Gulab Jamun

Ingredients:

MTR Gulab Jamun Mix - 200g
Sugar - 600g

I simply followed the instructions on the package and end result was soft and tasty gulab jamuns.

Mushroom Curry

Ingredients:

1lb - mushrooms
1 - onion, finely chopped
1 - tomato, diced
2 tsp - ginger-garlic paste
1 tsp - chili powder
1/2 tsp - garam masala
1/2 tsp - cumin seeds
2 tbsp - oil
salt to taste


Method:
Clean, wash & cut the mushrooms into medium pieces.
Heat oil in a pan and add cumin seeds.
When the cumin splutters, add the onions and saute till translucent.
Add the ginger garlic paste and fry till the raw smell is gone.
Add the tomatoes and cook till they turn mushy.
Add chilli powder & garam masala powder. Saute for 2-3 minutes.
Add the mushroom pieces and salt.
Cover the pan with a lid and cook till the mushrooms are done(no need to add water).
Remove the lid and stir fry on high flame until all the excess water is absorbed.
Turn off the heat and garnish with coriander leaves.

Serve hot with rotis or rice.

Lemon Sevai

Ingredients:
2 spirals(8 0z) of dried rice noodles
1/2 tsp of mustard seeds
2 tsp of channa dal
1 tsp of urad dal
1 tbsp of groundnuts
1 tbsp of cashewnuts
juice of one large lemon
2 green chillies, slit
1 red chilli
a sprig of curry leaves
1/4 tsp of hing
1/4 tsp of tumeric powder
coriander leaves to garnish
salt to taste
2 tsp of oil

Method:

1. Bring about 3 quarts of water to a rapid boil and add salt.
2. Drop the rice noodles in boiling water and cook until they turn soft and white in color.

3. Transfer to a strainer, drain well and keep it aside.
4. Heat oil in a pan and add the mustard seeds, channa dhal, groundnuts, cashews and urad dhal. 5. When these ingredients are well fried, add the green chillies, red chillies and curry leaves.
6. Add hing and tumeric powder.
7. Turn off the stove and add the lemon juice.
8. Toss the cooked noodles over this and mix gently. Adjust salt if required.
9. Garnish with coriander leaves and serve hot.

Cauliflower Pepper Masala

Ingredients:
1 large cauliflower, broken into florets
1 - onion, chopped finely
1 - tomato, diced
1 tbsp - ginger-garlic paste
1 tsp - chili powder
1/2 tsp - cumin powder
1/2 tsp - garam masala
1/2 tsp - cumin seeds
1/4 tsp - tumeric powder
1/2 tsp - black pepper powder
2 tbsp - oil
salt to taste

Method:
Heat oil in a pan and add cumin seeds.
When the cumin splutters, add the onions and saute till translucent.
Add the ginger garlic paste and fry till the raw smell is gone.
Add the tomatoes and cook till they turn mushy.
Add chilli, cumin, tumeric & garam masala powders. Saute for a minute.
Add the cauliflower florets and salt.
Add 1/2 a cup of water, cover and cook till the cauliflower is just done.
Finally turn off the heat and add pepper powder.
Garnish with coriander leaves.

This goes well with hot rotis. It can also be used as the stuffing while preparing cauliflower masala dosas.

Manathakkali vatral kulambu

Ingredients:

manathakkali vatral (sun dried wonderberries) - 3 tbsp

tamarind - lemon size

sambar powder - 3 tbsp

hing - a small pinch

mustard seeds - 1/2 tsp

bengal gram - 1 tsp

red chillies - 2

methi seeds - 1/4 tsp

curry leaves - a small sprig

sesame oil - 3 tbsp

salt to taste

Method:

1. Soak tamarind in 2 cups of water for 1/2 an hour and extract its juice.

2. Shallow fry the vatral in 1 tsp of oil and keep aside.

3. Heat oil in a pan and add the bengal gram and mustard seeds.

4. When the mustard seeds splutter, add the red chillies, methi seeds, hing and curry leaves.

5. Add the sambar powder and saute for a minute.

6. Add the tamarind juice and salt.

7. Boil on medium flame for 10 minutes.

8. Add the fried vatral and boil till the kulambu thickens and oil floats on top.

(To thicken the kulambu, you may mix 1 tsp of rice flour with 3 tsp of water & add to the kulambu before turning off the stove.)

