Whole green gram soup

Ingredients:

• 1 Onion
• 1 Tomato
• 3 Garlic Flakes
• 1 small piece of Ginger
• 2 tsp Sprouted Green Gram
• 1 tsp Fresh Cream (optional)
• Salt and Pepper for taste
• 1 small cup low fat milk (optional)

Method:

• In a cooker, put chopped ginger, garlic, onion, tomato along with the sprouted green gram in sufficient quantity of water.
• Allow it to cook for 10 minutes.
• keep as it is for 5 minutes.
• Grind the ingredients in a mixer.
• Pour the mixture from the mixer in a deep pan.
• Add some water to dilute the contents from the mixture.(if you want)
• Add salt & pepper depending on your taste.
• Allow the contents to boil for 5 minutes.
• Stir now and then.
• Add one small cup of low fat milk and boil for 2 minutes.
• Garnish the soup with fresh cream and serve hot.
• Or even you can put a dash of butter while serving.
• very delicious soup.

Notes:

• you can serve this soup for diabetic also.

Wonderful Magic Soup

Ingredients:

• 200 gms Cabbage
• 200 gms Onion
• 300gms Tomato
• 4 – 5 Green chilly
• Salt to taste

Method:

• Chop all the veg. and in a pan pour 800 ml water
• Put all this at a time and stir.
• Add salt.Mix well and let it boil.
• When all the vegetables are cooked remove it from the fire.
• It is a tasty soup. No doubt.

Corn and noodles Soup

Ingredients:

• Fresh corn - 6
• Cornflour - 50 gm
• Water - 850ml
• Carrot (grated) - 100 gm
• Green peas - 50 gm
• Boiled noodles - 25 gm
• Salt, Pepper - as per taste
• Sugar - (optional)
• Soya sauce - 5 gm (approx)
• Chilly sauce - as per taste
• Garlic – 2 or 3

Method:

• Firstly, boil corn seeds and peas.
• Add carrot and allow it to cook.
• Add cornflour in water and boil it.
• When it is thick enough add cooked noodles, Soya sauce, salt, pepper and chili sauce.
• Mix well and bring it to a boil.
• Remove fromthe fire and serve hot.

Dhal and Vegetable soup

Ingredients:

• 1 Tab. sp. Masoor dal or Green gram dal
• 2 cups Mixed diced vegetables (carrots, beans, turnip, cabbage, peas and cauliflower)
• 1 Chopped onion
• 1 Bay leaf
• 1 Tea. sp. Butter
• Salt
• Black pepper
• For spic bag:
• Crush the following items and tie in a muslin cloth.
• Small onion 2, Garlic 1 flake, cumin seeds 1/2 tsp., green chilly 1 and black pepper 1 spoon.

Method:

• Pressure cook dal in just enough water and mash well to smooth consistency.
• Heat butter in a pressure pan and put bay leaf.
• Add onions and fry them well for 1 - 2 minutes.
• Add finely diced vegetables in that and stir for few minutes, in reduced flam.
• Pour water and smashed dal in that. Add salt and put the spice bag in that.
• Mix well and close the lid of the pan and pressure cook it till one whistle.
• Cool down and squeeze the spicy bag and through it out.
• Transfer the soup in a serving bowl and add black pepper.
• Serve with soup sticks or make toping with bread crumbles.

Spinach and Bottle gourd soup

Ingredients:

• 2 cups shredded spinach (1 bunch)
• 2- 4 tbsp. grated bottle gourd
• salt to taste
• pepper to taste
• 2 cup water

Method:

• Wash spinach well.
• Put in a large vessel
• Sprinkle 2-3 pinches salt and add gourd
• Boil covered, on high, till soft.
• (3-4 minutes after boiling)
• Blend in a mixie till smooth
• Add water, mix and take in a deep pan
• Add all other ingredients
• Bring to a boil. Serve hot.

Capsicum, Spring Onion & Noodle Soup

Ingredients:

• Finely chopped capsicum 1/2 cup
• Finely chopped spring onions 1/2 cup
• Cooked noodles 1/4 cup
• Chopped spring onions 2 tab. sp. for toping
• Aji-no-moto 2 tsp.
• Butter 1 tea sp.
• Milk 1/2 cup
• Corn flour 1 1/2 tab. sp.
• Grated cheese 1 tab. sp. (optional)
• Salt
• Sugar 2 pinch

Method:

• Heat butter and fry spring onion and capsicum with aji-no-moto and little sugar
• Add corn flour as paste and pour just enough water or you can add if you are having stock.
• (stock means, the water drained from cooked or boiled vegetable.)
• Cook till onions become soft. Pour the mixture in a mixer grinder and grind it.
• Now add the cooked noodles and milk in that and reheat in reduced flame.
• Serve hot topped with (grated cheese for those are not dieting) finely chopped spring onions.

Mixed Vegetable Soup 2

Ingredients:

• 3 + 1 Tomatoes
• · 2 + 1 Onions
• · 2 tsp. Moong dal
• · 1 Carrot
• · 1 tsp. Oil
• · 1/2 chopped cabbage
• · 1/2 cup chopped spinach
• · Salt to taste
• · Black pepper to taste

Method:

• Take 3 tomatoes, 2 onions and moong dal and cook them with water in a pressure cooker.
• Blend the cookers mixture in a mixer grinder and make like a paste.
• Heat oil in a pan and fry (one) chopped onion, chopped or grated carrot and cabbage.
• Fry well and add the paste, salt and water.
• Let the mixture boil for a while.
• Add spinach and tomato pieces. Mix well and transfer the soup in a bowl.
• Sprinkle black pepper and serve it.

Vegetable Soup

Ingredients:

• 3 + 1 Tomatoes
• 2 + 1 Onions
• 2 tsp. Moong dal
• 1 Carrot
• 1 tsp. Oil
• 1/2 chopped cabbage
• 1/2 cup chopped spinach
• Salt to taste
• Black pepper to taste

Method:

• Take 3 tomatoes, 2 onions and moong dal and cook them with water in a pressure cooker.
• Blend the cooker’s mixture in a mixer grinder and make like a paste.
• Heat oil in a pan and fry (one) chopped onion, chopped or grated carrot and cabbage.
• Fry well and add the paste, salt and water.
• Let the mixture boil for a while.
• Add spinach and tomato pieces. Mix well and transfer the ’soup’ in a bowl.
• Sprinkle black pepper and serve it.

Notes:

• For vegetable soup you can select vegetables as per your taste. But generally we select English vegetable to prepare soups.

Baby Corn Soup 2

Ingredients:

• 4 Baby corn
• 1 onion
• 1 tomato (optional)
• 1 tbsp. cream (non dieting people)
• 1 tea sp. butter
• 1 Bay leaf
• Salt & Black pepper as per taste
• Corn flour - milk mixture 2 tbsp.

Method:

• Pressure cook baby corns.
• Put butter in a pan and fry chopped onions.
• Put cut bay leaf and cooked baby corn with 3 - 4 cups of water.
• Bring it to a boil and add corn flour - milk mixture and mix well.
• Add salt and let it boil for 5 - 6 minutes.

Notes:

• Transfer the soup in to a bowl and serve with fresh cream toping for non diet people.

Chilled cucumber soup

Ingredients:

• 2 medium-sized onions, chopped fine
• 4 cucumbers peeled, seeded and sliced
• 2 ½ cups of yoghurt
• 1 bunch fresh green coriander
• Tabasco sauce to taste
• salt and freshly ground black pepper
• 2 cups of stock

Method:

• Wash the coriander thoroughly. Chop the leaves and the stalks and keep aside.
• Add the peeled and chopped onions and the peeled, seeded and sliced cucumbers with the coriander into a blender and mix well till everything is finely chopped.
• In a bowl mix the yoghurt with the Tabasco and the salt and freshly ground black pepper to your taste.
• If you want the spice to be a little less then hold back on the Tabasco adding just 4-5 drops, for a stronger flavour add in more Tabasco.
• Whisk the stock and the cucumber mixture into the yoghurt well.
• Cover and refrigerate for 2-3 hours allowing it to chill.
• For best effect, chill the bowls you want to serve the cucumber soup in and pour the chilled soup into them, when you are ready to serve.
• This can be garnished with a dollop of yoghurt and a few coriander leaves.

Spinach soup

Ingredients:

• Spinach (chopped) 3 cups
• Cucumber (chopped) 1 cup
• Water 3-1/2 cups
• Butter 1 tbsp. ( can put 1/2 sp.)
• Black pepper powder 1/2 tsp.
• Cumin powder 1/2 tsp.
• Ginger paste 1/2 tsp.
• Lemon juice 2 tbsp.
• Salt to taste
• Green chilly (optional)

Method:

• Put spinach and cucumber in a saucepan along with water and cook until tender on medium heat.
• Or pressure cook it (one whistle).
• On cooling, blend it in electric blender to make smoothy paste.
• Heat butter in a pan. Add black pepper powder, cumin powder, ginger paste, salt.
• Add blended spinach-cucumber and lemon juice.Cook on medium heat for 5 minutes.
• Serve hot.

Tomato soup 4

Ingredients:

• Tomatoes (medium size) 8
• Water 3-1/2 cups
• Butter 1/2 tbsp.
• Green chilly 3 - 4
• Black pepper powder 1/4 tsp.
• Bay leaf.
• Salt to taste
• Cream for garnishing 2 tbsp.(for normal diet people)

Method:

• Cut tomatoes, remove seeds.
• Cut green chilly, put all in a mixer grinder and make a puree.
• In a pan put butter put bay leaf and pour the grind mixture.
• Bring it to a boil. Add salt.
• Allow it to cook for a while.
• Remove from the fire and serve with Black pepper powder on it.
• For normal people, who are not dieting, can put cream for garnishing.

Notes:

• You can use tomato paste or tomato puree to make this soup immediately.

Tomato soup 3

Ingredients:

• Tomatoes (medium size) 8
• Water 3-1/2 cups
• Butter 1/2 tbsp.
• Black pepper powder 1/4 tsp.
• Red chilli powder 1/4 tsp.
• Bay leaf and cumin powder 1/2 tsp.
• Ginger-garlic paste 1/4 tsp.
• Salt to taste
• Cream for garnishing 2 tbsp.(for normal diet people)

Method:

• Put the tomatoes in a saucepan with water.
• Bring to a boil, reduce heat and cook until tomatoes become tender.
• You can also pressure cook it (wait for 2 whistles and then switch off the gas).
• Make tomato puree in blender.
• Add water and strain it to remove the seeds and tomato skin.
• Heat butter in a pan.
• Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
• Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
• Remove from the fire and serve.

Tomato soup 2

Ingredients:

• Tomatoes big 2
• Onion big 1
• Ginger 1 small piece
• Salt as per taste
• Pepper as per taste
• Corriander leaves 5 strands
• Water 4 cups

Method:

• First,boil water in a pan.
• Add tomatoes by cutting it into halves, add big pieces of onion to it.
• Add peeled ginger piece and allow all three to boil till the tomatoes are cooked.
• Then remove from heat .
• Allow it to cool.
• Now grind the onion and tomaotes into a thick paste.You may filter it if necessary.
• Then to the same water used for boiling pour the juice of the above and keep boiling till it thickens.
• Add pepper ,salt and coriander leaves as per taste and serve hot.
• Bread sticks will be good with this.

Potato - Onion soup

Ingredients:

• Potato (medium size) 3
• Onion (medium size) 1
• Butter 1 tbsp. (you can reduce the quantity)
• Tomato puree 1/4 cup
• Lemon juice 2 tbsp.
• Red chilli powder 1/2 tsp.
• Black pepper powder 1/2 tsp.
• Corn flour 1 tbsp.
• Water 2 cups
• Coriander leaves 1 tbsp

Method:

• Peel off the potatoes and onion and cut it into big pieces. Wash thoroughly .
• Put them in a pan and cook on medium heat till tender(25 minutes).
• You can also pressure cook it (2 whistles).
• Puree the potato-onion mixture in an electric blender.
• Add tomato puree and blend once.
• Heat butter in a pan.
• Add red chilli powder, black pepper powder, salt.
• Add the puree and lemon juice and bring it to boil.Reduce the heat.
• Slowly add cornflour (dissolved in water) and continuously stir.
• When the soup becomes thick switch off the gas.
• Serve hot. Garnish it with finely chopped coriander.

Vegetable Stock

Ingredients:

• 10 cups water
• 3 onions, chopped
• 4 celery stalks, chopped
• 4 carrots, peeled and sliced
• 4 tomatoes, seeded and chopped
• 4 cloves of garlic
• 1 bay leaf
• 8 black peppercorns

Method:

• Place all the ingredients in a large saucepan and bring it to a boil.
• Simmer and cook uncovered for 10-12 minutes.
• Strain through a fine metal sieve and cool.
• This makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.

Low Calorie Veg. Soup

Ingredients:

• 8 cups vegetable stock
• 100 gm carrots, finely sliced
• 100 gm French beans, chopped fine
• 60 gm cauliflower, cut into small pieces
• 60 gm peas
• 60 gm broccoli florets cut into small pieces
• salt
• Freshly ground black pepper

Method:

• In a saucepan put the stock and bring it to a boil.
• Add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes.
• Add the broccoli and cook for a further 2-3 minutes till the broccoli is tender.
• Add in salt and black pepper to your taste.
• Serve hot with thick crusty bread.
• Serves: 8
• 20 calories per serving

Mixed Veg. soup

Ingredients:

• Butter 1 tbsp.(you can put less)
• Potato 100 grams
• Carrot 100 grams
• Onion 100 grams
• Tomato 100 grams
• Green peas 100 grams
• Turnip 100 grams
• Bay leaves 2-3
• Ginger-garlic paste 1 tsp.
• Black pepper 5-6
• Water 8 cups
• Salt to taste

Method:

• Heat butter in a pan.
• Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
• Add all the vegetables (cut into small pieces) and fry for 5 minutes.
• Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
• Serve hot.

