50 gms French beans- Remove strings and cut into half inch pieces.
50 gms carrot- cubed
50 gms potato- peeled and cubed
50 gms shelled peas
50 gms turnip or knol khol- peeled and cubed

Pressure cook the vegetables with minimum water and required salt and keep aside.

Grind together:-

3 medium onion peeled and chopped
3 green chillies
1″ piece of ginger- peeled and chopped
A fist ful each of mint leaves and coriander leaves- washed and chopped
4-5 garlic pods- peeled
1 tsp garam masala (alternately, you can use 2 each of cardamom, cloves and cinnamon)
1 tsp aniseed
salt for the masala

Soak and grind separately:-

6-7 whole cashews
2 tsps poppy seeds (khus khus)

Blanch in hot water, peel and grind:-
2 medium tomatoes.

Heat oil in a pan, add the ground masala and fry till oil oozes out, add the vegetables, ground tomatoes and boil for some time. Finally add the cashew/khus khus paste, blend well and remove from fire. Adjust salt if required.

Ingredients:
Raw rice- 180 ml
Channa dal- 30 ml
Urad dal- 30ml
Toor dal-30 ml
Onion- 1 large- chopped fine
Carrot- 1- grated
Cabbage- chopped fine- 100 ml
Coriander leaves- chopped fine- 2 tbsp
Curry leaves- 10- chopped fine
Grated coconut- 2 tbsp
Green chillies-3- chopped fine
Red chillies (round)- 6 (If long chillies are used, adjust number suitably)
A pinch of hing powder (optional)
Grated ginger- 2 tsp
Salt to taste
Oil for cooking

Method:

Veggies	Batter

Wash rice and dals and soak together with red chillies for 2 to 2 1/2 hours. Drain and grind to a coarse batter- not too coarse. Add the rest of the ingredients (except oil) and mix together. Let it stand for 15 minutes. Add a little water if required. Heat a heavy tava. When it is hot, pour half a spoon of oil and spread well. Sprinkle a little water. This helps spread the oil. Pour a ladleful of batter and spread like dosa. Apply a little oil along the periphery of the adai. Make a couple of holes on the surface of the adai with the spoon and apply half a spoon on the adai and holes to improve the cooking. You can optionally cover the adai with a lid for a minute. When the edges turn brown, turn the adai over and cook the other side.

Onion Chutney:
Ingredients:
2 large onions- chop into long slices
4 red chillies (round)
1 tbsp urad dal
Tamarind- the size of a small gooseberry
Jaggery- 1 tsp
Salt to taste
Oil for cooking

Method:

Heat 2 tsps of oil in a kadai. Add urad dal and red chillies and fry over medium flame. When the dal turns light brown, add the chopped onion and fry for 2 minutes over medium flame. Remove from fire, cool and grind with tamarind, salt and jaggery. Serve with adai.

Ingredients:

Plain Wheat noodles 200 gm:
2 medium Onions
2 medium capsicums
2 medium carrots

200 ml Shredded cabbage
30 ml oil
1 teaspoon pepper powder
1 teaspoon sugar
1 teaspoon soya sauce
1 teaspoon green chilli sauce
2 tablespoon tomato sauce
Salt to taste

Prepare the noodles as per packet instruction with salt. Should however not be too soft.
Cut the onion and vegetables into thin strips. Heat oil in a pan and add the onions, carrots, capsicum and cabbage in that order. Saute for 2 minutes and then add pepper powder, sugar and the sauces as well as the salt required for the vegetables. Add the cooked noodles and gently mix. Since the sauces contain salt, take care while adding salt. Serve them alone or with salads- cucumber, tomato and onion rings.