Carrot dip/chutney

I have used grated carrots and reduced coconut from an original recipe and it is now a nutritious one.
Use it as dip with vegetable sticks,as spread, chutney or with rice.
Ingredients
Onion-2
Green chillies-4
Coconut,grated-2 tbsp
Carrots-2
Tamarind paste-1/4 tsp
Salt to taste
Method
Peel onion and chop it and green chillies.
Peel and grate carrots.
In a pan heat 1 tbsp oil saute onion and green chillies till soft.
Cool and grind with coconut,carrots,tamarind and salt into a fine paste.
Adjust chillies and tamarind to suit your taste.

Dal and vegetable rice

This is a time saving main dish you can make easily with all nutirents.
Ingredients:
Rice- 3/4 cup
Toovar dal-1/4 cup
Onion- 2
Tomato-2
Green peas,chopped carrot and potato,drumstick-1 cup(you can use any vegetable)
Red chillies-2
Mustard-1 tsp
Channa dal-1 tsp
Turmeric powder-1/2 tsp
Oil-1 tbsp
Salt to taste.
Curry and coariander leaves-for garnishing
Method
Chop onion and tomatoes.
Wash rice and dal.
In a pan heat 1 tbsp oil ,add mustard seeds and chillies.
Add channa dal and saute till brown.
Add onion saute till glassy,add tomatoes fry till wilted.
Add all the cut vegetables and washed rice and dal mixture.
Add 2 to 2&1/2 cups water,salt and pressure cook till done.
Garnish with curry leaves and coariander,
Serve with onion raita,pickle or chips.

Onion,tomato & coconut chutney

A versatile chutney which goes well with many breakfast dishes and snacks.
Ingredients:
Onion-2
Tomato-2
Coconut-1/2 cup
Red chillies-6
Channa dal-2 tbsp
Salt to taste
Oil -2 tbsp
Mustard seeds-1/2 tsp.
Method:
Peel and chop onion and tomatoes.
Heat oil in a pan add chillies and channa dal and fry till browned.
Add chopped onion ,saute and add tomatoes saute till soft.cool.
Add coconut and grind to a paste.
Heat little oil ,add mustard.When it splutters add to prepred chutney.
Serve with idli,rice,roti or dosa as accompaniment.

Curry leaf chutney

Ingredients:
Curry leaves-2 cup
Onion-2
Tamarind-lemon sized ball or paste-1tsp
Red chillies-6-8
Urad dal-2 tsp
Oil-1 tsp
Salt to taste
Method:
Peel and chop onion.
Heat 1 tsp oil in a pan roast chillies and urad dal and remove.
Add chopped onion and saute till transparent.
Cool and blend with chillies,urad dal,curry leaves,tamarind and salt to taste.
Serve with dosa,idli,rice or spread for sandwich

Mango squash

• Select fully ripe,juicy,non-fibrous mangoes.Take pulp and strain.
• Off season you can use canned unsweetened mango pulp.
• KMS(preservative) will be available in big super markets in essense section.

Ingredients:

• Mango pulp- 1 litre
• Sugar-1.6 kg
• Water-1.4 litres
• Citric acid-30 gms
• Lemon yellow colour-optional
• K.M.S(potassium meta bi sulphate).-3.2 gms

Method:

• Take sugar,water and citric acid in a vessel.
• Heat to boiling point.
• Filter and cool the syrup.
• Add the mango pulp to the cold syrup and mix well.
• Add lemon yellow colour (optional)
• Finally add KMS dissolved in a little water to the squash.
• Mix thoroughly and pour in clean,sterilised bottles leaving 1/2'' head space.
• After adding preservative bottle immediately.
• Use after 24 hours.
• Serving
• Squash-1/4 glass
• Fill with iced water/ice and serve.