|1/4 lb. beans||3||green chilies|
|2||or 1/2 lb. potatoes||1||tsp. salt (or more)|
|1/2 eggplant (1/4 lb)||1/4 tsp. red pepper powder|
|1||raw banana||1/4 tsp. turmeric|
|1||bell pepper||1/2 yogurt|
|2||tomatoes||1||Tbsp. coconut oil (optional)|
|1/2 coconut (fresh)||1||Tbsp. curry leaves (optional)|
Wash and cut all vegetables lengthwise 1/2 inch wide, 1 1/2 inches long. Grind coconut, green chilies and rice (soak in water for awhile) adding enough water to make a coarse paste. Cook vegetables in a cup of water adding salt1t, pepper and turmeric. When vegetables are cooked, add the masala paste and stir well. Let the mixture come to a full boil. Remove from stove and add beaten yogurt and more salt if necessary. Add 1 tablespoon of coconut oil and curry leaves if available.
|2||lb. green beans||3 Tbsp. oil|
|1||c. water||1/2 tsp. mustard seeds|
|1||tsp. salt||1/2 tsp. urad||dhal|
|1||tsp. sambar powder||1 Tbsp. onion||(chopped)|
|2||Tbsp. coconut (shredded)|
Dice green beans into small pieces. Mix 1 cup of water, salt and sambar powder with the cut beans in a saucepan and cook until they become soft. When the water evaporates, add the coconut to it. Stir the mixture an remove from the heat. In a frying pan, heat the oil and saute mustard seeds and urad dhal. When the mustard seeds crack, add the onion. When the onion turns into golden color, add the cooked beans. Mix well and remove from the heat. 8 servings. This same preparation can be used for many other kinds of vegetables.
|1||hot green pepper||]|
|2||Tbsp. coconut (shredded)||] masala ingredients|
|2||c. broccoli or asparagus||1/2 tsp. mustard seeds|
|(frozen or||fresh}||1/2 tsp. urad dhal pieces.|
|1/3 c. moong||dhal||1/8 tsp. asafoetida (powder)|
|salt to taste||2||Tbsp. oil|
|1||Tbsp. onion (chopped)|
In the mini-blender, grind pepper, cumin seeds and coconut with 1/4 cup of water into a coarse paste. Cut broccoli or asparagus into small pieces. Boil moong dhal in 3 1/2 cups of water. When dhal is about 2/3 cooked, add broccoli or asparagus into it. When broccoli is half cooked add the ground masala paste and salt into it. When the vegetable becomes soft and well cooked, remove from the heat. Saute mustard seeds, urad dhal and asafoetida in oil. When mustard seeds crack, add onion. When onion turns into golden color add the vegetables. Stir the entire mixture and remove from the heat. Goes well with rice.
BRUSSELS SPROUTS KOOTU
|l lb. Brussels sprouts||1/2||tsp. mustard seeds|
|2||c. water||1/2||tsp. urad||dhal|
|2||Tbsp. chana dhal||2||Tbsp. oil|
|2||hot green peppers||1||Tbsp. onion||(chopped)|
|1||tsp. salt||2||Tbsp. coconut (shredded)|
3/4 tsp. cumin seeds (powder)
Cut each Brussels sprout into 5 pieces and keep it aside. In a saucepan boil 2 cups of water and cook chana dhal in it. When dhal is half cooked (takes about 10 minutes, add Brussels sprouts, pepper, salt, cumin seed powder into it. When Brussels sprouts become soft, remove saucepan from heat . Saute mustard seeds and urad dhal in oil. When mustard seeds crack, add chopped onion and when they become golden brown add cooked Brussels sprouts and the shredded coconut. Stir the mixture and remove from the heat. Serve it hot. Goes well with rice. 10 servings.