Notes:

• You can add any number of veg. here in this soup as per your taste.

Tomato Soup

Ingredients:

• 4 Tomatoes
• 1 Onion
• 2 - 3 Green chilies
• Salt
• Black pepper
• 1/2 tsp. corn flour
• 1/2 tsp. oil (optional)
• 1/2 tsp. mustard seeds (optional)

Method:

• Put the tomatoes in hot water and remove the skin.
• Chop onions and green chilies.
• Put all of them in a mixer grinder and make them like a thick juice.
• In a pan make seasoning with mustard seeds and pout the thick tomato mixture in that.
• Let it boil. Add corn flour with 1 spoon water and make like a paste. Add this paste in the boiling soup and mix well without lumps.
• Stir continuously to avoid lumps.
• Remove from the fire and transfer it to a bowl.
• Sprinkle black pepper and serve.

Notes:

• For toping you can use fresh cream or bread crumbles or soup sticks or add lemon juice or tomato sauce according to your taste and type of the soup. To make bread crumbles, dice the bread and fry them in a pan without adding ghee. When they become crispy add one spoon ghee and fry them well. Remove from the fire and keep them in air tight container and use whenever you need toping for soup. Generally children will like these crumbles.

Alu Bondas with gravy

Ingredients:

• Prepare Bondas as per the previous recipe.
• For gravy:
• 250gms. Red Tomatoes
• 100 gms Onion
• 2 – 4 green chilies
• 2 garlic pods
• 2 tea spoon corn flour
• Salt to taste
• 1 sp cumin seeds
• Oil to make tempering
• Fresh coriander leaves

Method:

• Cut tomatoes, green chilies and garlic.
• Put them in a mixer grinder and make paste/ thick gravy.
• Don’t add water.
• In a pan pour oil and fry cumin seeds.
• Pour the grind mixture in that.
• Bring it to a boil. Add salt.
• Add water and corn flour in a bowl and pour this in the boiling mixture/ gravy to make the correct consistency. (Optional)
• If you are satisfied with the tomato mixture itself means don’t add this corn flour.
• Bring it to a boil. Stir continuously after adding the corn flour to avoid lumps.
• Remove from the fire.
• Serving:
• Pour this gravy in a serving bowl add 2 bondas and garnish with fresh coriander leaves and serve hot.
• Very tasty snack for evening.

Soft pakodas

Ingredients:

• 1 pkt gulob jamun mix. (200 gm )
• 100 gm besan ( kadalai mavu)
• 200 gms onion
• 4 – 6 green chilies
• ½ teaspoon red chilly powder (option)
• Salt
• Oil to fry

Method:

• Chop onion and green chilly.
• In a big bowl put the mix and besan.
• Add salt green chilly, onion and red chilly powder.
• Mix well. Add water and make it tough dough.
• Keep oil in a pan and make pakodas.
• These pakodas will be soft and tasty.

Alu Bondas

Ingredients:

• 1 packet any brand of gulob jamun mix.
• 200 gms Cooked and mashed Potato
• 100 gms Finely chopped Onion
• 2 – 4 finely chopped green chilly
• ½ sp grated ginger
• Garlic option
• Turmeric powder – a pinch
• Fresh Coriander leaves
• Salt
• Oil to fry
• For tempering:
• 1 sp mustard seeds
• 1 sp udad dal
• 1 sp channa dal
• Curry leaves

Method:

• Prepare the dough as per the pack and keep aside.
• Make curry.
• Put a pan, pour some oil and make tempering with the given ingredients.
• Add green chilies, onions, grated ginger and fry well.
• Add mashed potato, turmeric powder and salt.
• Mix well.
• Check for taste. Add coriander leaves.
• Remove from the fire and allow it to cool.
• Make small balls out of the curry/masala.
• Take some dough and make it like gulop jamun and then like a cup by hands.
• (Generally we do for ‘kuzhukatti’)
• Place the masala ball in that and close and make like a ball/ bonda.
• Keep aside. Do all the dough like this.
• Pour oil in another pan and heat.Fry the prepared bondas in oil and serve with tomato ketch up or coconut chutney.

Wheat Pongal - Diet pongal

Ingredients:

• Wheat rava 1 cup
• Yellow moong dal 1/2 cup
• Black pepper powder 1 sp
• Cumin seeds 1 sp
• Curry leaves
• Ginger grated 1/2 sp
• Asafetida powder 1/4 sp
• Ghee 2 sp
• Salt

Method:

• In a cooker vessel put wheat rava and yellow moon dal togather.
• Cook as usual.
• Remove from the cooker and make seasoning with the balance ingredients.
• That is all your diet pongal is ready to serve

Notes:

• If you want you can dry fry wheat rava and moong dal, then cook.
• You can also use Oats instead of wheat rava.

Wheat Rava Idly

Ingredients:

• Fine wheat rava 2 cup
• Curd 1 cup
• Green chilly 2
• Ghee 2 sp
• Coriander leaves
• Curry leaves
• Mustard seeds 1/2 sp
• Salt

Method:

• Dry fry wheat rava and keep aside.
• In the same pan pour ghee and put mustard seeds and chopped green chilies.
• Add curry and coriander leaves.
• Add fried wheat rava and fry well.
• Add salt and remove from the fire.
• Now put this in curd and mix well.
• Keep for 1/2 hour and make idlies as usual.

Notes:

• If you want you can add grated carrot, cucumber or any greens in the dough to make varieties.

Channa Cucumber Salad

Ingredients:

• Cooked channa dal 1/2 cup
• Cucumber chopped 1/2 cup
• Orange 1/2 cup (de seeded and cleaned)
• Onion 1 big chop well
• Tomato 1 chop well
• Green chilly 2 - 3 chop well or 1/2 sp black pepper powder
• Coriander leaves chop well
• Lemon Juice as per requirement
• Salt

Method:

• Mix all the ingredients in a bowl and serve with coffe or tea.

Notes:

• You can use boiled potato or pomegranate also in this.

Semolina Squares with Fried gram chutney

Ingredients:

• 1 cup Bombay rava - Suji fried
• 1 cup curds
• 1/2 tsp. salt
• 1/4 tsp. soda bicarb
• 1 tbsp. oil
• 3 green chillies- make paste
• For Seasoning:
• 1 tbsp oil
• 1 sp mustard seeds
• 4-5 curry leaves
• Finely chopped coriander leaves for garnishing.

Method:

• Put a deep pan with 3 inches water to heat.
• Place a stand which goes above water level.
• Place a shallow plate with vertical edges at least 1"high, on the stand, after greasing it.
• Mix rawa, salt, green chillies paste and curds in a bowl.
• Add 2 tbsp. water, beat well with a wooden spoon or spatula.
• Mix oil and soda, and mix into the batter, mixing very well till frothy.
• Pour the mixture into the prepared plate.
• Heat the pan, cover it with a fitting lid.
• Steam and allow to cook for 10-12 minutes.
• Remove plate.
• Cut into square shapes with a greased knife.
• Heat oil for seasoning.
• Add mustard seeds, let it splutter, add curry leaves.
• Spread the seasoning over the squares.
• Remove the squares from plate and arrange in serving dish.
• Garnish with coriander leaves.
• Serve with gram chutney.

Notes:

• Fried Gram Chutney
• For Chutney:
• Fried channa dal - 1 cup
• Green chillies - 4-5
• onion 1 small or
• Garlic - 3-4 pods(optional)
• Tamarind - a small grape sized (optional)
• Salt - To taste
• For seasoning:
• Oil- 1tsp
• Mustard seeds - 1/4tsp
• Curry leaves - 5-6leaves
• Urad dal - 1/4tsp
• Asafetida - a pinch
• Method:
• Grind together all the ingredients for the chutney to a smooth paste along with salt.
• Do the tadaka and add it to the chutney.

Wheat Rava and Veg Cutlet

Ingredients:

• Wheat rava 1 cup (fry well)
• Soya flour 1 cup
• Onion 1 big - chop finely
• Carrot 1 - grate it
• Potato 1 big - cook and smash it
• Bottle gourd / Surai kai - grated surai kai 1 cup
• Ginger garlic paste 1 tea sp
• Green chilly 3
• Salt
• Oil to shallow fry

Method:

• Mix all ingredients in a big bowl by keeping 2 - 3 tbsp of soya flour.
• If you want add water or other wise make a thick dough out the ingredients.
• Make cutlets as per your wish and keep them in the fridge for a while.
• Let it set for some time.
• Make thick dough out of balance soya flour.
• Remove cutlets from the fridge and just dip them one by one into soya flour.
• Keep one by one on the hot tawa.
• Just put oil on each cutlet and turn them when they become gold in colour.
• Serve hot or cold with ketchup.

Wheat rava dosa

Ingredients:

• 1 Cup thin wheat rava
• 1/2 cup rice flour
• Salt to taste
• 1 tsp cumin seeds (optional)
• 1 sp mustard seeds
• 2 finely chopped green chillies
• Few curry leaves finely chopped
• 1/2 cup curd
• Oil to make dosa

Method:

• Mix all the ingredients well and add some water to make it a thin batter.
• In a small pan make seasoning with mustard seeds, cumin seeds and curry leaves.
• Pour that in the dosa batter.
• Mix well.
• Heat tava, pour a big spoon full of batter around it (dont pour in the center).
• Dont try to spread it like normal dosa.
• Spread some oil around it.
• Allow it get brown on one side and then turn it slowly.
• Let it cook on the other side too.
• Serve hot with chutney and sambhar.

Notes:

• In this recipe, you can add finely chopped onions, carrots or any other greens like mathi leaves or coriander leaves etc., to make small small differences. so that elders will eat them happily.
• If you dont get fine wheat rava, you can soak it for a while and grind in the mixer and then add rice flour.ok?

Wheat idly with veg.

Ingredients:

• 1 cup wheat rava (rost it)
• 2 tbsp ground udad dal (wet dough)
• Salt to taste
• 1 1/2 cups of water
• 2 tsp oil
• 1/2 tsp ginger paste
• Few curry leaves
• 1/4 sp asafoetida
• 1 tsp pepper and cumin powder
• 1/4 cup of vegetables (as per your choice)

Method:

• In a big vessel, add the roasted wheat rava, salt and remaining water to the ground udad dal.
• Allow it to ferment overnight.
• Heat the oil, add cumin pepper powder, ginger paste, curry leaves and asafoetida.
• Add it to the batter.
• Add the vegetables and mix well.
• Grease idli plates and steam idlis for 10 minutes.
• Serve hot with tomato chutney and sambar.
• It is a different kind of tiffen for them.

Sprout Vada

Ingredients:

• Green gram sprout - 1 cup
• Red chilly - 2 or 3
• Asafoetida powder - 1/2 teaspoon
• Salt
• Curry leaves(kadi pattha) - few
• Coriander leaves - few
• Cooking oil - for frying
• Cut onion - 1 cup
• Gram flour or rice flour - 3 or 4 teaspoon

Method:

• Grind sprout, red chilly, asafoetida powder and salt coarsely.
• (no need to add water)
• Add 2 to 3 teaspoon of basen flour or rice flour (little rice flour you can use now and then) to the ground mixture and stir well.
• Add cut onion, curry leaves and coriander leaves to the mixture.
• Make vadas and keep aside.
• Fry the vadas in oil till they become brown.
• Serve hot with any chutney or with sauce.
• Note: instead of basen or rice flour you can add bombay rava ( suji) or jowar flour or millet flour.

Green gram porridge

Ingredients:

• Porridges are boon to Diabetic
• 1/2 cup of sprouted green gram
• 1 small cauliflower
• 1 small carrot
• 1/2 cup of green peas
• 10 12 beans
• 2 onions
• 1 teaspoon of butter/ghee
• 2 green chillies (chop)
• 1/2 teaspoon of pepper (optional)
• 3 nos cloves (optional)
• 2 small pieces of cinnamon (optional)
• 1 small cup of milk
• 1 teaspoon of corn flour
• salt to taste

Method:

• Cut onion into small pieces.
• Cut cauliflower, carrot and beans.
• Boil sprouts along with cauliflower, carrot, beans and peas with enough salt and 1 cup water in the pressure cooker for 5 minutes and set aside.
• Put ghee/ butter in a small frying pan.
• Add cloves and cinnamon and fry for a min..
• Add onion and fry till it becomes brown.
• Add chopped green chilly and crushed pepper and fry for a minute.
• Add this to the contents in the cooker .
• Mix the corn flour with the milk and add this to the contents in the cooker.
• Again cook for 2 minutes.
• Serve hot along with whole wheat bread.

Notes:

• you can have this porridge alone in the morning. You will fell comfort and filling.

