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

Rajma Kulambu

1 cup rajma, overnight soaked

1/2 tsp salt

3 cups water

Cook rajma for 4 whistles. Once cooled, drain the excess water.

tamarind

1 cup water

Make tamarind water.

2 more cups of water

Add 2 more cups of water and take out all the juice from the tamarind.

1 tbsp oil

1 tsp mustard seeds

Heat oil in a pan, splutter mustard seeds.

1/2 cup shallots, chopped lengthwise

10 garlic, chopped 

Add shallots, sauté till onion turns light brown. Add garlic, sauté.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes become mushy. 

1/2 tsp turmeric powder

1/2 tbsp salt

1 and 1/2 tbsp sambar powder

Add turmeric powder, salt, sambar powder. Mix well. 

Add cooked rajma, tamarind water, stir well, allow to boil for 10 minutes.

1/2 cup coconut

1 cup water

Blend coconut and water to make smooth paste.

Add to the kulambu, boil for 10 more minutes.

Taste Note: Tastes AWESOME

Source: kamalascorner

Cabbage Gravy

1 tbsp oil

1 tsp coriander seeds

1/2 tsp fennel seeds

1/4 tsp whole black pepper

4 dry red chilies

Roast all the above in oil.

1 cup onion, chopped

3 garlic cloves

Add onion, garlic and sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped

1/2 tsp garam masala

1/2 tsp sambar powder

Add all the above, sauté until tomatoes become mushy.

1 tbsp coconut

1/2 cup water

Add coconut and grind to a smooth paste.

1 tbsp oil

1/2 tsp cumin seeds

Heat oil, splutter cumin seeds. 

1 cup onion, finely chopped

1 dry red chili

Add onion, chili, sauté for 5 minutes in medium flame.

3 cups cabbage, thinly sliced

Add cabbage sauté for 2 more minutes.

1/4 tsp turmeric powder

1 tsp salt

Add turmeric powder, salt, ground masala. Mix well.

1 cup water. 

Add water, mix well. Boil for 5 more minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: chitrasfoodbook

Mullangi Sambar

Make tamarind water

tamarind

1 cup water

Make tamarind water.

Masala Paste

1 tsp oil

2 tsp coriander seeds

3/4 tsp cumin seeds

1 tsp Urad Dal

5 dry red chilies

Roast all the above. Turn off the stove.

1/4 tsp fenugreek seeds

Add fenugreek seeds and mix well. Allow to cool.

1/2 cup coconut

1/2 cup water

Blend with coconut and water and make smooth masala paste.

Cook Toor dal

1 cup toor dal, overnight soaked

1/2 tsp salt

1/2 tsp turmeric powder

2 cups water

Cook toor dal in pressure cooker. Mash the dal.

Open the cooker.

2 cups radish / daikon

1/2 onion, petals

1/4 tsp turmeric powder

1 tsp jaggery

1 and 1/2 tsp salt

Masala paste

2 and 1/2 cups water

Add radish, onion petals, turmeric powder, jaggery, salt, water, masala paste, tamarind water, mix well. Allow the water to boil.

Once the water comes to boil, Cover and pressure cook for 2 whistles.

Tempering

1 tsp oil

1 tsp mustard seeds

Make tempering and add to the sambar.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Mixed vegetable Sambar in Cooker

1 cup toor dal, overnight soaked

1/2 tsp turmeric powder

1/2 tsp salt

2 cups water

Pressure cook toor dal. Mash the dal.

tamarind

1 cup water

Make tamarind water.

1/2 onion petals

1 tomato, chopped

1 carrot, chopped

5 beans, chopped

1 potato, chopped

1 green chili, slit

2 and 1/2 cups water

Mix well and get to a boil. 

2 tbsp sambar powder

1 tsp jaggery

1/2 tsp turmeric powder

1 tsp salt

Once the water comes to a boil, add all the above, mix well. Cover and pressure cook for 1 whistle.

