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INGREDIENTS:

100 grams of toovar dal

50 grams of ladies finger

A brinjal

A potato

A drumstick

8 peeled baby onions.

2 peeled and sliced tomatoes

5 red chillies

6 green chillies

A lime sized ball of tamarind

A tablespoon of coriander seeds

A pinch of asafetida

A tablespoon of turmeric powder

2 big finely sliced onions

A few curry leaves

Half table spoon each of mustard and cumin seeds

Salt to suit the taste

DIRECTIONS:

1. Roast and powder the coriander seeds, red chillies, asafoetida and fenugreek seeds.
2. Cover tamarind with 2 cups of water and squeeze out the pulp after 5 minutes.
3. Wash dal and soak in water for 1 hour.
4. Then cook it in water in which it was soaked after adding turmeric powder and salt till it turns soft.
5. Remove from fire, make it to a paste with the help of a wooden spoon and pass it through a sieve.
6. Cut the cone-shaped heads and tail ends of ladies fingers.
7. Slit them half through the center and set them aside.
8. Peel and dice the potatoes and drumsticks.
9. Also slice the brinjals.
10. Heat 4 tablespoons of oil and fry the sliced onions till it becomes soft.
11. Add tomatoes, turmeric and salt and cook till the tomatoes turn soft.
12. Add all the vegetables with the exception of ladies finger.
13. Mix nicely and put in the powdered masala.
14. Cook till the vegetables are almost done.
15. Then put in the ladies finger.
16. When the vegetables turn tender, add dal and mix it well.
17. Put in chillies and bring it back to a boil, reduce hest and simmer gently for 5-7 minutes.
18. Remove from fire and set aside.
19. Heat 2 tablespoons of oil and put in the curry leaves, mustard and cumin seed.
20. When the seed stop popping, put into the shambar and serve immediately.

INGREDIENTS:

A kilogram of urad flour

50 grams of papad soda

50 grams of salt

25 grams of coarsely pounded peppercorns

25 grams of red chillies

Salt to taste

DIRECTIONS:

1. Heat half a kilogram of water.
2. Put in soda and salt to the hot water.
3. When the soda and salt dissolves completely into the water remove it from fire.
4. Cool and strain the water through a thin and clean cloth.
5. Keep 100 grams of flour aside and add the all the spices to the remaining flour.
6. Then add enough cold water to the above mixture and make the dough stiff.
7. Cover and set aside the mixture for one whole night before preparation.
8. Next morning, pound the dough well till it becomes very smooth.
9. Divide the dough into lime-sized balls.
10. Dip each ball in oil and roll it out as thinly as you can with the help of a little dry flour.
11. Place them in the hot sun for a few days till they turn completely dry and store it in airtight tins.
12. When you want them for use either bake them on an open fire or use a hot girdle or fry them like cabbage wafers.
13. Crispness of papadam lasts for a day.(Maximum of 24 hours)

INGREDIENTS:

A kilogram of raw mangoes

500 grams of ground nut or sun flower oil

Three quarter bottle of vinegar

A tablespoon of fenugreek seeds

250 grams of sugar

A tablespoon of mustard seeds

12 red chillies

A tablespoon of coriander seeds

20 flakes of garlic

A piece of ginger of size 2 inch

12 green chillies

A tablespoon of cumin seeds

A few curry leaves

Salt to suit the taste

A tablespoon of turmeric powder

DIRECTIONS:

1. Peel 10 flakes of garlic
2. Mix garlic and red chillies well.
3. Then add green chillies to the above mixture and mix thoroughly.
4. Then add ginger to it for a good smell.
5. Add curry leaves to the above mixture.
6. Add fenugreek, coriander, cumin and mustard seeds to the mixture.
7. Grind the mixture to a paste and add the other spices listed in the above ingredients.
8. Cut the mangoes into small square shaped pieces.
9. Apply salt and turmeric powder and set aside the whole night.
10. Next morning, drain out the water from the mixture completely.
11. Heat oil and fry the ground masala nicely.
12. Put in the rest of the ingredients and cook them over a slow fire and wait till the mango turns soft.
13. Then remove the mango from fire, cool and store in airtight container.