Oats and Veg. Uppma 2

Ingredients:

• Oats flakes – 2 cups (Readily available in shops as oat meal)
• Onion big – 1 chop finely
• Carrot – 1 - grate it
• Green chillies – 3 to 4 chop finely
• Fresh ginger – a small piece – chop finely
• Ground Nut – 2 tablespoon
• Oil – 2 tablespoon
• Mustard – ½ teaspoon
• Urad dhal – 2 teaspoon
• Turmeric powder - a pinch
• Asafotida powder – a pinch
• Curry leaves – few
• Salt – 1 teaspoon

Method:

• In a dry kadai put the oats flakes and fry without any oil till it become hot to touch.
• Remove and keep aside.
• Put oil in the kadai and when it is hot, make seasoning with mustard, urad dhal, asafetida powder and turmeric powder.
• Add ground nuts. Fry for a while.
• Add chopped onion, chillies, curry leaves and ginger and stir for few more minutes.
• Then add grated carrot and fry till the raw smell of carrot goes off.
• Now add the fried oats flakes and mix well.
• Add salt and sprinkle two handful of water.
• Cover with lid. Keep the flame low.
• Stir now and then till all blends well.
• It will taste great. ( almost like aval uppma)

Whole Wheat and Oats Beal

Ingredients:

• Whole wheat 1 cup (Fry till they become big in size)
• Fried Oats 1/2 cup
• Corn flakes 1 tab sp
• Onion 1 chopped
• Tomato 1 chopped
• Carrot 1 grated
• Cucumber 1 grated
• Potato 1 (cooked with salt and diced)
• Green chilly 2 chopped
• Coriander leaves 1 tab sp
• Lemon juice 1 tea sp
• Green chutney as per taste
• Salt as per taste

Method:

• Mix all ingredients and serve immediately.

Notes:

• To make green chutney grind 1 green chilly with 1 tab sp of coriander leaves.
• And for sweet chutney grind 1 small piece of tamarind with a small piece of jaggery. Even in this you dont want to add jaggery add sweetener.

Oats and Veg. Uppma

Ingredients:

• It is a Healthy and Quick Uppma.
• Oats - 1 cup
• Onion(chopped lengthwise)-1/2cup
• Green chilies - 2small
• Vegetables(as per your wish) 1/2 cup
• Salt
• Mustard 1/2 sp
• Udad dal 1/2 sp
• Channa dal 1/2 sp
• Curry leaves.

Method:

• First Roast the Oats in very low flame, Keep aside.
• In pan pour oil and make seasoning.
• Add chilies, onion, Vegetable and fry well.
• Add waterand salt. let it boil well.
• Now slowly drop oats in boiling water and close the lid..
• Leave for 10-12minutes in low flame, open and mix it well.
• Serve hot.
• Have it hot,at the same time be conscious about water, otherwise oats might get overcooked.

Notes:

• Instead of veg. or + veg, you can add methi leaves in this uppma.

Instand Dosa Flour

Ingredients:

• 1 kg Soya beans
• 1 kg boiled rice
• 200 gms Udad dal

Method:

• Just put them all in a big container and make fine flour by giving it to a flour mill.
• When ever you want to make dosa, take one cup of the flour.
• Add salt and water or thin buttermilk to that and make dosa.

Notes:

• you can add less rava while preparing the dough. You can add onions, green chillies or you can add black pepper and cumin seeds to make varieties.

Carrot & Wheat rava Kuzha Puttu

Ingredients:

• Wheat rava puttu podi- 1 cup (Now a days you are getting this in shops
• salt a pinch
• Grated carrot-1/2 cup
• water
• and puttu maker

Method:

• First pour water in the puttu maker (1/2 ) and heat the water.
• Meanwhile have the nice wheat rava in a basin and add a pinch of salt.
• Now keep sprinkling water and mixing.
• It should come out very soft.
• Dont add too much of water.
• In the pipe of the puttu maker; put the plate and put one layer of grated carrot.
• And two to three inches of prepared wheat rava.
• Again put a spoon of grated coconut and again puttu podi.
• Do this and fill up the pipe and end with grated carrot.
• Seam it for 5 - 10 min.
• Like Idly you cook this. You will get good smell from that.
• Remove from the fire and with the help of a spoon you push the plate, which you placed first; in a plate.
• You will get pipes of puttu with edges coconut.
• Serve hot hot delicious puttu with kadalai curry or with kuruma.(with out coconut)

Notes:

• You can fry wheat and make nice rava.
• You can use grated cabbage or grated cauliflower instead of carrot.
• (many diabetic people avoid carrot.)
• You can add 3 -4 pieces of green chilly with grated veg., to increase the taste.

Rich dal dosa

Ingredients:

• Soak the following and sprout them and then grind.
• Green moong dal 1 cup
• White channa dal 1 cup
• Ragi 1 cup
• Fenu greek 2 sp
• Soak these ingredients in another vessel and grind separately.
• Rice 1 cup
• thur dal 1 cup
• Channa dal 1 cup
• yellow moong dal 1 cup
• Other ingredients:
• Soya granules (optional)
• Salt
• Oil

Method:

• Soak soya granules and squeeze them and add salt.
• In a big deep vessel add the grind dal and rice mixture.
• Add soya granules in that.
• Mix well.
• Now the dough is ready to make dosa.

Mixed dal Idly

Ingredients:

• Yellow Moongdal 1cup
• Chanadal 1cup
• Toordal 1 cup
• Onion, Peas, Beans - one cup
• Green chilli 2
• Coriander leaves or Mint leaves
• Salt
• For seasoning:
• Mustard seeds
• Cumin seeds

Method:

• Soak all the three dals together overnight.
• Grind them in the morning and add salt.
• Make seasoning and pour it on the dough.
• Mix cooked veg. also.
• Now the dough is ready make idly out of that.
• They are very healthy.
• Serve them with tomato chutney.

Maize flour Chappati -Makki roti

Ingredients:

• Maize flour 2cups
• Wheat flour 1/2 cup
• Oil
• Salt.

Method:

• Mix all the ingredients and make like soft chappati dough.
• Keep aside for 2 hours.
• Then make chappati as usual.
• Serve hot with salad.

Green Moong Dal dosa

Ingredients:

• Green Moong dal 1 cup
• Rice 2 tab sp
• Green chilly 5 - 6
• Finely chopped onions 1 cup
• Asafetida 1 pinch
• Curd 1/2 cup (sour curd also ok)
• Baking soda a pinch
• Salt

Method:

• Soak dhal for 2 hours with rice.
• Grind dal with out adding much water.
• Now add chopped onion and green chilly with the dough
• Mix baking soad and salt with the dough.
• Keep the dough for an hour.
• Mix well and make dosa in usual way.
• Your green dosa is ready.
• Serve with onion or tomato or coriander chutney.

Green Moong Dal Idly

Ingredients:

• Green Moong dal 1 cup
• Fresh coconut 1 tab sp (optional)
• Green chilly 5 - 6
• Asafetida 1 pinch
• Curd 1/2 cup (sour curd also ok)
• Baking soda a pinch
• Salt

Method:

• Soak dhal for 2 hours.
• Grind dal with out adding much water.
• Now grind coconut, green chilly into a smooth paste.
• Mix both the ground paste together with sour curd.
• Mix baking soad and salt with the dough.
• Keep the dough for an hour.
• Mix well and steam idlis in usual way.
• These idlis are rich in protein.

Wheat dosa - Plain

Ingredients:

• 2 cup wheat flour
• 1 cup rice flour
• salt to taste
• oil to make dosa

Method:

• Mix all the ingredients with water to form the dosa batter.
• Just keep it aside for 10-15minutes.
• Heat the non-stick pan and make dosa.
• Serve hot with any chutney other than coconut chutney.

Notes:

• You can add green chilly paste or chopped green chilies Or shredder red chilly.
• Or you can add finely chopped onions.
• Or you can add crushed black pepper and cumin seeds.

Peanut and Green moong salad

Ingredients:

• Fried ground nut 1/2 cup (crush it)
• Sprouted green moong dal 1 cup
• Onion 1 chop
• Tomato 1chop
• Green chilly 2 chop
• Grated ginger 1/2 sp
• Lemon juice 1 sp
• Salt

Method:

• Just half cook moong dal or even you can use it as it is.
• In a big bowl put all the ingredients and mix well.
• Serve with coffee or tea.

Notes:

• You can use fresh ground in this. At that time you half cook ground nuts also.
• You can use fresh corn or baby corn in this. or
• You can use fresh channa which we used to get in a season in North India

Ragi dosa

Ingredients:

• 2 cup ragi flour
• 1 cup wheat flour
• 1 cup rice flour (optional)
• salt to taste
• green chilly paste or chopped green chilies or shredder red chilly
• finely chopped onions
• 1 tsp jeera
• coriander leaves
• oil to make dosa

Method:

• Mix all the ingredients with water to form the dosa batter.
• Just keep it aside for 10-15minutes.
• Heat the non-stick pan and make dosa.
• Serve hot with any chutney other than coconut chutney.

Methi dal

Ingredients:

• Methi leaves fresh means 2 cups dried means 1 cup
• Yellow moong dal 1/2 cup
• Kootu podi - kuttu powder 2 sp
• Asafetida 1/2 sp
• salt
• oil
• Mustard seeds 1/2
• Udad dal 1/2 sp

Method:

• Cook dal and methi leaves in a cooker.
• Make seasoning with mustard seeds and udad dal.
• Add cooked dal, kuttu podi, asafetida and salt.
• Mix well and remove from the fire.
• Serve with roti or rice.

Notes:

• Methi leaves are a big boon for diabetic. So have daily or weekly 3 times.

Wheat Bread Uppma 2

Ingredients:

• Wheat Bread 8 slices (you can use dried one)
• Onion 1 big chop
• Tomato 1 chop
• Garam masala powder 1/4 sp
• Green chilly 2
• mustard seeds 1/4 sp
• Udad dal 1/4 sp
• Cumin seeds 1/4 sp
• curry leaves
• coriander leaves
• ginger grated 1/2 sp optional
• garlic 2 optional
• Salt
• ghee 2 sp

Method:

• Cut bread into small pieces.
• Just fry in a pan with 1 sp ghee.
• Keep aside.
• In a pan, make seasoning with the ingredients.
• Put onion and fry for a min; and then tomato.
• Add ginger, curry leaves, coriander leaves, green chily, garam masala and salt.
• If you want you can add garlic also.
• Allow it cook for a while.
• Very easy and stmoach filling snack.
• Now add the fried bread pieces and just mix well and remove from the fire.

Wheat Bread Uppma

Ingredients:

• Wheat Bread 4 slices
• Onion 1 big chop
• Red chilly 2
• mustard seeds 1/4 sp
• Udad dal 1/4 sp
• curry leaves
• Salt
• Oil

Method:

• Put bread in a mixer grinder.
• Just run it for 1/2 min.
• Remove from that.
• In a pan, make seasoning with the ingredients.
• Put onion and fry for a min.
• Put the bread powder mix well and serve.
• Very easy and stomach filling snack

Ragi Noodles

Ingredients:

• Ragi noodles 1 cup
• Mixed veg. 1 cup bell pepper, beans, onion, spring onion, cabbage, cauliflower etc.,
• Green chilly 2 chop
• Or black pepper 1/2 sp
• ginger garlic paste 1/2 sp
• garam masala 1/4 sp
• Salt
• Oil 1 sp

Method:

• Just add 2 sp of salt water with ragi noodles and cook in steam.
• Keep aside.
• In a pan pour oil and add ginger garlic paste and green chilly.
• Add vegetable and salt.
• Mix well and allow it to cook.
• Add cooked noodles and mix well.
• Remove from the fire and serve.

Sago Uppma

Ingredients:

• Sago 1 cup
• Red chilly 2
• udad dal 1/2 sp
• Channa dal 1/2 sp
• Mustard seeds 1/2 sp
• Coconut oil 2 sp
• Curry leaves
• Coriander leaves
• Salt

Method:

• Wash clean and soak Sago for 2 hours.
• In a pan make seasoning with coconut oil and put squeezed sago.
• Mix well.
• Add salt and remove from the fire.
• Your Sago Uppma is ready to serve.

Notes:

• Instead of red chilly you can use green chilly.
• If you want you can add crushed ground nuts in the uppma.

Millet Idly - Kambu Idly

Ingredients:

• Millet/ Kambu/ bajra - 1 cup
• Rice 1/2 cup
• Full Udad dal 1/4 cup
• Salt

Method:

• Soak Millet and rice together and Udad dal in another vessel for about 8 hours.
• Grind them separately and add in a big vessel.
• Add Salt and mix well.
• You can make idly immediately or you can make idly the next day.
• Serve with onion chutney.

Ragi Vegetable Adai

Ingredients:

• Ragi flour 1 cup
• Mixed veg. 1 cup ( bell pepper, onion, beans, cabbage, cauliflower, spring onion etc.,)
• Coriander leaves or pudina leaves
• green chillies 2 - 3 chop
• oil to make adai.
• Salt

Method:

• Mix all the ingredients by adding little water.
• Make it like a thick chappati dough.
• Keep it as it is for 1/2 an hour.
• Make small balls and press them and make like small adai
• You can make these adai on a plastic sheet by pressing them.
• If you want you can apply oil on them.
• Then put this adai on hot tawa and turn.
• Just put a drop of oil and remove from the tawa after done.
• Serve with pudina or coriander chutney.

Notes:

• If you are going to make this for children you can change the flour.
• You can use rice flour for them.
• Or otherwise you can use bajera flour/ millet flour instead of ragi flour.
• You can add drumstick leaves or onion alone in this adai.
• If you add only drumstick leaves it will be so tasty.

Sundal 2

Ingredients:

• There are many types in Masalas.
• Here I am giving some of them.

