Jalebi

All Purpose flour-1/2 cup
Gram flour/besan-1 tsp
Corn flour-1 tbsp
Yeast-1/2 tsp
Oil-1/2 tsp
Yogurt-2 tbsp
Lukewarm water- 1/2 cup-2 tbsp (as needed)
Yellow/orange color-1 to 2 drops
Oil to fry

For syrup:
sugar-1 cup
water-1 cup
cardamom powder-pinch
lemon juice-1 tsp
Few strands of saffron.

Method Of Preparation:

1. Dissolve the yeast in warm water and let it sit for about five minutes.
2. Mix the all purpose flour, gram flour (besan), corn flour,yogurt, oil(1/2 tsp), and color together.
3. Add the yeast solution to flour and mix well,along with yogurt and water making sure that there are no lumps
4. Set the batter aside in a warm place for one hour.By then the batter gets fermented.
5. In a pan boil  sugar and water for 15 to 18 mins to form sticky syrup. Add the lemon juice,cardamom powder and saffron and keep on low heat.
6. After one to 1 and 1/2 hour the batter will get fermented,so now we can make the jalebi's. For that heat the oil in a wok.The heat should be medium hot and once at that point reduce it to medium low.
7. Fill the Jalebi batter into a piping bag/ketchup bottle .
8. Squeeze the Jalebi batter out in the hot oil in spiral shape
9. Fry the Jalebi's crispy for few minutes on both sides.
10. Transfer into the syrup.
11. Let jalebi soak in the warm syrup for a few seconds and take out.

 Notes:
1.After fermenting batter will be smooth.The batter should have medium thickness,else jalebi's would become too thin and crispy.
2.Don't soak the jalebi's for more time.That makes them too soft by absorbing too much of syrup.

Lady's finger fry/okra fry

Lady's finger-10
Onion-1(small)(cut to small pieces)
Cumin seeds-1/2tsp
Mustard seeds-1/2tsp
Curry leaves-3 to 4 no
Turmeric-1/4tsp
Chilly powder-1tsp(as needed)
Oil-2 tbsp
Salt to taste

 

Method Of Preparation:

1. Cut the Lady's finger/okra into medium thick rounds.
2. In a wok heat oil,add mustard,cumin let them sputter.
3. Add onion to that and fry till translucent.To that add turmeric,curry leaves,salt and chilly powder.Fry for some time.
4. Add the lady's finger into that and cook on low flame without water.Keep the lid closed initially after mixing for 2 to 3 min and then open the lid and fry it.
5. Serve with steamed rice.

Mampayar Erisheri/Black Beans Curry

Black Beans/Mampayar-1/2cup
Pumpkin-1/2 cup(cut to medium sized pieces)
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Water to cook

To Grind:
Coconut-1/2 cup(grated)
Cumin seeds/jeera-1/4 tsp

For seasoning:
Mustard seeds-1/4 tsp
Grated coconut-1 tsp
Curry leaves-1 stalk

Method Of Preparation:

1. Cook black beans/mampayar in a pressure cooker/vessel with medium water till tender.
2. Once black beans get semi cooked add chopped pumpkins and water(if needed), along with salt,chilly powder and turmeric, until tender.
3. Meanwhile, in a grinder/ food processor, grind grated coconut, and cumin seeds into  paste.
4. When the pumpkin is cooked, add the coconut paste to it and bring to boil. Take from heat.
5. In a wok, heat oil over medium-high flame and add mustard and curry leaves. When mustard sputters, add grated coconut and fry until it turns brown (See that it doesn't burn). 
6. Add this to the gravy and mix well.
7. Serve  with steamed rice.

Tips:

1. If in a hurry,use canned coconut milk.In that case add the cumin with the beans and pumpkin while boiling.Also see that you don't use too much of water while boiling.

 Note: While using coconut milk you will have to compromise with taste(a bit). 

 

  

Apple Pickle

Apples-1 large(little tart apples would be good/cooking apples)
Lemon juice-1/2 tsp(optional)
Mustard seeds-1/4 tsp
Fenugreek powder-1/8 tsp
Asafoetida/hing-1/4 tsp
Green chillies-1no
chili powder-1/2 tsp
Dry Red chilly-2 no
salt to taste
vegetable oil-2 tbsp

Method Of Preparation:
1. Wash,dry then core the apples and dice them into tiny cubes.
2. Toss with lemon juice and set aside.
3. Heat the oil in a pan and add mustard seeds. When they crackle, add dry red chilly, fenugreek powder, asafoetida, green chilies. Stir on medium high heat for about 1 minute. Add chili powder, and salt  and heat the mixture for a seccond.
4. Take from heat wait for some time and mix it with the apple.
5. Once cool, store the pickle in an air-tight container in the fridge. Pickle will last about a week.

