Main Dishes

Rice Dishes




There are a variety of main dishes listed here, south indian, north indian & even indian chinese. They are yummy!

Sambar 1 Sambar 2
Pitla Kootu 1
Kootu 2 Mung Dal & Veg Kootu
Kootu with Imli Mixed Veg Kootu
Brinjal Kootu Eriseri
South Indian Kadi Kadi with Dal Kofta
Kadi 3 Kadi 4
Rasam Mysore Rasam
Pepper Rasam Rasam 4
Rasam 5 Vatta Kuzhambu 1
Vatta Kuzhambu 2 Vatta Kuzhambu 3
Veg dish 1 Veg dish 2
Usili Avial
Gojju Tomato Kootu
Raitas Paneer in White Sauce
Spicy Rice Noodles Spinach dishes
Potato 1 Potato 2
Potato Kurma Potato 4



"Beans, Spinach, Cabbage, Cauliflower etc should not be cooked in a pressure cooker, because they lose color & flavor.

“For a change, to make a different tasting sambar, add jeera-pepper mix(powdered coarsely) to tempering ”

"Wash your hands holding a steel spoon after peeling or chopping garlic to get rid of the smell from your hands.





Arhar dal 1 cup
Tamarind extract - 1 cup (not very thick)
Sambar powder -1 tsp
Vegetables like drumstick, onion,bhindi, brinjal, cauliflower, capsicum cut into big pieces
Salt to taste
Hing - a pinch
Turmeric powder - a pinch,
For Tempering:
Oil - 1 tsp
Mustard seeds - ¼ tsp
Few methi(fenugreek) seeds
Red chili - 1 (broken into pieces)

• Wash and cook arhar dal in a pressure cooker adding a pinch of turmeric powder.
• Place a kadai(wok) on the stove and pour 1 tsp of oil. Heat oil and add mustard seeds, methi seeds, red chillies and curry leaves.
• When the mustard seeds splutter, add the vegetables and the sambar powder and toss for a few seconds. Add a little water and cook the vegetables for some time. Now add the tamarind water and cook for 5 minutes.
• Mash the cooked dal and add to the sambar. Let it boil for 3,4 minutes. If it is not thick enough you may add ½ a tsp of rice pdr. mixed with a little water.

Goes well with hot rice, idli, vada and dosa.
Note:-Vegetables like bhindi, onion, capsicum and brinjal are to be fried a little before adding sambar powder to the tadka or the tempering.

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The ingredients for sambar are the same as in type 1, only instead of sambar powder, we use ground masala. Also, instead of 1 cup arhar dal take ¾ cup.
For masala :
Red chillies - 2,3
Chana dal - 2 tblsp
Coriander(Dhania seeds) - 2 tblsp
Fenugreek seeds - 7,8
Hing - a pinch
Poppy seeds (khus) - a pinch (optional)
Oil - 1/2 tsp
Coconut(Grated) - 3 heaped tblsp
For tempering :-¼ tsp mustard seeds, curry leaves and 1 tsp oil.

• Cook dal and vegetables as for sambar type 1.
• Fry masala in low heat except coconut and grind in a mixer with coconut adding a little water to it.(not very smooth)
• Add dal and masala to tamarind juice and vegetables which are cooking on the stove. Let it boil for 3,4 minutes. Remove from fire and add tempering to it.

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Arhar dal and chana dal mixed - 1 cup
Tamarind juice - 1 cup( thicker than sambar)
Bitter gourd(Karela)- 200 gms or Brinjal - 200 gms
Salt to taste
Curry leaves
Lobia(Black eyed peas), peanuts, dried peas or kabuli chana or kala chana(any one of them) - 2 tblsp
(In case of dried peas or chana or kala chana, soak chana etc over night and cook and add to the pitla, before adding masala.)
Coconut(grated) - 5 tbsp
For tempering :- 1 tsp oil, 1/2tsp mustard seeds.
For masala to be ground :- 1 tsp. oil, 1 tsp dhania, 1 tblsp chana dal,a pinch hing, 4 red chillies, a few 5,6 pepper corns.

