TIFFIN SAMBAR INGREDIENTS: Moong dal/paasi paruppu Onion,chopped Tomato Green chillies Brinjal,small potato carrot,small Tamarind extract

Turmeric powder Asafoetida Jaggery Coriander leaves,chopped Curry leaves Salt and water 1/3 cup 1/2 cup 1 no. 2 nos. 2 nos. 1 no. 1 no. 1 tblsp 1/4 tsp 1/8 tsp 1/4 tsp 2 tblsp few as needed

Sambar powder: Roast in 1/2 tsp oil and powder coarsely

Channa dal/kadalai paruppu Coriander seeds Dry red chilli Fenugreek seeds To season: Oil/Ghee Mustard Jeera Curry leaves Asafoetida 2-3 tsp 3/4 tsp 1 tsp 1 sprig 1/4 tsp 1 &1/2 tblsp 1 & 1/2 tsp 3-4 nos 1/2 tsp

Method:
1. Pressure cook dal for 3 whistles,mash and keep aside.Chop onion,vegetables,,tomatoes,slit green chillies. 2. Heat kadai/pan with oil/ghee and temper with the items given under To temper table in order. 3. Add onion and fry till transparent. Add the vegetables and tomato together and fry in medium flame for 2 minutes.Add little salt while frying for easy cooking of the vegetables. 4. Add required water and the tamarind and boil till the vegetables get cooked.Add the curry leaves,coriander leaves,salt,asafoetida. Lastly add the sambar powder and bring to boil. 5. Add the cooked dal and mix well.Adjust water as needed to get a sambar consistency. Bring to boil and garnish with coriander leaves. Serve with idly/dosa or pongal or you can have it with mini idlies as I did that day for dinner ! Top with sesame oil or ghee if desired..

POONDU MILAGAI INGREDIENTS: Red chillies(long variety) Garlic coconut Salt Oil 9 nos. one whole 2-4 tblsp As needed(I added 1,1/4 tsp) For frying,1/2 tsp

Method: 1. Roast redchillies till deep red and cool down,peel the garlic pods. 2. Grind first salt,coconut and red chillies to coarse powder. 3. Then add the garlic and use Juice/inch/pulse option in your mixer to just crush the garlic and blend well with the chilli. 4. Serve with Idly or dosa with generous sesame oil. Can keep in air tight container and store it for 2-3 days in refrigerator!
ARISI SUNDAL INGREDIENTS Raw rice/long grain rice Yellow moong dal/Pasi paruppu Grated coconut,for garnish(Optional) Salt Water 1 cup 1/4 cup 3-4 tblsp

To temper
Oil Mustard 2 tsp 3/4 tsp 3-4 nos 1 sprig 1/8 tsp

1 & 1/4 tsp or Green chilli,slit as needed 2 cups curry leaves Asafetida

METHOD:

1. In a heavy bottomed pan( I used cooker itself),dry roast rice and dal together till the rice turns milky white and nice aroma rises. (I will soon update the picture to show the stage).Keep aside. 2. Add the oil in the cooker directly and temper with the items given in order. 3. Add two cups water,salt and the roasted rice & dal mixture and mix well. 4. Pressure cook for 3 whistles in medium flame. 5. Serve hot with little coconut gratings and coconut thogayal for accompaniment My H loves with sugar too..! You can add a tsp of coconut oil if you dont have coconut grating

Stir Fried Spaghetti Ingredients :

Spaghetti(I used whole meal) Cabbage,julienned carrot,julienned capsicum Spring onion Ground black pepper Soy sauce Olive oil Salt & water 100 gms

1/2 cup 1/2 of a carrot 1/2 of a medium sized 2-3 sprigs 1 tsp 1/2 tsp 2 tblsp As needed

Method:

1. Cook the spaghetti as per the instructions given in the pack(Boil the spaghetti with a tsp of oil and required salt,till soft.I prefer soaking the pasta before cooking,to make it get cooked very soon.Drain water and wash it in cold water to prevent sticking together) 2. Chop the spring onion white part and green part separately. 3. Heat a broad pan with olive oil,first add the white part of the spring onion,fry till transparent. 4. Then add the carrot,cabbage and capsicum one after other,frying each for a minute or two. 5. Lastly add the pepper and sauce,salt as required and then the green part of the spring onion. 6. Add the cooked pasta and stir/toss well so that the veggies get mixed with the pasta evenly. Garnish with spring onion and serve hot! Notes:

Use your choice of pasta,you can replace black pepper with white pepper,omit onion soya sauce and add finely chopped garlic in the beginning. You can try adding Italian seasonings too..

