. Remove the baaji from the pan and put it in a serving dish.
Keep a frying pan on the fire . Now cut Pav in the middle . Apply butter and heat it for 1 minute on both sides. Repeat the same . Put cut onions on the top of the baaji and serve with bread.

Note : The vegetables should be cooked until it is soft. You can even smash all the cooked vegetables and prepare baaji . Can use Garam Masala powder instead of Pav Baaji masala powder. Adding 1/2 tea spoon of red chilly powder gives more spicy taste.

Serves : 2 to 3

Puliyogare ( Simple )

Puliyogare is a savoury dish and can be prepared with Rice , Beatan rice ( Awal, Awalakki or Povva) . Can be eaten for break fast, lunch or dinner.

cooked Rice : 1 cup
Tam rind : 2 to 3 Table spoons of pulp
Sesame seeds : 1 Table spoon.
Rasam powder : 2 table spoon.
Salt : to taste
Channa Daal : 1 Tea spoon
Curry leaves : 5 to 6 leaves
Black pepper : 3 to 4
Jaggary : 1 Table spoon
Mustard seeds 1 /2 Tea spoon
Urd daal : 1/2 Tea spoon
Ingh or asafotodia : a pinch
Ground Nuts : 1 Table spoon
Coconut : 2 Table spoon.
Turmeric powder: 1/4 Tea spoon.
Oil : 2 Table spoon.

Squeeze tamarind and take out the pulp. ( Soak tamarind in hot water for 5 minutes to squeeze out the pulp.) Roast sesame seeds for 2 to 3 minutes, black pepper for 1 minute and channa daal until it turns brown. Roast separately and when it is cool dry grind it together.
Keep a pan and heat for 1 minutes. Put tamarind pulp , jagary and salt. Let it boil and become thick paste . Add turmeric powder . When it becomes thick add 1 Table spoon of rasam powder. Mix well and remove from the pan.
Now Take a vessel and put oil and heat. Add mustard seeds , urd daal and let mustard seeds spurt. Add ground nuts and fry for 1 to 2 minutes , add curry leaves and ingh , stir and put off the fire . Remove the vessel from the fire and add cooked rice and prepared tamarind- jagary
paste. Add powdered sesame seeds, channa daal and black pepper mixture , add 1 table spoon oil and remaining rasam powder and coconut . Mix it thoroughly. Puliyogare is ready to serve.

Puliyogare paste can be prepared in large quantity and can be used later on to prepare puliyogare. You can add Cinnamon ( a small piece ) if you like. It gives different taste. Adding coconut gives the better taste. Can use powa ( Awal or Awalakki ) instead of rice.
Serves : 2
Method to prepare : Rasam powder
Coriander seeds : 2 table spoon
Methi 1/4 table spoon
Jeera1/4 table spoon
Red chillies : 5 to 6'
Ingh : a pinch
Curry leaves 8 to 10 leaves.
Dry roast all the ingredients one by one and dry grind it nicely. Your fresh rasam powder is ready to use.

Corn flakes Chat

Corn flakes chat is a snack and can be eaten at any time of the day.

Things needed:
Corn flakes : 1 cup
Carrot : 1
Fresh or Frozen corn 1/2 cup
Cucumber : 1
Onion : 1 ( Medium size )
Green chilly :1
Chat masaala : 1/2 Tea spoon
Coriander leaves : 2 to 3 sticks.
Salt : to taste.

Method :
Roast corn flakes for 2 to 3 minutes( on low flame ) and keep it aside. ( Oil should not be used .)
Boil corn and remove extra water ( if any ) and keep it aside. Cut or great cucumber and carrot.
Cut onion, green chilly and coriander leaves into small pieces . Take a big bowl and put cut onion, grated cucumber and carrot. Add boiled corn and salt and mix well . Add cut coriander leaves and roasted corn flakes. Sprinkle Chat Masala and serve.

Note : You can add more vegetables like cabbage , beet root and capsicum . No need of oil while roasting corn flakes.

2 to 3 serving