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

Make tempering and pour it over sambar.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Thakkali Bajji

6 tomatoes

Grind tomato to a paste.

1/4 cup coconut

1/2 cup water

Blend coconut and make a smooth paste.

1 tbsp oil

1/4 tsp mustard seeds

1 stick cinnamon

1 star anise

2 cardamom

2 cloves

1 bay leaf

1 tsp fennel seeds

Heat oil in a pressure pan, splutter mustard seeds. Add all the spices and sauté for 10 seconds.

3 cups onion, finely chopped

2 green chilies

Add onion, green chilies, sauté till onions turn light brown, about 8 minutes in medium flame.

6 garlic cloves, grated

2 tsp ginger, grated

Add garlic, ginger, sauté for 2 more minutes.

1/2 tsp turmeric powder

1/2 tsp jaggery

1 tsp salt

1 tsp red chili powder

1 cup water

Add tomato paste, salt, red chili powder, turmeric powder, jaggery, water.

Add coconut paste and sauté for 2 more minutes.

Cover the pan and cook for 4 whistles. 

cilantro leaves, chopped

Garnish with cilantro leaves

Taste Note: Tastes AWESOME

Source: kannammacooks

White Pattani Kulambu

1 cup dry white peas, overnight soaked

Masala paste

4 tomatoes

1" ginger

5 garlic cloves

1" cinnamon

1 clove

1 cardamom

Grind all the above to make smooth paste.

1 tbsp oil

1 cup onion, chopped

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

1/2 tsp turmeric powder

1 tsp red chili powder

1 and 1/4 tsp salt

2 tsp coriander powder

2 green chilies

1 potato, peeled and cubed

2 cups water

Add all the above along with soaked dry peas, ground masala paste and mix well. Cover and pressure cook for 15 whistles (cook on low flame for 20 minutes)

1/4 cup coconut

1 tbsp pottukadalai

1 tsp fennel seeds

1/4 cup water

Make smooth coconut paste.

Add the ground paste to the kulambu and simmer for 10 more minutes.

Taste Note: Tastes AWESOME

Source: kannammacooks

Beans Sambar

tamarind

1 cup water

Make tamarind water

1 cup toor dal, soak overnight

1/2 tsp turmeric powder

1/2 tsp salt

2 cups water

Pressure cook toor dal. Mash the dal.

Masala

1 tsp oil

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp urad dal

5 dry red chili

Heat oil in a pan, roast all the above. Switch off the stove.

1/4 tsp fenugreek seeds

Add fenugreek seeds and mix well.

1/2 cup coconut

1 cup water

Add all the above to the blender and blend to a smooth paste.

1 tsp oil

1 tsp mustard seeds

Heat oil in a pan, spatter mustard seeds.

1/4 kg Beans, chopped into 1" pieces

1 cup water

Add beans and water to a pan. Close the pan and cook fro 5 minutes.

1 tbsp jaggery

1 and 3/4 tsp salt

Add jaggery, salt, bring to a boil. Add mashed dal, ground masala, tamarind water, cook for 10 minutes. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Cauliflower Kulambu

1 tbsp oil

1 cup onion, chopped into big pieces

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

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger, garlic and sauté for 2 minutes.

1 and 1/2 cup tomatoes, chopped

Add tomatoes, sauté until tomatoes softens. Switch off the stove.

1/4 cup coconut

1 tsp fennel seeds

1 and 1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp garam masala

Add all the above to the same pan, mix well.

1/2 cup water

Add water and grind to a smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

Heat oil in a pan, splutter mustard seeds.

1 cauliflower, remove the florets

Add ground masala, cauliflower florets, mix well.

1 and 1/2 cup water

1 and 1/2 tsp salt

Add water, salt, mix well. Simmer for 15 minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: chitrasfoodbook

Red Rice Dosa

1 and 1/2 cups red rice

1 and 1/2 cups raw rice

1 tbsp fenugreek seeds

Overnight soak all the above.