Tips:
1. Pickles taste good when apples are crisp.So when you add the hot mixture wait for sometime so that it cools.
2. If the apple is not tart use lemon to reduce the sweetness, else it can be omitted.

Spinach Curry/Palak curry

Lentils/Toor dal/split pegion peas-1/2 cup
Spinach/Palak-2 cup(roughly cut)
Garlic-1 tsp (crushed)
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Mustard-1/2 tsp
Onion-1/4 piece(cut to small pieces)
Oil-2 tsp
Curry leaves-1 stalk

Method Of Preparation:
1. Boil the lentils till it becomes soft.
2. Add the spinach,turmeric,chilly powder and salt and cook till spinach becomes tender.Take from heat.
3. In a wok heat oil,add mustards,onion ,curry leaves,garlic and fry it till raw smell goes.Add this to the gravy.
4. Serve with White rice.

Tips:
1. Another variation of this one is using coconut milk.In that case once the spinach gets cooked add coconut milk and bring to boil.After that take from fire and season it with mustard ,curry leaves and onion.In this case you need 1/4 cup of coconut milk.
2. You can also grind coconut to smooth paste and add to it instead of milk.Then you need nearly 1/4cup grated coconut.

Rice Pathiri/ Fried Flat bread

Rice Flour -1 cups(Rice flour should be roasted/use the packet one)
Water – 1 cups(add as needed, the dough should be soft)
Salt – to taste

For Grinding:- Grind  to medium paste/not too smooth.
Grated coconut -1/2 cup
Shallots – 3
Jeera – 1/2 tsp


1. Heat water and salt in a vessel and bring to boil.
2. Add the grounded mixture with rice flour.Add the boiled water to it.
3. Mix the flour well with a spoon.keep the lid closed after mixing.After the mixture cools a little knead it to a fine dough using hand without adding water.
4. Then make it into small lemon sized balls(when it is still warm).Roll it to thick round just like poori. (using hand/roller pin)
5. Heat oil in a wok.Deep fry the pathiri.Drain and keep aside.
6. Serve warm with any thick gravy.
        In my home town(malappuram/kerala) its usually served with chicken curry and believe me its the best combination. It also goes well with chickpea/green gram curry/stew.
       You can also have it without anything.:-)

Tips:
1. While kneading the dough should be warm. Don't keep the lid open and cool the dough.
2. The ingredients that is used to grind can be omitted.Some times I just add cumin seeds and make it.
3. If you want the pathiri to puff just press it on top while it is in oil for frying.
4. You can also cook in a pan like chapati.In that case make it thin using roller pin or hand. Its always good to roll it on banana leaf / milk cover using little oil and then turn it and put it on the pan. All this because it might break while shifting from rolling surface to pan.

Lemon Rice

This is easiest of the rice to cook on a lazy day and can be carried for train journey.

Basmati rice-2 cups(cooked) 

Vegetable/sunflower cooking oil-2 tbsp

Mustard seeds-1 tsp
Urad dal-1 tsp
Asafoetida-1/8 tsp

Curry leaves-1 stalk

Red chillies-2 nos

Peanuts-1/2 cup

Turmeric powder-1 tsp

Lemon-1 nd 1/2 nos(Juice)

Salt to taste

Method Of Preparation:

1. Heat oil in a pan and add the mustard seeds, urad dal,curry leaves and red chillies. Fry till the spluttering stops. Add the peanuts,asafoetida. Fry for few minutes, till it gets roasted. Add the turmeric powder and turn off the heat.
2. Add the lemon juice and mix well.
3. Add the  cooked rice, salt to taste and mix thoroughly.
4. Serve with a side dish or pickle

Tips:

1. Cook 2 cups of basmati rice with four cups of water.

2. Cashew nuts,raisins can also be used for extra taste.

Potato Rice

Basmathi Rice-1 cup(cooked)
Coriander Powder-2 tsp
Chili powder-2 tsp(adjust according to taste)
Turmeric-1/2 tsp
Oil-3 tbsp
Potato-1 no(big,cut to small cubes)
Cumin seeds-1/2tsp
water-2 cups
Salt to taste

Method Of Preparation:
1. In a wok,heat  oil add the cumin and let sputter.Then add potatoes with turmeric,coriander powder, chili powder and pinch of salt and fry till they become crispy.
2. Add the cooked rice to this and mix well so that the oil and spices coat the rice. Add salt if needed.Cook for 4 minutes stirring in between.
3. Take from heat and serve warm with raita.

