Ingredients:

• Channa dal -125gms
• Urad dal – 125gms
• Moong dal – 125gms
• Masoor dal – 125gms
• Toor dal – 125 gms
• Onion(medium,chopped) -1
• Ginger-garlic paste – 1tbsp
• Green chilly(chopped) – 3
• Tomatoes(medium) – 2
• Turmeric powder – 1 tsp
• Chilly powder – 1 tsp
• Cumin seeds – 1 tsp
• Butter – 2tbsp
• Oil – 2 tbsp
• Salt
• Coriander leaves

Method:

• Clean and wash all the lentils thoroughly in several changes of water.
• pressure cook dal with turmeric powder and sufficient water until it is soft and broken.Add salt and stir well to prevent from sticking to the bottom .
• Keep the lentils on low simmer while making fried seasonings.
• Heat oil in a pan.Add onions and fry till light brown.add ginger-garlic paste,green chilly and fry for 2 mins.
• Then Add chopped tomatoes and fry till slightly brown.
• Pour the entire contents of the pan over the dal and gently stir to mix.continue stirring while you make the spiced butter.
• Heat butter in a pan and add cumin seeds and chilly powder. Immediately pour the entire contents of the pan over the dal.
• Combine well and remove from heat.
• Garnish with chopped coriander leaves

Ingredients:

• Lady’s finger( Vendaikai) – 4,
• Onion – 2,
• Cashew – 3 tsp,
• Gram flour/Besan – 1/2 cup,
• Rice flour – 4 tsp,
• Red chilly powder – 2 tsp,
• Pepper powder – 1 tsp,
• Asefeotida powder – 1 tsp,
• Salt – as per taste,
• Curry leaves and cilantro – 1/2 cup (Finely chopped),
• Oil – for frying,
• Lemon juice – 2 tsp,
• Cumin seeds – 1 tsp.

Method:

• Wash the Vendaikai and hold the knife slantingly and slice the Vendaka in to 1 inch pieces.
• Finely chop the onions lengthwise.
• In a bowl, put theVendaka, onions, cashews, asefeotida, gram flour, rice flour, chilly powder, salt, pepper powder, cumin seeds and curry leaves & cilantro & mix well. Keep aside for 2mins.
• The Vendaka and onions will release some moisture, so mix well with that.
• Heat oil in kadai, put a tsp of oil in the Vendaikai mixture and mix well. If needed, sprinkle little water and mix.
• Take small portions of the mixture in to the oil and fry for 2mins till the onions turning golden brown and you get excellent Vendaka flavour.
• Sprinkle lemon juice and serve as a snack or side dish for any kind of rice dish.

Ingredients:

• Elephant yam (Karanai Kizhangu) 500 gm
• Cucumber (Vellarika) 500 gm
• Carrot 100 gm
• Raw banana 1
• Drumstick 2
• Snake gourd (Podalanga) 50 gm
• Salt As required
• Coconut ½ cup
• Shallot 4
• Green chilly 2
• Chilly powder 1 teaspoon
• Turmeric powder ½ teaspoon
• Cumin powder ¼ teaspoon
• Curd 2 tablespoon
• Curry leaves 2 stem
• Coconut oil 1 tablespoon

Method:

• Wash all the vegetables and cut into 2 inch long pieces.
• Add required water and salt and cook.
• Grind ingredients 3 coarsely.
• Add this to the cooked vegetables.
• When cooked properly add curd and curry leaves and mix well.
• Add coconut oil and remove from fire.

Ingredients:

• Spinach – 3 cups
• Toor dal – 1/2 cup
• Red chillies – 4
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1 tsp
• Oil – 2 tsp
• Salt to taste

Method :

• Pressure cook dal
• Boil water and add spinach to it, remove from heat and keep it aside for 2 to 3 mins. You can see the spinach cooked
• Drain water from the spinach
• Heat oil in a kadai and add mustard seeds
• Once they splutter, add cumin seeds, urad dal and channa dal
• Fry them till they become golden brown
• Now add the red chillies
• Add the spinach to it and toss for a few seconds
• Add the cooked dal and some water. Combine them, allow it to boil and remove from heat
• Serve Hot with Rice

Ingredients:

• 2 bunches spinach, chopped
• 2 tbsp oil
• 1/2 tsp fennel seeds
• 1/2 tsp mustard
• 1 med. Onion, chopped
• 2 green chillies, slit lengthwise
• 10-15 garlic cloves, Peeled
• 2 tomatoes, chopped
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt and pepper to taste
• 1/2 cup fresh/frozen coconut

Method:

• Put grated coconut in a blender.
• Add 1/4 cup warm water and grind to a smooth paste. Keep aside.
• Heat oil in a pan. Add mustard and fennel seed. When the mustard seeds splutter, add chopped onions, peeled garlic and green chillies. Saute till the onions turn translucent.
• Add chopped tomatoes, red chilli powder, coriander powder, salt, pepper and cook until tomatoes become soft.
• Add chopped spinach and mix well. Cook until spinach is soft.
• Add ground coconut paste and mix well. Cover and simmer for 10 minutes.
• Add garam masala powder and mix well.
• Serve hot along with any Indian flatbread or as a side dish with rice.

Ingredients:

• 300g potatoes , cut into small pieces
• 2 onions , sliced
• 2 garlic cloves , crushed
• 1 tsp olive oil
• 1 tsp each ground coriander , turmeric and mild chilli powder
• 1 tbsp cumin seeds
• 410g tin chickpeas , drained and rinsed
• 2 tbsp tomato puree
• 200g baby spinach
• small bunch coriander leaves chopped

Method:

• Boil the potatoes in salted water until just tender.
• While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins.
• Add all the spices, then fry for 1 min more.
• Stir in the chickpeas and tomato purée with 400ml water,
  then turn the heat up and bubble for a few mins.
• When the potatoes are ready, drain and add to the pan.
• Cook for a few mins until the sauce is thick, stir in the spinach, then season.
• When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.