1 cup urad dal

2 tbsp chana dal

2 tbsp toor dal

Overnight soak all the above dals separately.

Grind the dals together for 30 minutes.

1 cup thick poha, washed

Add soaked rice and poha and grind to coarse batter.

1 and 1/2 tbsp salt

Add salt and grind.

Mix rice and urad dal batter together and mix well.

Allow the batter to ferment. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Ragi Dosa

1 cup ragi (2 cups)

1 cup idli rice (2 cups)

1/2 cup urad dal (1 cup)

1 tsp fenugreek seeds (1 tbsp)

Overnight soak all the above in water.

Make batter out of all the above.

2 tsp salt (2 tbsp)

Mix with salt.

Allow the batter to ferment.

Yields: 20 ragi dosas

Taste Note: Tastes AMAZING

Source: sadhgurustory

Pottukadalai Chutney

1 tbsp oil

1/2 tbsp chana dal

1/2 tbsp black split urad dal

2 garlic cloves

Heat oil in a pan, add dals and garlic, sauté till dals turns light brown.

3 dry red chilies

1/2 cup pottukadalai

Add red chilies and pottukadalai, sauté (in MEDIUM flame) until pottukadalai turns golden and crunchy.

1/4 cup coconut

tiny bit tamarind

Add coconut, tamarind and sauté for a minute. 

1/2 tsp salt

Allow everything to cool, add salt and the cooled items to the blender and powder the chutney first.

1 cup water

Add water and grind to a smooth paste.

 

Taste Note: Tastes OK. Baby like it, not me.

Source: hebbarskitchen

Temple Style Sambar

1 cup toor dal, overnight soak

1/2 tsp salt

1/2 tsp turmeric powder

2 cups water

Pressure cook toor dal.

tamarind

1 cup water

Make tamarind water

2 tsp oil

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp chana dal

1/2 tbsp urad dal

4 dry red chilies

Heat oil in a pan, roast all the above on low flame.

1/4 tsp fenugreek seeds

Add fenugreek seeds and roast. DO NOT ROAST FENUGREEK TOO MUCH, SAMABAR WILL TASTE BITTER.

1/2 cup coconut

3/4 cup water

Blend all the above to make smooth paste.    

2 tbsp oil

1 tsp mustard seeds

2 cups veggies, chopped

(I used 1 purple carrot, 10 beans, 1 potato and 1 orange bell pepper)

1 tomatoes, chopped

Heat oil in a pan, splutter mustard seeds, when it starts to splutter, roast veggies for 2 minutes.

1/2 tsp jaggery

1/2 tsp turmeric powder

2 cups water

Add jaggery, turmeric powder, water and cook the veggies for 10 minutes.

1 and 3/4 tsp salt

Add tamarind water, salt, mix well. Boil for 5 more minutes.

Add toor dal and allow to boil for 5 more minutes.

Add prepared masala, and mix well. Allow to boil for 5 more minutes.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Tomato Kuruma

1/4 cup coconut

1 tbsp pottu kadalai

5 whole cashews

1/2 tsp fennel seeds

1 tsp coriander seeds

2 green chilies

1/2 cup water

Grind all the above make a smooth masala paste.

2 tbsp oil

1 tsp mustard seeds

1/2 tsp black split urad dal

1/2" cinnamon stick

Heat oil in a pan, add mustard seeds, allow to splutter, roast urad dal and cinnamon.

1 and 1/2 cups onion, finely chopped

Sauté onion for 10 minutes in medium flame.

2 cups tomatoes, chopped

Add tomatoes, sauté till tomatoes are mushy.

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp jaggery

1 tsp salt

Add all the spices, sauté till oil releases from the sides.

2 cups water

Add prepared masala, water, mix well. Cover and simmer for 15 minutes. 

