Coriander leaves 1 bunch
Coconut 1/4 cup
Onion chopped finely
Ginger small grated
Green chilli 2
Red chilli     2
Salt
Lemon juice 2tsp

Method:
Blend the chopped onions, coconut, coriander leaves and ginger to a smooth paste. Add some water to it in blender.
Add few drops of lemon juice to it.Serve with dosas, samosa, bajji.

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Long grain rice[washed]

Milk 3cups

Condensed milk 1cup

Cardamon powder 1tsp

Method:

1. Boil the rice in the milk on a medium flame until rice is cooked well.
2. Stir frequently to avoid burning.
3. Now add the condensed milk, raisins, sugar. Stir until it becomes thick.
4. At last add the cardamon and serve hot.

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• Coconut [grated] 1 cup
• Split gram dal 1 tsp
• Green Chilli 2 0r 3
• Curry leaves few
• Urad dal 1 tsp
• Mustard seeds 1 tsp
• Garlic 2 pod
• Cashews few
• Tamarind 2 tsp

Method:

1. Grind the grated coconut, green chilli’s, garlic, cashews, tamarind to a coarse paste.
2. Add salt according to your taste. Add little water.
3. In a separate pan, heat oil and add mustard seeds, urad dal,  curry leaves for tempering. When it splutters, pour it to the coconut paste.

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• Rice [Soaked raw rice] 2cups
• Onions 1
• Mustard seeds 1 tsp
• Urad daal 1 tsp
• Oil 1tbsp
• Curry leaf few
• Green chilli’s 3
• Salt.

Method:

1. Grind the soaked raw rice to a very coarse paste and keep it separately.
2. Meanwhile, take a pan and heat oil then add the mustard seeds, urad daal, curry leaves and green chillis.
3. When it splutters, add the finely chopped onions and saute until the onions are transparent.
4. Then, take the grounded rice and make it balls by pressing with your fist. Oval shape is fine for this kolakattai.
5. Put the kolakatai in the pan and saute for 10 minutes along with the onions.
6. Then, take the grounded rice along with the onions and seasonings and make it balls by pressing with your fist. Oval shape is fine for this kolakattai.
7. Now keep the kolakattai in idli plates  and pressure cook for 10 minutes.
8. Serve hot with chutneys.

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• Onion 1
• Green chilli’s 3
• Red chilli’s 2
• Curry leaves few
• Tamarind paste
• Mustard seeds 1tsp
• Urad dal 1tsp
• Salt to taste
• Oil 1 tbsp

Method:

1. In a pan heat oil , and add urad dal and red chilli’s.
2. Then, add the onions and salt and saute until raw smell goes.
3. Then grind the tamarind paste along with the onions, green chilli’s to a fine paste.
4. Finally do the seasoning with few mustard seeds and curry leaves.
5. Serve with hot dosa, idli or vada.

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Method:
Heat oil in a pan and add few fennel seeds, curry leaves, garlic pods and onions.
Saute the onions well. Then add the tomatos and saute well until the tomatos become soft.
Now add a pinch of turmeric powder, followed by black pepper powder, chilli powder and coriander powder and mix well.
Cook until the raw smell of the masala goes.
Then atlast add the cleaned shrimp and stir well.
Sprinkle little water and let it cook for few minutes say about 1o minutes.
Ready to serve with rice.

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• Small onion                   
• Mustard seeds 1tsp
• Vathal few
• Curry leaves few
• Tomato half
• Tamarind
• Fenugreek seeds 1/2 tsp
• Channa dal 1 tsp
• Sambar powder 2 tbspn
• Red chilli powder 2 tspn
• Sundaikaai vathal
• Seasme oil 2 tbspn.

Method:

1. Heat oil in a pan, add mustard seeds when it sputters add fenu greek seeds, channa dal and red chilli.
2. Now add the small onions and curry leaves stir for a while.
3. Then, add the diluted tamarind water, sambar powder, chilli powder, salt and stir well .
4. Add the tomato and let it cook for 15 minutes. Switch off the flame when the gravy becomes thick.
5. When it is done, heat seasme oil in a separate kadai and add the vathal and fry for 2 to 3 minutes.
6. Finally, put the vathal in the kolambu to enhance the taste.
7. Sere with rice.

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Method:
Heat oil in a pan, add mustard seeds and urad dad. When it sputters add curry leaves and dried red chillis.
Add the grated beetroot with little water and salt. Cover it with lid.
Cook until beetroot is cooked well.
Finally, add grated coconut. Coconut is optional.
Serve with rice as side dish or chappathi.

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Ingredients:

• Green beans 2cups
• Urad dal
• Mustard seeds
• Curry leaves
• Green chilli
• Coconut [optional]
• Salt as required

Method:

• Heat oil in a pan, and add mustard seeds.
• When it splutters add urad dal, fry for a minute and then add curry leaves and green chilli.
• Then add the beans and fry for a while and sprinkle some water then close the lid.
• Cook until the beans is done. Add then add the grated coconut to it.
• Serve with dal and rice.

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Bitter gourd 3
Onion 1
Tomato 1/2
Chilli powder
Turmeric powder
Mustard seeds
Curry leaves
Salt

Method:

Heat oil in a pan and add mustard leaves.
When it splutters add onion and fry for a while with few curry leaves until onion turns brown in colour.
Then add tomato and stir for a while.
Add then add the chopped bitter gourd and mix well.
Then add the turmeric powder, chilli powder and salt. Close with lid and allow it cook for 15 minutes. Then continue stirring every few minutes until the bitter gourd is cooked well.
Serve with rice as side dish.

Note:
To reduce the bitter in bittergourd, soak it in hot salt water for few minutes before cooking. This will reduce the bitterness. [This tip was given by my friend priya.]

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