• To prepare the masala, heat kadai and on medium heat fry the ingredients given in the recipe. Add grated coconut and grind coarsely adding a little water.
• Cook dals and keep aside.
• Cut bittergourd into small pieces.In case of brinjal, cut into bigger pieces. Heat 11/2 tsp oil in a kadai and add mustard seeds and curry leaves. When the seeds splutter, add the vegetables and fry a few minutes. In case of brinjal you need not use the pressure cooker. You can add imli salt and turmeric powder. Incase of bittergourd remove from fire and put in a vessel.
• Add tamarind juice, salt and a small piece of gur (jaggery) and a little turmeric powder and cook in a pressure cooker until soft yet not mashed (may be 3,4 whistles) -this helps in reducing the bitterness in the bittergourd.
• Now mix dal vegetables and ground masala and boil for 4,5 minutes, adding a little water if it is too thick or if it sticks to the bottom.Now it is ready to be served with hot plain rice and pappads.

(NOTE:-Bitter gourd 200gms=4,5(medium sized), Brinjal 200 gms=7,8 (medium sized))

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Vegetables like chow chow, cabbage, cauliflower, beans, carrot, tender brinjals, snake gourd, bottle gourd( lauki),etc. cut into small pieces separately , or mixed together - 2 or 3 cups
Arhar dal or moong dal - ½ cup
Red chillies - .2,3
Salt to taste
Jeera - 1/2 tsp
Coconut grated - 4 heaped tbls
For tadka- Oil - 2 tsp, Mustard seeds - 1/4 tsp, Urad dal - ½ tsp, few curry leaves.

• Cook arhar dal in a pressure cooker. If you are using moong dal, moong dal and vegetables can be cooked together. See to it that moong dal and vegetables do not get over cooked. If arhar dal is used, add cooked dal to cooked vegetables. Add salt.
Grind together chillies, coconut and jeera with a little water. Add this to the cooked dal and vegetables. Boil for sometime.
Heat oil in a sauce pan and add the mustard seeds. As they splutter, add urad dal and as it turns golden brown, add curry leaves and add it to the cooked vegetables.Goes well with hot rice and papad, badiyan(VADIGALU) or chips.

NOTE:-You may reduce thequantity of dal and add more coconut.For a change may make without dal also.That also tastes good.For tempering you may use little coconut oil with other
cookig oil.

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(Same as the TYPE 1. but the masala is different.)
For grinding :
Urad dal - 2 heaped tsp
Red chillies 2
Pepper corns - 8 to 10
Grated coconut - 4 heaped tbsp.
Hing - a pinch.
For tadka :
Mustard seeds - ½ tsp
Curry leaves
For tempering you may add little ghee.


This is for people who can't digest masala, especially small children.

Moong dal 1 cup
Peppercorns - 8 or 10
Jeera - ½ tsp
Any vegetable(cabbage, carrot, ash gourd or lauki washed, and cut into small pieces)
Few curry leaves(chopped fine)

• Cook moong dal and vegetables with a little salt and turmeric powder in a kadai.
• Powder peppercorns and jeera coarsely and add to the cooked dal and vegetables
• Add ½ tsp rice powder and stir well and let it boil for 2,3 minutes
• Add tempering or tadka of mustard seeds, urad dal ½ tsp each and 1 small bitof red chili in 1 tsp oil.

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Brinjal or raw banana cut into small pieces- 1 ½ cups
Arhar dal- ½ cup
Tamarind juice - ½ cup(not very thick)
Sambar powder - ½ tsp.
Salt to taste
Hing - 1 pinch
Oil - 1 and 1/2 tbls
Urad dal - 1/2 tsp
Chana dal - 1 tsp
Mustard seeds-1/4 tsps
Few curry leaves(chopped)

• Cook arhar dal in a pressure cooker.
• Cook the vegetables with salt and add the tamarind water and boil for 5 minutes. Now add the cooked the dal and boil for 5 minutes.
• In a separate kadai, heat the oil and add mustard seeds. When it crackles, lower the heat add urad dal, red chilli sambar powder,coconut and curry leaves.
• Let the dal turn golden coloured and add it to the 'kootu', boil for 2 minutes and switch off the gas

NOTE:-For this recipe, you may add cooked chana, peas etc. You may also add urad dal vadams(fried) after removing from gas.