Tips:
1. To prepare rice in pressure cooker add 1 cup rice to 2 cups water and cook on high without weight.When high pressure comes lower the flame to low and cook rice with weight on for 5 minutes. Turn off the heat and wait till pressure goes. Then open the lid and fluff the rice.You can add a pinch of salt and 1/2 a spoon of ghee or oil while cooking to avoid rice from sticking together.

Gobi Manchurian/cauliflower Manchurian

cauliflower/Gobi-1 medium sized 
All-purpose flour/maida-2 tbsp
cornflour-2 tbsp
ginger-garlic-1 tbsp
green chilly paste-1 tsp
warm water-1/2 cup approx.
salt to taste

For gravy:
Corn flour-1tbsp
Onion-1/4 cup(finely chopped)
spring onions-1tbsp(finely chopped)
capsicum-1/2 , finely sliced
garlic-1 1/2 tbsp (minced )
ginger-1/2 tbsp(minced )
green chillis-2 (minced)
red chilli powder-1 tsp  (preferably Kashmiri)
soya sauce-2 tsp
chilli sauce-1 tbsp(red)
vinegar-2 tsp
tomato sauce-3 tbsp
salt as required
vegetable oil-1 1/2 tbsp
coriander leaves little(finely chopped) to garnish

Method Of Preparation:

1. Place the cauliflower florets in salted hot water for 10-12 mins and drain and keep aside
2. In a bowl, combine maida, cornflour,  salt, ginger-garlic-green chilly paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated.
3. Heat oil for deep frying in a wok/pan.
4. Place each floret that is well coated with the batter into the hot oil and deep fry till the gobi is almost cooked and it turns golden brown. Remove onto absorbent paper and keep aside
5. Heat  about 2tbsp of oil in another wok ,when it gets heated add the chopped garlic and stir fry for a few seconds. Add the green chillies and ginger and stir fry for a few seconds..4 6. Add the onions and stir fry . Add the sliced capsicum and stir fry for  3 mins. They should retain their crunch.
7. Reduce to medium heat and add the vinegar,soya sauce, tomato ketchup, chilly sauce . Combine well and cook for 2 mins.
8. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
9. Gradually add to the gravy and stir continuously till it resumes boiling.Boil till the gravy becomes medium thick.
10. Add the deep fried cauliflower and combine. Toss on high flame for 1-2 mins. Turn off heat. Garnish with the chopped spring onion  and coriander leaves.
11. Serve hot.

Tips:
1.Instead of chilly powder you can use red food colour also.
2. Cornflour is used to thicken the dish,If you don't want it so then don't use.If using it see that you don't use too much else your gravy becomes too thick and loses its taste.

Choco-Aval payasam/ Chocolate Beaten Rice payasam

Beaten rice/aval/poha-1/2 cup(I used matta aval)
Whole milk-3 cups
sugar -1-1/2 cup
Semi sweet baking Chocolate-1oz(1 square)(melted)
cashew nuts to garnish
Almonds(sliced) to garnish
ghee -2 tbsp


Method Of Preparation:
1. In a pan,heat the ghee and fry the cashews . To that add the beaten rice and fry for 3 minutes approx.
2. Add milk to that along with sugar and bring to boil.
3. Add semi sweet chocolate(melted) to milk.Cook it till the beaten rice becomes soft. Stir it continuously.
4. Once milk starts to evaporate /thickened add cardamom powder and fried cashews and sliced almonds. Take from heat.
3. Serve warm or cold.

Tips:
1. You can use normal milk 2 cups with half cup condensed milk.If so adjust sugar according to that.
2. I have used matta aval/beaten rice(aval made from matta rice/red rice).So it takes some time to become soft.If using white aval it gets cooked fast.
3. To melt chocolate keep it in a vessel over boiling water.Otherwise chocolate burns easily.
4. Use the amount of chocolate according to your taste buds. If you like less chocolate flavour go for half a square.