Serve with hot rice and appalam.

Rainbow Fruit Salad

Ingredients:

1 large mango, peeled and diced

2 cups fresh blueberries

2 bananas, sliced

2 cups fresh strawberries, sliced

2 cups seedless grapes

2 nectarines, unpeeled and sliced

1 kiwi fruit, peeled and sliced

Honey-orange sauce

1/3 cup unsweetened orange juice

2 tbsp lemon juice

2 tbsp honey

¼ tsp ground ginger

a dash of nutmeg

Method:

1. Prepare and combine the fruit.

2. Combine all ingredients for the sauce and mix them together.

3. Just before serving, pour the sauce over the fruit.

I got this recipe from a health magazine which was circulated in our neighborhood. I think we can substitute or add in fruits by what is in season. I did not use blueberries and mango but added peaches and papaya. I must say that the salad was a treat not only to the eyes but to tummy too.

Rava Kichadi

Ingredients:

1 cup - fine rava

1 - large onion, sliced

3 - green chilies, slit

1'' - ginger, chopped finely

1/2 cup - frozen peas and carrots

1 tbsp - channa dal

1 tsp - urad dal

1/2 tsp - mustard seeds

1/4 tsp - tumeric powder

2 tbsp - lemon juice

1/4 tsp - ghee

2 tbsp - oil

coriander leaves - to garnish

salt - to taste

Method:

1. Heat ghee in a pan and roast the rava until you get a nice aroma and keep aside.

2. Heat oil in a pan and add channa dal, urad dal and mustard seeds.

3. When the mustard seeds pop, add ginger and green chillies.

4. Saute for a minute and then add the onions.

5. Saute till the onions turn translucent.

6. Add the peas, carrots and tumeric powder. Saute for a minute.

7. Pour 3 cups of water and add salt.

8. When the water starts boiling, lower the heat and add the roasted rava. (Add little by little and also keep stirring continuosly to avoid formation of lumps)

9. Cover and cook on medium heat till all the water is absorbed.

10. Remove from heat and add lemon juice and coriander leaves.

Serve hot with coconut chutney.

Cauliflower Soup

When i saw this wonderful recipe in bonziegal 's blog, I immediately decided to make it because i have never tasted cauliflower soup before. I just followed the original recipe step by step. The only change I made was substituting low-fat milk with whole milk.
Thank you Bonzie, for introducing me to such a wonderful recipe. I’m going to keep making it regularly.

Click here to find the original recipe.

Bhindi Masala

Ingredients:

1/2 lb - bhindi, cut into 1" pieces

1 - onion, finely chopped

2 - tomatoes, puréed

1 tbsp - ginger-garlic paste

1 tsp - red chilli powder

1 tsp - coriander powder

1 tsp - finely chopped green chillies

1/2 tsp - garam masala powder

5 - cashews, ground into a smooth paste

1 tsp - cumin seeds

3 tbsp - oil

salt to taste

coriander leaves to garnish

Method:

1. Shallow fry the bhindi pieces in 2tbsp of oil and keep them aside.

2. Heat 1 tbsp of oil in a pan and add cumin seeds.

3. When the cumin seeds splutter, add the green chillies & onions and sauté until translucent.

4. Add the ginger-garlic paste and sauté till the raw smell is gone.

5. Add the tomato purée and cook for few minutes.

6. Add chilli powder, coriander powder and salt.

7. Add the 1/2 a cup of water and simmer until the oil oozes out of the masala.

8. Now, add the fried bhindi and garam masala powder.

9. Mix gently and add the cashew paste. Adjust the consistency of the gravy.

10. Cover with a lid and cook for 5 min.

11. Turn off the heat and transfer to serving bowl.

12. Garnish with chopped coriander leaves.

Serve with hot rotis or rice.

