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Ingredients:
1.Spinach - 2 cups
2.Onion - 1
3.Tomato - 2
4.Cumin - 1 tsp
5. Corn flour - 1 tbsp
6. Oil - 1 tbsp
7. Pepper powder to taste
8.Salt to taste

Serves : 5

Ingredients:
1.Butter Milk - 2 Cups
2.Onion - 1
3.Okra(Ladies finger) - 6 (Optional)
4.Red Chili powder - 1 tsb
5.Turmeric powder - ½ tsb
6.Garam Masala - 1 tsb
7.Coriander Powder - 1 tsb
8.Coconut - 3 tbsp (grated)
9.Red chili - 2
10.Mustard seeds - 1 tsb
11.Cumin - 1 tsb
12.Coriander leaves - 2 tbsp chopped
13.Cuury Leaves - few
14.Asafoetida
15.Urad dhal
16.Oil - 2 tbsp
17.Salt to taste

Method:
1.Blend Butter milk,Red chili powder,Turmeric powder,Garam Masala, coriander powder and coconut with salt in a Blender (Mixer grinder).Keep aside.
2.Chop onion nicely.Cup Okra(Ladies finger) cross wise in circles.
3.Heat oil in the pan. Add Onion ,saute for 1 minute. Add Okra, saute until okra do not smell raw and okra is cooked , about 8 minutes.
4.Add the blended Butter milk mixture to the pan, cook for 5 minutes.
5.Heat oil in a separate pan.Add Mustard seeds, let it splitter then add cumin,urad dhal and red chilliand Asafoetida and curry leaves.Add this in to the pan.
6.Garnish with coriander leaves.
7.Serve hot with Rice or Chappathi or Roti

Ingredients:
1. Low fat milk - 2 cups
2. Ginger - 1 inch (grated or crushed)
3. Cardamom - 2 crushed
4. Tea powder - 2 tsb(depends on type of Tea you have)
5. Sugar to taste

Method:
1.Heat the milk. If you like to have a thinner tea, you can add some water. Generally I use Milk and Water in the ratio 2 :1
2.Reduce the flame. Add Tea powder, Ginger and Cardamom. Boil for some time.Longer the time you heat, stronger the tea.
3.Filter the tea.
4.Serve hot with Biscuits.

This is a healthy snack and you can make quickly.A delicious way to add more veggies to kids. Sometimes I use left over vegetable poriyal for Bread Uppuma.

Ingredients:
1. Bread slices : 8
2. Carrot : 1
3. Capcicum : 1
4. Cabbage : 100 g
5. Peas : 50 g
6. Beans : 5
7. Onion : 1
8. Tomato : 1
9. Red chili powder : 1 tsp
10. Garam Masala : 1 tsp
11. Oil : 2 tbsp
12. Coriander leaves : 1 tbsp
13. Salt to taste

Method:
1. In the blender (Mixer grinder) grate the bread pieces in to bread crumps.
2. Grate the carrot and chop the remaining vegetables nicely.
3. Heat oil in the pan.Add onion, saute until it become translucent.
4. Add the remaining vegetables and saute for 5 to 8 minutes.
5. Add red chili powder,Garam Masala and salt.Cook for some time.
6. Now add the bread crumps and saute for 1 minute.
7. Garnish with coriander leaves.
8. Serve hot with Tomato sauce.

Adai(Rice and Lentil Pancake):

Ingredients:
1. Para boiled rice (Raw rice can be used too) - 2 cups
2. Dhal (lentils) - 1 cup combination of Toor Dhal(Yellow lentils) , Moong Dhal(Yellow mung beans)
and Channa Dhal(Yellow split chickpeas)
3. Red Chilies - 6 to 8
4. Curry leaves - few
5. Asafoetida - ¼ tsb
6. Red Onion - 1 chopped nicely
7. Salt to taste
8. Oil

Method:
1. Soak rice and dhal(lentils) separately atleast for 2 hours.
2. Grind rice along with red chilies,salt and Asafoetida coarsely.
3. Grind Dhals very coarsely.
4. Mix rice and dhal batters along with curry leaves and onions. This batter will be thick.
5. Heat the tawa or griddle.
6. Spread some oil in tawa(griddle).
7. Place some batter in tawa .Spread them to a circle.
8. Drizzle some oil around the adai.
9. Cook(Roast) it in Medium heat.
10. Flip to cook(Roast) the other side.
12. Serve hot with Avial.
13. Adai can also be served with curd or butter and jaggery.

Ingredients:

1. Onion - 1/2 (chopped)
2. Carrot - 2
3. Beans - 8
4. Potato - 1
5. Broccoli or Cauliflower florets - 4
6. Garlic cloves - 3 (Chopped nicely)
7. Green chili - 1
8. Tomato - 1 large
9. Coriander leaves - 2 tbsp
10. Oil (vegetable/Olive) - 1 tbsp
11. Low fat milk - 1 cup
12. Vegetable stock/Water - 1 1/2 cups
13. Pepper for seasoning
14. Salt to taste

Method:

1.Heat the oil. Add Onion and then Garlic. Saute until Onion become translucent.
2.Then add all the vegetables, sauté for 5 minutes.
3.Now add vegetable stock or water and salt. Cook until vegetables become soft. Let it cool for some time.

4.In the blender(Mixer grinder), puree the cooked vegetables with milk coarsely.
5.Return the puree to the pan and heat for some time(not boiling).Add pepper and some salt to taste.Add milk or water to adjust the consistency.
6.Garnish with coriander leaves.
7.Serve with toasted bread slices or crackers(salt biscuits).

Serving Size: 4

This is a healthy and delicious food .Great for packing to lunch. My husband is a great fan of this rice.

Ingredients:

Seasoning:

1. Mustard seeds - ½ tsp
2. Cumin - ½ tsp
3. Channa dhal - 1 tbsp
4. Oil - 2 tbsp

Method:

1. Cook the Rice and spread it in the pan to cool so that the grains are separate
2. Heat the oil in the pan. Add Mustard seeds ,cumin and channa dhal.
3. Now add Onions, cook until onion become translucent.
4. Add green chili, sauté for a minute.Now add the grated carrots ,sauté for 2 minutes.
3. Add the red chili powder ,turmeric powder, garam masala and salt. Cook for 3 minutes.

4. Now spread the carrot in to the rice and mix evenly.
5. Garnish with coriander leaves.

Ingredients:

1. Spinach (Palak) - 2 cups

Servings: 4