Uddina Vade / Medu Vada

Servings: 4

Ingredients:

Content	Quantity	Comment
Urad dal	1 cup
Water	As required
Onion	1 small	Chopped
Black Pepper corns	3-4 crushed coarsely
Salt	To taste
Coriander leaves	2-3 tbsp
Rice flour	2-3 tbsp	More if required
Oil	For frying

Method:

Wash and soak urad dal for 3-4 hours. Grind the urad dal with some salt and a tbsp of rice flour to a smooth paste. (Do not add too much water as we require a little thick batter for frying). Set it aside overnight to ferment.

Mix the fermented batter with onions, coriander leaves, and pepper. Heat oil in a deep pan for frying on medium flame. Wet your palm and take some batter, make a hole in between. Drop the batter (as shown in the picture) in the oil and fry till golden brown.

Serve hot with rasam, onion sambar, chutney, curd…..

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Val beans Pasta / Hitakida Avarekalu Pasta

Servings: 2

Ingredients:

Content	Quantity	Comment
Hitakida avarekalu / Peeled Val beans	½ cup
Broccoli	10-12 florets
Salt	To taste
Water	To cook
Milk	1/4th litre
Macaroni	100 grams
Olives	3-4 tbsp + 1 tbsp + 1 tsp
Onion	1 big	Chopped
Olive oil	2-3 tbsp
Maida / Refined flour	1 tbsp
Seasonings
Garlic herb seasoning	1 tbsp
Basil	1 tbsp
Oregano	1 tbsp

Method:

Heat water with some salt and 1 tbsp of olive oil. Once the water starts boiling, add the pasta and cook till soft. Drain, add 1 tsp of olive oil and set it aside.

Heat water with some salt. Once the water starts boiling, add the broccoli and cook till soft. Drain and set it aside.

Pressure cook the val beans with a pinch of salt, grind it to a coarse paste and set it aside.

Heat 3-4 tbsp of olive oil in a pan. Add the chopped onions and fry till translucent. Add the maida and saute. Make sure the maida doesn’t turn brown. Add the ground val beans paste and milk and mix well. Keep stirring to avoid lumps. Keep stirring. Once the milk starts thickening, add the broccoli and olives and mix well. Cook for a minute more. Add the seasonings and mix. Take it off the stove.

Place the cooked pasta in a plate and spread the white sauce prepared. Serve hot.

Tip:

If you want spice, you can add red chilli flakes. Also you can add seasoning’s of your choice.

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Tomato Carrot Soup

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Tomato	2 medium	Chopped
Carrots	1 medium	Peeled and diced
Onion	1 medium	Sliced
Garlic	4-5 cloves
Salt	½ tsp
Water / Vegetable stock	As required
Sugar	½ tsp

Method:

Mix tomatoes, carrot, onion, garlic, water/vegetable stock, sugar and salt and cook covered till carrots are soft. Cool and grind the mixture. Add more water/vegetable stock as required and bring it to a boil. Simmer for 2-3 minutes.

Serve hot/warm.

Tip:

If you are serving it to adults, you can season it with pepper and more salt. Also serve hot if for adults. If for babies, nothing else required.

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Oats in apple dates halwa

Servings: 1

Ingredients:

Content	Quantity	Comment
Apple - Dates halwa	½ cup
Oats powder	1 ½ tbsp
Water / Milk	As required

Method:

Dry roast oats till it starts turning brown. Cool and grind it to a smooth powder. Mix the apple - dates mixture with oats powder and water/milk ensuring no lumps are formed. Heat it stirring continuously to avoid lumps till the oats are cooked. Serve cold.

Tip:

Add water/milk to the desired thin consistency.

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Apple Dates Halwa

Servings: 1

Ingredients:

Content	Quantity	Comment
Apple	1 small	Peeled and grated
Dates syrup	2-3 tsp	More if you want it to be more sweet
Milk	2-3 tsp

Method:

Mix apple and dates syrup in a pan. Add milk and heat on low flame while stirring continuously till apple is cooked. Serve cold.

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