Mango Pachadi

Ingredients
Mango -3
Chilly powder -1 teaspoon
Salt -1/2 teaspoon
Mustard -1 teaspoon
Jeera -1/2 teaspoon
Curry leaves -2 sprig
Asafoetida -2 pinch
red chilly -1
Green Chilly -1
Coconut oil -2 teaspoon
Method 
Heat the pan and add the chopped mango,salt,chilly powder and cook for a minute and keep stiring,now remove from the heat.

Heat the pan and add oil.
Add the mustard,jeera,curry leaves and allow then to splutter,now add the chopped green chillies and broken red chilly,asafoetida then remove from the stove and add to the mango mixture and stir well.
Tangy,sweet and mango pachadi is ready to serve.

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Mint Chutney With Coconut

Ingredients
Mint leaves -20
Shredded coconut -1/4 cup
urad dal -2 teaspoon
Red chilly -2
Curry leaves -2 sprig
Tamarind -1/4 inch piece
Pepper corns -4
Salt -1/2 teaspoon
Mustard -1/4 teaspoon
oil -3 teaspoon
Method
Heat the pan and add one teaspoon of oil then add the curry leaves,urad dal,red chilly,peppercorns,tamarind and fry them,now add the washed mint leaves and saute for a mintue.
Add the shredded coconutand stir well and remove from the stove,after the mixture turns to room temperature.grind them to a fine paste.
Heat oil in a pan and add the mustard seeds,after it splutters add curry leaves and fry them then add the ground chutney and mix well.(If required add water to chutney to get a required consistency).

Remove from the stove and serve with idli,dosa or any variety rice.

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Dum aloo /Small Potato Curry

Ingredients
Small Potato -6
Onion -1(Big)
Tomato -2
Garlic -6 clove
Ginger -1/2 inch piece
Cloves-3
Cinnamon -1/2 inch piece
Jeera(Cumin seeds) -1/2 teaspoon
Fennel seeds -1/2 teaspoon
Turmeric powder -1/4 teaspoon
Coriander powder -2 teaspoon
Chilly powder -1 teaspoon
Salt -1/2 teaspoon
Oil -3 teaspoon
Method 
Boil the potatoes, peel the skin and make little pores using fork.Heat the tava and toast the potatoes with a teaspoon of oil.
Heat the oil in a pan and add the fennel seeds,chopped ginger and garlic and fry it. Then add chopped onions and cook for a minute. Now add chopped tomatoes and cook them. Remove from heat, allow it to cool and grind to a fine paste.

Heat the pan and add oil. Add the jeera,cloves,cinnamon stick and fry. After sometime, add the ground mixture and stir well. Cook for 2 minute and then add the turmeric powder,coriander power chilly powder,salt and add 1/2 cup of water. Allow the contents to cook for 4 minute and then add beaten yogurt and cook for 1 more minute.

Add the toasted potatoes and cook for 1 min and remove from heat and add the chopped coriander leaves and serve it with pulav or roti

Note
If you don't have the small potatoes you can use the potato pieces.
Don't cook long after adding the yogurt.

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Drumstick Sambhar

Ingredients
Toor dal -1 cup
Onion -1
Tomato -1
Green chilly -2
Garlic -5 cloves
Tamarind juice -1/4 cup
Turmeric powder -1/4 teaspoon
Curry leaves -1 sprig
Mustard -1/4 teaspoon
Jeera(cumin) -1/2 teaspoon
Drumstick -2
Oil -2 teaspoon
Salt -1/2 teaspoon
Method
In a pressure cooked add the washed toor dal,2 cups of water,1/2 cup of chopped onion,chopped tomato,green chilly,3 cloves of garlic,Turmeric powder,1/2 teaspoon of oil and cook for 4 whistles

Heat oil in a pan and add mustard,jeera,curry leaves after it splutters add the chopped onion and garlic,fry them

Then add the cut drum stick and stir well now add the sambhar powder and add 1/4 cup of water and allow them to boil.Then add the tamarind water,salt and boil for 10 min,add the mashed toor dal 

Cook for 10 min and add the chopped coriander leaves.Enjoy the tasty drumstick sambhar with rice or  dosa.

