CHALNA

Ingredients:

Whole garam masala  -  each 2
(patta,kirambu,elakkai,bay leaf,star flower)
Coconut gratings    -    3 spoons
Fennal seeds(perunjeeragam)- 1/4 spoon
Onion                    -    1 (small size)

Tomato                  -    1 

Salt                       -    as per taste.

Green chilly            -     2
Oil                         -     3 spoons
Coriander leaves    -     garnishing

Procedure:

In a pan add oil , add chopped onion and tomato.
Fry until it cooked.
In a mixie jar add coconut gratings,fennal(sombu) and grind it with little water.
Grind cooked onion,tomato and other ingredients with little water.
Allow it to cook for another 5 mins.
Finally add coconut and fennal mix .
Garnish with coriander leaves.

CHOLE DANIYA MASALA

Ingredients:

For soak and cook:

Bengal gram dal-1/4 cup
Chick pea      -3/4 cup

For grind:

Coriander leaf -1/2 cup
Whole Garam masala - each 2

Green chilly  - 2

Onion          - 1
Ginger,garlic paste-1 spoon
Chilly powder - 1 spoon
Coriander powder-1 spoon
Cumin powder    -1 spoon
Turmeric powder   -1/4 spoon
Salt            - taste
Oil            - 2 spoons

Procedure:

Soak the given items for 4 to 6 hours.And cook it for 3 whistles.
Grind corianderleaf,green chilly,and whole garam masala.
In a sauce pan add oil ,onion and ginger,garlic paste saute it for 2 minutes.
Add some water  ,coriander,cumin,turmeric ,chilly powder and salt.
Add cooked chick pea and bengalgram dal.
Add grinded items mix carefully and cover it imedietly.
Allow  it to cook for another 5 mins in medium flame.
Serve it with chapathi.

SIMPLE IDLI SAMBAR WITHOUT DAL

Ingredients:

Onion                  -     2 medium size
Tomato               -    2
Chilly powder      -    1 spoon
Oil                      -    1 spoon
Mustard seed      -    1 spoon
Cumin seed         -    1 spoon
Coconut gratings  -    3 spoons
Curry leaves         -   1 arch
Coriander leaves   -   1/4 cup

Procedure:

In a pan add oil and mustard seeds.
After splutter fry onion and tomato together.
Grind half of the fried onion and tomato.
Add water with remaining onion tomato mixer.add chilly powder and salt..
Grind coconut and cumin seeds.Mix this into the pan.
Serve with dosa/idly.
Note:
Here we grind half of the onion and tomato.so we got thickness in sambar.
there is no need for dal.

MILAGU / PEPPER KUZHAMBU

Ingredients:

Black pepper              -  1/4 cup  (around 30 seeds)
Cumin seeds               - 1 spoon
Fenugreek/vendayam  - 1 spoon
Garlic                         -  1 cup peeled
Drumstick                   -  1
(OR)
Avarakkai
(Broad beans)             -    10
Tamarind                    -     1/2 lime size
Turmeric powder        -     1/2 spoon
Gingelly oil                  -     6 spoons
Mustard seeds            -      1 spoon
Curry leaves                -      1 arch

Procedure:

In a pan dry roast pepper,1,2 spoon cumin,1/2 spoon fenugreek seed
After splutter, remove it from flame , cool and grind it.
Soak tamarind and drain thick extract from it.
Heat the pan , add oil ,cumin seeds,mustard seed,curry leaf and fenu greek seeds.
Add peeled garlic, and avarakkaai or drumstick.
Add tamarind water and mix grinded powder.
Add salt and turmeric powder.
Boil it until thick consistancy.

CHANNA MASALA

Ingredients:

White dried chickpeas   -   1 cup
Onion                            -   1
Tomato                         -    1
Green chilly                   -    2
Ginger garlic paste         -    1 tbsp
Mustard seeds               -    1 tbsp
Oil                                 -    3 tbsp
coriander leaves             -    Garnishing

For grinding:

Grated coconut         -      3/4 or 1 cup
Whole garam masala -    each 2 pieces (patta,kirambu,elakkai,sombu,annaci poo)
Cumin seeds             -  1/2 tbsp
Coriander seeds       -   1/2 tbsp
Dried red chilly         -   2

Procedure:

Soak chick pea for 6 hours.
Heat the oil pan and add mustard seeds after splutter add onion,tomato,green chilly and ginger garlic paste.
Make it as a gravy.
Dry roast all grinding ingredients and grind it with little water.
Pressure cook chickpeas with little salt.Drain excess water.
Add it into the gravy.
Garnish it with coriander leaves.

