Bread Uthappam

Ingredients
Bread 1 pkt
Sour butter milk 1 cup
Large onion 1
Large tomato 1
Green coriander leaves (chop them finely and keep aside)
Green chillies, black pepper powder, salt, ghee etc (keep aside)

Method
Cut the brown side of the bread and soak them in butter milk
Add salt and give a soft grinding in the mixture to make a smooth dough (dropping
consistency like dosa atta)
Heat the frying pan and put ghee
Spread the dough evenly to uthappam shape and sprinkle chopped onion, tomato,
green coriander leaves, green chillies, pepper powder, pour little ghee
Press the masala evenly on the uthappam and allow to brown, turn to the other side
and do the same
Serve hot with coconut chutney.

Fried Bhendi

Ingredients
bhendi (okra) cut into 1/2" slices 1/2 kg or 1 lb
salt 1 tsp or to taste
chilli powder 1/2 tsp or to taste
ajwain 1/2 tsp
mustard seeds 1/2 tsp
urad dal (white split) 1 tsp
hing (asafoetida) 1/2 tsp
turmeric powder 1/2 tsp
oil 2 tsp

Method
Place the cut okra in a single layer on a microwave-safe plate and cook on 'high'
uncovered for 4 minutes.
If necessary cook the okra in two or three lots.
No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour
is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the
cooked bhendi / okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple
of minutes till the masalas are well absorbed.

Vegetable Pancake Batter

Ingredients
1/2 cup gramflour
1/2 cup rice flour
1 tbsp. plainflour
1 tbsp. semolina
1/2 tsp. baking soda.

Method
Grate and add veggies as desired, spinach, carrots, gourds, fenugreek greens, anything.
To season add ground chillies, garlic, ginger, cumin, coriander, etc. 1 tbsp. oil.
Proceed to make a medium batter, and spread as for dosas

Sri Lankan Eggplant Curry

Ingredients
2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp sri lankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder (cayenne)
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
(substitute low-fat reg.
milk if you are fat-conscious)
oil
salt to taste


Method

Cut eggplant into strips, like french-fry potato. For a very authentic taste, eggplant strips need to be deep fried till golden


If you are fat/health conscious, use non-stick spray or a little oil to brown the eggplant. Set aside.


In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic.


Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy


At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milk and stir gently.


Uncover and let simmer on very low heat till the oil splits.

Masala Idli

Ingredients
2 idlis, cubed
1 cup mixed vegetables of your choice
2 onions, chopped
1 small piece ginger, finely chopped
2 green chilies, chopped
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/4 tsp. turmeric powder
2 cinnamon sticks
2 cloves
2 cardamoms
1 tbsp of fresh coriander
mint leaves
(for garnishing)

Method
Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped
onions and stir for few minutes till they turn golden brown.
Now add the vegetables and saute for few minutes. Then add the ginger, salt, chili powder,turmeric and coriander powder.
To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.
Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Try out the masala idli instead of the usual fried rice or biryani for a change.