Carrot Chutney

1 tsp oil

1/2 tbsp urad dal

1/2 tbsp chana dal

5 dry red chilies (I added 4 and it was sweet)

Roast urad dal, chana dal, red chilies in oil.

2 garlic cloves

1/4 cup onion, finely chopped

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

1 and 1/2 cups carrot, chopped

1/4 cup water

Add carrots, sauté for 2 minutes, add water, mix well, close and cook for 3 more minutes.

1/2 cup coconut

tamarind

1 tsp salt

2 and 1/4 cup water

Add all the above and blend to a smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Dry Peas Curry (Pattani Kulambu)

1 cup dry peas

Overnight soak peas. 

2 cups tomatoes

1" ginger

5 garlic cloves

1" cinnamon

1 clove

1 cardamom

Grind all the above to a smooth paste.

1 tbsp oil

1 onion, chopped

2 green chilies

Heat oil in pressure pan, add onion, green chilies, saute for 5 minutes in medium flame.

1 and 3/4 tsp salt

1/2 tsp turmeric powder

1 and 1/4 tsp red chili powder

2 tsp coriander powder

1 cup potato, diced

2 cups water

Add ground masala, soaked peas, all the above, mix well. Allow to cook for 20 whistles (otherwise, the peas won't be cooked). Allow the pressure to release.

1/4 cup coconut

1/4 cup cashew nuts

1 tbsp pottu kadalai

1 tsp fennel seeds

3/4 cup water

Grind all the above to smooth paste.

1/2 cup water

Open the cooker, add the ground coconut masala, allow to boil for 5 minutes.

Taste Note: Tastes AWESOME

Source: kannammacooks

Everyday Tea

3 spitfire cups water

1 tbsp coriander seeds

1/2 tbsp fennel seeds

1/2 tbsp cumin seeds

Overnight soak all the above.

Use 1 cup for gargling.

Drink 1 cup per person for drinking in empty stomach.

Beetroot Chutney

1 tbsp oil

1 tbsp urad dal

1 tbsp chana dal

1/2 tsp cumin seeds

3 dry red chilies

Heat oil in a pan, add roast urad dal, chana dal, cumin seeds and red chilies.

1" ginger

1 and 1/2 cup beetroot, chopped

1/2 tsp salt

Add ginger, beetroot, salt, saute for 2 minutes.

1/4 cup water

Add water, cover and cook for 10 minutes.

1 cup desiccated coconut

1/4 tsp salt

tiny bit tamarind

2 and 1/2 cups water

Add all the above, blend to smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Karnataka Style Poha

3 cups poha

Soak poha in water for 2 minutes. Drain using a colander and let it sit for 10 minutes on the colander.

1 tbsp oil

1/4 cup peanuts

Heat oil in a pan, add peanuts and sauté in medium flame for 5 minutes.

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp urad dal

1 tsp channadal

Add mustard seeds, when it starts to splutter, add cumin seeds, urad dal, sauté till dal turns light brown.

1/2 onion, finely chopped

3 green chili, finely chopped

1" ginger, finely chopped

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

1/4 tsp turmeric powder

1 and 3/4 tsp salt

Add turmeric powder, salt, sauté for few seconds.

Add soaked drained poha, stir in low flame until everything is mixed. Cover and cook in low flame for 2 minutes.

2 tbsp lemon (juice from 1 Meyer lemon) 

cilantro leaves, chopped

Mix with lemon juice and cilantro leaves.

Taste Note: Tastes AWESOME

Yields: 4 and 1/2 cups

Serves: 2

Source: hebbarskitchen

Mung Bean Coconut Masala

1 tbsp coconut oil

1 tsp cumin seeds

Heat oil in a pressure pan or instant pot. Once hot, add cumin seeds, allow to crackle.

3 tbsp garlic cloves, chopped 

Sauté garlic, in low flame until brown.

2 cup tomatoes, chopped

Add tomatoes, stir to combine.

1 tbsp ginger, grated

1 tbsp ground coriander

1/2 tsp turmeric powder

1/4 tsp ground black pepper

1 and 1/4 tsp salt

3/4 tsp red chili powder 

Add all the above, sauté for 5 minutes.

1 and 1/2 cups water

Add water. Allow to cook for 3 whistles. Allow to cool. Mash the beans.

1 can coconut milk

Add coconut milk. Stir to combine, once the curry comes to a boil, turn off the heat.

juice from 1 lemon

cilantro leaves, chopped

Stir in lemon juice and cilantro.

Note: If doing in Instant pot, put on manual for 10 minutes in HIGH pressure. Do natural release and add coconut milk, cilantro and lemon juice.

Taste Note: Tastes AWESOME

Source: heynutritionlady

 

Kal Dosa

 2 cups idli rice

1/2 tsp fenugreek seeds

Overnight soak rice and fenugreek seeds together.

3/4 cup urad dal

Overnight soak urad dal.

3/4 cup poha

Wash and soak poha for 1 hour

Wash and grind urad dal and poha together in blender.

Wash and grind rice and fenugreek seeds together in blender.

1 tsp salt

Mix both batters together, along with salt.

Cover and allow to ferment.

Steam dosa.

Taste Note: Tastes