Horsegram Kootu/Kollu Kootu

Ingredients

1.Horsegram/Kollu-1 Cup

2.Tomato-1/4 cup

3.Turmeric Powder-1tsp
4.Red Chilly Powder-1/2 tsp
5.Salt-as per your taste
6.Onion-1 Medium Sized
7.oil-1 tsp
8.Mustard Seeds-1/2 tsp
9.Water-1/2 cup
10.Green chilly-1 medium sized
11.Curry leaves-1 tsp
12.Coriander Leaves-1 tsp
13.Split Urad dal-1 tsp
14.Channa dal-1 tsp

Method

1.Wash the Horse gram/Kollu in water and soak it for 4 hrs.

2.After 4 hrs pressure cook the soaked Horse gram/Kollu for about 5 whistles.

3.In the meanwhile in the dryPan add oil and wait till the oil gets heated then add mustard seeds  ,Split Urad dal,Channa dal,Curry leaves,Chopped Green chilly .

4.Chop Onions and Tomatoes.When channa dal and split urad dal changes to golden brown add the Chopped Onions,turmeric powder, red chilly powder and add pinch of Salt to the pan and stir it well till onion is shallow fried.

5.Now add Chopped tomatoes,salt to the pan and add 1/4 cup of water,allow it to cook for 3 to 5 mins.

6.Once the Pressure subsides in the pressure Cooker ,open the pressure cooker and add the cooked Horse gram/Kollu to the pan(don't remove cooked kollu water while adding this to the pan),then allow it to cook completely.

7.Now chop the coriander leaves.

8.Garnish the Horsegram Kootu/Kollu Kootu with Coriander Leaves.

9.Horsegram Kootu/Kollu Kootu is ready to serve

 It can be served as a side dish for Chappathi`s.It also helps in weight reduction process.

Vegetable Kurma

Ingredients

1.Beans - 1/4 Cup

2.Carrot-1 Medium Sized

3.Peas-1/4 Cup

4.Yogurt-1 tsp

5.Cocoa Beans-1/4 Cup

6.Potato-2 Medium sized

7.Cloves-2 Medium sized

8.Bay leaves-2 Medium sized 

9.Green chilly-2 Medium Sized

10.Grated Coconut-1/4 Cup

11.Onion-1 Medium Sized

12.Tomato-1 Medium Sized

13.Red Chilly Powder-1 tsp

14.Oil-1 tsp

15.Jeera-1/2 tsp

16.Turmeric Powder-1/4 tsp

17.Garam Masala Powder-1 tsp

18.Salt-as per your taste

19.Water-1 1/2 Cups 

20.Coriander Leaves-1 tsp

Method

1.Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).

2.In the Meanwhile Now chop beans,carrot,cocoa beans into medium sized pieces.

3.In a dry pan add the chopped vegetables,Peas , add 1 cup of water and allow the vegetables to cook(Care should be taken such that it should be cooked and not burnt),If needed add somemore water and allow it to cook.

4. Now add grated Coconut,Green chilly,Cloves,1/4 Cup of water  to the mixer and grind it well.

5.Now finely Chop onions and tomatoes.

6.In a drypan in a medium flame ,add oil,Jeera,Finely Chopped Onions,Tumeric powder,Red chilly Powder,Garam Masala Powder ,bay leaves ,Pinch of salt .Allow it to cook well for 3 to 5 mins till onion is shallow fried. 

7.Now add the Chopped tomatoes,1/4 cup of water,salt  to the dry pan containing shallow fried Onions and allow it to cook for 3 to 5 mins in a medium flame

8.Now add the Grinded mixer to the Pan containing the onion tomato curry and allow it to mix well and cook for 3 mins in a medium flame.Then yogurt to the Pan  containing the mixer

9.In the Meanwhile Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.

10.Smash the potatoes and keep it in a bowl.

11.Now add all the Boiled vegetables (beans,carrot,potato,peas,cocoa beans) into the pan containing the mixture.Allow it to mix well for 2 to 3 mins  in a medium flame.

12.Vegetable Kurma is ready and decorate it with Coriander leaves.