CABBAGE PREPARATION (Type I)
|1||medium cabbage||2||Tbsp. moong dhal or chana dhal|
|2||hot green peppers||1||c. water|
|1||tsp. salt||1||Tbsp. onion (chopped)|
|1/2 tsp. mustard seeds||2||Tbsp. coconut (shredded)|
|1/2 tsp. urad dhal|
Shred cabbage into tiny pieces. Cut green pepper into small pieces. In a saucepan boil moong dhal or chana dhal in 1 cup of water. When the water boils, add green pepper, salt and shredded cabbage. When the cabbage is cooked (do not overcook), remove from heat and drain the water if there is any. In a frying pan, saute mustard seeds and urad dhal in oil. When the mustard seeds crack and urad dhal turns brown, add onion. When the onion turns golden add the cabbage and coconut. Stir well and remove from heat. Serve with rice. Serves 10.
CABBAGE PREPARATION (TYPE II)
|1/2 lb. cabbage||2||red or green chillies|
|2 Tbsp. peas or Lima beans||1/2 tsp. urad dhal|
|salt to taste||2||Tbsp. curry leaves|
|1/4 tsp. turmeric powder||2||Tbsp. oil|
|1/2 c. water||1/4 tsp. ginger (chopped)|
|1/2 tsp. mustard seeds||3||Tbsp. coconut (shredded)|
Cut the cabbage into tiny pieces and wash them. Steam cook cabbage and Lima beans (or peas) with salt, turmeric powder and 1/2 cup of water in a pressure cooker until the vegetables become soft. In a saucepan, fry the mustard seeds, chilies, urad dhal and curry leaves in oil. When mustard seeds crack add ginger and cooked vegeta-bles. Sprinkle shredded coconut. Stir the mixture well and remove from heat. Serve hot. The same preparation can be used for many other vegetables. Substitute beans, carrots, beets and turnip in place of cabbage.
|1||cabbage||1 c. water|
|3||c. leftover vegetable or meat||1/2 tsp. salt|
|a few toothpicks or thread||1/2||tsp. chili powder|
|1||c. gram flour||oil||for deep frying|
Carefully separate each leaf and wash under running water. Blanch them by dipping them in boiling water for a minute and then in cold water. Blanching can be done also by leaving the leaves in the freezer for 2 hours. Spread the leaf and fill it with curried vegetable or meat. Carefully roll it and secure it with a thread or toothpick. Make a batter by mixing gram flour, 1 cup of water, salt and chili powder. Dip each stuﬀed cabbage in the batter and deep fry in oil until golden brown. Serve them hot.
4 carrots 2 Tbsp. onion (chopped)
|1/2 tsp. urad dhal||2||tsp. hot green pepper(chopped)|
|1/4 tsp. mustard seeds||2||Tbsp. coconut (shredded)|
|3 Tbsp. oil||salt to taste|
Shred carrots with a shredder. In a 4 quart saucepan saute urad dhal and mustard seeds in oil. When mustard seeds crack, add the onion and green pepper. When the onion turns into golden color, add the shredded carrots, coconut and salt. Stir and add 1/8 cup of water. Keep on stirring often and when carrots become soft, remove from heat. Serve it hot with rice. 6 to 7 servings.
|4||carrots||1 tsp. hot green pepper chopped|
|2||Tbsp. lime juice||salt to taste|
Shred carrots. Mix with lime juice, salt and pepper. N.B. Instead of lime juice you can also use 1 cup of plain yogurt and mix shredded carrots with salt and pepper.
FRIED CAULIFLOWER (Type I)
|4||Tbsp. vegetable oil||salt to||taste|
|1/2||tsp. urad dhal||1/8||tsp. turmeric|
|1/2||tsp. mustard seeds||1||tsp. coriander powder|
|1/2||tsp. chili powder|
Take each section of the cauliflower apart. Wash them and keep them ready. In a 4 quart saucepan heat oil. Saute urad dhal and mustard seeds. When mustard seeds crack, add the onion. After 3 minutes, add cauliflower, salt, turmeric, coriander and chili powder. Keep on stirring until cauliflower becomes soft and cooked. Takes about 10 minutes to be cooked. Remove from the stove and serve hot with rice. 5 servings.
