Tomato Charu/ Rasam with toor dal

Ingredients:

• Tender Tomatoes : 2
• Toor dal : 1/2 cup
• Mustard Seeds : 1 tsp
• Cumin Seeds : 1 tsp
• Broken Dried Red Chiles : 2
• Curry Leaves
•  Asafœtida : 1/4 tsp
• Rasam Powder : 1 tbsp
• Red chilli powder : 1/4 tsp 
• Tamarind : a small lemon sized
• Coriander leaves
• Sugar/ jagerry : 1/2 tsp
• Oil/ghee as required(1-2 tsp)
• Salt to taste

Preparation Process :

• Cook toor dal in pressure cooker with 1/2 cup water.
• Wash thoroughly and chop Tender Tomatoes.
• Now take bowl like vessle and put the tomatoes with 2-3 cups water along with toor dal, tamarind, tumeric, rasam powder, sweetner and salt.
• Bring to a bubble and simmer for 2-4 minutes.
• Heat oil/ghee in a pan, add red chili, mustard, cumin, asafoetida and curry leaves.
• Add the above tampering to rasam.
• Finally add coriander and serve hot with rice.

Tomato Charu/ Rasam

Ingredients:

• Tender Tomatoes : 4
• Garlic : 4 - 6 pods (lightly mashed)
• Mustard Seeds : 1 tsp
• Cumin Seeds : 1 tsp
• Broken Dried Red Chiles : 4-6
• Curry Leaves
• Cumin Powder : 1 tsp
• Coriander Powder : 2 tsp
• Pepper Powder : 1/4 tsp
• Turmeric Powder : 1 tsp
• Coriander leaves
• Sugar/ jagerry : 1/2 tsp
• Oil/ghee as required(1-2 tbsp)
• Salt to taste

Preparation Process :

• Wash thoroughly and chop Tender Tomatoes.
• Heat oil/ghee in a pan, add red chili, garlic pods, mustard, cumin, curry leaves.
• When seeds start to jump, add chopped tomatoes and salt.
• Fry the tomatoes until they wilt and soft.
• Then add 2-3 cups of water along with sweetner, tumeric, cumin, coriander and pepper powders.
• Bring to a bubble and simmer for 2-4 minutes.
• Finally add coriander and serve with hot rice.

Palakura Podikura / Spinach dry curry

Ingredients:

• Spinach Leaves : 3-4 cups
• Toor Dal : 1/2 cups
• Green Chiles : 6-8
• Turmeric Powder : 1 tsp
• 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 cook in 3 cups of water with a 1/2tsp of oil in a vessel.
• Wash thoroughly and chop spinach leaves with tender stems.
• After the dal cook's 3/4th add the chopped spinach.
• Let the dal cook till the grain becomes totally yellow and it should not get smashed.
• Drain the water and put a side.( U can use this water for prep. of rasam )
• 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  dal and spinach mix.
• Fry till the water get vapourized on a medium flame.
• Then add turmeric powder and salt.
• 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 spinach leaves are perfectly cooked.

Cucumber with moong dal

Ingredients:

Indian Cucumber

• Cucumber pieces : 2 cups
• Moong Dal: 1 1/2 cups
• Green Chiles : 6-8
• Turmeric Powder : 1 tsp
• 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 :

• Peel the skin of cucumber and cut them into medium size. Make sure that cucumber
  (and seeds) is not bitter.
• Wash moong dal and add cucumber pieces, slit green chilies, onion, tumeric and pressure cook in 3 cups of water for 3 whistles.
• Heat oil in a pan, add garlic pods, mustard, cumin, curry leaves.
• Bring to a bubble and simmer for 2-4 minutes.
• Serve hot with rice along papad and also for puri, chapathi, pulka and roti.

Paneer Rice

Ingredients:

• Paneer (cubes) : 1 cup
• Green peas(shelled) : 1/2 cup
• Onion paste of : 2
• Tomatoes paste of : 2
• Ginger garlic paste : 1 tsp
• Basmati rice : 1 cup (cooked)
• Mustard : 1/2 tsp
• Cumin : 1/2 tsp
• Chilli powder : 3/4 tsp
• Green chillies : 2 (slit into half)
• Turmeric powder : 1/2 tsp
• Paneer masala : 1 tsp
• Oil or ghee : 2 tbsp
• Coriander leaves : Finely chopped
• Curry leaves : Finely chopped
• Cashew nuts : 10

Preparation process :

• Take a pan and heat with 2 tbsp of oil or ghee.
• Fry the paneer cubes till they are golden brown, keep a side.
• Then put 1tbsp oil or ghee more and add mustard, cumin, cashew nuts,curry leaves. Fry for few mins.
• Then add ginger garlic paste and onion paste fry till brown,then after tomatoes paste  along with paneer masala, chilli powder, turmeric powder and salt.
• Cook it till the oil saperates, then add fried paneer, peas and cook for 2min, then switch off the stove.
• Combine the paneer mixture and rice gently.
• Finally garnish with coriander leaves.
• Serve hot with raita or any veggies.