Onion Gotsu

Ingredients

1.Onion- 3 to 4 medium sized

2.salt-as per your taste

3.Tamarind Paste-1 tsp

4.water- 1 cup

5.oil-1 tsp

6.Mustard seeds-1 tsp

7.Urad dal-1 tsp

8.Mung Dal- 1/2 cup

9.Turmeric powder-1 tsp

10.Sambar Powder-2 tsp

11.Hing-a pinch

12.Channa Dal-1 tsp

13.Green Chilly-2 medium sized
14.Curry Leaves- 2 to 3 bunch

Method

1.In a pressure cooker cook the mung dal for about 2 to 3 whistles.

2.In a dry pan add oil and wait until it gets heated then add mustard seeds,urad dal,channa dal,finely chopped onions,chopped green chillies and allow it to cook until it becomes golden brown.

3.Then add Turmeric powder,hing,sambar powder,salt,tamarind paste,water and allow it to cook for about 10 to 12 mins in a medium flame(It will come to boil and starts thickening).
4.Then add the cooked mung dal to the pan containing gotsu and allow it to cook for 2 to 3 mins.
5.Garnish it with curry leaves.
6.Onion Gotsu is ready to serve.

Onion Gotsu  can be served as a side dish for idly,dosa,chappathi.

Brown Chick peas curry/Karupu Kondakadalai curry

Ingredients

1.Brown chick peas/Karupu Kondakadalai-1 cup

2.water-2 cups

3.salt-1 tsp

4. Onion-2 medium sized

5.Tomato-1 medium sized

6.Turmeric Powder-1 tsp

7.Red Chilly Powder-1 tsp

8.Green Chilly-2 medium sized

9.Corriander leaves-1 tsp(finely chopped)

10.oil-1 tsp

11.cumin seeds-1 tsp

12.hing-a pinch

Method

1.Soak  Brown chick peas/Karupu Kondakadalai in adequate water for 2 hours.

2.Then drain the water from Brown chick peas/Karupu Kondakadalai.

3.In a pressure cooker add Brown chick peas/Karupu Kondakadalai , water and allow it to cook for 3 whistles.

4.Once you are able to open the pressure cooker drain the water from cooked Brown chick peas/Karupu Kondakadalai.

5.In a dry pan add oil,cumin seeds,chopped green chilly,chopped onion,chilly powder,turmeric powder,hing.

and allow it to cook until its color changes to golden brown.

6.Then add tomatoes to the pan and allow it to cook until it becomes soft and juicy.

7.Then add salt,Brown chick peas/Karupu Kondakadalai and stir it well and allow it to cook for 2 mins.

8.Garnish it with chopped corriander leaves.

9. Brown Chick peas curry/Karupu Kondakadalai curry is ready to serve.

Brown Chick peas curry/Karupu Kondakadalai curry can be served with chappathi/white rice.

Paprika eggplant curry

Ingredients

 1.Oil-2 tsp
2.Eggplant-2 Large sized
3.Ginger-1 tsp
4.Garlic-1 tsp
5.Paprika-0.5 cup
6.Tomato-3 medium sized
7.Green chilly-2 medium sized
8.Red Chilly Powder-1 tsp
9.Hing-a pinch
10.Turmeric powder-0.25 tsp
11.Cumin seeds-1 tsp
12.Salt-adjust to your taste

 Method

1.In a dry plate keep the eggplant and allow it to cook in the micro wave oven for 8 to 10 mins(it will be easy to peel the skin).
2.Meanwhile chop the tomatoes,greenchilly,ginger,garlic and put it in the mixer and blend it well.
3.In a dry pan ,in a low flame add oil and add paprika and allow it to cook for 2 to 3 mins.
4.Then take out the paprika from the pan to the plateand then add cumin seeds,hing,red chilly powder,turmeric powder,blended tomato mixture to the pan and stir it well,allow it to cook for 4 to 5 mins.
5.Meanwhile peel off the skin of eggplant and chop the eggplant.
6.Once the tomato mixture is ready add the eggplant,salt and stir it well and allow it to cook for 5 to 10 mins.stir it frequently and smash the eggplant well.
7.Then transfer the fried paprika to the pan containing the mixture and stir it well and allow it to cook for 2 mins.
8.Paprika eggplant curry is ready to serve.