FRIED CAULIFLOWER (Type I)
|1||medium cauliflower||salt to||taste|
|3||eggs 1/2 tsp.||red||chili powder|
|1||Tbsp. gram flour||oil||for||deep frying|
Split cauliflower into small florets. Wash them well and half cook in a pressure cooker by steaming, (without adding any water). Beat the eggs with a fork and mix gram flour, salt and chili powder with it. Dip each cauliflower piece in the batter of egg mixture and deep fry in oil.
FRIED CAULIFLOWER (Type III)
|1||cauliflower||salt to taste|
|4||Tbsp. oil||1/2 tsp. red chili powder|
|1||medium onion (chopped)||3 eggs|
Cut cauliflower into tiny pieces and wash them well. Heat oil in a frying pan and saute onion in it. After 2 minutes add the cauliflower, salt and the chili powder. When cauliflower is cooked, beat the eggs and pour it into it. Keep on stirring until the eggs are cooked. Remove from heat and serve it hot.
STUFFED EGGPLANTS (Type I)
|2||Tbsp. coriander seeds||]||5 1/2 Tbsp.||oil|
|2||Tbsp. cumin||seeds||] spices||2 large||anions||(chopped)|
|1||Tbsp. red chilies||]||salt||to taste|
|6||Tbsp. chana||dhal||]||15 eggplants|
Fry chilies, coriander, cumin and chana dhal in 1/2 tablespoon of oil until golden brown. Saute the onions in 1 tablespoon oil until brown. Dry blend the spices into a powder first. Then add the sauteed onion and salt with the powder and blend them into the paste. Split open the eggplants and stuﬀ them with the paste. Heat 4 tablespoons and mustard of oil in a pan and place the eggplants on it. Cook until done. Turn over at least twice so that all sides will be cooked equally. (You can bake them also instead of frying.)
Eggplant STUFFED (Type II)
|1||tsp. tamarind (extract)|
|1||tsp. chana dhal||salt to taste|
|1||tsp. coriander seeds||1/2 c. oil|
|1||tsp. oil||1/2 tsp. mustard seeds|
|2||red chilies||1/2 tsp. urad dhal|
|3||Tbsp. coconut (scraped)||5 small eggplants|
|1/8 tsp. asafoetida|
|1||tsp. oil (to saute spices)|
Saute masala ingredients in 1 teaspoon oil and dry blend them into a powder. Dis-solve tamarind paste and salt in 1 tablespoon of water and mix. Split open eggplants and stuﬀ them with the masala powder. In a frying pan, heat 1/2 cup of oil and saute mustard seeds and urad dhal. When mustard seeds sputter, add the eggplants in it. As soon as eggplants are cooked well, remove from heat. Goes well with rice and sambar.
PARUPPU USARI OR VADACURRY
|2||c. cauliflower or||cabbage||2||red peppers|
|(shredded)||1/2||tsp. mustard seeds|
|1/2 tsp. salt||1/2||tsp. urad dhal|
|1||c. toor dhal||4||Tbsp. oil|
|1/8 tsp. asafoetida||(powder)|
Cook shredded cabbage or cauliflower with 1/2 cup of water and 1/2 teaspoon of salt in a saucepan over medium heat. Soak toor dhal in water for 1 hour and grind it in the blender with asafoetida, red peppers, 1 teaspoon of salt and 1 tablespoon of water into a coarse paste. In a skillet, saute mustard seeds and urad dhal in 4 tablespoons of oil. When mustard seeds sputter, odd the toor dhal paste. Keep stirring for 10 minutes. Then add the cooked cabbage or cauliflower into the skillet. Mix well for 5 minutes and then remove from the heat. This side dish goes well with rice and vathal kulambu. 7 servings.