Badam Burfi

Ingredients:
Badam (almonds) - 1 cup
Sugar - 1 1/4 cups
Milk - 1/4 cup
ghee - 2tbsp

Method:
Soak the almonds in hot water for one hour and peel the skin.
Grind the peeled almonds and sugar along with milk into a smooth paste .
Take a nonstick pan and add ghee.
When the ghee melts, add the almond paste and keep stirring on medium flame.
Stir until it thickens and leaves the sides of the pan.
Turn off the heat and pour the thickened mixture into a greased plate.
Allow it to cool a bit and cut into desired shapes.

Masal Vadai

It is extremely difficult for me to say no to fried items. Even images of fried food would leave me mouthwatering. Aarthi's post on vazhapoo vadai is definitely one of that kind. I got inspired by her recipe and made quite a simpler version of that.

Ingredients:

Channa dal----1 cup

Red chillies-----3

Onion, finely chopped----1

Chopped green chillies----1 tsp

Ginger---1/4 inch

Saunf---1 tsp

Curry leaves---one sprig

Coriander leaves, chopped----2 tbsp

Salt to taste

Oil to fry

Method:

Wash and soak the dhal and red chillies for an hour.

Drain the water from the dal and grind coarsely along with ginger.

Try to avoid adding water while grinding. Maybe u can just sprinkle a little if required.

Once done, mix in onions, green chillies, saunf, coriander leaves, curry leaves and salt.

Divide the batter into equal sized balls.

Flatten each ball using your palm. Deep fry in hot oil until golden brown.

Serve with chutney or tomato ketchup.

Moong Dal Sambar

Ingredients:

1 cup - moong dal

1/4 tsp tumeric powder

3 or 4 brinjals, cut lengthwise

1 - onion, finely sliced

1 - tomato, diced

4 - green chillies

1/4'' - ginger, julienned

1/2 tsp - mustard seeds

1 tsp - urad dhal

1/2 tsp - cumin seeds

1/4 tsp - tamarind paste

2 tsp - oil

salt to taste

Coriander leaves to garnish

Method:

1. Dry roast the moong dal until it turns light brown in color(I always do this when using moong dal. This helps in removing the smell of moong dal ).

2. Then wash well, add turmeric powder and pressure cook it for 1 whistle. Keep it aside.
3. Heat oil in a pan and add mustard seeds, cumin seeds and urad dal.

4. When the mustard seeds splutter, add the onions, ginger and green chillies. Saute them till the onions turn translucent.
5. Then add the tomatoes and fry them till they turn mushy.
6. Add the cut brinjal and saute for a minute.

7. Add water and cook till the brinjals are half done.

8. Add the tamarind paste. Stir it once and cook till the veggies are fully done.

9. Now, add the cooked moong dal and salt. Let it simmer for few min and then turn off the heat.

10. Transfer to a serving bowl and garnish with coriander leaves.

Serve with hot idlis.

Beans Paruppu Usili

Ingredients:

1/2 cup - toor dal

1/4 cup - bengal gram

3 - red chillies

1/4 tsp - hing

1/2 tsp salt

1lb - french beans, finely chopped

1/2 tsp - mustard seeds

1 tsp - urad dal

2 - red chillies

a small sprig of curry leaves

4 tbsp - oil

salt to taste

Method:

1. Wash and soak both the dals together with 3 red chillies for 1 hour.

2. Drain out the water and grind it coarsely with salt and hing without adding much water.

3. Grease a microvable plate with oil and spread the ground mixture on it.

4. Microwave on high for 20 minutes. See to that it doesnt become too dry.

5. Allow it to cool and crumble. (I generally give a run in the blender)

6. Keep the crumble aside.

7. Cook the chopped french beans with just enough water and salt.

8. Squeeze and drain out the excess water.

9. Heat oil in a pan and add the mustard seeds,urad dal, curry leaves and 2 red chillies.

10. When it splutters, add the crumbled dal and roast until golden brown.

11. Add the cooked beans and saute in low heat for 10 minutes or until dry and crispy.

12. Adjust salt if required and turn off the heat.
Serve with rice and More kulambu.

This recipe can also be prepared with capsicum, long beans or banana flower.