Paprika eggplant curry can be served with roti/chappathi

 

Onion Curry

Ingredients

1.Onion-3 medium sized

2.Garlic-5 to 6 Cloves

3.Green Chilly-2 medium sized

4.Salt-adjust to your  taste.

5.Turmeric Powder-1 tsp

6.Oil-1 tsp

7.Hing-a pinch

8.Mustard seeds-1 tsp

Method

 1.In a dry pan add oil wait until it gets heated 

2.Then  add mustard seeds, chopped green chilly,Chopped Garlic allow it to cook until garlic color changes to golden brown.

3.Then add chopped onion,turmeric powder,hing,pinch of salt to the pan and stir it well and allow it to cook until Onion is shallow fried.

4. Onion Curry is ready to serve.

Onion Curry can be served with rice/dosa/chappathi

Soya Sabji

Ingredients

1.Soya Balls-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Turmeric powder-1 tsp
6.Gram Masala powder-1 tsp

7.Salt-adjust to your taste

8.Onion-2 medium sized

9.Tomato-3 medium sized

10.Green chilly-2 medium sized

11.Coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.Water-1 cup

Method

1.Soak the Soya Balls in adequate water for 2 to 4 hrs.
2.After 2 to 4 hrs drain the water from the Soya Balls.
3.In a dry pan  add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pan and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pan and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pan and stir it well.
9. Now add  Soya Balls,water,salt and stir it well and allow it to cook until the Soya Balls becomes soft.
10.Now add the Gram Masala Powder and stir it well and allow it to cook for 2 mins.
11.Meanwhile chop the coriander and just spread it out on the Soya shabji  for garnishing .
12. Soya shabji is ready to serve.

Soya shabji can be served with Roti Varieties /Rice

 

Black Eye Beans Sabji

Ingredients

1.Black eye Beans-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Turmeric powder-1 tsp
6.Gram Masala powder-1 tsp

7.Salt-adjust to your taste

8.Onion-2 medium sized

9.Tomato-3 medium sized

10.Green chilly-2 medium sized

11.Coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.Water-1 cup

Method

Closed Cooking Method

1.Soak the Black eye Beans in adequate water for 4 to 6 hrs.
2.After 4 to 6 hrs drain the water from the Black eye Beans.
3. In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).
5.Now add the grinded onion paste to the pressure cooker and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pressure cooker and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pressure cooker and stir it well.
9.Now add small amount of salt,gram masala powder,Black eye Beans,water and stir once and close the pressure cooker.
10.Allow it to cook for 2 whistles in the pressure cooker and then switch off the flame.
11.Once you are able to open the pressure cooker keep the pressure cooker on the medium flame and add salt(adequate amount)and stir it well and allow it to boil for 2 mins in open pan method.

12.Meanwhile chop the coriander  and just spread it out on the Black eye Beans shabji is ready to serve for garnishing .
13.Black eye Beans shabji is ready to serve.

Open Cooking Method

1.Soak the Black eye Beans in adequate water for 4 to 6 hrs.
2.After 4 to 6 hrs drain the water from the Black eye Beans.
3.In a dry pan  add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pan and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pan and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pan and stir it well.
9. Now add  Black eye Beans,water,salt and stir it well and allow it to cook until the Black eye Beans becomes soft.
10.Now add the Gram Masala Powder and stir it well and allow it to cook for 2 mins.
11.Meanwhile chop the coriander and just spread it out on the  Black eye Beans shabji  for garnishing .
12. Black eye Beans shabji is ready to serve.

 Black eye Beans shabji can be served with chappathi/Rice.

Coriander stem chutney/Kothamalli thandu chutney

Ingredients

1.Onion-1 medium sized

2.Green chilly-2 medium sized

3.oil-1 tsp

4.Red chilly powder-1 tsp

5.Hing-1 tsp

6.Salt-as per your taste

7.Ginger-0.5 tsp(finely chopped)

8.Garlic-0.5 tsp(finely chopped)
9.Coriander stem/ Kothamalli thandu-1 cup

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt,hing.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the fried onions,Chopped Coriander stem/ Kothamalli thandu,chopped green chilly,chopped ginger,chopped garlic,salt to the mixer and grind it well.

3. Coriander stem chutney/Kothamalli thandu chutney is ready to serve.

Coriander stem chutney/Kothamalli thandu chutney can be served with dosa/idly/upma/chappathi.