Sending this to Kurinji's aval contest.

Aval payasam/Beaten rice payasam

Beaten rice/aval/poha-1/2 cup(I used matta aval)
Whole milk-3 cups
sugar -1-1/2 cup
cashew nuts to garnish
Raisins to garnish
ghee -2 tbsp


Method Of Preparation:
1. In a pan,heat the ghee and fry the cashews and raisins . To that add the beaten rice and fry for 3 minutes approx.
2. Add milk to that along with sugar and bring to boil.
3. Cook it till the beaten rice becomes soft. Stir it continuously.
4. Once milk starts to evaporate /thickened add cardamom powder and fried cashews and raisins. Take from heat.
3. Serve warm or cold.

Tips:
1. You can use normal milk 2 cups with half cup condensed milk.If so adjust sugar according to that.
2. I have used matta aval/beaten rice(aval made from matta rice/red rice).So it takes some time to become soft.If using white aval it gets cooked fast.


Sending this to kurinji's  aval contest.

Vegetable Samosa

For Cover:
All purpose flour (Maida) -1 cup

Water to Knead dough
Ajwain-a small pinch

oil-2 tbsp

salt-Little

For filling:
Cumin seeds-a small pinch
Potatoes-2 no (boiled, peeled & mashed)
Green Peas-1/4 cup (boiled)
Green Chilies-2 no (finely chopped)
Ginger-1/2tsp  (crushed)
coriander-1tbsp (finely chopped)
Turmeric powder-1/2 tsp
Coriander powder-1/4 tsp
Garam masala-1/2tsp 
Salt to taste
Dry Mango powder( Amchur)-1/2 tsp
Oil-1 tsp

 
 
Method Of Preparation:
Outer Cover:

1. Mix salt, oil,and all purpose flour with required water(knead with little water at a time).
2. knead well to form a hard dough with minimum water.
3. Cover it with moist Muslin cloth and keep aside for 20 minutes.

For Stuffing :

1. Heat oil in a pan and fry cumin and then ginger. Add the potatoes and green peas along with all the spice powders. Mix well and let the mixture get heated.Add the amchur powder and remove from heat.
2. Add coriander and keep aside to cool.

To Proceed :

1. Make small rolls of dough and roll it into a 5"-6" diameter circle.
2. Cut it into two parts like semi-circle.
3. Now take one semi circle and fold it like a cone. Use water while doing so.
4. Place one or two spoon of filling in the cone and seal the third side by applying water on the edge.
5. Heat oil in a wok and deep fry till golden brown (fry on a medium flame).
6. Serve samosa hot with chutney/ ketchup.

For fried chili:
Green Chilies-5 nos
Salt- pinch to sprinkle
Oil-1 tsp to fry.

 Method of preparation:
   
    1. Slit the green chilies and fry them in hot oil for few seconds.
    2. Drain on paper towel and add salt to it. Serve as a spicy side for samosa.

   

  Tips:

   1. Any veg of your choice can be used.

   2. Raisins and nuts can be used for rich taste.
   3. Do not use more water while kneading. Samosas wont be crispy then.
   4. You can add 2 tsp of corn flour while kneading the dough to make the samosas crispy.
   5. While rolling the dough it would be hard to roll as water used is less, but this helps to make samosa                crispy.

Pazham Pradaman/Banana Payasam

Ripe plantains - 2 (big)(Nenthrapazham)
Jagerry- 1/2 cup (crushed/powder)
Semi Thick coconut milk-1 cup(2nd extract  )
Thick coconut milk- 1/2 cup(1st extract)
Cashews nut - 2 tsp
Coconut pieces-1 tbsp
Ghee - 4 tbsp
Cardamom powder - 1/2 tsp

1. Cut plantains into 3-4 pieces and pressure  cook the bananas until soft. Remove the outer skin the black layer inside.
2. Mash the bananas to a paste using hand see that there are no lumps.
3. Heat ghee in a thick bottomed vessel and fry the mashed banana paste for 5 minutes.
4. Add the crushed jaggery along with 1/4cup water and cook in medium heat until the mixture thickens.
5. Pour the thin diluted coconut milk and allow it to boil.When it thickens reduce the flame and add thick coconut milk and cardomom powder,cook it for 3 to 4 minutes and remove from fire.
6.Heat ghee in a small pan fry cahews and Coconut pieces and add this to the pradhaman.
7.Serve hot or chilled.

