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Ingredients:
1.Wheat flour - 1 cup
2.Salt to taste
3.warm water to Knead the dough
4.Oil - 2 tsp + oil for deep frying pooriMethod:
1.Mix flour and salt.
2.Add water slowly.Knead well and make it as a tight dough.
3.Divide dough in to equal sized round balls.
4.Roll each ball in to circular shape with the help of rolling pin.
5.Heat oil in a pan.
6.Deep fry poori in oil.Flip to other side and fry, it becomes puffy and in golden color.
7.Serve with spicy potato curry or channa masala.
Variations:
1.You can use the flour in combination of 1/2 cup wheat flour + 1/2 cup all purpose flour(Maida)

Ingredients:
1.Beetroot - 1 finely shredded
2.onion - 1 finely chopped
3.Red chilli powder - 2 tsp
4.Oil - 1 tbsp
5.Salt to taste
6.Bread slices - 8
7.Lettuce or cabbage
8.Cheese spread - optional

Method:
1.Heat oil in a pan.
2.Add onion and roast it.
3.Add beetroot, saute for 5 minutes.
4.season with red chilli powder and salt to taste.
5.saute for 2 minutes.
6.Spread this mixture on one bread.Keep some lettuce or cabbage.Top it with another bread.If you prefer add cheese to it.
7.Repeat for other breads.

Ingredients:
1.Bread - 5 slices
2.Pizza sauce or Tomato ketchup - 6 tbsp
3.Veggies of your choice(like onion,capcicum,Tomato,Black olives,Jalapeno peppers...) - chopped finely for topping
4.Shredded chesse - 5 tbsp
5.Pepper to taste
Method:
1.Preheat oven to 350 degree F.
2.Place the Bread slices in the oven tray.
3.Spread a tbsp of pizza sauce on each Bread.You can use tomato ketchup instead.
4.Top the bread with chopped veggies.
5.Cover veggies with shredded cheese.
6.Roast in the oven for about 8 to 10 minutes, until the cheese melts.
7.Season some pepper to taste and enjoy it as a evening snack with a nice cup of tea

Ingredients

1.Steel cut Oats or Rolled Oats – 1 cup (No instant Oats as it will become very gooey)

2.Mixed vegetables like carrot ,Peas,Beans,Potato,etc – 1 cup finely chopped

3. Onion – 1 finely chopped

4.Green chilli – 3 slitted

5.Ginger – 1 tbsp finely chopped

6.Curry leaves – few

7.Mustard seeds – 1 tsp

8.Chana dal – 1 tsp

9.Turmeric powder - ¼ tsp

10.Oil – 1 tbsp

11.Salt to taste

Method

1.Roast oats in a skillet till oats gets hot.Keep aside.

2.Heat oil in a deep skillet.Add mustard seeds, let it splitter,add chana dal and curry leaves and roast.

2.Saute onion,Green chilli and Ginger.Add all vegetables and saute for 5 minutes.

3.Sprinkle little water and cook covered for 5 minutes.

4.Add oats and water(2 cups for steel cut oats and 1 ½ cups for Rolled oats).

5.Add Turmeric powder and salt.Cook covered for 10 minutes.If oats is not cooked enough,sprinkle little water and cook for another 5 minutes.

6.Serve hot with chutney and curd(yogurt).

Ingredients

1.Raw rice – ½ cup

2.Moond dal - ½ cup

3.Peppercorns – 10

4.Cumin seeds – 1 tbsp

5.Green chilli – 1 slitted

6.Ginger – 1 tbsp finely chopped

7.Curry leaves – few

8.Ghee or clarified butter – 2 tbsp

9.Salt to taste

Method

1.Pressure cook rice and dal with 3 cups of water with salt to taste.Alternatively, rice and dal can be cooked in a container until soft.

2.Heat ghee in a pan.Roast peppercorns,cumin seeds, followed by Green chilli and Ginger.Mix this seasoning with cooked rice and dal mixture.

3.Serve hot with sambar or chutney or Gosthu

You can make few variations while making pongal.

1.Make Rice and dal ratio 2:1

2.Crush peppercorns and cumin seeds for seasoning.

3.You can use oil instead of ghee for a diet friendly version of pongal

Ingredients

1.Boiled rice – 2 cup

2.Coconut - ¼ cup grated

3.Chana dal – 1tsp

4.Urad dal – 1 tsp

5.Mustard seeds – 1 tsp

6.Red chilli – 4

7.Curry leaves – 5

8.Oil – 3 tbsp(Gingely oil preferred)

9.Salt to taste

Method

1.Soak rice for 4 hrs.Drain the water and grind rice into a fine paste adding very little water.Add salt to tate

2.Heat oil in a thick bottomed wide pan,add mustard seeds let it splitter.

3.Add chana dal and urad dal, roast it.

4.Add Red chilli and roast.Then add Asafoetida and curry leaves and fry.

5.Add the coconut gratings and fry for a minute.

6.Add rice paste at once and stir well so that the entire mixture does not stick to the container.

7.Let it cool for 5 minutes.

8.Make soft balls out of the dough.Apply some oil to the palms to avoid sticking while making balls.

9.Place the rice balls in a idli plate and steam for 10 minutes.Serve hot with chutney.

10.You can have this as a light evening tiffin or as a morning breakfast.

Ingredients:

1.Rice(Raw rice or Para boiled) - 1 cup (Soaked for 2 to 3 hours)

2.Spinach - 1 cup

3.Red chilies - 4 to 5

4.Cumin - 1 tbsp

5.Asafoetida - 1/4 tsp

6.Salt to taste

Method:

1.Drain the rice.

2.Grind it along with spinach,Cumin,Red chili,Asafoetida and salt.

3.The batter is in dosa (Pancake batter)consistency.

4.Heat the Tawa or Griddle.

5.Pour some batter in the center and spread it to a circle.

6.Drizzle some oil around dosa.

7.Cook one side and flip to cook the other side.

8.Serve hot with Onion chutney or Coconut chutney.

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.