Mysore Chutney

Ingredients

1.Channa Dal-1 tsp

2.Urad Dal-1 tsp

3.Red Chilly-2 medium sized

4.Coconut-1 tsp

5.Ground nut/pea nut/varu kadalai-2 tsp

6.Garlic- 6 to 8 cloves

7.oil-2 tsp

8.water-0.25 cup

9.Salt-adjust to your taste

Method

1.In a dry pan add 1 tsp of oil and add the garlic and wait until it gets fried.

2.Transfer it to the bowl and then add Ground nut/pea nut/varu kadalai to the pan and stir it and allow it to cook  until it becomes golden brown.

3.Then Transfer this to the bowl containing fried Garlic.

4.Then add 1 tsp of oil and add Channa Dal,Urad Dal,Red Chilly and allow it to cook until it becomes golden brown.

5.Then Transfer this to the bowl containing fried Garlic and Ground nut/pea nut/varu kadalai.

6.Now add coconut to the pan and allow it to cook until it becomes golden brown.

7. Then Transfer this to the bowl containing mixture.

8.Allow it to cool at the room temperature for 5 mins.

9.Then add the mixture,salt,water to the blender and blend it well.

10.Mysore Chutney is ready to serve.

Mysore Chutney can be served with dosa/idly/upma.

Masala Curry

Ingredients

1.Potatoes-4 Medium sized

2.Onion-2 medium sized

3.Green Chilly-2 medium sized

4.Hing-a pinch

5.Salt-adjust to your taste 

6.Red Chilly Powder-1 tsp

7.Turmeric Powder-1 tsp

8.Oil-2 tsp

Method

1.Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).

2.Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.

3.In a dry pan add oil wait until it gets heated now add chopped green chilly,chopped onion,red chilly powder,turmeric powder,hing,pinch of salt and stir it well and allow it to cook until Onion is shallow fried.

4.Now cut the potatoes into pieces add it to the pan and add adequate salt and stir it well and allow it to cook for 5 to 7 mins,in medium flame.
5.Masala Curry is ready

Masala Curry can be served with dosa/chappathi/Side dish for Rice.

Rajma Curry/Kidney Beans Curry

Ingredients

1.Rajma/Kidney Beans-1 cup

2.oil-1 tsp

3.cumin seeds-1 tsp

4.red chilly powder-1 tsp

5.Hing-a pinch

6.turmeric powder-1 tsp

7.salt-adjust to your taste

8.Onion-2 medium sized

9.Paprika Powder-0.5 tsp

10.Green chilly-2 medium sized

11.coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.water-2 cups 

15.Coriander Powder/Dhania-1 tsp

 

 

Method

1.Soak the  Rajma/Kidney Beans in adequate water for 4 to 6 hrs.

2.After 4 to 6 hrs drain the water from the Rajma/Kidney Beans.

3.In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder,Chopped Green chillies,finely chopped onions,chopped ginger,chopped garlic and stir it well and allow it to cook till onion gets shallow fried.

4.Once onion is fried add  Rajma/Kidney Beans,paprika Powder,salt,Coriander Powder/Dhania,hing and water and stir it well it everything gets mixed up,then close the lid and presure cook it for 3 to 4 whistles.

5.Then switch off the flame.

6.Once you are able to open the pressure cooker keep the pressure cooker on the medium flame and add salt(adequate amount)and stir it well and allow it to boil for 2 mins in open pan method.

7.Meanwhile chop the coriander and just spread it out on the Rajma/Kidney Beans for garnishing .

8.Rajma Curry/Kidney Beans Curry is ready to serve.

Rajma Curry/Kidney Beans Curry can be served with Roti Varities/rice/dosa.

 

 

 

Ground nut chutney/Peanut chutney/varu kadalai chutney

Ingredients

1.Ground nut/peanut/varu kadali-1 cup

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Red chilly powder-1 tsp

6.Hing-1 tsp

7.Salt-as per your taste

8.Ginger-0.5 tsp(finely chopped)

9.Garlic-0.5 tsp(finely chopped)
 10.oil-1 tsp

11.channa dal-1 tsp

12.urad dal-1 tsp

 

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt,hing.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Transfer it into the fried onions into the  bowl.