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Mung dal washed - ½ cup
Vegetables like cauliflower, cabbage, carrot, beans, potatoes, semphali or flat beans, etc - 100 gms each or ½ cup (cut into small pieces)
For Tempering:
Sambar powder-1 tsp
Salt to taste
Curry leaves
Oil - 2 tsp oil
Mustard seeds - ½ tsp
Hing - a pinch
Urad dal - 1 tsp
Chana dal - 1tsp
Turmeric - 1 pinch
Coconut(grated)-2 tbsps

• In a pressure cooker, cook mung dal and vegetables adding 1 glass of water, salt and a pinch of turmeric powder. Don't overcook it.
• Heat 1tsp of oil in a kadai, add mustard seeds and as they splutter add urad dal, chana dal and other tempering ingredients. When dals become golden brown, add curry leaves and pour it over the koottu. Now it can be served with hot rice and fried pappads, chips, vadigalu or some fried potato subji.

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Arhar dal - ½ cup
Mixed vegetables (brinjal and semphali) - 1 cup each
Grated coconut - 3/4 cup
Salt to taste
Turmeric powder- a pinch
For Ground Masala :
Urad dal - 1 ½ tsp
Red chillies- 2,3
Few peppercorns
A pinch hing
Oil - 1 tsp
Grated coconut - ½ cup and some dhania.
: Fry everything except coconut in little oil and grind it with coconut adding a little water.

• Cook arhar dal in a pressure cooker.
• Cook the vegetables in a kadai or a thick vessel adding a little turmeric powder and salt.
• When the vegetables are soft, add the cooked dal and ground masala and let it cook for 5,6 minutes. Remove from fire. Add the tempering and serve with hot rice.
• Heat a little oil in a pan add mustard seeds and when the seeds splutter add curry leaves and pour it over the koottu and serve with hot rice.You may add 1 tbsp coconut to tempering and fry for 1,2 minutes.

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Yam: Peeled, washed and cut into cubes-1 cup
Raw plantain(cut into cubes) - 1 cup
Pepper - ¼ tsp (powdered)
A pinch of turmeric powder
Salt to taste
Jeera(Cumin) -1/2 tsp
Red chillies - 2
Coconut(grated)-3/4 cup
Coconut oil-1/2 tsp
Mustard - 1/4 tsp
Curry leaves(chopped) - ½ tsp.

• Cook yam and plantain in a cup of water, adding pepper powder,salt and turmeric powder.
• Grind jeera, chillies and coconut.Add this to the cooked vegetables, mix well and let it boil for 3,4 minutes.The consistensy should be like koottu. Add tempering and it is ready to be served with hot rice.

(NOTE:You may add ¼ cup cooked arhar dal to eriseri(optional). Other preparations made with yam are chips, chutney, raitha, subji(with or without coconut), koottus(with or without tamarind).Yam contains calcium, so it is good for every one, especially for women.)

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Slightly sour curd - 2 cups
Salt to taste
Vegetables like white pumpkin cut into 2' long pieces -1 cup
tinda, bottlegourd, capsicum, bhindi fried in a tsp oil)
Green chillies - 3
Grated coconut - 1 cup
Jeera - ½ tsp
Ginger - ½ ' piece
Besan - 1 tsp.
For tempering:
1 tsp oil, ¼ tsp mustard and curry leaves
To prepare masala :
Grind coconut, jeera, chillies, and ginger into a paste adding a little water

• Beat curd, add ground masala with 1 tsp besan and salt and keep aside.
• Heat oil in kadai and add mustard seeds. As they crackle, add curry leaves.
• Add ½ glass of water and vegetables and let it cook till tender.Add the beaten curd and let it boil for 2 minutes over low heat. (turn off the flame as soon as the mixture starts rising , otherwise the mixture may curdle).
• Serve hot with rice and papad, roasted or fried

(NOTE:-For a change,add a few dhania seeds and 1 tsp of arhar dal and a tsp of chana dal to the masala to be ground.You need not add besan to the kadi.)

