Instant Lemon Sevai

Ingredients:
Lemon 1
Green chilli  chopped 2 -3
Ginger finelly chopped
roasted peanut 2 tbsp
Oil
Mustard seeds 1 tsp
Black gram dal 1 tbsp
Chana dal 1 tsp
Turmeric powder 1 tsp
Curry leaves 1 strand
Coriander leaves  finelly chopped 1 tbsp
Ing 1 tsp
Cooked Sevai 3 cups
salt to taste

Method:
The instant sevai packs are readilay available in shops. Take the required amount of sevai in a vessel. Add boiled water to it and cover it with a lid and set aside for 2-3 minutes. When it sames the sevai are cooked, sieve it and keep aside without water.
Squeeze the lemon and take the juice. Add some salt and keep aside.
In a pan, for seasoning, Add 1 tb sp of oil. Add Mustard seeds and allow it to splatter. Add Urad dal and Chana dal and let it turn light brown.
Add Curry leaves, ing. Add green chillis, ginger and fry it. Add peanuts to it. Add turmeric powder to it.
Add the cooked Sevai to it and mix well..
Remove the pan from heat. Add lemon juice with required salt and mix well.
Garnish with coriander leaves and serve hot.
Note. To enhance the flavour 1 tsp roasted ground fenugreek seeds powder can be added.

Omapodi

Ingredients
Gram flour 3 cups
Rice flour 1 cup
Annie seeds 3 tbsp
Chilli powder 1 tbsp
Salt
2 tbsp of butter
Water
Oil

Method
Soak the annie seeds in water for 30 minutes  and grind it. Filter the paste through the sieve and use only the juice.
Sieve the gram flour and rice flour together.
Add chilli powder and salt to it.
Add 2 tbsp of butter to it and mix well.
Add enough  water to make a dough of roti dough consistency.
Keep oil in a  frying pan.
Put the dough in the omapodi mold and add it to the oil from periphery (outside) to centre in circles . Fry it till light brown and remove it.
Keep it in an airtight container.

Note: When making large quantities of omapodi, donot prepare a lot of dough together. Finish one portion of the flour and mix the rest after that.

Instant Sweet Appam

Ingredients:
Wheat flour 1 cup
Rice flour 1 tbsp
Jaggery 3/4 th cup to 1 cup
Grated coconut 2 tbsp
 Banana 1/2
Cardamamom powder 1 tsp
Water
Oil or ghee

Method:
Take a little water (1/4 cup ), jaggery in  a pan and heat it, till the jaggery melts.
Remove it from flame. To it add, wheat flour, rice flour and banana and mix well.
Add cardamom powder and mix well. If the banana is not very well mashed, just blend it in a mixer together to a dosa dough consistency.
Little water can be added to reach the required dosa dough consistency.
Add grated coconut to it and mix well.
In a  pan or Appam pan add oil.
When the right temperature  of the oil is reached add this dough with a spoon. After some time with a fork or a stick turn the sides.

Note: If the appam pan is not there, it can be made in a normal pan, as we make bhondas or vadas. Add the dough with a table spoon in small portions.

Mango rice

Ingredients:
Raw Mango 1
Green chili 8
Mustard seeds 1 tsp
Fenugreek seeds 1 tsp
Asafoetida powder 1/2 tsp
oil
Rice 1 cup
Turmeric powder 1 tsp
Urad dal 1 tsp
salt

Method:
Boil the rice separately and keep aside.
Remove the skin of the mango and grate the rest.
In a  pan, dry roast fenugreek seeds and asafoetida and make it into a powder and set aside.
In the same pan add oil and after sometime add mustard seeds. Allow it to splatter.
Add Uradal and allow it to turn light brown.
Add curry leaves and vertically split green chilies to it.
Add the grated mango and stir well.
Add turmeric powder and salt.
Cook till it doesn't stick to the bottom of the pan.
Add the powdered fenugreek and asafoetida powder and mix well.
Add cooked rice and mix well. serve hot with Raita or mourkuzhambhu.