Sweet appam

Ingredients:
1 cup rice
3/4 cup grated jaggery
2 tbsp grated coconut
1 small banana or 3/4 of a big banana
Oil to fry
Appam mould

Method:
Soak the rice for an hour, then drain and put in a blender along with coconut. Grind well, then add the jaggery and banana. Grind into a thick mixture like pancake or idly batter.
Put oil in a nonstick mould and pour the dough into each hole. Fill only 3/4 of each hole. When one side is done, turnover until both sides turn golden.Remove onto a paper towel to soak any excess oil. Sprinkle a dusting of sugar on top.
Store in an airtight container. Serve warm.

Flat beans (guvar) kootu

Ingredients:
1/2 kg flat beans (guvar or kothavarakkai)
1 piece tamarind gooseberry size
1/2 tsp turmeric
1 1/2 tsp sambar powder
1 tbsp jaggery
2 tbsp grated coconut
1 tsp urad dal
6 red chilies whole
1/2 tsp mustard seeds
Few curry leaves
Pinch of asafoetida
Salt to taste

Method:
Chop the beans and wash nicely. Cook them in water along with turmeric, sambar powder and a little salt.
When the beans are cooked, add the tamarind water, jaggery, and allow to cook well until the tamarind juice reduces.
In a separate pan put 1 tbsp oil and add mustard seeds, urad dal, curry leaves, and a pinch of asafoetida. When the mustard pops add the grated coconut. Sauté until the coconut turns slightly golden, add then cook with the beans for a little while. Remove from the fire.
Serve with rice or chapati.

Lentil dumplings rasam

Ingredients:
1 cup toor dal
4 red chilies whole
2 green chilies
1 gooseberry-sized tamarind
Curry leaves
2 tsp sambar powder
1/2 tsp turmeric
1 tbsp jaggery
1 pinch asafoetida
1 tbsp cilantro finely chopped
1 tbsp ghee (clarified butter)
Salt to taste

Method:
First soak the dal, red chilies, and green chilies for half an hour.
Extract the tamarind juice and add turmeric, salt, sambar powder, curry leaves, jaggery, asafoetida and allow to boil.
Grind the soaked dal with red chilies, green chilies, and asafoetida, add a little salt and water to make a thick paste. Remove and make into small dumplings and drop it into the boiling tamarind water. Drop 6 to 8 dumplings and when cooked they will rise. Remove them and make the rest of the dough in the same way. When everything is done, put all the balls in it and add one glass of water. Let everything cook together. Sprinkle cilantro and remove from the stove.
In a separate pan, add one teaspoon of ghee (clarified butter), mustard seeds, cumin, and curry leaves. Sauté until the mustard seeds pop. Top the rasam with this mixture.
Serve with rice or as a soup.

Spinach/dal shundal (lentil fry)

Ingredients:
1 packet frozen or fresh spinach
1/2 cup mung dal
1/2 tsp mustard seeds
1/2 tsp urad dal
4 red chilies
A few curry leaves
Pinch of asafoetida
1 tbsp oil
3 tbsp shreded coconut
2 tsp sugar
Salt to taste

Method:
Add oil in a deep pan, when heated, add mustard seeds, urad dal, red chili, and asafoetida. When the mustard seeds pop, add one glass of water, the mung dal and let it cook.
When the dal is tender, add spinach and allow it to cook. After the spinach is cooked add salt and stir. Allow the water to evaporate, then add the coconut, sugar, and stir fry. Remove from stove once cooked.

Thenkuzhal (crispy snack)

Ingredients:
5 cups rice flour
1 cup urad dal roasted powder
100 grams butter
1/2 tsp asafoetida
2 tbsp cumin seeds
Salt to taste
Oil for deep frying

Method:
First dry roast the rice flour, then add urad dal powder, salt, asafoetida, cumin seeds, butter and roll into a soft dough.
Heat up oil for deep frying. Put the dough mix in the maker and squeeze into the oil. Fry both sides until it turns golden color and crispy. Remove from oil and place on paper towels to drain excess oil.
Store it in an airtight container. Serve as snack with coffee, tea.

Rava (semolina) kesari

Ingredients:
1 cup semolina
1 1/2 cup sugar
2 cups water
50 grams butter
2 pinches of food color
1/4 tsp cardamom powder
Handful of cashews

Method:
Melt the butter, add semolina and fry until golden. Add water and cook without creating lumps. Now add the sugar, food color and fried cashews. Keep stirring on a medium flame until the mixture does not stick to the pan.
Serve this dessert hot or cold.

