SAMBAR

INGREDIENTS FOR SAMBAR POWDER:

Coriander seeds - 1 tbsp

Mustard seeds - 1/4 tsp

Black pepper - 1/4 tsp

Channa dal - 1 tsp

Urad dal - 1/2 tsp

Cumin seeds - 1 tsp

Red chillis - 3

Asafoetida - a pinch

Fenugreek seeds (menthulu) - 1/4 tsp

Salt - 1 tsp

INGREDIENTS FOR SAMBAR:

Toor dal - 1 cup

Tamarind - a lime sized ball

Onions - 2 chopped

Tomatoes - 2 chopped

Coriander leaves - 1 tbsp chopped

Salt - as per taste

Water - as required

Oil - 2tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/4 tsp

Green chilli - 2

Curry leaves - 1 string

PREPARATION:

1. Roast the sambar powder ingredients on low flame.Grind it to fine powder.
2. Soak tamarind in warm water for 10 min. Get pulp using 1 cup of water.
3. Pressure cook toor dal in 2 cups of water till it is soft.
4. In a deep pan, heat oil and add mustard seeds, cumin seeds.
5. When they splutter add turmeric powder, curry leaves, green chillis, and fry.
6. Then add chopped onions and fry 5 min, add tomatoes and let it cook for 5 min.
7. Add 1 cup of water and sambar powder. Let it boil.
8. Mash the cooked dal. Add it to the above mixture.
9. Add tamarind pulp, salt and stir.
10. Add more water if needed.
11. Let it boil for about 5 min.
12. Add chopped coriander leaves and turn off the stove.
13. Sambar is ready.
14. Serve hot sambar with idly, dosa, and rice.

MANGO DAL

INGREDIENTS:

Green raw mango - 2 cups(chopped)
Toor dal - 1 cup
Garlic -3 flakes
Green chilli's - 3
Turmeric - pinch
Salt - to taste
Chopped coriander - for garnishing

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Red chilli's - 3(pieces)

Curry leaves - 1 string

Oil - 2 tsp

PREPARATION:

1. Pressure cook toor dal with turmeric, little oil, salt, 1 red chili by adding enough water. Keep it aside.
2. Take a heavy bottom pan, pour oil in it and add urad dal, mustard seeds, cumin seeds, green chilli's, red chili, curry leaves and fry 1 min.
3. Add the chopped mango and mix well (raw mangoes cooks very fast).
4. Add the cooked dal and stir well.
5. Check for taste and adjust seasonings.
6. Finally garnish with chopped coriander leaves.
7. Serve dal with hot rice and ghee.

DIAMOND CUTS

INGREDIENTS:

All purpose flour/Maida - 2 cups

Salt - 1 tsp

Ajwain - 1 tsp

Ghee - 1 tsp

Red chili powder - 1 tsp

Water - 1/2 cup

Oil - for deep frying

PREPARATION:

1. Mix together maida, salt, chili powder, ajwain, ghee.
2. Knead well to make a soft dough using water.
3. Make balls out off the dough and roll them into very thin and large chapatis.
4. Make cuts, using knife by drawing a number of parallel lines to cut into diamond shaped pieces.
5. Heat oil in a deep kadhai and fry these pieces, till golden brown colour.
6. Let it cool and store in a air tight container.
7. Serve with a hot cup of tea.

MANGO JUICE

INGREDIENTS:

Mango - 1 (large) or Mango pulp - 1 cup
Sugar - 5tbsp
Cold milk - 2 cups

PREPARATION:

1. Put the mango pulp in the blender/mixi and add sugar. Operate the mixer for a minute.


2. Then add cold milk and operate the mixer for an another minute.


3. Juice is ready to serve.

POTATO BAJJI

INGREDIENTS:

Potato - 1 large

Besan - 1/2 cup

Rice flour - 2 tbsp

Red chilli powder - 1 tsp

Baking soda - a pinch

Salt - as per taste

Oil - for deep frying

PREPARATION:

1. Combine together the besan, rice flour, chili powder, salt, and baking soda.
2. Prepare thick batter using water.
3. Peel the potato and cut into thin slices.
4. Dip the potato slice into batter and deep fry in the oil.
5. Serve hot bajjis with sauce or raw onions.

LEMON RICE

INGREDIENTS:

Raw rice - 1 cup

Lemon - 2

Salt - as required

Turmeric powder - 1/2 tsp

Oil - 2 tbsp

Peanuts - 2 tbsp

Urad dal - 1/2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Red chillis - 2

Asafoetida- a pinch

Curry leaves - 1 string

PREPARATION:

1. Cook rice and allow it to cool in a broad vessel.
2. Add turmeric powder and 1 tsp oil on top of rice when it is still hot.
3. Heat oil in a pan ,add peanuts and fry for 10 sec.
4. Add mustard seeds, urad dal, red chili's, and fry for a minute.
5. Now add asafoetida and turn off the stove.
6. Pour this mixture into cooled rice with enough salt.
7. Squeeze lemon juice and mix well.
8. Garnish with curry leaves.