FRIED POTATOES (Type I)
|3||potatoes||6 Tbsp. onion (chopped)|
|5||Tbsp. oil||3/4 tsp. salt|
|1/4||tsp. mustard seeds||1/8||tsp. turmeric|
|1/2||tsp. urad dhal||1/2||tsp. red chili powder|
Scrape the skin oﬀ the potatoes and cut them into tiny squares of 1/4 inch. In a fry pan, heat oil with mustard seeds and urad dhal. When mustard seeds crack, add the onion to it. After a minute, add the potatoes. Keep stirring for a minute. Then add salt, turmeric and red chili powder. Keep on stirring until potatoes become soft and cooked. Then remove from heat and serve. 5 servings.
FRIED POTATOES (Type II)
salt as per taste
1/4 tsp. cumin seeds (minced)
3 Tbsp. oil
1/4 tsp. ginger (chopped)
1/2 tsp. mustard seeds
1/2 tsp. urad dhal
2 Tbsp. onion (chopped) 1/2 Tbsp. hot green pepper (chopped)
Boil potatoes in water until they become soft. When fully cooked, remove potatoes from hot water. Peel oﬀ the skin and cut them into small cubes. Add salt and minced cumin seeds. In a frying pan, heat oil and saute mustard seeds and urad dhal. When mustard seeds crack, add onion, pepper and ginger. When onion turns into golden color, add the potatoes. Stir the whole mixture and remove from heat. Serve hot. 5 servings.
|1||lb. spinach||1||Tbsp. onion (chopped)|
|3||Tbsp. oil||1||hot green pepper (chopped)|
|1/2||tsp. mustard seeds||1/2 tsp. salt|
|1/2||tsp. urad dhal||2||Tbsp. coconut (shredded)|
Wash spinach very well and cut spinach into tiny pieces. Heat oil in the frying pan. Add mustard seeds and urad dhal. When mustard seeds crack, add the onion and the pepper. After 2 minutes, add the spinach and salt to it. Keep stirring often. Close the pan with the lid and spinach will be cooked in the oil itself. (Do not add any water.) When the spinach becomes tender, remove from heat and add the shredded coconut. Mix well and serve hot. 4 to 5 servings. For a variation, cashew nuts or boiled peanuts can be added instead of coconut.
|1||lb. spinach||3/4 c. water|
|1||tomato||1/4 tsp. tamarind extract|
|4||cloves garlic||1 Tbsp. oil|
|2||Tbsp. onion (chopped)||1/2||tsp. urad dhal|
|2||hot green peppers||1/2||tsp. mustard seeds|
3/4 tsp. salt
In a saucepan, cook spinach, tomato, crushed garlic, onion, pepper and salt in 3/4 cup of water. When spinach becomes very soft (cooked well) remove saucepan from heat. Let it cool for about 1/2 hour. Pour the spinach mix and tamarind into the blender and grind it into a smooth paste. Heat oil in a frying pan and saute mustard seeds and urad dhal. When mustard seeds crack, add the spin(]ch mixture into it. Stir the mixture well and remove from heat. Goes well with plain rice.
4 (medium) potatoes
2 Tbsp. oil (for sauteing)
2 Tbsp. onion (chopped)
1/8 tsp. coriander powder
1/4 tsp. cinnamon powder 1/4 tsp. cloves powder 1/4 tsp. garlic powder
1/4 tsp. chili powder.
1 c. mixed vegetables (frozen)
1/2 c. water
1 tsp. salt
3 Tbsp. bread crumbs paste
oil for deep frying
Boil potatoes in water until they become soft. Then peel oﬀ the skin and mash them into a fine paste. Heat 2 tablespoons of oil and saute onion in it. When onion turns into golden color, add spice powders. A minute after, add the mixed vegetables. Stir and pour a 1/2 cup of water. When vegetables ore cooked most of the water would have been evaporated. Remove vegetables from heat and mix them with mashed potatoes and salt. Make them into small balls, about the size of a lime. Beat the eggs well. Coat each ball with bread crumbs, dip them in egg and deep fry in oil until they become golden brown. Makes into 20 cutlets.
|1/2 c. moong dhal||2||tsp. oil|
|1||tsp. mustard||2||Tbsp. coriander leaves|
|1/8 tsp. asafoetida||1||tsp. salt|
Peel the skin oﬀ the cucumbers and shred them Soak moong dhal in a cup of water for 15 minutes. Remove the water and spread the dhal on a paper towel for 2 minutes. Add the dhal and salt to the cucumber. Soak asafoetida in 2 teaspoons of water for 10 minutes and mix this asafoetida water with the cucumber. In a fry pan heat 2 teaspoons of oil and add mustard seeds. When mustard seeds crack, remove pan from heat and pour the cracked mustard seeds into the cucumber. Take juice out from 1 lemon and add it to the cucumber mixture. Garnish it with coriander leaves.