Mooli Paratha INGREDIENTS

Radish,grated Red chilli powder Garam masala powder Turmeric powder Green chilli Coriander leaves,chopped Ginger,grated Cumin seeds/Jeera Salt Oil/ghee 1 cup tightly packed 3/4 tsp 1/4 tsp 1/8 tsp 1 no.,Chopped 3 tblsp 1/2 tsp 1 tsp as needed 1 tsp

For Dough:
Aatta/wheat flour 1 cup Salt and water Oil as needed 1 tblsp

Method:

1. Peel the skin off from radish and grate it.Mix with salt and turmeric in a plate and keep in a slanting way. 2. The water can drain and get collected separately. 3. Make dough as we prepare for roti- the dough should not be too stiff,also not stick,just right-soft and pliable.Set aside covered. 4. Now squeeze the excess water from the radish mixture thoroughly. 5. Heat a pan with oil and splutter jeera,add green chilli,ginger and fry well. 6. Add the squeezed radish in a sprinkled way and add the coriander leaves,garam masala and red chilli powder. 7. Mix,fry well till all the moisture evaporates and the stuff becomes dry.(In medium flame for about 5-6 minutes approximately) 8. Now Stuffing is ready. Cool down completely. 9. make equal sized big lemon sized balls out of the dough and the stuffing. 10. Dust the dough balls liberally and roll out half way and keep the stuffing ball inside. 11. Seal the ends towards centre as shown in the picture. 12. Again dust this in the flour(I use maida for dusting) and roll out immediately. 13. I prefer my paratha in thinner side. Heat the tawa and cook till small bubbles starts appearing. 14. on both sides with drizzle of oil till golden brown spots appear. 15. Serve with Boondi raita or Pickle of your choice!

SAMBAS SADAM INGREDIENTS: Rice Toor dal Tamarind Mixed veggies or vegetable of your choice Shallots/small onion,peeled Green chillies Tomato Sambar powder(ready made) Turmeric Asafoetida Curry leaves Coriander leaves,chopped Jaggery 1/2 cup 1/3 cup marble size As needed 1/2 cup 2-3 1 1/2 tsp 1/8 tsp 1/4 tsp 1 sprig 2 tblsp 1/2 tsp

To roast and grind to coarse powder

Red chillies,long variety Channa dal Coriander seeds Fenugreek seeds Coconut 4 1 tblsp 1 & 1/2 tsp 1/4 tsp 2 tblsp 1 tblsp 3/4 tsp 1 tsp 1/4 tsp

To temper:
Oil/ghee Mustard Jeera Asafoetida

Method:
1. Cook rice and dal,extract tamarind juice and keep aside. I cook rice and dal separately as I do not like rice get mashed too much(which will happen if we cook together rice and dal). So If you want you can cook both together too. 2. Heat kadai and roast to golden brown,the ingredients under To roast and grind table with a tsp of ghee/oil except coconut. Roast coconut separately. 3. Cool down and grind to coarse powder and keep a side. 4. Heat kadai and temper with the items given under to temper table. Add curry leaves followed by onion,slit green chillies and fry till the onions start to turn golden. 5. Add the tomatoes and fry till soft. 6. Add the tamarind extract,bring to boil. Add the turmeric,sambar powder,asafoetida and the chopped veggies. 7. When the vegetables get cooked,add jaggery,the ground sambar powder and bring to boil. 8. Add the sambar powder gradually while stirring,as there are chances of forming lumps. 9. Add this to the cooked rice.I used a pot shaped pressure cooker for making sambar rice. Add the mashed dal and mix well with out mashing the veggies. Add hot water if its too thick. I just mix under low flame for 2 minutes. 10. Let the sambar rice be in a loose consistency. After cooled down, it tends to get thick,so let the consistency be according to that.Top with 2 tsp ghee

and coriander leaves,serve hot with simply potato chips(best combo) or any other veggie accompaniment . Notes:

I added 1/2 of a drumstick,1 brinjal,1/2 carrot and 1/2 potato. You can add your choice of veggies.. I like potato the best While adding the veggies,add the veggie which takes longer time to cook first,follwed by the other veggies depending on their cooking time. I usually cut the veggies in to small pieces to ensure easy cooking(except drumstick and brinjal in this case) I have used both the sambar powder,you can use only one too,adjust the quantity accordingly.

