Tiffin sambar

Ingredients
Onion-1 chopped
Tomato-1 chopped
Moong dal-1/2 cup
Turmeric powder- a pinch
Salt to taste
Hing- a pinch
Green chillies-2

To roast and grind:
Channa dal-1.5 tbsp
Coriander seeds- 1.5 tbsp
Dry red chillies-4 or 5
Fenugreek seeds-1/4 tbsp

To temper:
Mustard seeds,curry leaves,cumin seeds

Method:
*roast the ingredients under to roast and powder it once it cools down
*pressure cook the moong dal along with turmeric powder and mash it well .keep it aside
*heat oil in a pan and add the items under to temper.then sauté the onions till it becomes transparent
*then add the tomatoes and fry till it becomes mushy.
*then add the mashed moong dal and the powder along with water.allow to boil and garnish with coriander leaves.

Potato-chickpeas kuruma

This is my 50th post and dedicating this to my sweet bhujimma Ajitha who has tasted my initial experiments of my cooking.missing you very much and this recipe specially for you.
Ingredients
Chickpeas-1 cup boiled
Potato-1 big or 2 small boiled
Onion-1 large sliced lengthwise
Tomato-1/2 sliced lengthwise
Coconut milk-1/2 cup thick
Coriander powder-1 tbsp
Chilli powder-1 tbsp
Turmeric powder- a pinch
Garam masala-1/2 tbsp
Ginger paste-1/2 tbsp
Garlic-3 or 4 flakes crushed
Salt to taste
Oil

To temper:
Bay leaf,cinnamon stick,elachi,cloves,sombu

Method:
1.peel the skin of potato and cube it.keep it aside
2.heat oil in a pan and add the items under to temper
3.saute onion till it becomes transparent.then add the ginger paste.
4.add in the crushed garlic and fry till the raw smell goes off.
5.then add the tomato and fry till it becomes mushy.
6.add all the masala powders,salt and allow to cook till oil oozes out on top.
7.add in the potatoes and the chick along with the coconut milk and water and stir it well.
8. Allow to boil.then simmer it and cook till it reaches the required consistency.serve hot with .

Gobi 65

Ingredients
Cauliflower florets-1 cup
Corn flour-2 to 3 tbsp
Maida-2 to 3 tbsp
Chilli powder-1 tbsp
Pepper powder-1/2 tbsp
Ginger garlic paste-1 tbsp
Curd-2 tbsp
Salt

Method
*semi cook the florets and mix it with all ingredients and marinate for at least 30 mins and then deep fry the florets

Tomato-green chilli thokku

Ingredients
Tomatoes-3 to 4 ripe ones
Green chillies- 2 to 3 chopped finely
Coriander leaves
Chilli powder-1 tbsp
Asafetida-a pinch
Salt to taste
Oil
Mustard seeds
Curry leaves

Method
*heat oil and add the mustard seeds,curry leaves and asafoetida
*then add the tomatoes and green chillies chopped finely and fry till it it turns mushy
*then add the coriander leaves and fry for a sec then add salt and chilli powder and again fry for a while
*then add about a cup of water and allow to simmer for some time say about 10-15 mins
*serve hot with idli or dosai

Peanut chutney

Ingredient
Peanut-1cup
Garlic-1 flake
Red chillies-4 to 5
Tamarind-a small pea size
Salt to taste

For seasoning
Curry leaves
Asaefotida
Mustard seeds
Sesame oil

Method
•dry roast the peanut without burning and allow it to cool
•then grind it along with other ingredients to a smooth paste by adding water
• then heat oil in a pan and add the seasoning items and mix it along with the ground mixture

Vegetable rice

Ingredients
Basmati rice- 1 cup
Mixed veg(carrot,beans,peas)-1 cup
Pepper powder-1tsp
Onion-1 cut length wise
Tomato-1 cut length wise
Salt to taste
Ginger garlic paste-1tsp

To temper:
Saunf-1 tsp
Bay leaf
Elachi -1

To garnish:
Coriander leaves,spring onions

Method:
1.soak basmati rice for at least 15 mins
2. Fry oil in a pressure cooker and add the items under to temper.then add the onion and fry till it becomes transparent
3.then add the tomatoes and fry till it becomes mushy,then add the mixed veggies and fry for a min.
4.then add a cup of water and salt to taste and pepper powder and wait till it boils
5.then add the rice and close the lid of the cooker.cook on low flame for 10 mins.
6. Once the pressure is released add the items under to garnish .
7. Mix it lightly such the rice doesn't get mushy.serve with any raita or chilli paneer(recipe coming soon)