Dal Makhni

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1 cup: Whole black gram 2 tsp: Split Bengal gram 2 tsp: Kidney beans 1 cup: Tomato(puree) 1" piece: Ginger 4 Cloves: Garlic 2 : Whole dry red chillies (soaked for 15 minutes) 3 tsp: Ghee 2 tsp: Dhania (coriander) powder 1/2 tsp: Garam masala 1 tsp: Butter 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk 1 tsp: Ghee 5 cups: Water Salt to taste

1. 2. 3. 4. 5. 6. 7. 8. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours. Grind ginger, garlic and dry red chillies together to a paste. Drain out all water from the pulses and add six cups of fresh water. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire. Open the cooker and mash the contents. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Masala Dosa
For Dosa

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2 cup: Rice - preferably parboiled 1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours 1/2 tsp: Fenugreek Seeds Oil to smear the pan for cooking the dosas 2 tsp: Salt

For Masala

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500 gm (3 cups): Potatoes - boiled, peeled and cubed 1 1/2 cups: Onions - sliced not very thin 1/4 tsp: Powdered Turmeric 2-3: Green chillies - chopped coarsely (optional) 6-7 : Curry leaves or 1/2 tsp dried curry leaves 2 tbsp: Oil 1 tsp: Mustard seeds 2 tsp: Salt 1/2 cup: Water

1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy. 2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice. 3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. 4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney

For the Masala Filling 1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent. 2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.

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1 cup: Urad dal 1 big piece: Ginger 3-4: Green chilli's 1/2 tsp: Pepper corns 1 tsp: Hing A few: Curry leaves Oil for deep frying Salt to taste

1. 2. 3. 4. 5. 6. Soak the urad dal in water for an hour. Grind to a paste all the ingredients except oil with as little oil as possible. Refrigerate the batter for an hour. Heat oil in deep pan for deep frying. Shape into Vadas and deep fry on both sides till brown. Serve hot.

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1/2 cup: Toor Dal 1/2 cup: Channa Dal 1 tbsp: Urad Dal 1 large: Onions (finely chopped) 5-6: Red Chillies 1" inch piece: Ginger A few: Curry leaves Oil for deep frying Salt to taste

1. 2. 3. 4. 5. 6. Soak all dals together for an hour. Grind all ingredients except onions to a coarse paste. Heat oil for deep frying. Add onions to the paste. Shape like Vada and deep fry. Serve hot with ketchup or chutney

Pal Payasam
Popularly known as Kheer, Payasam is a sweet and tasty recipe from south India cuisine. There are several varieties of payasam. Here we are making it with red rice. Typically it is a rice pudding prepared with sugar and boiled milk. Kheer or payasam is believed to be pious food hence prepared on house hold pujas as prasad. Makes: 4 servings Sheflife: Best fresh

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3 litres: Milk 700 gm: Sugar 180 gm: Dried red rice

1. 2. 3. 4. 5. Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Ven Pongal
Ven pongal is spicy version of pongal, the popular dish from South Indian cuisine. Prepared with rice, milk, green gram dal as main ingredients Ven Pongal is an ideal breakfast. Easy to cook and ready to serve, the recipe of Ven pongal is here

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1 cup: Raw rice ½ cup: Milk 1/3 cup: Green gram dal 11/2 tsp: Black pepper 1 tsp: Cumin seeds 1 tbs: Broken cashew nuts 1 tbs: Finely cut ginger (optional) A few: Curry leaves 2 tbs: Ghee 5 cup: Water Salt to taste

1. 2. 3. 4. 5. Wash rice and dal and cook them together in five cups of water for 10 minutes. Add salt, curry leaves and ginger with half a cup of milk. Simmer for a minute and remove from fire. Fry cashew nuts, pepper and cumin seeds in ghee. Pour this over the rice-dal mixture. Mix well and serve steaming hot with ghee on top.

Mulaga Podi
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1 cup: Urad daal 7-9: Dry red chilli 1/4 tsp: Asafoetida 1 stalk: Curry leaves 1 tsp: Oil 1 tsp: Salt

1. 2. 3. Heat the oil in a pan and roast all the ingredients until golden brown. Take care that it doesn't get burnt. Cool it and powder it in a food processor. Store in air tight container for future use. It is an excellent side dish for dosa and idli when taken with ghee, coconut oil or sesame oil.

EASY TO COOK Coconut chutney Grated coconut - 1 cup, green chillies - 2, salt - 1/4 tsp, asafoetida - a pinch. Add a pinch of tamarind and grind into a thick paste. Splatter with mustard seeds and urud dal. While grinding, 3 tsp of potty kadalai or roasted peanuts can be added if required.

