Macaroni and Peanut Salad

Serves - 4 to 5

• Macaroni - 100gms
• Peanuts with red skin- 3 to 4 Tbsp
• Oil -  1/2 tsp
• Capsicum, cut into 1/4" squares - 1 medium
• Italian Dressing - 1/2 cup
• Cucumber, unpeeled - 1, cut into neat round slices for garnishing

1. Prepare the dressing and chill in the refrigerator.
2. Boil 6 - 7 cups water with 2 tsp salt and 1 Tbsp oil. Add macaroni and cook for 8 -10 minutes, stirring occasionally till soft. Remove from fire and leave macaroni in hot water for 2-3 minutes, till it swells properly. Strain . Put in cold water and strain again.
3. Saute peanuts in 1/2 tsp oil, stirring continously, on low flame for a few minutes. 
4. Mix capsicum, macaroni & peanuts together in a large bowl.
5. Pour the dressing and mix lightly. To garnish, make a border of unpeeled cucumber slices.

Pineapple Cheese Sandwich

Serves - 1
Portion Size - 2

• Cream/ Butter - 10 gm/ 2tsp
• Cheese, processed - 15 gm
• Pineapple - 1/2 ring 
• Salt and Pepper -  to taste
• Mustard pd. - a pinch 
• Bread -  2 slices 
• Lettuce -  small leaf 

1. Blend the cream/ butter., grate the cheese ( reserve 1 tsp for the garnishing). Mix creamed butter with cheese.
2. Chop the pineapple fine. 
3. Add the pineapple to the cheese mixture and add the seasoning.
4. apply this mixture on a slice, cover with the second slice. Cut onto desired shapes.

Serve garnished with thin long strands of lettuce and grated cheese. 

Chicken Walnut Sandwich

Serves - 1
Portion Size - 2

• Chicken - 50 gm
• Walnut - 1 
• Mayonnaise -  20 gm/ 4 tsp 
• Salt -  1/8 tsp
• Salt - 1/8 tsp
• Pepper - a dash
• Bread Slices - 2

1. Boil and shred the chicken. Mix it with chopped walnuts, mayonnaise and seasoning.
2. Spread the mixture on a slice of bread and press the other slice over it.
3. Wrap in a moist muslin and chill.
4. Cut into desired shapes and serve.

Mint and Peanut Sandwiches

Serves - 1
Portion Size - 2

• Mint - 5gm/ a few sprigs
• Coriander leaves - a few
• Fresh grated coconut - 5 gm
• Salt - a pinch
• Green Chilli - 1/2
• Peanuts - 5 gm
• Butter - 10 gm / 2 tsp
• Bread Slices - 2
• Carrots - 10 gm
• Mint - a sprig

1. Clean the mint and coriander leaves.
2. Grind to a paste with the coconut, salt and green chilli.
3. Add the roasted, coarsely ground peanuts.
4. Blend the butter into the mixture.
5. Apply this mixture on a slice, cover with second slice. Press them together and cut into triangles.

Serve garnished with long thin shreds of carrots and a sprig of mint.

Tomato Grilled Sandwiches

 Serves - 1
Portion Size - 2

• Tomato - 60 gm/ 1 medium
• Cheese - 20 gm
• Bread Slices - 2
• Butter - 10 gm/ 1 tsp
• Salt - a pinch 
• Pepper pd. - a pinch
• Mustard pd. - a pinch
• Parsley - a spring 

1. Slice the tomato thinly and grate the cheese 
2. Toast the bread slices to a golden color
3. Soften the  butter. Season and apply on the toast.
4. Arrange the tomato slices and sprinkle the grated cheese on it.
5. Grill till the cheese melts and turns golden brown.

Serve hot garnished with parsley. 

Coconut Chutney

Serves - 4

Chutney

• Fresh Coconut - 1/2 C
• Roasted Channa Dal - 1/4 C
• Green Chilli, chopped - 1 
• Onion, chopped - 1
• Ginger piece - 1/4"
• Garlic - 2 flakes
• Salt - 3/4 tsp
• Sour Curd - 1 C

Tempering ( Baghar)

• Oil - 1 Tbsp
• Rai (mustard seeds) - 1 tsp
• Whole red chilies , dried - 1 to 2
• Curry leaves - a few

1. Mix all ingredients of the chutney. Grind, adding enough curd to get the right consistency. Put in a bowl and keep aside.
2. For the baghar, in a separate pan, heat 1 Tbsp oil.Add mustard seeds.
3. When they splutter, add broken dried red chillies. Remove from fire.
4. Add curry leaves. Add this oil to the chutney. Mix well.

Instant Suji Idli

Serves - 4 to 6

• Coarse Semolina - 2 C
• Soda - bi carbonate - 1 tsp
• Curd - 2 C
• Water - 1 C
• Salt -  1 1/2  tsp

1. Heat 1 Tbsp oil in a kadhai.
2. Add coarse suji (rawa). Stir fry for 2 -3 minutes on medium flame, stirring continuously. Remove from fire.
3. Add salt. Mix well. Allow to cool. Transfer to a pan.
4. Add curd, water & soda - bicarb. Beat well. Keep aside for 10 minutes.
5. Grease the idli stand. Pour 2 - 3 Tbsp mixture in it.
6. To steam, put 1" water in a big pressure cooker or a big pan with a well fitting lid and keep it on fire.
7. Place the idli mould inside the cooker & put the lid, after removing the whistle. keep the gas on full flame.
8. After the water boils and the steam starts coming out, reduce flame.
9. Keep for 15 minutes on medium flame. Remove from fire.
10. When the pressure drops, insert a clean knife to see if the idli is done.
11. If it sticks to the knife, steam for another 3 - 4 minutes.
12. Remove the idlis from the mould with a clean knife, after cooling for 2 minutes.

Serve with coconut chutney and hot sambar.