Capsicum Potato curry with Green peas

Ingredients :

• Capsicum : 1 cup 
• Potatoes : 1 cup 
• Onion : 1 cup 
• Green peas( shelled) : 1 cup
• Red Chiles powder : 1-2 tsp
• Turmeric Powder : 1 tsp
• Garam masala : 1 tsp
• Mustard Seeds : 1 tsp
• Cumin Seeds : 1 tsp
• Broken Dried Red Chiles : 2
• Coconut grated(fresh or dry) : 1/2 cup
• Curry Leaves 
• Coriander
• Oil as required
• Salt to taste

Preparation Process :

• Chop the capsicum, potato, onion into small pieces.
• Now take a pan and heat with oil.Add red chili, mustard, cumin and curry leaves.
• Now add the onion and fry for a while and add  capsicum. Place a lid till the capsicum get cooked.
• then after add cooked potato and green peas.
• Combine well with chilli powder, garam masala, turmeric powder and salt,
• Cook for 5 mins on low flame.
• Add coconut, coriander and cook for a minute.
• Curry is ready.
• Serve with rice or chapathi.

Methi & Moong Dal / menthaku pesarapappu

Ingredients:

• Methi Leaves : 2 cups
• Moong 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 
• Tamarind as required / a small lemon sized
• Oil as required
• Salt to taste

Preparation Process :

• Wash moong dal and pressure cook in 3 cups of water for 3 whistles.
• Wash thoroughly and separate methi leaves with stems.
• 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 methi leaves, green chilies, onions and salt.
• Fry the leaves until they wilt and soft.
• Then add cooked dal, turmeric powder, tamarind water 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 methi leaves are perfectly cooked.

Semiya / Vermicelli pakoda

Ingredients :

• Vermicelli cooked : 1 cup
• Carrots cooked : 1/2 cup chopped
• Beans cooked : 1/2 cup chopped
• Onion : 1 big chopped
• Ginger Garlic paste : 1 tsp
• Green chilli paste : 2 tsp`
• Rice flour : 4-6 tsp
• Chana flour : 4-6 tsp
• Curry leaves :  Finely chopped
• Coriander leaves : Finely chopped 
• Salt to taste
• Oil for frying

Preparation Process :

• Take a big bowl and add cooked vermicelli, carrots, beans, onions, ginger garlic, green chilli, rice flour, chana flour and required amount of salt.
• Mix it well , if required add some water.
• Don't make it too loose. 
• Heat the oil in a kaday or in a deep pan.
• Now take the dough into the hand and just drop into small irregular shape and deep fry in oil.
• Serve hot with ghee and desired chutney or pickle or curds or can be enjoyed as it is.

Dondakaya pachadi / Tindora / Tendli Chutney

Ingredients:

• Dondakayalu / Tindora: 250gm
• Green Chillies: 6-8
• Tamarind paste: 2 tbsp
• Turmaric powder: 1/4 tsp
• Garlic: 4-6 cloves
• Onions: 1 small
• Red Chillies: 2
• Urad Dal: 1/2 tsp
• Chana Dal: 1/2 tsp
• Mustard seeds: 1/4 tsp
• Cumin seeds: 1/4 tsp
• Pinch of asafoetida 
• Curry leaves: 8-10
• Coriander: finely chopped
• Oil as required
• Salt to taste

Preparation Process:

• Fry th green chillies in 1/2 tbsp of oil and set aside.
• In the same oil fry dondakay / tindor finely chopped for 5 min.
• Grind the above fried with garlic, tamarind, turmaric, coriander and salt.
• Just for 1-2 strikes gring onion slices ( onions should not get paste).
• For seasoning fry the ingredients red chili, urad dal, chana dal, mustard, cumin,curry leaves, asafoetida in a tsp full of oil and add it to the chutney.
• Serve with dosa, roti, rice. 