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Vadai Kuzhambu

Ingredients
Channa Dal -1Cup
Onion -1
Tomato -1
Jeera-1 teaspoon
Turmeric powder -1/4 teaspoon
Sambhar Powder -1 1/2 teaspoon
Fennel Seeds -1 teaspoon
Red chilly -3
Tamarind juice -1/4 cup
Shredded coconut -1/4 cup
Asafoetida -1 pinch
Chopped coriander leaves -3 tsp
Salt -1/2 teaspoon
Oil -2 teaspoon
Method
For vadai
Soak the channa dal for 2 hour and grind channa dal,fennel seeds,red chilly,asafoetida and 1/4 tsp of salt to a  coarse paste.Transfer the mixture to a bowl then add the 1/2 cup of chopped onion and 2 tsp of chopped coriander and mix well and make small balls and pat them with your palm
You can deep fry this vadai or steam cook it like idly(i pressure cooked it).Grease the idly plate and place vadai and cook for 15 min

For Kuzhambu
In a blender add coconut,jeera and 1/4 cup of water and make a fine paste
Heat the oil in pan.Add mustard seeds,after it pops add chopped onion and cook for 1 min now add the chopped tomato and turmeric powder,cook for 10 sec then add Sambhar powder and mix well,add tamarind water and boil for 10 min

 Add coconut paste,1/4 cup of water and cook for 15 min then add the fried/steam cooked vadai to the gravy and cook for 5 min then add coriander leaves for garnishing and off the stove

Tasty vadai kuzhambu is ready to serve.

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Mushroom Briyani wit Cucumber Raita

Ingredients
Mushroom -1 cup
Basmati Rice -2 cups
Oil/Ghee -2 teaspoon
Onion -1
Tomato -1
Ginger -1 inch
Garlic -5 cloves
Cardamom -1
Mint leaves -1/4 cup
Coriander leaves -1/2 cup
Fennel seeds -1 teaspoon
Cloves -3
Cinnamon -1/2 inch
Turmeric powder -1/4 teaspoon
Coriander powder -3 teaspoon
Chilly powder -1 1/2 teaspoon
Salt -1/2 teaspoon
To Grind
1.Ginger and garlic
2.Mint and coriander
Method
Heat the Pressure cooker add oil,add fennel seeds,cloves,cinnamon,cardamom and fry them then add onion,after it turns golden brown add tomato and cook for 2 min then add ginger garlic paste and cook for 1 min.
Add mint and coriander paste then add turmeric powder,coriander powder,chilly powder and add 1/2 cup of water and stir well and cook for 1 min.

Add the chopped mushroom and salt,give a quick stir and add the basmati rice then add 21/2 cup of water then cover the lid and cook for 2 whistles now reduce the flame and cook for 5 min then remove from the stove

Add chopped coriander leaves and gently stir with fork.Serve it hot with raita

 Cucumber Raita
In a bowl add 1/4 cup of yogurt,1/2 teaspoon of jeera powder,1/4 teaspoon of salt and stir well
Peel the cucumber skin and chop them and add to the yogurt mixture.Cool and refreshing cucumber raita is ready

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Carrot Rice

Ingredients
Cooked Rice -3 cups
Shredded carrot -1/2 cup
Chopped onion -1/4 cup
Green chilly -2
Mustard -1/4 teaspoon
Jeera -1/4 teaspoon
Urad dal -1/2 teaspoon
Peanuts -2 teaspoon
Curry leaves - 1 sprig
Salt -1/2 teaspoon
Oil -1 teaspoon

Method
Heat oil in a pan and  add mustard after it crackles add jeera,curry leaves,urad dal and fry them now add the chopped onion and green chilles,cook them and add the shredded carrot
Stir well and cook for 1 min

Add the roasted peanuts and mix it, now add the cooked rice and salt.

Mix the rice and carrot mixture together and enjoy the colorful,simple carrot rice

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Corn Salad

Ingredients:
Corn kernels -1 cup
Chopped Capsicum -1/4 cup
Green chilly -2
Chopped onion -1/2 cup
Tomato -1
Salt -1/2 teaspoon
Ground black pepper -1/4 teaspoon
Coriander leaves & spring onion -optional
Olive oil -2 teaspoon
Lime -1(small)
Method:
To cut the fresh corn hold the corn upright and, with a sharp knife cut kernels from the cobs

Heat the pan and add 1/2 teaspoon of olive oil and add the capsicum and saute for 1 min then transfer them to a  bowl and in the same pan add olive oil and add the corn kernels ,cook them for 2 min.Transfer them to the bowl.