CAULIFLOWER SEMI GRAVY

Ingredients:

Cauliflower florets  -     1 cup
Onion                    -     1 medium size
Tomato                  -     1
Turmeric powder    -     1/2 tbsp
Chilly powder         -     1/2 tbsp
Gharam  masala      -     1/2 tbsp
Rice flour                -     1 tbsp
Corn flour               -     1 tbsp

For seasoning:

Oil                         -       2 tbsp
Mustard seed         -       1 tbsp
Cumin seed            -       1 tbsp
Curry leaves           -       1 arch

Procedure:

Boil cauliflower with turmeric and salt in a covered pan.
Cut onion length wise and chop tomato finely.
In a sauce pan add oil and seasoning items after splutter add onion and tomato.
After that add chilly powder,turmeric powder,gharam masala, with little bit salt.
Pour some water add add cooked cauliflower .
cover the lid for 5 mins
In a small bowl add rice flour and corn flour with 4 spoons of water.
Make it as a white sauce consistency.

Add it with gravy. cook it for another 5 mins.

PORICHA KUZHAMBHU/MOONG DAL KUZHAMBHU

Ingredients:

Moong dal                         -     1 cup
Brinjal                                -    2 or 3
Broad beans(avarakkai)     -    10
    (OR)
Snake gourd(chopped)  - 1 cup
chilly powder                 -  1/4 tbsp
coriander powder          - 1/4 tbsp
turmeric powder            -  1/4 tbsp
salt                                -    to taste

For grinding:

Grated coconut     -    5 spoons
cumin seeds           -   1 tbsp

For seasoning:

Oil                  -       2 tbsp
Mustard seed  -  1 tbsp
cumin seed      -  1 tbsp
curry leaves     -  1 arch
Small onion     -    3 sliced (sambar onion)

Procedure:

In a pan add oil and other seasoning items one by one.
Pour water in it,
Add the ingredients except vegetables.
Cut vegetables in small square shape.
After 5 mins add vegetables and allow to cook with a lid covered in it.
If vegetables boiled than add grinded coconut and cumin seeds.

It tastes good with rice.

MUSHROOM SEMI GRAVY

Ingredients:

Mushroom        -    12 pieces

Onion               -     1 medium size

Tomato             -     2

Green chilly       -      2

Ginger garlic paste  -  1 tbsp

For seasoning:

Ghee                -     1 tbsp

Oil                   -      1 tbsp

cinnamon stick  -     1/2 inch

Clove               -      2

Fennal seed      -   1/4 spoon

Star aniseed    -    1/2

coriander leaves - for garnishing

Procedure:

In an oil pan add oil and ghee together .
Add seasoning items in it.
Add nicely chopped onion,tomato,sliced green chilly and ginger garlic paste.
Fry it until raw smell goes out.
Now add sliced mushroom and fry it for 5 min.
Add little bit of water,salt and turmeric powder with it.
Allow it to cook with covered lid.
Garnish it with coriander leaves.

Note:

If the gravy is little bit watery add 1 tbsp rice flour or corn flour.
If you want it as gravy for roti/chappathi add tomato puree.

Tips for cleaning mushroom:

If the mushroom is little bit old it seems in black colour.
Clean it with wet cloth. 

MASOOR , SPINACH DAL RECIPE

Ingredients:

masoor dal      -    1 cup
Spinach           -    20 leaves
Onion              -    1 medium size
Tomato            -    2
Garlic cloves    -     10
For tempering:
Oil                   -    3  spoons
Mustard seeds -     1 spoon
Cumin seeds     -     1 spoon
Curry leaves     -     1 arc
Coriander leaves-    garnishing

Procedure:

Soak masoor dal for 10 minutes and pressure cook it with turmeric powder and water.
clean spinach leaves. peal off garlic cloves and slice it.
heat the sauce pan and add tempering items, after splutter add,all the ingredients except dal.
Mash cooked dal and add it to the same sauce pan .
If needed add some water. and garnish with coriander leaves.
this is a great side dish for chappathi,and idli.

Potato gravy

Ingredients:

Potato                 -        4 no's
Onions                 -       2
Tomato                -       3
Cashew nuts         -       6
Garam masala      -       1 spoon
Turmeric powder -        1/2 spoon
Ginger                  -       1 inch
Garlic                   -       4 cloves
Green chilly          -       3 no's
Oil                        -      4 spoons
Mustard seeds      -       1 spoon
Cumin seeds         -       1 spoon

Procedure :

Cook the potato's.
Grind onions,tomato's,green chillies,ginger,garlic cloves.
In a pan , add oil and mustard seeds,cumin seeds after splutter add this paste and fry it until raw smell goes out.
Add  turmeric powder, garam masala and salt.
Add cooked potato's with this gravy.
Garnish with cilantro / coriander leaves.
It tastes good with chappathi.