VEGETABLE FRIED RICE INGREDIENTS Basmati/long grain rice Cabbage,chopped Carrot Capsicum Spring onion Pepper Soy sauce Ajinomoto(optional) Salt Olive oil 1 cup 1 cup 1 no., small 1 no., small 6-7 sprigs 1 & 1/4 tsp 1 tsp 1/2 tsp As needed 3-4 tblsps

Method:
1. Soak basmati rice for an hour(optional) and cook rice : water 1 : 2 ratio. Cool and make the grains separate. 2. Cut the veggies as long thin strips as shown in the picture. Chop the base white part of spring onion and the green part separately. 3. Edited to Add: This is the way I julienned the carrots..Click to enlarge the picture.Hope it is clear to understand. 4. 5. Heat a broad pan and add the olive oil. First add the white part of the spring onion and then carrot,cabbage and capsicum,in order one by one,frying each for a minute. (add ajinomoto at this stage,if wanted) 6. Lastly add the pepper and soya sauce and give it a stir.Add the spring onion green part and give it a stir. All the process has to be done in high flame. 7. Transfer this to the cooled rice along with salt and mix well. Eat hot !! I prefer this to serve with any kind of Manchurian side dish! Notes:

I used freshly ground black pepper powder, you can substitute with white pepper powder. Dont over fry the veggies,retain its colour and crunchiness. Be liberal in adding olive oil. Always eat hot!!

GINGER GARLIC PASTE

INGREDIENTS Ginger chopped roughly Garlic flakes ( Big variety) Turmeric Oil METHOD: 1 cup 1 cup 1/4 tsp 3/4 tblsp

1. Peel the ginger skin( I get big palm size ginger,so I use the vegetable peeler and just peel the skin of ginger) and garlic ( I took garlic flakes from 3 4 whole bulbs). 2. Take equal amount,first grind ginger for a minute with turmeric and oil and then add the garlic. 3. Grind to a smooth paste. Dont use your hands to mix at any time while grinding,use spoon. 4. Transfer the paste to clean air tight containers and store in refrigerator. You may use for a month if you handle well.

Note:

Use always clean spoon.Never let your hand touch the insides of the mouth of the bottle while you scoop the GG paste. Other wise it will ruin and turn black in the sides. Take out of the fridge only when you need and keep back immediately after you use! Turmeric and oil gives a good colour and they serve as natural preservatives too!

And now a simple recipe that you can find every where,still I am posting

PEAS PULAV/PULAU/PILAF
INGREDIENTS Basmati rice Peas Onion Green chillies Ginger garlic paste Salt Water 1 cup 1/3 cup 1, large 2-3 nos. 1 tsp as per ur taste 1 & 1/4 cup

To temper:
Oil+ Ghee 2 tblsp

Pattai /cinnamon 1 inch piece Jeera/Shah jeera 1 tsp Bay leaf 1

METHOD:

1. 2. 3. 4. 5. 6. 7. 8.

Soak the basmati rice for atleast 20 minutes. Slice the onion and slit the green chillies. Heat the cooker and directly add the oil+ ghee and add the seasonings. Add the onion,green chillies and reduce the flame and fry for a minute. Add the ginger garlic paste and again fry for a minute. Add the peas(I used frozen) and fry in low flame for 2 minutes. Add the soaked rice,salt and water and mix well. Let it boil and then close the cooker and reduce the flame to low and cook for 7-9 minutes. 9. Let the pressure get down by itself and then mix carefully and serve hot with any rich gravy or simply dal or subjis. I served with Cauliflower subji.

You can also use thin coconut milk in place of water,which enhances the taste This is very simple yet delicious rice,you can use your imagination and add more spice to the dish! Note:

Never fry the onions and ginger garlic paste in high flame or till burnt,which will give a dull coloured pulav!

KERAI KOOTU INGREDIENTS: Keerai(I used Molai keerai with stem),Amaranth leaves Paasi paruppu/moong dal Sambhar powder Turmeric powder salt Sugar TO GRIND: Coconut grated Rice flour water TO TEMPER: 2 small bunches 3 tblsp 1 tsp 1/8 tsp As needed a pinch

1/4 cup 1/2 tsp little to grind

Oil/Ghee Mustard Urad dal/Ulutham paruppu Jeera Shallots/small onion METHOD:

1 tblsp 1 tsp 1/2 tsp 1 tsp 3 nos.

1. Remove the root part of the keerai and wash them twice in plenty of water.Keep aside for the water to drain. Mean while,pressuure cook moong and grind the coconut and keep aside. 2. Chop the keerai finely,with stem.

