Beetroot Mint chutney / Beetroot Pudina roti pachadi

Beetroot	2 medium size (Peel and chop into big chunks)
Groundnuts	2 tbsp
Green chillies	6 to 8
Cumin	1 tsp
Tamarind	little (Sprinkle little water for speaking)
Garlic flakes	4 Peel the skin
Salt	To taste
Mint	2 bundles (Discard the stalks)
Oil	3 tsp
Tadaka	Ghee or oil 2tsp Urad dal 1tsp Mustards ¼ tsp Cumin ¼ tsp Red chillies 2 Curry leaves

• Pressure cook beetroot upto 2 steams in little water. Later separate the beetroot from water and reserve the water for grinding.
• Heat 2tsp of oil fry groundnuts and remove to a plate. In same oil fry green chillies and cumin. Once fried remove to the same plate.
• To the same pan add remaining oil and fry mint.
• Cool all the ingredients.
• Put all ingredients into mixer jar except beetroot. Grind to fine paste.
• Add beetroot and grind for another 10 to 15 seconds. If required, sprinkle reserved water for smooth grinding.
• Transfer into a bowl and end up with tadaka.

Serve with hot rice and a dash of ghee. 

Egg Salad / Egg Chatpata

Courtesy : self

Serving size : 2 persons

Evening snack

Boiled eggs	2
Finely Chopped onions	2 tbsp
Chopped mint and cilantro/ coriander leaves	2 tbsp
Lemon juice	1 tsp
Dry roasted peanuts	2 tbsp (coarsely powdered )
Garlic powder (optional)	1/4th tsp
Salt and pepper powder	As per taste
Chatphat namkeen (any variety) I used Haldirams chatpata matar	1/4th cup (lightly crushed)
Chat masala	To sprinkle

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• Chop the boiled eggs into tiny pieces. With the help of egg slicer also you can chop it.
• Bring all the ingredients into a bowl and toss gently. Or mix gently with a fork.
• Sever into bowls and sprinkle little chaat masala from top.
• Ready to eat.

It's a yummy egg snack for evenings and tastes good from regular boiled eggs. 

Veg French Toast

Bread (spencers golden crust)/ any variety	8 slices
Capsicum	1/4th cup finely chopped
Onion	2 tbsps finely chopped
Tomato (bangalore breed)	1 (remove pulp and chop finely)
Seasonings ( dry)	Salt to taste Pepper powder 1 tsp Oregano 1 tsp Red chilly flakes ½  tsp
Tomato sauce / sugar	1tbsp
Eggs	3
Milk and cornstarch	In ¼ th cup milk mix tsp of corn flour without lumps.
Oil and butter (melted)	As required

• In a toaster or on a pan dry roast the bread slices. Do not burn or over roasted.

• In a mixing bowl. Mix, capsicum, onions, tomatoes, both wet and dry seasonings. And, milk & cornstarch. Whisk well till all the ingredients are nicely mixed.
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• Heat a pan moderately. Grease little oil or drizzle.
• Dip each slice and place immediately on the pan and spread veggies evenly, using spoon or fingers.

• Allow to cook on medium heat for few minutes. Flip gently and add tsp of butter on all the sides.

• Cook both the sides and serve hot with tomato sauce or ketchup.

It's good and filling toast for both breakfast and snack.

One Pot Veg Meal

Onion	1 diced
Tomatoe	1 diced
Large Carrot	1 sliced thinly
Three colors of Capsicum	3 (each color one)
Large Potatoe	1 (stipped like french fries)
French Beans	5 cut in 2” size
Garlic	5 flakes (peeled and chopped)
Curry leaves	few
Green chillies	4
Flavouring ingredients	Tomato sauce 1 tbsp Soy sauce 1tbsp Vinegar 1tbsp Chilly sauce 1 tbsp Ajinomoto pinch
Seasonings	Pepper powder Salt Red chilly flakes Oregano (as per your taste)

• Heat oil in a wok .
• Add potatoes and fry till it is half cooked
• Now add all remaining veggies one by one.
• Keep stirring on high flame. Make sure the veggies has to be crunchy.
• Add seasoning and flavouring ingredients.
• Keep stirring for another 2 mins.
• Off the flame and serve hot.

This dish goes well with plain noodles, chinese fried rice , side dish, frankies and rolls, or just take as it is as one pot meal

Green Grape Juice

Preparation time 10mins

Servings 4  persons

Green Grapes (seedless)	500gms
Sugar (optional)	4 tbsp
Cool water	500ml
Lime juice	2 tsp
Crushed ice	1 cup

• In a blender add washed and drained grapes and sugar (optional) . Grind into puree.
• Add water and lime juice. Blend for another 10 - 15 sec.
• Pour into fancy glasses and serve with crushed ice.

Aloo Bhendi Fry / Potato Ladyfingers Fry

Aloo / Potatoes	500gms (peeled and cut into tiny pcs)
Lady’s Finger/ Okra/ Bhendi	500gms (discard the stalks and cut into pcs)
Seasonings	Chilly powder Salt Turmeric (acc, to your taste)
Garlic flakes	8 (flattened)
Curry leaves	2 strings
Coriander and Cumin powder	1 tsp each
Oil	½ cup

• Heat 1/4th cup of oil in a pan, add washed and drained potato pcs. Fry well, till it turns into semi crispy. Add seasonings and fry some more time. Off the flame and keep it aside.
• In the same way, heat remaining oil and fry ladyfingers. Once it turns into semi crispy add seasonings and mix well. Continue frying for few more minutes.
• Now add fried potato to bendi , flattened garlic, coriander-cumin powder and curry leaves. Combine well, till all the ingredients well mixed.
• Off the flame and serve as side dish along with Sambar, Dal or Rasam.

Tomato Egg Curry

No of serving :4 persons

Eggs --boiled and peeled the shells	4-6
Oinons	2 chopped finely
Tomatoes	½ kg chopped finely
Green chillies	4 chopped
Seasonings	Red chilly powder 2 tsp Turmeric 1/4 tsp Salt to taste
Oil	3 tbsp
Curry leaves	few
Cilantro	2 tbsp chopped

• Slightly prick the eggs. Apply little salt and turmeric.
• Heat oil in a pot. Fry eggs and remove from oil. Keep aside.
• Add onions, green chillies and curry leaves and fry till onions are translucent.
• Then add tomatoes and mix well. Cook till tomatoes are nicely cooked and mashed.
• Then add seasonings, mix well.
• Add glass water and drop the eggs. Cook till gravy thickens.
• Off the flame and serve with rice or any type of roti.