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Arhar dal ½ cup
Chana dal ½ cup
Red chillis 2 or 3
Salt to taste
These are to be ground coarsely and kept aside. The dough should not be very stiff, otherwise the koftas will become hard.

For masala:
Grated Coconut - 1/2 cup
Green chillis - 2
Jeera - 1 tsp
Grind these together.

For kadi:
Thin beaten curd - 3 cups
Besan - 1 tsp
Salt to taste
A pinch of turmeric powder.-all mixed together and kept aside.

For tempering:
Mustard seeds-1 ½ tsp
Curry leaves - a few
1 tsp oil.

Keep the pressure cooker with a little water at the bottom.Make small balls out of the ground dal adding 1 tsp oil to the dough and place them on the idli mould smeared with oil and steam for 7 or 8minutes. Let them cool. Remove from mould and keep aside.
Mix the ground masala with the beaten curd adding a little salt if required.
Place a kadai on fire and put 1 tsp oil and add mustard seeds when the oil is hot.As the seeds splutter, add curry leaves and the beaten curd mixture.to it.Add also the dal koftas and bring to boil on a slow flame.As the curd rises to the top put off the flame.

(NOTE: Dal koftas may also be cooked in tamarind water, adding ½ tsp sambar powder,salt,and a pinch of hing. Tempering with mustard seeds and curry leaves is necessary.)

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Same as type1,but masala is different. Fry in 1tsp oil- 2 red chillies, more than ¼ tsp fenugreek seeds, and a pinch of hing. Grind this smooth with ½ cup of coconut(grated).Mix with yogurt and to cooked vegetable and tempering. If it is not thick enough, you may add 1/2 tsp rice powder to kadi and remove from gas as kadi starts boiling.

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This kadi can be prepared without grinding any masala.You may add any cooked vegetables to the kadi. For tempering:-1and ½ tsp oil,few mustard seeds,few fenugreek seeds,a pinch of hing,2,3 green chillies(chopped) and curry leaves(chopped).After tempering, add ½ cup of water,add cut vegetables and let them get cooked. Now add yogurt with1,2 tsp besan mixed to it. Remove as kadi starts rising.

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Arhar dal 1/3 cup
Tomato- 1 big size, cut into pieces
Tamarind juice ½ cup
Salt to taste
Green chillies - 1 cut into two
A pinch of hing
Rasam powder ½ tsp
Curry leaves - a few
For tempering:½ tsp pure ghee, ¼ tsp mustard seeds, ¼ tsp jeera, a few coriander leaves chopped, a few curry leaves chopped.

• Cook dal in a pressure cooker and keep aside.
• In a thick vessel put tomato (1/2 the pieces) and other ingredients except arhar dal and boil over slow fire for atleast 7,8 minutes.
• Now add the dal and a 1 glass of water and remaining tomatoes, chillies and coriander leaves. Let it be on a low fire until a froth forms on top - let it not boil. Bring down the fire..
• Heat a pan and add all the tempering ingredients. As the mustard seeds start spluttering switch off the fire and pour it over the rasam. Serve it with hot rice, papads or any fried vegetables.

1. For a change you may add powdered pepper and jeera to the tempering . This adds to the flavour.
2. You may reduce the quantity of rasam powder and add coarsely mashed 1green chilli with a piece of ginger to the rasam with pepper jeera powder. You may reduce tamarindi and add 1/2 tsp lime juice.
3. Adding garlic fried in ghee to the rasam is another option.

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Arhar dal - 1/3 cup
Tamarind juice - ½ cup medium thickness
Tomato - 1 cut into smal pieces ( optional)
Curry leaves
Salt to taste.
For masala:
Coriander seeds -1 tsp
Chana dal - 1 tsp
Arhar dal - ½ tsp
A few pepper corns
Jeera - ½ tsp
1 ½ tsp ghee for frying masala
Jaggery - the size of ½ a marble
1 ½ tbls grated coconut
A pinch of hing.
For tempering:
½ tsp mustard seeds,1/2 tsp ghee.