3. Boil a cup of water,add turmeric,sambhar powder,salt followed by the chopped leaves.Turn the leaves after a minute to ensure even cooking. 4. Cook till the stems are cooked well and then add the cooked,mashed moong dal and stir well. 5. Add the ground coconut mixture and mix well,bring to boil. 6.Switch off the flame and now temper with the items given in the To Temper table in order. Brown the onions nicely which is very important to enhance the flavor of the kootu.Mix well and serve as an accompaniment or mix this with ghee and rice,tastes heavenly!!

BRINJAL RICE (OR) VANGI BATH INGREDIENTS: Brinjal( I used long purple variety) Rice (Long grain/basmati) Tamarind Turmeric Green chillies Curry leaves Ghee Salt Ginger Oil Cloves Elachi Bay leaves Cinnamon METHOD: 1 and a half 1 cup 1 small gooseberry sized 1/4 tsp 2 nos. 1 sprig 1 tblsp As needed 1 1 2 2 1 1 inch piece tblsp TO ROAST AND GRIND: Coconut, grated channa dal Urad dal Coriander seeds pepper corns Red chilli SEASONING: Mustard Urad dal Channa dal Hing/Asafetida 2 tblsp 1 tblsp 1 tsp 1 tsp 5-7 nos. 3 nos. 1 1 1 3 tsp tsp tsp pinches

or 2 inch piece

1. Soak rice for half an hour,heat ghee in a kadai and add cloves,elachi,cinnamon,bay leaves and fry and add to rice and cook it with salt( I used 1:2 , rice : water ratio) You can skip this part and just cook the rice alone and add the whole garam masalas-cloves,elachi,cinnamon,bay leaves while you season,a easier way! 2. Cool the cooked rice and keep aside. 3. Roast all the ingredients under "To roast and grind" table to golden brown/nice aroma rises....except coconut...coconut can be roasted very slightly. 4. Cool it and powder it and keep aside. 5. Cut brinjal into finger length strips and keep it immersed in water till use,cut ginger into thin strips and slit the green chillies. 6. Extract tamarind juice from the tamarind. 7. Heat the kadai with a tsp oil and add the seasoning items and roast it nicely. After done add ginger,green chillies and curry leaves.Add brinjals with turmeric and fry till soft. 8. Add the tamarind juice,required salt for brinjal and bring it to boil. Add the ground masala and simmer for 3 minutes or till brinjal gets cooked. 9. Take care that brinjal doesn't gets mashed. 10. At the end the masala will become a thick paste and shiny. 11. Check for salt Add this to rice and mix carefully. You can garnish with coriander leaves if u want.Serve hot with raita of your choice. I had with ammas vadam

ADAI INGREDIENTS: Raw rice,Idly rice Channa dal/Kadalai paruppu Toor dal/thuvaram paruppu Urad dal/uluntham paruppu Moong dal/paasi paruppu Small onions/shallots,chopped Coriander leaves chopped curry leaves Asafetida Red chillies Salt METHOD: 1 cup each 1/2 cup 1/4 cup 1 fist full 1 fist full 3/4 cup 4-5 tblsp 2 sprigs 1/4 tsp 15 nos. to taste

1. Soak rice and dhal separately for 2 hrs. First grind rice with red chillies to rava consistency. 2. Then grind dhal coarsely,lastly add asafetida,salt and mix well and set aside. 3. Just before making adai,add the onions,coriander,curry leaves and mix well.The batter should be thicker than our idly dosa batter. 4. Heat the tawa and spread little oil and spread the batter as thick adais,make a small hole in the middle and again pour little oil around. Let it get cooked for sometime. 5. Turn over the adai and cook the other side too till golden brown. These adais are crispy outside and soft from inside and has an awesome texture as we grind it coarsely. Enjoy with your favorite chutney or avial which is said to be the perfect combo! We usually have with mint or coriander flavored coconut chutney.

You can add 2-3 tablespoons of finely chopped carrot as my MIL does. Also you can add chopped spring onions ,if you have any in hand. Also can add drumstick leaves to this Adai! Dont be stingy in asafetida and also adding oil to the adai,once in a while its okie right? We usually grind in early evening and make adai in night for dinner.

PAV BHAJI INGREDIENTS: Potato Beans,carrot,green peas,cauliflower- all chopped Onion,chopped Capsicum Tomato,Chopped Green chilli,slit into 2 Ginger garlic paste Butter Red Chilli powder Pav Bhaji masala MTR Salt Fresh lemon Pav/white bread/Buns Onion and coriander leaves,chopped METHOD: 2 nos.big altogether 1 cup 1 no. big 1 medium sized 2 nos. medium sized 2 nos 1 tsp 3 tblsp 1/2 tsp 2 tsp As needed As needed to squeeze on top As needed As needed for garnishing.

