Double layered Vegetable sandwich

Toast two slices (on one side only) of whole wheat bread. Apply egg less mayo to the non toasted side of a bread slice. Layer lettuce leaves and cucumber slices. Place a bread slice over it. Place a cheese slice over this, layer the sauteed vegetables and place the toasted bread slice over it. Serve.

For sauteed vegetables - Grate a small carrot, finely chop capsicum and a shallot. Heat a tsp of olive oil in a pan, add the shallot and saute for 2 mts. Add bell pepper and carrot and saute for 2 more minutes. Add a large pinch of paprika and pinch of salt and mix.

Vegetable Egg Noodles

Ingredients:
1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)
1/4 cup spring onions, finely chopped
2 cups julienned vegetables (carrots, beans, cabbage and capsicum)
2 eggs
1 1/2 tsp soya sauce
3/4 tbsp vinegar
pepper pwd as required
salt as required
2-3 tbsps sesame oil or peanut oil
1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 4 mts.
3 Break two eggs and combine with the vegetables and place lid. On low to medium flame, let it cook for 3 mts. Scramble on high flame. Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.
4 Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens.

Egg Chaat

Boil 3-4 eggs. Quarter them and keep aside. In a bowl, combine 1 chopped onion, 1 chopped tomato, 1 tbsp chopped coriander leaves, 1 tsp chaat masala pwd, pinch of red chilli pwd, 1 tbsp tamarind-jaggery chutney and pinch of salt. Mix well. Place a little of this onion-tomato mixture on each egg quarter and serve.

Puri Bhaji

Ingredients:
3 potatoes, boiled and peeled
2 onions, finely sliced
2-3 green chillis. slit
1 tomato, finely chopped (optional)
1″ inch ginger, finely minced
large pinch turmeric pwd
salt to taste
coriander leaves for garnish (optional)
1 1/2 tbsps oil
For seasoning/poppu/tadka:
1 tsp mustard seeds
1/4 tsp hing/asafoetida/inguva
2-3 green chillis, slit
10-12 curry leaves
1 Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add asafeotida and saute for a few secs. Add fresh curry leaves, green chillis and ginger and saute for a few secs.
2 Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine. Add chopped tomatoes and saute for 5 mts.
3 Add the crumbled boiled potatoes and adjust salt. Cook for a mt. Add 1/2 cup of water and cook for 7-8 mts or till the curry is almost dry. Turn off heat.
4 Garnish with coriander leaves and serve with puris.

Sago Upma

Ingredients:
1 1/2 cups sago (medium size pearls) wash, drain and let it stand overnight
1/2 cup yellow moong dal/pesara pappu, soak in water for 30 mts
1 small onion, sliced
2 tbsps coarsely pound roasted peanuts
1/2 tbsp sugar
salt to taste
1 tbsp finely chopped coriander leaves
1 tbsp lemon juice
1 tbsp oil
For poppu/tempering/tadka:
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal/minapappu
1 tsp channa dal/senaga pappu
3-4 green chillis, finely chopped
10-12 fresh curry leaves
1 Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.
2 Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.
3 Heat both oil and once hot, add mustard seeds and let them sputter, add the cumin seeds, urad dal and channa dal and allow them to brown a bit. Add the chopped green chilli-ginger paste and saute for a mt. Add the curry leaves and toss for a few seconds till the flavors come out.
4 Add the sliced onions and saute for 3 mts. Add the soaked moong dal and allow to cook for 3-4 mts.
5 Finally add the sago-peanut mixture and combine well with the onion base and toss the sago mixture continuously for 8-9 mts. Serve hot.

Vegetable Sandwich Toast

Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds. Sprinkle chaat masala pwd and black pepper pwd on top. Layer with a cheese slice (optional). Top with the bread slice and toast till golden brown. Serve warm with tomato ketchup.

Green chutney recipe: Grind 1 cup chopped coriander leaves, few mint leaves, 1-2 green chilli, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tsp salt to a fine paste, adding little water.

Aloo Kurma

Aloo Kurma:

Ingredients:
3 potatoes, washed, boiled, peeled and cubed
1 large onion, finely chopped
2 green chillis, slit length wise
2 tomatoes, quartered
10-12 fresh curry leaves
1 tsp ginger-garlic paste
pinch of turmeric pwd
1/2 tsp red chilli pwd (adjust)
1 tsp coriander pwd
salt to taste
1 tbsp coriander leaves
1/2 tbsp oil
Make a paste by adding little water:
2 tbsps grated fresh coconut
1 tbsp poppy seeds/khus-khus/ghasagasalu

1 Heat oil in a vessel, add the chopped onions, green chillis and curry leaves and saute for 4-5 mts or till the onions turn transparent.
2 Add ginger garlic paste and fry further for another 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
3 Add the quartered tomatoes and boiled and cubed potatoes and cook on medium heat for 6-7 mts. Reduce heat, add the ground coconut-poppy seeds paste and combine. Cook for 3-4 mts.
4 Add a glass of water, adjust salt and cook covered till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.