Banana Sandwich

Ingredients French Bread - 4 Slices Bananas - 2 (sliced into circles) Honey - 4 tbsp Peanut Butter - 4 tbsp Butter - as needed for toasting

Method 1. Slice the bananas into circles and drizzle the honey over it. Gently toss it together. 2. Apply peanut butter on one side of each bread slice and spread the banana mixture over it. 3. Top it with the other slice of bread. 4. Heat a griddle, add little butter and toast the sandwiches till both sides are brown and crispy. 5. Drizzle some honey over the sandwiches, top with some whipped cream, fresh berries and enjoy as a snack or meal.

Banana Dosai
- submitted by Dahlia on 01-11-2008 (Banana Pancakes) Ingredients Ripe bananas - 2 Rice flour - 1/4 cup All purpose flour (Maida) - 2 tblsp Cardoman powder - 1 pinch Sugar - to taste Raisins - 2 tblsp (chopped) Cashews - 2 tblsp (chopped) Ghee - to fry

Method 1. Mash the bananas nicely with a masher or with hands. 2. Add rice flour, maida, sugar and cardomon powder. 3. Mix everything together to get a thick batter. You can mix with your hands or use a blender. 4. Mix the raisins and cashews with the batter. 5. Heat a griddle and pour a spoonful of batter and spread gently. It will be thicker than normal dosa. 6. Pour few drops of ghee on top. Fry on medium flame till the dosa is completely cooked and golden brown on both sides.

Variations - Use brown sugar or jaggery instead of sugar for a different flavour. - This batter can be used to make paniyarams. A variation of this is called Unniappam.

Banana Idli
- submitted by Dahlia on 04-15-2010 This is a quick recipe that you can make with ripened bananas as an evening snack, a quick tiffin or even for festivals. The aroma of ghee with ripe bananas and coconut is very inviting. Ingredients Rava (Semolina/Sooji) - 1 cup Grated Coconut - 1/4 cup Bananas - 3-4 (mashed up) Sugar/ Brown Sugar/Jaggery - 1/2 cup (or to taste) Salt - a pinch Baking Soda - 1/2 tsp Ghee - as needed

Method 1. Mash the bananas, preferably by hand. 2. Add all the other ingredients and mix well. 3. Add little water and make it like idli batter. 4. Grease the idli plates with some ghee and pour a spoonful of batter in it. 5. Steam for 15 minutes. 6. Serve this as a snack or as a tiffen.

Corn Vadai
(Mixed Vegetable Vadai, Baked Vadas, Healthy Vadais) This is a very easy and good for you recipe. You could call it lentilvegetable patties, cutlets or vadais. You can add any vegetable that you have on hand to make the vadais. Some of the common vegetable vadais are corn vadai, carrot vadai, beetroot vadai, cabbage vadai, spinach vadai, capsicum vadai, radish vadai etc. The vadais are traditionally fried. For people on diet, the vadais can be baked. Here is the recipe for corn vadai. Ingredients Corn(fresh or frozen) - 1 cup Channa Dal - 1 cup Onion - 1/2 (chopped) Ginger - 1" piece (grated) Red/Green chillies - 4-6 (chopped) Turmeric powder - 1/2 tsp Cumin seeds - 1/4 tsp Asaefoetida - a pinch Curry Leaves - 1 spring (finely chopped) Salt - to taste

Method 1. Soak the channa dal for atleast an hour. Drain and coarsely grind it . 2. To this add the corn, onion, red chillies, ginger, cumin seeds, turmeric, curry leaves, asaefoetida and salt. 3. Make balls out of the above mixture, shape them as vadas or cutlets. 4. Grease a baking tray and line the vadas. Sprinkle 1 or 2 drops of oil on top of each vada. 5. Bake it in an oven preheated to 350 degrees for 45 minutes to 1 hour. 6. Serve hot with mint chutney or eat as such. Tips - The same vadas can be made by deep frying too. - Use a parchment paper in the baking tray to remove the vadas easily. - You can make the vada mixture and refrigerate too. But it will absorb lot of oil. So try making the mixture only when needed.