Rasgulla

The moment i saw this recipe in viji's vcuisine in knew that I had to make this. This is one of the favorite sweets of my kid. You can find the original recipe here. Thank you so much Viji, for sharing this wonderful recipe.

Ingredients:

Full cream milk -1 ltr

Curd - 1 cup

Sugar - 2 cups

Water -4 cups

Cardamom powder - ½ tsp

Method:

Boil the milk. When it starts rising keep adding the curd little by little till the whey separates from paneer. Switch off the stove. Drain out the whey and tie the paneer in a muslin cloth. Hang it for 2 hrs so that all the whey is drained off.

Knead the paneer so that it turns smooth and pliable. Divide it into 20 equal portions and make oblong shapes out of each portion.

Mix sugar and water in a pressure pan and bring it to boil. Add cardamom powder. Then drop all the oblong shaped paneer in the sugar syrup. Pressure cook for one whistle. Open the lid after the pressure subsides. The rasgullas would have doubled in size. They taste better when served chill. I have garnished with saffron strands soaked in milk.

Keerai Kootu

Ingredients:

Spinach - 2 bunches (You may use any variety of greens)

Moong dhal – 1/2 cup

Turmeric powder-1/4 tsp

Salt to taste

Seasoning:

Mustard seeds- 1/2 tsp

Urad dhal - 1 tsp

Ghee - 1 tbsp

Grind:

Shredded coconut – 4 tbsp

Cumin seeds– 1 tsp

Green chillies - 3

Garlic - 2 cloves

Method:

1. Dry roast the moong dhal until it starts changing to light brown color.

2. Allow it cool and wash well.

3. Cook it with tumeric powder and enough water, until soft but not mushy.

4. Wash the spinach and chop it finely.

5. Cook spinach in a pan without covering with lid.

6. Grind all the ingredients under 'grind' into a smooth paste.

7. Add the cooked dhal and ground paste to the cooked spinach and add salt.

8. Bring it to a boil.

9. Meanwhile, heat ghee in another small pan and add the seasonings. Allow it to splutter and add it to the boiling spinach-dhal mixture.

10. Cook for 2 more min and turn off the stove.

Serve hot with rice.

You may also cook moong dhal and spinach together. Then add the ground paste and then do the seasoning. This would save a lot of time but i perfer cooking the dhal and spinach seperately.

Murungai keerai (drumstick leaves) poriyal

Ingredients:

3 cups - drumstick leaves

1 - onion, finely chopped

3 - green chillies, slit

2 - garlic cloves

1/4 tsp -- mustard seeds

1 tsp ---- urad dal

1/2 tsp --cumin seeds

2 tbsp -- grated coconut

2 tbsp -- oil

Salt to taste

Method:

1. Seperate the leaves from the stalk, wash them well and keep aside.
2. Heat oil in a wide pan and add the mustard seeds, urad dal and cumin seeds.

3. When the mustard seeds splutter add onion, green chillies and garlic.

4. Saute until translucent.

5. Add the drumstick leaves and saute till they wilt.

6. Add salt and 1/2 cup water. Cover the pan and simmer for 10 minutes.

7. Remove the lid and cook till the water dries up.

8. Add the grated coconut, stir for few seconds and turn off the stove.

Serve with rice and kulambu.

Dal Makhani

Ingredients:
1 cup whole black urad dal

1/3 cup rajma

1 large onion, finely chopped

1 large tomato, finely chopped

1 tbsp ginger-garlic paste

1 tbsp grated ginger

2 green chillies,finely chopped

2 tsp chilli powder
1 tsp coriander powder

1/2 tsp garam masala powder

1 tsp cumin seeds

2 tbsp butter

2 tbsp fresh cream(can add 1/2 a cup if you wish)

salt to taste

coriander Leaves, finely chopped

Method:

1. Wash and soak whole black urad dal and rajma overnight.

2. Pressure cook the urad dal and rajma with 1 tsp chilli powder and grated ginger, until soft.

3. Lightly mash the cooked dal and keep it aside.

4. Melt the butter and add cumin seeds.

5. When the cumin seeds start to splutter, add the chopped onions and green chillies.

6. Saute for few minutes till the onions turn translucent.

7. Add ginger-garlic paste and fry till the raw smell disappears.

8. Add chopped tomatoes and cook till it turns mushy.

9. Add coriander powder, the remaining chilli powder, and garam masala powder.

10. Add little water, cover the pan with a lid and simmer for 5 min.

11. Add the cooked dal & rajma and adjust the consistency of the gravy.

12. Add salt, cover the pan and cook on medium high, till the gravy thickens.

13. Add fresh cream and turn off the stove.

14. Transfer to a serving bowl and garnish with chopped coriander leaves.

Serve hot with rotis or rice.

