Ginger, pudina thambuli

Ingredients:

Mint leaves - 1 cup
Coconut - 1/2 cup
Jeera - 1/2 tbsp
Ginger - 1/2 Inch
Green chillies - 2
Salt - As required
Yogurt - 1 cup

Method:

1) In a pan, fry mint, coconut, jeera, ginger.
2) Add this to blender, along with salt and green chillies and grind into fine paste.
3) Pour this paste into a pan with yogurt and boil until a boil. Add water to adjust the consistency.

Note:

1) Thambuli is good for digestion.

Kayi tomato huli

Ingredients:

Toor dal - 1 cup
Tamarind pulp - 1/2 cup
Green chillies - 2 medium
Salt - as required
Turmeric - 1/4 tbsp
Jaggery - Indian gooseberry size / amla size
Green Tomatoes - 4 medium chopped
Sambhar powder - 1 tbsp
Coriander leaves - 1/4 cup chopped.

Tempering:

Ghee / Clarified butter -1 tbsp
Hing / Asafoetida - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana dal - 1/4 tbsp
Curry leaves - 10

Oil - 2 tbsp

Method:

1) In a pan add 2 tbsp of oil and then add dhaniya, jeera,  menthya, red chillies, 6 curry leaves and fry them until golden brown.
2) Once its cooled down, make them into fine powder.
3) Meanwhile cook the toor dal with turmeric in a pressure cooker into mashable consistency.
4) Take another pan, add cooked, mashed dal and the water required to get consistency,  mix well. After 2 mins of stirring add tamarind pulp and mix well. Cook for another 2-3 mins.
5) Now slit green chillies into half and add to the dal and tamarind pulp mixture which is boiling followed by salt, jaggery. Cook for another 3 mins.
6) Now add chopped green tomatoes and boil for 5-6 mins or until green tomatoes are cooked well (Not the mashing consistency but cooked). 
7) Now add the powdered sambhar masala and boil for 3 mins. Now turn off the flame.
8) In a separate pan, add 2 tbsp of ghee, mustard. Wait until it splutters. Now add red chillies, hing, curry leaves and add this to the huli prepared.
9) Garnish it with coriander leaves.

Kayi tomato huli is ready to eat.

Note:

1) Oil can also be used for seasoning instead of ghee for those who are health conscious.
2) Boil the tamarind, salt in water. Until water is completely in boiling stage.
3) You can also add the tomatoes and cook in pressure cooker.

Tomato chutney - Version 2

Ingredients:

Tomatoes - 4 medium
Onion - 1 Small (Optional)
Green chillies - 4
Ginger garlic paste - 1 tbsp
salt - as required
Sambhar powder - 2 tbsp
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Tomato paste - 1/2 tbsp
Mint powder - 1/4 tbsp (Optional)
Coriander leaves - 1/4 cup (finely chopped)
Oil - 2 tbsp

Method:

1) In a pan, add oil, mustard, jeera, chana dal, urad dal, curry leaves, hing followed by onions.
2) Once onions turn golden brown, add ginger garlic paste and add chopped tomatoes and tomato paste.
3) Cook until tomatoes are soft.
4) Add turmeric, sambhar powder, salt and mix well.
5) Add coriander leaves and mint powder and turn off the flame.
6) Once the mixture cools down, add this in a blender and grind it into smooth paste.

Tasty tomato chutney is ready to be served.

Note:

1) Check my recipe on how to make mint powder: 
http://princessncooking.blogspot.ca/2016/05/mint-flakes.html
2) Add Lemon juice to adjust the tangyness if needed.

Soppu fry / Greens fry

Ingredients:

Mixed green leafy vegetable (Spinach, Dill, Fenugreek leaves) - 2 cups (Finely chopped)
Garlic pods - 2
Salt - As Required
Green Chilly - 1
Oil - 1 tbsp

Method:

1) In a pan add oil, add Chopped green leafy vegetable and fry until its 3/4th done.
2) Now, add garlic, salt and green chilly and fry until its completely done.

Note:

1) Green chilly can be replaced with Red chilly too.