Method:

• 1. Just grind dhaniya, red chilly , green chilly and salt. Make seasoning with mustard seeds and cumin seeds. Add this and fry for a while. Add the cooked dal and mix well.
• 2. Just make seasoning with red chilly and mustard seeds. Add cooked dal and mix well. Your sundal is ready.
• 3. if you want to add onion, chop well and add them after seasoning. Fry well and then add cooked dal. Same for ginger or garlic too.
• 4. For all the sundals you can add grated carrots, mango, cucumber, radish, chow chow etc., as per your wish and taste.
• 5. Tomato also you can add. You can add Tamarind Paste and give katta taste to sundal. Or use Aam chuur or Lemon juice.
• 6. Add asefetida powder to give a good smell.
• 7. Add curry leaves,coriander leaves and pudina leaves to change the taste

Notes:

• Generally we add fresh coconut for sundals.
• But here we can not use them.
• So make seasoning with coconut oil and elders will love to eat sundal, without fresh coconut.
• This coconut oil give the same taste.

Green Masala Salad Dip

Ingredients:

• 2 cups plain yogurt
• 5-6 green chilies
• 2 flakes garlic
• A bunch of coriander leaves
• A bunch of mint leaves
• Salt to taste

Method:

• Mix all ingredients in a blender.
• Serve with finger sized cut vegetables of your choice.
• Some suggested vegetables are carrots, blanched mushrooms, cauliflower florets, broccoli, spring onions, cucumber, celery stalks etc.
• The dip goes well with any other snacks too.

Aloo with Rich Gravy

Ingredients:

• 7-8 medium size potatoes (boil with salt and cut into cubes)
• 125 g cottage cheese (paneer)
• 3 green chilies (chopped fine)
• 1 1/2 teaspoon fresh ginger (smashed)
• 10 cashew nuts (chopped)
• Salt to taste
• For Gravy
• Hand ful of mint leaves, hand full of coriander leaves and 10 green chilies (ground together)
• 1/2 cup oil/ ghee
• 1/2 cup boiled onion paste
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 cup curd
• 1/2 cup cashew nut paste
• Salt to taste

Method:

• Fry cubed potatoes until golden brown.
• Fry paneer pieces until golden brown and keep aside.
• Heat oil and put chopped green chilies, ginger and cashew nuts.
• Fry well.
• Add and fry the boiled onion paste until the raw flavour disappears.
• Add Green Masala, Curry Paste, ginger garlic paste, cashew nut paste and beaten curd; one after one.
• Simmer for 10 minutes. Add salt and the potatoes, simmer for 2 minutes.
• Add fried paneer and allow it to cook for 2 more min.
• Garnish with swirl of cream.
• Serve with Nan or hot chapatti.

Crispy Cabbage

Ingredients:

• 2 cups cabbage shredded
• ¼ cup chopped capsicum
• 2 - 4 green chilies slit
• 10 – 12 curry leaves
• 1 tsp. coriander leaves finely chopped
• 1/4 tsp. turmeric powder
• 2 pinches asafetida powder
• 1 pinch garam masala
• salt to taste
• 1/2 tsp. each cumin & mustard seeds
• 1/4 tsp urad dal
• 1/4 tsp amchoor powder 1 Tab oil

Method:

• Wash and drain cabbage.
• Heat oil in a non-stick pan.
• Add cummin, mustard and urad dal.
• Let it splutter.
• Add asafetida, green chilies, curry leaves, turmeric powder.
• Add cabbage, capsicum and salt.
• Toss lightly with spoon.
• Sprinkle garam masala and amchoor powder.
• Toss it again.
• Cook for 3-4 minutes stirring continuously till it is crisp.
• Garnish with coriander leaves. Serve with phulkas.

All-in-one Dal

Ingredients:

• toor dal - 1/2 cup
• moong dal - 1/2 cup
• onions - 1 (chopped)
• tomatoes - 1 (chopped)
• green chillies - 2 (chopped)
• ginger - about 1/2 sq.in (chopped)
• garlic - 2 to 3 cloves (chopped)
• peas - 1/4 cup
• carrots - 1/2
• (chopped)(can use the frozen peas and carrots available)
• spinach - 1 cup (chopped)
• salt to taste
• turmeric - 1/4 tsp.
• 1 sp oil / ghee

Method:

• Boil both the dals with turmeric in a pressure cooker.
• Boil or microwave separately the peas and carrots for a few minutes till they are cooked.
• In a non-stick pan put ghee/oil, mustard seeds, cumin seeds and a dash of asafetida.
• Add in the onions, ginger, garlic and green chilies and fry for sometime.
• Add tomatoes and fry for about a minute or two.
• Add cooked dals, spinach, peas and carrots.
• Add some water if the mixture is too thick.
• Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.

Notes:

• (You can also boil the spinach, peas and carrots along with the dals, so the cooking time will be less.)

Spinach with Dal

Ingredients:

• 1 cup yellow moong dal
• 1 bunch fresh spinach chopped fine
• 1 tsp. ginger grated
• 1/2 tsp. garlic grated
• 4 green chilies
• 1 tbsp. coriander chopped fine
• 1/2 tbsp. lemon juice
• 1/4 tsp. clove-cinnamon powder.
• 1/2 tsp. each cumin and mustard seeds
• salt to taste
• 2 tbsp. ghee

Method:

• Wash dal and pressure till done. (Approx. 2 whistles will do)
• Cool and remove dal from cooker. Wash and drain spinach.
• Put half the spinach in a mixie, add 2 green chilies and blend.
• Heat 1 1/2 tbsp. Ghee. Add seeds and splutter.
• Add garlic, ginger and chopped spinach. Stir.
• Add ground spinach. Fry for 2-3 minutes.
• Add dal and coriander. Bring to a boil. Do not overcook.
• Remove from heat. Heat the remaining ghee in a small pan.
• Add clove and cinnamon powder, remaining 2 chilies and pour over dal.
• Add lemon juice and salt. Stir well. Serve hot with rice or parathas.

Cabbage with dal

Ingredients:

• 1 /4 kg finely chopped cabbage
• 1/2 cup toor dhal or moong dhal
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds,
• 1 clove of garlic
• 2 tbsp oil
• salt to taste.

Method:

• Soak dhal for 1 hour.
• Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside.
• (Do not pressure cook the dhal).
• In a pan put the ghee.
• Add mustard, cumin seeds and garlic paste to oil, splutter.
• Add finely chopped cabbage and mix it well.
• Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally.
• When cabbage turns soft, add dhal, salt and mix well.
• Add some more water and allow it boil for another 7 to 8 minutes with vessel closed.
• Cabbage with dhal is ready to serve.
• This goes very well with chapatti.

Notes:

• Note: If you want you can add green chilly in this dish.

Yellow Moong Dal with Mango

Ingredients:

• Yellow moong dal 1 cup
• Toor dal 1/2 cup
• mango-1 (if sour mango 1/2)
• salt to taste
• green mirchi 1 or 2 p
• Onion (option)
• coriander leaves for decoration
• For Seasoning:
• ghee 1 tea sp.
• mustard seeds 1/2 tsp
• cumin seeds 1/2 tsp
• pinch of turmeric
• a pinch of asafetida
• red chilly powder 1/4 tsp

Method:

• Wash dal and boil until it will cook.
• In a pan boil some water and add mango pieces, turmaric, green chilly and salt.
• Cook until mango become soft.
• Now add cooked dal to this and boil if require add little more water.
• In other pan heat ghee add mustard, cumin seeds, asafetida powder, chopped onion and red chilly powder.
• Add this seasoning to dal and decorate the dal with some coriander leaves.

Yellow lentils with Palak

Ingredients:

• 1 cup yellow lentils (thur dal)
• 1 bunch coriander
• 3-4 bunch spinach
• 1-cup tomato (sliced)
• pinch asafetida
• 1-2 tsp. red chilly powder
• 1/4 tsp. turmeric
• 1 spoon ghee
• 3-4 flakes garlic
• 5-6 fenugreeks
• 1 onion; sliced
• 1 tbsp. coriander seeds
• 10-15 curry leaves (optional)
• 2-3 dry red chilly
• 1 sp oil / ghee
• Salt

Method:

• In a pressure cooker add water, lentils, spinach, fenugreek, garlic, a little of the coriander,
• one tomato sliced, one onion sliced, asafetida and close the cooker.
• Cook until the dal is soft (about 5-8 minutes)
• Mash this cooked mixture lightly.
• Add salt and chilli powder, cook on a low flame.
• Add turmeric and half of the curry leaves.
• In a saucepan, heat a little oil, add the remaining garlic and curry leaves, add dry red chilies and coriander seeds.
• When the oil is hot and sputtering add it to the dal.
• Allow to stand for a few minutes.
• Serve with rice/ chapati

Dal (Mixed dal)

Ingredients:

• 2 tbps of tur dal
• 2 tbsps of udad dal
• 2 tbps of moong dal
• 2 tbsps of udad dal
• 2 tsps ghee
• 1 green chilly, slit into two
• 2 pieces of garlic chopped coriander leaves
• 1" ginger piece, cut into small pieces
• 1 tsp of cumin seeds
• 1/4 tsp turmeric
• juice of one lemon
• a few curry leaves
• salt for taste

Method:

• Pressure cook all the dal together.
• Remove and mash it well.
• In a hard bottomed pan, pour ghee, add cumin seeds, curry leaves, ginger, garlic and chilly pieces.
• Add the cooked dal, salt and turmeric.
• Cook till the dal starts to boil.
• Add water if the consistency is too thick.
• Remove from flame and add chopped coriander leaves and lemon juice.

Dal Fry (Channa dal)

Ingredients:

• 1 Cup Channa Dal
• 2 Tomato
• 1 Onion
• 1 Spoon Garam Masala
• 1 Spoon Coriander Powder
• 1 Spoon Turmeric Powder
• 1/2 Spoon Aam Chur (Mango powder)
• 1/2 Spoon Red chili Powder
• 2 Spoons Butter
• 1 Spoon Fresh Cream
• 1/2 Spoon cooking soda
• Salt
• Fresh Coriander Leaves

Method:

• Soak Channa dal and cook with cooking soda, Turmeric powder, Tomato and salt in a pressure cooker.
• Fry onions in butter till golden brown.
• Add coriander powder, garam masala, mango powder and red chili.
• Add smashed dal. and mix well.
• Add fresh cream and mix well.
• Garnish with coriander leaves.

Masoor & Tuvar Dal with Zucchini

Ingredients:

• 1 cup masoor daal 4-5 tsp ghee
• 1 cup tuvar daal salt to taste
• 2 small zucchini; cut to small cubes
• To Garnish:
• 2 onion; finely sliced
• 6-7 garlic; finely sliced
• 1 inch long ginger; finely sliced
• a few bunches coriander leaves
• 3-4 tomatoes; cut into big cubes
• 1/2 tsp chat masala or a few drops of lemon juice
• a few curry leaves
• 5 green chilies; sliced
• 1 tsp mustard seeds
• 1 tsp cumin seeds

Method:

• Pressure cook the two dals with a little turmeric, salt, green chilies, few drops of ghee, ginger, curry leaves & garlic.
• In a frying pan add the ghee, add cumin and mustard seeds , when they start spluttering, add onion & fry till its light brown in color.
• Add zucchini & fry till it becomes soft.
• Add tomatoes & continue frying.
• When you see the masala & the ghee separating, add the cooked dal.
• Add a little water if needed.
• Cook for about 5 minutes.
• Mix well. Garnish with coriander leaves & chat masala/lemon juice.
• Serve hot with chappati or rice.

Beet root Chutney

Ingredients:

• Beet root 2
• Salt
• Tamarind paste 1 sp
• Red chilly 4 - 5
• Mustard seeds 1/2 sp
• Udad dal 1/2 sp
• Onion 1
• Oil

Method:

• Grate beet root. Grind that with salt, tamarind and red chilly in a mixer grinder.
• Make seasoning with mustard seeds and udad dal
• Add chopped onions to that and fry well
• Add the grind beet root in that and fry again
• Add salt and stir well
• Remove from the fire and serve with dosa or eat with rice.

Notes:

• Note: You can replace beet root with carrot or cabbage and do the same to get more varieties of chutney.
• If you dont like onion, you can avoid and prepare chutney without onion also.

Bottle Gourd Koftha

Ingredients:

• 1 Medium size bottle gourd
• 3/4 Cup Channa dal Flour (Besan)
• 4 - 6 green chilly
• A pinch of Baking Soda
• Salt
• Ghee or Oil to fry
• For Gravy:
• Tomato 2 - 3
• Onion 1 - 2
• Ginger garlic paste 1 tbs
• Red chilly powder 1 sp
• Coriander powder 1 sp
• Salt

Method:

• .Remove the skin of bottle gourd and grate it.
• .Squeeze it with out water.
• .Add Channa dal flour, salt and chopped green chilies.
• .Dont add water. Keep oil in a pan.
• .Make small balls out of the prepared dough and deep fry them.
• .Keep aside.
• ..Make gravy and put the balls in that and bring it to a boil.
• .Remove from the fire and add some coriander leaves and serve with chapatti or puri.
• .To make gravy, Put tomatoes in hot water and remove the skin after one minute.
• .Smash tomatoes.
• .Cut onions, and fry with ginger garlic paste.
• .Then add red chilly powder and coriander powder.
• .Add salt and allow the gravy to boil for a while.
• .After 10 minutes, add the koftas in that and again bring it to a boil.

Notes:

• Note: Grind tomatoes and Onions together in a mixture grinder and grind them.
• Actually we are adding chopped chilies with the kofta. If you need more hot add some green chilies while grinding tomatoes and onions.
• You can use chow chow instead of bottle gourd.