Ragda Patties

Ingredients:

For Patties

2 large potatoes, boiled

1 tsp chilli powder

1 tsp cumin powder

1/2 tsp garam masala

2 tsp lemon juice

salt to taste

oil for shallow frying

For Ragda

1 cup whole yellow peas

1/2 tsp cumin seeds

1/2 tsp ginger-garlic paste

2 green chillies, finely chopped

1 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tbsp. tamarind paste

1 tbsp jaggery

salt to taste

2 tbsp oil

For Garnish

Tamarind chutney

Finely chopped onion

Finely chopped coriander leaves

Whipped curd

Making Ragda:

1. Soak the peas overnight and cook them until soft and keep aside.

2. Heat oil and add cumin seeds.

3. When it splutters, add the ginger-garlic paste and saute for a minute.

4. Add green chillies.

5. Add chilli powder, cumin powder, coriander powder and saute for a few seconds, taking care not to burn the spices.

6. Then add the cooked peas, 1 cup of water, tamarind paste, salt and jaggery.

7. Bring it to a boil and simmer for 10 minutes.

8. Adjust the consistency, sweetness and sourness according to your taste.

9. Turn of the stove and keep the ragda aside.

Making Patties:

Peel the skin and mash the boiled potatoes. Add salt, lemon juice, chilli powder, cumin powder and garam masala powder. Knead a little and make thick patties. Let it rest for 1/2 an hour.

Shallow fry 3-4 patties at a time in a pan on medium heat. Keep flipping over, till both sides are crisp and golden brown.

Serving:

Place 2 patties in a plate. Add a ladleful of ragda on top of the patties. Top it with tamarind chutney and curd. Garnish with chopped onion and coriander leaves.

Red Bell Pepper Chutney

Ingredients:

1 large red bell pepper, cut into thin strips

1/2 onion, sliced

2 red chillies

1 green chili

1/4'' ginger

1 tbsp urad dal

1/2 tsp mustard

gooseberry size tamarind

1 tsp oil

salt to taste

Method:

Heat oil in a pan and add urad dal, mustard, red chillies, green chilli.

Add the cut onion and bell pepper. Fry well until soft.

Turn off the stove and add tamarind over the fried items. This helps the tamarind to turn soft.

Allow it to cool.

Add salt and grind it into a smooth paste.

Transfer to a serving bowl.

If you like, you can season with mustard and urad dal before serving.

Crispy Dosa

Ingredients and method for making the batter can be found here.

Making Crispy Dosas:
1. Heat the tava, drizzle few drops of oil and spread it all over the tava.
2. Pour 2 ladleful of batter on the tava and spread it out into a very thin layer.
3. Add 1 tsp of ghee around the dosa .
4. Cover the dosa with a lid and cook for a minute.

Now both sides will be cooked even without flipping it over. Carefully run a spatula around the dosa and take it out of the tava. Serve hot with chutney and sambar.

Onion Uthappam

Ingredients:

2 cups - idli batter

1 cup - finely chopped onions

2 tbsp - finely chopped cilantro

2 tsp - finely chopped green chillies

3 tbsp - oil

Method and ingredients for making the idli batter can be found here.

Method:

1. Heat a griddle and spread 1/2 a tsp of oil over it.
2. Pour a ladleful of batter on the tava and spread it, thick and round.

3. Drizzle a tsp of oil around it.

4. Top it with chopped onions, green chillies and cilantro.

5. Cook on medium heat for 3 min.
6. Flip it over carefully and add another tsp of oil around it.

7. Cook until this side is also done.

Serve hot with tomato chutney.

