• Par boiled 3 cups
• Urad dhall 2.5 cups
• Dry ginger powder 1 t.spoon
• Pepper 1/2 t.spoon
• Cumin seeds 1/2 t.spoon
• Hing 1/4 t.spoon
• Curry leaves
• Cooking Oil 6 t.spoons
• Ghee 2 t.spoons
• Salt 1.5 t.spoons
• A pinch of baking soda

1. Rinse and soak par boiled rice and urad dhall in water for 2 hours. 
2. Grind the above coarsley and add hing and salt and a pinch of baking soda to this.
3. Keep it overnight so that this will ferment.
4. Fry pepper, cumin seeds, and curry leaves in oil and ghee. 
5. Add this to the flour. Add dried ginger powder and mix everything together.
6. Coat a flat vessal with oil, and the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.

• Par boiled rice 3 cups
• Urad dhall 1 cup
• Salt 2 t.spoon

1. Rinse and soak rice and urad dhall seperately in water for 2
2. hours. Grind the two seperately, and mix them together with salt.
3. Keep it overnight, before making idlis.

• Noodles - 200 gms
• Beans, juliennes - ¼ cup
• Carrot, juliennes - ¼ cup
• Capsicum, finely sliced - 1/8 cup
• Cabbage, finely sliced - 1/8 cup
• Mushroom, finely sliced - 4 pcs (optional)
• Spring onions, only the greens - 4 stalks
• Onion, sliced - 2, big
• Garlic, grated - 3 cloves
• Ginger, grated - 2
• Soya sauce - 2 tsp
• Vinegar - 1 tsp
• Salt to taste
• Oil - 2 tsp + 1 tsp
• Chili sauce - 1 tsp
• Pepper - to taste

1. Boil enough water to completely immerse all the noodles completely with little salt.
2. After the water has boiled, put in the noodles and put off the flame. Cover for 10-15 minutes. Add 1 tsp oil.
3. Drain the water when you feel the noodles are cooked. If not, then just cook for another 1 minute on low flame. Drain and wash immediately with cold water.
4. Transfer into a bowl after all the water is drained and keep it in the refrigerator.
5. In the meantime, heat 2 tsp oil in a pan. Add onions and sauté them until light brown in colour.
6. Add cabbage and sauté for 2 minutes on high flame.
7. Add beans and carrot and again sauté for 3-4 minutes until they are tender.
8. Add mushroom and capsicum. Cook for 2-3 minutes on medium flame. Add ginger, garlic and mix well.
9. Add soya sauce, vinegar, seasonings and then the boiled noodles.
10. Mix well and cook for 2 minutes.
11. Add chopped spring onions and mix well.
12. Pack in the tiffin box.

• 1 lb. cauliflower florets
• 1 tsp. ginger paste
• 1 tsp. turmeric
• 1 tsp. chilli powder
• 1 tsp. cumin seeds
• 1 potato, cooked and mashed
• 1 tsp. salt or to taste
• 1 tbsp. oil

Mango Pachadi Recipe

1. Raw mango   4
2. Grated coconut  1 cup
3. Dry red chilly  4
4. Salt    As required
5. Mustard seed  1 teaspoon
6. Coconut oil   1 tablespoon
7. Dry red chilly  2
8. Mustard seed  ½ teaspoon
9. Curry leaves  2 stem

1. Cut mango into small pieces and cook with salt as required.
2. Grind coconut coarsely.
3. Grind mustard seed.
4. Add this to the mango and stir well.
5. When it starts boiling, remove from fire.
6. Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves.
7. Pour it over mango pachadi.