Lemon Sevai

This can be eaten as a break fast, very easy to make. I usually like to make this during travel and it will stay atleast 2 days

Ingredients

Instant rice Sevai 1 packet
1 tsp Mustard seeds
1 tsp Urad dal(black gram)
1 tsp Channa dal(Bengal gram)
1 or 2 Green chillies sliced(adjust to taste)
2 Tbsps Roasted Cashew nuts
2 Tbsps Lemon juice
Pinch of asafoetida
Pinch of Turmeric powder
few curry leaves (optional)
Salt to taste
1 tsp Oil

Chopped cilantro or coriander leaves for garnish

Method

1) In a Big vessel bring water to boil and add instant rice sevai. Stir for 3 to 4 mins, drain and keep aside.

2) Heat oil in a pan, splutter mustard seeds. Add Urad Dal, chana Dal and once they turn light brown add green chillies, curry leaves, turmeric powder, asafoetida, salt and cashews and mix.

3) Switch off the stove and add lemon juice and mix the drained Sevai and combine well.

Garnish with chopped coriander leaves and Serve hot with Sambar/Khurma

Notes:

1) If you don't have roasted cashews roast raw cashews along with the Dals.
2) we can replace lemon juice with 1/2 cup grated coconut and Coconut Sevai tastes great too

Cabbage Kootu

This is very easy to cook and tasty and can be served as a side or main dish either with rice or roti.

Ingredients

3 cups chopped cabbage
1/4 cup split moong Dal (pesarapappu)
pinch of turmeric powder

For Paste

3 Tbsp grated coconut
2 to 3 green chillies
1/2 tsp cumin seeds

For tempering

1 tsp oil
1 tsp mustard seeds
1 tsp split black gram (urad dal)
2 dry red chillies
few curry leaves
pinch of asafoetida
Method
1) Make a paste of coconut, greenchillit and cumin seeds by adding little water and keep aside

2) Pressure cook cabbage and moong Dal in 2 cups of water so that they are just cooked and not over cooked.

3) add the coconut paste and salt to the cooked cabbage and cook on low medium heat for about 10 mins until it becomes thick gravy and not too watery.

4) In a pan heat 1 tsp oil, splutter mustard seeds, add asafoetida, curry leaves, dry red chillies and fry for few seconds and add this tempering to the mixture and mix well.


Server hot with steamed rice or Roti

This can be made with various vegetables like Bottle gourd (Sorakaya), Squash and Ridge gourd

Tomato Soup

Ingredients

3 large tomatoes
4 garlic cloves
1 teaspoon olive oil
1 teaspoon cumin powder
1 teaspoon fresh ground pepper
1/2 teaspoon sugar
2 teaspoons corn flour
1 teaspoon dried basil
salt to taste

Method

1) Blend tomatoes,garlic & cumin powder with 1/2 cup water into very smooth paste and keep aside

2) In a pan heat olive oil, add the tomato paste and bring it to boil. Meanwhile mix 2 teaspoons corn flour in 1/2 cup water and add to the pan and cook for couple of minutes

3) Now add sugar, salt, pepper and dried basil and serve hot.