3.In the pan ,in a medium flame add Ground nut/peanut/varu kadali and stir it frequently till it becomes golden brown.(If the Ground nut/peanut/varu kadali is with skin peel of the skin and then fry it).

4.Now add the fried onions,fried Ground nut/peanut/varu kadali,chopped green chilly,chopped ginger,chopped garlic,salt into the mixer and grind it well.

5.Transfer the grinded chutney into the bowl.
6.In a dry pan add oil and wait until it gets heated and then add mustard seeds,channa dal,urad dal and allow it to fry until it becomes golden brown.
7.Transfer the fried dal and red chillies to the bowl containing chutney .This is for garnishing the chutney.
8.Ground nut chutney/Peanut chutney/varu kadalai chutney is ready to serve.

Ground nut chutney/Peanut chutney/varu kadalai chutney  can be served with dosa/idly.

Coconut chutney/Thengai chutney

Ingredients

1.Coconut-1 cup

2.Green chilly-2 medium sized

3.Hing-1 tsp

4. Fried Gram dal-2 tsp

5.Salt-as per your taste

6.Ginger-0.5 tsp(finely chopped)

7.Garlic-0.5 tsp(finely chopped)

8.oil-1 tsp

9.channa dal-1 tsp

10.urad dal-1 tsp

11.Red Chilly-2 medium sized

Method

1.In a mixer add shredded coconut and grind it once.

2.In a mixer add chopped green chilly,chopped ginger,chopped garlic,salt,hing,fried gram dal and grind it well.(If u need u can add small amount of water).

3.Transfer the grinded chutney into the bowl.
4.In a dry pan add oil and wait until it gets heated and then add mustard seeds,channa dal,urad dal,red chillies and allow it to fry until it becomes golden brown.
5.Transfer the fried dal and red chillies to the bowl containing chutney .This is for garnishing the chutney.
6.The coconut chutney is ready to serve.

 coconut chutney can be served with dosai/idly.

Fried Gram dal chutney/pottu kadalai chutney

Ingredients

1.Fried Gram Dal-1 cup

2.Hing-1 tsp

3.salt-adjust to your taste

4.Green chilly-2 medium sized.

5.Ginger-0.5 tsp(finely chopped)

6.Garlic-0.5 tsp(finely chopped)

7.oil-1 tsp

8.channa dal-1 tsp

9.urad dal-1 tsp

10.Red Chilly-2 medium sized

Method

1.In a mixer add fried Gram Dal,chopped green chilly,chopped ginger,chopped garlic,hing,salt and grind it well.

2.Transfer the grinded chutney into the bowl.

3.In a dry pan add oil and wait until it gets heated and then add mustard seeds,channa dal,urad dal,red chillies and allow it to fry until it becomes golden brown.

4. Transfer the fried dal and red chillies to the bowl containing chutney .This is for garnishing the chutney.

5.Fried Gram dal chutney is ready to serve.

Fried Gram dal chutney can be served with idly/dosai/upma.

Dosa/Idly milagai podi

Ingredients

1.Red Chilly-1 cup

2.Urad dal-0.5 cup

3.Channa Dal-0.5 cup

4.salt-as per your taste

5.oil-2 tsp

6.jaggery-1 tsp

Method

1.In a dry pan in a medium flame add 1 tsp of oil,urad dal,channa dal.stir it frequently so that to avoid over burning on a single side.

2. Allow it to cook untill  its colour changes to golden brown on all sides.

3.Allow it to cool at room temperature for 5 mins(It is to avoid lumps).

4.Transfer it to a mixer and grind it coursely.

5.In a dry pan in a medium flame add 1 tsp of oil and add red chillies and allow it to fry until its color changes to brown.

6.Allow it to cool at room temperature for 5 mins(It is to avoid lumps). 

7.Now add these fried red chillies to the mixture .

8.Add salt,jaggery to the mixture and grind it well in a pulse mode.

9.Dosa/Idly milagai podi is ready.

