Mung bean and vegetable pan cake

Ingredients :

-Mung bean      1 cup
-Idly rice           2-3 cups
-carrot              1
-Spinach           1 handful
-Onion             1
-Salt                 1 teaspoon
-Pepper            1/2 teaspoon
-Oil

Method :

1.Soak mung bean and rice separately for 3-4 hours, then grind them separately until they become smooth paste.

2.Chop spinach and onion finely, then fry them for a few minutes. Grate the carrot finely.

3.Mix grinded mung bean and rice together well. Then add salt, pepper and prepared vegetables into the mung bean and rice mixture.

4.Heat flat pan, then add one big spoon of the prepare mixture into the pan. Stir them circularly in one way to create a big, flat and round pancake. Each pancake should be cooked in one minute (using medium to high heat). Repeat this step until finish all the mixture.

Eggplant Chutney

Ingredients :

-Eggplant       1
-Coriander    3 tablespoons
-Urad dal      1 teaspoon
-Dried chili    1
-Salt              1 teaspoon
-Asafetida     1/4 teaspoon
-Tamarind paste 1 teaspoon
-Oil

Method :

1.Prick eggplant and grill it until the skin becomes black. Then peel the skin and set it aside.

2.Finely chop coriander and set it aside.

3.Fry urad dal and dried chili until brown, then set it aside until cool.

4.Add fried urad dal, dried chili, salt and asafetida into the blender and blend until the ingredients become very fine. Then add coriander and eggplant into the blender and blend until everything become smooth.

5.Season it with tamarind paste and it's ready to eat.

Mint rice

Ingredients :

- Rice         2 cups (cooked)
- Mint         1 handful
- Lemon    
- Cumin seed 1 teaspoon
- Coconut      1-2 tablespoons
- Garlic         1 big clove
- Tomato      1
- Green chili  1-2
- Peas           3 tablespoons
- Onion        1 (finely chopped)
- Salt
- Oil
- Turmeric powder 1/2 teaspoon
- Ginger     1 teaspoon

Method :

1.Grind all ingredients (except onion, rice, lemon, peas, turmeric and oil) together until it becomes fine paste.

2.Heat the oil, then add chopped onion into the pan and fry for 1-2 minutes. Then add turmeric into the pan and immediately follow by the prepared paste. Fry the paste for another 1-2 minutes, then add peas.

3.Leave the fried mixture to cool down, then add lemon. Taste to find the taste you like, then add cooked rice and mix them well.

Carrot rice

Ingredients :

- Carrot       2 (grated)
- rice           2 cups (cooked)
- Lemon     1/2
- Salt
- Mustard seed  1/2 teaspoon
- Cumin seed  1 teaspoon
- Nut           1/4 cup
-Green chili 2
- Turmeric powder 1/2 teaspoon
- Oil     2 tablespoons
- Peas  3 tablespoons

Method : 

1.Heat the oil, then add mustard seed into the pan. After the mustard seed has popped, add cumin seed into the pan, follow with salt, turmeric, peas and carrot. Quickly fry so that the carrot is not overcooked.

2.Leave the fried mixture to cool down a bit, then add lemon. (Taste it until you get the taste you like.)

3.Add cooked rice into the mixture and mix them well.

Idley

Ingredients :

-Rice                      2 1/2 cups
-Black gram bean      1 cup
-water (for soaking rice and bean)
- salt

Method :

1. Soak rice and black gram bean separately for 5 hours.

2. Blend black gram bean until smooth and silky (add a small amount of water with the bean in each time to make it easy to blend.)

3. After finish blending the bean, start blending the rice by adding an appropriate amount of rice and small amount of water into the blend each time. Blend it until it smooth and silky.

4. Add salt and the two blended ingredients together, then mix them well.

5. Leave the mixture in a covered container in a warm area for 1 day and it's ready for cooking.

***Can keep the Idley mixture in the fridge up to 1 week..