Corn chaat or salad

Ingredients:

1 cup  corn kernels  (makai)
1  tomato chopped fine
1  onion chopped fine
1  small cucumber chopped fine
1  small green chilly chopped fine
1 tsp  lemon juice
1/2  tsp chaat masala
1/4  tsp black pepper
salt to taste
1/2 tsp  butter
cilantro or coriander leaves chopped fine
sev for garnishing (optional)

Method:

* Boil corn kernels in pressure cooker until soft in a salted water.
* Take a big bowl and add corn kernels, tomatoes, onions, cucumber and green chilly.
* Also add butter, lemon juice, chaat masala, black pepper, salt and mix all  well.
* Garnish with coriander leaves and sev.
* Serve as chaat or salad.

Aloo sukhi sabzi (indian potato curry)

Ingredients:

4  potatoes medium sized

1/2  cup  peas

1 or 2  green chillies chopped

1/2  tsp   ginger paste

1/4 tsp   cumin seeds (jeera)

1/4 tsp  turmeric powder (haldi)

1/2 tsp  red chilly powder

1/2 tsp  coriander powder ( dhania powder)

4 tsp  oil

salt to taste

coriander leaves for garnishing

Method:

*  Boil the potatoes and then peel and chop them.

*  Also boil the peas separately and keep aside.

*  Take a pan,  pour oil and when heated add cumin seeds.  Then add green chillies and ginger paste and cook them for a half minute.

*  Now add potatoes, peas, turmeric powder, red chilly powder, coriander powder  and  salt. Mix them all and cook for 2 or 3 minutes.

*  Garnish with coriander leaves and serve with roti, paratha or rice.

Easy poha recipe

Ingredients:

2 cups  poha (beaten rice)

1  boiled potato chopped

1  onion chopped fine

1 or 2  green chillies chopped fine

6 or 7  curry leaves (kadi patta)

2 tsp lime juice

1/4  tsp mustard seeds (rai)

1/4  tsp turmeric powder (haldi)

1 tsp  powdered sugar (bura)

2 tsp   oil

salt to taste

coriander leaves for garnishing

Method:

* Wash the poha in water and drain out all water and keep aside.

* Heat oil in a pan and add mustard seeds. When seeds pop out add onions, green chillies and curry leaves. Fry till the onions get  light golden brown.

* Add boiled potatoes, poha, turmeric powder, salt, sugar, lime juice and mix all well and cook on medium flame for  1 or 2  minutes.

* Garnish with coriander leaves and serve hot.

Vermicelli pudding (seviya kheer or payasam)

Ingredients:

1 cup  vermicelli (seviya)

6 cups  milk

3/4 cup  sugar

2 or 3 tsp  clarified butter (ghee)

2 tsp  almonds chopped

2 tsp  cashew nuts chopped

2 tsp  raisins

1/4 tsp  cardamom powder (elachi) optional
Method:

* Heat ghee in non-stick pan and add  broken seviya.
* Fry them on low flame  stirring continuously  till golden brown.
* Then add  milk and cook for 20-25 minutes stirring frequently on low flame till it gets thick consistency.
* Add sugar, cardamom powder,  and cook for another 5 minutes stirring continuously.
* Garnish with almonds, cashew nuts and raisins.
* Serve hot or chilled.

Curd rice (Dahi ke chawal)

Ingredients:

2 cups  cooked rice

2 cups  beaten curd (dahi)

1 or 2  chopped green chillies

1/2 tsp  mustard seeds (rai)

6 or 8  kadi patta

2 tsp  oil

salt to taste

coriander leaves for garnishing

Method:

* Take a pan and put oil. When heated add mustard seeds, kadi patta and green chillies.

* Then add rice, dahi, salt and keep stirring till boil comes.

*Cook for 2 or 3 minutes and garnish with coriander leaves.