Carrot Salad

Ingredients

• 2 cups grated carrots
• 1 tbsp lemon juice
• 2 tbsp orange juice
• black pepper to taste
• salt to taste
• 1 tsp oil (optional)
• 2-3 tbsp chopped cilantro

Directions

1. Mix all ingredients except cilantro.
2. Refrigerate for 2-4 hours.
3. Garnish with cilantro.

Serves 4-6

Red Chili Chutney

Ingredients

• 1 cup dried red chili
• 1 small onion
• salt to taste
• 1 tsp oil (optional)

Directions

1. Grind onion and chili with ½ cup water, to a fine paste.  Add salt to taste.
2. Add oil and mix well.
3. Serve with dosa.

Mushroom and Egg Soup

Ingredients

• 1 scallion, finely chopped
• 1 cup dried porcini mushrooms
• ¼ ounce dried seaweed
• 2 eggs
• 2 tsp black pepper
• 2 cups water or chicken stock
• salt to taste

Directions

1. Soak porcini in 2 cups warm water for 20-30 min. Drain water and set aside. Finely chop the porcini.
2. Cut the seaweed into small pieces and let it soak in 1 cup cold water for 30 min.
3. Boil 2 cups water or chicken stock, add porcini, soaking liquid, salt, and pepper. When porcini is cooked, add the seaweed, soaking liquid and stir well. Bring the mixture to a boil.
4. Beat eggs in a bowl and slowly stir into the mixture.  Remove from heat.
5. Garnish with chopped scallions.

Serves 4-5

Tomato Rice

Ingredients

• 2 tbsp oil
• ½ tsp mustard seeds
• 1 medium onion, coarsely chopped
• 1 cup diced tomatoes
• 1 green bell pepper, coarsely chopped
• ¼ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp chili powder
• 2 cups basmati rice, cooked
• 6-8 curry leaves
• salt to taste

Directions

1. Heat oil in a pan, add mustard seeds and cover the pan.  When the seeds have popped, add onions and stir until lightly browned.
2. Add tomatoes, bell pepper, turmeric powder, gram masala, chili powder, salt, and stir well. Cook on medium heat for 5-8 minutes.
3. Add cooked rice, curry leaves and stir well. Continue heating for 5 min.

Serves 4