Iyengar Bakery style open Bread Toast

Ingredients

Bread slices

Carrots - 2 grated

Cabbage - 1/4 cup chopped

Capsicum - 2 tsp

Onion - 1 big chopped

Tomato - 1 chopped

Green Chilli - 1 no. chopped

Red Chilli Powder - 1/2 tsp (as per the spice level reduce or increase it)

Garam Masala Powder - 1/8 tsp

Chat masala - 1/4 tsp

Coriander Leaves - 2 tbsp chopped

Oil - 2 tsp

Cumin Seeds - 1/4 tsp

Salt to taste 

In a pan add oil and when the oil is hot add mustard seeds and then cumin seeds.  Then add chopped onion, green chilli and saute till onion becomes translucent. Then add chopped tomato and saute, then add chopped cabbage, carrot and capsicum and saute till they are half cooked.  Now add red chilli powder, chat masala, garam masala powder and saute till the raw smell goes.  Switch off the stove and add chopped coriander leaves and mix. 

In a tawa toast the bread with butter on one side and flip it.  Now spread tomato ketchup on top of the toasted side of the bread and also add the cooked vegetables and toast the bread.  Then flip the vegetables sides to the bottom of the tawa toast  and remove it from the tawa. This is a open bread toast.   

Mysore Pak

 Ingredients

Besan Flour - 1 rice cup

Sugar - 2 1/2 rice cup

Ghee - around 1 1/2 cup

In a kadai lightly roast the Besan flour without change in colour and when aroma starts coming switch off the stove and remove it to a plate.  Sieve the flour after it gets cooled.

Keep a plate coated with ghee.

Clean the kadai and add sugar and 1 cup of water and make one string consistency sugar syrup.  Now add the roasted Besan flour and keep stirring.  When everything combines start adding warm ghee little by little.  You will see the mixture getting thick. Add ghee till you see holes forming at the sides of the kadai. Also if you drop the mixture it will form a ribbon consistency. Remove from the fire and drop the whole mixture to the plate coated with ghee,   When it cools a bit cut in the desired shape as you wish and store it in a air tight container.  . 

Cooker Carrot Kheer

 Ingredients

Carrots - 4 large size

Milk - 1 1/2 litre

Sugar - 1/4 - 1/3 cup

Cardamom powder - 1/4 tsp

Saffron - few strands

Ghee 1 tsp

Almond/cashews 

In a cooker add ghee and fry chopped almonds/ cashews till golden brown colour and remove from the cooker.  Now add chopped carrots and 1 litre milk close the lid and pressure cook for two whistles.  When the pressure releases naturally, blend it with a hand blender and not in the mixie. Because we don't need a smooth consistency.  Add the remaining milk, around 10-12 almonds coarsely ground without water, cardamon powder, saffron strands, sugar and sauteed almonds/cashews.  Adjust the consistency of the kheer by adding extra milk if it is little thick. Boil for a while and switch of the stove. Serve it either hot or cold. 

Cabbage Moong dal Parupu Usili

 Ingredients 

Cabbage - 1/2

Curry Leaves

Coriander Leaves

Moong Dal - 1/2 rice cup (soak)

Turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp powder

Mustard Seeds - 1/4 tsp

Salt to taste

Coconut oil 1 tsp

Any cooking oil - 2 tsp

Red Chillies - 2 nos.

Grind the soaked moong dal, 1/8 TSP turmeric powder and salt ( without water into a fine coarse paste. 

In a kadai add 1 tsp oil when it is hot add mustard seeds. When it cracked add asafoetida powder and then add the chopped and washed cabbage to it and also 1/8 TSP turmeric powder. When it is cooked switch off and remove from fire.  Now in another clean kadai add 1tsp of cooking oil and coconut oil and when it becomes hot add the ground moong dal paste and saute till they become crumbs in texture.  Now add the cooked cabbage chopped coriander and curry leaves. Saute for a minute and remove from fire. (Another version is, the ground moong dal can be steamed for fifteen minutes and then sauteed in the tadka for a while till the raw smell goes and then add cooked cabbage to it)