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Green Mung Beans Kulambu

1 cup green mung beans

Overnight soak green mung beans.

1/2 tsp salt

2 cups water

Pressure cook for 4 whistles with salt and water. Allow to cool, mash the beans.

Big gooseberry size tamarind

1 cup water

Make tamarind water.

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil in a pan, splutter mustard seeds, add fenugreek seeds and sauté for few seconds.

1 cup onion, copped

6 small garlic, grated

Add shallots, sauté until shallots turns light brown. Add garlic and sauté for few minutes.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes are mushy.

1/2 tsp turmeric powder

2 tsp salt

1 tbsp +2 tsp sambar powder

Add turmeric powder, salt, sambar powder, mix well. Add tamarind water, mix well. Allow to boil for 5 minutes.

2 cups water

Add cooked and mashed mung beans, allow to boil for 10 more minutes.

Taste Note : Tastes AWESOME

Source: kamalascorner

Pesarattu

1 and 1/2 cups green mung beans

1/2 cup raw rice

Overnight soak green mung beans and rice together.

6 green chilies

1/2 tbsp cumin seeds

1/2 tbsp ginger

1 tsp + 1/8 tsp salt

Add all the above and prepare the dosa batter in blender.

Toppings

onion, chopped

cilantro, chopped

Make dosa, add the toppings, flip it.

Taste Note: Tastes AWESOME

Serves: 3

Source: Spiceindiaonline

Ginger Chutney

1 tbsp oil

2 tbsp chana dal

1 tbsp urad dal

4 dry red chilies

Roast all the above in oil. Transfer to a plate.

1 cup onion, chopped

1 and 1/2" ginger, cut into thick slices

Add onion, ginger, sauté till they turn light brown.  

1/2 tsp cumin seeds

Add cumin seeds, turn off the stove.

1/2 tsp salt

1 tbsp jaggery powder

tiny bit tamarind

? cup water

Grind all the above with water.

Tempering

1 tsp oil

1/2 tsp mustard seeds

1 red chili

Prepare tempering and pour it over the chutney.

Taste Note: Tastes AWESOME

Source: indianhealthyrecipes

Cabbage Poriyal

1 tbsp oil

1 tsp mustard seeds

1 tsp chana dal

1 tsp black split urad dal

Heat oil in a pan, splutter mustard seeds, roast chana dal, urad dal.

4 green chilies, slit

Add green chili, sauté. 

1 and 1/2 tsp salt

Mix with salt.

10 cups cabbage, chopped

Add cabbage, mix well. Sauté for 10 more minutes.

1/4 cup coconut

Garnish with coconut.

Taste Note: Tastes AWESOME

Source: cookwithmanali

Arachuvitta Sambar

1 cup toor dal, overnight soak

1/2 tsp Salt

1/2 tsp Turmeric

3 cups water

Cook toor dal in pressure cooker.

small gooseberry size tamarind

1 cup water

Make tamarind water.

Sambar Masala

1/2 tbsp oil

2 tsp coriander seeds

1 tsp chana dal

1/4 tsp fenugreek seeds

1/2 tsp whole black pepper

1/2 tsp cumin seeds

6 dried red chili (small)

Roast all the above in oil in LOW flame.

1/4 cup coconut

Add coconut, sauté until coconut turns light brown. Allow everything to cool.

1/2 cup water

Add water and blend to a smooth paste.

1 tbsp oil

1 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil, splutter the mustard seeds, add fenugreek seeds, red chilies and sauté.

1/2 cup shallot, chopped into lengthwise pieces and cut into 2

Add shallots, sauté until shallots are browned.

1/2 raddish, chopped into 1/4 moons 

1/2 eggplant

1/2 tsp turmeric powder

1 tsp salt

2 cups veggies (1 watermelon radish, 1 potato, 1 carrot)

Add all the above, sauté for few minutes.

2 cups water

Add water, mix well. Cover and boil for 10 minutes.

