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Lobia Salad

For this, half a cup of black eyed peas, soaked overnight, a quarter cup of cucumber, chopped,

Take a quarter cup of onion, chopped, a quarter cup of tomatoes, a quarter teaspoon of green chilies, finely chopped, one medium-sized fresh coriander leaf, a quarter teaspoon of black pepper powder, 1 teaspoon of lemon juice, a quarter teaspoon of olive oil, half a teaspoon of chaat masala and salt according to taste.

How to make?

To make the lobia salad, drain the soaked lobia and pressure cook for two whistles. Remove from the flame and allow it to cool. Combine the lobia, cucumber, onion, tomatoes and green chillies in a large bowl. Add salt, pepper, chaat masala, olive oil and lemon juice. Mix well. Garnish with fresh, whole coriander and serve.

Mix Sprouts Sundal

For this, 1 cup mixed sprouts, a quarter teaspoon black mustard seeds, 2 red chillies, 1 teaspoon curry leaves, 2 teaspoons coconut pieces, a pinch of asafoetida, water as required, salt as per taste and 1 teaspoon oil.

Method of making

Pressure cook the sprouts for two whistles and remove from the flame. Heat oil in a pan and add mustard seeds. When they crackle, add red chillies, curry leaves and asafoetida. Then add cooked sprouts, coconut pieces and salt. Mix well and serve hot.

Peas and Carrot Ragi Roti

Half cup ragi flour, a quarter cup peas mashed, a quarter cup carrots, finely grated, 2 tablespoons fresh coriander chopped, a quarter teaspoon green chili paste, 1 tablespoon low-fat curd, water to make dough and salt to taste.

How to make Ragi Roti

Mix ragi flour, peas, carrots, coriander leaves, green chilli paste, curd, salt and knead a soft dough. Take the dough and make medium sized balls. Roll out the rotis.

Cook the rotis on a pan. Lift the roti with flat tongs and cook on an open flame till brown spots appear on both sides. Serve hot with curd or your favourite dal.