Potato and onion pakoda

 











Ingredients:
4 onions
2 potatoes
1 green chili chopped
1 tsp red chili powder
1/2 tsp cumin powder
Pinch of asafoetida
3 handfuls gram flour
1 handful rice flour
1 tbsp cilantro
Oil for deep frying
Salt to taste

Method:
Thinly slice the onions. Wash, peel and grate the potatoes.
Mix the onions, potatoes, green chili, asafoetida, gram flour, rice flour, cumin powder, cilantro and salt. Add 2 tbsp of hot oil and mix well. Add a little water to make a thick batter. Drop the batter in small quantities into hot oil and deep fry.
Serve with tomato ketchup or chili sauce.

Sago vadai

Ingredients:
2 cups of sago (big size)
2 large potatoes
6 green chilies chopped
2 handfuls of rice flour or bread crumbs
1/4 tsp red chilli powder
1 pinch of asafoetida
Salt to taste
Oil for deep frying

Method:
Soak the sago for 4 hours. Drain the water and keep aside.
Boil potatoes and nicely mash. Add it to the sago with green chilies, red chili powder, asafoetida, rice flour or bread crumbs and kneed into a nice dough.
Make small flat patties and deep fry.
Serve hot with tomato ketchup or coriander chutney.

Moroccan baghrir

Ingredients:
1 cup all purpose flour
1 1/2 cup semolina (rava/suji)
1 tbsp yeast
3 tbsp butter
4 tbsp honey
1/2 tsp salt

Method:
First blend the all purpose flour, semolina, yeast, and salt with water. Make into a smooth but thin batter like pancake batter.
Heat the butter with honey into a syrup for the topping.
In a nonstick frying pan, pour batter to make small pancake without oil. Allow to cook without flipping until the bubbles appear.
Serve the baghrir with the honey/butter syrup.

Spinach sambar

Ingredients:
1 cup toor dal
1 medium-sized onion
2 tomatoes
2 pinches asafoetida
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
2 tsp sambar powder
1/4 tsp turmeric powder
1/2 bunch spinach
2 tbsp oil
Few curry leaves
1 tbsp cilantro
1/2 tsp tamarind paste or gooseberry size tamarind
Salt to taste

Method:
Pressure cook the dal and keep aside.
Dice the onions and tomatoes into cubes, and chop the spinach.
In a deep pan, add oil, mustard seeds, cumin, and fenugreek. When the mustard pops put in the curry leaves and onion. Sauté for a while, then add tomatoes and sauté, then add the spinach. Sauté until the spinach is cooked. Add the sambar powder and asafoetida.
If using tamarind paste, add that to the spinach, add salt and a little water. Allow it to cook until the raw smell of the sambar powder is gone. Then add the cooked toor dal. Let everything boil and come together before removing from flame. Garnish with cilantro.
Serve with rice.

Capsicum fry

Ingredients:
3 large-sized capsicum (bell peppers)
1/2 tsp mustard seeds
1/4 tsp turmeric powder
2 pinches of asafoetida
1/4 tsp red chili powder
1/2 tsp cumin seeds
4 or 5 curry leaves
1 tbsp oil
Salt to taste

Method:
First wash and cut the capsicum into cubes. In a frying pan, add mustard seeds, cumin, asafoetida, turmeric powder, chili powder, and curry leaves.
When mustard pops add the capsicum, salt and sauté until the capsicum becomes tender.
Serve with rice or chapati.

Vermicelli (semiya) uppuma

Ingredients:
3 cups of vermicelli
1 large onion chopped
2 tomatoes
2 green chilies
1/2 tsp mustard seeds
1 tsp urad dal
5 curry leaves
2 pinches asafoetida
3 cups water
2 tbsp oil
Salt to taste

Method:
First dry fry the vermicelli until it turns a light golden color and keep aside.
Cut the onions and tomatoes into small cubes.
Put oil in a deep frying pan, and when heated add mustard seeds, urad dal, green chili, and asafoetida. When the urad dal turns light golden add the onions and sauté for a while, then add the tomatoes and sauté some more. When the tomatoes are soft add the required amount of water and salt.
When the water comes to a boil add the vermicelli and fully immerse it in the water. Allow it to cook and stir occasionally to mix everything. When the vermicelli is cooked remove from the flame. If desired, add 1 tsp of ghee (clarified butter).
Serve hot with any chutney.

Potato leek soup

Ingredients:
4 medium-sized potatoes
1 bunch leeks chopped (can substitute with spring onions)
1 large onion chopped
1 tsp cumin seeds
1 tsp black pepper powder
1 green chili chopped
3 cloves garlic sliced
4 tbsp oil
1/2 tbsp butter
1 cube vegetable stock

Method:
Boil the potatoes with salt, peel and set aside.
Put oil in a deep pot, add cumin, onions, green chili, garlic and saute until the onions turn golden. Add the chopped leeks and saute until the leeks turn translucent. Add butter, black pepper and salt to taste. Now add the boiled potatoes and mash together with the onions and leeks. Add a lot of water, drop in the vegetable stock cube and allow to boil until soup comes together and reaches desired thickness.
Serve hot with bread.

