Simple Vegetable Rice.

Vegetable rice is a complete meal and ideal for brunch (breakfast + Lunch).

This vegetable rice is ideal for one dish, kids lunch box, ladies kitty party and even when go for a short trip.
I have used vegetables, sona masoori raw rice and simple spices.
Lets see the recipe now :

Things Needed : 

Raw Rice of your choice : 2 Cups
Carrots : 2
Capsicum : 2
Green chilly : 1
Ginger : A small piece
Tomatoes : 3
Cinnamon stick : Small piece
Cloves : 3 to 4
Cardamom : 1
Rasam Powder : 2 Tablespoons
Jeera/Cumin Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Grated fresh coconut : 2 Tablespoons
Cashews : Handful (Optional)
Ghee : 1 Tablespoon
Oil : 2 to 3 Tablespoons
Salt : As required

Method :

1, Wash and cut vegetables and green chilly. Wash and remove the outer layer of ginger and grate it.

2. Wash rice and drain water and keep it aside. Grate coconut.

3. Wash and cut tomatoes. (Remove seeds while cutting into small pieces).
4. Keep a pan on the fire and add oil. Add cinnamon, cloves and cardamom. Fry for a minute. Add cashews.

5. Add cut capsicum, green chilly, grated ginger, cut carrots and fry for 1 minute. Add tomatoes and fry nicely.

6. Add jeera powder, turmeric ( a pinch), garam masala powder, rasam powder and mix it nicely.

7. Add rice and fry for 2 minutes. Now shift the fried ingredients to a pressure cooker or rice cooker.

8. Add salt, and required water. Mix it well and let it cook.Cover the lid and cook.

9. Remove the lid once it is cooked and add ghee and let it melt. Add coconut and mix it well.

10. Shift the ready Vegetable Rice to a serving dish and serve.

Note :

I have used electric rice cooker. If you are using pressure cooker, cook for 5 to 6 minutes after you put the whistle. Use of more vegetable is optional. You can add beans, onions, potatoes and any choice of your vegetables. (Do not add brinjal, lady finger etc). Adding more/less oil, chilly is optional.
Time : 30 minutes
Serves : 2 to 3

Crispy Madduru Vada

Madduru Vada is fried snack which is one of the favourite fritter of many. Madduru is a place in Karnataka, India. It is a small town and this Vada must have been made in this particular town. Anyways Maddur Vada is world famous now.

I have used rice flour, maida (all Purpose flour) and medium size rava. Vada should be very thin so that it turns as crispy and stays for at least 4 to 5 days.

Things needed :

Rice powder : 1 cup
Samolina ( Rava Medium size ) : 1 cup
Maida ( White flour ) : 1 cup
Salt : To taste
Green chillies : 2 to 3
Onion : 2 ( Medium size )
Curry leaves : 8 to 10 leaves
Oil : 1 Cup + 1 Tablespoon
Water : As required
Jeera/Cumin Seeds : 1 Teaspoon

Method :

1. Wash and cut onions, green chilly, curry leaves and grate ginger.
2. Take a big bowl and add all the flours and mix it well.

3. Add cut onions, chilly, grated ginger and salt. Add jeera and mix the dry flour nicely.

4. Heat a tablespoon of oil and pour it on the top of flours. Let it cool.

5. Prepare a thick dough and kneed it nicely.
6. Divide the dough into small portion. Ftatten the small portion of dough on your palm.
7. Keep a pan and heat. Put a cup of oil and let it get hot.

8. Now leave the vada which you have flattened, slowly into hot oil.
9.Let it cook on low flame. Keep watching. Turn the other side of the vada and cook till golden brown.

10. Remove from the frying pan and put it on a kitchen tissue. (It absorbs the extra oil).

11. Repeat the same with remaining dough.
12. Serve Hot, Crispy Madduru Vada with a cup of coffee or tea.

Note :

The dough should be thick. Using the roller to flatten the vada is optional. Use of plastic sheet is optional. Hot oil helps the vada to be crispy. Try to flatten the vada in to thin circle. Thin Vadas stay for a long time. Adding any spice is optional. Use of little more oil helps the vada to be thin. Thin Vadas stay for a long time. Frying in low and medium flame helps the vada turn crispy.
Time : 40 Minutes
Serves : 20 to 25 Vadas can be prepared.

Corn Flakes laadu

Corn Flakes laadu is sweet snack.