Tips:
How to get coconut milk from fresh coconut:
              This is how my mom makes the payasam and is the traditional method....It is too much of work...If you are in good mood of cooking and want a delicious output then I suggest this method..

1.       Take 1 coconut, grate it finely. In a mixer/blender , add the grated coconut with little  hot water and process for a minute, then squeeze it for milk. This gives you thick milk.
Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you thin milk.

     But if you are in a great mood of having sweet and want it without much work You can opt this..There is no great difference in taste

2.   Take a can of thick coconut milk, Take half of it separately in a vessel and add little water to it  that forms 2nd milk and the thick one in the can forms 1st milk.

3.  Cashew and raisins can be omitted.

Raw Plantain Curry/ Kaaya ellisheri

Raw Plantain-1 no
Lentils/toor dal/pigeon pea-1/2 cup
Turmeric powder-1/4 tsp
Chilly powder-1 tsp
Grated coconut-1/4 cup
Cumin/jeera-1 pinch
Salt to taste
Curry leaves-1 stalk
Oil for seasoning
Mustard-1/4 tsp
Grated Coconut-1/4 tsp


Method Of Preparation:
1. Cook the lentils till it becomes soft.
2. Cut the plantain into half lengthwise and then to small pieces as in picture.

3. Add the plantain to boiled lentils along with Turmeric powder,salt and Chilly powder and cook till plantain becomes soft.
4. Meanwhile grind the coconut and cumin to smooth paste with water.
5. Add the above coconut mixture to curry and boil  till bubbles come.
6.Add the curry leaves to it and take from heat.
7.In a wok heat little oil and sputter the mustard.Add little grated coconut to that and fry it till it turns brown.Add this to the curry.
8. Serve it with white rice.

Vegetable Tikki

Potato-2 no
Beetroot-1 no
Carrot -1 no
Ginger-Garlic-2tsp(crushed)
Garam Masala-1 tsp
Salt to taste
Green chilly-1 no(minced)

Metod Of Preparation:
1. Boil Potato,carrot and beetroot till they become soft.
2. Drain the water and mash them along with ginger-garlic ,garam masala,green chilly and salt.
3. Make them to round shape and flatten them with medium thickness.
4. Heat 1 tsp of oil in a pan and place the tikki's on them.
5. After about 2min approx. turn it around and heat again. If necessary add little more oil.
6. Serve it hot with tomato ketchup.

Choley/Chickpea Masala

I wanted to make chole....but all the ingredients were not there....So finally made up this...Chole in my style :-).

Chickpeas(Garbanzo beans)-1 cup(soaked before)
Onion-1(Roughly cut)
Tomato-1(Roughly cut)
Tomato puree-2 tbsp
Green chilly-1 no(Roughly cut)
Salt to taste
Ginger-garlic paste-1 tsp
Red chilly powder-1 tsp
Coriander powder-1/2 tsp
Gram Masala-1 tsp
Turmeric powder-1/4 tsp
Amchur powder(dry mango powder)-1 pinch(optional)
Coriander leaves few
oil-2 tbsp

Method Of Preparation:
1. Cook the chickpea till it becomes tender.
2. Grind the onion,tomato,green chilly and keep aside.
3. In a pan heat oil and add coriander powder,garam masala,chilly powder,turmeric powder and roast it for some time.
4.Add the onion paste and ginger-garlic paste and fry it till the raw smell of onion goes.
5. Add tomato puree and mix well.After that add the cooked chickpeas,little water along with salt and cook for 5 minutes approx.(add water according to how much you want the gravy..It tastes good with medium thickness)
6. Add amchur powder and mix well.Garnish with coriander leaves.
7. Serve with poori/indian flat bread.

Tips:
1. If tomato puree is not there, grind fresh tomato without adding water to smooth paste.

Poori/Fried Indian Flatbread

Wheat-1 cup
Salt to taste
Vegetable oil-1 2tsp
Lukewarm water to knead
Vegetable Oil to fry


Method Of Preparation:
1. Knead flour and salt with water into slightly sticky dough.Add oil to that and knead it again.
2.  cover in a air tight container or using a cloth for at least 15 minutes.
3.  Make golf ball-sized pieces and shape it round like a ball. 
4.  Dip in the flour, and roll to  small round.
5.  Heat the oil in wok .
6.  Deep fry puri until slightly brown. (To puff Puri, press down puris lightly into the oil when frying.)
7.  Drain excessive oil and serve hot with any gravy(veg/chicken/mutton).