Tadka dal

Ingredients:
2 cups chana dal
2 medium-sized onions thinly sliced
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
4 whole red chilies
3 cloves garlic sliced (optional)
6 curry leaves
1 tbsp butter
2 tbsp lime/lemon juice
Cilantro for garnish
Salt to taste

Method:
Boil the chana dal with a pinch of turmeric and salt until tender but don't over cook.
In a deep saucepan, put mustard seeds and after the seeds pop add cumin, turmeric, curry leaves, and onions. Saute until the onions are browned. Add the cooked chana dal, salt to taste and water. Bring to a boil then let it simmer until the dal comes together. Now in a separate pan saute some cumin, whole red chilies and garlic in butter until it turns golden and pour on top of the dal. Squeeze lemon juice on top and garnish with cilantro.
Serve with rice or chapati.

Tairi

Ingredients:
2 cups rice preferably Basmati, pre-soak for 15 minutes
2 large potatoes cut in large cubes or 8 baby potatoes cut in half
2 large onions cut in half then thinly sliced
2 green chilies chopped
a handful of cilantro chopped/minced
1 tbsp ginger/garlic paste
1 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
3 tbsp yoghurt
3 tbsp tomato puree or crushed
Salt to taste

Method:
In a deep pan, saute onions, green chilies, cilantro, potatoes with ginger/garlic paste and spices (chili powder, turmeric, cumin/coriander powder, salt). Once onions are golden and potatoes slightly browned, add whipped yoghurt and tomato. Saute together for a bit, then add the pre-soaked rice. Add 1 1/2 cups of water per cup of rice. Bring to a boil, then cover and reduce heat to medium. Cook until potatoes and rice are done. Sprinkle cilantro on top and serve.

Potato egg curry

Ingredients:
1 dozen baby potatoes
6 eggs
3 medium-sized onions diced
1 green chili chopped
1 inch piece ginger chopped
1/4 tsp cumin seeds
1/4 tsp red chili powder
1/2 tsp black pepper powder
1/2 tsp garam masala
1/4 tsp turmeric
2 tbsp tomato paste
3 bay leaves
4 tbsp oil
Handful of cilantro
Salt to taste

Method:
Boil and peel the potatoes and set aside. Boil the eggs separately, allow to cool and peel.
In a wide saucepan, add 3 tablespoons of oil, boiled potatoes, and red chili powder. Shallow fry until golden and remove onto a plate.
In the same oil, add the onions, ginger and green chili and saute with black pepper and garam masala until golden. Remove ingredients from the pan and grind with tomato paste and 1 cup of water until it becomes a smooth consistency.
Put 1 tablespoon of oil in the saucepan, add bay leaves and turmeric before pouring the ground mixture on top. Add salt to taste, cover and allow to boil for five minutes. Add the fried potatoes and eggs and simmer on low heat.
Garnish with cilantro. Serve with chapati or rice.

Mysore rasam

Ingredients:
1 tbsp channa dal
1 tbsp coriander seeds
6 red chilies whole
1 small piece cinnamon
1 cardamom
Marble-sized tamarind
1/2 tsp turmeric
1/2 cup cooked toor dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 cloves
1/4 tsp whole pepper
1 tbsp grated coconut
4 curry leaves
1 tbsp grated jaggery
1 tbsp oil
1 tbsp chopped cilantro
Salt to taste

Method:
First pressure cook the dal and keep it aside.
Heat oil in a frying pan and add channa dal, coriander seeds, red chili whole, cloves, cinnamon, cardamom, pepper and curry leaves. When the dal turns golden add the coconut and fry until the coconut turns golden. Remove from flame and allow to cool.
When cold, grind it into smooth paste.
In a deep pan add the extracted tamarind water, salt, turmeric, and jaggery. Allow it to boil until the raw smell of tamarind is gone. Add the ground paste to it and boil for a while.
Mash the cooked dal into a thin paste and add it to the tamarind water. Let everything boil together and add cilantro.
In a shallow pan add oil, mustard seeds, cumin seeds and add it to the mixture.
Serve with rice.

