Beetroot Cutlet 
Evening Snacks

Ingredients
1 Beetroot boiled and grated
1 Potato boiled and mashed
1 Green Chilli chopped
1/2 inch Ginger finely chopped
1/2 spoon Jeera
1 spoon Chaat Masala (optional)
1 - 2 spoon Rice Flour
1 spoon Coriander leaves chopped
3 spoons Fine Sooji/Chiroti Rava/Semolina
Salt
Oil

Method
In a mixing bowl, mix potato, Beetroot, green chilli, Jeera, ginger, chaat masala, coriander leaves, salt, rice flour and make a dough.
Do not add water.
Make small cutlets and roll them in sooji in a plate and keep it aside.
Preheat oven and cook cutlets for 10 minutes both sides.
Beetroot Cutlets are ready to serve with tea or coffee.

Note:
You can shallow fry in the pan.
Add few drops of oil while cooking in the oven.

Dhokla

Dhokla
Healthy Evening Snack

Ingredients:
1 1/2 cup Besan Flour/ Chickpea Flour
1 Green Chilli chopped
1/2 inch Ginger finely chopped
1 spoon Sugar
1/2 spoon Turmeric powder
1/2 spoon Lemon juice
1/2 spoon Mustard seeds
6 Curry Leaves chopped
Pinch of Asafoetida
2 spoon Coriander leaves chopped
Salt
Oil

Method :
In a mixing bowl, mix besan flour, green chilli, ginger, turmeric powder, sugar, salt and water.
Mix well to make a thick batter and see that there are no lumps.
Add lemon juice and cooking soda and mix well.
Pour the batter into a greased plate or pan.
Steam cook in cooker for 15 minutes.
For tempering, heat 1 spoon oil in a tadka pan, add Mustard seeds, Curry Leaves and asafoetida and pour over the dhokla.
Garnish dhokla with coriander leaves and cut into pieces.
Serve hot as side dish or evening snack with tea/ coffee. 

Sprouts Salad

Sprouts Salad 
Healthy Side Dish

Ingredients:
1 cup Moong/ Green Gram
1/2 cup Pomegranate seeds
1 Carrot grated
1/4 cup Coconut freshly grated
1 spoon Coriander leaves chopped
1/2 spoon Lemon Juice (optional)
Salt

Method:
Soak moong in water overnight or 8 hours.
In a mixing bowl, add sprouted moong, grated carrot, pomegranate seeds, grated coconut and coriander leaves.
Mix well and add lemon juice and salt.
Serve sprouts salad as side dish for lunch or dinner.

Peanut Chikki

Peanut Chikki 

Ingredients :
1 1/2 cups Peanuts
1 cup Jaggery powdered
1 spoon Ghee

Method :
In a thick bottom kadai, roast peanuts until they become crunchy.
Transfer it to a plate and let it cool down.
Remove the skin of peanuts by rubbing your palms.
Grease a plate with 1 spoon Ghee.
To make jaggery syrup, heat kadai by adding jaggery and 2 spoons water.
On a low flame, melt jaggery and keep stirring in between.
When jaggery melts, you can check if there are impurities and remove it.
To check syrup consistency, in a bowl of water drop syrup and see if  it solidifies and becomes ball then it is ready.
Add Peanuts to syrup and mix well and transfer immediately to the greased plate.
Pat it when it is hot with your wet palms.
With the help of rolling pin, roll once over it evenly.
Cut into pieces with a sharp knife.
Once it cools down, Peanut Chikki is ready.

Note
Syrup consistency is important.
Store Chikki in an air tight container for 10 days.

Mangalore Bajji

Mangalore Bajji 
Snacks

Ingredients
1 cup Maida/ Refined Flour
2 spoons Rice Flour (optional )
1/2 cup Curd
2 - 3 Green Chillis chopped
7 - 8 Curry Leaves chopped
1/4 spoon Cooking Soda
Salt
Oil for frying

Method :
In a mixing bowl, mix Maida, Rice flour, Curd, green chilli, Curry Leaves, cooking soda and salt by adding little water.
Keep it aside for 15 minutes.
Consistency of batter should not be too thick or too thin.
Heat oil in a pan for frying, drop batter in a spoon or by hand.
Cook both sides on a medium flame and cook until they turn golden brown.
Serve mangalore bajji hot with tea/coffee.

Note:
Even 1 spoon sugar is added to Bajji, I did not add sugar, it is your choice.

Sabudana Thalipeth

Sabudana Thalipeeth/ Roti

Ingredients :
2 cups Sabudana/ Sabbakki
2 Potatoes boiled and mashed
1/4 cup Rice flour (optional)
1/2 cup Peanuts
1 spoon Jeera
2 Green Chillis chopped
8 Curry Leaves chopped
2 spoons Coriander leaves chopped
Salt
Oil

Method :
Soak Sabudana in water overnight or 8 hours.
Drain water, squeeze excess water and keep it aside.
Coarsely grind peanuts in a mixer jar.
In a large mixing bowl, add soaked sabudana, mashed potato, rice flour, Jeera, peanuts, green chilli, Curry Leaves, coriander leaves and salt.
Add little water and make soft dough.
Take small portion of dough and make ball.
Pat on a plastic sheet or butter paper to roti size.
Apply 2 drops of oil on sheet before patting.
With wet hands slowly transfer it to hot tawa.
Cook on hot tawa both sides, drizzle 1/4 spoon oil and cook both sides until golden brown.
Sabudana Thalipeeth is ready and serve with ghee or Chutney or Curd.

Note:
Apply oil on plastic sheet, if you pat without oil it will stick to the sheet.

Broken Wheat Upma

Broken Wheat Upma 
Healthy Dish

Ingredients:
1 cup Broken Wheat
1 Onion chopped
2- 3 Green Chillies chopped
2- 3  spoons Chana Dal
1 spoon Mustard Seeds
1/2 cup Carrot chopped
1/4 cup Green Peas
1 Tomato chopped
1/2 inch Ginger crushed
Curry Leaves chopped
Coriander Leaves chopped
Salt
Oil

Method:
Cook broken wheat in pressure cooker by adding 1: 2 ratio water (2 cups) water and cook for 4 whistles.
In a kadai, heat 1/4 cup oil on a medium flame.
Add mustard seeds, chana dal, ginger, onion, green chillies, curry leaves and saute well for 2 minutes.
Add carrot, green peas, tomato, coriander leaves and mix well and cook for 2 minutes.
Add cooked broken wheat, 1/2 cup water, salt and cook for 5 minutes.
Broken Wheat Upma is ready to serve.

Onion Tomato Chutney

Onion Tomato Chutney
Side Dish

Ingredients :
2 Onions sliced
2 Tomatoes chopped
2 spoons Chana Dal
Tamarind pea size
2 Red Chillis
Salt

Method:
In a pan, dry roast chana dal and red chilli until they turn light brown and transfer it to a plate.
Heat 1/2 spoon oil, fry onion and tomato for 2 minutes and transfer it to a plate.
Once it cools down, grind all the ingredients in a mixer jar.
Serve onion tomato chutney with chapati, dosa or Idli.

Note:
You can even add Curry Leaves, coriander leaves and garlic as per your choice.