CORIANDER LEAVES CHUTNEY
|1||bunch coriander leaves (25||4||Tbsp. urad dhal|
|pieces)||1/3 c. coconut (shredded)|
|2||Tbsp. oil||1||tsp. tamarind,(paste)|
|6||red chilies||1||tsp. salt|
|1/4 x 1/4 inch asafoetida||1/4 c. water|
Wash and clean coriander leaves and cut them into small pieces after removing the roots. Saute chilies, asafoetida and urad dhal in oil until golden brown. Grind coconut, red chilies, asafoetida, finely, first. Then add tamarind paste, salt, coriander leaves and urad dhal (fried) and grind coarsely. (Urad dhal should not be ground fine.) This chutney goes well with dosai and adai. Can keep in the refrigerator for many days. Note: If using asafoetida powder. (instead of whole asafoetida), use 1/4 teaspoon, but do not fry. Add it while grinding other ingredients.
|3||hot green peppers||2||tsp. vegetable oil|
|1||tsp. salt||1/2 tsp. mustard seeds|
|2||Tbsp. coriander leaves||1/2 tsp. urad dhal|
|1/4 tsp. fresh ginger (chopped)||1||tsp. curry leaves|
Scrape coconut or cut coconut into small pieces. In a blender grind first 6 ingre-dients with 2 cups of water into a coarse paste. In a fry pan, heat oil over medium heat. Saute mustard seeds, urad dhal and curry leaves. When mustard seeds crack and urad dhal turns into golden color, remove fry pan from heat and pour the sauteed mixture into the ground paste of coconut Stir the whole mixture. Goes well with idli and dosai .
|4||onions||preferably red||1/2 tsp. salt|
|onions||1 Tbsp. water|
|3||Tbsp. oil||1/2||tsp. mustard seeds|
|3||red chilies||1/2||tsp. urad dhal|
|1/4 tsp. tamarind (extract)|
Cut onions into small pieces and saute them in 2 tablespoons of oil for 5 minutes. Keep stirring. A minute before removing from fire, add the red chilies. Remove from heat and grind them in blender with tamarind, salt and water into a fine paste. Heat 1 tablespoon of oil over medium fire in a fry pan. Saute mustard seeds and urad dhal. When mustard seeds crack, add the paste into it. Mix well and remove from heat. Goes well with dosai.
SESAME CHUTNEY (Type I)
|1/4 c. sesame seeds||1||clove garlic|
|3||tsp. oil||1||tsp. salt|
|2-3||red chilies||2||c. water|
|1/2||coconut||1/2||tsp. mustard seeds|
|1||tsp. tamarind (paste)||1/2||tsp. urad dhal|
Brown sesame seeds in a skillet over low heat until most of them crack. Saute chilies in 1 teaspoon of oil in a skillet until golden brown. Then grind them in a blender with coconut, tamarind, garlic, salt and water into a coarse paste. Then add the sesame
seeds and grind the whole mixture into a fine paste. Over medium heat, saute mustard seeds and urad dhal in 2 teaspoons of oil until golden brown. Remove from heat and pour the sauteed mixture into the above ground paste. Tastes good when eaten with dosai.
1 pkg. cranberries
1/2 c. sesame seed oil or any vegetable oil
1/2 tsp. mustard seeds
2 pinches asafoetida powder
4 tsp. red pepper powder
1/4 tsp. fenugreek (dry fry to
deep brown color and powder)
4 tsp. salt or more
Soak cranberries overnight in water and drain. Heat oil and fry mustard seeds and add asafoetida powder. Add cranberries, cover and cook until the berries get soft and crushed. Add red pepper powder, fenugreek powder and salt. Cook until the water is almost absorbed. Cool and store in the refrigerator for 6 months or more.