Spinach chundal

Ingredients:
2 tbsp split mung dal
3 whole red chilies
1 tsp urad dal
1 packet frozen spinach
1/2 tsp mustard seeds
1 pinch of asafoetida
4 curry leaves
1 tbsp oil
1 tsp sugar
1 pinch of soda
Salt to taste

Method:
In a frying pan put oil, add mustard seeds, urad dal, red chilies, asafoetida, and curry leaves. When the mustard seeds pop and the urad dal turns golden, add one glass of water and the mung dal. Let it cook until the dal becomes tender. Don't overcook. Add the spinach, salt and a pinch of soda to retain the color of the spinach.
When the spinach is cooked add sugar and coconut, and stir well.
Serve with rice or chapati.

Kesari Gujrati style

Ingredients:
1 cup of rava or suji (semolina)
2 cups of milk
1/2 cup sugar
10 cashews
1 pinch cardamom
100 grams butter

Method:
Fry the rava in 3/4 of butter. When it turns slightly golden add the milk. Reduce flame  and keep stirring until the rava is cooked. Now add the sugar and cardamom. Stir well until sugar mixes well.
In a pan put the remaining butter and fry the cashews. Add it to the rava mix and stir everything together. Remove from stove.
Serve warm or cold as dessert.

Batata powa

Ingredients:
3 cups of thick flattened rice (powa)
2 medium-sized potatoes finely diced
1/2 onion
2 green chili
1 tbsp cilantro chopped
4 curry leaves
1 tbsp lemon juice
1/4 tsp sugar
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp urad dal

Method:
First wash the rice (powa) and drain it in a stainer and set aside.
Put oil in a deep pan, when it is hot add mustard seeds, urad dal, turmeric, curry leaves, and green chili. Sauté for a while, then add onion and sauté until golden. Add the diced potatoes, sprinkle a little salt and sauté for a while. Cover the vessel with a lid for a while, when the potatoes are cooked add the powa and salt to taste and stir.
Before removing from the fire add lemon juice and cilantro and stir well.
Serve as an evening snack.

Tomato rasam

Ingredients:
1/2 cup toor dal
4 tomatoes
2 tsp sambar powder
1/4 tsp turmeric
1/2 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida
8 curry leaves
1 tbsp chopped cilantro
1 marble-sized tamarind
1 green chili
1 tbsp jaggery
1 tsp butter
Salt to taste

Method:
First pressure cook the dal with turmeric, nicely mash and keep aside.
Dilute the tamarind in water in a deep saucepan, and add the tomatoes, curry leaves, jaggery, turmeric, sambar powder, salt and allow to boil.
When the raw smell of the tamarind and sambar powder is gone, then add the cooked dal. Mix well and allow to boil for some time.
In a small pan melt butter, and add mustard seeds, cumin, curry leaves and asafoetida. When the mustard pops top the rasam with it. Sprinkle cilantro on top.
Serve hot with rice or as a soup.

Exotic ripe mango and cucumber raitha

Ingredients:
3 small cucumbers grated
3 small mangoes diced (can substitute with pineapple)
1/2 onion finely chopped
1 tbsp cilantro finely chopped
3 mint leaves finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 green chilies finely chopped
1/2 tsp kala namak (black Indian salt)
1/2 cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp black pepper powder
1/2 tsp sugar (optional)
1 cup yoghurt
1 tbsp oil
Salt to taste

Method:
Heat the oil in a pan and add mustard seeds, cumin seeds, green chili and onion. Sauté for a while until the onions turn golden and remove in a bowl.
Mix all the other spices with the onion, stir well and refrigerate for half an hour.
Serve cold with chapati or naan.

Stuffed sweet peppers

Ingredients:
8-10 small sweet peppers
2 medium-sized potatoes
1 small packet frozen mixed vegetables
1 medium size onion
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp red chili powder or garam masala powder
1 tsp sambar powder
2 tbsp oil
1 tbsp chopped cilantro
Salt to taste

Method:
Boil the potatoes, nicely mash and keep aside.
In a deep pan, add oil, mustard seeds, cumin and turmeric powder. When the mustard seeds pop, add the onions and sauté for a while. Then add the frozen mixed vegetables, salt, sambar powder and red chili powder (or garam masala powder) and sauté for a while until the vegetables are tender.
Now add the mash potatoes and sauté for a while until the vegetables mix well, then sprinkle the chopped cilantro on top.
Let the mixture cool down. Cut the tops off the peppers and remove the seeds. Stuff the peppers with the vegetable mix and shallow fry in a pan or bake in the oven with little oil.
Serve as an appetizer or as side dish to a meal.

