Vegetable Puff
Vegetable puff is cooked with potatoes, peas and lot of spices. Veg puff tastes great as well as it looks fabulous in presentation.

Ingredients (Makes: 12 puffs)
Vegetable Puff

    * 1 pc : Ready to use pastry roll (Pepperidge farms)
    * Mixed Vegetables (potatoes, peas may be added) to taste
    * Green Chilies to taste
    * Masala
    * Salt
Method
Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll.Thaw the roll for about 10 minutes before unfolding.After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12". Cut the sheet into 6 pieces. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water. Stick it into a pre-heated oven (350 F) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.


Vegetable Uppama
Vegetable Uppama is an ideal breakfast food from South Indian cuisine.
Ingredients
Vegetable Uppama

    * 150 gm: Semolina
    * 100 ml: Curd
    * 250 gm: Diced vegetables
    * 2 medium size: Onion, sliced
    * 1 large: Tomato (chopped)
    * ½ tsp: Skinned urad dal
    * ¼ tsp: Mustard seeds
    * ¼ tsp: Cumin seeds
    * 1-2: Curry leaves
    * 3-4 no: Chopped green chillies
    * 2 tsp: Garlic paste
    * 1 tsp: Ginger paste
    * 2 tsp: Ground coconut
    * A pinch: Ground cloves
    * A pinch: Turmeric powder
    * 2 tbsp: Chopped coriander
    * 1 tsp: Lemon juice
    * 4-6 tbsp: Oil
    * 250 ml: Hot water
    * Salt to taste

Method
Heat oil, fry dal, mustard and cumin seeds for 15 seconds. Add onions, curry leaves, chopped chillies, ginger, garlic, turmeric, salt and coconut paste. Stir and fry for 5 minutes. Add vegetables and tomato. Fry for 3-4 minutes. Add semolina.After 2-3 minute, pour in water and curd. Cook for 5 minutes until dry.Garnish with coriander and sharpen with lemon juice. Serve hot with rasam.

Vatana Usal

Ingredients (Serves 6)
     * 5 cups: Tender peas, boiled in an open vessel
    * 3-4: Green chillies, minced
    * 1 cup: Grated coconut
    * 1 cup: Coriander leaves, chopped
    * 2 tbsp: Oil
    * 1/2 tsp: Cumin seeds
    * Salt and Sugar to taste
Method
Heat oil and add cumin seeds. When the seeds pop, add green chillies and peas. Stir, adding salt and sugar, till dry.Sprinkle with coconut and coriander.
Serve with slices of lemon.

Varaan Bhaat
Ingredients

    * For Tadka Varaan Bhaat
          o 4-5 tsp: Ground nut oil
          o ½ tsp: Mustard seeds
          o ½ tsp: Cumin seeds
          o 5-6: Curry leaves
          o 3 pc: Chopped garlic
          o 2-3: Slit green chillies
          o 1 small pc: Ginger
    * For the Paste
          o Toor / Ahrar dal
          o ½ cup: Grated coconut
          o 3-4 cloves: Garlic
          o ½ tsp: Cumin seeds
          o ¼ tsp: Turmeric powder
          o ½ tsp: Coriander leaves
          o Salt to taste
          o ½ cup: Water


Method
 Make a paste of coconut, garlic and cumin seeds. Keep it seperately. After the paste is prepared, take a frying pan and heat oil in it. Make tadka of mustard and cumin seeds, slit green chillies, curry leaves, garlic and ginger.
 Next, add the paste, prepared earlier, along with turmeric powder to the pan. Add salt to it according to your taste. Saute it for five minutes till the tadka turns red.Now add pre-boiled dal and water to the tadka. Put it to one boil and vaaran is ready. Garnish the preparation with coriander and savour it with basmati rice.

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