Dosa/Idly milagai podi  can be served with idly/dosa/upma

Tomato Chutney

Ingredients

1.Tomato-2 medium sized

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Red chilly powder-1 tsp

6.Hing-1 tsp

7.Fried Gram dal-2 tsp

8.Salt-as per your taste

9.Ginger-0.5 tsp(finely chopped)

10.Garlic-0.5 tsp(finely chopped)

 

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the finely chopped tomatoes to the mixture and allow it to cook well for 3 to 5 mins.

3.Transfer the shallow fried onion and  tomato to the mixer.

4.Add chopped ginger,green chilly,garlic,adqueate amount of salt,hing,fried gram dal to the mixer.

5.Finely grind the mixer.

6.Tomato Chutney is ready to serve. 

 

Tomato Chutney can be served with idly/dosai/upma.

 

Mint Chutney/Pudina Chutney

Ingredients

1.Mint leaves/pudina-1 cup

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Red chilly powder-1 tsp

6.Hing-1 tsp

7.Fried Gram dal-2 tsp

8.Salt-as per your taste

9.Ginger-0.5 tsp(finely chopped)

10.Garlic-0.5 tsp(finely chopped)

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the mint leaves/pudina leaves to the mixture and allow it to cook well.Both mint leaves/pudina leaves,onion should be shallow fried.You will notice that pudina/mint leaves will shrint and will change its colour.Switch off the flame.

3.Transfer the shallow fried  onion and pudina leaves to the mixer.

4.Add chopped ginger,green chilly,garlic,adqueate amount of salt,hing,fried gram dal to the mixer.

5.Finely grind the mixer.

6.Mint Chutney/Pudina Chutney is ready to serve.

Mint/Pudina chutney can be served with dosa/idly.

Channa Masala

Ingredients

1.Chick peas-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Gram Masala powder-1 tsp

6.Turmeric powder-1 tsp

7.salt-adjust to your taste

8.Onion-3 medium sized

9.Tomato-3 medium sized

10.Green chilly-2 medium sized

11.coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.water-1 cup

Method

1.Soak the chick peas in adequate water for 4 to 6 hrs.

2.After 4 to 6 hrs drain the water from the chick peas.

3.In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.

4.Meanwhile chop the 2 medium sized onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pressure cooker and stir it once and allow it to cook for 2 mins.

6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pressure cooker and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pressure cooker and stir it well.

9.Now add small amount of salt,gram masala powder,Chick peas,water and stir once and close the pressure cooker.

10.Allow it to cook for 3 whistles in the pressure cooker and then switch off the flame.

11.Once you are able to open the pressure cooker keep the pressure cooker on the medium flame and add salt(adequate amount)and stir it well and allow it to boil for 2 mins in open pan method.

12.Meanwhile chop the coriander and 1 medium sized onion and just spread it out on the channa Masala for garnishing .

13.Channa Masala is ready to serve.

Channa Masala is usually served with Naan/chappathi/rice.

Dal Makkani

Ingredients

1.Black whole urad dal-1 cup

2.Red Kidney Beans-3 tsp

3.Water-3 cups

4.Butter-1 tsp

5.Mustard Seeds-1 tsp

6.Cumin Seeds- 1 tsp

7.Red Chilly-2 medium sized

8.Salt-2 tsp(adjust to your taste)

9.Green chilly-2 medium sized

10.Garam Masala Powder-1tsp

11.Red Chilly Powder-0.5 tsp

12.Yogurt-1 tsp

Method

1.Soak the Black whole urad dal and Red kidney beans separately  in water for 6 to 8 hrs.

2.After 6 to 8 hrs ,drain the water from Black whole urad dal and Red kidney beans

3.In a pressure cooker ,in medium flame add Black whole urad dal and Red kidney beans,water,pinch of salt,red chilly powder,chopped green chilly.

4.Allow it to cook for 5 to 6 whistles.

5.Wait till the steam subsides and open the pressure cooker.

6.Mean while  in a dry pan add butter wait till it melts completely add mustard seeds,cumin seeds,Red chilly .

7.After opening the pressure cooker,in a low flame without  closing a lid allow it to cook for a minute and add yogurt and stir it well.Then add gram masala powder  to it and mash all the kidney beans .

8.Then add  the contents from the pan to the pressure cooker and add salt and stir it well till it gets mixed well.

9. Dal Makkani is ready to serve.

Dal Makkani is usually served with chappathi /rice