Tips:
1. Don't let the dough dry.It makes poori hard.
2. If using a presser don't use flour to roll instead use oil.

Paneer Butter Masala

Paneer - 1 cup of cubes

Onion - 1 medium-sized (chopped fine)

Ginger-garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Gram masala - 1 tsp

Red chilly powder - 1 tsp

Tomato paste- 1 tbsp

Tomato sauce/- 1 tbsp approx.

fenugreek leaves/powder - 1 pinch

Milk - 1cup

Cream - 1 cup

Butter- 3 tbsp

Salt to taste

Method Of Preparation:

1. Heat butter in a pan and fry the paneer cubes until golden brown. Drain and set aside.

2. After that, fry the onions until golden brown.

3. Add the ginger garlic paste and fry for a minute.

4. Next, add the coriander, garam masala, chilly powder and some salt. Roast for some seconds.

5. To this, add the tomato paste, tomato sauce and fenugreek powder(leaves). Mix well and add the milk.

6. cook covered for 5 mins.

7. After that, add the fried paneer and the cream. Mix well and simmer for 4 mins(approx.).

8. Garnish with fresh coriander leaves . Goes well with Rice, Indian flat bread.

Tips:

1. Tofu can be used instead of paneer.

Coconut chutney

Coconut grated-1/2 cup
Shallots-6 no
Dry Red Chilly-2 no
Tamarind pulp-1/4 tsp
Salt
Water-1 tbsp/little

Method Of Preparation:
1. Roast the coconut and chilly without using oil. Wait till the colour of coconut changes to light brown.
2.Grind  all the ingredients together using very little water(it tastes good when thick and dry) till it becomes a grainy paste(not smooth). Serve with dosa or rice.

Morru curry/Taro in Yogurt

Taro(chembu/colocasia)- 2 no(cut irregularly)
Turmeric powder-1/4 tsp
Salt
Coconut grated-1/4 cup
Cumin seeds-1/2 tsp
Sour yogurt/curd-2 tsp
Mustard-1/4 tsp
Fenugreek seeds-1/4 tsp
Dry red chilly-2 no
oil-2 tsp
Curry leaves-1 stalk

Method Of Preparation:
1. Boil the taro ,salt and turmeric powder with water till it gets cooked.
2. Grind the coconut,cumin,curd(yogurt) to paste.
3. When taro gets cooked add coconut mixture. If necessary add more curd if the dish looks too thick.
4. When the dish boils slightly remove from heat and add curry leaves.
5. In a wok heat oil,add mustard,let it sputter then add red chilly and fenugreek and roast them.
6. Add this to the curry and mix well.Serve with rice.

Tips:
1. After adding coconut mixture the dish shouldn't be boiled much.It will lose its taste.
2. Fenugreek seeds adds extra flavour.Its not compulsory.
3. Instead of taro, vegetables like cucumber,raw plantain(banana),White pumpkin(ellavan) can be used.

Sambar Powder

Asafetida(hing) -1/4 tsp(small piece)
Fenugreek seeds(methi)-1/4 tsp
White Lentils(urud dal)-1/2 tsp
Oil-1 tsp+1 tsp
Coriander seeds-2 tsp/1 tbsp
Dry red chilly-5 no

Method Of Preparation:
1. Heat oil,add Asafetida,Fenugreek seeds,White Lentils(urud dal) and roast it till nice aroma of the three comes. Add coriander seeds and dry chillies and roast they become crisp and turn brown.
2. Grind all the above ingredients in a mixer to form a smooth powder.

Sambar

Lentils(toor dal)-1/4 cup
Vegetables(ladies finger+drumstick)-1cup(cut to little finger length)
Tomatoes-1 medium(cut to medium sized cubes)
Green chilly-1 no(slit)
Tamarind/tamarind pulp(size of gooseberry/1/2tsp)
Turmeric-1/4 tsp
Sambar powder-1 nd 1/2 tsp
Chilly powder-3/4 tsp
Salt
Coconut-1/4cup(grated)
Curry leaves-1 stalk
onion-1/2(small)
Mustard-1/2 tsp
Curry leaves-1 stalk
Dry Chilly-2 no
Hot water-2tbsp
Coriander leaves-1 stalk
Oil-2 tbsp
Method Of Preparation:
1. Boil lentils with sufficient water till it gets cooked properly.
2. Meanwhile add hot water to tamarind and keep aside. This is to remove the pulp.After some time you can squeeze the pulp out of it.
3. Heat coconut,curry leaves ,onion for some time(till it becomes light brown,don't burn it) and grind that mixture with water to form smooth paste.
4.Once lentils are cooked properly add the vegetables,green chilly,Turmeric,Sambar powder,Chilly powder,Salt and cook till vegetables become soft.
5. Add tamarind pulp to this and cook till the raw smell of tamarind goes for about 2 minutes.
6. After that add the coconut mixture and boil it for 2 minutes/till bubbles come on top.Add few coriander leaves and curry leaves and switch off the heat.
7.In a wok heat little oil,add mustard and dry chilly and wait till mustard sputters.Add this to the sambar
8.Serve with white rice,dosa,idlli.

