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