1/2 tsp jaggery powder

Add tamarind water, jaggery, mix well, boil for 5 more minutes.

Add prepared masala, cooked toor dal, mix well, boil for 5 more minutes.

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves.

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Black Eyed Peas Kulambu

1 cup black eyed peas

Overnight soak.

1 tsp salt

5 cups water

Cook black eyed peas with salt and water, allow to boil, reduce the heat to medium and cook for 30 minutes.

small lemon size tamarind

1 cup water

Make tamarind water

2 more cup of water

Add 2 more cups of water to the tamarind and extract all the juice.

1 tsp oil

1/2 cup coconut

1 tsp poppy seeds

1/2 tsp cumin seeds

Roast all the above in oil, take it out, allow to cool.

3/4 cup water

Grind with water and make smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

1 cup onion, finely chopped

Heat oil in a pan, splutter mustard seeds, sauté onions till they are brown. 

5 garlic, chopped

Add garlic and sauté until garlic turns light brown.

2 Zucchini, chopped

Add zucchini, sauté them for a minute. 

1/2 tsp turmeric powder

2 tsp salt

1 and 1/2 tbsp sambar powder (I added just 1 tbsp 1st time and felt, with little bit more spice, it would taste even better)

Add turmeric powder, salt and sambar powder, sauté till they are mixed.

Add tamarind water, cooked black eyed peas, mix well, Allow to cook for 10 minutes in medium flame.

1/2 cup water

Add coconut paste, wash the blender with 1/2 cup water, allow to boil for 10 more minutes in medium flame.

Taste Note: Tastes AWESOME

Source: kamalascorner

Cucumber Chutney

3 red chilies

tiny bit tamarind

1 cup coconut

1/2 tsp salt

2 cups water

Grind all the above to fine paste.

1 cup cucumber (1 medium size cucumber)

Grate the cucumber using big whole grater.

Add grated cucumber to the coconut paste and mix well.

Tempering

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

1 red chili

Prepare the seasoning and pour it over the chutney.

Taste Note: Tasted ok. I added 1 tsp of mustard seeds and it tasted weird. So next time, trying without this and see how it tastes. 

Source: hebbarskitchen 

Sweet Potato Chutney

 1 and 2/3 cups sweet potato (1 small sweet potato), peeled and grated

1 tbsp oil

1 tbsp urad dal

1 tbsp chana dal

4 dried red chilies

Heat oil in a pan, add urad dal, chana dal, dry red chilies, sauté till dal turns light brown.

Add grated sweet potatoes, sauté for 5 minutes in medium flame.

Remove from the heat, allow to cool.

1/2 cup coconut

tiny bit tamarind

1/2 tsp salt

2 cup water

All all the above to the blender, blend to a smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Mini Idli Sambar

1 cup toor dal, soak overnight

2 tomatoes

1/2 tsp turmeric powder

1/2 tsp salt

5 cups water

Cook toor dal with tomatoes, turmeric powder, salt and water, allow to boil, reduce the heat to medium and cook for 30 minutes. Filter the water and mash cooked toor dal and tomatoes.

1 tsp oil

1 and 3/4 cup onion, chopped into BIG TRIANGLES (1 small onion)

Heat oil in a pan, add onion and sauté till golden brown.

2 green chilies

1 TSP ginger, grated (DO NOT ADD MORE THAN THIS )

Add chilies and ginger, sauté for a minute.

1 tsp salt

1 tsp red chili powder

1 and 1/4 cup water

Add mashed dal to the pan, bring to a boil. Boil for 5 minutes.

cilantro leaves, chopped

2 tbsp lemon juice (juice 1/2 lemon)

Garnish with cilantro leaves and lemon juice.

Tempering

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp black split urad dal

1 dry red chili, broken into 2 and seeds removed 

Prepare the tempering and add to the sambar.