• Pressure cook arhar dal and keep aside.
• Heat a kadai or a pan, add a tsp of ghee and add all the masala ingredients to it except coconut and fry on low fire till golden brown. Remove and cool.Add coconut and grind to a coarse paste.
• Boil tamarind, salt and tomatoes for 5 minutes. Then add the cooked dal, ground masala and 2 glasses of water to it. Reduce the flame and let a thin layer of foam form on top.Add the chopped curry leaves and switch off the flame.
• Heat a pan and add the tempering ingredients to it. As the seeds splutter add it to the rasam.

Note:- This rasam will be slightly thick. Serve with hot rice and ghee.Papads, chips, or vadams will go well with this.

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Tamarind juice - ½ cup medium thickness
Salt to taste,
A pinch of hing
11/2 tsp coarse powder made out of coriander seeds, pepper corns, jeera, and ½ red chilli.
For tempering :
1/4 tsp mustard seeds, 1 tsp ghee and few curry leaves.

• Boil tamarind juice, salt and one glass of water for 5 minutes. Add the powder and curry leaves and one more glass of water. Let it be on low flame till a thin layer of foam forms of top.Switch it off .
• Pour 1 tsp of ghee in a pan and add mustard seeds.As the seeds start spluttering, pour it over the rasam.

(NOTE:- Very soothing for cold and rainy days- to be had with hot rice with papad, chips or any fried subjis or taken as soup.)

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The same rasam can be prepared without adding coriander seeds and pepper. A tsp of arhar dal, 1 red chilli,1/2 tsp jeera and a piece of ginger ground in a mixer with a little water may be added to the tamarind water.This rasam will be milder than type 4 rasam.

(NOTE:-This goes well with dal(arhar) chutney.)

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The same as type 1 but without cooked dal. ½ tsp raw arhar dal may be added to the juice of tamarind with other things. You may add garlic, fried in ghee.


These are sambars without dal. They are eaten with hot rice & plain cooked arhar dal.

Tamarind juice - 1cup -not very thick
Oil 2,3 tbsp.
A pinch of hing
Salt to taste
Chilli powder - 1/2 tsp
Vegetables like okra(bhindi), drumstick, red pumpkin or onion about 100gms cut into medium size pieces
1/4 tsp methi(fenugreek) seeds
1/4 tsp mustard seeds
1/2 tsp each arhar dal and chana dal
A few curry leaves
½ tsp rice powder.

• Heat a kadai, add oil and mustard seeds. As the seeds crackle, add methi seeds, arhar dal and chana dal. As they turn brown add the any one of the vegetables and saute for a few minutes. Add curry leaves, hing and chilli powder and saute for few more minutes.
• Now add the tamarind juice and let it boil for 5,6 minutes. Mix once and smell whether the tamarind smells raw. Add rice powder .mixed with 1tblsp water and boil for a few more minutes. Switch off the stove. You may add a small piece of jaggery when it is boiling - this is optional as some people do not like the sourness.

This can also be eaten with idlis and plain dosas. If there is no vegetable available you may add deep fried papad in the end.

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Tamarind juice 1 cup- not very thick
Oil - 2,3 tbsp
A pinch of hing
Salt to taste
Chili powder- one pinch
Sambar powder - 1/2 tsp.
1 pinch pepper powder
Dried vegetables like 'manatthakkali', ' sundakkai', bittergourd etc.
1 tsp chana dal
1tsp urad dal
1 tsp mustard seeds.

• Heat oil in kadai and add mustard seeds. As they splutter, add the dals and hing. Keep on a low flame. As the dals turn golden brown add the dried vegetables.As it turns slightly black add the chilli powder, pepper powder, salt, sambar powder and curry leaves. Fry all these
for a few seconds.
• Now add the tamarind juice and let it boil for 5,6 minutes.Add rice powder mixed with water and and let it boil for 2,3 minutes and switch it off.

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Tamarind juice 1cup- not very thick
Salt to taste
Oil - 4 tblsp
Mustard seeds - ½ tsp.
For Masala:
1 tsp oil
2,3 red chillies
10, 12 pepper corns
7,8 methis seeds
1 tsp urad dal
1 tsp chana dal
1/2 tsp arhar dal
A pinch of hing
Few curry leaves.

