For poriyal , In a pressure cooker, add red cabbage, soaked peanuts and required salt for the vegetable. Mix together and cook for 2 whistles.
For Oats Briyani. Dry roast oats for 2 minutes and remove from heat. In a sauce pan add oil, cinnamon stick, star anise, cloves and cardamom.
Next add onion and tomatoes sauté for 2 minutes
Meawhile add ginger, green chilli, coriander leaves and curry leaves adding little water in mixie jar and grind to a smooth paste.
Now add the vegetables and half the quantity of salt. Add the ground paste, turmeric powder, chilli powder, coriander powder and garam masala into the sauce pan. Mix and close the lid for 2 minutes on medium flame for the vegetables to cook
Then add coconut milk and 1/2 cup of water. Bring to boil and add oats, remaining quantity of salt required for the dish. Close with a lid and cook on low flame for 3 minutes.
Release the pressure from the cooker. In an iron wok, add oil given in the poriyal list. Then add mustard and urad dhal and cumin seeds. After mustard splutters add curry leaves, onions and saute for a minute on high flame.
Next add the cooked cabbage into the pan and add turmeric and chilli powder. Mix and keep on medium flame for 2 minutes, add grated coconut and remove from heat.
Lentil soup : In a pressure cooker add thuvar dhal, black urad dhal, channa dhall, onion and tomato along with 2 cups of water, turmeric powder and cook for 3 whistles.
Whole wheat cake truffles.
In a microwave safe bowl or cup add whole wheat flour, cocoa powder, jaggery and mix together. Crush the walnuts and add into it.
Next add milk and oil. Mix together so that all the ingredients are mixed thoroughly. Place the cup in microwave for 2 minutes.
Remove and allow it cool till it has bearable heat to handle. Now scoop the cake and roll into rounds.
Coat the truffles with desiccated coconut.
Release the pressure from the cooker with soup ingredients. Strain the soup and blend the strained soup ingredients.
In a sauce pan add ghee, cumin seeds and asafoetida. Then add the blended soup ingredients along with strained water.
Bring to boil, add chopped coriander leaves and pepper powder. Immediately transfer to a thermo soup container.
For Uthappam : mix soya flour with little water and mix into dosa batter. On a hot iron griddle pour 1 laddle batter and spread to form a thick small size dosa. Drizzle oil and gun powder on the top.
Close with a lid and allow it cook for 1.5 minutes on medium flame and remove from the griddle, no need to cook the other side.
Peel the skin of the apple or place the apple in hot water for 2 minutes to get rid of the wax coating. Slice into pieces.
Now pack the dishes in a stainless steel box or thermo tiffin box.