Tomato Dal

Ingredients:

• 1cup uncooked toor dal
• For the Seasoning:
• 4 med sized tomatoes-chopped
• 1green chilly-sliced Coriander leaves-finely chopped
• 1 tsp mustered seeds
• 1 tsp urad dal
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• A few curry leaves
• 1/2 tsp asafetida 2 tsp oil
• Salt to taste

Method:

• Clean the dal, add required water, turmeric powder and the asafetida and pressure cook the dal.
• In a pan, heat 2 tsp oil and add to it the mustard seeds, urad dal and the cumin seeds.
• When the dal turns brown and the mustard seeds begin to splutter add the curry leaves, tomatoes and green chilly.
• Cover and let it cook well till the tomatoes are soft and almost mashed-up.
• Add the cooked dal and mix well.
• Remove from fire and garnish with chopped fresh coriander leaves.
• Serve hot with plain rice or phulkas.

Dal Palak

Ingredients:

• 1 cup tur dal (wash it and soak it for1-2 hr with hot water)
• 1 cup spinach leaves; wash it and chopped it
• 2 table spoon of lime juice
• 1 tomato; finely chopped
• 2 table spoon oil
• 1 onion; finely chopped
• 1/2 tea spoon cumin seeds
• 1/2 tea spoon ginger garlic paste
• Pinch of asafetida
• 1 tea spoon red chilly powder
• 2 green chilies; finely chopped
• 1/2 tea spoon turmeric powder
• Salt to taste
• 1 tea spoon coriander powder

Method:

• Take a vessel and cook tur dal in it.
• When it cooked 3/4 then add spinach leaves, onion, tomato, salt, turmeric powder, ginger garlic paste and asafetida.
• Now cook all the things till they are cooked completely.
• In a frying pan heat the oil and add the other ingredients (except lime juice) and pour it over cooked dal.
• Now add lime juice in it and mix it well.
• Serve hot with chapatti or rice.

Soya Dhania Masala

Ingredients:

• 2 Cups Soya Nuggets
• 2 Onions (Chopped)
• 2 - 3 Green chilies
• 1 Cup chopped coriander leaves
• 1 tsp cumin seeds
• 1 tsp gram masala powder
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1/2 cup finely chopped tomatoes
• Salt
• Oil

Method:

• Soak Soya nuggets in warm water for 15 minutes.
• Squeeze them and remove excess water. Keep aside.
• Heat a oil and add cumin seeds, ginger, garlic and onion, one after one and fry well
• Add socked and squeezed nuggets along with little water and add salt.
• Add finely chopped tomatoes and garam masala and allow the dish to boil.
• Grind green chilies and coriander leaves and make as paste.
• Add this paste to the dish.
• Cook further for a while and remove from the fire.
• Now ’Soya Dhania masala’ is ready to serve with dosa or chapatti.

Toor Dal

Ingredients:

• 1 cup toor dal
• 2 1/2 cups water
• 1 tsp. red chilly powder
• 1/2 tsp. coriander seed powder
• 1/4 tsp. turmeric powder
• Salt to taste
• 1/4 tsp. garam masala (optional)
• 2 pinches asafetida
• 1 tsp. chopped tamarind
• 1 tsp. jaggery crushed
• 1 tbsp. ghee
• 1/2 tsp. each cumin and mustard seeds
• 1 stalk curry leaves
• 1/2 tomato chopped fine
• 1 tbsp. chopped coriander

Method:

• Wash and pressure cook dal till done. (Approx. 4 whistles will do).
• Cool cooker and remove dal.
• Beat the dal with a hand beater till smooth. Keep aside.
• Make a thin paste of the dry spice powders and salt and 1/2 cup water.
• Heat ghee in a saucepan, add the seeds to splutter. add tomatoes and curry leaves.
• Fry for a minute. Add masala paste. Fry for a minute.
• Add the chopped tamarind and
• jaggery.
• Stir for a minute more. Add dal and stir. Add water.
• Bring to boil and simmer on low for 7-8 minutes.
• Garnish with chopped coriander.
• Serve piping hot with steamed rice and papads.

Sweet and Sour Dal

Ingredients:

• 1 cup toor dal 1/2 tsp.
• Dania (coriander seed) powder
• 1 tbsp. mint leaves finely chopped
• 1/4 tsp. garam masala
• 1 tbsp. coriander leaves finely chopped
• 2 pinches asafetida
• 1 stalk curry leaves
• Salt to taste
• 1 tbsp. broken jaggery
• 1/2 tsp. each cumin & mustard seeds
• 3 tbsp. tamarind water / ½ sp. Puli paste
• 2 tbsp. ghee
• 3 green chilies
• 5 cups rice starch water or water
• 1" piece ginger
• 1 tsp. red chilly powder
• 1/4 tsp. turmeric powder

Method:

• Wash and pressure cook dal in two cups water.
• Cool, remove, drain and keep aside the top water of dal.
• Remove two tbsp. Thick dal and keep aside.
• Beat the remaining dal with a hand whipper, adding the water that was kept aside.
• Crush the green chilly and ginger together.
• Make a paste of all the dry powders in 1/4 cup water.
• Keep aside.
• Heat ghee in a pan and add the seeds.
• Add ginger garlic and stir.
• Add asafetida, mint, masala paste and stir for a minute.
• Add jaggery, tamarind water and stir.
• Allow to cook for 2-3 minutes. Add beaten dal.
• Boil for 6-7 minutes.
• Check taste for salt and spiciness.
• Garnish with chopped coriander.
• To be served with hot steamed rice.
• To serve, place one serving of rice on a plate with 2 tea sp. Ghee and dal.
• Or serve with chappati.
• Children will like this dal.

Mixed Dal

Ingredients:

• 1/2 toor dal
• 1/4 cup yellow moong dal
• 1/4 cup masoor dal
• 1 onion grated
• 2 green chillies sliced
• 1/4 tsp. ginger grated
• 1/2 tbsp. coriander finely chopped
• 1/2 tsp. cumin seeds
• 1/4 tsp. red chilli powder
• 3-4 tbsp. butter
• salt

Method:

• Mix and wash dals well. Soak for 30 minutes.
• Pressure cook till soft but not overcooked. (Approx. 3 whistles)
• Mash a little with the back of a spoon, while hot.
• Heat butter in a deep pan. Put cumin seeds.
• Add onion, ginger and green chilies.
• Stir fry till soft; add masalas (red chilies and salt) and dals, mix well.
• Bring to a boil. Simmer for 3-4 minutes.
• Garnish with chopped coriander and lemon juice.
• Serve hot with rice, rotis, etc.,

Garlic (Lahson) Chutney

Ingredients:

• 20 cloves fresh garlic
• 2 teaspoons of chilli powder (or according to taste)
• 1/2 teaspoon of salt (or according to taste)
• 2 teaspoons of vegetable oil

Method:

• Peel and grind the garlic until it is a paste.
• Add the chilli power, salt and oil to the garlic.
• Mix again thoroughly.
• In a pan pour the oil and put this paste.
• Fry well and remove when oil comes out of the mixture.
• Enjoy the chutney in a variety of ways! Innovation is the answer!

Curry Leaves & Onion Chutney

Ingredients:

• Curry leaves - 1 bunch
• Onion - 2 medium size
• Tomato - 1 large size
• Red chilies - 2 or 3
• Tamarind - a small piece
• Oil - 2 tea spoon
• Mustard seeds - half teaspoon
• Urad dal - half teaspoon
• Bengal gram - half teaspoon
• Salt as per taste

Method:

• Heat oil in a pan.
• Add mustard seeds, wait until it splutters then add urad dal & bengal gram.
• Add the chopped onions & green chillies, fry until golden brown.
• Add the tomatoes and tamarind and continue to stir.
• Now add the curry leaves and stir-fry for 5-7 minutes.
• Leave it to cool & then grind.
• Serve with idli, dosa or hot steaming rice.

Small Onions - Onions & Tomato Chutney

Ingredients:

• 15 – 20 Madras Onion/small onions/Pearl onion (chopped)
• 2 large tomatoes (chopped)
• 8-10 curry leaves
• 2-3 garlic pods (chopped)
• 1/4 tsp mustard seeds
• 3/4 tsp red chilly powder
• Pinch of asafetida powder
• 2 tbsp tamarind juice
• Vegetable shortening or oil as required
• Salt to taste

Method:

• Fry the chopped onions in oil till transparent.
• Add the garlic pods and fry for 2-3 minutes.
• Add the chopped tomatoes and fry till the tomatoes are cooked and mashed
• Add chilly powder, salt and stir for 3 minutes.
• Remove from fire and allow it to
• cool.
• Then grind this cooked mixture to a fine paste in a food processor.
• In a pan pour oil add the mustard seeds.
• After the seeds splutter, add the curry leaves and asafetida.
• Allow 1/2 minute to sauté, add the ground paste and stir fry for 3 minutes.
• The chutney is now ready to be served.
• Serve with dosa/idly/chappati or rice.

Bombay Chutney

Ingredients:

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Green chilies - 4
• Onions - 2 big
• Besan gram flour - 3 tsp
• Curry leaves - 10
• Tomatoes - 2
• Oil - 1 tsp
• Salt - as desired

Method:

• Chop onions, tomatoes, green chilies finely.
• Heat oil in a pan, add mustard seeds, urad dal & let it splutter, then add onion,
• Green chilies, curry leaves and tomatoes to it & fry it.
• Mix the besan gram flour with water add salt to it and add this mixture to the pan, allow it to boil till it becomes like a paste .
• Garnish with coriander leaves.

Notes:

• Note: You can also add boiled potatoes to it.

Bitter gourd (Karela Chutney)

Ingredients:

• Karela - 1 (chopped into small pieces)
• Urad dhal - 1 tsp
• Mustard - 1 tsp
• Green chilly - 2 oil - 1 tsp
• Jaggery/sugar red chilly - 1
• Salt curry leaves – lots
• Tamarind - size of 1/2 a lemon

Method:

• Put all the ingredients in the blender and coarsely grind it.
• In a pan, heat the oil and put mustard seeds.
• After it pops, add the ground karela and leave it for a couple of minutes.
• Fry well and remove from the fire.
• Good for sugar patients.
• Serve with dosa and idly.

Mint & Coriander Chutney

Ingredients:

• 1 cup cleaned washed and drained coriander
• 1/4 cup cleaned washed and drained mint leaves (pudina)
• 3 green chilies
• 1/2 lemon
• 20-25 peanuts
• Salt as per taste

Method:

• Chop the coriander, mint leaves coarsely.
• Put all ingredients in a small blender.
• Blend till smooth.
• Add very little water if required.
• Remove with a rubber spatula.
• Store in a clean, airtight bottle in refrigerator.
• Use on buttered toast, bread or in sandwiches and dosa.

Soya Sabji

Ingredients:

• Soya nuggets 1 packet (meal maker)
• Coconut 1/2
• Onion 100 Gms.
• Potato 250 Gms.
• Tomato 100 Gms.
• Garlic 4 - 5 flakes
• Red chilly 4 - 5
• Fennel seeds 1 spoon
• Mustard seeds 1 spoon
• Curry leaves
• Red chilly powder 2 spoon
• Oil for seasoning.
• Salt

Method:

• Put Soya nuggets in hot water for 10 minutes. Boil potatoes and keep aside.
• Extract milk from coconut.
• Pour oil in a pan and make seasoning with mustard seeds, fennel seeds and curry leaves.
• Then add chopped onion and garlic.
• Add red chilly and fry.
• Then and cooked potato and chopped tomato and stir.
• Let it boil for a while.
• Now add squeezed Soya nuggets and put themin the boiling mixture.
• Then add coconut milk and salt.
• Mix well and allow it boil for while.
• Dry fry and powder fennel seeds and add it in the mixture.
• Remove from the fire and serve with hot chapatti or puri.

Chow Chow Bangalore Kathirikkai Chutney

Ingredients:

• 1 medium sized chow chow
• 3 tblspoon of fresh coconut
• 3 tblspoon urad dal
• 2 red chillies
• 1 teaspoon mustard
• Tamarind marble size
• Salt to taste

Method:

• Grate chow chow finely
• Heat 1 teaspoon of oil and fry urad dal, red chilies and mustard.
• Fry chow chow for 3-4 minutes.
• Allow it to cool.
• Grind all the ingredients to a fine paste.
• Serve with dosa/idly/chappati.

Brinjal (Egg Plant) Curd Gotsu

Ingredients:

• 250 Gms. Brinjal (egg plant)
• 250 Gms. Curd
• 4 - 5 red chilies
• A pinch of Asafetida
• Mustard seeds, Udad dal and oil for seasoning
• Salt

Method:

• 1. Wash Brinjal and wipe it. Just apply oil on that and put it on the open fire.
• 2. Occasionally turn it . Let it cook well in the fire.
• 3. After it cooks well remove from the fire and put it in cold water
• 4. Let it cool down. Remove the skin from the Brinjal and smash it with hands
• 5. Add salt and curd to that and mix well by hands
• 6. Make seasoning with mustard seeds, red chilies and udad dal
• 7. Serve with dosa or rice rava Uppma or chapatti.

Notes:

• Note: You can cook Brinjal in the Micro wave oven also.

Brinjal Puli Gotsu.