• Heat oil and add chillies etc to it. Fry until golden brown. Add the curry leaves in the end.
• Grind it into a paste adding a little water. Keep aside.
• In the same kadai, heat a little oil, add mustard seeds and let them splutter. Add tamarind, salt and ground masala and let it boil for 5,6 minutes. Mix well and it is ready to be served with hot rice and ghee with papad and plain cooked, salted arhar dal.

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(Any vegetable like cabbage, beans guarphali , chow-chow,knol-khol,cauliflower etc. can be used.)

Vegetable cut finely - one cup
Coconut grated -1/4 cup
Salt to taste
1 red chilli cut into pieces
Mustard seeds -1/4 tsp
Urad dall(washed) ½ tsp
One tsp oil and a small pinch of turmeric powder.

• Heat oil in a kadai and fry mustard seeds and dal until dal gets
golden brown.
• Remove in a plate. Add ¼ glass of water to the kadai and cook
vegetables until tender adding salt and turmeric powder.
• Drain excess water. Add tempering and coconut and let it remain for 2-3 minutes. Mix well and remove from gas.
• Now it is ready to be used as side dish with sambar and rice.

Note : Excess water may be added to sambar or rasam. The same dish can be prepared
without coconut also.

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Same vegetables with some additions:Okra, raw plantain, potato, arbi, yam, brinjal etc. cut - 1 cup (except arbi , which has to be boiled first)
Salt to taste
Oil - 2 tblsp
A few mustard seeds
A pinch of hing.

• Heat oil and add mustard seeds and hing. As they splutter add vegetables, salt and turmeric pdr.
• After mixing well, sprinkle a little (half a handful)water and cook with the lid over a low heat and let it cook for 5 minutes.
• As the vegetables get tender, add chili powder and mix well. Fry for another 5 minutes.

NOTE:- You may fry till crisp if you add more oil .

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Arhar dal-1/2 cup
Chana dal-1/2 Cup
2 red chillies and 1green chilli
A pinch of hing
Curry leaves
Salt to taste
Oil -6,7 tbsps
Mustard seeds ¼ tsp
Urad dal-1/2 tsp
Vegetables like beans, gwarpali and cabbage (chopped finely).

• Wash and soak dals for 1 and ½ hrs. Grind in a mixer(dals , salt, hing and chillies to a consistency that is neither smooth nor coarse.Add chopped curry leaves.
• Steam cook the dough in an idli stand. After cooling, crumble dal.
• Heat oil in a kadai,add mustard seeds and as they splutter, add urad dal.As dal turns golden brown, add cooked dal powder, and stir well for five minutes over a low heat.
• Cook vegetables, drain excess water, and mix to dal mixture.On a low heat, fry the mixture well for 2,3 minutes. If necessary ,add some more oil. The consistensy of the dish should be like upma.
• Do not grind dals very dry,otherwise it will not be soft.You may add 2,3 tsps of oil to the ground paste before baking. This may be taken as subji with rice or mixed with hot rice.

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1/2 cup each of -vegetables like yam, potato, raw plantain, drumstick, beans, chow-chow, cauliflower, knol-khol, white pumpkin, guarphali, arbi (optional - to be boiled full and added to the already boiled vegetables) cut into thin 1" long pieces-all mixed together,.
Thick yogurt- 1 to 1 ½ cups
Salt to taste
A pinch of turmeric
Pure coconut oil - 2 tsp (optional)
Jeera ½ tsp
4,5 green chilis and one red chili
Curry leaves(chopped) and 1tsp ghee
Coconut(grated)-5 cups..

• Grind together 4 cups coconut, chillies and jeera adding a little water.
• Yam may be fried in a tsp of oil and then boiled along with other vegetables adding some water, salt, little,turmeric powder and a tsp of ghee.The colour of boiled vegetables should be light yellow.The vegetables should not be over cooked,They should retain their shape.
• Add the ground masala ,remaining coconut, yogurt and curry leaves and boil for 2,3 minutes on a low fire. Add coconut oil and coriander leaves. Switch off the gas. If you don't like coconut oil add 2 tsp of ghee.extra

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Large brinjals(eggplants) - 2 or 100 gms small brinjals
Onions small variety-2 or normal onions 150grms cut into small pieces
2 tblsp oil
1/4 tsp mustard seeds
Curry leaves
1 cup imli juice-slightly thick and salt to taste.
Tamarind juice
For masala :
2 tsp coriander seeds
2,3 red chillis
A few methi seeds
2 tsp chana dal
A pinch hing
1 cup imli juice- slightly thick
Salt to taste.
To prepare masala:
In ½ tsp of oil fry the ingredients for masala and powder it in mixer.

