Ingredients:
3 cups mixed vegetables, chopped & boiled
(peas, carrots, potatoes, beans, capsicum etc)
1/2 cup water (or water from the boiled veggies)
1 tbsp lime juice
salt to taste
cilantro for garnish

To Grind:
1/2 tsp jeera
2-3 cloves
2″ piece of cinnamon
5-6 peppercorns
1/2 cup coconut
1 medium onion
3-4 green chilies (or to taste)
1/5 tsp turmeric
2 tsp poppy seeds
2 tsp dalia or raw rice
2 tbsp oil
1 tsp mustard seeds
Asafoetida

Method:
Pressure cook vegetables in a little water for 1-2 whistles. Alternately, you could microwave them for 4-5 minutes on high or boil them on stovetop with water. Strain & keep aside.
Heat oil in a pan. Add the tadka ingredients. Once the seeds start to pop, add the ground masala and fry for 5-6 minutes, until the smell of raw onion is gone. Stir in the boiled veggies and water. Add salt and lime juice. Bring to a boil.
Transfer to a serving bowl. Garnish with cilantro.

Ingredients:
1 packet Noodles
2 Onion (Pyaj)
3 – 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 ” chopped Ginger (Adrak)
3 – 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:
Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

Ingredients:
50 grams Moong Dal
1 tblsp fresh Curd
2 Green Chilies
1 tsp Gram Flour (besan)
A pinch Asafoetida
1 tblsp chopped coriander
A pinch sugar
1/2 tsp Lemon Juice
Salt to taste

Method:
Soak the moong dal in water for 2 hours. drain.
Grind with the fresh curds and green chilies.
Add the gram flour, asafoetida.
Grease balana leaves lightly.
Spread 1 tablespoon of the mixture on one leaf and cover with another leaf. roast on a tawa (griddle) until brown spots appear on both sides.
Serve hot with green chutney.