Tomato Juice

Ingredients:
2 Tomato
1/4 cup Sugar
Elachi powder
2 cup water

Method:
1. Cut tomato into pieces.
2. Add tomato and sugar into mixer.
3. Grind it to make fine paste.
4. Add water to paste and mix it well.
5. Filter in to cup.
6. Add elachi powder for flavour.

Carrot palya

Ingredients:
1 cup grated carrot
1 medium size onion
3-4 Green chilly
1 teaspoon mustard
Curry leaves
Coriander leaves
5-6 spoon oil
Salt


Method:
1.Heat oil in pan. Crackle the mustard.
2. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
3. Add grated carrot. Fry till carrot become soft.
4. Add salt according to your taste.
5. Garnish with coriander leaves.

Note:
1. If you feel its dry, you can add 1/4 cup of water and 1 spoon sambar powder and cook for 3-4 min. 

Vegetable Fried Rice

Ingredients:

1 cup Rice
1 medium size onion

1/4 cup chopped Beans, Carrot, Capsicum

1/4 cup Green peas
3-4 Green chilly
Ginger paste
Garlic paste
Curry leaves
1 teaspoon Mustard

9-10 spoon of Oil
2-3 Spoon Tomato sauce
2-3 spoon Soya sauce
Salt

Method:

1. Prepare Rice separately.
2. Heat the oil in pan. crackle the mustard seeds
3. Add ginger and garlic paste. Fry till it becomes golden brown.
4. Add chopped onion, green chilly and curry leaves. Fry till onion become transparent.
5. Add Green peas, Beans, carrot and potato. Fry for 2-3 min.
6. Add Salt, tomato sauce and soya sauce. Mix it well.
7. Add rice and mix it well. Cook for 2 min in low flame.

Bisibelebath

Ingredients:
1 cup Rice
1 cup Toor dal

1/2 cup chopped Beans, Carrot, Potato
1/4 cup Green peas

1 medium size chopped onion

1 small Tomato

Curry leaves

Coriander

1 tea spoon mustard

1/4 cup oil

3 cup water

Salt

1/4 cup of powdered dry coconut (Kobari)

2 Spoon Bisibelebath powder

2 Spoon Chilly powder
3-4 spoon Tamarind juice

Method:

1. Add Beans, carrot, potato, toor dal and Water into cooker.

2. Cook for 5 min till 2 whistle comes. 
3. Wait till the pressure of cooker is released.

3. Heat oil in pan. Crackle mustard seed. 
4. Add curry leaves.
5. Add chopped onion and green peas. Fry till onion become transparent.
6. Add Tomato. fry till tomato become soft.

7. Add cooked vegetable and mix it well. Cook for 2-3 mins.
8. Add tamarind juice, coconut powder, bisibelebath powder and chilly powder. Cook for 5 min till bubbles come.
9. Add salt according to your taste. 
10. Now add rice and cook for 5 min till it mix very well. 

11. Garnish with chopped coriander.


Note:
1. Cook rice seperately and then add it.
2. Groundnut can be added when mustard is crackled. This has to be roasted in low flame. It will give good taste.
3. Serve it with Ghee. It will add good flavour.

Masala Ragi Roti

Ingredients:
1 cup Ragi flour
1 spoon salt
1/2 cup water
1 finely chopped Onion
1/4 cup Grated carrot
1/4 cup finely chopped curry leaves and coriander leaves
2-3 finely chopped green chilly
1 spoon Jeera
2 spoon Kadle bele

Method:
Make Dough:
1.Boil 1/4 cup of water in pan.
2. Add salt and 2 spoon of ragi flour. Mix it well
3. Boil for 2-3 min. Till the bubbles start coming.
4. Add remaining ragi flour and mix it well. 
5. Switch off the flame.
6.Allow it to cool.
7. Add onion, carrot, curry leaves, coriander leaves, jeera, kadle bele and green chilly
Add little by little water and knead it.


Make Roti:
1.Make 4 small balls of dough for size of large lemon.
2. Take 1 ball of dough, coat it with ragi flour.
3. On lightly floured surface, place the flour coated dough ball.
4. Use rolling pin to roll out the ball of dough into a uniform, thin circle. Dust if in middle whenever necessary.
5. Heat the non-stick pan.
6. Place this roti on the non-stick pan. Keep the high flame for 1 min.
7. Apply water to the upper surface by using small piece of cloth. Leave it for 30 sec.
8. Flip it with the help of ladle.
9. Cook by flipping the roti till the brown spots appear on the both surface.
10. Serve it with chutney or palya. Even Ghee gives flavour to eat.

Ragi Roti

Ingredients:
1 cup Ragi flour
1 spoon salt
1/2 cup water

Method:
Make Dough:
1.Boil 1/4 cup of water in pan.
2. Add salt and 2 spoon of ragi flour. Mix it well
3. Boil for 2-3 min. Till the bubbles start coming.
4. Add remaining ragi flour and mix it well. 
5. Switch off the flame.
6. Allow it to cool.
7. Add little by little water and knead it.


Make Roti:
1.Make 4 small balls of dough for size of large lemon.
2. Take 1 ball of dough, coat it with ragi flour.
3. On lightly floured surface, place the flour coated dough ball.
4. Use rolling pin to roll out the ball of dough into a uniform, thin circle. Dust if in middle whenever necessary.
5. Heat the non-stick pan.
6. Place this roti on the non-stick pan. Keep the high flame for 1 min.
7. Apply water to the upper surface by using small piece of cloth. Leave it for 30 sec.
8. Flip it with the help of ladle.
9. Cook by flipping the roti till the brown spots appear on the both surface.
10. Serve it with chutney or palya. Even Ghee gives flavour to eat.

Mix vegetable Sambar

Ingredients:

Sambar:
1 cup Toor dal

1 cup chopped Beans, Carrot, Radish

1 medium size chopped onion

1 small Tomato

Curry leaves

Coriander

1 tea spoon mustard

1/4 cup oil

3 cup water

Salt

Masala paste:

1/4 cup of grated coconut

2 Spoon Sambar powder

2 Spoon Chilly powder

1 tea spoon Roasted gram(Kadle)
Water

Method:

Masala paste:
1. Add grated coconut, sambar powder, chilly powder, kadle  in to mixer. 
2. Add little water and Make fine paste.

Sambar:

1. Add chopped onion, Beans, carrot, radish, tomato, toor dal and Water into cooker.

2. Cook for 5 min. 
3. Wait till the pressure of cooker is released.

3. Heat oil in pan. Crackle mustard seed. 
4. Add curry leaves.

4. Add masala paste, cooked vegetable and mix it well. Boil the sambar for 10 mins.
5. Add salt according to your taste.

6. Add chopped coriander.