INGRDIENTS

Okra – 250gms
Onion – 1
Mustard seeds – ¼ tsp
Uradh dal – ½ tsp
Oil – 2 tsps
Curry leaves – few
Coriander leaves - few
Salt to taste

MASALA POWDER
Coriander seeds – 1 tsp
Channa dal – 1 tsp
Red chillies – 5
Asafoetida – ¼ tsp
Fenu Greek – ½ tsp

MEHTOD

Dry roast all the ingredients of the masala powder and grind it to a fine powder.
Chop the onions into fine pieces. Chop the okra into 1 inch pieces.
Heat oil in a pan, add mustard seeds and uradh dal.
Add onions, curry leaves, and sauté for a min.
Add okra, masala powder and sauté.
Cook the okra in low flame till the okra is well cooked and is almost crispy.
Now add the salt. ( Salt should be added in the last, the okra will become sticky if salt is added in the beginning)
Garnish with coriander leaves.

INGREDIENTS

Raw rice – ½ cup
Moong dal – 1 tbs
Ghee – ¼ cup
Jaggery – 1 cup
Milk – ½ cup
Cardamom – 2
Cashew – 3 to 4

METHOD

Dry roast moong dal, remove before it becomes brown.
Wash rice and dal together.
In a cooker vessel, add rice, dal, milk and 3 cups of water.
Place the vessel in a cooker and cook for 4 to 5 whistles.
Keep in a low flame for 7 mins.
Allow the pressure to come down.
Remove the rice and mash it with a spatula to make it mushy.
Add ½ cup of water to the jaggery and allow to boil.
Filter the water and boil again for 2 mins.
Now add the rice and cook for 5 mins.
You can add water if it is very dry.
Powder the cardamom and add to the pongal.
Add ghee and cook for a min.
In a pan heat 1 tsp ghee, fry the cashews and add the pongal.

INGREDIENTS

Raw rice – 1 cup
Moong dal – ¼ cup
Onion – 1
Green chillies – 2 to 3
Oil – 1 tbs
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Asafoetida – ¼ tsp
Curry leaves – few
Grated coconut – ¼ cup

METHOD

In a dry pan, roast the rice till it is little crispy.
Now roast the moong dal till it is little brown.
In small cooker heat oil, add the mustard seeds, channa dal, curry leaves, onion, green chillies and sauté
Add 3 ½ cups of water, when it boils add the rice, moong dal, salt and asafoetida.
Close the lid of the cooker and keep it for 3 whistles.
When the pressure is down, sprinkle the grated coconut and mix well.

SERVING TIP

Coconut chutney or sugar is a good side dish

INGREDIENTS

Onion – 1/2
Green chillies – 2 to 3
Coriander leaves – 1/4 cup
Pista – 15 to 20
Oil – 1tbs
Mustard seeds – ½ tsp
Asafoetida – a pinch
Salt to taste

METHOD

Heat 2 tsp oil in a pan, add the green chillies and sauté for 30 sec.
Add the onion that is roughly cut and sauté for a min.
Now add coriander leaves and sauté for 30 secs.
Allow to cool and grind in a mixer along with the pistas, salt and little water.
Heat a tsp of oil, add mustard seeds and asafoetida and add to chutney.

INGREDIENTS

Rice – 1 cup
Brinjal – 100 gms
Onion – 1
Tomato - 1
Green chillies – 1
Curry leaves – few
Coriander leaves – little
Chilly powder – ½ tsp
Dhania powder – ½ tsp
Garam masala – ¼ tsp
Oil – 1 tbs
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Salt to taste

MASALA POWDER

Coriander seeds – 1 tbs
Channa dal – 1 tbs
Red chillies – 5
Asofotida – ½ tsp
Fenu greek - ½ tsp

METHOD

Cook rice as usual and allow it to cool.
Dry roast all the ingredients of the masala powder and grind it to a fine powder.
Cut the brinjals, onion, tomato and chilly into fine pieces.
Heat oil in a pan, add mustard seeds and channa dal.
Add curry leaves, onion, tomato, green chilly and sauté for a min.
Add chilly, dhania and garam masala powder and sauté.
Add the brinjal, salt cook till the brinjals are done
Now add the cooked rice and 2 to 3 tsps of masala powderGarnish with coriander leaves and serve.

INGREDIENTS

Brinjal – 5 to 6
Onion – 1
Green chillies – 3
Curry leaves – few
Mustard seeds – ½ tsp
Channa dal – 1 tsp
Turmeric powder – ¼ tsp
Sambar powder – ½ tsp
Asafoetida – a pinch
Salt to taste
Oil – 3tsps
Coriander leaves – little

MASALA POWDER

Coriander seeds – 1 tsp
Channa dal – 1 tsp
Red chillies – 3
Asafoetida – ¼ tsp
Fenugreek – ½ tsp

METHOD

Dry roast all the ingredients of the masala powder and grind it to a fine powder.
Cut the brinjal length wise, boil in water along with salt and turmeric powder
After the brinjal is cooked grind it into a paste.
Cut the onion and green chillies into small pieces.
Heat oil in a pan, add mustard seeds and channa dal.
After mustard splutters add curry leaves, onion, green chillies and asafoetida
Sauté the onion for a min and add the ground brinjal paste.
Add salt, sambar, turmeric powder and a little water and allow it to boil till the raw smell of the sambar powder is gone.
In the end, add 1 tsp of the above masala powder
Garnish with coriander leaves and serve.

NOTE

This is a good side dish for idly and dosa

INGREDIENTS
Garlic - 3
Red chillies – 20 Gms
Asafoetida – 1 tsp
Salt to taste
Oil – 1 tbs

METHOD

Peel all the pods of garlic and keep aside
Heat the oil a pan add the red chillies and fry.
Remove from the pan and add the garlic pods.
Sauté the garlic till it is cooked and crispy.
Allow it to cool.
Add the red chillies, salt and asafoetida in a mixer make a fine powder.
Now add the garlic and grind into a paste.
The quantity of red chillies should be more than garlic.
This podi can be used for 10 to 15 days and it will not get spoiled.

SERVING TIP

It is a good side dish for idly, dose, mudakathan dosa, vendhaya dosa etc.