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Today Menu Veg.Bonda.

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Rava Bonda
Ingredients

Rava - 3 Cups, Rice Flour - 1 Cup, Curd : 1 Cup, Cashew Bits, Green Chilly 3pcs,Salt to suit taste, Oil for frying

Method.
Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter. Take small balls and deep
fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying pan after the balls become
golden in colour. Serve it with Coconut Chutney. Recipe from Vanitha Thyagu.




Potatoe Bonda

Ingredients
Potatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a
few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t.spoon Mustard 1/2 t.spoonUrad dhall 1
t.spoonChanna dhall 1/2 t.spoonCashew 1/2 cup choppedSalt 1 t.spoonCooking Oil for frying

Method
Boil potatoes with turmeric, and salt. Peel skin and mash thepotatoes and keep them aside. Fry in little oil, mustard,
uraddhall, channa dhall, cashew, green chilles, curry leaves and ginger. Mix this well with the mashed potatoes, and add
fresh lemon juice. Roll small balls and keep them aside. Make a batter with channa flour and little salt. Coat the balls in
thisbatter, and deep fry in oil.

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Today Menu. Veg.Kuruma.

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VEGETABLE KURUMA


Ingredients:
------------
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger

Method:
-------
Put a reasonable sized vessel on the range and heat oil. Add cinnamon,
cloves and cardamom and fry for 2-3 minutes. Add onions and green
chilies and fry till onions turn brown. Add garlic + ginger paste and
fry for a minute or so. Add vegetables and fry for about 3 minutes.
Add Water (about a cup or two). Let the vegetables + turmeric powder
cook.

If you are using canned or frozen vegetables skip the above step.

Add coconut paste, khus-khus, salt and wait until cooked.
(Note: Cook on low heat.)



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By
Lawrance.V

Today Menu.(Green pulao)

Green Pulao

Ingredients
One bunch of fresh coriander leaves,
finely choppedA handful of fresh mint leaves,
green chillies 8 nos,
ginger and garlic paste 1 tspn,
garam masala 1 tspn,
salt to taste,
onion 2 chopped,
finelyoil 4 tspns,
rice 2 cups (boiled beforehand),
water,
green peas a handful,
boiled potatoes - fried in oil.


Method


1.Grind coriander leaves, mint leaves, green chilies, together with a littlewater. Keep aside.
2.Fry onions till golden brown, add garam masala and ginger and garlicpaste.
3.Fry till oil seperates then add the ground Ingredients with a little water.
4.Let it cook till you get a nice aroma and it should thicken.
5.Add salt to taste. Then you can add peas and the fried potatoes.
6.Take rice which should be boiled well before and let it cool.
7.Then you add the masala and stir well till the masala has spread out onthe rice.
8.Serve hot with any veg or non-veg dish..



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