SALSA BREAD FRY

Ingredients
Bread slices - 4
Onion -1
green bell pepper -1/4
Sliced baby carrots - 10
Salsa - 1/2 cupTo garnish
Cilantro
Lettuce
Tomato

Method:
Toast the bread and cut each slice into 6 or 8 pieces.
Pour some butter on the pan. Add the sliced onions and saute it and then add the chopped bell pepper. And then the carrots.
Now add the salsa and mix it together add the cilantro and cook for 3 minutes.
Finally add the bread pieces and mix everything together and serve hot.

Paratha/Parota

Ingredients
Maida /All purpose flour - 2 cups
Salt
Water
oil

Method
1. Mix the all purpose flour, salt and warm water (I added little sugar). Knead the dough nicely and keep it aside for 1-2 hours. Cover it with a wet towel or a close it with a lid.

2. Check the dough whether you can able to expand it (as a chewing gum) easily. If it is so this is the correct stage to proceed further.

3.Divide the dough into small balls.

4. Roll the dough into a thin layer. (expand it as much as possible)

5. Now apply some oil all over the rolled dough (U can use your hand either a brush to apply the oil)

6.Now gently fold it. (hold the dough with your two hands and and go front and back. You can see nice folds)

7.Now hold the folded dough with your hands and nicely tap it on the rolling board. So it will expand little more.Now roll it from one end to another. (roll like a mat)

8.Now roll the dough into parathas and fry it in a pan adding enough oil

on both sides until you see the nice brown dots all over.

9.Now remove it from fire and tap it with both of your hands when it is hot (this is to seperate the layers) Serve hot with any kind of kurma of your wish.

Idly Manchurian

Ingredients
Idly - 2
maida - 1tbsp
Bread crumbs - 1 cup
Ginger/garlic - 1/2 tbsp
Chilly powder - 1/4 tbsp
Onion - 1/2
Tomato - 1/2
Cilantro and spring onion to Garnish Method
1. Slice the idlies into small pieces. Make a paste by adding little water to the maida. Dip each idly pieces in the maida paste and roll in the bread crumbs and deep fry it. You can just eat the fried pieces like this else follow the next step.

2. Heat a tbsp oil in pan add the chopped onion and the chopped ginger and garlic. Fry for a minute and add the chopped tomato and chilly powder and then the fried idly pieces cilantro and little salt if needed. Finally add the chopped spring onions and serve hot with tomato sauce.

Rava(Sooji) Idly

Ingredients
Sooji/Rava - 1 cup
Grated carrot - medium size 1
Onion chopped - 1/2
Green chilly chopped - 1
Roasted cashew nuts - 8 (crushed)
Curd/Yoghurt - 1/2 cup
Chopped Cilantro
Baking soda a pinch
Salt to taste

Method
1.Dry roast the Sooji/Rava until brown.
2.Mix all Chopped onion, green chilly, grated carrot, Baking soda, Chopped cilantro,cashew nuts and salt.
3.Now use the yoghurt/Curd to make the batter.There is no need to add water. If feel the batter is so thick add little water. ( if the batter is so loose you wont get good idlies)
4. Keep this batter in fridge for 1/2 hour or make idlies immediately as you wish.
5.Serve hot with Green chutney(I made corriander chutney and it is a good combo for this)

Ven Pongal (kattupongal)

Ingredients:

• Raw Rice 1 cup
• Moong Dal ( Pesara pappu) 1/2 Cup
• Cumin Seeds ( Jeeragam) 1 tsp
• Peppercorns ( Miriyalu) 1/2 tsp
• Ginger 1 tsp, chopped finely.
• Cashews 2 tbsp
• Ghee 1 1/2 tbsp
• Curry leaves 10 to 15
• Salt to taste
• Water 3 1/2 cups

Method:

1. Heat 1 tbsp of ghee in a pressure cooker.
2. Pop cumin seeds and peppercorns. When they start to splutter add ginger and curry leaves.
3. Now add the dal,rice,water,salt and mix well. Close the lid and let it cook.
4. Heat 1/2 tbsp ghee in a pan and fry the cashews until golden brown. Add this to the cooked pongal and mix well.
5. Serve hot with kathrika gothsu ( recipe coming soon) or coconut chutney.