as needed (approx. 3-4tbsp)
Dry roast the oats for
about five minutes. Powder it when it is slightly cooled.
Then add the corn flakes
to the blender and powder it coarsely.
Transfer the powdered oats
and corn flakes into a bowl.
Then add the jaggery to
the blender and powder it.
Add the blended jaggery to
the oats cornflakes mix. If you are adding roasted nuts add at this stage.
Add a bit of water or milk
to it so that we can get the consistency to make balls out of it.
Make small balls. Store it
in an air tight container and serve
Amla / Nellikka / Indian Gooseberry - 8
Grated Coconut - 2 tablespoons
Green chillies - 2 nos
Yogurt / Curd - 1 cup
Salt - to taste
Oil - 2 teaspoons
Mustard seeds - 1/4 teaspoon
Curry leaves - 1 string
Red Chilli: 3
saucepan, boil 1 cup of water with salt. When it is boiling add amlas and cook
only for 3-5 minutes in full flame. Make sure not to over cook.
Once the amlas are cooked, allow it to cool to room
temperature and chop them.
the quantity of chopped amla, grated coconut, green chillies to a mixer and
make a coarse paste of it.
Take fresh curd in a bowl and beat it well for few seconds.
coarse amla coconut paste to this curd. Add salt and half of the chopped amla to it. Mix well.
In a seasoning pan, heat oil and throw mustard seeds, red
chilli and curry leaves. Let it splutter.
seasoning to the curd amla mixture.
Serve with rice.
Oil: 3tbsp + 2tbsp
Garlic paste: 1tbsp
powder: 1 ½ tbsp.
Green Chiili: 2
and chop mushroom, capsicum, zucchini, tomato and onion.
a pan add the chopped veggies.
3tbsp coconut oil, few curry leaves, ginger garlic paste and salt.
add coriander powder, chilli powder, and turmeric powder and garam masala.
mix well with hand.
some water to it. Don’t add more water as water will be produced from mushroom
on flame and close with a lid.
the flame after few minutes.
the vegetables get cooked and gravy becomes thick or somewhat dry switch off
the flame and add 2tbsp coconut oil, few curry leaves and chopped green chilli, coriander leaves.
Serve hot with Chappathi
Add the bread slices in
the mixer and blend it to make fine bread crumbs.
Chop finely onion, green
chilli, ginger, curry leaves and coriander leaves.
Add this to the powdered
Add salt to it. (Add
little salt only as the bread already contains salt in it)
Add water little by little
to make it dough. (Be careful while adding water, only little water will be
required. Adding more water will make the vadas drink more oil)
Take small balls from the
dough and flatten it a bit.
Heat oil in a pan and deep
fry each vadas on both sides till the vadas turn reddish brown.
Raw Mango: 2(if tangy use
Wash the lentils and transfer
to pressure cooker and add enough water to get it cooked and add turmeric
powder and chilli powder to it.
Close the lid and wait for
2 whistles and switch off the flame and wait till the pressure releases.
When the pressure releases
open the lid and add sliced mango pieces, onion, tomato and green chilli to it.
Add salt too.
Again close the lid and
switch on the flame. Wait for another one whistle and switch off the flame.
And open the lid after the
pressure releases. Switch on the flame and add the drumstick pieces to it.
Let it cook without
closing the lid. When the drumstick gets cooked switch off the flame.
Heat oil in another pan
and splutter mustard seeds and add curry leaves.
Add this to the prepared