Healthy veggie burger

Who doesn't like burgers? It's been loved by people all around the world! here's a small attempt to make burger healthy. The patty is made with mixed vegetables and shallow fried to avoid  extra calories. The patty of the burger can be had has cutlet also. Down below is the simple recipe of the veggie burger.

Ingredients:

Vegetable patty:

boiled and smashed mixed vegetables(carrot, peas, cauliflower etc)- 1/2cup

boiled and smashed potatoes-  1cup

cornflour- 2tbsp
pepper powder- 1tsp

oil- 1tbsp

salt to taste

To assemble a burger:

burger buns -4 nos

mayonnaise- 2tbsp

shredded lettuce- 1/2cup

sliced tomatoes- 1large

sliced onions- 1 medium

dill chips(optional)- 12 pieces

butter/oil- 2tsp

Method:

Vegetable patty:

1. take all the ingredients in a bowl except oil. mix well. take a lemon sized mixture and shape it into 

    a patty(cutlet). repeat the same and make all the patties.

2. heat a nonstick pan, drizzle some oil over it and place all the patties, drizzle some oil on the top. 

    cook both the sides in a medium flame till you get a golden brown colour. 

Burger:

1. cut each burger bun into half, apply butter on the inner side(white side) of the bun and toast them   

    lightly on a pan.

2. on a clean dry surface place the lower side of the bun, spread some mayonnaise over it and place 

    the vegetable patty over it, now add shredded lettuce, dill chips, onion and tomato slices and the 

    upper side of the bun.

3. repeat the same for all the burger buns.

4. serve immediately with french fries and tomato ketchup.

See also:

Bombay masala toast sandwich

Iyengar bakery style tomato toast

vada pav

Chole Bhature

Chole bhature is an all time favourite pinjabi dish. It's the most popular dish of India and is loved by one and all. It is an combination of spicy chickpea curry served with deep fried pooris. It's normally served for breakfast but can be had as any meal of the day. If you have soaked chickpeas it can be prepared within minutes and ideal for an weekend meal! here is the simple recipe of this wonderful dish..

Ingredients:

Chole:
dry white chickpeas(kabuli channa)- 2cups
onion roughly chopped- 1large
tomato roughly chopped- 2large
ginger-garlic paste- 1tbsp
red chilli powder -2tsp
chole masala- 2tsp
coriander powder- 1tsp
cumin powder- 1tsp
amchoor powder- 1tsp
1 tea bag/ 1tsp tea powder tied in a muslin cloth(optional)
cumin seeds- 1tsp
oil -2tsp
salt to taste

Bhature:
all purpose flour/maida- 2cups
fine sooji/chiroti rava- 1/4cup
curd/yogurt- 2tbsp
sugar- 2tsp
baking soda- 1/4tsp
ghee/oil- 1tsp
salt to taste
oil for deep frying

Method:

Chole:
1. soak chickpeas overnight.
2. grind together onion and tomatoes.
3. heat oil in a pressure cooker, add cumin seeds, when they splutter add ginger garlic paste, all the
    masala powders and saute for a minute. Now add onion-tomato puree and fry for 2-3mins.
4. add soaked chickpeas, salt and tea bag. Adjust the water accordingly. Pressure cook it for 3-5
    whistles.
5. serve hot with bhature. This will also taste good with naan, poori, chapathi, rice and pulao.

Bhature:
1. Take all the ingredients( except oil that has to be taken for deep frying ) in a bowl. Then add water
     little by little and knead it into a smooth dought. allow it to rest for 10mins.
2. to make the bhature, take a small ball of the dough, roll it into a poori(it should be slightly thicker
    than the regular poori) and deep fry it in a hot oil.
3. serve hot along with chole, with sliced lemon and onions in the side.