EGGPLANT PICKLE (Type I)
|1/2 x 1/2 inch ginger||15 hot||green||chillies|
|1||full||clove garlic||2||tsp. chili||powder|
|2||tsp. turmeric||2||tsp. cumin||seeds|
|1/4 c. water||1||tsp. mustard powder|
|1/2 cup oil||2||large eggplants|
|1||tsp. mustard seeds (whole)||1/2 c. vinegar|
|2||tsp. fenugreek (roasted and||1/4 c. sugar|
|powdered)||1/4 c. salt|
Grind ginger, garlic and turmeric to a paste with 1/4 cup of water. Heat oil and add mustard seeds. When they crack add the fenugreek powder and the ground paste. When the masala smells cooked, add the rest of the spices (green chilies, chili powder, cumin seeds, mustard powder) .Wash and cut the eggplants to 1/2 inch cubes and add them to the well cooked masala. Cook on low heat until eggplant is wilted. Now add the vinegar, sugar and salt. Cook for 5 minutes and remove from heat. Bottle when cool. Can be stored in the refrigerator for 2 months.
EGGPLANT PICKLE (Type II)
|5||small eggplants||7||tsp. red pepper||powder|
|1||c. sesame oil||5||tsp. salt|
|1||tsp. mustard seeds||1/2 tsp. tamarind||(paste)|
|1/2 tsp. asafoetida (powder)||1/4||tsp. fenugreek||(dry fry|
|to||deep brown and||powder)|
Chop the eggplants into small pieces and soak them in water. Drain oﬀ water. Heat oil in a fry pan and saute mustard seeds and add asafoetida powder. Add eggplant pieces, red pepper, salt tamarind concentrate and fenugreek powder. Cook altogether until all the water is absorbed. Cool and store preferably in refrigerator for about 6 months or more.
|5||lemon or lime||3 Tbsp. oil|
|2||tsp. chili||powder||1/4||tsp. fenugreek|
|3||Tbsp. salt||1/4||Tbsp. asafoetida|
1/2 tsp. mustard seeds
Cook lemon in 1 cup of water. Cut each lemon into small pieces. Each lemon can be cut into 10 pieces. Add salt and chili powder. Saute mustard in a skillet with 3 tablespoons oil. As soon as the mustard seeds crack, pour the lemon pieces into it. Saute fenugreek and asafoetida In a drop of oil and powder it. Mix the powder with the lemon pieces. Bottle the pickles and refrigerate for 6 months. Goes well with yogurt rice.
|6||green peppers||1||x 1 inch ginger|
|1/2 lb. beans||2||tsp. black||pepper powder|
|2||beet roots||1||tsp. cumin||seed powder|
|1||c. peas||1||tsp. cinnamon powder|
|2||potatoes||3||Tbsp. tamarind (extract)|
|2||onions (medium)||5||Tbsp. salt|
|2||cloves garlic||1/4 c. vinegar|
Cut first 9 items into tiny pieces. Dry carrots, beans, peas, potatoes and beet root in the sun for 2 hours during summer. During winter, keep it in the oven at 450 degrees until vegetables become dried. In a saucepan, heat 1 1/2 cups of oil and saute ginger, garlic and pepper. After 3 minutes, add spice powders (chili powder black pepper powder, cumin seed powder and cinnamon powder.) Then add tamarind extract and onion. After 5 minutes add all vegetables and salt. Keep on stirring and cook vegetables for 10 minutes. Then add vinegar. Mix well and remove from heat. Add the rest of the oil and bottle the mixture. Keeps for 6 months in refrigerator.
|1||Tbsp. fenugreek||1||pinch asafoetida|
|1||c. oil||4||Tbsp. chili powder|
|1||tsp. curry leaves||3||Tbsp. salt|
|10 tomatoes (cut into cubes)||4||Tbsp. jaggery or brown sugar|
Dry fry fenugreek seeds until they turn into golden colors and powder the fried seeds in a grinder. Heat oil and saute curry leaves and cut tomatoes. Add asafoetida. When tomatoes are cooked and the gravy is thick, add chili powder, salt, jaggery and powdered fenugreek. Keep stirring until the mixture becomes thick and oil floats on top. Remove from heat; cool and store in clean jar.
