Ingredients:

• 1 tsp pepper
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 cup Ground nut or Peanut roasted
• 1/2 cup grated coconut
• 1 inch piece Tamarind
• 3 Whole red chilly
• Oil
• Salt

Method:

• Add oil in a Pan.Once oil gets heated add whole red chilly,cumin seeds,pepper and coriander seeds.
• Switch off the stove once all the ingredients become little brown.

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Ingredients:

• 1 bunch fresh mint leaves
• 1/2 cup grated coconut
• 5 or 6 small onions
• 2 or 3 Red chillies

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Ingredients:

• Gongura leaves a bunch
• 1/2 Medium Sized Onion
• 2 Red Chillies
• 3/4 tsp cumin seeds
• 1/4 fenugreek seeds
• a pinch asafoetida
• 2 Garlic cloves
• 2 brinjal
• 1 tomato
• Salt to taste
• Oil

Method:

• Dry roast 2 Red Chillies, 3/4 tsp cumin seeds, 1/4 fenugreek seeds,
• a pinch asafoetida and set aside

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Ingredients:

• Riped Tomato – 300 gms
• Garlic Cloves – 15
• salt – as per taste
• Red Chilli – 6 to 10 ( as per spicy of your requirement)
• Gingelly Oil – 2 Table spoon

(No need of frying mustard and urad dal , and it can be stored in fridge for two days)

Method:

• Fry well red chilli in little oil.
• Cut tomatoes into pieces, peel skin of garlic and put both into mixie.
• Add red chilli, salt along with it and grind nicely into a thick paste.No need to add water.
• Then add rest of oil in kadai and heat it on flame.
• Then add the paste to it and stir in intervals at medium flame, till all water in paste is absorbed and it becomes thick and non sticky on the kadai.
• Then stop the flame and allow it to cool and serve with hot chappathi, dosai, idli, or with curd rice.
• If u want the sour taste little more, u can add a pinch of tamarind with it while grinding.(Add little more oil, to make the gravy non sticky and cook well, if required).

Ingredients:

• Fresh Spinach – 1 bag (finely chopped)
• Onion – 1 (small, finely chopped)
• Garlic cloves – 4 (crushed)
• Tomato sauce – 1 can
• Salt – as required
• Pepper – as required
• Virgin Olive Oil – 4 tsp
• Parsley – for garnishing

Method:

• Heat olive oil in a pan. Fry the garlic cloves for 2 mins. Add onion and fry until they are soft.
• Add the chopped spinach, cover the pan with lid and cook for 10mins.
• Add the tomato sauce and cook for another 10mins.
• Add the salt and pepper as required.

Ingredients:

• Medium Onion.
• 4 Roma Tomatoes
• 4 red chillies.
• 3 spoons of light Coconut Milk.
• Salt
• Curry Leaves.
• Green Onions to garnish.

Seasoning:

• Mustard, Broken Urad Dhal, Curry Leaves.

Method:

• Chop the onions and tomatoes in to long slices.
• In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves.
• Saute for a few seconds and add the chopped onions.
• Saute again till the onions are pink and then add the tomatoes.
• Sprinkle sufficient salt and mix till the water is all reduced and the tomatoes are cooked well.
• Grind all the sauteed ingredients along with 3 spoons of coconut milk to a smooth paste.
• Garnish with chopped cilantro and chopped spring onions for a burst of colour and flavour.
• Serve with Dosa.