Vegetable Soup

Ingredients:
Corn - 1 cup
Carrot - 1 cup
Peas - 1 cup
Caulifower - 1 florette
Tomato - 1 small
Green Chillie - 1
Milt - 1 teaspoon
Asafoetida
Salt
Bread cubes
Butter
Parsley
Pepper powder

Procedure:
Cut all the vegetables into small cubes and boil them along with chillie, until they are well cooked.Then grind everything together and filter if you prefer.Finely chop the parsely.In a pan add butter, bread cubes and the chopped parsley.Saute it well.Now take the boiled soup in a bowl,add two teaspoons of boiled milk, add salt and pepper.Serve it along with the fried bread cubes for a crunchy bite.

Veg. Sandwich

Ingredients:
Wheat bread - 3 slices(for 1 sandwich)
Capsicum - 1 small
Green apple - 1 small
Tomato - 1 small
Mozarella cheese - 1 small
Butter - 1 small cube
Pepper powder
Tomato sauce

Procedure:
Toast the bread in a thava(Dosa thava) with butter, golden brown.Slice the apple, tomato, Mozarella cheese, Capsicum in round shape.Take 1 bread and arrange one layer of cheese,apple, tomato and capsicum.Pour a little ketchup and sprinkle pepper powder.Keep another bread slice over it and repeat the process then close it with a plain bread.Keep this set in microwave for 30 seconds to 1 minute as needed.The cheese will start melting and spread the flavour.Keep it a plate, Garnish it with a tomato peel and capsicum.Serve it.

Notes:
This is a healthy dish for kids, who even doesn't eat vegetables. looks colorful so motivates the kids to eat. We can even draw a happy face on the top of the bread with sauce to make the kids happy.And also good for lunch box.

Chick peas pulav/Garbanzo beans pulav

Ingredients:
Chick peas(organic Garbanzo beans)
Capsicum-1 small
Cloves-4
Dried turmeric leaves-1 tbsp
Cardamon-3
Green chillie-3
Finely chopped ginger-1tbsp
Asafoetida
Curry leaves
Olive oil
Cocnut milk-2tbsp
Salt
Basmati Rice-1 cup
Cumin seeds/Jeera

Procedure:
Soak the basmati rice in a bowl of water,after washing it thorughly.(5 mints).Wash and clean the can beans(chick peas) in hot water and keep it aside.In a pan pour 3 tbsp of olive oil and add curry leaves,chopped ginger,chopped chillie,cardamon(elachi),cloves,turmeric leaves,jeera and fry them slightly.Add chopped capsicum fry for a minute.Then add the chick peas and fry for a while,until they are golden brown.Then add the soaked basmati rice,after 2 mints add water(needed as for other pulavs or may be 2 cups).Add salt and close the pan with a lid.When you get the aroma of the pulav,add coconut milk.Mix well and close the lid.Once the rice is well cooked the pulav is ready.Garnish it with corriander and curry leaves.And serve it with a raita.
For raita use my other avacoda pachadi recipe.It tastes good with the pulav.

Note:
Instead of canned chick peas , you can use the normal chickpeas after soaking it in water for several hours.If turmeric leaf is not available you can do without that or with bay leaf.Never use turmeric powder.Doesn't taste good with poweder.Fresh coconut milk or powdered coconut milk can be added.

Avacado pachadi

Ingredients:
Avacado-1 medium size
Green chillie-2
Aesafetoida
Curd-1 cup
Salt
Curry leaves
Mustard-1 spoon
Oil-1 spoon
Pepper powder

Procedure:
Cut and Peel tha avacoda.Add green chillie salt, aesafetoida,curry leaves and grind them into paste.Do seasoning with oil,mustard and curry leaves.Garnish it and Sprinkle pepper powder.Now its ready to serve.

Notes:
Avacoda pachadi is very easy to make and healthy.(even for kids).Can be used as raita for any variety rice or even can be served in a cup separately.

Thayir vadai (Curd vada)

Ingredients:
Urad dal-1 cup
Urad dal(a spoon)+curry leaves+ginger(1 tbs)+green chillie(2)
Oil (corn or vegetable oil or peanut oil)
Curd/yogurt(1 cup)
Carrot(1 small)
Salt
Water
Aesafetoida
Corriander leaves/cilantro

Procedure:
Soak the urad dal for atleast 3 hours and grind them into fine paste.(Dont add more water.Make sure its thick and soft). Keep it aside.Slightly fry the (2) ingredients together and grind them.Add this paste, a little water,aesafetoida and salt to the curd.It should look like a gravy.Pour this into a aluminium tray or any bowl and keep it ready for dipping the vada.Its for giving flavor to the curd..Boil the oil in a pan.In another stove boil some water.Now take a lemon size dough(1) and gently pat it into vada and leave it in the oil slowly.Once they are golden brown , remove and leave it on the hot water.Immediately ,Use another spoon and squeeze the vada gently (wihtout breaking the vada)so that the excess oil from the vada stays in the boiling water.Then remove it from the boiling water and dip it on the curd bowl.repeat the process until ou fry all the vadas.Both oil and the water has to keep boiling until you fry all the vads.(may sim it if needed)Granish it with grated carrots, a pinch of chillie powder and corriander leaves.Leave for atleast half an hour and serve in a bowl.

Thayir vadai

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