CORIANDER AND MINT LEAVES THUVIAL
|1||c.||mint leaves||1/4||tsp.||tamarind extract|
|2||red chilies||2 cloves garlic|
|1||1/4 Tbsp. oil|
Saute both leaves in 1 tablespoon of oil over medium heat for 5 minutes. Saute the 2 chilies in a drop of oil for 1 minute. Grind sauteed leaves and chilies with salt, tamarind and garlic into a fine paste. Goes well with yogurt rice.
|1/10 inch asafoetida||1||big eggplant|
|4||red||chilies||1||tsp. tamarind (paste)|
|4||Tbsp. urad dhal||1/8 Coconut (grated)|
|2||1/2||Tbsp. oil||salt to taste|
Fry asafoetida, red chilies, urad dhal in 1/2 tablespoon oil until golden brown and keep it aside. Peel the skin oﬀ of the eggplant and cut it into thin pieces. Saute pieces of eggplant in 2 tablespoons of oil in a saucepan until they are well cooked. In a blender grind sauteed (cooled) eggplant, asafoetida and red chilies with tamarind extract and coconut. When they are half ground, add sauteed dhal also into the blender to be ground into a coarse paste. Add salt. Keep it in the refrigerator. Goes well with any kind of rice.
PARUPPU (Dhal) THUVIYAL
|1/2||c. toor dhal||1/4 coconut|
|2-3||red chilies||1/4||tsp. salt|
|1 tsp. oil||1/2||c. water|
Saute toor dhal and chilies in oil until golden brown. Grind coconut, dhal, chilies and salt in a blender with 1/2 cup of water, into a fine paste. Goes well with rice. May add a clove of garlic when grinding.
|1||1/2 c. squash||2||tsp. oil|
|2||Tbsp. urad dhal||1/2||c. shredded coconut|
|2-3 red chilies||1/2 tsp. salt|
1/4 c. water
In 1 teaspoon of oil, saute squash pieces until they become soft. Keep it aside. In a fry pan, saute urad dhal and chilies in 1 teaspoon of oil until they become golden color. Blend squash, chilies and coconut with 1/4 cup of water. When fully ground, add sauteed dhal and salt and grind coarsely. Keeps for many days in refrigerator.
|1||potato (medium-sized)||1/2 tsp. salt|
|1||c. coconut (shredded)||1/2 tsp. mustard|
|4||hot green peppers||1 tsp. curry leaves|
|1||1/2 c. water||1/2 tsp. urad dhal|
|1/2 c. yogurt||1 Tbsp. oil|
|2||Tbsp. chopped coriander leaves|
Boil potato in a cup of water until it is well cooked. Peel the skin oﬀ and mash it to a fine paste. Grind coconut and pepper in a blender with 1/2 cup of water into a smooth paste. Mix both the above pastes with yogurt and salt. In a skillet, over medium heat saute mustard seeds, curry leaves and urad dhal in a tablespoon of oil. When mustard seeds crack and urad dhal becomes golden brown, pour over the yogurt mixture. Chopped green coriander leaves may be added.
|1||eggplant||1/2 tsp. urad||dhal|
|1||c. yogurt||2||tsp. hot green pepper (chopped)|
|1/4||tsp. salt||1||Tbsp. onion||(chopped)|
|1||Tbsp. oil||1||Tbsp. coriander leaves|
|1/2||tsp. mustard seeds||(chopped)|
Preheat oven to ”broil” .Place split eggplant in an aluminum tray and leave it inside the oven for 40 minutes. Remove the eggplant from the oven and peel oﬀ the skin. Mash eggplant well with hand and mix it with yogurt and salt. In a saucepan, saute urad dhal and mustard seeds in oil. When mustard seeds crack, add the chopped onion and pepper. When onion turns into golden a color, dump the eggplant mixture into it. Add the coriander leaves also. Stir well and remove from heat. Goes well with plain rice, idli and dosai.