INGREDIENTS:

Half of a grated coconut

A piece of ginger of size 1 inch

Half a bunch of coriander leaves

Handful of roasted gram

4 green coloured chillies

A lime sized ball of tamarind

Half a teaspoon of mustard seeds

Half a teaspoon of urad dal

A few curry leaves

Salt to taste

Broken bits of a red chilli

DIRECTIONS:

1. Soak tamarind in half a cup of water for about 5 minutes.
2. Then squeeze out the pulp of the tamarind and throw away the remains.
3. Mix grated coconut to the squeezed mixture.
4. Add coriander leaves for taste.
5. Add roasted gram to the mixture.
6. Grind all the items listed in the above ingredients with the exception of dal, mustard seeds, curry leaves and red chilli to a paste.
7. Mix the ground paste into the tamarind water.
8. Heat a tablespoon of coconut oil and wait till it boils and more bubbles come out of it.
9. Put in the mustard to the mixture.
10. Add dal to the above mixture.
11. Mix red coloured chilli and curry leaves to it.
12. When the dal turns red, put it into the chutney.
13. Mix it well so that the same taste spreads throughout the chutney.
14. Serve as a side dish to tiffin.

INGREDIENTS:

A cup of toovar dal

A piece of ginger of size half inch

4 green chillies

2 flakes of garlic

A small onion

A big handful of coriander leaves

For curry:

4 cups of buttermilk

4 silted green chillies

Quarter of a grated coconut

A piece of ginger of size 1 inch

1 tablespoon each of coriander, cumin seeds and channa dal

Quarter tablespoon of fenugreek seeds

A few curry leaves

Handful of sliced coriander leaves.

Half tablespoon of turmeric powder

Salt to taste

Half tablespoon of mustard seeds

DIRECTIONS:

1. Wash and soak dal for a few hours.
2. Drain out the water and grind to a coarse paste along with ginger, garlic, chillies, and onion.
3. Mix in the salt and coriander leaves.
4. Form into small balls and steam for about 20 minutes.
5. Remove from fire and set aside.
6. Grind dal, coconut, coriander, cumin and fenugreek seeds to a fine paste.
7. Mix the buttermilk along with ground paste, turmeric and salt.
8. Place the buttermilk on fire and put in the green chillies and then bring slowly to a boil and put in the dal koftas.
9. Mix nicely and remove from fire.
10. Heat 2 tablespoons of oil and put in the mustard seeds and curry leaves.
11. When the seeds stop bursting, put it into the curry.
12. Serve hot garnished with sliced coriander leaves.

INGREDIENTS:

3 cups of rice

A cup of urad dal

A tablespoon of fenugreek seeds

Salt to suit the taste

DIRECTIONS:

1. Soak rice, dal and fenugreek seeds separately for 6 hours.
2. Drain and grind to a fine paste separately and then mix them together.
3. Add salt and set aside the whole night before cooking.
4. Next morning, pour in enough hot water to form a thick batter.
5. Heat a flat girdle to smoking.
6. Then lower the heat and put in a teaspoon of oil and a pinch of coarse salt.
7. When the salt starts crackling wipe the surface clean.
8. Then once again grease the girdle liberally with oil and pour in 2 tablespoons of batter.
9. Spread the batter into a thin round with the help of a flat spatula.
10. Cover the dosa with a cover for a minute, uncover and sprinkle a little water on top and spread it once again with the back of a katori.
11. When the underside turns golden pour a little oil around the edges and serve with coconut chutney while it is still piping hot.
12. After you remove one dosa to facilitate spreading of batter clean the girdle each time by sprinkling a little water and wiping with a small piece of brinjal using the stem as a handle.

INGREDIENTS:

250 grams of idli rice

25 grams of black gram dal

Half a piece of a coconut

A small peeled and sliced onion

2 green chillies

Handful of sliced coriander leaves

A few pieces of tamarind

Salt to taste

Chilli powder to taste

DIRECTIONS:

1. Wash rice and dal thoroughly and then soak them separately in water for about 6 hours.
2. Drain out the water completely using a clean white cloth and grind the rice and dal together to form a smooth and fine paste.
3. Add the coconut and tamarind and grind once again till it becomes smooth.
4. Mix it with minced onion, chillies, coriander leaves, pinch of salt and chilli powder.
5. Add enough water to it and mix well to form a thick batter.
6. Grease either small round katories or idli katories nicely with ghee or oil and fill the katories with the mix for about three-quarters full.
7. Steam the katori till the idlis are firm, or until a toothpick or a knife inserted in the centre comes out clean.
8. If a little batter sticks to the edges of the knife, steam the katori again till the idlies turn completely solid.
9. Remove and serve hot with seasoned curds or chutneys of your choice.

