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:

• 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:

• Soya chunks – 1¼ cup
• Onion – 2 (finely chopped)
• Tomato – 3 (finely chopped)
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – few
• Water – 2 cups

Forpaste :

• Coconut – 1 cup
• Chilli powder – 4 tsp
• Coriander seeds- 1tsp
• Fennel seeds (perunjeeragam) – 1 tsp
• Cumin seeds – 1/2 tsp
• Peppercorns – 1/2 tsp
• Cinnamon – 1 stick
• Cardamom – 2
• Cloves – 1
• Ginger – 1 small peice
• Garlic – 4 cloves

Method:

• Soak Soya chunks in hot water for 10 minutes, then wash it in cold water and
• drain excess water from soya.
• Heat oil in a pan. Add Onion and Tomato one by one and fry it well.
• Add Soya and fry it for a minute, then add the ground paste and fry till the raw smell goes.
• Add 2 cups of water and salt to it, allow this to boil.
• Then add Curry leaves and remove from heat.