Carrot and yoghurt pachadi

Ingredients:
4 medium-sized carrots
2 green chilies
1 tbsp coconut grated
4 tbsp yoghurt
1/2 tsp mustard seeds
1/2 tsp urad dal
1 whole red chili broken
1 pinch of asafoetida
4 curry leaves
1 tsp oil
Salt to taste

Method:
First peel the skin off the carrots, cook well and keep aside.
In a blender add the coconut, green chili, a little salt and grind into a smooth paste. Then add the cooked carrots and grind together. When it is done add the yoghurt and blend.
In a small frying pan add oil, mustard seeds, urad dal, broken whole red chili, asafoetida, and curry leaves. When the dal turns golden put everything on top of the carrot mix.
Serve with pulao or pongal.

Spinach poricha kozhambu

Ingredients:
1 packet frozen spinach
1/2 small cup toor dal
1 tbsp coconut
4 medium red chili whole
2 tbsp urad dal
8 curry leaves
1 tbsp chopped cilantro
1 tbsp oil
1 pinch asafoetida
1/2 tsp mustard seeds
1/4 or less tsp turmeric
Salt to taste

Method:
In a deep pan add oil and fry urad dal, whole red chili, curry leaves and asafoetida. When the urad dal turns golden, take it out and allow it to cool.
Cook the toor dal with turmeric. When it is cooked add spinach and salt and let the spinach cook well.
Grind the roasted items along with coconut and cilantro into a smooth paste.
Add the paste to the spinach and dal and allow it to boil.
In a small pan add the earlier used oil for frying mustard seeds, curry leaves, and urad dal. When the urad dal turns golden pour it on top of the spinach.
Serve with rice or chapati.

Bell pepper, onion, tomato gotz

Ingredients:
1 large onion
2 tomatoes
2 large bell pepper (capsicum)
2 green chilies
1/2 tsp tamarind paste
1/4 tsp mustard seeds
1 tsp cumin seeds
2 tsp sugar
2 tbsp oil
8 curry leaves
1 tsp sambar powder
1/4 tsp turmeric powder
1 tsp rice flour
Pinch of asafoetida
Salt to taste

Method:
Cut the onion, green chilies, bell pepper and tomatoes.
Put oil in a deep pan, add mustard seeds, cumin, curry leaves, turmeric, and asafoetida. When the mustard seeds pop, add the green chilies, onion and sauté until golden, then add tomatoes and fry for a while. Add the bell pepper and sauté some more, then add salt, tamarind, and sambar powder. Sauté for a while, then add a glass of water and allow to cook well.
Dilute the rice powder in a little water and add it to the gravy. Add sugar and stir for a minute.
Serve with chapati or naan.

Aloo dum

Ingredients:
1/2 kg of baby potatoes
2 onions diced
2 tomatoes diced
3/4 tsp red chili powder
1/4 tsp turmeric powder
1 marble-sized tamarind
1 tbsp of coriander seeds
1 small cinnamon stick
8 cloves
4 cardamom
1 small piece ginger minced
3 tbsp oil
1 tbsp cilantro chopped
Salt to taste

Method:
Boil the potatoes, peel the skin (cut if too big) and roast them in a deep frying pan in 2 tbsp of oil. When the potatoes turn golden remove from pan.
Add oil to the frying pan, and fry the onions, tomato, ginger until golden then grind them with the rest of the ingredients.
Ass oil to the pan and fry the grounded paste for a while. Add red chili powder, turmeric powder and sauté for a while, then add the fried potatoes and salt.
When everything is cooked garnish with cilantro.
Serve with chapati or naan.

Split pea soup

Ingredients:
1 16oz packet of split peas
1 can sweet baby green peas
1 large onion diced
1 green chili minced
3 cloves garlic sliced (if desired)
1/2 tsp cumin seeds
1/2 tsp black pepper powder
1 cube or cup Knorr vegetable stock
Handful of cilantro
Salt to taste

Method:
Soak the split peas for a half hour before preparing soup.
In a deep pot, add oil, cumin seeds, onions, garlic and green chili and saute until onions are golden. Add the soaked split peas and vegetable stock, cover and allow to boil. Add black pepper and salt. When peas are 3/4 done, add the can of sweet baby green peas. Cover and reduce to low flame. When the soup reaches desired consistency, turn stove off. Sprinkle a dash of pepper on top and garnish with cilantro.
Serve hot with bread.

Green chili sambar

Ingredients:
1 cup toor dal
1 marble-sized tamarind
1/2 tsp mustard
1/4 tsp fenugreek
4 green chilies
8 curry leaves
1/4 tsp turmeric
1 pinch asafoetida
1 tbsp chopped cilantro
1 tsp oil
10 pieces of drumstick
1 carrot sliced
1/2 radish sliced
Salt to taste

Method:
Pressure cook the dal with little turmeric and keep aside.
In a deep pan, add oil, mustard seeds, fenugreek seeds, curry leaves, asafoetida and green chilies. When the mustard pops add the tamarind water, salt and turmeric.
Cut the vegetables according to desired size. When the tamarind starts boiling add the vegetables, allow to cook.
Then add the cooked dal and let it boil for 2 minutes, then add cilantro.
Serve with rice or idli (rice cakes).

