Sambhar (No Onion No Garlic) for Rice

For sambhar masala:

        Coriander seeds_ 1 tbsp

• Methi seeds - 1/4 tsp
• Red chilli - 4-5
• Urad dal - 1 tbsp
• Cumin seeds - 1/4 tsp
• Oil - 1/2 tsp

Fry all the ingredients along with coconut & grind into a course  powder. Fry the coconut into light brown without oil & grind together).


Ingredients:

• Cooked tuvar dal - 1 cup (mashed)
• Tamarind paste - 1/2 tsp
• Salt - As required
• Jaggery - Little
• Brinjal - 2-3 (Cut into pieces)
• Curry leaves - little
• Turmeric - 1/2 tsp

Method:

• Take a vessel & add 2 cups of water, green chilli (slit), brinjal, turmeric, salt, tamarind, jaggery & allow them to boil.
• When the brinjal becomes soft, add the cooked dal, ground masala & required level of water.
• Adjust salt & allow to boil for 5 more mins.
• Then season with mustard seeds, dry red chillies & curry leaves in oil.
• Add it to the sambhar.
• Serve with rice along with roasted papad & curry. 

Instant Tomato Dosa

Ingredients:

• Red tomato - 4 (Chopped)
• Ginger - Small piece
• Dry red chillies - 3-4
• Cumin seeds - 1/2 tsp
• Rice flour - 1 cup
• Rawa - 1 cup
• Wheat flour - 1/4 cup
• Salt - As required
• Onion (finely chopped) - 1 big
• Black pepper - 1/2 tsp (crushed)
• Green chilli - 2 (finely chopped)
• Coriander leaves - 2 tbsp (finely chopped)
• Oil - Enough for frying

Method:

• First grind tomato, ginger & red chillies, smoothly in a mixer.
• Pour the paste in a bowl.
• Add all the flours, onion, salt, pepper, jeera, coriander leaves, along with required water. Keep the batter watery.
• Mix well & keep aside for 1/2 an hour.
• Then heat the tawa greased with oil. (Tawa should be hot).
• Then pour 1 cup of batter & leave it.
• Pour oil on the edge till it becomes crispy. 
• Serve with chutney.

Arbi Leaves Dal Vada

Ingredients:

• Arbi leaves - 2-3 (cleaned & finely chopped)
• Channa dal - 1 cup
• Tuvar dal - 2 hand full
• Green chilli - 2-3
• Dry red chilli - 2
• Onion - 2 (finely chopped)
• Curry leaves - little
• Rice flour - 2 tbsp
• Salt - As required
• Turmeric - 1/2 tsp
• Asafoetida - 1/4 tsp
• Oil - Enough for frying

Method:

• Soak all the dals together for 4 hours.
• Then drain the water & grind in a mixer along with salt, chilli, asafoetida & turmeric. (Don't grind smoothly but grind coarsely).
• Then add chopped onions, arbi leaves, curry leaves & rice flour. (While grinding, don't add more water).
• In the meantime, keep oil in a kadai.
• When it becomes hot, make small flat vadas & deep fry in the oil till it becomes crispy.
• Serve with tomato ketchup or chutney.

Tender Coconut Ice Cream

Ingredients:

• Tender coconut - 1 full fresh tender coconut pieces
• Coconut water - 1 glass
• Sugar powder - 1/4 cup
• Milk maid - 1/2 cup
• Fresh cream - 1 cup
• Coconut milk - 1/4 cup.

Method:

• Take a mixer & add fresh cream, sugar powder, milk maid, coconut milk & coconut paste. (For coconut paste, grind coconut pieces along with coconut water in a mixer to a smooth paste).
• Beat nicely all together & pour it in an air-tight container. (You can also add little tiny coconut pieces also, which is optional).
• Freeze it for 12 hours.
• Your smoothy tender coconut ice cream is ready.

Instant Moong Dal Halwa

Ingredients:

• Moong dal - 1/2 cup
• Sugar - 1/2 cup
• Cashew - 1/4 cup
• Milk - 1 cup
• Cardamom powder - 1/2 tsp
• Dry fruits - 1 tsp

Method:

• First take one kadai, add the moong dal & fry till nice aroma comes (Do not burn).
• Then grind in a mixer to rawa, consistently, & keep aside.
• Then take one non-stick vessel & add ghee to that.
• When the ghee becomes hot, add dry fruits & fry till it changes into golden brown colour.
• Remove & keep aside.
• In the same ghee, add moong dal rawa & fry till all the ghee is absorbed. 
• Then add hot milk to that & stir well.
• Finely add sugar & mix nicely.
• When the halwa becomes thick & the ghee comes out, add cardamom powder & fried dry fruits.
• Your halwa is ready.

Dum Aaloo (Type 2)

Ingredients:

• Big / Baby Potato - 1 (big) or 1/2 kg (baby) [Boiled & Peeled]
• Onion - 2 (chopped)
• Tomato - 2 (chopped)

Fry them in a little oil & grind to a smooth paste.


For ground masala:

• Coriander seeds - 1 tsp
• Dry red chilli - 4-5 
• Peanuts (fried) - 1 tbsp
• Garlic - 2 flakes
• Ginger - small piece
• Green chilli - 1
• Jeera - 1/2 tsp
• Mustard seeds - 1/4 tsp

Fry all ingredients in oil & grind to a smooth paste.


Method:

• First take one deep bottom kadai & add oil to that.
• When the oil becomes hot, add both ground masalas & stir well till the oil comes out.
• Then add fried potatoes to that. (Fry the potatoes to light brown colour).
• Add water if required.
• Allow to boil for around 5-10 mins.
• Check salt & add little sugar.
• Garnish with coriander leaves.
• Serve with puri or roti.

Betel [ vetrilai ] Thogayal

Ingredients :

• Betel leaf - 4 to 5
• Curry leaves - little
• Coriander leaves - little
• Tamarind paste - 1/2 tsp
• jaggery - little
• Green chili - 1
• Dry red chillies - 5 to 6
• Urad dahl - 2 tbsp
• Salt - as required
• Grated coconut - 2 tbsp
• Oil - 2 tbsp

Method :

First take a kadai, add oil when it's becomes hot add dry red chillies, urad dhal, green chili. Fry till it change in colour then add leaves,  tamarind paste and salt finely add coconut , jaggery  and mix well switch off the gas and let it become cool. Then grind in a mixer adding little water. Yout thogayal is ready serve with idli, dosa and cooked rice.