See also:
Green chickpeas curry(hara channa masala)
Togari kalu curry(pigeon pea curry)
peas pulao
green peas masala
gujarati thepla

Ragada Patties

Ragada patties is a popular chat recipe. It's an popular breakfast in marathi cuisine and can be had as an one pot meal also. can be easily made if you have soaked peas. Here is the step wise recipe of the famous Indian chat.

ragada patties

Ingredients:

Ragada:

white peas(vatana)-1cup

tamarind paste- 2tbsp
jaggery- 1tbsp

ginger garlic paste- 1tsp
red chilli powder- 1tsp
coriander powder- 1tsp
garam masala powder- 1tsp
mustard seeds- 1/2tsp
curry leaves- 6-7
asafoetida- a pinch
oil- 2tsp

Patties:

potatoes- 3medium
cornflour- 1tbsp
coriander leaves chopped- 2tbsp
lime juice- 1tbsp
red chilli powder- 1tsp
salt to taste
oil- 1tsp

To serve:

onion finely chopped- 1cup
coriander leaves chopped- 1/2cup
sev(thin)- 1 cup
green chutney- 1/2cup
sweet chutney-1/2cup


Method:

Ragada:
1. soak white peas overnight and pressure cook it for 5 whistles.
2. heat oil in a pan, add mustard seeds, curry leaves and asafoetida, when the mustard seeds splutter
    add the remaining ingredients of ragada along with the cooked white peas and cook it in low    
    flame for 10mins. check the consistency and add the water accordingly.

Patties:
1. boil and smash the potatoes, add the remaining ingredients of patties and mix well.
2. take a ball sized mixture and shape them into patties.
3. heat a non stick pan and shallow fry the patties by drizzling oil on both the sides. if you want you
    can deep fry the patties also.

To serve:
1. place 2 patties on a plate. pour suuficient amount of ragada over it.
2. add green chutney, sweet chutney, onions, coriander and top it with sev.
3. serve hot.

See also: sev puri
               vada pav

Verum Arisi Dosa

Verum Arisi Dosa is usually prepared in Tamil Nadu and it is an speciality of palakkad region. I had it long back when i visited Tamil nadu and always wanted to try this. Today I made up my mind to prepare this when I got an easy recipe of this from 'rak's kitchen' website. In karnataka plain batter of this dosa is prepared as 'neer dosa'. You can even add drumstick leaves to this to make it more flavorful. 

Ingredients: 1cup idli rice

                    a pinch of cooking soda

                    salt to taste

                    1 small onion finely chopped

                    1 green chili finely chopped

                    1/4cup grated coconut

                    1tbsp curry leaves

                    1/2tsp mustard seeds

                    1tsp urad dal

                    1/4tsp asafoetida

                    2tbsp oil

Method: 1)soak idli rice overnight and grind it into an thin and smooth batter like neer dosa the next 

                 day. add cooking soda, salt and mix well. keep aside.

              2)heat 1tbsp of oil in a pan, add mustard seeds, urad dal and asafoetida, when the mustard 

                 seeds splutter add curry leaves, green chillies and fry for a minute. now add onions and fry 

                 till they turn pink. 

              3)allow the above mixture to cool and add it to the previously prepared batter along with the 

                 coconut and mix well.

              4)heat dosa tava, grease it with oil, pour the dosa batter from outside to inside by filling the 

                 gaps. sprinkle little oil and cook it on both the sides.

              5)serve hot with chutney and sambar.

See Also: Neer Dosa

                Appam

Bombay Masala Toast Sandwich/Potato Sandwich

Masala toast also famously known as Bombay toast sandwich is an famous street food of Mumbai. Its made with an potato filling along with green chutney and sliced vegetables and hence stomach filling compared to other sandwiches. I have grilled the sandwiches here, it can be toasted on the tava also. This is typically served with green chutney and tomato sauce.