Ingredients:

• 250 Gms. Brinjal (egg plant)
• A small lemon size tamarind
• 4 - 5 red chilies
• A pinch of Asafetida
• Mustard seeds, Udad dal and oil for seasoning
• Salt

Method:

• 1. Wash brinjal and wipe it. Just apply oil on that and put it on the open fire.
• 2. Occasionally turn it . Let it cook well in the fire. Soak tamarind.
• 3. After it cooks well remove from the fire and put it in cold water
• 4. Let it cool down. Remove the skin from the Brinjal and smash it with hands
• 5. Add salt and tamarind water to that and mix well by hands
• 6. Make seasoning with mustard seeds, red chilies and udad dal.

Notes:

• Serve with dosa or rice rava Uppma
• This is the best side dish for dosa and Uppma

Bottle Gourd Chutney

Ingredients:

• Grated Bottle gourd 1 cup
• Onion 2
• Greeen chilly 3 - 4
• Salt
• Oil

Method:

• 1. Grate bottle gourd and fry with onion and green chilies.
• 2. Add some water and cook them well
• 3. Smash all of them while cooking and add salt
• 4. Remove from the fire after it cooks well.
• 5. Make seasoning and use with dosa or rice.

Notes:

• you can replace green chilly with red chilly also.

Coconut Chutney 2

Ingredients:

• 1 coconut
• 6 - 8 green chilies
• Salt

Method:

• Mustard seeds, udad dal and oil to make seasoning.
• Grate coconut and grind with green chilies and salt
• Make seasoning with mustard seeds and udad dal.
• Serve with dosa and idly.
• This is one of the best chutney in the world.

Coconut Chutney

Ingredients:

• 1 coconut
• 1/2 cup processed Channa dal/puttu kadalai
• 6 - 8 green chilies
• Salt

Method:

• Mustard seeds, udad dal and oil to make seasoning.
• Grate coconut and grind with processed Channa dal, green chilies and salt
• Make seasoning with mustard seeds and udad dal.
• Serve with dosa and idly.

Pudhina (Mint) Chutney 3

Ingredients:

• Fresh mint leaves 1 cup
• Onion 1
• Green chilly 3 - 4
• Salt
• Oil

Method:

• 1. Clean mint leaves and chop
• 2. Cut onions, green chilies and fry all the three.
• 3. Add some tamarind and grind well
• 4. Add salt and mix well
• 5. Serve with Dosa or Chapatti.

Pudhina (Mint) Chutney 2

Ingredients:

• Mint leaves 1 cup
• Ginger 2 inch
• Tamaind paste 1 - 2 sp
• salt

Method:

• 1. Clean and chop mint leaves
• 2. Remove the skin from the ginger
• 3. Take tamarind paste.
• 4. Add all the three and grind them in a mixture grinder with salt.
• 5. Serve with Samosa or chapatti.

Pudhina (Mint) Chutney

Ingredients:

• Fresh mint leaves 1 cup
• Fresh coriander leaves 1 cup
• Green chilies 15 - 20
• Salt

Method:

• 1. Clean and chop mint leaves.
• 2. Take equal quantity of coriander leaves and clean them.
• 3. Add sufficient green chilies and salt and grind them.
• 4. This is a very good side for Samosas.

Big Onion Chutney 3

Ingredients:

• 2 - 3 Onions
• 2 Tomatoes or 2 - 3 spoons Tomato paste
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• Oil to fry
• Salt

Method:

• 1. Just grind onions, red chilly and tomatoes as it is with out frying.
• 2. Add salt and make seasoning.
• 3. Serve with dosa or idly or chapatti

Big Onion Chutney 2

Ingredients:

• 2 - 3 Onions
• 2 Tomatoes or 2 - 3 spoons Tomato paste
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• Oil to fry
• Salt

Method:

• 1. Cut onions. Cut tomatoes.
• 2. Make seasoning with mustard seeds, Udad dal and red chilies. |Add onions and fry them well
• 3. Remove from the fire and grind with tomatoes.
• 4. Add salt and mix well
• 5. Serve with rice, chapatti or Dosa.

Notes:

• Note: If you want you can fry tomatoes too.

Big Onion Chutney

Ingredients:

• 2 - 3 Onions
• 1 small lemon size tamarind
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• Oil to fry
• Salt

Method:

• 1. Cut onions. Soak tamarind by using small quantity of water.
• 2. Make seasoning with mustard seeds, Udad dal and red chilies. Add onions and fry them well
• 3. Remove from the fire and grind with tamarind
• 4. Add salt and mix well
• 5. Serve with rice, chapatti or Dosa.
• 6. You can serve this chutney with rice too.

Small Onion Chutney

Ingredients:

• 20 to 25 small onions
• 6 small tomatoes
• 1/2 coconut
• 1/2 spoon fenugreek seeds
• 10 - 12 black pepper
• 1 spoon coriander seeds
• Salt
• Oil to fry

Method:

• Mustard seeds to make seasoning
• Fry small onions and tomatoes well.
• Grate coconut and grind with fried tomatoes and onions.
• Dry fry coriander seeds, black pepper and fenugreek seeds.
• Add the powder and salt with the grind mixer.
• Once again grind them well.
• Remove from the mixer grinder and serve with idly or dosa.

Coriander Chutney 3

Ingredients:

• 1 Bunch of Coriander
• 1/2 cup processed Channa dal/puttu kadalai
• 6 - 8 green chilies
• Salt
• Oil to make seasoning
• Mustard seeds
• Udad dal

Method:

• 1. Clean and chop Coriander.
• 2. Grind with processed Channa dal and green chilies.
• 3. Add salt and make seasoning.
• 4. Serve with any tiffen varieties.

Coriander Chutney 2

Ingredients:

• One bunch Coriander
• 1/2 coconut
• 5 - 6 Green chilly
• very small quantity of Tamarind
• 1 spoon Mustard seeds
• A pinch of Asafetida
• Salt
• Oil to fry.

Method:

• 1. Clean and chop coriander.
• 2. Grate the coconut.
• 3. Put coriander, coconut and green chilly in a mixer grinder and grind it as a paste.
• 4. Add salt and grind well
• 5. Make seasoning and pour on it.
• 6. Serve with chappati/dosa/idly.

Notes:

• Note: You can fry the paste after seasoning. By doing that you can keep the chutney for more than 2 days.

Kadai Mirchi & Aam Masala

Ingredients:

• 1 big mango
• 15 green chilly
• 1 sp mustard
• 1 sp ommam (optional)
• 2 sp Coriander powder
• ½ sp Turmeric powder
• 1 sp Sonf
• 1 sp Oil
• salt

Method:

• Make Mango in to slices
• Cut green chilies in length wise
• Pour oil in a pan and put mustard/ommam
• Put mango pieces and fry
• Add turmeric powder, coriander powder and sonf powder
• Pour some water in that and close the pan.
• Allow the mango to cook well.
• Remove from fire and serve with chappati/ puri.

Ginger Chutney

Ingredients:

• 100 gm. Ginger
• 2 Green chilies
• 3 Red chilies
• 1 Tsp. Udad dal
• 1 Tsp. Tamarind paste
• 1 Tsp. oil
• 1/2 Tsp. Fenugreek seeds
• 1/2 to 1 Tsp. grated Jaggery
• 1/2 Tsp. mustard seeds
• 1/4 Cup coriander leaves
• Salt

Method:

• Slice the ginger.
• Heat little oil in a pan and fry udad dal, fenugreek and dried chillies well.
• Blend sliced ginger, salt, green chilies, coriander leaves, Jaggery, tamarind paste, and roasted mixture.
• Add some water and grind the mixture well. Make it like fine paste.
• Heat oil and make seasoning with mustard seeds and pour it on the prepared chutney .
• Mix well and serve with dosa or Idly or even with rice.

Notes:

• If you want you can fry ginger also.

Gobi Manjurian Gravy

Ingredients:

• Cauliflower 100gms (Gobi)
• Maida 100gms
• Cornflour 25gms + 25 gms
• Agi no moto 1 Tea spoon
• White pepper 1 Tea spoon
• Soya sause 2 - 3 Tea spoon
• Salt to taste
• oil to fry
• For Masala:
• Onion 1 cup
• Garlic 1 cup
• Ginger 1 piece
• Green chilly 1
• Spring onion 1
• Tomato sauce 1 Tea spoon
• Green chilly sause 1 Tea spoon
• Oil 4 Tea spoon

Method:

• 1. Mix maida, corn flour (25 gms only), agi no moto,white pepper powder and salt.
• 2. Add water and make it into a thick batter.
• 3. Cut cauliflower into small pieces.
• 4. Mix the cut cualiflower in the batter and deep fry in the oil.
• 5. Pour oil in a pan and add onion, ginger, garlic, green chilly and spring onion.
• 6. Add tomato sauce and green chilly sauce. Mix well.
• 7. Add the fried GOBI MANZURIAN in it.
• 8. Add a cup of water and cook well.
• 9. Bring it to a boil.
• 10.Now in a separate cup add water and corn flour and mix well.
• 11.Add this mixture in the pan.
• 12.Add soya sauce and mix well.
• 13.Again bring it to a boil, remove it from the fire.
• 14.GRAVY GOBI MANZURIAN is ready to serve.

Gobi Manjurian Dry

Ingredients:

• Cauliflower 100gms (Gobi)
• Maida 100gms
• Cornflour 25gms
• Agi no moto 1 Tea spoon
• White pepper 1 Tea spoon
• Salt to taste
• oil to fry
• For Masala:
• Onion 1 cup
• Garlic 1 cup
• Ginger 1 piece
• Green chilly 1
• Spring onion 1
• Tomato sauce 1 Tea spoon
• Green chilly sause 1 Tea spoon
• Oil 4 Tea spoon

Method:

• 1. Mix maida, corn flour, agi no moto,white pepper powder and salt.
• 2. Add water and make it into a thick batter.
• 3. Cut cauliflower into small pieces.
• 4. Mix the cut cualiflower in the batter and deep fry in the oil.
• 5. Pour oil in a pan and add onion, ginger, garlic, green chilly and spring onion.
• 6. Add tomato sauce and green chilly sauce. Mix well.
• 7. Add the fried GOBI MANZURIAN in it.
• 8. Add 2 to 3 table spoons of water and cook well.
• 9. When water had totally evaporated, remove it from the fire.
• 10.Dry GOBI MANZURIAN is ready to serve.

Alu, Panner Makkan Vala

Ingredients:

• 250 gms Potatoes (Small, cook with salt and peel them)
• 150 gms Potatoes, Cooked and Mashed
• 100 gms Panner (cube them)
• 50 gms Fresh Cream
• 100 gms Onion
• 1 Cup Curd
• 2 Tab.sp Oil/Ghee/Butter
• ½ sp Black Salt
• Salt to taste
• Oil to fry
• For Masala:
• 1 cup coconut
• 5 Cardamoms
• 6 Green chilly
• 6 Red Chilly
• 2” Ginger
• 1sp Fried Cumin seeds
• 1 sp Fried Coriander seeds

Method:

• Fry small potatoes and panner in oil and keep aside.
• Prepare masala.
• In another pan pour butter and fry onions and mashed potatoes.
• Add masala and fry for a while
• Add 2 -3 cups of water and bring it to a boil.
• Add salt and stir.
• Add fried potatoes and panner.
• Add black salt
• Remove from the fire and add fresh cream and mix well.
• Serve with chappati / puri

Notes:

• Note: you can add peas with this or replace potatoes with peas. If you want, decorate A lu, Panner Makkan Vala with Sliced tomatoes and fresh coriander leaves.

Butter Paneer Masala

Ingredients:

• Paneer 500 gms
• Onion 500 gms
• Tomato 200 gms
• Oil 50 gms
• Butter 50 gms
• Red chilly 10 – 12
• Cashew 50 gms
• Cumin seeds 10 gms
• Gova 20 gms
• ½ Garam masala
• ½ sp Turmeric masala

Method:

• Grind, red chilly, gova, tomato, onion, cumin seeds and cashew nuts.
• Add turmeric powder and garam masala powder
• In a pan pour oil and butter, add the masala and mix well.
• Bring it to a boil.
• Add paneer and allow it to cook.
• Remove from the fire and serve with chappati / puri.

Panner Makkan Vala

Ingredients:

• 500 gms Panner
• 100 gms Butter
• Oil to fry Panner pieces
• For Masala:
• 2 -3 Onion
• 5 -6 Tomato
• 1” Ginger piece
• 10 -12 Garlic
• 2 sp Kas Kas
• 1/2 cup coconut
• 3 Cardamoms
• 1 Cinnamon stick
• 2 -3 Cloves
• 1 sp Red chilly powder
• 2 sp Coriander powder
• ½ coriander leaves

Method:

• Fry panner in oil and keep aside.
• Prepare masala.
• In another pan pour butter and fry masala. Fry it for a while.
• Add 2 cups of water and bring it to a boil.
• Add salt and stir.
• Add fried panner.
• Remove from the fire and serve with chappati / puri.

Selon Sodi

Ingredients:

• Coconut 1
• potatoes 3 - 4
• Onion 2 - 3
• Tomatoes 2
• Green chilly 2 - 4
• Turmeric powder 1/2 sp
• Lemon juice 1 sp

Method:

• Take milk from a coconut. Keep the first milk aside and take milk again and keep separately.
• Put a deep pan and pour the second milk and put potatoes, green chilly, onion and tomato one by one.
• Add turmeric powder and cook well.
• After potatoes cooks well, add salt and add the first milk.
• Allow the mixture to boil. Let it comes to the room temperature.
• Add 1 spoon Lemon juice and mix well.
• Serve with Aapam or Chapatti.
• The specialty of this dish is no oil or ghee.