Taste Note: Tastes OK

Source: hebbarskitchen

Rajma Kulambu

SMALL lemon size tamarind

1 cup water

Make tamarind water. 

2 more cup of water

Add 2 more cups of water and take out all the juice from tamarind.

1 cup rajma

Overnight soak rajma.

1 tsp salt

5 cups water 

Boil rajma with salt and water, once it starts to boil, reduce the heat and allow to cook for 45 minutes.

2 tbsp oil

1 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 cup onion, chopped

10 garlic, chopped

Add shallots, garlic, sauté till onion becomes translucent. 

1 cup tomato, chopped

1/2 tsp turmeric powder

1 and 1/4 tsp salt

1 tbsp + 1 tsp sambar powder

Add tomatoes, turmeric powder, salt, sambar powder, sauté till tomatoes softens.

Add cooked rajma, tamarind water. Stir well, allow to boil for 10 minutes.

1/4 cup coconut powder

1/2 cup water

Grind coconut with water and make a paste.

Add ground coconut to the kulambu, allow to boil for 5 more minutes.

Taste Note: Tastes AWESOME

Source: kamalascorner

White Kurma

Grind

3/4 cup coconut

5 cashews

5 green chilies

1 tsp pottu kadalai

1/2 cup shallots

5 small garlic

1/2 tbsp ginger, chopped

1/2 tsp fennel

1/4" cinnamon

1 clove

1 cardamom

Grind all the above without water.

1/2 cup water

Add water and grind to a smooth paste.

To Temper

1 tbsp oil

1/2 tsp fennel seeds

1/4" cinnamon

1 clove

1 cardamom

Heat oil in a pan, add all the above, sauté until nice aroma comes. 

1 cup onion, chopped lengthwise

Add onion, sauté until onion softens.

2 cups potatoes, chopped (3 small potatoes) 

10 beans

1 carrot

1/4 cup peas

1 cup cauliflower florets

4 cups total vegetables (mostly white vegetables)

Add vegetables, sauté for 5 minutes.

1 and 1/4 tsp salt

2 cups water

Add salt, water, allow to boil for 10 minutes.

Add ground masala, cook for 8 more minutes.

1 tsp lemon juice

cilantro leaves, chopped

Mix lemon juice and garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: rakskitchen

Tomato Mint Chutney

1 tbsp oil

1 tbsp chana dal

1 tbsp urad dal

1 tsp coriander seeds

1 tsp cumin seeds

1/4 tsp fenugreek seeds

5 dry red chilies

Heat oil in a pan, add all the above and roast.

1 cup onion, chopped

2 tsp garlic cloves, chopped

1 tsp ginger

Add onion, garlic, ginger, sauté for 5 minutes.

1 cup tomatoes, chopped

tamarind

3/4 tsp salt

Add tomatoes, tamarind, salt, sauté until tomatoes softens.

1 bunch mint

1/2 cup coriander

Add mint, coriander, sauté slightly.

? cup water

Cool completely, transfer to blender, blend to smooth paste by adding water.

Taste Note: Tastes AWESOME

Source: hebbarskitchen 

Tomato Coconut Chutney

1 tbsp oil

2 garlic cloves, chopped

3 dry red chilies

Heat oil in a pan, add dry red chilies, garlic, sauté for 2 minutes.

1 tomato chopped

Add tomatoes sauté until tomatoes softens. Allow to cool.

3/4 cup coconut

1/2 tsp salt

1 cup water

Add sautéd tomatoes, coconut, salt, water to blender, blend to smooth paste.

Taste Note: Tastes Good. If you use fresh coconut, it would taste awesome.

Source: hebbarskitchen

Tiffin Sambar

1 cup toor dal, overnight soaked

1/4 tsp turmeric powder

1/2 tsp salt

5 cups water

Wash and cook toor dal with turmeric powder, salt and water.

tamarind

1 cup water

Soak tamarind in water and make tamarind water.