Ingredients:  8slices of white/brown sandwich bread
                    1cup potato stuffing(recipe follows)
                    1/2cup green chutney(recipe follows)
                    1onion thinly sliced into rounds
                    1tomato thinly sliced into rounds
                    1capsicum thinly sliced into rounds
                    1tsp chaat masala
                    butter/oil as required
                    salt to taste

Potato stuffing: 1cup boiled and smashes potato
                         1/4cup onion finely chopped
                         2 green chillies finely chopped
                         1tsp ginger paste
                         1tsp curry leaves
                         2tsp coriander leaves finely chopped
                         1/4tsp cumin seeds
                         1/4tsp mustard seeds
                         a pinch of turmeric powder
                         2tsp oil
                         salt to taste

Green chutney: 1cup coriander leaves
                         1/3cup mint leaves
                         1 green chili
                         black salt as required
                         few drops of lemon juice

Method:

Potato stuffing: 1)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add curry  
                            leaves, green chillies, ginger paste, turmeric powder and fry for a minute.
                         2)add onions and fry till they turn transparent, now add smashed potato, salt, coriander
                            leaves and mix well in a low flame.

Green chutney: grind together all the ingredients to a fine chutney by adding required water.

Sandwich: 1)apply butter/oil on both the sides of the bread slices.
                  2)apply green chutney on one side of the bread slices, upon it spread an layer of potato
                     stuffing, above that arrange finely sliced onion, tomato and capsicum. sprinkle some salt
                     and chaat masala on it, cover it with another bread slice to which we have already applied                      green chutney on the inner side.
                  3)place it on the hot grill, apply some more butter on top if required, close the grill and let
                     it grill until the bread becomes crisp and golden brown in color.
                  4)serve hot with green chutney and tomato sauce.
See also:  Tomato-Garlic toast

Avarekalu Akki Rotti(hyacinth beans rotti)

Avarekalu also known as hyacinth beans, indian beans in english and surti papdi in hindi is very famous in karnataka. Todays recipe for this bean is Avarekalu Rotti. Akki rotti can be made in varieties of methods, previously I have posted one of those, during this season avarekalu will definitely accompany Akki rotti in all the homes of karnataka. Here is the recipe, this will be a perfect breakfast dish.

Ingredients: 2cups rice flour
                  1tbsp maida(all purpose flour)
                  1/4cup avarekalu(skin must be peeled)
                  1/4cup onion finely chopped
                  1/4cup coriander leaves finely chopped
                  2tbsp curry leaves finely chopped
                  3 green chillies finely chopped
                  3tbsp grated coconut
                  1tbsp jeera
                  1/4tsp turmeric powder
                  1tsp red chilli powder
                  5-6tsp oil
                  salt to taste

Method: 1)in a bowl mix together rice flour,maida, avarekalu, onion, coriander leaves, curry leaves, green
                 chillies, coconut, jeera, turmeric powder, chilli powder, salt and knead it into an smooth dough
                 by adding required amount of water. allow it to rest for 15min.
              2)take an medium sized ball of the above mixture and flatten it on the greased plastic sheet or
                 greased banana leaf with your hands to form a thin roti.
              3)transfer the roti to the hot tava, sprinkle little oil and cook well on both the sides.
              4)serve hot with coconut chutney.

Ven Pongal

Ven pongal is ritually cooked along with the Sakkarai pongal on the Pongal festival. Ven pongal means white pongal. It is an very famous breakfast dish in Tamil Nadu. Ven Pongal which can be prepared in few minutes is highly nutritious. It is served along with the coconut chutney and sambar. This festival enjoy the goodness of  both the pongals.

Ingredients: 3cups rice
                  1cup moong dal
                  1/4cup cashew
                  1/4cup grated dry coconut
                  1/2cup ghee
                  3tbsp grated ginger
                  2tbsp pepper corns
                  1tbsp cumin seeds
                  3tbsp curry leaves
                  1tsp asafoetida
                  salt to taste

Method:1)roast moong dal in 1tbsp ghee till slightly red and keep aside.
             2)pressure cook rice and moong dal in a cooker for 3whistels(water ratio 1:4).
             3)after it gets cooled, smash the rice and moong dal mixture.
             4)for seasoning heat ghee in a pan, add cashew nuts, cumin seeds, pepper corn, curry leaves,
                ginger, asafoetida and fry for 2mins.
             5)add the seasoning to the cooked rice and moong dal mixture, along with it add coconut, salt,
                water if required and cook for 5-10mins.
             6)serve hot.