INGREDIENTS:

500 grams of shelled and deveined prawns

A tablespoon of coriander seeds

A large sliced brinjal

A tablespoon of turmeric powder

2 big blanched and sliced tomatoes

A tablespoon of cumin seeds

2 cups of thick milk extracted from coconut

2 tablespoons of finely sliced coconut

Lemon juice to suit the taste

A big minced onion

4 flakes of minced garlic

Salt to suit the taste

Handful of sliced coriander leaves

DIRECTIONS:

1. Fry the sliced coconut and wait till it turns to a red colour.
2. Finely powder all the spices listed in the above ingredients together.
3. Apply salt and turmeric powder on prawns evenly and set the mixture aside for about half an hour (30 minutes)so that the mixture is well absorbed by the prawns.
4. Heat 4 tablespoons of oil and put in onion and garlic to it.
5. Then add all the spices to the above mixture and fry briefly.
6. Put in the tomatoes and cook till it becomes soft.
7. Add prawns and cook till the mixture turns dry.
8. Mix in the brinjals to the dried mixture.
9. Pour in the coconut milk to the mixture.
10. Cover and cook till the prawns and brinjals are cooked completely.
11. Serve garnished with fried coconut and coriander leaves and sprinkle lime juice on the whole.

INGREDIENTS:

500 grams of small brinjals

A lime sized ball of tamarind

100 grams of toovar dal

A finely sliced medium sized onion

A teaspoon of turmeric powder

A tablespoon of coriander seeds

6 red chillis(For less spicy sambhar reduce the number of chillis)

4 tablespoons of grated coconut

A tablespoon each of fenugreek seeds, peppercorns, cumin seeds, chenna dal and mustard seeds

A pinch of asafoetida

4 cardamoms

A few curry leaves

Handful of coriander leaves

DIRECTIONS:

1. Cover tamarind with water and squeeze out the pulp when it turns soft.
2. Fry 4 chillies, coconut, coriander, fenugreek, cumin seeds, and cardamom and chenna dal till it turns red.
3. Grind the mixture to a fine paste.
4. Wash and soak the thuvar dal for about 2 hours in water. Then cook in the water in which it was soaked along with salt and turmeric.
5. When the dal turns half tender, cut the brinjals into 4 halfway through and tossin.
6. Cook till the brinjals are almost done. Then put in the tamarind, ground paste and coriander leaves.
7. Remove fire when both the dal and brinjals are done.
8. Heat 2 tablespoons of oil and put in asafetida, mustard seeds and curry leaves and remaining red chillies.
9. When the seeds stop popping put in the onions and fry to a pale golden colour.
10. Put the mixture to a sambhar and serve hot.

INGREDIENTS:

A medium sized fish

5 red chillies

A piece of sliced ginger of size 1 inch

4 green minced chillies

A medium sized minced onion

Quarter tablespoon of turmeric powder

A tablespoon of cumin seeds

4 flakes of garlic

2 tablespoons of thick tamarind juice

Half of a coconut

Salt to taste

DIRECTIONS:

1. Clean, scale and gut the fish.
2. Remove the fishy smell by washing it thoroughly.
   
3. Grind the coconut and extract thick milk from it.
4. Cut the fish halfway through its length and remove the centre bone.
5. Heat 2 tablespoons of ghee and put in ginger, chillies, onion and garlic and fry till it becomes soft.
6. Add tamarind, powdered red chillies, salt and all the spices and fry till it turns thick.
7. Remove it from fire and stuff the above mixture into the fish.
8. Also rub some of the mixture on the body of the fish.
9. Heat a tablespoon of ghee in a pan and place a plantain leaf over it.
10. Grease it with ghee and place the fish over it.
11. Pour the coconut milk on it and cover the fish nicely with another plantain leaf.
12. Cover it tightly and cook over a slow fire till the fish is done.
13. Serve the dish hot.