Potato Fry

1 tbsp coriander powder

3/4 tsp red chili powder

3/4 tsp salt

1/4 tsp ground black pepper

1/2 tsp turmeric powder

1 tsp ginger, grated

Just mix all the above. Divide this into 2.

4 Potatoes , cubed into big pieces

Mix the spices with 1/2 of the potatoes.

2 tbsp coconut oil

Arrange potatoes in single layer.

Close and cook for 4 minutes, mix well. Close and cook for 3 more minutes, mix well.

1 tbsp oil

Add oil.

Cook for 3 minutes, mix well, cook for 3 more minutes.

Taste Note: Tastes AWESOME

Source: Rad

Kollu Rasam

Cook Horse gram

1/4 cup horse gram

2 cups water

Cook horse gram with water in pressure cooker for 5 whistles.

Yields: 3/4 cups cooked.

Note: Divide the cooked grams into 2 portions and keep the 1 portion for making rasam one more time. Filter the water and use that for rasam.

2nd Batch

Again cook the cooked 1/2 portion of horse gram with 2 cups water for 3 whistles and filter the water and use as before.

If doing the above cooked horse gram in 1 batch, follow the measurements in bracket

Tamarind water (DO NOT USE TAMARIND WATER, IF USING HEIRLOOM TOMATOES)

tiny bit tamarind

1 cup water (2 cups)

Make tamarind water.

1 tbsp sesame oil

1 tsp cumin seeds (2 tsp)

1 tsp whole black pepper (1/2 tbsp)

Sauté till spices starts to pop.

4 garlic cloves (4)

Sauté garlic for 2 minutes.

1 cup heirloom tomatoes (2 cups)

1/2 tsp turmeric powder (1/2 tsp)

1 tsp salt (1/2 tbsp)

Add tomatoes and salt, Sauté till tomatoes softens.

1/4 cup cooked horsegram (1/2 cup)

Add cooked horse gram, mix well, remove off heat.

1/2 cup water

Let the mixture cool, use water and grind to a smooth paste.

1 tsp sesame oil

1/4 tsp mustard seeds

Heat oil in a pan, pop mustard seeds. 

Add tamarind water, ground paste, simmer in low flame for 10 minutes.

1 tbsp cilantro leaves, chopped, to garnish

Garnish with cilantro leaves.

Source: kannammacooks

Taste Note: Tastes AWESOME

Carrot Rice / Broccoli Rice

2 cups rice

4 cups water

Cook rice.

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp fennel seeds

4 red chili

1/4 cup dry coconut

Dry roast all the above and powder it.

2 tbsp oil

1 tsp mustard seeds

1 tbsp urad dal

1 tbsp channa dal

1 bay leave

1" cinnamon

2 cloves

Roast all the above in oil.

4 cups carrot / broccoli, grated

1/2 tsp turmeric powder

1/4 tsp ground black pepper

1/2 tsp salt

Add carrot, turmeric powder, ground black peeper, salt, mix well.

1/2 cup water

Add water, mix well, allow to cook for 10 minutes in medium flame.

2 tsp salt

Add the prepared powder along with salt and mix well.

Add cooked rice and mix well.

Tomato Rice

3 cups tomatoes, chopped

Blend tomatoes

3 tbsp oil

1 tsp mustard seeds

2 cups onion, chopped lengthwise

4 green chilies, slit into 2

1/2 tbsp ginger, grated

1 tbsp garlic grated

1 tbsp sambar powder (asks for 4 tsp sambar powder)

1/2 tsp turmeric powder

2 and 3/4 tsp salt

onion and green chilies 8 minutes

ginger and garlic 2 minutes

tomato and spices 15 minutes

2 cups rice, soaked for 30 minutes

Big Onion Chutney

1 tbsp oil

1 tbsp black split Urad Dal

Heat oil in a pan, splutter Urad Dal.

2 and 1/2 cups onions, chopped into big pieces (2 big onions)

1 big garlic, chopped

3 red chilies (add with seeds)

Add onion, garlic, red chilies, sauté for 10 minutes in medium flame.

2 cups tomatoes, chopped (4 tomatoes)

Add tomatoes, sauté till tomatoes softens. Allow to cool.

1/4" ginger

1/4 cup coconut

2 tbsp roasted dalia (pottu kadalai)

3/4 tsp salt

Add all the above and blend to smooth paste.

Source: MIL

Tastes: Tastes AWESOME

Note: I added 4 red chilies and it was too spicy for me.

Eggplant Poriyal

1 tbsp coconut oil

1/2 tsp mustard seeds

Heat oil, splutter mustard seeds.

1 tsp black split urad dal

2 tsp chana dal

Fry black split urad dal, chana dal, sauté until dal turns light brown.

1/2 tsp cumin seeds

Saute cumin seeds.

1 cup onion, chopped

Sauté onion for 5 minutes.

1/2 tsp turmeric powder

1 and 1/2 tsp salt

2 tsp chili powder

Add all the masala, mix well.

2 pounds Costco eggplant, chopped

Add chopped eggplant, mix well.

1/2 cup water

Mix with water. Close the pan and cook for 10 minutes.

1/4 cup grated coconut

Mix with grated coconut.

Source: South Cookery

Taste Note: Tastes AWESOME

Kongunadu Kollu-Paruppu Masiyal

1/2 cup Horsegram, overnight soaked

3 cups water

Clean the lentil and wash them throughly. Pressure cook for 10 to 12 whistles. Drain the water and set aside.

Masala Powder

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp black pepper

1 dry red chili

Dry roast the spices on low flame, until nice aroma comes. Allow to cool, grind the spices and set aside. 

For the curry

1 tsp Indian sesame seed oil

1/2 cup onion, chopped

Heat oil in a pan, add onion, sauté, onion for 5 minutes. 

5 garlic cloves, chopped

Add garlic, sauté for a minute.

1/2 cup tomatoes, chopped

1 tsp salt

Add tomatoes, salt, sauté until tomatoes softens. 

Add in the ground masala and sauté to combine. 

1/4 cup water

Add in lentils, water. Remove off heat and let the mixture cool. Use the drained water and grind the lentils to a coarse paste. 

Tempering

1 tsp Indian sesame seed oil

2 dry red chili

Make tempering and add to the lentil.

Taste Note: Tastes AMAZING

Source: kannammacooks