                  

Avarekalu Upittu(Indian Bean Upma)

There are several beans and vegetables that are available only during winter like avarekalu(hyacinth bean or indian bean), togari kalu(pigeon peas), green peas etc. which are very healthy and nutritious. The winter is here, so decided to share the recipes made from these winter goodies. The first attempt towards it is this very tasty and delicious avarekalu upittu, a speciality of karnataka cuisine. This is an perfect breakfast dish.

Ingredients: 1cup bansi rava(semolina)
                    1/2cup avarekalu boiled
                    1 large onion finely chopped
                    1 tomato finely chopped
                    3 green chillies finely chopped
                    1tbsp curry leaves
                    3tbsp coriander leaves finely chopped
                    4tbsp grated coconut
                    1tsp urad dal
                    1tsp channa dal
                    1/2tsp mustard seeds
                    1/2tsp cumin seeds
                    5tsp oil
                    salt to taste

Method: 1)dry roast rava and keep aside.
              2)heat oil in a pan, add urad dal, channa dal,mustard seeds, cumin seeds and when they
                 splutter add curry leaves, green chillies and fry for half a minute. add onions and fry till they
                 turn pink. add avarekalu, tomatoes and fry till the tomatoes turn soft.
              3)add 2cups of water(rava:water ratio is 1:2) and bring it to boil. keeping in the low flame add
                 salt, roasted rava and mix well. close the lid and cook in the low flame for 5min.
              4)put off the flame, add coconut, coriander leaves and mix well. serve hot.

Ragi Rava Idli

Ragi or Finger millet is very nutritious and rich in calcium. Ragi idli is a healthy variation to the regular rice idli.This is a totally diabetic friendly recipe. I make ragi idli and ragi dosa when we are in the mood for something different than our regular idlis and dosas.

Ingredients: 1cup ragi flour
                    3cups medium rava
                    3green chillies finely chopped
                    4tsp channa dal
                    2tsp mustard seeds
                    5tsp oil
                    1cup curd
                    a pinch of cooking soda
                    salt to taste

Method: 1)heat oil in a pan add mustard seeds, when they splutter add channa dal, green chillies and
                  fry for a minute.
              2)add ragi flour and rava, in a low flame fry exactly for 3min. allow it to cool.
              3)add curd, salt, cooking soda and mix well by adding water if required to form a idli batter.
                 make sure no lumps are formed.
              4)grease the idli pot with little oil and steam the idlis for 10-15min.
              5)serve hot with tomato or coconut chutney.

Akki Rotti

Akki rotti is a very famous dish of karnataka, especially in malnad region. akki means rice in kannada, and rice flour is used in making these rotti's. this is usually served as breakfast along with coconut chutney and a dallop of butter.

Ingredients: 1 cup rice flour
                  1/4cup onion finely chopped
                  1/4cup coriander leaves finely chopped
                  3-4 green chillies finely chopped
                  2tsp cumin seeds
                  5-6tsp oil
                  2-3tsp all purpose flour(maida)
                  water as required
                  salt to taste

Method: 1)mix all the ingredients in a bowl(except oil). knead it into a thick dough by adding required  
                 water.
              2)smear oil on a banana leaf and flatten some dough on it with your hands to form a thin rotti.
              3)heat an non-stick tava, and place the banana leaf on it. dough side down. carefully peel the  
                 leaf off and cook on a medium flame on both the sides.
              4)serve hot with butter and coconut chutney.
           
Tip: you can add grated vegetables, grated coconut, methi, palak and pudina leaves to the dough, to make it more tasty and healthy.

Mallige idly

Mallige in kannada means the Jasmine flower. the name mallige idly is so apt for these idlis as they are as white and soft as the jasmine flower, yes its spongy too!! This idly has its origin from mysore. so, as my breakfast marathon continuese, enjoy this soft and fluffy idlis for tomorrows breakfast.