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1/2 cup shallots, thinly sliced into 2

2 green chilies, slit

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek, sauté for few seconds. Add shallots, green chilies, sauté till onion turns light brown.

1 tomato, chopped

Add tomatoes, sauté until tomatoes softens.

2 thin carrots, chopped into 1/2 moon shapes

1 potato, chopped

10 beans, chopped

Add vegetables, sauté for 2 minutes.

1/4 tsp turmeric powder

1/2 tsp jaggery

1 and 1/4 tsp salt

4 and 1/4 tsp sambar powder

1 cup water

Add all the above, mix well. Cover and cook for 10 minutes.

Add tamarind water, mix well, cover and cook for 10 more minutes.

Add cooked and mashed toor dal, along with toor dal cooked water, mix well. 

Allow to boil for 10 more minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Potato Kurma for Idli and dosa

3 potatoes

1 and 1/2 cups water

Wash and cut the potatoes in half. 

Cook potatoes in pressure cooker for 2 whistles. Allow to cool. Peel the skin and set aside.

Masala Paste

2 garlic cloves

1/2" ginger

1 tsp fennel seeds

1/2" cinnamon 

1 tbsp pottu kadalai

1/2 cup coconut

1 cup water

Grind all the above to make smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

1 onion, sliced

3 green chilies, sliced

Heat oil in a pan, add mustard seeds and crackle them. Add onion, green chilies, sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped 

Add tomatoes, sauté till tomatoes softens. 

1/2 tsp turmeric powder

1 and 1/4 tsp red chili powder

1 and 1/2tsp salt

Add turmeric powder, salt, red chili powder, sauté for a minute. 

1 cup water

Add water, let the gravy simmer for 5 minutes.

2 cups water

Add ground masala to the gravy, add 1 cup of water to the blender, wash and add to the gravy.

Gently break the potatoes by hand, add to the gravy. Cover and allow to simmer for 15 minutes in low flame.

cilantro leaves, to garnish

Remove from the pan, add cilantro leaves and mix well.

Taste Note: Tastes good.

Source: kannammacooks

Ven Pongal

1 tsp coconut oil

1/2 cup sonamasuri rice, soak 15 minutes, rinsed

1/2 cup yellow split mung beans, soak for 15 minutes, rinsed

Heat oil in a pressure pan, add rice and dal, sauté until it turns aromatic.

1/2 tsp salt

4 cups water

Add salt, water, mix well. Cover and pressure cook for 5 whistles. Allow to cool, open the cooker and mash well.

2 tbsp coconut oil

1 tsp cumin seeds

1/2 tsp whole black pepper, crushed

1" ginger, finely chopped

2 green chilies, slit

10 cashews, halved

Heat oil in a pan, add all the above, sauté on low flame until the cashews turns light brown. 

Pour the tempering over cooked rice dal mixture. Mix well.

Taste Note: Tastes AWESOME. Had this with Tomato Sambar.

Source: hebbarskitchen

Sweet Pongal

1/2 cup sonamasuri rice, soak for 15 minutes

1/4 cup yellow split mung beans, soak for 15 minutes

2 and 1/4 cup water

Pressure cook all the above for 4 whistles. Allow to cool. Mash completely.

3/4 cup jaggery

1/4 cup water

In a pan, add jaggery, water, keep stirring till jaggery melts completely.

Filter the jaggery water and add to the cooked and mashed rice-dal mixture.

1/4 cup water

Add water, mix well, simmer for 2 minutes.

1 tbsp coconut oil

10 whole cashews, chopped

2 tbsp raisins

1 clove

Fry cashews, raisins and clove in oil, add to the pongal.

1/4 tsp cardamom powder

small piece edible camphor

Add cardamom powder and edible camphor to the pongal and mix well.

Taste Note: Tastes Good, since no ghee in this, that's the max it can taste.

Source: hebbarskitchen