INGREDIENTS:

To make vadas:

1. Channa dal – 1 cup

2. Dry red chillies – 4 or 5

3. Cumin seeds – 1 tsp

4. Salt – as needed.

To make curry:

1. Onion – 1 med size

2. Tomato – 2 med size

3. Garlic – 4 or 5 pods

4. Chilli powder – 1 tsp

5. Corriander powder – 1 tbsp

6. Garam masala powder – 1 tsp

7. Cumin powder – 1 tsp

8. Turmeric powder – 1 tsp

9. Salt – as needed

10. Green chilli – 3 or 4

11. Corriander leaves – 1/4 bunch

12. Oil as required

METHOD:

To make Vadas:

1. Soak channa dal in water for 2 hrs and coarse grind with salt, dry red chillies and cumin seeds.

2. Heat oil in a pan and deep fry small balls of the ground mixture to make vadas.

3. Allow it to cool and scarmble it.

To make curry:

1. Heat oil in a pan and add fennel seeds, cinnomon stick, cumin seeds.

2. When that splutters, add crushed garlic, sliced onion and saute it.

3. When the oil seperates out of the mixture, add the tomatoes, and all powders over the tomatoes and cover it with a lid and cook in low flame for 2 to3 mins.

4. When the tomatoes get mashed, stir the mixture and add 1 and half cups of water and bring that to boil.

5. Then add the scarmbled vadas, corriander leaves, green chilli and allow that to boil for 3 to 5 mins.

6. Remove from flame and serve hot with dosa, rice or idly.

INGREDIENTS:

1. Dhall - 1/2 cup

2. Greens (keerai ) – 1 Bunch ( any keerai)

3. Mustard seeds – 1 tsp

4. Dry red chilli – 5 or 6

5. Curry leaves – few

6. Garlic – 5 or 6 pods

7. Ghee – 1 tbsp

8. Oil – 1 tbsp

9. Salt – as reqd

10. Red chilli pwdr – 1/2 tsp

11. Onion – 1 med size

12. Turmeric pwdr – 1/2 tsp

METHOD:

1. Pressure cook dhall with salt and 1/2 tsp turmeric pwdr for 5 whistles or  20 mins and set aside.

2. In a deep bottomed pan, heat oil and splutter mustard seeds.

3. Toss the crushed garlic, dry red chillies and curry leaves.

4. Add the finely chopped onions with 1/2 tsp salt and saute until it turns pink.

5. Clean the finely chopped greens with water, drain it and add to the onions.

6. Saute, until the greens get cooked.

7. Add the cooked dhall to it and add 1/2 tsp Chilli pwdr and allow it to boil.

8. When it boils, add the 1 tbsp ghee to it and keep stirring.

9. Remove from fire and serve with potato fry and Pappadam.

INGREDIENTS:

1. Vegetables ( Potato-1, Carrot-1, Beans 8-10 pods) – cut into small pieces

2. Onion – 1 big

3. Tomato – 1 med size

4. Grated coconut - 2 tbsp

5. Fennel seeds - 2 tsp

6. Garlic – 5-6 pods

7. Green chilli – 3 or 4

8. Chilli pwdr – 1 tsp

9. Corriander pwdr – 1 tbsp

10. Turmeric pwdr – 1/2 tsp

11. Salt – to taste

12. Oil as reqd

13. Curry leaves- few

14. Corriander leaves – 1/4 cup

15. Cinnomon stick – 1 inch

16. Cardomon – 2

17. Cloves – 2

METHOD:

1. Pressure cook (for 3 whistles) all the cut vegetables along with finely chopped onion, tomato,slit green chilli and salt in water. (add less water so that the vegetables are just immersed).

2. Grind together the coconut, 1 tsp fennel seeds, garlic and 1/2 inch cinnomon stick.

3. Pour oil in a vessel, splutter fennel seeds and the spices(cinnomon, cardomon, cloves)and curry leaves.

4. Add the ground mixture along with chilli pwdr, corriander pwdr, turmeric pwdr and allow it to boil.

5. Then add the cooked vegetables( need not drain water), corriander leaves and stir well.

6. Allow it to boil, so that the vegetables get blended with the coconut mixture.

7. Check for salt and set off the fire.

8. Goes well with Chappathi, Dosa, Idly.

INGREDIENTS:

1. Onion – 1 medium size

2. Tomato – 1 medium size

3. Ginger garlic paste – 1 tsp

4. Grated ginger garlic – 1 tbsp ( For koftas)

5. Potato – 1 big

6. Carrot – 1 small

7. Grated cheese – 1 tbsp

8. Curry leaves – 1 sprig

9. Corriander leaves – 1/4 cup (finely chopped)

10.  All purpose flour or (maida) – 1/4 cup

11. Corn flour – 2 tbsp

12. Chilli pwdr – 2 tsp

13. Corriander pwdr – 1 tbsp

14. Turmeric pwdr – 1/2 tsp

15. Cashewnut – 6 or 7

16. Garam masala pwdr – 1/4 tsp

17. Cinnomon stick – 1/2 inch

18. Salt to taste

19. Oil as reqd

20. Green chillies – 2 minced

METHOD:

For koftas:

1. Boil or pressure cook the potatoes, peel off the skin and smash it.

2. Peel off the skin and grate the carrot.

3. Mince the greenchillies.

4. Mix the grated carrot, mined green chillies, grated ginger garlic, salt 1 tsp, grated cheese, 2 tbsp chopped corriander leaves, 1/2 tsp maida or all purpose flour and knead it to a dough.

