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.

Ingredients:

• 12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
• ¾-1 tsp Tamarind Paste
• 2 tbsp Coriander Leaves, finely chopped
• Salt to taste
• 1 tbsp Channa Dal (Split Yellow Peas)
• 3-4 Dry Red Chillies, halved (Adjust acc to taste)
• 1 tsp Black Pepper Corns (Adjust acc to taste)
• 1 tsp Mustard Seeds
• Few Curry Leaves
• 1 tsp Oil

Method:

• Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.

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Ingredients:

• Basmati Rice – 1 1/2 cups
• 2 red onions chopped finely
• 3 tomatoes – blanched & pureed
• 1 carrot – cut into thin sticks
• 1 potato – peeled & cut into thin sticks
• 1 cup cauliflower florets
• 1 green bell pepper – chopped
• 1/2 cup green peas – fresh/frozen
• 2 green chillies – slit lengthwise
• 2 bay leaves
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp Garam masala
• Salt as per taste
• 2 tbsp Desi ghee/oil
• Chopped cilantro/fresh coriander – for garnish
• 2 tsp lemon juice

To Grind:

• 1 small red onion
• 2 tbsp grated coconut – fresh/frozen
• 2 tsp ginger-garlic paste
• 4-5 dry red chillies
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp fennel seeds/saunf
• A small stick of cinnamon
• 4 cloves
• 4-5 black peppercorns
• 4 green cardamoms
• 1 star anise

Method:

• Clean Basmati rice in several changes of water. Drain & keep aside for about 15 minutes. Heat a tsp of ghee in a frying pan & fry the rice till fragrant. This takes about a minute.
• Pressure cook rice or cook on stove top with water in the proportion of 1:1 or 1:1.25 depending on the quality of rice, such that each grain is separate. Set aside & allow it to cool completely.
• Grind all the ingredients mentioned in the list into a smooth paste adding little water.
• Heat Ghee in a large wok, add cumin seeds, bay leaves, turmeric powder & green chillies. allow them to sizzle & add chopped onions. Fry onions till they turn pink.
• Add chopped carrots, potatoes & saute for a while. When half done add cauliflower florets, bell peppers & green peas one by one until cooked. The vegetables should retain their crunch.
• Add pureed tomatoes & bring the mixture to a boil. Add lemon juice & salt as per taste.
• Add rice & Garam Masala & fluff with fork & garnish with chopped cilantro/coriander leaves.

Ingredients:

• Boiled eggs-3
• Small Onion- 15 to 20
• Tomato- 1
• Chili powder- 1/4 tsp
• Turmeric powder- 1/4 tsp
• Oil and Slat- as required
• To paste:
• Coriander seeds- 2 spoon
• Red Chili- 2
• Garlic- 2 cloves
• Ginger- 1/2 inch
• Curry leaves- few
• Rice- 1/2 tsp
• Pepper corns- 1/2 tsp
• Fennel seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Grated coconut- 4 spoon

Method:

• Peel Small onion and fry with little Oil. Fry till it turns into light brown in color.Crush the fried onion with a knife. Hard boil the eggs in water.
• Chop the tomato and keep this aside. Remove the shell of boiled eggs and cut it lengthwise.
• In medium flame, heat 2 teaspoons of Oil in a pan . Add all the ‘To paste’ ingredients except grated Coconut. Fry till the rice becomes pure White in color.
• Finally add grated Coconut and fry for a min.
• Grind all fried ingredients with Water and make a fine paste.
• Heat Oil in a pan. Add the crushed Onion and fry for a min. Then add Tomato and saute till it turns soft.
• Then add Chili powder, Turmeric powder, ground paste,Salt and a cup of Water. Cook for 7 to 10 min in medium flame.
• Finally add the boiled eggs and cook for a min.

Ingredients:

• Thur dhal-a handful (100 Gms)
• 2 Drum sticks
• Small onion-10
• Garlic-6 pods
• Coriander leaves-little
• Curry leaves-little
• Kuzhambhu milagai podi-2 teaspoons
• Tomato-1
• Tamarind paste-1 teaspoons (qty used for sambar)

For seasoning

• Mustard seed-1 teaspoon
• Fennel seed-1/2 teaspoon
• Fenugreek seed-1/2 teaspoon
• Small jeera- 1 teaspoon

Method:

• Cook the dhal with extra water nicely in the cooker and keep aside. Keep the kadai in the stove.
• In 1 teaspoon oil season the kuzhambu with the items given in ‘to season’. Once the mustard seed cracks add the onion, garlic and tomato pieces nicely.
• Smash the tomatoes nicely with the ladle in such a way that there is little water content in the mixture. Now add the kuzhambu milagai podi and turmeric powder and saute nicely.
• If there is no water content before adding the powder it will get burnt. So be careful. Now add the vegetable used and sauté that also nicely.
• Add the water that is there on top of the cooked dhal and keep the stove to medium. Soak the tamarind and the salt needed also. When the vegetable is almost cooked add the tamarind water and the dhal mixed in a cup of water also.
• Make sure that the salt and hot taste is perfect. Let the kuzhambu boil for 5 to 7 minutes. Before switching off the stove add the chopped coriander also.
• Even for a 10 month baby this can be given mixed with rice or idly.

Ingredients:

• Boiled rice – Puzhungal Arisi – 4 cups (heaped)
• Black gram – Uzhundhu – 1 cup (heaped) (dehu, whole)
• Rock salt – 3 tsp (heaped)

Method:

• Soak dhal together and rice separately for 3 hours.Grind dhal till smooth and frothy with minimum water.Grind rice to fine consistency.
• Before removing from grinder mix salt and ground dhal to the rice mixture well.Keep in a large container, so that there is enough space for the batter to ferment and raise.
• Grind the batter previous day itself so that the batter is fermented for atleast 8 to 10 hours.
• Next day morning mix the batter well and pour in a prepared idli pan with cloth and steam cook for 7 to 8 minutes.
• Alternatively pour in greased idli plates and steam for 7 to 8 minutes in pressure cooker.