Curry leaves chutney powder / karibevu chutney pudi

Ingredients:

Content	Quantity	Comment
Curry leaves	100 grams	Or 2 cups
Oil	3-4 tbsp	For frying
Salt	To taste
Copra / dry coconut	1 cup	More if you want it to be more spicy
Moong dal	¼ cup
Dried red chilies	8-10
Channa dal	¼ cup
Urad dal	¼ cup
Tamarind	1 lemon size
Jeera	2 tbsp

Method:

Wash and dry curry leaves on a cotton cloth inside the kitchen till dry.

Heat a tbsp of oil and fry dried red chilies till crisp on medium flame. Remove and set aside. In the same pan add the dried curry leaves and fry till crisp (be careful not to burn the leaves). Remove and set aside. Now add a tbsp of oil to the same pan and fry urad dal, moong dal and channa dal each separately, remove and set aside. Add the tamarind and fry for a minute. Dry roast jeera till a nice aroma starts coming, remove and set aside to cool.

    

Once all cooled, grind together with copra (cut into small pieces - in favor of blender blades) in a blender to a powder. Mix salt and set aside in a plate or bowl for the powder to cool.

                           

Store in a airtight container after the powder has cooled down completely. It takes around 1 - 2 hours to cool.

Serve with roti's, chapati's, rice.....

Tip:

Serve with a tbsp of oil while serving with rice.

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Aloo tamatar sabzi / Baby potato in tomato gravy

Servings: 2 - 3

Ingredients:

Content	Quantity	Comment
Baby potatoes	10-12
Tomatoes	2 medium	Sliced
Onions	2 medium	Sliced
Ghee	2 tbsp
Oil	2 tbsp
Garlic	3-4 cloves
Ginger	½ inch piece
Salt	To taste
Water	As required	For cooking
Kasuri methi / dried fenugreek leaves	½ tsp
Chili powder	½ tbsp.	More if you require more spice
Jeera powder	1 tbsp
Coriander powder	2 tbsp
Garam masala powder	1 tbsp
Jeera	1 tsp

Method:

Heat oil in a pan. Add garlic and ginger and saute till a nice aroma starts coming. Add onions and saute for a minute. Add tomatoes and saute. Add 1/2 tbsp of salt, kasuri methi, chili powder, jeera powder, coriander powder, garam masala powder and mix well. 

                    

                    

Cook covered till tomatoes are soft. Meanwhile prick the baby potatoes with a knife in 2-3 places and cook in salted water till soft. Drain and run cold water through it. Peel and set it aside. Cool the cooked onion, tomato mixture and grind it to a smooth paste.

                     

Heat ghee in a pan. Add jeera and curry leaves. Once the jeera starts popping, add the ground mixture, adjust salt and bring it to a boil. Add the peeled potatoes and cook covered for 2-3 minutes. Garnish with coriander leaves.

                     

Serve hot with rice, roti's, chapati's.....

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Ginger yogurt curry / Shunti tambli

Servings: 3 - 4

Ingredients:

Content	Quantity	Comment
Ginger	1” inch piece
Jeera	1 tsp
Curd	1 cup	Whisked
Water	1 cup
Salt	To taste
Coconut	¼ cup	Desiccated

Method:

Grind together ginger, jeera, and coconut to a fine paste. Mix curd and water together. The curd mixture should not be too thin or too thick. Add salt and ground paste and mix well.

Serve with rice or drink it as it is.

Tip:

You can choose not to add curd. Even that tastes good.

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Protein rich idli

Servings: 3 - 4

Ingredients:

Content	Quantity	Comment
Idli rawa / sooji	2 cups
Mixed dal	¼ cup	Split black urad dal, channa dal, masoor dal, toor dal, split whole moong dal
Urad dal (whole)	2 tbsp
Poha	2-3 tbsp
Water	As required
Oil	To smear
Cashewnuts	12
Onion	1 medium	Chopped
Coriander leaves	2-3 tbsp
Salt	To taste

Method:

Wash and soak the dals with poha for 2-3 hours and grind it to a smooth paste. Mix the idli sooji and enough water to a idli batter consistency. Keep it covered overnight to ferment.

                    

Add water and adjust batter consistency. Take half the batter into a different vessel. Add salt to taste. Add the chopped onions and coriander leaves. Grease idli plates with oil and place one cashew-nut each in each idli space. Pour the prepared batter to half the level and tap the plate lightly to spread the batter evenly. Steam it like normal idli's.

                   

Serve hot with chutney.

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Protein rich dosa

Servings: 3 - 4

Ingredients:

Content	Quantity	Comment
Rice	1 cup
Mixed dal	¼ cup	Split black urad dal, channa dal, masoor dal, toor dal, split whole moong dal
Urad dal (whole)	2 tbsp
Poha	2-3 tbsp
Methi seeds	1 tsp
Water	As required
Oil	For cooking
Salt	To taste

Method:

Wash and soak everything together for 2-3 hours. Grind it to a smooth paste and adjust to dosa batter consistency. Keep it covered overnight to ferment. 

                       

Adjust the dosa batter consistency with little water if required. Add salt and mix. Heat a tawa and pour a ladle of batter and spread in circle like normal dosa. Sprinkle some oil on the dosa and on the edges and cook for a minute. Flip and cook for a minute more. Serve hot with chutney.

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