Lemon Rice
- submitted by Dahlia on 11-04-2007

(Elumichai Sadam, Lime Rice, Nimbehannu Chitraanna) Ingredients Rice - 1 cup Lemon - 1 no Dry red chilli -2 Mustard - tsp Split black gram - tsp Bengal gram - tsp Curry leaves - 5 Turmeric powder - tsp Salt - to taste Oil - 1 tbsp carrot - for garnish

Method 1. Wash and cook rice. Even left over rice can be used. 2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too. 3. Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves. (You can also add some peanuts.) 4. Add the turmeric powder, lemon zest and asafoetida and switch off. You can also add 1 tblsp of grated coconut for some added flavour. 5. Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed. 6. Garnish with grated carrot and cilantro. Serve with spicy egg curry, potato curry or thuvayal.

Sambhar Rice
- submitted by Dahlia on 10-28-2007

(Sambhar Sadam, Kadamba Sadam, Kootanchoru) Ingredients Rice - 2 cup Split red gram (tur)dal - 1 cup Turmeric - 1/4 tsp

Water- 5 cups Tamarind - lemon sized Small onions - 6nos Tomato - 1 big Green chillies - 2 nos ( finely chopped ) Potato - 1/4 cup ( cut into cubes) Eggplant - 1 big/ 3 small( cut into cubes) French beans - 1/4 cup (cut into small pieces) Drumstick - 1 (cut into small pieces) Sambar powder- 3 tsp Oil - 2 tbsp ghee - 2 tbsp Cumin seeds- 1/2 tsp Mustard Seeds - 1/2 tsp Fenugreek seeds - 1/2 tsp Curry leaves- 10 Coriander leaves(Cilantro) - for garnish (finely chopped) Asafoetida - 1/4 tsp Salt - To taste

Method 1. Cook rice and split red gram in 5 cups of water. 2. Heat oil in a wide skillet.Now add mustard seed. 3. Once it pops add fenugreek seend, cumin seeds, asafoetida, curry leaves. Fry for a minute. 4. Saute the onions. Cook tomato, green chillies, potatoes, brinjal, french beans,drumstick in 3/4 cup of water. 5. Add the cooked veggies, sambar powder and tamarind water (tamarind soaked in water ) to the rice and cook on medium heat for seven minutes. 6. Add ghee and stir well and remove from heat. 7. Garnish with cilantro. Serve hot. Tips - The veggies can be cooked along with rice and split red gram. - The final rice should be little soggy. - Any choice veggies can be added.

Ss

Ven Pongal

- submitted by Dahlia on 03-27-2008

Ingredients Raw rice - 1 cup Green gram dal - 3/4 cup Asaefoetida - a pinch Salt - to taste Ginger - 1" piece (grated) Water - 5 cups For tempering Cumin seeds - 1 tsp Whole black pepper - 1 tsp Curry leaves - 6-7 Ghee - 2-3 tblsp Cashew nuts - 6-7

Method 1. Soak the rice and dal in 5 cups of water for minimum of 10 minutes. 2. Add required salt, grated ginger and asaefoetida to this mixture and pressure cook for 3-4 whistles. (1-2 whistles more than making regular rice) 3. Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves. 4. Add this to the cooked rice dal mixture after the pressure is released. 5. Fry the cashews in some ghee and add that too. 6. Mix everything together even when it is still hot. The rice and dal should be partly mashed up. 7. Serve piping hot with sambhar, coconut chutney and vadai. Some people also have pongal with Gojju.

Kuzhi Paniyaram
- recipe by Eliza submitted on 05-22-2008

(Gunta Ponganalu , Pongadalu, Idli Batter Fritters)

Ingredients Idli batter -2 cup Onion -1/2 cup Chopped Green Chili- 3-4 chopped Curry Leaves-1 string Urad Dal-1 spoon Chana Dal-1 spoon Mustard Seeds-1/2 spoon Oil-For tempering

Method 1. Add oil to a kadai and temper mustard seeds,chana dal,Urad dal. 2. Add the remaining ingredients except for the idly batter and saut it . 3. Add the sauted mixture to the batter. 4. Heat the kuzhi paniyaram griddle (puffed pancake griddle) 5. Pour the batter, let it cook for couple minutes and flip it ,so that it will cook on the other side. 6. Serve it with chutney. 7. Kuzhi paniyaram ready. Tips Remove the chili pieces after sauting, if you are making for kids. You can add grated carrot to the batter to make it colorful and a healthy.