Tiffin Sambar

Ingredients:

1 cup toor dal

1 onion, chopped

1 lb pumpkin, cubed

1 tsp urad dal

1/2 tsp mustard seeds

1/4 tsp hing

1/2 tsp tumeric powder

a lemon size tamarind

curry leaves

2 tbsp oil

salt to taste

coriander leaves for garnishing

Grind:

1 tbsp channa dal

5 red chillies

1 tbsp coriander seeds

1/4 tsp fenugreek seeds

1/2 tsp black pepper

1/2 tsp cumin seeds

Dry roast each of the above one by one and grind them together into a fine powder.

Method:

1. Pressure cook toor dal with tumeric powder and keep aside.

2. Soak tamarind in 1 cup of water for 20 min and extract the juice.

3. Heat oil in a pan and add urad dal, mustard seeds, curry leaves and hing.

4. When it splutters, add the chopped onion and saute for few minutes.

5. Add the cubed pumpkin and fry for 2 min.

6. Add 1 cup of water and cook the pumpkin until it is 3/4ths done.

7. Add the tamarind juice and simmer till the raw smell of tamarind goes off.

8. Add the ground powder.

9. Add the cooked dal and salt. Adjust the consistency of the sambar.

10. Simmer for few more minutes and then turn off the stove.

Garnish with coriander leaves and serve with idli or dosa.

Dal Rasam

Ingredients:
Toor dal - 1/2 cup
Tamarind - a small lemon size
Tomato - 1 ripe and juicy
Tumeric powder - 1/4 tsp
Rasam powder - 1 tbsp
Salt to taste
Cilantro leaves to garnish

For tempering:
1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida powder
a sprig of curry leaves
1 red chilli
1 green chilli
2 cloves garlic, crushed

Method:

1. Pressure cook toor dal with enough water and tumeric powder.

2. Mash the dal and dilute it with 1 cup of water.
3. Soak tamarind in water for 20 min and extract the juice.
4. Blanch the tomato, mash well.
5. Take 2 cups of water in a sauce pan and add the tamarind extract and mashed tomatoes.
6. Add tumeric powder and boil for 15 min till the raw smell of tamarind is gone.
7. Add rasam powder, dal water and salt.
8. Reduce the heat.
9.Tempering:
Heat ghee in another small pan.
Add mustard seeds and asafoetida.
When the mustard splutters, add red&green chillies, crushed garlic,pounded cumin and curry leaves. Pour the seasoning over the rasam.
10. Turn off the stove and garnish with coriander leaves.
Serve hot with rice.

Idli

Ingredients:

rice - 4 cups

Urad dal - 1 cup
Fenugreek seeds - 1 tsp

Salt to taste.

Making the batter:

1. Soak rice for 6 to 8 hours.
2. Wash and soak urad dal and fenugreek seeds together in 3 cups of water for 1/2 an hour.

3. First grind the dal into a smooth, fluffy batter (using the water used to soak it).
4. Then grind the rice.
5. Mix both the batters.
6. Add salt and mix thoroughly with hand.
7. Leave it in warm place for about 8 hrs so that the batter rises by an inch.

Making idlis:

1. Gently mix the fermented batter.

2. Grease the idli moulds with oil .
3. Pour the batter in the moulds.

4. Steam in an idli pan for 7 minutes on medium heat.

5. Allow it to rest for 5 min.

6. Dip a spoon in cold water, run it around the idlies and take them out .

Serve hot with moong dal sambar.

Note: This idli batter can also be used to make dosas and uthappams.

Chicken masala

Ingredients:

1 lb chicken drumsticks

For the gravy:

2 onions, finely chopped

1 tomato, diced

1 tbsp ginger-garlic paste

1 tsp chilli powder

1 tsp coriander powder

1/4 tumeric powder

4 tbsp oil

salt to taste

Grind:

1/2 an inch cinnamon

3 cloves

1 tsp coriander seeds

2 red chillies

1 tbsp black pepper

1 tsp cumin

1/2 tsp fennel seeds

1 tsp poppy seeds

1/2 onion, thinly sliced

3 tbsp shreded coconut

For the marinade:

1/4 cup thick curd/yogurt

1/2 tsp tumeric powder

1/2 chilli powder

1 tsp salt

Method:

A. Beat the curd until smooth and add tumeric powder, chilli powder and salt to it. mix well. Add this mixture to the washed chicken drumsticks & mix well. Leave this in the refrigerator for 1 hour (This marination can be skipped if you are not using drumsticks).

