Ingredients:

Samak ke chawal or samak rice – ½ cup
Green chillies- 2 (Chopped )
Cumin seeds- 1/2 tsp
Black pepper powder- 1/2 tsp

Potato – 1 Big (Boiled)
Roasted peanuts- ½ cup
Coriander leaves – few chopped
Water- 1 cup
Rock salt or Sendha Namak to taste
Ghee- 4 tsp

Method:

1. Wash the rice properly and keep aside.

2. Heat the ghee in pan, add cumin seeds and green chilli in it.
3. Now add boiled and diced potatoes, roasted peanuts, pepper powder, sendha namak and one cup water.
Samak rice,
4. Once the water starts boiling, add Samak rice. Lower the flame and let it simmer on low flame for 10-15 minutes till all the water dried up.


Garnish with chopped coriander leaves

Serve hot

Ingredients:

Mango Powder/ Amchur Powder - 1 tsp
Pumpkin - small cubes 
Chesnut powder - 1 cup
Potatoes - 2 (boiled)
Oil to fry
salt to taste

Method:

Ingredients: 

Red Onions - 2 large
Musturd Seeds - 1tbsp
Urad dal (split black gram) 1/2 cup
Red chillies (as per taste) -  2-3 dried
Whole black pepper 2-3
Pinch of asafoetida / Hing
Tamarind Paste
Curry leaves - few
Salt to taste

Method: 

1 Heat the pan. In 1 tsp of oil, saute mustard seeds, Black gram dal, chilies, black pepper for 1-2 mints.
2 Now add onions, salt and hing.
3. Saute for few mints till the onion become translucent. Switch off the gas and add the curry leaves and tamarind paste and saute.
4. let it cool down and grind to coarse paste

Serve with Idils and Dosa

Ingredients :

Method:-

Sabudana Khichdi Ingredients:

• Sabudana (sago) -1 cup • Potato (peeled & finely cut/)  - 1 • Onion - 1 (chopped) (optional)  • Peanut 1/4 cup • Peas (Matter) (optional) • Coconut (grated)   • Green chilies - 2/3 (or you can use RED whole Chilli • Sugar   1/2 tsp • Lemon -1 • Coriander leaves (finely chopped)  and curry leaves • Cumin seeds 1/2 tsp  • Ghee  • Salt to taste Method: Wash Sabudana/Sago twice and soak it in water for 3-4 hours or overnight. Heat pan and add ghee/oil. Add some cumin seed/ Musturd seeds and whole red chilli. add slit green chillies and curry leaves. Fry them add onion (optional) and little bit of salt. Saute them. Add finely cut potatoes and Sugar. just saute them for some time Add Peanuts, Lemon juice. Now add sabudana mixture and Salt to it and stir gently. Cover and cook on low flame for 4-5 minutes Remove from fire and serve hot garnished with corinder leaves and grated coconut

Oats and Rice Flour Pancake

Ingredients

• Oats - 1 cup of dry roasted (quick cooking oats)
• Rice flour - 3/4 cup
• wheat - 1/4 cup ( I prefer to use Wheat flour, but you can also use Maida / all purpose flour)
• Salt to taste
• Green chilies - 2, finely chopped
• Ginger - 1 tsp, grated
• Curry leaves few 
• Coriander leaves - 2 tbsps chopped
• Onion - (optional)
• capsicum - 1 (optional)
• Buttermilk/ yogurt - 1/2 cup (sour preferably)
• Water as required (3 cups approx)
• Oil as required to cook

Method :