1. Pressure cook the potatoes(peel the skin of potatoes and chop them just like other veggies) and other chopped veggies together with little water,upto 3 whistles in pressure cooker. 2. Mash nicely with a potato masher and set aside. 3. Heat a broad pan with butter,add onion and ginger garlic paste,fry till onion turns transparent and raw smell of the ginger garlic paste goes off. 4. Then add the capsicum and fry for a minute,then add tomatoes,salt,pav Bhaji masala and red chilli powder. 5. Fry till tomatoes turns soft and mushy and then add all the veggies,stir well. 6. Simmer for 5 min and mash with a ladle so that all the veggies get mixed well, add butter if desired. 7. Bhaji is ready now! 8. 9. Garnish with finely chopped onion,coriander leaves and squeeze lemon as needed and spread the bhaji in between a well golden roasted buns/Pav/bread and enjoy hot!! Note:

Veggies can be of your choice,u can add or reduce one or two. I used burger buns here,which was very nice substitute to the pav buns

PARUPPU RASAM INGREDIENTS: Thuvaram paruppu,Cooked (toor dal) Sambar powder Tamarind Tomato garlic turmeric Sugar salt 1/2 cup 1 tsp 1 small goose berry sized 1 no. 8-10 flakes(I used big variety) 3 pinches 1/4 tsp As needed

To temper:
Mustard cumin seeds/Jeera red chilies curry leaves Oil 1 1 2 1 1 tsp tsp nos,long variety sprig tsp

METHOD:

1. Pressure cook dal,mash it .Soak tamarind in hot water and extract tamarind juice. 2. Heat a heavy bottomed pan and temper with the tempering items given followed by tomatoes cut into big cubes. 3. Fry for a minute or two and add the tamarind juice,turmeric,sambar powder and salt. 4. Peel the garlic flakes(we should use more garlic,if you use the small variety,increase the number than mentioned) and crush them slightly. Add these into the rasam ,followed by the cooked mashed dal. mix well 5. when it just starts to boiling and becomes frothy,transfer to the serving bowl and close immediately. 6. stir before serving , so that the dal mixes well. This rasam is meant not to be clear .so mix well before you serve each time!

CHILLI PARATHA INGREDIENTS: Frozen parota Oninon Capsicum Garlic Ginger(optional) Green Chillies Coriander leaves,chopped Red chilli powder Sambar powder Garam masala powder(optional) Chilli sauce or tomato sauce Salt Spring onion(Optional) Grated carrot (optional) Oil METHOD: 2 nos. 1 no.,big 1 no .,big 3 nos. 1 inch piece 3 nos. 3 tblsp, 1 tsp 1/2 tsp 1/4 tsp 1 tsp As needed 2 tblsp 2 tblsp 1 tblsp

1. Toast parotta as usual to golden brown in a pan and cool down,cut into desired size pieces. I usually use knife or kitchen scissors for this. You can cut into small bite size squares or even thin strips,its our wish how we want it to be. 2. Chop the onions in to chunks and slice the capsicums into thin strips. 3. Crush the garlic (with skin) and finely chop the ginger. 4. Slit the green chillies and chop the coriander leaves,use the stem part too. 5. Heat a broad non stick pan with oil and add the crushed garlic first,when it turns golden brown,add the chopped ginger and fry just a while.(I dint add ginger,as I dint had any in hand) 6. Add the onion and fry till transparent ,followed by the capsicums and coriander leaves. 7. Fry for a minute in high flame,(and if you know tossing,toss them in such a way that it gets exposed to direct fire,it smells awesome! Or else) just fry for a minute in high flame. 8. Add the powders mentioned and sprinkle needed salt and add the sauce. 9. Lower the flame to minimum and just make sure that all gets evenly spread . 10. Add the cut parotta pieces and mix it so that everything coats the parota pieces properly. 11. Lastly add more coriander leaves,spring onion and carrot,give it a stir and serve Hot! You can serve it with onion raita!

Note:

You can add 1 chopped tomato while frying and avoid tomato/chilli sauce. You can also deep fry the parotta pieces (which I hope ,no one in this era will do ,as we all are health conscious)

 - -1/2 -2 -1 -8 -1/2 -1/2 . - . . - 4 .

. 12-15 . , , , .

 . () . ( . ) (1-2 , ! :)) . 2 . . . - .. . ! :) , .