The taste of home

Ingredients

• Broken wheat-2 cups
• Carrot-2
• Onion (optional) -1
• Capsicum-1
• Beans- 4 to 5
• Tomato- 1 chopped finely
• Salt
• Oil for seasoning
• For seasoning:
• Mustard seeds
• Channa dal
• Urad dal
• Peanuts
• Chopped curry leaves
• Chopped ginger and green chilli

Method :

• Heat a wok.
• Add a little oil.
• Add all the ingredients for seasoning, when they splutter, lower the flame. Then add onion, tomato and chopped vegetables.
• Saute for a few minutes. Add three-and-a-half cups of water.
• Add salt to the water. When the water starts boiling, add the broken wheat and stir.
• Keep it on medium flame for a few minutes till it is cooked.
• Add two spoons of ghee. Serve it hot.

Bhindi rice

Ingredients:

• Raw rice-1 cup  
• Lady's finger (bhindi)-200gm
• Big onion-1
• Tomato pulp-1/2 cup
• Grated coconut- 5 tbsp
• Red chilli  powder to taste  (one can also use  slit green chillies)
• jeera (cumin) powder -1/2 tsp
• Turmeric powder-1/2 tsp
• Salt to taste
• Ghee -2 tsp
• Broken cashew nuts-1 tbsp
• Mustard seeds-1 tsp
• Bay leaves (Tej patta)- 2
• Cooking oil

Method of preparation

• Pressure cook rice and keep aside. Wash and wipe bhindis.
• Cut into one-inch-long pieces. Heat oil. Smear the bhindi with salt and fry till done. Remove and keep aside.
• In the same pan, add ghee and season with mustard seeds, cashew nuts and bay leaves. When the nuts turn brown, add the finely chopped onion. Saute, add tomato pulp and fry for a few minutes. Add all the powders and fry till the oil floats.
• Now add the cooked rice and grated coconut. Mix gently.
• Cover and keep on low flame for 4-5 minutes. Stir occasionally.
• Garnish with coriander leaves and serve hot. This dish can be paired with raita or even tomato ketchup.

Tapioca dosa

Ingredients:

• Tapioca sliced thinly-1 glass
• Raw rice -1/2 glass
• Green chillies- 2
• Asafoetida- a pinch
• Salt- to taste
• Gingely oil or cooking oil according to taste

Preparation

• Soak the rice for 2-3 hours. Grind the sliced tapioca with the green chillies into a fine paste. Grind the rice also into a fine paste.
• Mix the two together. Add salt and asafoetida powder.
• The consistency of the batter should be like dosa batter.
• It can be used instantly also without much fermentation.
• To make the dosa, heat a pan or tawa, lower the flame, spread a ladle of batter on the tawa, put some oil around the dosa, flip it when cooked on one side. Cook both sides.
• Serve with coconut chutney or any other chutney.