Selon Sodi one more no oil or no ghee subji

Ingredients:

• Coconut 1
• potatoes 3 - 4
• Onion 2 - 3
• Tomatoes 2
• Green chilly 2 - 4
• Turmeric powder 1/2 sp
• Lemon juice 1 sp

Method:

• Take milk from a coconut. Keep the first milk aside and take milk again and keep separately.
• Put a deep pan and pour the second milk and put potatoes, green chilly, onion and tomato one by one.
• Add turmeric powder and cook well.
• After potatoes cooks well, add salt and add the first milk.
• Allow the mixture to boil. Let it comes to the room temperature.
• Add 1 spoon Lemon juice and mix well.
• Serve with Aapam or Chapatti.
• The specialty of this dish is no oil or ghee.

No oil and No ghee subzi

Ingredients:

• Mixed veg. 2 cups
• Onion 1 - 2
• Green chilly 2 - 4
• Red chilly powder 1 sp
• Coriander powder 1 sp
• Salt

Method:

• Take Potato, Turnip, Cauliflower, Peas,Onion, green chilly, Beans, Chow chow etc., Cut them.
• Keep water in a deep pan.
• Let it start boil. add the veg. one by one.
• Add onion and green chilly first.
• Add salt, red chilly powder and coriander powder.
• Mix well. Let them cook well.
• Add some coriander leaves and remove from the fire.
• Serve with chapatti or puri.

Alu and Meethi Subzi

Ingredients:

• 200 Gms. Potato
• 100 Gms. Onion
• 1 bunch meethi leaves
• 2 Tea spoons of Red Chilly powder
• Mustard seeds
• Udad dal
• Channa dal
• Asafetida
• Salt
• Oil to fry

Method:

• Cook and peal potatoes. Cut them like finger and keep aside.
• Chop onion. Put a pan and make seasoning.
• Add chopped onions and fry well
• Now add cut potatoes and fry well.
• Simmer the stove and let the potato pieces fry well
• Add asafetida powder and meethi leaves.
• You can serve this curry with chapatti /puri.

Kadai Vegetable

Ingredients:

• Carrot, Cabbage, Bell pepper - each 50 gms
• Onion 100 gms
• Ginger 1 piece
• Garlic 10 - 12
• Green chilly 2 - 3
• Red chilly powder 1 Table spoon
• Dry Corainder powder 1 Tea spoon
• Cummin seed powder 1 Tea spoon
• Fenugreek leaves - a bunch (you can use dried also)
• Oil 2 Table spoon
• Salt to taste

Method:

• 1. In a frying pan heat oil and put all ingredients.
• 2. Mix them well till the cook well.
• 3. Remove from the fire and serve with Nan, Chapati or Roti.
• 4. YOU CAN ADD TOMATO TO MAKE THIS DISH MORE COLOUR FULL AND MORE TASTY.

Tomato, Onion Kuruma

Ingredients:

• Tomato 2 - 3
• Onion 2 - 3
• Ghee 2-3 sp
• Cumin seeds 1/2 sp
• Mustard seeds 1/2 sp
• Ginger 1 inch
• garlic 5 - 6
• Grated fresh coconut 1/4 cup
• Puttu kadlai 2 tab sp
• Red chilly powder 1 sp
• Turmeric powder 1/2 sp
• Salt

Method:

• Take Tomato and Onion in equal proportions.
• Pour ghee or oil in a pan and make seasoning with cumin seeds and mustard seeds.
• Add tomato and onion.
• Add red chilly powder, turmeric powder and salt.
• Grind ginger, garlic, 1/4 cup grated coconut and processed Channa dal/puttu kadalai with water.
• Add the mixture in the masala.
• Let it boil for a while.
• Remove from the fire and serve with chapatti or puri.

White Sauce

Ingredients:

• Carrot 1
• Peas 1 table spoon
• Beans 10 - 12
• Onion 1 (Big)
• Green Chilly 2 - 3
• Garlic 4 flakes
• Butter 2 spoon
• Maida 1 spoon
• Milk 1 cup
• Salt
• Cheese 2 piece (optional)

Method:

• Cut all the vegetables in to small pieces and cook them.
• Cut onion, garlic and green chilies in to small fine pieces and fry them in butter
• Then add Maida also in that and stir continuously
• Add salt and milk. Stir continuously to avoid lumps.
• Add cooked vegetables and mix.
• Bring it to a boil and remove from the fire.
• You can prepare this as side dish for puri or chapatti or fill this filling to make sandwich.

Soya Nuggets with dal

Ingredients:

• 1 Cup Cooked Thur dal
• 2 Cup Soya Nuggets
• Asafetida powder - a pinch
• 1/2 sp. mustard seeds
• 4 - 5 red chilly
• 1/2 sp. turmeric powder
• 1 1/2 sp. coriander powder
• 1/2 sp. cumin powder
• 1/2 sp. tamarind paste
• 1 sp. grated Jaggery
• 1 sp crushed peanut
• coriander leaves
• curry leaves
• Salt
• oil

Method:

• Soak Soya nuggets in warm water for 15 minutes.
• Squeeze them and remove excess water. Keep aside.
• Heat oil and add mustard seeds, dry chilies, curry leaves and turmeric powder.
• Squeeze the nuggets and add in the pan.
• Now add coriander powder, cumin powder, salt and cooked thur dal.
• Mix well and allow it to cook for 10 minutes.
• Occasionally stir it.
• Add tamarind paste, grated Jaggery, peanut and finely chopped coriander leaves and again mix well.
• Bring it to a boil and remove from the fire.
• Serve with cooked rice or chapatti.

Dhaahi Bendi

Ingredients:

• 1/4 kg. Ladies Finger (small ones)
• 10 green chilies
• 1 inch ginger
• Some coriander leaves
• 1 spoon cumin seeds
• 1 spoon turmeric powder
• Mustard to make seasoning
• Oil to fry
• 1 cup curd
• Salt

Method:

• First grind masala. Grind ginger, chilies, cumin seeds and mix with curd and turmeric powder.
• Cut ladies finger in lengthy wise with out cutting the head.
• Fill up the masala in that and keep aside for 20 minutes.
• Put a pan and make seasoning with mustard seeds and add the curd bendi masala in that.
• Cook well and remove from the fire
• Serve with chapatti.

Chilly fry with Lemon

Ingredients:

• Green chilly 10 - 12
• Mustard seeds 1/2 sp
• Oil 2 sp
• lemon juice 1 sp
• Salt

Method:

• Pour some oil and make seasoning with mustard seeds.
• Fry finely chopped green chilies in oil.
• Just after a minute add salt and add lemon juice in that.
• Switch off the stove and stir it.
• Serve with Bajara Roti or chapatti.
• This is a Rajasthani side dish.

Alu-Channa Kai

Ingredients:

• 1 Cup cooked Channa
• 2 Cooked Potatoes
• 4 - 5 green chilies
• 2 Onions
• 1 inch ginger
• 4 - 5 garlic
• 1 spoon mustard seeds
• 1 spoon cumin seeds
• Fresh coriander leaves
• Curry leaves
• Salt
• 2 spoons oil

Method:

• Pour oil in a pan and make seasoning with mustard seeds, cumin seeds, chopped ginger and garlic.
• Put chopped onions and fry well.
• Add diced potatoes (cooked) and cooked Channa.
• Now add chopped coriander leaves and curry leaves.
• Serve with chappati/puri

Besan Sabji

Ingredients:

• Besan 1 cup
• Ajwan 1 tsp
• Red chilly powder 1 sp
• Salt
• Oil

Method:

• Fry Besan in ghee carefully.
• Add ajwan, /ommam salt and red chilly powder in that and again fry it continuously.
• Bring it to the room temperature.
• Add water and make it as dosa dough and make dosas out of the dough.
• Then cut them into pieces and keep aside.
• Put a deep pan and pour 2 cups of water and add salt, red chilly powder and coriander powder.
• Bring it to a boil. Now add the cut dosa in it. Again bring it to a boil.
• Serve this as side dish for Bajra Roti or chapatti.
• This is also a Rajasthani side dish.

Notes:

• Note: You can put the cut Dosas in thick butter milk or curd and make it as Raitha.

Kuruma

Ingredients:

• Mixed veg. 2 cups
• Ginger 2 inch
• Garlic 10 - 12
• Green chilies 10
• Coriander seeds 1 tbs
• grated fresh coconut 1 cup
• cinnamon 2 pieces
• Ghee 2 sp
• Cardamom 2
• Clove 2
• Onion 2 - 3
• Coconut milk 1/2 cup optional
• Salt

Method:

• Take 2 cups of Potato, Turnip, Cauliflower, Peas, Beans, Chow chow etc., Cut and cook all of them.
• Grind Ginger, garlic, Coriander seeds, 10 green chilies and 1 cup grated coconut.
• Put a pan and pour some ghee. fry Cinnamon, Cardamom, clove and onion.
• Put the grind masala and fry. Then add cooked vegetables and mix well.
• Let it boil for a while. At this time you can add 1/2 cup coconut milk in the kuruma.
• Add salt. (Tomato is optional)
• Add some coriander leaves and serve with chapatti or puri.

Curd Kuruma

Ingredients:

• Mixed veg 2 cups
• Garlic 10 - 12
• Onion 2 - 3
• Green chilly 10 - 12
• Coriander seeds 1 tab sp
• Cinnamon 2 pieces
• Coconut fresh 1 cup
• Ghee 2 sp
• Mustard seeds 1/2 sp
• Turmeric powder 1/2 sp
• Butter milk - thick 500 ml or 2 cups aprox.
• Salt
• Coriander leaves.

Method:

• Take 2 cups of Potato, Turnip, Cauliflower, Peas,
• Beans, Chow chow etc., Cut and cook all of them.
• Fry garlic, Coriander seeds and 10 green chilies, cinnamon and 1 cup grated coconut and grind.
• Put a pan and pour some ghee.
• Make seasoning with mustard seeds and turmeric powder.
• Add onion and fry.
• Put the grind masala and fry.
• Add 500 ml thick butter milk in that.
• Then add cooked vegetables and mix well.
• Let it boil for a while.
• Add salt. (Tomato is optional)
• Add some coriander leaves and serve with chapatti or puri.

Notes:

• Note: You can do this curd kuruma by using cabbage as the only ingredient.
• So that will become Cabbage Curd Kuruma.

Ladies Finger Masala or Bendi Masala

Ingredients:

• 1/2 Ladies finger
• 2 Onions
• 6 - 8 green chilies
• grated coconut
• 3 spoons coriander powder
• 1/2 spoon poppy seeds
• 1 inch ginger
• 1 or 2 pieces cinnamon
• Coriander leaves

Method:

• Cut ladies finger in small pieces. Deep fry in oil and keep aside.
• Grind all the masala items including onion and green chilies.
• Pour some oil and fry the grind masala.
• Add the fried ladies finger and cook well. Add salt
• Bring it to a boil and allow it to cook for a while.
• Add coriander leaves and remove from the fire
• Serve with chapatti and puri.

Mutter pannier keema

Ingredients:

• Ginger 2 inch
• Garlic 10 - 12
• Onion 2 - 3
• Tomato 2 - 3
• Curd 1 tab sp
• Greem peas 1 cup
• Coriander powder 1 sp
• Pannier 1 cup grated
• Cashew and kismis 1 tab sp
• garam masala 1/2 sp
• Coriander leaves
• Salt
• Oil 2 - 3 sp

Method:

• Grind garlic, ginger and green chilies.
• Chop onion and fry with turmeric powder
• Add coriander powder, tomato and 1 spoon curd.
• Add green peas and fry. Allow it to cook well.
• Add salt and grated pannier (pannier must be equal to peas).
• Add cashew and kismis (dried grapes) and mix well
• Add garam masala and coriander leaves.
• Remove from the fire and serve with chapatti or puri.

Katta Meeta Vegetable

Ingredients:

• 1 carrot
• 10 - 12 beans
• 2 potato
• 1 onion
• 1 green bell pepper
• 1/2 tea spoon Soya sauce
• 1/2 tea spoon vinegar
• 1/4 tea spoon ageno motto
• 1 spoon red chilly powder
• 2 spoon Sugar
• 1 tea spoon corn flour
• Oil to fry
• Salt

Method:

• Cut vegetables thin and length wise
• Pour oil in a pan and fry vegetables and add salt.
• Take 1/2 cup water and add Soya sauce, vinegar, agenomotto, red chilly powder, sugar and corn flour.
• Mix well and add the mixture with the fried vegetable and mix well again.
• Cook for a while and remove from the fire.
• Serve with chapatti or puri.

Mango (Keri) Sabji

Ingredients:

• 1 Mango
• 1/2 cup Thur or moong dal
• 4 - 5 green chilies
• Oil for seasoning
• Mustard seeds, udad dal, turmeric powder, asafetida and cumin seeds for seasoning.
• Coconut (optional)
• Salt
• Curry leaves

Method:

• Remove skin for the mango, cut and cook with dal and green chilly.
• Make seasoning and add cooked dal and mango
• And bring it to a boil.
• Add grated coconut or coconut milk
• Remove from the fire and serve with chapatti or puri.

