Raw mango thokku

Ingredients:
1 big raw mango
3 tsp chili powder
1/4 tsp asafoetida
3/4 tsp fenugreek power
1/4 tsp turmeric powder
1/2 tsp mustard seeds
2 tbsp oil
1 tbsp jaggery (Palm/date sugar)
Salt to taste

Method:
First dry roast the fenugreek  seed and powder it.
Peel the mango skin and grate it.
Put oil in a deep saucepan and add the mustard seeds, asafoetida, turmeric, and red chili powder.
Now add the grated mango and sauté until the mango becomes soft.
Then add jaggery and salt. Sauté for some more time until the jaggery melts. Allow it to cool and store in a tight bottle.

Vegetable kofta

Ingredients for kofta:

½ head of cabbage (finely shredded)

2 carrots (grated)

1 bunch of fresh spinach (chopped)

2 cups besan (gram flour)

¼ tsp cumin powder

¼ tsp garam masala powder

¼ tsp red chili powder

Salt to taste

Ingredients for gravy:

2 medium-sized onions (diced)

2 green chilies

1 tsp tomato paste

1 inch piece of ginger

½ tsp red chili powder

1 tsp garam masala

15-20 pieces of cashews or almonds

3 bay leaves

1 tsp cumin

¼ tsp turmeric powder

2 tbsp oil

1 tbsp sugar or jaggery (palm/date sugar)

Salt to taste

Cilantro for garnish

*Serves 4-6 people

Method for kofta balls:

Finely chop/shred the cabbage and spinach, and grate the carrots.

Add besan, garam masala, cumin, and red chili powders, and a little salt.

Mix to slightly thick consistency. Make balls and deep fry on a medium flame.

Method for gravy:

Grind chopped onions with ginger, green chilies, red chili powder and cashews or almonds with water.

Once the paste is ready, add two tablespoons of oil into a wok and sauté the turmeric powder and bay leaves.

Add the grinded mixture. Add salt and sauté for a bit until onions are golden. Then add tomato paste and sauté some more before adding water. Let it boil on a low flame while you prepare the pakoras.

Add the pakoras to the gravy and let them cook in it for 10 to 15 minutes. Add one tbsp. of sugar or a bit of jaggery (palm/date sugar).

Garnish with cilantro leaves and almond slivers before serving.

Appalam vethakozhambu

Ingredients:
20 urad appalam/papad (available in Indian stores)
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
Oil to fry papad
1 tsp cilantro chopped
1/4 cup toor dal cooked
Salt to taste

Method:
Deep fry the appalams and set aside.
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 appalams and bring to boil.
Finally, add the toor dal and boil for 5 minutes. Garnish with cilantro and serve hot with rice.

Yellow split lentil (mung) sambar

Ingredients:
1 cup lentils
5 green chilies
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp turmeric
1/4 tsp asafoetida
2 medium sized carrots
1 tbsp oil
10 curry leaves
1 tsp chopped cilantro
Salt to taste

Method:
Put oil in a large pot, add mustard, fenugreek, green chili, asafoetida, curry leaves and turmeric.
Sauté for a while. Then add 2 cups of water and salt.
Add the lentils and allow it to cook. When it is 3/4 done add the carrots and allow it to cook.
Finally sprinkle with chopped cilantro. Serve hot with rice.

Dill potato curry

Ingredients:
1 onion large thinly sliced
4 sweet peppers slivered
2 ripe tomatoes diced
3 potatoes medium sliced and cut into quarters
2 green chilies small chopped
1 bunch dill herbs chopped
1/4 tsp red chili powder
1 tsp tomato paste
1 tsp cumin seeds
4 garlic cloves chopped (optional)
3 tbsp olive oil
Pinch of turmeric
Pinch of garam masala
Salt to taste

Method:    
In a deep pan put oil, then add cumin, onion, green chilies, peppers, garlic, potatoes, turmeric, red chili powder, garam masala and sauté for 5 minutes. Then add tomato paste and sauté for another 5 minutes.
Add fresh tomatoes, salt and sauté for 2 minutes, then add water and allow everything to cook.
Finally, add dill herbs and simmer for a while.
Serve with rice or chapati.

Garlic pickle

Ingredients:
1 1/2 cups of whole garlic peeled
4 tbsp coriander seeds
4 tbsp cumin
1 tsp fenugreek
3 tsp of red chili powder
1/4 tsp of asafoetida
1/2 tsp turmeric powder
1 tsp tamarind paste
1 tbsp jaggery
2 tbsp of oil
1/2 tsp mustard seeds
Salt to taste

Method:
Dry fry coriander, cumin, and fenugreek and let it cool before grinding to a powder.
Put oil in a deep saucepan, add mustard, turmeric, asafoetida, red chili powder, then add the garlic and sauté for 5 minutes. Add salt, tamarind, and jaggery. Let it boil for sometime then add 2 tablespoons of the powdered ingredients.
Allow it to cool and store in a tight container in the refrigerator.

Chole (chickpeas) masala

Ingredients:
1 big can chickpeas
2 medium onions
2 tomatoes
3/4 tsp red chili powder
1/2 inch ginger
1 tbsp coriander seeds
4 cardamom
4 cloves
1 small bit cinnamon
Tamarind (soft)
1 tbsp oil
Pinch of turmeric
1 tsp chopped cilantro
Salt to taste

Method:
Cook the chole with a little salt, once it is soft and tender drain the water and keep aside.
In a frying pan put oil and fry onions, ginger and tomatoes. When it is golden brown add the red chili powder, and turmeric.
Grind coriander seeds, cardamom, clove, and cinnamon together. Then add the fried items and grind into a paste, with 1/4 tsp of soft tamarind.
Put oil in the pan and sauté for a while, then add the chole, some water and salt.
Allow it to blend together and garnish with chopped cilantro.
Serve hot with puri, chapati, or potato patties.