Onion Chutney
Cut 1/4 kg onions into large pieces. Add 3 whole red peppers, 1/4 tsp salt, and tamarind (a pinch).Grind it finely. Take 3 teaspoons of oil in a frying pan and add 1/2 tsp mustard seeds. When it splatters add the ground mix and fry till the raw smell is gone.

Ginger Pickle
ginger - 100g, mustard seeds - 1/4 tsp, fenugreek powder - 1/4 tsp, asafoetida - 1/4 tsp, salt - 1/4 tsp, red chillie powder - 1/32 tsp.Grate ginger finely. After grating the ginger, it is better if you soak the same for 5 min in water,and drain. Take 4 tsp oil and add mustard seeds.When it splatters, add fenugreek seed powder and asafoetida. Add grated ginger, salt, red chillie powder and fry well till the moisture is gone and it becomes a non-sticky paste.

Coriander-tomato chutney
Fresh coriander leaves - 1 cup, Tomato - 1 large, Grated coconut - 1/2 cup, green chillies - 2, tamarind - a pinch, Salt - to taste Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.Add the other ingredients and grind it in the blender into a thick paste. Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urud dal.Add the ground paste and fry till the raw smell dissappears.

Tamarind pickle
tamarind - 150g, vegetable oil(sesame oil is preferrable) - 1 cup, salt - 1 1/2 tsp, turmeric powder - 1/2 tsp, gram dal - 2 tsp, red pepper – 10 For grinding: coriander seeds , fenugreek seeds, sesame seeds - each 1 spoon, asafoetida 1/4 spoon Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. Add the

turmeric powder and asafoetida. Add tamarind juice to this and bring it to boil. Add salt and heat with constant stirring until the mixture becomes thick. Now add the ground powder and the remaining oil and stir constantly with heating until it becomes a non-sticky paste. Store in refrigerator.

Paruppu podi
gram dal - 1 cup toor dal or Pottu kadalai - 1 cup whole red peppers – 5 Roast the above without oil, add 1/3 tsp salt and 1/4 tsp asafoetida and grind into a very fine powder.

Spinach Dal
Fresh Chopped spinach - 4 cups, moong dal - 1 cup, grated coconut - 4 tsp, cumin seeds - 1 tsp Wash spinach and cut into small pieces. Add moong dal and mix well. Add enough water so that the mixture is just immersed. Place this mixture in a pressure cooker and cook until it becomes soft. It may be overcooked. Allow for 3 whistles. Grind some grated coconut and cumin seeds. Take 3 teaspoons of oil in a fry pan, add mustard and 1 dried chillie. Add cooked spinach and ground mixture, 1/2 tsp salt and heat for a little while.

Poricha Koottu
toor dal, coriander seeds, urud dal, whole black peppers, cumin seeds - each 1 teaspoon, 1 whole red pepper, grated coconut - 6 tsp (fry last) Fry the above ingredients in little ghee, grind and keep it aside. Vegetables - Snake gourd, cabbage, beetroot - 200g, moong dal - 50g Cut any of the vegetables into small pieces, add moong dal and steam it in pressure cooker. Add the ground mixture and 1/2 tsp salt to this and heat for a little while to mix uniformly. Add splattered mustard seeds. Add curry leaves.

Rava Biryani Ingredients: 2 level cup Rava or Sooji (Cream of Wheat) , 1 cup mixed vegetables (carrots, peas, potatoes, cauliflower etc.) , ╜ tsp. turmeric , 10 to 12 mint leaves , 3 medium tomatoes chopped , 4 cups water , 3 tbsps. Oil For the paste :2 medium onions , 3 medium green chilies , 1 inch piece ginger , 1 inch cinnamon stick , 1 tsp. saunf (fennel seeds) , 3 cloves (optional) , 4 cloves garlic Method: Grind all the ingredients for the paste and keep aside. Roast the Rava for about 10 mins. In a karahi heat the oil and fry the paste for about 5 mins. Then add the tomatoes, vegetables and turmeric and fry for 10 mins. Now add water, salt and the mint leaves and let it boil. Once the vegetables are done, add the rava and let it cook till the rava swells up. Garnish with chopped coriander leaves and serve with raitha.Recipe from Rajam Krishnan

Vegetable aval uppuma
Ingredients:aval 200gm , beans 100gm , cauliflower.100gm , carrot 50gm , greenpeas 50gm , karuveppilai 12 leaves , onion 1 (big) , green chillies 3(CUT LENGHTHWISE) , salt 1/2 tsp , oil 2tablespoon , Jeera 1/2 tsp , ghee 2 tsp , garam masala powder 1 tsp Method: Clean and soak aval in 400ml.water.Keep it for half an hour. Cut all the vegetables into thin long pieces.In a kadai pour oil and heat. put jeera then add the veg.When it is cooked add salt and aval(after draining water). Cook for somemore time a few min. only. Add karuveppilai. Add 2 tsp ghee and garammasala powder.Serve hot any raitha will be a side dish.

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