|1/2 c. coconut||(shredded)||1/2 tsp. salt|
|1||tsp. mustard||seeds||1/2 tsp. turmeric|
|3||hot green peppers||2||Tbsp. oil|
|1||Tbsp. rice||1||tsp. mustard seeds|
|2||1/2 c. water||1/2 tsp. urad dhal|
|1||tsp. tamarind (paste)||1||tsp. curry leaves|
|4||c. squash (cut in cubes)|
In a blender, grind first 4 items with 1/2 cup of water until it becomes a smooth paste. Keep this aside. Mix tamarind paste in 2 cups of warm water. In a saucepan, cook squash with tamarind water, salt and turmeric .When squash becomes soft, add the ground paste. Let the whole mixture come to a full boil and then remove from heat. Heat oil in a fry pan over medium heat. Add mustard seeds, urad dhal and curry leaves. When mustard seeds crack and urad dhal becomes golden brown, pour the squash mixture into it. Stir the mixture and remove from heat. Goes well with rice. 5-7 servings.
|3||tomatoes||1||tsp. rice flour|
|1||onion||1/2 tsp. mustard seeds|
|1/2 c. frozen peas||1/2 tsp. urad dhal|
|salt to taste||2||Tbsp. oil|
|1/8 tsp. turmeric||2||Tbsp. bell pepper (chopped)|
|1/2 tsp. sambar powder||2||Tbsp. coriander leaves|
|1/2 c. water|
Cut tomatoes and onion into small pieces. Cook tomatoes and peas with salt, turmeric and sambar powder in 1/2 cup of water. ]When vegetables become soft, mix 1 teaspoon of rice flour with teaspoon of water and pour it into the tomato-pea mixture. Stir the mixture, let it come to a boil and remove from heat. In a fry pan, over medium heat, saute mustard seeds and urad dhal in oil. When mustard.seeds pop, add onion and pepper. When onion becomes golden brown, pour this into vegetable mixture. Garnish with coriander leaves and stir well. 6 to 8 servings.
|1||hot green pepper||1||Tbsp. coriander leaves (chopped)|
|1||tomato||(small)||1/2 tsp. salt|
Cut onions lengthwise into thin pieces, pepper and tomato into small pieces. Mix them with the rest of the ingredients and refrigerate. Goes well with any kind of pilaf. May soak onion pieces in water for about 5 minutes and strain to remove the strong smell.
VADAHAM (Dried Rice Sticks)
|3||green||hot peppers||] to||1||tsp. tapioca|
|1||pinch||asafoetida||]||be||1||c. rice flour|
|salt to||taste||]||ground||2||tsp. lime juice|
Needed utensils: Murukku shooter.
In the mini-blender, grind green pepper, asafoetida and salt with 1/4 cup of water into a fine paste. Well cook tapioca in a saucepan with 1/4 cup of water until it disintegrates with the water. When the mixture becomes glue-like fluid, add 1 1/2 cups water and the above ground paste into it. Let the whole mixture come to full boil. Add rice, flour, stir the mixture. Close it with a lid and remove from heat. After an hour add the lime juice and mix it well. Preheat oven to 450 degrees. In a Murukku shooter attach any kind of plate you may prefer. Fill the Murukku shooter with the dough. Press it to make any round design you would want on the top of the aluminum foil spread on a tray. Dry it in the oven. Heat the oven and leave the tray inside. After awhile turn the oven oﬀ. When the heat wears oﬀ, turn the oven on again. Repeat this process until they all dry well. Then store these pieces in airtight cans. Looks like macaroni. Keeps for months. Deep fry few pieces in oil at a time whenever you wish.