Ingredients :
Corn Flakes : 1 cup
Jagaary : 1 /4 cup
Cardamom : 4 to 6 pods
Fresh Coconut ( grated ) : 1/2 cup
Ghee : 1 Table spoon
Mixed nuts : As your wish.( Cashew nuts, Almonds etc )

Method :
Roast corn flakes for 2 to 3 minutes , add cardamom and semi powder it in a dry grinder. Cut nuts in to small pieces.
Take a pan keep it on the fire. Put coconut and jagary. Stir for 2 to 3 minutes. Add powdered cornflakes and stir gently for another 3 minutes. Add ghee and put of the fire. Add nuts and mix well . Take handful of the mixture and make laddus. Cornflake laddus are ready to serve.

Note : Yo can roll the laddus on dry coconut powder if you want. Can add sugar instead of jagary.

10 to 15 laddus can be made. ( Small size ).

Coconut stuffed Poories

Coconut stuffed poori is snack item and You can have it for break fast and at tea time.

Things needed :

Maida ( white flour ) : 1 cup
Sugar : 1/2 cup
Salt : to taste
Coconut : 1 cup ( fresh )
Oil : 1 cup
Water : 1/4 cup
Cardamom : 2 to 3 pods

Method :

Take a pan keep it on fire and roast maida ( low flame ) for 2 to 3 minutes and leave it for cooling. Put maida in a big bowl add 2 tea spoons of oil and a pinch of salt and mix well. Add water and prepare dough ( chapati consistency ) and keep it aside. Powder the cardamom and keep it aside.

Now take a pan keep it on the fire and put sugar and coconut and mix it well for 1 minute. Add cardamom and remove from the pan.Let it cool .

Take the prepared dough and make small balls. Roll the balls and make small poories. Stuff 1 tea spoon of coconut mixture in each poori and close the edges tightly. ( It turns in to half moon shape )

Keep oil for frying on the fire. Heat oil and fry poories in low flame . Fry on both sides and remove from the oil. Spread fried poories on the tissue sheets . Sweet coconut stuffed poories are ready to serve.

Note : Do not add oil while roasting maida. While preparing dough use water little by little so that you get thick dough and your hands will not be messy while mixing.
While mixing coconut do not keep the mixture more than 1 minute. Other wise the sugar turns in to watery and you have to stir it until it thickens.

10 to 12 poories can be prepared.

RAW MANGO WITH CURD

Raw Mango curry is savoury curd curry and it is eaten with plain rice. Raw mango curry name itself brings water in the mouth because of its tangy taste.

It is one of the traditional spicy dish which is well known in our South Canara, Malenadu and even some part of Uttara Kannada. 
I have used raw mango and then added curd and some spices. 
Let us see some benefits of eating " Raw Mango ".
Raw Mango are beneficial for treating blood disorder. They do contain Vitamin C which helps to boost  the formation of new blood cells. It is good for indgestion and constipation. It contain Vitamin B and that helps in retaining good health. They help in cleanses the intestine and remove many other infections. Raw mango contain Vitamin A and Vitamin E. and they help to take care of one's hormonal system. Having raw mango with salt helps to prevent excessive loss of water from our body. It also helps to quench our thirst. They are loaded with antioxidant properties.
Things needed :
Raw Mango : 1 ( Medium Size )
Salt : to taste
Curd : 2 Table spoon
Green chilly : 1
Asfatodia : a pinch
Mustard seeds : 1/4 Tea spoon
Urd Daal : 1/4 Tea spoon
Oil : 1 Tea spoon
Coriander leaves : 2 Sticks
Curry leaves : 4 leaves.

Method : 
1. Boil Raw Mango in a pressure cooker for 2 to 3 minutes with very little water.  Leave  it for cooling .

2.Take a small bowl and smash the cooked mango and squeeze out the pulp.

3.  Add salt and curd to the pulp. Add cut green chilly , cut coriander leaves .

4. Take a pan and put oil and heat for 1 minute and add oil , urd daal and mustard seeds .
5. Let it spurt , then add curry leaves and ingh ( asfatodia ).
6. Add to mango pulp and mix well. Raw mango in curd is ready to serve.

Note :
Thick curd should be used . The mango should be cooked well so that the pulp can be squeezed out easily.
Time : 20 Minutes.
Serves : 2

MASALA CHAPATI

 Masala chapati is spicy and yummy and you can prepare it quickly, easily and have them with curd or even pickle and ghee or butter.

