Nombu adai (sweet)

Ingredients:
1 cup rice flour
3/4 cup grated jaggery
1/4 cup yellow mung dal
1 tbsp grated coconut

Method:
First dry fry the rice flour, when it turns slightly golden take it out and keep aside.
Now dry fry the mung dal, when it is slightly golden add water and allow it to cook until tender. Do not overcook.
Now add 1 cup of water, jaggery, and coconut. When the jaggery is melted add the rice flour and stir well to make a dough.Now make into a small gooseberry-sized balls. Flatten on a foil with your palm and make a small depression in the center of each. Steam it. The adai will change color when cooked. Cool it and remove from the foil.
Serve with unsalted butter.

Bajji

Ingredients:
3 handfuls gram flour
1 handful rice flour
1/2 tsp soda
2 tsp red chili powder
1/4 tsp turmeric
1/4 tsp asafoetida
2 tbsp hot oil
1 tsp cumin seeds
1/2 medium-sized eggplant
1 potato peeled
1/2 carrot
Salt to taste
Oil for deep frying

Method:
Slice the vegetables.
Mix the above ingredients, add the hot oil and water to make a paste in the consistency of dough for fritters.
Dip vegetables in the mixture and deep fry in a wok.
Serve with ketchup or chutney.

Eggplant pitlai

Ingredients:
1 1/2 cup cooked toor dal
1 medium-sized eggplant cubed
1 tbsp chana da
1 tbsp coriander seeds
3 whole red chilies
1 tbsp grated coconut
1  gooseberry-sized tamarind
1/4 tsp turmeric
1 tbsp oil
1 tsp jaggery
1 tbsp cilantro chopped
1 pinch of asafoetida
1/2 tsp mustard seeds
4 curry leaves
Salt to taste

Method:
In a deep saucepan fry the chana dal, coriander seeds, and red chilies. When slightly toasted add the coconut and once it turns golden, remove it and grind with cilantro to make into a smooth paste.
Soak the tamarind in warm water and squeeze out the juice. Put oil in the pan and add mustard seeds and curry leaves. Once the mustard pops add the cubed eggplant and sauté, then add turmeric. Sauté for a while then add the tamarind water, salt and jaggery. Allow eggplant to cook. Add the grounded paste and cooked dal and let it boil for 2 minutes.
Serve with rice or chapati.

16 bean soup

Ingredients:
1 16oz packet Goya 16 bean soup mix
1 can lima beans
2 medium onions chopped
1 green chili chopped
3 garlic cloves sliced
1 tbsp tomato paste
1/2 tsp cumin seeds
1/4 tsp red chili powder
1/2 tsp black pepper
1/2 lime/lemon
2 tbsp oil
Salt to taste
Cilantro for garnish

Method:
Pre-soak the bean soup mix for a few hours before making the soup.
In a deep pot add oil and saute the cumin, onions, green chili and garlic. Then add the tomato paste, red chili powder, black pepper and saute some more before adding the wet bean soup mix. Add plenty of water enough to cook the beans, and add salt to taste. Allow to boil until beans are semi cooked, then add the can of lima beans. Cook until soup thickens to desired consistency.
Squeeze lime/lemon on top before serving.
Garnish with cilantro.

Mangalore bonda

Ingredients:
3 measures of all purpose flour
1 measure of rice flour
2 green chilies
1/4 tsp soda
3 tbsp yoghurt
1 onion finely chopped
2 tsp cumin seeds
Salt to taste
Oil for deep frying

Method:
Mix the above ingredients into a soft dough. If needed, add a little water to loosen it.
Heat the oil in a heavy bottom saucepan on a medium flame, and fry the bondas until crispy.
Serve with ketchup, chili sauce, or chutney.

Carrot halwa

Ingredients:
1 cup grated carrots
1/4 cup sugar
1 pinch of cardamom
1 cup milk
1/4 tsp yellow color
1 tbsp almond flakes (optional)

Method:
Peel the skin of the carrot and grate it.
In a heavy bottom saucepan add the carrot and milk.
When the carrot is cooked and the milk gets absorbed, add the sugar and keep stirring.
When everything mixes well add the cardamom powder, stir and store it in a tight container.
If preferred, sprinkle almond flakes.

Cauliflower and carrot paratha

Ingredients:
1 cauliflower
2 carrots
1 medium sized green chili
1/2 tsp red chili powder
1 tsp sambar powder
1/4 turmeric  powder
1 tbsp cilantro finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp butter
1 tbsp oil
3 cup whole wheat flour
Pam olive oil spray
Salt to taste

Method:
First finely chop cauliflower and carrots into small pieces, wash and keep aside.
Chop the green chili and cilantro.
In a large frying pan, put oil, mustard seeds, cumin seeds, and when the mustard pops add the cauliflower. Sauté for a while then add the chili powder, sambar powder, salt and allow it to cook. Cover the vessel with a lid and cook. Don't put any water.
When the vegetables are soft add the butter and cilantro. Allow the mixture to cool.
In the meantime, make the dough with the flour, make small balls and roll it into chapatis. Stuff 2 tbsp of the vegetable filling into the chapati, seal it and roll into small parathas. Fry them on a nonstick pan, and spray with Pam. Remove from pan when both sides are golden brown.
Serve the hot parathas with chutneys or pickle.