Beerakay thokku pachadi / Ridge guard peal chutney

Ingredients:

• Ridge guard peal of : 2
• Ridge guard pieces : 1/2
• Green Chillies: 6-8
• Tamarind paste: 2 tbsp
• Turmaric powder: 1/4 tsp
• Garlic: 4-6 cloves
• Red Chillies: 2
• Urad Dal: 1/2 tsp
• Chana Dal: 1/2 tsp
• Mustard seeds: 1/4 tsp
• Cmin seeds: 1/4 tsp
• Pinch of asafoetida 
• Curry leaves: 8-10
• Coriander: finely chopped
• Oil as required
• Salt to taste

Preparation Process:

• Fry th green chillies in 1/2 tbsp of oil and set aside.
• In the same oil fry ridge guard peal along with pieces for 5 min.
• Grind the above fried with garlic, tamarind, turmaric, coriander and salt.
• For seasoning fry the ingredients red chili, urad dal, chana dal, mustard, cumin,curry leaves, asafoetida in a tsp full of oil and add it to the chutney.
• Serve with dosa, roti, rice. 

Ridge guard dal / Beerakay pappu

Ingredients:

• Ridged guard / beerakaya : 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 
• Tamarind as required/ small lemon sized
• 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 Ridge guard / beerakaya.
• 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 ridge until they wilt and soft.
• Then add cooked dal, turmeric powder, tamarind puree 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/ vegitables any time, because all the protiens and vitamins, especially iron is lost.

Tomato Dal

Ingredients:

• Tender Tomatoes : 2 cups
• Toor Dal : 1 1/2 cups
• Green Chiles : 6-8
• Turmeric Powder : 1 tsp
• 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 Tomatoes.
• 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 tomatoes, green chilies and salt.
• Fry the tomatoes 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 tomato any time, because all the protiens and vitamins, especially iron is lost.

Spinach Dal / palakura pappu

Ingredients:

• Spinach 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 
• Tamarind as required / a small lemon sized
• 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 spinach leaves with tender stems.
• 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 spinach leaves, green chilies, onions and salt.
• Fry the leaves until they wilt and soft.
• Then add cooked dal, turmeric powder, tamarind water 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 spinach leaves are perfectly cooked.

Samosa

Ingredients:

For the samosa stuffing:

• Shelled green peas ½ cup
• Oil 2 tbsp
• Cumin seeds 1 tsp
• Green chillies chopped fine 2
• Finely chopped ginger 1 tsp
• Potatoes peeled and cubed 2 big
• Red chilli powder 1/2 tsp
• Salt to taste
• Dry mango powder(amchoor)
• or Lemon juice 1 tsp
• Garam masala 1/2 tsp
• Chopped coriander leaves 2 tbsp

For the samosa pastry shell:

• Plain flour (maida) 1 cup
• Baking soda 1/2 tsp
• Baking powder 1/2 tsp
• Ajwain(optional) 1/2 tsp
• Ghee (clarified butter) 3 tbsp
• Salt to taste
• Water as required for kneading
• Oil to deep fry 

Preparation Process :

• Cook the peas in boiling salted water for about 10 minute(s) or till soft.Refresh in cold water and drain well.
• Heat the oil in a pan. Toss in the cumin seeds and let them crackle. 3.Add the green chillies and ginger. Fry briefly. 
• Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder.
• Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked.
• Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
• To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry.
• Keep covered with a damp cloth for about 15 minutes.
• Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. 
• Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). 
• Repeat this procedure with the rest of the balls.
• Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown.
• Remove onto a paper towel.
• Serve hot with: Green Chutney / Tomato ketchup.

Kachori

Ingredients:

For the stuffing:

• Urud dal 50g
• Moong dal 100g
• Turmeric 1/2 tsp
• Redchilli powder 1/2 tsp
• Corriander powder 1 tsp
• Cumin powder 1/2 tsp
• Chilli & ginger paste 1 tsp
• Lime 1/2
• Corriander leaves few
• Oil for frying

   
Preparation Process :

• Soak both the dals for 2 hours and grind into a slightly coarse paste. 
• Use this flour in idli plate and steam in a large vessel (as fo idli).
• Remove them from the plate and allow to cool in a large vessel or plate.
• Make a paste of green chillies and ginger and keep aside.
• In a pan heat 2 tsp of oil, add turmeric powder, red chilli powder, coriander powder, salt,cumin powder. Add chillie-ginger paste and fry.
• To this, add the prepared stuffing. Squeeze out lime on it and add few coriander leaves and mix well.

For the kachori:

• Maida 2 cups
• Salt 1/2 tsp
• Oil 1 tsp

Preparation process :

• Mix the above by adding water little by little until the flour becomes tight.
• Keep this flour in a wet cloth and close for 10 min. Make small balls out of this flour and flatten them. Place the stuffing on this and close.
• Deep fry in oil.
• Serve with mint chutney or sweet chutney