B. Dry roast each of the ingredients(except onion and coconut) given under 'grind'. Heat 1 tsp of oil in a skillet and fry the onions until it turns golden brown. Now, grind the roasted ingredients, fried onion and coconut into a smooth paste.

C. 1. Heat oil in pressure pan and add the finely chopped onions.

2. Saute until they turn translucent.

3. Add the ginge-garlic paste and saute till the raw smell in gone.

4. Add the diced tomatoes and cook for 5 min.

5. Add chilli powder, tumeric powder and coriander powder and fry for few min.

6. Add the chicken drumsticks and fry till the masala coats well on the chicken pieces.

7. Add a 1/2 cup water and pressure cook until 1 whistle.

8. After the pressure subsides, remove the lid and add the ground masala, enough water and

salt.

9. Simmer for 10 minutes .

10. Turn off the stove and garnish with coriander leaves.

Serve with rice or rotis.

Bottle gourd (suraikai) curry

Ingredients:
Bottle gourd - medium sized - peel the skin and then cut into cubes.
Garlic- 2 pods

Onion-1 small

Fennel seeds powder- 1/4 tsp(roasted and ground)
Turmeric powder- 1/4 tsp
Red chilli powder- 1/2 tsp
Gram dal- 1 table spoon

Salt- to taste
Oil - 1 tbsp

For tempering:

Mustard seeds-1/4 tsp
Gram dal - 1 tsp
Red chilli -2
Curry leaves

Method:
Dry roast the gram dal and make a coarse powder.
Chop onion and garlic very finely.
Heat oil in a skillet , temper using the given ingredients.

Add onion and saute for 2 minutes.
Add bottle gourd cubes and fry for another minute.
Add enough water, turmeric powder, fennel seed powder, salt, chilli powder and garlic .
When the veggie is 3/4 done, add the gram dal powder.
When all the water is well absorbed, turn off heat and serve.

Recipe adapted from '100 lunch recipes' by Mallika Badrinath.
Can use chow-chow or snake gourd instead of bottle gourd.

Chilli Chicken

Ingredients:
1. 1 lb - Boneless chicken
2. 1 tbsp - Corn flour (White)

3. 2 tsp - Chilli Powder
4. 1/4 tsp - Turmeric Powder
5. Egg white of 1 egg
6. 2 tsp - Ginger Garlic Paste

7. 2 tbsp - curd

8. 1 tbsp - Lime Juice

9. Salt to taste
10. 1 - Capsicum, cubed
11. 1 - Onion, cubed
12. 2 tbsp - Tomato ketchup

13. 1 tsp - Pepper powder
14. Oil to fry
15. Finely chopped coriander leaves to garnish

Method:
Take the cleaned and cubed chicken pieces in a bowl.

Add ingredients 2 to 9 and mix thoroughly. Marinate it for 2 to 3 hours.

Deep fry the marinated chicken pieces and keep it aside.

In a shallow pan add 2 tbsp of oil and saute the cubed onions for 2 to 3 minutes.

Add the cubed capsicum. Add salt. Saute for some more time.

Now add the fried chicken pieces and mix well.

Add tomato ketchup and pepper powder.

Toss for a minute and turn off the heat.

Transfer to a serving bowl and garnish with coriander leaves.

Goes well with biryani or rice and chicken kulambu.