Ingredients: 1cup idly rice
                    1/4cup urad dal
                    2 handful of puffed rice
                    a pinch of cooking soda
                    salt to taste

Method: 1)soak puffed rice in water for 5min and squeeze it to drain the water and grind it to
                 form a smooth paste.
              2)soak rice and dal separately for 5-6hours. grind them separately and mix them
                 together along with the puffed rice paste to form a little thin and smooth batter.
                 allow it to ferment. add salt and cooking soda after fermentation and mix well.
              3)grease the moulds in the idly cooker with little oil, pour the batter in each mould,
                 close the lid of the idly cooker and steam it for 15min.
              4)take off the idlis from the cooker and serve hot with sambar and coconut
                 chutney.
                    

Amchoor poha

Bored with the normal khanda poha? here is an tangy n tasty poha which is easy to cook and an low cal snack. Amchoor powder is added to give that extra zing of tanginess to the dish. Amchoor poha tastes good when prepared from the thick poha.

Ingredients: 1cup thick poha
                    1 large onion finely chopped
                    1tsp green chillies finely chopped
                    1/4cup coriander leaves finely chopped
                    2 red chillies broken
                    2tsp curry leaves
                    1/4cup shallow fried groundnuts
                    3tsp lemon juice
                    1tsp amchoor powder
                    1tsp red chilly powder
                    1/4tsp turmeric powder
                    1/4tsp mustard seeds
                    1/4tsp cumin seeds
                    3-4tsp oil
                    salt to taste

Method: 1)soak the poha in water for 3min. squeeze it to drain the water and keep aside.
              2)heat oil in a pan, add mustard seeds, cumin seeds and when they splutter add
                 curry leaves, red chillies, green chillies and fry for a minute. now add onions and
                 fry till they turn pink. add turmeric powder, red chilly powder, amchoor powder
                 and fry for a minute. now add poha, salt, lemon juice, coriander leaves,
                 groundnuts and fry for a minute. serve hot.

Masala upma

Bored with the normal upma here is a variation. U can make it spicy by adding vangibath powder and U can make it healthy by adding vegetables. So this will be a better option for those who hate upma. This upma tastes good when prepared with a type of rava called as
"bansi rava". This will prove to be a perfect sunday breakfast

Ingredients: 1cup bansi rava
                    1/4cup mixed boiled vegetables(potato, beans, carrot, green peas) finely
                     chopped.
                    1 large onion finely chopped
                    1 large tomato finely chopped
                    3 green chillies finely chopped
                    1/4 cup coriander leaves finely chopped
                    2tsp lemon juice
                    1/4 cup grated coconut
                    3-4tsp shallow fried cashew nuts
                    2tsp mtr vangibath powder
                    1tsp urad dal
                    1tsp channa dal
                    1/2tsp mustard seeds
                    1/4tsp cumin seeds
                    2tsp curry leaves
                    a pinch of asafoetida
                    4-5tsp ghee
                    2cup water
                    salt to taste

Method: 1)heat ghee in a pan, add urad dal, channa dal, mustard seeds, cumin seeds,
                 asafoetida and when they splutter add curry leaves, green chillies, onions and   
                 fry them till the onions turn pink. now add tomatoes and cook it till the tomatoes
                 turn soft. now add boiled vegetables, vangibath powder and fry for 2min.
              2)pour the water into the pan, add salt and bring it to boil and keep the fame low,
                 now add dry roasted bansi rava slowly by mixing it continuously so that no
                 lumps are formed, close the lid and allow it to cook for 5min.
              3)add cashew nuts, grated coconut, lemon juice, coriander and mix well. serve hot.

paddu

Paddu(Kannada), appe(Konkani), ponganalu (Telugu), paniyaram(Tamil), unniyappam(Malayalam), is one very popular dish in South India. To make this we require a special paddu tava (Appe Kavli). I usually make this with left over dosa batter, when my husband son and refuse to eat dosa for the second day.

paddu tava is available in different shapes like stars and crescents instead of only circles. So this makes breakfast exciting for kids.