Tips:
1.You can use vegetables like potato,onion,carrot,egg plant(brinjal),beetroot etc.
2. If using carrots/potato cook it along with lentils.
3. When I am in a hurry I add coconut milk instead of coconut mixture.

Dosa/Indian Pancakes

Dosa Batter

Raw Rice(eg:Ponni/Idli rice)-1 cup
White Lentils-1/2 cup
Fenugreek seeds-2 tsp
Salt
Water

1. Soak rice with fenugreek and lentils in water separately for 3 or more hours(water should be above rice and lentils).
2. Drain the water of rice and grind it to medium smooth paste using the water from lentils.
3. Once it is done grind the lentils to smooth paste and mix it with rice in a vessel. Add salt to that mixture and mix well with hands and keep in a warm place to ferment. It is good to keep it overnight.
4. Next day you can make delicious dosa's.

How to make Dosa:

1. Dosa batter
2. Ghee/oil

1. Mix the batter properly. Heat a round shaped non stick skillet.Once it is medium hot pour the dosa batter using a round bowl spoon and make it round before it gets stuck to the pan. Pour a tsp of ghee or oil and cover and cook for a second. If you use ghee it forms ghee roast else plain dosa.
Finally you get delicious dosa. Serve it hot with chutney/sambar.

Ghee Roast:

Mushroom Pepper Fry

White/Button Mushrooms-6 nos(cut to small pieces)
Onion-1/4 piece(cut to small pieces)
Green chilly-1 no(minced)
Garlic-1/4 tsp(minced)
Oil
Red chilly powder-1/2 tsp
Black pepper powder-1 tsp
Salt

Method Of Preparation:
1. Heat oil in a wok. Add onion and fry till it becomes translucent. Add garlic and fry for a second. Add the mushroom and green chillies.
2. Mix well and then add chilly powder and salt and cook till the mushrooms get cooked without adding water.
3. Once mushroom gets cooked and there is no water add pepper powder and mix well.
4. Remove from heat and serve.Goes well with white rice.

Palak Paneer

Spinach-1 bunch(roughly cut)
Paneer-100gms(cut to cubes)(fried to light golden colour)
Garlic(chopped)-5 cloves
Green Chilly-2 no
Cumin seeds-1/4 tsp
oil-1 tbsp
Salt to taste
Lemon juice-1/2 tsp
Cream- 2 tbsp

Method Of Preparation:
1. Cook the spinach with salt without adding water for 2 minutes or till it looks little cooked.
2. Remove this from heat,and grind it to smooth paste with green chilly.
3. In a wok heat oil, add cumin and garlic .Heat till cumin's colour gets changed,and then
add the spinach paste.Boil for a minute.If necessary add little water.
4. Add paneer to this and cook for few seconds.
5. Remove from the heat,add lemon juice and cream and mix well while it is still hot.
6. Serve hot.

Tips:
1. Do not overcook spinach,it will lose the taste.

Submitted to:

Palak Pakora/spinach fritters

Palak(spinach)-25 leaves(chopped)
Gram Flour(Besan)- 2 cup
Onion(chopped)-1 small
Green Chilly(minced)-1 no
Red Chilly Powder-1 tsp
Salt to taste
Oil to fry
Water

Method Of Preparation:
1.Mix the palak,besan,onion, green chilly,salt,red chilly powder and water together to form a dough of medium consistency.
2. Heat oil. Drop the mixture little by little. Don't overcrowd the wok.
3. Fry it till the mixture turns golden brown.
4. Drain the oil and serve hot with ketchup.