Deseed the tomato and chop them finely and add to the bowl

Add the chopped onion,green chilly,coriander leaves,pepper powder and sqeeze the juice of 1 lime ,now add 1 teaspoon of olive oil and mix together

Finally add salt when serving.Enjoy the crunchy and delicious corn salad  

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Wheat Upma

Ingredients
Wheat rava -1 cup
Water -2 cups
Oil -1 teaspoon
Ghee -1 teaspoon
Mustard -1/4 teaspoon
Channa dal -1/2 teaspoon
Curry leaves -1 sprig
Green chilly -2
Grated ginger -1/4 teaspoon
Onion -1/4 cup
Salt -1/2 teaspoon
Mixed vegetables -1/2 cup
(I used carrot,peas,beans and cauliflower)

Method
Heat ghee in a pan and fry the wheat rava for a minute,remove the rava from the pan and add oil to the same pan and heat it then add mustard seeds,after it crackles add the curry leaves and channa dal.Fry for a minute and add grated ginger,chilly,onion and cook for a minute and add the chopped vegetables
Saute for 2 min and add salt

Now add the water and allow them to boil for 3 minutes then add the the roasted rava and cover the pan with the lid,cook for 10 minutes and don't stir until the water completely absorbed by rava.Remove from the heat and slowly stir well

Serve healthy and tasty wheat upma with sambhar and coconut chutney

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Potato Capsicum Curry

Ingredients
Boiled potato -2
Capsicum -1
Onion -1
Tomato -2
Jeera -1/2 teaspoon
Minced Ginger & garlic -1 teaspoon
Coriander powder -2 teaspoon
Chilly powder -1 teaspoon
Turmeric powder -1/4 teaspoon
Oil -2 teaspoon
Salt -1/2 teaspoon
Coriander leaves -For garnishing
Method
Heat  two cups of water and boil the tomatoes for 2 min then remove from water and peel of the skin and ground to fine paste.
Heat the oil in a pan now add the jeera and minced ginger&garlic,cook them and add the finely chopped onions and cook for 1 min.Now add the turmeric powder,coriander powder,chilly powder and salt.

Mix them well and add 1 cup of water and allow them to boil,now add the ground tomates and cook for 2 min then add the cut capsicum and boiled potatoes

Stir well and cook for 1 min then add the coriander leaves for garnishing and remove from the stove
Serve it hot with rice or roti

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Channa Masala

Ingredients
Channa dal/Chick peas -1 1/2 cup
Chopped onions -1/2 cup
Tomato -2
Garlic -6 cloves
Ginger -1/2 inch pieces
Fennel seeds -1 teaspoon
Cinnamon -1/2 inch stick
Cloves -2
Coriander powder - 2 teaspoon
Chilly powder -1 teaspoon
Jeera powder -1/4 teaspoon
Turmeric powder -1/4 teaspoon
Salt -1/2 teaspoon
Coriander leaves -For garnishing
Method
Soak the channa dal over night and pressure cook for 3 whistles
Heat the oil in a pan and add 1/2 teaspoon of fennel seeds,cloves and add chopped ginger and garlic.Cook them for 1 min and add the chopped tomatoes and cook for 2 min then cool them and grind in to a fine paste

Heat a pan and add oil, now add the fennel seeds and cloves
Add the chopped onions and cook for 2 min,now add the ground tomato paste and cook for 2 min

Add the coriander powder,chilly powder,jeera powder,turmeric powder and mix it together.Add 1 cup of water and allow them to boil for 5 min
Now add the salt and cooked channa dal,stir well and cook for 2 min and remove from the stove

Garnish with the chopped coriander leaves

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Vendakkai puli Kulambu/Okra Tamarind Curry

Ingredients
Okra - 10
Onion -1
Tomato-1
Garlic - 4 cloves
Jeera -1/4 teaspoon
Pepper corn -4
Fenugreek -5
Tamarind juice -1/4 cup
Turmeric powder -1/4 teaspoon
Coriander powder -2 teaspoon
Chilly powder -1 teaspoon
sesame oil -3 teaspoon
Salt -1/2 teaspoon
To Grind
Heat oil on a pan.Add jeera,pepper corns ,3/4 of chopped onion and cook them then add chopped tomatoes stir well and cook until they are soft then remove from the heat and cool the cooked ingredients and ground to a fine paste

Method
Heat the sesame oil and add mustrad seeds,jeera,fenugreek and after it pops,add minced garlic and onion fry for 1 min ,add 1 inch cut vendakka(okra) and keep the stove in low flame and cook for 2 min
Add turmeric powder,coriander powder and chilly powder stir it and add 1/4 cup of water,allow them to boil now add the tamarind juice and boil for 2 min then add the ground paste and boil for 3 min and serve hot vendakkai puli kuzhambu with rice.

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