•Heat a thick kadai and add oil and add mustard seeds. As the seeds splutter add the vegetables and fry for 3,4 minutes.Add salt.
• When the vegetables get tender add tamarind juice and masala powder.Let it boil for 5,6 minutes.Now add the curry leaves. Add jaggery if you like and stir well and switch off.
• This is like the north Indian gur chutney and goes well with with rice upma and khichdi.

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Five or six tomatoes
2 big onions cut into long pieces
One heaped cup arhar dal
2 tsp tamarind juice
A pinch of turmeric powder
Salt to taste.
Four red chillies
2 tsp dhania
6,7 pepper corns
Chana dal 2 tsp
3/4 cup coconut( grated)
Few grains jeera
1/4tsp poppy seeds (optional).

• Cook dal in a pressure cooker.Cut tomatoes and onions seperately. In a kadai fry chillies etc in alow heat, adding ½ tsp oil until dal turns golden brown. In a mixie grind it to a paste(not very fine).
• In a thick vessel or kadai, heat 2tsp oil, add mustard seeds. Add onion
and fry ,after mustard splutters. After frying onions for 3 ,4 minutes, add tomato pieces and fry for them for 2 3 minutes more. Add 1 glass of water, salt and a pinch of turmeric powder and let it get cooked for five minutes.
•Add cooked dal and masala and over a low flame mix well and let it boil
for 2 3 minutes more. Add curry leaves.
• Now it is readyto be served with hot rice, puri chappathi etc. Side dishes are papad,badiyan,chips etc

NOTE: By adding poppy seeds to the masala, you may reduce coconut.

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1)Bhindi(Okra) : Okra cut into small bits and fried with a temperimg of mustard seeds and mixed with yogurt.
2)Brinjal: Good quality brinjal, baked or fried and cooked and mixed with yogurt - with mustard tempering
3)Snake gourd: Chow chow or snake gourd or bottle gourd fried with mustard tempering and cooked and mixed with yogurt.
4)Carrot: Carrot(grated) mixed with curd and adding tempering.
5)Cucumber: Cucumber, peeled and grated or cut into very small bits added to curd with tempering. Add green chillis chopped.
6)Coconut: Coconut, grated, added to curd.Add chopped green chillies to the tempering.
7)Coconut 2: Grind coconut and 1 green chilli. Add to curd and salt. For tempering use mustard seeds and urad dal. Urad dal tastes good in raitha.
8)Tomato: One or two chopped tomatoes fried along with mustard tempering and some chopped green chillis added to the curd makes a tasty raitha. 9)Yam: Grate and grind, yam, coconut, chilli and salt to a smooth paste adding little water.Mix with yam paste. Add tempering. Mix well and serve sambar and rice.

(NOTE:-Yam should be of very good qualitity to prepare these dishes.)

(NOTE::-Curd should not be sour. If it is sour, add some thick milk.Adding 1 pinch of sugar prevents curd getting sour. Add salt according to your taste)

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Milk Powder
"Kasuri Methi" (Dried Methi leaves)
Tomato Puree
"Deggi Mirchi"

• Heat the oil and add the jeera for 'tadka'.
• Add tomato puree and let it boil. Add kasuri methi, deggi mirch, cloves and salt.
• Simmer for a while and add milk powder mixed into milk.
• Blend it according to the consistency required.
• Finally add paneer cubes and boil for some time.
• Serve hot.