Marinated Potato Curry

Ingredients:

• 200 gms Potatos
• 1 Cup Yogurt
• 4-5 Green chilies
• 1 Cup deep fried Onions
• 1 Cup chopped Tomatoes
• 1 Spoon garam masala powder
• 1 Table Spoon Ginger, Garlic Paste
• 1 Table Spoon Coriander seeds
• 1 Tea Spoon Cumin seeds
• 1 Tea Spoon Red chilly powder
• 1/2 Spoon Crushed Black Pepper
• 1/2 Spoon Turmeric powder
• Coriander leaves
• Mint leaves
• Salt
• Oil to fry onion
• 2 Spoon Ghee

Method:

• In a bowl combine yogurt, salt, finely chopped coriander leaves, mint leaves, green chilies and turmeric powder.
• Mix well. Add half cooked potatoes and coat with the mixture.
• Refrigerate for an hour.
• Dry fry coriander seeds, cumin seeds and grind with garam masala powder. keep aside
• Deep fry onion pieces and blend with chopped tomatoes along with a little water and make a smooth paste.
• Melt ghee in a pan and add ginger garlic paste and ground paste.
• Cook on high fire and add dry ground powder.
• Add red chilly powder and fry well.
• Now add marinated potato pieces to the gravy mixture and further cook.
• Let it cook until the potato pieces become tender.
• Sprinkle with crushed black pepper.
• Serve hot with chapatti or puri.

Onion Puli gotsu

Ingredients:

• 250 Gms. Onion
• A small lemon size tamarind
• 4 - 5 red chilies
• A pinch of Asafetida
• Turmeric Powder
• Fenugreek Powder
• Mustard seeds, Udad dal and oil for seasoning
• Salt

Method:

• Cut onions. Soak tamarind.
• Make seasoning with mustard seeds, udad dal and red chilies.
• Add cut onions and fry well
• Then add Turmeric Powder and Fenugreek Powder and mix well
• Add tamarind water in that. Add salt and let it boil for a while
• Remove from the fire and serve with chappati.
• You can serve this gotsu even with hot rice.
• If you feel that the gotsu is some what liquid add one spoon of rice flour in 2 spoons of water and add the paste in the gotsu and bring it to a boil.
• Mix well and remove from the fire.

Tomato Masala

Ingredients:

• Tomato 2 -3
• Onion 1
• Moong dal 1/2 cup
• Cumin seeds 1/2 sp
• Mustard seeds 1/2 sp
• Green chilly 2 - 3
• Sambar powder 1/2 sp
• Oil to make seasoning

Method:

• Take tomatoes, onion and Moong dal and keep them in a pressure cooker and cook well.
• Make seasoning with cumin seeds and mustard seeds.
• Add chopped green chilies and fry well
• Add cooked dal and vegetables in that.
• Add one spoon of sambar powder.
• Bring it to a boil and serve this tomato masala with chappati or puri.

Whole Green Moong Dal Curry with Gravy

Ingredients:

• Whole green dal sprouted 1 cup
• Onion big 2
• Tomato 2
• Lemon 1
• Ginger Garlic paste 1 spoon
• Green chilly 4 - 5
• Coriander leaves
• Turmeric powder
• Cumin seeds 1/4 spoon
• Oil 2 spoon
• Salt

Method:

• In a deep pan make seasoning with cumin seeds.
• Grind ginger garlic paste, chopped onion, green chilies, tomato and salt.
• Fry them well then add sprouted Moong dal and fry for a while.
• Add 2 to 3 cups of water and close the pan with a lid
• Simmer the stove.
• After some time check and make sure that the dal is cooked.
• If you need add more water with the dish.
• Remove from the fire and use as side dish for chappati or puri.

Notes:

• Note: If you want to make the gravy rich grind 10 to 12 cashew nuts in a mixer grinder and add with the gravy and bring it to a boil.

Dal Tadka

Ingredients:

• Yellow moong dal or masoor dal - 1 cup
• turmeric powder - a pinch
• green chillies - 3 or 4
• garlic - 2 pods
• coriander leaves
• salt - to taste
• lime juice - 1 - 2 tsps
• For Tadka:
• cumin seeds - 1 tsp
• mustard seeds - 1 tsp
• ghee - 2 tsps
• asafetida a pinch

Method:

• Cook the dal with turmeric.
• In a deep pan pour add ghee, cumin seeds and mustard seeds.
• After that add asafetida.
• Then add the green chillies and garlic and fry them for a minute.
• Add the cooked dal and salt, allow it to cook for 4-5 minutes.
• Add coriander leaves.
• Add some lime juice and serve it with roti or rice.

Cabbage Balls with gravy - 2

Ingredients:

• 3 Cup grated cabbage
• 2 Table spoons Maid
• 1 Onion
• 2 Tomato
• 1 spoon ginger garlic paste
• 2 - 4 red chilies (soak in vinegar)
• 2 spoons Soya sauce
• 2 spoons Tomato ketchup
• A pinch of Aginomotto
• Salt
• Oil or ghee 2 tabsp

Method:

• Mix maida and cabbage in water. The batter must be like Bajji batter.
• Add salt. Pour oil in a pan and make cabbage Bondas.
• Fry till they become golden brown.
• Make gravy by grinding tomato, onion with salt.
• Just pour one tab sp oil / ghee in a pan and put the grind tomato and onion in that and fry for a min.
• Then add ginger garlic paste and fry well.
• Then add Soya sauce, tomato ketchup and aginomotto.
• Add some water and bring it to a boil.
• Remove and keep aside.
• Before serving, add fried cabbage balls in that and serve with chappati or puri.

Notes:

• If you want you can add one or 2 green chilly while grinding tomato and onion.

Green chutney

Ingredients:

• Channa Dal 2 Tsp
• Urad Dal 2 Tsp
• Mint Couple of leaves
• Coriander Couple of leaves (as much as mint)
• Coconut (1 Cup)
• Mustard seeds
• Green Chillies (Per Taste)
• Salt (Per Taste)

Method:

• Fry Channa Dal and Urad Dal till brown, add Mint and Corriander and fry for another minute, grind all the ingredients except Mustard (without making it too soft) and then fry Mustard and add to the chutney.

Notes:

• Mint and Coriander will give some color, but not enough to make it as green as Saravana Bhavans Chutney. I think they may use a coloring agent. The taste should however be the same.

Simple and quick dal with lemon

Ingredients:

• 1 cup moong dal ( you can use green or yellow moong dal)
• 2 tsp oil
• 1/2 tsp mustard seeds
• Few curry leaves
• Finely chopped coriander leaves
• 1 tomato
• 2 tsp lemon juice
• 1 green chilly
• Salt

Method:

• Pressure cook the moong, green chilly and tomato together.
• In a pan heat oil, and make seasoning with mustard seeds and curry leaves.
• Now add the cooked dal, salt and Mix well.
• Cook till it starts boiling.
• Remove from fire, add lemon juice and finely chopped coriander leaves.
• Serve hot with plain rice, pulav or chapatis...it tastes great with anything.
• Try once.

Peanut Chutney 2

Ingredients:

• Groundnuts - 1 cup (fried and peeled) Channa Dal - 3 tbs (dry roast)
• Dry Red chillies - 3 ( dry roast)
• Tamarind paste - 1/2 tsp
• Salt to taste
• Mustard seeds - 1/4 tsp
• Curry leaves - a few

Method:

• In a pan dry Roast groundnuts, channa dal and dry red chillies and remove from stove.
• In a mixer grinder put them all and add tamarind paste and salt.
• Grind them into fine paste.
• If you need add very little water in this.
• In a pan, make seasoning and pour it on the chutney.
• Serve with idly or dosa.

Notes:

• We have to add tamarind paste with peanut chutney, because peanut will give slightly bitter taste with out that.

Peanut Chutney with Coconut

Ingredients:

• Ground Nuts - 2 cups (fried and peeled)
• Coconut - 1 cup
• Green Chillies - 10
• Oil - 3 tbl spoons
• Mustard Seeds - 1 tba spoon
• Red chillies - 2 - 4
• Urad dal - 1 tbl spoon
• Chana dal - 1 tbl spoon
• Garlic Cloves - 3 (optional)
• Small onion - 2
• Salt - to taste
• Curry Leaves
• Tarmarind Paste 1/2 sp

Method:

• Heat a pan and add oil 1 sp and put garlic cloves, green chillies and fry it.
• Now grind garlic cloves, chopped small onion and green chills .
• Now add fried groundnut , coconut, salt , tamarind and grind it.
• Add water if you want.
• But add little.
• Keep the chutney in a cup.
• Make seasoning and pour it on the chutney.
• Serve groundnut chutney with idly or dosa.

Notes:

• You can avoid garlic or you can use onion alone or you can use garlic alone in this recipe.

Peanut Chutney Spicy 2

Ingredients:

• 1 cup roasted and peeled peanuts
• 2 - 3 small onion sliced or 1 table sp chopped big onion
• 3 dry red chillies 1 tea sp
• tamarind paste or 1 tomato ( remove seeds and chop)
• 3 garlic flakes, crushed
• salt to taste
• For seasoning:
• 1/2 mustard seeds
• 1/2 udad dal
• curry leaves
• 1/2 tsp oil

Method:

• Heat oil in a pan, add the garlic and dry red chillies and stir fry well.
• Add the sliced onions and fry for 2-3 min.
• Bring it to room temp.
• Then grind the roasted peanuts, tamarind, fried onions and garlic along with salt and little water.
• Heat oil in a pan and make seasoning.
• Pour the seasoning on the ground chutney.
• Serve with idlis or dosas or chappati.

Notes:

• If you use tomato instead of tamarind paste, fry it with onion and then grind.

Peanut Chutney - Spicy Variety

Ingredients:

• Roasted and peeled groundnuts (peanuts)-1 cup
• Green chillies-4 - 6
• Coriander seeds-1 teaspoon
• Cumin seeds-1 teaspoon
• Tamarind paste 1 sp
• Turmeric powder-a pinch
• Garlic cloves-2
• Mustard seeds 1/2 sp
• Udad dhal 1/2 sp
• curry leaves
• Salt
• Oil 2 tea sp

Method:

• Heat 1 sp oil in a pan and fry the green chillies until they turn light brown in colour on a low flame.
• Then add cumin seeds and coriander seeds and fry for one minute.
• Add garlic cloves and fry for a few seconds.
• Turn off the stove and let the fried ingredients cool.
• Grind them in a grinder with pea nut, into a thick paste.
• Add salt and sufficient water while grinding.
• Now
• hHeat the remaining oil in the same pan and add all the seasoning ingredients.
• Pour the seasoning on the chutney.
• Mix well and serve it with idly, dosa or vada.

Notes:

• You can make this chutney using dry chillies instead of green chillies.

Chole Pattura (Alu Chole)

Ingredients:

• 1 Cup soaked Channa
• 2 Potatoes
• 2 Onions
• 1 inch Ginger piece
• 1 spoon mustard seeds
• 1 spoon turmeric powder
• 1 spoon red chili powder
• 1 small lemon size tamarind
• 1 spoon Garam Masala
• 1 small piece Jaggery
• Salt
• Oil for seasoning
• 1/4 spoon baking powder.

Method:

• Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
• Take 2 spoons of cooked Channa, onion and ginger and put them in a mixer grinder and grind them well.
• In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and fry well.
• Add turmeric powder, red chili powder and tamarind water.
• Bring them to a boil and add cooked Channa and potato.
• Add salt and allow the Channa to boil for 10 minutes
• Put Garam Masala powder and Jaggery mix well.

Images:

Sprout Green Garam Masala

Ingredients:

• 1 cup of Sprouts
• 1 or 2 Onions
• 1 Tomato
• 3 Garlic Flakes
• 1 tsp Cumin seeds
• 1 tsp Shahjeera (which means dark zeera)
• 3 or 4 Red Chillies
• Coriander Leaves
• Salt to taste
• 1 tsp oil
• For masala paste:
• Grind raw Tomato, Onion, Garlic Flakes, Cumin seeds, Red Chillies and coriander leaves into a fine paste in a mixer.

Method:

• Put the sprouts in a deep pan, add some salt, enough water and allow it to cook for 5 minutes.
• Allow the sprouts, to cook till they become soft.
• Keep this aside.
• Pour 1 tsp oil in aother pan, put shahjeera and allow it to splutter in it.
• Add cut onions and fry them till they become soft.
• Add the masala paste and saute till you get a nice aroma.
• Then add the cooked sprouts.
• Add some more salt if required.
• Garnish with coriander leaves and serve hot.

Notes:

• You can add any veg in this, like cabbage, peas, chow chow or potato in this. even you can add paneer cubes in this.

Peanut Chutney - simple one

Ingredients:

• Groundnut- 2 cup
• Onion- 1 (chopped)
• Grated coconut- 2 tablespoons
• Green chilies- 4 - 6
• Urad dhal- 1/2 tsp
• Tamarind paste - 1/2 tablespoon
• mustard seeds 1/2 sp
• Oil
• curry leaves
• Salt

Method:

• Dry roast the groundnuts and remove the skin.
• Then put all the ingredients other than oil, udad dhal, curry leaves and mustard seeds.
• Grind into a paste.
• In a pan make seasoning with mustard seeds, udad dal and curry leaves.
• Put it on the chutney.
• your pea nut chutney is ready to serve.
• serve this with idly/dosa or chappati.

Notes:

• You can put a pinch of asafetida in the chutney ( raw or you can fry it with seasoning)

Coriander Chutney 4

Ingredients:

• 1 bunch of coriander
• 1 garlic clove (optional)
• Hand full of peanuts (fresh)
• (Finally crushed, this is optional)
• Few drops of lemon juice
• 2 Red chilly
• 1 Small piece of Ginger
• Salt to taste

Method:

• In blender, mix above ingredients to a fine paste, only few drops of water can be added.
• But lemon juice should do the job.
• Serve with dosa/idly/chappati etc.,