Masala Curry

Potato-1 no(cut to cubes)
Onion-1 no(thickly cut)
Tomato-1 no(small/cut to cubes)
Green chilly-1 no(slit)
Curry leaves-2 to 3 leaves
ginger-garlic crushed-1/2 tsp
Turmeric powder-1/4 tsp
Chilly powder-1  tsp
Garm Masala-1 tsp.

Method Of Preparation:
1. Boil the potatoes and onion till the potatoes get well cooked.
2. Add tomatoes and green chilly and cook for some time.Add turmeric powder,Chilly powder,Garm Masala and cook for 5 min.
3. Add crushed ginger-garlic and cook for 3 minutes and add the curry leaves.
4.Goes well with chapathi.

Tips:
1. Don't add too much of water. It tastes well with medium water and if the dish looks watery just mash a few of the potato cubes to get a medium thick dish.

Spinach nd corn

Corn Kernel-1/2 cup(defrosted)
Spinach-1 cup(roughly cut)
Onion(minced)-2 tsp
Garlic (minced)-1 tsp
Green chilly-1 no(slit)
Chilly powder-1/4 tsp
Salt to taste
Oil-2 tsp
Lime juice-1-1/2tsp

Method Of Preparation:
1. Heat oil,add onion and fry it till it turns light pink,add garlic to that and fry for 1 sec.
2. Add the chilly powder and corn and cook for 3 minutes,after that add spinach,green chilly,salt ,mix together and cook till the spinach is done.
3. Switch off the heat and add lime juice and mix well.
4. Serve as side dish to white rice.

Tips:
1. Don't add water.
2. If you are not using frozen corn kernels,then cook it till corn becomes soft.

capsicum-cabbage

Capsicum-1/4 cup(sliced to small pieces)
Cabbage-1/2 cup(sliced to small pieces)
Cumin seeds-1/4 tsp
Salt
Dry Red Chilly-1 no
White Lentils(urud dal)-1/4 tsp
Mustard-1/4 tsp
oil-1 tbsp
Curry leaves-2 to 3 leaves

Method Of Preparation:
1.Heat oil. Add mustard,let it sputter,add dry chilly,cumin,white lentils,Curry leaves and wait for second till white lentils starts to change colour.
2.Add capsicum to this and mix for 2 seconds,then add cabbage,salt and cook with lid closed till cabbage gets cooked.
3.Serve as side dish for white rice.

Tips:
1. Cook on low flame.
2. Don't add water.

Vegetable Stew

**Using canned coconut milk.Very easy compared to traditional method.

1. Potatoes-2 no(cut to cubes)
2. Onion-1 no(thinly sliced)
3. Green chillies- 2 no(slit)
4. Ginger minced-1 tsp(minced)
5. Coconut milk-1/4 cup
6. Curry leaves-1 stalk
7. Pepper Powder-1 tsp
8. Coconut oil-1tbsp+2 tsp
9. Salt to taste

Method Of Preparation:
1. Heat 1 Tbsp oil,add onion and heat for 1 min. Then add potatoes ,chilly,ginger,salt and water and boil till potatoes get cooked.
2. Then mash a few of the potatoes so that the liquid and veg gets mixed.
3. After that add coconut milk and boil for few seconds.
4. Add the pepper powder and curry leaves with 2 tsp of oil and take off from heat.

 Tips:
1. You can use carrot also.

Tomato Fry

1. Tomato-2 no(cut to small pieces)
2. Green chilly-2 no(slit)
3. Onion-1 small(minced)
4. Turmeric powder-1/4 tsp
5. Chilly powder- 1/2 tsp
6. Ginger-1/4 tsp (minced)
7. Garlic-2 cloves(minced)
8. Mustard-1/2 tsp
9. Cumin-1/2 tsp
10. White Lentil(Urdal)-1/2 tsp
11. Salt to taste
12. Oil to fry
13. Curry leaves-few
14. water to cook

Method Of Preparation:

1. Heat oil in a wok and add mustard,cumin and white lentil.Wait till mustard sputters.
2. Add onion and fry till it becomes translucent. After that add ginger,green chilly,garlic to this along with turmeric and chilly powder.
3. Add Tomatoes after few seconds and cook with lid closed for some time. Once the tomatoes look soft add water and salt as much as needed and cook till everything gets mixed. Add curry leaves and serve with chapati.

Tips:
1. Don't add too much of water, it ruins the taste of the dish.
2. Coriander leaves can be added if you want.