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Oil - 2tbsp
Chopped Spring Onions- 2tbsp
Fresh mushrooms(sliced) - 1/4 cup
Chopped garlic 1tsp
Chopped ginger 1tsp
Soy sauce - 2tsp
Red chili powder - 1tbsp
Peanuts (roasted & crushed) - 2tbsp
Noodles packet - 1medium
Lettuce - for decoration
Honey - 1tsp

• Heat oil, add chopped spring onions and fry for two minutes.
• Add fresh mushrooms and fry again for two minutes.
• Add ginger and garlic (fresh), fry again for two minutes.
• Add soya sauce and red chilli paste, fry again for about a minute.
• Add roasted and crushed peanuts, mix well.
• Add the noodles and mix.
• Add 1 tsp. honey.
• Spread on a lettuce bed, sprinkle peanuts and serve hot.

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• Cook finely chopped spinach with a little salt and a pinch of asafoetida.
• Remove excess water, add ½ tsp rice powder and mash with a beater.Add tempering,that is mustard seeds, urad dal and few bits of broken red chillies.
• Mashed spinach may be added to curd mixed with masala (coconut, jeera and green chilli,ground to a paste)
• Tempering:-Mustard seeds in a spoon of coconut oil.1tsp besan mixed with water may be added to the kadi.
Just like other koottus but only moong is to be used.
For this you need not chop spinach.Just like sambar(type1)
• Cook with arhar dal/moong dal or both adding 2 green chillies(chopped).
• Spinach should be finely chopped and mashed after it is cooked, and then tamarind juice should be added. Sambar powder should be reduced, adding a pinch of hing powder. More dal is to used than sambar.
Pakodas can be made of spinach. More spinach is to be used,than besan. Just 1,2 tsps of rice powder is enough.You may add onion if you like.

Finely chopped spinach(a small quantity) may aslo be added to vada(udad).

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Potato ¼ kg or 5,6
Chili pdr ¼ tsp
Salt to taste
Turmeric powder
Oil- 5,6 tsp
Mustard seeds - ¼ tsp
A pinch of hing.

• Boil and peel potatoes .
• Heat oil in a kadai. Add mustard seeds and hing. As the seeds start crackling, add the potatoes(whole). Stir for few minutes and leave it on a slow flame till the potatoes turn golden brown.
• Add salt, chili powder and turmeric powder and stir well. With the help of a ladle break the potatoes into rough pieces and fry for some more time.
• This tastes good with rice and rasam /sambar.

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¼ kg or 5,6 potatoes
Oil 5 tblsp.
Mustard seeds ¼ tsp.
A pinch hing
Salt to taste
Chilli pdr ¼ tsp.
A pinch turmeric pdr.

• Wash and peel the potatoes. Cut into small cubes.
• Heat oil in a kadai.Add mustard seeds and hing. As the seeds splutter, add the cut potatoes and mix well. Leave it on a a slow fire until it becomes soft. Add salt, chilli powder and turmeric powder and mix well. If you want, you can leave it on slow fire for some more time until it becomes crisp.

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Potatoes 4 or 5
Onions 2 medium sized
Ginger ½ inch piece
Garlic 2 pods
1"piece cinnamon
Saunf ½ tsp
Poppy seeds (khus seeds)
Coconut grated - 2 tblsp
Green chillies 2,3
Salt to taste
Curry leaves
Bay leaves- 2 nos.
Oil 2 tbls.

• Boil and peel potatoes and mash into big pieces.
• Grind to paste chillies, coconut, poppy seeds, ginger,garlic, cinnamon (first powder poppy seeds and then add other ingredients)
• Heat oil in a kadai and pour the oil into it .When oil is hot add the bay leaves and then the onions and fry for some time.The colour of the onion should not change.
• Add the ground masala and fry for some time.
• Now add the mashed potatoes and ½ glass of water. Add salt. Let it boil for some time. When the kurma is not too watery and cooked well, add curry leaves and switch it off.This goes well with chappathis, puris, parathas and also rice.

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For Masala:
Grind together into a paste-
2,3 tsp of dhania seeds
3 red chillies
Salt to taste
A pinch hing
2 tsp chana dal
A little tamarind.

• Boil 6, 7 med sized potatoesand peel cut into pieces.
• Smear the ground masala to the potatoes.
• oil in kadai and add mustard seeds.When the mustard starts spluttering, add the potatoes to it. Fry until golden brown and serve hot with puris, rice and sambar/rasam.You may add also add onion pieces to tempering.

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