Madras Cucumber Chutney

Ingredients:
Madras Cucumber :  Medium size.
Tamarind Paste.    :1 tablespoon.
Red Chillies.           :  4.
Green Chillies.       : 5.
Salt                          :  1 tablespoon (approx)
Roasted Fenugreek Powder : 1 teaspoon.
Asfoetida( Hing).     : Pinch.
Oil                              : 1 & 1/2 tablespoon.
Mustard Seeds.       :  1 tablespoon.
Cumin                       :  1 tablespoon.
Urad Dal.                  :  1 tablespoon.
Coriander (chopped) : handful.
Turmeric powder      : pinch.

Preparation: 

1. Wash madras cucumber, peel it's skin and cut it into small cube sized pieces.

2.  Now put a pan on stove at medium flame, add oil, Urad Dal, Mustard seeds and cumin seeds . Stir them until Mustard Seeds start tampering,  now add Red Chillies, Hing and Green Chillies and cover the pan with  a lid.  

3.   Stir it for 1minute and switch off the stove.  Let this tadka be cooled. 

4.  After 5 minutes, grind this tadka( keeping a small quantity)  along with red chillies & green chillies into fine coarse paste.

5.  Now add madras cucumber pieces, turmeric, salt, roasted fenugreek  powder & tamarind pulp and grind into chutney. Remove this chutney into serving bowl and garnish with remaining tadka & chopped coriander and serve it with rice/dosa.

Tip:  Always use whipper button for chutneys as it will give a perfect  taste to chutneys.

Sabudana Idli.

                 
Ingredients:
Sabudana ( Sago).          - 1cup.
Idli Rawa.                           - 1cup.
Salt.                                     - 1/2 spoon.
Curd.                                    -1 & 1/2 cup.
Water.                                  - as per requirement to make batter.
Baking soda.                       - a pinch.

Preparation:
 Take a mixing bowl, mix Sabudana & Idli Rawa with curd and add a little bit of water if required to get thick batter consistency. Cover the bowl with a lid and keep it overnight to get fermented.
Next day add baking soda and salt to that batter and mix it properly to get a batter consistency with water, if required.  Now heat pressure cooker with a glass of water on a medium flame, apply ghee on idli stand and put small quantity of batter in it.  When the water in the cooker starts boiling, put this idli stand into it and cover the cooker with its lid by removing whistle on a medium flame. Wait for 10 minutes approximately to get idli cooked properly. After 10 minutes, remove idlis from stand  and serve idlis in a serving plate along with your favourite chutney.

Cheesy-Veg Sandwich

Ingredients:
Grated  Beetroot - 1/2spoon.
Grated Carrots. - 1/2spoon.
Grated Cabbage - 1/2spoon.
Green Peas -3 or 4.
Cheese - slice.
Coriander Chutney - 1/2spoon
Baby Corn - roundly chopped
Tomato -  big size.
Capsicum (chopped) - 1/2 spoon.
Multigrain bread slices - 2.
Butter - for toasting.
Chaat masala - a pinch.
Preparation:
First of all, take two slices of bread and spread coriander Chutney on it. Stuff all mentioned above veggies into the bread and sprinkle a pinch of chaat masala and now keep a cheese slice in between the two bread slices and tightly press and toast it in a sandwich maker by applying butter on both sides. Serve  hot & tasty Sandwich with tomato sauce.