GOBI MANCHURIAN

INGREDIENTS:

Cauliflower - 1/2 medium(cut to bite size florets)
Oil - for deep frying

FOR THE BATTER:

All purpose flour - 5 tbsp
Corn starch - 3 tbsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Water - 1/4 cup

FOR THE SAUCE:

Oil - 1 tbsp
Onion - 1 chopped finely
Green chilli's - 4
Garlic - 4 chopped finely
Ketchup - 2 tbsp
Soy sauce - 4 tsp
Red chili sauce - 2 tbsp
White vinegar - 2 tsp
Water - 4 tbsp
Corn starch - 2 tsp

PREPARATION:

To make batter, add all purpose flour, corn starch, salt, black pepper,
and water in a small bowl. Mix until there are no lumps.

Coat cauliflower pieces with batter and deep fry, until cauliflower is medium dark brown colour.

Finish frying all of the cauliflower and keep it aside.

Heat oil in a medium non stick pan.

Add onions, green chilli's and garlic. Cook until onions are light brown.

Add ketchup and red chilli sauce and cook until oil starts to separate from mixture.

Add soya sauce and vinegar. Mix well.

Mix 2 tsp of corn starch with 4 tbsp of water and add it to the above mixtiure.

Cook for 2 min until sauce starts to thicken.

Now add fried cauliflower pieces and mix well.

Add green onions and mix again and serve hot.

RAVA LADDU (Indian sweet)

INGREDIENTS:

Semolina - 1 cup(rava/sooji)

Sugar - 1 cup

Dry cocnut powder - 1/2 cup

Cashew powder - 1/4 cup

Milk - 1/4 cup

Ghee - 3 tsp

Cardamom powder - 1 teaspooon

PREPARATION:

1. Heat the ghee in a pan and fry semolina(sooji) on low flame,till it turns light brown colour.
2. Then add sugar,dry coconut powder, and cashew nut powder and mix well on low heat for few seconds.
3. Then add cardamom powder and mix well.
4. Remove pan from stove and let it cool.
5. Now add warm milk to this rava mixture slowly and check that,if you are able to make round balls out of this mixture.
6. Serve when cool and dry.
7. When they are cooled room temperature, store in air tight container.

SPINACH DAL

INGREDIENTS:

Spinach - 2 bunches
Toor dal - 1 cup
Onion - 1
Green chillis - 2
Tamarind paste - 1 tea spoon
Turmeric - 1/4 tea spoon
Curry leaves - 1 string
Salt - as per taste
Chilli powder - 1 tea spoon
Mustard seeds - 1/4 tea spoon
Cumin seeds - 1/4 tea spoon
Red chillies - 1
Oil -2 tea spoons
Hing - 1 pinch

PREPARATION:

1. Pressure cook toor dal separately with enough water. Keep it aside.
2. Wash the spinach leaves and chop them.
3. Chop onions and green chillis.
4. Soak the tamarind in water for some time and squeeze the pulp.
5. Heat oil in a pan and add mustard seeds, cumin seeds, red chillis, curry leaves, and hing.
6. When the mustard splutter add spinach and onions, cover it.
7. Once the spinach and onions are cooked, add dal, mix well.
8. Then add turmeric powder, chilli powder, tamarind paste, salt, and mix.
9. Cook 2 min and switch off the stove.
10. Serve dal with hot rice and ghee.

POTATO GRAVY CURRY

INGREDIENTS:

Potatoes - 3

Onion - 1

Green chillies - 4

Curry leaves - 1 string

Turmeric powder - 1/2 tsp

Salt - as required

Mustard seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/2 tsp

Besan - 1 tbsp

Cilantro - hand full

PREPARATION:

1. Peel the potatoes and cut into small pieces.
2. Chop onions, green chillis into small pieces. Keep them aside.
3. In a non stick pan heat oil and add mustard seeds.
4. When they spluter, add urad dal, cumin seeds, green chilis, curry leaves and fry for 1 min.
5. Then add onions and fry till the onins become golden brown.
6. Then add potato pieces, salt, and turmeric powder. Add some water and cover it.
7. Let it cook for sometime.
8. When potato is cooked, take 1 tbsp of besan and mix with water, then pour into potato mixture.
9. Mix well and let it cook for 2 min.
10. Switch off the stove and transfer the curry into a serving bowl.
11. Garnish with cilantro.
12. Enjoy this delicious and easy curry with poori, chapathi, and dosas.