Vegetable Biryani

Ingredients:
2 cups Basmati Rice

2 cups vegetables(potato, carrot, beans and peas)
2 cardamom pods
1 small piece of cinnamon
3 cloves
1 large onion, thinly sliced
3 green chillies
1 tbsp ginger-garlic paste
1 tomato
1 tsp chilli powder
1 tbsp ghee
3 tbsp oil
coriander and mint leaves

Method:
1. Soak rice for atleast 1/2 an hour.
2. heat ghee in a pressure pan and add the whole garam masala.
3. add oil to it and add the sliced onions and slit green chilies.
4. when the onion turns translucent, add the ginger garlic paste and reduce the heat.
5. when the raw smell of gin-garlic is gone, add the diced tomatoes.
6. when it is half done, add chili powder.
7. cook until the oil floats and the gravy is red in color.
8. add the vegetables .
9. toss it for a minute so that the gravy coats on the veggies.
10. add rice.

11. add 3 and 1/2 cups of water and salt to taste.
12. add chopped coriander and mint leaves.
13. can add 2 tbsp of lime juice if you like.
14. close the lid and pressure cook until one whistle or 15 min, whichever is earlier.
15. leave it unopened until the pressure subsides.

16. serve hot with onion raitha.

Channa masala

Ingredients:
1. 1 cup channa (soaked overnight and pressure cooked)
2. 1 large onion, finely chopped
3. 1 large tomato, cubed
4. 2 green chillies, finely chopped
5. 1 tbsp ginger-garlic paste
6. 1 tsp cumin seeds
7. a pinch of tumeric
8. 1 tsp chilli powder
9. 1 tbsp coriander powder
10. 1 tsp cumin powder
11. 1/2 tsp amchur powder
12. 1 tsp garam masala powder
13. coriander leaves
14. salt to taste
15. 3 tbsp of oil

Method:
1. Heat oil in a pan and add jeera. Let it splutter.
2. Add onion and chillies and saute until the onion turns translucent.
3. Add ginger garlic paste and saute till the raw smell diappears.
4. Add tomato and fry till it turns mushy.
5. Add tumeric powder, chilli powder, coriander powder, cumin powder and amchur powder.
6. Add little water and allow the masala to cook .
7. Add the boiled channa, adjust the consistency of the gravy as required and add salt.

8. Add garam masala and bring it to boil.
9. Remove from heat and garnish with coriander leaves .
1o. Serve with hot rotis or chappatis.

kathirikai-karamani kulambu

Ingredients:
1. 1 cup karamani(black eyed peas)
2. Tamarind - Lemon size
3. 1 small onion, finely chopped
4. 1/4 kg small brinjal, cut lengthwise
5. 1/2 tsp each of channa dal, mustard seeds and urad dal
6. 2 red chillies
7. 1/4 tsp methi seeds
8. a sprig of curry leaves
9. 1/4 tsp turmeric powder
10. a pinch of hing
11. 1 tbsp chilli powder
12. salt - to taste
13. 2 tbsp sesame Oil

Method:
1. Soak Black eyed peas overnight and cook till they are tender.
2. Soak tamarind in water for 15 minutes and extract the juice.
3. Heat in a pan, add channa dal, urad dal, mustard seeds and red chillies.
4. Once it splutters add methi seeds, curry leaves and hing.
5. Add finely ch0pped onion, fry till it turns translucent.
6. Add brinjal and fry for 3 to 5 minutes.
7. Add turmeric powder, chilli powder and fry till the smell of masala goes off.
8. Add 2 cups of water and cook the brinjal until it is half done.
9. Add tamarind juice and salt. Cook until the brinjals are completely done and the raw flavor of tamarind in gone. At this stage the oil oozes out and the kulambu becomes thick(if it is not thick, mix1 tsp of rice flour with water and add it to the boiling kulambu).
10. Finally add the cooked black eyed peas and bring it to a boil.
11. Serve hot with boiled rice and vegetable poriyal.

Pesarattu

Ingredients:
Whole moong dal- 2 cups (serves 4 people)
Raw rice- a handful
green chillies- 4
ginger- 1" piece
salt to taste
oil

Method:
Wash and soak moong dal and rice for 3-4 hours and grind it into a smooth paste along with the green chilies and ginger. Add salt. The batter should be of medium consistency. There is no need for the batter to ferment. We can use it immediately.
Pour a ladleful of batter on a hot tava and spread it out into a round shape. Drizzle a tsp of oil around and cook for a minute. Then flip it over and cook the other side for another min. Serve hot with onion chutney or pumpkin chutney.