Sabudana kichdi.......

Ingredients...........

Sabudana / Sago    1 cup
Potatoes, Peeled and chopped finely  1/2 cup
Groundnuts, Roasted, Peeled and coarsly Powdered   1/4 cup
oil    1 tbsp
Cumin Seeds  1 tsp
Mustard Seeds 1 tsp
Green Chilies, 2 finely Chopped 
Curry Leaves 5 to 6
fresh Coriander, 2tsp Chopped finely
Lemon   1/2
black salt/Salt to taste

Method...........

1)Soak Sabudana in water for 5 to 6 hours.see cover for instructions.
2)Heat Oil in a pan. add Mustard Seeds, Jeera and when they splutter add Green Chilies,
Curry leaves and Potatoes. and fryy for a minut.
3) Add Sabudana, Salt and stir. 
4)Close with lid and cook for 2 minutes on low flame. 
5)Add Groundnuts, Lemon juice and Coriander leaves and stir.
6) serve hot. this can be served on fasting and vratha days ......

Bread upama........

Ingredients.....

Bread slices   8 to 10
Onion 1 chopped finely
Tomato  1 chopped finely
fresh Coriander chopped 4 tsp
Green Chillies 2 chopped
Lemon  1/2
Curry leaves  5 to 6
oil   1 tbsp
Urad Dal 1 tsp
cumin seeds 1tsp
Mustard Seeds 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste

Method......

1)Cut Bread slices into small squares and keep aside. 
2)Heat Oil in a pan add Urad Dal and Mustard Seeds,cumin seeds 
3)When they starts to splutter add Curry leaves, Green Chilies and Onions 
     and stir until Onions turn translucent.now add tomato and fry till they become soft.
4)Now add  turmeric powder ,Salt, Lemon Juice and the Bread pieces and mix well 
5) keep stirring using a spatula for 2 to 3 minutes.
6)serve hot...........

Rawa Idli.............

Ingredients........

Rawa/Semolina  3 cup
Curds   3 cup
Coriander Leaves, Chopped finely 1/2 cup
cooking Soda a pinch
oil   1 tbsp
Mustard Seeds  1 tsp
cumin seeds  1 tsp
Curry Leaves 6 to 8
Bengal Gram 4 tsp
Salt to taste

Method.....

1)In a mixing bowl mix semolina, Curds, Coriander leaves, Salt and Soda. 
2) Heat Oil in a small pan and add Mustard Seeds ,cumin seeds,Bengal Gram. 
 When Mustard seeds starts to splutter , add Curry leaves.
3)Add this seasoning to semolina mixture and mix well. 
4)Leave it aside for 20 minutes.If the mixture is very thick add 1/2 cup water.
5)Grease Idli trays and pour the mixture into the trays and steam for 10 minutes.
6)Serve hot Rawa Idli with coconut chutney.

paneer sandwich..........

ingredients.......

Wheat Bread or White Bread Slices  4 slice
Thin slices of Paneer/Cottage Cheese
Pudina/mint chutney    1 tbsp
Few Tomato Slices
Few Cucumber roundels
Few Onion rings
salt to taste
black pepper powder  1/2 tsp

Method..........

1)Remove the edges of the bread slices.  
2)Apply a thin layer of Pudina chutney on two slices of bread.  
3)Arrange Tomatoes, Cucumber, Onion and Paneer slices over bread.  
4) sprinkle salt and pepper powder as per your taste.
5)Close with the other bread slice. 
6) grill above sandwich or you can serve as raw also

serve with tomato ketchup.....

chili-cheese toast

Ingredients........

Bread  8 slice
Green Chilies  3, Chopped finely
Mozzarella Cheese, Grated

Method.......

1)Arrange few pieces of Chilies on the bread and sprinkle lots of Cheese over it.
2) bake it in the oven until the Cheese melts.
3)Serve with tomato ketchup.

Vegetable-cheese toast............

you can use your own vegetables.......


Ingredients.............
 Bread  8 slices
Yellow Capsicum +Red Capsicum +green capsicum Chopped finely   1 cup
Tomato, 1  Chopped finely
Onion, 1  Chopped finely
green chili   2 chopped finely
 Olives 1/4 cup
sweet Corn 1/2 cup
Jalapenos 1/4 cup
black pepper powder   1/2 tsp

Mozzarella Cheese, Grated

Method.........
1)Arrange pieces of vegetable over each slice of bread, 
2) sprinkle black pepper powder on each bread.
3) spread  lots of Cheese over it and bake until the Cheese melts.
4)Serve hot with Tomato Ketchup.

Sun dried stuffed Green Chilies...............

very famous in south india .usually prepared during summer and can be used for year.

 Ingredients...........
 Green Chilies   20 slit length wise (deseed if you want)
 Salt   2 tsp
 Fenugreek Seeds   2 tsp
 Asafoetida  a pinch
 Sour curd 1/2 cup

Method............
1)roast the Fenugreek Seeds , Powder it and mix with Salt and Asafoetida. 
2)Stuff the Chilies with this powder.
3) gently pour Curds on the Chilies and let it dry completely in the sun. 
4)Store them in air-tight containers.
5) serve Deep fried  with all indian cuisines .

..........................................................SANDWICH / TOAST............................................

1) Potato sandwich

2) Veg-grill sandwich

3) Easy-quick sandwich

4) chili-cheese toast

5) veg-cheese toast