Tri Color Poriyal

Ingredients:

Carrot	1
Beans	10
Cabbage	100gms
Sambar Onion / Big Onion	10 / ½
Red Chilly	2
Mustard Seeds	¼ tea spoon
Bengal Gram / Channa dal	2 tsp
Curry Leaves	1 spring
Grated Coconut	1 tbsp
Salt	Required
Oil	1 tsp

Procedure:

1. Wash and peel the skin of the carrot. Cut it into small cubes.

2. Wash and remove the head and tail ends of the beans. Then remove the string from the beans and cut them into small pieces.

3. Clean and wash the cabbage and cut it into small pieces.

4. Chop the onion into very small pieces.

5. Steam cook the vegetables for 5- 7 mins.

6. Now add oil in a pan, splutter mustard seeds, Bengal gram, curry leaves, split red chillies and chopped onion. Fry until the onion turns into translucent.

7. Then add steam cooked vegetables and salt. Mix them well and cook for 2-3 mins.

8. Finally add grated coconut and mix well and switch off the stove.

     Tri Color Poriyal is ready to serve.

Tri Coclor Dosai

Ingredients:

Dosa / Idli Batter	1 ½ cup
Coriander Leaves	½ cup
Curry Leaves	1 spring
Carrot	1
Oil	3 tea spoons

Procedure:

1. Clean and wash the coriander leaves and curry leaves.

2. Grind them into a fine  paste using little water.

3. Filter the extract and keep it aside.

4. Peel the skin of the carrot and chop it into small pieces.

5. Grind the carrot with little water and extract the juice, keep it aside.

6. Divide the batter into 3 parts and take it into 3 bowls.

7. Now mix the coriander juice and carrot juice with batter separately.

8. Then make 3 different color dosai with these 3 color batter.

9. Place the dosas one above other and cut them like a flag using pizza cutter. Then arrange them like a flag.

           Tri Color Flag dosai is ready.