Ingredients: 1cup dosa rice
                    1/4cup urad dal
                    1tsp methi seeds
                    1cup onion finely chopped
                    3green chillies finely chopped
                    1/2cup coriander leaves finely chopped
                    2tsp cumin seeds
                    1tsp salt
                    a pinch of cooking soda
                    1/2tsp sugar
                    4-5tsp oil

Method: 1)soak the rice and dal separately for 5-6hours. grind them separately and mix together to
                  form a thin and smooth batter. allow the batter to ferment.
               2)heat 2sp oil in a pan add cumin seeds, when they splutter add onions and green chillies
                  and fry them till the onion turns pink. allow it to cool and add it to the fermented batter
                  along with the coriander leaves, salt,sugar and cooking soda.
               3)heat the paddu tava and grease all the moulds with little oil and pour the batter to all the
                  moulds, for better results pour the batter till 3/4 of the mould. cook on both the sides till
                  the paddu's turn golden brown. serve hot with coconut chutney.
                                 

Bisibele bath

Bisi bele bath is a rice-based dish with its origins in the state of karnataka.The name bisi bele bath is a Kannada phrase, which literally means "Hot Lentil brown Rice". In Kannada, Bisi means hot, bele means lentils and bath means a dish made of rice.It’s a one pot meal in which you get your protein, carbs and veggies cooked to perfection in our favourite Indian spices. Cucumber raita on the side is a nice compliment to this classic dish of Karnataka.here i have used freshly grounded spices which tastes great or else the masala powder used for the dish is available off the shelf in all the grocery stores.

Ingredients: 1cup rice
                    1cup toor dal
                    1cup mixed vegetables(beans,carrot,potato,green peas) finely chopped
                    1onion finely chopped
                    1tomato finely chopped
                    1/2cup tamarind pulp
                    1/4cup jaggery crushed
                    5tsp masala powder
                    1/4cup cashew
                    1/2tsp turmeric powder
                    3tsp curry leaves
                    1tsp mustard seeds
                    1/4tsp asafoetida
                    5-6tsp oil
                    8cups of water(1:4 proportion)
                    salt to taste

masala powder: 1tsp urad dal
                          1tsp channa dal
                          1tsp cumin seeds
                          1tsp coriander seeds
                          1/4tsp methi seeds
                          1/2tsp black pepper
                          1/2tsp poppy seeds
                          8-10 red chillies
                          1/4cup dry coconut grated
                          1' cinnamon
                          4 cloves
                          1 star anise(chakra phool/chakra moggu)
                          2 capers(kachra/marathi moggu)

Method:

masala powder: dry roast all the ingredients and grind them together to form a fine powder

bisibele bath: 1)shallow fry cashews and keep aside.
                      2)heat oil in a cooker, add mustard seeds, asafoetida and when the mustard seeds splutter
                         add curry leaves and fry for a minute, add onions and fry till they turn pink, add
                         tomatoes and cook till they are soft. now add vegetables,turmeric powder,tamarind              
                         pulp, jaggery and cook for a minute. add rice, dal, masala powder and fry for a minute.
                         now add water, salt and pressure cook it for 5-6 whistles(rice must be over cooked)
                      3)check the consistency, add water if required. add cashews and mix well.
                      4)serve hot with boondi and raita.                 

Gojju avalakki

Gojju Avalakki also known as kuttavalakki and huli avalakki is a delicacy from Karnataka which is a combination of avalakki(poha/beaten rice), spices, jaggery and tamarind sauce. gojju avalakki is served as prasadam during hindu festival days especially during gokulashtami, it also makes a great breakfast dish.this recipe is contributed from my mom. poha used in this recipe can be crushed into powder or can be used as it is. here i have used poha directly.