5. Mix the rest of maida and corn flour in a vessel with little water. ( it shd be in a thick consistency).

6. Make small balls and dip into the flour mixture and deep fry the koftas and set aside.

For gravy:

1. Boil the tomato in water and remove skin. Cool it and grind it to a smooth paste and keep it aside.

2. Soak the cashewnut in hot water for a 10 mins, drain the water and grind it to a smooth paste and keep it aside.

3. Pour oil in a pan, splutter fennel seeds, cinnomon stick and add the chopped onions along with salt,curry leaves and corriander leaves and follow it with ginger garlic paste and saut it until the onions turn pink

4. Add the chilli pwdr, turmeric pwdr, corriander pwdr, garam masala pwdr stir for a while and then add the tomato paste. Stir well and allow it to boil.

5. When the raw smell leaves the mixture add the cashewnut paste and boil for 5 mins.

6. Set off the fire and add the koftas.

7. Sprinkle a pinch of garam masala pwdr over the curry and keep it closed for 10 mins before u serve.

8. Serve it with Chappathi, dosa, idly, rice.

INGREDIENTS:

1. Cauliflower – 1/2 small

2. Toor dal – 1/2 cup

3. Onion – 1 med size

4. Dry red chilli – 3 or 4

5. Tamarind juice – 1/4 cup

6. Chilli pwdr – 1 tsp

7. cumin seeds, mustard seeds – 1 tsp

8. Garlic – 4 pods crushed

9. Corriander leaves – 5 or 6 sticks

10. Turmeric pwdr – 1/4 tsp

11. Salt – as reqd

12. Oil – 1 tbsp

13. Ghee – 1 tsp

14. Cumin pwdr – 1/2 tsp

15. Curry leaves – few

METHOD:

1. Pressure cook dal with salt n 1/4 sp turmeric pwdr for 7 or 8 whistles  or until its cooked well.

2. Cut the Cauliflower into big florets. Chop the onions.

3. Heat oil in a pan, n add mustard n cumin seeds.

4. After it splutters, add the crushed garlic, curry leaves n onion, 1/4 tsp salt, curry leaves n finely chopped corriander leaves.

5. Saute until the onion turns pink.

6. Now, add the florets, chilli pwdr, turmeric pwdr, cumin pwdr. Stir it and keep it closed until its partially cooked.

7. Then, add the dal with half cup of water n the tamarind juice and allow it to boil.

8. Add the ghee, when it boils.

9.  Chk for salt before setting off the fire.

10. Serve it with rice, dosa, chappathi.

Variation:

1. 1/4tsp chilli chicken pwdr can be added to bring a spicy flavor.

2. 1 tomato can be added instead of tamarind juice.

INGREDIENTS:

1. Green gram – 1/2 cup

2. Onion – 2 med size

3. Tomato – 2 med size

4. Chilli powder – 1 tbsp

5. Turmeric powder – 1/4 tsp

6. Mustard seeds – 1/4 tsp

7. Oil – 2 tsp

8. Curry leaves – few

9. Corriander leaves – few

10. Ginger garlic paste – 1 tbsp

11. Salt – 1 tsp

METHOD:

1. Pressure cook green gram with salt n water for 10 whistles, filter water n keep it aside.

2. Pour oil in a pan n add mustard seeds n allow it to splutter.

3. Add ginger garlic paste n saute until the raw smell leaves.

4. Then, add the onion and saute until it turns pink.

5. Add tomatoes, chilli pwdr, turmeric pwdr, curry leaves n finely chopped corriander leaves. Close the lid  n cook in low flame until the tomatoes are cooked well.

6. Open the lid n stir the mixture.

7. Mash the green gram and add it to the mixture n stir well. ( Do not add water)

8. Keep stirring until the greengram blends thoroughly with the mixture.

9. Serve it with Chappathi.

TO MAKE CHAPPATHI:

Ingredients;

1. Wheat flour – 1 cup

2. Salt

3. Warm water

4. 2 tsp oil

Method:

1. Mix salt and oil with the flour.

2. Add the warm water to it n kead it to a smooth dough.

3. Allow it to ferment for 2 to 3 hrs.

4. Make small balls n roll into circle shapes.

5. Heat the pan n make chappatis.