Tender Tamarind Leaves Dal / Chinta Chiguru Pappu

Ingredients:

• Tender Tamarind Leaves : 2 cups
• Toor Dal : 1 1/2 cups
• Onion : 1 small sliced
• Green Chiles : 6-8
• Turmeric Powder : 1 tsp
• Fenugreek Seeds a pinch
• Garlic : 4 - 6 pods (lightly mashed)
• Mustard Seeds : 1 tsp
• Cumin Seeds : 1 tsp
• Broken Dried Red Chiles : 2
• Curry Leaves
• Oil as required
• Salt to taste

Preparation Process :

• Wash toor dal and pressure cook in 3 cups of water for 3 whistles.
• Wash thoroughly and chop Tender Tamarind leaves.
• Remove stems, wash and slit the green chilies.
• Heat oil in a pan, add red chili, garlic pods, mustard, cumin, curry leaves.
• When seeds start to jump, add chopped tamarind leaves, green chilies, onions and salt.
• Fry the leaves until they wilt and soft.
• Then add cooked dal, turmeric powder and a cup of water if necessary.
• Bring to a bubble and simmer for 2-4 minutes.
• Serve hot with rice or roti.

Note: Do not pressure cook dal with leaves any time, because all the protiens and vitamins, especially iron is lost from these leaves.
Make sure tamarind leaves are perfectly cooked.

Egg Potato Kurma

Ingredients:

• Eggs : 4(boiled)
  
• Tomato : 1 cup
  
• Potato : 1 cup(boiled and cut into cubes)
  
• Onions : 1 cup
• Ginger garlic paste : 1 tbsp
  
• Red chili powder : 1-2 tbsp
  
• Coriander powder : 1 tbsp
• Cinnamon : 2 inch stick
  
• Cardamom : 5
• Cloves : 6-8
  
• Bay leaf : 2
  
• Poppy seeds : 1 tbsp
• Coconut (dried or fresh) : 2-3 tbsp
  
• Turmeric powder a pinch
  
• Curry leaves : Finely chopped
  
• Coriander leaves : Finely chopped
• Oil as required
  
• Salt to taste
  

Preparation Process :

• Heat oil in a pan and add onion and let fry, add ginger garlic paste and fry till the raw flavor comes out.
• Add tomato's to it and saute till its skin comes out.
• Ground poppy seeds, coconut, cinnamon, cardamom, cloves into a paste with little water and add this to the fried tomato's and turmeric powder, salt.
• Let it cook till the oil comes out.
• Now add bay leaf, curry leaves, coriander leaves, potato's to the gravy and place a lid and cook in a low flame for 4-5min, add cut boiled egg pieces and cook for a minute.
• Serve hot with rice or puri, chapathi, naan, roti.

Sorrel Leaves Dal/Gongura Pappu

Ingredients:

• Sorrel Leaves : 2 cups
  
• Toor dal : 1 cup
• Onion : 1 small sliced
  
• Green chilies : 5
  
• Turmeric Powder a big pinch
• Red chili : 2
  
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Asafoetida a pinch
• Curry Leaves
  
• Oil as required
• Salt to taste

Preparation Process :

• Wash toor dal and pressure cook in 2 cups of water for 3 whistles.
• Wash thoroughly and chop sorrel leaves.
• Remove stems, wash and slit the green chilies.
• Heat oil in a pan, add red chili broken, mustard, cumin, curry leaves.
• When seeds start to jump, add chopped sorrel leaves, green chilies, onions and salt.
• Fry the leaves until they wilt and soft.
• Then add cooked dal, turmeric powder and a cup of water if necessary.
• Bring to a bubble and simmer for 2-4 minutes.
• Serve hot with rice or roti.

Note: Do not pressure cook dal with leaves any time, because all the protiens and vitamins, especially iron is lost from these leaves.

Ragi Roti

Ingredients :

• Ragi Flour : 3 cups
• Rice flour : 1/2 cup
• Onion : Chopped 1 cup
• Sesame seeds : 2 tbsp.
• Cumin seeds : 2 tbsp
  
• Chana dal or Urad dal : 1/4 cup
• Green chili paste : 1-2 tbsp.
• Curry leaves : Finely chopped
• Coriander leaves : Finely chopped
• Oil as required
• Salt for taste

Preparation Process :

• Take ragi flour, rice flour, add onion, green chilli paste, dal(soaked for 30min), sesame seeds, cumin seeds, curry leaves, coriander, salt.Mix like chapathi mixture.
• Now take a thick polythin cover, apply little bit of oil to it, take a hand full of flour mixture n make a ball out of it, place it on the cover n lightly spread on it, now place another thin cover on it n spread it like chapathi(or directly make it on a pan putting some oil).
• Slowly remove the cover n sprinkle some oil on it.
• Heat the pan with some oil n put the roti on the pan coming the cover upside.
• Place this for 2min n slowly remove the above cover.
• Now roast the roti two sides sprinklying oil equally n delicately with a medium flame.
• Serve hot with some ghee on it n with some pickle n curds.

Spicy Carrot with Fresh Peas

Ingredients:

• Carrot : 4 medium sized
• Fresh Peas (shelled) : 1/2 cup
• Onion : 1 large
• Green Chiles : 2
• Garlic : 1 clove
• Ginger : 1 inch piece
• Turmeric Powder a pinch
• Cumin Powder : 1/2 tsp
• Coriander Powder : 1 tsp
• Red Chile Powder : 1 tsp
• Garam Masala : 1/2 tsp (optional)
• Sugar a big pinch
• Salt to taste
• Urad Dal : 1/2 tsp
• Cumin Seeds : 1/2 tsp
• Mustard Seeds : 1/2 tsp
• Curry Leaves
• Coriander Leaves : Finely chopped
  
• Oil as required
  

Preparation Process :

• Peel, remove ends and dice the carrots (abt. 2 cups).
• Peel, remove ends and finely chop onion.
• Remove stems, wash and slit the green chiles.
• Peel and finely chop garlic clove.
• Peel and finely chop ginger.
• Heat oil in a pan, add urad dal, mustard, cumin, curry leaves.
• When dal changes color, add chopped garlic, ginger, green chiles and onion.
• Once onion becomes little soft, add diced carrots.
• Then add turmeric, cumin powder, coriander powder, red chili powder, garam masala (if using), sugar and salt.
• Stir for a minute and add fresh peas.
• Pour about quarter cup of water and cook covered on low flame for few minutes or until the carrot and peas are cooked.
• Now add fresh chopped coriander leaves at last.
  
• Serve hot with steamed rice or with chapati and yogurt.

Note: If using frozen peas, add them at end.