Spicy Masala Corn

Ingredients:

Sweet Corn - 1 cup 
Salt - As required
Chat Masala - 1/4 tbsp
Chilli Powder - 1/4 tbsp
Cumin Powder - 1/4 tbsp
Coriander finely chopped - 1/4 tbsp (Optional)
Lemon Juice - 1/4 tbsp
Butter melted - 1 tbsp

Method:

1) Boil sweetcorn for 5-7 minutes or until corn is soft and drain the water.
2) Transfer sweet corn to a bowl. Add chat masala, chilly powder, roasted cumin powder, salt, butter.
3) Also, add lemon juice and mix well.

Pudina chutney / Mint chutney

Ingredients:

Pudina leaves / mint leaves - 1 bunch 

Garlic cloves - 2

Ginger - 1 inch

Green chilies - 2

Tamarind - 1 small piece 

Fresh Coconut / desiccated / frozen - 1/2 cup 

Salt - As required

Oil - 2 tbsp

Mustard - 1/4 tbsp

Asafoetida / Hing - 1/4 tbsp

Curry leaves - fefw

Red chilly - 1

Method:

1) In a blender, add mint leaves, garlic, ginger, green chili, tamarind, coconut, salt.

2) Blend to smooth paste.

3) In a small pan, heat oil, add mustard seeds, hing, dried red Chilly and curry leaves.

4) Allow the tempering to splutter. Pour the tempering over prepared chutney.

Mint chutney is ready to serve with plain rice, Dosa or Idly.

Mushroom curry - Version 1

Ingredients:

Oil - 2 tbsp

Button mushrooms - 10

Salt - As required

Red chilly powder - 1/4 tbsp

Lemon juice - 1/4 tbsp

Turmeric powder - 1/4 tbsp

Mustard - 1/4 tbsp

Jeera - 1/4 tbsp

Method:

1) Wipe out button mushroom or wash them in running water, chop them and keep it aside.

2) In a pan, add oil, mustard, jeera. Add Mushroom and fry until soft.

3) Add turmeric powder, red chilly powder, and salt and mix well.

4) Add lemon juice and turn off the flame. Mix well. Keep this aside.

Mushroom Curry is ready to be served.

Pumpkin huli

Ingredients:

Pumpkin - 1 medium
Toor dal - 1/2 cup
Sambhar powder - 2 tbsp
Coconut - 1/4 cup (Grated) 
Tamarind Pulp - 1/4 cup
Salt - As required
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Channa Dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 1/4 tbsp
Oil - 1/2 tbsp
Coriander / Cilantro - 1 tbsp (Finely chopped)

Method:

1) Cook Toor dal, pumpkin pieces and add water until it sinks. In a pressure cooker, cook for 2 whistles.
2) Grind coconut and sambhar powder with salt.
3) Once the pressure is release, Add Tamarind pulp to the cooked vegetables.
4) Mix the grinded mixture. Adjust consistency by adding water. Huli mixture is ready.
4) Place the huli on stove and boil well for 5 mins in medium flame.
5) Meanwhile, in a pan, add oil and when it heats up. Add Mustard, jeera, channa dal, urad dal, hing, curry leaves.
6) Top this seasoning on huli. Boil huli for another 2 mins.
7) Turn off the flame and add grated coconut and chopped coriander / cilantro.

Pumpkin Huli is ready to be served.

Note:

1) Any sprouted lentils or vegetables can be replaced with Pumpkin.
2) Onion and garlic cloves can be added while boiling vegetables.

Pudina chutney dosa

Ingredients:

Dosa batter - 4 cups

Pudina Chutney - 1/4 cup

Oil - 2 tbsp

Ghee - Optional

Method:

1) Spread the dosa batter on a pan.

2) Once its completely roasted, spread some chutney on top of it immediately.

3) Let it be on tawa for 2 mins and top it with ghee.

Pudina chutney dosa's are ready to be served.

Set dosas

Ingredients:

Dosa batter - 4 cups

Oil - 2 tbsp

Method:

1) Spread the dosa batter on a pan a bit thicker and small. 

2) When dosa's are almost done, Spread palya and sprinkle grated cheese.

Yummy Set dosa's are ready to be served with Chutney or saagu.