Rice upuma kozhakattai

Ingredients:
1 cup raw rice
1 tbsp toor dal
1/2 tsp mustard seeds
8 curry leaves
4 red chilies whole
1 pinch of asafoetida
1 tbsp oil
2 tbsp grated coconut
Salt to taste

Method:
First grind the rice and toor dal into semolina-like consistency.
In a deep pan add oil, mustard seeds, curry leaves, asafoetida, and whole red chilies broken into half.
When the mustard seeds pop, add 1 1/2 cup of water, salt and coconut.
When the water comes to a boil add the ground rice and keep stirring until there are no lumps. When everything comes together remove from stove and allow it to cool.
Now make small balls out of the dough and steam cook.
Serve with coconut chutney.

Eggplant kari

Ingredients:
10 small eggplant
1/2 tsp mustard seeds
1/2 tsp turmeric powder
3 or 4 curry leaves
2 tbsp oil
1 tsp curry powder
Salt to taste

Method for curry powder:
1 tbsp chana dal
1 tbsp coriander seeds
1/4 tsp black pepper
1 tbsp urad dal
10 red chilies whole
4 cardamom
4 cloves
1 small cinnamon stick
Dry roast everything and grind it dry into a powder with salt to taste

Method for curry:
Cut the eggplant into half and make thin slices.
In a frying pan add oil, mustard seeds, and turmeric. When the mustard seeds pop add the eggplant and fry until golden brown.
Now add the curry powder, salt and fry.
Serve with sambar or rasam.

Black-eyed peas and mung dal

Ingredients:
1 large onion
2 medium-sized tomatoes
2 green chilies
1 tbsp ginger paste
1/4 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp sambar powder
1/2 garam masala powder
1/2 black pepper powder
1/2 turmeric powder
1/2 tsp mustard seeds
1 tsp cumin seeds
1 cup black-eyed peas
1 cup whole green mung dal (lentils)
3 tbsp oil
1 tbsp chopped cilantro
Salt to taste

Method:
Soak the dal and black-eyed peas overnight.
In a deep saucepan, add oil, mustard seeds, cumin seeds, ginger paste, green chili, and sauté until the mustard seeds pop. Then add onion and fry until golden. Add tomatoes and fry for a minute, then add all the spices and stir for a minute or two.
Add the soaked dal and black-eyed peas, water and salt. Pressure cook until there are six to seven whistles. Turn off the stove and when the pressure subsides open the cooker. Garnish with cilantro.
Serve with rice or chapati.

Nombu adai (sweet)

Ingredients:
1 cup rice flour
3/4 cup grated jaggery
1/4 cup yellow mung dal
1 tbsp grated coconut

Method:
First dry fry the rice flour, when it turns slightly golden take it out and keep aside.
Now dry fry the mung dal, when it is slightly golden add water and allow it to cook until tender. Do not overcook.
Now add 1 cup of water, jaggery, and coconut. When the jaggery is melted add the rice flour and stir well to make a dough.Now make into a small gooseberry-sized balls. Flatten on a foil with your palm and make a small depression in the center of each. Steam it. The adai will change color when cooked. Cool it and remove from the foil.
Serve with unsalted butter.

Bajji

Ingredients:
3 handfuls gram flour
1 handful rice flour
1/2 tsp soda
2 tsp red chili powder
1/4 tsp turmeric
1/4 tsp asafoetida
2 tbsp hot oil
1 tsp cumin seeds
1/2 medium-sized eggplant
1 potato peeled
1/2 carrot
Salt to taste
Oil for deep frying

Method:
Slice the vegetables.
Mix the above ingredients, add the hot oil and water to make a paste in the consistency of dough for fritters.
Dip vegetables in the mixture and deep fry in a wok.
Serve with ketchup or chutney.

Eggplant pitlai

Ingredients:
1 1/2 cup cooked toor dal
1 medium-sized eggplant cubed
1 tbsp chana da
1 tbsp coriander seeds
3 whole red chilies
1 tbsp grated coconut
1  gooseberry-sized tamarind
1/4 tsp turmeric
1 tbsp oil
1 tsp jaggery
1 tbsp cilantro chopped
1 pinch of asafoetida
1/2 tsp mustard seeds
4 curry leaves
Salt to taste

Method:
In a deep saucepan fry the chana dal, coriander seeds, and red chilies. When slightly toasted add the coconut and once it turns golden, remove it and grind with cilantro to make into a smooth paste.
Soak the tamarind in warm water and squeeze out the juice. Put oil in the pan and add mustard seeds and curry leaves. Once the mustard pops add the cubed eggplant and sauté, then add turmeric. Sauté for a while then add the tamarind water, salt and jaggery. Allow eggplant to cook. Add the grounded paste and cooked dal and let it boil for 2 minutes.
Serve with rice or chapati.