Ingredients: 1bowl poha
                     1/2cup tamarind sauce
                     1/4cup crushed jaggery
                     5-6tsp rasam powder/puliogare powder
                     3tsp red chilly powder
                     1tsp turmeric powder
                     4-5 red chillies
                     3tsp curry leaves
                     4tsp  fried ground nut
                     1/4cup grated dry coconut
                     2tsp urad dal
                     2tsp channa dal
                     1tsp mustard seeds
                     1/2tsp asafoetida
                     5-6tsp oil
                     salt to taste

Method: 1)soak the poha in water for 15min, drain the water and keep aside.
               2)heat oil in a pan, add mustard deeds, when they splutter add asafoetida, curry 
                  leaves, red chillies, urad dal, channa dal and fry for a minute. add tamarind sauce
                  jaggery, rasam powder, red chilly powder, turmeric powder and cook it in low  
                  flame until it becomes a thick paste. now add grated coconut, fried ground nut, salt
                  and poha. mix well. 
               3)garnish with grated coconut and curry leaves.

Steamed dal dumplings(nuchinunde) and Majjige huli

Steamed dal dumpling(nuchinunde) is one of the traditional dish of karnataka, originated from Mysore.  It is made up of toor dal and spices, well to give a twist in taste one can add even channa dal and moong dal along with toor dal. This is a low fat, high protein  dish. This can be served as breakfast or an evening snack. Traditionally it is served with 'Majjige huli' prepared with curd and spices....

Steamed dal dumplings(nuchinunde)

Ingredients: 1cup toor dal

                     1cup channa dal

                     1cup moong dal

                     1cup grated coconut

                     6 green chillies

                     1 onion finely chopped

                     1/2cup coriander leaves

                     3tsp curry leaves

                     3tsp ginger finely chopped

                     a pinch of cooking soda

                     1tsp oil

                     salt to taste

Method: 1)soak all the 3 dals in water overnight.

               2)grind all the ingredients(except oil) together without adding water

               3)make even sized oval shaped dal dumplings from the above mixture

               4)you can use idly cooker or steamer to steam the dumplings.

               5) grease the idly plates with oil or keep the steamer ready.

               6)place the dal dumplings in the idly cooker or steamer for 15minutes.

               7) serve with majjige huli.

Majjige huli

Ingredients: 2cups curd

                     1cup largely chopped ashgourd(white pumpkin)

                     1/2cup grated coconut

                     1/4cup soaked channa dal

                     5 green chillies roasted

                     2tsp ginger finely chopped 

                     1/2cup coriander leaves

                     2tsp jaggery

                     2tsp roasted cumin seeds

                     1/4 roasted methi(fenugreek) seeds

                     3tsp curry leaves

                     1tsp mustard seeds

                     3-4 red chillies

                     1/2tsp turmeric powder

                     1/4tsp asafoetida

                     salt to taste

                     3-4tsp oil

Method:1) boil the ashgourd pieces till its half cooked and keep aside

              2)grind together coconut, channa dal, green chillies, ginger, coriander leaves, cumin      

                  seeds, methi seeds and jaggery by adding water to form a smooth paste.

              3)heat oil in a pan, add mustard seeds, when they splutter add asafoetida, curry 

                  leaves, red chillies and turmeric powder

              4)add grinded paste, boiled ashgourd to the pan and boil it for 2-3min.

              5)now add beaten curds, salt, required amount of water and boil it only for 2min. 

                  majjige huli should be little thicker than sambar.

Iyengar bakery style tomato toast

This simple but delightful combination of toasted bread and tomatoes is an perfect breakfast recipe.

Ingredients: 4 toasted bread slices
                 2  sliced large tomatoes 
                 1 sliced onion
                 7-8 crushed garlic cloves
                 2 green chillies finely chopped
                 3tsp coriander leaves finely chopped
                 1/4tsp jeera powder
                 1/4tsp dhania powder
                 1/2tsp garam masala powder
                 1/2tsp red chilly powder
                 1/4tsp turmeric powder
                 1/2tsp sugar
                 3tsp oil
                 salt to taste

Method: in a pan heat oil, add onions and fry for a minute
            now add garlic,green chillies and saute them
            add the tomatoes,fry for 2minutes and now add all the dry masala powders,salt, sugar
            and cook till the tomatoes are soft. 
            finally when its done add coriander leaves
            now take a toasted bread and spread 2tsp of the above mixture evenly all over the 
            bread.