Coriander seeds chutney

Ingredients:

• Grated coconut - 1/2 cup
• Coriander seeds - 1 hand full
• Urad dal - 1 hand full
• Channa dal - 1 hand full
• Tamarind paste - 1/s tsp
• Dry red chillies - 3 to 4
• Salt - As required

For seasoning:

• Seasame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - little

Method:

• Take one kadai, keep on the gas & dry roast coriander seeds, urad dal & channa dal.
• Then add red chilli, tamarind paste, grated coconut, fry for 3 mins & keep aside.
• When it becomes cool, add salt & grind in the mixer to a smooth paste. 
• Then keep one small kadai & add seasame oil. When it becomes hot, add mustard seeds & curry leaves.
• Then add it to the chutney.
• Have it with idli or dosa.

Palakadu Mambhaza Sambhar

Ingredients:

• Ripe mango - 2 [ medium size peel or without peel cut into cubes 
• Drumstick - 2 [ cut into 1/2 inch pieces ]
• Tomato - 1 big [ cut in to cubes ]
• Papdi - 5 to 6 [ broken ]
• Red pumpkin - small piece ( cut into cubes )
• Arbhi - 2 [ peel and cut into cubes ]
• Tamarind paste - 1/2 tsp
• Tuvar Dal (boiled) - 1/2 cup
• Salt - as required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 1tsp
• Red chilli powder - 1 tsp
• Asafoetida - 1/4 tsp

For grinding masala:

• Channa dal - 1 tbsp
• Corriander seeds - 1 1/2 tsp
• Methi seeds - 1/2 tsp
• Dry red chillies - 5 to 6
• Grated fresh coconut - 1/2 cup 

(Fry all these in a little oil & keep aside)


For seasoning:

• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - little

Method:

• Take a pressure pan & add the mashed tuvar dal along with required level of water. 
• Add all the vegetables including riped mango, tamarind paste & all other dried masalas. 
• Mix well & close the cooker. Wait for 3 whistles to come. 
• After the pressure leaves, open the cooker, add the ground masala & mix well. If required, add little water. Allow to boil for 5 mins. 
• Then keep a small kadai, add coconut oil. 
• When the oil becomes hot, add mustard seeds, 1 broken red dry chilli, curry leaves. 
• When it pops, pour it to the sambhar. Your tasty palakadu mambhaza sambhar is ready.

Tomato Dosa

Ingredients :

• Dosa batter - 2 cup
• Red tomato - 2 big
• Onion - 1 [ finely chopped ]
• Green chili - 1 [ finely chopped ]
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - little
• Coriander leaves - little

Method :

First take a big bowl, add dosa batter. Then grind tomatoes in the mixer to a smooth paste and keep aside. Then take a small kadai, add oil to that. When the oil becomes hot, add seasonings to that, wait for a second and add chopped onion, green chili and curry leaves fry for 2 minutes and add it to the batter along with tomato paste. Mix well and keep for 10 minutes.  Then make thin dosa and serve with chutney and sambhar.

Karuvapalai (Curry leaves) Thogayal

Ingredients:

• Fresh curry leaves - 2 cups
• Tamarind paste - 1 tsp
• Urad dal - 2 tbsp
• Channa dal - 2 tbsp
• Black pepper - 1/4 tsp
• Asafoetida - 1/4 tsp
• Seasame oil - As required
• Jaggery - little
• Dry red chilli - 7 to 8

Method:

First take a kadai & add oil. When the oil becomes hot, add curry leaves. Fry till it becomes crisp. Remove from the oil. In the same oil, fry all the ingredients till it changes into golden brown color. Remove & grind it in a mixer along with tamarind, curry leaves & keep aside. Then keep the same kadai & add oil. When the oil becomes hot, add mustard seeds, channa dal & urad dal. When it pops, add the ground mixer & mix well. Add salt, tamarind, jaggery & fry till the oil leaves aside / sideways. Remove from the gas.

Instant Rawa Uthappa

Ingredients:

• Rawa - 1 cup
• Curd - 1 cup
• Water - 1 cup
• Salt - As required
• Soda - 1/4 tsp

For topping (All finely chopped):

• Onion - 1  cup
• Tomato - 1 cup
• Green chilli - 2
• Coriander leaves - little
• Curry leaves - little
• Salt - As required

(Mix them & keep aside)

Method:

• Take a bowl & mix rawa, curd, soda, water & salt together dosa batter consistently for 20 minutes. 
• Then keep tawa, apply little oil & wipe. 
• Pour ladle-full of batter, spread gently along with the toppings. 
• Press gently, pour oil & cover for 1 minute. 
• Flip over, press gently, remove & serve with chutney.

New Type Vatha Kuzhambu

Ingredients:

• Capsicum - 1 (cut into pieces)
• Sambhar onion - 1 cup
• Green chilli - 2
• Tomatoes - 3
• Seasame oil - As required
• Salt - As required
• Turmeric powder - 1/2 tsp
• Red chilli - 1 tsp
• Dhaniya powder - 1 tsp
• Jaggery - little
• Tamarind paste - 1 tsp

For masala powder:

• Channa dal - 1 hand full
• Urad dal - 1 hand full
• Methi seeds - 1/4 tsp
• Dry red chilli - 2 to 3

(Fry all these in little oil & grind them in a mixer into a dry powder)


Grind masala:

Take tomato, green chilli, turmeric, red chilli, dhaniya powder in a mixer & keep aside.


Method:

First take one deep bottom kadai & add oil. When the oil becomes hot, add the seasoning (Mustard, channa dal, methi seeds & dry red chilli). Wait for a second & add onion to that along with capsicum. Fry till it changes into golden color. Then add tamarind paste along with required level of water. Later on add salt & turmeric. When it starts boiling, add the ground masala & mix well. Add little jaggery thereafter. Allow to boil for 10 mins. Finely add dry masala powder & garnish with curry leaves.

Tendli Masala Rice

Ingredients:

• Tendli - 1 cup (cut into thin slices)
• Basmati rice - 1 cup (soak in water for 20 mins)
• Ghee - 1 tbsp
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Cardamom - 2
• Cinnamon - 1 small stick
• Cloves - 2
• Methi seeds - 1/4 tsp
• Green chilli - 2 (slit)
• Curry leaves - little
• Asafoetida - A pinch
• Red chilli powder - 1 tsp
• Grated coconut powder - 1/4 cup
• Salt - As required

For Masala powder:

As per the measurement mentioned above in the ingredients, take cloves, cinnamon, methi seeds, cumin seeds, shahjeera (1/4 tsp), grated coconut & 2 tbsp seasame seeds.

Fry all the ingredients & make a powder of it in a mixer.

Method:

Heat ghee & oil in a kadai. Put mustard seeds, cumin seeds, cardamom, cinnamon, slit green chilli, curry leaves, methi seeds & asafoetida. When it crackles, add tendli, rice & saute on a medium flame for 2 mins. Add all other masala powder & mix well. Then add 2 cups of hot water, transfer to the pressure cooker & wait for 3 whistles to come. After the pressure goes, open the cooker & garnish with coriander leaves.