16 bean soup

Ingredients:
1 16oz packet Goya 16 bean soup mix
1 can lima beans
2 medium onions chopped
1 green chili chopped
3 garlic cloves sliced
1 tbsp tomato paste
1/2 tsp cumin seeds
1/4 tsp red chili powder
1/2 tsp black pepper
1/2 lime/lemon
2 tbsp oil
Salt to taste
Cilantro for garnish

Method:
Pre-soak the bean soup mix for a few hours before making the soup.
In a deep pot add oil and saute the cumin, onions, green chili and garlic. Then add the tomato paste, red chili powder, black pepper and saute some more before adding the wet bean soup mix. Add plenty of water enough to cook the beans, and add salt to taste. Allow to boil until beans are semi cooked, then add the can of lima beans. Cook until soup thickens to desired consistency.
Squeeze lime/lemon on top before serving.
Garnish with cilantro.

Mangalore bonda

Ingredients:
3 measures of all purpose flour
1 measure of rice flour
2 green chilies
1/4 tsp soda
3 tbsp yoghurt
1 onion finely chopped
2 tsp cumin seeds
Salt to taste
Oil for deep frying

Method:
Mix the above ingredients into a soft dough. If needed, add a little water to loosen it.
Heat the oil in a heavy bottom saucepan on a medium flame, and fry the bondas until crispy.
Serve with ketchup, chili sauce, or chutney.

Carrot halwa

Ingredients:
1 cup grated carrots
1/4 cup sugar
1 pinch of cardamom
1 cup milk
1/4 tsp yellow color
1 tbsp almond flakes (optional)

Method:
Peel the skin of the carrot and grate it.
In a heavy bottom saucepan add the carrot and milk.
When the carrot is cooked and the milk gets absorbed, add the sugar and keep stirring.
When everything mixes well add the cardamom powder, stir and store it in a tight container.
If preferred, sprinkle almond flakes.

Cauliflower and carrot paratha

Ingredients:
1 cauliflower
2 carrots
1 medium sized green chili
1/2 tsp red chili powder
1 tsp sambar powder
1/4 turmeric  powder
1 tbsp cilantro finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp butter
1 tbsp oil
3 cup whole wheat flour
Pam olive oil spray
Salt to taste

Method:
First finely chop cauliflower and carrots into small pieces, wash and keep aside.
Chop the green chili and cilantro.
In a large frying pan, put oil, mustard seeds, cumin seeds, and when the mustard pops add the cauliflower. Sauté for a while then add the chili powder, sambar powder, salt and allow it to cook. Cover the vessel with a lid and cook. Don't put any water.
When the vegetables are soft add the butter and cilantro. Allow the mixture to cool.
In the meantime, make the dough with the flour, make small balls and roll it into chapatis. Stuff 2 tbsp of the vegetable filling into the chapati, seal it and roll into small parathas. Fry them on a nonstick pan, and spray with Pam. Remove from pan when both sides are golden brown.
Serve the hot parathas with chutneys or pickle.

Radish or beetroot vethakozhambu

Ingredients:
1 packet red radish or 3 beetroot sliced
1 lemon sized tamarind
1/2 tsp mustard seeds
1/2 tsp turmeric
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
10 curry leaves
2 tsp sambar powder
1 tbsp jaggery
2 tbsp oil
1 tsp cilantro chopped
1/4 cup toor dal cooked
Salt to taste

Method:
Slice the red radish.
In a deep pan add oil, mustard seeds, fenugreek seeds, curry leaves, asafoetida, turmeric, and sambar powder. Add the squeezed tamarind water, salt, and jaggery. Allow it to boil, then add the cut radish and allow it to cook.
Finally, add the toor dal and boil for 5 minutes. Garnish with cilantro and serve hot with rice. Use the same method for making with beetroot.

Palak bhaji

Ingredients:
1 bunch of palak leaves
2 onions
2 tomatoes
2 green chilies
8 curry leaves
1/2 tsp turmeric
1/2 tsp red chili powder
1/4 tsp asafoetida
1/2 tsp mustard seeds
1 tsp cumin seeds
2 tbsp oil
Salt to taste

Method:
Dice the onions and tomatoes, and chop the green chilies.
In an frying pan put oil and add mustard seeds, cumin, curry leaves, asafoetida, turmeric, and once the mustard pops add the red chili and onion. Sauté for a while, then add the tomatoes. Sauté some more then add the palak leaves, add salt and allow it to cook until the palak leaves are done and the curry mixes well.
Serve with chapati or paratha.