I have used wheat flour, some jeera and chilly powder with little salt. It came out nice and definitely you can try and enjoy this roti. I have used little oil on the top to cook. You can avoid using oil if you are following diet. But I feel eating very little oil is really good for health. (Not poured out).
Wheat flour always helps you to stay for long. It is filling and digest slowly. It keeps you strong. Though wheat is the main grain of Punjabis, chapatis have become world popular.
Let us see the recipe now.
No Onion or No Garlic is added in this roti. It is simple, easy and quick.

Things needed :

Wheat flour : 2 Cups
Chilly Powder : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoon
Turmeric powder : A little
Coriander Leaves : 3 to 4 Tablespoons
Salt : To Taste
Cooking Oil : 2 To 3 Tablespoons

Method :

1. Put wheat flour, chilly powder, little turmeric powder, jeera and salt. Wash and cut coriander leaves and add it to the flour.

2. Add 2 teaspoons of oil and mix the flour nicely. Add required water and prepare dough.
3. Let the dough rest for a while. (10 minutes). Keep some dry wheat flour in a small bowl.
4. Divide the dough into small portion. Roll them as small ball size.

5. Dip a small ball size dough in dry wheat flour and roll as chapatis.
6. Keep a tava/pan on the fire and heat. Put rolled chapati and cook. Sprinkle little oil on the top.
7. Turn the chapati on the other side and cook for 10 to 15 seconds.

8. Remove from the pan and serve hot chapati any curry/a cup of curd.

9. Repeat the same with remaining dough.

Note :

You can use 1 tablespoon of curd/butter milk to mix. Chapatis will turn as soft and you can prepare chapatis immediately. Adding any other spices like garam masala, chat masala, coriander powder, jeera/cumin powder is optional. Use of more/less oil is optional.
Time : 20 Minutes
Serves : 3 to 4 

Vegetable Cutlet

Vegetable Cutlet is a snack Item and can have with tea or as evening snack. Loads of  vegetables can be added to this and it is one of the yummy dish for kids and all age group I can say. Use of less oil will be better while preparing.

I have used bread. carrots, fresh corn pods, sweet potatoes and very little french beans. I prepared it with little oil.

There is No Onions or Garlic in this Vegetable Cutlet " Recipe 
Lets see recipe Now :

Ingredients :

Carrot : 2
Corn Pods (Fresh) : 1 Cup (Half of One corn)
Sweet Potatoes : 2
Beans : 4 to 6 sticks.
Green chillies :1
Ginger : half inch
Coriander leaves : 4 to 6 sticks.
Bread Slices : 4 to 6
Chiroti Rava : Thin Semolina : 2 to 3 Tablespoons
Salt : to taste
Garam Masala Powder : 1/2 Teaspoon
Jeera Powder : 1/2 Teaspoons
Oil : 5 to 6 Table spoons.

Method :

1. Boil sweet potato and remove the skin .
2. Wash and grate carrots, ginger, cut coriander leaves, green chilly.

3. Take a big bowl. Add bread pieces and cut it in to small pieces and powder it. Mix all the ingredients. (chilly powder, jeera powder, turmeric powder and garam masala powder). Carrots, smashed sweet potato, thin cut beans, coriander leaves, and corn all should be mixed together nicely.

6. Now take the dough and make small balls.
7. Take each ball, pat ( flatten ) it in the palm roll on the chiroti rava (thin variety semolina) and shallow fry one by one.

8. Fry them in low flame . Sprinkle oil on each side while frying .
9. Fry both sides of the cutlet till golden brown.

10.Repeat the same with rest of the dough.

Serve hot cutlet with ketch up or chutney.

Note :
You can add rava ( samolina ) or corn flour instead of besan. (options). You can add paalak leaves to give green colour to the cutlet. ( Boil palak leaves for 2 to 3 minutes and grind them in to paste). You can also fry cutlet instead of shallow fry. You can add garam masala powder to make it more spicy.If the dough looks more liquid add one or two slices of bread so that the dough thickens and it will be easy to prepare cutlets. Use of more oil to cook cutlet is optional. No corn flour or any other flour is used except bread powder. You can churn the bread in dry grinder and make into powder. Even the edges are used. (Optional). If you want to fry them add 1/2 cup of Avalakki/flatten rice and mix with all the ingredients. No need to wash or soak. Just add them. Or add 2 tablespoons of corn flour or rice flour and mix it.
Time : 40 minutes.
Serves  2 to 3.