Slice all vegetables into small pieces. Chop big onions and garlic finely. Cut the macaroni into ¹/₂inch pieces. Heat oil and sauté onion and garlic. When it is done, sauté again by adding vegetables. Pour the water and when it boils, add macaroni. Cook the vegetables and macaroni in a low flame. Serve hot.

Note : Vegetables can be used according to your choice.

2.Green Gram Dal Kichadi

Ingredients:

Method:

Green gram dal (lentil)	-	300gm
Rice	-	150gm
Cumin seeds	-	¹/₂tsp
Garam masala	-	³/₄tsp
Chilly powder	-	¹/₂tsp
Powdered cinnamon	-	a small piece
Powdered cardamom	-	3nos
Ginger	-	20gm
Big onion	-	60gm
Oil	-	4dsp
Salt	-	to taste

Clean green gram dal and rice and soak them separately. Heat 2dsp oil and saute the ingredients from 3 to 7. Add the rice and dal into it and fry them lightly. Cook well by adding double the quantity of water and salt to taste till done.

Saute onion and ginger in 2dsp oil till reddish brown and add this to the kichadi. Stir well.

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3.Ragi Chappathi

Ingredients:

Method:

Ragi flour	-	150gm
Salt	-	to taste

Mix ragi flour with warm water and salt and make a dough. Take small balls from the dough and roll it into flat rounds. Cook the chappathi in a pan turning both sides

4.Gram Chaat

Ingredients:

Method:

Roasted bengal gram or chick peas	-	1/2 cup
Sprouted green gram	-	1 cup
Tomato chopped	-	1
Onion chopped	-	1
Coriander leaves finely chopped	-	1 tsp.
Green chilli finely chopped	-	1
Ginger grated	-	1/2 tsp.
Salt	-	to taste
Lemon juice	-	to taste

Boil sprouts in water till soft but not soggy. Drain and chill well. Add all ingredients, and stir well. Add a few pinches chaat masala if desired.

Serve cold with tea or coffee.

5.Carrot chutney

Ingredients:

Method:

Grated carrots	-	200 g
Grated coconut	-	2 tbsp
Coriander leaves	-	1 bunch (chopped)
Green chillies	-	4
Salt	-	to taste
Pepper powder	-	to taste
Lemon juice	-	1 tsp

Grind all the ingredients to a smooth paste and serve.

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6.Bitter Gourd dishes

Ingredients:

Method:

Bitter gourd (cut into pieces)	-	1 cup
Cooking oil	-	1 tbsp
Mustard seeds	-	1 tsp
Methi (fenugreek seeds)	-	¼ tsp
Red chilli	-	2 (halved)
Curry leaves	-	few sprigs
Turmeric powder	-	½ tsp
Salt	-	to taste
Onion (thinly sliced)	-	1 cup
Coriander powder	-	2 tsp
Chilli powder	-	1 tsp
Tamarind juice	-	½ cup
Tomato	-	1

Heat oil in a pan. Add mustard seeds, methi, red chillies and curry leaves. When the mustard splutters, add the coriander, chilli, turmeric powders. Add the onion. Saute till the onions turn brown.

Add the bitter gourd pieces. Sauté for a few more minutes. Add the tamarind juice, salt and the tomato pieces. Close the pan and cook until the vegetables are tender and the gravy thickens.

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7.Bitter Gourd dishes II

Ingredients:

Method:

Bitter melon	-	1/2 kg
Salt	-	2 tsp
Turmeric powder	-	1/2 tsp.
Mustard	-	1/2 tsp
Red chilli powder	-	1 tsp.
Asafoetida	-	3/4 tsp

Cut bitter-melon into fine pieces. Add salt, turmeric powder and leave it for 15 min.Heat 6 tsp of oil in a frying pan, add mustard seeds and when it pops, add 3/4 tsp asafoetida. Squeeze out the water from the bitter-melon and add it to the oil. Add red chilli powder and fry well until fully cooked.

8.Banana-Coconut Bread

Ingredients:

Method:

Whole wheat flour, divided	-	1-1/2 cup
Salt	-	1/2 tsp
Unsweetened, shredded coconut	-	1/2 cup
Mashed banana	-	1 cup
Baking powder	-	2 tsp
Vegetable oil	-	3 tbsp
Baking soda	-	1/2 tsp
Honey	-	1 tbsp

Mix together 1-1/4 cups of flour, coconut, baking powder, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mixture quickly (gently) until combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy.

Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4-inch loaf pan. Bake at 350F about 45 minutes until toothpick inserted in center comes out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing.

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