Onion sambar

Ingredients:
1 packet frozen baby onions
1 tbsp chana dal
1 tbsp coriander seeds
8 red chilies whole
1/2 tsp black pepper
1 1/2 cup toor dal
1 tbsp jaggery
1 small gooseberry sized tamarind
2 tbsp coconut shredded
1/2 tsp turmeric
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 green chilies
2 tbsp oil
8 curry leaves
1 tbsp cilantro shredded
Salt to taste

Method:
In a frying pan add 1 tablespoon oil, put channa dal, coriander seeds, red chili, black pepper, coconut and fry until the chana dal and coconut turn golden. Remove onto a plate.
Grind everything along with cilantro and few curry leaves into a paste.
Take one tablespoon oil, put mustard seeds, curry leaves, asafoetida, turmeric and when the mustard pops add the onions and sauté for a while.
Extract the tamarind juice, add it to the onions, then add salt. Allow it to boil until the raw smell of the tamarind is gone. Add jaggery and the ground paste. Let it boil.
Pressure cook the dal and mix with the onion mixture.
Serve with rice, idli or dosa.

Masala vadai

Ingredients:
3 cups of chana dal
1 cup of toor dal
12 medium-sized green chilies
1/2 tsp asafoetida
3 medium-sized onions
1 tbsp curry leaves
2 tbsp cilantro chopped
Salt to taste
Oil for deep frying

Method:
First soak the dal and green chili for an hour.
Grind the dal, chili, asafoetida, and salt into a course dough.
Add cilantro, curry leaves and mix well with the dough.
Pour oil in a deep pan, keep on medium flame. Take a small portion of the dough, make it like patties and drop it in the oil. Deep fry into golden and crispy vadai.

Chayote squash kootu

Ingredients:
4 chayote squash
2 tbsp channa dal (split gram lentil)
3 red chilies whole
1 tsp cumin seeds
4 tbsp coconut shredded
1/4 tsp turmeric
1/2 tsp mustard seeds
1 tsp urad dal
8 curry leaves
1/4 tsp asafoetida
1 tbsp jaggery
1 tsp butter
Salt to taste

Method:
First wash the channa dal and cook in a deep pan. When the dal is tender add the chayote squash, peeled and diced, salt, and turmeric. Allow it to cook.
Grind 3 tbsp of coconut, cumin, red chili, and grind into a paste.
When the squash is cooked, add the ground coconut and jaggery.
In a separate pan put butter, when it melts add mustard seeds, urad dal, curry leaves, asafoetida, and 1 tbsp coconut. When the dal and coconut turn golden pour it on top of the cooked squash and let everything mix well. Remove from fire.
Serve with rice or chapati.

Palak (mustard greens) paneer

Ingredients:
1 packet frozen palak (minced)
1 packet frozen fried paneer
1 large onion (diced)
1 inch piece ginger
2 green chilies
1/2 tsp garam masala
1/2 tsp cumin seeds
1/4 tsp red chili powder (if additional heat desired)
1/4 tsp turmeric powder
3 tbsp olive oil
2 tbsp cream
Salt to taste

Method:
In a saucepan put 2 tablespoons of oil and sauté the onions and green chilies with cumin until golden, then grind the ingredients with ginger and red chili powder.
Return the ground mixture to the pan and sauté in 1 tablespoon of oil. Add turmeric, garam masala and salt.
Add the frozen palak and sauté for a while. Add water and the fried paneer and allow to cook together. Top with 2 tablespoons of cream and simmer until everything comes together.
Serve with chapati. 

Chayote squash peel chutney

Ingredients:
4 chayote squash peels
1/2 bunch cilantro
1 tsp tamarind
2 tbsp urad dal (white split lentil)
10 whole red chilies
1/4 tsp asafoetida
1 tbsp oil
Salt to taste

Method:
First peel the skin of chayote squash, wash and keep aside.
Put oil in a pan and add urad dal, red chilies, and asafoetida. When the dal turns golden color, take it out and in the same pan put the chayote squash peel and sauté. Add a little water to cook it.
Grind the fried dal and chilies, add tamarind and grind until the chili is fully crushed.
Now add the chayote squash peel, cilantro, salt and grind the whole thing until it becomes a smooth  paste. Add water while grinding if needed.
Store in an air-tight container. Serve with rice, chapati, dosa, idli, or even as a sandwich spread.